Naked Cakes….it’s the only way to celebrate

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As the old saying goes “what’s on the inside counts” truly applies for a dessert trends that I am loving and adding to all of my celebrations.

As a family of five, a lot of cousins, and family around, our celebrations are always big. There is no such thing as a small intimate gathering and it truly makes for lots of fun! We gather to catch up on life, celebrate birthdays, anniversaries, and everything in between. Each gathering consists of a table full of food and usually the same amount of dessert to end the night and one of my favorite desserts that is added to our table is a naked cake.

Sounds a little silly, what is a naked cake? Isn’t the best part of cake the thick icing layered on the outside? Trust me…try it and you will be hooked.

In the bakery world, this method of icing was originally called a crumb coat. It was just enough icing to seal all the crumbs of the cake before putting your final coat of icing on for a smooth and clean finish. Now it is called “the naked cake”. It is a rustic, minimalist and barely there look that is found in kitchens for homemade birthday cakes as well as fancy bakeries for tiered wedding cakes. This is not only about the look, the biggest benefit to creating a naked cake is letting the inside shine through. The cake and filling are equally as important as the icing and this allows you to enjoy the true flavors without being over powered by icing that is to thick and sweet. The simplicity of this cake is my second reason for loving it so much. This relieves the stress of icing a perfectly smooth cake that needs to be over decorated. Layer your cakes, spread a thin coat of icing and garnish with fresh flowers and you will have the most beautiful centerpiece for your table.

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My favorite naked cake:

Cake: Vanilla Bean
Layer 1: Sweet Cream Icing and fresh strawberries
Layer 2: Fresh made lemon curd
Icing: Sweet Cream
Decoration: Fresh flowers and sparklerIMG_9895 IMG_9872

Vanilla Bean Cake
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Ingredients
  1. 3 Cups All Purpose Flour
  2. 2 Cups Granulated Sugar
  3. 1 Tbsp + 1 tsp Baking Powder
  4. 3/4 tsp Salt
  5. 12 Tbsp Unsalted Butter, Cold and Cubed
  6. 5 Egg Whites
  7. 1 Whole Egg
  8. 1 Cup Milk, Whole
  9. 1 tsp Vanilla Bean Paste
Instructions
  1. Preheat oven to 350 degrees F and prepare 3-8 inch cake pans with non stick spray and parchment paper lining the bottom of the pans
  2. In a mixing bowl with paddle attachment, mix together the flour, granulated sugar, baking powder and salt
  3. On low speed, slowly add cold cubed butter to the flour mixture until it is fully combined and powder like
  4. In a small bowl, combine egg whites, whole egg, milk and vanilla bean paste; whisk until fully combined
  5. Slowly add in egg mixture to the flour until smooth and no lumps
  6. Mix on high speed for 4 minutes until thick and creamy
  7. Pour batter equally into three prepared cake pans and bake for 15-20 minutes or until cake springs back when you touch it.
  8. Allow the cakes to cool for 10 minutes before removing them from the pans
INK foods : In Nanny's Kitchen http://inkfoods.com/
Citrus Simple Syrup
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Ingredients
  1. Citrus Simple Syrup
  2. 1 Cup Granulated Sugar
  3. 1 Cup Water
  4. Peel of 1 lemon and 1 orange
Instructions
  1. In a sauce pan, combine all ingredients, stir and bring to a boil
  2. Boil for 5 minutes until all sugar is dissolved
  3. Allow the citrus peel to infuse in syrup until cooled
INK foods : In Nanny's Kitchen http://inkfoods.com/
Lemon Curd
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Ingredients
  1. 1 1/4 Cup Granulated Sugar
  2. Zest of 5 Lemons
  3. 3/4 Cup Lemon Juice
  4. 5 Eggs
  5. 1 1/2 Cup + 2 Tbsp Unsalted Butter, Cubed
Instructions
  1. Combine all ingredients in a large bowl and whisk until fully combined
  2. Place the bowl over the sauce pan of boiling water
  3. Cook on low-medium heat, stirring continuously with a wooden spoon
  4. Once sugar and butter are melted, continue to stir until the curd is thick and coats the back of the wooden spoon
  5. Strain the curd into a new bowl and place plastic wrap on top to prevent a skin from forming
  6. Allow the curd to cool to room temperature and then place in the refrigerator to thicken and set completely before using
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Sweet Cream Icing
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Ingredients
  1. 2 Cups Unsalted Butter
  2. 1 Cup Vegetable Shortening
  3. 8 Cups Powdered Sugar
  4. 1 tsp Vanilla Extract
Instructions
  1. In a large mixing bowl with paddle attachment combine butter, shortening and vanilla extract
  2. Cream together until smooth
  3. Slowly add powdered sugar and mix on low until combined
  4. Speed up the mixer to medium-high until icing is thick and smooth
  5. Store in airtight container until ready to use or store in the refrigerator
INK foods : In Nanny's Kitchen http://inkfoods.com/
 

Ink Foods Signature

Cinnamon Sugar Baked Donuts

donut 4Hi guys!  I am back…it has been a while and I have missed posting recipes, but life, kids, end of school and now summer!  So here we are and I am kicking off summer with Cinnamon Sugar Baked Donuts…the best!!!  We made them over the weekend and we made them again and we are going to need to make them again:)  Lately, anytime we go for a donut run with the girls, Adele chooses cinnamon sugar so I wanted to get her approval…and she LOVES them and I love them!     donut 1donut 2donut 3

Cinnamon Sugar Baked Donuts
Yields 12
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Ingredients
  1. 1 Cup All Purpose Flour
  2. 1 Tsp Baking Powder
  3. 1/4 tsp Baking Soda
  4. 1/4 tsp Salt
  5. 1/2 tsp Cinnamon
  6. 1/3 Cup Brown Sugar
  7. 1 Egg
  8. 1/4 Cup Whole Milk
  9. 1/4 Cup Sour Cream
  10. 2 Tbsp Unsalted Butter, Melted
  11. 1 tsp Vanilla Extract
Instructions
  1. Preheat oven to 350 degrees F and grease donut pan
  2. In a mixing bowl combine flour, baking powder, baking soda, salt, and cinnamon
  3. In another bowl whisk together brown sugar, egg, milk, sour cream, melted butter and vanilla extract
  4. Slowly whisk the dry ingredients into the sugar and egg mixture until smooth and fully combined
  5. Using a pastry bag, pipe the batter into the donut pan and fill each donut mold half way
  6. Bake for 8-10 minutes or until the donuts spring back to touch
  7. Allow the donuts to cool for 5 minutes and transfer to a wire rack
  8. Combine the sugar and cinnamon topping in a bowl
  9. Lightly brush the melted butter onto the baked donuts and immediately dip into cinnamon sugar topping and cover all sides
  10. Enjoy!
Cinnamon Sugar Topping
  1. 4 Tbsp Butter, Melted
  2. 1/2 Cup Granulated Sugar
  3. 1/2 tsp Cinnamon
INK foods : In Nanny's Kitchen http://inkfoods.com/
donut 5

Spring Tea Scones & Tea Cookies

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Its spring time, the flowers are blooming and it is the most wonderful time to be outside and entertaining. A tea party is low maintenance a but classy ways to gather for friendship, baby and wedding showers and even little girl birthday parties.

High tea is most common in the UK and is offered in very famous hotels with show stopping decor and over the top pastries, cookies and finger food. It might seem overwhelming to plan, but hosting a tea party can be as simple or detailed as you would like. Tables are covered in linens, your favorite china and topped with tiered stands filled with everything from scones and tea cookies to savory fair; tea sandwiches, dainty salads and quiche. Everything is finger food and the perfect bite to show off your inner lady.

Once you have picked out the decor and style of your party, start planning your menu. Strawberry lemon scones are one of my favorite items to put on the menu. These tender pastries adorned with fresh strawberries and a tangy lemon glaze are perfect to enjoy on its own, topped with a smear of butter and jelly or filled with fresh whipped cream and strawberries for a satisfying strawberry shortcake. Next on my menu is always a classic tea cookie. Petite, buttery and not to sweet, tea cookies will pair perfectly next to your tea cup and saucer. Changing the flavor of these is super simple and will add a special touch to your event.

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Strawberry Lemon Scone
Yields 8
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Ingredients
  1. 2 Cups All Purpose Flour
  2. 1/4 Cup Granulated Sugar
  3. 1 Tbsp Baking Powder
  4. 1/2 tsp Salt
  5. 1 Tbsp Lemon Zest
  6. 1/2 Cup Unsalted Butter, Cubed
  7. 1 Egg
  8. 1/4 Cup Heavy Whipping Cream
  9. 1/4 Cup Sour Cream
  10. 1 Tbsp Lemon Juice
  11. 1 Cup Fresh Strawberries, Chopped
Instructions
  1. Preheat oven to 400 degrees F
  2. In a mixing bowl, combine flour, granulated sugar, baking powder, salt and lemon zest
  3. With the paddle attachment, mix to combine
  4. Slowly add in the cold cubed butter and mix until a small crumb texture forms
  5. In a small bowl, whisk together one egg, heavy cream, sour cream and lemon juice
  6. Add the liquid ingredients to the flour mixture
  7. Before it is fulling combined slowly mix in the chopped strawberries and mix until fully combined (do not over mix)
  8. Roll out the dough onto a floured surface (about 1” thick) and cut into 3” rounds
  9. Place scones on a parchment lined baking sheet and brush heavy cream on the top of each scone
  10. Bake for 12-15 minutes or until the edges are lightly golden
  11. Once the scones are removed from the oven and have slightly cooled, drizzle *lemon glaze on each one
  12. Serve immediately or store in air tight container
  13. (Scones can be frozen to enjoy later)
Lemon Glaze
  1. 1 Cup Powdered Sugar
  2. 2-3 Tbsp Lemon Juice
  3. 1 tsp Lemon Zest garnish
  4. In a small bowl whisk together the lemon juice and powdered sugar until smooth
  5. Drizzle over scones and sprinkle lemon zest for garnish
INK foods : In Nanny's Kitchen http://inkfoods.com/
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Honey Lavender Tea Cookie
Yields 18
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Ingredients
  1. 1 Cup Unsalted Butter
  2. 1/2 Cup Granulated Sugar
  3. 3 Tbsp Honey
  4. 2 Cups All Purpose Flour
  5. 2 Tsp Dried Lavender
Instructions
  1. Preheat oven to 350 degrees F
  2. In a mixing bowl, cream together the butter, sugar and honey
  3. Slowly add the flour and dried lavender to the butter mixture
  4. Slowly mix until combined
  5. Wrap the dough and refrigerate for 30 minutes
  6. Roll out the dough onto a floured surface to approximately 1/2’” and cut into 2” squares
  7. Bake for 10-12 minutes or until edges are a light golden brown
INK foods : In Nanny's Kitchen http://inkfoods.com/
IMG_7408Ink Foods Signature

Oatmeal Chocolate Chip Cookies

IMG_7777IMG_7761I have not always been a “cookie” girl…I preferred cake, ice-cream, brownies or really any other dessert.  To me, there were so many other interesting desserts that caught my attention until I married my husband.  He is a “cookie” guy :)  I swear, there can be the most gourmet and decadent desserts around and he will go for the classic chocolate chip cookie.  

I kind of get it now, I love a good cookie.  Now that we have kids and they LOVE cookies as well, I am always on the hunt for the best cookies in town.  They don’t have to be fancy, actually I prefer them to be classic flavors, just the best flavor.  Texture is a big thing for me as well…edges need to have a little crunch, center needs to be soft and chewy and they cannot be overly sweet.

Chocolate chip oatmeal cookies filled with semisweet chocolate chips, chopped pecans, a dash of cinnamon and a pinch of sea salt on top is now one of my favorites!  After a few rounds of different oatmeal cookies, some plain and some with peanut butter, this was the winning combination.

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Chocolate Chip Oatmeal Cookies
Yields 8
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Ingredients
  1. 1/2 cup unsalted butter (1 stick)
  2. 1/2 cup light brown sugar
  3. 1/4 cup granulated sugar
  4. 1 egg
  5. 3/4 cup all purpose flour
  6. 1/2 tsp baking Soda
  7. 1/2 tsp salt
  8. 1/4 tsp cinnamon
  9. 1/2 tsp vanilla Extract
  10. 1 1/2 cups oats
  11. 1 cup semi sweet chocolate chips
  12. 1/2 cup pecans, chopped
  13. sea salt (optional garnish)
Instructions
  1. Preheat oven to 350 degrees F
  2. In a bowl combine flour, baking soda, salt, cinnamon and oatmeal (set aside)
  3. In a mixing bowl with paddle attachment cream the butter, brown sugar and granulated sugar until smooth
  4. Add egg and vanilla extract into butter mixture and mix until fully combined
  5. Slowly add in the dry ingredients and beat until smooth
  6. Fold in the chocolate chips and pecans
  7. Scoop dough into 3 ounce balls and place on a parchment lined baking sheet
  8. Gently press the top of the dough ball down (just to take the dome away)
  9. Sprinkle a pinch of sea salt on the top of each cookie (optional)
  10. Bake for 15-16 minutes, the edges will become golden brown and the centers will still be light in color
  11. Remove from the oven and allow the cookies to cool
INK foods : In Nanny's Kitchen http://inkfoods.com/
IMG_7785Ink Foods Signature

Lemon Poppy Seed Yogurt Bundt Cake

IMG_7555Happy spring…It is hard to believe the spring season is already here! After a beautiful and fun filled week in San Diego with our girls and Oliver (still hard to believe we have three kids :) )for spring break and coming home to this gorgeous warm weather…I am in the mood for some new light and fresh recipes!  

While we were in California, we did all the kid friendly adventures but we also squeezed in some time to try out new restaurants and a few bakeries.  I love the flavors and simplicity of the food they serve.

This Lemon Poppy Seed Yogurt Bundt Cake is bringing me back to the California flavors while we get back into the groove at home.   

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Lemon Poppy Seed Yogurt Bundt Cake
Yields 1
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Cake
  1. 2 Cups All Purpose Flour
  2. 2 tsp Baking Powder
  3. 1 tsp Baking Soda
  4. 1/2 tsp Salt
  5. 1 Cup Granulated Sugar
  6. 1 Cup Greek Yogurt
  7. 1/2 Cup Vegetable Oil
  8. 3 Eggs
  9. 1 Large Lemon, zested (save the juice for the glaze)
  10. 2 tbsp Poppy Seeds
*Lemon Glaze
  1. 1 Cup Powdered Sugar
  2. 2-3 Tbsp Lemon Juice
Instructions
  1. Preheat oven to 350 degrees F, butter and flour bundt pan
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt (set aside)
  3. In a large mixing bowl whisk together sugar, vegetable oil, eggs, lemon zest and poppy seeds
  4. Alternate flour mixture and yogurt to wet ingredients until smooth and thick
  5. Spread cake batter into prepared bundt pan
  6. Bake for 30-35 minutes or until golden and cake springs back when you touch it
  7. Allow the cake to cool for 5 minutes before removing it from the pan
  8. While the cake is cooling, prepare the *Lemon Glaze
Lemon Glaze
  1. In a small mixing bowl, whisk together the powdered sugar and lemon juice until smooth and the desired consistancy
  2. Drizzle the glaze over the top of the bundt cake
  3. Serve and Enjoy!
INK foods : In Nanny's Kitchen http://inkfoods.com/
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Where to buy: Cute floral plates, fruit basket, Gold Flatwarebundt panInk Foods Signature

Dutch Baby

IMG_6522Weekends are made for family time, lounging and Dutch baby pancakes. These pancakes are like a combination of pancakes, crepes and popovers, and they are as much fun to make as they are to eat!

A Dutch baby, sometimes known as a German pancake, a Bismarck, or a Dutch puff, are baked in a cast iron skillet and puff to great heights while cooking. There are a few tricks to making these puffy pancakes.

Start with a thin pancake batter consisting of eggs, milk, flour, sugar and butter that is combined in a blender to create the smoothest consistency. While you are making your batter, heat your cast iron skillet in the oven before buttering. A hot skillet and melted butter ensures you will have the puffiest and tastiest Dutch baby.

Once the Dutch baby is baked, you will have a crunchy edge and a thin, crepe-like middle that can be filled sweet or savory ingredients. A classic Dutch baby can be enjoyed just like a traditional pancake with a dusting of powdered sugar and maple syrup or can be fancied up with your favorite garnish. To dig into your sweeter side, garnish with mixed berries, lemon curd, powdered sugar and a sprig of mint, or make a meal out of it with a twist on a Caprese salad drizzled with a balsamic reduction.IMG_6494 IMG_6489

Use small skillets to make personalized Dutch babies or one large skillet to make a Dutch baby to share.IMG_6496IMG_6529IMG_6547

Dutch Baby
Serves 2
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Ingredients
  1. 3 eggs
  2. 3/4 cup whole milk
  3. 3/4 cup all purpose flour
  4. 2 Tbsp sugar
  5. 1 tsp vanilla extract
  6. 1/2 tsp salt
  7. pinch of nutmeg
  8. 2 Tbsp unsalted butter, divided
Instructions
  1. Preheat oven to 425 degrees F
  2. Place 2 8” cast iron skillets in the oven to warm up while you are making the batter
  3. In a blender or food processor combine eggs, milk, flour, sugar, vanilla, salt and nutmeg
  4. Blend until smooth
  5. Remove the skillet from the oven and melt 1Tbsp of butter on each skillet, tilting to coat the bottom and sides
  6. Divide the batter in half and pour into each cast iron skillet
  7. Bake until the dutch baby is puffed up and golden brown on the edges, approximately 12-14 minutes
  8. Remove from the oven and immediately garnish and serve
Berry Lemon Dutch Baby
  1. Once the Dutch baby is out of the oven, spread a thin layer of lemon curd in the center of the pancake. Top with fresh berries, dust with powdered sugar and garnish with fresh mint
Caprese Dutch Baby
  1. When making the Dutch baby, remove the 2 tablespoons sugar from the recipe. Once the pancake is out of the oven, top with pesto, sliced heirloom tomatoes, mozzarella cheese balls or slices, fresh basil and a drizzle of balsamic reduction.
  2. Makes 2-8" Dutch Babies
INK foods : In Nanny's Kitchen http://inkfoods.com/
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Ink Foods Signature

How to Host a Cookie Exchange

img_5835Are you ready for the nonstop parties, gatherings, and abundance of cooking and gift giving? While some of us love entertaining, for others it may be a bit stressful. If you need to cut back on your baking, gather your friends and host a cookie exchange. You only have to bake one kind of cookie, but you’ll get several dozen to bring to your holiday table.

My sister and I started hosting cookie exchanges for our friends several years ago, and we look forward to it every year. The cookies get better and our friends get more creative with the recipes. There is no need to be a professional or invite only friends that are good bakers. Invite the friends you want to share the holidays with. Exchange cookies, enjoys sips and bites, and spread the holiday cheer!

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Here are the steps you need to know so that you can host your own Cookie Exchange.

Invitations
Just like any party, you must start with a guest list, set the date and send out the invitation. Choose 10-20 (or more) of your friends who have a sweet tooth like you. For the sake of time, sending an emailed invitations such as an Evite or Paperless Post is perfectly acceptable for this type of gathering. Choose a date for your cookie exchange that is close enough to the holidays so that you can enjoy your assortment of cookies with your family

Cookies
Now it’s time to choose the cookie that you want to bake and share with your friends. You can be a simple or fancy as you would like, but remember you have to bake several dozen to share. The week of your cookie exchange, let your guests know how many people are attending so they can start baking. We recommend each guest bring one type of cookie and bake enough cookies that everyone gets to take 2-3 of each kind. So if you are inviting 12 people have your guests bake and bring 2-3 dozen cookies.

Packaging
Once all the cookies are displayed on the table for everyone to admire, it is time to start swapping. Have a table ready just for packaging up these scrumptious cookies. Boxes for each guest, tissue paper to line the boxes, ribbon and a gift tag will be the perfect way to send your friends off with a beautiful assortment of cookies.

Snacks
Last but not least, make sure you have some savory snacks and cocktails or mocktails for your friends to enjoy. They will not be able to survive just on cookies alone, so 3-4 bite size appetizers and a signature drink for the night is the perfect amountimg_5816

Peppermint Meringue
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Ingredients
  1. 3 Egg Whites
  2. 1/4 tsp cream of tartar
  3. 3/4 Cup Granulated Sugar
  4. 1/2 tsp Peppermint Extract
  5. Red Food Coloring, gel
Instructions
  1. Preheat oven to 200 degrees F. and line a baking sheet with parchment paper
  2. In a mixer with whisk attachment, whisk egg whites and cream of tartar on medium speed until foamy and turns into stiff peak
  3. Reduce the speed on the mixer and slowly add in 1/2 cup of granulated sugar
  4. Once the sugar is fully combined and the eggs become a little glossy add in the peppermint extract
  5. When you have stiff peaks, stop the mixer and gently fold in the remaining 1/4 cup of sugar
  6. Take a 1/2 of the meringue into another bowl and fold in red food coloring until combined (do not over mix)
  7. Using a piping bag and a star tip, fill the red meringue on one side of the bag and the white meringue on the other side of the bag and start piping
  8. Pipe meringue onto prepared baking sheets into 2” cookies
  9. Bake at 200 degrees F for approximately 1 hour or until the meringue cookies have dried out.
  10. Remove the meringue from the oven, allow the cookies to cool and store in an air tight container until ready to serve
INK foods : In Nanny's Kitchen http://inkfoods.com/
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Chocolate Marshmallow Whoopie Pie
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Ingredients
  1. Chocolate Whoopie Pie
  2. 2 Cups All Purpose Flour
  3. 1/2 Cup Cocoa Powder
  4. 1 1/4 tsp Baking Soda
  5. 1 tsp Salt
  6. 1 Cup Buttermilk
  7. 1 tsp Vanilla Extract
  8. 8 Tbsp Unsalted Butter
  9. 1 Cup Light Brown Sugar
  10. 1 Egg
  11. Marshmallow Cream Filling
  12. 8 Tbsp Unsalted Butter
  13. 2 Cups Powdered Sugar
  14. 2 Cups Marshmallow Fluff
  15. 1 tsp Vanilla Extract
Chocolate Whoopie Pie Directions
  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper
  2. Combine flour, cocoa powder, baking soda and salt in a bowl and whisk together
  3. Cream together butter, brown sugar and vanilla extract until fluffy
  4. Add egg to butter mixture beat until combined
  5. Slowly alternate adding flour mixture and buttermilk and beat until smooth
  6. Scoop 1 tbsp size mounds of batter onto prepared baking sheet
  7. Bake for 6-8 minutes or until the cookie springs back when you touch it
  8. Remove the cookies from the oven and cool completely before assembling
Marshmallow Cream Filling Directions
  1. Beat the butter, powdered sugar, vanilla extract and marshmallow fluff together until smooth. 
Cover and set aside until ready to use
Whoopie Pie Assembly
  1. Pipe the marshmallow cream to cover the flat side of one cookie
  2. Sandwich two chocolate cookies together
  3. Serve or store in an airtight container
INK foods : In Nanny's Kitchen http://inkfoods.com/

No Tricks Just Halloween Treats

img_5389I love Halloween, not for the scary and spooky stuff, for the creativity it brings out of everyone.  Starting with costumes,  it is so fun to see my girls coming up with what they want to dress up as.  As a mom it is hard not to want to tell them what they should be or what costume would be the cutest, but really it is the best when they come up with their own ideas.  

Working up Halloween treats in the kitchen is the same, the more creative the better. Halloween is not a serious or elegant holiday so why not be a little crazy and have fun with it.  This year I am focused on treats that you and your kids will enjoy and get their hands a little dirty with.

Black and White Chocolate Bark is a simple treats you and your kids can make together.  With nearly no recipe needed at all, find whatever Halloween candy or salty sweet combination you like and sprinkle over melted dark and white chocolate.img_5391

Candy corn and caramel corn both scream fall and why not combine the two for a delicious snack that you won’t be able to stop eating.  Candy Corn Caramel Crunch combines all of my favorites, popcorn, buttery caramel, roasted peanuts, candy corn and drizzled with chocolate.  Serve in a bowl for your guests or package up for a perfect school treat for friends.img_5317

If you are hosting friends on Halloween Orange Fizz Punch is refreshing before or after trick or treating.  Frozen orange sherbet topped with pineapple juice and lemon lime soda ending with a fizz is decadent and sweet, it can even be dessert! img_5449

Keep Halloween stress free with these three kid and adult friendly recipes that will bring your creative juices out!  

Black and White Chocolate Bark
Serves 8
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Ingredients
  1. 8 ounces Semisweet Chocolate
  2. 8 ounces White Chocolate
  3. Candy Corn
  4. Sixlets
  5. Pretzels
  6. Candy Corn M&M
  7. Peanuts
Instructions
  1. Prepare a baking sheet lined with parchment paper
  2. Melt semisweet chocolate in a double boiler, stirring until chocolate is melted
  3. (remove one ounce of semisweet chocolate and save)
  4. Pour onto a prepared baking sheet and spread to be even and smooth
  5. Allow the semisweet chocolate layer to cool
  6. Melt white chocolate in a double boiler, stirring until chocolate is melted
  7. Pour the white chocolate over the semisweet chocolate layer and spread evenly to cover the semisweet chocolate
  8. While the white chocolate is still melted, drizzle the extra semisweet chocolate in rows onto the white chocolate and take a toothpick to spread the semisweet chocolate through the white chocolate
  9. Immediately sprinkle the toppings; candy corn, sixlets, pretzels, M&M’s and peanuts over the white and dark chocolate.
  10. Allow the bark to cool completely, approximately 1 hour, before breaking it into pieces
  11. Package for gifts or store in the refrigerator until ready to serve
INK foods : In Nanny's Kitchen http://inkfoods.com/
Candy Corn Caramel Crunch
Serves 8
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Ingredients
  1. 1/2 Cup Unsalted Butter
  2. 1 Cup Light Brown Sugar
  3. 1/4 Cup Light Corn Syrup
  4. 1 tsp Salt
  5. 1/4 tsp Baking Soda
  6. 8 Cups Popcorn, Popped
  7. 1 Cup Candy Corn
  8. 1/2 Cup Unsalted Peanuts
  9. 1 Cup Semi Sweet Chocolate, melted
Instructions
  1. Preheat oven to 300 degrees F
  2. Prepare a baking sheet lined with parchment paper
  3. In a large Saucepan, melt butter completely
  4. Stir in light brown sugar and light corn syrup and stir until fully combined
  5. Bring butter mixture to a rolling boil and boil for 5 minutes without stirring the caramel mixture
  6. Continue cooking for 5-8 minutes or until the mixture comes to a desired caramel color
  7. Turn the heat off and stir in the salt and baking soda
  8. Slowly pour in the popped popcorn and peanuts and toss until completely coated
  9. Spread the caramel corn onto a sheet pan 
Bake for 15 minutes until the caramel becomes a deep amber color
  10. Remove the sheet pan from the oven and immediately sprinkle with candy corn and drizzle with semi sweet chocolate
  11. Once the caramel corn has cooled, break the pieces into small chucks
  12. Package the candy corn caramel crunch for gifts or store in an air tight container
INK foods : In Nanny's Kitchen http://inkfoods.com/
Orange Fizz Punch
Serves 8
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Ingredients
  1. 1 quart Orange Sherbet
  2. 1 Can (46 ounces) Pineapple Juice
  3. 2 Cups Orange Juice
  4. 1 Liters Lemon Lime Soda
  5. Garnish: Halloween Sprinkles
Instructions
  1. In a large punch bowl, combine pineapple juice, orange juice and lemon lime soda
  2. Right before you are ready to serve add orange sherbet to the punch bowl
  3. Serve the punch in individual glasses and top it off with a splash of lemon lime soda to create the fizz!
  4. Garnish with halloween sprinkles and a straw
INK foods : In Nanny's Kitchen http://inkfoods.com/

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