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Patriotic Popcorn

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 Patriotic Popcorn


I’m not super fancy when it comes to holidays, but today’s recipe is super fun and so EASY to make!  The kids had such a great time watching me make this Patriotic Popcorn.  It’s basically kettle corn with food coloring.  The food coloring sticks to the corn as it splatters and pops.  It’s especially fun to watch if you have a clear lid on your pot (like I do).

 

This Patriotic Popcorn is great for Memorial Day and the 4th of July.  It’s so fun to have colored popcorn!  The kids just go ga-ga over the bright colors.  My kids love popcorn anyway, but they really enjoyed eating the “red ones or blue ones.”  I used the wilton gel colors I had on hand, so I understand that my sky blue popcorn isn’t very close to the navy blue on the American flag, but you do what you gotta do.  If you have a darker blue, feel free to use that.  This is a fun snack to bring to any party.  Switch up the colors depending on your preferences and have fun with it!  This is my contributor post for Oh Sweet Basil this month, so go check it out!

 

Find the Recipe HERE.

 Patriotic Popcorn

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4th of July Slab Pie

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4th of July Slab Pie


You guys have no idea how excited I am about today’s recipe!  We ate this amazing pie/tart for breakfast day after day until it was gone, and my husband and I were both sad when we finished it!  It’s like all of my favorite things in one dessert and it’s SO PRETTY to look at!

 

4th of July Slab Pie

You can imagine all the “ooh’s and ahh’s” you will get when you bring this dessert to your 4th of July party!  And you can bet it will be the first one to get gobbled up!  It really is one of the best 4th of July desserts I have ever eaten!

 

4th of July Slab Pie

This dessert is called a “slab pie” because it has pie crust, but is in a rectangular dish, so it serves more people. The crust isn’t so fancy either, except for the star cut-outs, so it’s kind of thrown together fairly easily.

 

4th of July Slab Pie

The filling on top of the crust is just like you would put in a key lime pie, but has lemon juice in it instead of the limes.  It’s not super tangy, and pairs beautifully with the fresh berries on top.  Add a little cool whip on the side and you have the most amazing dessert!

 

4th of July Slab Pie

I have nothing left to say except, “MAKE THIS!”

 

4th of July Slab Pie

Yield: 12 to 15 servings

Ingredients

    Pie Crust:
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 cup butter flavored Crisco (shortening)
  • 1 whole egg
  • 5 Tbsp + ice cold water
  • 1 Tbsp white vinegar
  • Creamy Lemon Filling:
  • 2 (14oz) cans fat free sweetened condensed milk
  • 2 egg yolks
  • 1/4 tsp salt
  • 1 Tbsp lemon zest (if you have it)
  • 3/4 cup lemon juice
  • Extras:
  • Cinnamon Sugar (1/4 cup sugar mixed with 1 tsp cinnamon)
  • 6oz Raspberries
  • 9oz Blueberries
  • Cool Whip

Instructions

  1. Combine flour and salt in a large bowl. Stir. Cut in shortening with a pastry blender, two forks, or pulse in a food processor until pea sized chunks are achieved. You do not want to crumble this mixture because those little balls of shortening are creating pockets of air in your pie crust, which become the flakey layers you want to achieve.
  2. Add the egg, 5 Tbsp cold water and 1 Tbsp white vinegar. Mix with your hands. Keep adding water 1 Tbsp at a time until the mixture is less crumbly and is starting to come together. Empty the contents from the bowl onto the counter. Continue to add just enough water for the dough to come together, but not be sticky.
  3. Cut dough into 2 pieces, 1 large and one small, and flatten into 2 discs. Saran wrap the discs and place them in the freezer for 15 minutes. This gives the dough time to rest & keeps the shortening solid, since you want those flakey layers.
  4. Remove the large piece of dough and roll it out on a floured surface into a rectangle about 1/4-inch thick. Lay the pie crust into a 7 1/2 x 11 1/2 x 1 -inch foil pan* (these are approximate measurements, but you will only want the pan to be 1-inch tall) and shape it to fit the pan, don't stretch the crust because it will shrink a little bit during baking. Sink the crust down on the sides and trim any excess. Place foil pan onto a small baking sheet for support.
  5. Poke crust all over with a fork. Remove the small disc of pie dough from the freezer, roll it out on a floured surface until 1/4-inch thick. Using a star shaped fondant cutter, cut 14+ stars and place them on a non-greased baking sheet. Sprinkle cinnamon sugar on the top of the stars and bake the crust and stars at 350 degrees Fahrenheit for 15 minutes or until the crust is light brown and baked through (no longer looks wet from the shortening). Remove the crust and stars from the oven.
  6. In a medium sized bowl, whisk together the condensed milk, egg yolks, salt, and lemon zest and juice. Pour the lemon filling into the hot pie crust and bake for an additional 15 minutes until the filling is set.
  7. Allow pie to cool, then top it with raspberries, blueberries, and pie crust stars. Keep covered in the fridge until ready to serve. Cut into 12 or 15 squares and serve with cool whip.

*I got my foil pan in a 2-pack at Dollar Tree.

© DESSERT NOW, DINNER LATER! All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post for the recipe.

http://www.dessertnowdinnerlater.com/2014/06/4th-july-slab-pie/

Recipe altered from Better Homes and Gardens

 

4th of July Slab Pie

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Red White and Blue Whoopie Pies

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Red White and Blue Whoopie Pies


Oh my heck!  These Red White and Blue Whoopie Pies are so stinkin’ easy to make and even better to eat!  The kids love them because of the fun bright colors and they are oh so festive for the 4th of July!

 

Red White and Blue Whoopie Pies

These cookies start with a cake mix AND pudding mix, so you know it’s going to be easy and so soft and chewy!  Add butter and a couple eggs, divide the batter, add your colors and voila!  Red and blue cookies!

 

Red White and Blue Whoopie Pies

The only thing missing is the frosting in the centers.  And guess what?!  It’s Cool Whip Frosting!  Did you even know there was such a thing?  Well, there is!  And I was pleasantly surprised!  It’s fluffy, yet has structure and depth.  It’s almost like whipped cream cheese frosting.  YUM!

 

Red White and Blue Whoopie Pies

Another great thing about these cookies…the sprinkles!  It gives these cookies just the right touch, and who doesn’t love festive sprinkles?

 

Red White and Blue Whoopie Pies

You know everyone is going to be reaching for these cookies at your 4th of July party!  And no one has to know how easy they were to make! ;)

 

Red White and Blue Whoopie Pies

Yield: 14 sandwich cookies

Ingredients

  • 1 box white cake mix
  • 1 small (3.4 oz) box instant vanilla pudding mix
  • 1 stick (1/2 cup) butter, softened
  • 2 large eggs
  • Red and Blue food coloring (I used Wilton’s gel food colorings)
  • Vanilla Cool Whip Frosting (comes in a 10.6oz tub)
  • Red, white, and blue sprinkles (if desired)

Instructions

  1. In a large bowl combine cake mix and vanilla pudding.
  2. Using a hand mixer, blend in softened butter and large eggs until combined.
  3. Divide the batter in half. Color one half blue, and the other half red, mixing until one solid color (no streaks).
  4. With a #50 cookie scoop, spoon balls of cookie dough on a silicone mat lined baking sheet about an inch apart.
  5. Bake at 350 degrees Fahrenheit for 10 to 12 minutes or until the edges are set and the tops are wrinkled. Allow cookies to cool completely.
  6. Fill a plastic sandwich bag with some Vanilla Cool Whip Frosting, zip it shut, cut off one corner and pipe the frosting on the bottom of one cookie. Top with another cookie in the opposite color so you have a red cookie, a white frosting center, and a blue cookie. Sprinkle edges of the frosting with Red White and Blue Sprinkles. Repeat with remaining cookies. Enjoy immediately or store in an airtight container and keep refrigerated until ready to serve.

© DESSERT NOW, DINNER LATER! All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post for the recipe.

http://www.dessertnowdinnerlater.com/2014/06/red-white-blue-whoopie-pies-recipe/

Recipe from Neighbor Food and re-written in my own words.

Red White and Blue Whoopie Pies

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Patriotic Trifles

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 Patriotic Trifles

I hope you aren’t sick of my red white and blue desserts yet!  This is one that is perfect for last minute preparations!  All you need is to buy some fruit, an angel food cake, and then mix some cream cheese, sugar and cool whip together!  Easy!  But aren’t they so pretty!  Sometimes it’s nice to just have some fresh fruit for a dessert instead of a heavy sweet treat.  And think about it…if you are having a big gathering with tons of food, you don’t really want a big dessert anyway right?  Right!

 

  Patriotic Trifles

These Patriotic Trifles are so fun because they are in individual servings, which makes clean up a breeze!  They can also be prepped ahead of time and then pulled out of the fridge when you are ready to go!  Love these little guys!  AndI bet you are wondering, “Where did you get those cute pedestal glasses from?”  Two words my friends: Dollar Tree!  They come in a 5 pack called “water glasses.”

 

 Patriotic Trifles

This is my contributor post for Oh Sweet Basil this month so head on over, check out the details and have a super fun holiday weekend coming up in just one week!

 

Find the Recipe HERE.

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Candy Corn Sugar Cookie Bars

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Candy Corn Sugar Cookie Bars

Today I am excited to take part in a Halloween series hosted by my friend Allison from Cupcake Diaries!  It’s 30 days of Halloween recipes, party food, and printables!  I’m day 23, so you can only imagine all the good stuff already shared this month!  There is a full list at the bottom of this post, so be sure to check out what the other bloggers have to share and make your Halloween party a fun one!

 

30 Days of Halloween 2014

Candy Corn Sugar Cookie Bars

For this series, I thought it would be festive to share this recipe for Candy Corn Sugar Cookie Bars!  How fun are these?!  Sugar cookie dough, colored and layered in a dish, baked, then covered in my favorite Cream Cheese Frosting recipe!  I had to share the picture above to show you how easy it is to cut them into triangles.  If you use parchment paper in the pan and leave the ends hanging out, you can pull the whole slab of cookie out of the pan after it’s baked, frost it, cut it in half lengthwise, and then cut your triangles.  Easy peasy!

 

Candy Corn Sugar Cookie Bars

If you have a good eye, you have already realized that I did the colors in the wrong order…haha!  I like the ombre progression I guess, but if most of your guests are children, they won’t care if you screw it up like I did!  These are fun to eat nonetheless and taste great!  For your OCD pleasure, I have written the directions correctly so you can have the proper candy corn color order. (Say that 5x fast!)

 

Candy Corn Sugar Cookie Bars

I hope you make these Candy Corn Sugar Cookie Bars for your Halloween party this year!  Don’t forget to check out the other Halloween recipes, party food, and printables linked below my Candy Corn Sugar Cookie Bars recipe!

 

Candy Corn Sugar Cookie Bars

Yield: 20+ triangle cookie bars

Ingredients

  • 1/2 cup butter, room temperature
  • 1 cup granulated sugar
  • 1 egg
  • 1 1/2 Tbsp milk
  • 1 tsp vanilla
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • orange and yellow food coloring (I used Wilton's food coloring gels)
  • 1 recipe The BEST Cream Cheese Frosting

Instructions

  1. Preheat oven to 375 degrees Fahrenheit. Lay parchment inside a 9x13-inch baking dish with the ends hanging out the 13-inch sides (so you can lift out the cookie after it's baked) and spray the 9-inch edges with pan spray since they aren't covered with parchment.
  2. In a large bowl, cream together the butter and sugar. Add egg, milk and vanilla. Mix well.
  3. In a separate bowl, combine the flour, baking powder and salt. Add dry ingredients to wet ingredients until combined.
  4. Split dough in half and color one half orange and one half yellow.
  5. Press the yellow cookie dough onto the bottom of the baking dish; I used a mini rolling pin to roll mine evenly across the bottom of the pan.
  6. Press orange cookie dough onto the yellow cookie dough layer. I found it easiest to roll the orange cookie dough onto a lightly floured counter about the size of the dish, cut the orange dough into large squares and then assemble the squares on top of the yellow layer, smoothing over the cracks.
  7. Bake for 17 to 20 minutes or until edges are lightly golden. Cool completely.
  8. Pulling on both sides of the parchment paper, lift the cookie dough out of pan. Trim the crisp edges with a knife, if desired.
  9. Prepare The BEST Cream Cheese Frosting and spread it evenly over cooled cookie bars. Cut the large slab of cookie in half lengthwise, and then cut into triangles. Enjoy!

Cookies can be kept at room temperature OR refrigerated if you are worried about the cream cheese frosting.

© DESSERT NOW, DINNER LATER! All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post for the recipe.

http://www.dessertnowdinnerlater.com/2014/09/candy-corn-sugar-cookie-bars/

Recipe lightly altered from High Heels & Grills

The post Candy Corn Sugar Cookie Bars appeared first on Dessert Now, Dinner Later!.

Candy Corn Punch

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 Candy Corn Punch

Halloween is only a month and a day away and can I confess something to you?  I don’t really like candy corn…the candy.  Don’t hate me okay?!  I do LOVE the bright colors and it’s a fun thing to play off of for Halloween treats, hence this Candy Corn Punch!

 

 Candy Corn Punch

My sweet husband went to Sonic and got me some pebble ice just for this post and I am so glad because it makes the drink look really nice and kind of helps that white layer at the top (that is almost nonexistent with the drinks that I chose.)

 

So there is some science behind how these layered drinks “work.”  Basically you look at the labels and the drink with the highest sugar content per serving will be the heaviest (try to compare drinks that match the same serving sizes), the middle sugar content will hang in the middle, and the no sugar content will stay at the top.  You typically want at least 10g sugar difference between each layer, but for some reason my 0g sugar Coconut Cascade Ice didn’t really work.  Maybe I poured it too fast?  I don’t know, but the pebble ice kind of gave it that white look on the top.  Candy corn only has a teeny bit of white at the tip anyway, right?

 

 Candy Corn Punch

The flavor in this drink was really citrus-y and tropical.  Delicious!  Check out my friend Sarah’s post for this same candy corn punch to see the drinks that she chose, because hers actually split into 3 layers.

 

Candy Corn Punch

Ingredients

  • Ice - preferably pebble
  • 1/3 part Crush orange soda
  • 1/3 part tropical citrus energy Vitamin Water
  • 1/3 part zero calorie Coconut Cascade Ice

Instructions

  1. Fill cups to the top with ice.
  2. Fill the bottom third of the cup with Crush orange soda.
  3. Carefully pour the second third of the cup with they yellow Vitamin Water.
  4. Carefully pour the third layer of white Coconut Cascade Ice.
  5. Be careful to not stir drinks until ready to consume to keep the layers.
http://www.dessertnowdinnerlater.com/2014/09/candy-corn-punch/

 

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Hot Dog Mummies

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  Hot Dog Mummies from DessertNowDinnerLater.com #halloween


Are your kids as excited for Halloween as mine are?  They are so glad it’s finally October!  We’ve been watching Hocus Pocus since July, it seems!  Haha!  I’m not a huge fan of Halloween, as far as the scary stuff goes, but I like the cutesy Halloween stuff, so this post reflects a cute Halloween meal you can make your family before you head out the door to trick-or-treat!

 

Hot Dog Mummies from DessertNowDinnerLater.com #halloween

These hot dog mummies are fun to make and eat!  The kids can totally help roll the dough into ropes and wrap their hot dogs up!  It’s fun for them to dip an arm or leg in the ketchup and laugh about eating “someone” as well.  Haha.

 

Hot Dog Mummies from DessertNowDinnerLater.com #halloween

You are not going to believe how easy these are to make!  2 ingredients and 15 minutes in the oven!  I made these Hot Dog Mummies for my contributor post on the Rhodes blog this month!  Go check it out, there’s even a link to a video tutorial as well!

 

Find the Recipe and Step-by-Step Photo Tutorial HERE.

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Pumpkin Buttercream Filled Macarons with Pumpkin Spice Dark Chocolate Ganache

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Pumpkin Spice Macarons filled with Pumpkin Spice Dark Chocolate Ganache and Pumpkin Buttercream


Kelly-Bio-Logo

Hi friends! It’s Kelly from Life Made Sweeter again, and I’m back today to share another fun fall recipe with you all!

 

Have you guys ever made French Macarons at home?  Oh my gosh, they are seriously one of my favorite desserts to bring along to any special occasion.

 

I know they can seem intimidating or tricky to make but I can assure you that they are not hard at all.  Only some advance planning by aging the egg whites and sifting the dry ingredients — oh and maybe a food scale would be super useful too and then you’re good to go! :)

 

If this is your first time making macarons, be sure to read all the instructions carefully before beginning and maybe even checking out Bravetart’s rules  to ensure success.

 

Pumpkin Spice Macarons filled with Pumpkin Spice Dark Chocolate Ganache and Pumpkin Buttercream

Since Halloween is at the end of the month, I thought it would be fun to make a few festive looking macarons.

 

Aren’t these pumpkin shape ones adorable?  You could dress them up even more by drawing on spooky Jack-o-Lantern faces with an edible marker if you’d like.  Bring these to your Halloween or Thanksgiving party and you’ll be sure to get the crowd talking :)

 

Pumpkin Spice Macarons filled with Pumpkin Spice Dark Chocolate Ganache and Pumpkin Buttercream

These cookies are full off fall flavors since the cookie shell batter and the filling are infused with pumpkin pie spice.  The best part of macarons is that you can choose to fill them with whatever you like.

 

I decided to add two different fillings for an extra special treat.  A spoonful of pumpkin spice dark chocolate ganache and some pumpkin buttercream frosting that I made with pumpkin puree and pumpkin pie spice.

 

It’s a triple pumpkin party for your taste buds and are sure to impress any one you decide to share these delectable fall treats with!

 

Pumpkin Spice Macarons filled with Pumpkin Spice Dark Chocolate Ganache and Pumpkin Buttercream       Pumpkin Spice Macarons filled with Pumpkin Spice Dark Chocolate Ganache and Pumpkin Buttercream

 

Pumpkin Buttercream Filled Macarons with Pumpkin Spice Dark Chocolate Ganache

Yield: 45 sandwiched macarons

Ingredients

    For the Macarons
  • 1 cup plus 2 Tbsp almond flour (149 g)
  • 2 cups plus 2 tsp powdered sugar (210 g)
  • 2 1/2 tsp pumpkin pie spice
  • 4 egg whites (136 g) aged for 2-3 days, room temperature (MUST BE ROOM TEMPERATURE)
  • 1/4 cup plus 2 Tbsp superfine or granulated white sugar (81 g)
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 2 drops of orange food coloring (I used Americolor Soft Gel in Orange)
  • 1 drop of green food coloring (I used Americolor soft Gel in Leaf Green)
  • For the pumpkin spice ganache
  • 1/3 cup (2 oz) dark chocolate chips or bittersweet chocolate, finely chopped
  • 1 tsp pumpkin pie spice
  • 1/4 cup heavy whipping cream
  • For the Pumpkin Buttercream Frosting:
  • 1/2 cup unsalted butter, softened to room temperature
  • 1 and ½ to 2 cups powdered sugar
  • 1 Tbsp pumpkin puree (not pumpkin pie filling), room temperature
  • 1 Tbsp pumpkin pie spice
  • salt to taste (about 1/8 tsp)
  • 1 Tbsp heavy cream

Instructions

    For the Macarons:
  1. Up to 5 days before making macarons, separate the egg whites, cover and store in the refrigerator. The morning of making macarons, set them out on the counter to come to room temperature.
  2. Line two large baking sheets with parchment paper or a silicone mat - if using a template, slide underneath parchment paper before piping. Set aside.
  3. Sift almond flour into a large bowl. Sift the powdered sugar, salt and pumpkin spice into the same bowl. Set aside.
  4. With a stand mixer or hand mixer using the whisk attachment - whisk egg whites at medium speed until the egg whites begin to foam. Slowly sprinkle in superfine sugar. Slowly increase speed to medium-high and beat until a firm meringue forms with stiff glossy peaks.
  5. Beat in the vanilla extract.
  6. For the green tip on the pumpkin: (Skip this step if you don't need the green stems.)
  7. Scoop out 1/2 cup of batter into a small mixing bowl. Pour 1 drop of green food coloring or until you reach the color you are trying to achieve. Using a rubber spatula, gently fold in 2 tablespoons of the almond flour mixture into the egg whites until just combined and no more almond flour residue is present. Transfer green batter to a ziplock bag and cut a tiny hole in the corner for piping. Set aside.
  8. For the orange macaron shell batter:
  9. Add 2 drops of orange food coloring or until you reach the color you are trying to achieve into the rest of the batter in the stand mixer.
  10. Using a rubber spatula, gently fold the remaining almond flour mixture into the egg whites. Only fold the batter in one direction by sliding the spatula into the center of the batter, then lifting it up and letting the batter fall back onto itself. It generally takes about 40 to 45 strokes to work the batter, but this number isn’t as important as how the batter looks. The batter is ready to pipe when it has a smooth, shiny surface and flows like lava in one large ribbon off the spatula.
  11. An easy way to tell if the batter is done, use a rubber spatula to lift and drop the batter onto itself - if the ribbon gradually disappears into the batter within 30 seconds, it is ready. If not, keep folding a bit longer.
  12. Transfer mixture to a pastry bag with a plain round tip. (I used the No. 12 Wilton tip).
  13. Pipe rounds onto prepared baking sheets following the templates if using them, leaving space between the macarons to allow batter to spread. If you want to pipe macarons into a pumpkin shape, pipe wide ovals.
  14. Pipe green stem onto the orange macaron shells.
  15. Once all macarons have been piped, pick up baking sheet with both hands and tap it firmly on counter several times. This will remove any air bubbles.
  16. Let macarons sit out on counter for about an hour, depending on humidity levels. The macarons are ready to bake when tops are no longer sticky to touch. Gently slide or remove paper templates from underneath before baking.
  17. While you are waiting, preheat oven to 300 degrees Fahrenheit. When macarons are dry to the touch, lower the oven temperature to 295 F and bake *both trays at same time (*if your oven has room, otherwise bake one at a time) for 12 to 14 minutes, rotating trays once. Let macarons cool completely on parchment paper before removing.
  18. *Meanwhile make the Pumpkin Spice Ganache and Buttercream Frosting
  19. For the Pumpkin Spice Ganache:
  20. Place chopped chocolate and pumpkin pie spice into a heat-proof bowl.
  21. Bring cream to a boil in a saucepan and pour over the chocolate and pumpkin spice mix. Let it sit for a minute.
  22. Stir until you have the mixture is well combined. Allow to cool and thicken before filling macarons.
  23. For the Pumpkin Buttercream Frosting:
  24. In the bowl of an electric stand mixer or with your hand mixer, cream butter on medium high speed for about 3 to 4 minutes. Add powdered sugar, pumpkin puree, pumpkin pie spice and salt. Mix until combined, scraping down the sides as needed. Add heavy cream as needed until desired consistency reached.
  25. Increase speed to medium, and beat until smooth and well combined for another 2 minutes. Scrape down the sides and bottom of the bowl as needed.
  26. To Assemble:
  27. Match same-sized macaron shells. Spoon or pipe a small teaspoon of ganache onto each of the upside-down cookies. Spoon or pipe a half teaspoon of buttercream frosting over ganache.
  28. Sandwich the filling with another macaron shell. Repeat for all other macarons.
http://www.dessertnowdinnerlater.com/2014/10/pumpkin-frosted-macarons-pumpkin-spice-dark-chocolate-ganache/

Macaron Recipe altered from BraveTart

 

You may also enjoy a few of these fall recipes from Life Made Sweeter:

 

Apple Streusel Cream Cheese Mini Bundt Cakes

Apple-Streusel-Cream-Cheese-Mini-Bundt-Cakes-@LifeMadeSweeter1

 

Pumpkin Buttermilk Waffles

Pumpkin Buttermilk Waffles

The post Pumpkin Buttercream Filled Macarons with Pumpkin Spice Dark Chocolate Ganache appeared first on Dessert Now, Dinner Later!.


Witch’s Broomstick Breadsticks

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 Witch's Broomstick Breadsticks1

I’m so excited to share today’s Halloween post with you!  I try really hard to create fun, holiday themed foods that are EASY to make and share them on this blog.  Well, these Witch’s Broomstick Breadsticks could not get any easier!

 

Witch's Broomstick Breadsticks made with frozen roll dough. Great served with marinara or soup! From DessertNowDinnerLater.com #halloween

It doesn’t take long to create these breadsticks to serve alongside marinara dipping sauce or as something to dip in your soup or chili.  You can make your favorite yeast dough, this is mine, or you can use the frozen Rhodes White Dinner Rolls.  I opted for the frozen rolls, and let them thaw to room temperature and be slightly risen.

 

Use as many rolls as you need for your family/dinner guests.  I did 9 which fit perfectly on my baking sheet.

Witch's Broomstick Breadsticks

 

Take each roll, one at a time, and cut a tiny piece off for the wrapping above the bristles.

Witch's Broomstick Breadsticks

 

You will roll each piece into a rope.  The larger piece will be the length of the breadstick, which I try and make almost the width of my baking sheet.

Witch's Broomstick Breadsticks

 

Smash one end of your breadstick rope with a bench scrape/dough cutter or other tool you may have.

Witch's Broomstick Breadsticks

 

Cut bristles with the edge of the bench scrape/dough cutter or knife if you don’t have a bench scrape.

Witch's Broomstick Breadsticks

 

Take the small rope and wrap it directly above the bristles.  It almost looks like a mop.

Witch's Broomstick Breadsticks

 

Place broomstick on a silicone lined or greased baking sheet about 1-inch apart.  Repeat with each roll.

Witch's Broomstick Breadsticks

 

The kids like to help with these because they are easy and fun!

Witch's Broomstick Breadsticks

 

Cover rolls with a dish towel until they puff up slightly.  Remove the towel and bake according to directions on the package of rolls; it’s typically 350 degrees Fahrenheit for 15 to 20 minutes or until golden brown.  Immediately brush with butter hot from the oven!  Serve with marinara dipping sauce or soup!

Witch's Broomstick Breadsticks made with frozen roll dough. Great served with marinara or soup! From DessertNowDinnerLater.com #halloween

 

Witch’s Broomstick Breadsticks

Yield: 9 breadsticks

Ingredients

Instructions

  1. Let rolls thaw to room temperature and be slightly risen.
  2. Take each roll, one at a time, and cut a tiny piece off for the wrapping above the bristles.
  3. You will roll each piece into a rope. The larger piece will be the length of the breadstick, which I try and make almost the width of my baking sheet.
  4. Smash one end of your breadstick rope with a bench scrape/dough cutter or other tool you may have.
  5. Cut bristles with the edge of the bench scrape/dough cutter or knife if you don’t have a bench scrape.
  6. Take the small rope and wrap it directly above the bristles. It almost looks like a mop.
  7. Place broomstick on a silicon lined or greased baking sheet about 1-inch apart. Repeat with each roll.
  8. Cover rolls with a dish towel until they puff up slightly. Remove the towel and bake according to directions on the package of rolls; it’s typically 350 degrees Fahrenheit for 15 to 20 minutes or until golden brown. Immediately brush with butter hot from the oven! Serve with marinara dipping sauce or soup!

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Apple and Herb Turkey Brine (With Step-by-Step Tutorial for Brining)

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Our favorite Apple and Herb Turkey Brine with step-by-step photos on how to brine and cook a turkey to juicy perfection! From DessertNowDinnerLater.com

Thanksgiving will be here before you know it, so I will be giving you several recipes to consider for your holiday meal within this week and next!  The first of which, is the Turkey!  Better start with the most important part of the meal, right?!

 

Let me tell you, we ONLY ever brine our Turkey and roast it in a bag every year, because it NEVER fails to disappoint us with juicy, succulent meat!  It takes some planning ahead, but of all meals year round, Thanksgiving and Christmas meals are typically planned, right?!

 

First off, you need to thaw your turkey in the Refrigerator up to 1 week early.  Our 9 1/2 lb bird in this tutorial took 4 days to thaw completely under refrigeration (which is the safest way to thaw meat.)

 

Our favorite Apple and Herb Turkey Brine with step-by-step photos on how to brine and cook a turkey to juicy perfection! From DessertNowDinnerLater.com

The recipe I’m sharing today is for our favorite, and simple, Apple and Herb Turkey Brine.  It’s basically chicken broth, apple cider, garlic, brown sugar, peppercorns, thyme, rosemary, and SALT, of course.  That is the trick to brining.  The salt traps the moisture in!  It was used in the early days for preserving foods, so that makes it perfect for brining!

 

You will be preparing your turkey the night before baking so that it has time to soak in all the aromatics and salt from the brine.

 

You will also need a large clean bucket or stock pot with a lid (we only use this bucket for our Thanksgiving turkeys), a roasting pan, a turkey size oven bag, and a reliable oven-safe meat thermometer.

 

Items to brine and bake the perfect turkey!

Okay, now that you have your supplies, are you ready to learn how to brine a turkey?  It is life changing!  No more dry Turkey on Thanksgiving day.  We even roasted this bird until 180 degrees Fahrenheit instead of just the standard 165 degrees Fahrenheit for poultry, and it was still juicy and tender!

 

Step-by-step photo instructions on how to brine and cook a turkey to juicy perfection! From DessertNowDinnerLater.com

Basically what you want to do, is boil your brine to dissolve the salt and sugar.  Then cool it down to room temperature.

 

Our favorite Apple and Herb Turkey Brine with step-by-step photos on how to brine and cook a turkey to juicy perfection! From DessertNowDinnerLater.com

Thoroughly clean your bucket or pot that you will be submerging the turkey in.  Rinse your turkey and remove and discard the neck and gizzards.

 

Place the turkey inside the bucket.  Then you need to cover the turkey completely with ice (you may need to buy a 10lb bag or two depending on where you are storing your turkey for the night.)  Then pour your cooled brine into the bucket.  Your turkey should be completely submerged.  If not, add a little more water or broth.

 

Our favorite Apple and Herb Turkey Brine with step-by-step photos on how to brine and cook a turkey to juicy perfection! From DessertNowDinnerLater.com

If possible, create a spot for your turkey in the refrigerator, and let it soak for 12 to 24 hours before baking time.

 

If your fridge is stuffed with pies and other Thanksgiving ingredients, you may keep your bucket outside, if it’s cold, with a tight fitting lid.

 

You may also store it inside the coldest room of your house (the basement is great – if you have one) where it won’t be disturbed by little children and periodically add ice to it throughout the night/day to keep it cold.

 

Turkey rests in cold brine for 12 to 24 hours.

Brining and baking your turkey in an oven bag seems to take less cook time, in my opinion.  Our 9 1/2 lb bird took just under 2 hours.

 

When you are ready to start cooking, remove the turkey from the brine and set it in a clean sink.  You may discard the brine at this point.

 

Our favorite Apple and Herb Turkey Brine with step-by-step photos on how to brine and cook a turkey to juicy perfection! From DessertNowDinnerLater.com

Thoroughly rinse the turkey and then pat it dry with a paper towel.

 

Our favorite Apple and Herb Turkey Brine with step-by-step photos on how to brine and cook a turkey to juicy perfection! From DessertNowDinnerLater.com

We like to rub the outside of ours with a light coating of olive oil and then some fresh chopped herbs, in this case, thyme and rosemary.

 

Our favorite Apple and Herb Turkey Brine with step-by-step photos on how to brine and cook a turkey to juicy perfection! From DessertNowDinnerLater.com

Place the turkey in an oven bag (which has been shaken with flour, if stated in the directions on the box) and place the bagged turkey inside of a roasting pan.  Stuff the cavity of the turkey with aromatics, such as onions and apples. (Celery is good too, if you have it.)

 

Our favorite Apple and Herb Turkey Brine with step-by-step photos on how to brine and cook a turkey to juicy perfection! From DessertNowDinnerLater.com

Close up the bag, cut 1/2-inch air pockets if instructed to do so from the oven bag box, and insert your thermometer in the thickest part of the turkey breast.  Set your thermometer to beep at you once it hits 165 degrees Fahrenheit.

 

Our favorite Apple and Herb Turkey Brine with step-by-step photos on how to brine and cook a turkey to juicy perfection! From DessertNowDinnerLater.com

Bake at 350 degrees Fahrenheit until the thermometer beeps.  The thermometer pictured above sits on your counter while the cord is still attached to the turkey inside the oven.  Our 9 1/2 lb turkey took just under 2 hours to hit 165 degrees.  I actually cooked it until 180 degrees trying to get it to brown a little more, for esthetic purposes, but it was still dang juicy even at 180 degrees Fahrenheit.

 

Remove the turkey from the oven, cut off the bag, save the juices for gravy (recipe coming next week), and let the turkey rest for 15 minutes before slicing.  This way the juices will stay inside the meat instead of running over your cutting board.

 

Our favorite Apple and Herb Turkey Brine with step-by-step photos on how to brine and cook a turkey to juicy perfection! From DessertNowDinnerLater.com

I hope you enjoyed this tutorial and have success with your Thanksgiving Turkey!  Here is my specific recipe for the brine:

 

Apple and Herb Turkey Brine

Yield: 12 to 14 servings (1lb in weight per person because you discard the carcus)

Ingredients

    Equipment:
  • 1 (5-gallon) bucket and lid (like a brand-new paint bucket and lid, washed well)
  • A reliable oven-safe meat thermometer
  • 1 Oven Bag - Turkey Size
  • Heavy-duty roasting pan
  • Brine:
  • 1 turkey (up to 12 or 14 lbs, anything bigger than that tastes gamey; if you need more meat, opt for an additional turkey breast or second turkey)
  • 1 gallon chicken broth
  • 1/2 gallon apple juice or cider
  • 1/2 cup brown sugar
  • 1 cup kosher salt
  • 1 sprig rosemary
  • 2 or 3 sprigs thyme
  • 1 Tbsp whole peppercorns
  • 5 garlic cloves, smashed
  • ICE (consider buying a 10lb bag or two)
  • Ingredients for Roasting:
  • 1 to 2 Tbsp olive oil
  • 2 Tbsp fresh rosemary, chopped
  • 2 Tbsp fresh thyme, chopped
  • 1 apple, cut in chunks or thick slices
  • 1 onion, cut in chunks or thick slices

Instructions

  1. About a week before you begin brining your turkey, place it in the refrigerator to defrost.
  2. The day before you roast your turkey, combine all the brining ingredients except for the ice in a very large stockpot. Bring to a boil and then remove from heat and allow to cool to room temperature. (It takes a while to cool, maybe 1 to 2 hours.)
  3. Thoroughly clean your bucket or pot that you will be submerging the turkey in. Rinse your turkey and remove and discard the neck and gizzards.
  4. Place the turkey inside the bucket. Cover completely with ice (you may need to buy a 10lb bag or two depending on where you are storing your turkey for the night.) Then pour your cooled brine into the bucket. Your turkey should be completely submerged. If not, add a little more water or broth.
  5. If possible, create a spot for your turkey in the refrigerator, and let it soak for 12 to 24 hours before baking time.
  6. If your fridge is stuffed with pies and other Thanksgiving ingredients, you may keep your bucket outside, if it’s cold, with a tight fitting lid.
  7. You may also store it inside the coldest room of your house (the basement is great – if you have one) where it won’t be disturbed by little children and periodically add ice to it throughout the night/day to keep it cold.
  8. When you are ready to start roasting, remove the turkey from the brine and set it in a clean sink. You may discard the brine at this point.
  9. Thoroughly rinse the turkey and then pat it dry with a paper towel.
  10. Rub the outside of the turkey with a light coating of olive oil and then some fresh chopped herbs, in this case, thyme and rosemary.
  11. Place the turkey in an oven bag (which has been shaken with flour, if stated in the directions on the box) and place the bagged turkey inside of a heavy duty roasting pan. Stuff the cavity of the turkey with aromatics, such as onions and apples. (Celery is good too, if you have it.)
  12. Close up the bag, cut 1/2-inch air pockets if instructed to do so from the oven bag box, and insert your thermometer in the thickest part of the turkey breast. Set your thermometer to beep at you once it hits 165 degrees Fahrenheit.
  13. Bake at 350 degrees Fahrenheit until the thermometer beeps. Our 9 1/2 lb turkey took just under 2 hours to hit 165 degrees.
  14. Remove the turkey from the oven, cut off the bag, save the juices for gravy, and let the turkey REST FOR 15 MINUTES before slicing. This way the juices will stay inside the meat instead of running over your cutting board. Enjoy your juicy turkey!

© DESSERT NOW, DINNER LATER! All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post for the recipe.

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NO CREAM SOUP Green Bean Casserole

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This Green Bean Casserole is made with a quick and easy homemade sauce - no cream soup needed! From DessertNowDinnerLater.com


Thanksgiving is one of those holidays where a lot of people go all out and make several things from scratch, which is why today, I am sharing my simple homemade cream soup recipe to make your Green Bean Casserole with.

 

This Green Bean Casserole is made with a quick and easy homemade sauce - no cream soup needed! From DessertNowDinnerLater.com

Green bean casserole is one of my favorite parts of Thanksgiving dinner, and honestly one of the only ways I like to eat green beans!  Haha.

 

I opted to still use the french fried onions for this recipe, but I will include an option for homemade breaded and baked onion strings.  Although I like homemade everything on Thanksgiving, I didn’t want to spend 30 minutes baking onions just for the top of this casserole, but it’s totally up to you.  If you are in charge of only bringing this casserole to your family dinner, then by all means, go for the homemade onions!

 

This Green Bean Casserole is made with a quick and easy homemade sauce - no cream soup needed! From DessertNowDinnerLater.com

Is green bean casserole a must have for your Thanksgiving dinner?  Here’s my recipe:

 

NO CREAM SOUP Green Bean Casserole

Yield: 10 servings

Ingredients

  • 3 (14.5 oz) cans green beans
  • 5 Tbsp butter
  • 3 Tbsp flour
  • 3/4 cup chicken broth
  • 3/4 cup milk
  • salt & pepper, to taste
  • 1 (6 oz) pkg French's French Fried Onions (or Alton Brown has a homemade version)

Instructions

  1. In a large saucepan, melt the butter. Add the flour and whisk until the mixture becomes fragrant and nutty, about 1 minute.
  2. Slowly whisk in the chicken broth and milk.
  3. Bring mixture to a boil, whisking constantly, until thickened. Season with salt and pepper. Drain the liquid from the cans of green beans and add them to the cream sauce.
  4. Pour beans and sauce into a lightly greased 13x9-inch baking dish. Sprinkle the top with French fried onions, and bake at 350 degrees Fahrenheit for 20 minutes, until bubbling in the center and heated through.

© DESSERT NOW, DINNER LATER! All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post for the recipe.

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Browned Butter and Garlic Mashed Potatoes

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Browned butter and sautéed garlic give these mashed potatoes their rich and delicious flavor! From DessertNowDinnerLater.com


This is our absolute FAVORITE way to make mashed potatoes for Thanksgiving!  Pair them with a little turkey gravy and my oh my!  So good!  Actually, you don’t even need the gravy, because they are tasty to eat all by themselves!

 

Browned butter and sautéed garlic give these mashed potatoes their rich and delicious flavor! From DessertNowDinnerLater.com

If you haven’t seen all the rage over BROWNED BUTTER in recipes, then you are missing out.  Honestly, when it first became popular, I was really confused.  In culinary school, I was never taught to brown butter for anything.

 

Browning your butter wasn’t considered a good thing at least that I can remember.  But if you are careful, and don’t burn your butter, brown butter actually adds a great depth of flavor to your recipes.  Pair that with the sautéed garlic, and you have the perfect mashed potatoes!

 

Browned butter and sautéed garlic give these mashed potatoes their rich and delicious flavor! From DessertNowDinnerLater.com

Our favorite potato to use in these Browned Butter and Garlic Mashed Potatoes is a red potato.  We think they taste the best!  We also like to leave the skin on and leave our mashed potatoes a little chunky.

 

Obviously everyone’s preferences are different.  You can still use russet potatoes, peel them, and mash them until smooth.  It’s all up to you, but if you want a simple mashed potato, that still is seasoned well on it’s own, aside from the turkey and gravy, you MUST make these!

 

Browned Butter and Garlic Mashed Potatoes

Yield: 10 servings

Ingredients

  • 6 medium red potatoes, scrubbed clean, and diced (about 5 cups, cubed potatoes)
  • 5 Tbsp butter
  • 1 1/2 to 2 tsp minced garlic
  • 1/2 cup milk (or more for creamier potatoes)
  • salt & pepper, to taste

Instructions

  1. Boil diced potatoes for 15 minutes or until fork tender. Drain and set aside in a large bowl.
  2. In a saucepan, melt butter. Cook until golden brown, about 6 minutes on medium heat. Add the minced garlic as the butter is starting to brown so that neither the butter nor the garlic, burns. Remove from heat and add to the cooked potatoes.
  3. Mash potatoes with a hand held potato masher, and add milk, salt, and pepper, until desired texture and taste. Enjoy!

© DESSERT NOW, DINNER LATER! All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post for the recipe.

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Turkey Gravy

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This simple turkey gravy is made from your Thanksgiving turkey's juices, thickened and seasoned to perfection! From DessertNowDinnerLater.com


A lot of people are unsure of how to make gravy from the turkey drippings.  Well, this post is going to address that.  You absolutely want to use that fresh, turkey juice for your gravy!

 

Honestly, you don’t want to go overboard with the gravy or any of the side dishes for that matter.  Everything should be seasoned well, and stand out on their own, but not be so over the top seasoned that they distract from the other dishes being served.

 

This simple turkey gravy is made from your Thanksgiving turkey's juices, thickened and seasoned to perfection! From DessertNowDinnerLater.com

Whenever you use the juices from a turkey, you want to strain out any bits and pieces from the turkey and let the stock rest until the fat rises to the top.  Then you can spoon the fat off and use the juices for your gravy.  Easy, right?!

 

This turkey gravy uses those drippings from your turkey, with additional stock if you need it, a simple roux, and is seasoned with salt and pepper.  Nothing fancy, but those turkey flavors make the gravy what it is, and the butter in the roux, makes it rich and delicious!  This is Thanksgiving after all, once a year you can splurge a little bit and really enjoy your food!

 

Here’s the recipe and instructions:

 

Turkey Gravy

Yield: 8 (1/2-cup) servings

Ingredients

  • 1/2 cup butter
  • 1/3 cup flour
  • 4 cups turkey drippings (add stock/broth if needed, to equal 4 cups)
  • salt & pepper, to taste

Instructions

  1. Strain turkey drippings and allow to rest so the fat rises to the top. Spoon fat layer from the top and discard. Add turkey stock or broth, if needed to have 4 cups of liquid.
  2. Melt butter in a saucepan. Add flour and whisk to form a roux. Cook for 1 minute until nutty and fragrant.
  3. Slowly whisk in the turkey juices, whisking constantly until gravy thickens. Season with salt and pepper to taste.

© DESSERT NOW, DINNER LATER! All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post for the recipe.

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Lattice Pie Crust Tutorial

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Raspberry Pie with Lattice Crust and Braided Edge

Homemade pie crust can be lots of fun to play with! This Lattice Pie Crust Tutorial shows you how to weave your crust with a bonus braided edge for a stunning holiday pie!

 

Start with your favorite pie crust recipe.  Here’s my perfect pie crust recipe and tutorial.

 

Make sure that it makes enough for a top and bottom crust.

 

Divide the pie dough in half, roll one half out, fit it in your pie dish, and cut off the excess crust around the edges.

 Lattice Pie Crust Tutorial

Fill your crust with the filling of your choice.  (Grab the recipe for the Raspberry Filling pictured here.)

 Lattice Pie Crust Tutorial

Roll out the other half of the pie crust into a circle about 1/4-inch thick.

 Lattice Pie Crust Tutorial

With a pizza cutter, cut 1-inch wide strips – you will need at least 10, but save any extra crust for a braided edge.

 Lattice Pie Crust Tutorial

Criss-cross two of the pie crust strips over the center of the pie.  Place the first strip vertically (up and down), the second strip horizontally (left to right). Use the center pie crust strips because they are the longest.

 Lattice Pie Crust Tutorial

Place two more strips vertically on top of the horizontal strip.

 Lattice Pie Crust Tutorial

Take two more strips and horizontally weave them over, under, and over the vertical pie crust strips.

 Lattice Pie Crust Tutorial

Grab two more strips and weave them vertically over, under, and over the horizontal pieces.

 Lattice Pie Crust Tutorial

Grab two more strips and weave them horizontally over, under, over, under, and over the vertical pieces.

 Lattice Pie Crust Tutorial

Fill a small cup with water.  Wet your fingers, and dab the edge of the bottom pie crust all the way around.

 Lattice Pie Crust Tutorial

Press the lattice pieces into watered edge of the bottom crust and cut off the ends of the strips.

 Lattice Pie Crust Tutorial

If you have extra pie crust, you can make a braided edge.  Cut 1/4-inch strips and braid the pie crust on the counter.

Braided Pie Crust

You basically alternate bringing the outer strips in towards the center.

Braided Pie Crust

It took 3 braids to cover the whole edge of the pie crust pictured here.  Dab water along the edges and gently press the braids in place so they will cook together and stay in place.

 Lattice Pie Crust Tutorial

Whisk an egg and brush the crust gently.  This helps it brown up as it bakes.

 Lattice Pie Crust Tutorial

Depending on the flavor of pie, you can sprinkle sugar or cinnamon-sugar on top for added sweetness and sparkle.

 Lattice Pie Crust Tutorial

Bake at 350 degrees Fahrenheit for 60 to 75 minutes or until crust is golden and the filling is bubbling in the center of the pie!

 

Lattice Pie Crust Tutorial
 
Ingredients
  • 1 Recipe Perfect Pie Crust (enough for a top and bottom)
  • pie filling of choice
  • 1 egg, whisked
  • sugar or cinnamon-sugar
Instructions
  1. Start with your favorite pie crust recipe. I used my perfect pie crust recipe. Make sure that it makes enough for a top and bottom crust.
  2. Divide the pie dough in half, roll one half out, fit it in your pie dish, and cut off the excess crust around the edges.
  3. Fill your crust with the filling of your choice.
  4. Roll out the other half of the pie crust into a circle about ¼-inch thick.
  5. With a pizza cutter, cut 1-inch wide strips – you will need at least 10, but save any extra crust for a braided edge.
  6. Criss-cross two of the pie crust strips over the center of the pie. Place the first strip vertically (up and down), the second strip horizontally (left to right). Use the center pie crust strips because they are the longest.
  7. Place two more strips vertically on top of the horizontal strip.
  8. Take two more strips and horizontally weave them over, under, and over the vertical pie crust strips.
  9. Grab two more strips and weave them vertically over, under, and over the horizontal pieces.
  10. Grab two more strips and weave them horizontally over, under, over, under, and over the vertical pieces.
  11. Fill a small cup with water. Wet your fingers, and dab the edge of the bottom pie crust all the way around.
  12. Press the lattice pieces into watered edge of the bottom crust and cut off the ends of the strips.
  13. If you have extra pie crust, you can make a braided edge. Cut ¼-inch strips and braid the pie crust on the counter. You basically alternate bringing the outer strips in towards the center.
  14. It took 3 braids to cover the whole edge of my pie crust. Dab water along the edges and gently press the braids in place so they will cook together and stay in place.
  15. Whisk an egg and brush the crust gently. This helps it brown up as it bakes.
  16. Depending on the flavor of pie, you can sprinkle sugar or cinnamon-sugar on top for added sweetness and sparkle.
  17. Bake at 350 degrees Fahrenheit for 60 to 75 minutes or until crust is golden and the filling is bubbling in the center of the pie!
Notes
© DESSERT NOW, DINNER LATER! All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post for the recipe.

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Christmas Tree OREO Cookie Balls

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**This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #OREOCookieBalls #CollectiveBias

 

 These traditionally made OREO Cookie Balls are decorated with green gel and a red candy coated chocolate piece for a festive Christmas Tree treat! From DessertNowDinnerLater.com

Y’all know how much I love OREO cookies!  I pretty much put them in everything and have them on hand in my house at all times!  Today’s recipe is for classic OREO Cookie Balls, but I’ve made them festive by adding a Christmas tree on top!

 

OREO Cookie Balls only need only 3 things: OREO Cookies, cream cheese, and melted baking chocolate.  That’s it!  So I headed to Walmart to grab what I needed.  Look at all those different OREO flavors!  Really, you can use any flavor of OREO Cookies to create your own unique cookie balls for any season or occasion.

 

OREO Cookie Aisle at Walmart.

Since Christmas is coming up, I wanted to keep with the simplicity of the OREO Cookie Balls and use a simple decoration of a Christmas tree using green gel and a red candy coated chocolate piece for the top.  Simple, right?  You could also substitute green candy melts or mint chocolate chips melted and piped from a zip-top bag with the corner cut off, if you want it to set like the rest of the chocolate and not have to worry about smudging the gel.

 

 These traditionally made OREO Cookie Balls are decorated with green gel and a red candy coated chocolate piece for a festive Christmas Tree treat! From DessertNowDinnerLater.com

If you’ve never made OREO Cookie Balls before, here is a quick step-by-step demo of the process.  I crumbled my cookies in a food processor and then put them in a mixer with the cream cheese.  Mix it up until it comes together.  Scoop into balls, and freeze.  Then dip in chocolate!

 

OREO Cookie Balls - only 3 ingredients! Crushed OREOS, cream cheese, and melted chocolate!

I bought two small tubes of the green gel to do this batch of OREO Cookie Balls.  Here’s a demo of how to draw the Christmas trees on the balls.  Keep these refrigerated, in an air-tight container, unstacked.  Don’t put plastic wrap on top because it will rub off the gel.

 

 These traditionally made OREO Cookie Balls are decorated with green gel and a red candy coated chocolate piece for a festive Christmas Tree treat! From DessertNowDinnerLater.com

Aren’t these cute?!  Do you make OREO Cookie Balls?  How do you like to decorate them?  If you are a fan, be sure to check out the #OREOCookieBall Pinterest party taking place on Pinterest on Saturday, December 6 at 12pm ET.

 

These traditionally made OREO Cookie Balls are decorated with green gel and a red candy coated chocolate piece for a festive Christmas Tree treat! From DessertNowDinnerLater.com 

Christmas Tree OREO Cookie Balls
 
Yield: 48 (1-inch) or 24 (2-inch) OREO Cookie Balls
Ingredients
OFFICIAL COOKIE BALL RECIPE:
  • 1 pkg (8 oz.) brick cream cheese, softened
  • 36 OREO Cookies, finely crushed (about 3 cups)
  • 4 pkg. (4 oz. each) semi-sweet baking chocolate, melted
Optional Ingredients:
  • Substitute semi-sweet baking chocolate with 1 (12oz) bag of quality white chocolate chips, melted with 1 to 2 tsp of coconut oil or shortening for thinning
  • Green decorating gel (You will need 2 or more (0.67oz) tubes depending on how many balls you make; I only decorated 24 balls.)
  • Red candy coated chocolate pieces or cinnamon candy
Instructions
MAKE IT!
  1. MIX cream cheese and cookie crumbs until blended.
  2. SHAPE into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.
  3. CUSTOMIZE it with your own ingredient additions or decorative skills.
  4. REFRIGERATE 1 hour or until firm.
  5. Share and enjoy!
Optional Christmas Tree Decoration:
  1. Pipe a tree with the green decorating gel. Press a red candy coated chocolate piece or cinnamon candy into the gel at the top.
  2. Keep refrigerated, in an air-tight container, unstacked. Don’t put plastic wrap on top because it will rub off the gel.

 

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Southwestern Turkey Pot Pie

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Use that leftover Thanksgiving turkey in this Southwestern Turkey Pot Pie with corn, black beans, peppers, and a gravy with a kick! From DessertNowDinnerLater.com

This post brought to you by Swanson®. All opinions and text are 100% mine.

 

Thanksgiving came and went, but I hope you still have some turkey leftovers hiding in your freezer!  The term “leftovers” kind of has a negative connotation, but believe me, leftovers never tasted as good, or gourmet as they do in this Southwestern Turkey Pot Pie!

 

Use that leftover Thanksgiving turkey in this Southwestern Turkey Pot Pie with corn, black beans, peppers, and a gravy with a kick! From DessertNowDinnerLater.com

Who said leftovers have to be re-heated and eaten the same way they were originally created? Not in my house, no way! This Southwestern Turkey Pot Pie has tender sweet corn, plump black beans, and vibrant bell peppers combined with shredded or cubed turkey in a Cajun style gravy.

One of my favorite parts about this recipe is playing with the piecrust. I have a tutorial here on my blog that explains the “how’s” and “why’s” to piecrust, so you might want to check that out if piecrust is something that intimidates you.  Piecrust can show off some skill, but it makes homemade pot pies that much more comforting!

 

Actually, when I make pies for Thanksgiving, I make extra crust and keep it in the fridge just so I can make potpie with the leftovers!

 

Southwestern Turkey Pot Pie

The aromas from this potpie are incredible! You sauté the onions, peppers, and garlic in some butter, add flour to form a roux, then you pour in Swanson® Louisiana Cajun Flavor Infused Broth, and that’s when things start smelling wonderful! The broth really compliments the whole dish due to the flavor combinations of green bell pepper, celery, onion, garlic and Cajun seasonings.  Add some cayenne pepper or hot sauce for an extra kick in this gravy!

 

Southwestern Turkey Pot Pie

Once the gravy thickens up really nice, you add in your beans, corn, and turkey leftovers that are being “made-over” in this Southwestern Turkey Pot Pie. Now these are leftovers you want to eat, right?!

 

Southwestern Turkey Pot Pie

Fill your piecrust, add the top, cut a few slits for ventilation and add a couple of cute decorations for fun. I like to do little leafs for fall.  Bake it all up and you are enjoying Thanksgiving leftovers in style!

 

Southwestern Turkey Pot Pie

It’s a whole new gourmet meal the entire family will enjoy!  This potpie is so delicious and comforting, you are going to love it!

 

Use that leftover Thanksgiving turkey in this Southwestern Turkey Pot Pie with corn, black beans, peppers, and a gravy with a kick! From DessertNowDinnerLater.com

Southwestern Turkey Pot Pie
 
Yield: 8 Servings
Ingredients
  • 1 recipe Perfect Pie Crust
  • ¼ cup butter
  • ½ onion, diced
  • ½ green bell pepper, diced
  • ½ red bell pepper, diced
  • 2 to 3 cloves of garlic, minced (about 1½ tsp.)
  • ¼ cup flour
  • 2 cups (1/2 carton) Swanson® Louisiana Cajun Flavor Infused Broth
  • Salt, pepper, and cayenne or hot sauce, to taste
  • 1 can black beans, drained and rinsed
  • 1 cup frozen corn
  • 2 to 3 cups shredded or diced cooked turkey
Instructions
  1. Prepare piecrust. Divide the dough in half. Roll each half into a circle and place one half inside a pie dish. Cut off excess crust around the edges. Roll out the other half into a circle and save it for the top. Keep both crusts covered and cool until ready to use.
  2. In a large saucepan, melt the butter and sauté the onion, bell peppers, and garlic for several minutes until the onion is translucent.
  3. Add the flour to soak up the liquid from the vegetables and cook for one minute.
  4. Pour in the Swanson® Louisiana Cajun Broth while stirring briskly until the mixture thickens. Taste and adjust seasonings with salt, pepper, and cayenne pepper or hot sauce to desired heat.
  5. Add the black beans, corn, and turkey. Stir until heated through.
  6. Pour mixture into prepared piecrust. Dip your finger in some water and dab the edges of the crust to lightly wet it. Place the top crust on and press the edges to seal the two crusts together. Cut off excess crust, crimp edges, cut slits for ventilation, and use the excess crust to cut out decorations with; I made leafs and dabbed them on with a little water.
  7. Bake at 350 degrees Fahrenheit for 60 minutes or until crust is golden and filling is bubbling. *You may want to place a baking sheet on the rack underneath the pie to catch any spills.
Notes
© DESSERT NOW, DINNER LATER! All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post for the recipe.

This blog post is sponsored by Swanson®.

 

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50+ Christmas Cookies

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Over 50 Christmas Cookies to choose from to add to your neighbor plates this holiday season. From blossoms, to sugar cookies, something for the chocolate lover, and even gluten free options!  There is sure to be something you'll like!

It’s the most wonderful time of the year!  It’s cookie exchange season and I’ve rounded up over 50 Christmas Cookies to choose from to add to your neighbor plates this holiday season. From blossoms, to sugar cookies, something for the chocolate lover, and even gluten free options!  There is sure to be something you’ll like!

 

8 Blossom & Thumbprint Christmas Cookies

Candy Cane Blossoms

Peanut Butter Blossoms

Turtle Thumbprints

Sugar Plum Thumbprints

Red Velvet Peppermint Thumbprint Cookies

Eggnog Blossoms

Thumbprint Snowman Cookies

Peppermint Thumbprint Cookies

 

6 Ginger & Molasses Christmas Cookies

Old Fashioned Molasses Cookies

Molasses Cinnamon Chip Cookies

Iced Molasses Cookie

Vanilla Dipped Gingersnaps

Gingersnap Oatmeal Cookies

Gingerbread White Chocolate Chip Softies

 

8 Christmas Sugar Cookies

Reindeer Sugar Cookies

Cinnamon Roll Sugar Cookies

Royal Iced Sugar Cookies

White Chocolate Dipped Peppermint Sugar Cookies

Ginger Spiced Sugar Cookies

Eggnog Sugar Cookies

Raspberry Filled Sour Cream Sugar Cookies

No Roll Frosted Sugar Cookies

 

8 Chocolate Lover Christmas Cookies

Milk Chocolate Florentines

Chocolate Crinkle Cookies

Crème De Menthe Brownie Sandwiches

Rolo Cookies with Sea Salt

Dark Chocolate Cookies & Cream Cookies

Dark Chocolate Caramel Cashew Cookies

Chocolate Mint Chip Cookies

Chocolate Covered Cherry Cookies

 

8 Shortbread & Christmas Themed Cookies

Blackberry Linzer Cookies

Nutter Butter Snowmen

Glazed Eggnog Shortbread Cookies

Snowflake Cookies

Peppermint Butter Cookies

Christmas M&M Cookies

Chocolate Dipped Mint Oreo Cookies

Grinch Cookies

 

6 Year-Round Delicious Cookies

Red Velvet White Chocolate Chip Cookies

White Chocolate Dipped Cranberry Oatmeal Cookies

Butterscotch Chip Pudding Cookies

Caramel Pretzel White Chocolate Chip Cookies

Soft Baked Kitchen Sink Cookies

Raspberry Cheesecake Cookies

 

6 Sandwich & Stuffed Christmas Cookies

Red Velvet Cookie Sandwiches

Hot Chocolate Sandwich Cookies

Brownie Stuffed Chocolate Chip Cookies

Hot Chocolate French Macarons

White Chocolate Ganache Filled Gingerbread Macarons

Holiday French Macarons with Peppermint Frosting

 

4 Gluten-Free Christmas Cookies

Gluten-Free Chocolate Hazelnut Cookies

Gluten-Free Shortbread Cookies

Gluten-Free Gingerbread Cookies

Gluten-Free Roasted Walnut Shortbread Cookies

 

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Christmas Pretzel Hugs

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These festive Christmas Pretzel Hugs are melted just enough to press an M&M on the top.  Let the chocolate set back up and then package them for neighbor gifts, or place them on a plate for the perfect salty-sweet treat! From DessertNowDinnerLater.com

Looking for an easy and delicious salty-sweet Christmas treat?!  Well, you’re in luck!  These Christmas Pretzel Hugs are totally easy and completely addicting!

 

The best thing about these is that they are so easy, the kids can help and they’re cute enough to package up for neighbor gifts!

 

All it takes is pretzels, hugs, and m&ms.  Heat the pretzels and hugs for 5 minutes in the oven, and press the m&ms on top of the warm chocolates.

 

These festive Christmas Pretzel Hugs are melted just enough to press an M&M on the top.  Let the chocolate set back up and then package them for neighbor gifts, or place them on a plate for the perfect salty-sweet treat! From DessertNowDinnerLater.com

You will need to wait for the chocolate to set back up before you package them, so I put mine in the freezer until they are firm, but not before I grab one to snack on all melty from the oven. ;)

 

These festive Christmas Pretzel Hugs are melted just enough to press an M&M on the top.  Let the chocolate set back up and then package them for neighbor gifts, or place them on a plate for the perfect salty-sweet treat! From DessertNowDinnerLater.com

I think these would work okay with the candy cane kisses as well, but don’t try the carmel filled kisses.  We tried, and it was no bueno!  They don’t melt the same.  Anyway, you will want to make these to snack on for sure, so head to the store and grab what you need!

 

Christmas Pretzel Hugs
 
Yield: as many as you want to make with the supplies that you have
Ingredients
  • Pretzels
  • Hershey's Hugs
  • M&M's (red and green Christmas variety)
Instructions
  1. Line a baking sheet with a silicone mat or parchment paper.
  2. Place as many pretzels as you want on the prepared tray.
  3. Unwrap hugs and place one in the center of each pretzel.
  4. Bake at 200 degrees Fahrenheit for 4 to 5 minutes or until the chocolate is soft.
  5. Immediately press an M&M in the center of the melty hug.
  6. Allow chocolate to set back up in the fridge, freezer, or at room temperature.
  7. Once chocolate is set, store Pretzel Hugs in an air tight container or package for gifts.
Notes
© DESSERT NOW, DINNER LATER! All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post for the recipe.

 

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Cranberry Salsa

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This fresh Cranberry Salsa is pureed and served over cream cheese for a spicy-sweet appetizer. From DessertNowDinnerLater.com

If there is one new, unique recipe that you MUST try this holiday season, this Cranberry Salsa is it!  It took me forever to get around to trying it and I cannot believe how delicious it turned out!  I brought it to a party and a few people stopped in their tracks and were like, “Who made this? And what is it? It’s AMAZING!”  Now that’s saying something!

 

This fresh Cranberry Salsa is pureed and served over cream cheese for a spicy-sweet appetizer. From DessertNowDinnerLater.com

This Cranberry Salsa is the PERFECT blend of sweet and heat!  It’s best served over a layer of cream cheese and spread on crackers.  I am ready for more right now, but will have to wait until Christmas or NYE before I make it again.  That’s going to be a long wait, haha!

 

Fresh Cranberry Salsa ingredients. From DessertNowDinnerLater.com This fresh Cranberry Salsa is pureed and served over cream cheese for a spicy-sweet appetizer. From DessertNowDinnerLater.com

The ingredients are simple: cranberries, jalapeños, green onions, cilantro, sugar, lime juice, and salt.  Pull out your food processor or blender and voila!  Delicious spicy-sweet Cranberry Salsa!

 

I thought this Cranberry Salsa had a good heat to it with the two jalapeños, but my spicy lovin’ husband wanted more jalapeños, so consider your heat tolerance when adding the jalapeños.  I put the whole pepper, seeds and all, besides the stem in it.

 

This fresh Cranberry Salsa is pureed and served over cream cheese for a spicy-sweet appetizer. From DessertNowDinnerLater.com

I split our salsa in half onto two plates of cream cheese to have an equal ratio of spicy-sweet salsa to cooling cream cheese.  I also have another recipe coming up on Sunday using this salsa in another wonderful holiday appetizer, so stay tuned!

 

Cranberry Salsa
 
Yield: 2½ cups salsa, 20 servings
Ingredients
Cranberry Salsa:
  • 1 (12oz) bag fresh cranberries, washed
  • 2 jalapeños, stems removed and roughly sliced (keep the seeds in the peppers)
  • 1 small bunch of green onions, roughly sliced (about ⅔ cup)
  • ¼ cup cilantro, roughly chopped
  • ½ Tbsp lime juice, fresh or bottled
  • ¼ tsp kosher salt
  • ½ cup sugar, more to taste if desired
Serve with:
  • 2 (8oz) packages cream cheese or neufchatel cheese, at room temperature
  • Wheat Thins, Ritz and or Town House Crackers
Instructions
  1. Place cranberries, jalapeños, green onions, and cilantro in a food processor. Blend until fine. Transfer mixture to a bowl and stir in the lime juice, salt, and sugar to taste. Allow to macerate, chill, and marry the flavors in the fridge for 2 hours or more.
  2. To serve: spread cream cheese evenly onto two plates. Divide the salsa on top of both plates of cream cheese. Serve with crackers (Wheat Thins and Ritz or Town House crackers are our favorite.)
Notes
© DESSERT NOW, DINNER LATER! All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post for the recipe.
Recipe from Our Best Bites and re-written in my own words.

 

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30 Savory Appetizers for New Year’s Eve

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30 Savory Appetizers for New Year's Eve - from chips and dip, to shrimp, roll-ups, or cheesy snacks, you will find something deliciously savory to bring to your New Year's Eve Party!

I know Christmas is in 2 days, but New Year’s is right around the corner.  I’ll be honest, my favorite part of New Year’s Eve is munching on delicious food all night long, while playing board games, of course!  I mean, it is the last night before your diet starts back up for the New Year right?!  Haha!

 

Well, since I love food so much, I thought I would round up 30 savory appetizers for you to try at your party this year!  There’s everything from chips and dip, to shrimp, roll-ups, or cheesy snacks.  You are guaranteed to find something delicious to snack on!  I hope you find something you’ll like!

 

Ranch & Onion Cheeseball

Ranch+amp+Onion+Cheeseball1

 

Bacon Wrapped Mini Sausages with Brown Sugar

Bacon Wrapped Smokies1

 

Copycat Chili’s Skillet Queso

copycat-chilis-skillet-queso

 

 Seven Layer Dip

seven-layer-dip

 

Stuffed Pizza Rolls

stuffed pizza rolls

 

Chunky Avocado Salsa

Chunky-Avocado-Salsa8

 

Spicy-Sweet Cranberry Salsa

This fresh Cranberry Salsa is pureed and served over cream cheese for a spicy-sweet appetizer. From DessertNowDinnerLater.com

 

Buffalo Chicken Wings

buffalo chicken wings

 

Jalapeno Popper Pretzel Dogs

jalapeno popper pretzel dogs

 

Party Loaf

Party-Loaf

 

Southwest Chicken Egg Rolls

southwest chicken egg rolls

 

Coconut Shrimp with Spicy Strawberry Chutney

coconut-shrimp-with-spicy-strawberry-chutney-2

 

Cowboy Caviar

Cowboy Caviar1

 

Copycat Winger’s Sticky Fingers

Copycat Winger's1

 

Baked Honey Lime Chicken Taquitos

Baked Honey Lime Chicken Taquitos

 

Cocktail Smokies

cocktail-smokies

 

Baked Cream Cheese Wontons

baked cream cheese wontons

 

Cranberry Turkey Pinwheels

Cranberry Turkey Pinwheels have layers of cream cheese, spicy-sweet cranberry salsa, and thinly sliced turkey all rolled up in a spinach tortilla for a delicious party appetizer! From DessertNowDinnerLater.com

 

Chorizo Dip Queso Fundido

chorizo dip

 

Buffalo Chicken Roll-Ups

Five-Ingredient-Buffalo-Chicken-Roll-Ups-2_edited-1

 

Easy Breadsticks with Warm Bacon Cheese Dip

Easy-Breadsticks-with-Warm-Bacon-Cheese-Dip-1

 

Classic Deviled Eggs

Classic Deviled Eggs

 

Sweet & Spicy Bacon Wrapped Jalapeno Poppers

Sweet-n-Spicy-Bacon-Wrapped-Jalapeno-Poppers9

 

Tortilla Pinwheels

Tortilla Pinwheels2

 

Best Ever Pizza Dip

pizza-dip

 

Mini Cheese Ball Bites

Mini-Cheeseball-Bites-by-Five-Heart-Home_700pxVert2

 

Supreme Pizza Poppers

Supreme-Pizza-Poppers-9

 

Savory Herb and Cheese Monkey Bread

Savory-Herb-and-Cheese-Monkey-Bread-by-Five-Heart-Home_700pxAerial

 

Cheesy Baked Dip

cheesy baked dip

 

Bacon Wrapped Buffalo Shrimp

Bacon-Wrapped-Buffalo-Shrimp1

 

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