Best Canned Sliced Apples Tips

Before you start canning these tasty treats, let’s review a few facts to set you up for success. Read the info below before you get started.

What Do Apples Canned in Water Taste Like? Are they Crunchy?

They are sweet and crunchy with a rich apple flavor. I am on my third batch this season. My husband eats them right out of the jar. PS They are delicious cold.

What Kind of Apples Are Best For Canning?

Choosing the right apple variety is important for canning sliced apples and keeping the result a crisp sweet bite. Let’s save the others for delicious apple butter and apple sauce.

Apple Tips

1. Pick an apple with a firm flesh.
2. Choose an apple that is already naturally sweet. For example, a Granny Smith is firm but tart. Those beauties are great in a pie or covered in caramel.

Honeycrisp, Braeburn, Gala, Pink Lady, and Fuji fit the bill.

How Many Apples Do You Need For Canning?

It is truly impossible to tell you exactly how many apples you need for canning. The size, type and juiciness of the apple adds to the amount. These are my personal estimates.

• 10 Pounds of apples = 8 pint jars of canned apple slices
• 10 pounds of apples = 4 quart jars

There are 30 +/- medium apples in 10 pounds.

If your last jar fills a little short or a little over. No worries! Stick them in the fridge and enjoy right away.

Canning Apples In Water

In this recipe I use the water from the fruit plus two cups of filtered water. It becomes a syrup that can be used in other recipes. See below.

What You Need To Can Apples?

There are a few of my favorite tools for canning.

Shop Favorite Canning Tools

Best Canned Sliced Apples

Makes 8 Pint Jars

Ingredients

• 10 pounds fresh apples (30 +/-)
• 2 cups sugar
• 2 cups water
• lemon juice (optional)

Instructions

Prep

Peel, core, and slice the apples.

In a large stock pot with a lid, add all of the apples. Sprinkle with the sugar and toss until coated.

Press a piece of plastic wrap on top of the apples. Place two plates on top of the plastic wrap and cover with the pot lid. Refrigerate for 24 hours.

Water Bath Canning

Fill the water bath canning pot with enough water to cover the jars 1 inch. Hang the rack on the sides of the pot with jars and lower into the water. Bring the water to a boil. Remove the jars with canning tongs pouring scalding water back into the pot. Place jars on a towel on close by.

Add the lids and rings to and heat on low.

Remove the apples from the refrigerator. Take out the plates and remove plastic wrap. Give the apples a good stir. Add the optional lemon juice. Bring the apples to a boil and boil for exactly one minute. Turn off the heat and remove from the heat source.

Pack the apple slices into the jars leaving 1/2 inch of headspace. Remove any apples that sit above the liquid with canning tongs. Wipe the rims of the jars with a damp cloth. Place the warm lid on the jar and screw on the ring.

Hang the rack on the sides of the canning pot. With the canning tongs, slowly move the jars to the rack. Lower into the boiling water and process for 15 minutes.

Lift the rack and hang on the canning pot. Using the canning tongs, move each jar onto the counter top. AVOID moving the jars for 24 hours.

After 24 hours, Check the seals and make sure the lid has a small indented circle in the center.

Store in a cool dark place for up to one year.

How To Store

• Store in a cool dark place for up to one year.
• Once opened, store in the refrigerator for up to one week.

How To Use Apple Slices

Apple Slices

1. A side dish for breakfast brunch or the holidays.
2. Spoon on icecream.
3. Enjoy them on a savory salad to add a sweet touch.
4. Add them to yogurt with granola.
5. Eat them right out of the jar.

Apple Syrup

1. Add 2 tablespoons over ice, (optional: add vodka) fill with carbonated water. Stir.
2. Add 3 tablespoons of apple syrup, 1 tablespoon apple cider vinegar, 1/2 cup olive oil, and salt to make a salad dressing.
3. Stir in iced tea.

Occasions To Serve Best Canned Sliced Apples

• Thanksgiving
• Friendsgiving
• Christmas
• Fall Brunch

Ways to Package & Share

Package

Wrap a bow around the jar and add a sticker or a tag.

Share

1. Hostess Gift
2. Take-Away or Party Favor
3. New Neighbor

Print

Best Canned Sliced Apples

These Best Canned Sliced Apples are so good you will eat them right out of the jar.

Course Desserts

Cuisine American

Keyword Apple Slices, Apples Canned in Syrup, Canned Apple Slices, Water Bath Canning

Prep Time 1 day day 30 minutes minutes

Cook Time 30 minutes minutes

Resting Time 1 day day

Total Time 2 days days 1 minute minute

Servings 8 Pint Jars

Calories 239kcal

Ingredients

• 10 pounds fresh apples 30 +/-
• 2 cups sugar
• 2 cups water
• lemon juice optional

Instructions

PREP

• Peel, core, and slice the apples.
• In a large stock pot with a lid, add all of the apples. Sprinkle with the sugar and toss until coated. Press a piece of plastic wrap on top of the apples. Place two plates on top of the plastic wrap and cover with the pot lid. Refrigerate for 24 hours.

WATER BATH CANNING

• Fill the water bath canning pot with enough water to cover the jars 1 inch. Hang the rack on the sides of the pot with jars and lower into the water. Bring the water to a boil. Remove the jars with canning tongs pouring scalding water back into the pot. Place jars on a towel on close by.
• Add the lids and rings to and heat on low.
• Remove the apples from the refrigerator. Take out the plates and remove plastic wrap. Give the apples a good stir. Add the optional lemon juice. Bring the apples to a boil and boil for exactly one minute. Turn off the heat and remove from the heat source.
• Pack the apple slices into the jars leaving 1/2 inch of headspace. Remove any apples that sit above the liquid with canning tongs. Wipe the rims of the jars with a damp cloth. Place the warm lid on the jar and screw on the ring.
• Hang the rack on the sides of the canning pot. With the canning tongs, slowly move the jars to the rack. Lower into the boiling water and process for 15 minutes.
• Lift the rack and hang on the canning pot. Using the canning tongs, move each jar onto the counter top. AVOID moving the jars for 24 hours.
• After 24 hours, Check the seals and make sure the lid has a small indented circle in the center.

Notes

• Store Store in a cool dark place for up to one year.
• Once opened, store in the refrigerator for up to one week.
• Share as a hostess gift for the holidays or a take-away gift for a party.

Nutrition

Serving: 1cup | Calories: 239kcal | Carbohydrates: 62g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 44mg | Fiber: 0.2g | Sugar: 61g | Vitamin A: 216IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 0.1mg

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Best Canned Sliced Apples

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Ultimate Cheese & Crudités Board

Crudités Pronunciation

What does Crudités Mean?

The word crudités means raw, or rawness. Only pronounced in the plural, crudités are French appetizers consisting of sliced or whole raw vegetables. Moreover, they are typically dipped in a light vinaigrette or a dip.

What is the Difference Between Charcuterie and Crudités?

Charcuterie refers to the meat portion of a tapas platter or board, while Crudités is whole or sliced vegetables. Cheeses, dips, and sometimes candies are added to compliment either. I personally name my boards/platters by what I want to hi-light.

Occasions to Serve A Crudités Board

Mother’s Day | Easter | Brunch | Fall Brunch | Tea Time | Holiday Guests | Movie Night | New Year’s Eve | Binge Watch Party | Birthday Party

What wine Pairs with Crudités

• Bordeaux
• Dry White Wine
• White Burgundy Aligoté
• Red Mâcon
• Rosé

What To Serve With Crudités

Crudtés are usually served with vinaigrette or dips. Personally, I prefer a bit more variety. I enjoy adding a few cheeses, a sweet something, or mixed nuts! In addition, a paired wine brings it all together.

Ultimate Cheese & Crudités Board Recipe

Ingredients

• red radishes
• carrots
• asparagus
• small english cucumbers
• celery sticks
• goat cheese
• Boursin cheese – herbed
• pistachios
• water crackers
• pink meringues
• lavender roses or pansies

Directions

I have three tips for lovely boards!

1. Use a variety of color. I recommend using things in season.
2. Start with 3 cheeses, meats or your board focus. Then, place the remaining goodies in one or three areas.
3. Finish by adding a fresh flower or herb to add the charm.

SHOP THESE LOVELY BOARDS

Print

Ultimate Cheese & Crudités Board

Need a lovely board for a party? These lovely jewel toned colored tasty delights will have your guests smiling! Hello Ultimate Cheese & Crudités Board.

Course Appetizers

Cuisine American

Keyword Appetizers, Boards, Party, Vegetables

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 Servings

Author Gwyn

Ingredients

• red radishes
• carrots
• asparagus
• small english cucumbers
• celery sticks
• goat cheese
• Boursin cheese – herbed
• pistachios
• water crackers
• pink meringues
• lavender roses or pansies

Instructions

• Use a variety of color. I recommend using things in season.
• Start with 3 cheeses, meats or your board focus. Then, place the remaining goodies in one or three areas.
• Finish by adding a fresh flower or herb to add the charm.
• Follow the photos in the post for the step by step for this board. 

More Sparkling Charm Small Bites… Click Here!

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Visiting our family beach home a couple of times a year on Emerald Isle was not complete without a slice of Bill Smith’s infamous Atlantic Beach Pie. It is one of those recipes that sticks with you and you have to learn how to make it. Well friend! Adapted slightly from Bill Smith of Crooks Corner, North Carolina I am sharing my “gilded lily” version with you.

Let’s Chat About The Best Atlantic Beach Pie

WHAT IS THE ORIGIN OF THE ATLANTIC BEACH PIE?

The original recipe by Bill Smith truly is a show stopper. You can find the neat story about the original recipe here.

A SALTINE CRACKER CRUST VERSES A GRAHAM CRACKER CRUST FOR A TART SWEET PIE YOU ASK? YES INDEED AND I USED BOTH!

Key lime pie fans insist that the graham cracker crust would be much better for this pie because the saltines go a bit soggy. In reality, the saltines add a great balance with the luscious creamy filling and add crunch!

Note some versions of this recipe call for club crackers or ritz crackers.

HOW TO GILD THE LILY & SERVE ATLANTIC BEACH PIE

You can’t mess with Bill Smith’s pie perfection, but the fun of blogging and passing recipes is making a recipe your own by Gilding the Lily with your own spin. I chatted a bit above about what I changed in the crust ingredients and why. Now let’s talk about the Sparkle Spin!

Just before serving the pie, top with fresh whipped cream. “Gild the lily – Sparkling Spin” this beauty by adding lemon and lime zest. It looks like confetti on the whipped cream and it adds an extra brightness to the flavor.

HOW TO STORE THE BEST ATLANTIC BEACH PIE

Atlantic Beach Pie is best served when it is made. The crust will be a bit softer, but you can make the pie the day before and top it with whipped cream and zest just before serving. It can be stored covered in the refrigerator for 3 days.

OTHER ADAPTATIONS OF ATLANTIC BEACH PIE

One of my very favorite things about blogging is watching a Sparkling Charm idea evolve with personal spins. It truly is what makes blogging fun! Here are a few adaptations to check out.

EGG WHITES IN THE CRUST

Southern Living calls for 1 egg white in the crust. When baked it has a noticeable baked egg flavor that for a moment blocks the delightful salty, sweet, and tangy perfection of the pie. I am pretty sure it is mixed in the crust to bind, but I found that if you press the crust well you will get the same result as a graham cracker crust that just calls for butter and sugar.

RITZ CRACKER CRUST AND ORANGE ZEST

One of my favorite bloggers,

One of my favorite bloggers, Joycelyn from Grandbaby Cakes uses Ritz crackers for the crust and orange zest! …A great twist! Check out her recipe here.

BUTTER CRACKERS AND BROWN SUGAR

HOW TO SERVE ATLANTIC BEACH PIE FOR A PARTY!

On Delish, Brook Caison uses butter crackers and brown sugar for her spin. Check out this version here.

Serve mini pieces of pie on 4″ Sea Scallops.

WHAT TO SERVE WITH ATLANTIC BEACH PIE

Atlantic Beach pie goes great with pork but you can never go wrong serving this delicious pie for…

A SEAFOOD EXTRAVAGANZA

Mini Buttery Shrimp Rolls | Spicy Bloody Mary Shrimp Shooters | Retro Shrimp Dip with Ruffles Potato Chips | Seared Red Snapper with Tangy Green Apple Citrus Slaw | Spicy Shrimp Tacos | Rainbow Pan Salmon | Bite Size Southern Shrimp and Grits Appetizer | Homemade Cocktail Sauce

Seafood Extravaganza

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The Best Atlantic Beach Pie With A Saltine & Graham Cracker Crust

The Best Mini Buttery Shrimp Rolls

How To Make The Ultimate Retro Shrimp Dip

THE BEST ATLANTIC BEACH PIE WITH A SALTINE & GRAHAM CRACKER CRUST

Ingredients

Crust

• 36 saltine crackers or 1 sleeve
• 1/2 cup crushed graham crackers, crushed to resemble sand
• 10 tablespoons unsalted butter, melted
• 3 tablespoons granulated sugar

Filling

• 1 – 14 ounce can sweetened condensed milk
• 4 egg yolks
• 1/4 cup fresh squeezed lemon juice
• 1/4 cup fresh squeezed lime juice

Garnish

• fresh whipped cream
• coarse sea salt
• zest of one lemon
• zest of one lime

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Instructions

Preheat oven 350° F.

With clean hands, crush the saltine crackers into fine pieces but not into dust/sand. Add the crushed graham crackers, sugar and the melted butter and continue to mix until the mixture holds together like dough. Press into a 8″ pie plate. Chill for 15 minutes and then bake for 18 minutes. Remove from the oven and place on a cooling rack.

While the crust is cooling, mix the the condensed milk, egg yolks, lemon juice, and lime juice until completely smooth with a whisk. (This is an important step.) Pour the mixture into the saltine crust and bake for 16 minutes. The center should be set. Remove from the oven and refrigerate until completely chilled.

Top with fresh whipped cream, sprinkle with coarse salt, and zest a lemon and a lime across the pie.

Print

The Best Atlantic Beach Pie with A Saltine and Graham Cracker Crust

The Best Atlantic Beach Pie With A Saltine Cracker Crust rates in the "Oh My What A Pie" category.

Course Desserts

Cuisine American

Keyword Lemons, Limes, Pie

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 8

Calories 172kcal

Author Gwyn

Ingredients

• Crust
• 36 saltine crackers or 1 sleeve
• 1/2 cup crushed graham crackers crushed to resemble sand
• 10 tablespoons unsalted butter melted
• 3 tablespoons granulated sugar
• Filling
• 1 – 14 ounce can sweetened condensed milk
• 4 egg yolks
• 1/4 cup fresh squeezed lemon juice
• 1/4 cup fresh squeezed lime juice
• Garnish
• fresh whipped cream
• coarse sea salt
• zest of one lemon
• zest of one lime

Instructions

• Preheat oven 350° F.
• With clean hands, crush the saltine crackers into fine pieces but not into dust/sand. Add the crushed graham crackers, sugar and the melted butter and continue to mix until the mixture holds together like dough.
• Press into a 8″ pie plate. Chill for 15 minutes and then bake for 18 minutes. Remove from the oven and place on a cooling rack.
• While the crust is cooling, mix the the condensed milk, egg yolks, lemon juice, and lime juice until completely smooth with a whisk. (This is an important step.) Pour the mixture into the saltine crust and bake for 16 minutes. The center should be set. Remove from the oven and refrigerate until completely chilled.
• Top with fresh whipped cream, sprinkle with coarse salt, and zest a lemon and a lime across the pie.

Nutrition

Serving: 1Slice | Calories: 172kcal | Carbohydrates: 5g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 6mg | Potassium: 14mg | Sugar: 5g | Vitamin A: 567IU | Calcium: 16mg | Iron: 0.3mg

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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 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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The Best Glazed Strawberry Lemon Blondies

12 Servings

Ingredients

Strawberry Lemon Blondies

• 2 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon of cardamom
• 2 sticks unsalted butter, room temperature
• 1 cup sugar
• 2 tablespoons lemon zest
• 1 large egg, room temperature
• 1/2 teaspoon vanilla
• 1/4 cup lemon juice
• 1 1/2 cups fresh strawberries, stems removed, diced

Strawberry Lemon Mint Glaze

• 1 1/2 cup powdered sugar
• 4 large strawberries
• 2 mint leaves
• 1 tablespoon lemon zest

Garnish

• mint sprigs

Instructions

Strawberry Lemon Blondies

Preheat oven to 350°F.

Line a 9″ square pan with parchment paper, leave wings for easy removal.

Add the flour, salt, baking powder, and cardamom to a mixing bowl and whisk until combined. Set aside.

Next, using a stand or a hand mixer, cream the butter, sugar, and lemon zest until light and fluffy. Next, beat in the egg and vanilla. Pour in the lemon juice and mix slowly until just mixed. Slowly mix in the flour mixture until just combined. Avoid overmixing. Then, fold in the strawberries.

Slowly and evenly spread the thick batter to the edges of the prepared pan.

Bake for 30 minutes. Insert a toothpick into the center. It should be moist not wet. AVOID OVERBAKING!

Make The Strawberry Mint Lemon Glaze

First, Muddle the strawberries and mint and strain. This should yield about 2 tablespoons of strawberry mint puree.

Combine the strawberry puree, lemon juice, lemon zest, and powdered sugar in a bowl until smooth.

Remove the strawberry lemon blondies from the oven and cool.

Spread on the strawberry mint lemon glaze and cut into squares.

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The Best Glazed Strawberry Blondies

A delightfully dense strawberry melt in your mouth bar. I am sharing my recipe for THE BEST GLAZED STRAWBERRY LEMON BLONDIES with YOU!

Course Desserts

Cuisine American

Keyword Blondies, Cakes, Strawberries, Strawberry Blondie

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 288kcal

Author Gwyn

Ingredients

Strawberry Lemon Blondies

• 2 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon of cardamom
• 16 tablespoons butter (unsalted, room temperature)
• 1 cup sugar
• 2 tablespoons lemon zest
• 1 egg (large, room temperature)
• 1/2 teaspoon vanilla
• 1/4 cup lemon juice

Strawberry Lemon Mint Glaze

• 1 1/2 cups fresh strawberries (stems removed, diced)
• 1 1/2 cup powdered sugar
• 4 large strawberries
• 2 mint leaves
• 1 tablespoon lemon zest
• Garnish
• mint sprigs

Instructions

• Strawberry Lemon Blondies
• Preheat oven to 350°F.
• Line a 9″ square pan with parchment paper, leave wings for easy removal.
• Add the flour, salt, baking powder, and cardamom to a mixing bowl and whisk until combined. Set aside.
• Next, using a stand or a hand mixer, cream the butter, sugar, and lemon zest until light and fluffy. Next, beat in the egg and vanilla. Pour in the lemon juice and mix slowly until just mixed. Slowly mix in the flour mixture until just combined. Avoid overmixing. Then, fold in the strawberries.
• Slowly and evenly spread the thick batter to the edges of the prepared pan.
• Bake for 30 minutes. Insert a toothpick into the center. It should be moist not wet. AVOID OVERBAKING!
• Make The Strawberry Mint Lemon Glaze
• First, Muddle the strawberries and mint and strain. This should yield about 2 tablespoons of strawberry mint puree.
• Combine the strawberry puree, lemon juice, lemon zest, and powdered sugar in a bowl until smooth.
• Remove the strawberry lemon blondies from the oven and cool.
• Spread on the strawberry mint lemon glaze and cut into squares.

Nutrition

Serving: 1 Serving | Calories: 288kcal | Carbohydrates: 52g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 236mg | Potassium: 14mg | Fiber: 2g | Sugar: 21g | Vitamin A: 475IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg

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More Strawberry Inspiration

TRY THESE SWEET GLAZED STRAWBERRY SCONES TOO!

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How To Make The Classic Azalea Cocktail – A Masters Favorite

Reasons To Love The Azalea Cocktail

Don’t you just love sipping a pretty cocktail in the sunshine? I sure do! Something about it puts a smile on my face. Especially if the cocktail is a shade of pink. Before we get to the ingredients in the azalea cocktail, I feel like I should let you know…

How The Classic Azalea Cocktail Got Its Name

The state flower of Georgia and the signature flower of The Masters is the stunning azalea. Just in time for the tournament, there are over thirty varieties of azaleas that color the National Golf Club course in Augusta with fantastic blooms. The famous 13th hole is has over 1,000 bushes and with no surprise named “The Azalea.” Therefore, it just makes sense that The Masters signature cocktail be and the Azalea cocktail is the signature cocktail for the tournament.

What is In The Azalea Cocktail?

• Vodka or Gin
• Pineapple Juice
• Lemon Juice
• Grenadine

How Does The Classic Azalea Cocktail Taste?

This lovely colored drink is sweet, fruity, with a subtle bite of citrus. It is a refreshing cocktail for a warm day.

When To Serve The Azalea Cocktail

• A Masters Viewing Party
• Spring Brunch
• Mother’s Day
• Spring Book Club

How To Make The Classic Azalea Cocktail

Azalea Cocktail Ingredients

• 2 ounces of good vodka or gin if you prefer
• 2 ounces of pineapple juice
• 1 ounce fresh squeezed lemon juice
• splash grenadine

Azalea Cocktail Garnish Ideas

• fresh or candy lemon wedges
• maraschino cherries
• mint sprig

I found these charming golf picks here.

Mixology | Instructions

Combine the vodka or gin, pineapple juice, lemon juice, and grenadine in a large glass or a mixing pitcher with ice and stir. Strain the mixture into an ice filled glass. (I used this fun round golf ball ice mold.) Garnish with a lemon wedge, a mint sprig and cherries.

There you have it! The Azalea Cocktail! ENJOY!

Print

How To Make The Classic Azalea Cocktail – A Masters Favorite

How To Make a Classic Azalea Cocktail – A Masters Favorite. Tempting with fruity sweetness and oh so pretty to drink, I am sharing How To Make The Classic Azalea Cocktail – A Masters Favorite! You’re Invited! 

Course Cocktails

Cuisine American

Keyword Cocktails, Ginger Ale, Masters, Pineapple Juice

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 Serving

Calories 167kcal

Author Gwyn

Ingredients

Cocktail

• 2 ounces gin (or vodka)
• 2 ounces pineapple juice
• 1 ounce lemon juice (fresh squeezed_
• splash grenadine

Garnish

• fresh or candy lemon wedge
• maraschino cherry
• mint sprig

Instructions

• Combine the vodka or gin, pineapple juice, lemon juice, and grenadine in a large glass or a mixing pitcher with ice and stir. Strain the mixture into an ice filled glass. (I used this fun round golf ball ice mold.) Garnish with a lemon wedge, a mint sprig and cherries. 

Notes

***Azaleas are toxic. Avoid using them as a garnish. It would be pretty, but don’t do it!

Nutrition

Serving: 1 Serving | Calories: 167kcal | Carbohydrates: 9g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 104mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 5IU | Vitamin C: 17mg | Calcium: 9mg | Iron: 0.2mg

Looking For More Masters Inspiration?

More Masters Inspiration: Click Here!

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The Best Creamy Classic Egg Salad Sandwich

I have loved egg salad sandwiches since I was a little girl and have continued to crave them here and there my entire life. They are like trendy song that you cannot get out of your head. Secondly, they are addictive. In fact, you might find yourself craving them and searching for them on local menus.

I have a feeling I am not alone when it comes to this delight.

When you bite into the soft bread, you teeth sink into a pillow of fluffy and creamy deliciousness that makes you feel jubilant . In fact, you might find yourself craving them and searching for them on local menus.

You’re Invited!

Today I am sharing my classic egg salad sandwich recipe with YOU!

History and Origin of the Egg Salad Sandwich

The egg salad sandwich was invented in 1762 shortly after the invention of mayonnaise in 1756. Therefore, eggs were easy to get and inexpensive. A genius mixed the two together, and served it on fresh baked bread. Alast, a show-stopper that has stood the test of time.

In addition, one of the earliest known printed recipes for egg salad for the egg salad sandwich was published in the 1896 edition of the Boston Cooking-School Cook Book written by Fannie Farmer.

Are Egg Salad Sandwiches Healthy

Eggs have high levels of protein,lutein, choline, and B vitamins. Secondly, eggs help prevent breast cancer and macular degeneration while keeping hearts healthy.

Sparkle Tip: Swap the mayonnaise for whole greek yogurt. Fage is a fantastic choice and is easily found in most grocery stores. Swap the bread for lettuce!

How Many Eggs Are In An Egg Salad Sandwich?

This recipe makes 5 to 6 sandwiches and I used 10 eggs. Therefore, there are two eggs give or take in each egg salad sandwich.

Egg Salad Sandwiches the Masters in Augusta, Georgia

The pimento cheese sandwiches aren’t the only star of the show at the famous Masters golf tournament in Augusta, Georgia. Likewise, served in thin green plastic bags by the hundreds, the egg salad sandwich stands hand in hand with delicious pimento cheese served between two slices of white bread. Would you believe both go for $1.50 each. Likewise, this price certainly supports my love for Egg Salad Sandwiches.

The Best Creamy Classic Egg Salad Sandwich Recipe

Egg Salad Sandwich Ingredients

• 10 fresh hard boiled eggs, peeled, cooled, yolks and whites separated, egg whites chopped
• 1/2 cup Duke’s mayonnaise 1 teaspoon yellow
• 2 teaspoon yellow mustard
• 1 teaspoon fresh dill, minced
• 3/4 teaspoon fresh cracked black pepper
• 1 teaspoon salt, then to taste
• fresh lettuce leaves, washed and dried
• 10 slices fresh white bread, crusts removed

Egg Salad Instructions

1. Add the boiled egg yolks, mayonnaise, and mustard into a medium bowl and mash with a fork until smooth. Mix in the chopped egg whites, dill, pepper, and salt.

2. Between two pieces of bread, add a layer of lettuce, a big dollop of egg salad, and another layer of lettuce.

A Healthy Twist

• Substitute the mayonnaise with greek yogurt.
• Use lettuce as wraps instead of bread.
• Use less yolks to taste.

Get Fancy with these Mix-In Combinations

• smashed avocados and yogurt instead of mayonnaise
• chopped dill pickles and green onions
• sweet relish and a dash of paprika
• black olives and green olives
• minced parsley and capers
• green onions and chopped celery

Occasions To Serve Egg Salad Sandwiches

• Picnic
• Easter
• Mother’s Day
• Kentucky Derby Party
• Master’s Viewing Party
• TV Marathon Watch Snack

Print

The Best Creamy Classic Egg Salad Sandwich

Made from simple ingredients, this is The Best Creamy Classic Egg Salad Sandwich recipe in the universe! Sometimes you don’t need to mess with perfection. 

Course Entrees, Salad

Cuisine American

Keyword Benedictine Tea Sandwiches, Egg Salad, Egg Salad Sandwich, Eggs

Prep Time 15 minutes minutes

Assembly Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 10 Servings

Calories 142kcal

Author Gwyn

Ingredients

• 12 eggs (hard boiled and peeled)
• 1/2 cup mayonnaise (Duke's)
• 1 teaspoon yellow mustard
• 1 teaspoon fresh dill (minced)
• 1 teaspoon black pepper
• 1 teaspoon salt
• fresh lettuce leaves (washed and dried)
• 10 slices fresh white bread (crusts removed)

Instructions

• Add the boiled egg yolks, mayonnaise, and mustard into a medium bowl and mash with a fork until smooth. Mix in the chopped egg whites, dill, pepper, and salt. 
•  Between two pieces of bread, add a layer of lettuce, a big dollop of egg salad, and another layer of lettuce. 

Notes

See recipe for more information on this recipe.

A Healthy Twist

• Substitute the mayonnaise with greek yogurt.
• Use lettuce as wraps instead of bread.
• Use less yolks to taste. 

Nutrition

Serving: 1serving | Calories: 142kcal | Carbohydrates: 4g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 5mg | Sodium: 307mg | Potassium: 105mg | Fiber: 3g | Sugar: 0.3g | Vitamin A: 9IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 1mg

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Old Fashioned Melt In Your Mouth Sour Cream Pound Cake

I somewhere read that a pound cake is like the little black dress of cakes because it is perfect for any occasion. I would have to agree and add to that statement. You can also accessorize a multitude of ways just like a little black dress. Whipped cream, raspberries, blackberries, strawberries, peaches all give my pound cake a little extra fancy.

HOW TO MAKE A POUND CAKE: COMMON QUESTIONS

WHY IS IT CALLED POUND CAKE?

Pound cakes date back to the 1700’s and gets the name because of how it is made. Originally, the recipe called for one pound of butter, one pound of sugar, and one pound of eggs.

WHAT DOES ADDING SOUR CREAM TO A POUND CAKE DO?

.Because of the high fat content and acidity, sour cream adds moisture without thinning the cake batter, adds creaminess, controls browning, and helps to activate the baking soda.

WHY SHOULD I USE CAKE FLOUR VERSUS ALL-PURPOSE FLOUR IN A POUND CAKE?

Cake flour is lighter than all-purpose flour. Therefore, it makes a less dense cake.

WHY DO YOU WHIP THE EGGS IN A POUND CAKE?

Egg whites helps the cake to rise and creates great volume! Secondly, the egg whites create a beautiful crispy cracked crust.

LOVE CAKES? LOVE BAKING? HOW ABOUT…

• Brown Sugar Bourbon Cake (This beauty appeared in Sip Northwest Magazine
• Lemon Bundt Cake With Mint Butter Glaze and a Floral Nosegay
• Raspberry Icebox Cream Cake

Old Fashioned Melt In Your Mouth Sour Cream Pound Cake

Ingredients

• 1 cup unsalted butter, softened
• 3 cups granulated sugar
• 6 fresh eggs, yolks and whites separated
• 3 cups cake flour
• 1 cup whole sour cream
• 1/4 teaspoon baking soda
• pinch salt
• 1 teaspoon pure vanilla extract

TOOLS YOU’LL NEED

Instructions

Preheat the oven to 300° F. Grease and flour a bundt cake pan.

Using a stand mixer or a hand mixer, cream the butter and the sugar at medium speed. Next, add the egg yolks and vanilla and continue to mix until light and fluffy.

Whisk together the flour, salt and the baking soda together in a bowl. Add to sugar and butter mixture a little at a time. Next, add the sour cream and mix until combined.

In a separate mixing bowl, beat the egg whites to stiff peaks. Fold the fluffy egg whites into the batter.

Pour the Old Fashioned Melt In Your Mouth Sour Cream Pound Cake batter into the prepared bundt pan.

Bake for 1 1/2 hours. Insert a skewer into the hot cake and pull out gently. It is done if it comes out clean. Continue baking until the skewer comes out clean. Remove the Old Fashioned Melt In Your Mouth Sour Cream Pound Cake from the oven and place on a cooling rack for 15 minutes. Invert the cake onto a pretty cake stand or cake plate.

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Old Fashioned Melt In Your Mouth Sour Cream Pound Cake

This Old Fashioned Melt In Your Mouth Sour Cream Pound Cake is easy to make perfect for any occasion.

Course Desserts

Cuisine American

Keyword Cakes, Moist Cake, Pound Cake

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Resting Time 5 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 12

Calories 507kcal

Author Gwyn

Ingredients

• 1 cup butter (unsalted | softened)
• 3 cups granulated sugar
• 6 eggs (yolks and whites separated)
• 3 cups cake flour
• 1 cup sour cream (whole sour cream)
• 1/4 teaspoon baking soda
• pinch salt
• 1 teaspoon pure vanilla extract

Instructions

• Preheat the oven to 300° F. Grease and flour a bundt cake pan. 
• Using a stand mixer or a hand mixer, cream the butter and the sugar at medium speed. Next, add the egg yolks and vanilla and continue to mix until light and fluffy. 
• Whisk together the flour, salt and the baking soda together in a bowl. Add to sugar and butter mixture a little at a time. Next, add the sour cream and mix until combined. 
• In a separate mixing bowl, beat the egg whites to stiff peaks. Fold the fluffy egg whites into the batter.
• Pour the Old Fashioned Melt In Your Mouth Sour Cream Pound Cake batter into the prepared bundt pan. 
• Bake for 1 1/2 hours. Insert a skewer into the hot cake and pull out gently. It is done if it comes out clean. Continue baking until the skewer comes out clean. Remove the Old Fashioned Melt In Your Mouth Sour Cream Pound Cake from the oven and place on a cooling rack for 15 minutes. Invert the cake onto a pretty cake stand or cake plate. 

Nutrition

Serving: 1slice | Calories: 507kcal | Carbohydrates: 75g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 153mg | Potassium: 102mg | Fiber: 2g | Sugar: 51g | Vitamin A: 593IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 1mg

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These swirls of healthy to eat color will make you feel like you are eating a rainbow. Today I am sharing my recipe with you! Grab your apron! let’s make Rainbow Veggie Wraps.

Love Wraps?

How about these Feta Sprinkled Buffalo Chicken Wraps

Rainbow Veggie Wraps

Ingredients

Spicy Carrot Hummus

• 1 1/2 cup chickpeas
• 1/2 cup sliced carrots, roasted at 350° F until soft
• 2 garlic cloves
• 2 tablespoons tahini
• 1/4 cup olive oil
• 4 tablespoons fresh lemon juice
• 2 tablespoons red pepper flakes

Wraps

• 8 spinach tortilla wraps
• cucumber, sliced into sticks
• yellow + red + orange peppers, cut into sticks
• spinach leaves, julienned
• purple cabbage, shredded
• carrot sticks, sliced into sticks

Optional

• 8 ounces cream cheese

Instructions

Spicy Carrot Hummus

Add all of the ingredients into a food processor and pulse until completely smooth.

Assembly

Spread a wrap with the Spicy Carrot Hummus.

Optional: Spread 1/2 with cream cheese and 1/2 with spicy carrot hummus. WOW FACTOR!

Starting 1/4 of the way down from the top, lay on the veggies in rows.

Roll tightly being careful not to tear the wrap.

Slice and enjoy!

Print

Rainbow Veggie Wraps

Who doesn’t want to eat a healthy rainbow? This pretty to eat Rainbow Veggie Wrap with Spicy Carrot Hummus is tasty and delicious…

Course Main Course

Cuisine American

Keyword Sandwiches, Veggie Wraps, Wraps

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 18

Calories 164kcal

Author Gwyn

Ingredients

• Wraps
• 5-8 spinach tortilla wraps
• cucumber sliced into sticks
• yellow + red + orange peppers cut into sticks
• spinach leaves julienned
• purple cabbage shredded
• carrot sticks sliced into sticks
• Optional
• 8 ounces cream cheese
• Spicy Carrot Hummus
• 1 1/2 cup chickpeas
• 1/2 cup diced carrots
• 2 garlic cloves
• 2 tablespoons tahini
• 1/4 cup olive oil
• 4 tablespoons fresh lemon juice
• 2 tablespoons red pepper flakes
•  

Instructions

• Spicy Carrot Hummus
• Add all of the ingredients into a food processor and pulse until completely smooth. 
• Roll tightly being careful not to tear the wrap.
• Spread a wrap with the Spicy Carrot Hummus. 
• Optional: Spread 1/2 with cream cheese and 1/2 with spicy carrot hummus. WOW FACTOR!
• Starting 1/4 of the way down from the top, lay on the veggies in rows. 

Notes

See assembly photos in post. 

Nutrition

Serving: 1g | Calories: 164kcal | Carbohydrates: 21g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 231mg | Potassium: 180mg | Fiber: 2g | Sugar: 1g | Vitamin A: 345IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 2mg

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Copyrights & Credits//Author, Stylist, Photographer, Content Creator: Gwyn Nielsen, Owner, Sparkling Charm. This site uses affiliate links. Sparkling Charm discloses all sponsored posts by both calling out the sponsor in the text of the post as well as tagging the post with our ‘sponsored tag. Sparkling Charm partners with several affiliate programs, commission can be earned from purchases/clicks at no cost to participant.

The post Rainbow Veggie Wraps with Spicy Carrot Hummus appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Do you remember these sweet beauties? I sure do!

When I was a little girl my mother would sometimes purchase an oatmeal pie wrapped in cellophane at a local gas station. When she got in the car she would split it in half to share. She always gave me the biggest half. We would take small bites to make it last and agree that this is by far the best sweet treat in the world. Isn’t the best feeling to recall time spent with someone you love dearly? That tiny little pie shared between mother and daughter created such joy and a memory that warms my heart to this very day. Smiling!

Today I am sharing my homemade recipe for The Best Old Fashioned Oatmeal Pies with YOU! Soft, creamy, chewy, oatmeal cookie filled with a lightly whipped cream cheese. Grab your apron!

Let’s Make…

The Best Old Fashioned Oatmeal Pies

? More Cookies You will Love:

Quick and Easy Chewy Carrot Cake Cookies

Spicy Triple Chocolate Brownie Cookies

Chewy Chunky Vegan Chocolate Chip Cookies

The Best Old Fashioned Oatmeal Pies

Makes 8 to 10

Ingredients

Oatmeal Cookies

• 1 1/2 cup all purpose flour, leveled
• 1/2  teaspoons coarse salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 cup light brown sugar, packed and leveled
• 1/2 cup granulated sugar
• 1 tablespoon molasses, unsulfured if available
• 1 teaspoon pure vanilla extract
• 2 large eggs, room temperature
• 1 1/2 cup rolled oats (AVOID USING INSTANT OATMEAL!)

Cream Filling

• 8 ounces cream cheese
• 1/4 cup butter
• 1/2 cup powdered sugar
• dash of cinnamon

Instructions

Cookies

Preheat oven to 350° F. Place rack in the center of the oven.

Line a cookie sheet with parchment paper.

Add the flour, salt, baking powder, baking soda, and cinnamon into a bowl and whisk together. Stir in the oats. 

Add the butter, brown sugar, granulated sugar, and molasses into the bowl of a stand mixer. (A medium mixing bowl and a hand mixer works just as well.) Mix at medium speed for 4 to 5 minutes until light and fluffy. Add the vanilla and mix until just combined. Add in the eggs one at a time and mix until combined.

Slowly add flour and oatmeal mixture into to mixing bowl and mix until just combined. Avoid overmixing.

Use a 2 inch cookie scoop and scoop batter onto a baking sheet 4 inches apart.

Lightly wet your palm and give each cookie a gentle press.

Bake for 8 to 10 minutes until just the edges start to turn golden brown. Remove from oven.

Cool for a few minutes on the pan. Use a cookie spatula and move the cookies to a cooling rack. 

Filling

In a mixing bowl, mix the cream cheese, butter, cinnamon, and powdered sugar until smooth. 

Assemble the Oatmeal Pies

Dalop a mound of filling onto a cooled oatmeal cookie with a spoon. Spread with the back of the spoon. Place a second oatmeal cookie on top. Repeat with remaining cookies. 

Notes + Tips

• Be sure to use ROLLED OATS and AVOID using QUICK OATS OR INSTANT OATMEAL for these cookies. Quick oats and instant oatmeal absorb liquid differently which equal a dry cookie verses a chewy cookie.
• Keep a close eye on these cookies. They are done when the edges become golden. Avoid overbaking.
• These cookies are delicious cold!
• These make a great take-away gift for a party. Wrap them individually in plastic wrap and place them in a bowl for guests to take when exiting.
• Bag them individually, pop on a personalized label, tie on a pretty bow, and use them as place cards at your next dinner party!

More Charming Desserts

Click Here >

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Pink Chocolate Peanut Butter Eggs

Print

The Best Old Fashioned Oatmeal Cookies

Soft! Chewy! Creamy! OH YEAH! … These beauties are a great addition for any occasion and a crowd pleaser. Today I am sharing my recipe with YOU! 

Course Desserts

Cuisine American

Keyword Cookies, Oatmeal, Oatmeal Pies

Prep Time 15 minutes minutes

Servings 8

Calories 283kcal

Author Gwyn

Ingredients

Oatmeal Cookies

• 1 1/2 cup all purpose flour, leveled
• 1/2 teaspoons coarse salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 cup 2 sticks unsalted butter, room temperature
• 3/4 cup light brown sugar, packed and leveled
• 1/2 cup granulated sugar
• 1 tablespoon molasses, unsulfured if available
• 1 teaspoon pure vanilla extract
• 2 eggs, room temperature
• 1 1/2 cup rolled oats AVOID USING INSTANT OATMEAL OR QUICK OATS!

Cream Filling

• 8 ounces cream cheese
• 1/4 cup butter
• 1/2 cup powdered sugar
• dash of cinnamon

Instructions

• Preheat oven to 350° F. Place racks in the center of the oven.
• Line a baking sheet with parchment paper. 
• Add the flour, salt, baking powder, baking soda, and cinnamon into a bowl and whisk together. Stir in the oats. Set aside.
• Add the butter, brown sugar, granulated sugar, and molasses into the bowl of a stand mixer. (A medium mixing bowl and a hand mixer work just as well.) Mix at medium speed for 4 to 5 minutes until light and fluffy. Add the vanilla and mix until just combined. Add in the eggs one at a time and mix until combined.
• Add the oatmeal and flour mixture and mix until combined. 
• Use a 2 inch cookie scoop and scoop batter onto a baking sheet 4 inches apart. Give each cookie a tiny press. 
• Bake for 8 to 10 minutes until just the edges start to turn golden brown. Remove from oven. Cool for a few minutes on the pan. use a cookie spatula and move the cookies to a cooling rack. 
• Filling
• Mix the cream cheese, butter, cinnamon, and powdered sugar until smooth. 
• Assembly
• Dalop a mound of filling onto a cooled oatmeal cookie. Spread with the back of the spoon. Place a second oatmeal cookie on top. Repeat with remaining cookies. 

Notes

• Be sure to use ROLLED OATS and AVOID using QUICK OATS OR INSTANT OATMEAL for these cookies. Quick oats and instant oatmeal absorb liquid differently which equal a dry cookie verses a chewy cookie.
• Keep a close eye on these cookies. They are done when the edges become golden. Avoid overbaking.
• These cookies are delicious cold!
• These make a great take-away gift for a party. Wrap them individually in plastic wrap and place them in a bowl for guests to take when exiting.
• Bag them individually, pop on a personalized label, tie on a pretty bow, and use them as place cards at your next dinner party! 

Nutrition

Serving: 1g | Calories: 283kcal | Carbohydrates: 52g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 453mg | Potassium: 193mg | Fiber: 5g | Sugar: 17g | Vitamin A: 192IU | Vitamin C: 0.01mg | Calcium: 151mg | Iron: 2mg

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These little beauties are pop in your mouth delicious. They are super easy to make and a perfect pop in your mouth snack for a party, a binge watch session, the holidays, or an anytime snack.

let’s make a batch!

Easy Salty + Sweet Thyme Roasted Marcona Almonds

• 2 cups marcona almonds
• 2 tablespoons fresh thyme
• 1 teaspoon kosher salt
• 1 teaspoon fleur de sel, flaked sea salt (PRETTY PINK!!!)
• 1 teaspoon sugar

Directions

Pre-heat oven to 350 F.

Prepare a sheet pan with parchment paper.

In a small bowl, whisk the kosher salt and sugar together.

Scatter the marcona almonds onto the sheet pan. Drizzle with olive oil. Sprinkle with the salt/sugar mixture, and thyme. Toss together to coat.

Place the sheet pan in the hot oven and roast the almonds for 10 to 15 minutes. Turn the pan every 5 minutes. Keep an eye on them, they can burn quickly.

Serve warm or at room temperature.

This is a make ahead recipe. Store in an airtight container.

Love Pancetta? How about these Peppered Pancetta Maple Kroughnuts!!!!

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Easy Salty + Sweet Thyme Roasted Marcona Almonds

These little beauties are pop in your mouth delicious. They are super easy to make and a perfect pop in your mouth snack for a party, a binge watch session, the holidays, or an anytime snack. 

Author Gwyn

Ingredients

• 2 cups marcona almonds
• 2 tablespoons fresh thyme
• 1 teaspoon kosher salt
• 1 teaspoon fleur de sel flaked sea salt (PRETTY PINK!!!)
• 1 teaspoon sugar

Instructions

• Pre-heat oven to 350 F.
• Prepare a sheet pan with parchment paper.
• In a small bowl, whisk the kosher salt and sugar together.
• Scatter the marcona almonds onto the sheet pan. Drizzle with olive oil. Sprinkle with the salt/sugar mixture, and thyme. Toss together to coat.
• Place the sheet pan in the hot oven and roast the almonds for 10 to 15 minutes. Turn the pan every 5 minutes. Keep an eye on them, they can burn quickly.
• Serve warm or at room temperature.
•  

Notes

This is a make ahead recipe. Store in an airtight container.

The post Easy Salty + Sweet Thyme Roasted Marcona Almonds appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

I love visiting produce stands in the summertime. You never know what treasure you will find.

It Is Absolutely Delicious.

I Recommend You Getting Enough For This Delicious Recipe And To Eat Off The Cob With A Dab Of Butter And A Dash Of Salt And Pepper.

Grab your aprons and meet get on over here! Today I am sharing my super easy WILD VIOLET SWEET CORN Salsa recipe with YOU!

What is the Nutritional Value of Wild Violet Corn?

High in fiber, corn is great for digestion. Fiber can decrease the risk of heart disease, strokes, type 2 diabetes and more. Bonus, eating fiber makes you feel fuller.

Where is Wild Violet Corn Grown?

Originally, this brand new non-GMO corn is grown in Georgia.

Can you buy Wild Violet Sweet Corn Seeds?

Yes! Here is a link to buy Wild Violet Sweet Corn seeds.

How long Do You Boil Corn?

Corn doesn’t take long to cook. Whether boiling on the cob or frying, it only takes three to five minutes for corn to cook.

Easy Wild Violet Sweet Corn Salsa

Ingredients

• 3 cups fresh wild violet corn kernels, *cooked (see notes below), Sweet yellow corn is tasty too! 
• 1 cup and/or yellow, orange, red sweet peppers, seeded and diced
• small red onion, diced
• 1 cup cucumber, diced
• 1 cup feta cheese, crumbled
• 1/4 cup cilantro, removed from stem and chopped
• 1 jalapeno, seeded and finely diced
• 2 cloves garlic, minced
• 3 limes, zested and juiced
• sea salt
• ground pepper
• 1 bag of your favorite tortilla chips

Directions

Add all ingredients to a medium bowl and toss gently to combine. Cover and chill in the refrigerator until ready to serve. 

Transfer to a pretty dish and garnish with lime slices and cilantro sprigs. Serve with tortilla chips. 

Notes

A Few Ways To Cook Corn…

1. Grill the corn (on cob) on medium high heat for about 5 minutes turning constantly. I prefer to rub butter on first with a dash of salt and pepper.
2. Bring a pot of water to a boil and cook the corn (on cob) for 3 to 5 minutes.
3. Cut the corn cut off the cob and sau·té in butter or oil for 3 to 5 minutes.
4. Keep the corn in the husk and microwave for 2-3 minutes. This steams the corn.

Print

Wild Violet Sweet Corn Salsa

With a juicy, creamy, sweet, and fresh out ofß the garden corn flavor...

Allow me to introduce you to this beautiful hybrid of corn!

"Wild Violet Sweet Corn!" 

It is absolutely delicious. I recommend you getting enough for this delicious recipe and to eat off the cob with a dab of butter and a dash of salt and pepper.

Author Gwyn

Ingredients

• 3 cups fresh wild violet corn kernels *cooked (see notes below), Sweet yellow corn is tasty too!
• 1 cup and/or yellow orange, red sweet peppers, seeded and diced
• 1 small red onion diced
• 1 cup cucumber diced
• 1 cup feta cheese crumbled
• 1/4 cup cilantro removed from stem and chopped
• 1 jalapeno seeded and finely diced
• 2 cloves garlic minced
• 3 limes zest and juice
• sea salt
• ground pepper
• 1 bag of your favorite tortilla chips

Instructions

• Add all ingredients to a medium mixing bowl and toss gently to combine.  Cover and chill in the refrigerator until ready to serve. 
• Transfer to a pretty dish and garnish with lime slices and cilantro sprigs. Serve with tortilla chips. 

Notes

A Few Ways To Cook Corn...

1. Grill the corn (on cob) on medium high heat for about 5 minutes turning constantly. I prefer to rub butter on first with a dash of salt and pepper.
2. Bring a pot of water to a boil and cook the corn (on cob)for 3 to 5 minutes.
3. Cut the corn cut off the cob and sau·té in butter or oil for 3 to 5 minutes.
4. Keep the corn in the husk and microwave for 2-3 minutes. This steams the corn.

Be sure to try this Spicy Fun-Feta Corn Salad too!

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The post Wild Violet Sweet Corn Salsa appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

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.

Chocolate lovers! This easy cookie recipe is just for you!

Perfect for Cinco de Mayo! Perfect anytime!

Grab your aprons and meet me in the kitchen!

More Cookie Recipes…

Chewy Chunky Vegan Chocolate Chip Cookies

Cornmeal Sugar Cookies

3 Ingredient Diggity Dog Cookies

The Best Chocolate Chunky Brownie Cookies

Ingredients

• 1 box Betty Crocker Fudge Brownie Mix or 3 cups of your favorite powdered brownie mix
• 2 tablespoons espresso powder
• 2 tablespoons 100% cocoa powder
• 2 eggs
• 1/3 cup canola oil
• 3 tablespoons water
• 1 teaspoon vanilla extract
• 1 cup chocolate chips or chocolate chunks
• 1 tablespoon red pepper flakes, crushed
• 1 cup chopped pecans (optional)

Directions

Preheat oven 350° F.

Line a baking sheet with parchment paper. Set aside.

Add all of the ingredients into a large mixing bowl and stir until combined.

Use an ice cream scoop, to dollop mounds fo the cookie dough to the prepared pan.

Wet the bottom of a glass and press each mound with gentle pressure. The goal is to flatten just to disc form.

Bake the cookies for 13 to 17 minutes.

Cool on a baking rack.

Store in an airtight container for up to 7 days.

Print

Spicy Triple Chocolate Brownie Cookies

Spicy Triple Chocolate Brownie Cookies. Rich! Creamy Chocolate! Chewy! Let me share my easy recipe with you! Perfect for Cinco de Mayo!

Author Gwyn

Ingredients

• 1 box Betty Crocker Fudge Brownie Mix or 3 cups of your favorite powdered brownie mix
• 2 tablespoons espresso powder
• 2 tablespoons 100% cocoa powder
• 2 eggs
• 1/3 cup canola oil
• 3 tablespoons water
• 1 teaspoon vanilla extract
• 1 cup chocolate chips or chocolate chunks
• 1 tablespoon red pepper flakes crushed
• 1 cup chopped pecans optional
•  

Instructions

• Preheat oven to 350° F.
• Line a baking sheet with parchment paper. Set aside.
• Add all of the ingredients to a large mixing bowl and stir until combined.
• Use an ice cream scoop, to dollop mounds fo the cookie dough to the prepared pan.
• Wet the bottom of a glass and press each mound with gentle pressure. The goal is to flatten just to disc form.
• Bake the cookies for 13 to 17 minutes.
• Cool on a baking rack.
• Store in an airtight container for up to one week.

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Rikki! Whoa! This one is for BEAUTIFUL YOU!

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