WhipperBerry • Your Home For Creative Inspiration
Spring is here and now it’s time to Spruce up your home!
Let’s get it started with a giveaway that will help!
Easy entry – just follow the sites below on instagram.
All sites are awesome and have pitched in to make this giveaway possible.
Go enter. Game On. Yes, we already said that…but we are excited!
P.S. If you don’t have an ig account. Go make one. They are free.
Hey guys! Jenn here again from Clean and Scentsible. Like many of you, I have been counting down the last days of winter and am so excited that today I finally get to say Happy Spring! I am SO ready for some warmer weather, longer days, and pretty spring blooms. Now that spring is here, Easter will soon be around the corner and I have a yummy treat to share with you today with my all-time favorite chocolate – mini-eggs!
These mini-egg dessert bars are super easy to make – the trick is to not eat all of the mini-eggs before you get around to actually making them!
If you are looking for a fun Easter gift idea, the dry ingredients for these bars can be packaged up in a mason jar and would make a nice little hostess gift or treat for your favorite teacher or neighbor.
Just layer the ingredients in a 1 quart mason jar as follows:
I have also created some printables to help you dress up your jars – there is a Bunny Bars label for the front and baking instructions for the back.
Just head over to Clean and Scentsible to download them!
If you are looking for more Easter ideas, you might also want to check out these posts….
Easter Bunny Sundaes
Easter Bunny Canvas
Easter Bunny Treats
Have a wonderful spring and thanks so much to Heather for having me!
Amy from The Idea Room, Mique from 30 Handmade Days, Heather from Whipperberry and Desiree from The 36th Avenue want to thank you for partying with us… You guys are the best!
Today we are featuring some of our favorite recipes from the link party!
Italian Chicken Flatbread at Place of My Taste.
Perfect for lunch or a light dinner… Looks delicious!
Reese’s Cup Fudge Recipe at The First Year Blog.
This recipe had me at Reese’s Cup!
Double Chocolate Turtle Bars at Delightful E Made.
Double yum!
Chocolate Badka at French Press.
This recipe should have my name on it!
As always thank you for so may fabulous projects and recipes!
We hope you take a minute and button up here!
Also we want to invite you to click here and follow
The Party Bunch Favorites on Pinterest.
We are featuring more of our favorite projects and recipes from the link party on this board!
Now it is time to party!
Here are a few things to remember before you link up!
I said it before and I’ll say it again… I LOVE eggs! I especially love the combination of eggs & potatoes. There is just something lovely about the rustic pairing. Both ingredients are wonderful on their own and yet they can both be blank canvases as well. They are just waiting to be dressed up with simple, yet fancy new flavors. Together they make the perfect pair and you can dress them up however you like. As a matter of fact, you can create a recipe of your very own out of your black slate, head over to Food.com and enter to win $3000 from Simply Potatoes®. All you need to do is come up with a 5 ingredient fix and submit it to the contest and you could have and extra $3000 to play around with this summer!
The folks at Simply Potatoes® challenged me to come up with a 5 ingredient fix and this is what I came up with…
Greek Baked Eggs & Potatoes! I am always looking for a quick weeknight meal for the family and this one couldn’t be easier. Now technically, this recipe does have 5 ingredients but that only if you count the salt & pepper as separate ingredients. But don’t be fooled… This recipe is packed full with flavor and some hidden ingredients as well.
I started with Simply Potatoes® O’Brien Hash Browns’ as my base for my baked eggs. Here’s where the magic happens… First of all, these potatoes are fresh potatoes that you will find in your refrigerated section, generally by the eggs at your market. You won’t find them in the freezer section or dehydrated because Simply Potatoes are always fresh with simple ingredients.
Next, these O’Brien Hash Browns also have onions and peppers in the mix. Two hidden ingredients that I didn’t have to purchase or prepare. They are already in the hash browns. SCORE!
I used a jumbo muffin tin, sprayed it with cooking spray and then placed two heaping tablespoons of the hash brown mixture in the muffin tins and then created a hash brown nest…
I topped the potatoes off with some salt & pepper and some more cooking spray. I placed it into a 400˚ oven for 18-20 minutes to cook the potato mixture. After the potatoes are baked and slightly brown, I remove the pan from the oven and add the…
You guessed it… My eggs. All you need to do is crack them right into the hash brown nests and top with a little more salt & pepper.
Return them to the oven for an additional 15 minutes to bake the eggs. Keep a close eye on them and remove them from the oven as soon as the eggs have set. You don’t want to over cook your eggs. You still want that yolky gold running through your egg & potato nest.
Let your eggs cool for a few minutes and then top with one of my favorite new ingredients, a prepared olive tempenade. It’s basically Greek olives that are chopped up fine with a little bit of olive oil to tie the olive caviar together. It’s tasty on bread or with veggies and hummus. It tastes GREAT on top of these baked eggs. Just top the eggs & potatoes with a small teaspoon of tempenade and then serve immediately.
Serve with a lovely Greek salad and you have the perfect SIMPLE week night meal.
What’s your favorite way to cook with potatoes? Remember, you can enter to win the Simply Potato 5 Ingredient Fix Contest and win $3000 with your simple, but inventive recipe!
For rules on how to enter the Sweepstakes click here.
This is a sponsored conversation written by me on behalf of Simply Potatoes. The opinions and text are all mine.
// The Best Homemade Vanilla Ice Cream Recipe //
I am so ready for things to start warming up! I am single handedly willing the warmer weather to arrive with this fantastic ice cream recipe! Without question, anything homemade is ten times better than anything that you can buy pre made at the store. Ice cream is definitely one of those goodies that lives buy that rule.
I have fond memories of when I was a little girl, sitting on the back porch on a hot summer day, slowly turning the crank on our family’s “old fashioned” ice cream maker. I didn’t quite understand why you needed to salt the ice, but I trusted that my Dad knew what he was doing. I vividly remember homemade peach ice cream that could curl your toes it was so good. My Mom would make the ice cream base in the kitchen and us girls along my dad were in charge of churning the ice cream until it was just right, out in our back yard.
Things are a little different today… Today we have nifty, easy to use ice cream machines right at our finger tips. No more salting the ice, still not sure what that was all about. I’m not a science whiz. You can find ice cream machines in several different price brackets. I personally have a Cuisinart Ice Cream maker that I’ve had for years. I wish it was a little bigger, but it does the job. This cute turquoise one is priced at $59.95 at Amazon. Not too bad… You can ask for one for Mother’s Day this year!
If you have a Kitchen Aid mixer you can purchase a freezer bowl for your mixer and create all kinds of fun frozen concoctions with that. It’s available at Amazon for $76.00.
Either option is pretty good for the home cook. Once you have a good freezing option, then you have to find a good ice cream base recipe. This is the key to good homemade ice cream. I have found a fabulous egg custard base recipe that I LOVE. I originally found it via The Pioneer Woman, but I have modified it a bit for my taste. It’s a rather large recipe but it can be prepared and then stored in the fridge for up to 5 days and then churned in batches. I love that I can create one flavor one day, and a completely different flavor the next all with the same base. Here is how you make it…
First you will need to grab your 18 eggs and separate the yolk from the whites. Save your whites in your fridge and use them to make macrons or angel food cake or egg white omelets… either way, you don’t want to just throw them down the drain.
In a large sauce-pan, combine the sugar and whole milk (you may also use pasteurized milk). Stir to combine. Place over medium-low heat. Carefully stir and watch that is doesn’t ever come to a boil.
Cut your vanilla bean length wise and scrape out the vanilla caviar and place in the milk, sugar mixture. Then add the entire vanilla bean as well. Continue to gently stir. Heat the mixture until it is hot, but not boiling.
Add the yolks to a large bowl and whisk for 2 minutes until the yolks become a lighter color.
Now you need to temper the egg yolks with a couple of ladles full of the hot milk and sugar mixture. You need to do this so that your eggs don’t become scrambled eggs in the hot milk. Once your egg yolks are tempered or brought up to temperature, slowly stir them into the hot milk. Cook for an additional 2-3 minutes until the mixture starts to thicken. You can tell that it’s ready when it coats the back of a spoon.
Using a fine mesh strainer, strain your mixture into a large bowl. Discard any lumps. Slowly stir in the heavy cream.
At this point I divide my ice cream base into three separate containers, I refrigerate two batches and then prepare and churn the third batch.
For the basic vanilla ice cream, all you need to do is churn the ice cream base in your ice cream maker following the directions for the specific machine. Your ice cream will still be pretty soft when it is finished churning and will need more time in the freezer before you serve.
I line a bread pan with plastic wrap and scoop my ice cream in the bread pan, cover and place in the freezer for 3-4 hours before serving. More or less depending on what consistency you like for ice cream.