Originally Published May 29, 2019 | Updated June 1, 2023

Peppered Pancetta Maple Kroughnuts

What do Peppered Pancetta Maple Kroughnuts Taste Like?

Salty! Sweet! LAYERS OF WOW! A crowd pleasing bite!

Occasions to Serve Kroughnuts

• Father’s Day
• Breakfast In Bed
• Brunch
• Birthday Breakfast

Peppered Pancetta Maple Kroughnuts Recipe

Makes 12 Kroughnuts

Tools

• round cookie cutters or a doughnut cutter

Ingredients

Kroughnuts

• 2 puff pastry sheets
• 3 cups canola oil

Maple Frosting

• 1 cup powdered sugar
• 1/4 cup maple syrup
• 1 tablespoon cream or milk

Toppings

• 1/4 cup pancetta, cooked crispy and crumbled
• 2 tablespoons black pepper
• 1/4 cup pecans, toasted and chopped

Instructions

In a deep frying pan or pot, heat the oil over medium heat between 350°F and 375°F.

Lightly flour a large flat surface.

Unroll the puff pastry sheets and place them on the lightly floured surface.

Note: Avoid unfolding the square until they are completely unfrozen.

Cut out the kroughnuts using two round cutters or a doughnut cutter.

 Remove the Koughnuts and the holes from the sheet of puff pastry carefully.

Drop in a small piece of the scrap dough. If the oil doesn’t sizzle it is not hot enough.

SIZZLING? You are ready to drop in your first batch. Carefully add the doughnuts and the holes into the oil. They will float.

When the bottoms of the kroughnuts slightly turn brown, flip them over in the oil with tongs.

After about 20 seconds on each side, remove the kroughnuts and holes from the oil and place them on a cooling rack over a paper towel for a few seconds to drain.

MAKE THE FROSTING

In a small bowl, whisk the maple syrup, cream, and powdered sugar until smooth.

Drizzle the slightly cooled Kroughnuts with the maple icing.

SPRINKLE TIME!

When the frosting begins to flow off the sides of the Kroughnuts, sprinkle with black pepper, pancetta, and pecans.

ENJOY!

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Peppered Pancetta Maple Kroughnuts

Peppered Pancetta Maple Kroughnuts. Boy Oh Boy these are delicious and oh so easy to make! Grab your apron!

Course Breakfast, Dessert

Cuisine American

Keyword Donuts, Doughnuts, Kroughnuts, Pancetta

Total Time 30 minutes minutes

Servings 12 Kroughnuts

Calories 780kcal

Author Gwyn

Ingredients

Kroughnuts

• 2 puff pastry sheets
• 3 cups canola oil

Frosting

• 1 cup powdered sugar
• 1/4 cup maple syrup
• 1 tablespoon cream or milk

Toppings

• 1/4 cup pancetta cooked crispy and crumbled
• 2 tablespoons black pepper
• 1/4 cup pecans toasted and chopped

Instructions

• In a deep frying pan or pot, heat the oil over medium heat between 350°F and 375°F.
• Lightly flour a large flat surface.
• Unroll the puff pastry sheets and place them on the lightly floured surface.
• Note: Avoid unfolding the square until they are completely unfrozen.
• Cut out the kroughnuts using two round cutters or a doughnut cutter.
• Remove the Koughnuts and the holes from the sheet of puff pastry carefully.
• Drop in a small piece of the scrap dough. If the oil doesn’t sizzle it is not hot enough.
• SIZZLING? You are ready to drop in your first batch. Carefully add the doughnuts and the holes into the oil. They will float.
• When the bottoms of the kroughnuts slightly turn brown, flip them over in the oil with tongs.
• After about 20 seconds on each side, remove the kroughnuts and holes from the oil and place them on a cooling rack over a paper towel for a few seconds to drain.
• MAKE THE FROSTING
• In a small bowl, whisk the maple syrup, cream, and powdered sugar until smooth.
• Drizzle the slightly cooled Kroughnuts with the maple icing.
• SPRINKLE TIME!
• When the frosting begins to flow off the sides of the Kroughnuts, sprinkle with black pepper, pancetta, and pecans.

Nutrition

Serving: 12Kroughnuts | Calories: 780kcal | Carbohydrates: 34g | Protein: 4g | Fat: 75g | Saturated Fat: 9g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 46g | Trans Fat: 0.2g | Cholesterol: 5mg | Sodium: 135mg | Potassium: 73mg | Fiber: 1g | Sugar: 4g | Vitamin A: 27IU | Vitamin C: 0.03mg | Calcium: 18mg | Iron: 1mg

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Best Sweet Glazed Blood Orange Loaf Cake

What You Will Love About Blood Orange Loaf Cake

1. Super Moist
2. Easy To Make
3. A great option when you want a different spin on quick bread or loaf cake.

Occasions to Serve The Sweet Glazed Blood Orange Cake

• Birthday Brunch
• Mother’s Day
• Potlucks
• Pool Party
• Book Club

What Is A Blood Orange and What Does It Taste Like?

Blood oranges are a variety of an orange with a dark red flesh. They are full of antioxidants and pretty to eat. They have a complex citrus flavor and are generally sweeter with a less acidic taste than regular oranges. Some note a floral and raspberry note.

Best Sweet Glazed Blood Orange Loaf Cake Recipe

*You can indeed replace the blood oranges for your favorite orange or tangerine. Lemons and limes are a great switch too.

Ingredients

Blood Orange Loaf Cake Batter

• 1/2 cup unsalted butter, melted and cooled
• 1 cup sugar, white
• 2 eggs, large
• 4 tablespoons blood orange zest
• 1/2 cup fresh blood orange juice
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• blood orange, thinly sliced

Blood Orange Sweet Glaze

• 1 cup powdered sugar
• 4 +/- tablespoons blood orange juice
• 1 tablespoon blood orange zest

Instructions

Preheat oven to 350° F.

Line a 9 X 5 X 3 inch loaf pan with parchment paper leaving excess over the edge of pan for lifting.

Sift together the all-purpose flour, baking soda and salt. Set aside.

In a mixing bowl, beat together the cooled melted butter, blood orange zest, and sugar on medium speed. Next, beat in the eggs one at a time. Then, stir in the orange juice with a large spoon until combined.

Pour the Best Blood Orange Loaf Cake into the prepared loaf pan. Place the thinly sliced blood orange across the top of batter.

Bake for 45 minutes or until a knife comes out clean in the center.

Whisk together the powdered sugar, blood orange juice, and zest until well combined. Add more juice until the consistency is thick yet pourable.

Remove from the oven and cool for 10 minutes. Next, lift from the pan with the parchment wings and place on a pretty plate. Drizzle with the Sweet Blood Orange Glaze.

Enjoy!

Blood Orange Loaf Cake Recipe Notes

1. Store in an airtight container or covered in foil in the refrigerator for 5 days. It is delicious cold or warmed in the oven.
2. Substitute blood oranges with your favorite orange variety. Lemons and limes are a delicious spin.

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This Best Sweet Glazed Blood Orange Loaf Cake

This Best Sweet Glazed Blood Orange Loaf Cake is a stunner! It is a delightfully dense and moist loaf cake that has a unique citrus flavor with a sweet finish your guests will love.

Course Desserts

Cuisine American

Keyword Cakes, Loaf Cake, Sweet Bread

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 Servings

Calories 355kcal

Author Gwyn

Ingredients

Batter

• 1/2 cup butter unsalted, melted and cooled
• 1 cup sugar white
• 2 eggs large
• 4 tablespoons blood orange zest
• 1/2 cup fresh blood orange juice
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• blood orange thinly sliced

Blood Orange Sweet Glaze

• 1 cup powdered sugar
• 4 +/- tablespoons blood orange juice

Instructions

• Preheat oven to 350° F.
• Line a 9 X 5 X 3 inch loaf pan with parchment paper leaving excess over the edge of pan for lifting.
• Sift together the all-purpose flour, baking soda and salt. Set aside.
• In a mixing bowl, beat together the cooled melted butter, blood orange zest, and sugar on medium speed. Next, beat in the eggs one at a time. Then, stir in the orange juice with a large spoon until combined.
• Pour the Best Blood Orange Loaf Cake into the prepared loaf pan. Place the thinly sliced blood orange across the top of batter.
• Bake for 45 minutes or until a knife comes out clean in the center.
• Whisk together the powdered sugar, blood orange juice, and zest until well combined. Add more juice until the consistency is thick yet pourable.
• Remove from the oven and cool for 10 minutes. Next, lift from the pan with the parchment wings and place on a pretty plate. Drizzle with the Sweet Blood Orange Glaze.

Notes

Store in an airtight container or covered in foil in the refrigerator for 5 days. It is delicious cold or warmed in the oven.

Substitute blood oranges with your favorite orange variety. Lemons and limes are a delicious spin.

Nutrition

Serving: 8Slices | Calories: 355kcal | Carbohydrates: 74g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 344mg | Potassium: 121mg | Fiber: 5g | Sugar: 34g | Vitamin A: 471IU | Vitamin C: 31mg | Calcium: 109mg | Iron: 1mg

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Peppered Pancetta Maple Kroughnuts

Best Sweet Glazed Blood Orange Loaf Cake

Sweet Glazed Fresh Strawberry Scones

Pink Chocolate Peanut Butter Eggs

The post Best Sweet Glazed Blood Orange Loaf Cake appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Originally Published July 4, 2021 | Updated May 1, 2023

Sweet Glazed Fresh Strawberry Scones

What you Will Love about this Recipe

Strawberries! Oh sweet strawberries! You are about to add extra magic to light and delicate scones.

• Easy Recipe
• The Perfect Crumble
• Perfect with tea or a glass of milk

Grab your aprons!

Today I am sharing my Sweet Glazed Strawberry Scone recipe with you.

 Occasions To Serve Strawberry Scones

• Spring Brunch
• Weekend Breakfast in Bed
• Mother’s Day
• Book Club
• Afternoon Tea

Sweet Glazed Fresh Strawberry Scones

Ingredients

Makes 8 Sweet Glazed Fresh Strawberry Scones

Fresh Strawberry Scone Dough

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar
• 8 tablespoons unsalted butter, cold and cut into small cubes
• 1/2 cup heavy cream
• 1 large egg
• 1 cups fresh strawberries, hulled and cut into quarters

Strawberry Scone Glaze

• 5+/1 tablespoons heavy cream
• 1 1/2 cup confectioners’ sugar
• 1 teaspoon clear vanilla

Optional

• Sanding Sugar for Sparkle
• Scone Pan This is a handy pan if you love scones. It isn’t necessary. Smile!

Strawberry Scone Instructions

Scone Prep

Preheat oven 400° F. Place on a cooling rack over foil or parchment paper.

If you are using:

• Scone Pan – Lightly grease using butter and a paper towel. Wipe away any standing excess. Set aside.
• Baking Sheet – Line with parchment paper. Set aside.

Strawberry Scone Dough

Whisk together the flour, baking powder, baking soda, salt, and sugar in a large mixing bowl. Add the cold small butter cubes to the flour mixture. Snap the butter into flour using your fingers until the mixture resembles cornmeal and all the little cubes are snapped flat. Place the mixture in the refrigerator for 10 minutes.

In a small bowl, mix the cream and the egg until well blended. Lightly pat the strawberries dry with a paper towel.

Remove the flour and butter mixture from the refrigerator and add the strawberries. Slowly stir in the egg + cream mixture with a being careful not to smash the strawberries. When large dough clumps form, use clean hands to press the dough into a ball. Avoid over mixing.

Form The Strawberry Scones

• Baking Sheet – Place the dough ball onto a lightly floured surface and roll the dough into a 7″ inch round and 3/4″ in thickness. Cut the dough into 8 triangles using a sharp knife. Place the scones on the prepared baking sheet 2 inches apart.
• Scone Pan – Evenly and gently, press the dough into the prepared scone pan.

Bake The Scones

Bake 12 to 15 minutes or until golden brown. Remove the scones from the oven and let them cool.

• Baking Pan: Let the scones cool for a few minutes before moving to the prepared cooling rack.
• Scone Pan: Let the scones cool completely in the pan, then carefully remove and move to the prepared cooling rack.

Garnish

In a small bowl, whisk the cream, confectioners’ sugar, and clear vanilla until smooth. Add more cream if you prefer a loose glaze.

Drizzle the sweet glaze over the scones and sprinkle with sanding sugar for extra sparkle.

I would love to see how yours turned out!

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Sweet Glazed Fresh Strawberry Scones

These melt in your mouth delights are a crowd pleaser. Mother's Day! Brunch! Breakfast in Bed Recipe!

Course Brunch, Desserts

Cuisine American

Keyword Scones, Strawberries

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 325kcal

Author Gwyn

Ingredients

Strawberry Scone Dough

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar
• 8 tablespoons unsalted butter cold and cut into small cubes
• 1/2 cup heavy cream
• 1 large egg
• 1 cups fresh strawberries hulled and cut into quarters

Strawberry Scone Glaze

• 5 +/1 tablespoons heavy cream
• 1 1/2 cup confectioners’ sugar
• 1 teaspoon clear vanilla

Extra Sparkle Garnish

• Sanding Sugar for Sparkle

Instructions

• Whisk together the flour, baking powder, baking soda, salt, and sugar in a large mixing bowl. Add the cold small butter cubes to the flour mixture. Snap the butter into flour using your fingers until the mixture resembles cornmeal and all the little cubes are snapped flat. Place the mixture in the refrigerator for 10 minutes.
• In a small bowl, mix the cream and the egg until well blended. Lightly pat the strawberries dry with a paper towel.
• Remove the flour and butter mixture from the refrigerator and add the strawberries. Slowly stir in the egg + cream mixture with a being careful not to smash the strawberries. When large dough clumps form, use clean hands to press the dough into a ball. Avoid over mixing.
• Baking Sheet – Place the dough ball onto a lightly floured surface and roll the dough into a 7″ inch round and 3/4″ in thickness. Cut the dough into 8 triangles using a sharp knife. Place the scones on the prepared baking sheet 2 inches apart.
• Scone Pan – Evenly and gently, press the dough into the prepared scone pan.
• Bake 12 to 15 minutes or until golden brown. Remove the scones from the oven and let them cool.
• Baking Pan: Let the scones cool for a few minutes before moving to the prepared cooling rack.
• Scone Pan: Let the scones cool completely in the pan, then carefully remove and move to the prepared cooling rack.
• In a small bowl, whisk the cream, confectioners’ sugar, and clear vanilla until smooth. Add more cream if you prefer a loose glaze.
• Drizzle the sweet glaze over the scones and sprinkle with sanding sugar for extra sparkle.

Nutrition

Serving: 8Scones | Calories: 325kcal | Carbohydrates: 62g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 68mg | Sodium: 276mg | Potassium: 54mg | Fiber: 3g | Sugar: 17g | Vitamin A: 610IU | Vitamin C: 11mg | Calcium: 69mg | Iron: 1mg

How about Homemade Strawberry Shortcake!

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The post Sweet Glazed Fresh Strawberry Scones appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Originally Published March 2021 | Updated March 2023

Pink Chocolate Peanut Butter Eggs

MOVE OVER REESE’SPeanut Butter Eggs!

What Do Pink Chocolate Peanut Butter Eggs Taste Like

OH YESS-NESS! At first bite you get a crunch into the creamy shell of the pink chocolate. Next, the peanut butter mixture jumps in with a ka-pow and you have the perfect sweet treat!

A Fun Way To Share These Pink Beauties

Wrap these in cellophane envelopes or bags for a special Easter treat.

Pink Chocolate Peanut Butter Eggs Recipe

Ingredients

• 1 1/2 cups powdered sugar
• 3/4 cups creamy peanut butter
• 1 tablespoons milk or water
• 6 ounces Wilton Vanilla Candy Melts in Bright Pink
• 6 ounces Wilton Vanilla Candy Melts in White
• 3 ounces milk chocolate chips, white chocolate chips, or semi sweet chocolate chips

Note: You can use chocolate chips for the entire recipe. Regular chocolate will take a bit longer to set in the candy molds.

• sprinkles (optional)

Silicone egg mold/s.

Peanut Butter Egg Instructions

Place the vanilla candy melts in a microwave safe bowl and microwave for 30 seconds. Stir. Repeat until melted.

Spoon the melted candy into each well of the egg mold/s coating the bottom and sides completely and refrigerate for 10 minutes. Set the candy melts aside.

Add the powdered sugar, peanut butter, and two tablespoons of water or milk to a medium sized mixing bowl and mix by hand or by mixer at low speed until the mixture becomes softened and crumbly.

Remove the Pink Chocolate shells from the refrigerator and spoon a small amount (enough to fill the candy shell a little more than 1/2 full) of the peanut butter mixture into each mold well. Gently press the peanut butter mixture flat being careful not to break the shell.

Melt the milk chocolate chips in the microwave and spoon a tiny bit of the chocolate on top of the peanut butter, leaving enough room to add a final layer of pink vanilla candy. Refrigerate until hardened.

Re-melt the pink candy. Spoon over the peanut butter and chocolate completely covering the egg mold. Return to the refrigerator until set. Gently press each Peanut Butter Egg from each mold well. Decorate with icing and sprinkles.

Repeat the recipe with remaining ingredients.

Love Peanut Butter?! How about these Sparkling Charm Recipes!

• Peanut Butter Pinwheels
• Reece’s Peanut Butter Cup Chocolate Chip S’Mores
• Creamy Dreamy Marshmallow Peanut Butter bars
• Mini Peanut Butter Fluffa-Butter Pies

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Pink Chocolate Peanut Butter Eggs

Just like Reese's Peanut Butter Cups BUT BETTER! THEY ARE PINK WITH SPRINKLES! Make these for Easter or a SPRING PARTY!

Course Desserts

Cuisine American

Keyword Peanut Butter Cup, Peanut Butter Easter Eggs, Pink Chocolate

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 12 Eggs

Calories 285kcal

Author Gwyn

Ingredients

• 1 1/2 cups powdered sugar
• 3/4 cups creamy peanut butter
• 1 tablespoons milk or water
• 6 ounces Wilton Vanilla Candy Melts in Bright Pink
• 6 ounces Wilton Vanilla Candy Melts in White
• 3 ounces milk chocolate chips white chocolate chips, or semi sweet chocolate chips
• Note: You can use chocolate chips for the entire recipe. Regular chocolate will take a bit longer to set in the candy molds.
• sprinkles optional

Instructions

• Place the vanilla candy melts in a microwave safe bowl and microwave for 30 seconds. Stir. Repeat until melted.
• Spoon the melted candy into each well of the egg mold/s coating the bottom and sides completely and refrigerate for 10 minutes. Set the candy melts aside.
• Add the powdered sugar, peanut butter, and two tablespoons of water or milk to a medium sized mixing bowl and mix by hand or by mixer at low speed until the mixture becomes softened and crumbly.
• Remove the mold/s from the refrigerator and spoon a small amount (enough to fill the candy shell a little more than 1/2 full) of the peanut butter mixture into each mold well. Gently press the peanut butter mixture flat being careful not to break the shell.
• Melt the milk chocolate chips in the microwave and spoon a tiny bit of the chocolate on top of the peanut butter, leaving enough room to add a final layer of pink vanilla candy. Refrigerate until hardened.
• Re-melt the pink candy. Spoon over the peanut butter and chocolate completely covering the egg mold. Return to the refrigerator until set. Gently press each Pink Chocolate Peanut Butter Egg from each mold well. Decorate with icing and sprinkles.
• Repeat with remaining ingredients for 6 more eggs if you did not have two molds.

Nutrition

Serving: -9g | Calories: 285kcal | Carbohydrates: 41g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 6mg | Sodium: 95mg | Potassium: 192mg | Fiber: 1g | Sugar: 22g | Vitamin A: 9IU | Vitamin C: 0.1mg | Calcium: 69mg | Iron: 0.3mg

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Sweet Pear Cake with Belgian Pearl Sugar

What you will love About Sweet Pear Cake

This sweet and moist pear cake has a lovely texture with just a slightly sweet taste. It is a perfect pair with a cup of tea or a cup of coffee.

What is Belgian Pearl Sugar?

1. Pearl Sugar is a unique European culinary savor used in a variety of baked goods.
2. Pearl Sugar has a unique taste and texture also known as nib sugar and hail sugar.
3. There are two main types of Pearl Sugar, Belgian and Swedish. They share the same name but the use and outcome of the recipe varies considerably depending on which type of pearl sugar you use. The two are not interchangeable in recipes.

Read more about Pearl Sugar and the differences here.

Occasions To Serve Sweet Pear Cake

• Birthday Party
• Brunch
• Christmas
• Potluck
• Mother’s Day

Sweet Pear Cake with Belgian Pearl Sugar Recipe

Ingredients

• 1 cup all-purpose flour
• 1/8 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup sugar
• 1/4 cup butter, unsalted and chilled
• 1 egg, large
• 1 teaspoon vanilla
• 3/4 cups Belgian pearl sugar

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Sweet Pear Cake with Belgian Pearl Sugar Instructions

Slice the Pears

Preheat oven to 400°F. Line a cake pan with a parchment circle and spray with flour baking spray.

Cut pears into halves and carefully scoop out the cores with the back of a small spoon. Remove stem. Cut the pears diagonally 1/4 inch thick slices. Set aside.

Make the Sweet Pear Cake Batter

Add the flour, baking powder, and salt into a small bowl and whisk to combine. Set Aside.

In a medium bowl, add the butter and sugar and mix at medium speed until fluffy. Mix in the egg and vanilla.

Carefully add the flour and milk. On low speed mix until just combined.

Pour the Sweet Pear Cake batter into the prepared pan and gently spread to the edges.

Arrange the Pears

Starting at the edge of the pan, arrange the pear slices in a circle. Be careful not to press them into the batter. Complete with an inner circle barely overlapping the outer sweet pear slices.

Sprinkle On the Belgian Pearl Sugar

Have fun sprinkling on the Belgian Pearl Sugar.

Bake for 30 minutes or until a knife comes out clean from the cake.

Remove from the oven and cool for 10 minutes. Carefully flip onto a cake plate.

Decorate with a sprinkle of Belgian Pearl Sugar.

How To Serve Sweet Pear Cake with Belgian Pearl Sugar

Serve warm or at room temperature with a dollop of whipped cream and a sprinkle of cinnamon. This cake is also fantastic with a scoop of vanilla ice cream.

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Sweet Pear Cake with Belgian Pearl Sugar

A MUST MAKE CAKE! Sweet Pear Cake with Belgian Pearl Sugar is a tasty delight and a perfect dessert for any party.

Course Dessert

Cuisine American

Keyword Belgian Sugar, Cakes, Pears, Pound Cake

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 Servings

Calories 216kcal

Author Gwyn

Ingredients

• 1 cup all-purpose flour
• 1/8 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup sugar
• 1/4 cup butter unsalted and chilled
• 1 egg large
• 1 teaspoon vanilla
• 3/4 cups Belgian pearl sugar

Instructions

• Preheat oven to 400°F. Line a cake pan with a parchment circle and spray with flour baking spray.
• Cut pears into halves and carefully scoop out the cores with the back of a small spoon. Remove stem. Cut the pears diagonally into 1/4 inch thick slices. Set aside.
• Add the flour, baking powder, and salt into a small bowl and whisk to combine. Set Aside.
• In a medium bowl, add the butter and sugar and mix at medium speed until fluffy. Mix in the egg and vanilla.
• Carefully add the flour and milk. On low speed mix until just combined.
• Pour the Sweet Pear Cake batter into the prepared pan and gently spread to the edges.
• Starting at the edge of the pan, arrange the pear slices in a circle. Be careful not to press them into the batter. Complete with an inner circle barely overlapping the outer sweet pear slices.
• Have fun sprinkling on the Belgian Pearl Sugar.
• Bake for 30 minutes or until a knife comes out clean from the cake.
• Remove from the oven and let cool for 10 minutes. Carefully flip onto a cake plate. Add another sprinkle of Belgian pearl sugar.

Notes

How To Serve Sweet Pear Cake with Belgian Pearl Sugar

Serve warm or at room temperature with a dollop of whipped cream and a sprinkle of cinnamon. This cake is also fantastic with a scoop of vanilla ice cream.

Nutrition

Serving: 8Servings | Calories: 216kcal | Carbohydrates: 41g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 138mg | Potassium: 3mg | Fiber: 2g | Sugar: 30g | Vitamin A: 178IU | Vitamin C: 0.001mg | Calcium: 41mg | Iron: 1mg

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Peppered Pancetta Maple Kroughnuts

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Sweet Glazed Fresh Strawberry Scones

Pink Chocolate Peanut Butter Eggs

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Chocolaty Cocoa Puff Crispy Treats

What Do Cocoa Puff Crispy Treats Taste Like?

Cocoa Puff Crispy Treats have a gooey cruncy bite with a deep chocolate flavor. They will knock your socks off!

Occasions To Serve Cocoa Puff Crispy Treats

• Tailgating
• Game Day
• Watch Parties
• SuperBowl
• Potluck Dinner
• Easy Holiday Dessert for A Crowd

Chocolaty Cocoa Puff Crispy Treats Recipe

Ingredients

• 4 tablespoons butter, softened and unsalted
• 12 ounce bag marshmallows
• 3 cups Cocoa Puffs
• 3 cups Cocoa Krispies
• 1/2 cup mini chocolate chips
• 2 tablespoons sparkling sugar, optional

Cocoa Puff Crispy Treats Instructions

Line a 9 X 13 pan with parchment and lightly coat with baking spray or butter.

In a large bowl, toss the Cocoa Puffs and the Cocoa Krispies to combine. Set aside.

Add the butter and marshmallows into a large pot. Stirring constantly, melt over medium heat until smooth.

Quickly pour in the Cocoa Puffs and Cocoa Krispies into the melted marshmallows and gently stir with a wooden spoon to coat.

Immediately dump into the prepared pan and gently press.

Promptly sprinkle with mini chocolate chips and sparkling sugar.

Cool the Cocoa Puff Crispy Treats at room temperature for one hour. Using parchment wings, lift from the pan and cut into 12 squares.

How To Store Cocoa Puff Crispy Treats

Store in an airtight container for up to two days at room temperature or in the refrigerator for one week.

Recipe Notes and Tips

• Keep an eye on the marshmallows making sure they don’t burn to the bottom of the pot.
• To clean the sticky marshmallow pot, fill with water and bring to a boil. Carefully dum to water and rinse away the remains. Be careful not to burn yourself!

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Chocolaty Cocoa Puff Crispy Treats

Gooey! Chocolaty Cocoa Puffs Crispy Treats are easy to make and a people pleaser! Super Bowl! Tailgating! Easy Dessert For A Crowd!

Course Desserts

Cuisine American

Keyword Chocolate Chips, Cocoa Puffs, Cocoa Rice Krispies, Marshmallows

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 12 Servings

Calories 231kcal

Author Gwyn

Ingredients

• 4 tablespoons butter softened and unsalted
• 12 ounces bag marshmallows
• 3 cups Cocoa Puffs
• 3 cups Cocoa Krispies
• 1/2 cup mini chocolate chips
• 2 tablespoons sparkling sugar optional

Instructions

• Line a 9 X 13 pan with parchment and lightly coat with baking spray or butter.
• In a large bowl, toss the Cocoa Puffs and the Cocoa Krispies to combine. Set aside.
• Add the butter and marshmallows into a large pot. Stirring constantly, melt over medium heat until smooth.
• Quickly pour in the Cocoa Puffs and Cocoa Krispies into the melted marshmallows and gently stir with a wooden spoon to coat.
• Immediately dump into the prepared pan and gently press. Promptly sprinkle with mini chocolate chips and sparkling sugar.
• Cool at room temperature for one hour. Using parchment wings, lift from the pan and cut into 12 squares.

Notes

Store in an airtight container for up to two days at room temperature or in the refrigerator for one week.

Recipe Notes and Tips

Keep an eye on the marshmallows making sure they don’t burn to the bottom of the pot.

To clean the sticky marshmallow pot, fill with water and bring to a boil. Carefully dum to water and rinse away the remains. Be careful not to burn yourself!

Nutrition

Serving: 12servings | Calories: 231kcal | Carbohydrates: 44g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 138mg | Potassium: 41mg | Fiber: 1g | Sugar: 29g | Vitamin A: 584IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 3mg

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The post Chocolaty Cocoa Puff Crispy Treats appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Best Gingerbread Cookie Recipe

What do Best Gingerbread Cookies Taste like?

Gingerbread cookies have a warm deep and deliciously spicy flavor. It is hard to eat just one.

Occasions To Serve best Gingerbread Cookies

• Christmas Party
• Holiday Party
• Holiday Brunch
• Holiday Book Club

Best Gingerbread Cookie Recipe

Gingerbread Cookie Recipe Supplies

COOKIE CUTTERS

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Best Gingerbread Cookie Recipe

Gingerbread Cookie Recipe Ingredients

GINGERBREAD COOKIES

• 3 1/2 cups all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground clove
• 1 1/2 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons unsalted butter, softened
• 1 tablespoon vegetable shortening
• 2/3 cup light brown sugar, packed
• 3/4 cup molasses
• 1 large egg

This Gingerbread Cookie s best with royal icing. Of course you can use regular buttercream too.

This Best Gingerbread Cookie Recipe make a great gift for neighbors and co-workers. Bag them up with a cute bow and attache the recipe.

ROYAL ICING

• 3 tablespoons meringue powder
• 3 cups powdered sugar
• 3 tablespoons water

Instructions

GINGERBREAD COOKIE

Whisk together the flour, ginger, cinnamon, clove, nutmeg, baking soda, and salt. Set aside.

Mix the butter, brown sugar, and molasses using the paddle attachment on an electric mixer at medium speed until combined. Add the egg and mix. Gradually beat in the dry ingredients a cup at a time making sure to incorporate before adding the next.

Divide the dough in half. Then wrap each half in plastic and pat to 1/2 inch thick. Refrigerate for 2 hours.

Preheat oven to 350 degrees F.

On a lightly floured surface, roll out one piece of the refrigerated dough to 1/4 inch thick. Cut into 3 to 5 inch cookie cutter. Dust off any flour and place in the refrigerator for 15 minutes.

Bake for 12 to 15 minutes.

Transfer to a wire rack to cool completely.

Repeat with 2nd piece of gingerbread dough.

ROYAL ICING

Whisk the powdered sugar and meringue powder together. Using a hand mixer, add the water and beat to reach a smooth pipeable consistency. Mix in food coloring as desired. Fit pastry bags with tips and fill with icing.

Have fun decorating your fresh baked GINGERBREAD COOKIES!

GINGERBREAD COOKIE DECOR

Best Gingerbread Cookie Recipe Notes and Tips

1. Adding shortening to the recipe helps the gingerbread cookies keep their shape while baking.
2. When measuring flour, spoon the flour into the dry measuring cup. Scooping from the bag or bowl packs the flour and causes a dryer cookies and all baked goods.

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Best Gingerbread Cookie Recipe

Looking for a soft and chewy cut-out Best Gingerbread Cookie Recipe with a perfect blend of warm holiday spices? You found it!

Course Desserts

Cuisine American

Keyword Christmas Cookies, Cookies, Gingerbread, Molasses

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Resting Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 16 Cookies

Calories 216kcal

Author Gwyn

Ingredients

GINGERBREAD COOKIES

• 3 1/2 cups all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground clove
• 1 1/2 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons unsalted butter softened
• 1 tablespoon vegetable shortening
• 2/3 cup light brown sugar packed
• 3/4 cup molasses
• 1 large egg

ROYAL ICING

• 3 tablespoons meringue powder
• 3 cups powdered sugar
• 3 tablespoons water

Instructions

GINGERBREAD COOKIES

• Whisk together the flour, ginger, cinnamon, clove, nutmeg, baking soda, and salt. Set aside.
• Mix the butter, brown sugar, and molasses using the paddle attachment on an electric mixer at medium speed until combined. Add the egg and mix. Gradually beat in the dry ingredients a cup at a time making sure to incorporate before adding the next.
• Divide the dough in half. Then wrap each half in plastic and pat to 1/2 inch thick. Refrigerate for 2 hours.
• Preheat oven to 350 degrees F.
• On a lightly floured surface, roll out one piece of the refrigerated dough to 1/4 inch thick. Cut into 3 to 5 inch cookie cutter. Dust off any flour and place in the refrigerator for 15 minutes.
• Bake for 12 to 15 minutes.
• Transfer to a wire rack to cool completely.
• Repeat with 2nd piece of gingerbread dough.

ROYAL ICING

• Whisk the powdered sugar and meringue powder together. Using a hand mixer, add the water and beat to reach a smooth pipeable consistency. Mix in food coloring as desired. Fit pastry bags with tips and fill with icing.
• Have fun decorating your fresh baked gingerbread cookies!

Notes

• Adding shortening to the recipe helps the gingerbread cookies keep their shape while baking.
• When measuring flour, spoon the flour into the dry measuring cup. Scooping from the bag or bowl packs the flour and causes a dryer cookies and all baked goods.

Nutrition

Serving: 16Cookies | Calories: 216kcal | Carbohydrates: 64g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 11mg | Sodium: 223mg | Potassium: 253mg | Fiber: 3g | Sugar: 22g | Vitamin A: 148IU | Vitamin C: 0.2mg | Calcium: 62mg | Iron: 2mg

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Slow Cooker Gingerbread Cheesecake In A Jar

What Does Gingerbread cheesecake taste Like?

Spiced with cinnamon, ginger, and nutmeg, this gingerbread cheesecake in a jar tastes like Chistmas!

Occasions to Serve Gingerbread Cheesecake in Jars

• Christmas Dinner Dessert
• Thanksgiving
• Winter Brunch
• Winter Potluck
• December Birthdays

Slow Cooker Gingerbread Cheesecake In A Jar Recipe

Equipment

• 8 quart slow cooker
• 8 – 4 ounce canning jars with lids, washed and dried
• 1 disposable piping bag or gallon ziplock
• canning jar lifter tongs

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Ingredients

CRUST

• 3/4 cup gingersnap cookie crumbs, (A gingerbread cookie crumbs also makes a great crust. )
• 1 tablespoon sugar
• 1 tablespoon butter, unsalted and melted

GINGERBREAD CHEESECAKE

• 16 ounces cream cheese, softened
• 1 tablespoon orange zest
• 3/4 cup sugar
• 1 tablespoon ground ginger
• 1 tablespoon vanilla extract
• 2 tablespoons cornstarch
• 1 large egg, room temperature
• 1/2 cup heavy cream, room temperature

GINGERBREAD CHEESECAKE GARNISHES

• gingerbread cookies
• cinnamon sticks
• whipped cream

Slow cooker Gingerbread Cheesecake In A Jar Instructions

GINGERBREAD COOKIE CRUST

Place the 4 – ounce jars on a baking sheet. Set aside.

Mix the gingersnap cookie crumbs and sugar in a small bowl and combine. Add the melted butter. Mash and mix together using a rubber spatula until the gingerbread cheesecake crust mixture resembles a sand-like texture.

Add one tablespoon of the gingerbread cheesecake crust into each of the 8 jars. Press the crust down using a small glass to form a crust. (A shot glass works great!)

GINGERBREAD CHEESECAKE FILLING

In a large mixing bowl, add the cream cheese. Beat on high speed with a hand mixer for 3 minutes or until creamy and no lumps remain. Next, mix in the orange zest. Then, add in the sugar, ginger, nutmeg, cinnamon, and the cornstarch. Beat at medium speed until well blended. Lastly, add in the vanilla, egg, and heavy cream. Continue to beat until smooth. The gingerbread cheesecakes batter will be silky and fluffy.

Spoon the gingerbread cheesecake batter over the crust to the top thread (line) of each jar. Note: The gingerbread cheesecakes will rise above rim but sink when cooled.

COOKING

Pour 1 inch of water into the 8 quart slow cooker. Place the jars uncovered into the slow cooker being careful not to get water in the jars. The water should reach the center of the jars. Carefully add water if necessary.

Turn the slow cooker to high heat and place on the the lid. Cook for 1 hour and 15 minutes. When the Gingerbread Cheesecakes are done, the gingerbread cheesecakes will puff slightly above jar rims, set around the edges, and have a slight wobble in the center.

Allow the jars to cool inside the crockpot until the edges are cool enough to handle or remove immediately with canning jar tongs. Place the warm gingerbread cheesecakes in jars back onto the baking sheet and refrigerate for two hours or until completely set. Screw on the lids until time to garnish and serve.

GARNISH

Garnish the Gingerbread Cheesecakes in Jars with whipped cream, a cinnamon stick, and a gingerbread cookie.

Slow Cooker Gingerbread Cheesecake In A Jar Notes and Tips

1. With lids, Slow Cooker Gingerbread Cheesecake can be stored in the refrigerator for 5 days. They get better by the day.
2. Store the Gingerbread Cheesecakes in the freezer for up to three months. Thaw in refrigerator overnight.

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Slow Cooker Gingerbread Cheesecake In A Jar

Slow Cooker Gingerbread Cheesecake in a Jar! Thick, rich, and decadent, this easy to make dessert is the perfect finish to any holiday meal.

Course Desserts

Cuisine American

Keyword Apple Cake, Cheesecake, Gingerbread

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Setting Time 2 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 8 Servings

Calories 230kcal

Author Gwyn

Equipment

• 8 quart slow cooker
• 8 – 4 ounce canning jars with lids, washed and dried
• 1 disposable piping bag or gallon ziplock
• canning jar lifter tongs

Ingredients

CRUST

• 3/4 cup gingersnap cookie crumbs or gingerbread cookie crumbs
• 1 tablespoon sugar
• 1 tablespoon butter unsalted and melted

CHEESECAKE

• 16 ounces cream cheese softened
• 1 tablespoon orange zest
• 3/4 cup sugar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon vanilla extract
• 2 tablespoons cornstarch
• 1 large egg room temperature
• 1/2 cup heavy cream room temperature

GARNISHES

• gingerbread cookies
• cinnamon sticks
• whipped cream
• sprinkle of cinnamon

Instructions

• CRUST
• Place the 4 – ounce jars on a baking sheet. Set aside.
• Mix the gingersnap cookie crumbs and sugar in a small bowl and combine. Add the melted butter. Mash and mix together using a rubber spatula until the gingerbread cheesecake crust mixture resembles a sand-like texture.
• Add one tablespoon of the gingerbread cheesecake crust into each of the 8 jars. Press the crust down using a small glass to form a crust. (A shot glass works great!)
• GINGERBREAD CHEESECAKE FILLING
• In a large mixing bowl, add the cream cheese. Beat on high speed with a hand mixer for 3 minutes or until creamy and no lumps remain. Next, mix in the orange zest. Then, add in the sugar, ginger, nutmeg, cinnamon, and the cornstarch. Beat at medium speed until well blended. Lastly, add in the vanilla, egg, and heavy cream. Continue to beat until smooth.
• Spoon the gingerbread cheesecake batter over the crust to the top thread (line) of each jar.

  Note: The gingerbread cheesecakes will rise above rim but sink when cooled.
• COOKING
• Pour 1 inch of water into the 8 quart slow cooker. Place the jars uncovered into the slow cooker being careful not to get water in the jars. The water should reach the center of the jars. Carefully add water if necessary.
• Turn the slow cooker to high heat and place on the the lid. Cook for 1 hour and 15 minutes. When the Gingerbread Cheesecakes are done, they will puff slightly, set around the edges, and have a slight wobble in the center.
• Allow the jars to cool inside the crockpot until the edges are cool enough to handle or remove immediately with canning jar tongs. Place the warm gingerbread cheesecakes in jars back onto the baking sheet and refrigerate for two hours or until completely set. Screw on the lids until time to garnish and serve.
• GARNISH
• Garnish the Gingerbread Cheesecakes in Jars with whipped cream, a cinnamon stick, and a gingerbread cookie.
• Slow Cooker Gingerbread Cheesecake In A Jar Recipe
• With lids, Slow Cooker Gingerbread Cheesecake can be stored in the refrigerator for 5 days.
• Store them in the freezer for up to three months. Thaw in refrigerator overnight.

Nutrition

Serving: 1 Serving | Calories: 230kcal | Carbohydrates: 31g | Protein: 9g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 414mg | Potassium: 185mg | Fiber: 0.2g | Sugar: 28g | Vitamin A: 296IU | Vitamin C: 1mg | Calcium: 212mg | Iron: 0.3mg

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Retro Ambrosia Salad with Cool Whip

Ambrosia Salad Origins

There is a little confusion as to who was the first to put this delightful combination together, However, the earliest written recipe was found in the south in the Dixie Cookery (Published 1867) by Maria Massey Barringer.

Whomever the cook, classic Retro Ambrosia Salad will leave you wanting more for sure!

What Is Retro Ambrosia Salad Made With And What Does It Taste Like?

HELLO YUM! Ambrosia is a creamy fruit salad made with canned sweetened pineapple, mandarin oranges, coconut, miniature fruit-flavored marshmallows, coconut, and cool whip.

Occasions To Serve Retro Ambrosia Salad

How To Serve Ambrosia Salad

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Retro Ambrosia Salad with Cool Whip Recipe

Ingredients

First, gently pat the cherries, mandarin oranges, and pineapple dry with a paper towel.

Add the Cool Whip and sour cream into a large bold and gently fold to combine.

Fold the mandarin oranges, cherries, mini marshmallows, and coconut into the mixture.

Cover with plastic wrap and chill for one hour before serving. Garnish and Serve!

Ambrosia Salad Notes

I recommend making this the morning you plan to serve. Cover and keep in the refrigerator.

If there are any leftovers, store in an airtight container for up to 5 days in the refrigerator. 

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Retro Ambrosia Salad with Cool Whip

"Retro Ambrosia Salad with Cool Whip" is a get it before it is gone crowd pleaser that is a must make for the holidays!

Course Desserts, Sides

Cuisine American

Keyword Ambrosia, Coconut, Mandrian Oranges, Pineapple Juice

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8 Servings

Calories 229kcal

Author Gwyn

Ingredients

• 8 ounce Cool Whip
• 1/2 cup sour cream
• 1 cup mandarin oranges drained
• 1 cup pineapple tidbits drained
• 10 ounces maraschino cherries drained
• 1 cup fruit flavored miniature marshmallows
• 1 cup sweetened shredded coconut

Instructions

• Gently pat the cherries, mandarin oranges, and pineapple dry with a paper towel.
• Add the Cool Whip and sour cream into a large bold and gently fold to combine.
• Fold the mandarin oranges, cherries, mini marshmallows, and coconut into the mixture.
• Cover with plastic wrap and chill for one hour before serving. Garnish and Serve!

Notes

I recommend making this the morning you plan to serve. Cover and keep refrigerated.

If there are any leftovers, store in an airtight container for up to 5 days in the refrigerator. 

Nutrition

Serving: 1serving | Calories: 229kcal | Carbohydrates: 39g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 61mg | Potassium: 157mg | Fiber: 2g | Sugar: 32g | Vitamin A: 333IU | Vitamin C: 17mg | Calcium: 78mg | Iron: 0.5mg

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Cranberry Cherry Cinnamon Roll Casserole For A Crowd

What Does Cranberry Cherry Cinnamon Roll Casserole Taste Like

Warm soft cinnamon rolls with sweet and tart cherries, and drizzled with cream cheese frosting. This is seriously a melt in your mouth recipe.

Other Pie Filling Ideas

• Blueberry
• Pumpkin
• Strawberry
• Apple
• Blackberry

What To Serve With Cranberry Cherry Cinnamon Roll Casserole

• Mixed Fruit
• Omelettes
• Bacon, Sausage, Ham
• Eggs
• Coffee
• Grapefruit Juice
• Orange Juice

Occasions To Serve

• Thanksgiving
• Christmas
• Easter
• Mother’s Day
• Brunch

Cranberry Cherry Cinnamon Roll Casserole For A Crowd

Ingredients

• 24.8 ounces cinnamon rolls, refrigerated with icing (2 – 8 ounce tubes)
• 14 ounces cranberry sauce, chunky whole berry not jellied
• 21 ounces cherry pie filling
• 1/3 cup brown sugar
• 2 teaspoons cinnamon
• 3/4 cups cherry pie filling
• 5 tablespoons butter, unsalted and melted
• 1 cup pistachios (optional)

Picking a different fruit pie filling to add this this Cranberry Cherry Cinnamon Roll Casserole? Substitute the cranberries and cherries for 1 1/2 cups of the pie filling of your choice.

Instructions

Preheat oven to 375°F. Spray a 9×13 casserole dish with non-stick cooking spray.

Whisk together the cinnamon and the brown sugar. Set aside.

Remove cinnamon rolls from tubes and cut each into 4 even pieces and place them gently into the prepared dish.

Drizzle the melted butter over the cinnamon rolls. Sprinkle on the cinnamon sugar mixture.

Add the cherries and the cranberries in big dollops on top.

Gently fold to combine. Sprinkle on pistachios.

Bake for 35 to 45 minutes or until center is done.

Warm the cinnamon roll icing and drizzle over the casserole and serve warm! Sprinkle with the remaining pistachios.

PS It is delicious at room temperature too.

Cranberry Cherry Cinnamon Roll Casserole For A Crowd Notes and Tips

1. Substitute the pistachios for walnuts or pecans. 
2. Use any of your favorite filling, see my tips above.
3. Lay a piece of foil shiny side up if your oven cooks fast for the first 20 minutes.
4. Take a few whole cherries and cranberries from the filling and the sauce for garnishing.

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Cranberry Cherry Cinnamon Roll Casserole For A Crowd

Tart and sweet this Cranberry Cherry Cinnamon Roll Casserole For A Crowd will wow your guests. Scroll on down for this delightful dish!

Course Breakfast, Brunch

Cuisine American

Keyword Breakfast Casserole, Casserole, Cherries, Cranberries, Fruit Pies

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 14 Servings

Calories 391kcal

Ingredients

• 24.8 ounces cinnamon rolls refrigerated with icing (2 – 8 ounce tubes)
• 14 ounces cranberry sauce chunky whole berry not jellied
• 21 ounces cherry pie filling
• 1/3 cup brown sugar
• 2 teaspoons cinnamon
• 3/4 cups cherry pie filling
• 5 tablespoons butter unsalted and melted
• 1 cup pistachios optional

Instructions

• Preheat oven to 375°F. Spray a 9×13 casserole dish with non-stick cooking spray.
• Whisk together the cinnamon and the brown sugar. Set aside.
• Remove cinnamon rolls from tubes and cut each into 4 even pieces and place them gently into the prepared dish. Drizzle the melted butter over the cinnamon rolls. Sprinkle on the cinnamon sugar mixture. Add the cherries and the cranberries in big dollops on top. Gently fold to combine.
• Sprinkle on pistachios. Bake for 35 to 45 minutes or until center is done.
• Warm the cinnamon roll icing and drizzle over the casserole and serve warm! Sprinkle with the remaining pistachios.
• PS It is delicious at room temperature too.

Notes

Substitute the pistachios for walnuts or pecans. 

Use any of your favorite filling, see my tips above.

Lay a piece of foil shiny side up if your oven cooks fast for the first 20 minutes.

Take a few whole cherries and cranberries from the filling and the sauce for garnishing.

Nutrition

Serving: 1 Serving | Calories: 391kcal | Carbohydrates: 60g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 410mg | Potassium: 164mg | Fiber: 2g | Sugar: 26g | Vitamin A: 286IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg

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Sausage & Egg Breakfast Sliders For A Crowd

What Is In Sausage & Egg Breakfast Sliders For A Crowd And What Do They Taste Like?

Spicy! Savory! Sweet! Warm soft Hawaiian sweet rolls topped with eggs, sausage, cheese, then, drizzled with salty sweet melted butter and baked to perfection. This is seriously a melt in your mouth recipe your guests will love.

More Slider Filling Ideas

What To Serve With Sausage & Egg Breakfast Sliders

• Mixed Fruit
• Omelettes
• Bacon, Sausage, Ham
• Eggs
• Coffee
• Grapefruit Juice
• Orange Juice

Occasions To Serve

• Thanksgiving
• Christmas
• Easter
• Mother’s Day
• Brunch

Sausage & Egg Breakfast Sliders For A Crowd Recipe

Ingredients

• 24 Hawaiian Sweet Rolls
• 20 ounces sausage
• 8 eggs
• 1 tablespoon butter, unsalted
• 1/3 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 cups mozzarella cheese, shredded
• 4 tablespoons butter, melted (unsalted)
• 2 tablespoons maple syrup
• red pepper flakes (optional)

Sausage & Egg Breakfast Sliders For A Crowd
Instructions

Prep

Preheat oven to 350°F. Spray a 9×13 casserole dish with non-stick cooking spray.

Carefully slice the Hawaiian rolls in half and place the bottoms in the prepared baking dish. Set tops aside.

Sausage

In a skillet, cook the sausage keeping the meat in bite-sized chunks. Drain and set aside to cool.

Eggs

Add a tablespoon of butter into a skillet and melt over medium heat. Add the eggs, milk, salt, and pepper into a bowl and whisk to combine. Pour into the heated skillet. Use a rubber spatula to move the eggs back and forth. Avoid over moving. Just before the eggs are completely done remove from heat. The heat from the pan will finish the job. Set aside.

Melted butter Drizzle

Melt the butter and stir in the maple syrup.

Whoo! This step is the Sausage & Egg Breakfast Sliders magic!

Assembly

Top the each Hawaiian roll bottom with the eggs evenly. Next, top with sausage and then the cheese. Place the tops on the Sausage & Egg Breakfast Sliders. Drizzle with the maple butter. Sprinkle with red pepper flakes.

Bake

Bake for 10 to 15 minutes. Remove from oven and serve warm.

Sausage & Egg Breakfast Sliders For A Crowd Recipe Notes

1. Cool and wrap with foil for a grab and go breakfast.
2. Substitute honey for the maple syrup.

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Sausage & Egg Breakfast Sliders For A Crowd

Savory and satisfying, these Sausage & Egg Breakfast Sliders For A Crowd will wow your guests. Scroll on down for the recipe for this delightful dish!

Course Breakfast, Brunch

Cuisine American

Keyword Breakfast Casserole, Cheddar Cheese, Eggs, Sausage

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 12 Servings

Calories 496kcal

Author Gwyn

Ingredients

• 24 Hawaiian Sweet Rolls
• 20 ounces sausage
• 8 eggs
• 1 tablespoon butter unsalted
• 1/3 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 cups mozzarella cheese shredded
• 4 tablespoons butter melted (unsalted)
• 2 tablespoons maple syrup

Instructions

• Preheat oven to 350°F. Spray a 9×13 casserole dish with non-stick cooking spray.
• Carefully slice the Hawaiian rolls in half and place the bottoms in the prepared baking dish. Set tops aside.
• Sausage
• In a skillet, cook the sausage keeping the meat in bite-sized chunks. Drain and set aside to cool.
• Eggs
• Add a tablespoon of butter into a skillet and melt over medium heat. Add the eggs, milk, salt, and pepper into a bowl and whisk to combine. Pour into the heated skillet. Use a rubber spatula to move the eggs back and forth. Avoid over moving. Just before the eggs are completely done remove from heat. The heat from the pan will finish the job. Set aside.
• Melted butter Drizzle
• Melt the butter and stir in the maple syrup.
• Whoo! This step is the Sausage & Egg Breakfast Sliders magic!
• Assembly
• Top the each Hawaiian roll bottom with the eggs evenly. Next, top with sausage and then the cheese. Place the tops on the Sausage & Egg Breakfast Sliders. Drizzle with the maple butter. Sprinkle with red pepper flakes.
• Bake
• Bake for 10 to 15 minutes. Remove from oven and serve warm.

Notes

• Cool and wrap with foil for a grab and go breakfast.
• Substitute honey for the maple syrup.

Nutrition

Serving: 1 Serving | Calories: 496kcal | Carbohydrates: 35g | Protein: 21g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 89mg | Sodium: 783mg | Potassium: 212mg | Fiber: 2g | Sugar: 11g | Vitamin A: 382IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 1mg

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Rich and Decadent Pecan Pie Brownies

Rich and Decadent Pecan Pie Brownie Recipe

Ingredients

Brownie Layer

• 18.4 ounce box chocolate brownie mix (The mix you pick should fill a 13X9 baking pan or dish. The boxes are usually marked Family Size.)
• Ingredients per box directions
• 2 tablespoons espresso powder

Pecan Pie Layer

• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 1/2 cups Light Corn Syrup
• 4 eggs
• 1/4 cup butter, unsalted
• 1 1/2 teaspoons vanilla extract
• 2 cups pecans, roughly chopped

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Instructions

Brownie Layer

Preheat the oven according to brownie package instructions.

Line a 13 X 9 baking pan/dish with parchment. Leave wings for removal.

Mix the brownies according to package directions adding the espresso powder into the mix. Pour the brownie mixture into the prepared pan and bake for 20 minutes. (See notes below.)

Remove the brownies from the oven after 20 minutes.

Pecan Pie Layer

Whisk together the sugar, corn syrup, eggs, butter, and vanilla in a mixing bowl. Stir in the pecans.

The Magic

Remove the brownies from the oven and gently spread the pecan mixture over the top of the brownies completely.

Place the brownies back into the oven for 25 to 30 minutes or until the filling sets. When the pan tilts the pecan pie filling should stay in place.

Remove the Pecan Pie Brownies from the oven and let them cool completely.

Cut and serve. YUM!

Notes

Brownie cooking times will vary by brand and by ovens. Bake the brownies for 1/2 the bake time on the box. before adding the cooked pie filling.

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Rich and Decadent Pecan Pie Brownies

Fudgy brownies meets pecan pie filling! These Rich and Decadent Pecan Brownies are a holiday dessert hit you will want to make all year long.

Course Desserts

Cuisine American

Keyword Brownies, Chocolate Biscuit Cake, Pecan Pie, Pecans

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 16 Servings

Calories 321kcal

Ingredients

BROWNIE LAYER

• 18.4 ounce brownie mix, The mix you pick should fill a 13X9 baking pan or dish. The boxes are usually marked Family Size. Plus. Ingredients per box directions
• 2 tablespoons espresso powder

PECAN PIE LAYER

• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 1/2 cups Light Corn Syrup
• 4 eggs
• 1/4 cup butter unsalted
• 1 1/2 teaspoons vanilla extract
• 2 cups pecans roughly chopped

Instructions

BROWNIE LAYER

• Preheat the oven according to brownie package instructions.
• Line a 13 X 9 baking pan/dish with parchment. Leave wings for removal.
• Mix the brownies according to package directions adding the espresso powder into the mix. Pour the brownie mixture into the prepared pan and bake for 20 minutes. (See notes below.)
• Remove the brownies from the oven after 20 minutes.
• While brownies are baking prepare the pecan pie layer.

PECAN PIE LAYER

• Whisk together the sugar, corn syrup, eggs, butter, and vanilla in a mixing bowl. Stir in the pecans.

THE MAGIC

• Remove the brownies from the oven and gently spread the pecan mixture over the top of the brownies completely.
• Place the brownies back into the oven for 25 to 30 minutes or until the pecan pie filling sets. When the pan tilts the pecan pie filling should stay in place.
• Remove the Pecan Pie Brownies from the oven and let them cool completely.
• Cut and serve. YUM!

NOTES

• Brownie cooking times will vary by brand and by ovens. Bake the brownies for 1/2 the bake time on the box. before adding the cooked pie filling.

Nutrition

Serving: 1Serving | Calories: 321kcal | Carbohydrates: 41g | Protein: 3g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 407mg | Potassium: 104mg | Fiber: 2g | Sugar: 23g | Vitamin A: 96IU | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 1mg

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The post Rich and Decadent Pecan Pie Brownies appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Cranberry Pecan Sausage Balls

Occasions To Serve Cranberry Pecan Sausage Balls

• Thanksgiving
• Friendsgiving
• Tailgating
• Super Bowl Party
• Weekend Binge-Watch Party

Can You Make Sausage Balls Ahead of Time?

Absolutely YES you can fine people! Reheating and baking Cranberry Pecan Sausage Balls can be done two ways.

Refrigerator Method

Uncooked

Add all ingredients into a mixing bowl and combine with clean hands. Cover with plastic wrap and store in an airtight container one day before baking. Follow directions in below recipe to cook.

Cooked

Follow recipe below to completion. Cool completely. Store in an airtight container for for up to three days. When ready to serve, microwave for 15 to 30 seconds or bake at 350°F. for 30 minutes or until cooked through.

Freezer Method:

Uncooked

Add all ingredients into a mixing bowl and combine with clean hands. Shape into balls. Layer with wax paper in an airtight container. Freeze for up to three months. Thaw, complete my below recipe.

Cooked

Follow recipe below to completion. Cool completely. Store in an airtight container for for up to three months. Microwave for 15 to 30 seconds or bake at 350°F. for 30 minutes or until cooked through.

Cranberry Pecan Sausage Balls Recipe

Ingredients

• 1 pound pork sausage, uncooked
• 2 cups cheddar cheese
• 2 cups flour, all purpose
• 3 teaspoons baking powder
• 3/4 cup dried cranberries
• 3/4 cup pecans, chopped
• 1/2 teaspoon salt
• 2 tablespoons red pepper flakes

Instructions

Preheat oven 350°F.

Line a baking sheet with parchment paper.

Combine all ingredients in a large bowl until completely mixed. (Using clean hands works best.) Scoop and roll into balls.

Place on the prepared baking sheet 2 inches apart.

Bake for 30 minutes or until golden brown. Serve warm or at room temperature with Cranberry Jezebel Sauce.

How Do You Store Sausage Balls?

Store sausage balls in an airtight container in the refrigerator for three or four days. You can also freeze sausage balls in the freezer for 3 months. Simply reheat in the microwave for 30 seconds or in the oven at 350°F. until warmed through center.

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Cranberry Pecan Sausage Balls

These tasty bites of deliciousness are perfect for the holidays. Dip them in cranberry sauce for an extra wow! PS Great for tailgating!

Course Appetizers

Cuisine American

Keyword Cheddar Cheese, Cranberies, Holiday Sides, Pecans, Sausage

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 12 Servings

Calories 383kcal

Author Gwyn

Ingredients

• 1 pound pork sausage uncooked
• 2 cups cheddar cheese
• 2 cups flour all purpose
• 3 teaspoons baking powder
• 3/4 cup dried cranberries
• 3/4 cup pecans chopped
• 1/2 teaspoon salt
• 2 tablespoons red pepper flakes

Instructions

• Preheat oven 350°F.
• Line a baking sheet with parchment paper.
• Combine all ingredients in a large bowl until completely mixed. (Using clean hands works best.) Scoop and roll into balls. Place on the prepared baking sheet 2 inches apart.
• Bake for 30 minutes or until golden brown. Serve warm or at room temperature.

Notes

Dip these in cranberry sauce for an extra wow! 

How Do You Store Sausage Balls?

Store sausage balls in an airtight container in the refrigerator for three or four days. You can also freeze sausage balls in the freezer for 3 months. Simply reheat in the microwave for 30 seconds or in the oven at 350°F. until warmed through center.

Nutrition

Serving: 1 Serving | Calories: 383kcal | Carbohydrates: 28g | Protein: 14g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 879mg | Potassium: 213mg | Fiber: 3g | Sugar: 7g | Vitamin A: 616IU | Vitamin C: 0.4mg | Calcium: 262mg | Iron: 2mg

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Quick & Easy Creamy Corn Casserole

What Does Quick & Easy Creamy Corn Casserole Taste Like?

A rich, creamy, and buttery bite, with a sweet finish.

What is the Difference Between Corn Casserole and Corn Pudding?

Corn casserole and corn pudding are essentially the same thing. However, corn pudding has a slightly looser texture whereas corn casserole has a moist bread-like texture.

Quick & Easy Creamy Corn Casserole Recipe

Ingredients

• 8 ounces Jiffy Corn Muffin mix
• 15 ounces whole kernel corn, drained
• 15 ounces creamed corn, not drained
• 1 cup sour cream
• 1/2 cup melted butter
• 1 cup cheddar cheese, optional

Instructions

Preheat oven to 350°F.

Grease a 10 x 7 baking dish with vegetable spray.

Add all ingredients into a mixing bowl and mix to just combine.

Notes

1. Store corn casserole in an airtight container for up to two days.
2. Wrap corn casserole tightly and freeze for up to one month.
3. Add 1 cup of cheese into the mixture for an even cheesier corn casserole.
4. Add an egg to the mixture for a thicker sponge-like texture.

Tools you’ll need

Occasions to Serve Corn Casserole

• Thanksgiving
• Friendsgiving
• Easter
• Potluck
• BBQ

Pour into the prepared dish and spread.

Bake for 45 to 55 minutes or until center center has cooked.

Optional: Remove from oven and scatter on cheese. Return to oven for 5 minutes or until cheese has melted.

Serve warm.

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Quick & Easy Creamy Corn Casserole

Quick and Delicious! This recipe makes a great Thanksgiving, Christmas, or a weeknight side dish!

Course Side Dishes

Cuisine American

Keyword Casserole, Corn Casserole, Corn Muffin Mix, Jiffy Muffin Mix

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Total Time 55 minutes minutes

Servings 8 Servings

Calories 311kcal

Author Gwyn

Ingredients

• 8 ounces corn muffin mix Jiffy recommended
• 15 ounces whole kernel corn drained
• 15 ounces creamed corn not drained
• 1 cup sour cream
• 1/2 cup melted butter
• 1 cup cheddar cheese optional topping

Instructions

• Preheat oven to 350°F.
• Grease a 10 x 7 baking dish with vegetable spray.
• Add all ingredients into a mixing bowl and mix to just combine. Pour into the prepared dish and spread.
• Bake for 45 to 55 minutes or until center center has cooked.
• Optional: Remove from oven and scatter on cheese. Return to oven for 5 minutes or until cheese has melted.
• Serve warm.

Notes

Store corn casserole in an airtight container for up to two days.

Wrap corn casserole tightly and freeze for up to one month.

Add 1 cup of cheese into the mixture for an even cheesier corn casserole.

Add an egg to the mixture for a thicker sponge-like texture.

Nutrition

Serving: 1 Serving | Calories: 311kcal | Carbohydrates: 38g | Protein: 8g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 32mg | Sodium: 558mg | Potassium: 212mg | Fiber: 2g | Sugar: 9g | Vitamin A: 393IU | Vitamin C: 3mg | Calcium: 148mg | Iron: 1mg

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Elegant Spiced Apple Charlottes

What are Apple Charlottes Made Of?

Traditional Apple Charlottes are a British dessert made with apples, custard, and white bread all baked in a mold pan.

How Did Apple Charlottes Get Their Name?

Named in honour of Queen Charlotte, who loved apples and supported English apple growers, this dessert is certainly fit for a queen!

Who Created The Apple Charlotte

Also known ad the Charlotte de Pommes, this classically sweet dessert was created by Chef Marie Antoine Carême, who confectioned and cooked for Chef King George IV in London, for Talleyrand, the Rothschilds in Paris, and at his Pâtisserie de la rue de la Paix.

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Elegant Spiced Apple Charlottes Recipe

Ingredients

Crème Patissiere

• 2 tablespoons cornstarch
• 1 cup milk, whole
• 1 egg
• 2 egg yolks
• 6 tablespoons sugar
• 2 tablespoons butter, unsalted
• pinch of salt

Spiced Apples

• 3 tablespoons water
• 1/2 cup sugar
• 6 granny smith apples, peeled, cored, and cut into small pieces.
• 2 tablespoons brandy
• 1/4 cup orange juice
• 2 tablespoons butter, unslated

Crème Chantilly

• 2/3 cup heavy cream
• 2 tablespoons caster sugar
• 1/2 teaspoon vanilla extract

Other Ingredients

• 12 Ladyfingers, cut into halves
• cinnamon, garnish
• cinnamon sticks, garnish

Instructions

Crème Patissiere | Pastry Cream

Add the cornstarch, 1/4 cup of the milk into a small bowl. Beat the whole egg then the yolks into the mixture.

In a saucepan, combine the remaining milk and caster sugar and bring to a boil whisking constantly. Remove from heat.

Whisk the egg mixture constantly and slowly drizzle the warm milk into the eggs to temper. Return the remaining milk to low heat. Slowly pour the egg mixture into the milk. whisking briskly to a boil. Remove from the heat and whisk in the butter, vanilla and salt. Continue to stir until the mixture it thickens.

Pour the pastry cream into a bowl and press a sheet of plastic wrap directly on the surface to avoid a skin forming. Cool and refrigerate until ready to use.

Spiced Apples

Place the sugar and water into a saucepan and turn heat to medium. Stir with a wooden spoon until the sugar is dissolved and turns golden. Pour in the apples, brandy, orange juice, cinnamon, and butter and stir. Continue to stir for 10 minutes until the water has dissolved and the apples are tender. Turn off the heat and cool.

Crème Chantilly | Fresh Whipped Cream

Pour the heavy cream into the bowl of and whip with an electric mixer and mix until thick. Add the vanilla and sugar and continue to whip until stiff peaks form. Cover and store in the refrigerator until until ready to use.

Assembly

Line each crystal taster trifles or small bowl with 6 lady fingers. Divide and spoon in the pastry cream.

Top with the spiced apples.

Add dollops of chantilly cream on top.

Garnish with a cinnamon stick and ground cinnamon.

When To Serve Easy No-Bake Spiced Apple Charlottes

• Thanksgiving
• Friendsgiving
• Christmas
• Tea Party
• Special Occasions

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Elegant Apple Charlottes

Elegant Spiced Apple Charlottes made with Ladyfingers dipped in luscious vanilla custard and spiced apples is a showstopper for the holidays or a special occasion.

Course Desserts, Holiday

Cuisine English

Keyword Apple Charlottes, Apples, Chantilly Cream, Spiced Apples

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Assembly Time 10 minutes minutes

Total Time 50 minutes minutes

Servings 4 Servings

Calories 704kcal

Ingredients

Crème Patissiere

• 2 tablespoons cornstarch
• 1 cup milk (whole milk)
• 1 egg
• 2 egg yolks
• 6 tablespoons sugar
• 2 tablespoons butter (unsalted butter)
• pinch of salt

Spiced Apples

• 3 tablespoons water
• 1/2 cup sugar
• 6 granny smith apples (peeled, cored, and cut into small pieces)
• 2 tablespoons brandy
• 1/4 cup orange juice (fresh)
• 2 tablespoons butter unslated

Crème Chantilly

• 2/3 cup heavy cream
• 2 tablespoons caster sugar1/2 teaspoon vanilla extract

Other Ingredients

• Ladyfingers
• cinnamon garnish
• cinnamon sticks garnish

Instructions

Crème Patissiere | Pastry Cream

• Add the cornstarch, 1/4 cup of the milk into a small bowl. Beat the whole egg then the yolks into the mixture.
• In a saucepan, combine the remaining milk and caster sugar and bring to a boil whisking constantly. Remove from heat.
• Whisk the egg mixture constantly and slowly drizzle the warm milk into the eggs to temper. Return the remaining milk to low heat. Slowly pour the egg mixture into the milk. whisking briskly to a boil. Remove from the heat and whisk in the butter, vanilla and salt. Continue to stir until the mixture it thickens.
• Pour the pastry cream into a bowl and press a sheet of plastic wrap directly on the surface to avoid a skin forming. Cool and refrigerate until ready to use.

Spiced Apples

• Place the sugar and water into a saucepan and turn heat to medium. Stir with a wooden spoon until the sugar is dissolved and turns golden. Pour in the apples, brandy, orange juice, cinnamon, and butter and stir. Continue to stir for 10 minutes until the water has dissolved and the apples are tender.
• Turn off the heat and cool.

Crème Chantilly | Fresh Whipped Cream

• Pour the heavy cream into the bowl of and whip with an electric mixer and mix until thick. Add the vanilla and sugar and continue to whip until stiff peaks form.
• Cover and store in the refrigerator until until ready to use.

Assembly

• Line each crystal taster trifles or small bowl with 6 lady fingers. Divide and spoon in the pastry cream.
• Top with the spiced apples. Add dollops of chantilly cream on top. Garnish with a cinnamon stick and ground cinnamon.

Notes

Make ahead and assemble before serving. 

Nutrition

Serving: 1g | Calories: 704kcal | Carbohydrates: 104g | Protein: 6g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 180mg | Sodium: 133mg | Potassium: 560mg | Fiber: 7g | Sugar: 90g | Vitamin A: 1440IU | Vitamin C: 39mg | Calcium: 141mg | Iron: 1mg

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Moist Olive Oil Cake With Roasted Grapes

What Does Moist Olive Oil Cake With Roasted Grapes Taste Like?

THE OLIVE OIL CAKE

Spongy and moist, the olive oil cake has a sweet taste with a hint of savory at the end. A perfect cake for after dinner with a cup of coffee or a cup of tea in the afternoon.

THE ROASTED GRAPES

Whooo-eee! You won’t believe how good these are! Roasting the grapes intensifies their flavor. The drizzle of olive oil, lemon zest, and touch of thyme makes for a boom-shaka-laka bite savory sweet bite..

THE GLAZE

Made with greek yogurt and lemon zest, the glaze on this cake hits the tastebuds sweet and finishes tang and tart.

ALL TOGETHER NOW!

A savory edge, tang and sweetness, this cake is a show-stopper.

Occasions to Serve Moist Olive Oil Cake With Roasted Grapes

• Fall Brunch
• Thanksgiving
• Friendsgiving
• Father’s Day
• Potluck Dinner

Moist Olive Oil Cake With Roasted Grapes Recipe

Serves 6

Ingredients

• 1 1/4 cup all-purpose flour or cake flour
• 2/3 cups granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup olive oil
• 1/2 cup greek yogurt
• 2 large eggs, room temperature
• 3 tablespoons lemon juice
• 1 tablespoon lemon zest

Roasted Grapes

• 3 cups grapes, rinsed and dry

Greed Yogurt Glaze

• 4 tablespoons greek yogurt
• 1 cup powdered sugar

Instructions

Cake

Preheat oven to 350° F. Grease a 9″ cake pan

Add the all-purpose flour, sugar, baking powder, baking soda, and salt into a mixing bowl and whisk to combine. Create a well in the center. Add the olive oil, eggs, and yogurt. Stir to combine. Add the lemon juice and lemon zest. Stir until there is no lumps.

Pour into the prepared pan and bake 30 to 35 minutes.

Remove from the oven and let cool in pan for 5 minutes. Invert the cake onto a cooling rack to complete cooling.

Roasted Grapes

Preheat oven to 400°F. Line a baking pan with parchment.

Scatter the grapes on the prepared pan and drizzle with olive oil.

Greek Yogurt Icing

Add the yogurt and powdered sugar into a mixing bowl and mix until smooth.

Print

Moist Olive Oil Cake With Roasted Grapes & Greek Yogurt Glaze

With a sweet and edgy flavor, “Moist Olive Oil Cake With Roasted Grapes & Greek Yogurt Glaze” will melt in your mouth. MMMMMM

Course Desserts

Cuisine American

Keyword Cakes, Grapes, Olive Oil Cake, Roasted Grapes, Yogurt Glaze

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6 to 8

Calories 368kcal

Author Gwyn

Ingredients

Cake

• 1 1/4 cup all-purpose flour or cake flour
• 2/3 cups granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup olive oil
• 1/2 cup greek yogurt
• 2 large eggs room temperature
• 3 tablespoons lemon juice
• 1 tablespoon lemon zest
• Roasted Grapes
• 3 cups grapes rinsed and dry

Greed Yogurt Glaze

• 4 tablespoons greek yogurt
• 1 cup powdered sugar

Instructions

• Cake
• Preheat oven to 350° F. Grease a 9″ cake pan
• Add the all-purpose flour, sugar, baking powder, baking soda, and salt into a mixing bowl and whisk to combine. Create a well in the center. Add the olive oil, eggs, and yogurt. Stir to combine. Add the lemon juice and lemon zest. Stir until there is no lumps. 
• Pour into the prepared pan and bake 30 to 35 minutes. 
• Remove from the oven, coll for 
• Roasted Grapes 
• Preheat oven to 400°F. Line a baking pan with parchment. 
• Scatter the grapes on the prepared pan and drizzle with olive oil. 
• Greek Yogurt Icing 
• Add the yogurt and powdered sugar into a mixing bowl and mix until smooth. 

Nutrition

Serving: 1piece | Calories: 368kcal | Carbohydrates: 58g | Protein: 3g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.002g | Cholesterol: 1mg | Sodium: 190mg | Potassium: 192mg | Fiber: 1g | Sugar: 35g | Vitamin A: 52IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 0.5mg

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