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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Ultimate Hot Chocolate Board

If you are looking for a quick and easy crowd pleaser for the holidays this is it! Scroll on down and let’s go to Chocolate Town with this fun board!

Occasions For A Hot Chocolate Board

Ultimate Hot Chocolate Charcuterie Board Topping Ideas

All sorts of flavors and textures is the key in making an Ultimate Hot Chocolate Charcuterie Board. Get creative and have fun mixing and matching!

Make the Hot Chocolate Board Boozy

Add More Charm to Your Ultimate Hot Chocolate Charcuterie Board with These Ideas

1. Ultimate Hot Chocolate Flavor Menu

Place a flavor menu by the Hot Chocolate Board to spark ideas.

Are you getting inspired by these Ultimate Hot Chocolate Board Recipes? Here are a few more…

Ultimate Hot Chocolate Board

This is a list of goodies on my Ultimate Hot Chocolate Board. Be sure to take a look at even more ideas above. Have fun mixing and matching!

Ingredients

• 3 cups hot cocoa mix
• mixed marshmallows
• dehydrated marshmallows
• mini marshmallows
• peppermint sugar sticks
• whipped cream
• mini chocolate chips
• sugar cookies | gingerbread cookies | peppermint cookies
• peppermint bark
• chocolate mints
• ribbon candy
• crushed peppermint

Shop Tasty Hot Chocolate Board Garnishes

Instructions

Make a slow cooker pot of hot chocolate in accordance with the hot cocoa directions. Once heated, set the slow cooker to warm.

In odd numbered piles, arrange treats and hot chocolate toppings on the board. Have fun!

I would love to see your Ultimate Hot Chocolate Charcuterie Board sparkle spin. Tag me on instagram @_SparklingCharm and use tags #mysparklespin #sparklingcharmeverything

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Easy Homemade Eggnog Creamer

Don’t you just love waking up to a warm beverage? I sure do! I like to start my mornings sitting quietly with a cup of black coffee. During the holidays I add Christmas music to the quiet and add this Eggnog Creamer for a treat! It just makes things feel festive.

Who Invented Creamer?

The first time whole milk was added to tea dates back to the elite Qing Dynasty. In 1660 Dutch ambassador Nieuhoff continued to tradition and it caught on from there.

What Does Eggnog Taste Like?

Homemade Eggnog Creamer is a very sweet, lightly spiced, and creamy addition to a warm beverage.

Ways to Use Eggnog Creamer

What Foods Pair with Eggnog Creamer?

• Christmas Sugar Cookies
• Gingerbread Cookies
• Ginger Bread
• Mini Ham Biscuits
• Panettone
• Avocado Toast

Give Eggnog Creamer as A Party Favor Or Hostess Gift

This Homemade Eggnog Creamer will be a welcomed gift for any hostess or party guest. Bottle it up, add a ribbon, a gift tag, and voilà! You are going to make someone smile.

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Homemade eggnog Creamer

Occasions To Serve Eggnog Creamer

• Christmas Party
• Hanukkah
• Kwanzaa
• Thanksgiving
• Friendsgiving
• Holiday Brunch

Easy Homemade Eggnog Creamer Recipe

Ingredients

• 14 ounces sweetened condensed milk
• 2 cups half and half
• 1 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1 tablespoon dark rum or bourbon

Instructions

Add all ingredients into a pitcher and stir until combined.

Eggnog Creamer Notes

Pour into an airtight container and store in the refrigerator for up to two weeks.

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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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The post Slow Cooker Gingerbread Cheesecake In A Jar appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

How to Make Fabric Gift Twine

My husband and I were married in Charleston, SC. We enjoyed a wonderful reception and stay at lovely The Charleston Place Hotel, located just at the end of the famous Charleston City Market in the heart of downtown. The market is also famous for beautiful handmade sweetgrass baskets. Watching ladies sit and make them onsite, I became interested in this art and stumbled onto a video twisting tree bark into rope. Today I am sharing how I use the same method using fabric scraps.

Ways To Use Fabric Gift Twine

Fabric Gift Twine For Sharing

Tie on:

Fabric Gift Twine For Crafting

I would love to see how what you do. Please comment or tag me @_Sparklingcharm and #sparklingcharmeverything or #mysparklespin

How to Make Fabric Gift Twine

Supplies

• 1 inch fabric strips
• scissors
• spools (optional) 1 | 2 | 3

Note: If you don’t have scrap fabric for your twine, purchase quilt fat quarters in a your favorite colors and cut into 1 inch strips. You can find them at craft and fabric stores.

Tools you’ll need

Instructions

Start Fabric Gift Twine

Tie 2 strips of fabric together using a double knot. PULL IT TIGHT!

The Twine Twist

Hold the tied strips with one hand tightly between the thumb and the forefinger over the tied knot.

Use the other hand pick up the top fabric strand. Wrap the strip of fabric away from you around your middle or forefinger two times.

Grip the twist tightly.

Pull the twisted fabric toward you and pull down.

Move the thumb and forefinger away from knot to hold the twist. Bring the bottom piece of fabric to the top. Repeat the process until one or both of the fabric twist strip/s only has two inches left.

Note: The tighter you twist the stronger the twine will be. I like using different amounts of pressure on the twist to create more character in the twine.

Joining Strands

When one or both of the fabric strips has only two inches of untwisted fabric left, fold in a new piece/s and continue twisting. Repeat to desired length. When you are finished, simply tie a loose knot at the end.

Option: If you want a more rustic look; tie on the pieces versus folding them in. This adds little knot tails along the twine.

Tidy Up

Snip any unwanted freys and tidy up the knot-tails if you tied on.

Finish

When you reach the desired length, tie the two ends together and clip off the ends.

How To Store Fabric Gift Twine

1. Wrap your twine around large spools and use them for decor on a bookshelf or kitchen window.
2. Roll the twine into a ball and lay it in a bowl in your kitchen. I keep a small ball in my fruit bowl. It adds a little color and is handy for sharing goodies.

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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

Shop Ambrosia Salad Serving Dishes

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.

Print

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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The post Cranberry Cherry Cinnamon Roll Casserole For A Crowd appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Originally Published: December 2019 | Updated: November 22

How To Make Vintage Gumdrop Trees

The History of The Gum Drop

Gumdrops first appeared in the 19th century as early as 1801 and referred to as small sweets. In 1859 the name gumdrop was put into print in an advertisement in the Illinois State Chronicles for a candy shop owned by George Julier. They have stood the test of time and are still today a popular treat during the holidays on gingerbread houses.

How Do Gumdrops Taste?

Each gumdrop color has a different flavor and sometimes two. Purple gumdrops are usually grape or peppermint, while white could be licorice or clove. Black are always licorice and orange is sometimes anise or orange. Yellow is lemon or allspice and green is mint or apple.

What are Gumdrops Made of?

Gumdrops are brightly colored gummy candy made from gelatin or pectin and dusted with a light coating of sugar.

How To Decorate with Gumdrop Trees

Gumdrop trees add charm to your holiday decor. Below are five places to use them in your home.

1. Fireplace Hearth
2. Buffet
3. Centerpiece
4. Window Seal
5. Bedroom Dresser

Vintage Gumdrop Tree

Supplies

• gum drops
• styrofoam tree forms: 12 X 4
• toothpicks
• glue gun
• glue sticks
• ribbon

Instructions

Break toothpicks into halves.

Starting at the point of the styrofoam tree working around the tree, insert a toothpick, add a drop of hot glue at the base of the toothpick, slide on a gumdrop gently pressing into the glue.

Repeat working to the bottom of the tree.

Have Fun!

How Do You Store Vintage Gumdrop Trees For Next year?

I have great news! You can keep gumdrop trees for at least 12 years. I am on twelve and counting. Let me add that we have had 12 military moves and they have been moved six times now and endured different temperatures crossing the country.

1. Wrap the trees in three layers of acid free white tissue paper.
2. Wrap them in a double layer of bubble wrap and secure with a piece of masking tape.
3. Store them in a plastic container with an airtight lid.

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The post How To Make Vintage Gumdrop Trees appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Originally Published December 2017 |: Updated: December 2022

How To Make The Best Homemade Eggnog

From my home to yours, I am sharing my family’s favorite holiday treat. Enjoyed by a warm fire in our riverhouse cabin on the Flint River (South Georgia), this holiday cocktail is so delicious and creamy we enjoyed it with a silver spoon.

What Is Eggnog And What is in it?

Eggnog is a traditional holiday drink dating back hundreds of years. It was known as milk punch. Served chilled, the first eggnog recipes were made with a mixture of beaten egg yolks, cream, spices, and straight bourbon, brandy or rum.

What Does Eggnog Taste Like?

Eggnog is a very sweet, lightly spiced, and creamy drink with almost a custard consistency.

Do You Cook The Eggs in Eggnog and Are they Safe To Eat?

You don’t cook the eggs in this recipe. FRESH eggs are necessary. (You can check them by placing them in a bowl of cold water. If they float they are bad.) The alcohol also aides in the removal of any bacteria.

What is the Best Alcohol For Homemade Eggnog?

Occasions To Serve Eggnog

Eggnog is typically made with rum, brandy or bourbon, and Brown likes to start with a combination of dark rum and cognac. But there’s no need to go premium; he recommends using an affordable, high-proof VS cognac. The higher alcohol level will cut through the sweetness of the rest of the ingredients.

• Christmas Party
• Hanukkah
• Kwanzaa
• Thanksgiving
• Friendsgiving
• Holiday Brunch

What do You Serve With Eggnog?

How about these ideas

• Christmas Sugar Cookies
• Gingerbread Cookies
• Ginger Bread
• Mini Ham Biscuits
• Panettone

How To Serve Eggnog

This is such a special drink it requires a pretty glass or cup and even a silver spoon as I mentioned above. One of my favorite places to shop is Replacements..com. Here are a few picks. Have fun shopping here! There are so many pretty things!

SERVE IT FANCY

How To Make The Best Homemade Eggnog

Ingredients

• 12 large fresh eggs
• 1 quart whipping cream
• 1 box 10x powdered sugar
• 1 cup bourbon (I prefer Markers Mark. Avoid using blended whiskey. Bourbon is a straight whiskey.)

Garnishes

• nutmeg
• peppermint sticks
• crushed peppermint (Line the rim of the glass or sprinkle on top,)
• cinnamon sticks or powdered cinnamon
• Sparkling Charm Sugared Cranberries, garnish

Instructions

Wash bowls, mixer attachments, and pitcher thoroughly with hot water.

In two separate mixing bowls, separate the egg yolks from the egg whites. In a third mixing bowl, add the cold whipping cream.

With a hand mixer on medium speed, mix the egg yolks until they turn a lovely custard yellow. Slowly beat in the bourbon until just combined. Set aside.

Rinse the mixer attachments. Beat the egg whites until stiff peaks form. Slowly mix in the powdered sugar until it is well blended. Set aside.

Again, rinse the mixer attachments. On high-speed, mix the whipping cream until stiff peaks are formed. Gently fold the egg white mixture into the whipped cream mixture. Then, gently fold in the beaten egg yolks until the color is solid.

Pour into a punch bowl or a pitcher. Serve with a silver spoon.

Garnish with peppermint sticks, crushed peppermint, a cinnamon stick, powdered cinnamon, a sprinkle of nutmeg, or Sparkling Charm Sugared Cranberries.

Notes

1. Eggnog can be stored in the refrigerator for up to 5 days in an airtight container. Simply give it a stir before serving.  
2. Leftovers can be frozen and eaten as ice cream.
3. FRESH EGGS NECESSARY! To make sure your eggs are fresh, place an egg in in cold water. If it floats or stands it is not fresh. The egg should lay sideways.

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How To Make The Best Homemade Eggnog

How To Make The Best Homemade Eggnog! This decadent spiked drink that will definitely add the sparkle and charm to any holiday gathering.

Course Cocktails, Drinks, Party Drinks

Cuisine American

Keyword Bourbon, Brandy, Eggnog, Rum Chatta

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 8 Servings

Calories 482kcal

Ingredients

• 12 eggs, FRESH, cold
• 1 quart whipping cream, cold
• 1 16 ounces powdered sugar, 10X
• 1 cup bourbon, chilled (I prefer Markers Mark. Avoid using blended whiskey. Bourbon is a straight whiskey. Also note you can substitute with dark rum or brandy.)

Garnishes

• nutmeg
• peppermint sticks
• crushed peppermint, Line the rim of the glass or sprinkle on top,
• cinnamon sticks or powdered cinnamon

Instructions

• Wash bowls, mixer attachments, and pitcher thoroughly with hot water.
• In two separate mixing bowls, separate the egg yolks from the egg whites. In a third mixing bowl, add the cold whipping cream.
• With a hand mixer on medium speed, mix the egg yolks until they turn a lovely custard yellow. Slowly beat in the bourbon until just combined. Set aside.
• Rinse the mixer attachments. Beat the egg whites until stiff peaks form. Slowly mix in the powdered sugar until it is well blended. Set aside.
• Again, rinse the mixer attachments. On high-speed, mix the whipping cream until stiff peaks are formed. Gently fold the egg white mixture into the whipped cream mixture. Then, gently fold in the beaten egg yolks until the color is solid.
• Pour into a punch bowl or a pitcher. Serve with a silver spoon.
• Garnish with peppermint sticks, crushed peppermint, a cinnamon stick, powdered cinnamon, a sprinkle of nutmeg, or Sparkling Charm Sugared Cranberries.

Notes

Eggnog can be stored in the refrigerator for up to 5 days in an airtight container. Simply give it a stir before serving.  

Leftovers can be frozen and eaten as ice cream.

FRESH EGGS NECESSARY! To make sure your eggs are fresh, place an egg in in cold water. If it floats or stands it is not fresh. The egg should lay sideways.

Nutrition

Serving: 1serving | Calories: 482kcal | Carbohydrates: 8g | Protein: 6g | Fat: 49g | Saturated Fat: 28g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Cholesterol: 134mg | Sodium: 36mg | Potassium: 234mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1739IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 1mg

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Thank you Lorry for the beautiful crystal pitcher. It makes me smile just as you do!

The post How To Make The Best Homemade Eggnog 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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The post Cranberry Pecan Sausage Balls appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Best Southern Grape Salad with Pecans

What makes this Dish southern?

There has been a great debate about the origins of this salad. In fact, the debate made major news outlets. Minnesota claims to have invented the grape salad.

So what is the difference between

Here in the south we add cream cheese and top it with pecans and brown sugar.

What does Best Southern Grape Salad with Pecans Taste Like?

Delightfully creamy, slightly tart, and subtly sweet, this dish has a combination of bright green and purple grapes coated with smooth sour cream and cream cheese and topped with crunchy pecans.

What To Serve With Southern Grape Salad

With the sweet and tart taste of the salad, Southern Grape Salad pairs with a variety of things. I recommend, cheese, white fish, red meats, white pasta sauce dishes, turkey, chicken, and pork.

Occasions To Serve This Southern Salad

Best Southern Grape Salad with Pecans Recipe

Ingredients

• 2 1/2 cups green seedless grapes: washed, drained, dry, stems removed
• 2 1/2 cups red seedless grapes: washed, drained, dry, stems removed
• 1 – 8 ounce package whole cream cheese softened
• 1 – 8 ounce container whole sour cream
• 1/2 cup granulated sugar (Dixie Crystal recommended)
• 1 teaspoon vanilla extract
• 1/2 cup brown sugar, firmly packed
• 1 cup pecans, chopped (My favorite place to buy Georgia Pecans is The Nut House. Click here for online ordering.)

Instructions

Add the prepared graped into a mixing bowl.

Add the cream cheese, sour cream, granulated sugar, and vanilla into a mixing bowl and mix at medium speed until smooth. Next, add in the prepared grapes and gently coat.

Before serving, pour into a bowl, top with chopped pecans and sprinkle on the brown sugar.

Southern Grape Salad Tips

• Make a day ahead!
• Store in an airtight container for up to two days.
• Serve cold.

More Southern Recipes! Click HERE!

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Best Southern Grape Salad with Pecans

The Best Southern Grape Salad with Pecans is a delightfully tasty make-ahead dish that can be served as a salad or a dessert.

Course Side Dishes

Cuisine Southern

Keyword Cream Cheese, Grape Salad, Grapes, Salad, Southen Recipes

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 to 8

Calories 250kcal

Author Gwyn

Ingredients

• 2 1/2 cups green seedless grapes: washed drained, dry, stems removed
• 2 1/2 cups red seedless grapes: washed drained, dry, stems removed
• 1 – 8 ounce package whole cream cheese softened
• 1 – 8 ounce container whole sour cream
• 1/2 cup granulated sugar Dixie Crystal recommended
• 1 teaspoon vanilla extract
• 1/2 cup brown sugar firmly packed
• 1 cup pecans chopped

Instructions

• Add the prepared graped into a mixing bowl.
• Add the cream cheese, sour cream, granulated sugar, and vanilla into a mixing bowl and mix at medium speed until smooth. Next, add in the prepared grapes and gently coat.
• Before serving, pour into a bowl, top with chopped pecans and sprinkle on the brown sugar.

Nutrition

Serving: 1cup | Calories: 250kcal | Carbohydrates: 37g | Protein: 2g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 5mg | Potassium: 93mg | Fiber: 2g | Sugar: 35g | Vitamin A: 9IU | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 1mg

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The post Best Southern Grape Salad with Pecans appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

The perfect sugar cookies for decorating with royal icing or sanding sugar!

The perfect sugar cookies for ice cream sandwiches!

The perfect sugar cookies to make ahead for parties.

Did I mention they get better on the 2nd and 3rd day in a sealed container? They do!

Grab your aprons! I am sharing my personal spin on a classic sugar cookie cutout recipe with you adding a touch of cardamom, a bit of orange juice, and a sprinkle orange zest to the dough!

The Best Sugar Cookie Cutouts Recipe

Ingredients

Yield: Makes 1 dozen 4″ cookies

• 2 cups cake flour, plus more for dusting
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cardamom
• 1 sticks unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large egg, beaten at room temperature
• 1 teaspoon pure vanilla extract
• 2 tablespoons fresh squeezed orange juice
• 1 tablespoon orange zest

Directions

Sugar Cookie Cutout Dough

1. Sift flour, baking powder, cardamom, and salt into a medium mixing bowl.

You can use a whisk to mix if you don’t have a sifter.

2. On high speed in a large mixing bowl, mix the room temperature butter and sugar until fluffy and light in color. This step takes 5 minutes. Beat in the room temperature beaten egg, vanilla, orange juice, and orange zest. Mix until well combined.

3. Turn the mixer to low and add in the flour in two batches until just combined. Stop when just combined! Over mixing the dough = One ?? ? tough cookie. 

4. Divide the sugar cookie cut-out dough between two pieces of plastic wrap, shape into disks, wrap and refrigerate for at least one hour until firm or overnight.

Cutting Out The Cookies 

1. Line two baking sheets with parchment paper. Working with one disk of dough at a time, roll out the dough to 1/4 inch thick on a floured surface dusting with flour as needed. Cut out shapes with cookie cutters. Place them on a/the prepared baking sheet/s 2 inches apart. If the dough becomes soft, refrigerate again until firm. Gather the scraps, wrap and refrigerate until firm, and cut out more cookies.

2. Refrigerate the cookie cutouts for 30 minutes until firm.

Sparkle Tip:

I use measuring strips for the perfect height and with a stainless steel rolling pin. I have not tried this dandy looking  thing, but it looks easy to use.

Baking

1. Position oven racks in the lower thirds of the oven and preheat to 350° F.

2. Remove the chilled cookies from the refrigerator and bake switching the pans 1/2 way through for 12 to 14 minutes. The Cut-Out Sugar Cookies are done when they are slightly puffed and a light golden in color. Remove the cookies from the oven and leave them on the cookies sheets for 5 minutes to cool. Move the still warm cookies to a cookie rack to cool completely before icing them.

All ovens are different in baking times. Keep an eye on your sugar cookies! They are ready to come out of the oven when they are just puffed and are on the verge of browning on the bottoms. This ensures a soft cookie and is the secret to keeping them delicious in a container for a few days.

Ready to ice these beauties? Click here for the Perfect Royal Flood Icing with a few good tips.

More Sparkling Charm Cookie Recipes! How about…

• Cornmeal Sugar Cookies

• Personalized Royal Iced Sugar Cookies
• Chewy Chunky Vegan Chocolate Chip Cookies
• Mardi Gras Cloud Cookies

• Three Ingredient Diggity Dog Cookies

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The Best Sugar Cookie Cutout Recipe

Grab your aprons! I am sharing my personal spin on a classic sugar cookie cutout recipe with you adding a touch of cardamom, a bit of orange juice, and a sprinkle orange zest to the dough!

Author Gwyn

Ingredients

• 2 cups cake flour plus more for dusting
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cardamom
• 1 sticks unsalted butter room temperature
• 1 cup granulated sugar
• 1 large egg beaten at room temperature
• 1 teaspoon pure vanilla extract
• 2 tablespoons fresh squeezed orange juice
• 1 tablespoon orange zest

Instructions

Sugar Cookie Cutout Dough

• 1. Sift flour, baking powder, cardamom, and salt into a medium mixing bowl.
• You can use a whisk to mix if you don't have a sifter.
• 2. On high speed in a large mixing bowl, mix the room temperature butter and sugar until fluffy and light in color. This step takes 5 minutes. Beat in the room temperature beaten egg, vanilla, orange juice, and orange zest. Mix until well combined.
•  

3. Turn the mixer to low and add in the flour in two batches until just combined. Stop when just combined! Over mixing the dough = One ?? ? tough cookie. 

•  
• 4. Divide the sugar cookie cut-out dough between two pieces of plastic wrap, shape into disks, wrap and refrigerate for at least one hour until firm or overnight.
•  

Cutting Out The Cookies 

• 1. Line two baking sheets with parchment paper. Working with one disk of dough at a time, roll out the dough to 1/4 inch thick on a floured surface dusting with flour as needed. Cut out shapes with cookie cutters. Place them on a/the prepared baking sheet/s 2 inches apart. If the dough becomes soft, refrigerate again until firm. Gather the scraps, wrap and refrigerate until firm, and cut out more cookies.
•  
• 2. Refrigerate the cookie cutouts for 30 minutes until firm.
•  

Sparkle Tip:

I use measuring strips for the perfect height and with a stainless steel rolling pin. I have not tried this dandy looking  thing, but it looks easy to use.

•  

Baking

• 1. Position oven racks in the lower thirds of the oven and preheat to 350° F.
• 2. Remove the chilled cookies from the refrigerator and bake switching the pans 1/2 way through for 12 to 14 minutes. The Cut-Out Sugar Cookies are done when they are slightly puffed and a light golden in color. Remove the cookies from the oven and leave them on the cookies sheets for 5 minutes to cool. Move the still warm cookies to a cookie rack to cool completely before icing them.

All ovens are different in baking times. Keep an eye on your sugar cookies! They are ready to come out of the oven when they are just puffed and are on the verge of browning on the bottoms. This ensures a soft cookie and is the secret to keeping them delicious in a container for a few days.

•  
•  

Notes

Ready to ice these beauties? Click here for the Perfect Royal Flood Icing with a few good tips.

More Sparkling Charm Cookie Recipes! How about...

• Cornmeal Sugar Cookies
• Personalized Royal Iced Sugar Cookies
• Chewy Chunky Vegan Chocolate Chip Cookies
• Mardi Gras Cloud Cookies
• Three Ingredient Diggity Dog Cookies

 

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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 The Best Sugar Cookie Cutouts Recipe appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

How To Make Southern Pralines

Grab your aprons and meet me in the kitchen! This is a recipe fun to make and fun to share! Melt in your mouth goodness!

What Is A praline Anyway & What is It Made Of?

A common southern treat shared around the holidays, a praline is a sugar coated pecan halves coated with a heated mixture sugar, corn syrup, milk, and butter.

What to Southern Pralines Taste Like?

Melt in your mouth sweet with a deep maple flavor. It is hard to enjoy just one.

How To Make Southern Pralines

Ingredients

• 1 cup sugar
• 1 cup brown sugar
• 1/2 cup evaporated milk
• 4 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• 2 cups pecans, toasted with option to chop

Ingredients

Line a baking sheet with parchment paper.

Attach a candy thermometer to a heavy bottom pot and add the sugar, brown sugar, and evaporated milk. Stir until it dissolved over medium heat with a wooden spoon.

Continue to stir until the mixture reaches 240° F. Remove the pot from the heat and drop the cubes of butter in without stirring. Let it sit for thirty seconds.

Sugar burns quickly. Keep an eye on it!

Add the vanilla and the pecans and stir with a wooden spoon. The candy will begin to thicken and become lighter in color.

Work quickly and spoon the mixture onto the prepared pan with a spoon or a scoop.

Allow the Southern Pralines set for thirty minutes. When they harden they are ready to eat and share. They can be stored in an airtight container for up to three weeks.

Love pecans?! Check out… Spicy Honey Roasted Pecans and Easy Sweet Pecan  Rolls

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How To Make Southern Pralines

How To Make Southern Pralines. This easy peasy recipe is a perfect sweet treat anytime of year! Let me share my recipe with you.

Course Desserts

Cuisine American

Keyword Pecans, Pralines, Southern Recipes

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 12

Calories 303kcal

Author Gwyn

Ingredients

• 1 cup sugar
• 1 cup brown sugar
• 1/2 cup evaporated milk
• 4 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• 2 cups pecans toasted with option to chop

Instructions

• Line a baking sheet with parchment paper.
• Attach a

  to a heavy bottom pot and add the sugar, brown sugar, and evaporated milk. Stir until it dissolved over medium heat with a wooden spoon.
• Continue to stir until the mixture reaches 240° F. Remove the pot from the heat and drop the cubes of butter in without stirring. Let it sit for thirty seconds.
• Sugar burns quickly. Keep an eye on it!
• Add the vanilla and the pecans and stir with a wooden spoon. The candy will begin to thicken and become lighter in color.
• Work quickly and spoon the mixture onto the prepared pan with a spoon or a

  .
• Allow the Southern Pralines

  set

  for thirty minutes. When they harden they are ready to eat and share. They can be stored in an airtight container for up to three weeks.
• Easy Sweet Pecan  Rolls

Nutrition

Serving: 1g | Calories: 303kcal | Carbohydrates: 41g | Protein: 2g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 18mg | Potassium: 130mg | Fiber: 2g | Sugar: 39g | Vitamin A: 168IU | Vitamin C: 0.3mg | Calcium: 59mg | Iron: 1mg

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The Best Coconut Custard Cake

Original Publish Date 12/20/2021 Updated: 07/18/2021

When To Serve The Best Coconut Custard Cake

This cake will gorgeous on your Thanksgiving, Friendsgiving, or Christmas dessert bar. It might even make your pecan pie cry from feeling left out. Oh! Of course it would be perfect for a coconut fans birthday or a Seafood Extravaganza!

Tis’ always the season to bake! Let’s have some fun!

Valentine’s Day | Galentine’s Day| Mother’s Day | Bridal Showers | Baby Shower | Easter | Beach Party | Seafood Extravaganza

The Best Coconut Cream Cake

Ingredients

• 1 box white cake mix
• 3 large eggs
• 1 cup buttermilk
• 1/3 cup coconut oil
• 2 teaspoons pure vanilla extract
• 1 teaspoon coconut extract
• 1 – 14 ounce bag flaked/shredded coconut, sweetened or unsweetened
• optional for texture: 1 cup unsweetened coconut chips
• 1 – 3 ounce box coconut custard mix (Jello)
• 2 cups whole milk
• 2 cups heavy cream
• 1 cup confectioners sugar
• 1 – 8 ounce container mascarpone cheese

Instructions

Preheat oven to 350° F. Flour and grease two 9 inch cake pans. Set aside.

Fit two round pieces of parchment paper into the bottoms of the prepared cake pans.

Prepare the coconut custard according to the package directions. (The whole milk will be used here.) Lay a piece of plastic wrap gently on top of the custard. Place the mixture in the refrigerator to set.

Add the cake mix, eggs, coconut oil, and buttermilk into a mixing bowl. Using a hand mixer, combine until smooth. Two minutes will do the trick. Pour in just 1 teaspoon of the vanilla extract and the coconut extract. At a low speed, mix for 15 more seconds. Pour the batter evenly into the prepared cake pans. Carefully place the cake pans onto the center rack of the preheated oven and bake for 30 minutes or until a toothpick comes out clean. The cakes should be golden brown.

Set the cakes on a wire rack and let them cool completely.

Add the heavy cream, confectioners’ sugar, mascarpone cheese, and remaining 1 teaspoon vanilla extract to a medium mixing bowl. Using a hand mixer, beat until until stiff peaks form.

Pick a pretty plate or cake stand and carefully turn one of the cakes onto it.

Peel the parchment paper away.

Using a fork or a wooden skewer, poke holes into the cake.

Generously spread the coconut custard onto the cake leaving a 1/2 inch space from the edge.

Give it a sprinkle of coconut.

Remove the second cake from the pan and place it rounded side down on top of that coconut cream custard.

Frosting the The Best Coconut Cake

Add a dollop of dreamy to the top of the cakes.

Or three…

Frost Away!

Sprinkle the top and sides of the cake with coconut. I added a few large shaved coconut flakes for texture.

Place in the refrigerator until ready to serve!

Please be sure to take a photo and share with me in the comments below!

The Best Coconut Cream Cake

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The Best Coconut Custard Cake. Creamy! Moist! Delicious! Adapted from the La Madeleine coconut cake. Get the recipe…

• Author: Gwyn

Ingredients

Units USM

1 box white cake mix
3 large eggs
1 cup buttermilk
1/3 cup coconut oil
2 teaspoons pure vanilla extract
1 teaspoon coconut extract
1 – 14 ounce bag flaked/shredded coconut, sweetened or unsweetened
optional for texture: 1 cup unsweetened coconut chips
1 – 3 ounce box coconut custard mix (Jello)
2 cups whole milk
2 cups heavy cream
1 cup confectioners sugar
1 – 8 ounce container mascarpone cheese

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350° F. Flour and grease two 9 inch cake pans. Set aside.

Fit two round pieces of parchment paper into the bottoms of the prepared cake pans.

Prepare the coconut custard according to the package directions. (The whole milk will be used here.) Lay a piece of plastic wrap gently on top of the custard. Place the mixture in the refrigerator to set.

Add the cake mix, eggs, coconut oil, and buttermilk into a mixing bowl. Using a hand mixer, combine until smooth. Two minutes will do the trick. Pour in just 1 teaspoon of the vanilla extract and the coconut extract. At a low speed, mix for 15 more seconds. Pour the batter evenly into the prepared cake pans. Carefully place the cake pans onto the center rack of the preheated oven and bake for 30 minutes or until a toothpick comes out clean. The cakes should be golden brown.

Set the cakes on a wire rack and let them cool completely.

Add the heavy cream, confectioners’ sugar, mascarpone cheese, and remaining 1 teaspoon vanilla extract to a medium mixing bowl. Using a hand mixer, beat until until stiff peaks form.

Pick a pretty plate or cake stand and carefully turn one of the cakes onto it.

Peel the parchment paper away.

Using a fork or a wooden skewer, poke holes into the cake.

Generously spread the coconut custard onto the cake leaving a 1/2 inch space from the edge.

Give it a sprinkle of coconut.

Remove the second cake from the pan and place it rounded side down on top of that coconut cream custard.

Add a dollop of dreamy to the top of the cakes.

Frost Away!

Sprinkle the top and sides of the cake with coconut. I added a few large shaved coconut flakes for texture.

Place in the refrigerator until ready to serve!

Oh my gosh! I am just so excited for you to take a bite! I wish we could sit down with tea and enjoy a piece together. DIVINE!

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The post The Best Coconut Custard Cake appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Let me show you how to style a quick  tablescape using beautiful evergreen branches and velvet ribbon. 

Just like my Autumn Fresh Table Runner DIY, tablescape decor doesn’t have to be costly and labor intensive. It can be as easy as a forage walk outside and a roll of pretty ribbon. 

Scroll on down and let’s chat about ideas and options for a beautiful evergreen and velvet ribbon tablescape.

The post A Simply Lovely Tablescape: “Evergreens and Velvet Ribbon” appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.