There is nothing that embodies the holidays more than hot chocolate! Well, maybe Santa Clause… but you get the point! You can’t get anymore classic than a good ole cup of steamy hot cocoa! Add in some peppermints and a few marshmallows, and you got yourself a cup of Christmas!
While hot chocolate may be the ultimate holiday drink, muddy buddies are the classic party snack! So, why not put the two together? And after you taste this combo, you will wonder why you’ve not thought of it before! Here’s how to make it…
First, mix the Chex cereal and 1 cup of the mini marshmallows together in a bowl.
Next, heat the chocolate and butter in the microwave until completely melted.
Pour the melted chocolate over the cereal mixture.
Mix until the cereal is completely coated in chocolate
Next, put the mixture into a tubberware, ziploc bag, or any other enclosed container that can be shaken.
Add the cocoa mix and the crushed peppermints to the container and SHAKE SHAKE SHAKE!
Shake until the powder is covering all of the cereal
Lastly, add in all the remaining marshmallows and Enjoy!
Keep in a sealed container for up to a week!
These make the PERFECT party snack! They also work well for small gifts. Just put them in a cute bag with a gift card and voila! You have the cutest and yummiest Christmas gift for your co-workers and friends!
Serving Size: 12 servings
Prep Time: 15 min
Total Time: 15 min
3 Cups Chex cereal ( I did corn)
1 1/2 Cup mini marshmallows
1/2 Cup melted semi-sweet chocolate
2 Packets of hot chocolate mix
1/2 Cup crushed peppermints
Mix the cereal and 1 cup marshmallows together
Melt the chocolate and butter and mix into the cereal
Put the cereal into an enclosed container and add in the cocoa and peppermint
Is it just me or does it feel like the seasonal holidays often go by in a blur? I feel like I am rushing to get everything done! From Halloween to Thanksgiving, Christmas then straight into the new year, it is exhausting! I feel as if I don’t give the holidays my full attention, as I am always looking ahead to the next one. But this year, I am determined to not overlook a single one! So, since Thanksgiving is the next one, I have been collecting gluten free recipes to put on the table! That is where this Pumpkin Cheesecake dip comes into play.
The Possibilities are endless…
There are so many ways to use this dip! Of course, you can do the most obvious and dip it into your favorite gluten-free graham crackers or cookies or get creative and dip with apples and pineapple!
Serving Size: 10 snackers
Prep Time: 5 min
Total Time: 5 min
1/3 Cup of Pumpkin
1 8oz Block of Cream Cheese
1 Cup Cool Whip
2 Tsp Cinnamon
1 Tsp Pumpkin Pie Spice
(optional) 1/3 Cup Gluten Free Graham Craker Crumbs
With an electric mixer (or hand beater) mix together pumpkin, cream cheese, and spices until blended and smooth
Next fold in cool whip and graham cracker is desired
Refrigerate until ready to enjoy!
Did you make this recipe? If so then let me know! Tag me on Instagram at..
The holidays are my favorite time of year! Between Thanksgiving, Christmas, and New Years, there is never a dull moment. One of my favorite parts about the season is all of the traditions. Every year my family does the same thing, and every year I fall in love with it all over again. One tradition we have is setting up the Christmas tree on Thanksgiving night, while watching Elf! It never gets old!
Another tradition my family has is making Spiced Cranberry Tea. It is a secret family recipe passed down from 4 generations, so you know its good! My grandmother will always make a big pot of it and give it to us, but then we would have to wait until she made another one. You have not seen chaos until you have lived in my house when there is only one container of cranberry tea for the 4 of us! Lets just say, we get serious… but this year my grandmother finally passed down the coveted recipe so I could share it with you guys!
This tea is made in a big batch, but trust me it goes fast!
1 Gallon of Water
6 Regular Black Teabags
3 Cinnamon Sticks
3 Tsp Whole Cloves
1 Cup Sugar
1 6oz. Box of Strawberry Gelatin
32oz. Cranberry Juice
32oz. Apple Juice
6oz. Frozen Orange Juice (no pulp)
3 oz. Frozen Lemonade (no pulp)
Bring water to a boil in a big pot
Once boiling, turn off heat and seep the tea bags for 6 minutes
Soak cinnamon sticks and cloves in the tea for 30 minutes
Remove the spices and stir in the sugar and gelatin until dissolved
Is it just me, or do you feel like Thanksgiving is often overlooked? I mean between Halloween, Christmas, and New Years, there is barely enough time to breathe, let alone decorate your house with turkeys! I guess that is why the holidays, although being the most magical and heartwarming time of year, are also the most stressful!
You must try to understand my shock when I finally looked up and realized that the Fall foods were rapidly leaving the shelves, being replaced by gingerbread, eggnog, and everything spiced. So as you could probably guess, I rushed to the store to buy a can pumpkin puree, determined to finish this season off with a bang!
There isn’t another sauce out there that embodies the taste of Fall quite like this pumpkin alfredo! With its creamy base and Pumpkin-y notes, you will be wishing it was Fall all year round!
1 TBS Salted Butter
1 TBS Minced Garlic
1/3 Cup Pumpkin Puree
1 Cup Half and Half
1/4 Cup Parmesan Cheese
2-4 TBS Pasta Water
After you have cooked your pasta noodles, set aside a little bit of pasta water
Sautee butter and garlic in a skillet on low heat until fragrant
Add in the pumpkin puree and half and half (make sure to frequently stir)
Once that is combined, add in your Parmesan cheese (keep stirring)
Once that has completely incorporated, start to add in the pasta water (or plain water) until you reach your desired consistency. and simmer on low until fully incorporated
Mix your pumpkin sauce with pasta for a delicious Fall themed meal
Did you try it? Tag me on Instagram so I can see all of your amazing creations!
Raise a hand if you have ever tried making a gluten-free dessert and failed miserably! My two hands are held up high! It is no secret that gluten-free baking can be a challenge. Gluten is a very important aspect of baking. It is what gives goods their texture and elasticity. Think of your favorite piece of bread… warm, fluffy, chewy… that is the result of all the gluten found in the flour. That is why most gluten free baked goods have a gummy texture. All of this to say that gluten-free baking is evidently harder than if you were to just use normal flour. Finding that perfect texture to resemble your favorite desserts is a bit more time consuming, but never fear! I have gone through all the trouble for you and created this masterpiece! My favorite multi-purpose pie crust (gluten free of course) is easy to make and really elevates any recipe. Don;t believe me? Try it for yourself!!
Tips for making the perfect dough..
1) COLD COLD COLD
If I didn’t make it clear enough… cold! One of the main reasons why this crust turns out so amazing is that my ingredients and dough are cold! One of the hardest parts about rolling out gluten-free dough is that it falls apart. Since there is no gluten to hold it together, most dough can’t be thinly rolled (which is essential for pies, galletes, and much more)! When you have cold ingredients it comes together much easier, and is much more manageable than if they are warm. Make sure your butter and water are extremely cold, the colder the better.
2) Use a food processor
Although this is not necessary, it makes all the difference! Not only does it cut the prep time immensely, it creates a much better quality dough. When you knead it by hand, your body heat affects the temperature (remember COLD COLD COLD). The dough will come together in a ball all by itself when you pulse it in the processor, which saves so much time! If you do not have one, then you can just knead by hand. Just make sure to put the dough back in the freezer afterward until it is super cold!
SWEET OR SAVORY??
Since this dough ismulti-purposeful, you can make it sweet or savory! It works well for both! I use the sweet one for pies, galettes, and crumble toppings. And I use the savory one for chicken-pot-pie and other things of that sort! Just add the following ingredients to your dough to customize your crust!
I don’t know about you, but spaghetti and meatballs is one of my favorite foods! I, myself am not vegetarian, but have been trying to incorporate more meatless options into my everyday routine! These “meatballs” don’t exactly taste like the real thing, but are amazing in their own way! They are protein packed, minimal ingredients, and take less time to make than regular meaty meatballs!
The star ingredient in these “meatballs” is chickpeas (garbanzo beans). NOW WAIT! Before you click out of this recipe in disgust, hear me out. Chickpeas is one of the most versatile foods; it can be used to make almost anything! You can make them sweet, savory, blend them into flour for baked goods, and even use them as a meat alternative. They are protein packed and almost tasteless, so they can be spiced up any which way. Now that you know just what you’re working with… let’s get started!!
Gluten Free “Meatless” Meatballs
1 Can chickpeas
1/2 Cup oats
1/4 Cup Parmesan cheese
1/2 Tsp Garlic powder
1 Tsp Salt
1 Tsp dried Oregano
1/2 Tsp Pepper
Start by pre-heating your oven to 400 F
Strain and rinse your chickpeas, then put them all into in a food processor
Pulse until it it resembles a dry powder, then add in the rest of your ingredients
Blend until completely smooth, then line a baking tray with parchment paper
Is there anything more reminiscent than the smell of freshly baked blueberry muffins? The second you open that oven and see the perfectly golden tops covered in sweet blueberries … I mean what can be better? It brings you back home surrounded by family and love every time!
As we all know, gluten free baking can be extremely difficult. Then add avoiding dairy to the mix, and you have found yourself a challenge! Luckily for you, I have already done the tedious task of creating a recipe, all you have to do is bake and try not to become addicted to these amazing muffins!
Your end product will vary depending on the brand of GF flour mix you choose to bake with. I have experimented with different types and have found that a flour mix specifically used for baking wards the best results!
I recommend using the Bob’s Red Mill Gluten Free 1:1 Baking Flour or Pillsbury Gluten Free 1:1 Flour
2. You can always change the ingredients to meet your dietary needs! This recipe could easily be turned vegan using a flax egg instead of the normal egg
Now what you’ve been waiting for…
Hope you enjoy!! If you make this recipe then please tag me on instagram @wheatisforwimps or use the hashtag #wheatisforwimps