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

Peppered Pancetta Maple Kroughnuts

What do Peppered Pancetta Maple Kroughnuts Taste Like?

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

Occasions to Serve Kroughnuts

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

Peppered Pancetta Maple Kroughnuts Recipe

Makes 12 Kroughnuts

Tools

• round cookie cutters or a doughnut cutter

Ingredients

Kroughnuts

• 2 puff pastry sheets
• 3 cups canola oil

Maple Frosting

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

Toppings

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

Instructions

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

Lightly flour a large flat surface.

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

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

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

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

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

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

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

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

MAKE THE FROSTING

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

Drizzle the slightly cooled Kroughnuts with the maple icing.

SPRINKLE TIME!

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

ENJOY!

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Peppered Pancetta Maple Kroughnuts

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

Course Breakfast, Dessert

Cuisine American

Keyword Donuts, Doughnuts, Kroughnuts, Pancetta

Total Time 30 minutes minutes

Servings 12 Kroughnuts

Calories 780kcal

Author Gwyn

Ingredients

Kroughnuts

• 2 puff pastry sheets
• 3 cups canola oil

Frosting

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

Toppings

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

Instructions

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

Nutrition

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

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Best Sweet Glazed Blood Orange Loaf Cake

What You Will Love About Blood Orange Loaf Cake

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

Occasions to Serve The Sweet Glazed Blood Orange Cake

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

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

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

Best Sweet Glazed Blood Orange Loaf Cake Recipe

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

Ingredients

Blood Orange Loaf Cake Batter

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

Blood Orange Sweet Glaze

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

Instructions

Preheat oven to 350° F.

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

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

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

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

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

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

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

Enjoy!

Blood Orange Loaf Cake Recipe Notes

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

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This Best Sweet Glazed Blood Orange Loaf Cake

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

Course Desserts

Cuisine American

Keyword Cakes, Loaf Cake, Sweet Bread

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 Servings

Calories 355kcal

Author Gwyn

Ingredients

Batter

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

Blood Orange Sweet Glaze

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

Instructions

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

Notes

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

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

Nutrition

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

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Best Easy One Pot Chili Mac and Cheese

What Does Chili Mac and Cheese taste Like?

Chili Mac is the ultimate comfort food. Flavorful chilli mixed with elbow macaroni swirlled in creamy cheese and topped with more cheese. YUM

What is The Difference Between Chili Mac and American Goulash?

Very similar dishes, both Chilli Mac and American Goulash are one pot meals with ground beef, pasta, tomato sauce, and cheese. Chilli Mac has evaporated milk, more cheese, and is made with beans.

Occasions To Serve One Pot Chili Mac and Cheese

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Best One Pot Chili Mac and Cheese Recipe

Ingredients

• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 onion, diced
• 8 ounces ground beef
• 2 teaspoons chilli powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups chicken broth
• 2 cups crushed tomatoes
• 16 ounces red kidney beans, one can drained and rinsed
• 2 cups elbow macaroni
• 8 ounces cream cheese
• 1/2 cup evaporated milk
• 1 cup sharp cheddar cheese, extra for garnishing
• 2 scallions, thinly sliced

Chili Mac Instructions

Heat the olive oil in a large skillet or 4 quart dutch oven over medium high heat. Add the garlic, onion, and ground beef. Cook until browned. Drain the excess fat.

Stir in the chicken broth, tomatoes, beans, chili powder, cumin, salt, and pepper. Bring to a simmer and stir in the pasta. Bring to a boil. Next, reduce heat back to a simmer for 15 minutes or until pasta is cooked.

Stir in the milk, cream cheese, and cheddar cheese until melted.

Ladle into bowls and top with scallions and shredded cheddar.

Print

Best One Pot Chili Mac and Cheese

Creamy and cheesy, in just twenty minutes this Best One Pot Chili Mac and Cheese is a recipe your loved ones will want on repeat. Oh yeah! If your family loves football this will be a game day favorite.

Course Entrees

Cuisine American

Keyword Chilli

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 Servings

Calories 544kcal

Author Gwyn

Ingredients

• 2 cloves garlic minced
• 1 onion diced
• 8 ounces ground beef
• 2 teaspoons chilli powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups chicken broth
• 2 cups crushed tomatoes
• 16 ounces red kidney beans one can drained and rinsed
• 2 cups elbow macaroni
• 8 ounces cream cheese
• 1/2 cup evaporated milk
• 1 cup sharp cheddar cheese extra for garnishing
• 2 scallions thinly sliced

Instructions

• Heat the olive oil in a large skillet or 4 quart dutch oven over medium high heat. Add the garlic, onion, and ground beef. Cook until browned. Drain the excess fat.
• Stir in the chicken broth, tomatoes, beans, chili powder, cumin, salt, and pepper. Bring to a simmer and stir in the pasta. Bring to a boil. Next, reduce heat back to a simmer for 15 minutes or until pasta is cooked.
• Stir in the milk, cream cheese, and cheddar cheese until melted.
• Ladle into bowls and top with scallions and shredded cheddar.

Nutrition

Serving: 6Servings | Calories: 544kcal | Carbohydrates: 67g | Protein: 33g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 53mg | Sodium: 1240mg | Potassium: 1010mg | Fiber: 9g | Sugar: 11g | Vitamin A: 713IU | Vitamin C: 11mg | Calcium: 409mg | Iron: 5mg

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Chocolaty Cocoa Puff Crispy Treats

What Do Cocoa Puff Crispy Treats Taste Like?

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

Occasions To Serve Cocoa Puff Crispy Treats

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

Chocolaty Cocoa Puff Crispy Treats Recipe

Ingredients

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

Cocoa Puff Crispy Treats Instructions

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

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

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

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

Immediately dump into the prepared pan and gently press.

Promptly sprinkle with mini chocolate chips and sparkling sugar.

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

How To Store Cocoa Puff Crispy Treats

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

Recipe Notes and Tips

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

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Chocolaty Cocoa Puff Crispy Treats

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

Course Desserts

Cuisine American

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

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 12 Servings

Calories 231kcal

Author Gwyn

Ingredients

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

Instructions

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

Notes

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

Recipe Notes and Tips

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

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

Nutrition

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

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How to Make Fabric Gift Twine

My husband and I were married in Charleston, SC. We enjoyed a wonderful reception and stay at lovely The Charleston Place Hotel, located just at the end of the famous Charleston City Market in the heart of downtown. The market is also famous for beautiful handmade sweetgrass baskets. Watching ladies sit and make them onsite, I became interested in this art and stumbled onto a video twisting tree bark into rope. Today I am sharing how I use the same method using fabric scraps.

Ways To Use Fabric Gift Twine

Fabric Gift Twine For Sharing

Tie on:

Fabric Gift Twine For Crafting

I would love to see how what you do. Please comment or tag me @_Sparklingcharm and #sparklingcharmeverything or #mysparklespin

How to Make Fabric Gift Twine

Supplies

• 1 inch fabric strips
• scissors
• spools (optional) 1 | 2 | 3

Note: If you don’t have scrap fabric for your twine, purchase quilt fat quarters in a your favorite colors and cut into 1 inch strips. You can find them at craft and fabric stores.

Tools you’ll need

Instructions

Start Fabric Gift Twine

Tie 2 strips of fabric together using a double knot. PULL IT TIGHT!

The Twine Twist

Hold the tied strips with one hand tightly between the thumb and the forefinger over the tied knot.

Use the other hand pick up the top fabric strand. Wrap the strip of fabric away from you around your middle or forefinger two times.

Grip the twist tightly.

Pull the twisted fabric toward you and pull down.

Move the thumb and forefinger away from knot to hold the twist. Bring the bottom piece of fabric to the top. Repeat the process until one or both of the fabric twist strip/s only has two inches left.

Note: The tighter you twist the stronger the twine will be. I like using different amounts of pressure on the twist to create more character in the twine.

Joining Strands

When one or both of the fabric strips has only two inches of untwisted fabric left, fold in a new piece/s and continue twisting. Repeat to desired length. When you are finished, simply tie a loose knot at the end.

Option: If you want a more rustic look; tie on the pieces versus folding them in. This adds little knot tails along the twine.

Tidy Up

Snip any unwanted freys and tidy up the knot-tails if you tied on.

Finish

When you reach the desired length, tie the two ends together and clip off the ends.

How To Store Fabric Gift Twine

1. Wrap your twine around large spools and use them for decor on a bookshelf or kitchen window.
2. Roll the twine into a ball and lay it in a bowl in your kitchen. I keep a small ball in my fruit bowl. It adds a little color and is handy for sharing goodies.

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Organization & Joy Tips For The Hostess

Entertaining is a task of love indeed.

Planning alone can be nerve-racking. Add the grocery store trip/s, food prep, timing plan, guest list, tablescape plan, seating, housecleaning, and that sweet touch of guest drama…

It can be overwhelming, but it can bring such joy if you go in with a happy attitude and a plan of attack.

ORGANIZATION JOY TIP FOR PLANNING

ABOUT THAT NOT SO BEST LAID PLAN

No Bueno to Online Printable Checklists

You can google and print all kinds of checklists for event planning. They absolutely can be helpful, but the layout is never a perfect match for your personal plan. This can make them an inconvenient an uncomfortable waste of time.

No Bueno TO Smartphone Task Lists IN YOUR notes

Lay down that phone. Making a list on your smart device will not likely get you to the plan confidence you need because it is hard to see the big idea on a small screen.

ABOUT “THE BEST” LAID PLAN ORGANIZATION TIP

Yes To Notebooks + Pens + PENCILS + Markers

A written plan will take a major amount of stress away because it will help you to organize your thoughts. This notebook is just for you.

BEST LAID PLAN ORGANIZATION TOOLS

NOTEBOOK TIPS FOR YOUR BEST LAID ORGANIZATION PLAN

What TO PUT IN YOUR NOTEBOOK

PAGE ONE: A NOTE OF ENCOURAGEMENT TO YOURSELF

Write a positive message to yourself with colorful markers. The first motivational phrase or line from a song that pops in your head will be perfect. Something that makes you feel joy.

My phrase is a few lines from a Lizzo song.

I know this is a break up song. I am not planning on walking any part of my body out the door. BUT…

Sparkle Warning! This song will get stuck in your head. This is not just the lyrics from the Grub Hub commercial and my notebook. It does contain a few light dirty words.

…Back to what to put in your notebook.

PAGE TWO: ORGANIZATION PLANNING TASK LIST

Write the words “Task Brainstorm” in a pretty marker color at the top of the page. Then, using a pen, list all the “task categories” you can think of.

• Event Theme
• Date and Time
• Guest List
• Decor
• Menu
• Music
• Party Favor
• Shopping List
• Cooking Schedule

…AND SO ON.

PAGE THREE: HOSTESS TASK CATEGORIES

Write your narrowed “task categories” at the tops of the following pages with colored markers. Then, With a pencil (flexible changes), list you plan of attack for each at the top of the task pages. If you have people that you can count on to help, Use markers to highlight tasks that can be delegated.

PAGE FOUR: THE BEST LAID PLAN

Go back through your “task pages” and create a new page with tasks that can be delegated. Organize the tasks into personalized checklists. Pass your requests on with a “thank you in advance and a please no later than date.”

THE FUN SATISFACTION PART FOR THE HOSTESS

After completing each task, mark it off your list. It is such a good feeling! Enjoy it!

JOY TIP: CHECK YOUR JOY METER

Change Your Thoughts: Have you ever heard the saying, “You can do anything you set your mind to!” YOU CAN! It isn’t easy but you can. I think this phrase needs a refresh. You can do anything you set your mind to do when you approach it with a joyful attitude.

Everything you do in life really is about your attitude. I had to rake a yard full of leaves with the wind blowing like a gym fan (I was in a wind battle to remove leaves before they littered my neighbors yard.) last week. It was certainly not a favorite thing to do, but it was the right thing to do. Guess what! I simply reset my “I don’t want to do this thoughts” to “Gwyn, adjust that bad attitude to JOY. Attach that big trash bag between two chairs, FLIP THAT HAIR, and get to the raking girl! You are being a GREAT NEIGHBOR and IT IS FUN TO BE KIND thoughts.”

Organization & Joy Tips For The Hostess: Summing it ALl Up

It also requires music.

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Sausage & Egg Breakfast Sliders For A Crowd

What Is In Sausage & Egg Breakfast Sliders For A Crowd And What Do They Taste Like?

Spicy! Savory! Sweet! Warm soft Hawaiian sweet rolls topped with eggs, sausage, cheese, then, drizzled with salty sweet melted butter and baked to perfection. This is seriously a melt in your mouth recipe your guests will love.

More Slider Filling Ideas

What To Serve With Sausage & Egg Breakfast Sliders

• Mixed Fruit
• Omelettes
• Bacon, Sausage, Ham
• Eggs
• Coffee
• Grapefruit Juice
• Orange Juice

Occasions To Serve

• Thanksgiving
• Christmas
• Easter
• Mother’s Day
• Brunch

Sausage & Egg Breakfast Sliders For A Crowd Recipe

Ingredients

• 24 Hawaiian Sweet Rolls
• 20 ounces sausage
• 8 eggs
• 1 tablespoon butter, unsalted
• 1/3 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 cups mozzarella cheese, shredded
• 4 tablespoons butter, melted (unsalted)
• 2 tablespoons maple syrup
• red pepper flakes (optional)

Sausage & Egg Breakfast Sliders For A Crowd
Instructions

Prep

Preheat oven to 350°F. Spray a 9×13 casserole dish with non-stick cooking spray.

Carefully slice the Hawaiian rolls in half and place the bottoms in the prepared baking dish. Set tops aside.

Sausage

In a skillet, cook the sausage keeping the meat in bite-sized chunks. Drain and set aside to cool.

Eggs

Add a tablespoon of butter into a skillet and melt over medium heat. Add the eggs, milk, salt, and pepper into a bowl and whisk to combine. Pour into the heated skillet. Use a rubber spatula to move the eggs back and forth. Avoid over moving. Just before the eggs are completely done remove from heat. The heat from the pan will finish the job. Set aside.

Melted butter Drizzle

Melt the butter and stir in the maple syrup.

Whoo! This step is the Sausage & Egg Breakfast Sliders magic!

Assembly

Top the each Hawaiian roll bottom with the eggs evenly. Next, top with sausage and then the cheese. Place the tops on the Sausage & Egg Breakfast Sliders. Drizzle with the maple butter. Sprinkle with red pepper flakes.

Bake

Bake for 10 to 15 minutes. Remove from oven and serve warm.

Sausage & Egg Breakfast Sliders For A Crowd Recipe Notes

1. Cool and wrap with foil for a grab and go breakfast.
2. Substitute honey for the maple syrup.

Print

Sausage & Egg Breakfast Sliders For A Crowd

Savory and satisfying, these Sausage & Egg Breakfast Sliders For A Crowd will wow your guests. Scroll on down for the recipe for this delightful dish!

Course Breakfast, Brunch

Cuisine American

Keyword Breakfast Casserole, Cheddar Cheese, Eggs, Sausage

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 12 Servings

Calories 496kcal

Author Gwyn

Ingredients

• 24 Hawaiian Sweet Rolls
• 20 ounces sausage
• 8 eggs
• 1 tablespoon butter unsalted
• 1/3 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 cups mozzarella cheese shredded
• 4 tablespoons butter melted (unsalted)
• 2 tablespoons maple syrup

Instructions

• Preheat oven to 350°F. Spray a 9×13 casserole dish with non-stick cooking spray.
• Carefully slice the Hawaiian rolls in half and place the bottoms in the prepared baking dish. Set tops aside.
• Sausage
• In a skillet, cook the sausage keeping the meat in bite-sized chunks. Drain and set aside to cool.
• Eggs
• Add a tablespoon of butter into a skillet and melt over medium heat. Add the eggs, milk, salt, and pepper into a bowl and whisk to combine. Pour into the heated skillet. Use a rubber spatula to move the eggs back and forth. Avoid over moving. Just before the eggs are completely done remove from heat. The heat from the pan will finish the job. Set aside.
• Melted butter Drizzle
• Melt the butter and stir in the maple syrup.
• Whoo! This step is the Sausage & Egg Breakfast Sliders magic!
• Assembly
• Top the each Hawaiian roll bottom with the eggs evenly. Next, top with sausage and then the cheese. Place the tops on the Sausage & Egg Breakfast Sliders. Drizzle with the maple butter. Sprinkle with red pepper flakes.
• Bake
• Bake for 10 to 15 minutes. Remove from oven and serve warm.

Notes

• Cool and wrap with foil for a grab and go breakfast.
• Substitute honey for the maple syrup.

Nutrition

Serving: 1 Serving | Calories: 496kcal | Carbohydrates: 35g | Protein: 21g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 89mg | Sodium: 783mg | Potassium: 212mg | Fiber: 2g | Sugar: 11g | Vitamin A: 382IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 1mg

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The post Sausage & Egg Breakfast Sliders For A Crowd appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Rich and Decadent Pecan Pie Brownies

Rich and Decadent Pecan Pie Brownie Recipe

Ingredients

Brownie Layer

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

Pecan Pie Layer

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

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Instructions

Brownie Layer

Preheat the oven according to brownie package instructions.

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

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

Remove the brownies from the oven after 20 minutes.

Pecan Pie Layer

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

The Magic

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

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

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

Cut and serve. YUM!

Notes

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

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Rich and Decadent Pecan Pie Brownies

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

Course Desserts

Cuisine American

Keyword Brownies, Chocolate Biscuit Cake, Pecan Pie, Pecans

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 16 Servings

Calories 321kcal

Ingredients

BROWNIE LAYER

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

PECAN PIE LAYER

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

Instructions

BROWNIE LAYER

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

PECAN PIE LAYER

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

THE MAGIC

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

NOTES

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

Nutrition

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

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

Cranberry Pecan Sausage Balls

Occasions To Serve Cranberry Pecan Sausage Balls

• Thanksgiving
• Friendsgiving
• Tailgating
• Super Bowl Party
• Weekend Binge-Watch Party

Can You Make Sausage Balls Ahead of Time?

Absolutely YES you can fine people! Reheating and baking Cranberry Pecan Sausage Balls can be done two ways.

Refrigerator Method

Uncooked

Add all ingredients into a mixing bowl and combine with clean hands. Cover with plastic wrap and store in an airtight container one day before baking. Follow directions in below recipe to cook.

Cooked

Follow recipe below to completion. Cool completely. Store in an airtight container for for up to three days. When ready to serve, microwave for 15 to 30 seconds or bake at 350°F. for 30 minutes or until cooked through.

Freezer Method:

Uncooked

Add all ingredients into a mixing bowl and combine with clean hands. Shape into balls. Layer with wax paper in an airtight container. Freeze for up to three months. Thaw, complete my below recipe.

Cooked

Follow recipe below to completion. Cool completely. Store in an airtight container for for up to three months. Microwave for 15 to 30 seconds or bake at 350°F. for 30 minutes or until cooked through.

Cranberry Pecan Sausage Balls Recipe

Ingredients

• 1 pound pork sausage, uncooked
• 2 cups cheddar cheese
• 2 cups flour, all purpose
• 3 teaspoons baking powder
• 3/4 cup dried cranberries
• 3/4 cup pecans, chopped
• 1/2 teaspoon salt
• 2 tablespoons red pepper flakes

Instructions

Preheat oven 350°F.

Line a baking sheet with parchment paper.

Combine all ingredients in a large bowl until completely mixed. (Using clean hands works best.) Scoop and roll into balls.

Place on the prepared baking sheet 2 inches apart.

Bake for 30 minutes or until golden brown. Serve warm or at room temperature with Cranberry Jezebel Sauce.

How Do You Store Sausage Balls?

Store sausage balls in an airtight container in the refrigerator for three or four days. You can also freeze sausage balls in the freezer for 3 months. Simply reheat in the microwave for 30 seconds or in the oven at 350°F. until warmed through center.

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Cranberry Pecan Sausage Balls

These tasty bites of deliciousness are perfect for the holidays. Dip them in cranberry sauce for an extra wow! PS Great for tailgating!

Course Appetizers

Cuisine American

Keyword Cheddar Cheese, Cranberies, Holiday Sides, Pecans, Sausage

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 12 Servings

Calories 383kcal

Author Gwyn

Ingredients

• 1 pound pork sausage uncooked
• 2 cups cheddar cheese
• 2 cups flour all purpose
• 3 teaspoons baking powder
• 3/4 cup dried cranberries
• 3/4 cup pecans chopped
• 1/2 teaspoon salt
• 2 tablespoons red pepper flakes

Instructions

• Preheat oven 350°F.
• Line a baking sheet with parchment paper.
• Combine all ingredients in a large bowl until completely mixed. (Using clean hands works best.) Scoop and roll into balls. Place on the prepared baking sheet 2 inches apart.
• Bake for 30 minutes or until golden brown. Serve warm or at room temperature.

Notes

Dip these in cranberry sauce for an extra wow! 

How Do You Store Sausage Balls?

Store sausage balls in an airtight container in the refrigerator for three or four days. You can also freeze sausage balls in the freezer for 3 months. Simply reheat in the microwave for 30 seconds or in the oven at 350°F. until warmed through center.

Nutrition

Serving: 1 Serving | Calories: 383kcal | Carbohydrates: 28g | Protein: 14g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 879mg | Potassium: 213mg | Fiber: 3g | Sugar: 7g | Vitamin A: 616IU | Vitamin C: 0.4mg | Calcium: 262mg | Iron: 2mg

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Quick & Easy Creamy Corn Casserole

What Does Quick & Easy Creamy Corn Casserole Taste Like?

A rich, creamy, and buttery bite, with a sweet finish.

What is the Difference Between Corn Casserole and Corn Pudding?

Corn casserole and corn pudding are essentially the same thing. However, corn pudding has a slightly looser texture whereas corn casserole has a moist bread-like texture.

Quick & Easy Creamy Corn Casserole Recipe

Ingredients

• 8 ounces Jiffy Corn Muffin mix
• 15 ounces whole kernel corn, drained
• 15 ounces creamed corn, not drained
• 1 cup sour cream
• 1/2 cup melted butter
• 1 cup cheddar cheese, optional

Instructions

Preheat oven to 350°F.

Grease a 10 x 7 baking dish with vegetable spray.

Add all ingredients into a mixing bowl and mix to just combine.

Notes

1. Store corn casserole in an airtight container for up to two days.
2. Wrap corn casserole tightly and freeze for up to one month.
3. Add 1 cup of cheese into the mixture for an even cheesier corn casserole.
4. Add an egg to the mixture for a thicker sponge-like texture.

Tools you’ll need

Occasions to Serve Corn Casserole

• Thanksgiving
• Friendsgiving
• Easter
• Potluck
• BBQ

Pour into the prepared dish and spread.

Bake for 45 to 55 minutes or until center center has cooked.

Optional: Remove from oven and scatter on cheese. Return to oven for 5 minutes or until cheese has melted.

Serve warm.

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Quick & Easy Creamy Corn Casserole

Quick and Delicious! This recipe makes a great Thanksgiving, Christmas, or a weeknight side dish!

Course Side Dishes

Cuisine American

Keyword Casserole, Corn Casserole, Corn Muffin Mix, Jiffy Muffin Mix

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Total Time 55 minutes minutes

Servings 8 Servings

Calories 311kcal

Author Gwyn

Ingredients

• 8 ounces corn muffin mix Jiffy recommended
• 15 ounces whole kernel corn drained
• 15 ounces creamed corn not drained
• 1 cup sour cream
• 1/2 cup melted butter
• 1 cup cheddar cheese optional topping

Instructions

• Preheat oven to 350°F.
• Grease a 10 x 7 baking dish with vegetable spray.
• Add all ingredients into a mixing bowl and mix to just combine. Pour into the prepared dish and spread.
• Bake for 45 to 55 minutes or until center center has cooked.
• Optional: Remove from oven and scatter on cheese. Return to oven for 5 minutes or until cheese has melted.
• Serve warm.

Notes

Store corn casserole in an airtight container for up to two days.

Wrap corn casserole tightly and freeze for up to one month.

Add 1 cup of cheese into the mixture for an even cheesier corn casserole.

Add an egg to the mixture for a thicker sponge-like texture.

Nutrition

Serving: 1 Serving | Calories: 311kcal | Carbohydrates: 38g | Protein: 8g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 32mg | Sodium: 558mg | Potassium: 212mg | Fiber: 2g | Sugar: 9g | Vitamin A: 393IU | Vitamin C: 3mg | Calcium: 148mg | Iron: 1mg

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Italian Stuffed Turkey Breast with Tomato Gravy

Occasions to serve Italian Stuffed Turkey Breast with Tomato Gravy

• Thanksgiving
• Christmas
• Holiday Party
• Weeknight Main Dish

What do you Serve with Italian Stuffed Turkey Breast with Tomato Gravy

• Side Salad
• Sweet Potato Souffle
• Corn Casserole
• Waldorf Salad

Italian Stuffed Turkey Breast with Tomato Gravy Recipe

Ingredients

Stuffing

• 1 cup bread crumbs
• 1/2 cup mixed olives, chopped
• 1/3 cup capers, drained
• 3/4 parmesan cheese
• 1/3 cup Italian parsley, chopped
• 1/4 cup olive oil
• 2 teaspoons salt

Turkey Breasts

• 2 – 2.5 pound turkey breasts (With skin, boneless, butterflied and pounded slightly)
• 6 slices swiss cheese
• 2 cloves garlic, peeled and smashed
• 1 cup dry white wine
• 1- 25 ounce can tomato puree
• 3 sprigs fresh basil

Instructions

Preheat oven to 400°F.

PREP

Add the breadcrumbs, olives, parmesan cheese, capers, parsley, 2 tablespoons of the olive oil and 1/4 teaspoon of the salt into a medium bowl and combine.

Lay the turkey breasts on a flat work surface cut side up. Season the insides with 1 teaspoon of salt. Place three slices of cheese down the center of each breast. Sprinkle the breadcrumb mixture evenly over both breasts.

Begin with the skinless end of the breast, use clean hands and roll the turkey breast up tightly. Tie the rolled up breast in three places with butcher string. Season the outsides of both breasts with the rest of the salt.

Cooking

Heat a oven proof pan over medium high heat. Add the remaining olive oil to the pan and heat another 30 seconds. Place the turkey breasts skin side down to the pan and cook, undisturbed, until there is a golden brown braise appears. This will take 4 to 5 minutes. Flip the breasts carefully, and cook an additional 3 minutes on the other side. Being careful not to lose stuffing, move the breasts to a plate.

To the pan, add the garlic and cook for 2 minutes. Drop the heat to low. Deglaze the pan with white wine and stir up the brown bits from the bottom of the pan using a wooden spoon. Bring the wine to a simmer. Stir in the tomato puree. Lay the basil across the top of the sauce. Place the breasts back in the pan and cover with lid.

Place in the oven and cook until the internal temperature reaches 145°F. This will take about 30 minutes. Uncover and cook another 15 minutes or until internal temperature reaches 160°F.

Remove from the oven, place lid back on and rest for 15 minutes before serving.

Slice. Cover with the warm delicious tomato gravy.

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Italian Stuffed Turkey Breast with Tomato Gravy

Course Main Course

Cuisine American

Keyword Friendsgiving Recipes, Stuffed Turkey Breast, Thanksgiving, Turkey, Turkey Breasts

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 Servings

Calories 425kcal

Ingredients

Stuffing

• 1 cup bread crumbs
• 1/2 cup mixed olives chopped
• 1/3 cup capers drained
• 3/4 parmesan cheese
• 1/3 cup Italian parsley chopped
• 1/4 cup olive oil
• 2 teaspoons salt

Turkey Breasts

• 2 – 2.5 pound turkey breasts With skin, boneless, butterflied and pounded slightly
• 6 slices swiss cheese
• 2 cloves garlic peeled and smashed
• 1 cup dry white wine
• 1- 25 ounce can tomato puree
• 3 sprigs fresh basil

Instructions

• Preheat oven to 400°F.
• Add the breadcrumbs, olives, parmesan cheese, capers, parsley, 2 tablespoons of the olive oil and 1/4 teaspoon of the salt into a medium bowl and combine.
• Lay the turkey breasts on a flat work surface cut side up. Season the insides with 1 teaspoon of salt. Place three slices of cheese down the center of each breast. Sprinkle the breadcrumb mixture evenly over both breasts.
• Begin with the skinless end of the breast, use clean hands and roll the turkey breast up tightly. Tie the rolled up breast in three places with butcher string. Season the outsides of both breasts with the rest of the salt.
• Heat a medium oven proof pan over medium high heat. Add the remaining olive oil to the pan and heat another 30 seconds. Place the turkey breasts skin side down to the pan and cook, undisturbed, until there is a golden brown braise appears. This will take 4 to 5 minutes. Flip the breasts carefully, and cook an additional 3 minutes on the other side. Being careful not to lose stuffing, move the breasts to a plate.
• To the pan, add the garlic and cook for 2 minutes. Drop the heat to low. Deglaze the pan with white wine and stir up the brown bits from the bottom of the pan using a wooden spoon. Bring the wine to a simmer. Stir in the tomato puree. Lay the basil across the top of the sauce. Place the breasts back in the pan and cover with lid.
• Place in the oven and cook until the internal temperature reaches 145°F. This will take about 30 minutes. Uncover and cook another 15 minutes or until internal temperature reaches 160°F.
• Remove from the oven, place lid back on and rest for 15 minutes before serving.
• Slice, top with warm tomato gravy. Enjoy!

Nutrition

Serving: 2slices | Calories: 425kcal | Carbohydrates: 15g | Protein: 81g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.05g | Cholesterol: 200mg | Sodium: 1915mg | Potassium: 922mg | Fiber: 1g | Sugar: 2g | Vitamin A: 504IU | Vitamin C: 5mg | Calcium: 246mg | Iron: 3mg

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Elegant Spiced Apple Charlottes

What are Apple Charlottes Made Of?

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

How Did Apple Charlottes Get Their Name?

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

Who Created The Apple Charlotte

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

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Elegant Spiced Apple Charlottes Recipe

Ingredients

Crème Patissiere

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

Spiced Apples

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

Crème Chantilly

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

Other Ingredients

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

Instructions

Crème Patissiere | Pastry Cream

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

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

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

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

Spiced Apples

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

Crème Chantilly | Fresh Whipped Cream

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

Assembly

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

Top with the spiced apples.

Add dollops of chantilly cream on top.

Garnish with a cinnamon stick and ground cinnamon.

When To Serve Easy No-Bake Spiced Apple Charlottes

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

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Elegant Apple Charlottes

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

Course Desserts, Holiday

Cuisine English

Keyword Apple Charlottes, Apples, Chantilly Cream, Spiced Apples

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Assembly Time 10 minutes minutes

Total Time 50 minutes minutes

Servings 4 Servings

Calories 704kcal

Ingredients

Crème Patissiere

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

Spiced Apples

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

Crème Chantilly

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

Other Ingredients

• Ladyfingers
• cinnamon garnish
• cinnamon sticks garnish

Instructions

Crème Patissiere | Pastry Cream

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

Spiced Apples

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

Crème Chantilly | Fresh Whipped Cream

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

Assembly

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

Notes

Make ahead and assemble before serving. 

Nutrition

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

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The post Elegant Spiced Apple Charlottes appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Best Canned Sliced Apples Tips

Before you start canning these tasty treats, let’s review a few facts to set you up for success. Read the info below before you get started.

What Do Apples Canned in Water Taste Like? Are they Crunchy?

They are sweet and crunchy with a rich apple flavor. I am on my third batch this season. My husband eats them right out of the jar. PS They are delicious cold.

What Kind of Apples Are Best For Canning?

Choosing the right apple variety is important for canning sliced apples and keeping the result a crisp sweet bite. Let’s save the others for delicious apple butter and apple sauce.

Apple Tips

1. Pick an apple with a firm flesh.
2. Choose an apple that is already naturally sweet. For example, a Granny Smith is firm but tart. Those beauties are great in a pie or covered in caramel.

Honeycrisp, Braeburn, Gala, Pink Lady, and Fuji fit the bill.

How Many Apples Do You Need For Canning?

It is truly impossible to tell you exactly how many apples you need for canning. The size, type and juiciness of the apple adds to the amount. These are my personal estimates.

• 10 Pounds of apples = 8 pint jars of canned apple slices
• 10 pounds of apples = 4 quart jars

There are 30 +/- medium apples in 10 pounds.

If your last jar fills a little short or a little over. No worries! Stick them in the fridge and enjoy right away.

Canning Apples In Water

In this recipe I use the water from the fruit plus two cups of filtered water. It becomes a syrup that can be used in other recipes. See below.

What You Need To Can Apples?

There are a few of my favorite tools for canning.

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Best Canned Sliced Apples

Makes 8 Pint Jars

Ingredients

• 10 pounds fresh apples (30 +/-)
• 2 cups sugar
• 2 cups water
• lemon juice (optional)

Instructions

Prep

Peel, core, and slice the apples.

In a large stock pot with a lid, add all of the apples. Sprinkle with the sugar and toss until coated.

Press a piece of plastic wrap on top of the apples. Place two plates on top of the plastic wrap and cover with the pot lid. Refrigerate for 24 hours.

Water Bath Canning

Fill the water bath canning pot with enough water to cover the jars 1 inch. Hang the rack on the sides of the pot with jars and lower into the water. Bring the water to a boil. Remove the jars with canning tongs pouring scalding water back into the pot. Place jars on a towel on close by.

Add the lids and rings to and heat on low.

Remove the apples from the refrigerator. Take out the plates and remove plastic wrap. Give the apples a good stir. Add the optional lemon juice. Bring the apples to a boil and boil for exactly one minute. Turn off the heat and remove from the heat source.

Pack the apple slices into the jars leaving 1/2 inch of headspace. Remove any apples that sit above the liquid with canning tongs. Wipe the rims of the jars with a damp cloth. Place the warm lid on the jar and screw on the ring.

Hang the rack on the sides of the canning pot. With the canning tongs, slowly move the jars to the rack. Lower into the boiling water and process for 15 minutes.

Lift the rack and hang on the canning pot. Using the canning tongs, move each jar onto the counter top. AVOID moving the jars for 24 hours.

After 24 hours, Check the seals and make sure the lid has a small indented circle in the center.

Store in a cool dark place for up to one year.

How To Store

• Store in a cool dark place for up to one year.
• Once opened, store in the refrigerator for up to one week.

How To Use Apple Slices

Apple Slices

1. A side dish for breakfast brunch or the holidays.
2. Spoon on icecream.
3. Enjoy them on a savory salad to add a sweet touch.
4. Add them to yogurt with granola.
5. Eat them right out of the jar.

Apple Syrup

1. Add 2 tablespoons over ice, (optional: add vodka) fill with carbonated water. Stir.
2. Add 3 tablespoons of apple syrup, 1 tablespoon apple cider vinegar, 1/2 cup olive oil, and salt to make a salad dressing.
3. Stir in iced tea.

Occasions To Serve Best Canned Sliced Apples

• Thanksgiving
• Friendsgiving
• Christmas
• Fall Brunch

Ways to Package & Share

Package

Wrap a bow around the jar and add a sticker or a tag.

Share

1. Hostess Gift
2. Take-Away or Party Favor
3. New Neighbor

Print

Best Canned Sliced Apples

These Best Canned Sliced Apples are so good you will eat them right out of the jar.

Course Desserts

Cuisine American

Keyword Apple Slices, Apples Canned in Syrup, Canned Apple Slices, Water Bath Canning

Prep Time 1 day day 30 minutes minutes

Cook Time 30 minutes minutes

Resting Time 1 day day

Total Time 2 days days 1 minute minute

Servings 8 Pint Jars

Calories 239kcal

Ingredients

• 10 pounds fresh apples 30 +/-
• 2 cups sugar
• 2 cups water
• lemon juice optional

Instructions

PREP

• Peel, core, and slice the apples.
• In a large stock pot with a lid, add all of the apples. Sprinkle with the sugar and toss until coated. Press a piece of plastic wrap on top of the apples. Place two plates on top of the plastic wrap and cover with the pot lid. Refrigerate for 24 hours.

WATER BATH CANNING

• Fill the water bath canning pot with enough water to cover the jars 1 inch. Hang the rack on the sides of the pot with jars and lower into the water. Bring the water to a boil. Remove the jars with canning tongs pouring scalding water back into the pot. Place jars on a towel on close by.
• Add the lids and rings to and heat on low.
• Remove the apples from the refrigerator. Take out the plates and remove plastic wrap. Give the apples a good stir. Add the optional lemon juice. Bring the apples to a boil and boil for exactly one minute. Turn off the heat and remove from the heat source.
• Pack the apple slices into the jars leaving 1/2 inch of headspace. Remove any apples that sit above the liquid with canning tongs. Wipe the rims of the jars with a damp cloth. Place the warm lid on the jar and screw on the ring.
• Hang the rack on the sides of the canning pot. With the canning tongs, slowly move the jars to the rack. Lower into the boiling water and process for 15 minutes.
• Lift the rack and hang on the canning pot. Using the canning tongs, move each jar onto the counter top. AVOID moving the jars for 24 hours.
• After 24 hours, Check the seals and make sure the lid has a small indented circle in the center.

Notes

• Store Store in a cool dark place for up to one year.
• Once opened, store in the refrigerator for up to one week.
• Share as a hostess gift for the holidays or a take-away gift for a party.

Nutrition

Serving: 1cup | Calories: 239kcal | Carbohydrates: 62g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 44mg | Fiber: 0.2g | Sugar: 61g | Vitamin A: 216IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 0.1mg

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Charming Woodland Harvest Fall Tablescape

Before we get started I must mention, one of my most favorite parts of blogging is seeing Sparkling Charm friends take my inspirations and make them their own. I have added all sorts of links below for a Woodland Forest Tablescape. I would love to see your personal Sparkle Spin. Be sure to share photos via email, and tag me on instagram @_SparklingCharm. #SparklingCharmEverything #SparkleSpins

THE CENTERPIECE

Table Runner

The tablerunner I used is from the Nathalie Lete collection for Anthropologie. It can also be found on ebay at random. Google: Nathalie Lete Table Runners and click shopping. More wonderful options below.

CANDLESTICKS

These candlesticks were passed to me by my mother from our family river home on the Flint River in Georgia. They are from Sundance.

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WATER PITCHERS

Water Pitcher I

This is a piece from the collection I couldn’t resist. Though I am using it for water, it would make a great vase for a fall arrangement. Perhaps dried hydrangeas, wheat, and willow stems?!

Water Pitcher II

I used a water pitcher for wine on this tablescape.

The purple water pitcher is by Blanko. They have these pitchers in many colors and other pretty glassware options.

PIE DISH

How darling is this pie dish? It is also a piece from the Nathalie Lete Pitcher collection. I used it for Southern Grape Salad last weekend. It was a pretty surprise for guests.

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Apple Pie Wine

Tasty! I am serving a sweet taste of apple wine in the below hob and nail cordial glasses to kick things off. These are my two favorites. Oliver Apple Pie Wine ( Click this link to find it near you. I find this one at Fresh Market.) | Mercier Orchards Fall Harvest

Old Fashioned Apple Slices

Oh boy these are delicious and what goes better on a fall table than something apple. Eat them on icecream, add a splash of vodka and top with soda water, or eat them right out of the jar. Try my easy recipe for Old Fashioned Apple slices.

Conversation Starters

Add these fun conversation prompts to get the party started.

THE PLACE SETTING

Dishes

The Nathalie Lete Dessert Plates are darling they come in four patterns. It is hard to choose. The dinner plate is also from Anthropologie.

Flatware

The flatware pattern in this tablescape is Reed and Barton – 18th century. The simplicity of the design makes the set versatile.

Placemats

Serena and Lily have the best placemats. They are a great quality. You can find natural and grass placemats easily presently, I do recommend buying these for the quality. I use them year round in most of my tablescapes. Tip! They do go on sale sometimes.

Catalonia | Kokkari | Ratta

Dinner Napkins

I used a basic flax and lace napkin from amazon and placed it under the plate.

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Glassware

Cordial Glasses

The cordial glasses I used for this tablescape are vintage hobnail cordial/liqueur. These are a rare find but can be found. I have collected a set of 16 from eBay and Replacements.com. Search: “Duncan & Miller Hobnail Cordial Glasses – 2 ounce”

Wine Glasses

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More Pieces from the Nathalie Lete Collection

I love all the colors in this collection for fall.

Entertaining

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Home

I also picked up the throw and a few (this one and this one) of the pillows.

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Occasions For A Charming Woodland Harvest Fall Tablescape

• Thanksgiving
• Friendsgiving
• Autumn Brunch
• Fall Wedding Dinner

Recipes For A Charming Woodland Harvest Fall Tablescape

• Southern Grape Salad
• Roasted Grape Olive Oil Cake
• Pumpkin Shaped Pimento Cheese Ball
• Cornbread and Honey Butter Board

MORE FALL INSPIRATION…CLICK HERE!

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Moist Olive Oil Cake With Roasted Grapes

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

THE OLIVE OIL CAKE

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

THE ROASTED GRAPES

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

THE GLAZE

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

ALL TOGETHER NOW!

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

Occasions to Serve Moist Olive Oil Cake With Roasted Grapes

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

Moist Olive Oil Cake With Roasted Grapes Recipe

Serves 6

Ingredients

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

Roasted Grapes

• 3 cups grapes, rinsed and dry

Greed Yogurt Glaze

• 4 tablespoons greek yogurt
• 1 cup powdered sugar

Instructions

Cake

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

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

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

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

Roasted Grapes

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

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

Greek Yogurt Icing

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

Print

Moist Olive Oil Cake With Roasted Grapes & Greek Yogurt Glaze

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

Course Desserts

Cuisine American

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

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6 to 8

Calories 368kcal

Author Gwyn

Ingredients

Cake

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

Greed Yogurt Glaze

• 4 tablespoons greek yogurt
• 1 cup powdered sugar

Instructions

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

Nutrition

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

FOR MORE DESSERT INSPIRATION CLICK HERE!

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The post Moist Olive Oil Cake With Roasted Grapes & Greek Yogurt Glaze appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

How To Make Chocolate Biscuit Cake

A Trivial fun Video!

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

What is in Chocolate Biscuit Cake?

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

Occasions To Serve How To Make Chocolate Biscuit Cake

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

How To Make Chocolate Biscuit Cake

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

Ingredients

CAKE

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

GANACHE TOPPING

• 8 ounces dark chocolate, melted
• whipping cream

GARNISH

• mini chocolate chips or chocolate shavings
• edible flowers

Two Ways To Melt Chocolate

Microwave

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

Double Broiler

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

Instructions

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

Melt 8 ounces of the chocolate.

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

Beat in the melted chocolate until everything is combined.

Gently fold in the biscuits.

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

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

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

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

Add the garnishes while wet.

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

Slice. Enjoy!

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

How Long Can You Store Chocolate Biscuit Cake?

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

Print

How To Make Chocolate Biscuit Cake

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

Course Desserts

Cuisine English

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

Prep Time 3 hours hours 20 minutes minutes

Total Time 3 hours hours 20 minutes minutes

Servings 6 to 8

Calories 430kcal

Author Gwyn

Ingredients

CAKE

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

GANACHE TOPPING

• 8 ounces dark chocolate melted
• whipping cream

GARNISH

• mini chocolate chips or chocolate shavings
• edible flowers

Instructions

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

Notes

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

Nutrition

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

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