Category Archives: Cook

Cherry Chocolate Ice Cream Trifles #SoHoppinGood

This shop has been compensated by Collective Bias.  Thanks for supporting the brands that support A Little Glitter.  #SoHoppinGood #TopYourSummer #CollectiveBias

Cherry Chocolate Ice Cream Trifles

Taylor and I moved into our new apartment in December and while I love our place and the area, we recently discovered there is one thing that is missing.  THERE IS NO ICE CREAM MAN on our block.  This may not be a big deal to some people but to us it is huge!  We are ice cream lovers and look forward to having a frozen treat pretty much every Summer night.  Things are much more relaxed in the warmer months and we like to celebrate school being out with dessert.  To make up for our lack of ice cream man, I recently picked up a bunch of my favorite Blue Bunny® ice cream at Walmart.  They have a great selection and I had a hard time choosing just one.  I actually left with three.  #dontjudgeme  Continue reading

Getting Cozy With New Starbucks Hot Cocoa K-Cups!

This post was sponsored by Starbucks as part of an Influencer Activation for Influence Central. I received compensation and complimentary products to facilitate my review.

Getting Cozy With Starbucks Hot Cocoa K-Cups

Is there anything better in Winter than snuggling up on your couch with a comfy blanket and a mug of something warm and delicious?  I think not.  Lately, Mother Nature has been confused about which way she is going with the weather in New York.  One day it is Sunny and 55 degrees and another it is freezing and snowing.  For some reason, most of those cold snowy days are happening on the weekends.  I am not complaining though because that means I get to cuddle up with Taylor and our kitties.

Starbucks Hot Cocoa K-Cups #HotCocoa #IC

 You may have seen last week on Insta that I was the lucky recipient of a Cozy Collection from Starbucks and I must say that it really took this weekend’s vegetation up a notch!  T and I have been binge-watching Survivor on Hulu and we are totally obsessed with it.  The addition of the Cozy Collection’s contents were the icing on the cake! 

Starbucks® Cozy Collection
This collection includes:

  • A special blanket, perfect for snuggling, cuddling or snoozing
  • A mug to fill with cocoa for a tasty, cozy treat
  • Starbucks® Classic and Salted Carmel K-Cup® pods, made with real cocoa
  • Marshmallows and shortbreads to put the finishing touches on your cocoa
  • $5 Starbucks Card and exclusive offer on Starbucks® Hot Cocoa K Cup® pods

You can enter to win one of your very own here and trust me you want to because the blanket inside is everything.    

Starbucks K-Cups

Starbucks K-Cups Cozy Collection #HotCocoa #IC

This package came to me at precisely the right time since I recently bought a new Keurig Mini!  Before this I had been solely using an Espresso machine and I missed having a “regular” coffee maker so I could enjoy a cup of drip coffee when the mood struck me.  The Mini is so compact and cute that I figured it would be worth the loss of counter space.  

Starbucks Cozy Collection K-Cup #HotCocoa

I never anticipated also using it for hot cocoa at the time of it’s purchase but Starbucks changed that with their new K-Cups.  These things are total game-changers!  Now, I can pop in a pod and Taylor and I can enjoy decadent cocoa with the push of a button! 

Starbucks Cozy Collection K-Cup #HotCocoa

My Cozy Collection came with samples of both of their new flavors, Classic and Salted Caramel.  They are made with real cocoa and non-fat milk and they taste totally luxurious!  

To be honest, I have not had hot cocoa in years.  The thought of it brought back memories of instant powder that you mix in with hot water.  The powder would never fully dissolve so there would be weird lumps floating around your drink.  

Starbucks K-Cups are the exact opposite of that.  They produce cocoa that smooth, creamy and rich.  Plus, it is extremely easy to make.

Starbucks Cozy Collection K-Cup #HotCocoa

Taylor and I loved them so much that we have already ordered more of the classic Hot Cocoa.  There are a few weeks of Winter left and we want to be prepared for more cozy weekends in.

Starbucks K-Cups Hot Cocoa

#GetCrackin With Some Delish Holiday Recipes!

#GetCrackin Momtrends

Happy Holidays Gals!  We are four days out from Christmas (Eeeeeek!) and even though I am nowhere near ready and my to-do lists are starting to resemble something from the movie, A Beautiful Mind, I am still super excited!  I know that once I work through these next few days of madness, shopping, wrapping, organizing and cleaning, I get to celebrate.  I cant wait to hang with my family, open presents and eat some delicious food!

I host every year and I have fallen in to a bit of a slump.  Thanksgiving is turkey (obvi) and then Christmas is ham.  Everyone enjoys it (myself included) but I am definitely in the mood to switch it up.  Thankfully, Momtrends has provided some major inspiration!

#GetCrackin Momtrends Event My Cooking Party

Last week they hosted a fabulous event at My Cooking Party where a group of NYC bloggers were taught by the chefs on staff how to make some delicious recipes featuring Wonderful Pistachios.  I love pistachios but I had never cooked with them.  My knowledge of this nut is either roasted and salted or in ice cream form.  I didn’t realize that there were so many ways to incorporate them into both sweet and savory dishes!

#GetCrackin Pistachios Momtrends23161029674_e69beba0af_o23161007804_3365023f6d_o23493422130_cd516348ec_o23493421970_812e4a45b5_oHere are three of my favorite recipes:

Wonderful Pistachio Holiday Palettes
A chic version of chocolate bark! The french call these little treats Palettes and they are simply fine chocolate with artfully arranged nuts and fruit. Stick to Wonderful Pistachios and add some holiday sprinkles to make them your own.
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Ingredients
  1. ¾ cup good quality semi-sweet chocolate chips, or chocolate bar
  2. ¾ cup good quality white chocolate chips
  3. ¼ cup shelled Wonderful Pistachios Roasted & Salted
  4. Dried fruit such as apricots, ginger, blueberries, bananas, plums, peaches, cranberries and cherries
  5. Sprinkles and silver dragees
Instructions
  1. Melt chocolates in separate bowls. Line a baking sheet with parchment. Spoon 1 tablespoon chocolate onto baking sheet for each palette. Chocolate will settle into a circle.
  2. Decorate each palette with Wonderful Pistachios, dried fruit and sprinkles, cutting fruit into slivers or pieces as needed. Chill palettes for 30 minutes. If packaging, package while cold. Serve.
A Little Glitter http://alittleglitter.com/
Wonderful Pistachio Chocolate Brownie Cookies
These easy-to-make cookies pack a ton of chocolate punch with gorgeous green Wonderful Pistachios to make them festive.
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Ingredients
  1. ⅓ cup all-purpose flour
  2. 2 tablespoons cocoa powder
  3. ½ teaspoon baking powder
  4. ¼ teaspoon salt
  5. 16 ounces chopped dark chocolate (about 2¾ cups)
  6. ¼ cup unsalted butter (4 tablespoons)
  7. 3 eggs, plus 1 egg yolk
  8. ¾ cup light brown sugar
  9. ½ cup granulated sugar
  10. 2 cups, shelled Wonderful Pistachios Roasted & Salted, roughly chopped
  11. 3 ounces bittersweet chocolate, chopped (about ⅓ cup)
  12. 2 teaspoons flaked sea salt
Instructions
  1. Heat oven to 350°F and line two baking sheets with parchment paper.
  2. Whisk together flour, cocoa powder, baking powder and salt; set aside.
  3. Place chocolate and butter in a microwave-safe bowl and heat in the microwave until just hot and butter is melted, 1 to 2 minutes. Remove bowl from heat and stir mixture, until completely melted; set aside to cool.
  4. Beat eggs and both sugars in an electric mixer, with the whisk attachment, at medium speed, about 5 minutes, until thickened and light. Pour cooled chocolate mixture in two batches, mixing after each addition. Add flour mixture and mix until just combined. Stir in 1½ cups Wonderful Pistachios by hand.
  5. Drop heaping tablespoons of dough, about 2 inches apart, onto baking sheets. Bake about 10 minutes, alternating pans half-way through, until cookies are puffed and cracked on top. Remove to wire rack to cool completely. Repeat with remaining batter.
  6. Meanwhile, chop remaining Wonderful Pistachios finely. Melt bittersweet chocolate. Place wire rack with cookies on baking sheet. Drizzle chocolate over cookies and sprinkle with remaining finely chopped Wonderful Pistachios and flaked sea salt.
A Little Glitter http://alittleglitter.com/
Turkey Roulade with Wonderful Pistachio Pesto
Pistachios, apples and onions are stuffed in this impressive, but easy main course. A nutty Wonderful Pistachio pesto is the perfect accompaniment.
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Wonderful Pistachio Pesto
  1. 1½ cups baby spinach (about 2½ ounces)
  2. 1 cup shelled Wonderful Pistachios
  3. 2 large cloves garlic
  4. ¼ teaspoon salt
  5. ¼ teaspoon pepper
  6. ¾ cup olive oil
Turkey Roulade
  1. ½ cup dried cranberries
  2. 4 tablespoons olive oil, divided
  3. 1 yellow onion, diced into ¼-inch pieces (about 1½ cups)
  4. 1 granny smith apple, cored, and cut into ½-inch pieces (about 1 2/3 cups)
  5. 2 cups low-sodium chicken broth
  6. 4 teaspoons fresh thyme
  7. 5 teaspoons fresh rosemary
  8. ¾ teaspoon salt, divided
  9. ½ teaspoon ground black pepper, divided
  10. 3 ounces day- old french bread, cut or torn into 1-inch pieces (about 1¾ cups)
  11. ¾ cup shelled Wonderful Pistachios, toasted, and roughly chopped
  12. 1 skinless, boneless, turkey breast half, butterflied (about 2½ lbs)
  13. 3 small red onions, cut into wedges
Instructions
  1. To make the pesto, place spinach, pistachios, garlic, salt and pepper in the bowl of a food processor. Slowly pour in oil, while machine is running, about 20 seconds. Pulse to completely combine. Set aside in the refrigerator, up to one day ahead.
  2. To make turkey roulade, position oven rack in the center and heat oven to 375°F. Place cranberries in a small bowl and cover with boiling water. Let sit for 5 minutes until softened. Drain and set aside.
  3. Meanwhile, heat 1 tablespoon of oil in a medium skillet on medium heat. Add onion and cook 5 to 7 minutes until softened. Add apple; continue to cook, 5 to 7 minutes, until onion and apples are golden. Add ½ cup chicken broth, thyme, rosemary, ½ teaspoon salt and ¼ teaspoons pepper, and simmer. Stirring occasionally and scraping up any bits that stick to the bottom of the pan, about 5 minutes, until broth is absorbed and apples are softened. Transfer to a large bowl.
  4. Add bread and cranberries to apples and stir to combine. Pour in ⅓ cup chicken broth and stir to combine. Add additional 2 tablespoons chicken broth, as needed, until bread is moist, but not wet. Stir in pistachios and set aside to cool.
  5. Place turkey between sheets of plastic wrap, and pound with a meat mallet or rolling pin, to about ½-inch thick. Season each side with remaining ¼ teaspoons salt and ¼ teaspoons pepper. Place turkey, skinned side down on working surface. Spread stuffing over turkey leaving a border uncovered, about 1½-inches all around. Roll up and secure tightly with kitchen twine.
  6. Heat a roasting pan (or large skillet), with 2 tablespoons olive oil, on medium to medium-high heat. Brown turkey roulade on all sides, 12 to 15 minutes. Set aside on a plate. Add wire rack to roasting pan and place turkey on rack. Combine onion wedges in a bowl with 1 tablespoons oil and place in roasting pan alongside turkey. Add ½ cup chicken broth to roasting pan and place in oven.
  7. Cook for 1 hour and 15 minutes, until turkey temperature reaches 165°F. Remove from oven, transfer to a cutting board and tent with foil. Allow to rest 10 to 15 minutes, until juices have had time to absorb, before cutting into 6 to 8 slices.
  8. Meanwhile, add remaining chicken broth (about ½ cup) to roasting pan, and scrape up any bits with a wooden spoon. Serve pan drippings alongside turkey with pistachio pesto.
A Little Glitter http://alittleglitter.com/

 This is a sponsored post.  All opinions are mine alone.  Thanks for supporting the brands that support A Little Glitter!        

OREO Cookie Balls Candy Cane

This shop has been compensated by Collective Bias and its advertiser. All opinions are mine alone.  Thanks for supporting the brands that support A Little Glitter.                   #OreoCookieBalls #CollectiveBias

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‘Tis the Season for festive holiday parties and delicious treats!  Last weekend I was invited to my friend’s annual holiday potluck.  My sweet tooth has been in full effect lately so I emailed her right away to let her know I was planning to bring a dessert.  After some Googling for inspiration, I decided to make OREO Cookie Balls.  I have always seen them floating around on Pinterest and the internet but I have never made them before.  I assumed they would be complicated but in reality there are only THREE ingredients and they are no bake!  Score!

I was able to pick up the ingredients at Walmart while doing some Christmas shopping.  I love simple recipes like that where I can get everything I need during one trip to one store.  There are no outlandish ingredients that I have search for or order online.

PicMonkey Collage

I decided to make a candy cane platter for the party so I bought a package of Golden OREOs for the red balls and Mint OREOs for the white ones.

The first step in the recipe calls for you to finely crush your OREOs.  I just moved so (of course) I couldn’t locate my food processor.  I had to do it the old fashioned way with a Ziploc baggie and a rolling pin.  (Full disclosure – I assigned this job to Taylor and she LOVED it!  What kid wouldn’t be excited about smashing things with a rolling pin?)    

Oreos Crushed

After the cookies were pulverized I transferred them to a bowl and mixed in 8 ounces of cream cheese.  Then, I rolled them into one inch balls and popped them into the freezer to harden.

IMG_4776

Later in the day I went back to coat the balls in chocolate and here is where I share a cautionary tale with you.  Even though I have worked with chocolate before, I learned the hard way during this recipe that water-based food coloring and chocolate DO NOT MIX.  They will cause your chocolate to seize.  For those that do not know what seizing is, (and I did not until I was watching it happen) when chocolate seizes it goes from gorgeous melted liquid to a playdoh-like consistency that will not liquefy (no matter how much you heat it up).  After it reaches this point it will only burn and stink up your whole kitchen.  Chocolate is oil-based and water and oil don’t mix.  If you want to color chocolate you must use oil or powder-based food coloring or purchase pre-colored chocolate melts from a craft store.  Lesson learned.  

After I melted new chocolate and colored it with oil-based food coloring it was smooth sailing!  I put my OREO cookie balls into mini baking cups and arranged them into a candy cane shape.  They were a huge hit at my friend’s party and since the recipe is so easily modified (you can use different flavored OREOs, colored chocolate or decorations) I can definitely see myself making them again in the future.

IMG_47861

OREO Cookie Balls
Easy recipe to make OREO Cookie Balls.
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Ingredients
  1. 1 pkg (8 oz.) brick cream cheese, softened
  2. 36 OREO Cookies, finely crushed (about 3 cups)
  3. 4 pkg. (4 oz. each) semi-sweet baking chocolate, melted
Instructions
  1. MIX cream cheese and cookie crumbs until blended.
  2. SHAPE into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.
  3. CUSTOMIZE it with your own ingredient additions or decorative skills.
  4. REFRIGERATE 1 hour or until firm.
  5. Share and enjoy!
A Little Glitter http://alittleglitter.com/

For more holiday OREO Cookie balls recipes, check out this link!

Cinnamon Roll Pancakes With Cream Cheese Drizzle – #12DaysOfPancakes

This shop has been compensated by Collective Bias and its advertiser. All opinions are mine alone.  #12DaysOfPancakes #CollectiveBias

#12DaysOfPancakes

Good morning loves!  I hope you all had a fabulous weekend!  Mine was so fun!  I was able to get a lot done for my move (although I still feel nowhere close to being ready).  I shopped, packed and ran errands.  I also made some delicious pancakes yesterday!  

Saturday mornings in my house are pretty lackluster (if I am being honest).  Taylor and I are usually worn out from the week and we sleep in and then nosh on cereal or order egg sandwiches.  But Sunday, oh Sunday.  That is where the cooking magic happens!  I am rested and I feel inspired to create a special morning meal.

Sometimes, I make egg white omelettes with mix-ins and some fruit, sometimes yogurt parfaits but I would say a good seventy-five percent of the time we have pancakes.  They are our fave.  I mean, what is better than a soft fluffy pancake?  Nothing.

This weekend I made Cinnamon Roll Pancakes with a Cream Cheese Drizzle.  This is one of my favorite recipes because it sounds impressive, tastes fantastic and is SUPER easy.  If you follow along with this blog you may noticed that this pretty much my cooking criteria.  I want a lot of bang for very little cooking buck.  I want all the ooohs and ahhhhs with as little work as possible.

I picked up all my ingredients for this recipe at Walmart.  I wound up shopping there on Saturday night at 11 pm.  (Billy’s Father is in the hospital so I had to wait until he was home from visiting him and could watch Taylor before I could go.)  Did you know they are open until 12 am?  That is ideal for night owls (such as myself).

#12DaysOfPancakes Walmart Aunt Jemima

Sunday morning I was a little foggy from my late night shopping excursion but I still wanted to make a nice breakfast for Taylor so I got to work.

The first step in creating these pancakes is to prepare the batter.  I do this first so it has time to sit and thicken up for a few minutes before I start cooking.  I always use Aunt Jemima Complete Pancake Mix.  I think it tastes fantastic and it is so simple (you just add water) that it leaves me room to focus on being creative with sauces, syrups or mix-ins.  

Pancake Mix

Once I poured in my water and stirred up the batter (do NOT overmix or you will get tough pancakes) I set it aside and moved on to the cinnamon swirl portion.  This part is pretty easy.  I just plopped a half a stick of butter, a 1/4 of brown sugar and a tablespoon of cinnamon into a small saucepan and heated it on low until it all melted together.  I gave it a quick stir and then spooned it into a quart-sized zip-top plastic bag and threw it in the freezer.  This way it would cool down quickly and thicken up.

Cinnamon Swirl

Cinnamon Swirl MeltedNext, I started making my pancakes.  I got out my griddle pan and put it on the stove over low heat.  Give it a few minutes to warm up and then hit it with a little bit of non-stick cooking spray to make sure the pancakes wont stick.  Spoon out your pancake and then leave it until it starts to bubble.  

Pancake One

While you are waiting for the bubbles, go over to the freezer and pull out your baggie.  It should have cooled down and firmed up to a paste-like consistency.  Give it a few squeezes to make sure the butter and sugar are combined and then snip the very tip of the corner so that you can use it as a piping bag.

Starting at the center of your bubbling pancake, carefully pipe a swirl onto it resembling a cinnamon bun.  Don’t get it too close to the edge or it will make a mess.  (Yes, I learned that the hard way.)

#12DaysOfPancakes Walmart Aunt Jemima Pancakes

Leave the pancake for another 2-3 minutes (until the cinnamon sugar swirl is starting to bubble and melt).

IMG_4408

Use a large, thin spatula to flip the pancake quickly and carefully.  There will be some splatter of the melted sugar mixture.  That is okay and to be expected.  Your pancake will still look and taste fantastic.  Leave the pancake for another 3-4 minutes so the brown sugar can caramelize.  This is not a pancake that you want to turn over a million times.  The sugar mixture is liquid and the more you turn it the more it is going to make a mess.  You should really opt for one flip.  Cook the pancake on one side and then flip it and cook the other.  You will also need to wipe down the pan in between pancakes.

Another tip I have for pancake-making is to put the pancakes on a glass plate and cover them with plastic wrap to keep them warm and soft as you start on the next batch (depending on how many you are making).

Once your pancakes are cooked you can just eat them with syrup.  That is what I did.  Taylor had other ideas though.  She NEEDED a cream cheese glaze.  She told me that it felt wrong to eat them without it.  Haha!  Kids are hilarious.  

Luckily, I had all the ingredients in my fridge to whip one up.  As a lazy chef I did not wait for my cream cheese to reach room temperature.  I just threw it in a small saucepan with some butter, powdered sugar and vanilla extract.  I waited for it all to melt together and occasionally stirred it.  Once it was done I spooned it over Taylor’s pancakes while it was still hot.  I ate a bite of hers and it was VERY tasty.

Cinnamon Roll Pancakes with Cream Cheese Drizzle

Cinnamon Roll Pancakes With Cream Cheese Drizzle
A delicious and easy recipe for Cinnamon Roll Pancakes with Cream Cheese Drizzle!
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Cook Time
30 min
Cook Time
30 min
Pancakes
  1. Aunt Jemima Complete Pancake Mix
  2. Water
Cinnamon Swirl
  1. 1/4 Cup Brown Sugar
  2. 1/2 Stick of Butter
  3. 1/2 Tablespoon Cinnamon
Cream Cheese Drizzle
  1. 1/2 Stick of Butter
  2. Teaspoon of Vanilla Extract
  3. 1 Cup Powdered Sugar
  4. 2 Ounces Cream Cheese
Instructions
  1. Prepare pancake mix according to package directions. Set aside.
  2. Put brown sugar, butter and cinnamon in a small sauce pan on the stove over low heat. Stir until combined. Spoon into quart-sized plastic zip top baggie. Put in the freezer to cool.
  3. Spoon pancake mix onto a pre-heated griddle pan over low heat.
  4. Remove plastic bag with cinnamon mixture from the freezer. Kneed it a bit with your fingers to combine. It should resemble a paste.
  5. Snip the corner of the zip top bag to create a piping bag.
  6. When pancake is bubbling, starting at the middle, pipe a swirl of the cinnamon mixture onto it. (Do not go too close to the edge.)
  7. Let cook for an additional 2-3 minutes.
  8. 8. When the cinnamon swirl is bubbling take a spatula and very carefully flip the pancake.
  9. Let cook for an additional 2-3 minutes. Remove from heat and place on a plate covered with plastic wrap. This will keep it warm and soft while you make additional pancakes.
  10. In a separate small saucepan heat up a 1/2 stick of butter, a teaspoon of vanilla extract, 1 cup of powdered sugar and 2 ounces of cream cheese over low heat. Stir until it is all combined and then spoon over the pancakes.
A Little Glitter http://alittleglitter.com/

Be sure to check out more delicious pancake recipes at auntjemimarecipes.com.  I’d love to hear your favorite!