Recipes

Honey-Basil Fruit Dip

Honey-Basil Fruit Dip

Couverts12
Deel op Facebook Print Recipe

Ingredients

  • 1 package 8 oz cream cheese, softened
  • ¼ cup honey
  • ¼ cup powdered sugar
  • 2 tablespoons finely chopped fresh basil leaves
  • Assorted fruit such as strawberries, blackberries, raspberries, cantaloupe or honeydew melon, if desired

Instructions

  • In small bowl, beat cream cheese with electric mixer on medium speed until smooth.
  • On low speed, beat in honey and powdered sugar until well mixed.
  • Fold in basil.
  • Cover; refrigerate at least 2 hours to blend flavors.
  • Remove from refrigerator 30 minutes before serving.
  • Serve with fresh strawberries, blackberries or raspberries or bite-size pieces of cantaloupe or honeydew melon.

Notes & Wine Advice

Make-Ahead Magic

You can prepare the dip up to 3 days in advance.

Festive Touch

Consider this your go-to holiday recipe to bring to parties. It’s incredibly easy and can be made ahead, and the flavor combination will bring a lot of wows!

Nutrition values

Calories: 100 kcal
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Course; Dessert / Fruit

Mini Churro–Salted Caramel Cream Puffs

Mini Churro–Salted Caramel Cream Puffs

Couverts28
Deel op Facebook Print Recipe

Ingredients

CREAM PUFFS

  • ½ cup butter cut into small pieces
  • 1 cup water
  • 1 cup all-purpose flour
  • 4 eggs

COATING

  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons butter melted
  • FILLING
  • 1 cup whipping cream
  • ¼ cup powdered sugar
  • 2 tablespoons caramel topping
  • ½ teaspoon coarse kosher or sea salt

ICING

  • ¼ cup dark chocolate chips
  • ¼ teaspoon vegetable oil

Instructions

  • Heat oven to 400°F.
  • In 2-quart saucepan, heat ½ cup butter and the water over high heat, stirring occasionally, until boiling rapidly.
  • Stir in flour; reduce heat to low.
  • With wooden spoon, beat vigorously about 1 minute or until mixture forms a ball; remove from heat.
  • Add eggs, one at a time, beating vigorously after each addition until mixture is smooth and glossy.
  • Onto ungreased cookie sheets, drop dough by 28 level tablespoonfuls about 3 inches apart.
  • Bake 25 to 30 minutes or until puffed and golden.
  • Remove from cookie sheets to cooling racks; prick side of each puff with tip of sharp knife to release steam.
  • Cool away from drafts 30 minutes.
  • Line work surface with cooking parchment paper.
  • In small bowl, mix granulated sugar and cinnamon.
  • Roll cream puffs, one at a time, in melted butter; shake off excess.
  • Roll in cinnamon-sugar.
  • Place on paper.
  • Using serrated knife, cut off top third of each puff; reserve tops.
  • In medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
  • Add powdered sugar and caramel topping; beat on high speed until stiff peaks form.
  • Fold in salt.
  • Spoon or pipe about 1 tablespoon filling into each cream puff.
  • Cover with reserved tops.
  • In small microwavable bowl, microwave chocolate chips and oil uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth.
  • Drizzle over cream puffs.

Notes & Wine Advice

Make-Ahead Magic

Make dough as directed; drop by tablespoonfuls onto cookie sheet lined with cooking parchment paper. Freeze until firm. Place frozen dough in an airtight container or resealable freezer plastic bag; freeze up to 2 months. To bake, place frozen puffs on cookie sheets sprayed with cooking spray, and bake as directed.
After filling, cream puffs can be refrigerated up to 3 hours. Drizzle with chocolate just before serving.

Festive Touch

For a more decadent cream puff, drizzle with 2 tablespoons caramel topping in addition to the chocolate icing.

Nutrition values

Calories: 120 kcal
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Course; Dessert

Pomegranate-Vanilla Panna Cotta

Pomegranate-Vanilla Panna Cotta

Couverts8
Deel op Facebook Print Recipe

Ingredients

POMEGRANATE LAYER

  • 2 teaspoons unflavored gelatin
  • 1 cup pomegranate juice
  • 2 tablespoons sugar
  • 1 tablespoon pomegranate-flavored liqueur

VANILLA LAYER

  • 1 envelope unflavored gelatin
  • 1½ cups milk
  • ⅔ cup sugar
  • Seeds from 1 vanilla bean
  • 1½ cups whipping cream

Instructions

  • In 1-quart saucepan, sprinkle 2 teaspoons gelatin over pomegranate juice; let stand 5 minutes to soften.
  • Heat over low heat about 30 seconds or just until gelatin is dissolved.
  • Stir in 2 tablespoons sugar; heat until sugar is dissolved, stirring constantly.
  • Remove from heat; stir in liqueur.
  • Cool to room temperature.
  • Meanwhile, in 2-quart saucepan, sprinkle envelope of gelatin over milk; let stand 5 minutes to soften.
  • Heat over low heat, stirring frequently, about 2 minutes or just until gelatin is dissolved.
  • Stir in ⅔ cup sugar and the vanilla seeds.
  • Continue stirring over low heat about 2 minutes longer or until sugar is dissolved (mixture should not boil or steam).
  • Remove from heat; stir in whipping cream with whisk.
  • Strain mixture through fine-mesh strainer.
  • Place cooling rack in refrigerator.
  • While holding stemmed glass (such as champagne flute or parfait glass) at an angle, pour about 2 tablespoons vanilla mixture into glass.
  • Carefully place glass in refrigerator, keeping angle by propping stem on rack and leaning glass against side of refrigerator.
  • Repeat, filling 7 more glasses as directed.
  • Refrigerate 30 minutes or until firm.
  • Keep remaining vanilla mixture at room temperature.
  • Carefully pour about 2 tablespoons pomegranate mixture into each glass, keeping same angle.
  • Return to refrigerator for 30 minutes or until firm.
  • Carefully pour remaining vanilla mixture over pomegranate layer, holding glasses upright.
  • Refrigerate on flat surface at least 1 hour but no longer than 24 hours.

Notes & Wine Advice

Festive Touch
Garnish these lovely desserts with a few pomegranate seeds.
Kitchen Secrets
To remove seeds from a vanilla bean, cut the bean in half lengthwise. Run the blade of a knife across the inside of the bean, gathering seeds on the edge of the knife.
The vanilla bean seeds give a beautiful speckled appearance to the dessert and assure a rich vanilla flavor in the panna cotta. If you like, 2 teaspoons vanilla extract may be substituted for the vanilla bean—there’s no need to strain the milk mixture then.
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Course; Dessert

Cheerios Christmas Trees

Cheerios Christmas Trees

Couverts18
Deel op Facebook Print Recipe

Ingredients

  • 6 cups Honey Nut Cheerios™ cereal
  • 4½ cups miniature marshmallows
  • 6 tablespoons butter
  • Green gel food color
  • Red cinnamon candies or sliced gumdrops

Instructions

  • Line cookie sheet with waxed paper.
  • Pour cereal into 4-quart bowl; set aside.
  • In 3-quart saucepan, heat marshmallows and butter over low heat, stirring constantly, until smooth.
  • Remove from heat.
  • Stir in food color until mixture is evenly colored.
  • Pour over cereal and stir until evenly coated.
  • For each tree, using hands lightly sprayed with cooking spray, shape about ¼ cup cereal mixture into Christmas tree on cookie sheet.
  • Press candies into trees to decorate.
  • Refrigerate until firm, about 1 hour.
  • Store loosely covered up to 2 days.

Notes & Wine Advice

Festive Touch

Personalize the trees with guests’ names using decorator icing, and use as creative place cards! Or add a garland on each tree with icing.

Nutrition values

Calories: 130 kcal
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Course; Dessert

Hot Chocolate Popovers

Hot Chocolate Popovers

Couverts12
Deel op Facebook Print Recipe

Ingredients

POPOVERS

  • 1½ cups all-purpose flour
  • 2 tablespoons unsweetened baking cocoa
  • ½ teaspoon salt
  • 4 eggs
  • 1½ cups milk
  • 3 tablespoons butter melted
  • 12 large marshmallows

ICING

  • ⅓ cup dark chocolate chips
  • ¼ teaspoon vegetable oil

Instructions

  • Heat oven to 450°F.
  • Spray 12 regular-size muffin cups with cooking spray.
  • Heat pan in oven 2 to 3 minutes.
  • In small bowl, mix flour, cocoa and salt.
  • In medium bowl, beat eggs and milk with whisk.
  • Add flour mixture and melted butter; beat with whisk just until blended (do not overbeat).
  • Divide batter evenly among muffin cups (cups will be almost full).
  • Bake 20 minutes.
  • Reduce oven temperature to 350°F; bake 15 to 18 minutes longer or until tops of popovers are dry.
  • Immediately press 1 marshmallow in center of each popover.
  • Bake 2 minutes longer or until marshmallows are soft.
  • Remove from muffin cups to serving platter.
  • In small microwavable bowl, microwave chocolate chips and oil on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth.
  • Drizzle over popovers.
  • Serve warm or at room temperature.

Notes & Wine Advice

Kitchen Secrets
Easily pour the popover batter into the muffin cups by pouring it into a large liquid measuring cup first.

Nutrition values

Calories: 180 kcal
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Course; Cake / Chocolate / Cupcakes-Brownies

Holiday S’mores Pops

Holiday S’mores Pops

Couverts8
Deel op Facebook Print Recipe

Ingredients

  • ¾ cup coarsely crushed graham crackers 6 rectangles
  • 1 bottle 1.3 oz red and green candy sprinkles
  • 1 cup dark chocolate chips about 6 oz
  • ¼ cup hazelnut spread with cocoa
  • 16 jumbo marshmallows
  • 8 candy sticks or lollipop sticks

Instructions

  • Line 8-inch square pan with waxed paper.
  • In separate small bowls, place graham cracker crumbs and candy sprinkles.
  • In small microwavable bowl, microwave chocolate chips and hazelnut spread uncovered on High 1 minute to 1 minute 30 seconds, stirring twice, until chips are softened and mixture can be stirred smooth.
  • Dip 1 marshmallow about one-fourth into melted chocolate on both flat ends, letting excess drip off.
  • Dip top end of marshmallow in graham crackers; dip bottom end of marshmallow into sprinkles.
  • Insert 1 candy stick into marshmallow.
  • Repeat with second marshmallow.
  • Insert the same stick halfway into second marshmallow (with crumb side up).
  • Repeat with remaining marshmallows and candy sticks to make 7 more pops.
  • Place pops, candy stick facing up, in pan.
  • Refrigerate 20 minutes or until set.

Notes & Wine Advice

Kitchen Secrets

These pops are so easy to make—you can plan to give them on the same day, so the marshmallows are ultra-fresh. To store, keep pops in an airtight container at room temperature up to 3 days.
You can find candy sticks at specialty gift stores, candy stores or online. Lollipop sticks can be found where candy-making supplies are sold.

Nutrition values

Calories: 320 kcal
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Course; Dessert

Brandied Cherry-Almond Cheesecake Dip

Brandied Cherry-Almond Cheesecake Dip

Couverts24
Deel op Facebook Print Recipe

Ingredients

CREAM CHEESE LAYER

  • 1 package cream cheese, softened 8 oz
  • 1 jar marshmallow creme 7 oz
  • ¼ cup miniature semisweet chocolate chips
  • 1½ teaspoons almond extract

CHERRY LAYER

  • 1 can 21 oz cherry pie filling
  • 3 tablespoons brandy
  • 3 tablespoons sliced almonds toasted

DIPPERS

  • 6 graham cracker rectangles broken into quarters
  • 24 cubes 1 inch chocolate or plain pound cake
  • 24 chocolate or strawberry sugar wafers

Instructions

  • In small bowl, beat cream cheese with electric mixer on medium speed until creamy.
  • Add marshmallow creme, chocolate chips and almond extract.
  • Beat on low speed until well blended.
  • Spread in shallow serving dish.
  • In small bowl, stir together pie filling and brandy.
  • Spoon over cream cheese layer; sprinkle with almonds.
  • Serve with graham crackers, pound cake and sugar wafers.

Notes & Wine Advice

Make-Ahead Magic

You can make the cream cheese mixture ahead and spread in the serving dish. Cover and refrigerate up to 24 hours before serving. Just before serving, continue as directed in Step 2.

Kitchen Secrets

If you have cherry brandy or cherry liqueur on hand, either can be substituted for the brandy. For a kid-friendly dessert, simply omit the brandy.
To toast almonds, sprinkle in ungreased skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.

Nutrition values

Calories: 180 kcal
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Course; Dessert

Mini Red Velvet Cheesecakes

Mini Red Velvet Cheesecakes

Couverts16
Deel op Facebook Print Recipe

Ingredients

  • 24 thin chocolate wafer cookies crushed (1¼ cups)
  • 3 tablespoons butter melted
  • 2 packages 8 oz each plus 4 oz cream cheese, softened
  • 1 cup granulated sugar
  • ¼ cup unsweetened baking cocoa
  • 2 teaspoons vanilla
  • 2 tablespoons red food color
  • 3 eggs
  • ½ cup whipping cream
  • 1 tablespoon granulated or powdered sugar
  • Chocolate curls if desired

Instructions

  • Heat oven to 350°F.
  • Place foil baking cup in each of 16 regular-size muffin cups.
  • Mix cookie crumbs and butter; divide evenly among muffin cups.
  • Using back of spoon, firmly press mixture in bottoms of baking cups.
  • In large bowl, beat cream cheese with electric mixer on medium speed until smooth.
  • Gradually beat in 1 cup granulated sugar and the cocoa until fluffy.
  • Beat in vanilla and food color.
  • Beat in eggs, one at a time, until well blended.
  • Divide batter evenly among baking cups (cups will be almost full).
  • Bake 20 to 25 minutes or until centers are firm.
  • Cool 15 minutes (centers will sink).
  • Remove from pans.
  • Refrigerate at least 1 hour.
  • Cover; refrigerate at least 1 hour longer.
  • In chilled small bowl, beat whipping cream and 1 tablespoon sugar with electric mixer on high speed until stiff peaks form.
  • Just before serving, peel off baking cups.
  • Top cheesecakes with whipped cream and chocolate curls.
  • Store cheesecakes in a deep plastic or glass storage container with lid in the refrigerator.

Notes & Wine Advice

Make-Ahead Magic

These little cheesecakes freeze beautifully! Wrap tightly and freeze up to 5 months. Thaw in the original wrapping in the refrigerator 2 to 4 hours.

Kitchen Secrets

To make chocolate curls, place a bar or block of chocolate on waxed paper. Press a vegetable peeler firmly against the chocolate and pull toward you in long, thin strokes. Small curls can be made by using the side of the chocolate bar. Transfer each curl carefully with a toothpick to a waxed paper–lined cookie sheet or directly onto cheesecake.

Nutrition values

Calories: 290 kcal
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Course; Cake / Dessert

Peppermint Cupcake Tree

Peppermint Cupcake Tree

Couverts24
Deel op Facebook Print Recipe

Ingredients

PEPPERMINT CUPCAKES

  • 2¾ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¾ cup butter softened
  • 1⅔ cups granulated sugar
  • 5 egg whites
  • 2½ teaspoons vanilla
  • 1¼ cups milk
  • ½ cup peppermint crunch baking chips from 10-oz bag
  • 1 teaspoon all-purpose flour

FROSTING

  • 6 cups powdered sugar
  • ⅔ cup butter softened
  • 1 tablespoon vanilla
  • ½ teaspoon green paste food color
  • 3 to 4 tablespoons milk
  • Assorted holiday candies and sprinkles if desired

Instructions

  • Heat oven to 350°F.
  • Place paper baking cup in each of 24 regular-size muffin cups.
  • In medium bowl, mix 2¾ cups flour, the baking powder and salt.
  • In large bowl, beat ¾ cup butter with electric mixer on medium speed 30 seconds.
  • Gradually add granulated sugar, ⅓ cup at a time, beating well after each addition.
  • Beat 2 minutes.
  • Add egg whites, a little at a time, beating well after each addition.
  • Beat in 2½ teaspoons vanilla.
  • Alternately add flour mixture and 1¼ cups milk, beating on low speed just until blended.
  • Toss baking chips with 1 teaspoon flour; stir into batter.
  • Divide evenly among muffin cups, filling each two-thirds full.
  • Bake 20 to 23 minutes or until toothpick inserted in center comes out clean.
  • Cool 5 minutes; remove from pans to cooling racks.
  • Cool completely, about 30 minutes.
  • In large bowl, beat powdered sugar and ⅔ cup butter with electric mixer on low speed until well blended.
  • Add 1 tablespoon vanilla, the food color and 3 tablespoons milk; beat until smooth and creamy.
  • Stir in additional milk, 1 teaspoon at a time, until desired consistency.
  • Spoon frosting into decorating bag fitted with large #1 star tip.
  • Pipe a swirl of frosting on top of each cupcake.
  • On 12-inch serving plate, arrange 9 of the cupcakes.
  • On top of cupcakes, stack three more layers—6 cupcakes, 5 cupcakes and 3 cupcakes—with 1 cupcake on top, to form tree.
  • Decorate with candies and sprinkles.

Notes & Wine Advice

Make-Ahead Magic

Get a jump on preparing your tree by baking and freezing the cupcakes in advance. Freeze unfrosted cupcakes in airtight container up to 1 month. Thaw uncovered at room temperature before continuing as directed in Steps 5 and 6.

Festive Touch

This fun cupcake tree is not only delicious to eat but makes a great centerpiece for any holiday gathering.

Kitchen Secrets

To stabilize the cupcake tree, cut 24 (1½-inch) rounds from poster board. Place 1 round under each cupcake as you assemble the tree.

Nutrition values

Calories: 360 kcal
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Course; Cupcakes-Brownies

Pistachio–Vanilla Bean Cheesecake

Pistachio–Vanilla Bean Cheesecake

Couverts16
Deel op Facebook Print Recipe

Ingredients

SUGAR CONE CRUST

  • 9 sugar-style ice cream cones with pointed ends crushed (1 cup)
  • 1 cup pistachio nuts finely chopped
  • ¼ cup butter melted
  • 1 tablespoon sugar

CHEESECAKE

  • 4 packages 8 oz each cream cheese, cut into cubes and softened
  • ⅔ cup sugar
  • ½ cup sour cream
  • 1 tablespoon vanilla
  • Seeds of 2 vanilla beans
  • 4 eggs
  • ⅓ cup pistachio nuts coarsely chopped

Instructions

  • Heat oven to 325°F.
  • In medium bowl, mix crust ingredients.
  • Press in bottom and slightly up side of ungreased 9-inch springform pan.
  • In food processor, place cream cheese, ⅔ cup sugar, the sour cream, vanilla and vanilla bean seeds.
  • Cover; process until smooth.
  • Add eggs.
  • Cover; process until well blended, scraping bowl occasionally.
  • Spread over crust.
  • Bake 1 hour 20 minutes or until center is set.
  • Cool on cooling rack 15 minutes.
  • Carefully run small metal spatula or knife around side of pan to loosen cheesecake.
  • Remove side of pan; cool 30 minutes.
  • Refrigerate uncovered at least 6 hours or until chilled.
  • Store covered in refrigerator 3 to 5 days.
  • Before serving, sprinkle ⅓ cup pistachios around top edge of cheesecake.

Notes & Wine Advice

Festive Touch

During the holiday season, red-colored pistachios are sometimes available. If you like, try using both red and green pistachios in this cheesecake.

Kitchen Secrets

You can crush the sugar cones by placing them in a resealable food-storage plastic bag and crushing them with a rolling pin.
To remove seeds from a vanilla bean, cut the bean in half lengthwise. Run the blade of a knife across the inside of the bean, gathering seeds on the edge of the knife.

Nutrition values

Calories: 390 kcal
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Course; Cake / Dessert