8 cups miniature marshmallows, divided.
1/4 cup (1/2 stick) butter.
1 3/4 cup (11.5 oz package) milk chocolate chips.
1/4 teaspoon salt.
9 (about 2 cups) graham crackers broken into 1/2 inch piece. Variation: cinnamon flavor graham crackers.
nonstick cooking spray.
8-9 inch square baking pan.
Line 8×9 inch square baking with foil. Spray foil with nonstick cooking spray.
Heat 6 cups of miniature marshmallows, butter and salt in large bowl. Microwave on medium heat for 2 to 3 minutes, stirring after 90 seconds. Remove from microwave and add milk chocolate chips and stir until melted.
Working quickly, stir in graham cracker pieces, spread mixture into prepared baking pan with greased spatula pressing down lightly. Then evenly sprinkle remaining marshmallows on top of mixture.
Cool 2 hours or until set. Cut into square with serrated knife.
Written By: Sandra Eadie
Photographed By: Amy Toner and Austin Green
Prepared By: Julia Schanbacher, Stephanie Schoppmann, Dallin Haymore, Dana Caenen, Jean Kerr, Terrance Jeffers, Heidi Pearson, Elizabeth SuarezRead More
1 box red velvet cake mix (baked according to package instructions and cooled completely)
2/3 cup vanilla frosting
4 cups white chocolate chips, divided
4 teaspoons oil, divided
1/4 cup sprinkles(blue)
1/2 cup sprinkles(red)
1 – In a large bowl, crumble the cake into fine, uniform crumbs. Add the vanilla frosting and mix thoroughly.
2 – Scoop about 2 tablespoons of the cake mixture at a time and roll into balls. You should have 35 balls total. Refrigerate for 1 hour.
3 – Working with half of the white chocolate chips and half of the oil at a time so the mixture stays melted, combine in a medium bowl and microwave on medium heat in 30 second intervals until melted for about 2 minutes. Stir until smooth.
4 – Making the blue cake pops: Working in batches of 3, dip 9 cake pops in the melted white chocolate, using a spoon to help coat. Let the excess drip off. Sprinkle the pops with blue sprinkles and refrigerate for 1 hour. Place the cake pop 3 x 3 in upper left corner of the serving platter.
5 – Making the red pops: Working in batches of 3, dip 15 cake pops in the melted white chocolate, using spoon to help coat. Let the excess drip off. Sprinkle the pops with red sprinkles and refrigerate for 1 hour. Place the red pops in alternating rows with the white pops depicting the American flag as shown in the picture.
6 – Making the white cake pops: Working in batches of 3, dip the remaining 11 cake pops in the melted white chocolate, using a spoon to help coat. Let the excess drip off and refrigerate for 1 hour. Place the white pops in alternating rows with the red pops depicting the American flag as shown in the picture.
Written by: Eric Washington
Photography by: Jeremy Holland and Eric Washington
Prepared by: Heidi Pearson, Dallin Haymore, Terrance Jeffers, Nathaniel Carney, Briana Brooks, Caenen, Nathan Moench.Read More
The Circles team went to Delices Gourmands French Bakery. The Bakery is wall to wall with Viennoiseries like Croissants, turnovers, muffins, and scones. They also have cakes, breads, and other goodies like brownies cookies and macarons. The price is midrange and can fit into any budget, you can get a snack for your sweet tooth or a full savory meal if you wish . It was a fun and exciting experience for us to go and try some of their food and we highly recommend you to go and try some of their amazing food too. It has a great atomosphere to be able to talk because of the quiet and peaceful feel. You can hire them for catering and special events,just give them 72-hour notice.
Address: 3620 West Sahara Ave. W2 Las Vegas NV 89102 Phone: 702-331-2526 Email: delicesgourmandsLV@gmail.com Store Hours: Monday to Friday 7:00am- to 6:00pm Saturday 8:00am- to 6:00pm Sunday 8:00am to 4:00pm
Photos and Article by: Michelle Frese, Sandra Eadie Leslie Hills, Cassandra HitchcockRead More
The Banana Boats are a famous traditional recipe treat that was made by the social networking service company in Seattle, Washington in 1997 by one of the of the most professional bakers and by one of the greatest recipe makers in history. Originally the banana boat was made with chocolate and marshmallows with the banana but there are other ingredients to make the banana boat more fun and creative. Like instead of marshmallows with the chocolate it can be whipped cream and chocolate or any other kind of other toppings with it. The banana boats were also a magnificent treat to eat and very easy to make with only 3 ingredients. Also people of all ages kids and grownups can make the banana boat in their own way.
1 – Split the middle of the banana from top to bottom very slowly not all the way but only till the banana is cut wide open enough so then the toppings can be put in the middle from top to bottom.
2 – Spoon the cool whip into the slit of the banana boat.
3 – Last comes use the chocolate chips, sprinkle them on top of the whipped cream banana with a spoon or by hand, then and only then the banana boat is done and ready to be tasted.
Written By: Joshua Filippo
Photographed By Sandra Eadie and Leslie Hills
Prepared By: Dallin Haymore, Dana Caenen, Deborah Cernuto,Jennifer “Eden” Cornstuble, Terrence Jeffers, Jean Kerr, Julia Schanbacher, Amy TonerRead More
- Written By Austin Green
- What You Need
- 2 pkg. (8oz. each) PHILADELPHIA Cream Cheese, softend
- 1/3 cup sugar
- 2 cups thawed COOL WHIP Whipped Topping
- 1 ready-to-use graham cracker crumb crust(6 oz.)
- 2 cups fresh straweberries, halved
- 1/3 cup blueberries
Recipe: Dallin Haymore and Cassie Hitchcock
DIRECTIONS: 1. Beat cream cheese and sugar in large bowl with mixer until well blended. Whisk in COOL WHIP. 2. Spoon the mixture into the crust. 3. Refrigerate 3 hours or until set. Arrange berries on cheesecake to resemble flag.
Looking for a reduced-fat version of this summertime favorite? Save 10g of total fat, including 6g of saturated fat, and 90 calories per serving by preparing with PHILADELPHIA Neufchatel Cheese, COOL WHIP Lite Whipped Topping and a ready-to-use reduced-fat graham cracker crumb crust.
The Circles crew had lunch in May at (Nacho Daddy) ND, located in downtown Las Vegas. At this time, we interviewed Evan Boyd (GSD) who works at the corporate office who has been with the company since 2010. Born and raised in Las Vegas. Nacho Daddy has three locations in Las Vegas. Downtown, the Strip, and west Sahara at Fort Apache. The most popular Nacho platters are the Tostada and Fiesta nachos. The Tia Chicken Nacho platter has become a favorite of late. All the ingredients are delivered fresh every day from corporate kitchen N.D. has here in Las Vegas. All of the sauces are signature creations exclusively made for N.D.
Briana- “It was my first time doing an interview with Nacho Daddy and having lunch too.”
Dominique- “My Experience at Nacho Daddy was great! I enjoyed the good food and the atmosphere!”
Justin “My experience at Nacho Daddy was amazing! Food was excellent!”
Stacey- The food was so awesome and the Restaurant is a beautiful place, the people who work there are friendly.Read More
Circles wanted to know what kind of pizza people like, so we did a short survey of our peers to find out what they like.
What we found out is that most of our peers picked Little Caesars pizza overall for a variety of reasons. It scored better than Pizza Hut and Papa Johns.
After doing the survey, we were hungry so we decided to go out to a local Cici’s Pizza to satisfy our appetites (and because it was close by). Among the people that went we have some opinions:
Sandy E – “Cici’s pizza met my standards by having a really good price and how it is for a person to have a good time there. All you need is $8.25 or somewhere roughly around there to enter and enjoy the Cici’s experience.”
Dominique C. – “It’s fun and enjoyable for the entire family.”
Dallin H. – “It’s really enjoyable for what you pay and the food is extremely marvelous!!”
Sarah V. loved the atmosphere of the pizza place because the people were friendly and nice.
Leslie H. also exclaimed that the food is an absolute treat and the games are full of fun times with family and friends!
Overall Cici’s is really the place to be for family friendly fun, and inexpensive enough to where anyone and everyone can have a wonderful time! Cici’s also has an application downloadable on the Google or Apple play store (depending on what device or OS you have). and you can get some pretty sweet deals, for example a free buffet! Overall, the survey on pizza was a success, Cici’s is quite unique for pizzas because they make any pizza you want, and all it mainly costs is $8.25 or more to have a good time.
1 box cake mix
1 cup icing sugar (powdered sugar)
2-3 Tablespoons milk (add additional milk if too thick)
Gel food coloring(red and blue)
Edible glitter (sprinkles)
Prepare cake according to directions on box.
Combine the milk and sugar in a medium-sized bowl. Stir well with a whisk or tablespoon until properly combined.
Separate glaze into 4 equal parts, placing them into 4 small bowls (or cups).
Add 1 drop of red food coloring to one bowl, this should make a pink color.
Add 2 red drops and 2 blue drops of food coloring to one bowl, this should make a purple color.
Add 1 drop of blue food coloring to one bowl, this should make a light blue color.
Add 5 drops of blue food coloring to one bowl, this should make a dark blue color.
Drizzle the glaze over the cake, one color at a time.
Using a spoon gently smear colors together to create a space effect.
Finish off by sprinkling edible glitter (sprinkles) to the glaze for the stars.
TIP: Prior to glazing the cake, we frosted the cake with white canned frosting to give us a smooth and even texture for the glaze.
2 1/2 cups vanilla ice cream
3/4 cup milk
Whipped cream Pink, purple and blue sprinkles
Pink, purple and blue food coloring
Pulse together one third of the ice cream and milk a time in a blender, adding a drop of either pink, blue or purple food coloring.
Layer the three colors in tall glasses. Using more milk will create a swirly pattern, while less milk will create more distinct lines between the colors.
Divide the ice cream and milk into # equal portions.
The galaxy cake includes multiple recipes; cake pops, marshmallow fondant, and 2 box cakes which were used with the cake pops.
1/3 cup icing
1 and 1/2 cake mixes and ingredients listed on the box (oil, water, eggs)
2 packages of white chocolate chips (ones that melt)
Prepare 1 cake mix as directed on the box.
Let the cake cool.
Crumble the cake into fine crumbs with your hands in a large bowl.
Mix in about 1/3 cup of icing with your hands.
Crumble the mixture in your hand to pack it tightly into a ball.
Roll it into a nicely shaped ball.
Roll the remaining mixture into balls.
Set pops on a cookie tray.
Freeze for a minimum of 3 hours.
Put approximately 1/3-1/2 cup white chocolate chips into a microwavable mug or small bowl.
Microwave for approximately 2-3 minutes or until melted.
Add food coloring to melted chocolate.
Dip the cake pop into the mug, evenly coating it.
Let the coating drip off.
Place cake pop into the mug on cookie sheet.
If using sprinkles, add immediately before coating sets.
Repeat for remaining pops.
The marshmallow fondant was used to cover the 8-9 inch round cake for the sun.
Dallin shows his skills.
1/2 cake mix and ingredients listed on the box (oil, water, eggs)
16 ounces package mini marshmallows
2-5 Tbsp. water
8 cups powdered sugar
1/3 vegetable shortening
Taylor is working on her marshmallows.
Place marshmallows and 2 tablespoons of water in a large microwavable bowl.
Microwave for 30 seconds on high; stir until mixed well. Continue microwaving in 30 second intervals until they are melted and smooth.
Place about 5 cups of the powdered sugar on top of the melted marshmallow mixture and gently fold into the marshmallows.
Grease your hands and your counter-top generously with the vegetable shortening. Add food coloring. Turn marshmallow mixture onto counter and start kneading it like you would dough.
Add more confectioner sugar as needed and re-grease your hands the counter-top as needed.
If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8-10 minutes.