The big game is a week away, have you made your Superbowl menu? As far as beverages go, beer is a given (of course) but to be honest — I tire from beer quickly. I was thinking that with all that oh-so-good-but-bad-for-you food why not sip something a bit more on the lighter and refreshing side this year? Hence, Superbowl sangria.
This white sangria recipe is full of bright flavors (think honeycrisp apples, oranges and lemons) and I LOVE the idea of pre-making and filling mason jars. On game day, just toss the jars into a bucket of ice and guests can grab and sip as they please.
Lemon desserts have not always been my favorite. In fact, I dislike most of them. But when I was looking into cakes to make that had savory flavors, this Lemon & Rosemary Cake recipe peaked my interest. It isn’t too “lemony” and the rosemary isn’t overpowering either. This cake is a well balanced marriage of flavors. Topped with a light lemon icing — this lemon yogurt cake was a winner. Definitely making this again!
I served it to a crowd, and they all seemed to love it. Give it a try (no worries, it is really simple to make).
What’s better than a warm cup of milk before bed? Okay who REALLY has warm milk before bed? I wonder these things.
But a warm cup of milk with decadent chocolate spoons to stirs things up? Hot Chocolate Spoons….I’m so in.
These easy treats are a perfect way to enjoy an after-dinner treat. Simply stir in a warm cup of milk and enjoy! They make for a great treat when having company during the holiday season and can even be wrapped up for teachers as gifts. If you’d like to make them ahead of time for last minute guests or gifts, just store them in a Ziploc® Bag and keep in the freezer. Pull them out an hour before needed and enjoy.
Tis’ the season of all things sweet! By now you have probably baked cookies and planned your holiday dessert, but be sure to leave room for these simple treats using Peppridge Farm Puff Pastry Sheets. I’m loving Puff Pastry desserts because they are super simple to make and are a nice change of pace from frosting and cake. These cinnamon & sugar puffs are the perfect, flaky accompaniment to your favorite ice cream.
Here’s how to make them:
Cut out your favorite shapes using cookie cutters, brush with melted butted, sprinkle with cinnamon and sugar (don’t be afraid to be generous) and then they’re ready to bake! Bake in the oven at 350 degrees for about 15 minutes (when they are puffy and golden brown, pull them out).
They’ll look like this. And smell divine. To serve, scoop some ice cream and add these to the top. They’re best warm!
I loved coming up with a new way to use Pepperidge Farm Puff Pastry Sheets. I’m part of the Pepperidge Farm “Puff is the Spark” panel which means you can submit your own ideas for using puff pastry inspired by the Christmas season for a chance to win a trip to the Pepperidge Farm Innovation Center (with me!) and have your recipe included in the Campbell’s Kitchen Recipe Database.
SIMPLY LEAVE A COMMENT BELOW TELLING ME WHAT RECIPE YOU WOULD CREATE FOR A CHANCE TO WIN!
Last month’s favorite recipe suggestion came from MINDY CONE who suggested making a “….pumpkin pecan neapolitin dessert.” YUM!
The holiday season brings many chilly mornings and even more opportunities to cozy up with a hot cup of coffee. One of my favorite additions to a freshly brewed coffee is a great creamer. What better way to enjoy the season than with a mug full of holiday flavor?
This homemade coffee creamer adds that beloved minty flavor to your favorite morning (or evening) coffee. Make two batches – one for you and one to share with a friend or neighbor. It’s really simple (and inexpensive) to make.
Pour ingredients into a mason jar or other container, tie a ribbon around it and you have a great holiday gift! Create a DIY gift basket by combining the creamer with coffee and box of biscotti.