consigliato per te

  • in

    Shamrock Shake Recipe

    This Shamrock Shake Recipe is full of eye-popping green color and creamy mint flavor. Make this seasonal treat whenever you need a minty pick-me-up!

    The Shamrock Shake returns to McDonald’s menus each February to help celebrate St. Patrick’s Day. It’s only for a limited time, but now you can make the minty milkshake year-round! This recipe is so easy to make and fun to share.
    If you’ve been reading this blog for very long, then you know I’m extremely picky when it comes to mint-flavored sweets. I am likely to pass up minty sweets on most dessert menus. Why? Because it’s difficult to know if you’re getting something that tastes light and refreshing, or something more akin to toothpaste. This is definitely not the latter. This copycat Shamrock Shake recipe is creamy and indulgent with light mint flavor.  It’s such an easy dessert for St. Patrick’s Day dinner – or heck! Anytime you’re looking for a sweet minty treat.

    Shamrock Shake Origins
    First, a bit of history. Because after some digging, I was shocked to see how long Shamrock Shakes have been around. Connecticut McDonalds franchise owner Hal Rosen brought the Shamrock Shake to life in 1967. He created it to help celebrate St. Patrick’s Day. But get this – it wasn’t mint-flavored! It was made with lemon-lime sherbet. In 1983 that the mint-flavored shake made its debut. It was such a success, McDonalds decided to debut it nationally. Altogether, that’s more than 50 years of Shamrock Shake-ing!

    Let’s Talk Vanilla Ice Cream
    According to their website, McDonald’s Shamrock Shake recipe is made with reduced fat vanilla ice cream from the on-site soft serve machine. It’s perfectly fine to start with your favorite full fat, plain vanilla ice cream from the grocery store. It doesn’t have to be reduced fat. But it can be. However, full fat will blend better and the milkshake will be thick. Mayfield’s, Breyer’s, Turkey Hill – all the usual vanilla ice cream brands will work. Set the tub of ice cream out for about 10 minutes at room temperature to soften.

    What Kind of Milk?
    Use whole milk for the closest copycat of the McDonald’s shake. If you’re not a purist or stickler, then use whatever milk you prefer. 2% works well also. You’ll need about 1 1/2 cups for this recipe.

    Shamrock Shake Flavor and Color
    The McDonalds formula uses mint beverage syrup for the Shamrock Shake recipe. I don’t know about you, but I don’t keep beverage syrups on hand. But as a baker I definitely have mint extract. Use mint extract, and sure to use bottles labeled as “Mint” and not “Peppermint”. You might think there’s not much difference. But peppermint flavor is much sharper and not as true to the original shake’s flavor.  Start with 1/4 teaspoon of mint extract. Then, add more to taste. I know that doesn’t seem like much. However, over the years, and through many bottles of mint extracts, I’ve learned that brands vary in strength. You can always add more to taste.
    What makes the Shamrock Shake green?
    Well, technically, the food industry’s Yellow 5 and Blue 1. Yep, food color! The shades seem to vary a little in person and in advertisements. Some show it as bright lime green. And others are more emerald green.  So, use whatever green color you have on hand. A few drops of liquid green food color from a standard pack of grocery store food colors will work. I used a few drops from this Wilton’s set.

    In 2012, the shake was updated with whipped cream and a cherry on top. The squirt-y canister of aerosol whipped cream is a good standby. However, it is extremely meltable and goes flat rather quickly. I made some homemade using whipping cream, because it holds its shape longer. (And I needed it to last through an hour-long photo session!) Use whatever you prefer. But, while fleeting, the aerosol whipped cream is closest to its inspiration.

    Blend it all Together
    Get the ice cream, milk, green food color, and mint extract together in the pitcher of a blender. Then, give it whir. Taste-test, and add more mint extract if needed.

    Pour in a Tall Glass
    Divide the milkshake mixture between four glasses. Immediately top with the whipped cream of your choice (aerosol or homemade). Add the all-important red cherry on top!

    If you’re feeling festive, you could add some sprinkles to the whipped cream. I had some cute gold sugar pearls, which I used as a nod to leprechaun’s gold. Green sprinkles would also look super cute and very spring-y. Enjoy!
    Related recipe: Irish Cream Coffee Milk Punch

    Shamrock Shake Recipe

    Heather Baird

    This minty, green seasonal treat can now be enjoyed year-round! Shamrock Shakes are so fun to make and an easy St. Patrick’s Day dessert – although they shouldn’t be limited to the holiday. They’re an evergreen favorite! (Pun intended!)Be sure to use extracts labeled as “Mint” and not “Peppermint”. Peppermint extract is sharp and unlike the mint flavor used in Shamrock Shakes. Also, be a label-reader, and pay attention to the ingredients. Some mint flavorings labeled as ‘extract’ are oil based, and will be stronger than water-based extracts. If your ice cream is frozen rock-solid, let it stand at room temperature for 10 minutes before using, or until it is easily scoopable.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 5 minutes minsBlend time 2 minutes 2 minutes minsTotal Time 7 minutes mins

    Course DessertCuisine American

    Servings 4

    Ingredients US CustomaryMetric 4 cups vanilla ice cream about 8 scoops1 1/2 cups whole milk1/4 teaspoon mint extract plus more to taste10 drops liquid green food color plus more if neededAerosol whipped cream see recipe notes for homemade4 maraschino cherries with stems patted dry2 tablespoons sprinkles, gold or green optional
    Instructions In a blender pitcher, combine the vanilla ice cream, half of the milk, 1/4 teaspoon mint extract, and 10 drops of liquid green food color. Blend to combine; mixture should be very thick.While the blender is running, add additional milk through the hole in the blender lid to achieve a thick, pourable consistency (you may not have to use all of the milk, depending on the ice cream temperature and brand).Taste-test the milkshake mixture, and add more mint extract, 1/8 teaspoon at a time. My milkshake batch took exactly 1/2 teaspoon of mint extract.When the mint flavor is just right, add additional green food color if needed for a bright, festive hue. Blend until completely smooth.Immediately divide the shake between 4 glasses (about 12 oz. capacity, each) and top each glass with a large swirl of whipped cream.Add cherries on top of the whipped cream, then add sprinkles, if using. Serve immediately.
    NotesHomemade Whipped Cream: Place one cup of heavy cream in the bowl of an electric mixer with a whip attachment. Beat until slightly thickened, and add 2 tablespoons fine granulated sugar. Beat until stiff peaks form. Transfer to a piping bag fitted with a large closed star top (Ateco 856). Pipe swirls of whipped cream on top of the milk shakes. Or, just dollop whipped cream on top of the shakes with a spoon.
    Boozy Variation: Omit the mint extract, and add 1/4 cup of crème de menthe liqueur to the milkshake mixture. Add more to taste.
    Vegan/Dairy-Free Shamrock Shake: Replace the ice cream in this recipe with plant-based vanilla ice cream in equal portions (oat milk, cashew, or coconut milk to name a few). Also use plant-based milk. Use plant-based frozen whipped topping (thawed), such as So Delicious brand coconut whipped cream.
    Copycat Oreo Shamrock McFlurry®: Crush 8 Oreo cookies and add them to the blender pitcher with the mint milkshake mixture. Blend in bursts to disperse cookie pieces throughout the shake. Don’t blend too much, or the cookies will turn the milkshake grey.
    *Shamrock Shake is a registered trademark and brand of McDonald’s Corporation. 

    Keyword maraschino cherries, McDonald’s Shamrock Shake, peppermint extract, vanilla ice cream, whipped cream, whole milk

    You may also enjoy: LEGGI TUTTO

  • in

    Lemon Tiramisu

    Lemon Tiramisu is a refreshing twist on the classic Italian dessert. Mascarpone cream and zesty lemon curd are layered between citrus-soaked ladyfingers for a bright-tasting pick-me up!

    Here comes the sun – in dessert form! This citrusy twist on classic tiramisu uses familiar ingredients such as mascarpone cheese and crisp lady fingers. But that’s where the similarities end. Instead of coffee, this confection has a double dose of lemony goodness with lemon syrup and tart lemon curd. It’s a different kind of pick-me-up!

    Make the Mascarpone Cream
    Start with sugar, milk and a bunch of egg yolks all whisked together in a bowl. Place the bowl over a pot of simmering water and cook the while beating with a hand mixer. Cook until thickened and a thermometer registers 160°F. Making this custardy mixture takes about 7-10 minutes – more or less depending on your range (a constant gas flame may get the job done quicker). And it’s the most intensive work you’ll do for this recipe! Remove the bowl from the pot, and let it cool completely.
    Speaking of hand mixer… the cordless hand mixer I’m using in the photos (and video!) has pretty much changed my kitchen life. It’s given me a whole new freedom as a baker and food blogger who is constantly fighting/hiding/dragging cords as I work. My mom got it for me for my birthday in 2022, and it’s been such a great tool and a pleasure to use. This is not a sponsored post, but here is an affiliate link to the KitchenAid Cordless 7 Speed Hand Mixer that I’m crazy about. If you have the same issues with being tethered in the kitchen, then you may want to invest in one!
    I digress. Back to the lemony goodness!

    Purchased Ingredients
    This recipe uses prepackaged crisp lady fingers, mascarpone cheese, and prepared lemon curd. If you have homemade lemon curd on hand, then by all means use it! While the bowl of custard cools, give the mascarpone cheese a stir and leave it at room temperature to soften. Also stir the lemon curd. If the lemon curd seems particularly stiff-set, microwave it a little so that it loosens to a pourable consistency.

    Add half of the softened mascarpone cheese to the cooled custard mixture and beat well to combine.

    Add the second half of the mascarpone and beat together until fluffy and no lumps of mascarpone remain. Set the bowl aside while you prepare the lemon syrup.

    Make the Lemon Syrup
    The syrup is a mixture of simple syrup and fresh lemon juice. Super easy! I added just a touch of lemon extract also, but this is optional. You can find my Homemade Lemon Extract recipe right here.

    Assemble the Lemon Tiramisu
    Dip crisp lady fingers in the lemon syrup briefly, then line the bottom of a 7×11-inch dish. You could also use an 8×8-inch square dish or baking pan.

    Cover the lady fingers using half of the mascarpone cream. Then, cover the cream with half of the lemon curd. Evenly spread the lemon curd over the cream. If the two swirl together a little – that’s totally fine!
    Next, dollop whipped cream over the lemon curd. Spread it evenly. It doesn’t have to be perfect – just do the best you can. Then, repeat the layers all over again: soaked lady fingers, mascarpone cream, lemon curd, and whipped cream.

    The final layer of whipped cream doesn’t have to be spread all the way to the edges. Spread it within 2-ish inches of the sides. Refrigerate the tiramisu for 6 hours (or overnight) so the lady fingers have time to soften, the cream sets, and the flavors all marry together. Much like classic tiramisu, I think it improves over time!
    Just before serving, add lemon wheels and lemon zest for garnish. These are totally optional, but it makes a pretty presentation.

    Do you spoon or slice your tiramisu? I do both! However, it’s nice to admire a cross section slice of tiramisu, where you can clearly see all the layers stacked together.

    I almost didn’t get a picture of the interior before we ate it all! It’s such a light-tasting dessert, good at any time of year, but I could see it being right at home at spring and summer gatherings. However, right now, in the bleak midwinter, it tastes/feels like a much needed dose of sunshine!
    If you’d like more visuals on how to make this Lemon Tiramisu, then check out the video below to guide you along. Enjoy!

    Lemon Tiramisu

    Heather Baird

    This citrusy twist on Tiramisu is light and refreshing – the perfect ending to a rich, savory meal. Assembled with the right top-notch prepared lemon curd, it tastes like a restaurant-quality dessert. You could also use homemade lemon curd, if you prefer to make your own.Plan ahead, because this dessert needs to chill for 6 hours, or overnight. It can be made a few days ahead and kept refrigerated. Like classic tiramisu, I think it gets better over the course of a few days.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 20 minutes minsCook Time 10 minutes mins6 hours chill time 6 hours hrsTotal Time 6 hours hrs 30 minutes mins

    Course DessertCuisine Italian, Italian-inspired

    Servings 12

    Equipmentstainless steel bowlHand mixerCandy thermometer11×7 baking dish or 8×8 square dish
    Ingredients US CustomaryMetric Mascarpone cream2/3 cup whole milk3/4 cup granulated sugar6 large egg yolks16 oz. mascarpone cheese room temperatureWhipped Cream1 1/4 cups heavy whipping cream1 teaspoon vanilla extractLemon Syrup1/2 cup water1/2 cup granulated sugar1/2 cup fresh lemon juice1/2 teaspoon lemon extract optionalAssembly24 crisp lady fingers one 7 oz. package12 oz. lemon curd 1 jar6-8 round lemon slices optionalZest of 1 lemon optional
    Instructions Mascarpone CreamFill a saucepot 1/3 full with water and bring to a simmer. Place a heat-proof bowl on top of the pot and add the milk, sugar, and egg yolks. Beat together with a hand mixer on medium speed until the mixture is thick and foamy, and a thermometer registers 160°F (approximately 7-10 minutes). Remove from the heat and cool completely.Add half of the mascarpone cheese to the cooled mixture and beat with a hand mixer until thoroughly incorporated. Add the second half and beat again until thickened and smooth. Cover and set aside.Whipped CreamBeat the heavy cream in a stand mixer fitted with the whip attachment on medium-high speed until soft peaks form. Add the vanilla extract and beat until just combined. Cover and refrigerate while you make the lemon syrup.Lemon SyrupPlace the water and sugar in a microwave-safe bowl and heat for 1 minute 30 seconds. Stir until the sugar is completely dissolved. (You can also do this in a small saucepan on the stove top.) Add the lemon juice. Stir well. Stir in the lemon extract, if using. Stir and let cool slightly, about 5 minutes.AssembleDip crisp lady fingers into the lemon syrup one at a time and place an even layer into the bottom of a 7×11-inch baking dish. Cover the lady fingers with half of the mascarpone cream, spreading it evenly to the edges of the pan.Stir the lemon curd until loosened and pourable. Pour half of the lemon curd over the mascarpone cream. If the curd is too thick to pour, microwave it for 20 seconds to loosen and stir again. Alternatively, dollop firm lemon curd on top of the cream and spread as evenly as possible to the edges of the pan. It is okay if the mascarpone cream and lemon curd swirl together a little.Using a spatula, dollop half of the whipped cream on top of the lemon curd layer. Spread as evenly as possible to the edges of the pan.Repeat the layers of soaked lady fingers, mascarpone cream, and lemon curd. Dollop the remaining whipped cream in the center of the dessert and spread within 2 inches of the edges.Refrigerate for 6 hours or overnight. Just before serving, add lemon wheels and zest for garnish, if using. Cover and refrigerate leftovers.
    NotesWhat to expect: This is a deceptively light-tasting dessert that packs a lemony punch! It has all the same lovely layers and textures that you’d expect from classic tiramisu. Mascarpone gives the dessert a silky-smooth texture that tastes of a restaurant-quality desert. It’s truly special occasion-worthy

    Thermometer: If you don’t have a kitchen/candy thermometer, you can judge the done-ness by the texture of the egg yolk/milk mixture. It’s ready to use when the the mixture is thick enough to fall in a ribbon back into the bowl when picked up with a whisk. 
    Lemon Curd Brands: There are many wonderful prepared lemon curds to choose from at the grocery store. I recommend Bonne Maman as well as McKay’s. 
    Fresh v/s Bottled: Fresh lemon juice will yield the best tasting results in this recipe, but you can also use bottled.
    Lemon Liqueur: Limoncello liqueur can be used in place of the fresh lemon juice in the lemon syrup for an authentically Italian experience, and a boozy note.
    Cream Cheese Variation: Regular cream cheese could be used in equal amounts for the mascarpone cheese in the mascarpone cream, but the end result won’t be quite as nice in texture. 
    Make Ahead: This dessert can be made a couple of days ahead. Like classic tiramisu, it gets better over time in the refrigerator!

    Keyword crisp lady fingers, fresh lemon, lemon juice, lemon tiramisu, mascarpone cheese, Tiramisu

    You may also enjoy: LEGGI TUTTO

  • in

    Champagne Jelly (for New Year’s Day Brunch!)

    This Champagne Jelly recipe transforms your favorite sparkling wine into a delicious breakfast spread. Made with just 3 ingredients, it pairs perfectly with everything from croissants to charcuterie.

    Say hello to my new favorite breakfast addition – Champagne Jelly! But it’s not just for breakfast. It’s right at home on a charcuterie board or as a glaze for the Christmas turkey or ham. The bubbly, wine-infused notes make it a versatile addition to almost any course.
    It also makes a wonderful homemade holiday gift. I plan on sending jars home with my Christmas dinner guests, so they’ll have something special to help ring in the New Year. The best thing about this recipe is how easy it is to make with just 3 ingredients. It’s so simple! The best things usually are.

    Champagne Selections
    When using Champagne in baked goods or sweets, I usually recommend using a brand that you already love. But if you’re not sure where to start, here are a few things to consider.

    Budget: Champagne comes in a range of price points. While high-end Champagnes are best for drinking, you don’t need to break the bank for making Champagne Jelly. Choose an inexpensive bottle that is described as “fruity” or “citrus forward’ and preferably dry.
    Sweetness Level: Jelly, by design, is a very sweet condiment. Which means a lot of sugar is going into the pot to boil with the champagne. Dry sparkling wines have less sugar in them, and using them may help control sugar content and unmask nuanced flavors. However, most any champagne, prosecco, or white sparkling wine will work. But if you have a choice, look for medium-dry (brut) or dry (extra brut) sparkling wines.
    Brand Recommendations: My current personal favorites for baking and jelly making are J. Roget Brut ‘American Champagne’ ($10.99). A medium-dry sparkling wine with crisp fruit flavors. And Freixenet Prosecco ($11.99). An extra-dry Italian white wine with notes of apple and citrus. Its golden color makes a beautiful jar of jelly.

    Sterilize the Jars
    Top priority: ensure your canning jars are sterilized. Do this by washing them in hot, soapy water and then placing them in a large pot of simmering water for a few minutes. Keep the jars hot until you’re ready to fill them. Remove them from the boiling water and let them dry. This only takes a few seconds, because the hot water evaporates quickly. Don’t put the lids in the simmering water, though! It could melt the sealant. Just give those a good wash and set aside to dry.
    Side note: If you’re a novice at canning, and would like to get started in earnest, then I use and recommend the Ball Blue Book Guide to Preserving. It’s the gold standard for proper technique and safety measures. Or certainly visit their Home Canning 101 page online, which is a free resource!

    Three Ingredient Alchemy
    The beauty of this three-ingredient recipe lies in its simplicity. You’ll need 4 cups of champagne, 6 cups of sugar, and a box of liquid pectin (2 packets). Bring the champagne and sugar to a boil, then add the pectin and boil for 1 minute. It’s not only simple, but quick, too!

    Skim the Foam
    This recipe makes a remarkably clear jelly! But you may have a little foam on the surface of the jelly from the boiling process. Just skim it off to a small plate.

    Fill the Jars
    Set a canning funnel in the top of a jar and carefully ladle the hot Champagne Jelly into it, leaving about 1/4 inch of headspace at the top. Wipe the jar rims clean with a damp cloth to ensure a proper seal.

    Process in a Water Bath – or Don’t!
    Place the lids on the jars, and screw the bands on until they are fingertip-tight. Which means, don’t screw the lids on too tight! Process the jars in a boiling water bath for 10 minutes. Remove them and let them stand to cool. You should begin to hear the jars’ tell-tale ‘POP‘ that means it has sealed air tight.
    You don’t absolutely need a water bath canner with a rack to process the jars in, but it helps. Alternatively, you can place the jars in a big stock pot of boiling water that covers the lids, and process for 10 minutes.

    The Simplest Version
    OR, you can just skip the water bath altogether. Just cook, pour in jars, and store the jelly in the refrigerator. The jelly will be refrigerator stable for 6 months. The sugar and refrigeration works in tandem to preserve the jelly for a long period of time. You can still give the jars as gifts – just be sure to clearly label “refrigerate” or “keep refrigerated“.

    Ways to Enjoy Champagne Jelly

    Spread it on toast or croissants for a breakfast or brunch treat.
    Pair it with a variety of cheeses on your charcuterie board for a sophisticated sweet note that complements the savory elements. (I love this with Havarti cheese!)
    Use it as a glaze for poultry or pork dishes to add a touch of wine-infused sweetness to your main course.
    Warm it for 15 seconds in the microwave for the fanciest ice cream topping.
    Use it as a cake filling.
    Share it with friends and family as a homemade gift, perfect for celebrating special occasions or ringing in the New Year.

    There’s nothing quite like sipping on a glass of sparkling champagne to celebrate a special occasion or to ring in the New Year. But I think turning your favorite champagne into a spreadable, edible treat is the next best thing! With its complex yet unmistakable grape notes, Champagne Jelly is a unique way to give any meal a sense of occasion.
    Related recipe: Port Wine Jelly

    Champagne Jelly

    Heather Baird

    Give any meal a sense of occasion with delicious Champagne Jelly. It makes for an exquisite addition to your morning routine, charcuterie board, dessert, or New Year’s Day feast. It’s also a sophisticated homemade gift, perfect for the wine enthusiast or gourmand in your life. Use your favorite bubbly in this recipe, or see the blog post for my recommendations. See recipe notes for how to make this jelly without processing in a water bath.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 15 minutes minsCook Time 11 minutes minsTotal Time 26 minutes mins

    Course Breakfast, Jams and JelliesCuisine American

    Servings 6 half pint jars

    Equipmenthalf pint jars with lids and rings 6canning funnelWater bath canner optionalCanning jar lifter optional
    Ingredients  6 cups of granulated sugar4 cups of champagne preferably dry6 oz. liquid fruit pectin 1 box or 2 pouches
    Instructions In a large pot, combine the sugar and champagne. Heat the mixture over high heat until it reaches a full, rolling boil, stirring frequently. Stir in the liquid fruit pectin and continue to boil for 1 minute while stirring constantly.Remove the pot from the heat and, if necessary, skim off any foam that may have formed on the surface. Carefully transfer the hot mixture into sterilized half-pint jars, leaving a 1/4-inch headspace. Wipe the jar rims clean, center the lids on the jars, and screw on the bands until they are fingertip tight. (Don’t over-tighten!)Place the filled jars into a water bath canner with simmering water, ensuring that they are completely submerged. Bring the water to a boil and process the jars for 10 minutes. After processing, carefully remove the jars from the canner and allow them to cool.
    NotesSkip the water bath canner:
    It’s true, you can skip the water bath altogether. Just cook, pour into jars,  and store the jelly in the refrigerator. The jelly will be refrigerator stable for about 6 months. The sugar and refrigeration preserves the jelly for a long period of time. You can still give the jars as gifts – just be sure to label the jars with this specification: Store refrigerated up to 6 months.
    How to enjoy your Champagne Jelly:

    Spread it on toast or croissants for a breakfast or brunch treat.

    Pair it with a variety of cheeses on your charcuterie board for a sophisticated sweet note that complements the savory elements.

    Use it as a glaze for poultry or pork dishes to add a touch of elegance to your main course.

    Warm it in the microwave for an ice cream topping.

    Use it as a cake filling.

    Share it with friends and family as a refined homemade gift, perfect for celebrating special occasions or ringing in the New Year.

    Keyword black sanding sugar, breakfast spread, champagne buttercream, champagne jelly, charcuterie board, liquid pectin, new year’s brunch, prosecco

    You may also enjoy: LEGGI TUTTO

  • in

    Pumpkin Oatmeal Creme Pie Trifle

    Dive into the cozy flavors of fall with this Pumpkin Oatmeal Creme Pie Trifle. It’s here to steal the show at your Thanksgiving feast or any autumn gathering.

    We all know and love those iconic Little Debbie Oatmeal Creme Pies. They’re nostalgic, chewy, and have that perfect hint of molasses. I’ve always thought they’d be delicious paired with pumpkin for a fall dessert. Inspiration struck when I found myself with a big box of them leftover from my Dad’s 80th birthday party. They are his favorite snack, so we gave them out to guests as favors.
    Enter the Pumpkin Oatmeal Creme Pie Trifle. It’s a heavenly concoction that combines the beloved Oatmeal Creme Pies with pumpkin cream cheese filling, whipped cream, and caramel.

    Make the pumpkin cream cheese filling.
    In a mixing bowl, combine canned pumpkin puree, room temperature cream cheese, sugar, vanilla extract, and pumpkin pie spice. Mix it until it’s well combined and velvety smooth.

    The star of the show – Little Debbie Oatmeal Creme Pies!
    Using a large sharp chef’s knife, quarter the Little Debbie Oatmeal Creme Pies. Half of them will be placed at the bottom of a trifle bowl. This forms the foundation on which to build the whole shebang. I wondered how well the pies would stand up with so many creamy elements layered on top – but they held their shape and provided a nice, chewy/cakey bite. They are just perfect in this trifle!
    After you’ve quartered the pies, whip 1 cup of heavy cream to stiff peaks. To shortcut this recipe, you could use an 8 oz. tub of frozen whipped topping, but the homemade whipped cream really makes a difference in flavor.

    Layer the ingredients.
    This trifle has 8 layers total. First, layer in half of the Oatmeal Creme Pies, then top with half of the pumpkin cream cheese filling. Next, top with half of the whipped cream and spread to the edges. Then, a layer of prepared caramel goes on top. Lately I’ve been loving Torani prepared caramel which can be found in the coffee aisle at the grocery store with the flavored syrups. It’s surprisingly good for something store-bought! However, you could also use Smucker’s hot caramel topping, which is widely available and found with the ice cream toppings (just microwave it for 30 seconds so it loosens). Or, use homemade if you have it.

    Repeat the layers – oatmeal pies, pumpkin cream cheese, whipped cream, and…

    .. more caramel! The best part about this Pumpkin Oatmeal Creme Pie Trifle is that it’s incredibly easy to make and assemble. You don’t need to be a baking expert to whip up this fall masterpiece.

    Finish with flair.
    Crumble one Oatmeal Creme Pie and sprinkle it over the whipped cream and caramel. Make sure you don’t crumble it too fine – you want a few larger pieces that are identifiable as Oatmeal Creme Pies.

    This trifle takes a nostalgic childhood treat to a whole new level. It’s like a taste of fall in every spoonful, with the warm and comforting flavors of pumpkin spice and oats. What’s better? You can make it a couple of days ahead!

    Pumpkin Oatmeal Creme Pie Trifle is the perfect alternative to traditional pumpkin pie at Thanksgiving. It’s easy to assemble, looks stunning in a trifle bowl, and the flavors are (*chef’s kiss*) an autumnal dream come true.
    Related recipe: Sour Cream Pumpkin Muffins with Coffee Glaze

    Pumpkin Oatmeal Creme Pie Trifle

    This no-bake trifle is ready to steal the show at your Thanksgiving feast or any fall gathering. It’s a dessert that combines the nostalgia of childhood treats with the warmth of autumn flavors. It’s as easy to make as it is to devour.Little Debbie Oatmeal Creme Pies can be found at nearly any US grocery store in the cookies and snacks aisle. You’ll need an entire box of 12 for this recipe.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 25 minutes minsTotal Time 25 minutes mins

    Course DessertCuisine American

    Servings 14

    EquipmentTrifle bowlHand mixer
    Ingredients  16 oz. cream cheese at room temperature3/4 cup granulated sugar15 oz. pumpkin puree 1 can1 1/2 tablespoon pumpkin pie spice2 teaspoons vanilla extract12 Little Debbie Oatmeal Crème pies 1 box1 cup heavy whipping cream beaten to stiff peaks1 cup prepared caramel sauce such as Torani
    Instructions In the bowl of an electric mixer, combine the cream cheese, granulated sugar, pumpkin puree, pumpkin pie spice, and vanilla extract. Beat well until combined and no streaks of cream cheese remain. Set aside.Set one oatmeal pie aside for later use. Using a large chef’s knife, quarter the remaining pies. Layer half of the pies into the bottom of a 3 to 4 quart capacity trifle bowl.Top the pie pieces with half of the pumpkin cream cheese mixture. Spread to the edges of the bowl.Top the pumpkin mixture with half of the whipped cream. Spread evenly to the edges of the bowl.Spoon or drizzle half of the caramel over the top of the whipped cream layer.Repeat the layering with the remaining pie pieces, pumpkin cream cheese mixture, whipped cream, and caramel sauce.Crumble/tear apart the remaining Oatmeal Crème Pie and place it on the top center of the trifle.The trifle can be served immediately, or you can make it 2 days ahead and store it in the refrigerator covered with plastic wrap.
    NotesLittle Debbie Oatmeal Crème Pies come in two sizes – you can use either size. The standard size comes in a box of 12 and is carried at most grocery stores. If you find the larger pies (packaged for resale in vending machines) you’ll need 9 for this recipe.
    To shortcut this recipe, you could use an 8 oz. tub of frozen whipped topping, but the homemade whipped cream really makes a difference in flavor. The finished dessert will be sweeter using the whipped topping, because it is presweetened. The homemade whipped cream has no sugar added and relies on the caramel to deliver sweetness. 

    Keyword canned pumpkin puree, cream cheese, fall desserts, Little Debbie Oatmeal Creme Pies, pumpkin pie spice, pumpkin trifle

    You may also enjoy: LEGGI TUTTO

  • in

    Chocolate Truffle Tart

    Smooth chocolate ganache fills a golden crust of pâte sablée in this Chocolate Truffle Tart. It’s the ultimate special occasion dessert!

    Chocolate Truffle Tart (a.k.a. ganache tart) is a classic dessert that every good baker have in their repertoire. It’s one of the first assembled desserts taught in pastry class. Why? Perhaps because it’s so easy for a beginner to get right. Not to mention the end reward – rich and silky with deep chocolate flavor. Served on a golden crust of French pâte sablée, it rivals any restaurant dessert.
    I’m revisiting this classic just in time to plan my Valentine’s Day menu and some special February birthdays. Although, it’s one of those evergreen desserts that you can serve anytime, year-round, for a fancy ending to a dinner party or a simple weeknight supperd.

    Make the Pâte Sablée Crust.
    Let’s talk about pâte sablée for a sec. It’s a building block in French pastry; a dough primarily used for making tart shells with a delicate, crumbly, shortbread texture. Although, I have been known to roll out a batch just for cut-out cookies (see the Sprinkle Bakes cookbook, page 87).
    Make this recipe in your food processor, for the quickest, most efficient batch of pâte sablée dough. The dry ingredients are flour, baking powder, and salt. The wet ingredients are egg yolks, sugar, and vanilla which are beaten together until the yolks lighten. Pulse the two together. When the dough starts to form to one side of the bowl, you know you’re on the right track.

    Roll the dough to about 1/4-inch thickness and and fit it into a 10.5 or 11- inch tart pan (see more rolling action in the video at the end of this blog post). Blind bake the crust for about 20 minutes, or until golden around the edges.
    What is Blind Baking?
    For those unfamiliar, blind baking just means you’re baking the pie crust before the filling is added. For this recipe you’ll need a sheet of parchment paper to cover the unbaked crust, and pie weights to hold the crust down while it bakes. Otherwise, air pockets will form and create an uneven surface. Invest in fancy pie weights if you must, but it is my preference is to use dry rice from my pantry. It creates and even surface and you can still eat the rice after using it for pie weights (now with toasty flavor!).

    Make the Chocolate Truffle Tart Filling.
    Get the good stuff, because you’ll taste the quality of the chocolate in the end result. Buy 12 oz. (4 bars) of high quality chocolate (responsibly sourced if possible) and chop them up. Put the pieces in a big mixing bowl.

    Pour over 2 cups of hot cream. Heat the cream only until it steams; it shouldn’t boil. Allow the mixture to stand 5 minutes, then combine with a whisk.

    You could use a large spatula for this, but the tines of a whisk do an efficient job of incorporating the hot cream and chocolate together. You’re not trying to incorporate air, so when the mixture begins to come together, stir slowly until the mixture is consistent.

    Add a whole stick of room temperature unsalted butter to the ganache. Stir until melted and smooth. This addition is key to the silky texture of this tart.

    Pour the finished truffle ganache into the baked tart shell.

    Chill the tart until set, at least one hour. Now. You could stop right here and just eat a delicious chocolate tart. But it’s super easy to dress it up for company or a special occasion. A white chocolate drizzle, along with a few purchased truffles make this tart look like it came from a bakery. The truffles I used are an assortment from Harry and David.
    I molded a few mini chocolate tablets using this mold. I find them so charming for dessert décors! Just melt the chocolate, pipe into the molds, and chill until firm. They pop out so shiny and perfect every time.

    While this tart is good on its own, I feel it’s best served with an accompaniment.
    Choose your adventure: red berries, whipped cream, or ice cream. All of these provide a nice foil for all that rich chocolate flavor.
    Chocolate Truffle Tart

    Serve slices at room temperature for the best, most pronounced chocolate flavor and smoothest texture. Enjoy!

    Related recipe: Ube White Chocolate Ganache Tart

    Chocolate Truffle Tart

    Heather Baird

    This tart is a wonderful special occasion dessert. The filling is luxurious with silky texture. The pâte sablée crust is golden and tender with delicate shortbread texture. It is rich indeed, so serve it with extra strawberries, a dollop of whipped cream, or vanilla ice cream.Pâte sablée is a classic element in French pastry; a dough primarily used for making tart shells with a delicate, crumbly, shortbread texture. It’s easily made in a food processor, which is the method outlined in this recipe. If you don’t have a food processor, see the recipe notes for making this dough by hand.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 45 minsCook Time 25 mins1 hour setting time 1 hrTotal Time 2 hrs 10 mins

    Course DessertCuisine American, French

    Servings 10

    Equipment10.5 inch tart panparchment paperpie weights or 3 cups ricePiping bag or zip-top bagmini chocolate tablet mold optional
    Ingredients US CustomaryMetric Pâte sablée crust1 1/2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt7 tablespoons unsalted butter cold and cubed2 egg yolks6 tablespoons sugar1 teaspoon vanilla extractIce water if neededChocolate truffle filling12 oz. semisweet chocolate finely chopped2 cups heavy cream1/2 cup unsalted butter room temperatureDécors2 oz. white chocolate or white candy melting wafers2-4 fresh strawberries halved10 purchased chocolate truffles I used Harry & DavidMini white and dark chocolate tablets see blog post for mold link
    Instructions Pâte sablée crustIn the bowl of a food processor, combine the flour, baking powder and salt. Pulse to combine. Add the butter cubes on top of the flour mixture and pulse until the mixture resembles coarse, pea-size crumbs.In a separate bowl, whisk the egg yolks, sugar, and vanilla extract until lightened in color (about 3-5 minutes of whisking).Pour the egg mixture in the food processor. Pulse in short bursts until the dough just comes together. If you find the mixture is too crumbly or lacking moisture to form a cohesive dough, add ice water 1 tablespoon at a time while pulsing repeatedly. The dough should form a rough, shaggy mass to one side of the processor bowl.Remove the dough from the bowl and form into a disc; cover with plastic wrap and chill for 30 minutes.Preheat the oven to 375F.Lightly spritz a 10.5 or 11-inch tart pan with cooking spray. (Skip this step if you are using a non-stick tart pan.) Place a large sheet of parchment paper on a work surface. Roll the dough into a large circle about 1/4 inch thick. Pick up the dough on the paper and turn it over onto the tart pan; remove the paper. Tamp the crust down into the pan, gently lifting the dough when needed to fit it into the corners of the fluted pan. Use a knife to trim away the excess overhanging dough.Cover the dough in the pan with a piece of parchment paper and fill with pie weights (I use 3 cups of brown rice as pie weights). Bake for 20 minutes, or until the edges of the tart crust are golden. Remove from the oven and let cool in the pan 10 minutes. Remove the pie weights and parchment; cool crust completely.Chocolate truffle fillingPlace the chopped chocolate in a large mixing bowl. Heat the heavy cream in a small saucepan until it begins to simmer; do not boil. Immediately pour over chocolate.Allow the chocolate and cream to sit undisturbed for about 5 minutes. Whisk to combine. Add the butter and mix again until melted and the ganache is consistent and glossy.Pour the ganache into crust and smooth out any bubbles. Chill uncovered until set, at least 1 hour or overnight.DécorsMelt the white chocolate in a microwave-safe bowl at 100% power in 30 second intervals until the chocolate can be stirred smooth. Transfer to a piping bag or zip-top bag with a tiny hole snipped in one corner. Pipe chocolate while moving your hand in a quick back-and-forth motion so that the chocolate lands in overlapping lines to one side of the tart.Top the white lines with the strawberries, truffles, and chocolate pieces. Serve the tart at room temperature. Store the tart in the refrigerator.Serve this tart with any of these accompaniments: extra strawberries, red berry coulis, whipped cream, or vanilla ice cream to cut the richness.
    NotesPâte sablée by hand: Mix the flour, baking powder, and salt in a large mixing bowl. Add the cold butter. Rub the butter into the flour using your fingers, as you would a biscuit or scone dough. Mix the egg, sugar and vanilla as directed. Pour the egg mixture into the dry ingredients and gently knead together until a consistent dough forms. Do not over-knead. Let rest as directed and continue with rolling and baking instructions.

    Keyword chocolate truffle tart, chocolate truffles, easy chocolate tart, ganache tart, pate sablee, pate sablee crust, valentine’s day dessert, white chocolate ganache

    You may also enjoy: LEGGI TUTTO

  • in

    Make-Ahead Party Food with Recipes (Sweet and Savory!)

    This menu of Make-Ahead Party Food is pleasing for any dinner party, cocktail party, birthday, wedding reception, and beyond! Featuring both sweet and savory, each appetizer is served in its own shot glass so your guests can grab-and-go while they mingle.

    Christmas is now a memory, and it’s hard to believe the New Year is just days away. Like many of you, I’ve been eating well this week, capturing some fun moments, and generally trying to soak up all the holiday spirit and goodwill before it slips away. So, I wanted to share the little workshop party we held before our holiday break.
    Both savory and sweet, this menu of make-ahead party food requires little cooking, – just some assembly required. These appetizers are adaptable to any gathering, although I find them so cocktail party-worthy!

    Much like My Holiday Open House Menu, I created these appetizers so I could spend more time with my guests instead of being tethered to the kitchen. After years of being both host and cook, I rely on make-ahead recipes. For a cocktail party feel, I love using clear shot glasses to make single servings. They are an inexpensive investment, like this pack of 40 for under $20. And they can be reused forever!

    Everything Bagel Hummus Shots with Grilled Crostini
    This is a good one to make if you have guests that are vegetarian or vegan. Buy prepared plain hummus and stir in some toasted sesame seeds, poppy seeds, and a little garlic powder. Pipe the hummus into the bottom of 15 shot glasses. Then top each with a little Everything Bagel Seasoning just before serving.
    Serve the hummus shots with a grilled crostini standing upright or bagel chips balanced on top. Consider assembling a few with gluten-free crackers on a separate tray for guests with gluten intolerance.

    Marinated Mozzarella
    No cooking, no baking, just assemble and serve! Slice block mozzarella into 1-inch cubes. Then, make a dressing of olive oil, Italian spices, garlic powder, and chopped sundried tomatoes. Mix it all together and add in the cheese; toss to coat. It’s so easy and it looks special. It tastes special, too! The creamy almost blank canvas flavor of the mozzarella is enhanced by that garlicky herbaceous flavor. One tip – be sure to use a good condiment-worthy olive oil!

    Bloody Mary Shrimp Cocktail Shooters
    This is an easy evergreen appetizer that just requires dressing up some large cooked cocktail shrimp. Bloody Mary mixer is the stand-in for cocktail sauce, which is lighter and so flavorful. Charleston Bloody Mary Mix is my go-to for this appetizer. Add a little to the bottom of each of 15 shot glasses, and top with skewered shrimp that have been finished like any good Bloody Mary – with a squeeze of citrus and a generous grind of black pepper.

    Charcuterie Cones (or Shot-cuterie, if served in shot glasses)
    This cute appetizer is a good segue from our savory fare to the sweet. Why? Because it contains both sweet and savory bites. Include salted nuts, a square of sharp cheese, dark chocolate pieces, dried fruit, rosemary sprigs, artisan crackers, blue cheese-stuffed olives, berry and salami skewers.
    The cones don’t have to match each other exactly. It’s good to make a few veggie friendly cones and gluten-free options. I used biodegradable natural wood cones for serving (along with cone holders), because they hold a little more food than a shot glass. But you can use 3 oz. shot glasses even small Mason jars.

    Citrus Supremes with Prosecco Sabayon
    They say good things come in small packages, and this is especially true for this little bubbly-inspired dessert. Whisk together egg yolks, sugar, and prosecco in a bowl over simmering water until thickened. It doesn’t take long at all to make a luscious sabayon. As for the citrus, you could spend a lot of time with the messy business of segmenting grapefruits and oranges. Or, you could just buy a big jar of Del Monte’s Citrus Salad. This no-sugar added option does the work for you.
    Layer sabayon into shot glasses and top with the citrus. A few pomegranate arils on top of each shot will make them even prettier.

    Bourbon Ball Ganache Shooters
    And now for something completely different! Skewered bourbon balls are made for dipping into the silky bourbon ganache they’re perched atop. This utilizes my favorite 5 Minute Bourbon Ball recipe. Bourbon balls can be made far ahead of serving because they mellow with time. These were perfect for the holidays but I can’t wait to make them for a Derby Day treat.

    Eggnog Panna Cotta with Spiked Cranberry Sauce
    Regular blog readers know that panna cotta is my go-to for make-ahead desserts. This particular flavor combination is more for winter holidays. You can find the recipe for it right here. However, if you’re looking for more evergreen flavors, check out this post for White Chocolate Panna Cotta with Orange Chocolate Sauce.
    Make-Ahead Party Food on display!
    I hope you’ve enjoyed this departure from the usual post. The recipe card will include most of the recipes with a couple links to the desserts that already live on the blog. I hope you can use this post as a resource to help increase the enjoyment of your gathering, while minimizing your work!

    Make Ahead Party Food Menu (Sweet and Savory!)

    Heather Baird

    Get a head start on making delicious appetizers for your next gathering. Use shot glasses to portion single servings so your guests can grab-and-go while they mix-and-mingle.Everything Bagel Hummus Shots, Marinated Mozzarella, Bloody Mary Shrimp Shooters, and Charcuterie Cones offer savory flavors. While Citrus Supremes with Prosecco Sabayon, Bourbon Ball Shooters, and Eggnog Panna Cotta with Spiked Cranberry Sauce round out the party with sweetness.The Charcuterie Cone recipe is for 15 near matching cones; however, I suggest you vary some of the cones to accommodate vegetarian, vegan, and gluten-free guests.Please note that prep and cook time is approximate.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 2 hrsCook Time 21 mins2 hours chill time 2 hrsTotal Time 4 hrs 21 mins

    Course AppetizerCuisine American

    Servings 15 people

    Equipmentshot glasses 15 for each recipe, 1.5 oz. capacitycocktail skewersToothpicksbiodegradable wood cones optional
    Ingredients US CustomaryMetric Everything Bagel Hummus Shots10 oz. plain hummus 1 container1 tablespoon sesame seeds toasted1/2 teaspoon poppy seeds2 teaspoons Everything Bagel Seasoning for garnish1/4 teaspoon garlic powder1 baguette sliced into 1/4-inch piecesOlive oilMarinated Mozzarella1/3 cup extra-virgin olive oil1 teaspoon Italian seasoning1 tablespoon minced fresh parsley1 tablespoon sun dried tomatoes in herb oil chopped1/4 teaspoon garlic powder16 oz. block mozzarella part skimChive sprigs optionalBloody Mary Shrimp Cocktail Shooters15 large cocktail shrimp cooked peeled with tails on1 lime zested and juicedFreshly ground black pepper16 oz. Bloody Mary Mix Charleston recommendedParsley sprigs for garnishCharcuterie Cones6 oz. salted almonds8 oz. dark chocolate bar tablet style for breaking15 Turkish dried apricots15 blue cheese-stuffed olives1 pint fresh berries raspberries and blackberries12 oz. thin cut salami rounds8 oz. sharp cheddar block cubed15 cocktail onions15 sprigs rosemary for garnishAssorted crackersCitrus Segments with Prosecco Sabayon2 cups mixed citrus segments such as Del Monte no sugar added Citrus Salad9 egg yolks1/2 cup granulated sugar3/4 cup Prosecco3 tablespoons pomegranate arils such as POM wonderful POM-POMSBourbon Ball ShootersBourbon Ball Recipe prepared to fit inside shot glasses1 cup semisweet chocolate chips1/2 cup heavy cream1 tablespoon bourbonEggnog Panna Cotta with Spiked Cranberry Sauce (linked)
    Instructions Everything Bagel Hummus ShotsCombine the hummus, sesame seeds, poppy seeds and garlic powder in a bowl. Mix well. Place in a piping bag or zip-top bag with the corner snipped. Pipe about 1 1/2 tablespoons of hummus into the bottom of each of 15 shot glasses. Place all of the glasses inside a 9×13 baking pan with sides taller than the height of the shot glasses. Cover with plastic wrap until party time.Drizzle baguette slices with olive oil. Drizzle a nonstick grill pan with olive oil and heat until the oil shimmers. Grill bread slices on both sides and set aside to cool. When cool, place bread in a zip top bag and store until ready to serve.1 hour before serving, sprinkle each hummus shot with a little bagel seasoning. Stand a baguette slice upright into the shot glasses. Place shot on a tray and serve.Marinated MozzarellaCombine the first five ingredients in a large bowl. Cube the cheese small enough to easily fit into shot glasses. Add the cheese cubes to the olive oil dressing and toss to coat.Cover the bowl and refrigerate for at least 2 hours or overnight. The marinade may solidify a little due to the oil from the sun-dried tomatoes. This is normal. Allow the bowl to stand at room temperature until the marinade loosens. Stir to coat.Skewer 2-3 cubes of marinated mozzarella on toothpicks and place inside 15 shot glasses. (You may have leftover cheese cubes, which can be placed in a bowl near the shot glasses with toothpicks for guest refills.) Place the shot glasses in a deep 9z13 inch baking pan taller than the shot glasses. Cover with plastic wrap. Before serving, add 1-2 sprigs of chives to each glass, if using. Spoon some of the marinade in the bottom of the bowl over the cheese cubes in each glass just before presenting.Bloody Mary Shrimp Cocktail ShootersPat shrimp dry with a paper towel. Place on a shallow plate. Drizzle with lime juice and zest. Grind black pepper generously over the shrimp. Place one shrimp threaded onto fifteen 4” cocktail skewers. Cover with plastic wrap until party time.Pour Bloody Mary mix into fifteen of 1.5 oz. shot glasses, approximately 1/3 of the way up the glass. Top each glass with a skewered shrimp and garnish with a parsley sprig. Present on a serving tray or tiered stand.Charcuterie ConesDivide salted almonds between the bottom of the cones. Place a square or two of chocolate into each of the cones. Add apricots. Thread olives and salami on skewers. Thread two or more berries onto some skewers. Stand skewers upright into each cone. Add a cube of sharp cheddar to each cone.Garnish with rosemary sprigs. Add artisan crackers to each cone or have them on a platter nearby.Citrus Segments with Prosecco SabayonPat citrus segments dry with paper towels. Transfer to a bowl and cover with plastic wrap until ready for assembly.In a stainless steel bowl over simmering water, constantly whisk the egg yolks, sugar and Prosecco until mixture reaches 160° and coats the back of a spoon. Remove from heat and transfer to a bowl. Let cool, then cover with plastic wrap so that it rests on the surface to prevent a skin from forming. Make this up to two days ahead.Divide sabayon evenly between 15 shot glasses. Top with citrus segments and garnish with pomegranate arils. Serve with small cocktail or demitasse spoons.Bourbon Ball ShootersSkewer bourbon balls with a 4-inch long cocktail skewer. Place in an airtight container and store at room temperature.Combine the semisweet chips and heavy cream in a microwave safe bowl. Heat at 100% power in the microwave for 1 minute. Let stand 1 minute. Whisk together until a smooth ganache forms, then stir in the bourbon. Store in a lidded jar in the refrigerator until party time.Before serving, heat the ganache in the microwave until liquid and pourable, about 45 seconds (heat in 30 second intervals). Divide ganache into the bottoms of each of 15 shot glasses. Top each with a skewered bourbon ball for dipping. Consider including small demitasse spoons so guests may enjoy every last dop of bourbon ganache (plastic silver cocktail spoons are available at most dollar stores!).
    NotesTo further shortcut the hummus recipe, Boar’s Head makes a prepared Everything Bagel Hummus which is gluten-free and vegan.
    Make room in your refrigerator ahead of time! The beauty of make-ahead doesn’t come without one caveat; you will need lots of refrigerator space. 
    Using heavy-bottomed real glass shot glasses adds a nice touch. These are inexpensive and can be reused. I’ve linked in the blog post a set of 40 for under $20. You may also search thrift stores and charity shops for shot glasses that cost even less!

    Keyword bloody mary shrimp cocktail, bourbon balls, charcuterie cones, citrus sements, easy appetizers, everything bagel hummus, finger foods, make ahead party food, marinated mozzarella, panna cotta, prosecco sabayon, shot glass appetizers, shot glass desserts, shrimp cocktail

    You may also enjoy: LEGGI TUTTO

  • in

    Cherry Amaretti Trifles

    No-bake Cherry Amaretti Trifles will help you entertain with ease this holiday season. Mascarpone cream is layered with spiced cherry jam and crushed crisp amaretti cookies.

    This is a wonderful little recipe that requires no cooking and no baking – there’s just a little assembly required. It’s perfect for entertaining because the trifles can be made ahead. Mascarpone cream layered with amaretti cookies gives the dessert Italian flair, while spiced cherry preserves provides a tart foil for all that creamy richness.

    Cherry Amaretti Trifles

    Cheesy cream filling.
    Whip together 8 oz. of mascarpone cheese, heavy whipping cream, a little sugar, and a splash of amaretto liqueur in a bowl until thick and fluffy. This creates a light cream filling reminiscent of cheesecake. It’s so silky and decadent!

    Sweet layers.
    Transfer the cream into a piping bag with the end snipped. Fill 4 oz. capacity dessert cups about 1/4 full with the mascarpone cream. Next, layer in some crispy crushed amaeretti cookies. You can find these in the international section at US grocery stores, or at specialty food shops (Lazzaroni Amaretti is an excellent choice!)
    Next, layer in some prepared cherry or red fruit preserves. I used Murray’s Spiced Cherry Preserves in this recipe because almond + cherry are a match made in heaven! It has a unique, almost mulled wine flavor, with cloves and balsamic vinegar reduction. However, you can use any fruit preserve in this recipe, but red preserves look especially festive at Christmastime.

    Repeat the mascarpone and crushed amaretti layer once more before topping the cups with whipped cream. Dollop it on with a spoon, or pipe it as I did using a large closed star piping tip.
    A sprinkle of toasted pine nuts on top of each dessert adds delicious nutty flavor and makes a beautiful finishing touch.

    The trifles look elegant in footed dessert glasses and presented on a serving tray. You can make them a day ahead, reserving the toasted pine nuts and crisp whole amaretti cookie toppings until ready to serve. The crisp amaretti cookies will soften slightly in the refrigerator overnight, which gives them cake-like texture.

    Related recipe: Wintry Coconut Cherry Amaretto Cupcakes

    Cherry Amaretti Trifles

    Heather Baird

    These small Italian-inspired trifles make holiday entertaining a breeze. The recipe uses purchased crisp amaretti cookies and prepared cherry preserves for shortcuts, with a homemade whipped mascarpone cream filling.Assemble the trifles partially a day ahead of time. Layer the cream, preserves, crushed cookies, and whipped cream in clear glasses but wait until the day of serving to add the pine nuts, and crisp whole amaretti cookies.I used Murray’s spiced cherry preserves in this recipe. It can be found at some US grocery stores (such as Kroger’s) or ordered online. It has unique flavor with cloves and balsamic vinegar reduction. However, you can use any fruit preserve in this recipe, but red berry of fruit preserves looks especially festive at Christmastime.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 45 minsTotal Time 45 mins

    Course DessertCuisine American, Italian-inspired

    Servings 6

    Equipment6 clear footed dessert glasses 4 oz. capacitydisposable piping bagslarge closed star decorator piping tip optional
    Ingredients US CustomaryMetric Trifles8 oz. container mascarpone cheese softened1 cup heavy whipping cream1/4 cup granulated sugar1 tablespoon amaretto liqueur optional5 oz. crisp amaretti cookies 1 package5 oz. prepared spiced cherry preserves or other red fruit preservesToppings3/4 cup heavy whipping cream2 tablespoons granulated sugar6 crisp amaretti cookies whole3 tablespoons pine nuts toasted
    Instructions TriflesIn the bowl of an electric mixer, beat the mascarpone cheese and the heavy cream together until combined. Slowly sprinkle in the granulated sugar as you mix. When the mixture is thickened, beat in the amaretto liqueur, if using. Transfer the cream mixture to a large piping bag with the end snipped. Pipe the cream into each of six 4 oz. clear footed dessert cups about 1/4 full. Spread the top evenly to the edges of the glass using a spoon.Remove 6 whole amaretto cookies from the package and reserve for later. Crush the remaining cookies. Add about 1 1/2-2 tablespoons of the crumbs to each of the cups, spread the crumbs to the edges of the glass using a spoon.Stir the preserves until loosened. Place 1 1/2 tablespoons of the preserves on top of the crushed cookies in each cup. Spread to the edges of the glass using a spoon.Repeat the mascarpone layer once more on to of each layer of preserves. Top the mascarpone layer with more cookie crumbs (you may not have to use all of the crumbs).ToppingsIn the bowl of an electric mixer, beat the heavy cream while sprinkling in the granulated sugar. When the mixture is thick, dollop spoonfuls on top of each dessert cup. Or use a piping bag fitted with a large closed star tip to pipe on a large swirl of whipped cream (as pictured).Just before serving, top the desserts with the pine nuts and a single crisp amaretti cookie.
    If you’re not inclined to use pine nuts on top of these dessert, try toasted almonds. They go so well with the almond amaretti cookies.
    Toast pine nuts in the microwave for a shortcut! Here’s how. Spread the raw pine nuts on a microwave-safe plate. Microwave at 100% power for about 45 seconds to 1 minute. Stir them around and heat in additional 30 second intervals until toasted and golden. be sure to watch them constantly to prevent burning. Pine nuts can be expensive, and I consider them an extra special touch for the holidays. So keep a sharp eye on them!
    8 oz. of cream cheese can be used in place of the mascarpone cheese.

    Keyword amaretti cookies, Cherry Amaretti Trifles, mascarpone cream, spiced cherry preserves, toasted pine nuts

    You may also enjoy: LEGGI TUTTO

  • in

    Homemade Peach Cobbler in a Cone

    For a handheld take on a classic spoon dessert, try Homemade Peach Cobbler in a Cone! It’s so fun to serve at picnics and summer barbeques.  

    Summer peaches are in season, and that means making lots of homemade peach desserts. They taste like a bite of pure summertime. This Peach Cobbler in a Cone is 100% more fun than peach cobbler in a bowl. The idea came from an article I read about a food truck in Florida serving peach cobbler in waffle cones. Kind of genius, right? (For those interested, it was NuNu’s Sweet Soul Food – I can’t find the cones on their current menu, but I’ll take one of everything else, please!)
    Since I won’t be traveling to Florida any time soon, I decided to make my own version at home. It’s so fun to serve and even more fun to eat! Portable peach cobbler is practically made for summer barbeques. My homemade version comes à la mode, because I always have a scoop of ice cream with warm cobbler.

    Start with a stick of butter.
    First, preheat the oven. Then melt a stick of butter in an 8×8 inch baking pan in the preheated oven. This will take about 3-5 minutes.

    While the butter melts, mix up the batter. It’s made of simple pantry staples and can be whisked together in a snap.

    Fresh, frozen, or canned?
    Use any of the above when it comes to this cobbler. You’ll need about 2 to 2 1/2 cups of peaches, which is about 5 fresh peaches, peeled and sliced. Thaw frozen peaches and measure 2 1/2 cups in a glass measuring cup. The same goes for canned peaches (drain them first!). It usually takes two 16 oz. cans but the amount of peaches inside each can will vary between manufacturers.
    If using fresh or frozen, toss the peaches with sugar. You can first taste-test the sweetness and add more or less to your personal taste. Canned peaches will need very little if any extra sugar.

    Layer the ingredients.
    Pour the batter over the melted butter. That looks like a lot of butter, doesn’t it? Trust me, it all works out in the end.

    Then pour the peaches on top. Sprinkle with a pinch or two of ground cinnamon. The batter and peaches will trade places in the oven as the cobbler bakes. Pretty neat!

    While you wait for the cobbler to bake, dress up some waffles cones with melted white chocolate and cinnamon-sugar.

    Let the cobbler cool. Then get to stuffing those cones! You can serve this warm or at room temperature. It’s so good warm with ice cream on top.

    Speaking of ice cream, top the cone with a scoop of vanilla ice cream (or your favorite flavor – caramel would be amazing). Then pile on more cobbler. You could forgo the ice cream altogether and make it a strictly cobbler cone. However, it’s hot as blazes here in the south, so we won’t be skipping it.

    The sweet vanilla bakery scent and crunch of the waffle cone combined with sweet peaches and sticky cobbler crust? How could that ever be a bad thing? And topped with ice cream – get outta town. Crazy delish.
    I think we can all agree that Homemade Peach Cobbler in a Cone is the best way to enjoy peach cobbler in summertime. Kids will love it. Everything is more fun in an ice cream cone!
    Related recipe: Fried Peach Shortcakes

    Homemade Peach Cobbler in a Cone

    Heather Baird

    When you’re craving a taste of summer, try this easy homemade peach cobbler that’s served in a cone. Ready-made waffle cones can be found at the grocery store near the frozen foods section. Use your favorite ice cream flavor for serving. Vanilla bean is classic, but caramel or even coffee ice cream would be a wonderful accompaniment.Recipe readers: The cobbler batter recipe contains no eggs. This is not a mistake.This recipe serves 6-8, depending on how much ice cream you use to fill the cones. You can, of course serve this cobbler straight from the pan instead of serving it in a cone. See the recipe notes on how to use any kind of peach you may have on hand. Fresh, canned, or frozen.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 20 minsCook Time 1 hrTotal Time 1 hr 20 mins

    Course DessertCuisine American, Southern United States

    Servings 6

    Equipment8×8 inch baking panIce cream scoop
    Ingredients US CustomaryMetric Peach Cobbler1/2 cup unsalted butter3/4 cup all-purpose flour1 1/4 cups granulated sugar divided2 teaspoons baking powder1/4 teaspoon salt I like fine grain sea salt3/4 cup whole milk1 teaspoon vanilla extract2 1/2 cups sliced peaches1/8 teaspoon ground cinnamon.Waffle cones1 teaspoon ground cinnamon1 1/2 tablespoons granulated sugar6-8 ready-made waffle cones4 oz. white chocolate meltedAssembly1/2 gallon vanilla ice cream for serving
    Instructions Peach cobblerPreheat the oven to 350F.Place the stick of butter in an 8×8 inch baking pan and melt in the oven, 3-5 minutes. Remove from the oven once the butter is completely melted.In a large mixing bowl, whisk together the flour, 1 cup of the sugar, baking powder, and salt. Add the milk and vanilla. Whisk until a consistent pourable batter forms.Toss the peaches with the remaining 1/4 cup of sugar.Pour the batter over the melted butter, then top with the peaches. Sprinkle on the ground cinnamon. (As the cobbler bakes, the crust will rise to the top and the peaches will sink to the bottom.)Bake for 50 minutes to 1 hour, or until the crust is browned and well set. Remove from the oven and let cool to warm.Dipped waffle conesIn a small bowl, stir together the ground cinnamon and sugar; pour on a shallow plate. Place the waffle cones on a large sheet of parchment paper. Dip the top edges of the cones in the white chocolate.Roll the edges of the cones in the cinnamon-sugar. Let stand until set, about 10 minutes, or place in the refrigerator to speed setting.AssemblyBreak apart the pan of cobbler with a spoon.Fill cones with cobbler to the top edge of the waffle cone. Top with a scoop of ice cream, then top the ice cream with more cobbler. Serve immediately. Cobbler cones can be served warm or at room temperature.
    NotesUse canned peaches: Drain two 16 oz. cans of canned peaches and place them in a glass measure. You should have 2-2 1/2 cups of peaches. (Some internet sources say one 16 oz. can = 2 cups of peaches. Technically, this is not true. The weight includes the juice – be sure to get 2 cans.) Omit tossing the peaches with 1/4 cup of sugar. Canned peaches in syrup are sweet enough.
    Use frozen peaches: Thaw 16 oz. bag of frozen peaches completely in the refrigerator overnight before using. Toss with sugar as directed.
    Use fresh peaches: Peel and slice about 5 medium fresh peaches; toss with sugar as directed.
    Make ahead: Coat the inside of the cones with melted white chocolate. This will keep the cones from becoming soggy over time. You’ll need two 4 oz. bars of white chocolate to generously coat all 6-8 waffle cones. Let stand until set, Fill cones with cobbler and refrigerate. Bring to room temperature and top with ice cream before serving.
    Leftover cinnamon-sugar from dipping the cones can be sprinkled on top of each assembled cone.
    The real food innovators are food truck chefs, if you ask me. This recipe was inspired by  NuNu’s Sweet Soul Food (truck), purveyor of southern specialties.  With thanks to them, I formulated this recipe for home bakers.

    Keyword easy, fresh peaches, handheld desserts, July Fourth desserts, peach cobbler, summer dessert, vanilla ice cream, waffle cones

    You may also enjoy: LEGGI TUTTO