It’s time to bite back at Monday with this week’s Bite Me Monday recipe! This week we’ve got an easy to make treat that does not require a heap of ingredients or tons of equipment; Homemade Mounds Bars from Handle the Heat with Tessa Arias. Monday doesn’t have to be a drag, take a bite out of it and smile!
Line an 8×8-inch baking pan with parchment paper or tin foil. Spray with nonstick spray.
In a medium bowl mix together the coconut, salt, and condensed milk until combined. Press mixture into prepared pan and spread into an even layer with a rubber spatula. Freeze for 15 minutes, or until slightly hardened.
In a small microwave-safe bowl melt the chocolate in 15-second bursts in the microwave, stirring between every burst, until smooth.
Remove coconut mixture from pan. Cut into 1-inch bars. Dip the coconut bars in the chocolate, turning to coat with a fork. Let excess drip before placing on a parchment-lined baking sheet. Place mounds bars in fridge until chocolate has set. Bars can be kept in the fridge for up to 4 days
Enjoy! Check back next week for another bite worthy recipe!
Mondays can be tough. You enjoyed a great weekend and now it’s back to the hustle and grind! Give yourself something to look forward to tonight with a new 15-minute, easy and delicious recipe. Take a bite out of S’mores Krispie Treats from Renee’s Kitchen Adventures!
This is one of my favorite dessert recipes because it is so quick, easy, and delicious! Central is here to make it even easier! Here’s exactly what supplies you’ll need:
pinch of salt
5 cups mini marshmallows, divided
6 – 7 cups Graham cereal pieces
3 – 1.55 oz. Hershey’s® Milk chocolate bars, broken into pips
Spray a 9″ x 13″ pan with cooking spray. In a large stock pot, melt the butter and salt over medium heat. Once it is melted, add 4 cups of the mini marshmallows and stir until they are completely melted.
Take mixture off heat and add in the cereal and stir. Add in the extra cup of mini marshmallows and stir to just combine.
Working quickly, pour half the mixture into the prepared pan and press down then top with half the Hershey’s pips. Pour the rest of the mixture onto the chocolate and press down then top with the rest of the chocolate.
Allow to sit at room temperature for several hours to set up OR place in refrigerator for about an hour.
Remove from pan and cut into bars.
Yield: 24 servings
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 05 mins.
Total time: 15 mins.
Enjoy! Check back next week for another bite worthy recipe!
Turkey is the main attraction for Thanksgiving dinner, but the wine you choose to serve at your restaurant or home can be just as important. The decision can be quite daunting with the endless wine options. When deciding on wine purchases, you have to take in account all the variables. For example; how many will be attending dinner or will be dining at your restaurant? How long will the dinner last? White or red? There is still time to make last minute wine purchases to cater to your Thanksgiving Day guests.
How Much to Buy
Before the decision of what wine to buy, it is important to know how much to buy. You don’t want to run out of wine before the main course! The amount of wine your guests will drink depends on the amount of food being served. The longer the meal, the more wine is needed. If you have appetizers before the main course you will want to account for that as well. Keep in mind, if the meal is longer, you’ll want a wine with a lower alcohol percent. Thanksgiving is a time when adults tend to drink more wine, and you don’t want any of your guests to have to leave early!
What Wine to Serve
Once you have figured out how many guests you will have and the length of the meal, it is time to choose the combinations of wine you will be serving. Better Homes and Gardenssuggests serving sparkling, white and red wine throughout the meal. A sparkling wine, like champagne, is perfect to start with as your guests arrive and are mingling with others. These help the celebration start on the right note with their light and bubbly taste.
CC Image courtesy of Bar Wines by Alex Brown on Flickr
Moving to the appetizers or finger foods, white wines can be served to your guests to get their pallets ready for the main course. Serving a white wine with a lower alcohol percent would be beneficial here. Your guests will be drinking as much as they are eating. Better Homes and Garden advises to serve more fruity wines that are light, but crisp. Moscato or a Riesling would fit this description perfectly.
As the afternoon (or night) moves to the main course, red wine can be an option for your guest. Not everyone enjoys red wine, so be sure to have enough white wine for the main course as well. A red wine can add to the decoration of the dinner as well. It is important to choose a light red wine over a dry one. This will allow your guests to enjoy the smooth taste without the bitterness.
For dessert, it is really up to you. It also depends on the selection of desserts as well. If there is a bigger selection, wine might be too overwhelming for your guests. Wine does not necessarily need to be part of the dessert, but having it available for the guests who want it is not a bad idea. Sweeter white wines can be served again after dessert when your guests are starting to wind down and are grazing on leftover food.
Whether your are hosting guests at your home or at your restaurant, keep in mind these tips while purchasing wine for a great Thanksgiving Day. For all your wine needs from glasses to merchandisers to wine savers/stoppers, Central has you covered! Shop online or call one of our helpful product consultants at 800-215-9293 for information about all the options available.
What could be better than a battle royal of your favorite sweets? Not much. However, could one tasty treat truly push the other out of the lime light and into oblivion (as some writers around the web might hope)? Probably not too likely.
You may then be asking, “Why do so many people care about cupcakes and pies?!” With articles popping up everywhere from blogs to the Wall Street Journal , the answer is that everyone has their opinion on what is best. And unlike many other trendy food items, cupcakes and pie are commonplace in most people’s everyday lives (especially in childhood).
There are also businesses involved in the confectionary clash. Shops and companies dedicated to selling baked goods have become huge money-makers in recent years due to such a great demand and a usually low start-up cost. We spoke to the experts, Michael D. Wickersham of Wick’s Pies, Inc. and Courtney Gorman of Sweet Lucinda’s , to get their thoughts on what makes theirs the best goodie in this melee.
Wickersham “was born in the Pie business.” His father started the now famous Wick’s Pies in Winchester, Indiana, from the restaurants he owned and operated. He started making pies because he couldn’t find one he felt was good enough for his customers. The business started with 20 pies a day and is now up to about 10,000 per day.
Gorman’s baking also grew from her roots. She says, “Most of my recipes originate from my mom (Sweet Lucinda) or grandmother.” Gorman adds, “When I was a very little girl my mom would bake for us all the time…my birthday parties were the best!” These birthday delicacies and comforting memories like it are what inspired her to start her own bakery.
But it’s not all just about family recipes and good memories. Both Wickersham and Gorman have their thoughts on what makes their sweet delights the clear front runner.
Wickersham’s biggest line of defense for the pie is their health benefits. “Many pies are made with fresh fruit. Some pies are made with vegetables, some with milk, some with chocolate, and some with nuts. Pies offer protein, dairy, fruit, vegetables, grains. Come to think of it a slice of pie looks like a pyramid and could be used as a dietary pyramid,” he said. He goes on to add that while cupcakes may be trendy, “Pie is America’s Dessert.”
Gorman feels that cupcakes are big because, “They are individual, personal cakes that make everyone feel special. They are great for events and parties because they require no work…people can grab and go. You can get a smattering of flavors instead of just one in a cake.” She continues saying, “And sweets seem to be a treat that people are willing to still invest in.”
So which one is best? Do trends beat out classics? Is it better to share or have it all to yourself? There’s no better way to decide then to put the two rivals head to head.