girlinspired, Author at girl. Inspired.

Peanut Butter Chocolate Eggs and Easter Bunnies

March 24, 2021 by girlinspired Leave a Comment

These adorable peanut butter Easter eggs and chocolate bunnies are super scrumptious and perfect for an extra special Easter treat. A smooth peanut butter center coated in white or milk chocolate makes for an irresistible melt in your mouth bite. They’re an easy no-bake dessert that will remind you of a Reese’s Peanut Butter cup, only better!

stacked chocolate bunny with bite from ear showing peanut butter center

This simple recipe can be used to celebrate any occasion if you need an excuse well beyond Easter. On Valentine’s day, we made these homemade chocolate peanut butter hearts and they were a hit. My husband referred to them as protein bars, and well, who am I to argue?!

white and milk chocolate bunny and egg shapes with dark chocolate drizzle over the top

What are chocolate-covered peanut butter eggs and bunnies?

Other than being the best most decadent peanut butter and chocolate treat there is? Well, here’s the scoop. We already know that any recipe that uses the combination of peanut butter and chocolate is already a step ahead in the dessert game. But it’s not just the peanut butter!

This satisfying center contains creamy peanut butter, yes, but add the salted butter and sugar and you’ve got a sweet and salty, creamy, and chewy result. And as adorable as the chocolate peanut butter eggs and bunnies are, you can actually use any cookie cutter shape you want to make these treats for any occasion.

chocolate peanut butter egg with bite marks stacked on other peanut butter chocolate egg

The solid coating is either white chocolate or milk chocolate, or maybe some of each. And once it is set, you crack a bite into the chocolate which basically is a mouthful of soft, chewy, fudgy, buttery amazingness.

This no bake treat is assembled in less than an hour and ready to be eaten once set in the fridge. Make sure you grab yourself one before they’re all gone!

white and milk chocolate bunny and egg shapes with chocolate drizzle set on sheet pan

Appliance Tips:

Jelly Roll Pan – A smaller version of your typical rimmed baking sheet. Same with a half sheet pan. They come in handy, but if you only have a regular-sized baking sheet, you may need to double the recipe to fill the entire sheet. Otherwise, your peanut butter filling will be too thin.

Piping Bag – Can also use a Ziploc bag with a small corner cut out. Used for drizzle on top.

Cookie Cutters – To create an Easter theme, you’ll want to use bunny cutouts or eggs or both. This recipe works with whichever cutouts you choose.

Ingredients:

Peanut Butter Hearts

Salted butter – melted and cooled. Adds an extra creamy buttery texture to the peanut butter. We’re using salted because there is no salt used otherwise.
Creamy peanut butter – Stick with smooth, not chunky.
Granulated sugar – Brings a sweet balance to the salty peanut butter and butter.
Vanilla extract – A subtle vanilla flavor brings everything together.
Powdered sugar – Helps bind the filling of this no-bake treat.
Milk and/or white chocolate chips – Use whichever you’d prefer. Some bunnies, a few eggs, each a different kind would be cute!
Shortening – Used in both the peanut butter bunnies/eggs as well as the drizzle.
Dark or semi-sweet chocolate chips – Your preference as to which kind you use for the drizzle if you’re using drizzle at all.

separate ingredients in small bowls and spoons

How to Make Peanut Butter Chocolate Bunnies:

Step 1: Line a jelly roll (or half sheet pan) with parchment paper. Beat together butter, peanut butter, sugar, and vanilla until smooth and creamy. Add in the powdered sugar and beat until thoroughly combined.

Step 2: Press the peanut butter mixture into the sheet pan evenly to about 1/2″ thickness and place the sheet pan in the freezer for about 15 minutes.

Step 3: Lift the chilled peanut butter mixture from the sheet pan and set it onto a hard surface or cutting board. Then, use the cookie cutters to cut out bunnies and eggs from the peanut butter sheet.

bunny cookie cutter pressed into peanut butter mixture with many shapes cut

Step 4: After the cutouts have chilled for 25 minutes, prepare the chocolate for dipping by placing chocolate chips and shortening in a heatproof bowl to microwave. Heat for 30-second increments, stirring between each, until the chocolate is mostly melted. Stir chocolate until completely smooth and it drizzles easily.

Step 5: Remove just one or two chilled peanut butter bunnies/eggs from the freezer at a time. Use a fork to dip the cutout into the melted chocolate and flip it to coat both sides. Lift from the chocolate, allowing the excess to drip off. Place the dipped shape onto a sheet of parchment paper.

chocolate covered peanut butter bunny lifted from bowl of melted chocolate

Step 6: Continue dipping the remaining bunnies and eggs, working in small batches. Allow the chocolate coating to harden.

Step 7: Heat dark chocolate chips and a teaspoon of shortening until melted and smooth. Transfer to a piping bag and drizzle chocolate in large sweeps over the bunnies and eggs to add accent drizzle. Allow chocolate to set.

piping bag with chocolate held over pan of chocolate bunnies

The peanut butter mixture becomes soft quickly when they are out of the freezer. If the chocolate cools and doesn’t smooth out easily when dipping, reheat in 15-second increments to keep the chocolate smooth.

Once you’re ready to decorate, you can drizzle to your hearts content. If you’re up or the challenge, maybe pipe on the Easter bunny’s face, or add some colored sprinkles to the Easter eggs.

Get some inexpensive decorations from the dollar store and fancy up your dessert table. These adorable peanut butter chocolate eggs and bunnies will fit right in!

finished chocolate bunnies and eggs on counter

How do I store homemade chocolate peanut butter bunnies?

Once these treats are solid you can cover and store them for up to a week, in the fridge or on the counter or freeze them for up to 3 months. Defrost in the refrigerator before serving or eat frozen!

Chocolate Peanut Butter Bunnies and Easter Eggs

A smooth peanut butter filling coated in milk chocolate is just like the Reese's treats we've all come to know and love.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 45 minutes

Chill Time: 1 hour

Servings:

Calories: 558kcal

Author: girlinspired

Ingredients

Peanut Butter Hearts

1/2 cup salted butter melted and cooled
2 cups creamy peanut butter
1/4 cup granulated sugar
1 tablespoon vanilla extract
4 cups powdered sugar
3 cups milk or white chocolate chips or a combination of both (2 bags total)
2 tablespoons shortening

Drizzle Ingredients:

1/2 cup dark or semi-sweet chocolate chips
1 teaspoon shortening

Instructions

Line a jelly roll (or half sheet pan) with parchment paper.
Using a hand or standing mixer, beat together cooled melted butter, peanut butter, sugar, and vanilla until smooth and creamy.
Add in the powdered sugar and beat until thoroughly combined.
Press the peanut butter mixture into the sheet pan.
Use your fingers to press down the mixture, evenly spreading it to about a 1/2" thickness.
Place the sheet pan in the freezer for about 15 minutes.
Lift the chilled peanut butter mixture from the sheet pan and set onto a hard surface or cutting board.
Use a cookie cutter to cut out bunny and/or egg shapes from the peanut butter sheet.
Place the cut shapes onto a sheet of parchment paper and place them back into the freezer.
The remnant peanut butter mixture can be pressed back into a 1/2" flat sheet so that you can cut out additional shapes.
After the cutouts have chilled for 25 minutes, prepare the chocolate for dipping.
Place chocolate chips in a heatproof bowl with 2 tablespoons of shortening (if using both milk and white chocolate, place in separate bowls and split the shortening between them). Heat in 30-second increments, stirring between each blast, until the chocolate is mostly melted.
Stir chocolate until completely smooth and it drizzles easily.
Remove just one or two chilled peanut butter bunnies/eggs from the freezer at a time. Use a fork to dip the cutout into the melted chocolate and flip it to coat both sides. Lift from the chocolate, allowing the excess to drip off. Place the dipped shape onto a sheet of parchment paper.
Continue dipping the remaining bunnies and eggs, working in small batches. The peanut butter mixture become soft quickly when they are out of the freezer. If the chocolate cools and doesn't smooth out easily when dipping, reheat in 15 second increments to keep the chocolate smooth.
Allow the chocolate coating to harden.
Heat dark chocolate chips and teaspoon of shortening, working in 15-30 second bursts, until melted and smooth.
Transfer to a piping bag or small ziploc bag. Snip a very small hole in the bag and drizzle chocolate in large sweeps over the bunnies and eggs to add accent drizzle.
Allow chocolate to set (about 1 minute).

Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Apricot Pie

March 20, 2021 by girlinspired Leave a Comment

Welcome the change in seasons with this light and scrumptious apricot pie! This beauty is made with sweet apricots, a hint of coriander, and the easiest homemade pie crust!

slice of apricot pie with vanilla ice cream on top on blue plate

Having premade pie crusts at the ready comes in so handy when the mood for baking a pie strikes. Make a couple of different types, freeze the dough and thaw when you’re ready to start baking. Oil pie crust and butter pie crust are two that I always have ready to go. And even when I don’t, they’re easy enough to make in a jiff!

overhead of lattice crust apricot pie with slice removed; blue plate and linen

What is Apricot Pie?
Is pie really American?
Appliance Tips:
Ingredients:
How to Make the Pie
Oil pie crust vs Butter pie crust
Tips for ripe apricots
How to lattice pie crust
Substitutions and Variations

What is Apricot Pie?

Apricot season doesn’t last long. Delicious, tree-ripened apricots are hard to come by and eating just one is never enough. But when cooked down and made into the most spectacular apricot jam or used in all kinds of baked goods like an apricot tart, an Apricot-filled braided sweet bread, and this pie? A WHOLE different ball game, friends. Apricot pie is, in fact, one of my favorite pies of all time.

There is a subtle hint of almond and coriander in this pie filling that takes it up about ten notches. The warming spices compliment the sweet fruit so delicately, your guests won’t know what hit them.

This super simple pie is made even easier when you’ve got a homemade pie crust already made. This recipe works with both the oil pie crust and butter pie crust. They are both easy to make, taste great, and are sturdy enough to stand up against all of that sweet filling.

When in season, I like to stock up and make as many recipes as I can while the getting is good! And this apricot pie is one of my favorites. It represents everything we love about summer. Fresh fruit, the aroma of freshly baked pie, backyard BBQs, dessert, and drinks on the patio. It doesn’t get much better!

The only thing that might top of this incredibly delicious pie is serving it with a scoop of ice cream or a dollop of whipped cream. Or both.

Is pie really American?

We’ve all heard the saying, “as American as apple pie,” but did you know the pie itself originated in Egypt? They took a crusty crust and topped it with a honey filling. It wasn’t until years later that Greeks invented a pastry crust that wasn’t made with oats or barley, but resembled more of what we know today.

Even still the Romans took things a little further and used the pastry crust to envelop meat in an effort to preserve it and keep its juices in. Believe it or not, the crust itself was never meant to be eaten. The idea traveled across Europe and as it happens, evolved and changed over time. When the British ended up in North America, so did pie!

Crusts, pastries and fillings changed and evolved even further into the flavors and desserts we love today. Apple pie is great, but Apricot pie? That is a must try!

Appliance Tips:

fluted pastry wheel (affil) – Used to create pretty wrinkled edges around your pie crust.

Rolling pin – Needed to roll out your pie crust.

Ingredients:

Fresh apricots – No need for peeling. Cut in half, remove the pit, and slice into thin slices.
Granulated sugar – Depending on how sweet your fruit is, you can adjust the amount of sugar used.
Salt – Used to bring out the natural flavors of the rest of the ingredients.
Ground coriander – A beautiful warming spice that will wake up the entire pie.
All-purpose flour – Used as a thickening agent for the filling. Will be mixed in with the rest of the filling ingredients.
Almond extract – An optional flavor note.
Salted butter – Dots of butter will be added on top of the pie filling before the top crust is added, just prior to baking.
Pie crust recipe – This recipe works with any pre-made pie crust.

side view of apricot pie in glass pie plate

How to Make the Pie

We make this apricot pie in the same way that we make most fruit pies. Combine the fresh fruit with sugar (to sweeten), flour (to thicken), and seasonings. Pop it all in an unbaked crust. Cover with a top crust and bake!

Be sure to allow the pie to cool completely so that the filling thickens. Serve with a big scoop of ice cream or whipped cream.

Oil pie crust vs Butter pie crust

Oil pie crust is probably one of the easiest crusts to make. It’s made with oil, flour, water, and salt. There is no cutting cold butter, no using a food processor, no chilling, none of that. Just stir together the ingredients and roll out your crust – ready in just a few minutes! The results are a tasty, sturdy pie crust that’s crispy in texture and works with almost any type of pie.

A butter pie crust is more traditionally a buttery and flaky pie crust. It also uses just a few ingredients and can be used for all the pies! It has that melt in your mouth, sinful butter flavor.

Tips for ripe apricots

To begin with, the color of the apricot is usually a good indication of their ripeness. Green is a no. Yellow, orange, and even some blush or red hints are what to look for.
Do a squeeze check. If they have no give, they are not yet ripe. If they give just a little they should be good. Too much give, and well, you get the idea. Probably a bit too overripe. This doesn’t mean you need to throw it out, necessary, it just means use it soon. If the smell is pungent, the fruit is squishy, or there is oozing coming from the fruit, it is probably overripe and should be discarded.
The biggest indicator of a ripe, tasty apricot is the SMELL! They should smell sweet and ripe. If there is no hints of apricot aroma, skip them.
I don’t typically find flavorful apricots in the big supermarkets. Farmers markets or straight off mom’s tree are the way to go.

How to lattice pie crust

This is definitely a fancier way to go, but so worth it and easier than you think! When you’re done, you’ll be so impressed with yourself!

Roll out the top crust on parchment paper. Cut into strips, each .5-1 inch thick. I love using a fluted pastry wheel here. Place the longest strip across the middle of the pie. Place the second longest strip through the center in the other direction.
Continue to add strips vertically, then horizontally, folding back strips when adding one that needs to weave under.
Leave the excess crust on the strips hanging over the edges, and pinch them together with the bottom crust.

Slice of apricot pie on pie server with apricot pie below

How to ripen apricots

Once picked, apricots slow down their ripening process. Leave them on the counter or in a paper bag at room temperature. How unripe they are to begin with will determine how quickly they ripen. If the fruit has no scent, is green, or is rock hard when you get it, it may not ever ripen.

What to do with ripe apricots I’m not ready to use yet

If you have ripe apricots but are not quite ready to bake this pie, keep them in the fridge until ready you are ready. Then you can use them for pies, tarts, jams, you name it. You can also prepare the pie filling exactly as instructed, place it in a freezer safe ziploc bag, and freeze until ready to use.

How to store apricot pie

It can actually stay at room temperature, covered on the counter for up to 2 days. If it lasts any longer than that (and by that, I mean if it hasn’t been eaten), transfer it to the fridge in an airtight container for another couple of days.

Can I make it ahead of time?

Yes! In fact, preparing a pie and freezing it before baking keeps its texture and taste intact for when you’re ready to bake it. Or again, freeze bags of pie filling. Thaw in the refrigerator overnight and dump straight into a pie crust for sweet summer fruit pies all winter long!

Substitutions and Variations

Swap the apricots for peaches, plums or your choice of fruit.
Try a bit of nutmeg or cinnamon in place of the coriander for a different spice option.
Squirt a bit of lemon juice in the filling. It will add a bit of tart balance to the sweet.
In a pinch, store-bought pie filling or using frozen apricots in place of the fresh will work.

Apricot Pie

This apricot pie is made with sweet apricots, a hint of coriander, and the easiest homemade pie crust! Easy and one of the best best pies you'll ever taste!

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Servings:

Calories: 216kcal

Author: girlinspired

Ingredients

4 cups fresh apricots sliced
1/2-1 cup granulated sugar adjust amount depending on sweetness of fruit
pinch salt
1 teaspoon ground coriander
2 tablespoons all-purpose flour
1/2 teaspoon almond extract optional
2 tablespoons salted butter
1 double pie crust recipe

Instructions

Preheat oven to 425°F.
Wash fruit and trim off any brown spots. Slice in half, remove pit, and slice into small slices. You do not need to peel the apricots.
Place the fruit in a bowl. Add sugar, salt, coriander, flour, and almond extract, if using.
Stir the fruit mixture gently to evenly distribute ingredients.
Roll out one half of the double pie crust recipe and arrange in 9" pie plate.
Mound fruit filling into the crust.
Dot small pieces of butter across the top of the pie filling.
Cover the pie filling with the other pie crust. We used a lattice crust here. Pinch the edges of the crusts together to seal. Sprinkle the top of the pie with some granulated sugar if you'd like.
Bake for 8 minutes at 425°F. Lower the oven temperature to 325°F and continue cooking for another 30-35 minutes or until fruit is bubbling up in the pie and the crust is browned. If crust or edges get too brown before the filling is done cooking, cover the browned areas with aluminum foil until the pie is done baking.
Cool pie completely before slicing and serving. (Or serve warm with ice cream, but know that the filling may be more runny until it is fully cooled.)

Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Instant Pot Chicken Breast

March 16, 2021 by girlinspired Leave a Comment

Instant Pot chicken breast is a quick and easy way to get tender and juicy chicken ready to use in all of your favorite dishes. Lightly seasoned with herbs and garlic, it’s a flavor so versatile it can be used in so many ways.

cooked chicken breasts on white platter with instant pot in background

Dress it up, dress it down, dice it, shred it or eat it whole. No matter how you use it, this deliciously simple chicken recipe uses the best method to get dinner on the table in a pinch!

Instant Pot chicken breast knows no bounds. Two of my all-time favorite ways to use it are chicken tortilla soup and the best green chicken chili recipe. Both are so flavorful, hearty, and easy!

It also makes perfect tender bites of chicken to use in this Citrus Chicken Salad Recipe.

overhead of cooked chicken breasts in instant pot

What is Instant Pot Chicken Breast?

The magic of the Instant Pot is that it pressure cooks the chicken and doesn’t dry it out. It’s basically a set it and forget it method which means it’s perfect for busy weeknights, or on those dreaded days you forget to thaw the chicken! Because yes, you can absolutely cook it from frozen.

Make the chicken breast in the Instant Pot ahead of time, and use any leftovers for all sorts of meals throughout the week. It’s meal prep made easy.

The chicken can also be frozen (if you use fresh breasts to begin with – do not refreeze cooked chicken that was previously frozen) and pulled out in a pinch anytime you need to toss some chicken into a recipe.

I used a light simple seasoning of dried herbs, dried onion flakes, garlic salt, and pepper. But you can tweak the recipe to use all kinds of different seasoning combinations that will suit whatever recipe you’re making.

As we all know, it’s not hard to overcook a chicken breast and end up with a dry breast, but luckily using the Instant Pot pressure cooker results in juicy chicken every time!

Reasons to love Instant Pot Chicken Breast:

Quick and easy
Versatile
No-fuss
Easy cleanup
Batch cooking/Meal prep friendly
Budget-friendly
Basically fool-proof
One pot recipe

Ingredients:

Chicken breast – Boneless and skinless
Dried onion flakes – Can substitute with onion powder if you don’t have flakes.
Garlic salt – Replaces regular salt in this recipe, adds a nice garlic flavor.
Black pepper – Coarse grind.
Dried parsley – Can also use oregano, basil, or preferred herb

overhead of raw chicken breasts in instant pot and little spices on separate plates

How to Make Easy Instant Pot Chicken Breast:

Step 1: Place rack in the Instant Pot and arrange chicken breasts on top. Add in water to the bottom of the pot (avoid touching the chicken).

Step 2: Season the chicken by sprinkling the chicken breasts and place the lid on the pot.

Step 3: Set the valve to seal, and press the manual button to cook for 6 minutes. Do a quick release of the pressure and remove chicken from the pot.

overhead of chicken breasts with spices added in instant pot and remaining spices on little plates around

Serve chicken breast as is, or slice, chop or shred it to use for all your cooked chicken needs.

Think shredded chicken for tacos, diced chicken for a chicken alfredo pasta, and keep it whole for chicken parmesan!

Keep this recipe handy, because there is definitely no shortage of recipes that call for a nice juicy chicken breast!

How do I cook chicken breast from frozen in the Instant Pot?

Follow exactly the same instructions as directed, but you’ll set the cook time to 15 minutes.

Can I use another liquid other than water?

Absolutely. For added flavor, feel free to use a chicken broth or stock instead.

Do I need to saute it first?

You don’t! You won’t get a sear on the outside of course, but it makes no difference to how juicy and tender it it. Using other cooking methods, searing is great for locking in juices, but in the Instant Pot you don’t have to.

How to store leftovers?

Chicken breast is great for meal prep and make ahead dishes. If this is your plan, cooked chicken breast will keep in the fridge for up to 4 days. It’s also great to freeze for later on!

Why do I put the chicken on a rack in the instant pot?

You want the steam pressure to cook the chicken breast rather than boiling it – you will get tender, juicy, and FLAVORFUL chicken this way. When chicken boils, it turns out rubbery and less flavorful.

Instant Pot Chicken Breast

Instant Pot chicken breast is a quick and easy way to get tender and juicy chicken ready to use in all of your favorite dishes. Lightly seasoned with herbs and garlic, it's a flavor so versatile it can be used in so many ways.

5 from 2 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 5 minutes

Cook Time: 6 minutes

Servings:

Calories: 134kcal

Author: girlinspired

Ingredients

4-5 boneless, skinless chicken breast
1 tablespoon dried onion flakes
1 teaspoon garlic salt
1/2 teaspoon coarse black pepper
1 teaspoon dried parsley, oregano, basil, or preferred herb

Instructions

Arrange chicken breasts on a rack in the instant pot. Add 1/4-1/2 cup water in the bottom of the pot (water should not touch the chicken breasts.
Sprinkle herbs and seasonings over the chicken breast. Place the lid on and seal.
Set the instant pot to the manual setting to cook for 6 minutes. Press start.
Release pressure from instant pot when chicken finishes cooking.
Remove chicken from instant pot. Slice, chop, or shred to use for all your cooked chicken needs.

Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Chicken Salad Recipe with a Burst of Citrus

March 15, 2021 by girlinspired Leave a Comment

This classic chicken salad recipe with citrus is truly one of the best recipes available. It has the perfect combination of rich flavor and creamy texture – chicken coated in a creamed dressing which is balanced by a burst of juicy citrus.

chicken salad in bowl with lettuce bed, orange slices and slivered almonds on top, linen and orange halves on counter

The crunchy celery and toasted almonds are a serious bonus! It’s a mouthwatering salad perfect for backyard BBQs, potlucks, and brunches. Leftovers can be used as a filling inside buns, croissants, bagels, and more!

I LOVE chicken salads. It doesn’t matter the reason or the season. Whether it’s combined in a creamy dressing like this chicken salad recipe or it’s grilled pieces of chicken in a chopped salad (like this chicken salad with cilantro-lime dressing,) I’ll eat chicken salad any day.

High protein, lots of fresh veggies, and super simple to throw together in a pinch!

What kind of chicken do I use for this salad?

I typically use white meat for a chicken salad, but you can roast a whole chicken and cut up the dark meat, too.

Cook up 5-6 chicken breasts in the instant pot and you’ll have enough meat ready in minutes to use for this salad.

I have also been purchasing pre-cooked rotisserie chicken breast meat from Costco and that works perfectly for this recipe.

chicken salad and orange slices on white plate

More Salads you will Love:

Why do we make this recipe time and time again?

My family makes this chicken salad recipe for every family gathering – baptism, Easter brunch, baby showers, bridal showers, etc. My girlfriends are always asking for this recipe so I am so happy to share it here with you as well. It is seriously THE BEST chicken salad recipe ever.

It has tender pieces of chicken and crispy celery coated in a creamy dressing with an incredible pop of citrus that brings the entire salad together. It’s is elevated even further by adding crunchy toasted almonds on top. It has a richness of both texture and flavor that is sure to please a crowd.

It is the perfect salad for a main course or to stand amongst a nice spread for a brunch, a shower, a luncheon, whatever! When it comes to an easy chicken salad recipe that will leave you inspired, this is the one. It’s perfection!

What ingredients do I need for Chicken Salad?

Oranges – Peeled and sliced into wheels. Makes for an adorable presentation!
Orange zest – Using grated orange peel will add a bit of flavor that will pair nicely with the lemon juice without overpowering it.
Chicken breast – Cooked and diced.
Sliced celery – Adds such a fresh crispy element to every bite.
Chopped green onion – Can also use chives.
Chopped green pepper – An option to add more crunch and a flavor variation.
Sour cream & Mayonnaise – Both used as the base for the creamy dressing. The higher the fat content, the thicker it will be.
Lemon juice – A citrus explosion! Much needed to cut through the creamy texture.
Granulated sugar – A bit of sugar is great to add a little sweetness to an otherwise tart salad.
Slivered almonds – The almonds make the salad, don’t skip ’em…unless you’re allergic.
Salt and pepper – Brings out all the flavors.
Lettuce leaves – This entire salad comes together and is served on a bed of lettuce leaves. Can serve two purposes – presentation and function!

How to Make this Chicken Salad Recipe:

Step 1: In a large bowl, mix together chopped chicken, celery, onion, & green pepper. In a separate bowl, combine sour cream, mayonnaise, lemon juice, sugar, grated peel, and salt and pepper to taste. Mix well.

sour cream and mayo with orange zest on top in glass bowl, other ingredients for chicken salad surrounding.

Step 2: Pour the dressing mixture over the chicken and other salad ingredients.

close up of creamy dressing poured over chicken, chives and other salad ingredients in glass bowl

Step 3: Cover and chill for up to 3 hours. In the meantime toast the almonds in a 350 degree oven until golden.

spatula and stirred chicken salad in glass bowl

Step 4: Grab your lettuce leaves (don’t forget to wash them!) and arrange them on a serving platter.

butter lettuce leaves arranged in a circle in bowl with almonds, chicken salad, and oranges to the side

Step 5: Mound the chicken salad on greens and place the orange slices around the outside.

chicken salad mounded in bowl of lettuce leaves with oranges and almonds to the side

Step 6: Arrange the oranges around the chicken salad. Sprinkle with toasted almonds and get ready to dig in.

prepared chicken salad topped with almonds and a circle of orange slices

How long can I keep this stored?

Chicken salad can be kept stored in the fridge in an airtight container or plastic wrap for up to 4 days. The toasted almonds lose their crunch after the first day, so if you are specifically making the salad to portion out, leave out the almonds and stir them in when you’re eating.

Can I freeze it?

Due to the creamy nature of the dressing, it isn’t very freezer-friendly. You’ll end up with a mushy chicken salad and soggy vegetables.

Can I make this salad ahead of time?

You can! There are components of it that can be done ahead of time. Cooking the chicken, chopping celery, toasting almonds, and mixing the creamy dressing can all be done separately ahead of time and kept in the fridge if necessary until you’re ready to combine and serve. In fact, the only component that doesn’t keep well is the toasted almonds and the orange slices. Mix up the rest of the salad a day ahead and keep the orange slices and toasted almonds fresh for serving.

What can I substitute for the mayonnaise?

The mayonnaise and sour cream have a higher fat content, but you can substitute greek yogurt for a portion of either of these. The dressing will be a bit lighter and thinner, but still yummy.

How to Slice the Oranges into Wheels

Making orange wheels is festive and simple, but it can be a big mess if you don’t have a strategy to cut the wheels. This is how I do it. First, place the orange on its side and slice the top and bottom off. Next, place the orange on one of its flat ends so that it is secure. Use a sharp knife and cut the peel off, maneuvering the knife along the curve of the orange. Continue rotating and cutting the peel off. Carefully hold the orange on its side and slice parallel to the flat top/bottom to create wheels.

photo collage of orange cut, peeled, and sliced into wheels on cutting board

Variations and Substitutions

Lettuce wraps. Keep some of those lettuce leaves aside for leftovers the next day. Wrap some chicken salad up in a lettuce leaf and have a lettuce wrap for lunch.

Meal prep. Make this chicken salad for easy meal prep. Portion out up to 3 days worth of lunches.

Sandwiches. Use as a filling in all of your favorite bread. Think croissants, french loaves, bagels, tortilla wraps, you name it!

Make a dip. Omit the lettuce and the orange for garnish and pop the salad in the oven for a hot version. It will act as a chunky dip.

A lighter version. swap the sour cream for plain yogurt.

Sugar-free. Swap out the granulated sugar for some raw honey if you are trying to avoid refined sugars. I have even used Stevia to take the edge off the citrus. Alternatively, you can skip the sweet note altogether.

Different nuts. If almonds aren’t your thing, try walnut, pecans, or cashews.

Dried fruit. For a festive twist around the holidays (or just because you like the color red) add in some dried cranberries. Raisins are also a nice anytime option. Either one will add color and will bring another element of taste and texture.

Fresh fruit. Adding pieces of fruit like apples or grapes (yes, seriously) is such an awesome pairing. Try it! Then try my broccoli grape salad for the same reason. It’s so good!

Bring on the salt. Some salty add-ins that would be amazing are things like pickles, olives, and capers.

Fresh herbs. Play around with some fresh herbs, adding parsley or dill would be great!

Convenience. Storebought or pre-cooked rotisserie chicken can be used for added simplicity.

Chicken Salad Recipe

5 from 1 vote

Print Pin Rate

Course: Salad

Cuisine: American

Prep Time: 30 minutes

Servings: people

Calories: 273kcal

Author: girlinspired

Ingredients

2 large oranges peeled and sliced into wheels
1 t. orange zest
4 C. chicken breast cooked and diced
3/4 C. sliced celery
1/3 C. chopped green onion or chives
1/3 C. chopped bell pepper (yellow or orange bell pepper look especially pretty)
1/2 C. sour cream
1/2 C. mayonnaise
1 T. lemon juice
1 T. granulated sugar
1/2 C. slivered almonds the almonds make the salad, don’t skip ’em…unless you’re allergic
salt and pepper
Lettuce leaves

Instructions

Mix together chicken, celery, onion/chives, & green pepper.
In a separate bowl, combine sour cream, mayonnaise, lemon juice, sugar, grated peel, and salt and pepper to taste; blend well.
Stir into chicken mixture, cover, and chill for 2-3 hours.
Spread almonds on baking sheet and toast in a 350 degree oven until golden (approx. 8 minutes).
Arrange lettuce leaves on serving platter. Mound chicken salad on greens. Place orange slices around the outside and sprinkle with almonds.

Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Rainbow Popcorn

March 9, 2021 by girlinspired Leave a Comment

Rainbow popcorn is bringing all the sunshine to your snack table! Whether you’re making just one color or an assortment of colors, this easy recipe will guide you every step of the way. Rainbow popcorn is made in any and all of your favorite Jell-O flavors and cooks up with a light, crunch – just like caramel corn, but FLAVORED!

Rainbow colored popcorn grouped by color and lined up like a rainbow.

Make a batch of candy popcorn green for St Patrick’s Day, or all the colors for a unicorn birthday. Either way, you’re about to make your kids (and your own inner kid) very happy!

Caramel corn is another favorite. It’s less festive in a sense, but that also means it can be eaten any time any place! Level up movie night with all the delicious popcorn!

cupcake liner cups filled with different colors of popcorn

What is this delicious treat?

Bringing traditional popcorn up about 10 notches, rainbow popcorn is just so cute and so much fun to eat! It’s the kind of treat that brings you back to popcorn stands in the mall and carnival treats. It was never really something that was widely available for movie night, so the fact that I can now make it at home whenever I want, makes me super excited. Err, I mean, makes my kids super excited!

This recipe uses a bit of corn syrup, sugar, salted butter and jello powder, which means you can use a wide variety of colors to create that deliciously sweet coating. All you need to do is repeat the steps to the recipe for each color you want to use.

With St Patrick’s Day coming up, think about whether you want to make different shades of green or a full-on rainbow. You could have a snack table set up with bowls of colored popcorn, gold chocolate coins, and maybe even green marbled hot chocolate bombs! Bring a little leprechaun magic to your St Patrick’s day celebration!

Speaking of…

cupcake liners with rainbow colored popcorn

Where did the whole leprechaun with a pot of gold story come from anyway?

According to Irish folklore, leprechauns are magical beings, said to be a part of the fairy family. They’re typically small in stature, and to hide from humans they can be found in small dwellings, in hollowed tree trunks, and in caves.

They earn their pots of gold by being cobblers in their fairy world and weren’t always depicted as little men, in green suits, with a hat and curly toed shoes. The little green guys we’ve come to know and love came later.

They keep their treasure close and buried deep in the underground. The magical fairies have given them powers to protect their gold and are to use it if ever they’re caught. In order for the leprechauns to find their hidden pots of gold, they look for the rainbows. Because wherever the rainbow ends, that’s where the gold has been hidden.

Neat isn’t it?!

Recipe Specific Info

The ingredients listed below are for 1 color of popcorn. If you want to create rainbow popcorn as we did, you need separate ingredients for each color you intend to make.

blue popcorn in cupcake liner with other colors behind

Ingredients:

Popped corn – You can pop your own corn on the stovetop or in your popcorn machine or you can use microwave popcorn – I would recommend using a plain microwave popcorn since you’ll be adding lots of ingredients!
Salted butter – Will be melted with the sugars to create a smooth caramel base for the jello powder.
Granulated sugar – Because candy popcorn isn’t quite sweet enough is it? We need the sugar to make the candy coating.
Light corn syrup – A much more subtle sweetness (and less molasses taste) than dark corn syrup.
Sea salt – We need something to balance the sweet!
A packet of Jell-O – Can also use flavored gelatin
Baking soda – Reacts with the corn syrup and the sugar to create a slightly crispier and light texture when eaten.

How to Make Rainbow popcorn:

Step 1: Preheat the oven and spread the popcorn into a glass or metal baking dish. Making sure it’s large enough to stir the popcorn easily.

Step 2: Melt butter, sugar, corn syrup, and sea salt over medium heat until the mixture comes to a boil, stirring frequently. Then add contents of the jello packet to the saucepan and stir until fully combined.

ingredients in saucepan with text overlay

Step 3: Bring the mixture back up to a low boil and leave to simmer undisturbed for a full 5 minutes. Remove from heat and stir in baking soda – mixture will foam up a bit.

side by side of mixture in saucepan before and after adding baking soda

Step 4: Pour jello mixture over the popcorn and stir to coat as evenly as possible. Bake for 55-60 minutes, stirring thoroughly every 15 minutes. At the 45 minute mark, remove a piece of popcorn and allow it to cool. Taste to determine if the coating is crisp and dry or if it is sticky. Continue cooking the popcorn 5-10 minutes longer until it is no longer sticky when cooled.

mixture being poured over popcorn and baking dish with stirred red popcorn

Remove popcorn from the oven and immediately scoop out onto parchment paper. Allow popcorn to cool and break into pieces. Repeat for additional colors and flavors.

red popcorn spread out on parchment paper

But hold the phone! What if instead of allowing it to cool completely you greased up your hands a bit, and formed some of the popcorn into fun rainbow popcorn balls?!

Choose a holiday or party color theme or let your hair down and color outside the lines. The customizable possibilities are endless for these super fun, pop-in-your-mouth, totally addicting treats!

close up of mixed colors of rainbow popcorn

Can I use microwave popcorn?

Yes, definitely, just avoid using any added flavors. Natural is best.

How do I store the candy popcorn?

Store cooled popcorn in an airtight container immediately after cooling to prevent it from becoming sticky. Popcorn will stay fresh and crisp for 5-7 days as long as it’s kept in an airtight container.

How can I create different shades of the same color?

You can adjust or tint coloring of popcorn by adding gel or liquid food coloring to the candy coating mixture when you add the baking soda.

Rainbow Popcorn

5 from 1 vote

Print Pin Rate

Prep Time: 15 minutes

Cook Time: 1 hour

Servings:

Calories: 266kcal

Author: girlinspired

Ingredients

9 cups popped popcorn
½ cup salted butter for each color of popcorn you want to make
½ cup granulated sugar for each color of popcorn you want to make
½ cup light corn syrup for each color of popcorn you want to make
½ teaspoon sea salt for each color of popcorn you want to make
3 oz. packet of Jell-O or flavored gelatin for each color of popcorn you want to make
½ teaspoon baking soda for each color of popcorn you want to make

Instructions

Preheat oven to 250°F. Spread popcorn in a 3-4 quart glass or metal baking dish 9 (at least 9×13, but larger will make it even easier to stir the popcorn.
In a medium saucepan, heat butter, sugar, corn syrup, and sea salt over medium heat until mixture comes to a boil, stirring frequently.
Add contents of the jello packet to the saucepan and stir until fully combined.
Bring the mixture back up to a low boil and leave to simmer undisturbed for a full 5 minutes.
Remove from heat and stir in baking soda – mixture will foam up a bit.
Pour jello mixture over the popcorn and stir to coat as evenly as possible.
Bake for 55-60 minutes, stirring thoroughly every 15 minutes. After popcorn has cooked for 45 minutes, remove a piece from the oven and allow it to cool for a couple minutes. Taste to determine if the coating is crisp and dry or if it is sticky. Continue cooking the popcorn 5-10 minutes longer until it is no longer sticky when cooled.
Remove popcorn from the oven and immediately scoop out onto parchment paper. Allow popcorn to cool and break into pieces.
Repeat for additional colors and flavors. (NOTE: the ingredients listed above are for 1 color of popcorn. If you want to create rainbow popcorn like we did, you need separate ingredients for each color you intend to make)

Tried this recipe?Follow me on Pinterest @girlinspired!

Notes

Storage: Store cooled popcorn in an airtight container immediately after cooling to prevent it from becoming sticky. Popcorn will stay fresh and crisp for 5-7 days as long as it’s kept in an airtight container.

Notes:
You can adjust or tint coloring of popcorn by adding gel or liquid food coloring to the candy coating mixture when you add the baking soda.
9 cups of popcorn is just the right amount to get a good coating of candy on most of the popcorn without it being too thick and unable to cook thoroughly.
As the candy coating cooks and is warm, it is easy to stir and spread. As soon as it is removed from the heat, it cools and hardens quickly.

Nutrition

Marbled Hot Chocolate Bombs

February 25, 2021 by girlinspired Leave a Comment

Learn how to make Marbled Hot Chocolate Bombs just in time for St Patrick’s Day! High-quality tempered white chocolate with swirls of green makes for a beautiful marble effect. Fill each sphere with your favorite hot cocoa, some golden sprinkles, and rainbow lucky charms. Drop a bomb in with some hot milk and watch it turn into a magically delicious creamy cup of hot cocoa!

overhead view of green marbled hot chocolate bombs, some open with gold sprinkles and Lucky Charms marshmallows inside, and others decorated with white chocolate drizzle and gold sprinkles.

This step-by-step guide for Hot Chocolate Bombs is handy to keep around on days when you’re wanting to learn the basics of tempering different types of chocolate and not necessarily wanting a fancy marble swirl. Either way, all of my hot cocoa bomb recipes are interchangeable and customizable for any and every occasion!

side view of white and green marbled hot chocolate bombs, some open with gold sprinkles and Lucky Charms marshmallows inside, and others decorated with white chocolate drizzle and gold sprinkles.

What is St Patrick’s Day?

St Patrick’s Day marks the death of St Patrick, the patron Saint of Ireland. Irish folks in North America brought religious and cultural celebrations with them, but today it appears as though (in North America, anyway) it is less of a religious celebration than it once was. Now it is more a celebration of Irish culture and customs.

It’s a time to gather, wear green (whether in the form of clothing, accessories, or shamrocks) and drink lots and lots of green beer!

White and green marbled hot chocolate bombs propped open with gold sprinkles and Lucky Charms marshmallows inside

Why green?

Wearing green represents everything from religion, to the land, the flag, and Irish nationalism. Of course, based on deeper historical context, there is a lot more to it than that!

The color green plays a major role in this celebration. So, we are honoring the tradition by creating these beautiful green marbled hot cocoa bombs!

Green beer’s got nothing on a delicious cup of creamy hot chocolate! But if you happen to add a little Irish cream into your drink, I won’t tell 🙂

Appliance Tips:

Silicone mold – This is essential for creating a perfect sphere that pops out easily once it’s set. I get mine here, right through Amazon (affil).

Instant Read Food Thermometer or candy thermometer– If you don’t have one, you need to invest in one asap. It gives you an accurate temperature reading for whatever it is you’re cooking. Tempering chocolate is a very specific technique requiring specific temperatures. You can alternately use a candy thermometer, but the chocolate changes the temperature so quickly, it may get too hot before the candy thermometer catches up.

Double boiler – This isn’t a necessity, but if you have one definitely use it. Otherwise, a tempered glass bowl over a pot of boiling water will work just as well. You can actually use an Instant Pot as well if you have one.

Ingredients:

High-quality white chocolate – Has a higher milk and sugar content than dark chocolate, so it will reach its desired temperature faster. For the sake of simplicity, if this is your first time tempering chocolate, stick with just one kind at a time!
Hot cocoa mix – Use your favorite!
Lucky Charms marshmallows – Yes, the ones from the cereal box. They do sell packages of just the marshmallows now, but I picked my own out because we have a weak spot for Lucky Charms!
Green food coloring – Use gel (not liquid) food coloring to create the marble effect.
Gold sprinkles – The perfect way to represent a pot of gold!

How to Make Hot Chocolate Bombs with a marble swirl:

Step 1: Melt 2/3 of the chocolate over a double boiler. Then, remove it from the heat just as it starts to melt and while there are still unmelted chunks of chocolate. The temperature of the white chocolate should not exceed 105°F. Continue stirring off the heat and add the remaining chocolate. White chocolate and dark chocolate will have different melting points.

Step 2: Once the chocolate is smooth and properly cooled to 82°F, place it back on the double boiler to melt just enough for molding. This should be between the 82°-90°F range. It is important to keep it at that level until it is in the mold.

toothpick and tub of green food coloring held over pan of melted white chocolate

Step 3: To get the marbled effect, dab the tip of a toothpick or wooden skewer with green gel food coloring. Swirl the stick through the chocolate, but do not overmix.

green and white swirls in black and white enamel pan

Step 4: Spread a layer of chocolate inside each sphere and place it in the fridge to set. Gently remove each one and set up your fillings to be able to work quickly.

marbled green and white half sphere being popped out of silicone mold

overhead view of half spheres - white and green marbled, white and black checked linen

Step 5: Melt the edges of one half of the sphere on a heated cast iron pan or plate in the microwave. Fill with hot cocoa mix, gold sprinkles, and lucky charm marshmallows. Melt the rim of the other half of the sphere and connect the two halves.

overhead of hot chocolate bombs in muffin tin - some open and filled with hot cocoa mix and marshmallows

To serve: place one hot chocolate bomb in a mug or heat-proof cup. Pour 6-8 oz. of steamed milk over the hot chocolate bomb. Stir and enjoy!

clear mug of hot chocolate with whipped cream, gold sprinkles, and Lucky Charms on top, marbled hot chocolate bombs sitting beside mug

Save some chocolate for drizzling and sprinkle extra gold sprinkles on top!

If you want to make an entirely green bomb, go right ahead and forget the swirl. You can add more coloring and as a result, it will lead to a darker green, so go nuts!

If you’re feeling ambitious, swirl with more than one color which will give you a rainbow effect!

I mean, a rainbow hot chocolate bomb, with a pot of gold sprinkles buried inside? You may just find a little green leprechaun looking for this treasure!

How do I know if I tempered my chocolate correctly?

Tempering chocolate means melting it and keeping it within a certain temperature range until it is set. This helps create a strong shell with a shiny coating. It is much more durable than non-tempered chocolate and has a lovely snap to it. If your chocolate encompasses all of this, then you’ve done it correctly.

overhead of green and white marbled hot chocolate bombs, some closed, some filled with hot cocoa mix and Lucky Charms

Marbled Hot Chocolate Bomb Recipe

Create a marbled effect with the chocolate and

5 from 1 vote

Print Pin Rate

Course: Dessert, Drinks

Cuisine: American

Prep Time: 45 minutes

Servings:

Calories: 87kcal

Author: girlinspired

Equipment

2.5-3" silicone sphere mold

Ingredients

12-16 oz. high quality white chocolate
6 tablespoons hot cocoa mix
1 cup Lucky Charms marshmallows
green food coloring
gold sprinkles

Instructions

Chop the chocolate into smallest possible pieces.
Place 8 oz. (or 2/3) of the chocolate pieces into the top of a double boiler or a glass/metal mixing bowl.
Heat an inch of water to a simmer in a small pot on the stovetop. Place the double boiler or bowl over the top of the simmering water (the top bowl should NOT touch the water). Stir with a spatula while the chocolate begins to melt.
Regulate the temperature of the chocolate carefully. Remove from heat as soon as the chocolate is melting, but there are still some solid pieces. Temperature should not exceed 105°F for white chocolate.
Continue stirring off of the heat until the chocolate is smooth. Add the remaining 1/3 of chocolate pieces, a little at a time, stirring until they are melted as well.
Continue stirring the chocolate until it cools to a temperature of 82°F.
Once the chocolate has cooled, place the bowl/pan back over the simmering water and reheat just a little bit until it is smooth and liquid enough for molding (85-88°F for white chocolate.) It is important to keep the chocolate between 82°F and 88/90°F at all times until it has been placed in the mold.
To make marbled hot chocolate bombs, follow the above steps using white chocolate. At this point, dab the tip of a toothpick or bamboo stick with green gel food coloring. Swirl the stick through the chocolate just enough to leave a trail of color behind. Do not overmix; it's important to keep separate green and white color swirls in the chocolate.
Spread a layer of melted chocolate to cover the full inside of each sphere cavity. Place the filled mold into the refrigerator for 3-4 minutes to set.
Gently remove each half sphere from the mold.
Heat a small plate in the microwave or cast iron pan. Prepare your workspace with the hot cocoa mix, Lucky Charm marshmallows, and gold sprinkles so you can work quickly.
Quickly melt the edges of one half sphere on the heated plate, fill with 1 tablespoon of hot cocoa mix, marshmallows, and sprinkles. Melt the edges of the other half of the sphere on the hot plate and seal the two sides together.
Drizzle the tops with melted chocolate and/or add sprinkles or decorations.
To serve: place one hot chocolate bomb in a mug or heat-proof cup. Pour 6-8 oz. of steaming milk over the hot chocolate bomb. Stir and enjoy!

Tried this recipe?Follow me on Pinterest @girlinspired!

Notes

Use latex or cotton gloves to prevent fingerprints on the chocolate.

Candy melts or “dipping chocolate candy” can be used and does not need to be tempered, but flavor and durability is copromised.

Nutrition

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Peanut Butter Hearts

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Chocolate Peanut Butter Bunnies and Easter Eggs

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Peanut Butter Hearts

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What is this delicious treat?

Where did the whole leprechaun with a pot of gold story come from anyway?

Recipe Specific Info

Ingredients:

How to Make Rainbow popcorn:

Rainbow Popcorn

Ingredients

Instructions

Notes

Nutrition

What is St Patrick’s Day?

Why green?

Appliance Tips:

Ingredients:

How to Make Hot Chocolate Bombs with a marble swirl:

Marbled Hot Chocolate Bomb Recipe

Equipment

Ingredients

Instructions

Notes

Nutrition

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