1 bottle prosecco
1 can peach nectar or any flavor you like and ENJOY!!:)
You can also blend up fresh fruit and make a purée to substitute for the nectar if you like!
Pour 4 ounces prosecco in a glass, top with 2 ounces peach nectar.
Garnish with a slice of peach if you like and enjoy
Preheat oven to 325 degrees. Line the bottom of springform pan with parchment paper.
In a small bowl combine….
2 cups chocolate graham cracker crumbs
2 Tbsp sugar
1/2 cup butter, melted
Press into bottom and 1/2 inch up sides of springform pan. Place pan with crust in the freezer while you make the filling.
4-8 ounce blocks cream cheese, room temperature
1-1/3 cups sugar
2 Tbsp cornstarch
2 tsp vanilla
1 tsp berry extract
3 eggs, room temperature
1 cup heavy whipping cream
1 small jar blackberry jam
In bowl of mixer place cream cheese, beat on medium speed (4-6 on Kitchenaid) till crfeam cheese is fluffy. Add sugar and cornstarch and continue to beat on medium until combined well. Add vanilla and extract and beat till combined. Turn mixer to “stir” speed and add eggs one at a time only “stirring” till combined. You do not want to over mix eggs because it adds air and cause your cheesecake to crack.
By hand gently fold in heavy cream with a rubber spatula.
Pour half of your cheesecake filling into already prepared crust. Put 5-6 heaping Tablespoons of jam on top on cheesecake filling with a knife swirl jam through filling. Add the last half of your filling on top. Place 5-6 more heaping Tablespoons of jam on top of filling and swirl through filling with a knife.
Bake at 325 degrees for 80-85 minutes until center is just slightly jiggly. Cool on wire rack for 15 minutes. Run knife around edges and then continue to cool for 45 more minutes. Place in fridge to let set for at least 6 hours but overnight is best.
1 can blackberry pie filling
1 tsp almond extract
12 ounces fresh blackberries
Once cheesecake is set, remove outer ring and carefully place onto cake board, In a small bowl mix pie filling and almond extract, Place on top of cheesecake. decorate with fresh blackberries and ENJOY!! 🙂
6 cups Chicken Broth
1 cup Water
20 Frozen Pot Stickers or 20 Fresh Pot Sticker https://crumbsinmymustachio.wordpress.com/2013/07/31/Pot-Stickers/
16 ounces Frozen Stir fry blend veggies or fresh veggies of your choice
1 Tbsp minced ginger
2 sauce packets (from frozen potsticker package) or 1/4 cup of dipping sauce from fresh potsticker recipe
2 Tbsp cornstarch
3 green onions chopped
Combine Broth and water in a large sauce pot and bring to a boil. If you are using fresh veggies add them now and cook till soft. If using frozen veggies add after broth boils with potstickers (fresh or frozen) and ginger, return to a boil. Reduce heat to medium low simmer 5 minutes, stirring occasionally.
Mix sauce and cornstarch. Stir into soup, simmer about 2 minutes or until soup thickens a little. Add green onions. Season with salt and pepper to taste and ENJOY 🙂
1/2 package of puff pastry 1 sheet, thawed
1 Tbsp water
1 lb Brie cheese wheel
Preheat oven to 400 degrees. Beat your egg with water and set aside (egg wash) Once your puff pastry sheet had thawed. Roll it out into a 14 inch square. Cut of the corners, set aside to roll out and decorate your Brie en croute if you like. Brush the edges of circle with your egg wash, fold your pastry up of cheese and seal brushing with egg wash to seal. Trim your excess pastry. Place seam side down on a baking sheet. Decorate with pastry scraps of you like. Brush entire top and sides with egg wash and bake at 400 degrees for 20 minutes or until golden brown. Let set about 30 minutes before serving. ENJOY:)
Adapted from: Betty Crocker
Preheat Oven to 350 degrees. Line cookie sheets with parchment paper and set aside.
2 cups Butter
2 cups powdered sugar
3 tsp. peppermint extract
4 egg yolks
green food coloring to get you desired color of “grinchy” green
4-1/2 cups flour
1 tsp baking powder
1/2 tsp salt
2/3 cups dark chocolate chips
2 Tbsp butter
4 tsp corn syrup
30 andes mints cut in half
In bowl of stand mixer cream butter and powdered sugar with mixer on medium speed until becomes fluffy. Beat in extract, yolks and food coloring until blended. On low speed beat in flour, baking powder and salt.
Shape dough into 1 Tbsp balls and place on cookie sheets. With your thumb place a well into the center of each cookie.
Bake 10-12 minutes. Cool 2 minutes on cookie sheets and then transfer to baking rack to cool completely.
In a small sauce pan place chocolate chips and butter. Melt on low, stirring till chips are completely melted and smooth. Remove from heat and add corn syrup let cool about 10 minutes in pot.
Transfer melted chocolate into a piping bag and pipe into center “wells’ of cookies. Top with an andes mint. Enjoy!! 🙂
1 cup sugar
1 cup Brown Sugar
1 Cup Peanut Butter
1/2 cup Shortening
1/2 cup Butter, softened
2 eggs, room temperature
2-1/2 cups flour
1-1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp salt
In bowl of stand mixer place sugar, brown sugar, peanut butter, shortening, butter and eggs. mix on low speen until combined well.
In a small bowl mix flour, baking soda, baking powder and salt. Add slowly to your sugar mixture mixing until just combined. Place bowl in fridge for 2 hours to firm up.
Preheat oven to 375 degrees.
Shape dough into 1 Tbsp. balls. Place on parchment paper covered cookie sheet. Flatten in a “criss-cross” pattern with a fork dipped into sugar.
Bake 9-10 minutes or until a light golden brown. Cool 5 minutes ON cookie sheet then remove to cooling rack and let cool completely. Makes about 5 dozen cookies. ENJOY!! 🙂
Adapted From: 30 Handmade Days
12 ounces (2 cup) Chocolate Chips
Ice Cube Tray
Small appetizer spoons
Melt Chocolate Chips in microwave safe bowl, stir until smooth. Place chocolate into a sandwich bag and pipe into ice cube tray. Insert spoon. Place tray into fridge and let set. Once set “pop’ each one out and place into lollipop bag, Add a few marshmallows and tie with a little bakers twine.
Instructions: Stir into 1 Cup warm milk to enjoy a yummy cup of hot cocoa!! 🙂
For White Chocolate Cinnamon use:
2 Cups white chocolate and 1/2 tsp cinnamon
For Milk Chocolate Peppermint:
2 cups milk chocolate chips
1 tsp peppermint extract
small candy canes
Adapted from: Cookies and Cups
For The Bites…
1/2 cup Butter, melted
2 Cups Powdered Sugar
3 Cups Sweetened Coconut
In a medium bowl place melted butter and powdered sugar. Add coconut and stir till it is combined and comes together. With a cookie scoop, scoop out and roll into balls. With the back of a small spoon make “wells” into each ball slightly pressing down. Set on parchment paper.
For The Chocolate and Almond Tops
1/3 cup Dark Chocolate Chips
1 Tbsp Butter
2 tsp Corn Syrup
36 Whole Almonds
In a small sauce pot place chocolate chips and butter. On low heat melt chocolate chips and butter stirring till smooth. Remove from heat and stir in corn syrup. Let set to cool or 10 minutes.
Place chocolate in a small sandwich bag, cut the corner and pipe on top of your bites, place one almond on top. Let set uncovered for about 30 minutes. To store place in a sealed container. ENJOY 🙂