Walnut, Apricot and Blue Cheese Pull-Apart Bread

By Libbie Summers
Photography Chia Chong

One easy dough…many delicious recipes.

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Walnut Apricot and Blue Cheese Pull-Apart Bread
makes 1 loaf

What you need: 
2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2  teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup butter, cubed plus 2 tablespoons melted
1 cup buttermilk
1/2 cup toasted chopped walnuts
1/4 cup chopped dried apricots or pears
3 ounces crumbled blue cheese

What to do:
1. Preheat oven to 425º F. Spray a 9×5-inch loaf pan with nonstick cooking spray and set aside.
2. In the bowl of a food processor, pulse the flour, baking powder, baking soda, salt and pepper until combined. Add the cubed butter and pulse until the mixture forms pea-size pieces. Add the buttermilk and pulse just until a soft dough forms. Turn the dough onto a well-floured work surface and knead it gently three times.
3. Roll the dough out into a long thin rectangle (24×8-inches).
4. Brush the top of the dough with 1 tablespoon of the melted butter.
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5. Spread walnuts, apricots and blue cheese over the dough and press into the dough (slightly) with your hands.
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6. Use a sharp knife to cut the dough in half lengthwise and then cut the dough widthwise into nine equal-size strips. You will have eighteen equal pieces of dough.
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7. Stack all but one piece of the dough on top of each other with the toppings facing up. Place the final piece on the top with the toppings facing down. The dough is sticky enough that the stack will hold together when pressed a little so don’t worry. This is going to be a bit messy and that’s cool.
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8. Carefully lay the stack on its side in the prepared loaf pan. Sprinkle any of the contents that may have fallen out onto the top of the dough. Separate the slices a little with your fingertips and brush the top with the remaining 1 tablespoon melted butter.
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9. Bake the loaf for 30 minutes, until it has risen and is golden brown. Let cool slightly before removing from the pan and serving.
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Try these other topping combinations:
•Seed Pull-Apart Bread (1 tablespoon poppy seeds, 1 tablespoon toasted sesame seeds, 1/3 cup sunflower seeds and 1/3 cup pepitas)
•Greek (1 cup chopped Kalamata olives, 1 tablespoon chopped fresh dill, 1 cup crumbled feta cheese)

 

Beautiful Candy Bark (VIDEO AND RECIPE)

By Libbie Summers
Assisted By David Dempsey

I LOVE a gift from the kitchen. This past holiday I made 4 pounds of Everything Bagel Topping and before then it was Homemade Mega Marshmallows. This year for Valentine’s Day, I was under the gun and needed to Macgyver something fast…but still with some Libbie Fun and Beauty.

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Beautiful Candy Bark
(makes 24 servings)

What you need:
2 (11 ounce) packages Ghirardelli white chocolate chips, melted (I used a double boiler)
Food coloring gel, I used purple
Sprinkles or colored sanding sugars (I used light and dark purple sanding sugars and gold dragees. NOTE: It will only take a tablespoon of each)
Edible Flowers (I used violas)
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What to do:
1. Prep: Line a baking sheet with parchment and set aside. Have all your toppings ready.
2. Divide: Divide melted chocolate into two bowls. One will have 2/3 of the melted chocolate and the other will have 1/3.
3. Color: Add just enough food coloring into the smaller amount of melted chocolate until tinted the color you would like.
4. Spread: WORKING QUICKLY, spread the white chocolate out on the prepared baking sheet. Next, drop dollops of the tinted chocolate on top of the white. Using an offset spatula, swirl the two together.
5. Decorate: AGAIN, WORKING SUPER QUICKLY. Decorate with your sprinkles, sanding sugars and edible flowers before the chocolate starts to harden.
6. Break: Allow the bark to set until completely hardened (about 20 minutes) then lift off the parchment and break apart into pieces.
NOTE: If using edible flowers, Beautiful Candy Bark is best eaten within 24 hours. If not, bark will be good for up to one week. Honestly, you don’t even have to store in an airtight container. We just leave ours on the kitchen counter for nibbling.

Need more help? Watch the video!

Sprinkle Granola Bars (VIDEO and Recipe)

By Libbie Summers
Assisted by David Dempsey

An afterschool or lunch snack with flare!

Sprinkle Granola Bars
makes 1 (8×8 pan full)

What you need: 
2 1/2 cups rolled oats
1/2 cup chopped almonds
1/3 cup brown sugar
1/4 cup honey
1/3 cup butter
1/4 cup crunchy almond butter
1 teaspoon vanilla
1/4 cup Box of Crayons Sprinkles (or your favorite sprinkle mix)

What to do:
1. Preheat oven to 350º F. Line an 8×8 baking pan with parchment paper and spray with non-stick cooking spray. Set aside.
2. Pour oats and almonds onto a baking sheet and bake (stirring once) until lightly browned (about 15 minutes). You could also toast on the stovetop in a hot sauté pan. Allow to cool and place in a large mixing bowl.
3. In a small saucepan over medium-low heat, stir together the brown sugar, honey and butter. Cook until the brown sugar has dissolved. Remove from heat. Stir in almond butter and vanilla.
4. Stir almond butter mixture into toasted oats and almonds until oats are completely coated.
5. Pour mixture into prepared baking pan. Sprinkle with sprinkles. Use a spatula to lightly press the mixture in the pan. Cover with plastic wrap and refrigerate for at least 2 hours.
6. Turn out onto a cutting board and cut into bars or squares.
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Hot and Heavy Sprinkle Popcorn

By Libbie Summers
Assisted by David Dempsey

Salty popcorn, sweet white chocolate and my Hot and Heavy Sprinkles! It’s a snack and a story all rolled into one. Plus, it’s  almost as beautiful as it is delicious. 

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Hot and Heavy Sprinkle Popcorn
serves 6

What you need:
1/2 cup uncooked popcorn kernels (I love Orville Redenbacher)
2 tablespoons vegetable oil
1/3 cup white chocolate chips, melted and mixed with 1 teaspoon canola oil
3 heaping tablespoons of Hot and Heavy Sprinkles (or your favorite sprinkle)

What to do:
1. Line a baking sheet with wax paper and set aside.

2. In a large saucepan with a tight-fitting lid, add the oil and 2 popcorn kernels. Cook over high heat until the kernels pop, then add the remaining popcorn, cover and lower the heat to medium-high. Cook until the kernels stop popping, shaking the pan often. Pour popcorn onto prepared baking sheet. Discard any unpopped kernels.

3. Working quickly, drizzle chocolate over popcorn and toss to coat. Sprinkle the Hot and Heavy sprinkles over while chocolate is still warm and toss again.

4. Spread popcorn out evenly on the baking sheet and allow to dry completely before eating. If you can’t wait that’s okay too. It’s great either way!
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Need more sprinkle recipe inspiration? Check out my recipes HERE.
Purchase #LibbieSprinkles HERE.

 

Crispy Rice Sprinkle Tart

By Libbie Summers
Assisted by David Dempsey

I’ve been making sprinkle crispy rice treats for my son since he was a boy, but this is the first time I made them with MY OWN sprinkles and made them into a tart! Funny how just the simplest changes can make something ordinary become extraordinary.

Side note: My son didn’t notice.

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Crispy Rice Sprinkle Tart
serves 10

What you need: 
3 tablespoons butter, plus more for buttering tart pan lightly
10 ounces large marshmallows
6 cups crispy rice cereal
1/3 cup Spring Break Sprinkles, or your favorite sprinkle mix, divided

What to do: 
1. Butter a large tart pan and set aside.
2. In large saucepan over low heat, add butter and allow to melt. Add marshmallows and stir until completely melted. Remove from heat.
3. Add crispy rice cereal and ALL but 1 tablespoon of Spring Break Sprinkles. Stir until well coated.
4. Lightly butter your hands or a spatula and press the mixture into the prepared tart pan so it’s even across the top. Sprinkle the top with the remaining Spring Break Sprinkles. Allow to cool before cutting into wedges. Note: depending on your tart pan, you may have some of the mixture left over that didn’t fit in the tart pan. If so, form into a square and cut into small bites for little treats or just eat while you are making the tart like I did.

Pro Tips: 
•1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
•Cover with plastic wrap and store at room temperature for no more than three days…they won’t last that long.
•Tart slices can be frozen in an airtight container for up to 6 weeks. Just place waxed paper between the slices before freezing.
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See the whole line of Libbie Summers’ Sprinkles HERE.

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