Showing posts with label holidays. Show all posts
Showing posts with label holidays. Show all posts

Monday, December 4, 2017

Gingerbread Men Cookies / #ChristmasCookiesWeek

Welcome to Day 1 of Christmas Cookies Week! I am starting this fun and very tasty week with my favorite cookie, the Gingerbread Man! These cookies are easy to make and full of deliciousness! They are perfect for shipping because of their sturdy nature, and they are such a universally loved cookie, that they are welcome in any cookie basket or tin that you might be gifting friends or family with this season.
These cookies can be made ahead of time, and even frozen if needed. Decorate a day or two before packing them to give as a gift, so the frosting has time to completely dry!
There is a giveaway that starts today being sponsored by Nielsen-Massey Fine Vanillas & Flavors! Find the entry info towards the end of this page, and Good Luck!
Gingerbread Men Cookies
(printable recipe at end of page)

5 cups Flour 
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 tablespoon ground Ginger
2 teaspoon ground Cinnamon
1/2 teaspoon Nutmeg
1 cup unsalted Butter, at room temperature
1 cup Sugar
3/4 cup unsulfured Molasses
1 Egg
1 teaspoon Vanilla Extract

Royal Frosting
6 Ounces Warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioner's Sugar




Whisk together the flour, baking soda, salt, ginger, cinnamon, and nutmeg. Set aside.
 Beat together the butter and sugar on medium for 2-3 minutes. Add the molasses, egg and vanilla. 
Using low speed, begin to add the flour a little at a time, just until mixed. The dough should be a little stiff and a bit sticky.
Split the dough in half, wrap in saran wrap and refrigerate for minimum of 1 hour, up to 1 day.
When you are ready to bake, take dough from refrigerator and let sit on the counter for approximately 10-15 minutes so it can soften. Roll out the dough on a cutting board or counter. I had the most success when I used the rolling pin shown. It has the cloth sleeve on it, which worked very well with the chilled dough. It rolled out nicely, and was easy to use with the rolling pin covered with the sleeve. 
To cook the gingerbread  man so he can hold the candy cane, roll up some parchment paper in a cylinder shape, place the paper on the area of the cookie, like above. Fold the dough in as if the dough is holding the paper. Bake in the oven for 10-12 minutes.
After baking, let the cookies cool, then carefully remove the paper from each cookie. Gently pull the paper from the cooked cookie. As you pull the paper, hold the turned arm to avoid it cracking. It may leave marks, but they will be covered by the candy cane.
 Insert candy cane.
Decorate your gingerbread man with the royal frosting! Find the recipe here!
Thank you for stopping by today, and don't forget to enter the giveaway!


 So many cookies, so little time! Find your favorite cookies, or discover some new ones, from the list below:

 To join us in celebrating #ChristmasCookiesWeek,
Nielsen-Massey Fine Vanillas and Flavors
is giving one winner a set of their pure flavors: 
2-oz each of Orange,  Lemon,Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.

Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.

Join the giveaway below:


Sunday, December 3, 2017

Gingerbread Cookie Cups w/ Tapioca Pudding / #SundaySupper

There are a lot of things that say Christmas, but nothing says it more to me than gingerbread! I love the combination of gingerbread and tapioca together and I think you will also! This recipe for Gingerbread Cookie Cups w/ Tapioca Pudding is perfect for large groups. The recipe can be made in stages over the period of a couple days, if needed! They keep well in the fridge also!

 We are celebrating Buffet Menu Ideas today, and this recipe works great for large groups, as well as small. The cookie cups are festive and full of color, making your buffet table stand out beautifully! 

Gingerbread Cookie Cups w/ Tapioca Pudding
(printable recipe at end of page)
(makes 20-24)
 
Gingerbread Cups
1/2 cup Shortening
1/2 cup Sugar
1 teaspoon Baking Powder
1 teaspoon Ground Ginger
1/2 teaspoon Baking Soda
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground Cloves
1/2 cup Molasses
1 Egg
1 tablespoon Vinegar
2 1/2 cups Flour

Tapioca Pudding 
1/3 cup small pearl Tapioca
3/4 cup Water
2 1/4 cups 2% Milk
1/4 teaspoon Salt
2 Eggs, separated
1/2 cup Sugar, divided
1/2 teaspoon Vanilla

Royal Frosting
find recipe here




Beat together the shortening, sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Scrape the bowl, and then add the molasses, egg and vinegar and combine the ingredients. Start adding the flour, a little at a time, until combined. Divide the dough in half and wrap in plastic. Chill in refrigerator for 3 hours.
Using a mini cupcake pan, roll the dough into small balls and place in pan. Bake at 375 degrees for 5-6 minutes. Stick a toothpick into the balls to check to see if they are done.
Immediately use an object with a rounded end, and insert into the balls creating an edge and an indentation in the ball. If the gingerbread is not cooked enough, place back in oven for 2-3 minutes, and after taking them from the oven, once again use the round ended object to indent again. Let cool, then place in a container to keep fresh.
Soak the tapioca pearls in a pan with the water for 30 minutes. After that add the milk, salt, and a 1/4 cup of the sugar. Lightly beat the egg yolks, and add them also. Stir over medium heat until boiling. Then turn to very low and simmer uncovered for 10-15 minutes. Stir often. 
Beat the remaining egg whites and remaining 1/4 cup of sugar until soft peaks appear. Temper the whites by softly adding 3/4 cup of the hot tapioca to the whites, stir once, and then add back into the saucepan. Stir over low heat for about 3 minutes. Cool 15 minutes then add vanilla. Cool completely.
Prepare royal icing. Cut recipe in half. Find recipe here. Pipe royal icing around the top of the cookie cup.
Place cookie cup face down into a small bowl of decor.
Twist or push down to get sprinkles to hold.
 Fill with cooled tapioca pudding. Sprinkle with nutmeg.
Thank you for dropping by today! 



Doing some entertaining during the holidays?

Check out all these awesome Menu Ideas for your Holiday Buffets from the #SundaySupper family:

Buffet Menu Ideas #SundaySupper

Abundance of Appetizers

Sundry of Savory Dishes

Desserts by the Dozen

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.



Gingerbread Cookie Cups w/ Tapioca Pudding

ingredients:

Gingerbread Cups
  • 1/2 cup Shortening
    1/2 cup Sugar
    1 teaspoon Baking Powder
    1 teaspoon Ground Ginger
    1/2 teaspoon Baking Soda
    1/2 teaspoon Ground Cinnamon
    1/2 teaspoon Ground Cloves
    1/2 cup Molasses
    1 Egg
    1 tablespoon Vinegar
    2 1/2 cups Flour
Tapioca Pudding
  • 1/3 cup small pearl Tapioca
    3/4 cup Water
    2 1/4 cups 2% Milk
    1/4 teaspoon Salt
    2 Eggs, separated
    1/2 cup Sugar, divided
    1/2 teaspoon Vanilla
Royal Icing
  • 6 Ounces Warm Water 
    5 tablespoons Meringue Powder
    1 teaspoon Cream of Tartar
    2.25 pounds Confectioner's Sugar

instructions:


  1. Beat together the shortening, sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Scrape the bowl, and then add the molasses, egg and vinegar and combine the ingredients. Start adding the flour, a little at a time, until combined. Divide the dough in half and wrap in plastic. Chill in refrigerator for 3 hours.
  2. Using a mini cupcake pan, roll the dough into small balls and place in pan. Bake at 375 degrees for 5-6 minutes. Stick a toothpick into the balls to check to see if they are done.
  3. Immediately use an object with a rounded end, and insert into the balls creating an edge and an indentation in the ball. If the gingerbread is not cooked enough, place back in oven for 2-3 minutes, and after taking them from the oven, once again use the round ended object to indent again. Let cool, then place in a container to keep fresh.
  4. Soak the tapioca pearls in a pan with the water for 30 minutes. After that add the milk, salt, and a 1/4 cup of the sugar. Lightly beat the egg yolks, and add them also. Stir over medium heat until boiling. Then turn to very low and simmer uncovered for 10-15 minutes. Stir often.
  5. Beat the remaining egg whites and remaining 1/4 cup of sugar until soft peaks appear. Temper the whites by softly adding 3/4 cup of the hot tapioca to the whites, stir once, and then add back into the saucepan. Stir over low heat for about 3 minutes. Cool 15 minutes then add vanilla. Cool completely.
  6. Prepare royal icing. Cut recipe in half. Find recipe here. Pipe royal icing around the top of the cookie cup.
  7. Place cookie cup face down into a small bowl of decor.
  8. Twist or push down to get sprinkles to hold.
  9.  Fill with cooled tapioca pudding. Sprinkle with nutmeg.
Created using The Recipes Generator

Sunday, November 26, 2017

Cranberry Champagne Cocktail / #SundaySupper

The holiday season is officially upon us, and with that comes dinner parties, cocktail parties, office parties, neighborhood parties, and the list goes on! One thing is a pretty good bet, if it's a party there will be cocktails of some sort and if you are the party giver, you will love serving this Cranberry Champagne Cocktail. It is an easy drink to make, with minimal ingredients, and it's festive and fun!

Cranberry Champagne Cocktail 


Sugar
Red Food Coloring
Fresh Cranberries
Small Skewers
Cranberry Juice 
Champagne


 Sugar on Rim
1) Pour some coarse sugar in a bowl. Squeeze in some liquid red
    food color. Mix together with a spoon until all the sugar is red. 
    Place sugar in to bowl.
 2) Take a cut lime or lemon, and run it around the rim of glass.    . 
 3) Dip the rim into bowl of red sugar. Spin around until covered. 

Cranberry Skewers
1) Freeze the cranberries before placing the berries on the skewer. 
    You can place the cranberries on the skewers ahead of time, then
    freeze until ready to serve. (They defrost quickly)

Cocktail
1) I went with 50/50 Champagne and Cranberry Juice. You can 
 make the champagne to cocktail juice ratio whatever you want.
2) Make the mix in a large pitcher or bowl. It will be easier and 
     quicker to fill the glasses this way. 


Thank you for stopping by today!
Check out this list of Winter Cocktail Recipes from members of the Sunday Supper family!: 



Winter Cocktail Recipes

 Cocktail Shakers 


  
  • Bourbon Flip by Sunday Supper Movement
  • Buttery Nipple Cocktail by Positively Stacey
  • Candy Cane Cocktail by My Blissful Mess
  • Cranberry Moscow Mule by Restless Chipotle
  • Ginger Caramel Apple Mule by Cindy’s Recipes and Writings
  • Hot Buttered Rum with Cinnamon by Sprinkles and Sprouts
  • Mincemeat Manhattan by A Kitchen Hoor’s Adventures
  • Mulled Cranberry Vodka Cocktail by Food Lust People Love
  • Snow Honey Cocktail by Our Good Life
  • Sugar Cookie Martini by Authentically Candace
  • Sugar Plum Martini by Pies and Plots

  • Winter Wines and Punch


    
    The Sunday Supper Movement is committed to bringing our readers 
    delicious recipes that encourage them to gather and eat together around the family table.
     Search for your favorite ingredients on our Sunday Supper website. 
     Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

    Friday, November 17, 2017

    Cranberry Clusters / #CranberryWeek

    Today is the last day of #CranberryWeek! It has been a lot of fun for me, and I hope you have enjoyed all the cranberry recipes. I made these tasty, candy Cranberry Clusters for today, which you could tuck into a basket of goodies as part of a holiday gift, pile on a platter to take to a neighborhood party, or drop one in a cellophane bag, tie it with a pretty ribbon and hide it in a stocking!
    With only a few ingredients, these candies take no time to make and are loaded with flavor. The red cranberries and the green pistachios taste great together and they lend a festive look to your serving plate.

    Cranberry Clusters
    (recipe makes 12 clusters)
    (printable recipe at end of page) 

    1/2 cup Hard Chow Mein Noodles
    1/2 cup Dried Cranberries
    1/2 cup Pistachios 
    14-16 ounces Vanilla Flavored Almond Bark


    Chop the dried cranberries and pistachios into smaller pieces.Toss them in a large bowl and add the chow mein noodles.
    Chop and then melt the Vanilla Flavored Almond Bark. It takes about a minute and a half to melt.
    Immediately pour melted vanilla into bowl with noodles, pistachios, and cranberries. Mix together until all the ingredients are covered.
    Place a sheet of wax paper on a baking sheet. Wear gloves to use your hands, or you could use two forks to lift up the clusters, and place them on the wax paper. Let them set up in the refrigerator.
    Enjoy your Cranberry Clusters!

    Thank you for dropping by today and Thank you to Caroline from Caroline's Cooking for being the brains behind the tasty idea of #CranberryWeek!

    See all the other recipes being shared for today's final Cranberry Week post - we hope you've enjoyed following along and will try some of the many cranberry creations!


    Cranberry Clusters

    ingredients:


    • 1/2 cup Hard Chow Mein Noodles
      1/2 cup Dried Cranberries
      1/2 cup Pistachios 
      14-16 ounces Vanilla Flavored Almond Bark

    instructions:


    1. Chop the dried cranberries and pistachios into smaller pieces.Toss them in a large bowl and add the hard chow mein noodles.
    2. Chop and then melt the Vanilla Flavored Almond Bark. It takes about a minute and a half to melt.
    3. Immediately pour melted vanilla into bowl with noodles, pistachios, and cranberries. Mix together until all the ingredients are covered.
    4. Place a sheet of wax paper on a baking sheet. Wear gloves to use your hands, or you could use two forks to lift up the clusters, and place them on the wax paper. Let them set up in the refrigerator.
    Created using The Recipes Generator
     

    Sunday, December 18, 2016

    Caprese Dip / #SundaySupper

    As the holidays get closer, things can get hectic and crazier than usual. It's always nice to be able to relax and enjoy an evening with family and friends, taking a break from the usual craziness to just unwind. For me, that often means throwing things together from the fridge and pantry and coming up with appetizers, dips, sandwiches, and whatever you feel like munching on. Nothing fancy, everything fun! That's how this Caprese Dip came about. Of course I love Caprese Salad, and I had seen Caprese Dips around the internet, but I wasn't sure how they were put together. I really didn't want to know. I thought it would be fun to come up with something myself. So, one night when some friends dropped by, I made Caprese Dip, and we ate the entire thing in one setting. It was so good, that the next day I wrote down as much as I could remember, made a few changes and made it again so I could share this recipe with you! I hope you like it!


    Caprese Dip
     (feeds 6-8)
    (printable recipe at end of post)

    1/4 cup + 3 tablespoons fresh Basil, chopped 
    1 1/4 cups fresh Roma Tomatoes, chopped
    1 3/4 cup Sour Cream
    8 ounce Cream Cheese, softened
    1 teaspoon Garlic Powder
    1/2 teaspoon Pepper
    1/2 cup fresh Mozzarella Balls-Pearls
    6" round spring form pan
    oven safe jar

    Preheat oven to 375°.

    Chopped tomatoes into small bite sized pieces.
    Chop basil into small pieces.
    Mix together the sour cream and cream cheese in the mixer, then add in 1/4 cup of the chopped basil and 1 cup chopped tomatoes.  Add garlic powder and pepper. Add the mozzarella balls, holding out 10-12 to garnish the top. Mix together with a spoon. Place an ovenproof circular dish or jar in the center of a spring form pan.  
    Start filling the spring form pan with the dip mix. Garnish the top with some basil and tomatoes. Add a lot of color so it looks like a Christmas wreath. Add mozzarella balls that you held back, to the top. 
    Bake for 30-45 minutes. Remove from oven and take knife around the edges of the dip. Let cool completely, then remove jar from the center and release dip from pan. Do not take the dip off the pan. Leave it on the bottom of the pan. You will have water from the tomatoes and the cheese, especially after you remove the jar. Use a crumbled paper towel to sop it up.
    Place dip on a large plate and place crackers and bread around the dip. Serve to guests hot or cold.

    Thanks so much for stopping by today! 
    Continue down the page to see more wonderful tasty Easy Party Recipes from my fellow Sunday Supper members! 
    Thank you to our hostess for today's event, Caroline from Caroline's Cooking


    Appetizers

    Beverages

    Desserts

    Finger Foods

    Mains



    Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.




    print recipe

    Caprese Dip

    INGREDIENTS:

    • 1/4 cup + 3 tablespoons fresh Basil, chopped
    • 1 1/4 cups fresh Roma Tomatoes, chopped
    • 1 3/4 cup Sour Cream
    • 8 ounce Cream Cheese, softened
    • 1 teaspoon Garlic Powder
    • 1/2 teaspoon Pepper
    • 1/2 cup fresh Mozzarella Balls-Pearls
    • 6" round spring form pan
    • oven safe jar

    INSTRUCTIONS:

    1. Preheat oven to 375°.
    2. Chopped tomatoes into small bite sized pieces.
    3. Chop basil into small pieces.
    4. Mix together the sour cream and cream cheese in the mixer, then add in 1/4 cup of the chopped basil and 1 cup chopped tomatoes. Add garlic powder and pepper. Add the mozzarella balls, holding out 10-12 to garnish the top. Mix together with a spoon. Place an ovenproof circular dish or jar in the center of a spring form pan.
    5. Start filling the spring form pan with the dip mix. Garnish the top with some basil and tomatoes. Add a lot of color so it looks like a Christmas wreath. Add mozzarella balls that you held back, to the top.
    6. Bake for 30-45 minutes. Remove from oven and take knife around the edges of the dip. Let cool completely, then remove jar from the center and release dip from pan. Do not take the dip off the pan. Leave it on the bottom of the pan. You will have water from the tomatoes and the cheese, especially after you remove the jar. Use a crumbled paper towel to sop it up.
    7. Place dip on a large plate and place crackers and bread around the dip. Serve to guests hot or cold.
    Created using The Recipes Generator


    Sunday, November 13, 2016

    Cranberry Apple Croissant Bread Pudding / #SundaySupper

    There is one holiday dessert that I make every year~Bread Pudding! There are so many ways to make this perfect comfort food, and it's a lot of fun creating it so many different ways. It's always a new treat! This year for Thanksgiving, I am making  Cranberry Apple Croissant Bread Pudding. I have made bread pudding in the past using croissants, and it is the best! Their flaky texture make the bread pudding incredible! So light and yummy! I added the cranberries and apple for a taste of fall, and because they are so tasty together! 

     Cranberry Apple Croissant Bread Pudding
    (printable recipe at end of post)
    serves 5-6
    4 large Croissants
    2 medium Granny Smith Apples
    1 cup Cranberries
    3 eggs
    2 cups Heavy Whipping Cream
    1 teaspoon Vanilla
    1 teaspoon Cinnamon
    1/4 cup White Sugar
    1/4 cup Dark Brown Sugar

    Glaze: 
    3 tablespoon Confectioners Sugar
    2 tablespoon Heavy Whipping Cream 

    Preheat oven to 350 degrees.
    This is the size of the croissant I used. Cut croissants in to small bite size pieces. Peel and chop apples.
    Place croissant pieces, apples, and cranberries into a large bowl.
    Mix together eggs, heavy whipping cream, vanilla, cinnamon, and both sugars in a medium bowl.
    Pour dry ingredients into baking dish. Pour in liquid and mix together.
    Bake in oven for 30-40 minutes. Check to see if done by sticking a knife in the center. If it comes out clean, it is done.
     Allow bread pudding to cool on rack while you prepare the glaze.
    Whisk together the confectioners sugar and heavy whipping cream.
    Drizzle glaze over bread pudding. Enjoy it warm or cooled. 
    Thanks for joining me today! I hope you enjoyed this recipe, and I hope it fits into your Thanksgiving or holiday plans! 

    We are celebrating Holiday Desserts at #SundaySupper today. Scroll down to find what everyone else made!

    Thank you to our host for today's festive event, T.R. Crumbley from Gluten Free Crumbley!


    Bars and Cookies

    Cakes

    Cheesecakes

    Drinks

    Pastries

    Puddings

    Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


    print recipe

    Cranberry Apple Croissant Bread Pudding

    INGREDIENTS:

    Bread Pudding
    • 4 large Croissants
    • 2 medium Granny Smith Apples
    • 1 cup Cranberries
    • 3 eggs
    • 2 cups Heavy Whipping Cream
    • 1 teaspoon Vanilla
    • 1 teaspoon Cinnamon
    • 1/4 cup White Sugar
    • 1/4 cup Dark Brown Sugar
    Glaze
    • 3 tablespoons Confectioners Sugar
    • 2 tablespoons Heany Whipping Cream

    INSTRUCTIONS:

    Bread Pudding
    1. Preheat oven to 350 degrees.
    2. This is the size of the croissant I used. Cut croissants in to small bite size pieces. Peel and chop apples.
    3. Place croissant pieces, apples, and cranberries into a large bowl.
    4. Mix together eggs, heavy whipping cream, vanilla, cinnamon, and both sugars in a medium bowl.
    5. Pour dry ingredients into baking dish. Pour in liquid and mix together.
    6. Bake in oven for 30-40 minutes. Check to see if done by sticking a knife in the center. If it comes out clean, it is done.
    7. Allow bread pudding to cool on rack while you prepare the glaze.
    8. Whisk together the confectioners sugar and heavy whipping cream.
    9. Drizzle glaze over bread pudding. Enjoy it warm or cooled.
    Created using The Recipes Generator