Saint Patrick’s Day is right around the corner, so let’s start with dessert first! If you are looking for an interesting St. Paddy’s dessert idea or simply a reason to drink more Guinness- look no further!
I love any excuse to gather some close friends and host a little shin-dig. Hence my current excitement for this year’s Superbowl. Since the results of playoffs are in, I am now able to brainstorm some Superbowl party ideas. Here is what I have so far:
Festive plates and cups to represent both teams. Set out equal amounts of Colts party supplies and Saints party supplies and let your guests choose who to root for. Use chalkboards throughout the party space. Use them to label your food table, identify drinks, point guests toward the restroom…get creative! This centerpiece from InStyle Parties will be a perfect addition, I plan to replicate this in some fashion for my party.
I have not yet finalized my Superbowl menu, but I know that these jalapeno-bacon thingies are making the cut! In fact, I can tell you several or PW’s recipes will be selected. A variety of beers will be supplies and perhaps even a beergarita or two for the ladies. Team colored Jones Soda will be a hit with the younger attendees as will these fun referee cupcakes. We will just have to make sure they play with those whistles outside :).
This oh-so simple peppermint bark recipe is a must try. Easy steps to create a festive dessert to have on hand for holiday guests or to take to take over to the neighbor!
What You’ll Need:
Nonstick cooking spray
1 pound white chocolate, chopped (do not use chips)
2 cups puffed rice cereal
1 bag (7.5 ounces) hard peppermint candies, unwrapped
1.Spray a 10-by-15-inch rimmed baking sheet with nonstick cooking spray; line with a piece of waxed paper. Crush candies (see note below).
2.Place white chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 4 to 6 minutes. Remove from heat; stir in rice cereal.
3.Transfer mixture to prepared pan; with a spatula, spread to edges of pan.
4.Sprinkle with crushed candy; with a piece of waxed paper covering the entire surface, press in gently (paper prevents hands from sticking to candy and chocolate). Chill until firm, 20 to 30 minutes (no longer, as candy will begin to soften).
5.Peel waxed paper off. Break bark into 2-inch pieces. Store at room temperature in an airtight container, up to 1 week.