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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Peppered Pancetta Maple Kroughnuts

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The post Best Sweet Glazed Blood Orange Loaf Cake appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Originally Published July 4, 2021 | Updated May 1, 2023

Sweet Glazed Fresh Strawberry Scones

What you Will Love about this Recipe

Strawberries! Oh sweet strawberries! You are about to add extra magic to light and delicate scones.

• Easy Recipe
• The Perfect Crumble
• Perfect with tea or a glass of milk

Grab your aprons!

Today I am sharing my Sweet Glazed Strawberry Scone recipe with you.

 Occasions To Serve Strawberry Scones

• Spring Brunch
• Weekend Breakfast in Bed
• Mother’s Day
• Book Club
• Afternoon Tea

Sweet Glazed Fresh Strawberry Scones

Ingredients

Makes 8 Sweet Glazed Fresh Strawberry Scones

Fresh Strawberry Scone Dough

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar
• 8 tablespoons unsalted butter, cold and cut into small cubes
• 1/2 cup heavy cream
• 1 large egg
• 1 cups fresh strawberries, hulled and cut into quarters

Strawberry Scone Glaze

• 5+/1 tablespoons heavy cream
• 1 1/2 cup confectioners’ sugar
• 1 teaspoon clear vanilla

Optional

• Sanding Sugar for Sparkle
• Scone Pan This is a handy pan if you love scones. It isn’t necessary. Smile!

Strawberry Scone Instructions

Scone Prep

Preheat oven 400° F. Place on a cooling rack over foil or parchment paper.

If you are using:

• Scone Pan – Lightly grease using butter and a paper towel. Wipe away any standing excess. Set aside.
• Baking Sheet – Line with parchment paper. Set aside.

Strawberry Scone Dough

Whisk together the flour, baking powder, baking soda, salt, and sugar in a large mixing bowl. Add the cold small butter cubes to the flour mixture. Snap the butter into flour using your fingers until the mixture resembles cornmeal and all the little cubes are snapped flat. Place the mixture in the refrigerator for 10 minutes.

In a small bowl, mix the cream and the egg until well blended. Lightly pat the strawberries dry with a paper towel.

Remove the flour and butter mixture from the refrigerator and add the strawberries. Slowly stir in the egg + cream mixture with a being careful not to smash the strawberries. When large dough clumps form, use clean hands to press the dough into a ball. Avoid over mixing.

Form The Strawberry Scones

• Baking Sheet – Place the dough ball onto a lightly floured surface and roll the dough into a 7″ inch round and 3/4″ in thickness. Cut the dough into 8 triangles using a sharp knife. Place the scones on the prepared baking sheet 2 inches apart.
• Scone Pan – Evenly and gently, press the dough into the prepared scone pan.

Bake The Scones

Bake 12 to 15 minutes or until golden brown. Remove the scones from the oven and let them cool.

• Baking Pan: Let the scones cool for a few minutes before moving to the prepared cooling rack.
• Scone Pan: Let the scones cool completely in the pan, then carefully remove and move to the prepared cooling rack.

Garnish

In a small bowl, whisk the cream, confectioners’ sugar, and clear vanilla until smooth. Add more cream if you prefer a loose glaze.

Drizzle the sweet glaze over the scones and sprinkle with sanding sugar for extra sparkle.

I would love to see how yours turned out!

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Sweet Glazed Fresh Strawberry Scones

These melt in your mouth delights are a crowd pleaser. Mother's Day! Brunch! Breakfast in Bed Recipe!

Course Brunch, Desserts

Cuisine American

Keyword Scones, Strawberries

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 325kcal

Author Gwyn

Ingredients

Strawberry Scone Dough

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar
• 8 tablespoons unsalted butter cold and cut into small cubes
• 1/2 cup heavy cream
• 1 large egg
• 1 cups fresh strawberries hulled and cut into quarters

Strawberry Scone Glaze

• 5 +/1 tablespoons heavy cream
• 1 1/2 cup confectioners’ sugar
• 1 teaspoon clear vanilla

Extra Sparkle Garnish

• Sanding Sugar for Sparkle

Instructions

• Whisk together the flour, baking powder, baking soda, salt, and sugar in a large mixing bowl. Add the cold small butter cubes to the flour mixture. Snap the butter into flour using your fingers until the mixture resembles cornmeal and all the little cubes are snapped flat. Place the mixture in the refrigerator for 10 minutes.
• In a small bowl, mix the cream and the egg until well blended. Lightly pat the strawberries dry with a paper towel.
• Remove the flour and butter mixture from the refrigerator and add the strawberries. Slowly stir in the egg + cream mixture with a being careful not to smash the strawberries. When large dough clumps form, use clean hands to press the dough into a ball. Avoid over mixing.
• Baking Sheet – Place the dough ball onto a lightly floured surface and roll the dough into a 7″ inch round and 3/4″ in thickness. Cut the dough into 8 triangles using a sharp knife. Place the scones on the prepared baking sheet 2 inches apart.
• Scone Pan – Evenly and gently, press the dough into the prepared scone pan.
• Bake 12 to 15 minutes or until golden brown. Remove the scones from the oven and let them cool.
• Baking Pan: Let the scones cool for a few minutes before moving to the prepared cooling rack.
• Scone Pan: Let the scones cool completely in the pan, then carefully remove and move to the prepared cooling rack.
• In a small bowl, whisk the cream, confectioners’ sugar, and clear vanilla until smooth. Add more cream if you prefer a loose glaze.
• Drizzle the sweet glaze over the scones and sprinkle with sanding sugar for extra sparkle.

Nutrition

Serving: 8Scones | Calories: 325kcal | Carbohydrates: 62g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 68mg | Sodium: 276mg | Potassium: 54mg | Fiber: 3g | Sugar: 17g | Vitamin A: 610IU | Vitamin C: 11mg | Calcium: 69mg | Iron: 1mg

How about Homemade Strawberry Shortcake!

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The post Sweet Glazed Fresh Strawberry Scones appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Originally Published March 2021 | Updated March 2023

Pink Chocolate Peanut Butter Eggs

MOVE OVER REESE’SPeanut Butter Eggs!

What Do Pink Chocolate Peanut Butter Eggs Taste Like

OH YESS-NESS! At first bite you get a crunch into the creamy shell of the pink chocolate. Next, the peanut butter mixture jumps in with a ka-pow and you have the perfect sweet treat!

A Fun Way To Share These Pink Beauties

Wrap these in cellophane envelopes or bags for a special Easter treat.

Pink Chocolate Peanut Butter Eggs Recipe

Ingredients

• 1 1/2 cups powdered sugar
• 3/4 cups creamy peanut butter
• 1 tablespoons milk or water
• 6 ounces Wilton Vanilla Candy Melts in Bright Pink
• 6 ounces Wilton Vanilla Candy Melts in White
• 3 ounces milk chocolate chips, white chocolate chips, or semi sweet chocolate chips

Note: You can use chocolate chips for the entire recipe. Regular chocolate will take a bit longer to set in the candy molds.

• sprinkles (optional)

Silicone egg mold/s.

Peanut Butter Egg Instructions

Place the vanilla candy melts in a microwave safe bowl and microwave for 30 seconds. Stir. Repeat until melted.

Spoon the melted candy into each well of the egg mold/s coating the bottom and sides completely and refrigerate for 10 minutes. Set the candy melts aside.

Add the powdered sugar, peanut butter, and two tablespoons of water or milk to a medium sized mixing bowl and mix by hand or by mixer at low speed until the mixture becomes softened and crumbly.

Remove the Pink Chocolate shells from the refrigerator and spoon a small amount (enough to fill the candy shell a little more than 1/2 full) of the peanut butter mixture into each mold well. Gently press the peanut butter mixture flat being careful not to break the shell.

Melt the milk chocolate chips in the microwave and spoon a tiny bit of the chocolate on top of the peanut butter, leaving enough room to add a final layer of pink vanilla candy. Refrigerate until hardened.

Re-melt the pink candy. Spoon over the peanut butter and chocolate completely covering the egg mold. Return to the refrigerator until set. Gently press each Peanut Butter Egg from each mold well. Decorate with icing and sprinkles.

Repeat the recipe with remaining ingredients.

Love Peanut Butter?! How about these Sparkling Charm Recipes!

• Peanut Butter Pinwheels
• Reece’s Peanut Butter Cup Chocolate Chip S’Mores
• Creamy Dreamy Marshmallow Peanut Butter bars
• Mini Peanut Butter Fluffa-Butter Pies

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Pink Chocolate Peanut Butter Eggs

Just like Reese's Peanut Butter Cups BUT BETTER! THEY ARE PINK WITH SPRINKLES! Make these for Easter or a SPRING PARTY!

Course Desserts

Cuisine American

Keyword Peanut Butter Cup, Peanut Butter Easter Eggs, Pink Chocolate

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 12 Eggs

Calories 285kcal

Author Gwyn

Ingredients

• 1 1/2 cups powdered sugar
• 3/4 cups creamy peanut butter
• 1 tablespoons milk or water
• 6 ounces Wilton Vanilla Candy Melts in Bright Pink
• 6 ounces Wilton Vanilla Candy Melts in White
• 3 ounces milk chocolate chips white chocolate chips, or semi sweet chocolate chips
• Note: You can use chocolate chips for the entire recipe. Regular chocolate will take a bit longer to set in the candy molds.
• sprinkles optional

Instructions

• Place the vanilla candy melts in a microwave safe bowl and microwave for 30 seconds. Stir. Repeat until melted.
• Spoon the melted candy into each well of the egg mold/s coating the bottom and sides completely and refrigerate for 10 minutes. Set the candy melts aside.
• Add the powdered sugar, peanut butter, and two tablespoons of water or milk to a medium sized mixing bowl and mix by hand or by mixer at low speed until the mixture becomes softened and crumbly.
• Remove the mold/s from the refrigerator and spoon a small amount (enough to fill the candy shell a little more than 1/2 full) of the peanut butter mixture into each mold well. Gently press the peanut butter mixture flat being careful not to break the shell.
• Melt the milk chocolate chips in the microwave and spoon a tiny bit of the chocolate on top of the peanut butter, leaving enough room to add a final layer of pink vanilla candy. Refrigerate until hardened.
• Re-melt the pink candy. Spoon over the peanut butter and chocolate completely covering the egg mold. Return to the refrigerator until set. Gently press each Pink Chocolate Peanut Butter Egg from each mold well. Decorate with icing and sprinkles.
• Repeat with remaining ingredients for 6 more eggs if you did not have two molds.

Nutrition

Serving: -9g | Calories: 285kcal | Carbohydrates: 41g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 6mg | Sodium: 95mg | Potassium: 192mg | Fiber: 1g | Sugar: 22g | Vitamin A: 9IU | Vitamin C: 0.1mg | Calcium: 69mg | Iron: 0.3mg

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Sweet Pear Cake with Belgian Pearl Sugar

What you will love About Sweet Pear Cake

This sweet and moist pear cake has a lovely texture with just a slightly sweet taste. It is a perfect pair with a cup of tea or a cup of coffee.

What is Belgian Pearl Sugar?

1. Pearl Sugar is a unique European culinary savor used in a variety of baked goods.
2. Pearl Sugar has a unique taste and texture also known as nib sugar and hail sugar.
3. There are two main types of Pearl Sugar, Belgian and Swedish. They share the same name but the use and outcome of the recipe varies considerably depending on which type of pearl sugar you use. The two are not interchangeable in recipes.

Read more about Pearl Sugar and the differences here.

Occasions To Serve Sweet Pear Cake

• Birthday Party
• Brunch
• Christmas
• Potluck
• Mother’s Day

Sweet Pear Cake with Belgian Pearl Sugar Recipe

Ingredients

• 1 cup all-purpose flour
• 1/8 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup sugar
• 1/4 cup butter, unsalted and chilled
• 1 egg, large
• 1 teaspoon vanilla
• 3/4 cups Belgian pearl sugar

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Sweet Pear Cake with Belgian Pearl Sugar Instructions

Slice the Pears

Preheat oven to 400°F. Line a cake pan with a parchment circle and spray with flour baking spray.

Cut pears into halves and carefully scoop out the cores with the back of a small spoon. Remove stem. Cut the pears diagonally 1/4 inch thick slices. Set aside.

Make the Sweet Pear Cake Batter

Add the flour, baking powder, and salt into a small bowl and whisk to combine. Set Aside.

In a medium bowl, add the butter and sugar and mix at medium speed until fluffy. Mix in the egg and vanilla.

Carefully add the flour and milk. On low speed mix until just combined.

Pour the Sweet Pear Cake batter into the prepared pan and gently spread to the edges.

Arrange the Pears

Starting at the edge of the pan, arrange the pear slices in a circle. Be careful not to press them into the batter. Complete with an inner circle barely overlapping the outer sweet pear slices.

Sprinkle On the Belgian Pearl Sugar

Have fun sprinkling on the Belgian Pearl Sugar.

Bake for 30 minutes or until a knife comes out clean from the cake.

Remove from the oven and cool for 10 minutes. Carefully flip onto a cake plate.

Decorate with a sprinkle of Belgian Pearl Sugar.

How To Serve Sweet Pear Cake with Belgian Pearl Sugar

Serve warm or at room temperature with a dollop of whipped cream and a sprinkle of cinnamon. This cake is also fantastic with a scoop of vanilla ice cream.

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Sweet Pear Cake with Belgian Pearl Sugar

A MUST MAKE CAKE! Sweet Pear Cake with Belgian Pearl Sugar is a tasty delight and a perfect dessert for any party.

Course Dessert

Cuisine American

Keyword Belgian Sugar, Cakes, Pears, Pound Cake

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 Servings

Calories 216kcal

Author Gwyn

Ingredients

• 1 cup all-purpose flour
• 1/8 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup sugar
• 1/4 cup butter unsalted and chilled
• 1 egg large
• 1 teaspoon vanilla
• 3/4 cups Belgian pearl sugar

Instructions

• Preheat oven to 400°F. Line a cake pan with a parchment circle and spray with flour baking spray.
• Cut pears into halves and carefully scoop out the cores with the back of a small spoon. Remove stem. Cut the pears diagonally into 1/4 inch thick slices. Set aside.
• Add the flour, baking powder, and salt into a small bowl and whisk to combine. Set Aside.
• In a medium bowl, add the butter and sugar and mix at medium speed until fluffy. Mix in the egg and vanilla.
• Carefully add the flour and milk. On low speed mix until just combined.
• Pour the Sweet Pear Cake batter into the prepared pan and gently spread to the edges.
• Starting at the edge of the pan, arrange the pear slices in a circle. Be careful not to press them into the batter. Complete with an inner circle barely overlapping the outer sweet pear slices.
• Have fun sprinkling on the Belgian Pearl Sugar.
• Bake for 30 minutes or until a knife comes out clean from the cake.
• Remove from the oven and let cool for 10 minutes. Carefully flip onto a cake plate. Add another sprinkle of Belgian pearl sugar.

Notes

How To Serve Sweet Pear Cake with Belgian Pearl Sugar

Serve warm or at room temperature with a dollop of whipped cream and a sprinkle of cinnamon. This cake is also fantastic with a scoop of vanilla ice cream.

Nutrition

Serving: 8Servings | Calories: 216kcal | Carbohydrates: 41g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 138mg | Potassium: 3mg | Fiber: 2g | Sugar: 30g | Vitamin A: 178IU | Vitamin C: 0.001mg | Calcium: 41mg | Iron: 1mg

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Peppered Pancetta Maple Kroughnuts

Best Sweet Glazed Blood Orange Loaf Cake

Sweet Glazed Fresh Strawberry Scones

Pink Chocolate Peanut Butter Eggs

The post Sweet Pear Cake with Belgian Pearl Sugar appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

How To Make New Orleans Cold Brew Coffee

What Does New Orleans Cold Brew Coffee Taste like?

New Orleans coffee is brewed from roasted coffee grounds and roasted chicory.

What Makes New Orleans Cold Brew Coffee Different?

It is all about the chicory! That is the New Orleans style when it comes to coffee. The roasted chicory is the unique flavor that makes it just a bit deeper and compliments coffee with a hint of sweetness.

PS Chicory contains zero caffeine.

When To Serve

• Mardi Gras
• Brunch
• Mother’s Day
• Summertime
• Spring Time
• New Orleans Themed Book Club
• A Special Everyday Pick Me Up

How To Make New Orleans Cold Brew Coffee: Recipe

Supplies

• pot
• fine mesh strainer
• mason jar/s
• ice cube tray, optional

Tools you’ll need

New Orleans Cold Brew Ingredients

• 16 ounces dark roast coffee beans, ground course
• 2 ounces chicory root
• milk or a non-dairy option
• simple syrup to taste (equal parts sugar and water)

NOTE: Cafe Du Monde Coffee has chicory already added. Use 16 ounces and subtract the 4 ounces of chicory root.

Directions

Add the ground coffee and ground chicory into a stock pot.

Pour 2 quarts of water over the grounds and stir.

Cover for 12 hours to steep. Strain through the fine mesh strainer into a jar with a lid.

How To Serve Cold Brew Coffee

Pour equal parts cold brew with equal parts milk or non-dairy alternative. Stir in simple syrup to taste.

Enjoy!

How To Store

Store the cold brew coffee in a sealed jar for up to one week in the refrigerator.

FUN TIP! New Orleans Cold Brew Ice Cubes

Pour the cold brew mixture into an ice tray after it has steeped and freeze. Cover with milk or a non-dairy milk, add sweetner, and stir.

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How To Make New Orleans Cold Brew Coffee

Rich, deep, creamy, with a little extra kick called chicory! This is a crowd pleaser! Today I am sharing, How To Make New Orleans Cold Brew Coffee!

Course Drinks

Cuisine French

Keyword Chicory, Coffee, Cold Brew Coffee, Iced Coffee

Prep Time 10 minutes minutes

Steeping Time 12 hours hours

Total Time 12 hours hours 10 minutes minutes

Servings 4 Cups

Author Gwyn

Ingredients

• 66 ounces dark roast coffee beans ground course
• 2 ounces Chicory Root a coarse grind
• milk or a non-dairy option
• simple syrup to taste equal parts sugar and water

Instructions

• Add the ground coffee and ground chicory into a stock pot.
• Pour 1 quarts of water over the grounds and stir.
• Cover for 12 hours to steep.
• Strain through the fine mesh strainer into a jar with a lid.

SERVE

• Pour equal parts cold brew with equal parts milk or non-dairy alternative.
• Stir in simple syrup to taste.

Notes

NOTE: SUBSTITUTE THE CHICORY ROOT AND GROUND COFFEE FOR 16 OUNCES of  CAFE DU MONDE COFFEE. IT IS A COMBINATION OF THE TWO. 

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Sweet Glazed Fresh Strawberry Scones

How To Make New Orleans Cold Brew Coffee

Make Ahead Smoothie Cubes

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Make Ahead Smoothie Cubes

What You’ll Love About Make Ahead Smoothie Cubes and Packs

TIME SAVER: No wasted time with cutting and peeling. If you are using my melting method, there is no blender to clean!

MONEY SAVER: Stop tossing out spoiling fruits and vegetables. Turn them into these tasty cubes and freeze them for up to a month.

HEALTHY: Concentrated smoothie cubes are packed full of vitamins and nutrients. Mix them up and get all of your fruits and veggies in one tasty treat.

FAMILY FRIENDLY: Smoothies are like dessert! Everyone loves them! Let family mix and match 5 +/- cubes for personalized smoothies.

ENDLESS COMBINATIONS: Mix and match smoothie cubes for endless combinations.

What Vegetables Are Best For Smoothies | Smoothie Cubes?

*Green beans, sweet peas, and edamame aren’t great for smoothies in their shells. However, the beans inside are great blanched and tossed in.

Best Fruits Are Best For Smoothies | Smoothie Cubes

What are the Best herbs For smoothies?

• Mint
• Basil
• Ginger
• Garlic
• Turmeric
• Pepper
• Cinnamon
• Nutmeg

What are The Best Liquids for Smoothies?

How Do You Add Protein Powder to Smoothie Cubes?

Simply make your protein powder ahead of time and freeze. (See below recipe instructions.)

Can I Add Nuts to smoothies?

You can add nuts to smoothie cubes. Soak them overnight. (See recipe below.)

What Nuts and Nut Butters Are Best For Smoothies

What to Use to Sweeten Smoothies

• Honey
• Dates
• Maple Syrup
• Stevia
• Coconut Sugar
• Brown Sugar
• Sweet fruits

Shop Blenders For Smoothies

How To Make “Make Ahead Smoothie Cubes”

Step One: Ingredients

Decide what you would like in your smoothie. Read above for all sorts of ideas. Wash, and remove inedible parts.

Step Two: Blend And Freeze

Fruits

1. For every two cups of cubed fruit add 1/4 cup of water/liquid.
2. Blend at high speed until crushed and combined.
3. Pour into ice cube tray and freeze.

Vegetables

1. For every two cups of chopped vegetables add 1/2 (+/-) cup water/liquid.
2. Add to blender, pulse to start, then blend until smooth and combined. Add more water/liquid if necessary.
3. Pour into ice cube tray and freeze.

Herbs

1. For every 1/3 cup whole or chopped (ginger, garlic) herbs, add 3 (+/-) tablespoons water.
2. Blend until smooth.
3. Add to an ice cube tray and freeze.

Protein Powder

1. Make protein powder according to package instructions.
2. Pour into ice cube tray and freeze.

Nuts and Seeds

1. Soak nuts and/or seeds in water overnight.
2. Add 1/8 cups water to every 1/2 cup of nuts.
3. Pour into ice cube tray and freeze.

Step Three: Prep your Combos

Melt and Stir Method Prep

• Pick 5 or 6 fruit, vegetable, seed, herb, or frozen protein powder smoothie cubes.
• Pick any other add-ins (chia Seeds, flax seed, cinnamon …)
• Place in a sealable bag, mason jar with lid, or cup with lid and freeze.

Smoothie Cubes can be stored in freezer for up to one month.

Blender Method Prep

• Pick 5 to 8 smoothie cubes.
• Pick any other add-ins (chia seeds, flax seed, cinnamon…)
• Place in a sealable bags and freeze for up to one month.

Step Four: Make Your Smoothie

Melt and Stir Method

• Remove mason jar, sealed bag, or cup with lid from freezer. If your smoothie cubes were prepped in a sealable bag, add the to a glass or cup with lid.
• Pour 1 1/2 – 2 cups of preferred liquid over cubes.
• Thaw the smoothie cubes counter at room temperature for 1 hour or in the refrigerator the night before serving.
• Before serving, shake or stir!

Blender Method

• Remove a smoothie cube combo bag from the freezer.
• Add one to two cups of liquid, other add-ins into a blender.
• Blend until smooth. Pour into a glass and enjoy.

Three Delicious Smoothie Cube Combinations

Occasions to Serve Smoothie Cubes

• Breakfast
• Brunch
• PJ Party
• Weeknight Dinner
• Book Club

Print

Make Ahead Smoothie Cubes

Course Breakfast

Cuisine American

Keyword Healthy Breakfast, Smoothies

Author Gwyn

Instructions

STEP ONE: INGREDIENTS

• Decide what you would like in your smoothie. See post for inspiration. Wash, and remove inedible parts.

STEP 2: BLEND AND FREEZE

FRUITS

• For every two cups of cubed fruit add 1/4 cup of water/liquid.
• Blend at high speed until crushed and combined.
• Pour into ice cube tray and freeze.

Vegetables

• For every two cups of chopped vegetables add 1/2 (+/-) cup water/liquid.
• Add to blender, pulse to start, then blend until smooth and combined. Add more water/liquid if necessary.
• Pour into ice cube tray and freeze.

Herbs

• For every 1/3 cup whole or chopped (ginger, garlic) herbs, add 3 (+/-) tablespoons water.
• Blend until smooth.
• Add to an ice cube tray and freeze.

Protein Powders

• Make protein powder according to package instructions.
• Pour into ice cube tray and freeze.

Nuts and Seeds

• Soak nuts and/or seeds in water overnight.
• Add 1/8 cups water to every 1/2 cup of nuts.
• Pour into ice cube tray and freeze.

STEP THREE: PREP YOUR COMBOS

Melt and Stir Method Prep

• Pick 5 or 6 fruit, vegetable, seed, herb, or frozen protein powder smoothie cubes.
• Pick any other add-ins (chia Seeds, flax seed, cinnamon …)
• Place in a sealable bag, mason jar with lid, or cup with lid and freeze.
• Smoothie Cubes can be stored in freezer for up to one month.

Blender Method Prep

• Pick 5 to 8 smoothie cubes.
• Pick any other add-ins (chia seeds, flax seed, cinnamon…)
• Place in a sealable bags and freeze for up to one month.

STEP FOUR: MAKE YOUR SMOOTHIE

Melt and Stir Method

• Remove mason jar, sealed bag, or cup with lid from freezer. If your smoothie cubes were prepped in a sealable bag, add the to a glass or cup with lid.
• Pour 1 1/2 – 2 cups of preferred liquid over cubes.
• Thaw the smoothie cubes counter at room temperature for 1 hour or in the refrigerator the night before serving.
• Before serving, shake or stir!

Blender Method

• Remove a smoothie cube combo bag from the freezer.
• Add one to two cups of liquid, other add-ins into a blender.
• Blend until smooth. Pour into a glass and enjoy.

PIN IT

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The post Make Ahead Smoothie Cubes appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Originally Published: April 2017 | Updated: January 2023

Blood Orange De-Poof Beauty Juice

What exactly is “Poof”?

Have you ever regretted eating too much salty popcorn? How about a shrimp dinner?  …Or maybe enjoying a bowl of Pho′ with friends? Well, all of these things are surely awesome to enjoy sometimes, but I personally always regret “the extra poof” from the salt the next day. …Also known as bloat. YUCK…

Blood Orange De-Poof Beauty Juice Health Benefits

Punch #1

Blood Oranges

• Did you know that blood oranges are considered a superfood? A powerhouse fruit, the blood orange is packed with the benefits of two superfoods, the vitamin C of oranges and the potent anthocyanins that are found in berries. Awesome Right?!
• They are high in potassium, dietary fiber, and carotenoids.
• They have the added benefit of anthocyanin to control inflammation.
• They are a diuretic.

De-Poof Beauty Juice Punch #2

The Pineapple

• Eating pineapple promotes healthy teeth and gums. With high amounts of vitamin C, eating slices of pineapples strengthens the gums, which keeps our teeth healthy and strong.
• The Pineapple also whitens teeth.
• Found in Pineapple, the enzyme bromelain keeps plaque away and helps fight gingivitis.
• It is a diuretic and an anti-inflammatory.
• Pineapple promotes youthful Skin. It is a natural way to slow down the aging process. They’re loaded with antioxidants and alpha-hydroxy acids, which fight skin-damaging free radicals.

Punch #3

Ginger

• Ginger is an all-natural remedy for everything from an upset stomach to unwanted inflammation.

De-Poof Beauty Juice Added Nutrients

Chia Seeds

• Chia seeds are actually loaded with the most essential fatty acids of any known plant! Plus, one   serving of the stuff is loaded with magnesium, iron, calcium, and potassium.

Blood Orange De-Poof Beauty Juice Recipe

Ingredients

• 2  blood oranges, peeled
• 1 cup of fresh pineapple, sliced and cubed
• 1 slice of fresh ginger
• 1 teaspoon of chia seeds, optional
• 1 cup of water

Blood Orange De-Poof Beauty Juice Instructions

Toss all ingredients in the blender and blend until smooth. Pour into a glass. Enjoy!

Print

Blood Orange De-Poof Beauty Juice

Feeling bloated and icky from salty food choices? Try this Blood Orange De-Poof Beauty Juice. It is delicious too!

Course Breakfast

Cuisine American

Keyword Blood Orange, Juice, Smoothie

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 Servings

Calories 58kcal

Author Gwyn

Ingredients

• 2 blood oranges peeled
• 1 cup of fresh pineapple sliced and cubed
• 1 slice of fresh ginger
• 1 teaspoon of chia seeds optional
• 1 cup of water

Instructions

• Toss all ingredients in the blender and blend until smooth. Pour into a glass. Enjoy!

Notes

Be sure to read the post for health benefits. 

Nutrition

Serving: 2servings | Calories: 58kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Sodium: 1mg | Potassium: 126mg | Fiber: 2g | Sugar: 9g | Vitamin A: 78IU | Vitamin C: 46mg | Calcium: 29mg | Iron: 0.4mg

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The post Blood Orange De-Poof Beauty Juice appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Originally Published January 2018 | Updated January 2023

Heavenly Mandarin Morning Smoothie

I asked my husband to grab a bag of mandarin oranges on his way home from work. He brought home TWO JUMBO BAGS along with a bag of naval oranges! There are only two humans in our household so we have 50 mandarins and 12 naval oranges to consume.

And so…

I am calling this lovely glass of orange deliciousness The Mandarin Morning Smoothie! It seriously will make your socks roll up and down!

PS If you are a morning juice person, give my Sparkling Charm De-Poof Beauty Juice a try.

Heavenly Mandarin Morning Smoothie Recipe Snapshot

EASE: Easier to make than you might think!
PROS: It’s Delicious and Healthy
CONS: Absolutely none
WOULD I MAKE THIS AGAIN? Absolutely.

What Does The Heavenly Mandarin Morning Smoothie Taste?

Slightly sweet, creamy, tangy, zesty and light; this morning smoothie tastes like a dreamsicle. ….Like having a popsicle for breakfast but really good for you!

Occasions To Serve

• Brunch
• Spend The Night Party
• Birthday Breakfast
• Pool Party

Mandarin Morning Smoothie Health Benefits?

Shop Blenders For Smoothies

Mandarin Morning Smoothie Recipe

Ingredients

• 4 Halo Mandarin oranges , peeled (Halo’s are seedless.)
• 1 banana, ripe and frozen
• 2 tablespoons nonfat greek yogurt
• 2 teaspoons raw honey
• 1/4 teaspoon diced fresh ginger (just a pinch)
• 1/2 cup almond or coconut milk, sweetened or unsweetened

Heavenly Mandarin Morning Smoothie Instructions

Place all of the ingredients in a blender and blend until smooth. Pour into a glass! Enjoy!

Mandarin Morning Recipe Tips

• Add dates for more sweetness.
• Mandarins are seedless so you can put them in the blender whole. However, you can juice them first. Simply add two extra mandarins to the recipe.
• Add a scoop of vanilla protein powder to amp it up.

Print

Heavenly Mandarin Morning Smoothie

Creamy and zesty! This Heavenly Mandarin Morning Smoothie is sure get your day started with a pep in your step.

Course Breakfast

Cuisine American

Keyword Mandrian Oranges, Smoothie

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Calories 370kcal

Author Gwyn

Ingredients

• 4 Halo mandarin’s peeled (Halo’s are seedless.)
• 1 banana ripe and frozen
• 2 tablespoons nonfat greek yogurt
• 2 teaspoons raw honey
• 1/4 teaspoon diced fresh ginger just a pinch
• 1/2 cup almond or coconut milk

Instructions

• Place all of the ingredients in a blender and blend until smooth. Pour into a glass! Enjoy!

Notes

Add dates for more sweetness.

Mandarins are seedless so you can put them in the blender whole. However, you can juice them first. Simply add two extra mandarins to the recipe.

Add a scoop of vanilla protein powder to amp it up.

Nutrition

Serving: 2Servings | Calories: 370kcal | Carbohydrates: 87g | Protein: 8g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 182mg | Potassium: 1058mg | Fiber: 10g | Sugar: 64g | Vitamin A: 2474IU | Vitamin C: 104mg | Calcium: 320mg | Iron: 1mg

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The post Heavenly Mandarin Morning Smoothie appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Originally Published: March 2017 | Updated: January 2023

Cha Cha Chia “Pretty Power” Pudding 

Talk about adding pretty and power into your morning routine! This Cha Cha Chia “Pretty Power” Pudding will do the trick.

What are the nutrients in Chia Seeds?

Cha Cha Chia Seeds Friends! These “Itty-Bitty Bits” Are  Tiny But Fierce! They Pack A Punch With 27 Different Nutrients To Include Magnesium, Calcium, Iron, And Zinc As Well As Whole Protein.

Chia Pretty Power Breakfast Bowl Healthy Facts

Almond Milk contains heart healthy fats that are great for stress reduction. It also contains potassium which is awesome for cleansing your system of toxins and de-bloating! How about that to start your day! YAY

Magnesium is a mineral that promotes relaxation, slows down signs of aging, and gives your skin a youthful glow.

Whole protein will give you lasting energy and will fuel your body without spiking your blood sugar levels.

Stevia is a natural sweetener from the Stevia leaf that will not spike your blood sugar levels.

Cinnamon will speed up metabolism and curb your appetite.

Cha Cha Chia “Pretty Power” Pudding Recipe

Ingredients

• 3 heaping tablespoons Chia seeds
• 1 cup oat milk, sugar free
• 1 teaspoon cinnamon
• pinch Stevia
• Raspberries, Golden Kiwi, Blackberries, Strawberries, Coconut Flakes, and Tangerines

Directions

First, in a cereal bowl, add the oat milk, cinnamon, stevia, and the chia seeds. Second, stir until well combined and cover. Place in the refrigerator. Third, set a timer for 30 minutes, remove from refrigerator and stir again to remove any clumps. Next, cover and return to the refrigerator for at least 4 hours, or overnight. Lastly, before eating, uncover and top with the colorful fruit!

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Cha Cha Chia “Pretty Power” Pudding 

Talk about adding pretty and power into your morning routine! This Cha Cha Chia “Pretty Power” Pudding will do the trick.

Course Breakfast

Cuisine American

Keyword Blackberries, Chia Seeds, Kiwi

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 Bowl

Calories 320kcal

Author Gwyn

Ingredients

• 3 tablespoons Chia seeds
• 1 cup oat milk sugar free
• 1 teaspoon cinnamon
• pinch Stevia
• Raspberries Golden Kiwi, Blackberries, Strawberries, Coconut Flakes, and Tangerines

Instructions

• First, in a cereal bowl, add the oat milk, cinnamon, stevia, and the chia seeds. Second, stir until well combined and cover. Place in the refrigerator. Third, set a timer for 30 minutes, remove from refrigerator and stir again to remove any clumps. Next, cover and return to the refrigerator for at least 4 hours, or overnight. Lastly, before eating, uncover and top with the colorful fruit!

Nutrition

Serving: 1 Bowl | Calories: 320kcal | Carbohydrates: 41g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Sodium: 154mg | Potassium: 265mg | Fiber: 14g | Sugar: 20g | Vitamin A: 512IU | Vitamin C: 1mg | Calcium: 572mg | Iron: 5mg

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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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Print

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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Ultimate Hot Chocolate Board

If you are looking for a quick and easy crowd pleaser for the holidays this is it! Scroll on down and let’s go to Chocolate Town with this fun board!

Occasions For A Hot Chocolate Board

Ultimate Hot Chocolate Charcuterie Board Topping Ideas

All sorts of flavors and textures is the key in making an Ultimate Hot Chocolate Charcuterie Board. Get creative and have fun mixing and matching!

Make the Hot Chocolate Board Boozy

Add More Charm to Your Ultimate Hot Chocolate Charcuterie Board with These Ideas

1. Ultimate Hot Chocolate Flavor Menu

Place a flavor menu by the Hot Chocolate Board to spark ideas.

Are you getting inspired by these Ultimate Hot Chocolate Board Recipes? Here are a few more…

Ultimate Hot Chocolate Board

This is a list of goodies on my Ultimate Hot Chocolate Board. Be sure to take a look at even more ideas above. Have fun mixing and matching!

Ingredients

• 3 cups hot cocoa mix
• mixed marshmallows
• dehydrated marshmallows
• mini marshmallows
• peppermint sugar sticks
• whipped cream
• mini chocolate chips
• sugar cookies | gingerbread cookies | peppermint cookies
• peppermint bark
• chocolate mints
• ribbon candy
• crushed peppermint

Shop Tasty Hot Chocolate Board Garnishes

Instructions

Make a slow cooker pot of hot chocolate in accordance with the hot cocoa directions. Once heated, set the slow cooker to warm.

In odd numbered piles, arrange treats and hot chocolate toppings on the board. Have fun!

I would love to see your Ultimate Hot Chocolate Charcuterie Board sparkle spin. Tag me on instagram @_SparklingCharm and use tags #mysparklespin #sparklingcharmeverything

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Easy Homemade Eggnog Creamer

Don’t you just love waking up to a warm beverage? I sure do! I like to start my mornings sitting quietly with a cup of black coffee. During the holidays I add Christmas music to the quiet and add this Eggnog Creamer for a treat! It just makes things feel festive.

Who Invented Creamer?

The first time whole milk was added to tea dates back to the elite Qing Dynasty. In 1660 Dutch ambassador Nieuhoff continued to tradition and it caught on from there.

What Does Eggnog Taste Like?

Homemade Eggnog Creamer is a very sweet, lightly spiced, and creamy addition to a warm beverage.

Ways to Use Eggnog Creamer

What Foods Pair with Eggnog Creamer?

• Christmas Sugar Cookies
• Gingerbread Cookies
• Ginger Bread
• Mini Ham Biscuits
• Panettone
• Avocado Toast

Give Eggnog Creamer as A Party Favor Or Hostess Gift

This Homemade Eggnog Creamer will be a welcomed gift for any hostess or party guest. Bottle it up, add a ribbon, a gift tag, and voilà! You are going to make someone smile.

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Homemade eggnog Creamer

Occasions To Serve Eggnog Creamer

• Christmas Party
• Hanukkah
• Kwanzaa
• Thanksgiving
• Friendsgiving
• Holiday Brunch

Easy Homemade Eggnog Creamer Recipe

Ingredients

• 14 ounces sweetened condensed milk
• 2 cups half and half
• 1 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1 tablespoon dark rum or bourbon

Instructions

Add all ingredients into a pitcher and stir until combined.

Eggnog Creamer Notes

Pour into an airtight container and store in the refrigerator for up to two weeks.

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Slow Cooker Gingerbread Cheesecake In A Jar

What Does Gingerbread cheesecake taste Like?

Spiced with cinnamon, ginger, and nutmeg, this gingerbread cheesecake in a jar tastes like Chistmas!

Occasions to Serve Gingerbread Cheesecake in Jars

• Christmas Dinner Dessert
• Thanksgiving
• Winter Brunch
• Winter Potluck
• December Birthdays

Slow Cooker Gingerbread Cheesecake In A Jar Recipe

Equipment

• 8 quart slow cooker
• 8 – 4 ounce canning jars with lids, washed and dried
• 1 disposable piping bag or gallon ziplock
• canning jar lifter tongs

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Ingredients

CRUST

• 3/4 cup gingersnap cookie crumbs, (A gingerbread cookie crumbs also makes a great crust. )
• 1 tablespoon sugar
• 1 tablespoon butter, unsalted and melted

GINGERBREAD CHEESECAKE

• 16 ounces cream cheese, softened
• 1 tablespoon orange zest
• 3/4 cup sugar
• 1 tablespoon ground ginger
• 1 tablespoon vanilla extract
• 2 tablespoons cornstarch
• 1 large egg, room temperature
• 1/2 cup heavy cream, room temperature

GINGERBREAD CHEESECAKE GARNISHES

• gingerbread cookies
• cinnamon sticks
• whipped cream

Slow cooker Gingerbread Cheesecake In A Jar Instructions

GINGERBREAD COOKIE CRUST

Place the 4 – ounce jars on a baking sheet. Set aside.

Mix the gingersnap cookie crumbs and sugar in a small bowl and combine. Add the melted butter. Mash and mix together using a rubber spatula until the gingerbread cheesecake crust mixture resembles a sand-like texture.

Add one tablespoon of the gingerbread cheesecake crust into each of the 8 jars. Press the crust down using a small glass to form a crust. (A shot glass works great!)

GINGERBREAD CHEESECAKE FILLING

In a large mixing bowl, add the cream cheese. Beat on high speed with a hand mixer for 3 minutes or until creamy and no lumps remain. Next, mix in the orange zest. Then, add in the sugar, ginger, nutmeg, cinnamon, and the cornstarch. Beat at medium speed until well blended. Lastly, add in the vanilla, egg, and heavy cream. Continue to beat until smooth. The gingerbread cheesecakes batter will be silky and fluffy.

Spoon the gingerbread cheesecake batter over the crust to the top thread (line) of each jar. Note: The gingerbread cheesecakes will rise above rim but sink when cooled.

COOKING

Pour 1 inch of water into the 8 quart slow cooker. Place the jars uncovered into the slow cooker being careful not to get water in the jars. The water should reach the center of the jars. Carefully add water if necessary.

Turn the slow cooker to high heat and place on the the lid. Cook for 1 hour and 15 minutes. When the Gingerbread Cheesecakes are done, the gingerbread cheesecakes will puff slightly above jar rims, set around the edges, and have a slight wobble in the center.

Allow the jars to cool inside the crockpot until the edges are cool enough to handle or remove immediately with canning jar tongs. Place the warm gingerbread cheesecakes in jars back onto the baking sheet and refrigerate for two hours or until completely set. Screw on the lids until time to garnish and serve.

GARNISH

Garnish the Gingerbread Cheesecakes in Jars with whipped cream, a cinnamon stick, and a gingerbread cookie.

Slow Cooker Gingerbread Cheesecake In A Jar Notes and Tips

1. With lids, Slow Cooker Gingerbread Cheesecake can be stored in the refrigerator for 5 days. They get better by the day.
2. Store the Gingerbread Cheesecakes in the freezer for up to three months. Thaw in refrigerator overnight.

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Slow Cooker Gingerbread Cheesecake In A Jar

Slow Cooker Gingerbread Cheesecake in a Jar! Thick, rich, and decadent, this easy to make dessert is the perfect finish to any holiday meal.

Course Desserts

Cuisine American

Keyword Apple Cake, Cheesecake, Gingerbread

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Setting Time 2 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 8 Servings

Calories 230kcal

Author Gwyn

Equipment

• 8 quart slow cooker
• 8 – 4 ounce canning jars with lids, washed and dried
• 1 disposable piping bag or gallon ziplock
• canning jar lifter tongs

Ingredients

CRUST

• 3/4 cup gingersnap cookie crumbs or gingerbread cookie crumbs
• 1 tablespoon sugar
• 1 tablespoon butter unsalted and melted

CHEESECAKE

• 16 ounces cream cheese softened
• 1 tablespoon orange zest
• 3/4 cup sugar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon vanilla extract
• 2 tablespoons cornstarch
• 1 large egg room temperature
• 1/2 cup heavy cream room temperature

GARNISHES

• gingerbread cookies
• cinnamon sticks
• whipped cream
• sprinkle of cinnamon

Instructions

• CRUST
• Place the 4 – ounce jars on a baking sheet. Set aside.
• Mix the gingersnap cookie crumbs and sugar in a small bowl and combine. Add the melted butter. Mash and mix together using a rubber spatula until the gingerbread cheesecake crust mixture resembles a sand-like texture.
• Add one tablespoon of the gingerbread cheesecake crust into each of the 8 jars. Press the crust down using a small glass to form a crust. (A shot glass works great!)
• GINGERBREAD CHEESECAKE FILLING
• In a large mixing bowl, add the cream cheese. Beat on high speed with a hand mixer for 3 minutes or until creamy and no lumps remain. Next, mix in the orange zest. Then, add in the sugar, ginger, nutmeg, cinnamon, and the cornstarch. Beat at medium speed until well blended. Lastly, add in the vanilla, egg, and heavy cream. Continue to beat until smooth.
• Spoon the gingerbread cheesecake batter over the crust to the top thread (line) of each jar.

  Note: The gingerbread cheesecakes will rise above rim but sink when cooled.
• COOKING
• Pour 1 inch of water into the 8 quart slow cooker. Place the jars uncovered into the slow cooker being careful not to get water in the jars. The water should reach the center of the jars. Carefully add water if necessary.
• Turn the slow cooker to high heat and place on the the lid. Cook for 1 hour and 15 minutes. When the Gingerbread Cheesecakes are done, they will puff slightly, set around the edges, and have a slight wobble in the center.
• Allow the jars to cool inside the crockpot until the edges are cool enough to handle or remove immediately with canning jar tongs. Place the warm gingerbread cheesecakes in jars back onto the baking sheet and refrigerate for two hours or until completely set. Screw on the lids until time to garnish and serve.
• GARNISH
• Garnish the Gingerbread Cheesecakes in Jars with whipped cream, a cinnamon stick, and a gingerbread cookie.
• Slow Cooker Gingerbread Cheesecake In A Jar Recipe
• With lids, Slow Cooker Gingerbread Cheesecake can be stored in the refrigerator for 5 days.
• Store them in the freezer for up to three months. Thaw in refrigerator overnight.

Nutrition

Serving: 1 Serving | Calories: 230kcal | Carbohydrates: 31g | Protein: 9g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 414mg | Potassium: 185mg | Fiber: 0.2g | Sugar: 28g | Vitamin A: 296IU | Vitamin C: 1mg | Calcium: 212mg | Iron: 0.3mg

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The post Slow Cooker Gingerbread Cheesecake In A Jar appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Retro Ambrosia Salad with Cool Whip

Ambrosia Salad Origins

There is a little confusion as to who was the first to put this delightful combination together, However, the earliest written recipe was found in the south in the Dixie Cookery (Published 1867) by Maria Massey Barringer.

Whomever the cook, classic Retro Ambrosia Salad will leave you wanting more for sure!

What Is Retro Ambrosia Salad Made With And What Does It Taste Like?

HELLO YUM! Ambrosia is a creamy fruit salad made with canned sweetened pineapple, mandarin oranges, coconut, miniature fruit-flavored marshmallows, coconut, and cool whip.

Occasions To Serve Retro Ambrosia Salad

How To Serve Ambrosia Salad

Shop Ambrosia Salad Serving Dishes

Retro Ambrosia Salad with Cool Whip Recipe

Ingredients

First, gently pat the cherries, mandarin oranges, and pineapple dry with a paper towel.

Add the Cool Whip and sour cream into a large bold and gently fold to combine.

Fold the mandarin oranges, cherries, mini marshmallows, and coconut into the mixture.

Cover with plastic wrap and chill for one hour before serving. Garnish and Serve!

Ambrosia Salad Notes

I recommend making this the morning you plan to serve. Cover and keep in the refrigerator.

If there are any leftovers, store in an airtight container for up to 5 days in the refrigerator. 

Shop Retro Ambrosia Salad with Cool Whip

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Retro Ambrosia Salad with Cool Whip

"Retro Ambrosia Salad with Cool Whip" is a get it before it is gone crowd pleaser that is a must make for the holidays!

Course Desserts, Sides

Cuisine American

Keyword Ambrosia, Coconut, Mandrian Oranges, Pineapple Juice

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8 Servings

Calories 229kcal

Author Gwyn

Ingredients

• 8 ounce Cool Whip
• 1/2 cup sour cream
• 1 cup mandarin oranges drained
• 1 cup pineapple tidbits drained
• 10 ounces maraschino cherries drained
• 1 cup fruit flavored miniature marshmallows
• 1 cup sweetened shredded coconut

Instructions

• Gently pat the cherries, mandarin oranges, and pineapple dry with a paper towel.
• Add the Cool Whip and sour cream into a large bold and gently fold to combine.
• Fold the mandarin oranges, cherries, mini marshmallows, and coconut into the mixture.
• Cover with plastic wrap and chill for one hour before serving. Garnish and Serve!

Notes

I recommend making this the morning you plan to serve. Cover and keep refrigerated.

If there are any leftovers, store in an airtight container for up to 5 days in the refrigerator. 

Nutrition

Serving: 1serving | Calories: 229kcal | Carbohydrates: 39g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 61mg | Potassium: 157mg | Fiber: 2g | Sugar: 32g | Vitamin A: 333IU | Vitamin C: 17mg | Calcium: 78mg | Iron: 0.5mg

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The post Retro Ambrosia Salad with Cool Whip appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.