With last weekend kicking off the unofficial start to summer, it means that it’s time to gear up for picnic season! Nothing but afternoons lounging in the park, catching up on gossip magazines and with friends. Perfection.
Of course, what would a summer picnic be without a little color? Below you can learn how to make fun pillows, a striped blanket, and a popcorn recipe that tastes almost like rice krispy treats. I’ve got all your essentials covered. Now let’s do this summer!
If you’re looking to make your Valentine a sweet treat, what says I love you more than edible gold foil?! These melted chocolates are possibly the easiest dessert you can whip up and they’re equal parts delicious and fun. Here’s how:
You can buy any color of candy melts you want, same goes for the shape of the mold. I found both of mine at my local party store, but Michaels and Amazon have a pretty decent selection. A heart shaped mold would be super cute for Valentine’s Day, and well, everyday if we’re being honest.
Make sure all of your utensils are dry before beginning. Water causes the chocolate coating to harden and steak. You can either melt your chocolates in the microwave (stirring every 30 seconds until melted) or with the double boiler method on the stove.
Once your chocolate is melted, pour into your mold. It helps to run the back of a knife across the top to smooth the bottom of your candy out. Tap the mold on a hard surface to get rid of any air bubbles (important step!) and then set in the freezer for 10 minutes. Your chocolates should pop right out once you remove them from the freezer!
To complete, apply gold foil to your chocolates by placing the sheet on the surface and smoothing with your finger. Easy as that! Store at room temperature (don’t put back in the fridge) and keep away from heat and light.
Alright, so I have a bittttt of a confession: I am a picky eater. Yup, I admit it, though you probably already knew this. For now I will be sticking to diy tutorials; however, one food that I’ve loved essentially my entire life is my grandmother’s veggie dip recipe, so I really wanted to share it with you. It’s super easy to make (you really just stir a few ingredients together), and it taste leagues better than any store bought kind or ranch dressing. It’s the perfect thing to bring to a summer dinner party or picnic! Here’s the recipe:
2/3 cup sour cream
2/3 cup mayo
1 tsp salt
1 tsp parsley
1 tsp dill
1 tsp seasoning salt
1 tsp onion flakes
Add ingredients together in a bowl and chill in fridge for 30 minutes before serving. Bada-bing, bada-boom. My kind of recipe! I’ve even substituted the dairy in this recipe for vegan alternatives and it was still pretty tasty. My go-to veggie for this recipe is cauliflower, but I promise that this dip will make any of your favorite taste even more delicious!
I, Carrie, am a big, big fan of summer festival season—specifically carnivals. Our local high school hosts a traveling carnival each year, and my hubby and I turn into squealing 4-year-olds as soon as we see those big trucks pull onto the baseball field loaded down with ferris wheel parts and other amusement park rides. This year’s event is right around the corner, so to celebrate the occasion (and my favorite carnival food) I created a batch of homemade funnel cake sprinkles. They are super easy to make and taste just like the real deal. Enjoy!
3/4 cup milk
1/4 tsp. salt
1/2 tsp. baking powder
1 cup flour
Oil for frying
Powdered sugar, to taste
Combine the egg, milk, salt, baking powder and flour in a mixing bowl and mix until combined.
Pour the batter into a plastic gallon-size bag and snip a tiny hole in one of the bottom corners with a pair of scissors. It’s best to make this hole as small as you can—maybe a millimeter or two in length.
Meanwhile, slowly heat oil in a frying pan on medium to high heat—you’ll want the oil to come up to about a 1-inch depth inside the pan.
Once the oil is hot, squeeze thin lines or “dots” of batter into the oil. If you move quickly enough over the surface of the oil, the batter will come out in small bursts and separate into sprinkle-like shapes. You’ll get the hang of how much pressure to use as you go. TIP: Hold the cut bag right over the heated oil as you squeeze out the batter to avoid splashing the oil onto your hands.
The batter will first sink to the bottom of the pan and then rise to the surface as it cooks. Wait about a minute until the batter starts to brown, and use a pair of tongs to flip or stir the funnel cake sprinkles so that they cook all the way through on both sides.
Scoop the cooked sprinkles out of the oil with a slotted spoon and dump them onto a paper towel to drain and dry.
Serve them over scoops of ice cream in a bowl with powdered sugar on top!