Yum Yum Sprinkle Fudge (Video and Recipe)

By Libbie Summers
Assisted by David Dempsey

This fudge is as delicious as it is beautiful. Basically, a bubble gum flavored carnival for the mouth and ready in 2 hours!!

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Yum Yum Sprinkle Fudge
Serves 18

What you need: 
14 ounces sweetened condensed milk
2 cups white chocolate chips
2 tablespoons butter, softened
1/2 cup dry white cake mix
1 teaspoon Bubble Gum Extract (you can substitute vanilla extract)
4 tablespoons Spring Break Sprinkles (or your favorite sprinkles), divided

What to do: 
1. Line a loaf pan with parchment paper leaving enough paper to hang over all sides. Spray with non-stick baking spray. Set aside.
2. In a medium saucepan over medium-low heat, stir together the sweetened condensed milk, white chocolate and butter JUST until the chocolate has melted.
3. Remove from heat and quickly stir in cake mix.
4. Stir in extract.
5. Stir in 3 tablespoons sprinkles.
6. Spoon into prepared pan. Smooth top and spoon remaining sprinkles over the top.
7. Place in refrigerator until set (about 2 hours).
8. Cut into squares and serve.
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Fried Apple Rings (VIDEO AND RECIPE)

By Libbie Summers
Assisted by David Dempsey

You could certainly make this recipe at any time of the year (and I encourage you to do so) but, as the days become shorter and there is a hint of autumn in the air you really HAVE to make them. This is a down-home, super simple, show-stopping dessert. Always serve warm, either on their own tossed in cinnamon sugar, drizzled with honey or melting a small scoop of vanilla ice cream.

Fried Apple Rings
serves 4

What you need: 
3 granny smith apples
Oil for frying (enough for 2-inches in a dutch oven)
1 cup flour
1 tablespoon plus 1/2 teaspoon ground cinnamon, divided
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup plus 2 tablespoons sugar, divided
1 cup buttermilk
1 large egg, room temperature
Honey for drizzling
4 small scoops vanilla ice cream (optional)
What to do:
1. Prep Apples: Peel apples and slice into thin round slices (about 1/4-inch thick or slightly thicker. I got 5 slices from every apple).
2. Preheat a large shallow pot full of about 2 inches of oil over medium heat. Line a plate with paper towels and set aside.
3. Make Batter: In a medium mixing bowl, sift together flour, 1/2 teaspoon cinnamon, baking powder, salt and sugar. Whisk in buttermilk and eggs until batter is well combined and no lumps are left.
4. Make Cinnamon Sugar: In a shallow dish, stir together remaining sugar and remaining cinnamon. Set aside.
5. Fry Apples: When the oil reaches 325 -350ºF, dip the apple slices in the batter (allowing excess batter to drip off) and carefully place into the hot oil (work only a few slices at a time). Use a spyder to flip after the bottom is golden brown. Remove to the paper towel lined plate when both sides are browned. Remove from oil and place on some paper towels to drip excess oil off.
6. Finish Apples: Dip apple slices into cinnamon sugar mixture, and coat on both sides.
To Serve: Divide apple slices between plates (stacking) and drizzle with honey. You can also add a small scoop of vanilla ice cream, but you don’t need it!
Make it Sweet and Vicious: I love adding just a pinch of chipotle pepper in the batter. It’s soooo good!!!
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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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DIY: Lobster Hair Clip (VIDEO)

By Libbie Summers
Assisted by David Dempsey

I’ve been invited to a private “lobster fest” and I’ve got nothing to wear!

Lobster Hair Clip
makes 1

What You Need:
Glue gun (use the low heat kind for this craft if you’re doing it with kids!)
Hair clip
Plastic lobster (we got ours HERE)
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What To Do:
Using your hot glue gun, glue two daps onto each end of your hair clip. Press your crustacean firmly and wait a few minutes. Thats it! Easy and SUPER adorable!

How To: Cover an Entire Cake with Sprinkles (VIDEO)

By Libbie Summers
Assisted by David Dempsey

“But how do you cover an entire cake with sprinkles Libbie?” –so many people.

It’s really quite easy…you just have to know a couple of tricks!

How to Cover A Cake With Sprinkles
1. Build your layer cake on a cardboard cake round that is the diameter of your cake. Cut a second cardboard cake round smaller than the first and set aside.
2. Crumb coat the outside of your layer cake and place in the refrigerator until firm.
3. Pour your sprinkles (try some of my fun #libbiesprinkles) out onto a baking sheet. (a 9-inch 3 layer cake will take about a cup of sprinkles)
4. Remove cake from refrigerator (it should be firm) and add a thin coat of frosting to the sides.
5. Place the smaller cake round on the top of the cake. (so now you have a small cake round on the top and a large one on the bottom)
6. Holding the cake sideways with one hand on the bottom cake round and one hand on the top smaller cake round, roll the cake in the sprinkles.
7. Remove top cake round and add a light layer of frosting to the top of the cake.
8. Add sprinkles by hand to the top of the cake.
9. Don’t forget a cake topper!

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