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...
A few weeks ago I had the immense please of partnering with Schumacher and Williams Sonoma Home to share their new, exclusive tabletop and home collection. And trust us, it’s a jaw-dropper so please check it out if you haven’t had the chance yet.
But what would any amazing tabletop be without an equally amazing recipe or two. Lucky for us, this Korean Ground Beef recipe is as easy to make as it is delicious.
Ground beef browns with a perfect combo of sweet and spice through sesame, soy, brown sugar, and Sriracha. Then cooled down by a topping of green onions and cilantro creating the perfect bite. We love this easy Korean Ground Beef for a dinner date for two, or when hosting a few friends. And this is definitely one of those recipes that tastes better the next day, so save those leftovers if there are any!
Check out the recipe below, and please tag us on Instagram or Facebook if you make it. We love to see what recipes of ours you’re whipping up! Truly, MKR
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.
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.
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.
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!
Baking Chocolate of your choosing, you'll need about about 25-30 oz for one bark
Candy of your choosing
1 tablespoon canola oil
parchment paper
sheet pan
Instructions
Prepare all of the candies, removing all the wrappings, and set them aside where you plan to create your bark.
Cut out parchment paper to the size of your sheet pan, and place inside your sheet pan. Set aside.
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.
When the chocolate has completely melted, turn of the heat and add canola oil. The oil helps the chocolate shine.
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.
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.
By Mandy Kellogg Rye, Waiting On Martha
Welcome by Waiting on Martha https://waitingonmartha.com/
It’s the holidays; nobody’s got time for making homemade pasta right now. Maybe not nobody, but at least I don’t…especially since I haven’t really learned how to make homemade pasta, though it’s on my 2017 to-do list. But even if you’re not making it from scratch, that’s no reason to skimp on the star of the show. Fortunately for this recipe, the star of the show isn’t just great, it’s actually store-bought and…gasp, frozen!! Yes, frozen. I know, I was shocked too, but honestly you’d never be able to tell…it’s that good.
Along with the pasta being picked from the frozen aisle, another surprise is that today’s recipe is an incredibly easy, under-30 minute meal! I know what you’re thinking: there’s no way. But here’s my secret: I used Whole Foods organic frozen butternut squash ravioli, and while those were boiling away, I simply sauted and fried up a few of my favorite seasonal additions: sautéed cremini mushrooms and fried sage with fresh pomegranate seeds, pumpkin seeds, shaved parmesan cheese…all doused in a brown butter sauce (#YUM). Literally, from prep to plate, we’re talking 20 minutes, 30 tops.
The recipe is simple; cook the ravioli per package directions, and as it’s boiling, saute your mushrooms in a pan with a bit of butter. When cooked, remove the mushrooms and set aside. You’ll use that same pan to fry the sage next (it sounds harder than it is). Fried sage simply means dropping the sage leaves into a hot pan full of oil and letting them fry for 15 seconds.
Finally, you’ll want to start on your brown butter sauce. This step takes about five minutes, and while the butter is browning you can begin plating. To plate your dish, begin with the cooked raviolis and top with mushrooms and fried sage. After the butter is done browning, drizzle on top. Next, add your fresh/cold ingredients: pomegranate seeds, pumpkin seeds, shaved parmesan cheese, and salt and pepper to taste. Garnish with a little fresh sage to add some greenery to the plate. Voila! So quick. So simple. So good. Truly, MKR
P.S. A quick tip as you’re plating: the raviolis will get cool faster than your other warm ingredients, so try to time it accordingly. You want those soft raviolis to be warm!
In the meantime, slice cremini mushrooms into 1/4 inch strips and sautee them in a pan with butter.
Remove mushrooms from pan and set aside on a paper towel.
Use the same pan to fry 3/4 of your fresh sage (bring oil to a frying temperature and drop sage in for 30 seconds. Set aside.
Make your brown butter sauce: start melting butter over medium heat. Use a pan with a light-colored bottom so you can keep track of the color. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. Should take about 5 minutes. You don't want to over-burn it.
Drizzle brown butter onto ravioli, mushrooms and fried sage.
Top with pumpkin seeds, pomegranate, parmesan cheese, salt and pepper.
Garnish with remaining fresh sage.
By Mandy Kellogg Rye @ Waiting on Martha
Welcome by Waiting on Martha https://waitingonmartha.com/
