For some reason, I am just not ready for my birthday this year. Usually, I’m all about the confetti, cake, and attention. It might have something to do with the fact that I’m going to be a quarter-century gal. While I understand that 25-years-old isn’t OLD, I still am in disbelief that time is passing faster and faster. My pop culture references are no longer hip. My students don’t even know who Mrs. Doubtfire is!
Happy Saint Patrick’s Day, Everyone. Although I do not know very much about the historical background of the day, I do take time to thank my Irish ancestors for traveling overseas to start a new life. Like so many other people that I know, I have quite a mixed-European ethnicity; but, I am prominently Irish. I would love to visit Ireland someday. My sister was lucky enough to go with my grandmother when she was in high school, but I was too young.
While most people will be singing drinking songs and treating themselves to some Guinness, I will be grading papers and chowing down on some of these bite size treats. I have given up drinking for a few months, and my body has been much happier. I do miss an occasional glass of wine or beer though. Have one for me tomorrow?
Hello, Friends! I hope your February has been wonderful so far. I cannot believe that I’m almost halfway done with my first year of teaching already. It’s been such a rewarding experience. I have to say that I was a little anxious about teaching Shakespeare (okay…a lot a bit stressed about it), but it’s been a blast. My students are truly understanding what they’re reading without having to rely on Sparknotes or other online summaries. We do a lot of acting out scenes in class, and sometimes, I make them wear funny hats and flower crowns.
Is everyone looking forward to the holidays? I sure am. Between the music, desserts, time with family, and school vacation, I couldn’t be more excited.
Let’s catch up on life over a Mint Chocolate Marshmallow Bar. Okay? Okay.
It wouldn’t have been Thanksgiving without our annual pilgrimage to Maine. My sister and I got to spend an entire day together in Portland. Emily said that it was the most she had laughed in a while. Thanksgiving arrived the next day. Compared to last year’s 20+ guest list at our house, we just settled in with just my immediate family this year. It couldn’t have been more relaxing and rejuvenating. I ate my weight in nutter butter acorns and caramel apple pumpkin pie.
Did you know that Maine is one of the three states left in the country to have Blue Laws on holidays? Basically, this means that department stores cannot open their doors until 12 AM on Black Friday. My sister, her boyfriend, and I braved the crowds for our forth annual Black Friday. I was able to grab some hot ticket items (but I can’t tell you what these presents are because it would ruin the surprise for my family who reads my blog!).
In other news, as many of you know, I was a Starbucks barista for almost six years. The milk foam and coffee bean oils will forever linger in the depths of my soul. I hung up my apron for bigger and better things last month. It’s a bitter-sweet feeling to be done; however, the free time to sleep in on a weekend or take a spin class is worth it. Even though I no longer am working at Starbucks, the memories and friendships remain.
So, let’s get back to these marshmallow bars. Their subtle mint flavor lingers and embraces it’s chocolate counterpart. I’ve always loved Rice Krispie Treats. Something about them shouts happiness. This time of the year, I love peppermint chocolate and probably devour too many peppermint patties. These treats are perfect to bring to a holiday party or share with Santa Clause.
In a large sauce pan on medium-high heat, melt butter and mint extract. Add in marshmallows and stir until marshmallows melt.
Remove marshmallow mixture from heat and add chocolate rice cereal. Mix until cereal is coated.
Spray a 8 x 8 pan with non-stick spray. Scoop chocolate rice cereal mixture into pan and press down.
While waiting for bars to cool, make chocolate buttercream frosting. In a medium-sized mixing bowl, beat butter until light and fluffy. Add confectioner’s sugar, cocoa, vanilla, and milk. Whip until mixture is soft and fluffy.
Spread chocolate buttercream frosting on top of bars. This will be a thin layer of frosting. If you prefer more frosting, double the recipe. Sprinkle with peppermint candies or chocolate candies.
Hello everyone! I’ve missed you all. Life has gotten extremely crazy, but don’t fear, I’m still baking, cooking, and drinking my experiments. I promise that you’ll see more of me, but as you know, I have been busy getting ready for my first full-time teaching job. If you follow me on IG, you know that I haven’t quite given up my Starbucks gig either! I worked this morning. All I’m going to say is have mercy on your favorite Starbucks baristas. We do the best job we can when there are lines in Drive Thru and the lobby.
Hi everybody! So, I totally meant to bake and share this recipe with you last week. It just didn’t happen. I worked the rest of the work week after getting back from Florida and by the end of the day, all I wanted to do was nap. In other words, I apologize for not getting this recipe out earlier because it’s darn good.
A few years ago when I went to visit my grandparents on the east coast of Florida, we went to this tavern-like restaurant. Well, dessert came with the meal and I decided to try something new to me. Key Lime Pie. Holy moly. I fell in love with the tartness of the custard and the sweetness of the graham cracker crust. Love at first bite if you will.
Yesterday, I attended a local music festival near my hometown. It rained all morning and we feared that we’d be stuck in a wet, windy disaster, but by 2 o’clock p.m. the sun was shining and the breeze was perfect. I’ve never been to a big music festival like SXSW or Bonnaroo, but I totally would go just to watch all of the odd and beautiful people who attend. Do you enjoy people watching? I could do it for hours.