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We have a fondness for birds (not surprising) and we happily come upon them everywhere! We recently spotted Write On’s–nifty chalkboard vinyl decals from Vinyl Attraction–peel and stick then let your little one write on the walls (staying in the lines, of course : ). They come in a variety of shapes, but bet you can guess our favorites…
Bird on a Branch Chalkboard Vinyl Decal
We put the bird decal to the test…it stuck, easily unstuck, and it worked like a chalkboard…write on!
Jarfaits: Portable Parfaits featured in Issue No. 3
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Perfect. That’s the English translation for the French word “parfait,” and the term used in the late 1800s to describe a frozen, layered dessert. Perfection. It’s the word that describes Chef Lea’s new play on parfaits: the Jarfait—combinations of flavors layered in a mason jar for a portable, make-ahead-of-time treat! “I have been daydreaming about fun combinations,” says Lea. “Really, the possibilities are endless.”
Issue No. 3 highlights all kinds of cool combos. Here is the recipe for one of Lea’s favorites!
S’more Peanut Butter Please! Jarfait
Serves: 6
Ingredients:
8 ounces cream cheese, at room temperature
3/4 cup creamy peanut butter, at room temperature
3/4 cup powdered sugar
1 cup heavy whipping cream
1 (5.9 oz) package chocolate fudge instant pudding
3 cups milk, 2% or whole
2 cups mini marshmallows
1 cup honey graham crackers, coarsely crumbled
6 half pint (8 oz) glass jars with lids
Directions:
(1) In a large bowl, using a standing or handheld electric mixer, beat the cream cheese,
peanut butter, and powdered sugar until smooth. Add whipping cream; continue to
beat mixture until whipped, smooth, and creamy. Set peanut butter cream aside for
assembly.
(2) In a medium bowl, whisk chocolate pudding mix and milk together for two minutes.
Set pudding aside for assembly.
(3) Layer each glass jar with ¼ cup chocolate pudding, 2 tablespoons peanut butter
cream, 1 tablespoon marshmallows, 1 tablespoon graham cracker crumbles, ¼ cup
chocolate pudding, and 2 tablespoons peanut butter cream. Serve immediately or
cover with lid and refrigerate up to 2 days.
*Optional: Before serving, cover top with additional mini marshmallows; use a
kitchen blowtorch to lightly toast marshmallows.
