Best Easy One Pot Chili Mac and Cheese

What Does Chili Mac and Cheese taste Like?

Chili Mac is the ultimate comfort food. Flavorful chilli mixed with elbow macaroni swirlled in creamy cheese and topped with more cheese. YUM

What is The Difference Between Chili Mac and American Goulash?

Very similar dishes, both Chilli Mac and American Goulash are one pot meals with ground beef, pasta, tomato sauce, and cheese. Chilli Mac has evaporated milk, more cheese, and is made with beans.

Occasions To Serve One Pot Chili Mac and Cheese

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Best One Pot Chili Mac and Cheese Recipe

Ingredients

• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 onion, diced
• 8 ounces ground beef
• 2 teaspoons chilli powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups chicken broth
• 2 cups crushed tomatoes
• 16 ounces red kidney beans, one can drained and rinsed
• 2 cups elbow macaroni
• 8 ounces cream cheese
• 1/2 cup evaporated milk
• 1 cup sharp cheddar cheese, extra for garnishing
• 2 scallions, thinly sliced

Chili Mac Instructions

Heat the olive oil in a large skillet or 4 quart dutch oven over medium high heat. Add the garlic, onion, and ground beef. Cook until browned. Drain the excess fat.

Stir in the chicken broth, tomatoes, beans, chili powder, cumin, salt, and pepper. Bring to a simmer and stir in the pasta. Bring to a boil. Next, reduce heat back to a simmer for 15 minutes or until pasta is cooked.

Stir in the milk, cream cheese, and cheddar cheese until melted.

Ladle into bowls and top with scallions and shredded cheddar.

Print

Best One Pot Chili Mac and Cheese

Creamy and cheesy, in just twenty minutes this Best One Pot Chili Mac and Cheese is a recipe your loved ones will want on repeat. Oh yeah! If your family loves football this will be a game day favorite.

Course Entrees

Cuisine American

Keyword Chilli

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 Servings

Calories 544kcal

Author Gwyn

Ingredients

• 2 cloves garlic minced
• 1 onion diced
• 8 ounces ground beef
• 2 teaspoons chilli powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups chicken broth
• 2 cups crushed tomatoes
• 16 ounces red kidney beans one can drained and rinsed
• 2 cups elbow macaroni
• 8 ounces cream cheese
• 1/2 cup evaporated milk
• 1 cup sharp cheddar cheese extra for garnishing
• 2 scallions thinly sliced

Instructions

• Heat the olive oil in a large skillet or 4 quart dutch oven over medium high heat. Add the garlic, onion, and ground beef. Cook until browned. Drain the excess fat.
• Stir in the chicken broth, tomatoes, beans, chili powder, cumin, salt, and pepper. Bring to a simmer and stir in the pasta. Bring to a boil. Next, reduce heat back to a simmer for 15 minutes or until pasta is cooked.
• Stir in the milk, cream cheese, and cheddar cheese until melted.
• Ladle into bowls and top with scallions and shredded cheddar.

Nutrition

Serving: 6Servings | Calories: 544kcal | Carbohydrates: 67g | Protein: 33g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 53mg | Sodium: 1240mg | Potassium: 1010mg | Fiber: 9g | Sugar: 11g | Vitamin A: 713IU | Vitamin C: 11mg | Calcium: 409mg | Iron: 5mg

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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.

Print

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.

Print

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.

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.

DIY Coffee Cup Koozies

Let’s get crafty and “fancy up” our coffee cups!This easy “Sparking Charm Cozy Coffee Koozie” DIY is a head turner. You won’t believe how many compliments you will get.

Be sure to make a few to match the colors in your wardrobe and make a few for your friends. They make a perfect gift.

HOW ABOUT ADDING FELT HEARTS FOR VALENTINE’S DAY?

What Are Other Names For A Coffee Cup Sleeve?

Coffee Cozy } Coffee Koozie

More Ways To Use A Coffee Koozie | Drink Sleeve | Coffee Cozy

Homemade gifts are always a win. I keep these stocked in my gift closet.

PS I would love to see your SPARKLE SPIN! Please tell me how you liked this DIY in the comments and be sure to share a photo of you and your Cozy Koozie Style on Instagram using #sparklingcharm.

DIY Coffee Cup Koozies

Supplies

• 2 – 12″ x 12″ thick 100% wool felt pieces, 2 colors
• wool pom poms
• scissors
• glue gun sticks
• glue gun
• tiny beads
• clear thread
• Sparkling Charm “Cozy Koozie Template,” printed on heavy card stock and cut out along butter edge of black line.

SPARKLE TIP! SAVE TIME!

Sometimes you can find these and other darling felt flowers already cut and beaded in your local craft store. In this case, all you need to do are steps 2, 4, and glue on the pre-made flower below.

Felt Flowers | Crochet Flowers

Note: For the sleeve, instead of my template, you can reuse a cardboard sleeve.

Instructions

SPARKLE TIP! SAVE TIME! Sometimes you can find these and other darling felt flowers already cut and beaded in your local craft store. In this case, all you need to do are steps 2, 4, and glue on the pre-made flower.

1. Cut a wool pom pom in half with scissors.

Optional: Make it pretty and sew beads onto a wool ball half. (See photos above.)

2. Place the sleeve template onto the felt wool and cut out.

3. Place the flower template onto a wool piece of felt and cut out.

4. Using the hot glue gun, secure the two ends of the felt sleeve together.

5. Turn the sleeve over and hot glue the flower base into place.

6. Glue a cut half of a pom pom onto the center of the flower base.

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Originally Published January 20, 2019

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Easy Mini King Cake Bites with a Sprinkle and A Twist

Mardi Gras is almost here and a King Cake is a party must. I am adding a Sparkling Charm spin by making this quick and easy recipe bite-sized with and a twist verses the traditional braid!

Grab your aprons it is time to sprinkle and twist!

Or should I sing… “Come on Baby, Let’s Twist and Sprinkle!”

Be sure to add these Sparkling Charm Mardi Gras Cloud Cookies to your Mardi Gras Party Table! They will melt in your mouth!

Easy Mini King Cake Bites with a Sprinkle and A Twist

Ingredients

• 1 can jumbo cinnamon rolls
• purple, green, and gold sanding sugar
• baby Jesus figurine

I used this kit with the figurine included.

Printable Recipe: Sparkling Charm Cream Cheese Glaze

• 4 ounces cream cheese, whole fat/softened
• 1/4 cup unsalted butter, softened
• 4 tablespoons heavy cream + more to reach your desired consistency
• 1 teaspoon vanilla extract (This one is my favorite!)
• 1 cup powdered sugar

Instructions

1. In a bowl, add the cream cheese, powdered sugar, cinnamon, vanilla, and almond extract. Mix until well combined. Set aside.

2. Preheat oven to 350° F. 3. Line a baking sheet with parchment paper. 4. Open the cinnamon rolls and carefully pull them apart. 5. One at a time, unroll the dough.

6. Cut in half.

7. Cut the two halves down the center equaling 4 strips.

8. Fold the short strips in half.

9. Pull the dough a little to make it longer and twist.

10. Create a circle with the dough and pinch to hold it together. Repeat with the rest of the cinnamon rolls.

11. Place on the prepared baking sheet.

12. Bake on middle for 10 to 12 minutes or until just golden brown. Be careful not to overbake.

I like to remove them from the oven when they are cooked through and just on the brink of golden brown.

10. Remove from oven and immediately place on a cooling rack.

Time to spread the sprinkle!

12. Time to spread and sprinkle! Spread the room temperature cream cheese glaze onto the warm mini king cakes and sprinkle with the purple, gold, and green sanding sugar.

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Easy Mini King Cake Bites with a Sprinkle and A Twist

Easy Mini King Cake Bites with a Sprinkle and A Twist. Mardi Gras means King Cake and everything mini is fun to eat! These Mini King Cake Bites with a Sprinkle and a twist covered in homemade cream cheese glaze are a party pleaser! 

Course Breakfast

Cuisine American

Keyword Breakfast Cakes, King Cake, Mardi Gras, Mini King Cakes

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 12

Calories 145kcal

Author Gwyn

Ingredients

• 1 can jumbo cinnamon rolls
• purple green, and gold sanding sugar
• baby Jesus figurine I used this kit with the figurine included.
• Printable Recipe: Sparkling Charm Cream Cheese Glaze
• 4 ounces cream cheese whole fat/softened
• 1/4 cup unsalted butter softened
• 4 tablespoons heavy cream + more to reach your desired consistency
• 1 teaspoon vanilla extract This one is my favorite!
• 1 cup powdered sugar

Instructions

• Preheat oven to 350° F. Line a baking sheet with parchment paper.
• In a bowl, add the cream cheese, powdered sugar, cinnamon, vanilla, and almond extract until well combined. Set aside.
• Open the cinnamon rolls and carefully pull them apart. One at a time, unroll the dough. Cut in half, then cut the two halves down the center equaling 4 strips. Fold the short strips in half. Pull the dough a little to make it longer and twist. Create a circle with the dough and pinch to hold it together. Repeat with the rest of the dough. Place on the prepared baking sheet.
• Bake on middle for 10 to 12 minutes or until just golden brown. Be careful not to overbake. Remove from oven and immediately place on a cooling rack.
• Insert the baby figurine into one of the mini king cakes. 
• Time to spread and sprinkle! Spread the room temperature glaze onto the warm mini king cakes and sprinkle like crazy with the purple, gold, and green sanding sugar. 

Nutrition

Serving: 1g | Calories: 145kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 67mg | Potassium: 28mg | Sugar: 1g | Vitamin A: 123IU | Calcium: 34mg | Iron: 0.02mg

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

When To Serve Southern Buttermilk Cornbread Salad

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

What Do You Serve With Buttermilk Cornbread Salad?

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

Southern Buttermilk Cornbread Salad

Ingredients

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

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

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

Instructions

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

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

Cover and refrigerate until ready to serve.

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

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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.

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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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.

French Onion Soup is one of those things on a menu that is fun to order and fun to eat.

Why not make it at home?!

Rich and cheesy and easy peasy to make, today I am sharing my recipe with you!

Grab your apron!

How To Make French Onion Soup

Ingredients

• 4 pounds yellow onions, peeled and thinly sliced
• 1 cup fennel, thinly sliced
• 3 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 4 garlic cloves, minced
• 3 tablespoons flour
• 1/2 cup dry white wine
• 6 cups beef stock
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1 tablespoon thyme
• salt and pepper, to taste
• baguette, sliced and toasted
• grated or sliced swiss cheese

You will need oven safe bowls for this recipe. These crocks are just darling!

Recipe

1. Caramelize the onions. In a large heavy-bottomed stockpot, melt the butter over the medium heat. Add the oil and stir. Next, add the onions and the fennel. Sauté for 30 minutes stirring occasionally. Add the garlic and the flour to the mixture and continue to cook for 5 minutes. Stir in the wine and deglaze the pot. (Use a wooden spoon to scrape the brown bits from the bottom and sides of the pot.)

2. The Soup. Add the beef stock, Worcestershire sauce, bay leaf, and thyme to the onions. Turn the heat to medium and stir until the soup reaches a simmer. Reduce the heat and simmer for 10 more minutes. Remove the bay leaf. Salt and pepper to taste.

3. Layering = Magic. Move an oven rack six inches from the top of the oven. Preheat the oven using the broiler. Place 4 oven safe bowls on a baking sheet and ladle the hot soup in each.

Place one or two slices of the toasted baguette on the soup.

Top each bowl with a few slices of cheese.

Carefully place the baking pan under the broiler for 2-4 minutes or until the cheese in melted and bubbly.

Serve immediately.

Print

French Onion & Fennel Soup

Decadent spoonfuls of caramelized onions, warm broth, and melty cheese. French Onion Soup is one of those things on a menu that is fun to order and fun to eat. Why not make it at home?!

Author Gwyn

Ingredients

• 4 pounds yellow onions peeled and thinly sliced
• 3 tablespoons unsalted butter
• 4 garlic cloves minced
• 3 tablespoons flour
• 1/2 cup dry white wine
• 6 cups beef stock
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1 tablespoon thyme
• salt and pepper to taste
• baguette sliced and toasted
• grated or sliced swiss cheese

Instructions

• 1. Caramelize the onions. In a large heavy-bottomed stockpot, melt the butter over the medium heat. Add the oil and stir. Next, add the onions and the fennel. Sauté for 30 minutes stirring occasionally. Add the garlic and the flour to the mixture and continue to cook for 5 minutes. Stir in the wine and deglaze the pot. (Use a wooden spoon to scrape the brown bits from the bottom and sides of the pot.)
• 2. The Soup. Add the beef stock, Worcestershire sauce, bay leaf, and thyme to the onions. Turn the heat to medium and stir until the soup reaches a simmer. Reduce the heat and simmer for 10 more minutes. Remove the bay leaf. Salt and pepper to taste.
• 3. Layering = Magic. Move an oven rack six inches from the top of the oven. Preheat the oven using the broiler. Place 4 oven safe bowls on a baking sheet and ladle the hot soup in each.
• Place one or two slices of the toasted baguette on the soup.
•  
• Top each bowl with a few slices of cheese.
•  
• Carefully place the baking pan under the broiler for 2-4 minutes or until the cheese in melted and bubbly.
• Serve immediately.

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Copyrights & Credits//Author, Stylist, Photographer, Creator: Gwyn @SparklingCharm.com.
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Thank You For Spending Time On Sparkling Charm! 

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

PINK IS ONE OF THOSE COLORS THAT SENDS THE “HAPPY FEELS” STRAIGHT TO MY HEART!

“DRINKING PINK”

SENDS THE HAPPY FEELS TO THE TIPS OF MY TOES!

…WHICH CAUSES DANCING ALL OVER THE PLACE!

Today I am sharing my rich and creamy “Pink Hot Chocolate” recipe with you because who doesn’t want the “Happy Feels” sent to the tips of their toes.

Pretty Pink Hot Chocolate

Ingredients

Servings: 6

12 ounces sweet white chocolate chips or squares
4 cups whole milk (I recommend milk from grass fed cows.)
1 teaspoon vanilla
2 tiny drops red food coloring
whipped cream
pink sprinkles
marshmallows

Directions

1.  In a medium saucepan, add the white chocolate, milk, and vanilla.

2. Over medium-heat, stir the mixture until the white chocolate is melted and smooth.

Sparkle Tip! Lean forward a little and take a deep breath for a little SWEET PINK AROMA THERAPY! 

3. Whisk in the food-coloring until blended.

4. Pour into cups and top with whipped cream, pink sprinkles, and marshmallows.

Prepare to feel “ALL THE HAPPY FEELS!”

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Pretty Pink Hot Chocolate

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PINK IS ONE OF THOSE COLORS THAT SENDS THE HAPPY FEELS STRAIGHT TO MY HEART!

“DRINKING PINK” SENDS THE HAPPY FEELS TO THE TIPS OF MY TOES.

…WHICH CAUSES DANCING ALL OVER THE PLACE!

Today I am sharing my rich and creamy “Pretty Pink Hot Chocolate” recipe with you because who doesn’t want the “Happy Feels” sent to the tips of their toes.

• Author: Sparkling Charm

Ingredients

Servings: 6

12 white chocolate chips
4 cups whole milk (I recommend milk from grass fed cows.)
1 teaspoon vanilla
2 tiny drops red food coloring
whipped cream
pink sprinkles
marshmallows

Cook Mode Prevent your screen from going dark

Instructions

1.  In a medium saucepan, add the white chocolate, milk, and vanilla.

2. Over medium-heat, stir the mixture until the white chocolate is melted and smooth.

Sparkle Tip! Lean forward a little and take a deep breath for a little “SWEET” AROMA THERAPY! 

3. Whisk in the food-coloring until blended.

4. Pour into cups and top with whipped cream, pink sprinkles, and marshmallows.

Prepare to feel “ALL THE HAPPY FEELS!”

Notes

More Homemade Happiness at SparklingCharm.com

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Copyrights & Credits//Author, Stylist, Photographer, Creator: Gwyn @SparklingCharm.com
This post may contain affiliate links.

The post Pretty Pink Hot Chocolate appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

How about a Ginger Bread Cake For Christmas!

Doesn’t that sound delicious? It is!

Grab your apron and a mixing bowl. Let’s Get Busy!

PS If you decide to add the optional decor verses a good sprinkling of powdered sugar…

Have Fun! Okay!

MESSY = Added Charm!!!!!

Candied Ginger Gingerbread Cake

Ingredients

*See links to bundt cake pans in directions. ?

2 tablespoons cocoa powder to dust the bundt pan.
2 1/2 cups cake flour
2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 teaspoon salt
2 tablespoons baking powder
1 cup sugar
2/3 cup packed brown sugar
4 tablespoons molasses
1 cup unsalted butter, room temperature
4 large eggs
1 teaspoon vanilla
1 1/4 cups milk
1/2 cup candied ginger, minced
powdered sugar or sanding sugar for sprinkling

optional:

white cotton candy for the fireplace smoke
white icing for trim
peppermint and ribbon for a wreath

Directions

1. Preheat oven to 325° F

2. Lightly grease and flour a bundt pan with cocoa powder. I used this one. This one is cute for individual cakes! …So is this one! Decisions! Of course it would be special to use an heirloom bundt pan from your grandmother or an antique store. ?

3. In a medium mixing bowl, sift the flour, ginger, cinnamon, ground cloves, nutmeg, salt, and baking powder. Sift a second time. Set aside. 

4. Using a large bowl, beat the butter, sugar, and brown sugar until fluffy. Be sure to scrape the bowl while blending. Stir in the molasses.

5. Beat in the eggs one at a time. Stir in the vanilla.

6. Turn the mixer to low and add the flour mixture into the butter mixture a little at a time alternating with the milk until combined.

7. Stir in the minced candied ginger.

8. Spoon the mixture into the prepared pan and smooth the top. Move a little batter up the sides of the pan. This will cause the cake to climb up the sides.

9. Bake the gingerbread cake until it is golden and springy to touch and a skewer comes out clean.

10. Transfer the cake to a wire wrack for 10 minutes. Then turn the cake out onto the rack to remove.

11. Cool to room temperature and sprinkle with powdered sugar.

Optional: Add White Cotton Candy to the fireplace, white icing to trim, and a peppermint + bow for a wreath.

Have fun!

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Candied Ginger Gingerbread Cake

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How about a Ginger Bread Cake For Christmas!

Doesn’t that sound delicious? It is!

Grab your apron and a mixing bowl. Let’s Get Busy!

• Author: Gwyn

Ingredients

*See links to bundt cake pans in directions. ?

2 tablespoons cocoa powder to dust the bundt pan.
2 1/2 cups cake flour
2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 teaspoon salt
2 tablespoons baking powder
1 cup sugar
2/3 cup packed brown sugar
4 tablespoons molasses
1 cup unsalted butter, room temperature
4 large eggs
1 teaspoon vanilla
1 1/4 cups milk
1/2 cup candied ginger, minced
powdered sugar or sanding sugar for sprinkling

optional: white Cotton Candy for the fireplace smoke, white icing for trim, peppermint and ribbon for a wreath

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Instructions

Preheat oven to 325° F

Lightly grease and flour a bundt pan with cocoa powder. I used this one. This one is cute for individual cakes! …So is this one! Decisions! Of course it would be special to use an heirloom bundt pan from your grandmother or an antique store. ?

In a medium mixing bowl, sift the flour, ginger, cinnamon, ground cloves, nutmeg, salt, and baking powder. Sift a second time. Set aside. 

Using a large bowl, beat the butter, sugar, and brown sugar until fluffy on high speed. Be sure to scrape the bowl while blending. Stir in the molasses. Beat in the eggs one at a time. Stir in the vanilla.

Lower the mixer to a slower speed and add the flour mixture into the butter mixture a little at a time alternating with the milk until combined. Stir in the minced candied ginger.

Spoon the mixture into the prepared pan and smooth the top. Move a little batter up the sides of the pan. This will cause the cake to climb up the sides.

Bake the gingerbread cake until it is golden and springy to touch and a skewer comes out clean. Transfer the cake to a wire wrack for 10 minutes. Then turn the cake out onto the rack to remove. Cool to room temperature and sprinkle with powdered sugar.

Optional: Add White Cotton Candy to the fireplace, white icing to trim, and a peppermint + bow for a wreath.

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Copyrights & Credits//Author, Stylist, Photographer, Creator: Gwyn @SparklingCharm.com.

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The post Candied Ginger Gingerbread Cake appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.