Seaside Salt Water Taffy Rice Krispie Treats


Back in 2011, I was given a challenge to create a new flavored Rice Krispie Treat, using vacation destinations. So in honor of National Taffy Day, I hope you enjoy a seaside twist on this classic cereal snack! ~Amy

Seaside Salt Water Taffy Rice Krispie Treats

5 tbsp butter
5 1/2 cups Rice Krispie Cereal
1 10oz package marshmallows
3 cups miniature marshmallows
12-15 pieces of salt water taffy, suggested flavors, Cotton Candy, Orange Vanilla, Strawberry, etc…
Powdered sugar for dusting

Dust a small baking sheet with powdered sugar. Slightly warm taffy with hands. Roll into long strips and cut into about ten small pieces per taffy. Place cut taffy onto baking sheet, dusting to lightly coat.

In a large saucepan, over low heat, melt butter, add marshmallows and stir until almost smooth. Remove from heat and fold in cereal. When evenly coated, fold in miniature marshmallows. Stir in taffy pieces, and place mixture into buttered 8×8 baking pan. Pressing lightly to compress. Cool to set. Cover until ready to serve. Slice into even sections. Keep covered until ready to serve.

Makes 10 pieces

Recipe by Amy Richardson

Pretty Pink Shirley Temple Macarons


Shirley Temple macarons?! Shirley Temple, the iconic depression era movie star that brings a smile to everyone! A twinkle in her eyes, a sparkle in her step, and classic pink signature drink, who can resist?! ~Amy

Pretty Pink Shirley Temple Macarons

Macaron Base:

3 egg whites, at room temperature
5 tbsp granulated sugar
2/3 cup almond flour
1 1/2 cups confectioners sugar
1 tsp vanilla extract

3-4 drops neon pink food coloring
3 drops red food coloring

In a food processor, process almond flour and confectioners sugar until well mixed. Sift the mixture through sieve, and divide in half.

In a medium sized mixing bowl, whip egg whites until foamy.

While beating on high, slowly add sugar. When soft peaks form, add extracts and food coloring if desired.

Beat until stiff peaks,has a glossy texture, and mixture doesn’t drip from the beaters.

Into the whipped merengue, fold in the first half of the almond mixture. When just blended, add additional dry mixture, folding until mixture is blended, and looks like lava when dropped from the spatula.

Place mixture in a piping bag fitted with round tip.

On to a parchment lined baking sheet, pipe in small circles, about the size of a quarter; leaving room for the batter to spread.

Rap sheet firmly against the counter, or flat surface. This helps the macaron to get it’s pied shape.

Before baking, let batter dry, uncovered for 30 minutes.

Heat oven to 300. Bake for 15-17 minutes. Cool completely.

Pipe a small amount of ganache on the flat side of macaron, top with other half making a sandwich. Refrigerate until ready to serve.

Makes about 2 1/2 dozen filled macarons.

Cherry White Chocolate Ganache

1/2 heavy whipping cream
1 1/2 cups chopped white chocolate
1/2 tsp vanilla extract
1/2-1 tsp maraschino cherry juice

Place chopped chocolate into a small bowl.
In a saucepan bring cream to an almost boil. Pour over chocolate, and let set for about 5 minutes. Slowly stir until smooth. Add coconut extract and whip to desired consistency.

Recipe by Amy and Madeline Richardson

Spicy Lime, Cucumber, and Strawberry Salad


Give your strawberries a kick with fresh lime and chili! Paired with cucumbers, this fresh salad might be your next addiction! ~Amy

Spicy Lime, Cucumber, and Strawberry Salad

Strawberries, sliced
Cucumbers, diced
Fresh limes cut into wedges
Tajin Classico Seasoning

Layer together, strawberries and cucumbers. To serve, squeeze fresh lime over the top of salad mixture and sprinkle desired amount of Tajin over the top.

Recipe by Amy Richardson

Bourbon Vanilla Banana Pudding Pavlova


A sophisticated twist on a southern classic, this deliciously light and sumptuous dessert will be a delightful ending to any gathering! ~Amy

Bourbon Vanilla Banana Pudding Pavlova

3 bananas, thinly sliced
1-2 containers meringues, store bought, crushed
Bourbon Vanilla Custard*
Vanilla Whipped Cream*

Bourbon Vanilla Pudding:

1 1/2 cups sugar
2 1/2 tbsp cornstarch
3 eggs
1 cup milk
1 cup half and half
2 tbsp butter
2 tsp Nielsen-Massey Bourbon Vanilla

In a small bowl, whisk together cornstarch and sugar. Set aside.
In a large saucepan, whisk eggs until frothy; about one minute. Whisk in sugar mixture, and mix until well blended. Add milk and half and half. Bring mixture to a boil over medium heat, stirring constantly. Cook until it thickens. Remove from heat and stir in butter. Cool slightly, while stirring.
Add vanilla, and blend well. Cover and cool completely. Or refrigerate until ready to assemble.

Whipped Cream:
2 cups heavy cream
1/2 cup confectioners sugar
2 tsp vanilla

In a medium sized bowl, whip together cream, sugar and vanilla to soft peaks. Refrigerate until ready to use.

To assemble:
Layer crushed meringue, whipped cream, bananas and pudding, alternating, finishing with cream. Garnish with fresh bananas and serve immediately.

Makes 6-8 servings

Recipes by Amy Richardson

Breakfast Bubble Waffles with Frozen Yogurt, Fresh Berries and Granola


Thank you Hong Kong! Bubble waffles are not only delicious, but so much fun! This streetfood favorite, is typically served as a dessert with ice cream, but I thought it would be fun to actually make it for breakfast! Topped with frozen yogurt, fresh fruit and a granola crunch, they are perfect for a party or a special Sunday breakfast! ~Amy

Breakfast Bubble Waffles with Frozen Yogurt, Fresh Berries and Granola

Brown Sugar and Sour Cream Bubble Waffles

Breakfast Blueberry Tangerine Frozen Yogurt*

Breakfast Raspberry Guava Frozen Yogurt*

Breakfast
Breakfast Strawberry Pineapple Frozen Yogurt*

Fresh Berries

Granola, homemade*, or purchased

*recipes @ http://www.greattastebuds.wordpress.com

Brown Sugar Sour Cream Waffles

2 egg yolks
2 tbsp sour cream
3 tbsp brown sugar
1 3/4 – 2 cups milk
1/2 tsp vanilla
1/2 butter, melted and cooled slightly

1 3/4 cup flour
1 tbsp baking powder
1/4 tsp salt
2 egg whites, beaten to medium peaks

In a bowl, whisk eggs lightly. Add sour cream, brown sugar, and vanilla. Add butter and milk and whisk until combined. In a large bowl sift together the flour, baking powder, and salt. Whisk the milk mixture into the flour mixture all at once and whisk until well combined and no lumps remain. Add one third of the egg whites into the batter and stir until late. Gently fold in the remaining egg whites in 2 additions.

Preheat the iron, spray with non stick cooking spray, and ladle the batter evenly over the bottom filling all the pockets. Some people use a soup ladle to do this. Bake for 3 to 5 minutes until the waffle turns a lightly brown. Remove with a wooden utensil and serve immediately.

Recipes by Amy Richardson

Product info:

Bubble Waffle Maker available at:
Amazon $39.95
Bed, Bath, and Beyond $39.95

Breakfast Strawberry Pineapple Frozen Yogurt


I have had so much fun coming up with these healthy frozen yogurts, because really, who doesn’t want ice cream for breakfast?!~Amy

Breakfast Strawberry Pineapple Frozen Yogurt

2 cups pineapple juice
1 1/2 cups vanilla yogurt
1 cup sliced strawberries
2-3 Tbsp sugar or honey
1/4 tsp vanilla
Juice of 1/2 small lime

Granola
Fresh strawberries

Place all ingredients into a blender, mix on high until well blended. Pour into ice cream maker and freeze according to manufacturer’s instructions or pour into container and freeze until firm.

Serve with fresh fruit and granola.

Recipe by Amy Richardson

Breakfast Raspberry Guava Frozen Yogurt


I had no idea how much I love the flavor of guava untilI went to Hawaii. Paired with the fresh taste of raspberries and a hint of lime it is paradise! ~Amy

Breakfast Raspberry Guava Frozen Yogurt

1 cup raspberries, fresh or frozen and thawed
2 cups guava juice
1 1/2 cups vanilla yogurt
2-3 tbsp sugar or honey
1/4 tsp vanilla
Juice 1/2 a lime

Fresh fruit
Granola

Place all ingredients into a blender, mix on high until well blended. Pour into ice cream maker and freeze according to manufacturer’s instructions or pour into container and freeze until firm.

Serve with fresh fruit and granola.

Recipe by Amy Richardson