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

Peppered Pancetta Maple Kroughnuts

What do Peppered Pancetta Maple Kroughnuts Taste Like?

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

Occasions to Serve Kroughnuts

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

Peppered Pancetta Maple Kroughnuts Recipe

Makes 12 Kroughnuts

Tools

• round cookie cutters or a doughnut cutter

Ingredients

Kroughnuts

• 2 puff pastry sheets
• 3 cups canola oil

Maple Frosting

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

Toppings

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

Instructions

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

Lightly flour a large flat surface.

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

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

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

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

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

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

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

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

MAKE THE FROSTING

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

Drizzle the slightly cooled Kroughnuts with the maple icing.

SPRINKLE TIME!

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

ENJOY!

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Peppered Pancetta Maple Kroughnuts

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

Course Breakfast, Dessert

Cuisine American

Keyword Donuts, Doughnuts, Kroughnuts, Pancetta

Total Time 30 minutes minutes

Servings 12 Kroughnuts

Calories 780kcal

Author Gwyn

Ingredients

Kroughnuts

• 2 puff pastry sheets
• 3 cups canola oil

Frosting

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

Toppings

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

Instructions

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

Nutrition

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

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Best Sweet Glazed Blood Orange Loaf Cake

What You Will Love About Blood Orange Loaf Cake

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

Occasions to Serve The Sweet Glazed Blood Orange Cake

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

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

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

Best Sweet Glazed Blood Orange Loaf Cake Recipe

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

Ingredients

Blood Orange Loaf Cake Batter

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

Blood Orange Sweet Glaze

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

Instructions

Preheat oven to 350° F.

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

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

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

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

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

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

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

Enjoy!

Blood Orange Loaf Cake Recipe Notes

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

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This Best Sweet Glazed Blood Orange Loaf Cake

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

Course Desserts

Cuisine American

Keyword Cakes, Loaf Cake, Sweet Bread

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 Servings

Calories 355kcal

Author Gwyn

Ingredients

Batter

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

Blood Orange Sweet Glaze

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

Instructions

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

Notes

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

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

Nutrition

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

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Peppered Pancetta Maple Kroughnuts

Best Sweet Glazed Blood Orange Loaf Cake

Sweet Glazed Fresh Strawberry Scones

Pink Chocolate Peanut Butter Eggs

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

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

Sweet Glazed Fresh Strawberry Scones

What you Will Love about this Recipe

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

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

Grab your aprons!

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

 Occasions To Serve Strawberry Scones

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

Sweet Glazed Fresh Strawberry Scones

Ingredients

Makes 8 Sweet Glazed Fresh Strawberry Scones

Fresh Strawberry Scone Dough

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

Strawberry Scone Glaze

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

Optional

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

Strawberry Scone Instructions

Scone Prep

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

If you are using:

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

Strawberry Scone Dough

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

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

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

Form The Strawberry Scones

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

Bake The Scones

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

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

Garnish

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

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

I would love to see how yours turned out!

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Sweet Glazed Fresh Strawberry Scones

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

Course Brunch, Desserts

Cuisine American

Keyword Scones, Strawberries

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 325kcal

Author Gwyn

Ingredients

Strawberry Scone Dough

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

Strawberry Scone Glaze

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

Extra Sparkle Garnish

• Sanding Sugar for Sparkle

Instructions

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

Nutrition

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

How about Homemade Strawberry Shortcake!

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

Originally Published March 2021 | Updated March 2023

Pink Chocolate Peanut Butter Eggs

MOVE OVER REESE’SPeanut Butter Eggs!

What Do Pink Chocolate Peanut Butter Eggs Taste Like

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

A Fun Way To Share These Pink Beauties

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

Pink Chocolate Peanut Butter Eggs Recipe

Ingredients

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

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

• sprinkles (optional)

Silicone egg mold/s.

Peanut Butter Egg Instructions

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

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

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

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

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

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

Repeat the recipe with remaining ingredients.

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

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

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Pink Chocolate Peanut Butter Eggs

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

Course Desserts

Cuisine American

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

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 12 Eggs

Calories 285kcal

Author Gwyn

Ingredients

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

Instructions

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

Nutrition

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

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Sweet Pear Cake with Belgian Pearl Sugar

What you will love About Sweet Pear Cake

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

What is Belgian Pearl Sugar?

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

Read more about Pearl Sugar and the differences here.

Occasions To Serve Sweet Pear Cake

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

Sweet Pear Cake with Belgian Pearl Sugar Recipe

Ingredients

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

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Sweet Pear Cake with Belgian Pearl Sugar Instructions

Slice the Pears

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

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

Make the Sweet Pear Cake Batter

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

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

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

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

Arrange the Pears

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

Sprinkle On the Belgian Pearl Sugar

Have fun sprinkling on the Belgian Pearl Sugar.

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

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

Decorate with a sprinkle of Belgian Pearl Sugar.

How To Serve Sweet Pear Cake with Belgian Pearl Sugar

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

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Sweet Pear Cake with Belgian Pearl Sugar

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

Course Dessert

Cuisine American

Keyword Belgian Sugar, Cakes, Pears, Pound Cake

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 Servings

Calories 216kcal

Author Gwyn

Ingredients

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

Instructions

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

Notes

How To Serve Sweet Pear Cake with Belgian Pearl Sugar

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

Nutrition

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

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Peppered Pancetta Maple Kroughnuts

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Sweet Glazed Fresh Strawberry Scones

Pink Chocolate Peanut Butter Eggs

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Chocolaty Cocoa Puff Crispy Treats

What Do Cocoa Puff Crispy Treats Taste Like?

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

Occasions To Serve Cocoa Puff Crispy Treats

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

Chocolaty Cocoa Puff Crispy Treats Recipe

Ingredients

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

Cocoa Puff Crispy Treats Instructions

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

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

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

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

Immediately dump into the prepared pan and gently press.

Promptly sprinkle with mini chocolate chips and sparkling sugar.

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

How To Store Cocoa Puff Crispy Treats

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

Recipe Notes and Tips

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

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Chocolaty Cocoa Puff Crispy Treats

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

Course Desserts

Cuisine American

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

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 12 Servings

Calories 231kcal

Author Gwyn

Ingredients

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

Instructions

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

Notes

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

Recipe Notes and Tips

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

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

Nutrition

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

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

Slow Cooker Gingerbread Cheesecake In A Jar

What Does Gingerbread cheesecake taste Like?

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

Occasions to Serve Gingerbread Cheesecake in Jars

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

Slow Cooker Gingerbread Cheesecake In A Jar Recipe

Equipment

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

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Ingredients

CRUST

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

GINGERBREAD CHEESECAKE

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

GINGERBREAD CHEESECAKE GARNISHES

• gingerbread cookies
• cinnamon sticks
• whipped cream

Slow cooker Gingerbread Cheesecake In A Jar Instructions

GINGERBREAD COOKIE CRUST

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

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

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

GINGERBREAD CHEESECAKE FILLING

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

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

COOKING

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

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

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

GARNISH

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

Slow Cooker Gingerbread Cheesecake In A Jar Notes and Tips

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

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Slow Cooker Gingerbread Cheesecake In A Jar

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

Course Desserts

Cuisine American

Keyword Apple Cake, Cheesecake, Gingerbread

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Setting Time 2 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 8 Servings

Calories 230kcal

Author Gwyn

Equipment

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

Ingredients

CRUST

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

CHEESECAKE

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

GARNISHES

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

Instructions

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

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

Nutrition

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

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Retro Ambrosia Salad with Cool Whip

Ambrosia Salad Origins

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

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

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

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

Occasions To Serve Retro Ambrosia Salad

How To Serve Ambrosia Salad

Shop Ambrosia Salad Serving Dishes

Retro Ambrosia Salad with Cool Whip Recipe

Ingredients

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

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

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

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

Ambrosia Salad Notes

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

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

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Retro Ambrosia Salad with Cool Whip

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

Course Desserts, Sides

Cuisine American

Keyword Ambrosia, Coconut, Mandrian Oranges, Pineapple Juice

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8 Servings

Calories 229kcal

Author Gwyn

Ingredients

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

Instructions

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

Notes

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

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

Nutrition

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

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Rich and Decadent Pecan Pie Brownies

Rich and Decadent Pecan Pie Brownie Recipe

Ingredients

Brownie Layer

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

Pecan Pie Layer

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

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Instructions

Brownie Layer

Preheat the oven according to brownie package instructions.

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

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

Remove the brownies from the oven after 20 minutes.

Pecan Pie Layer

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

The Magic

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

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

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

Cut and serve. YUM!

Notes

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

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Rich and Decadent Pecan Pie Brownies

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

Course Desserts

Cuisine American

Keyword Brownies, Chocolate Biscuit Cake, Pecan Pie, Pecans

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 16 Servings

Calories 321kcal

Ingredients

BROWNIE LAYER

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

PECAN PIE LAYER

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

Instructions

BROWNIE LAYER

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

PECAN PIE LAYER

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

THE MAGIC

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

NOTES

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

Nutrition

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

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

Elegant Spiced Apple Charlottes

What are Apple Charlottes Made Of?

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

How Did Apple Charlottes Get Their Name?

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

Who Created The Apple Charlotte

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

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Elegant Spiced Apple Charlottes Recipe

Ingredients

Crème Patissiere

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

Spiced Apples

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

Crème Chantilly

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

Other Ingredients

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

Instructions

Crème Patissiere | Pastry Cream

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

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

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

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

Spiced Apples

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

Crème Chantilly | Fresh Whipped Cream

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

Assembly

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

Top with the spiced apples.

Add dollops of chantilly cream on top.

Garnish with a cinnamon stick and ground cinnamon.

When To Serve Easy No-Bake Spiced Apple Charlottes

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

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Elegant Apple Charlottes

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

Course Desserts, Holiday

Cuisine English

Keyword Apple Charlottes, Apples, Chantilly Cream, Spiced Apples

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Assembly Time 10 minutes minutes

Total Time 50 minutes minutes

Servings 4 Servings

Calories 704kcal

Ingredients

Crème Patissiere

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

Spiced Apples

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

Crème Chantilly

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

Other Ingredients

• Ladyfingers
• cinnamon garnish
• cinnamon sticks garnish

Instructions

Crème Patissiere | Pastry Cream

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

Spiced Apples

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

Crème Chantilly | Fresh Whipped Cream

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

Assembly

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

Notes

Make ahead and assemble before serving. 

Nutrition

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

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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

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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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The post Best Canned Sliced Apples appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Moist Olive Oil Cake With Roasted Grapes

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

THE OLIVE OIL CAKE

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

THE ROASTED GRAPES

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

THE GLAZE

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

ALL TOGETHER NOW!

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

Occasions to Serve Moist Olive Oil Cake With Roasted Grapes

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

Moist Olive Oil Cake With Roasted Grapes Recipe

Serves 6

Ingredients

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

Roasted Grapes

• 3 cups grapes, rinsed and dry

Greed Yogurt Glaze

• 4 tablespoons greek yogurt
• 1 cup powdered sugar

Instructions

Cake

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

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

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

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

Roasted Grapes

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

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

Greek Yogurt Icing

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

Print

Moist Olive Oil Cake With Roasted Grapes & Greek Yogurt Glaze

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

Course Desserts

Cuisine American

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

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6 to 8

Calories 368kcal

Author Gwyn

Ingredients

Cake

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

Greed Yogurt Glaze

• 4 tablespoons greek yogurt
• 1 cup powdered sugar

Instructions

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

Nutrition

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

FOR MORE DESSERT INSPIRATION CLICK HERE!

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How To Make Chocolate Biscuit Cake

A Trivial fun Video!

What the the royal chef has to say about this famous cake.

What is in Chocolate Biscuit Cake?

Made with chocolate, butter, eggs, digestive biscuits, this no-bake cake will melt in your mouth.

Occasions To Serve How To Make Chocolate Biscuit Cake

• Afternoon Tea
• Weekend Brunch
• Potluck
• Easter
• Mother’s Day
• Thanksgiving
• Wedding Reception

How To Make Chocolate Biscuit Cake

Recipe adapted from the former British royal chef, Darren McGrady. I have omitted the raw egg, slightly changed the ingredients to fit an 8 inch cake pan, and converted imperial to the US customary metrics.

Ingredients

CAKE

• 8 ounces British tea biscuits (McVities Digestive Biscuits), broken into almond sized pieces
• 12 Tablespoons unsalted butter, room temperature
• 3/4 cup + 2 tablespoons caster sugar
• 8 ounces dark chocolate chips, melted

GANACHE TOPPING

• 8 ounces dark chocolate, melted
• whipping cream

GARNISH

• mini chocolate chips or chocolate shavings
• edible flowers

Two Ways To Melt Chocolate

Microwave

Add the chocolate to a microwave safe bowl and heat in 15-second intervals, stirring in between until chocolate is melted and smooth.

Double Broiler

Fit a heat proof bowl into a pot. The bowl should fit snugly and have a few inches of space between the bottom of the bowl and the bottom of the pot. Fill a pot with a few inches of water. The water should not touch the bottom of the bowl. Add the chocolate into the bowl and turn the heat to medium low. Stir the chocolate until melted and smooth.

Instructions

Butter the pan, then line with plastic wrap for easy removal. Break the biscuits into small bite sized pieces. Set aside.

Melt 8 ounces of the chocolate.

Cream the butter and sugar until light and fluffy in a large mixing bowl..

Beat in the melted chocolate until everything is combined.

Gently fold in the biscuits.

Spread the mixture into the prepared pan making sure there are no air pockets by gently pressing.

Place in the refrigerator for at minimum three hours or overnight.

Run a knife around the edges of the pan and then invert onto a cooling rack. Peel away the parchment or plastic wrap.

Melt the remaining 8 ounces of chocolate. Pour over cake using an offset spatula to smooth.

Add the garnishes while wet.

Place the cake back in the refrigerator or leave on the countertop to let the chocolate harden.

Slice. Enjoy!

*This recipe makes a 1 inch cake. You can double the recipe to fill the height of a 9 inch cake pan.  I doubled the recipe for this post.

How Long Can You Store Chocolate Biscuit Cake?

A biscuit cake can be stored in the refrigerator for two weeks in an airtight container.

Print

How To Make Chocolate Biscuit Cake

This delightful chocolaty sweet treat is infamous for being the late Queen Elizabeth’s favorite cake and she had a piece every single day, It was also Prince William’s groom cake. I gave it a try and guess what? I get it! AND IT IS NO BAKE! 

Course Desserts

Cuisine English

Keyword Chocolate Biscuit Cake, Digestive Biscuits, English Biscuits, No Bake Cakes

Prep Time 3 hours hours 20 minutes minutes

Total Time 3 hours hours 20 minutes minutes

Servings 6 to 8

Calories 430kcal

Author Gwyn

Ingredients

CAKE

• 8 ounces British tea biscuits McVities Digestive Biscuits, broken into almond sized pieces
• 12 Tablespoons butter, unsalted room temperature
• 3/4 cup + 2 tablespoons caster sugar
• 8 ounces dark chocolate chips melted

GANACHE TOPPING

• 8 ounces dark chocolate melted
• whipping cream

GARNISH

• mini chocolate chips or chocolate shavings
• edible flowers

Instructions

• Butter the pan, then line with plastic wrap for easy removal. Break the biscuits into small bite sized pieces. Set aside.
• Melt 8 ounces of the chocolate.
• Cream the butter and sugar until light and fluffy in a large mixing bowl.. Beat in the melted chocolate until everything is combined. Gently fold in the biscuits. Spread the mixture into the prepared pan making sure there are no air pockets by gently pressing. Place in the refrigerator for at minimum three hours or overnight.
• Run a knife around the edges of the pan and then invert onto a cooling rack. Peel away the parchment or plastic wrap.
• Melt the remaining 8 ounces of chocolate. Pour over cake using an offset spatula to smooth. Add the garnishes while wet. Let the chocolate on the cake set either in the refrigerator on a countertop. Slice. Enjoy!
• *This recipe makes a 1 inch cake. I recommend doubling the recipe to fill the height of a 9 inch cake pan.  I doubled the recipe for this post. 

Notes

• Biscuit cake can be stored in the refrigerator for two weeks in an airtight container.
• This recipe makes a 1 inch cake. I recommend doubling the recipe to fill the height of a 9 inch cake pan.  I doubled the recipe for this post. 

Nutrition

Serving: 1slice | Calories: 430kcal | Carbohydrates: 39g | Protein: 6g | Fat: 28g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 48mg | Potassium: 510mg | Fiber: 6g | Sugar: 22g | Vitamin A: 19IU | Vitamin C: 0.2mg | Calcium: 142mg | Iron: 5mg

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Best Southern Grape Salad with Pecans

What makes this Dish southern?

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

So what is the difference between

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

What does Best Southern Grape Salad with Pecans Taste Like?

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

What To Serve With Southern Grape Salad

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

Occasions To Serve This Southern Salad

Best Southern Grape Salad with Pecans Recipe

Ingredients

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

Instructions

Add the prepared graped into a mixing bowl.

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

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

Southern Grape Salad Tips

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

More Southern Recipes! Click HERE!

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Best Southern Grape Salad with Pecans

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

Course Side Dishes

Cuisine Southern

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

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 to 8

Calories 250kcal

Author Gwyn

Ingredients

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

Instructions

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

Nutrition

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

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Best Chocolate Pudding Halloween Dirt Cups

What Do Chocolate Pudding Dirt Cups Taste Like?

Rich, chocolaty, smooth, creamy, pudding with a crunchy topping. This fast and easy halloween treat is a crowd pleaser.

How To Serve Chocolate Pudding Dirt Cups

To add the fancy and the festive, serve these in a pretty glass paired with these darling little gold shovels.

Occasions to Serve Chocolate Pudding Dirt Cups

Best Chocolate Pudding Halloween Dirt Cups

Makes 4 to 6 Dirt Cups

Ingredients

CHOCOLATE PUDDING

• 2 – 3.9 ounce boxes instant chocolate pudding
• 4 cups whole milk, cold
• 2 tablespoons cocoa powder
• 2 tablespoons espresso powder

TOPPINGS

• 2 cups brownie brittle, crushed
• 1 cup mini chocolate chips
• Pepperidge Farm, Milano cookies
• chocolate icing
• edible flowers, fresh or dries ( I used Zinnias.)

MORE TOPPING IDEAS

• gummy worms
• raspberries
• blackberries
• Oreo’s, crushed

Directions

CHOCOLATE PUDDING

Add the pudding, cocoa powder, espresso powder, and milk into a mixing bowl and stir until thick and smooth. Place a piece of plastic wrap gently on top of the pudding to keep a pudding skin from forming and place in the refrigerator for at least 1 hour or overnight.

RIP COOKIE TOMBSTONES

Carefully write names or RIP on each Milano cookie with the chocolate icing pen.

ASSEMBLY & GARNISH

1. Carefully stick a RIP cookie in the pudding.
2. Fill each glass 3/4 full with chocolate pudding.
3. Sprinkle on the crushed brownie brittle and then a few mini chocolate chips.
4. Add an edible flower.

RECIPE TIPS

1. Make the chocolate pudding ahead of time.
2. Be sure to add a piece of plastic wrap flush against the pudding to keep a pudding skin from forming.
3. The pudding equals just over 4 cups. Double or triple the recipe in accordance with your cup size.

Best Chocolate Pudding Halloween Dirt Cups

Author: Gwyn

Fancy and festive these "Best Chocolate Pudding Halloween Dirt Cups" are more than just delicious.They are a party hit and they will have your guests digging right in.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 30 minutes mins

Course Desserts

Cuisine American

Servings 6 to 8

Calories 400 kcal

Ingredients

  

1x2x3x

CHOCOLATE PUDDING

• ▢ 2 – 3.9 ounce boxes instant chocolate pudding
• ▢ 4 cups whole milk cold
• ▢ 2 tablespoons cocoa powder
• ▢ 2 tablespoons espresso powder

TOPPINGS

• ▢ 2 cups brownie brittle crushed
• ▢ 1 cup mini chocolate chips
• ▢ Pepperidge Farm Milano cookies
• ▢ chocolate icing
• ▢ edible flowers fresh or dries ( I used Zinnias.)

MORE TOPPING IDEAS

• ▢ gummy worms
• ▢ raspberries
• ▢ blackberries
• ▢ Oreo’s crushed

Instructions

 

CHOCOLATE PUDDING

• Add the pudding, cocoa powder, espresso powder, and milk into a mixing bowl and stir until thick and smooth. Place a piece of plastic wrap gently on top of the pudding to keep a pudding skin from forming and place in the refrigerator for at least 1 hour or overnight.

RIP COOKIE TOMBSTONES

• Carefully write names or RIP on each Milano cookie with the chocolate icing pen.

ASSEMBLY & GARNISH

• Carefully stick a RIP cookie in the pudding.
• Fill each glass 3/4 full with chocolate pudding.
• Sprinkle on the crushed brownie brittle and then a few mini chocolate chips.
• Add an edible flower.

Notes

• Make the chocolate pudding ahead of time.
• Be sure to add a piece of plastic wrap flush against the pudding to keep a pudding skin from forming.
• The pudding equals just over 4 cups. Double or triple the recipe in accordance with your cup size. 

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 27gProtein: 18gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 63mgSodium: 532mgPotassium: 116mgFiber: 1gSugar: 23gVitamin A: 572IUVitamin C: 0.2mgCalcium: 419mgIron: 1mg

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Easy To Make Halloween Pretzel Sticks

What Do These Easy To Make Halloween Treats Taste Like?

The pretzel stick ] rod is the perfect salty crunch followed by a creamy chocolate and sweet sprinkles. Seriously addictive!

Occasions To Serve Easy To Make Halloween Pretzel Sticks

How To Serve Easy To Make Halloween Pretzel Sticks

1. Scatter them on a board or platter.
2. Stand them up in a narrow vase, bowl, or glass. (See top photo.)
3. Bag them and tie on a bow for a take-away gift, party favor, or for special trick-or-treaters.

MORE HALLOWEEN IDEAS! CLICK HERE!

Spooky Halloween Pretzel Sticks

Makes 20 Pretzel Sticks

Ingredients

CHOCOLATE COVERED PRETZELS

• 20 pretzel rods
• 24 ounces white chocolate chips and/or chocolate chips

GOOGLY EYES AND SPRINKLES

• edible googly eyes small
• edible googly eyes large
• favorite sanding sugar color/s
• favorite non-perils color/s
• favorite sprinkles

Instructions

Prepare a baking sheet with parchment paper.

Melt the white and/or dark chocolate chips.

2 WAYS TO MELT CHOCOLATE CHIPS

ONE: Microwave

Add the chocolate chips in a heatproof microwave safe bowl. Place in the microwave and heat in 15 second intervals stirring in between each.

TWO: Stove Top

Fit a heat proof bowl into a pot. Add 2 inches of water to the pot and bring to a slow simmer. Reduce the heat to low. Place the chocolate chips in the pre-fitted bowl. The water should not touch the bowl. Stir the chocolate until melted.

Dip/coat the 3/4 of the pretzel rods/sticks in the melted chocolate.

Decorate the hot melted chocolate quickly and place on the prepared baking sheet. Let the chocolate harden. Store in an airtight container for up to two weeks.

Halloween Pretzel Recipe Tips

1. Substitute chocolate chips with candy wafers in fun colors.
2. Avoid letting water get into white chocolate. It becomes chalky and will not melt properly. Food coloring is not a match for white chocolate chips. Use candy wafers instead.
3. use a rubber spatula and swirl the white chocolate around the pretzel sticks to coat.

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How To Make Spooky Halloween Pretzel Sticks

Author: Gwyn

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Course Desserts

Cuisine American

Servings 20 Spooky Treats

Calories 187 kcal

Ingredients

  

1x2x3x

CHOCOLATE COVERED PRETZELS

• ▢ 18 pretzel rods
• ▢ 24 ounces white chocolate chips (or favorite chocolate chips)

GOOGLY EYES AND SPRINKLES

• ▢ edible googly eyes small
• ▢ edible googly eyes large
• ▢ favorite sanding sugar color/s
• ▢ favorite non-perils color/s
• ▢ favorite sprinkles

Instructions

 

• Met the white and/or dark chocolate chips.

2 WAYS TO MELT CHOCOLATE CHIPS

ONE: Microwave

• Add the chocolate chips in a heatproof microwave safe bowl. Place in the microwave and heat in 15 second intervals stirring in between each.

TWO: Stove Top

• Fit a heat proof bowl into a pot. Add 2 inches of water to the pot and bring to a slow simmer. Reduce the heat to low. Place the chocolate chips in the pre-fitted bowl. The water should not touch the bowl. Stir the chocolate until melted.
• Dip/coat the 3/4 of the pretzel rods/sticks in the melted chocolate. Decorate the hot melted chocolate quickly and place on the prepared baking sheet.

Notes

• Substitute chocolate chips with candy wafers in fun colors.
• Avoid letting water get into white chocolate. It becomes chalky and will not melt properly. Food coloring is not a match for white chocolate chips. Use candy wafers instead.
• use a rubber spatula and swirl the white chocolate around the pretzel sticks to coat. 

Nutrition

Serving: 1pretzel stickCalories: 187kcalCarbohydrates: 21gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 7mgSodium: 43mgPotassium: 100mgFiber: 0.1gSugar: 20gVitamin A: 10IUVitamin C: 0.2mgCalcium: 68mgIron: 0.1mg

WE WOULD LOVE TO SEE YOUR SPARKLE SPIN!Mention @_sparklingcharm or Tag #sparklingcharmeverything

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