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    Here is something a little different to use fresh blackberries in!  This is a soft bar with a nice and crunchy brown sugar crust.  The top part with the blackberries is more like a custard than it is like a cake or bread.  It is made with sour cream and cinnamon and with the blackberries folded in, they give you a juicy burst of fresh flavor!   It is hard to describe, but pretty delicious.  

     The recipe is made in a square, 9x9 inch pan, so it isn't overwhelming, and my family gobbled it up pretty quickly! I hope you love it!  I think that you will. 
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     My girl's and I came up with the idea for Hot Cocoa Bombs in 2014.  I really wish I had thought of them years ago because they are a great way to celebrate special days and holidays.  When my kids were little, in order to celebrate St. Patrick's Day, I would put a drop of food coloring in their milk to turn it green.  They loved that, but a green Hot Cocoa Bomb would have been so much better!  
     If you still have young kids at home, I'm here to help you be a more fun mom than I was.  How about Pistachio or Peppermint Hot Cocoa Bombs for St. Patrick's Day?  Of course, we have already been making Peppermint Cocoa Bombs since Day 1.  I mean, I think we came up with the original bomb and then immediately thought to make Peppermint ones as well.  
     But, Pistachio?  That is awesome, right?  (Do you say "pist-ahh-chio"  or "pist-a-chio, with a short "a" sound?")   To get the flavor, I made the Pistachio Bomb shells with white chocolate.  I used pistachio instant pudding to flavor them.  I sifted out the bits of pistachio nuts that are in the pudding because I thought no one would like those in their mug.  Was I wrong?  Use quite a bit in your shell because the white chocolate flavor can over power the subtle flavor of the pistachio.  I used the colorful, fruity flavored Kraft Marshmallows and picked out the green ones to use in these bombs.  Then, of course, I used cute St. Patrick's Day sprinkles to decorate them.  I used a few gold balls to represent the gold at the end of the rainbow.  

      You can find instructions, many flavor and decorating ideas in our e-books in our Etsy Shop! Or, you can find many blog posts here on the blog if you search in the search bar.  Here are a couple to get you started: 

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​In the past 10-15 years, “Content Creator” has become a very real profession and source of income for many people. From blogs to YouTube channels, the creators have become part of our daily lives and, in many cases, like the celebrities that we’ve always followed and loved.

Here’s a collection of some of our favorite BIPOC Content Creators, that we personally follow and love! From food to gardening to education, there’s a wide variety on this list. Check them out and be sure to subscribe to them if you aren’t already!

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    I have been binge watching the Spring Baking Championship on Discovery+ lately.  I want to try to bake every challenge!  It is a real problem!  One of the challenges that they do almost every season is to take a dessert or recipe that is normally more fall or wintery and make it into a Springtime dessert!  
    One of my most favorite breakfasts is French Toast!  I love to put loads of butter on it and then powdered sugar that becomes soaked in the butter and eat it with that yummy caramelized eggy bread that has been so soaked in egg batter that it is like a custard on the inside.  I like to put cinnmon in the egg batter, which gives it those warm tones that you associate with Fall or Winter. So, when I thought about something that I would like to "Springify,"  I decided to try it with French Toast!  

      Citrus is a classic flavor to add a little Spring to a recipe.  When you think about it, that is weird because oranges and lemons are usually ready to harvest in December and January.  But, their bright flavor isn't heavy at all and they lend themselves to the lighter desserts, or in this case, breakfasts of Spring. So, I went with adding orange and a bit of vanilla to my recipe.  I added the orange zest to the egg batter and then I created an orange sauce that replaces the powdered sugar of regular French Toast.  It even replaces the maple syrup, if that is what you like on yours.  The vanilla flavor with the orange is reminiscent of an orange and vanilla ice cream bar.  It was totally delicious! I hope you love it, I think you will.    

You may also enjoy:

• Monte Cristo Sandwiches with Turkey and Provolone
• Pumpkin-Gingerbread French Toast with Lemon Sauce

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