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Homemade Halloween Chocolate Candy Bark

This easy, 15 minute DIY Halloween Chocolate Bark is the perfect way to use up all that leftover Halloween Candy!
Filed Under > Desserts

Homemade Halloween Chocolate Candy Bark

When I was thinking about what I wanted to make to celebrate the haunting season I thought why not make a homemade Halloween Chocolate Candy Bark with all of the Halloween candy I have sitting around tempting me on a daily basis.  I love Homemade Chocolate Barks for a multitude of reasons.  The main one being that chocolate barks look way more difficult to make than they actually are.  I also love that the possibilities of bark combinations are endless.  Plus candy barks make the cutest homemade food gifts! So for all those reasons and more, I’m thrilled to share my Homemade Halloween Chocolate Candy Bark with ya’ll today! 

As stated above, candy barks are incredibly easy to make. All you need to create this homemade Halloween Chocolate Candy Bark for yourself is baking chocolate, candies of your choosing (I used Mini Kit-Kats, Peanut Butter Cups, M&Ms, Rolos, Sprinkles, and Candy Eyeballs), parchment paper and a sheet pan. 

Homemade Halloween Chocolate Candy Bark

When it comes to the actual creating, the trick to creating a perfect homemade Halloween Chocolate Candy Bark every time relays on 3 different things.

First, have your candy prepared and ready to place because you’ll need to work fast so the candies don’t melt into the bark.  The easiest way to do this is plan out in advance what candies you want to use, color themes you want to stick with, and most importantly have everything unwrapped and ready to go.  

Second, when spreading the chocolate out to create the bark base make sure to go thin. You’ll want the chocolate to completely cover the parchment paper, but just barely. This was my mistake the first time in trying this recipe. I made the bark way too thick which makes the chocolate bark taste too sweet, difficult to cut into pieces and incredibly hard to eat. 

Lastly, you need to let the chocolate cool for just a few minutes. If you begin placing the candies the second you have your bark spread out they’ll begin to melt. Wait 2-3 minutes and start with the non-chocolate candies that won’t melt like the candy eyeballs in this case. Candy Corn is also one of those great non-melting candies to try.

Homemade Halloween Chocolate Candy Bark

After letting the bark cool in the fridge for at least 10 hours (I prefer overnight), you’re ready to cut it into pieces.  There’s no particular rhyme or reason to this, but I found the easiest way is to lay the bark out on a completely flat surface and with a very sharp knife start with the edges.  Your edges won’t have a finished look to them, and sometimes that works out to look great, but sometimes you’ll need to trim them. Next, cut the bark in half. It doesn’t necessarily have to be directly cut in half across, but by dividing the bark into two larger pieces it will make it easier to slice. Then try to either cut around the larger pieces or make it so you cut the larger pieces in half. 

And as best you can avoid touching the chocolate too much with your fingers.  Because the chocolate bark is thin your body heat will naturally begin to melt and smudge it if you touch it too much.

Once you’ve cut all the pieces, put the Halloween Bark back in the fridge for an hour to completely let the chocolate set and re-harden from any softening that may have happened while cutting.

Homemade Halloween Chocolate Candy Bark

And voila, the cutest, most festive homemade Halloween Chocolate Candy Bark you’ve ever seen! I love whipping up a couple batches of this to gift to my neighbors and take into work. And how cute would this bark be served on this itsy bitsy spider plate!

See the recipe below, and if you’re reading this via Bloglovin’ you’ll need to click into the post to get the complete recipe. Happy Halloween friends! Truly, MKR

P.S. If baking isn’t your thing at all Williams Sonoma has some Mummy Halloween Bark that is almost as cute!

 

Halloween Chocolate Candy Bark
Yields 1
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Prep Time
5 min
Cook Time
15 min
Total Time
10 min
Prep Time
5 min
Cook Time
15 min
Total Time
10 min
Ingredients
  1. Baking Chocolate of your choosing, you'll need about about 25-30 oz for one bark
  2. Candy of your choosing
  3. 1 tablespoon canola oil
  4. parchment paper
  5. sheet pan
Instructions
  1. Prepare all of the candies, removing all the wrappings, and set them aside where you plan to create your bark.
  2. Cut out parchment paper to the size of your sheet pan, and place inside your sheet pan. Set aside.
  3. In a large pot over medium to low heat melt your chocolate and stir with a spatula or whisk. You'll want to stir the entire time the chocolate is melting, otherwise you'll run the risk of burning your chocolate.
  4. When the chocolate has completely melted, turn of the heat and add canola oil. The oil helps the chocolate shine.
  5. Pour the chocolate out onto your parchment paper and spread with a spatula to create a thin layer. Once spread out, lift the pan just slightly and carefully hit down onto your surface. This will remove any air bubbles and help even it out.
  6. Let chocolate cool for 2-3 minutes then begin placing your candies. Once your candies are placed put the sheet pan into the fridge and let cool a minimum of 8 hours. I prefer to let it cool overnight.
Waiting on Martha http://waitingonmartha.com/

Rosemary Sea Salt Popcorn

A new twist on everyone's favorite snack!
Filed Under > Appetizers & Sides

Homemade Rosemary Sea Salt Popcorn

I’m not actually much of a popcorn person. Sure, if I go to the movies I’ll order a tub, but it’s more about the liquid gold butter that I’m able to pour on without abandon then the popcorn itself.  However, recently at a Waiting On Martha Home event, a local chef brought in a giant bowl of Rosemary Sea Salt Popcorn, and let’s just say I didn’t leave that bowls side all night.

In fact, I stalked the Chef because I just couldn’t get over how she said she made it. No butter, just high-quality olive oil, fresh rosemary and sea salt on the stovetop.  Stovetop I get, but no butter, I just couldn’t believe it.

But the next night I tried my hand at recreating rosemary sea salt popcorn at home, and while I didn’ t master the recipe until three batches later I now have it perfected and I’m not sure I’ll ever go back to regular ol’ butter popcorn again.

Here’s the key, you’ve got to let it sit overnight.  Very much like pasta and takeout Chinese food, this popcorn is better the next day when it’s completely absorbed all the raw olive oil, sea salt, and rosemary goodness. So while I know if you’re anything like me you’ll sneak a few handfuls straight out of the pot, you’ll be so much happier if you delay the gratification and save the majority of it for tomorrow.

And yes ten sprigs sound like a lot of rosemary, it’s not.  It’s just the perfect subtle hit that rosemary lovers will appreciate and those on the fence about rosemary probably won’t even be able to pinpoint as rosemary.  

Grab the recipe below (Bloglovin followers you’ll need to click into the post to see the recipe in its entirety), and try out a batch of this rosemary sea salt popcorn and enjoy! Truly, MKR

P.S. If you’re looking to try this recipe over an open flame how cute is this popcorn popper?!
 


 

Homemade Rosemary Sea Salt Popcorn
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 10 sprigs of fresh rosemary sprigs
  2. 1 cup organic popcorn seeds
  3. 1/4 cup avocado or canola oil (any oil that can handle high heat)
  4. 1/4 cup organic, high quality olive oil
  5. sea salt
Instructions
  1. In a large, tall pot add the canola oil, popcorn seeds, and 6 rosemary springs.
  2. Turn on the burner to high heat and place the lid on the pot.
  3. Once you hear the corn beginning to pop shake the pot a few times to make sure the bottom kernels don't burn. Once the popping begins to slow remove the pot from the heat and let it sit for 5 minutes.
  4. Then transfer to a very large mixing bowl, add additional 5 sprigs and drizzle with a high quality olive oil, and plenty of sea salt. Stir to well until completely mixed.
  5. Transfer mixture to 1 or 2 large ziploc bags and let sit overnight. It's so much better after resting overnight!
Waiting on Martha http://waitingonmartha.com/

Photography, Rustic White Interiors

Dairy Free Blueberry Oatmeal Muffins

A healthy, easy and delicious blueberry muffin recipe...yes it does exist!
Filed Under > Breakfast & Brunch

Easy, Dairy Free Blueberry Oatmeal Muffins

While I’m not a lover of breakfast per se, I am a lover of breakfast baked goods. Muffins, scones, doughnuts, cinnamon rolls, and quick breads are my love language. I mean is there anything more satisfying than a warm muffin and a cup of strong coffee in the morning?

But out of all the baked goods, I love blueberry muffins the best.  It probably stems from growing up in Michigan. I have very fond memories of blueberry picking with my mother. We’d come home with buckets and buckets of fresh blueberries, my fingers stained blue from all the blueberries picked.

Most would get frozen to last through the year, but a few quarts would go into making her homemade blueberry pies and blueberry muffins. Two staples I would live on through the summer months.

However, as I’ve gotten older Mother Nature has played her cruel tricks and I’ve found I can’t eat my beloved pies and muffins with abandon like I used to. My cravings for both of these, of course, has not stopped which has sent me on a mission to find a healthier version of my two favorites. 

For the pie, I’ve found the best thing to do is re-imagine my mother’s pie into a blueberry handpie. The smaller hand-pie size, which are easily freezable, prevents me from being found sitting on the sofa pie dish in-lap. Portion control is the key.

As far as the muffins are concerned, I’ve tested a few recipes throughout the years, but today’s recipe for Dairy Free Blueberry Oatmeal Muffins is by far the best.

Made with quick oats, chia seed, wheat flour, cinnamon, almond milk and plenty of fresh blueberries today’s Dairy Free Blueberry Oatmeal Muffins recipe is one you’ll definitely want to bookmark. Plus, it’s only 135 calories! Considering that the average blueberry muffin contains 425 calories I would say these muffins are already a winner!

And bonus, because they’re made with quick-oats they’re much denser and more filling than your standard muffin.  So I can have one for breakfast and feel full.  I even tried to eat two for breakfast the other day and I couldn’t finish the second one.  

Easy, Dairy Free Blueberry Oatmeal Muffins

What I also love about these Dairy Free Blueberry Oatmeal Muffins is that you can double up the recipe and freeze the second batch. That way when you haven’t properly prepared breakfast you can just grab a muffin and go!

I can honestly say these muffins were incredibly easy to make and completely satisfying. I mean anytime you nail a from-scratch baking recipe on the first try they get classified as easy.  And as far as the statement of them being completely satisfying let me clarify.  

Will any healthy-ish muffin ever taste as good as a true butter, sugar, flour, no-counting-calories muffin…no. Just no.  But, these Dairy Free Oatmeal Blueberry Muffins are delicious, and completely quell my craving for that no-abandon bakery muffin.

So trust me on this, pour yourself a cup of coffee and whip up a batch or two of these easy, and healthy-ish Dairy Free Blueberry Oatmeal Muffins this weekend. If you’re following on Bloglovin, click into the post to find the recipe and enjoy!  Truly, MKR
 


 

Healthy, Dairy-Free Blueberry Oat Muffins
Yields 12
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 cup whole wheat flour
  2. 1 1/2 cups quick oats
  3. 1/4 cup granulated sugar
  4. 1/4 cup brown sugar
  5. 1/4 teaspoon Himalayan pink salt
  6. 1 tablespoon baking powder
  7. 1 tablespoon ground chia seeds
  8. 1/2 tablespoon ground cinnamon
  9. 1 cup unsweetened Almond Milk
  10. 1 egg
  11. 2 tablespoons canola oil
  12. 2 teaspoons vanilla extract
  13. 1 1/2 cup of blueberries fresh or frozen
  14. 2 tablespoons coarse sugar for toping (optional)
  15. cooking/non-stick spray
Instructions
  1. Preheat oven to 400 degrees.
  2. Spray muffin tin with non-stick spray.
  3. Combine all dry ingredients (flour, oats, sugars, chia, cinnamon, salt) in a large mixing bowl.
  4. In a separate bowl whisk together the almond milk, egg, oil and vanilla.
  5. Add the wet ingredients to the dry ingredients. Mix just until all ingredients are combined.
  6. Gently fold in the blueberries, trying hard not to break them.
  7. Divide the batter evenly between the 12 muffin cups. You'll be able to fill each muffin cup to the top.
  8. Sprinkle the tops of the muffins with the coarse sugar if desired.
  9. Bake for 15-20 minutes until muffins are lightly browned and a toothpick comes out clean.
  10. Let cool for 5-10 minutes, serve and enjoy!
Notes
  1. Nutrition Facts: Calories 135 Total Fat 4g Total Carbs 22g Fiber 3g Sugars 10g Protein 4g
Waiting on Martha http://waitingonmartha.com/

Photography, Rustic White Interiors

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