Cocoa-Oreo Krispies

There are three things that make these absolutely wonderful for any occasion.

1. Quick

2. Easy

3. Most importantly, extremely tasty

In fact, I have to apologize but this is the best photo that I have.  Good or bad these krispies were gone before I even had a chance to take a few photos but don’t take my word it, give them a try and make your own.

Cocoa Oreo Krisipes

1 Box Cocoa Krispies (~6 Cups)

1 1/2 Bags of Mini Marshmallows

4 Tbsp. Butter

20 Oreos, Crushed

In a large saucepan heat the butter and once it’s melted add the marshmallows a bit at a time. When the marshmallows are all melted turn off the heat and add the cereal.

Now quickly stir in the cereal. When everything is mixed together pour it into a greased 9 x 13 pan and flatten it by placing a sheet of parchment paper over the cereal and pressing it down.

Let it all cool and then you’re free to cut it and serve it up or you can toss the whole thing in the freezer to expedite the process.

Start to finish you’re done in under 15 minutes and happily munching on your new treats.

Yours Truly,






Double Strawberry Scones

This recipe for Double Strawberry Scones from Better Homes & Garden was one of the first baking recipes I even tried and somehow I’ve manage to overlook it here on Fox And A Parasol.

These scones were my late Grandmother’s favorite and I use to make them especially for her at my Mother’s Day Tea Party. Now they are my go-to recipe for using almost bad strawberries and still my favorite scone recipe. Not sweet but flaky and buttery without being too soft.

The ingredients aren’t anything fancy and the instructions are straight forward. If you don’t have freeze dried strawberries, half and half or basil don’t sweat it,;I don’t think I’ve ever made these with any of those ingredients. I always default to fresh or frozen strawberries (1 1/2 cups), 2% milk and I just forgo the basil.

Measure out all your dry ingredients and mix them together.

Now cut in your butter with either two knives or a pastry blender.

Add your strawberries, I prefer mine sliced.

Combine all the ingredients together and then make a well in the center for the egg & milk mixture.

Stir the wet and dry ingredients together until just moistened and be careful about not to over mix it.

Next lightly flour a flat surface so that you can kneed the dough.

Kneed until it’s not sticky making sure to flip the dough over several times to avoid sticking to the cutting board.

When it’s ready divide the dough into two balls and pat each separately it into a circle. I prefer to cut mine into 6 wedges using a scraper but you’re also welcome to use a cookie cutter or cut the scones into squares.

This next step is optional but it’s nice to do because it adds a little color to the scones. Brush some milk onto each scone and sprinkle with brown sugar or granulated sugar.

Depending on the size of the scones and your oven your baking time will vary from mine but I baked mine for 17 minutes and that was just perfect.

These babies are great with your morning cup of caffeine, toasted with jam or lemon curd but also just great plain, out of a sandwich bag on your way to work.

This is also a great base recipe and I’ve used it bacon, pepper & chive scones, blue berry scones, cranberry & orange scones and so many more. Here’s to new traditions and old favorites.

Yours Truly,


Thank You

To Everyone who came to the Sip, Snack and Shop Event at The Limited in Valley Fair I wanted to say thank you.

There’s lots of time and love that’s invested in baking for an Event regardless of its size and it means a lot that to me that each and every one of you came out to support me.

A baker can receive no greater compliment than to come home with empty boxes and I’m so very glad that everything that we made was well received.

It’s always great to spend time with friends and I’m glad the Event was a success!

Until the next one.

Yours Truly,


Silhouette T-Shirt Ideas

I’m think that it’s about time for me to dust off my Silhouette (that I got a few years ago) and I’m thinking that t-shirts and iron on transfers are going to be the way to go.

Now if someone asked me to describe myself in one word I’d say “Baker,” so I think it’s only appropriate that my future shirts say something about baking.

Before I do anything I’d love to get your feedback on a few different phrases I’ve been tossing around.

1. A Party Without Cake is Just a Meeting -Julia Child

2. Baking is Love Made Visible (or Edible)

I’m torn between visible and edible. Thoughts?

3. Sprinkles make everything better

4. Baking may be regarded as a science but it’s the chemistry between the ingredients and the cook that gives desserts life -Anna Olsen

5. I eat cake because it’s somebody’s birthday somewhere

I’m not sure how this happened but apparently it’s Friday so Happy Friday Everyone!


Yours Truly,


Introducing…the CreusAid

The best/worst April Fool’s Prank in a while, the CreusAid.

Photo Courtesy of James Herron/ Henry Chen - The Kitchn

The Kitchn totally had me going until I read this.

If you’re just like me and you’re silently crying because you really wanted one don’t fret, KitchenAid is releasing  new colorful Ceramic Stand Mixer Bowls in June 2014 for $79.99. I little pricey but they’re so gorgeous!

See, not all pranks end badly.

Yours Truly,


Banana Carrot Muffins

The Husband requested something healthy for breakfast and far be it from me to be purposely cruel and try to sabotage his good intentions.

Instead I came up with this recipe that satisfies both of us. Something healthy for him and something new for me and as a bonus it’s even super moist and tasty.

Banana-Carrot Bread (Makes 16 muffins)

-1 Box Carrot Cake Mix
-3 Small Bananas (2 Large Bananas)
-2 Eggs
-1/2 C. Mini Chocolate Chips
-3 Tbsp. 1-Minute Oats
-2 Tbsp. Sunflower Seeds
-2 Tbsp. Plain Yogurt
-1 Tsp. Flax Seeds
-1 Tsp. Chia Seeds
-1/3 C. Cooked Quinoa
-1/4 C. Pumpkin Seeds
-1/2 Tsp. Ground Flax

The recipe is simple but good.

In a large bowl mix all the ingredients together but only mix until combined.  Next line 16 muffin tins and fill each 3/4 full and make sure to fill any empty tin with water. Finally, bake for 20 minutes or until a toothpick comes out clean.

Finally once they’re cool enjoy for breakfast or with a tall glass of milk.

Yours Truly,



I’d gotten a bee in my bonnet about making madeleines and nothing was going to deter me from making them.
As the first order of business I jumped onto Amazon and bought myself one of THESE which Amazon promised was the best of the best. Then day after it arrived I poured over the internet for the perfect recipe and settled on THIS one from Jenna off of AllRecipes.

The ingredients are simple enough: flour, eggs, powdered sugar, baking powder, vanilla and butter (I omitted the lemon zest.)

If you’re like me, I always bake or cook any recipe off of the web with my trust ipad on hand.

First we’re going to mix together the eggs and the butter (lemon zest too if you’re adding it) for 5 minutes.

After that we’re going to gradually add the powdered sugar and beat it for an additional 5 -7 minutes.

If I didn’t mention it before then I’m mentioning it now. If you’re planning on making these with any sort of regularity and you don’t have a standing mixer you might want to consider getting one, or even borrowing one, permanently before you tackle this recipe.

Now sift everything and gradually add it in according to the recipe. Once all the dry ingredients have been added and gently folded in add your melted and cooled butter.

Now we’re ready to pour our batter into our pan.

It took a few tries but I finally got the batter level just right.

Just something to keep in mind is that the recipe doesn’t make many madeleines, only about 18 or so. If you’re wanting more than that you’ll need to double or triple it.

For a little something extra you can dip them in chocolate but I went the easier and more traditional route and topped them with a bit of powdered sugar.

For a first time this made just enough for The Husband and me and even left me with some to bring in to work. Little did I know these cookies were someone’s favorite and I received high praises indeed for how well they turned out. Light and airy and just fluffy enough without being dry.

Plus they go great with an Americano.

Next on the list, chocolate flavored madeleines.

Yours Truly,


Sip, Snack and Shop Event at The Limited in Valley Fair

For those of you that don’t know, I’m obsessed with The Limited. I’ve posted a few of their sales here on the blog and since I’m such a regular I’ve been asked to co-host an event that I’m calling the Sip, Snack & Shop Event.

It’s open to anyone and if you like clothes, baked goods or just want to come to browse and chit chat that’s totally okay! I’ll be making up a few tasty treats for snacking and there’s going to be a raffle drawing with gift cards and even little goodies bags for anyone who attends.

The Event is at The Limited in Valley Fair on Thursday, 4/3/2014 from 6:00pm – 8:00pm.

If this sounds like something you’d enjoy spending a few hours at let me know. Or if you want to bring a friend (or two) go ahead, the more the merrier, just let me know so that I can add your names to the RSVP List.

Yours Truly,


Rocky Road Cookies

When I saw these Rocky Road Cookies on Momables I knew I had to make them. They looked mouth-watering and they turned out anything like the Rocky Road candy bars or ice cream the recipe would be a keeper.

Unfortunately regardless of what the site says, these cookies are not simple. To me simple is throwing all ingredients in one bowl, mixing them together and plopping the dough onto a cookie sheet and popping it into the oven for 12 minutes at 350 degrees. Anything more than that it’s “simple” it’s just normal.

First assembled all the required ingredients + mini mallow bites (1/2 C.) and chocolate covered marshmallows (1 C.) my personal contribution to the recipe.

Next rig up a double-boiler and let me just say that any baking that requires a double-boiler = advanced and I’m thinking that these cookies better be pretty flipin’ fantastic for all the effort I’m going to.

Where was I? Oh yes, now that the double-boiler is in place add your chocolate chips and butter.

Continually stir them until they look like this and then you can stop and remove them from heat to cool.

Here’s the easy part. In a small bowl combine your dry ingredients.

In a separate larger bowl combine your wet ingredients and mix for 2 minutes until thick.

Add in the dry ingredients mixture and the cooled chocolate and mix for another minute.

My decision not to use mini marshmallows might have been based slightly off of the fact that I didn’t have any but I don’t regret it. However you choose to proceed this is where you add your nuts, other chocolate chips and marshmallow-like products.

Now here’s where we’re going to make some changes. Per the recipes instructions I line a cookie sheet with aluminum foil and after I place my cookie dough on it and baked it for 10 minutes all I got was a gooey, chocolate and foil encrusted mess than was hardly recognizable as a cookie.

To save you the trouble I’m going to tell you to line your cookie sheet with parchment paper instead and cookie your cookies for a total 14 minutes.

Not quite as good as the candy bar but with my additions you definitely get your fair share of marshmallows. For anyone who knows me, you know I’m always game for anything with lots of marshmallows but just be warned there’s quite a bit of effort involved if you make these cookies.

Next time I’ll have to find a way to make these but faster. However if you have time and are craving a s’more without the graham cracker and don’t have access to an open flame these cookies are a decent substitute.

Yours Truly,