Archive | desserts

random THANKGIVING stuff

It’s Thanksgiving week! Yay! Here are a few last-minute tips for the coming week:

Check out my Travel Tips HERE & being road trip ready HERE.

Enjoy and Happy Travels!
And of course there is even more to check out on my Pinterest board: travelBUG

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THESE cookies. Divine!

Great hostess gift or take-a-longs for that crazy Black Friday shopping!

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They are delicious & so pretty!

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Check out my Thanksgiving kids table decor & crafts from last year HERE!

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PIE love

pie love

My husband loves pie. As I have mentioned…I don’t bake. So this can be a little tricky.

However, the approaching holiday season has me in the mood for pie so I may attempt to make one or two this year.

THIS pie crust looks great {although I will probably buy mine pre-made}.

THIS Pumpkin Pie looks amazing!

Pumpkin is always a favorite with us but I love Pecan Pie too.

And THIS pie sounds fun too.

Who doesn’t love a little jelly tart pie like THESE on a cold/rainy day?

THIS “pie” from The Pioneer Woman is one of the only pies I have ever made & it’s divine!

And for more inspiration Friday is Pie Day over HERE. Yum!

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{i cannot bake}

99e4d60f95b951aefaf4f999bf1b2dbd This graphic is so funny to me because I don’t bake.

I have a confession that many of you have already heard from me. I cannot bake. I mean I can bake {sort of} but I don’t like to. I’m terrible at it. I burn things or mess them up.

Baking requires measuring and precision with ingredients and perfect timing {I don’t posses such skills}. It just doesn’t work for me. I’m the type to buy store-bought, write a check or choose a really easy dessert when it comes to bringing something for the bake sale or a party.

It’s funny that as a mommy I feel completely obligated to teach my children to bake. My Grandma Lil baked anything and everything. My mom, sister, in-laws {and even my husband} are all good at baking. Shouldn’t I be passing on this skill? Isn’t that what stay-at-home mom’s do?

I do try to get the kids in the kitchen to bake from time to time but honestly I don’t enjoy it. I want to know what is wrong with me???? ahh hahh hah! I could cry.

Okay. Not really.

But seriously. Let’s hope that someday I can find the strength to use my brain in such a way. In the meantime…

Here are a few of my favorite no-bake desserts:

THESE coffee & ice cream floats are great…so is the FALL ice cream dessert

Pretzel Bites

Squirrel Mix {aka: Muddy Buddies}

And because you don’t have to measure perfectly I also love THESE anytime goodies!

Finally, notice that THESE tips for baking with kids mention to just have Daddy do it! That works for us!

What kind of recipes do you enjoy that don’t need baking skills?

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FALL dessert {holiday hospitality 101}

holiday hospitality 101I hope everyone had a lovely THANKSGIVING holiday! There is so much to be grateful for in life! I hope you felt a taste of that and enjoyed the company of loved ones.

fall dessertI have talked about making delicious coffee & ice cream floats before HERE. I love this simple and rich sweet treat. It only requires 3 ingredients, a cute mug & a spoon. For this Fall version I simply used Pumpkin ice cream {it was rich and had a nice spice to it}. Start with a small scoop of the ice cream in a mug. Add strongly brewed coffee over the top of the ice cream {or try different combinations such as vanilla ice cream and hot chocolate for the kids}. Garnish with dark chocolate covered espresso beans {or chocolate shavings or caramel} and serve with a spoon. See pictures below and get creative with your favorite ingredients! The possibilities are endless!

{P.S. This is a great dessert option if you don’t like to bake {like me} or made a more complicated meal and need something simple to throw together for sweets. Also, this can be really easy to bring to a small gathering. Just be sure to brew the coffee at home and bring in a carafe that will keep it hot or ask your hostess if you can brew the coffee there. And make sure they have room in their freezer! Enjoy!}

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great catering advice & recipes {holiday hospitality 101}

holiday hospitality 101My friend Stephanie is amazing. She is our MOPS coordinator and she is fun, creative and beautiful {inside and out}. She is a total foodie and has done catering for years {oh yeah and she is a pastry chef & mom of two}. Somehow she manages to whip up amazing food & great decor for her home and for church events, she organize MOPS seamlessly and takes care of her family all while looking cute.

Here is the display and food she shared with our group last week and some great catering/party advice! Hope you appreciate her advice and recipes as much as I do! {P.S. I took these pictures very quickly and apologize for their poor quality}

DSC_0061::Party Food Tips::

Appetizers:

  • If you’re having just an evening function with no dinner, plan on at least 10 – 15 pieces per person. Round up, especially if it’s going to be served buffet style, as people tend to eat more than if a tray is passed.
  • If you’re serving pre-dinner appetizers, plan on 3 – 5 pieces per person, and choose lighter food options, as dinner will follow.

Beverages:

  • Plan on about 3 beverages per person for party, with coffee drinkers consuming on average one cup every 1 1/2 hours

Breakfast:

  • People usually drink 2 beverages on average – either juice, coffee, tea, etc.
  • Plan on a main entrée per person, along with two sides, including bread. Fruit makes a great and healthy breakfast dessert. Estimate about 3 – 5 pieces of cut fruit per person, or one cup or less of fruit salad.
  • If you’re serving pastries only, plan on 2 pieces per person.

Lunch:

  • For hors d’oeuvres, plan on 2 – 4 per person.
  • Offer a main entrée with 2 – 3 sides, including a starch and a dessert.
  • Offer a selection of drinks, including soda, beer, lemon water, etc.
  • If you’re having sandwiches, allow for 1 -2 per person (cut in half).

Dinner:

  • Have 3 – 5 hors d’oeuvres per person, depending on the number of courses.
  • Plan on a main entrée and 2 – 3 sides, either veggies, beans, pasta, etc.
  • Offer small portions of bread, salad, or soup.
  • Always have water, along with other beverages.

Desserts:

  • Plan on 1 – 3 servings per person. (Depending on size)
  • Offer one slice of cake, tart or pastry, or small serving of a creamy dessert, i.e. mousse.
  • If you have a large variety, serve smaller portions. (2-3 per person if doing small portions)
  • Coffee consumption peeks after dessert is served.

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Homemade Caramel Dip

Ingredients:

Sweetened Condensed Milk

Small Mason Jars for Storing

Crock Pot

Directions:

1. Pour the sweetened condensed milk into glass jars that will fit in your slow cooker. You can cook this right in the can, but I’m leery of the lining of the can. You’re going to store it in something after you cook it, anyway, so just pick some jars you like with tight-sealing lids.  Tighten them as much as possible, so nothing leaks in or out.

2. Place the jars in your slow cooker and cover with water. It’s important that they be covered with water, or they could explode. No, mine didn’t, but I didn’t want to test it! Put the slow cooker lid on, turn it on low, and let it cook 7 to 8 hours, until the caramel is, well, a caramel color. The water should be simmering, but not boiling.  I had to turn mine to high for a couple of hours at the beginning to get the water temp high enough.

3. Remove from the hot water and let cool, then enjoy with sliced apples. Store any extra in the refrigerator, since we didn’t really process these like you would in canning to make them shelf stable.

One can of sweetened condensed milk made one full jar and about 2/3 of the other 8 oz jar. It doesn’t expand or contract while cooking, so the amounts in the jars will be the same after cooking as before. This would make an AWESOME hostess gift!

Recipe from ChaosServedDaily.com

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Prosciutto Pinwheels

Ingredients:

1 Box (2 sheets) frozen puff pastry, thawed

2/3 cup Dijon mustard

¾ lb. prosciutto, thinly sliced

Provolone cheese

Directions:

1. Preheat oven to 425 degrees. Line a large baking sheet with parchment. Working with one sheet of the puff pastry, roll it out on a lightly floured surface to a 14-inch square. Brush with a thin layer of mustard (using 1/3 cup). Cover with half the prosciutto and half the Provolone, leaving ½” uncovered along all four edges.

2. Roll pastry tightly from one edge. Pinch seams to seal Cut into ½” pieces and place cut side down on baking sheet, 1” apart.

3. Repeat with remaining puff pastry sheet.

4. Bake in oven for 10-15 minutes

Mini Brie en Croute with Cranberry Sauce

Ingredients:

–        1 box (2 sheets) frozen puff pastry, thawed

–        1 –  8 oz Brie wheel

–        Cranberry Sauce (homemade or store-bought)

–        Mini Muffin Tin

Directions:

  1. Spray muffin tin, and cut thawed puff pastry sheets in 3”x 3” squares.
  2. Place 1 square into each muffin tin, and fill with a piece of Brie and a spoonful of cranberry sauce.
  3. Bake in the oven according to package or until puff pastry is golden brown.

Homemade Cranberry Sauce

“Triple Berry Sauce”

Recipe in MOPS cookbook page 25

Ingredients:

–        1 cup frozen cranberry juice cocktail concentrate, thawed

–        1/3 cup sugar, plus a little more depending on taste

–        12 oz. fresh cranberries, washed and drained

–        ½ cup dried cranberries

–        3 tbsp. orange marmalade

–        2 tbsp. fresh orange juice

–        2 tsp orange zest

–        ½ tsp. ground allspice

–        Dash of cinnamon

Directions:

  1. Combine cranberry juice and sugar in a heavy saucepan and bring to a boil over high heat. Stir until sugar dissolves.
  2. Add fresh and dried cranberries. Cook until dried berries soften and fresh berries pop. Stir often for approx. 7 minutes.
  3. Remove from heat and stir in remaining ingredients. Cool Completely.
  4. Cover and chill until cold, about 2 hours.
  5. Can be made 3 days ahead. Enjoy!

 

Wine & Cheese Pairing:

 Brie – Chardonnay

 Gouda – Merlot

 Sharp White Cheddar – Cabernet Sauvignon

 Parmesan – Chianti

 Gruyere – Sauvignon Blanc

 Blue –  Riesling

 Ricotta – Pinot Grigio

 Mozzarella – Sauvignon Blanc

Fun Water Combinations:

Just add ingredients to water.  It adds flavor and looks pretty too!

–        All Citrus

–        Raspberry Lime

–        Watermelon Rosemary

–        Blackberry Sage

–        Pineapple Mint

{from theyummylife.com}

DSC_0076{Compiled by Stephanie Mcdaniels, over 10 years of experience in the Hotel & Restaurant Industry}

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