MyMixx Week 3: Egg-cellent Egg Bark

Easter Egg Bark | Becca Bakes (www.becca-bakes.com)

Week 3 of MyMixx and I have full gotten a swing of the Star Market app. I got a ton of items for the household and again saved over $15!! It's so nice the way the app organizes everything for me into departments of the store to making shopping even faster. In the MyMixx section, I took advantage of the extra savings on Easter candy - eggs galore! The bright pastels were calling my name. This egg bark is the perfect treat to either bring to a family gathering OR a good use of your leftover candy. If you chop the mini eggs small enough, no one will ever know it's Easter candy! I'm excited for the final week of my MyMixx challenge - I have some big plans.....

Easter Egg Bark | Becca Bakes (www.becca-bakes.com)
Easter Egg Bark | Becca Bakes (www.becca-bakes.com)

Egg-Cellent Egg Bark

Ingredients:

  • 1 bag Hershey's Cookies & Cream Eggs
  • 1 bag Hershey's Special Dark Eggs
  • 1 bag Cadbury Mini Eggs

Directions:

  • Line an 8x8 pan with parchment paper
  • In a double boiler or a metal bowl over a sauce pan with 1" of simmering water, melt the Cookies and Cream Eggs and pour into 8x8 pan. Chill for 1 hour.
  • Repeat by melting Special Dark Eggs, pour over Cookies & Cream layer and sprinkle chopped mini eggs on top. Chill for 1 hour
  • Cut bark into bite-sized pieces - enjoy!

Photos by: Zac Wolf Photography

This is a sponsored conversation written by me on behalf of Star Market. The opinions and text are all mine.

MyMixx Week 2: No-Bake Peanut Butter & Jelly Pie

  

No Bake Peanut Butter & Jelly Pie | Becca Bakes (www.becca-bakes.com)
mymixx-starmarket.jpg

Week 2 of the MyMixx Challenge! To recap, I'm using the MyMixx feature and the weekly coupon guide within the StarMarket app to grocery shop and create a baked good each week. Almost every single item shown above was on sale and I was able to save over $26 this week - crazy! I got more comfortable with how the app works and shopped much faster this week. My anchor ingredient from MyMixx was the Keebler ReadyCrust Graham Pie Crust. After I saw PB&J were also on sale - I came up with a plan.

This No-Bake Peanut Butter & Jelly Pie starts with a layer of mixed berry Bonne Maman jam - something that I rarely splurge on and was happy to see on sale. Next comes a generous layer of no-bake peanut butter cheesecake. I love the consistency and taste of freshly ground peanut butter, but there's something nostalgic for me about some creamy Skippy. Last a whipped cream topping and a garnish of Reese's Puffs. I haven't had Reese's Puffs since I was growing up and seriously questioned how I ever got away with eating a bowl of sugar for breakfast. After chilling  for a several hours, i didn't quite get the defined layers I was looking for but the mess tasted excellent. I'm looking forward to MyMixx Week 3! 

No Bake Peanut Butter & Jelly Pie | Becca Bakes (www.becca-bakes.com)
No Bake Peanut Butter & Jelly Pie | Becca Bakes (www.becca-bakes.com)
No Bake Peanut Butter & Jelly Pie | Becca Bakes (www.becca-bakes.com)
No Bake Peanut Butter & Jelly Pie | Becca Bakes (www.becca-bakes.com)
No Bake Peanut Butter & Jelly Pie | Becca Bakes (www.becca-bakes.com)
No Bake Peanut Butter & Jelly Pie | Becca Bakes (www.becca-bakes.com)

Peanut Butter & Jelly Pie

Ingredients:

Directions:

  1. In the bowl of a stand-mixer, beat the cream cheese until smooth, about 1 minute
  2. Add the sweetened condensed milk and peanut butter and mix until smooth
  3. Add the vanilla extract and lemon juice
  4. By hand, gently fold in the cool whip until fully incorporated
  5. Spread the jam in the bottom of the pie crust, about 1/4" thick
  6. Spoon the no-bake peanut butter cheesecake filling over the jam being careful to maintain clear layers. I found spooning several large dollops of peanut butter filling and then spreading was the easiest method. Using an offset spatula helps as well.
  7. Allow pie to chill in the refrigerator for 2-3 hours
  8. In the meantime, pour heavy whipping cream into a chilled glass or metal bowl and beat until soft peaks form. Gradually add the powdered sugar until blended and then do the same with the vanilla extract until stiff peaks form. Place in fridge until ready to use, I recommend making this close to the time the pie is done chilling. 
  9. Spoon or pipe whipped cream topping over the chipped peanut butter & jelly pie
  10. Top with Reese's Puffs Cereal for garnish

Photos by: Zac Wolf Photography

No Bake Peanut Butter & Jelly Pie | Becca Bakes (www.becca-bakes.com)

This is a sponsored conversation written by me on behalf of Star Market. The opinions and text are all mine.

MyMixx Week 1: Salty, Crunchy, Sweet Gelato Sandwiches

Star Market MyMixx Experience | Becca Bakes (www.becca-bakes.com)

Look at that haul, friends! I was able to save about $15 this week on groceries and baking supplies with the help of Star Market's new MyMixx feature. Over the course of the next four weeks, I'll be using the MyMixx feature to get recommended coupons based on the way I clip and shop.

The game plan is this:  I take these tailored recommendations and go at them Chopped-style, creating a baked good using only coupons and other items that are on sale that week. Below are my items used in week 1 (plus some paper towels because I am messy) to create Sweet, Crunch, Salty Gelato Sandwiches. 

My mission starred in the MyMixx app where I browsed through all coupons available since they don't have have data on my buying habits/interests. Pro: super easy to clip these coupons and they go right to a list for you to refer back to Con: if you click into one of the coupons to learn more about the product, it takes you back to the top of the list, not where you were in the list so I found myself re-scrolling a lot to get through to the bottom of the list.  

Once I had my "anchor ingredients" from MyMixx - Potato Chips, Chocolate Candy, and Gelato - I began to look for any complimentary or standard baking ingredients that would be on sale in the weekly ad section of the app. I loved that it was organized by department which made things easy to find. Within this area, I found flour, sugar, and butter were all sale - done and done. 

Once I got to Star Market, it was really easy to shop considering my list was right there in the app! While loitering in the eggs section, a friendly employee with an iPad came up to make sure I got the MyMixx coupon for $0.99 eggs. She also let me know the way I redeem my coupons is by giving your phone number to the cashier which is linked to my account.

At the register, I had to prompt the cashier with my phone number (womp.) but I guess it's still a new initiative for them too.  However, not even seconds later I saw the extra savings come right off my total! When I got to my car, I saw I already had an itemized email with my receipt outlining all of my savings - $14.88 overall! 

I'm excited for next week's MyMixx Challenge - but first I'll be snacking on some Salty, Crunch, Sweet Gelato Sandwiches! Here's now to get started with MyMixx for yourself:


SALTY, CRUNCHY, SWEET GELATO SANDWICHES

Star Market MyMixx Experience | Becca Bakes (www.becca-bakes.com)
Salty, Crunchy, Sweet Gelato Sandwiches | Becca Bakes (www.becca-bakes.com)
Salty, Crunchy, Sweet Gelato Sandwiches | Becca Bakes (www.becca-bakes.com)
Salty, Crunchy, Sweet Gelato Sandwiches | Becca Bakes (www.becca-bakes.com)
Salty, Crunchy, Sweet Gelato Sandwiches | Becca Bakes (www.becca-bakes.com)

Salty, Crunchy, Sweet Gelato Sandwiches

Ingredients:

Directions:

  1. Preheat oven to 350 degrees F
  2. In a large bowl with a hand or stand mixer, cream together butter, white sugar, and brown sugar until smooth. Beat in eggs, one a time.
  3. Dissolve baking soda in 1 teaspoon of warm water and add to batter along with vanilla extract and salt.
  4. Stir in flour, one cup at a time, until fully incorporated
  5. Add chopped Nestle Crunch Bars and 1/2 cup of crushed Kettle Brand Sea Salt Potato Chips, gently stir until evenly distributed
  6. Measure out 3oz of dough and flatten a bit with your palms. Bake for 17 minutes or until edges are golden brown. Allow to cool completely
  7. Scoop 4oz of Breyers Vanilla Caramel Gelato Indulgences on one cookie and sandwich it between another. Very gently press together and be careful not to break the cookie. 
  8. Roll the sandwiches in remaining 1/2 crushed potato chips
  9. Wrap sandwich tightly in plastic wrap and freeze for 1-2 hours before enjoying! 
Salty, Crunchy, Sweet Gelato Sandwiches | Becca Bakes (www.becca-bakes.com)

This is a sponsored conversation written by me on behalf of Star Market. The opinions and text are all mine.

Fruity Pebbles Ice Cream Cones

Fruity Pebbles Ice Cream | Becca Bakes (www.becca-bakes.com)

After transporting you back to back-of-the-box puzzles and Saturday morning cartoons with our Cereal Supreme Cake, it's probably best to live in that sugar-induced morning moment just a little bit longer. Although this ice cream is made with Fruity Pebbles the taste is eerily similar to my childhood favorite - Fruit Loops. Neither of which taste remotely like fruit. I remember slurping down that pink tinted milk at the bottom of my bowl. Cereal that sugary wasn't my norm and I sure as heck was going to take advantage of every last drop. The inspired leftover milk loses no integrity on "fruit" flavor when frozen and the crunch adds a nice balance of texture as munching on the cereal was half the fun in being allowed a box. It only seemed fitting to pair it with a cake cone , throw some confetti, and celebrate a simpler time for breakfast choices. 

Fruit Pebbles Ice Cream | Becca Bakes (www.becca-bakes.com)
Fruit Pebbles Ice Cream | Becca Bakes (www.becca-bakes.com)
Fruity Pebbles Ice Cream | Becca Bakes (www.becca-bakes.com)

Fruity Pebbles Ice Cream Cones

Fruity Pebbles Milk Base

  • 2 cups fruity pebbles
  • 3-3/4 cups cold whole milk
  • 2 tablespoons light brown sugar, tightly packed
  • 1/4 teaspoon kosher Salt
  1. After measuring, crush the Fruit Pebbles with your hands and place in a large pitcher
  2. Pour the milk over the Fruity Pebbles and let steep for 20 minutes at room temperature
  3. Strain the mixture through a fine-mesh sieve, and collect all the milk in a medium bowl
  4. Whisk the brown sugar and salt into the milk until fully dissolved 

Fruity Pebbles Crunch

  • 2-1/2 cups Fruity Pebbles
  • 1/4 cup milk powder
  • 1 tablespoon sugar
  • 1/4 teaspoon kosher salt
  • 6 tablespoons butter, melted
  1. Heat the oven to 275 degrees F
  2. Pour the Fruity Pebbles in a medium sized bowl and crush them with your hands to 1/2 of their original size. Add the milk powder, sugar, and salt and toss to mix. Add the butter and toss to coat. As you toss, the butter will allow the cereal to form small clusters
  3. Spread the clusters on a parchment lined (or Silpat lined) baking sheet and bake for 20 minutes.
  4. Cool the Fruity Pebbles Crunch completely before using in Fruit Pebbles Ice Cream
  5. You will only use about 1/3 of this recipe for the ice cream. Remainder will keep for 1 week in refrigerator or 1 month in freezer.

Fruity Pebbles Ice Cream

  • 1/2 teaspoon powdered gelatin
  • 1 recipe Fruity Pebbles Milk Base
  • 2/3 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/4 cup milk powder
  • 2 tablespoons glucose (or 1 tbsp corn syrup) 
  • 1 recipe Fruity Pebbles Crunch
  • Cake or sugar cones (optional)
  1. Bloom the gelatin
  2. Warm a little bit of the Fruity Pebbles Milk Base and whisk into the gelatin to dissolve. Whisk in the remaining Fruity Pebbles Milk Base, the sugar, salt, milk powder, and glucose until everything is fully dissolved and incorporated. A hand blender is a great tool for this step.
  3. Chill ice cream base in refrigerator for 30 minutes
  4. Pour the milk mixture through a fine-mesh sieve into your ice cream machine and freeze according to manufacturer's instructions.
  5. When transferring churned ice cream to container, layer the ice cream with the Fruity Pebbles Crunch, alternating as you go for a colorful and crunchy swirl throughout the scoop.

Photos by Zac Wolf Photography
Recipe Adapted from Momofuku Milk Bar Cookbook