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    A Vegetarian Farmers Market Brunch for HGTV.com

    Throw The Ultimate Vegetarian Farmers Market Brunch! Turn your veggie haul into the season’s best brunch dishes.
    Spring Vegetable Frittata
    A few weeks ago, I loaded up my car with all the spring produce to make (and shoot!) A Vegetarian Farmers Market Brunch for HGTV.com. The scene was just perfect all around with temperate, sunny weather and big teakwood table on which to display all of our dishes.
    I’ve developed four delicious brunch recipes – both savory and sweet – along with instructions for an all-inclusive spring cheese board. I’m including some teasers and links in this post, but you can view the entire gallery right here.

    Fresh and Savory.
    Spring vegetable frittata (lead image) is such an easy main dish to make, and incredibly versatile. Take full advantage of all the tender new asparagus at the market, and don’t be afraid to pivot the ingredients as we move into summer months. Serve it with my Arugula Salad with Homemade Orange Poppy Seed Dressing.

    Roasted New Potatoes with Spring Herbs is another side dish I developed to perfectly compliment the frittata. It’s hearty and filling, yet light with a citrusy note. Serve the potatoes over a bed of spring greens for additional herbaceous flavor.

    Okay, this cheese board –swoon. It’s got a lot going on, and all of it is wonderful! The Ultimate Vegetarian Cheese Board ‘recipe’ is more of a guide for selecting spring cheeses. (Did you know cheese can be seasonal?). With it, we’ve added lots of other ingredients, such as comb honey, candied nuts, preserves, and lots of crunchy spring veggies for dipping.

    Here we’ve made a slightly smaller version of the cheese board to fit on a tabletop! A platter works well in place of a large serving board.

    The sweet stuff!
    What’s brunch without pastries? These Strawberry-Rhubarb Scones take advantage of rhubarb’s short season, and have buttermilk tang. I usually find scones to be quite dry, but these have a tender, moist crumb. My recommendation? Split one while warm and slather in butter!

    Lemon and blueberries together? You just can’t go wrong! Especially if those flavors are wrapped up in sweet yeast dough and baked farmhouse-style in a cast iron skillet. Get the Cast Iron Lemon-Blueberry Cinnamon Rolls right here. (Side note, developing this recipe inspired me to create these strawberry sweet rolls!)

    Special thanks to my colleagues (and friends!), a.k.a. the team that made this happen! HGTV editor and stylist Camille Smith, (Get her Strawberry Shrub recipe right here) stylist and art director Jill Tennant, and stylist and crafter Ann Nelson.
    View the entire gallery of brunch images at this link on HGTV.com.
    Please note: Some of you may not be able to view these recipes on HGTV.com due to geo-blocking, which is a necessary security measure. Unfortunately I can’t change this, but I’d be happy to send the recipes to those who comment below (just fill in your email address – it will stay private!).

    You may also enjoy: LEGGI TUTTO

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    Buttered Popcorn Cupcakes

    Make Movie Night even more fun with Buttered Popcorn Cupcakes! Buttery yellow cupcakes are topped with popcorn-flavored Swiss meringue buttercream and garnished with crunchy theater-style popcorn.

    I’ve always loved experimenting with the flavor of popcorn in my sweets and baked goods. Back in 2014, when I was writing Sea Salt Sweet, I developed a silky, salty-sweet Buttered Popcorn Panna Cotta (page 147, for those that have it). Corn is sweet by nature, and already holds buttery notes. I think the flavor works remarkably well in desserts.
    Today I’m adding another to the recipe index: Buttered Popcorn Cupcakes. They have true butter popcorn flavor, in a Willy Wonka’s Candy Factory kind of way. Or if you’re a fan of Jelly Belly’s Buttered Popcorn Jelly Beans? Well then. These are the cupcake version!

    The flavor makers.
    Start with my butter yellow cupcake recipe as the base for this confection. Cream together butter, sugar, and eggs, then add in the magic ingredient: Buttered Popcorn Flavoring Oil. Fat is an excellent carrier of flavor, so mixing it in at this stage with the butter ensures it will disperse well throughout the batter.

    Add the dry ingredients and mix well until a thick pale yellow batter forms. Then scoop the batter into the cavities of a lined cupcake pan. This recipe makes exactly 12 cupcakes.

    This step is optional, but I couldn’t help myself. I lightly brushed the top of each cupcake with melted salted butter. This just creates another layer of buttery flavor.

    The right buttercream for the job.
    Swiss meringue buttercream is the perfect choice for these cakes, and I’ll tell you why. It does not crust like American buttercream does. When a frosting ‘crusts’ it means the outer layer sets and becomes un-sticky. The popcorn garnish needs to be added just before serving so it’s nice and crunchy. Frost these cupcakes well ahead of time with the Swiss buttercream, and the frosting will keep its freshly piped texture. Well enough to hold on the popcorn just before you serve them to guests.

    Pop your own corn, if you’d like. But the color and flavor of this prepackaged Brim’s ‘Movie Theater Butter” popcorn is a ringer for the real thing! I love it, and it’s made right here in Tennessee, too!

    Pipe a big double swirl of buttercream on top of each cake and top with a handful of popcorn. I used a large open star pastry tip, which is Ateco 828.

    You can find the super-cute ‘TICKET’ cupcake wrappers right here, and the red and white stripe cups here.

    Adventurous eaters and fans of Jelly Belly’s Buttered Popcorn Jellybeans will love these cupcakes! They’re perfect for family movie night. Or bookmark this recipe for next year’s Oscars viewing at home.
    Check out my (award-winning!) Olive Oil Jalapeno Cornmeal Cake with Candied Citrus, if you’re just dipping a toe in to experimenting with corn flavor in desserts. It’s a good gateway to popcorn in desserts, and a wonderful ending to any meal.

    Buttered Popcorn Cupcakes

    Heather Baird

    Amaze your friends with the true flavor of buttered popcorn in cake form! Buttered Popcorn Cupcakes are delicious buttery treats that are perfect for the big game or family movie night. Please note, the Swiss meringue buttercream uses salted butter in this recipe, to convey the flavor of salty buttered popcorn. You may have buttercream left over if you don’t pipe a big double swirl as pictured. You may opt to halve the buttercream recipe if you plan for a more modest amount of frosting.

    #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 20 minsTotal Time 40 mins

    Course DessertCuisine American

    Servings 12 cupcakes

    EquipmentCupcake pan12 cupcake liners6 “ticket” cupcake wrappers optional6 red and white stripe baking cups optional
    Ingredients US CustomaryMetric Cupcakes1/2 cup unsalted butter softened3/4 cup granulated sugar2 large eggs at room temperature1 dram bottle LorAnn Buttered Popcorn Flavor .125 oz1 1/4 cups all-purpose flour1 1/4 teaspoon baking powder1/2 teaspoon fine grain sea salt1/2 cup buttermilk at room temperatureSwiss meringue buttercream and garnish4 large egg whites1 cup granulated sugar1 1/2 cups salted butter at room temperature1 dram bottle LorAnn Buttered Popcorn Flavor .125 oz.Yellow gel food colorOrange gel food color3 cups prepared movie theater style popcorn such as Brim’s
    Instructions Yellow butter cupcakesPreheat the oven to 350°F. Line a cupcake pan with 12 paper liners.In the bowl of an electric mixer, combine the butter and sugar and medium speed until fluffy and lightened in color. Beat in the eggs one at a time. Beat in the buttered popcorn flavor. Scrape down the bowl and mix to incorporate once more.In a medium mixing bowl, combine the flour, baking powder, and salt. Whisk to combine.Add the flour mixture and buttermilk alternately to the creamed mixture. Begin and end with flour, and mix on low speed until just combined. Scrape down the bowl and fold together any bits of remaining butter or flour by hand.Using an ice cream scoop, or a 1/4 cup measure, divide the batter evenly between the muffin cups.Bake the cupcakes for 20 minutes or until they spring back when pressed in their centers. Allow them to cool in the pan for 3 -5 minutes, then transfer to a wire rack to cool completely.Buttered popcorn Swiss meringue buttercreamPlace a saucepan filled 1/3 full of water over medium heat. Bring to a simmer.In a large stainless-steel bowl, combine the egg whites and sugar. Set the bowl over the simmering water and cook while whisking intermittently. Cook until the mixture is hot (110°F) and you can no longer feel sugar granules when the mixture is rubbed between your finger and thumb. Transfer the hot mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for 10 minutes or until a thick, shiny meringue forms that holds stiff peaks. The bowl should feel cool to the touch. If it doesn’t, refrigerate the meringue in the bowl for 10 minutes. Return the bowl to the mixer and swap the whisk attachment for the paddle attachment.Beat the room temperature butter into the meringue one cube at a time on medium-low speed, waiting to add the next cube when the previous cube disappears. The batter will deflate with the butter addition, and may even look curdled (if the butter was the slightest bit cold this happens), but this is normal. When all of the butter is added, beat the mixture on high speed until light in color and fluffy, about 5 minutes. Beat in the buttered popcorn flavor. Add drops of yellow gel food color until a bright yellow hue is achieved. Add 1 or 2 drops of orange food color to bring the hue closer to the color of theatre style buttery popcorn. Scrape down the bowl and beat on high speed until fluffy and the color is consistent.Place the buttercream in a large pastry bag fitted with a large French piping tip, such as Ateco #828. Pipe a large double swirl of buttercream on top of each cupcake. Don’t top cupcakes with the popcorn until just before serving.Just before serving or displaying cupcakes, top each with a handful of crunchy theater style popcorn. The popcorn will become hydrated over time, so serve within an hour of garnishing.
    NotesOptional step: While the cupcakes are still slightly warm, brush their tops with a little melted salted butter. This adds an extra layer of buttery flavor. About 2 tablespoons will be more than enough.
    Use your favorite ready-made popcorn for this recipe, or you can pop your own. I love prepackaged Brim’s movie theater-style popcorn for this recipe.
    Swiss meringue buttercream video tutorial can be found in this blog post. 

    Keyword butter cake, buttered popcorn, movie night, swiss meringue buttercream, yellow cake

    You may also enjoy: LEGGI TUTTO

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    Pina Colada Cupcakes

    These tropical Pina Colada Cupcakes have crushed pineapple, coconut, and rum in the batter. The coconut icing is sweet and creamy – like a vacation in cupcake form!

    We’ve been enjoying the first few sunny, spring-like days here. I’ve been aching for days like these while growing tired of winter’s landscape. I know pina colada flavors are more popular in summer months, but I just couldn’t help myself. March started off with my dad having heart surgery. Which, as you can imagine, was scary and anxiety-inducing. (He’s going to be just fine!) But after all the grey days, and the hospital ambiance, I felt like needed a vacation – even if it’s in cupcake form.
    Chock-full of pineapple and coconut, and topped with light coconut buttercream, these Pina Colada Cupcakes are just the little respite I needed.

    Batter mixing.
    Start by creaming sugar and butter together, then adding eggs one at a time. This is a predictable beginning for cake making, and the quantity of batter is easy enough to manage using a hand mixer.

    Next, add in all of the batter’s liquid ingredients. This includes a big dose of rum. Coconut rum will give you the best flavor, but if you just have regular rum on hand that’s fine too. The alcohol content will cook out during baking and leave behind the concentrated rum flavors. If you’d rather not use alcohol, you can substitute an equal amount of canned coconut milk with a half teaspoon of rum extract.

    Fold in the flavor!
    Mix in the flour until a fluffy cake batter is formed. Then, fold in flake coconut and crushed pineapple. For this recipe, I prefer unsweet flaked coconut, but most home bakers will have sweetened flaked coconut on hand. That will work too, the end result will just be slightly sweeter. I recommend giving the sweetened coconut an extra chop before adding it to the batter. It can be rather stringy otherwise, and shortening the strands makes for a nicer texture in the cakes.

    Fill the muffin cups with the batter. A trigger ice cream scoop does the job just right, about 2/3 full.

    Simple piping.
    After the cupcakes are baked and cooled, frost them using a simple coconut buttercream made with butter, confectioners’ sugar, heavy cream, and coconut extract. I used a piping bag fitted with 1/2 inch round decorator tip to pipe a circle of frosting around the outer edge of each cake. You can do this too, or simply smear on a little frosting around the edge with an offset spatula. Either way, dip this first layer of frosting in toasted coconut flakes.

    Then, use a bag of frosting fitted with a closed star piping tip to make a tall swirl inside the toasted coconut circle.

    Add a maraschino cherry on top, and if you’re feeling fancy, decorate them cocktail-style with a mini paper umbrella (found here).

    I sat each cake inside pretty gingham paper cups for a pretty presentation. You can find them here. You can bake the cupcakes directly in these liners, but they are bigger than standard liners. Since most people use regular paper liners, I wanted my recipe testing to reflect that. You’ll get about 16 cupcakes in standard liners.

    The ingredients for these Piña Colada Cupcakes are simple and widely available year-round, so that’s when you should make them. Meaning, whenever you have the craving for them (or need a mini vacay!).
    If you’re looking for something a bit lighter, but still sweet and tropical tasting, check out my Tropical Ambrosia Salad!

    Pina Colada Cupcakes

    Heather Baird

    It doesn’t have to be summer to enjoy these tropical cupcakes! They’re great year-round. So refreshing and full of pina colada flavor.
    See the recipe notes for tips on how to serve these with no alcohol added, and for my favorite alternate whipped cream topping. It’s chilly and creamy – perfect for the warm days ahead.

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    Prep Time 20 minsCook Time 22 minsTotal Time 42 mins

    Course DessertCuisine American

    Servings 16

    EquipmentCupcake tins (2)Cupcake liners (16)Trigger ice cream scoop, optionalDisposable piping bags (2)Large 1/2-inch round decorator tipLarge closed star decorator tipPaper cocktail umbrellas, optional
    Ingredients US CustomaryMetric Cupcakes1 1/2 cups all-purpose flour sifted1/2 teaspoon baking powder1/4 teaspoon fine grain sea salt10 tablespoons unsalted butter at room temperature1 1/4 cups granulated sugar3 large eggs at room temperature1 1/2 teaspoons vanilla extract3 tablespoons whole milk at room temperature1/4 cup coconut rum or plain rum mixed with 1 teaspoon coconut extract1/4 cup unsweet flake coconut or sweetened flake coconut chopped finer1/2 cup crushed pineapple drainedCoconut Buttercream1 cup unsalted butter at room temperature4 1/2 cups confectioners’ sugar1/4 teaspoon fine grain sea salt1/3 cup heavy whipping cream plus more to thin if needed2 1/2 teaspoons coconut extract1/3 cup toasted coconut for garnish (see notes)16 maraschino cherries drained and patted dry with paper towels
    Instructions CupcakesPreheat the oven to 350F. Line cupcake pans with 16 cupcake liners.Combine the flour, baking powder, and salt in a small bowl; whisk to combine.In the bowl of an electric mixer, beat together the butter and sugar. Beat in eggs one at a time. Add the vanilla, milk, and rum, and mix on low speed. Beat for 3-5 minutes until the consistency is smooth. Add the flour mixture and beat until just combined.Add the flaked coconut and pineapple; fold in by hand.Divide the batter between the prepared pans, filling each cavity about 2/3 full (a trigger ice cream scoop is perfect for portioning!).Bake for 20-24 minutes, or until a toothpick tester comes out clean. Transfer cupcakes to a wire rack to cool completely.Coconut buttercreamIn the bowl of an electric mixer fitted with the whip attachment, beat together the butter and confectioners’ sugar on low speed. When the mixture is just combined, add the salt and mix again. Increase the mixer speed to medium and add the heavy cream and coconut extract. When just combined, raise the speed to high and beat for 5-7 minutes. Add more heavy cream to reach smooth piping consistency, if needed. Beat until the frosting is lightened to almost white color and fluffy.Transfer 1/2 of the frosting to a piping bag fitted with the 1/2-inch round tip. Transfer the other half to a piping bag fitted with the large closed star tip.Place the toasted coconut on a shallow dish.Pipe a circle of frosting around the top edge of a cupcake using the 1/2-inch round tip frosting bag. Immediately dip the edges of the frosting into the toasted coconut (see video for technique).Pipe a swirl of frosting in the center of the cupcake using the large closed star tip frosting bag. Top with a maraschino cherry and a cocktail umbrella.Repeat the process with the remaining cupcakes until they are all frosted and decorated.
    NotesFlake coconut: I use unsweet flake coconut for this recipe, which is finer and drier than sweetened flake coconut. You can use sweetened flake coconut instead. It tends to be damp and stringy, so chop it finer before adding it to this recipe. The end result will be slightly sweeter.
    To toast coconut, sprinkle it on a 13×9 baking sheet. Bake at 350F for 5-7 minutes or until golden brown. Cool before using on the cupcakes.
    Whipped cream frosting alternative: To make these chilly for summertime, replace the coconut buttercream recipe with homemade whipped cream. Beat 1 1/2 cups heavy whipping cream in a stand mixer fitted with the whip attachment until soft peaks form. Add 1/4 cup of fine granulated sugar while beating. Beat in 2 teaspoons coconut extract. Divide whipped cream between the designated piping bags with decorator tips and pipe as directed.
    No alcohol version: Replace the 1/4 cup of rum with 1/4 cup canned coconut milk; add 1/2 teaspoon rum extract to the recipe. You can also use 1/4 cup of pineapple juice in place of the rum. It may curdle the batter a little due to the pineapple enzymes, but will become more consistent when the flour mixture is added.

    Keyword coconut rum, crushed pineapple, flake coconut, heavy cream, maraschino cherries

    You may also enjoy: LEGGI TUTTO

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    Baked Brie Bread Ring

    This Baked Brie Bread Ring makes for a great appetizer but is also delicious eaten on its own. Brie cheese melts in the oven as soft seeded yeast rolls bake around it.

    Soft, melty cheese paired with puffy yeast rolls – what could be better? This is an appetizer that I could make a meal out of!
    I’ve had lots of different versions of baked brie, but most are dessert-like, wrapped up in puff pastry or phyllo dough with jam and brown sugar. Or just a big melty wheel served in a baking dish with crostini or baguette slices on the side. Weeks ago I’d spotted a baked brie bread ‘flower’ in one of those fancy mail order food catalogues. It looked delicious, and the rolls had a variety of seasonings. It was like a bread sampler with cheese! I had to see if I could recreate something similar at home. Besides, the big wheel of brie I had in my refrigerator was getting close to its expiration date.

    Yeast dough in an instant (almost).
    Start with my easy yeast dough recipe. It’s made with flour, instant yeast, sugar, salt, water, and olive oil. If you don’t have instant yeast in your cupboard, then I recommend getting some! It’s so easy to use and has wonderful rising power. You don’t have to bloom it before using – just stir it right into the dry ingredients. I have always used Saf instant yeast and it’s never let me down.

    However. If you only have active dry yeast on hand, I’ll include blooming and mixing instructions in the recipe notes. It will work also, it just needs to be activated with a little sugar and warm water.

    Shape the rolls.
    After the dough doubles, punch it down and roll it into about a 9 inch long sausage shape and cut into 9 equal portions. I just eyeballed this, and my rolls were similar in shape but not exact. You could weigh each dough ball for a precise presentation.
    Form each dough piece into a ball. To do this, gather the edges of a dough piece and pinch them together, then roll the ball under a cupped hand. Move your hand in a circular motion; the tacky part of the pinched dough should catch on the work surface, and the dough will roll itself into a tightened ball. You can see this technique in action in this Hot Cross Buns post. There are two animated GIFs that may help you better understand the method.

    Room to grow.
    Use a large baking sheet or a pizza pan to on which to bake the brie bread ring. At this point, I realized I didn’t yet have my brie wheel prepared. I needed to trim the off the top rind and my rolls were already ready to rise! So – I just used the brie packaging as a stand-in. Place each roll around the ‘brie’ wheel, close together but not touching.

    Egg wash the tops of the rolls and sprinkle on your choice of seasonings. I used black sesame seeds, Aleppo pepper flakes, (so good, and not hot!) and chia seeds. The chia seeds were a stand-in for poppy seeds. I am almost out. Now I think I prefer chia seeds to poppy seeds for a bread topping!
    I swapped in the wedge of brie easily, and let the buns rise for about 20-ish minutes. They should rise enough to just touch each other.

    Golden and delicious.
    Bake the brie and rolls together. The bread will puff and bake together forming a cohesive ring that corrals all that melty brie. Garnish the brie with lots of coarse black pepper (I used a medley of black, white, and pink peppercorns) and toss on some scallions. If scallions aren’t your thing swap in some chopped rosemary or fresh thyme leaves.
    The yeast rolls are neutral enough to tip to the sweet side, if you’d like to give this dish a dessert makeover. I could see the brie topped with cooked apples, maple syrup, fig jam, a drizzle of honey, cranberry sauce – the sky’s the limit! It could also be a magnificent addition to a big cheese board served with cold cheeses, grapes, apple slices, pears, pecans – practically anything that inhabits your charcuterie stash.

    The best part is dunking the puffy yeast rolls in the melted cheese center. Warm melted brie is so luxurious. This would make a wonderful dinner party treat – either as an appetizer or alongside a main dish. And, it’s holiday-worthy! Serve it at Easter, Christmas, or Thanksgiving. It’s such a wonderful spin on a baked brie recipe. The flavors are endlessly variable!

    Baked Brie Bread Ring

    Heather Baird

    This all-in-one baked brie with bread rolls is a wonderful appetizer or side dish for a dinner party or anytime you’re entertaining! I make the dough on a KitchenAid stand mixer with a dough hook. To make this by hand, see the recipe notes. I also use instant yeast. If you only have active dry yeast on hand, instructions can also be found in the recipe notes for blooming the yeast.For best results, use a scale to weigh the flour. Flour weight should be right at 500g, which is about 3 1/2 cups, but not precisely 3 1/2 cups.

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    Prep Time 20 minsCook Time 30 mins1 hour 20 minutes proof 1 hr 20 minsTotal Time 2 hrs 10 mins

    Course Appetizer, BreadCuisine American

    Servings 8

    Equipment1 large baking sheet or pizza pan1 Pastry brush
    Ingredients US CustomaryMetric 2 teaspoons instant yeast (7g)3 1/2 cups all-purpose flour unbleached (500 grams)1 teaspoon granulated sugar1 teaspoon salt1 1/4 cups warm water 105-110°F (300 ml)3 tablespoons olive oilFlour for dusting16 oz. wheel of brie President brand recommended1 egg1 tablespoon cool water1 tablespoon black sesame seeds1 tablespoon Aleppo pepper flakes1 teaspoon chia seeds1/4 cup scallionsCoarsely ground black pepper or pepper medley
    Instructions Place the yeast, flour, sugar, and salt in the bowl of an electric mixer fitted with the dough hook. Stir together briefly with a whisk. Turn the mixer on low and add in the warm water and olive oil. Allow the dough hook to stir the ingredients together until a cohesive dough is formed, about 3-5 minutes. Increase the mixer speed to medium and knead for 8 minutes with a timer set. The dough should be smooth and elastic, and not sticky.Transfer the dough to a bowl spritzed with cooking spray; turn over once and cover with plastic wrap. Set in a warm, draft-free place until doubled, about 1 hour.Meanwhile cut the top rind off of the brie; keep refrigerated until ready to use.Once the dough is doubled, gently deflate it with a closed fist. Turn it out onto a lightly floured surface. Roll into an even baton about 9 inches long and cut into 9 equal portions. Roll each portion into a ball by pinching the edges together and rolling them on a work surface under a cupped hand.Line a large baking sheet or pizza pan with parchment paper. Place the brie in the center of the pan. Arrange each dough ball around the brie so that they are close together but not touching.Beat the egg and cool water together in a small bowl. Use a pastry brush to coat each dough ball with the egg wash. Sprinkle 3 rolls with the black sesame seeds, 3 rolls with the Aleppo pepper, and 3 rolls with the chia seeds. Loosely cover with plastic wrap and place in a warm place to rise, 20-30 minutes, or until the rolls are puffed and just touching each other.Meanwhile, preheat the oven to 350°F.Bake the assembled rolls and brie for 20-25 minutes, or until the rolls are well puffed and just starting to brown. Increase the oven temperature to 400°F and bake 5-7 minutes more, or until a little more golden brown. Remove from the oven and let cool 5 minutes. Scatter scallions grind pepper over the runny brie. Serve warm on the pan. Use the bread rolls to dip into the melted brie.
    NotesActive Dry Yeast Instructions: If using active dry yeast for these rolls, bloom 2 1/4 teaspoons active dry yeast with the sugar in the warm water. When the mixture is foamy, stir in the olive oil. Add the flour and yeast and mix until a soft dough forms.
    Knead by Hand: To knead by hand, deflate the dough after the first proof and transfer to a work surface. Knead for 10 minutes by hand, or until smooth and elastic. (Lightly flour surface if needed.) Shape and bake as directed.
    Shaping Technique: See this Hot Cross Buns post for bun shaping visuals (scroll down a little). There are two animated GIFs that display the pinching/rolling technique.
    My Favorite Brie: President brand brie is available at most US grocery stores. It is mild and much less sharp than other brie cheeses I’ve sampled. To be frank, some brands of brie smell like a gym sock (sorry, it’s true!). President brie is made with cow’s milk in Wisconsin, and is creamy and mild. I recommend it for this recipe. You can also swap in a 16 oz. camembert wheel for the brie if you prefer.
    Bun Toppings: Use your choice of bread toppers for this recipe, such as ready-mixed artisan bread toppings, sesame seeds, poppy seeds, chia seeds, and red pepper flake.
    Sweet Variation: For a sweet variation, top the rolls with nuts such as chopped pistachios, pumpkin seeds, or roll in cinnamon-sugar. Top brie with raspberry jam, fig jam, apple butter – or any of your favorite sweet jams or preserves. Add a drizzle of honey. The flavors are only limited to your imagination!
     

    Keyword Aleppo pepper flakes, all purpose flour, chia seeds, instant yeast, olive oil, sesame seeds

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    Easy Swiss Chocolate Fondue (2 Ingredients!)

    This recipe for Swiss Chocolate Fondue couldn’t be easier to make. It goes well with an array of dippers such as cookies and berries, or serve with potato chips and pretzels for a salty-sweet bite.

    For those looking for some easy holiday entertaining, this rich Swiss Chocolate Fondue could be just the thing. I’m planning to make it again for our intimate New Year’s Eve dinner party. I first spotted this recipe in the book “Great Party Fondues” by Peggy Fallon. I almost dismissed it because of its few ingredients. The revelation happened when I tasted it. The fine, meltable Swiss chocolate bar, Toblerone, stirred together with hot cream makes an almost instant fondue with nuances of honey and almond nougat.

    You’ll need six large Toblerone bars for this recipe, aside from the heavy cream. Heat the cream and add the bars a little at a time until melted – and that’s it! .

    Pick your dippers!
    This is where things get really fun. Anything goes, really, but I’d recommend having at least one fresh option. There’ s really nothing like a plump fresh strawberry dipped in warm chocolate fondue. However, we grabbed practically everything that was dippable for this spread. Raid your snack cabinet before you load up on things from the grocery store. If you’re like me, you already have some good snacky things on hand like pretzel rods and prepackaged biscotti.

    The fondue pot is optional. Seriously.
    Fondue pots are beautiful and cozy-looking, but really all you need is a saucepan, a trivet, and dinner some forks. The only time the burner is needed during a dessert fondue is if it stands too long and starts to set up. I haven’t had that happen yet. And even then, the burner only has to be on for a minute or two while stirring constantly. You can always re-heat the saucepan of fondue on the stove top and return it to the trivet.

    The candy bars have chopped almonds in them, so scattering on a few sliced almonds for garnish seemed appropriate. This is optional, of course. But it makes a pretty presentation.

    The great thing about fondue is that it’s both entertainment and meal. Or in this case – dessert! It will always be one of my favorite things to serve for a party of 4-6. It always seems to bring a sweet spirit and good conversation. This chocolate fondue reheats well, and if by chance there’s any left over, it can be refrigerated for later.
    If you’re also interested in some cheesy fondue-ing, you can find my very favorite tried-and-true Classic Cheese Fondue right here. Along with some fondue etiquette.

    Easy Swiss Chocolate Fondue (Toblerone Fondue)

    Heather Baird

    Toblerone is a high quality Swiss chocolate bar that blends honey and almond nougat with milk chocolate. You can find it at most US grocery stores and for purchase online.
    Serve this dessert fondue as a fun ending to a special meal. Include dippers like fresh fruit, angel food cake chunks, pound cake squares, crisp lady fingers, and salty-snacky foods such as pretzels.
    Yields about 2 cups of fondue.

    #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 minsCook Time 7 minsTotal Time 12 mins

    Course DessertCuisine Swiss

    Servings 8

    Ingredients US CustomaryMetric 3/4 cup heavy cream6 bars Toblerone with Honey and Almond Nougat 3.5 oz. each, broken into pieces
    Instructions In a medium-sized saucepan, heat cream over medium heat until steaming, stirring constantly.Add pieces of chocolate a handful at a time. Stir after each addition. Let the chocolate partially melt before adding more.Lower heat so that cream and chocolate do not scorch, and stir until all chocolate is melted. Transfer to fondue pot immediately.
    NotesThis recipe is adapted from the book Great Party Fondues by Peggy Fallon. Her version spikes the fondue with 2 tablespoons of cognac, stirred in at the end. 
    A scattering of sliced almonds on top makes a nice garnish for the fondue. 
     
     

    Keyword heavy cream, Swiss chocolate, Toblerone

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    White Chocolate Panna Cotta with Orange Chocolate Sauce

    White Chocolate Panna Cotta is a holiday host’s best kept secret. It’s a creamy, eggless custard that can be made ahead for convenience. Dark chocolate sauce dazzles as a topping with a shot of orange liqueur.

    Unlike last Christmas, I’m planning to do a little entertaining this year. Nothing too grand, but just a few more than my immediate family. Good holiday hosts know that even a small party can be stressful if you’re not well organized. That’s why I love recipes like this one. This white chocolate panna cotta comes together in minutes and looks elegant in stemware. You can make it a day (or two!) ahead and store it in the refrigerator until party time.

    Creamy components.
    Start by melting some white chocolate morsels with heavy cream in a saucepan. After it’s heated and consistently mixed, add in bloomed gelatin – that’s the lumpy-looking stuff in the bowl up there. Stir until melted then whisk in half-and-half (or whole milk, your choice!).

    Divvy the mixture up into stemware. I used some miniature martini glasses that hold exactly 1/3 cup and got 12 servings. Serve this amount for a small cocktail party or a dessert tasting. Or, if you’re hosting an intimate dinner, portion them into larger glasses for a heartier serving size.

    A simple sauce.
    Make the chocolate sauce with just three ingredients! Use an orange chocolate bar to impart more orange flavor, as I did. Or, if you can’t source one easily, use a regular dark chocolate bar.

    Add a splash of Triple Sec (or Cointreau) to liven things up! However, this can be an optional addition. Or switch up the flavor with your favorite liqueur.

    Top each glass with a little of the sauce. You won’t need much! Add just enough to contrast the creamy white chocolate custard.

    Garnish the glasses with candied orange peel. I used some Callebaut Crispearls, too. You can find them here. They are little dark chocolate beads with a tiny biscuit inside for crunch. I keep them on hand to use as a dessert garnish.

    These little White Chocolate Panna Cotta cups are decadent and so smooth. The creamy white chocolate custard perfectly contrasts the dark chocolate topping. The hit of orange gives them a bright citrusy note that tastes celebratory.
    If you’re looking for more panna cotta recipes, another of my other favorite seasonal panna cotta recipe is this Eggnog Panna Cotta with Spiked Cranberry Sauce. The recipe is so well-loved it’s usually my most popular blog post in December.

    White Chocolate Panna Cotta with Orange-Chocolate Sauce

    Heather Baird

    This white chocolate panna cotta is an elegant eggless custard topped with a quick orange-chocolate sauce. It can be made up to two days ahead and stored in the refrigerator until ready to serve. Serve in stemmed glasses or mold the panna cotta in ramekins. I served these in mini martini glasses, which yielded 12 small cocktail party-sized servings. However, if you’re hosting an intimate dinner, portion them into six 8 oz. glasses or ramekins.

    #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 10 minsCook Time 5 mins4 hours chill time 4 hrsTotal Time 4 hrs 15 mins

    Course DessertCuisine Italian

    Servings 6

    Equipment8 oz. glasses or ramekins (6), or 3 oz. mini dessert glasses (12)
    Ingredients US CustomaryMetric Panna cotta1/4 oz. powdered unflavored gelatin 1 envelope1 1/2 cups half and half or whole milk cold1 cup heavy whipping cream1/2 cup white chocolate morsels or 3 oz. white chocolate bar chopped1/4 cup sugarOrange-dark chocolate sauce and toppings3 oz. orange dark chocolate bar finely chopped3/4 cup heavy cream1 tablespoon orange liqueur2 tablespoons Callebaut Crispearls chocolate beads or other chocolate caviar12 pieces candied orange peel 2-3” lengths
    Instructions Panna cottaSprinkle the powdered gelatin over 1/4 cup of the half and half in a small bowl. Stir briefly and let stand 2 minutes. The mixture will be lumpy.Combine the heavy cream, white chocolate, and sugar in a saucepan and place over medium heat. Cook while stirring until the chocolate is melted and the sugar is dissolved, about 5 minutes.Remove from the heat and stir in the lumpy gelatin mixture into the hot mixture until dissolved. Stir in the remaining 1 1/4 cups half and half.Divide the mixture evenly between six 8 oz. stemmed glasses or ramekins. Or, portion them into smaller glasses for more servings (I used 2.6 oz mini martini glasses for a yield of 12). Cover and chill the glasses until set, about 4 hours or up to two days ahead of service.Orange-dark chocolate sauceIn a microwave-safe bowl, heat the chocolate and cream on high power for 1 1/2 minutes until melted, stirring every 30 seconds between heating. When the mixture is smooth stir in the orange liqueur. Cool mixture until just warm but still pourable. Pour a little of the dark chocolate sauce on top of the set panna cotta. Serve extra sauce on the side in a small syrup pitcher.Garnish each glass with a few chocolate beads and a candied orange peel before serving.
    NotesWhat to expect: This white chocolate panna cotta is deceivingly light, but holds richness with its creamy ingredients and orange-infused chocolate syrup topping. It is soft set with a small wobble when turned out of a ramekin. 

    Look for white chocolate morsels that contain real cocoa butter, which will be listed in the ingredients. These will melt best and impart the best white chocolate flavor. Or, chop a 3 oz. white chocolate baking bar to use in this recipe.
    I used Theo 70% orange dark chocolate bar for the sauce, but an unflavored dark chocolate bar will work just fine.
    This recipe is easily scales up or down to serve as few as 6 people, or as many as 12. It’s a rich dessert, so even small servings pack a big punch. If hosting an intimate dinner, portion into 6 servings. Finger foods and cocktail party atmosphere call for smaller servings or even shot glass-sized portions.
    The panna cotta can be made up to two days ahead. You can also top the set panna cottas in glasses with chocolate sauce ahead, but do not garnish. The candied orange peel may weep. Wait to garnish an hour or two ahead of serving.
    If molding these into ramekins for a plated dessert, serve the chocolate sauce on the side, or drizzle just before serving.
    The chocolate sauce will be liquid and pourable just after it is mixed. If you pour the sauce over the set panna cotta and store in the refrigerator, the sauce will set slightly, yet not as firm as ganache.

    Keyword dark chocolate, half and half, heavy cream, orange chocolate sauce, orange liqueur, powdered gelatin, white chocolate

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    Black Cat Cookies for Halloween

    Dark chocolate Black Cat Cookies are simple to decorate using sanding sugar, melted chocolate, and candy-coated sunflower seeds. Whip up a batch for a spooky Halloween treat.

    October is moving along rather quickly, and Halloween will be here before we know it! I’m trying my best to fit in some spooky treats before time runs out. This one is pretty simple – as far as roll-out sugar cookies go. The decorating is simple by design, and makes a really cute 2 dozen cookies for handing out to mini specters, or for party favors.

    First, you’ll need a kitty cat cookie cutter. You can find the one I used in this set.
    I hope you’re not getting tired of this chocolate ‘blank canvas’ cookie recipe. It’s rom my first cookbook, and I continue using it because it’s so reliable. You might remember it from this Spider Web cookie I posted a couple of weeks ago. It really is the perfect blank canvas for any cookie project (tasty, too!).

    Chill these guys in the freezer for 10 minutes, and then pop them in the oven. They’ll come back out looking almost the same as they went in. The cookies will puff a little bit, but the edges will stay nice and sharp.

    Double chocolate goodness!
    After the cookies bake, cool them completely on a wire rack. Now you’re ready to decorate! There’s no royal icing to mix here, just a simple bowl of melted chocolate. Use a kitchen-dedicated art brush to completely coat the surfaces of the cookies with chocolate.

    Immediately after brushing the melted chocolate onto a cookie, turn it over onto a plate or pan of black sanding sugar. Press gently. The sugar will adhere well to the chocolate.
    My mom sometimes makes a special trip to her favorite Amish store to pick up baking supplies. She always gets me the nicest sanding sugars. That’s where this extra-sparkly black sanding sugar is from, but you can find similar for purchase right here.

    So sparkly! These guys already look pretty magical to me. If black sanding sugar isn’t your thing, then purple would also be cute and totally appropriate for Halloween.

    Now, for the cat eyes! A single candy-coated sunflower seed makes a nice cat eye. Use the green and yellow ones, or for a more sinister kitty, use the red ones!

    Dot a little of the chocolate onto a sunflower seed and place it on a kitty face. If you have kitchen-dedicated tweezers, then I suggest using them. I used my fingers, but all the while I was scolding myself for misplacing my cookie decorating tweezers.

    These spooky-sweets package well for Trick-or Treaters, or for Halloween party favors. But they also look great lined up on a serving tray. They’re a fun and not too scary way to celebrate the holiday!

    Black Cat Cookies for Halloween

    Heather Baird

    Who says black cats are bad luck? Not me! These are especially sweet with a double dose of chocolate and crunchy sanding sugar. They’re easy to decorate with just three ingredients, so get the kids involved!

    #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 15 minsTotal Time 1 hr

    Course DessertCuisine American

    Servings 24

    Equipment3 inch cat cookie cutter1 inch soft bristle brush (2)kitchen dedicated tweezers
    Ingredients US CustomaryMetric Cookies1 cup unsalted butter 2 US sticks1 cup granulated sugar1 egg1 tsp. vanilla extract2 cups all purpose flour1 cup dark cocoa powderPinch of saltDecoration
    Instructions CookiesIn a stand mixer fitted with the paddle attachment, mix the butter and sugar together until just incorporated. Do not over-mix at this stage, or the cookies may spread while baking.Add the egg and vanilla extract. Mix again on low speed, stopping to scrape down the sides of the bowl intermittently as needed.In a medium bowl, whisk together the flour, cocoa powder and salt. Add to the butter and egg mixture. Mix on low speed until a dough is formed and there are no longer any streaks of butter in the mixing bowl. The dough will often clump around the paddle attachment while being mixed. This is normal and a good sign that your dough is the right consistency.Line one or two large baking sheets with parchment paper.Turn the dough out onto a sheet of parchment paper and top with a second sheet. Roll dough into an oblong disc between the paper with a rolling pin. Transfer dough – wax paper and all – to an extra large cookie sheet. Wrap the dough onto the cookie sheet with plastic wrap and refrigerate for 1 hour. (If you don’t have an extra-large cookie sheet, divide the dough in half and roll each half between parchment paper, then transfer the fridge on smaller baking pans.Remove top sheet of parchment paper and roll dough a little thinner. It should not be sticky. You may dust the surface lightly with flour if it is sticky, but not too much! You don’t want streaks of white flour baked onto your pretty dark chocolate cookies.Roll dough to about 1/4 inch thickness.Cut out shapes from the dough with the cat cookie cutter and transfer to the prepared baking sheet. The dough should be chilled and firm enough to stamp out shapes with crisp, defined edges. If the dough starts to soften, be careful not to stretch the cutout shapes or they will look distorted.Refrigerate the cutouts for 30 minutes. This will help the cookies maintain a crisp shape during baking.Preheat the oven to 350°F. Bake the cookies for 12-15 minutes. Let cool on the baking sheet for 5 minutes. Transfer to a wire rack. Decorate the cookies when completely cooled.DecorationPour the sanding sugar onto a shallow plate or pan. Use the kitchen-dedicated soft art brush to spread melted chocolate over the surface of a cookie and immediately press the cookie face down into the sugar. Flip the cookie over and inspect it for any gaps or places where the sugar did not adhere. Sprinkle those areas with the sugar and pat them into the cookie with a finger. Shake off the excess sugar and return the cookie to the wire rack to dry. Repeat with remaining cookies.Pick up a candy-coated sunflower seed with the kitchen tweezers or your fingers and dot a little melted chocolate on one side. Place the candy onto the kitty cat face so that the pointed end of the sunflower seed is oriented towards the kitty nose. Repeat this process with the remaining sunflower seeds and cookies.Allow the cookies to set completely before packaging or serving.
    NotesWhat to expect:
    The flavor of the undecorated cookies reminds me a little of an Oreo. I use and recommend Hershey’s special dark cocoa powder for this recipe. 
    As you cover the cookies with chocolate, expect your art brush to become a little clumpy, because the chocolate will begin to set on the brush. You may need to re-heat your chocolate (I find the microwave works best and quickest). Also, have a second art brush at the ready to help you quickly complete your cookies without having to stop and clean your brush.
    The sanding sugar gives these cookies a lot of crunchy goodness. You don’t have to limit yourself to black cats – try purple or even orange sanding sugars in place of the black. 
    The most tedious portion of this recipe is placing the sunflower seed ‘eye’ on the cookie. Do this using tweezers, if you have them. 
     

    Keyword black sanding sugar, chocolate-covered candy-coated sunflower seeds, dark cocoa powder

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    Candy Corn Jello Shots

    Whip up these Candy Corn Jello Shots for a fun October treat. This kid-friendly version has fruity, tropical flavor that can be made grown-up with your favorite spirit.

    October is just days away, and I’m a little too excited about all the sweet and spooky things this month brings. I’ve been working on some fun Halloween sweets and the truth is, I have too many ideas and not enough time to make them all. But I’m going to try!
    First, I decided to make some cute candy corn Jello shots – or parfaits, if you’re serving them to kids. I’ve seen plenty of versions of this treat around the web, but I wanted to put my own spin on them. As written, my version is non-alcoholic, tropical-fruity, and darn cute, too! However, if you’re looking for a grown-up party treat then these are super simple to alter with your favorite spirit. I’ve included those instructions in the recipe.

    Jello shots are set firmer than the standard Jell-O recipe on the box, yet not as firm as say, a Jell-O Jiggler (shoutout to any 90’s kids in the room!). This version is dessert-like, so serve each glass with a little spoon.

    Layer #1
    Cook up a pot of opaque white ‘jello’ using powdered gelatin, sweetened condensed milk and coconut milk. Make these grown-up by swapping the coconut milk for whipped cream flavored vodka or another favorite liqueur. It’s best to limit this addition to spirits that are clear or milky white. Godiva white chocolate liqueur comes to mind.
    Divide this mixture between two measuring cups. Tint one cup with yellow food color and add lemon extract. Flavor the other cup with coconut extract. Cover the white coconut-flavored cup and set aside. Fill tall shot glasses 1/3 of the way up with the yellow gelatin and chill.

    Layer #2
    The second layer comes together with a small box of orange Jell-O, powdered gelatin, and orange juice. Again – swap the orange juice for something more spirited if you’d like. Pour the mixture on top of the set yellow layer and chill until firm.

    Layer #3
    The final layer is the creamy coconutty mixture that’s been hanging around since we started this whole process. At room temperature it shouldn’t congeal, but it could. Give the mixture a stir and if you find any jelled gelatin, then microwave the mixture for 30 seconds to melt it. Cool the mixture before adding it to the glasses.

    Top it off!
    A swirl of whipped cream on each shot gives these a touch more creaminess, which I’m all for. Yum! These can be made a couple of days ahead of time and kept in the refrigerator.

    Add candy corn on top of each shot and these are dressed and ready for Halloween festivities. I can’t wait!

    Candy Corn Jello Shots

    Heather Baird

    Whip up these Candy Corn Jell-O Shots for a fun October treat. This kid-friendly version has fruity, tropical flavor that can be altered with your favorite fruit juice and soda. See the recipe notes for the grown-up version of this dessert. The texture of this treat is comparable to the classic Jell-O shot, which is set a little firmer than a regular Jell-O recipe. The higher ratio of gelatin will also help the shots to set more quickly. Serve each of these with a small dessert spoon.

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    Prep Time 15 minsCook Time 10 mins1-2 hours chill time 1 hrTotal Time 1 hr 25 mins

    Course DessertCuisine American

    Servings 12

    Equipment2.4 oz. shot glasses, or 3 oz. dessert cups
    Ingredients US CustomaryMetric 2 cups water3 envelopes Knox unflavored gelatin .25 oz. each7 oz. sweetened condensed milk 1/2 of a 14 oz. can2/3 cup coconut milk cold1 teaspoon coconut extract1 teaspoon lemon extractYellow food color3 oz. box orange Jell-O gelatin dessert1/3 cup orange juice cold1/2 cup heavy whipping cream chilled2 tablespoons granulated sugar14 candy corn pieces
    Instructions Pour 1 cup of the water into a small saucepan. Whisk in the contents of two packets of the unflavored gelatin. Cook over low heat while slowly stirring, until the gelatin is dissolved, about 5 minutes.When the gelatin is dissolved, stir in the sweetened condensed milk. Add 2/3 cup coconut milk. Stir to combine. Divide the white opaque mixture between two glass measuring cups with pour spouts. Stir the coconut extract into one cup. Cover it and set aside; keep at room temperature. In the second cup, add the lemon extract and a few drops of yellow food color. Mix well to combine.Set 14 tall shot glasses (2.4 oz. each) on a sturdy tray that will fit inside your refrigerator or freezer. Pour the yellow gelatin mixture 1/3 of the way up into each shot glass. Refrigerate until the gelatin is semi-set, about 20 minutes or 10 minutes in the freezer (I used the freezer method). You can tell the gelatin is correctly set and ready for the next layer if you tip a shot glass from side-to-side and the surface tension holds any unset liquid under the surface in place.Meanwhile, make the orange Jello layer. Pour the remaining 1 cup of water into a saucepan and whisk in 1 packet of gelatin. Cook while stirring until the gelatin melts, about 5 minutes. Stir in the orange Jell-O and stir until dissolved. Add 1/3 cup orange juice and stir. Let cool 5 minutes. Evenly distribute the orange gelatin over the yellow layer, approximately 1/3 of the way up each shot glass. Refrigerate until set, about 20 minutes or 10 minutes in the freezer.Stir the reserved white coconut gelatin. If the mixture has partially set, microwave it for 30 seconds and stir until gelatin is melted. (I didn’t have this problem at 70 degree room temperature). When the orange layer is set, top each shot glass off with the white gelatin. Refrigerate until the entire dessert is set, about 30-45 minutes (more or less depending on your fridge temp).To make the whipped topping, beat the heavy cream in a medium bowl while gradually adding 2 tablespoons sugar. Beat until billowy and stiff peaks form. Transfer to a piping bag with a closed star tip, and pipe a swirl of whipped cream on top of each shot glass. Garnish each with a candy corn piece.
    NotesSpike them! For a grown-up candy corn Jell-O shot add your favorite spirit. For the white and yellow layers, omit the coconut milk and replace it with an equal amount of whipped cream vodka or plain vodka. Limit these additions to liquors that are clear or milky white, such as Godiva white chocolate liqueur or Bailey’s. For the orange layer, replace the orange juice with Cointreau or Triple Sec. 
    Variations. The flavors of the opaque gelatin layers can be changed up by swapping in cream soda or almond milk for the coconut milk. Add clear vanilla extract to the mixture instead of the coconut and lemon extracts. You can change the flavor of the orange layer by adding pineapple juice instead of orange juice. 
    Make-ahead! The layered shots can be made a couple of days ahead of serving, but wait to garnish them with the whipped cream and candy until party time. After the layered shots are assembled, place a small piece of plastic wrap over each glass so the gelatin’s surface doesn’t dry out.

    Keyword coconut extract, coconut milk, lemon extract, orange Jell-O, orange juice, powdered gelatin, sweetened condensed milk

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