Candy Cane Chocolate Swirl Fudge

3 cups of white chocolate

1 can of unsweetened condensed milk

1/2 teaspoon of peppermint extract 

8 crushed candy canes 

2/3 of semi unsweetened chocolate chips 

 

Combine chocolates & condensed milk in low heat. Add sugar for taste, but don't exceed temperature or it will burn. 

Once it's cool and blended, add peppermint extract and candy canes (smash with hammer to make small itty bitty pieces)

Then add the blend to a pan, and freeze for 3 hours.  

Enjoy! :)

Sweet Potato Casserole tutorial

It just isnt fall and certainly not thanksgiving without sweet potato casserole!

YOU FANCY HUH

English Crumpets with Pineapple Compote


Really into tea lately anyone else that love tea! Any way why not be fancy and try it with crumpets. Little break from thanksgiving lol 

What you'll need

• Crumpets:
• 2-cups warm milk
• 2-teaspoons dry active yeast
• 2 ¼ cups flour
• 1 ½ teaspoon sugar
• 1-teaspoon salt
• 1-teaspoon baking soda
• 3-inch metal ring-molds
• Cooking spray or vegetable oil
• Pineapple Compote:
• ½ cup honey
• 1-cup water
• 3 -strips lemon peel
• 2-tablespoons lemon juice
• 2-cups chopped pineapple

How to make it

1. In a large bowl, mix together warm milk and yeast. Cover mixture with plastic wrap and let sit in a warm place for 10 minutes.
2. Uncover mixture and sift in flour, salt, baking soda, and sugar. Mix with a wooden spoon until all combined. Cover with plastic wrap and let sit in a warm place for 1 hour.
3. Once the hour is up, heat a skillet to medium heat. Place your ring molds in the skillet and grease pan and ring molds with cooking spray. Spoon in two tablespoons of your batter. Spread the batter with a spoon so it touches the entire inside of the ring mold. Cook for 7 minutes. Use tongs to remove the ring-mold as it will be hot. Flip the crumpet and cook for an additional 4 minutes. Repeat this process until the batter is gone.
4. In a saucepan, combine honey, water, lemon peel, and lemon juice. Bring to a boil then reduce to a simmer. Add chopped pineapple and simmer for about 15 minutes. Spoon compote over warm crumpets. 

Tarts

Tarts are delicious and a little out of the ordinary but non the less they work just fine during any occasion! Try this Pear Frangipane Tart if by any chance you get tired of all the pie. 

What you'll need

• FOR THE DOUGH: 1 1/2 cups unbleached flour, chilled in the freezer for 30 minutes
• 9 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled in the freezer for 30 minutes
• 1/4 teaspoon salt
• 1/3 cup ice water
• FOR THE FRANGIPANE: 1 cup slivered almonds
• 1/2 cup sugar
• 5 tablespoons unsalted butter, softened
• 2 tablespoons flour
• 1 egg
• 1 teaspoon vanilla extract and 1/2 teaspoon almond extract
• Pinch of salt
• FOR THE PEAR FILLING:
  3 ripe Bartlett or Anjou pears (about 1 1/2 pounds), peeled, cored, and each cut into 12 slices
• 1/3 cup sugar
• 2 tablespoons flour
• 1 teaspoon lemon zest and 1 tablespoon lemon juice
• Pinch of salt
• FOR FINISHING THE TART: 1 egg, beaten with 1 tablespoon water
• Sugar for sprinkling
• 1 tablespoon unsalted butter
• Vanilla ice cream or whipped cream (optional)

How to make it

1. Make the dough. In a food processor, pulse the flour, butter, and salt until the butter is reduced to pea-size pieces, about 7 or 8 times. Pour the ice water in a steady stream through the lid opening, pulsing the processor 6 to 8 times as you do so. Do not pulse the mixture after all the water has been added (the dough should be dry and crumbly).
2. Place the mixture on a cool work surface. With the heel of your hand, mash it against the counter until it comes together and forms a rough dough. Shape it into a 1/2-inch-thick disk and wrap it in plastic. Refrigerate the dough for at least 1 hour and up to 2 days.
3. Next, make the frangipane. In a food processor, grind the almonds and sugar into a fine meal. Add the remaining ingredients and pulse in short bursts until well blended. Set the mixture aside.
4. For the filling, toss the pears with the sugar, flour, lemon zest, lemon juice, and salt. Taste the filling, add more sugar if desired, and set it aside.
5. Heat the oven to 425°. On a lightly floured surface, roll out the chilled dough into a 16-inch round, rotating it after each roll to prevent sticking. If needed, lightly dust with flour as you roll. Fold the dough in half twice and transfer it to a parchment-lined cookie sheet. (Place it in the refrigerator for 15 minutes if it becomes warm and hard to handle.)
6. Unfold the dough and spread the frangipane in an 8-inch circle in the center. Add the pears, arranging them in an even layer on top of the frangipane. Fold the sides of the dough over the pears, pleating the edges as you go.
7. Brush the dough with the egg wash and sprinkle it with sugar. Cut the tablespoon of butter into small pieces, then scatter them over the entire tart. Reduce the oven temperature to 400° and bake the tart in the lower third of the oven until the bottom is brown and crispy and the top is golden, about 40 minutes. Cool the tart for about 30 minutes before serving it warm, with vanilla ice cream or whipped cream, if you like. Serves 10.
   

Maple Heaven Pear Pie

What you'll need

• FILLING
• 5 1/2 to 6 cups peeled 1/2-inch diced just-ripe pears (about 8 small pears)
• 1 1/2 tablespoons cornstarch
• Pinch of salt
• 1/4 cup sugar
• 1/4 cup maple syrup
• 1 tablespoon lemon juice
• 1 teaspoon finely grated lemon zest
• 2 tablespoons chopped candied ginger or 1/2 teaspoon ground ginger
• 9- or 9 1/2-inch deep-dish pie crust or try this Flaky Piecrust
• OATMEAL CRUMB TOPPING
• 2/3 cup flour
• 1/2 cup old-fashioned rolled oats
• 1/2 cup packed light brown sugar
• 1/4 teaspoon salt
• 1/3 cup cold unsalted butter, cut into 1/4-inch pieces

How to make it

1. Heat the oven to 400°. Place the diced pears in a large bowl, sprinkle the cornstarch over them, and stir well. Add the remaining filling ingredients and toss gently, until the mixture is evenly combined.
2. Turn the filling into the chilled deep-dish pie crust and smooth the top of the fruit. Place the pie on the center oven rack, with a piece of aluminum foil under the dish to catch any drips, and bake for 45 minutes.
3. Now make the topping. Combine the flour, oats, brown sugar, and salt in a large mixing bowl. Add the butter, and using your hands, rub the ingredients together until you have large crumbs. Refrigerate the topping until you are ready to use it.
4. After 45 minutes, lower the oven temperature to 375°. Remove the pie from the oven and carefully pour the crumbs in the center of the pie, then spread them evenly. Return the pie to the oven and bake it until the juices bubble thickly around the edge, about 15 minutes. Transfer the pie to a rack to cool for at least 2 hours before serving. Serves 10 to 12.

Pie Pie and more Pie

In the spirit of pie here all two not so traditional classic pie ideas that taste as good as they look :)

Cook Time 50 minutes

Prep Time 10 minutes

What you'll need

• Pie
• Pastry for one 9-inch piecrust
• 1/4 cup sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon cinnamon
• 1/8 teaspoon salt
• 5 1/2 cups peeled and thinly sliced apples
• 
  
• Crumb Topping
• 1/2 cup brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup quick oats
• 1/2 cup butter
• 
  
• Crunchy Caramel Topping
• 1/2 cup chopped pecans
• 1/3 cup butterscotch caramel ice-cream sauce (Amy recommends Mrs. Richardson's brand)

Notes:

Serves 6-8

How to make it

1. Heat oven to 375° F. Place the pastry in a 9-inch deep-dish pie pan and crimp the edges. In a large mixing bowl, combine the sugar, flour, cinnamon, and salt. Next, toss the apples with the sugar mixture and pour them into the prepared piecrust.
2. With a pastry blender, thoroughly combine the crumb topping ingredients. Sprinkle the topping over the apple mixture. Bake the pie for 20 to 30 minutes, then cover with foil and bake for another 20 minutes, until the apples are tender. Remove the pie from the oven and sprinkle on the pecans, then drizzle with the butterscotch caramel sauce. Cool on a wire rack and serve with ice cream.

Best Pumpkin Pie Ever!

The most traditional dessert is the best in my opinion! No thanksgiving is complete without a classic pumpkin pie. Try it out this Thanksgiving and wow your family with your awesome cooking skills!

Pilgrim Hats

What would thanksgiving be if it wasn't for the pilgrims?
Make sure pilgrims are a part of your thanksgiving by making pilgrim hat treats.

Here's what you'll need:

• fudge-striped cookie
• mini peanut butter cups
• vanilla frosting (as glue)

If you aren't a fan of peanut butter, you can substitute it and use chocolate covered marshmallows :)

With Marshmallows:

Enjoy your pilgrim hats!

Candy Turkey

Here's a cute idea to  make a candy turkey.

Candy needed to make your turkey:

Oreos

Reese's

Whoppers

Candy Corn

Frosting (to paste them together)

Its a fun way to start your thanksgiving, by making candy turkeys with your kids, siblings, or cousins.

Have Fun!

Thanksgiving Countdown: 17 Days

Mini Apple Pies

In spirit of thanksgiving, we're sharing delicious deserts you can make and share with your family. Just the other day the three of us were talking about pies and I found some mini pies! I've never made any of these but I saw this video and knew I had to share it with you all. Enjoy the treat! :)

Finally November!

Since it's finally November you know what that means? 

Thanksgiving!! The time of year we stuff ourselves with all that good food. We'll be posting fun thanksgiving treat ideas!

Hope you enjoy our yummy turkey day desserts! 

Halloween

How was your Halloween? Have fun with all your candy? Well we're back with a new holiday. All new treats for the month of November. Turkey based treats all around! 

Croquetas

I like cooking alot! & I love croquettes, so I decided to try and make some :) 

This is the recipe:

-breadcrumbs

-green onion

-honey ham, 16oz

-milk

-2 eggs

-pepper

-salt

-onion

- flour

-butter

Instructions:

1. Mince the ham into small, dust like pieces (I use a special meat cutter machine, so use anything that can make the ham small)

2. Mince the onion like the ham

3. Put eggs (crack them and make them

Liquidy)---put them in a bowl

4. Put the flour in a separate bowl

5. Put breadcrumbs in a separate bowl as well.

6. Start to sauté your onions & green onions in butter and salt 

7. Add the flour and it will create a white paste, do not let the flour sit.

8. Add ham, and mix in the ingredients from the pan with the ham, cook on medium

9.Add milk, at least 1/2 cup, until it looks like a thick ham paste

10. Refrigerate overnight

Now, after a night in the fridge, your paste should be thick and not as creamy..if it is creamy, put it in the freezer for 2 hours. 

Now you season the croquette!

1. In your breadcrumbs, add pepper and salt.

2. Get a frozen croquette, put it in the egg first, then the flour, and then the breadcrumbs.

3. Let them dry, or refrigerate them until they are firm. 

4. Fry away! :)