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Recipe: Chocolate Covered Watermelon Popsicles

These Chocolate Covered Watermelon Popsicles and great for summer parties! Healthier pops that are cooling and delicious!

12 pops

1/2 ripe, juicy watermelon
1 bag chocolate chips: white, milk or dark
2 teaspoons virgin coconut oil (to keep chocolate smooth)
popsicle sticks

Cut watermelon into triangle slices about 1/2-3/4 inch thick. Carefully pierce with popsicle sticks. Freeze until firm, a few hours to overnight.
Melt chocolate & coconut oil in the microwave for 2 minutes. Stir well. You can also melt it on the stove top in a double boiler.
Line a sheet pan with wax paper. Dip frozen watermelon pops in chocolate, let extra drip off. Then dip in sprinkles. Serve immediately or place back in the freezer until ready to serve. You can store these in an airtight container, in the freezer for a few weeks.

~ Marla Meridith

Recipe: Chocolate Peanut Butter Halloween Cookies

These Chocolate Peanut Butter Halloween Cookies are a festive recipe to bake for the spookiest holiday treats. A great project to do with the kids!

about 24 cookies various sizes

1 stick unsalted butter, softened
3/4 cup firmly packed dark brown sugar
1 large egg
1 3/4 cups unbleached all-purpose flour
1/4 cup cocoa powder
pinch of salt
7 ounces peanut butter chips, melted
1/3 cup assorted Halloween sprinkles

In the bowl of a stand mixer combine the butter, sugar and egg with the paddle attachment until well combined.
Whisk together the flour, cocoa powder and salt. Stir the flour mixture in two additions into the butter until you have a smooth batter.
Knead the dough on a floured surface until smooth. Divide into two disks. Roll out the dough to 1/4 inch, flouring the rolling pin and surface as needed.
Make shapes with 2-4″ Halloween cookie cutters. Continue to roll and punch out cookies until you have used all the dough. As you work place cookies onto 2 large baking sheets.
Transfer the baking sheets into the fridge. Refrigerate the dough for 30 minutes.
While the dough is firming up in the fridge, preheat the oven to 350 degrees Fahrenheit with the racks in the middle.
Bake the cookies for 10-12 minutes. Let the cookies cool for a few minutes, then transfer to wire racks to cool completely.
With a small offset spatula spread the melted peanut butter chips on to the cookies working one at a time.
Immediately top the cookie with sprinkles. Continue until you are done with all the cookies.
Let the peanut butter topping firm up a few minutes before serving.

~ Marla Meridith

Recipe: Halloween Marshmallow Pops

Enjoy Fun & Delicious Halloween Marshmallow Pops recipe at your next holiday party. A great treat for parent and kids, simple to prepare too!

40 pops

1 bag marshmallows, you will need about 40 marshmallows for this recipe
1 package white chocolate chips
1 tablespoon canola oil
orange & black gel food coloring
assorted sprinkles & colorful sugars
wooden skewers

Skewer the marshmallows. Line a baking tray with parchment or wax paper. Prepare small bowls with the sprinkles.
Melt the chocolate on low heat in the microwave until completely melted. Stir in the oil.
Transfer the chocolate to two bowls. Stir in the food coloring until you get the color you like.
Dip the tops of the marshmallows in the chocolate, then roll in the sprinkles.
Let dry in a cool place on the baking tray.

~ Marla Meridith

Recipe: Cast Iron Skillet Funfetti Cinnamon Rolls

Enjoy these delicious Confetti Cinnamon Rolls with a hot cup of coffee or chilled glass of milk.

12 cinnamon rolls

–Funfetti Dough
1/2 cup warm water, about 110°F
1/2 cup whole milk, room temperature
2 1/4 teaspoon dry active yeast
1/4 cup + 1 tbsp granulated sugar
1 large egg
1 large egg yolk
1 tsp fine sea salt
4 cups all-purpose, unbleached flour
5 tbsp unsalted butter, room temperature
1/2 cup confetti sprinkles
–Cinnamon Brown Sugar Filling
1/3 cup unsalted butter, softened
1/3 cup light brown sugar, packed
1 tbsp ground cinnamon
pinch of kosher salt
–Cream Cheese Frosting
5 oz full fat cream cheese, room temperature
1/4 cup unsalted butter, room temperature
1 1/2 cups powdered sugar
1/2 tsp pure vanilla extract
pinch kosher salt
1/4 cup confetti sprinkles, to garnish
–You will also need
12 inch cast iron skillet
canola oil

–Funfetti Dough
In a measuring cup stir together the water, milk, yeast and 1 tablespoon of sugar. Let sit for 7 minutes until frothy.
In the bowl of a stand mixer, whisk together the yeast mixture, remainder of the sugar and eggs. Change to the dough hook, add 2 cups of the flour mixture. Mix on low speed until combined. Add 1 more cup of flour and the butter, combine well. Add the last cup of flour. Knead until the dough pulls away from the edges of the mixer bowl.
Remove the dough from the mixer and transfer to a clean, lightly floured surface. With clean hands, knead in the confetti sprinkles. Clean the mixer bowl.
Place the dough in a large, lightly greased bowl, cover with plastic wrap and let rise for one hour at room temperature. The dough should double in size.
–Assemble the Cinnamon Rolls
Pre-heat the oven to 350 degrees with the rack in the middle.
Punch down the dough and place the dough back on the lightly floured work place. Roll out to about 1/4 inch thick rectangle (about 20×14 inches)
In a bowl combine the sugar, cinnamon & salt.
With a spatula, layer on the softened butter to cover the entire rectangle. Next, sprinkle on the sugar, cinnamon and salt.
With the long end facing you, start to roll the dough until you have a log. Cut the log into 12 equal slices.
Spray or wipe some canola oil generously onto your cast iron skillet. Place the rolls into the skillet so they are in a single layer, they will fit snuggly. Cover the rolls and let them sit at room temperature for 30 minutes to rise some more.
Uncover and bake for 30-35 minutes until golden brown. Let cool about 10 minutes.
–Cream Cheese Funfetti Frosting
While the rolls are baking make the frosting. In your mixer, beat together the cream cheese and butter until smooth. With the speed on low, add in the powdered sugar, vanilla and salt. Beat until smooth and well combined.
–Frost the Rolls
With a spatula, frost the rolls and top with the rest of the confetti sprinkles. Serve warm or at room temperature.

This recipe adapted from “The Little Epicurean”

~ Marla Meridith