Mini Witch Broom Halloween Recipe
I love Halloween, it’s my super favorite holiday. What other day do you get to dress up any way you want & not get stared at too badly. I’ll tell you truth, it beats dressing funny the rest of the year without a real excuse!
Anyhoo, as Halloween is my fav of all holidays, I am always elated to find new & fun recipes for the occasion, and this Mini Witch Broom Recipe is certainly no exception! Quick & easy, this recipe will become an instant family classic.
Ingredients:
Roll of Fruit by the Foot
Thin pretzels
What’s Next:
For each one, cut a 2-inch length from a roll of Fruit by the Foot.
With the shorter ends on the side, fringe the bottom of the strip (leaving a 1/4-inch border uncut along the top) to create thin broom bristles.
Then moisten the upper edge of the fruit with a drop of water and tightly wrap it around one end of a thin pretzel-stick broom handle. And that’s all she wrote!
Grasshopper Pie Recipe
Well, summer is almost at an end & I can’t say that I’m sorry to see the hot beast leave this year to the fall temptress. It’s just been so darn hot this year!
To send off the old girl in style, I thought we would make one of our last summer pies of the year. Take on this fabulous Grasshopper Pie Recipe & you won’t soon regret it. Enjoy!
Ingredients:
1 Chocolate Cookie Crust
1/2 cup milk
16 ounces marshmallows
1/4 cup green crème de menthe
1/4 cup white crème de menthe
2 1/2 cups heavy cream
2–3 drops green food coloring
8 maraschino cherries
Shaved chocolate
Mint leaves
What’s Next:
1. Prepare and cool the chocolate cookie crust.
Pour the milk into a heavy bottomed pan and turn the heat to medium.
2. Add the marshmallows and stir constantly until melted. Watch closely and lower the heat if the mixture begins to scorch.
3. Remove the marshmallow mixture from the heat, pour it into a large, heat-resistant mixing bowl, and cool to room temperature.
4. Stir in the green and white crème de menthe.
5. Using an electric mixer, whip 1½ cups of the cream until thick. Add the food coloring and continue whipping until the mixture holds medium stiff peaks.
6. Fold the cream mixture into the marshmallow until combined.
7. Pour the filling into the prepared cookie crust, cover with plastic wrap, and chill 4–6 hours or overnight.
8. Remove from the refrigerator 10 minutes before serving.
9. Pour the remaining cream into the bowl of your electric mixer and beat until it holds soft peaks. Add the sugar and whip until the cream holds stiff peaks.
10. Pipe or spread the whipped cream onto the top of the pie.
11. Decorate with maraschino cherries, shaved chocolate, or fresh mint leaves.
I Love Cannoli Recipe
OMG, I love cannoli more than life. It’s one of my all time favorite sweets as much as it is one of the worst for me. But we all have to give in a little bit sometimes, don’t we?!
Enjoy sinking your teeth into this Italian pastry with the following I Love Cannoli Recipe!
Ingredients
Shells:
3 cups sifted flour
3 tbsps. melted butter
1/8 tsp. salt
1 tbsp. sugar
3/4 cup red wine (approximately)
1 egg yolk, slightly beaten
fat for deep frying
Filling:
3 lbs. ricotta cheese
3/4 cup confectioner’s sugar
1/4 cup creme de cacao or other sweet liqueur
3 tbsps. grated bittersweet chocolate
2 tbsps. finely minced, candied orange peel
1/2 cup chopped pistachio nuts for garnish
What’s Next:
Shells:
Mix flour, butter, sugar, and salt. Add enough wine to make a stiff but manageable dough. Knead for about 15 minutes, until dough is smooth and soft. Add a bit more flour if necessary to prevent sticking.
Roll into a ball, cover, and place in the refrigerator for 1 hour. Divide dough into 2 parts and roll into paper-thin sheets on a lightly floured board. Cut into 4-inch circles or squares.
Place a cannoli tube from corner to corner, diagonally across the squares. Fold the opposite corners together around the tube. Brush corners with beaten egg yolk to seal and press together.
Heat 3 inches of fat to 390° F. Fry cannoli, 2 or 3 at a time, turning if necessary, until deep, golden brown. Remove with tongs or a slotted spatula and drain. Cool to touch and remove tubes, being careful not to break the shells. Cool completely before filling. Fill shells just before serving so that they are crisp.
If you do not intend to use them immediately, store them in a cool, dry place. They will keep, unfilled, for several weeks.
(Note: Cannoli tubes can be bought at kitchen-supply stores, or you may use clean, unpainted wooden dowels. They should measure 1 inch in diameter and 6 inches long.)
Filling:
Beat ricotta vigorously for 2 minutes. Add sugar and liqueur and continue beating for 5 minutes longer, or until smooth. Mix in chocolate and orange and store in refrigerator until ready to serve.
Use a small spoon to stuff the filling into the shells. Dip the end in chopped pistachio nuts. If you do not wish to serve the cannoli immediately, the filling may be kept, tightly covered and refrigerated, for up to 3 days.
Blackberry & Rasperry Tart Recipe
It’s my hubby’s birthday this weekend & I’m trying to find the perfect cake recipe for his big day. He’s wanting a regular cake, but with some kind of fruit filling in the center.
While I was doing some quick R & D on this, however, I came across one of my all time favorite tart recipes, a Blackberry & Raspberry Tart Recipe. So I’ll tell you what, I will go work on some more recipes & see if this one doesn’t keep you busy for a bit. Enjoy!
Ingredients:
2 small 4-inch tarts or regular 9-inch inch tart shells, prebaked
1 7.5-ounce jar lemon curd
3 pints blackberries and/or raspberries
1/2 cup apricot preserves
1 tablespoon water
What’s Next:
Fill cooled shells with a 1/2-inch layer of lemon curd. Starting from the outer edge, arrange berries closely in concentric circles. (Alternate rings of blackberries and raspberries). Heat apricot preserves with 1 tablespoon water. Carefully brush top of tart to set berries and glaze tart.
Eat well & Laugh often!
Blackberry & Rasperry Tart Recipe
It’s my hubby’s birthday this weekend & I’m trying to find the perfect cake recipe for his big day. He’s wanting a regular cake, but with some kind of fruit filling in the center.
While I was doing some quick R & D on this, however, I came across one of my all time favorite tart recipes, a Blackberry & Raspberry Tart Recipe. So I’ll tell you what, I will go work on some more recipes & see if this one doesn’t keep you busy for a bit. Enjoy!
Ingredients:
2 small 4-inch tarts or regular 9-inch inch tart shells, prebaked
1 7.5-ounce jar lemon curd
3 pints blackberries and/or raspberries
1/2 cup apricot preserves
1 tablespoon water
What’s Next:
Fill cooled shells with a 1/2-inch layer of lemon curd. Starting from the outer edge, arrange berries closely in concentric circles. (Alternate rings of blackberries and raspberries). Heat apricot preserves with 1 tablespoon water. Carefully brush top of tart to set berries and glaze tart.
Eat well & Laugh often!
Cherry Ice Cream Recipe
Is anyone else sweating their clothes off this week? I mean, it’s been more than 1o0 degrees every day this week here in Nashville. And that’s why I have to get the ice cream recipes out of the kitchen cabinet & into my belly!
Enjoy this delicious Cherry Ice Cream Recipe that really lights up a party.
Ingredients:
2 cups heavy cream
1 cup whole milk
1/4 cup honey (light flavored honey is best for this recipe)
3/4 pounds Bing, Lapin, or Sweetheart cherries, pitted and torn into chunks
3T. cherry liquor or cherry brandy or Amaretto
What’s Next:
Place cream, milk, and honey in a medium saucepan. Stir to dissolve the honey. Heat over low to moderate heat, stirring from time to time, until tiny bubbles form around the edges of the pan. Be careful not to heat to a full-out boil.
Remove from the heat and let cool for 5 minutes. Add the chopped cherries and liquor. Cover and refrigerate until completely chilled. Don’t skimp here or your ice-cream might not set up.
Stir the mixture again to blend and transfer it to an ice cream maker. Freeze according to manufacturer’s instructions and eat the same day.
Makes 1 quart.
Recipe Of the Day: Chocolate Peanut Butter Pie Recipe
Congratulations! You’ve made it pretty far into 20o7 without injury. As we enter August today & leave July behind, I’m starting with a new theme, though a simple one for the new month. August will be featuring a random recipe of the day. Do so hope that you enjoy & looking forward to bringing you some tasty treats.
On the menu for today, I thought I would start of with the best of the best, a Chocolate Peanut Butter Pie recipe. Enjoy!
Ingredients:
3 cups Multi-Bran Chex cereal
3 tablespoons butter
1 tablespoon peanut butter
1 box (4-serving size) chocolate pudding and pie filling mix (not instant)
2 cups milk
1/4 cup peanut butter
What’s Next:
1. Heat oven to 350°F. Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.)
2. In ungreased 9-inch microwavable pie plate, mix butter and 1 tablespoon peanut butter. Microwave uncovered on High 30 seconds; stir until blended. Stir in crushed cereal until evenly coated. Press evenly on bottom and up side of pie plate. Bake 10 minutes. Place in freezer.
3. Make pudding mix as directed on box for pie filling, except after cooling 5 minutes, add 2 tablespoons of the 1/4 cup peanut butter; stir a few times just until melted and marbled throughout. Pour into crust.
4. In microwavable measuring cup, microwave remaining 2 tablespoons peanut butter uncovered on High 30 seconds. Drizzle over pie. Refrigerate at least 3 hours but no longer than 24 hours until filling is set.
Dessert of the Day: Easter Egg Truffles Recipe
I told you we were going out with a bang, didn’t I? This fantastic Easter Egg Truffles Recipe from Pillsbury is a great addition to holiday tradition. Enjoy!
Ingredients:
1 (12-oz.) pkg. (2 cups) white vanilla chips
1 (16-oz.) can vanilla frosting
1/2 cup pastel-colored decorator sugar (or several seasonal colors)
What’s Next:
1. Melt vanilla chips in medium saucepan over low heat, stirring constantly. Remove from heat. Stir in frosting until well blended. Refrigerate 1 to 2 hours or until firm.
2. Place decorator sugar on small plate. (Use several plates if using more than one color.) With hands, shape frosting mixture into 1 1/2-inch egg shapes. Roll in decorator sugar to coat. Place in paper candy cups or miniature paper baking cups. Store in refrigerator.
Dessert of the Day: Monkey Cake Recipe
Well folks, it’s the end of March & you know what that means. Desserts of the Day posts have been amazingly fun & I can’t wait to tackle more of these guys next year, but we’re moving on to snack recipes in April, so it all must come to a close.
But don’t you fear, we’re going out with a bang! Say hello to your new pal, Martha Stewart’s Monkey Cake Recipe. Isn’t he adorable? You can really monkey around in the kitchen this weekend with this cake! Make sure you invite the kids, because this is once recipe that’s fun for the entire fam! Enjoy!
Ingredients:
- 3/4 Cup (1 1/2 sticks) unsalted butter, softened, plus more for pan
- 3 Cups sifted cake flour, (not self-rising), plus more for dusting
- 1 1/2 Teaspoons baking soda
- 3/4 Teaspoon baking powder
- 3/4 Teaspoon salt
- 1 Teaspoon ground cinnamon
- 3 very ripe, large bananas, mashed (about 1 1/3 cups)
- 3/4 Cup buttermilk
- 1/2 Teaspoon vanilla extract
- 1 1/2 Cups packed light-brown sugar
- 3 large eggs
- 1 Cup chopped pecans, optional
- Fluffy Chocolate and Yellow Buttercreams
- 2 black-licorice drop candies
- Black-licorice rope, for decorating
What’s Next:
Preheat oven to 350 F or 175 C. Butter and flour an 8 1/2-inch-diameter 3-quart stainless-steel or ovenproof bowl and 1 cup of a large (1-cup capacity) muffin tin; set aside.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. In a separate medium bowl, whisk together bananas, buttermilk, and vanilla.
In the bowl of an electric mixer fitted with the paddle attachment, combine butter and brown sugar; mix on medium-high until pale and fluffy, about 2 minutes. Mix in eggs. Reduce speed to medium; mix in flour mixture in 2 batches, alternating with banana mixture. Stir in pecans.
Fill prepared muffin cup three-quarters full. Transfer remaining batter to prepared baking bowl. Transfer to oven, side by side. Bake cupcake until a cake tester comes out clean, about 30 minutes. Let cool in tin on a wire rack. Continue baking large cake until a cake tester comes out clean, about 1 hour and 10 minutes more (1 hour and 40 minutes total). Let cool in bowl on a wire rack 30 minutes. Invert bowl to remove cake; let cool completely.
Trim flat side of cake to be level. Trim away top of cupcake to be level. Cut cupcake in half vertically for the two monkey ears. Cut bowl cake in half horizontally to make 2 layers. Spread 3/4 cup chocolate buttercream on top of flat layer. Top with domed layer. Transfer to a cake plate.
Spread a thick layer of chocolate buttercream over entire monkey head. Spread buttercream over cupcake ears. Attach ears to sides of head, top of cupcake facing forward, securing with toothpicks.
Place remaining chocolate frosting in a piping bag fitted with a small plain round tip (such as Ateco #5). Pipe dots around bottom edge of cake in a continuous line. Switch to a small multi-opening tip (such as Ateco #233); pipe hair on top of head.
Fill another piping bag fitted with a large plain round tip (such as Ateco #11) with yellow buttercream. Pipe an oval near the front base of cake.
Fill in with frosting, and smooth. Place 2 small pieces of licorice rope inside for nose. Add a long piece of rope for mouth. Place licorice drops above oval for eyes. Pipe yellow half-circles in centers of ears; fill in with frosting, and smooth. Decorated cake can be refrigerated up to 3 hours.
Dessert of the Day: Strawberry Pizza Recipe
Well folks, March is coming to a close faster than it got here, isn’t it? And that means we need to get the best dessert recipes out there before April. I’m sorry if I let anyone down yesterday, my Internet connection & I had a difference of opinion: I wanted it to work & it didn’t want to work. Now that the previous router is living in the wet yard & I am stuck fixing that window I threw it out of, me and the new router are living happily ever after I hope.
Anyhoo, today I bring you a fabulous, yummy prize, may I present you with the Strawberry Dessert Pizza Recipe. Tantalizing & a perfect sweet treat for spring, this recipe will knock your socks off! Enjoy!
Ingredients for Crust:
- 1/2 pound (2 sticks/1 cup/8 oz/226 g) unsalted butter
- 2/3 cup granulated sugar
- 1 large egg
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1 1/2 teaspoons teaspoon vanilla extract
- 2 1/3 cups all-purpose flour
Ingredients for Topping:
- 8 oz. package cream cheese
- 1/4 cup strawberry puree (about 4 fresh very large strawberries pureed in a blender)
- 1 tablespoon honey
- 2 tablespoons granulated sugar
- 3 pints fresh strawberries (medium to large size strawberries)
Ingredients for Glaze:
- 1 tablespoons honey
- 1 teaspoon water
Garnish:
Mint Sprigs
What’s Next on the Crust:
Cream together butter and sugar with a mixer until fluffy; add egg, baking powder, salt and vanilla till mixture is smooth; add flour and mix till a smooth dough is formed. Place finished dough in between two sheet of wax paper and refrigerate for about 20 minutes.
Remove from refrigerator and roll the dough out to about a 1/4 inch thickness and in a round shape. Place the dough in a greased 12 inch pizza pan and bake in a preheated 350 degree F (180 C) oven for 25 minutes or until crust is a light brown. Cool completely.
What’s Next on the Topping:
Combine cream cheese, puree, honey, and sugar until smooth. Spread evenly over the cooled cookie crust, leaving a 1/2 inch border uncovered. Place whole strawberries around the outside border and use sliced berries to fill in the middle of the pizza. Garnish with mint sprigs.
What’s Next on the Glaze:
Combine honey and water and brush over the top of finished pizza & you’re done!
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