Ohmygosh guys. I made the BEST food this weekend.
But curse the winter lighting. You hardly get a peek at any of the eats because it’s dark exactly 4 hours and 38 minutes after noon. And who even showers before noon, let alone has dinner and dessert and party cake made and decorated?
We partied it up twin style this weekend, with a house full of 16 screaming third graders, a pinata full of sugar, a cake full of sugar, and children chock full of sugar by the time the 2 hour party was over. It was splendid.
I was never one of those people who wanted twins, but they are lovely, I tell you. Alyssa told me last week that she has no idea what will happen when she and brother Jake grow up and can’t live together. They kind of love each other a lot. I kind of love their guts in a big way.
The theme for the party was ‘old-fashioned fun.’ We kept it simple. Played Pin-the-Tail on the Donkey, Musical Chairs, and Bingo. There were chicken skewers and fruit cups for lunch (yeah, you won’t get that recipe either because I was running between the kitchen and party room like a lioness goes after prey and didn’t even think to grab the camera, stop the skewers mid-mouth, and snap a picture of them. But they were goo-oood, I tell you. That description right there is almost better than a picture. So vivid.), then we pulled out a chili-pepper pinata (why chili pepper? The twins still can’t explain it to me, but whatevs.) and let the kids go all hog wild on that peppers arse until candy fell from the sky.
And then I kicked every kid out of my house except for my own, curled up with a mess of gift wrapping and a floor full of crumbs, and swore I’d never throw another party again.
Except for that one we threw tonight. And the Christmas brunch next week. And the Forensics Club fundraiser that I got myself in charge of. And stuff.
The month of December, fueled by sugar and sprinkles.
(And reallllllly cute 9-year old twins.)
Rainbow Krispy Cake
9 tablespoons butter
12 cups mini marshmallows
6 cups Rice Krispies
6 cups Cocoa Krispies
6 cups Fruity Pebbles
1 package white chocolate chips
1 package milk chocolate chips
1 cup mini M&M's
In a large, nonstick pan, melt 3 tablespoons of the butter, add the mini marshmallows and cook over medium heat, stirring constantly, until the marshmallows are melted. Add the rice krispies and stir until combined. Pour into a 9x9" pan which has been sprayed with nonstick cooking spray. Pack the mixture firmly together by pressing it with the palm of your hand. Allow to cool before cutting into 9 even squares with a sharp knife.
Repeat the above process for the Cocoa Krispies and Fruit Pebbles.
In two shallow, microwave-safe containers, melt the white and milk chocolate chips. To make sure you aren't over-cooking the chocolate, microwave each container of chips for no more than 30 seconds at a time, stir, then return to your microwave for an additional 30-seconds. Continue doing this just until the chocolate is smooth.
Dip the tops of the Rainbow Krispie squares into the white chocolate. Sprinkle with rainbow jimmes, then transfer to a cooling rack until the chocolate is hardened. Do the same for the Cocoa Krispies, only dip these squares in melted milk chocolate, then top with mini M&M's. Finally, dip the original Rice Krispies into white and dark chocolate, then press them into rainbow sprinkles. If you plan to place candles on top of your cake, use a skewer to press holes into one of the Rainbow Krispies just after you've dipped it into the chocolate & added sprinkles. Press the candles gently into these holes, then allow the chocolate to harden around the candles.
Once all chocolate has firmly hardened, arrange the Rice Krispies on a cake pedestal. We placed 8 of the Rainbow Krispy Squares on the bottom of the pedestal, filling in the center of this circle with Cocoa Krispy Squares, then topping with 5 Cocoa Krispy Squares, 4 Rice Krispy Squares, then topped it off with a single Rainbow Krispy and extra-long candles purchased from Hobby Lobby.