Originally Published June 2020 | Updated August 2022

The Best Ever Blueberry Muffins: Questions Answered

Why are These Like Old Fashioned “bakery Style Blueberry Muffins?

A little different from the most popular packaged blueberry muffin mix and basic recipes, these muffins have a richer more dense texture but still light and fluffy. It is all about the flour and the leavening agents | flour type the recipe calls for.

Note the texture in the photo below.

Fresh or Frozen Blueberries

You can use either fresh or frozen blueberries in your blueberry muffins. The key is to rinse them before you use them in cold water and let them drain for at least 30 minutes.

Tip! Freeze fresh blueberries when they are in season for year round use. Check out this post for freezing fresh fruits.

How To Keep the Blueberries from Sinking In Muffins Or cakes?

Toss the berries in a tablespoon of flour from your recipe. Place them right into a properly heated oven immediately after filling the cups.

Some people prefer they blueberries at the bottom. If you are one of them, bounce the batter on the counter before placing in the oven. Just be aware it will cause a more dense result.

Hot to Make Muffins Light and Fluffy

Leavening is very important when it comes to making muffins and in baking in general. I have 100% accidently used all purpose flour when the recipe calls for self rising flour.

The leavening agents in baking are either or both baking soda and baking powder. This generates the rise. Also note, if you use too little they won’t rise and if you use too much they will rise and collapse. ALWAYS FOLLOW EXACT INGREDIENTS WHEN IT COMES TO BAKING.

The Secret to Moist Muffins?

• Mix the dry ingredients separate from the wet ingredients. This prevents the mix from being overworked.
• Avoid over stirring
• Line the pan or muffin wells
• Don’t overfill the muffin wells. An ice cream scoop works great for an even fill.
• Add a flavourful sprinkle. …
• Fill up the pan.

Other Fruits to Use instead of Blueberries

• Blackberries
• Marionberries
• Strawberries
• Raspberries
• Diced Apples (Coat in cinnamon and sugar first.)

MORE WAYS TO USE BLUEBERRIES

• How to Freeze Berries
• Easy French Blueberry Fig Tart
• Blueberry Hand Pies

The Best Ever Homemade Buttermilk Blueberry Muffins

Ingredients

12 cup standard muffin pan

• 2 1/2 cups self rising flour

No self rising flour?

For every one level cup of of all – purpose flour, add 1 1/2 teaspoon of baking powder and 1/4 teaspoon of salt. Whisk to combine. F

• 1 cup granulated sugar
• 1/4 teaspoon salt
• 1 cup whole buttermilk (whole = deep rich flavor/low fat = flat but still good flavor) Don’t love a dense muffin? Use whole milk insead.
• 1/2 cup canola oil
• 2 eggs
• 1 1/2 teaspoons real vanilla extract (This is my favorite!)
• 1 1/2 cups fresh blueberries, washed and air dried
• 1/2 cup sanding sugar

PS I love sanding sugar. Keep this in your pantry for baking projects. It makes pretty food look even fancier!

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Instructions

Preheat oven to 400° F. Give each parchment paper muffin cup a spritz with flour based cooking spray.

Whisk the self-rising flour, sugar, and salt in a mixing bowl until well combined.

Next, add the eggs, oil, buttermilk, and vanilla in a small bowl and whisk until well combined.

Pour the buttermilk mixture over the dry mixture slowly. Gently stir the ingredients until just mixed.

Repeat! Gently stir the mixture until just mixed! This should take no more than 20 big folding strokes with a wooden spoon. A few lumps are okay. Over working the batter makes a mess of the texture.

Fold in the blueberries gently and slowly with a rubber spatula.

Using a large ice cream scoop, scoop out big dollops of Buttermilk Blueberry Muffin batter into each of the prepared cupcake wells.

Generously sprinkle with sparkling sugar.

Place in the pre-heated oven and bake for 25 minutes until golden brown and cooked through.

Keep and eye on these beauties! You know your oven best.

Remove from the oven and cool on a cookie rack.

Serve warm or at room temperature. To enjoy the following day, loosely cover the muffins in a container with a lid.

SPARKLE TIP! Use parchment cupcake baking cups for baking cupcakes and muffins. When they are completely cooled, I each cupcake/muffin into a pretty decorated cup.

The Best Ever Homemade Buttermilk Blueberry Muffins

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★★★★★

4.2 from 5 reviews

The Best Ever Ever Homemade Buttermilk Blueberry Muffins! If you prefer a rustic “from the bakery flavor and texture verses from the package quick muffins you have come to the right place. You won’t believe how good these are!

• Author: Gwyn

Ingredients

Units USM

12 cup standard muffin pan

• 2 1/2 cups self rising flour

No self rising flour?

For every one level cup of of all – purpose flour, add 1 1/2 teaspoon of baking powder and 1/4 teaspoon of salt. Whisk to combine. F

• 1 cup granulated sugar
• 1/4 teaspoon salt
• 1 cup whole buttermilk (whole = deep rich flavor/low fat = flat but still good flavor) Don’t love a dense muffin? Use whole milk insead.
• 1/2 cup canola oil
• 2 eggs
• 1 1/2 teaspoons real vanilla extract (This is my favorite!)
• 1 1/2 cups fresh blueberries, washed and air dried
• 1/2 cup sanding sugar

PS I love sanding sugar. Keep this in your pantry for baking projects. It makes pretty food look e

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400° F. Give each parchment paper muffin cup a spritz with flour based cooking spray.

Whisk the self-rising flour, sugar, and salt in a mixing bowl until well combined.

Next, add the eggs, oil, buttermilk, and vanilla in a small bowl and whisk until well combined.

Pour the buttermilk mixture over the dry mixture slowly. Gently stir the ingredients until just mixed.

Repeat! Gently stir the mixture until just mixed! This should take no more than 20 big folding strokes with a wooden spoon. A few lumps are okay. Over working the batter makes a mess of the texture.

Fold in the blueberries gently and slowly with a rubber spatula.

Using a large ice cream scoop, scoop out big dollops of Buttermilk Blueberry Muffin batter into each of the prepared cupcake wells.

Generously sprinkle with sparkling sugar.

Place in the pre-heated oven and bake for 25 minutes until golden brown and cooked through.

Keep and eye on these beauties! You know your oven best.

Remove from the oven and cool on a cookie rack.

Serve warm or at room temperature. To enjoy the following day, loosely cover the muffins in a container with a lid.

 

Notes

TURN AP FLOUR INTO SELF-RISING FLOUR

1 cup all-purpose flour

 1½ teaspoons  baking powder 

 ¼ teaspoon salt.

 

Use parchment cupcake baking cups for baking cupcakes and muffins. When they are completely cooled, I each cupcake/muffin into a pretty decorated cup.

Whisk to combine. 

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Originally Published 6/29/2020 | Updated September 20, 2022

The post The Best Ever Homemade Buttermilk Blueberry Muffins appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

What Does The “S” In S’Mores Stand For?

This sweet, warm, gooey, delectable treat always leaves both children and adults alike wanting more. That is how the S’MORE got its name. It is a contraction of the phrase, “some more,” I want more s’mores.

What Alcohol Pairs Best with S’Mores?

• Porter
• Pinot
• Noir
• Bourbon
• Scotch
• Chardonnay
• Dry Red or Table Wine

20 Ultimate S’Mores Recipes

O1. Toasted S’Mores Iced Coffee

Let’s kick off this S’Mores party with an iced cold version to toast S’Mores month! You will be all here for the Best Iced S’Mores Coffee!

02. Chocolate Chip Biscuit S’Mores

I recently made Eden’s Chocolate Chip Biscuit S’Mores Recipe from Sugar and Charm for a brunch and they were a SHOWSTOPPER! I ended up printing her printable recipe for my guests to take home. There is something about the texture that will stir your soul. If they don’t…YOU HAVE DROPPED YOUR SPOON!

03. Baked S’Mores Donuts from Mike Bakes in NYC

OH MY COVERED IN GANACHE GOSH BAKED S”MORES DONUTS! GOODNESS! MIKE! TAKE A BOW! HOW PRETTY ARE THESE?!

04. Best Ice Box S’Mores Cake

Layers of graham crackers, chocolate ganache, marshmallows, and cream, this cake is a summertime must! BONUS! IT IS A NO BAKE CAKE! Get the recipe here.

05. S’Mores Pie

How about this S’Mores Pie from Buttermilk! …and WHOOP! THAT IS ABSOLUTELY MERINGUE ON TOP! Thanks for this pie plate of delicious Sam!

06. Salted Caramel S’Mores

This combination of yum was spotted in Food and Wine Magazine by Andrae Bopp. Get the magazine worthy recipe here.

Photo Credit Johnny Autry

07. EASY NO BAKE S’MORES CHEESECAKE

This dreamy EASY No Bake S’Mores Cheesecake from pretty Jenna at Butternut Bakery is party perfect!

08. S’Mores Milkshake

Brooks from Recipe Boy created this beauty of a cool summer S’Mores Milkshake treat and it is DELICIOUS! BROOKS! YOU ARE A HERO IN OUR HOME!

09. Salty Sweet S’Mores Bars

Salty! Sweet! Chewy! Crunchy! WOW! Get the recipe here.

10. Ultimate PB&J S’Mores

Calling all peanut butter and jelly people! I spotted this made with Dove Promises chocolate PB&J S’Mores recipe on PURE WOW. A photograph really is worth a thousand words.

PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWEL

11. S’Mores Martini

A creamy chocolaty S’Mores Martini cocktail by Morgan! You will feel like you are sitting by a campfire even if you are not sitting by a campfire.

12. Toasted Marshmallow Cherry Ice Cream S’Mores

Chocolate and cherries is always a hit! Recipe here.

13. Chocolate Dipped S’Mores Ice Cream Sandwiches

Aren’t these Chocolate Dipped S’Mores Ice Cream Sandwiches simply party pretty! Lindsay and Taylor from Love and Olive Oil are the team behind these. Have fun checking out this fun blog! It is one of my favorites.

14. “S’Mores in A Jar”

Heidi from Foodie Crush has put just the right amounts of S’Mores goodness into a mason jar. Hence! S’Mores in a Jar! There are great to take to a potluck!

15. Best Reese’s Peanut Butter Cup & Chocolate Chip Cookie S’More

I am not sure this even needs words! It is being held for you to take a bite! Get the recipe here.

16. S’More Cupcakes

Get a look at that frosting and moist cake! AND CHECK OUT THE THIN CRISPY SHELL ON THE MARSHMALLOW FROSTING! Heather from Boston Girl Bakes, you nailed it! Get the recipe here.

17. S’mores Layer Cake with Homemade Fluff

This three layer cake must be made for the S’mores lover in your life. Birthday or just because, Bernice from Baron Bakery is sharing this recipe here.

18. No Churn S’Mores Ice Cream

Annalise from Completely Delicious has whipped up a batch of a favorite no-churn ice cream with a S’MORES KIND OF VIBE! Annalise, you are my her0! 100% DIVINE! Get the recipe here.

19. Peppermint Dark Chocolate S’Mores Bars

OF COURSE PEPPERMINT AND DARK CHOCOLATE S’MORES! Leigh Ann from the My Diary of Us recipe here.

20. Belgian Waffle Strawberry and Bacon S’Mores Sandwich

This sandwich is a must try summertime treat for the bacon lover in your life.

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ALL RECIPES AND PHOTOGRAPHS IN THIS POST THAT ARE NOT PROPERTY OF SPARKLING CHARM ARE CREDITED TO CONTENT OWNERS VIA LINKS.

The post 20 Ultimate S’Mores Recipes appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Cold Sweet Tea Cupcakes with Lemon Sweet Tea Buttercream

Boy of boy are you going to love this recipe! Grab you aprons and let’s get this cupcake party started!

Why Do You Eat Sweet Tea Cupcakes Cold?

You bet COLD! I serve these a bit different than other recipes out there. I serve them COLD! It is a part of the whole experience. Scroll on down for a charming way to serve these to your guests.

How Do Cold sweet Tea Cupcakes With Sweet Tea Lemon Buttercream Taste?

The frosting is cool, rich, and creamy. The cake is light yet slightly dense. When the two mix in your mouth you are sure to have a hard time minding your manners by placing it back on your plate before having your second bite.

A Charming Way To Serve Cold Sweet Tea Cupcakes with Buttercream?

Who Invented the First Cupcake?

Amelia Simmons invented the first cupcake in 1796 and was the author of the first American cookbook called American Cookery.

What Were The First Cupcakes Called?

Originally, the first cupcakes were called “number cakes” or “1,2,3,4 cakes” because it was an easy way to recall portions in the recipe. One cup butter, two cups sugar, three cups of flour, one cup of milk, and one spoonful of soda.

What Are the 10 Most Popular Cupcake flavors?

10. Vanilla 9. Pumpkin 8. Banana 7. Coffee 6. Chocolate 5. Lemon 4. Peanut Butter 3.Carrot Cake 2. Red Velvet DRUM ROLL PLEASE! 1. Chocolate with Vanilla Icing

All may be true, but I am adding this cupcake to the list. Perhaps #1 is really the 1st runner up and the best of all time cupcake is….

THE SPARKLING CHARM COLD SWEET TEA CUPCAKE WITH LEMON SWEET TEA BUTTERCREAM FROSTING?!

I feel like we need a Cupcake dad joke Added here.

Cold Sweet Tea Cupcakes with Lemon Sweet Tea Buttercream

Ingredients

Sweet Tea Cupcakes

• 1 cup whole milk, warmed just to the point of boiling
• 12 tablespoons loose black tea
• 2 cups cake flour, sifted
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup canola oil
• 2 tablespoons sour cream
• 1 teaspoon vanilla extract
• 2 large eggs, room temperature

Lemon Sweet Tea Buttercream

• 1/2 stick unsalted butter, softened
• 8 ounces cream cheese, softened
• 3 cups confectioners’ sugar
• 1/4 cup of milk, warmed to the point of boiling (ACCOUNTED FOR ABOVE)
• zest of 2 fresh lemons

Garnishes

• 6 Striped Straws, cut in half (Lot’s of Colors Here) or old fashioned striped candy sticks
• Sanding Sugar
• Candied Lemons or Fresh Lemon Slices

Instructions

Sweet Tea Cupcakes

Preheat the oven to 350° F. and line a cupcake pan with cupcake liners. 

Cupcake Tip

Add a little bit of rice to the bottom of each cupcake well to avoid greasy liners once baked. The rice will absorb some of the oil.

First, bring the milk just to a boil in medium saucepan, turn off the heat and remove from the eye of the stove. Add the loose tea leaves and give them a stir. Steep for 15 minutes. Using a fine mesh strainer, strain the liquid into a bowl. 

Second, sift the flour, baking soda, and salt. Set aside. Add the sugar, oil, and vanilla to the bowl of a stand mixer and beat for 30 seconds. Mix in the sour cream. Next, mix in the eggs one at a time. Alternate adding the flour and 3/4 cup tea milk until just combined. Avoid over mixing.

Third, fill the cupcake wells evenly 3/4 full and bake for 15 minutes.

Rotate the pan and continue to bake for 5 to 8 minutes or until the cupcakes are golden brown. Remove from the oven and place the cupcake pan and cool on a baking rack. 

Lemon Sweet Tea Buttercream

Add the butter, cream cheese, lemon zest, and confectioners’ sugar into a mixing bowl. Add 3 tablespoons of the 1/4 cup remaining tea milk and beat with a hand mixer until smooth and fluffy.

The Fun Part

Swirl big dollops of the Lemon Sweet Tea Frosting onto the tops of the Sweet Tea Cupcakes and swirl with the back of a spoon.

Garnish with a sprinkle of sanding sugar, lemon zest, a straw (or a candy stick), and a lemon slice (or a candied lemon slice”.

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Be sure to Check out these Angel Food Cupcakes with Rose Cream Frosting

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Cold Sweet Tea Cupcakes with Lemon Sweet Tea Buttercream

In the south sweet tea is a staple so it is no coincidence we would one day decide to use it in a cupcake recipe. Today I am sharing how I make, Sweet Tea Cupcakes with Lemon Sweet Tea Buttercream. Moist and Delicious! 

Course Dessert

Cuisine American, Southern

Keyword Buttercream Frosting, Cupcakes, Lemons, Sweet Tea, Sweet Tea Cupcakes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 286kcal

Author Gwyn

Ingredients

Sweet Tea Cupcakes

• 1 cup whole milk (warmed just to the point of boiling)
• 12 tablespoons loose black tea
• 2 cups cake flour (sifted)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup canola oil
• 2 tablespoons sour cream
• 1 teaspoon vanilla extract
• 2 large eggs (room temperature)

Lemon Sweet Tea Buttercream

• 1/2 stick unsalted butter (softened)
• 8 ounces cream cheese (softened)
• 3 cups confectioners’ sugar
• 1/4 cup of milk (warmed to the point of boiling (ACCOUNTED FOR ABOVE))
• zest of 2 fresh lemons

Garnishes

• 6 Striped Straws (cut in half (Lot’s of Colors Here) or old fashioned striped candy sticks)
• Sanding Sugar
• Candied Lemons or Fresh Lemon Slices

Instructions

Sweet Tea Cupcakes

• Preheat the oven to 350° F. and line a cupcake pan with cupcake liners. 
• First, bring the milk just to a boil in medium saucepan, turn off the heat and remove from the eye of the stove. Add the loose tea leaves and give them a stir. Steep for 15 minutes. Using a fine mesh strainer, strain the liquid into a bowl. 
• Second, sift the flour, baking soda, and salt. Set aside. Add the sugar, oil, and vanilla to the bowl of a stand mixer and beat for 30 seconds. Mix in the sour cream. Next, mix in the eggs one at a time. Alternate adding the flour and 3/4 cup tea milk until just combined. Avoid over mixing.
• Third, fill the cupcake wells evenly 3/4 full and bake for 15 minutes. Rotate the pan and continue to bake for 5 to 8 minutes or until the cupcakes are golden brown. Remove from the oven and place the cupcake pan and cool on a baking rack. 

Lemon Sweet Tea Buttercream

• Add the butter, cream cheese, lemon zest, and confectioners’ sugar into a mixing bowl. Add 3 tablespoons of the 

  1/4 cup remaining tea milk

   and beat with a 

  hand mixer until smooth and fluffy.
• Swirl big dollops of the Lemon Sweet Tea Frosting onto the tops of the Sweet Tea Cupcakes and swirl with the back of a spoon.
• Garnish with a sprinkle of sanding sugar, lemon zest, a straw (or a candy stick), and a lemon slice (or a candied lemon slice”. 

Nutrition

Serving: 1g | Calories: 286kcal | Carbohydrates: 68g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 11mg | Sodium: 381mg | Potassium: 84mg | Fiber: 1g | Sugar: 21g | Vitamin A: 86IU | Vitamin C: 0.02mg | Calcium: 119mg | Iron: 0.3mg

Sweet Tea Cupcakes at the Loveless Cafe’

Pastry Chef Christa Nash, at the very famous Loveless Cafe just out of Nashville, TN makes a delectable sweet tea cupcake with a salted honey frosting. Guess what! the recipe is generously shared here. You must add this to your recipe box too.

IT WILL MELT IN YOUR MOUTH PEOPLE! If you are ever in the area don’t eat the day before you go. Between the popular biscuits, delectable menu items, and this cupcake, you will need plenty of room to enjoy a little bit of everything. What do Sweet Tea Cupcakes with Lemon Sweet Tea Frosting Taste Like?

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How About A Few Fun Watermelon Facts…

Why are they Called Watermelons?

92% of the melon is water. Hence, watermelon! Did you know you can eat the entire melon? You can. Here in the south we pickle watermelon rinds. They can also be used in stews.

Where Do Watermelons Come From?

Africa! Scientists found evidence of watermelon not only from seeds discovered in tombs, but also depicted in hieroglyphics dating back to the 2nd millennium B.C.

Which is Sweeter? A round or An Oval Watermelon?

The very best watermelons are average sized but heavy for their size. The oval watermelon is more watery while the round is sweeter.

3 Great Reasons To Eat Watermelon

1. Did you know watermelons are low in sugar. A whole cup of diced watermelon has under 10 grams of sugar.
2. Watermelon is full of lycopene, an antioxidant that helps break down harmful free-oxygen radicals.
3. They contain an amino acid called citrulline. The body converts this to arginine, and helps the body produce nitric oxide, a gas that relaxes the blood vessels and encourages flexibility in arteries. In turn, this can lower blood pressure.

DIY Watermelon Rind Flower Arrangement

Supplies

• watermelon/s (round or oval)
• thing sharpie
• sharp watermelon knife
• floral scissors
• your favorite flowers

In this arrangement I used white stock flowers, pink roses, white carnations, and a single sunflower.

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Directions

Prepare the flowers you will use in your arrangement by snipping off the ends and placing in water.

Take a look at your watermelon and pick the prettiest side. If your watermelon doesn’t sit flat, slice a straight sliver off of the bottom to add stability.

Decide how deep you would like your watermelon rind vase to be considering which end you picked for the base. Draw a line around the melon and carefully follow your line it to slice off the top end.

Arrange the flowers in the watermelon by sticking them into the watermelon flesh.

Check out A Pretty Peach Arrangement Here!

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The post DIY Watermelon Rind Flower Arrangement appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

This Sparkling Charm recipe was originally published June 2020

ROCKET BOMB POPSICLES!

Do you remember eating these as a kid? I sure do. These were my favorite when I heard the ice cream music through the Georgia pines I ran as fast as I could for my glitter change purse.

These sweet treats were originally called Bomb Pops. You might remember them as Fire Crackers or Rocket Pops. I am going with a combo for this recipe.

What Were the Original Flavors of Rocket Bomb Pops?

The original flavors were cherry, lime, and blue raspberry. Today we are skipping the artificial flavoring and making a healthier version. We will be using red raspberries for the red layer, a key lime and coconut milk for the white layer, and blueberries for the blue layer.

Grab your aprons and meet me in the kitchen! Let’s Make Rocket Bomb Pops!

Homemade Rocket Bomb Popsicles

Ingredients

We will be using a tiny touch of cornstarch in each of the layers. It will help thicken our layers. I just learned on the cooking channel that it makes ice cream creamier!

Rocket Pop Mold

The Red Raspberry Layer

• 3 cups fresh raspberries, washed and air dried
• 3 tablespoons granulated sugar
• 1/2 teaspoon cornstarch

The White Coconut-Lime Layer

• 1/2 cup vanilla greek yogurt
• 2 tablespoons fresh key lime juice, substitute regular limes
• 1 cup unsweetened coconut milk
• 1 tablespoon granulated sugar
• 1/2 teaspoon cornstarch

The Blue Blueberry Layer

• 3/4 cup blueberries
• 3 tablespoons granulated sugar
• 1 cup unsweetened coconut milk
• 1 teaspoon cornstarch

Blueberries have blue skins and lime green insides. When you mix blue and lime green you get cyan. When you blend blueberries you get a purply blue. Let’s call it Rocket Pop Blue.

Instructions

In a blender, add the raspberries, sugar, and cornstarch. Blend until smooth. Pour into a container with a spout and place in the refrigerator.

Wash the blender.

Next, add the vanilla greek yogurt, key lime juice, coconut milk, sugar, and cornstarch into a blender. Blend until smooth. Pour into a container with a spout and place in the refrigerator.

Wash the blender.

Then, add the blueberries, coconut milk, sugar, and cornstarch in the blender and blend until smooth. Pour the mixture into a container with a spout and place in the refrigerator.

NOW FOR THE FUN PART! …

Pour a small layer of the red mixture into each mold. Place in the freezer for 15 minutes.

Remove the mold from the freezer and add a layer of the white mixture. Freeze for 15 minutes.

If you are using wooden popsicle sticks, stick them in 1/2 way through.

Finally, remove the mond from the freezer and carefully add a blue layer.

Leave 1/4 inch of space from the edge on your last layer. The juices will expand.

If you didn’t use popsicle sticks, carefully press the mold sticks with covers into the Rocket Bomb Pops. 

Freeze for 4 hours plus.

Run a little warm water over the molds to remove the rocket bomb pops easily.

ENJOY!

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Looking for amore great healthy popsicle recipes? How about these…

Figgy Coconut Creamsicles or these Chocolate Avocado Fudgesicles

Homemade Rocket Bomb Popsicles

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Homemade Rocket Bomb Pops! A serious blast from the past. SMILE!

• Author: Gwyn

Ingredients

Units USM

We will be using a tiny touch of cornstarch in each of the layers. It will help thicken our layers. I just learned on the cooking channel that it makes ice cream creamier!

Rocket Pop Mold

The Red Raspberry Layer

• 3 cups fresh raspberries, washed and air dried
• 3 tablespoons granulated sugar
• 1/2 teaspoon cornstarch

The White Coconut-Lime Layer

• 1/2 cup vanilla greek yogurt
• 2 tablespoons fresh key lime juice, substitute regular limes
• 1 cup unsweetened coconut milk
• 1 tablespoon granulated sugar
• 1/2 teaspoon cornstarch

The Blue Blueberry Layer

• 3/4 cup blueberries
• 3 tablespoons granulated sugar
• 1 cup unsweetened coconut milk
• 1 teaspoon cornstarch

Blueberries have blue skins and lime green insides. When you mix blue and lime green you get cyan. When you blend blueberries you get a purply blue. Let’s call it Rocket Pop Blue. 

Cook Mode Prevent your screen from going dark

Instructions

In a blender, add the raspberries, sugar, and cornstarch. Blend until smooth. Pour into a container with a spout and place in the refrigerator.

Wash the blender.

Next, add the vanilla greek yogurt, key lime juice, coconut milk, sugar, and cornstarch into a blender. Blend until smooth. Pour into a container with a spout and place in the refrigerator.

Wash the blender.

Then, add the blueberries, coconut milk, sugar, and cornstarch in the blender and blend until smooth. Pour the mixture into a container with a spout and place in the refrigerator.

NOW FOR THE FUN PART! …

Pour a small layer of the red mixture into each mold. Place in the freezer for 15 minutes.

Remove the mold from the freezer and add a layer of the white mixture. Freeze for 15 minutes.

If you are using wooden popsicle sticks, stick them in 1/2 way through.

Finally, remove the mond from the freezer and carefully add a blue layer.

Leave 1/4 inch of space from the edge on your last layer. The juices will expand.

If you didn’t use popsicle sticks, carefully press the mold sticks with covers into the Rocket Bomb Pops.

Freeze for 4 hours plus.

Run a little warm water over the molds to remove the rocket bomb pops easily.

ENJOY!

 

The post Homemade Rocket Bomb Popsicles appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Perfect for a party, gameday, picnic, cookout, or a cozy evening at home, you can’t go wrong with this recipe. In fact your partakers will beg you for the recipe. Be sure to scroll all the way to the bottom and see how I share this recipe as a party take-away gift. Grab your apron friend! Let’s Sparkle!

Six Fun Sweet Vidalia Onion Facts

1. The Vidalia Onion was discovered by Mose Coleman during the great depression.
2. Vidalia Onions are named after the town they are grown in, Vidalia, Georgia.
3. The Vidalia Onion became the Georgia state vegetable in 1990.
4. The sweet flavor is from the low amount of sulfur in the soil in which the onions are grown.
5. The Vidalia Onion has a 1,300 square foot museum filled with the history of this Georgia treasure.
6. Piggly Wiggly was the first grocery store to sell Vidalia Onions.

Find more fun Vidalia Onion facts here.

PS If you are a foodie like me and are planning a trip to Georgia, be sure plan a Culinary Road Trip in south Georgia.

What To Serve With The Best Baked Vidalia Onion Dip

A Charming Place Card And Take Away Gift/Favor For The Best Baked Sweet Vidalia Onion Dip

Tie a cute bow around a Vidalia Onion with a name tag. It will make a great place setting and/or a take away gift. Click for tutorial and Supply Links.

The Best Baked Sweet Vidalia Onion Dip

Ingredients

• 3 medium Vidalia Onions
• 2 – 8 ounce packages of cream cheese, softened
• 3/4 freshly grated parmesan cheese
• 2 tablespoons hot sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 heaping tablespoons of mayonnaise, preferably Duke’s (A southerner can tell if you don’t use Duke’s Mayonnaise.)

Why Southerners Are Crazy About Duke’s Mayonnaise. ‘ You must watch this video! It will make you smile!

Directions

Preheat oven to 350° F.

Using a grater over a bowl, finely grate one of the Vidalia Onions. Using a paper towel, press some some of the water out. Thinly slice the other two Vidalia Onions.

Add the grated onions, sliced onions, cream cheese, parmesan cheese, hot sauce, salt, pepper, and mayonnaise to a medium mixing bowl and stir with a wooden spoon to combine.

Place in an 8 X 8 baking dish and bake for 35 minutes or until golden brown.

Serve with corn chip scoops.

More Ways To Use Vidalia Onions

Magnolia and Vidalia Onion Summer Tablescape | How To Make Vidalia Onion Party Favors and Place Cards | Spicy Chili Lime Vidalia Onion Magnolias

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The Best Baked Vidalia Onion Dip

How about a savory and slightly sweet hot and cheesy recipe that is unforgettable?

Course Appetizers

Cuisine American

Keyword Dip, Onions, Vidalia Onion Dip, Vidalia Onions

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 139kcal

Author Gwyn

Ingredients

• 3 Vidalia Onions
• 16 ounces cream cheese softened
• 3/4 cup parmesan cheese grated
• 2 tablespoons hot sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 heaping tablespoons of mayonnaise preferably Duke’s (A southerner can tell if you don’t use Duke’s Mayonnaise.)

Instructions

• Preheat oven to 350° F.
• Using a grater over a bowl, finely grate one of the Vidalia Onions. Using a paper towel, press some some of the water out. Thinly slice the other two Vidalia Onions.
• Add the grated onions, sliced onions, cream cheese, parmesan cheese, hot sauce, salt, pepper, and mayonnaise to a medium mixing bowl and stir with a wooden spoon to combine.
• Place in an 8 X 8 baking dish and bake for 35 minutes or until golden brown.

Nutrition

Serving: 1.5 cup | Calories: 139kcal | Carbohydrates: 15g | Protein: 13g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 803mg | Potassium: 328mg | Fiber: 1g | Sugar: 9g | Vitamin A: 119IU | Vitamin C: 9mg | Calcium: 307mg | Iron: 0.5mg

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The post The Best Baked Sweet Vidalia Onion Dip appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Can you Leave the Skin on the Peaches?

You absolutely can. Wash them and pat them dry.

How To Soften Unripened hard Peaches?

Easy! put them in a paper bag and leave them on the kitchen counter for 26 hours.

MORE WAYS TO USE FRESH PEACHES HERE…

How To Make The Best Simple Southern Peach Cobbler

Serves 6

IF YOU ARE USING A LARGE SKILLET OR A BAKING DISH, CLICK HERE FOR THE RECIPE.

Ingredients

• 1/2 stick unsalted butter, sliced into 6 tablespoons (Use lines on the package.)
• 1 cup self-rising flour
• 1 cup granulated sugar
• 1 cup whole milk
• 2 cups fresh peaches, peeled or unpeeled and sliced
• optional: sparkling sugar

6 Mini 3.5 inch Cast Iron Skillets

Instructions

Preheat oven to 350° F. Place the mini skillets onto a baking sheet.

Add 1 tablespoon of unsalted butter to each skillet. Place in the oven for 5 minutes.

Next, add the sugar, self-rising flour, and cold milk into a medium mixing bowl. Stir until just combined. Seriously! Just combined! Don’t worry with the lumps.

Remove the skillets from the oven and scatter the fresh cut peaches on top ot the butter. Divide the batter evenly into each skillet and spread across the peaches.

Sprinkle with sparkling sugar and bake for 30 to 40 minutes or until golden brown on top.

Serve with fresh whipped cream, vanilla ice cream, or all by itself! Garnish with a mint leaf.

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How To Make Simple Southern Fresh Peach Cobbler in Mini Skillets

It is time to get peachy! Summer time means fresh peaches and you can’t let the season pass without this southern dessert topped with vanilla ice cream. Today I am sharing my mama’s recipe on How To Make Simple Southern Fresh Peach Cobbler in Mini Skillets. 

Course Desserts

Cuisine American

Keyword Cast Iron Skillet, Cobbler, Peach Cobbler, Pie

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 260kcal

Author Gwyn

Ingredients

• 1/2 stick unsalted butter sliced into 6 tablespoons (Use lines on the package.)
• 1 cup self-rising flour
• 1 cup granulated sugar
• 1 cup whole milk
• 2 cups fresh peaches peeled or unpeeled and sliced
• optional: sparkling sugar
• Garnish: Whipped Cream or Ice Cream and fresh mint.
• 6 Mini 3.5 inch Cast Iron Skillets

Instructions

• Preheat oven to 350° F. Place the mini skillets onto a baking sheet.
• To begin, add 1 tablespoon of unsalted butter to each skillet. Place in the oven for 5 minutes.
• Next, add the sugar, self-rising flour, and cold milk into a medium mixing bowl. Stir until just combined. Seriously! Just combined! Don’t worry with the lumps.
• Then, remove the skillets from the oven and scatter the fresh cut peaches on top ot the butter. Divide the batter evenly into each skillet and spread across the peaches.
• Lastly, sprinkle with sparkling sugar and bake for 30 to 40 minutes or until golden brown on top.
• Serve with fresh whipped cream, vanilla ice cream, or all by itself! Garnish with a mint leaf.

Nutrition

Serving: 1Skillet | Calories: 260kcal | Carbohydrates: 49g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 118mg | Potassium: 36mg | Fiber: 1g | Sugar: 34g | Vitamin A: 127IU | Calcium: 98mg | Iron: 0.3mg

The post How To Make Simple Southern Fresh Peach Cobbler in Mini Skillets appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Have you ever enjoyed tea in a tearoom? Besides wearing a pretty dress and sometimes a hat and gloves, my favorite part is the tower of tasty sandwiches, mini cakes, and cookies.

These stacked trays of savory and sweet things inspired this fun towering hamburger and sides post. Scroll on down the details plus a few bonus cookout tips.

A Charming Way To Serve Hamburgers & Sides

SUPPLIES

1. GALVANIZED 3 TIER TRAYS/TOWERS

Let’s start with the galvanized 3 -Tier tower. These are great no matter what they are made of! I have kept one on my coffee cart for the past couple of years. My friend Kimberlee shared this idea with me on a thrift shopping trip in Sumner, Washington. I remember her wire 3 -tier tower filled with snacks for her darling twin boys. I keep mine filled seasonally with all sorts of fun themed things.

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A Few Ways to Use a 3 Tier Galvanized Tray Seasonally

SPRING

Ice Coffee Packets | Vanilla Powder | Sugar Cubes | Straws | Pink Gingham Ribbon

SUMMER

Fruit Teas | Old Fashioned Lemon Sticks | Summer Mugs | Shortbread | Cookies | Local Honey | Mint Striped Straws | Ribbon

WINTER

Hot Cocoa Sticks | Peppermint Sticks | Red Straws | Hot Cocoa Powder | Marshmallows Red Candy Striped Ribbon

FALL

Espresso Powder | Cinnamon | Vanilla Powder | Fox Mugs | Chocolate Covered Coffee Beans| Orange Ribbon | Orange Straws

Of course you can go crazy with this like I do and hit every holiday. I would love to see your ideas. Tag me on Instagram @_SparklingCharm and use #SparkleandCharm

2. HAMBURGER WRAPPERS

Use a sharpie to label or personalize the wrappers with a name. These retro wrappers are cute too.

3. ICE

4. CONDIMENTS + TOPPINGS + DRINKS

On this Hamburger Tower I chose to go All American using, catsup. mustard, mayo, pickles, onions, lettuce, and tomatoes with ruffled chips, coke in the bottle, and Black Peach Tea.

The Best & Top Ranked Condiment and Toppings For Hamburgers

Top Ranked Toppings & Condiments for Hot Dogs

The Best Sides For A Hamburger & Hot Dog Cookout

The best Desserts for A Cookout

HOW TO PUT IT ALL TOGETHER

Line the top and the bottom tiers of the tower with plastic wrap to keep ice from dripping.

Arrange the vegetable, chips, and pickles in small glass cups and bowls. Bag the hamburgers.

Top Tier

Fill with ice and tuck the vegetable bowls down in the ice.

Middle Tier

Arrange the chips and hamburgers.

Bottom Tier

Fill the bottom tier with ice. Vary the drinks and condiments in the ice.

EASY PEASY! Please don’t forget to tag me in your photos @_SparklingCharm.

Why Not Accessorize with Hot Dogs And Hamburgers!

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Fun To Look At!

I ran across these while looking for fun cookout accessories.

? Sequin Burger Purse ($1,785) | ? Crystal Burger Clutch ($5695)

SHOP SERIOUS BURGER PURSES

LOVE HAMBURGERS? Check out this Mini Burger Bloody Mary HERE!

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How To Make The Best Sweet Tea Sangria

Occasions to Serve Sangria

Serve it for the 4th of July, Memorial Day, Summer Picnics, Pool Parties, or a hot summer day! YOU ARE GOING TO LOVE THIS COCKTAIL!

What is In Traditional Mexican Sangria?

Mexican Sangria is made with orange liquor, brandy, orange juice, oranges, limes, pineapple, and cinnamon.

What is in Traditional Spanish Sangria?

Traditional Spanish Sangria is made with red wine, water, herbs, spices, and fruit.

Can You Add Sweet Tea To Sangria?

Yes! It is the perfect summertime cocktail! SO GOOD!

How To Make The Best Sweet Tea Sangria

Ingredients

• 1 750-ml. white wine ( I am using a Starborough Sauvignon Blanc from New Zealand)
• 6 cups sweet tea
• 1 /4 cup Triple sec.
• 3 medium fresh peaches, sliced
• 1 cup fresh blueberries
• 1 fresh green apple, sliced, chunks
• 5 fresh strawberries, sliced in half
• 3 basil leaves, whole
• fresh mint sprig for garnish

Mixology | Instructions

In a large pitcher add the wine, sweet tea, triple sec, fresh peaches, blueberries, green apples, strawberries, and basil leaves. Give it a good stir and put it in the refrigerator until chilled.

Fill a glass 1/2 full with ice. Pour the Best Sweet Tea Sangria over the ice letting some of the fruit fall into the glass.

Garnish with fresh mint and serve.

MORE SUMMERTIME IDEAS HERE!

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How To Make The Best Sweet Tea Sangria

The Best Sweet Tea Sangria! Infused with white wine and fresh summer fruit, this refreshing summertime cocktail is perfect for any hot summertime day.

Course Cocktails

Cuisine American

Keyword Fruit Pies, Sangria, Summer Cocktails, Sweet Tea, Sweet Tea Sangria

Resting Time 1 hour hour

Total Time 15 minutes minutes

Servings 6

Calories 138kcal

Author Gwyn

Ingredients

• 1 750- ml. white wine I am using a Starborough Sauvignon Blanc from New Zealand
• 6 cups sweet tea
• 1 /4 cup Triple sec.
• 3 medium fresh peaches sliced
• 1 cup fresh blueberries
• 1 fresh green apple sliced, chunks
• 5 fresh strawberries sliced in half
• 3 basil leaves whole
• fresh mint sprig for garnish

Instructions

• In a large pitcher add the wine, sweet tea, triple sec, fresh peaches, blueberries, green apples, strawberries, and basil leaves. Give it a good stir and put it in the refrigerator until chilled.
• Fill a glass 1/2 full with ice. Pour the Best Sweet Tea Sangria over the ice letting some of the fruit fall into the glass.
• Garnish with fresh mint and serve.

Nutrition

Serving: 8ounces | Calories: 138kcal | Carbohydrates: 1g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Sodium: 12mg | Potassium: 101mg | Fiber: 1g | Sugar: 0.03g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg

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More Tiny Food Favorites

Isn’t it fun to attend a party or an event where there are only bite sized foods? I do! One of my favorite party appetizers is a tiny waffle square spread with honey, topped with a chicken nugget, another mini waffle square, all held together by a pick you can grab from a pretty tray. That is where I got this idea.

When to Serve Cheeseburger Bites on Mini Sesame Seed Buns

4th of July | Birthday Parties | Cookouts | Memorial Day | Movie Night | Date Night Summer Weeknight Dinner

Cheeseburger Bites on Mini Sesame Seed Buns

Makes 18 to 24

Ingredients

• 10 – 12 frozen yeast roll dough balls, thawed ( I used Rhodes from the frozen food section.)
• 4 tablespoons unsalted butter, melted
• sesame seeds
• 1 pound ground chuck or burger meat of your choice
• 1/2 pound ground sausage
• 3 tablespoons worcheshire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• mayonnaise
• mustard
• butter or romaine lettuce
• 10 – 12 cheddar cheese squares, sliced into quarters
• 1 onion, thinly sliced and cut into quarters
• 5 slices cheddar cheese
• 4 Roma tomatoes
• 18 – 24 pickles

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Instructions

Preheat oven to 350° F.

Line two baking sheet with parchment paper. Set aside.

Mini Sesame Seed Buns

First, cut each thawed dough ball into 4 even pieces, gently roll each piece into a small ball, and place onto the prepared baking sheet 1″ apart. Next, cover with a clean flour sack towel and let the dough double in size. Brush with the melted butter and sprinkle with sesame seeds. Bake for 15 minutes or until golden brown. Cool on a wire rack. Optional: Re-brush with melted butter and re-sprinkle sesame seeds.

Bite Sized Cheese Burgers

Add the ground chuck, ground sausage, worcestershire sauce into a medium mixing bowl and gently combine until just mixed. AVOID OVER MIXING. Using a 2 inch scoop, evenly scoop a mound of ground chuck. Using clean hands, roll into a ball and gently press into a patty. Place on the second prepared baking sheet and sprinkle with salt and pepper. Repeat. Press your little finger into the center of each patty to its center. Bake for 25 minutes.

Optional: Add the cheese slices and melt in the oven.

Assembly

Add a touch of mayonnaise to the bottom half of a mini sesame seed bun and spread mustard and catsup on the top half of the sesame seed bun.

Layer from bottom up: lettuce | burger | cheese | | tomato | pickle | bun

Skewer to secure. Place on a pretty tray. Serve

Tips & Notes

• Serve within 30 minutes of assembly. They will go FAST!
• These are tricky to stand up straight. Sbe sure to skewer exactly down the center.

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Cheeseburger Bites on Mini Sesame Seed Buns

Everything tasty about a juicy burger in a tiny package. These Cheeseburger Bites on Mini Sesame Seed Buns will hit you and your guests right in the I need a burger spot!

Course Main Course

Cuisine American

Keyword Buns, Burger Bites, Cheddar Cheese, Cheese Burgers

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 18 Bites

Calories 135kcal

Author Gwyn

Ingredients

• 10 – 12 frozen yeast roll dough balls thawed ( I used Rhodes from the frozen food section.)
• 4 tablespoons unsalted butter melted
• sesame seeds
• 1 pound ground chuck or burger meat of your choice
• 1/2 pound ground sausage
• 3 tablespoons worcheshire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• mayonnaise
• mustard
• butter or romaine lettuce
• 10 – 12 cheddar cheese squares sliced into quarters
• 1 onion thinly sliced and cut into quarters
• 5 slices cheddar cheese
• 4 Roma tomatoes
• 18 – 24 pickles

Instructions

• Preheat oven to 350° F.
• Line two baking sheet with parchment paper. Set aside.
• Mini Sesame Seed Buns
• First, cut each thawed dough ball into 4 even pieces, gently roll each piece into a small ball, and place onto the prepared baking sheet 1″ apart. Next, cover with a clean flour sack towel and let the dough double in size. Brush with the melted butter and sprinkle with sesame seeds. Bake for 15 minutes or until golden brown. Cool on a wire rack. Optional: Re-brush with melted butter and re-sprinkle sesame seeds.
• Bite Sized Cheese Burgers
• Add the ground chuck, ground sausage, worcestershire sauce into a medium mixing bowl and gently combine until just mixed. AVOID OVER MIXING. Using a 2 inch scoop, evenly scoop a mound of ground chuck. Using clean hands, roll into a ball and gently press into a patty. Place on the second prepared baking sheet and sprinkle with salt and pepper. Repeat. Press your little finger into the center of each patty to its center. Bake for 25 minutes.
• Optional: Add the cheese slices and melt in the oven.
• Assembly
• Add a touch of mayonnaise to the bottom half of a mini sesame seed bun and spread mustard and catsup on the top half of the sesame seed bun.
• Layer from bottom up: lettuce | burger | cheese | | tomato | pickle | bun
• Skewer to secure. Place on a pretty tray. Serve
•  

Notes

• Serve within 30 minutes of assembly. They will go FAST!
• These are tricky to stand up straight. Sbe sure to skewer exactly down the center.

Nutrition

Serving: 1Burger Bite | Calories: 135kcal | Carbohydrates: 1g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 177mg | Potassium: 77mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 0.2mg

Tailgating Faves

See More >

Peppered Pancetta Maple Kroughnuts

Best One Pot Chili Mac and Cheese

Chocolaty Cocoa Puff Crispy Treats

Cranberry Pecan Sausage Balls

Be sure to check out this Sparkling Charm Burger Tower and the Sparkling Charm Burger Bloody Mary

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As a child, Strawberry Pretzel Salad was my favorite thing about Potluck Sundays after church. You could always count on at least two versions of this delectable dish dueling from opposite ends of the buffet table. I had no trouble eating my spoon sized healthy polite bites required by my mother before partaking in this savory sweet treat.

Now I am the lady bringing the Strawberry Pretzel Salad to potlucks.

In my version, I don’t add the sour cream to the center layer. Mixed with sugar and a touch of orange zest, I spread it on top. This truly is an addictive dish. You will find your family asking for it again and again.

What exactly Is Strawberry Pretzel Salad?

The classic recipe is an easy dessert with a salty-sweet buttery pretzel crust, a rich cream cheese layer, and fresh strawberries in jello on top.

Paula Deen makes a the classic version adding a can of pineapple. It is delicious! Her son Bobby Deen makes a tasty lighter version using applesauce of all things. Ree Drummond makes a lovely classic version with the creamiest melt in your mouth center I have ever tasted.

Where Did Strawberry Pretzel Salad Originate?

The recipe is believed to have originated in the 196o’s when the Joy’s of Jello cookbook was published. BUT…

How Many Days In Advance Can you Make Strawberry Pretzel Salad

First, strawberry Pretzel Salad is best when made a day in advance. Secondly, it needs a minimum of 6 hours to set. Lastly, It will keep in the refrigerator for 2 days.

How Do You Hull A Strawberry

Angle a small knife and cut in a circular motion around the green leafy top and into the pale part of the strawberry underneath. Remove the hull.

More Ideas for Strawberries

Strawberry Scones | DIY Strawberry Roses | Belgium Waffles and Strawberry S’Mores Pink Chocolate Strawberry Truffles | Strawberries and Honey Thyme Goat Cheese Naan French Toast Kabobs with Strawberries and Bacon | Mini Strawberry Poptarts

How To Make Strawberry Pretzel Salad

Makes 12 Servings

Ingredients

• 1 cup crushed pretzels
• 1/4 cup unsalted butter, melted
• 5 tablespoons sugar
• 8 ounces cream cheese
• 6 tablespoons sugar
• 1 teaspoon vanilla extract
• 8 ounces whipped topping
• 6 ounces strawberry gelatin
• 2 cups water, boiling
• 3 cups fresh strawberries, hulled and sliced or diced
• 16 ounces sour cream
• 2 tablespoons orange zest
• 1/4 cup sugar
• 1/2 cup chopped pecans, toasted

Instructions

First, preheat the oven to 350° F and coat a 9″ X 13 ” baking dish with cooking spray. Next, add the crushed pretzels, butter, and sugar into a mixing bowl and stir to coat.

Then, gently press evenly into a glass baking dish with the back of a rubber spatula. Bake for 15 minutes. Remove from the oven and let cool.

Add the cream cheese, butter, and vanilla to a mixing bowl and beat with a hand mixer until smooth. Fold in the whipped topping. Place in the refrigerator.

Using a medium sized bowl, add the strawberry gelatin. Pour in the boiling water and stir to dissolve. Slowly stir in the strawberries. Chill in the refrigerator for one hour.

Gently spread the child cream cheese mixture on top of the pretzel crust.

Then, gently spread on the strawberry gelatin. Place in the refrigerator for 8 hours to chill.

Next, add the sour cream and sugar into a small bowl and mix until the sugar dissolves with a fork.

Remove the chilled strawberry salad from the refrigerator. Spread on the sour cream mixture and sprinkle the pecans on top. Ready to serve!

You can make this a day ahead!

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I took a deep dive into my recipe box today and pulled this crowd pleaser out!

When To Serve Southern Buttermilk Cornbread Salad

Potlucks | Cookouts | Pool Parties | Picnics | 4th of July | Memorial Day | Just Because

What Do You Serve With Buttermilk Cornbread Salad?

Buttermilk cornbread salad goes with great with BBQ, pork chops, fried chicken, burgers, and steak. I prefer to eat it all by itself.

Southern Buttermilk Cornbread Salad

Ingredients

• 2 packages cornbread mix, plus any additional ingredients called for on the package
• (Substitute liquid for Buttermilk)
• 1 cup shredded cheddar cheese, extra for garnish
• 3/4 cup sweet” Vidalia” onions, diced into small pieces

Fun Fact; Vidalia is a small town in Georgia where these beauties get their name. 

• 1 green bell pepper, diced
• 1/2 red bell pepper, diced
• 1/2 yellow bell pepper, diced
• 1 celery stick, diced
• 2 cups real mayonnaise (Duke’s is the best!)
• 1 pod garlic, diced
• 1 pinch salt and black pepper, to taste
• 1/4 cup green onions, diced for garnish
• 3/4 cup crumbled prosciutto, fried crisp

Instructions

Prepare both packages of cornbread according to package instructions using buttermilk in lieu of package liquids and stirring 1 cup of shredded cheese to the batter before baking.

Allow cornbread to cool completely. Crumble into large pieces into a large bowl.
Add the onion, bell pepper, celery, mayonnaise, and garlic salt, to the bowl. Stir gently until completely combined.

Cover and refrigerate until ready to serve.

Just before serving, top with crumbled prosciutto, additional cheese, and fresh chives.

Print

Southern Buttermilk Cornbread Salad

This Southern Salad Is A Crowd Pleaser!

Author Gwyn

Ingredients

• 2 packages cornbread mix plus any additional ingredients called for on the package
• Substitute liquid for Buttermilk
• 1 cup shredded cheddar cheese extra for garnish
• 3/4 cup sweet” Vidalia” onions diced into small pieces
• Fun Fact; Vidalia is a small town in Georgia where these beauties get their name.
• 1 green bell pepper diced
• 1/2 red bell pepper diced
• 1/2 yellow bell pepper diced
• 1 celery stick diced
• 2 cups real mayonnaise Duke’s is the best!
• 1 pod garlic diced
• 1 pinch salt and black pepper to taste
• 1/4 cup green onions diced for garnish
• 3/4 cup crumbled prosciutto fried crisp

Instructions

• Prepare both packages of cornbread according to package instructions using buttermilk in lieu of package liquids and stirring 1 cup of shredded cheese to the batter before baking.
• Allow cornbread to cool completely. Crumble into large pieces into a large bowl.Add the onion, bell pepper, celery, mayonnaise, and garlic salt, to the bowl. Stir gently until completely combined.
• Cover and refrigerate until ready to serve.
• Just before serving, top with crumbled prosciutto, additional cheese, and fresh chives.

MORE SOUTHERN RECIPES…CLICK HERE!

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Originally Published on Sparkling Charm: March 20, 2018. Updated: May, 2022

The post Southern Buttermilk Cornbread Salad appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Oh boy are these delicious! This fun spin on s’mores is a crowd pleaser.

Grab your aprons and meet me in the kitchen!

Sassy Salty Sweet S’Mores Bar Treats

Ingredients

• 1/2 cup unsalted butter
• 12 cups mini marshmallows
• 1 cup chocolate hazelnut spread
• 1 1/2 cup pretzel sticks, broken
• 1 cup toasted pecans
• 2 cups Golden Grahams cereal
• 4n cups Rice Krispies cereal
• sprinkle of sea salt

Directions

1. Prepare a 9 X 13 inch pan with parchment and cooking spray.

2. Toss together the pretzel sticks, Golden Grahams, and Rice Krispies in a medium bowl. Set Aside.

3. In a large pot, melt the butter oven medium-low heat. Next, add the eleven cups of the mini marshmallows, and stir until smooth. Fold in the hazelnut spread.

4. Gently  and quickly, stir in the pretzel sticks, Golden Grahams, and the Rice Krispies mixture.

5. Using a rubber spatula, gently press the Salty Sweet S/more mixture into the prepared pan and sprinkle with sea salt.

6. Cool completely.

7. Using the parchment flaps, remove the Salty Sweet S’mores Bar Treats from the pan and cut into squares or rectangles.

More S’Mores!

Belgium Waffle Strawberry Bacon S’more Sandwich

Cherry Ice-Cream S’Mores Sandwiches

“Oh My Ganache” Ice Box S’more Cake 

Reece’s Peanut Butter Cup S’Mores

How About!

Unicorn Bark

Merlot Marshmallows

Print

Salty Sweet S'Mores Bar Treats

Wow 101! A fun spin on S'Mores!

Author Gwyn

Ingredients

• 1/2 cup unsalted butter
• 12 cups mini marshmallows
• 1 cup chocolate hazelnut spread
• 1 1/2 cup pretzel sticks broken
• 2 cups Golden Grahams cereal
• 4 n cups Rice Krispies cereal
• sprinkle of sea salt

Instructions

• 1. Prepare a 9 X 13 inch pan with parchment and cooking spray.
• 2. In a medium bowl, toss together the pretzel sticks, Golden Grahams, and Rice Krispies. Set Aside.
• 3. In a large pot, melt the butter oven medium-low heat. Add eleven cups of the mini marshmallows, and stir until smooth. Fold in the hazelnut spread.
• 4. Gently  and quickly, stir in the pretzel sticks, Golden Grahams, and the Rice Krispies mixture.
• 5. Using a rubber spatula, gently press the Salty Sweet S/more mixture into the prepared pan and sprinkle with sea salt.
• 6. Cool completely.
• 7. Using the parchment flaps, remove the Salty Sweet S'mores Bar Treats from the pan and cut into squares or rectangles.

I would love to see how yours turned out! Please tag me in your photos @_sparklingcharm and be sure to use #sparklingcharmeverything.

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The post Salty Sweet S’Mores Bar Treats appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Fragrant! Slightly Sweeter than a traditional yellow pineapple! Juicer! Less Acidic!

Delicious!

Grab your apron and meet me in the kitchen. We are making Spicy Pickled Pink Pineapple!

Be sure to check out the Charming Things: Oh Hello Pink Pineapple for the 411 on the Pinkglow pineapple from Del Monte Fresh.

How about a few more Pink Pineapple Info and Recipes…

Pink Pineapple Pina Colada Milkshake 

Pink Pineapple Dream Cake

Pink Pineapple Pizza

Spicy Pickled Pink Pineapple

Ingredients

• 1 Pinkglo Pineapple, sliced or cubed 1/4 inch thick

*Pinkglow pineapples can be found in select grocery stores or ordered online at Tropical Fruit Box. Want to know more about this beautiful pink pineapple, Click here. 

• 2 cups white vinegar
• 2 tablespoons sugar
• 1 teaspoon whole mustard seed
• 1 teaspoon anise seed
• 1 teaspoon peppercorns
• 1/2 teaspoon kosher salt
• 1/4 cilantro, stems removed
• 1 large jalapeño, stem and seeds removed/cut into rings

Directions

In a small saucepan, add the vinegar, sugar, lime juice, mustard seed, peppercorns, anise seed, and kosher salt. Bring to a simmer and stir until dissolved. Turn off heat and cool in the refrigerator for 1 hour or until cold.

Arrange the pink pineapple slices, jalapeño rings, and the cilantro in a jar or a container with a lid. Pour the cold pickling liquid into the jar.

Seal and place in the refrigerator for at least 12 hours and up to two weeks.

Enjoy on salads, burgers, tacos, hotdogs, charcuterie boards, or skewer them and grill.

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Pink Pineapple Pizza

Let's add a touch of savory to this sweet pink pineapple delight and WOOSH! BANG! OH YEAH! Let's Cook!

Author Gwyn

Ingredients

• 4-1/2 " thick slices Pinkglo pineapple cut into 8 triangles each
• *Pinkglow pineapples can be found in select grocery stores or ordered online at Tropical Fruit Box. Want to know more about this beautiful pink pineapple Click here.
• 1 cup pizza sauce
• 1 cup fresh mozzarella shredded, sliced, or pearls

If you prefer to shred, I recommend shredding a fresh mozzarella ball verses pre-shredded mozzarella in a bag. It makes a tasty difference.

• 4 slices Canadian bacon chopped
• fresh basil for garnishing

Instructions

Pizza Crust

• Grease a 12 to 14 inch pizza pan with olive oil. Set aside.
• Whisk together 1 cup of the flour, yeast, sugar, and salt in a large bowl. Pour in the water and oil. Stir until blended.  Gradually add the remaining flour a little at at time to form a soft slightly sticky dough. Turn the dough onto a floured surface knead until smooth and elastic. This will take about 5 minutes. Cover and let the dough rest for 15 minutes.
• Sprinkle a little flour on the pizza dough and stretch the dough onto the prepared pizza pan.

Preheat Oven to 450° F.

Build The Pink Pineapple Pizza

• Spoon on the pizza sauce.
• Top with mozzarella cheese.
• Sprinkle on the Canadian bacon.
• Arrange the pink pineapple across the pizza. YUM!

Bake

• Bake for 12 to 15 minutes until the cheese is just melted.
• Garnish with fresh basil.

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Copyrights & Credits//Author, Stylist, Photographer, Creator: Gwyn @SparklingCharm.com.
As an Amazon and Reward Style Associate I earn a percentage from qualifying purchases at no extra cost to you.

Thank You For Spending Time On Sparkling Charm! 

The post Spicy Pickled Pink Pineapple appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Phe-woosh!

Caramelized onions swirled in a creamy dreamy delight will get you smiling with a frenzy of delight.

This easy make ahead recipe is perfect for any party, picnics, tailgating, or a good Netflix binge watch.

Grab your aprons and let me share my recipe with you.

Looking for another treat for dipping? How about Sparkling Charm Yummy Honey Lemon Lebneh!!!!!

 How to Make Delicious Homemade French Onion Dip

Let’s chat about about a few things to serve this dip with before we start. …

• Chips: Classic Ruffled Potato Chips, Kettle Chips, Crinkled Chips, Sweet Potato Chips, Vegetable Chips
• Crackers: Butter Crackers, Multi-Grain Crackers, Butter Wafers
• Bread: Crostini, Bread Sticks
• Vegetables: Carrots, Bell Peppers, Snap Peas, Celery, Cucumbers, Cherry Tomatoes
• Serve On/Mixed In: Baked Potatoes, Hamburgers, Steak Sandwiches, Ham Sliders, Mashed Potatoes
• OH YES! THIS MAKES A TERRIFIC FRENCH FRY DIP! DO IT!

Ingredients

• 2 large yellow onions, sliced or diced

       *Skip sweet yellow onions. All onions get a bit sweet when caramelized. 

• 1 large white onion, sliced and diced
• 1/2 cup vegetable oil
• 6 tablespoons butter, unsalted
• 8 ounces whole cream cheese, softened to room temperature
• 1 cup whole sour cream
• 1/4 cup whole mayonnaise

I highly recommend Duke’s as it is the BEST mayonnaise on the planet. Please also note, if you are serving this to a southern girl she will absolutely know you didn’t use Duke’s Mayonnaise.

• 1 tablespoon salt
• 1 tablespoon cracked black pepper

I used Peruvian Potato Chips from Trader Joe’s. They are so pretty! I made this dip for a Halloween Luncheon, and pulled the burgandy colored chips out. The chips in the dip in the photo below look like pansies. Smile!

Directions

1. In a large frying pan, warm the butter and the oil over medium heat. Give it a stir.
2. Add the prepared onions and sauté for 10 minutes.
3. Drop the heat to medium-low and cook for 25 minutes or until golden brown. Stir occasionally.
4. While the onions are cooking, add the cream cheese, sour cream, mayonnaise, salt, and pepper to a mixing bowl and beat on high speed until smooth.

*Take a little taste. You may want to add more salt. Think about what you will be dipping. Potato chips will      definitely kick the salt up a notch.

1. Remove the caramelized onions from the heat and drain and cool in a strainer.
2. Fold the cooled caramelized onions into the sour cream mixture. Combine well.
3. Marinate in the refrigerator for 3 hours before serving. It gets better and better!

Notes:

• Think about what you are serving before adding more salt to the dip. Potato chips will especially add the saltiness.
• Serve at room temperature or cold.
• Store in the refrigerator for up to 5 days.
• This is a terrific make ahead recipe.
• Lighten up the recipe by substituting the sour cream with whole greek yogurt.
• Whole sour cream, cream cheese, and mayonnaise are best for this recipe. They can be substituted for low-fat versions. Please note the added sugars with low-fat options.
• You may substitute the vegetable oil with Canola oil.

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How To Make Delicious Homemade French Onion Dip

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How To Make Delicious Homemade French Onion Dip. Whooo! This is a bowl of I can’t stop myself! I crowd pleaser and so easy to make.

• Author: Gwyn

Ingredients

• 2 large yellow onions, sliced or diced

       *Skip sweet yellow onions. All onions get a bit sweet when caramelized. 

• 1 large white onion, sliced and diced
• 1/2 cup vegetable oil
• 6 tablespoons butter, unsalted
• 8 ounces whole cream cheese, softened to room temperature
• 1 cup whole sour cream
• 1/4 cup whole mayonnaise

I highly recommend Duke’s as it is the BEST mayonnaise on the planet. Please also note, if you are serving this to a southern girl she will absolutely know you didn’t use Duke’s Mayonnaise.

• 1 tablespoon salt
• 1 tablespoon cracked black pepper

Cook Mode Prevent your screen from going dark

Instructions

In a large frying pan, warm the butter and the oil over medium heat. Give it a stir.

Add the prepared onions and sauté for 10 minutes.

Drop the heat to medium-low and cook for 25 minutes or until golden brown. Stir occasionally.

While the onions are cooking, add the cream cheese, sour cream, mayonnaise, salt, and pepper to a mixing bowl and beat on high speed until smooth.

*Take a little taste. You may want to add more salt. Think about what you will be dipping. Potato chips will definitely kick the salt up a notch.

Remove the caramelized onions from the heat and drain and cool in a strainer.

Fold the cooled caramelized onions into the sour cream mixture. Combine well.

Marinate in the refrigerator for 3 hours before serving. It gets better and better!

Notes

• Think about what you are serving before adding more salt to the dip. Potato chips will especially add the saltiness.
• Serve at room temperature or cold.
• Store in the refrigerator for up to 5 days.
• This is a terrific make ahead recipe.
• Lighten up the recipe by substituting the sour cream with whole greek yogurt.
• Whole sour cream, cream cheese, and mayonnaise are best for this recipe. They can be substituted for low-fat versions. Please note the added sugars with low-fat options.
• You may substitute the vegetable oil with Canola oil.

PIN IT

Copyrights & Credits//Author, Stylist, Photographer, Creator: Gwyn @SparklingCharm.com.
As an Amazon and Reward Style Associate I earn a percentage from qualifying purchases at no extra cost to you.

The post How To Make Delicious Homemade French Onion Dip appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

My Mother’s Guide To Taking A Shot of Moonshine. This is How She Does It.

My mother loves nothing more than a good sip of moonshine here and there. She has her own perfect style to get the job done.

First: She slowly pours a little swig in a pretty shot glass.

Second: She gives it a lady like swirl and takes in the bouquett.

Third: She tilts her head back and takes the shot.

Fourth: She waits about 10 seconds after consuming and slings her her back as if a bolt of lightning has struck her from head to painted toe.

Fifth: She smiles.

Let’s get to it! It is time to make Peach Cobbler Moonshine!

PS In case you are wondering, this prohibition cocktail is completely legal unless you are brewing your own hooch in a shed out back. ?

More Ways To Use Peaches

My Milkshake Is Better Than Yours Peachy Peach Milkshak | Little Fried Peach Sugar Pies | A Pretty Peachy Peach Floral Arrangement | Easy Peasy Brown Butter Peach Ice Cream | Sweet Peach Upside Down Cake | Easy Peach Crumble Fudge

Peach Cobbler Moonshine

These Mason Jar Shot Glasses or these with handles would be cute for serving and sharing. I used these in the photo.

Ingredients

• 8 cups white grape juice
• 6 fresh peaches, peeled and sliced
• 1 cup granulated sugar (Dixie Crystal is my fave!)
• 1/4 cup brown sugar
• 5 cinnamon sticks
• 1/8 teaspoon cardamom
• 2 cups Everclear or unflavored vodka
• 2 cups Peach Schnapps

Note: Cardamom is my pinch of something special that you can’t put your finger on in this Sparkling Charm recipe. It has a citrus flavor that is sweet and spicy at the same time. Cardamom seeds are a member of the ginger family.

Instructions

1. In a large pot bring the white grape juice, peaches, sugars, cardamom, and cinnamon sticks to a slow simmer over low heat stirring gently until sugars are dissolved. Simmer for 1 hour.

“Your home is going to smell delightful!”

2. Turn off the heat and let the Peach Cobbler Moonshine base cool for at least 30 minutes.

3. Carefully pour the Peach Cobbler Moonshine through a fine mesh strainer layered with a cheesecloth to strain the peaches and the cinnamon sticks into a big bowl with a spout. Avoid pressing for a clear liquid. You may need to strain twice if clarity is a concern. If you do, rinse the pot with cold water. Pour the peach liquid back into the pot and strain again into the bowl.

“Save those strained peaches friends!
They are delicious over a piece of pound cake, in a bowl with a little whipped cream, over ice with fizzy (carbonated) water, or over a scoop of ice cream!”

4. Stir in the Everclear or Vodka and the Peach Schnapps. Mix well!

6. Pour into mason jars and seal tight until sipping over ice or mixed in a cocktail.

PS This is delicious in Iced Tea.

Moonshine Notes

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• *First of all! Drink responsibly. As with any alcohol too much is never a good thing. Be mindful that Peach Cobbler Moonshine has a high content of alcohol. 2 ounces is a serving.
• Moonshine can be stored two ways.
  -Store up to 6 months in the refrigerator.
  -Store at room temperature in a cool dark place away from sunlight. Heat and sunlight will change the flavor and color of the moonshine. Not awesome!
• If you are going to sip on a summer night, I recommend cooling the Peach Cobbler Moonshine in the freezer before serving.

How Much Alcohol is in Moonshine?

Moonshine is between 180 and 190 proof which is about 85% to 95% pure alcohol. The closest alcohol you can buy on the market is Everclear which is sold in both 151 proof and 190 proof.

It seems to me that if Moonshines highest content is 190 proof and you can buy Everclear that is 190 proof on the market. Well friends, that right there is what I call legal moonshine!

How To Make Peach Cobbler Moonshine

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• Author: Gwyn

Ingredients

Units USM

• 8 cups white grape juice
• 6 fresh peaches, peeled and sliced
• 1 cup granulated sugar (Dixie Crystal is my fave!)
• 1/4 cup brown sugar
• 5 cinnamon sticks
• 1/8 teaspoon cardamom
• 2 cups Everclear or unflavored vodka
• 2 cups Peach Schnapps

Note: Cardamom is my pinch of something special that you can’t put your finger on in this Sparkling Charm recipe. It has a citrus flavor that is sweet and spicy at the same time. Cardamom seeds are a member of the ginger family.

Cook Mode Prevent your screen from going dark

Instructions

1. In a large pot bring the white grape juice, peaches, sugars, cardamom, and cinnamon sticks to a slow simmer over low heat stirring gently until sugars are dissolved. Simmer for 1 hour.

“Your home is going to smell delightful!”

2. Turn off the heat and let the Peach Cobbler Moonshine base cool for at least 30 minutes.

3. Carefully pour the Peach Cobbler Moonshine through a fine mesh strainer layered with a cheesecloth to strain the peaches and the cinnamon sticks into a big bowl with a spout. Avoid pressing for a clear liquid. You may need to strain twice if clarity is a concern. If you do, rinse the pot with cold water. Pour the peach liquid back into the pot and strain again into the bowl.

“Save those strained peaches friends!
They are delicious over a piece of pound cake, in a bowl with a little whipped cream, over ice with fizzy (carbonated) water, or over a scoop of ice cream!”

4. Stir in the Everclear or Vodka and the Peach Schnapps. Mix well!

6. Pour into mason jars and seal tight until sipping over ice or mixed in a cocktail.

PS Delicious in Iced Tea.

Notes

Moonshine Notes

• *First of all! Drink responsibly. As with any alcohol too much is never a good thing. Be mindful that Peach Cobbler Moonshine has a high content of alcohol. 2 ounces is a serving.
• Moonshine can be stored two ways.
  -Store up to 6 months in the refrigerator.
  -Store at room temperature in a cool dark place away from sunlight. Heat and sunlight will change the flavor and color of the moonshine. Not awesome!
• If you are going to sip on a summer night, I recommend cooling the Peach Cobbler Moonshine in the freezer before serving.

How about this Sparkling Apple Cider Sangria!

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This recipe is dedicated to my Moonshine Sippin’ Mama and my JBLM  I Corp “Rooftop Sipping + Mount Rainier Stargazing” Sisters, LeAnn, Carolyn, Julie, Janet, and Deb.

*Drink Responsibly! Sparkling Charm is in no way responsible for any type of harm that comes from over consumption of this recipe. Again, DRINK RESPONSIBLY! 

The post How To Make Peach Cobbler Moonshine appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.