I’ve always been a fan of a great at-home bar. I strongly believe it’s a must-learn life skill to mix up classic cocktails, and as an avid host, it’s important to provide an array...
Looking back on Easter as a child, I remember how excited I was to dig through my Easter basket. Full of chocolate bunnies, malt ball Easter eggs, Peeps, golden coins, and my favorite Cadbury...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
I’ve been noshing on Nourish Snacks for some time now, specifically their super spicy snacks. But when I spied they had came out with a chocolate line, well I of course had to satisfy that sweet tooth of mine and give them a try.
Like all Nourish Snacks, each package of chocolatey goodness is under 200 calories, made with no GMO’s—actually, no artificial anything—and is gluten- and dairy-free.
Since fruit parfaits are super simple to make, and fall on the healthier side of the fence, they are a constant in my household. And because I’m constantly running from one thing to the next, I love using Nourish’s Cocoa Loco bites and making these cocoa fruit parfaits in a mason jar ahead of time so I can just grab and go. What’s your grab and go meal? Truly, MKR
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Yogurt (vanilla, plain, or whatever flavor you prefer)
Strawberries
Blueberries
Bananas
Cherries
Nourish Cocoa Loco
Instructions
In a glass or mason jar add a layer of Nourish Cocoa Loco snacks followed by a layer of yogurt, a layer of desired fruits, and an additional layer of yogurt. Top with fruit and Nourish Cocoa Loco.
By Mandy Kellogg Rye @Waiting On Martha
Welcome by Waiting on Martha https://waitingonmartha.com/
*Takeaway Tip: To ensure a smooth parfait I pour the yogurt into a disposable piping bag (used typically for icing) and pipe it evenly into each container. Don’t have a piping bag, use a Ziploc bag and just create an opening by snipping the corner with scissors.
This story is in collaboration with Nourish Snacks, a brand WOM loves, adores, and eats on a regular basis. All images and recipes are original to Waiting On Martha.
Don’t you just love starting the week of with a good surprise?! Well surprise! It has been a long five months of anticipation, and a true labor of love, but I couldn’t be more thrilled to welcome you to the new Waiting On Martha.
So what’s new? Besides the obvious look and feel, we’ve worked for months adding new enhancements and features, all to make the reader experience easier and more intuitive. For example, along with the classic way you’ve always read our stories, you’ll notice links to view full galleries. By clicking on this box, you’ll be taken to a new page where you can view, Pin and share additional images from that day’s story. We found we had too many great photos that weren’t making the cut and our photographers work too hard to not have their work shared. We’ve also added a slideshow feature as an easier way to read through specific posts. When you see view slideshow, all you’ll need to do is click and scroll right or left.
Along the top navigation bar, you’ll find two new features; Shop Our Instagram and Shop Our Stories. We were getting an insane amount of emails asking us about where to find specific items either from our stories or our Instagram, so we’ve rounded it all up in one convenient place for you. Speaking of convenience, our new “contact us” form makes it a breeze to get in touch with myself or my team. Simply type in what you’re hoping to chat about; collaboration, e-design, social media consulting, etc., and send away.
Lastly, because we have so much more to say, we’ll be moving to sharing stories seven days a week. And you’ll not only be hearing from me, but also from Kat, our Editor and Social Media Director, and our Creative Partners. What is a Creative Partner? Creative Partners are some beyond-talented individuals WOM taps on a monthly basis to help us out with a project or share a project they’re working on. You can read more about them on our new team page, (bios and more CP’s will be added soon, so stay tuned).
While this is all beyond exciting, (we’ve been working on this since October), it is all very new. I ask that you bear with us as we work within our new platform, I’m sure there will be a few kinks to work out, Rome wasn’t built in a day!
Big thanks to everyone who worked tirelessly to make this happen; Designer Cassie Pyle, Coder Brandi Bernoskie, and our very own Kat Neunaber. I couldn’t have made this dream a reality without you. So welcome to the new Waiting On Martha, now excuse me while I dive into this funfetti cake and pop some bubbly! Truly, MKR
P.S. As if this wasn’t amazing enough we also have a new portfolio site to share, Mandy Kellogg Rye, and next week The Shop will be re-launching as well. Ch-ch-changes!
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In a small mixing bowl stir together milk and vanilla.
In a large electric mixing bowl beat room temperature butter at medium speed until creamy; gradually add sugar, beating until light and fluffy.
In a separate mixing bowl sift together flour and baking powder; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture.
At a low speed slowly add in desired amount of jimmies and mix just until blended.
just until blended.
Beat or whisk egg whites until stiff peaks form; gently fold into batter. Pour batter into prepared pans.
Bake at 350° for 20 to 23 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks and let rest until completely cool.
...For the frosting
Beat butter and salt at medium speed with an electric mixer until creamy.
Gradually add powdered sugar alternately with 7 Tbsp. milk, beating at low speed until blended and smooth after each addition.
Stir in vanilla and desired amount of Jimmies, beat until frosting reaches preferred consistency. *When frosting layered, tall, cakes I prefer my frosting on the lighter side to not weigh down the cake.
When completely cooled cut off tops of cakes to create a completely even, flat surface. Spread Vanilla Buttercream Frosting between layers (about 3/4 cup per layer) and on top and sides of cake.
Top with chocolate sauce (optional).
Notes
To achieve a messy frosting look take a small spatula or butter knife and gently press down circling the entire cake creating "rings."
By Mandy Kellogg Rye
Adapted from Ms. Billetts White Cake
Adapted from Ms. Billetts White Cake
Welcome by Waiting on Martha https://waitingonmartha.com/
Marshmallow cereal bars are, and always will be, one of my absolute favorite homemade treats. But why have I been using only one type of cereal all these years? I mean you’d be hard pressed to find a cereal that doesn’t taste good with melted marshmallows and butter. So this time instead of just my standard Rice Krispies (which I must admit still may be my favorite), I also tried the recipe using Trix, Cocoa Puffs, and a mix of Rice and Cocoa Krispies. All where delicious, all as easy as the next to make, and I mean the colors of the Trix, how fun are those! Tell me, what type of cereal would you use? Truly, MKR
In a large saucepan melt butter over medium/low heat.
Add marshmallows and stir until fully melted.
Add cereal and mix until fully coated.
Pour mixture into a pan coated with cooking spray or parchment paper. Spray a rubber spatula with cooking spray and evenly press mixture down to spread evenly into pan.
Let mixture cool then cut into squares and serve.
By Mandy Kellogg Rye @Waiting On Martha
Welcome by Waiting on Martha https://waitingonmartha.com/
