Fresh

Peach "Nice"cream

8:30:00 AM


You may have seen this blog post a few months ago, and luckily I've made so many more since then! My favorite flavor of this dairy free-ice cream at the moment, is peach!

Sunshine

Nice-cream is probably one of the easiest things you can make, and this summer I've been obsessed with peaches. All you need are 3 ingredients to make this delicious treat! 
1.Frozen Peaches
2. Nut milk (I used unsweetened vanilla almond milk!) 
3. Frozen bananas

You're mostly using frozen peaches for this, but I liked the flavor combination! 

Vegan Nicecream

Staying cool this summer keeps on getting easier with all of the fresh fruit that's available to freeze! Just fill your blender with about 1 and a half cups of milk and 1 cut up frozen banana and 2 cut up frozen peaches! 
What are your favorite summertime treats? 
I hope you're following me over on facebook Instagram and bloglovin


Avocado

A Step Back & Quinoa Salad

7:30:00 AM


Bright Tulips


I love being outdoors. I think even if the week is extremely busy that it's important to take a step back. My family loves to travel, and we scheduled a trip for the beginning of June. Sitting in front of a computer all semester as really made me want to do one thing during my future vacation. I'm going to be closing my laptop, turning my phone on silent and/or airplane mode depending on if I need it (which I won't.) I might pop in on Instagram and you can follow me by clicking here. Basically I'm doing an internet detox and I cannot wait to just clear my head for the next two weeks. I will be back with millions of photos, new recipes, reviews, road-trip tips and whatever else you guys may want to see! (Let me know if there is anything specific in the comments!) I cannot wait to enjoy the beach, food and peace. 

Spring Flowers


Before I go, I do want to share this delicious Avocado-Tomato Quinoa Salad I made the other night for dinner!
What You'll Need:

  • Avocado
  • Cherry Tomatoes
  • Feta Cheese
  • Mushrooms
  • Spinach
  • Onions
  • Peppers
  • Quinoa
What You'll Need to Do:
  • Start by making the quinoa (2 cups water per 1 cup quinoa), boil water and add quinoa, bring to a boil then lower heat and cover and let simmer for about 5-7 minutes. Until quinoa has white spiral-like threads on it
  • Saute vegetables except tomato in separate pan (I used 1/4 cup diced onions, 1 cup diced peppers and 1/4 cup chopped mushrooms)
  • Put spinach in bowl
  • Drain Quinoa and about half to your bowl
  • Add veggies 
  • Top with tomatoes, avocado, feta cheese (or no cheese) 

I really loved this recipe and it was really filling and quick to make! Perfect for when I ate dinner by myself. 

What is your favorite salad recipe? Do you have any exciting trips planned? Make sure to explore past posts until mine begin again! 
See you soon! 
x Kenzie




Almond Butter

Easy Cashew Butter

8:00:00 AM


I love nuts. But seriously, I've been making homemade nut butters for awhile now and there is nothing I love more. One thing about store-bought peanut butters is that there are way too many ingredients. Unless you're willing to pay a bit more, making it at home could save you a few bucks too! If you accidentally run low on peanut butter, almond butter or cashew butter this is also an easy fix! No need to run off to the shop in your slippers!

Vegan Life


Currently, my favorite nut butter is cashew butter. I've gone through Almond butter and natural peanut butter and both are great but cashews have a sweeter taste. I tried making this in our mini food pulser/processor and it just didn't turn out as well as when I used the big blender.

What You'll Need: 
A blender or food processor
3 ounces of nuts = about a cup
Choice of nut (in this case Cashews) 

Vegan Nut Butter


How:
Place little amounts in if you're using a food processor, if using a blender then just pour 3 ounces in! 
Blend until a creamy texture forms
Empty contents into jar
Enjoy! 

Things I've put cashew butter on include: 
These AMAZING blueberry vegan pancakes
Waffles
Oatmeal (the organic kind) 
A spoon (hah) 

Cashew Butter

I know! It's seriously that easy! I love that my blender makes the butter warm right away so I may or may not sneak a taste before putting it away. It's best to store in the fridge if you plan on not using it in the next week or so. The recipe is completely up to you, if you want salted nut butter then use salted nuts, honey roasted-nut butter, and on and on. Anything is possible. I don't like the salted nuts so I always stick to unsalted cashews! 


I hope you enjoyed this post! I love homemade butter and I hope you enjoy it too! 
What are your favorite nuts? Have you ever made homemade nut butter before? 

Chicken

Cashew Chicken Zoodles

8:30:00 AM


I love Chinese food. There's just something about it that is so good tasting to me. When I saw this recipe from my favorite food blogger, I knew I had to give it a try and put my own twist on it. If you love Chinese food like I do, but want a healthier take on it. You have got to try this recipe out right now. 
Real Food
Link

It's not too spicy and not too hot, and perfectly real food. 
Zoodles


Here's What You'll Need:
2 skillets
Spiralizer
2 Tablespoons seasame oil
2 teaspoons minced garlic
1 cup shredded carrots
1 cup sliced cabbage
1 large bell pepper
1/2 chopped green onion
2 medium zucchini (spiralized) 
3 chicken breasts cooked and shredded
3 ounces cashews

Sauce:
1/2 cup creamy peanut butter
1/3 cup honey
1/3 cup low sodium soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 teaspoon ground ginger
1-2 teaspoons Sriacha (or other hot sauce)

Here's what you do:
  1.  Cook Chicken and shred, set aside and cut up veggies
  2. Heat 2 tablespoons sesame oil and garlic over medium. Add carrots, cabbage and pepper. Cook about 5 minutes until tender. 
  3. Add zucchini noodles and shredded chicken along with onions and cashews. Cook and stir for about 3-5 minutes Turn to low heat
  4. Combine Sauce ingredients in small saucepan over low heat. Whisk until peanut butter has melted and everything is combined. (About 5 minutes)
  5. Add sauce to chicken and veggies, toss together and combine. (about 2 minutes)
  6. Enjoy! 
Zucchini Noodles

This was our favorite recipe so far, and I hope you give it a try! I love spiralizing and creating new recipes and now that I'm on a 10 day break from school, I'm excited to try even more and share them with you all! 
What is your favorite dinner recipe? Do you have any plans for Easter? Find anything new that you've loved lately? Let me know in the comments! I am so ready for the weather to get warmer now! 
xx 
Kenzie

clean

Diet Pizza

9:00:00 AM


"Excuse me, I'll have a diet pizza." 

A what? A diet pizza?

When you think of clean eating, or whatever diet resolution you have made this year, you may have thought, "Shoot I have to give up my favorite foods." While many of your favorite foods might have to be cut back, there are still some simple ways to keep enjoying them. Today it's all about the good things in life. Like pizza and quesadillas. 

Cheese Pizza

Now you're probably wondering what kind of pizza would be a diet pizza? 
Because clean eating means eating things that are not processed, therefore pizza is 100% in that list. But I found a loophole. It starts with a quesadilla shell. Whole wheat, low fat, 80 calorie quesadilla shell. This is what mine looked like. 
Pizza
Here's the best part. You can make whatever pizza you want out of it, just watch those portion sizes and you'll be all good to go. I chose to put mini roma tomatoes, feta cheese, avocado,bacon bits, spinach, and a tiny splash of shredded cheddar cheese. While my mom and I had similar pizzas, my step-dad amped his up with ham slices, more cheese, spinach and bacon. While this is a pretty simple recipe to enjoy possibly one of your favorites; Here's what you'll need:
 -whatever toppings you'd like (cheeses, green leaves, veggies, meats).
-a pan and parchment paper, and tortilla shells

Here's what you'll need to do:
-Preheat the oven to 330*F
-Place parchment paper on shells and spread about 1/2-1 tablespoon olive oil on tortilla shells.
-Put pizzas in oven about 3 minutes 
-Decorate your pizza
-Put pizzas in oven until cheeses melt
(I continually watched our pizzas.) 

You can always raise the oven temp if you'd like it to go a bit faster. While dieting can be a bit boring, I know you can have some fun with this simple recipe! How have your new years resolutions been going so far? What's your favorite pizza? What food do you miss the most, when is your cheat day? I'm planning mine on day 90 so then I know I went 3 whole months clean eating! 
Hope you're all having a great day! Make sure to comment below! 
xx Kenzie

Baking

The Legend of the Berlin Pretzel Cookies

9:00:00 AM


If you haven't noticed, my second semester away from home has come to an end, giving me more time to help bake which is something I love to do. These cookies, that I've titled this post after, have been passed down through generations and this season it was my turn to learn it. Along with traditions, there are usually stories told with them. For these cookies, the legend is...there has to be sun or they just will not work! 
This year, my mom had previously made a batch and the days forecast for our baking day? Rain. 
Pretzel Cookie
Here's What You'll Need:
2 hard boiled egg yolks-mashed
3 raw egg yolks
2 sticks butter (unsalted, room temp)
1 and 1/2 cups powder sugar
2 and 1/2 cups flour
Sprinkles
3 bowls (one large and two small)
(Christmas cheer and a sunny personality!)

Here's What you Need to Do:
To prep:
Have two small bowls, one with the egg whites, and one with the sugar and sprinkle mixture ready to go! 
1. Combine flour and powdered sugar with egg yolks and butter in large bowl.
Mixture
2. Add raw egg yolks and mix with hands until ball forms. This gets messy!
kneading
3. Roll small chunks into balls (about the size of a walnut and roll into strips. 
Dough
4. Criss-cross one side over the other. (this is called a pretzel but it looks more like an awareness ribbon if that helps your forming.) 
5.  Brush egg-white glaze over pretzel cookie and dip into sugar. (repeat as you bake)
It's easier to bake each set one by one, instead of two pans at a time. You're also meant to wait until the pan cools off as they're very finicky (it's not only the sun that has to be right about them). 
Luckily for us, the legend didn't hold out to be true for this batch and they turned out great! Maybe it really was our sunny personalities and just the feeling of Christmas cheer that made them turn out so well! 
Sprinkles

I hope you're brave enough to try these cookies, after all sometimes it works and sometimes it just doesn't! I think it's fun just to say "it has to be sunny". It makes them even more special, and I'm glad I got to learn how to make them! ( I posted this photo on instagram if you missed it!) 
Did you try any new recipes this holiday season? Or even this year? Did you have any major flops or really great ones? Let me know in the comments!
See you next time! (Tomorrow is Officially the real Christmas! I hope you all have a GREAT holiday!! :) )
xx Kenzie













Blogtober

Taste of Autumn

12:56:00 PM


It's actually October, can you believe it? We only have 2 more months left of 2015. What a year.
With October, comes crisp weather, colorful leaves and pumpkin.everything.
I went home a few weeks ago, mostly to celebrate my dads birthday and also get away from my roommates crazy sleeping schedule. The drive from Uni to my hometown isn't very long and I was very excited to use my mom and step-dads new oven!
We were making Pumpkin Cookies! These are always a family favorite this time of year, and they're delicious to eat!
Pumpkin Cookies

Here's what you'll need:

Two bowls
A mixer
2.5 cupes all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1.5 cups granulated sugar
1/2 cup butter (softened) 
1 cup Pumpkin puree
1 large egg
1 teaspoon vanilla extract
Frosting (you can use vanilla or cream cheese frosting) 

Directions:
Preheat Oven to 350* Fahrenheit, (176 Celsius)
Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in one of your bowls
Beat sugar and butter in your other bowl until well blended, beat in pumpkin, egg and vanilla until smooth.
Add in dry ingredients
Ingredients

Line baking sheets with parchment paper (or you can grease them, I prefer parchment paper because it's less of a mess to clean up after! )
Drop dough in tablespoon amounts and gently press down just a bit.
They don't spread too much!
Bake cookies for 15-18 minutes. I did mine for 15 and they were perfectly moist! 
Autumn food
Now you've got naked pumpkin cookies! ( I had actually not pressed mine down as much but they still turned out nicely!)
Here comes the fun part.
With whatever frosting you've decided to use, spread just a bit over the tops of the cookies
Cookie

How beautiful, right?

Letting the cookies sit for a bit actually helped in bringing out the pumpkin flavor, and as difficult as it is not not actually eat them fresh out of the oven, it's worth the wait!
I hope you give this recipe a try! I cannot wait until Christmas to bake more holiday cookies! If you have any recipes you think I should try out, leave them for me in the comments! If you do try these out make sure to take a photo and send it to me! 

What is your favorite fall food? I hope the weather hasn't cooled down too much for you! 
Have a great rest of your weeks! 
xx
Kenzie








Crisp

Strawberry Pecan Crisp

12:30:00 PM


  What are some of the first foods that you think of when you think of Summer?
  For me, I think of fruits. Mostly Strawberries, Peaches, Watermelon, Blueberries...etc. Which is why I spent some time finding the frozen strawberries in the freezer and stirring up a nice warm, fruit-filled, crisp.

Summer Recipe



Here's what you'll need:
Filling
2 cups chopped strawberries (my berries were quite small, so you may need less)
1/8 cup flour
3/8 cup granulated sugar
1/8 tsp salt
1/4 tsp vanilla

Strawberries

Topping
3/8 cup brown sugar
1/3 cup flour
1/3 cup old fashioned oats
1/2 tsp cinnamon
1/8 tsp salt
3/8 cup chopped pecans
1/4 unsalted butter at room temp



Here's what you'll need to do:

Preheat the oven to 350*F(177*C) ; Lightly grease 8 inch pan and set aside
Filling Directions
Combine strawberries with flour, sugar, salt and vanilla in medium sized bowl. 
-Toss gently until combined and spoon or pour evently into pan

Topping Directions
Whisk brown sugar, flour, oats, cinnamon, salt and pecans together. 
-Get out brown sugar lumps, and add butter. Break up butter until mix is crumbly.
-Spread out on top of strawberries in pan

Bake 40-45 min until top is golden brown and juice is bubbly
Let Crisp cool before serving. 

P.s serving this crisp warm with a little side of vanilla ice cream is the best. 
I paired mine with Butter Pecan IceCream!
I hope you all enjoyed this recipe! Let me know what your favorite thing to eat or bake this Summer has been in the comments!
xx
Kenzie






breakfast

Anytime Crepes

3:11:00 PM


The best thing about trying something new is that you can come back and try it over and over again until it works out. That is especially true for cooking, which I found out while making these whole wheat-crepes. 
Crepes are the kind of food that are light, and made especially to wrap your favorite filling in a nice little jacket, and are fun to enjoy! Crepes are also quite easy to make, so I've included a recipe! 

Here's what you'll need: 

*1/2 cup skim milk
*2/3 cup water
*2 table spoons vanilla
*1 cup all purpose flour (I used whole wheat flour as it's more filling)
*1 tablespoon sugar
*1/4 teaspoon salt

A little side note; I had accidentally forgotten to add in 1/4 cup melted butter...I started melting it and the phone rang so I had turned off the microwave and couldn't quite figure out why my crepes weren't spreading as easily....this would be why, but they still tasted great! 
They're pretty simple to make as well; 
-In a Medium sized bowl, mix the milk, water, melted butter (if you decided to use it), and vanilla. 
-In a smaller bowl, mix flour, sugar and salt well. 
-Whisk the two mixes together until the batter is smooth
-Warm medium sized skillet on medium-high heat, coat pan with non stick spray and pour in about 2 tablespoons of batter, you can add more or do less depending on how big of a crepe you would like
-Swirl the pan to allow batter to spread, I also helped it along with running a spoon gently over it
-Cook until edges are crispy and golden. This is quite difficult to do with whole wheat flour, and I haven't baked with it long enough to know just how it works, but it seemed to be fine once there was a bubble or a small hole in the batter. Then flip to the other side. 
And repeat with remaining batter!!

After you allow them to cool, you can add in your favorite fruits! 
I soon discovered, we had no whipped creme and I haven't been feeling like a chocolate-eating person lately so I opted for some vanilla yogurt as a filling! It was great and a healthy alternative! I put strawberries inside, along with raspberries as well as on the top and sprinkled the crepe with some powdered sugar! 
This was definitely one of those recipes where I had went to bed thinking about having a crepe and by the time I woke up I had to make one!

 You can also use these for desserts, or a fun snack if you'd like! 
Making these was a lot of fun and I'm sure I'll make some again this summer! 
Thanks for reading as always!
xx
Kenzie
Have you made crepes before? What are you favorite add-ons? 

Baking

Healthy(ish) Deviled Eggs

2:00:00 PM


  After coming home on Spring Break and jumping right into work, I had a day off. Of course, since I can't seem to sit still and stare at the same thing for hours upon hours, I decided to bake. I also haven't baked anything since leaving for my university and therefore I was really excited to start trying new recipes. 

 Deviled Eggs are usually something that is brought to parties, they're quite simple to make and even more fun to eat! I always love going to a get together and having these set up on the snack table. I have never made a deviled egg before and I was excited to try it out! I mean how difficult could it be? I'm also trying to eat healthier and if I can find a way to make it healthy 

    



The deviled eggs I made required:

6 Eggs
Greek Yogurt
Dijon Mustard
Pepper
Salt
Paprika


Steps:
  1. The first step is to hard boil your eggs. I have an  egg boiler, though mine looks a bit different, if you're wondering what one looks like I've posted the link to one here!
  2. After waiting for the eggs to boil, let them cool. I didn't have the patience and therefore a few of the egg whites broke! Oops. 
  3.  After cooling, cut the egg lengthwise. 
  4.  Your next step is to then carefully spoon out the yolks and add them to the medium bowl, place the egg whites on a plate. 

Now add in these few ingredients to the bowl you've put the yolks into:
      1/4 cup Greek Yogurt
      2 teaspoons dijon mustard
      1/4 teaspoon pepper
     1/8 teaspoon salt
     
Mash these together, until it looks a little creamy. You can also use a blender if you'd like the mixture to be more creamier than it appears. 


 After mixing and mashing, you can either spoon small portions into the egg whites, or just use your hands and fill them as much or as little as you would like! 
After filling the eggs, sprinkle a bit of paprika on top! This will make them look nice and pretty! 
  I was very pleased with how these turned out! They taste delicious and actually make for a good snack! They're easy to make and I hope you give them a go! 
      


I know I haven't written a recipe post in awhile, but I hope you all enjoyed this! Thanks for reading! Have you tried any new recipes recently?? Are there any new recipes that you want to try, or wish you could try? 
             I love reading your comments! See you next time! 
                               xx
                                Kenzie

Baking

Holiday Tradition: Truffles

12:00:00 PM


Some things never change when it comes to the holiday season. Whether it be waking up and getting to open your stockings stuffed with gifts for St Nick's Day, decorating your Christmas tree with your family, or baking certain foods, it's something that you've probably come to love when the lovely month of December rolls in. 
 Something that I've always liked to do is make truffles with my grandma. Chocolate truffles are probably one of my favorite, closely tied with the cookies that hold the Reese's cups inside them (already planned a post about those, stay tuned!) It's a fairly simple recipe and doesn't take that much time at all! 
 If you love chocolate, then you'll love this post! At least, I think you will! 
  
The recipe my grandmother follows calls for: 
 45 Oreo cookies (regular or double stuffed), we use two of the packages. 
 1(8 ounce) package cream cheese softened
 2(8 ounce) packages of semi-sweet chocolate chips, melted

First, you want to crush 9 or 10 of the Oreo cookies and set the crumbs aside. Make sure their small parcels, as they're going to be on top of the truffles! 

  Secondly, grab a large bowl, putting in the creme cheese and follow up by crushing the first box of cookies and a few of the other box. After you've done this, you can now mix the crumbs with the creme cheese. 

 This is when you bring out your baking sheet, setting some wax paper on top in order to keep the mess at bay. Roll the creme cheese-oreo combination into small balls, setting each on the pan. It doesn't matter in this case, how close you set the balls because you're not putting them into the oven so no need to worry about them spreading! 
After you've rolled the mixture into the balls, drop them into the chocolate. To make it a little more runny, my grandmother added a bit of cooking wax. You roll the ball in the chocolate and drop it back onto the pan, sprinkling a bit of those extra oreo crumbs that you've set aside, on top! 


Once you've done this, you can now put them into the fridge to cool for about 15 to 20 minutes. 
Then you can enjoy this excellent treat! 
Like I said, I love making (and eating) these during the holidays! And I hope you give them a try! Let me know how they turn out for you! 
Christmas is getting closer!! 
xx

Banana

Easy Healthy Omelette!

1:00:00 PM


I haven't posted a recipe blog in awhile now, I'm sorry! This one is a two-for-one! 

Let’s just get straight to the point here. Eating healthy is difficult! The entire Summer, I’ve decided to tr my best at staying healthy and eating less sugar. Though it’s always a good thing to allow yourself to have a “cheat” day once in a while. Mine have usually happened during family events and other gatherings, I mean..you really can’t expect me to pass up that chocolate covered dessert can you?
 Recently, I had been left home alone. Meaning I would have to fend for myself and make my own dinner so I wanted to share what I made with you! I learned this recipe from my mom who actually made the omelets first, and ever since then I have fallen in love with them!
Being home alone, also meant I had to come up with something that would satisfy just one person! 


 You will Need: 
-2 eggs
-About a cup of diced peppers ( you can pick and choose which ones you like and dislike in the mix) 
-about a cup of diced onion
-Salt
-Pepper
-Bacon bits (only if you want!) 

First, get out the peppers and onions and dice them, unless they're already diced. You probably won't use all of them if you're using a whole one, again it depends on how many you're making! I used frozen red and yellow peppers and frozen onions just because they had already been chopped up nicely into little squares for me! The green pepper as sliced so I cut a few into squares as well!
Put the pan on the stove top, first spray it with PAM or wipe it with margarine, it'll be easier to clean at the end. 
Add in the peppers and onions
Once they start sizzling, add in the eggs ( you can choose whether or not you want the yolk or not, it's good either way!) 
Then add in the bacon bits
A little salt, and as much pepper as you see fit. 
You can also add cheese! Which I did and it was great! 
I know it doesn't look like much, but it was really filling for me! 


I was actually pretty proud of myself for making this by myself. I hate cracking eggs open but I did it anyway! 
I hope you give it a try! 

But wait! There's more! 
I also had dessert! I have been loving making myself some smoothies this Summer, so I decided to listen to my sweet tooth and try something new! 
I used a banana, three scoops of Caramel Ice cream, and a handful of strawberries. 

It was delicious and perfect for the hot day outside! 


Do you have a favorite healthy recipe? What's your favorite thing to bake? Do you have a favorite smoothie? 
I'm thinking of doing a separate smoothie-recipe/idea blog post, leave a comment if you like that idea!

Thanks for reading! See you next time!
xx
Kenzie


Bird Nests

Spring Time Sweets

2:00:00 PM


Awhile ago I saw a little picture on pinterest. It was a chocolate nest with tiny chocolate eggs on top of it. Perfect for Easter and Spring in general I thought! I decided to make my own. 
  For these I really didn't follow a written recipe from anyone, since I've made these in the fall, excuse the fact that the ones I make in the fall are called Haystacks and not bird's nests. 
 They're pretty simple to make and didn't take long at all. Depending on how many you decide to make yourself! 
 To make these you'll need some Chocolate Cadbury eggs (note they don't have to be Cadbury but that's just what I used because those are what the store offered). You'll also need Chow Mein noodles, chocolate chips (Note they don't have to be chocolate I used semi-sweet chocolate chips and butterscotch chips, you can also use white chocolate or whatever you prefer.) I also purchased some marshmallow Peeps just for decoration and to eat. I've always like these and didn't know they came in Vanilla flavor, they smell so good! You'll also need a medium sized bowl. 
  


In the first batch I made I just used the semi-sweet chocolate chips. I followed the instructions on the bag for melting them in the microwave. On my package it said 1 minute for 1 cup. I used 2 cups so I put them in the microwave for about 1 minute 30 seconds. 
There were still a few un-melted chips in the bowl, which is okay! Just stir them to mix it up. 
After stirring, pour in a few chow mein noodles, I measured how many I needed just by seeing and guessing how much chocolate would be able to cover them. Don't put too much all at once, it's good to do a little at a time and mix as you go. 
Make sure you have a pan ready to go for scooping out the clumps. Also make sure to put wax paper on top of the pan, it's a little messy! Depending on how big or small you want your bird nest's to be, scoop some chunks onto the pan. I made mine a good medium size. 
With a spoon, or even using your hands create nest shapes. Scoop the corners up or push a little spot in the middle, enough so the eggs can just sit. After creating your nests, place them in the refrigerator for a few minutes until they're cool and have set. 
After they've set, bring them out and set them on the counter and place the mini eggs on top! 
It's so cute! I did make two batches, as I mentioned earlier. One with semi-sweet chocolate and one with butterscotch and chocolate. 
After you've finished up with the nests, give them a test if you haven't already! They're yummy aren't they?
Even my marshmallow peeps enjoyed them. I definitely had fun placing them for pictures. 


 



I hope you give these a try! I'm excited to eat them, and (probably) share them with others!
See you next time! 
xx
Oh p.s you can now comment below whether you have a Google account or not just select anonymous. But if you do leave a comment as an anon, make sure you leave your name and where you're from! Because I like to know that stuff! 
Okay bye
x



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