Tag: Dessert

Sweet Treats

Recipes—Craisin White Chocolate Chip Pudding Cookies

Diva di Cucina

The first time I made these cookies was actually around the holidays. They turned out delicious! So good that I even included them in my annual holiday goodie boxes. While cranberries and white chocolate are perfect for the holiday season, I think they are equally perfect for any time of year. Cranberry and white chocolate is such an awesome flavor combo, why only enjoy during the winter months? Pudding cookies are great because they turn out super moist and are some of the softest cookies you will ever have! The pudding really helps to hold them all together so you end up with perfect little mounds of deliciousness!

INGREDIENTS
2 1/4 c flour
1 tsp baking soda
3/4 c butter, softened
3/4 c brown sugar
1/4 c sugar
3.4 oz vanilla instant pudding mix (dry, do not prepare)
2 eggs
1 tsp vanilla
3/4 c craisins
3/4 c white chocolate chips

STEPS

  • Preheat oven to 350º.
  • In a medium mixing bowl stir together flour and baking soda. Set aside.
  • In a separate bowl, mix together the butter and sugars.
  • Add in dry pudding mix and beat until well blended.
  • Add eggs and vanilla and mix well.
  • Slowly incorporate flour mixture until well combined.
  • Mix in craisins and white chocolate chips.
  • Roll the cookie dough into 1² balls and place on a greased baking sheet.
  • Bake cookies for 8­12 minutes or until just turning golden on the edges.

Recipe adapted from Chef in Training. 

Uncategorized

Cinco de Mayo Menu Ideas

Diva di Cucina

CincoDeMayo

Time to bust out your sombrero, and crank up the mariachi music, Cinco de Mayo is just around the corner! If you are looking to throw a fiesta, or even just cook a festive dinner for the fam, I have some awesome Cinco de Mayo menu ideas for you.  I hope you take the day to kick back, relax, enjoy a margarita (or three), and celebrate this Mexican holiday. ¡Feliz Cinco de Mayo!

Refreshing Adult Beverages

Blended Mango Margarita

Grapefruit Margarita on the Rocks

Let’s Get this Fiesta Started!

Shrimp Taco Cups With Creamy Cilantro Lime Sauce

Mango Salsa

Queso Fundido

Chubby Chicken Taquitos

Main Courses

Shrimp Tacos

Cheesy Mexican Chicken

Jalapeño Cheddar Chicken Burger With Guacamole

Crock-Pot Shredded Beef Tacos

Green Chile Chicken Enchiladas

Sweet Potato Burritos

Shrimp Enchiladas with Jalapeño Cream Sauce

Tasty Extras

Mexican Red Rice (Arroz Rojo)

Crock-Pot Chicken Enchilada Soup

Mexican Corn on the Cob

Jalapeño Cheddar Corn Bread Muffins

Jalapeño Cheddar Corn Bread Muffins

For the Sweet Tooth

Piña Colada Pie With Drunken Rum Sauce

Sweet Treats

Recipe—Chocolate Covered Peanut Butter Truffles

Diva di Cucina

This recipe is definitely an oldie and a goodie. The first time I made these was over 20 years ago when I was a Brownie. We made little boxes of these for our moms for Mother’s Day. (My mom was our troop leader so this is actually her recipe.) These are great for any occasion as individual truffles but you can also have fun with various shapes. Occasionally on Easter, my mom would make us homemade peanut butter eggs. I actually did that this Easter for my son’s teachers.

These are super easy to make and they blow Reese’s out of the water! Come on, you know anything with peanut butter and chocolate is going to be delicious. It is a fun and easy recipe to make, so get the kids involved. What kid doesn’t like to get in the kitchen and use their hands? I hope you and your family love these as much as mine.

Note: Finished truffles should be stored in the refrigerator or freezer. My hubby thinks they are best when frozen.

INGREDIENTS

1 1/2 c creamy peanut butter
4 tbsp butter, softened and divided
3 tbsp light corn syrup
1 tsp vanilla
4 tbsp heavy whipping cream
1 lb powdered sugar
24 oz bag of semi sweet chocolate chips

STEPS


  • In a large mixing bowl beat together the peanut butter, 2 tablespoons of the butter, corn syrup, vanilla, and whipping cream until well incorporated.
  • Add the powdered sugar to the bowl, and using your hands mix until everything is completely incorporated.
  • Pinch off bite size pieces and roll into balls. As you finish the balls place them on a wax paper lined baking sheet.
  • Place the baking sheet in the freezer for at least 30 minutes.
  • Once the balls are frozen, in a medium microwave safe bowl combine the chocolate chips, the remaining 2 tablespoons of butter, and 2 tbsp of water.
  • Microwave the chocolate for 1 minute.
  • Remove the chocolate from the microwave and beat with a fork. If there are still chunks, continue microwaving and stirring in 30 second increments.
  • Once your chocolate is smooth allow it to sit on the counter for a minute.
  • Dip each frozen ball into the melted chocolate and turn until evenly coated and place back on the wax paper covered baking sheet. (I find using a fork works great to remove the balls from the melted wafers so that the extra chocolate can drip off between the prongs.)
  • Once you have finished dipping all the balls place the baking sheet back in the freezer so that the chocolate can set.
  • Enjoy!

Sweet Treats

Recipe—Sugar Cookie Bars

Diva di Cucina

Last month we celebrated my son’s third birthday. I knew I wanted to send him to school with some sort of treats to share with all his friends. Well, his birthday is the day after Valentine’s Day so that week is already pretty hectic for me. I didn’t have tons of time to spend on baking and frosting individual mini-cupcakes like I wanted to. I needed something easy that I could make a lot of, and fast. I stumbled upon a recipe for sugar cookie bars. I knew they would be perfect! They had a cute festive look to them and were so easy to make. They turned out perfect! They were just the right size for a bunch of toddlers and I didn’t have to frost them all individually. These sugar cookie bars are perfect for any occasion. Have fun with different festive colored frostings and sprinkles. (I love sprinkles!)

COOKIE BAR INGREDIENTS
1/2 c butter, softened
1 c sugar
2 eggs
1 tsp vanilla
2 1/2 c flour
1/2 tsp salt
1/4 tsp baking soda

FROSTING INGREDIENTS
1/2 c butter
1/2 tsp vanilla
pinch of salt
2 c powdered sugar
2–3 tbsp milk
food coloring
sprinkles

STEPS

  • Preheat oven to 375º.
  • Using an electric mixer beat together the sugar and butter until fluffy, about 2 minutes.
  • Beat in the eggs and vanilla making sure to mix well.
  • In a separate bowl combine the flour, salt, and baking soda and stir to combine.
  • Gradually mix the dry ingredients into the creamy mixture.
  • Line a xx” x xx” baking dish with parchment paper going both directions.
  • Press the cookie dough into the lined baking dish.
  • Bake for 12–14 minutes.
  • Allow cookie bars to cool completely.
  • Using an electric mixer beat together the butter, vanilla, salt, and powdered sugar until well combined.
  • Gradually add in the milk until your frosting reaches the desired consistency. (If it becomes too runny just add in a bit more powdered sugar.
  • Once your frosting reaches desired consistency beat in the food coloring.
  • Spread the cookie bars with the frosting and top with sprinkles.
  • Place in the refrigerator for 1 hour and use a pizza wheel to cut into squares with ease.

Sweet Treats

Recipe—Peanut Butter & Jelly Bars

Diva di Cucina

Peanut and butter jelly sandwiches are an American classic. I love PB & Js! And by love I mean I REAAAALLLLLLY love them! I ate more peanut butter and jelly sandwiches during my pregnancy than the typical American child does in their first 10 years of life. There is just something so nostalgic about smooth peanut butter squished together with a layer of sweet sticky jelly. It is one of those items that takes me back to being a little girl on the playground. When I saw this recipe for peanut butter and jelly bars I knew they had to be mine! My son’s school had a bake sale coming up and I knew it was the perfect occasion to make these. Come on? Toddlers… peanut butter and jelly… they belong together! These bars turned out fabulous! The cookie layer is almost brownie like, the moistest peanut butter cookie you have ever had and then of course you have the layer of jelly and then just the right amount of crunch from the honey roasted peanuts on top. Superb when served with a big cold glass of milk. I may have a new addiction.

Note: These can be tricky to cut when still warm so be sure to allow for adequate chilling time. Otherwise you may find that the bars sort of crumble.

INGREDIENTS
1 c butter, softened
1 1/2 c sugar
2 eggs
2 1/2 c creamy peanut butter
1 tsp vanilla
3 c flour
1 1/2 tsp salt
1 tsp baking powder
2 c of your favorite jelly (I used Strawberry)
1 c honey roasted peanuts, chopped

STEPS

  • Preheat oven to 350º.
  • In a large mixing bowl beat together the butter and sugar for 2 minutes.
  • Add in the eggs, peanut butter, and vanilla and beat for another 2 minutes making sure it’s completely combined.
  • In another bowl combine the flour, salt, and baking powder.
  • Add the dry ingredients to the wet ones and fold in using a rubber spatula until completely combined.
  • Line a 9” x 13” baking dish with parchment paper going both directions and spray parchment paper with cooking spray.
  • Transfer 2/3 of your dough to the prepared baking dish and spread the dough out evenly.
  • Press the dough down firmly in the bottom of the entire baking dish making sure it’s even thickness all over.
  • Place the jelly in a small microwave safe bowl and warm it in the microwave for 1 minute and stir using a fork (this really seems to help in spreading it out).
  • Using a rubber spatula spread the warmed jelly over the top of the cookie dough making sure the dough is completely covered.
  • Using your hands, crumble the remaining dough over the top of the jelly.
  • Sprinkle the chopped peanuts over the top.
  • Bake until golden, about 50–60 minutes.
  • Remove the pan from the oven and set on a trivet to cool for 30minutes.
  • Holding onto the parchment paper, carefully lift the entire contents of the dish and transfer to a large cutting board.
  • Refrigerate the whole dish for 1–2 hours making sure it is completely cool before trying to cut into bars.
  • After bars have cooled cut into squares using a sharp knife or even a pizza wheel.
  • Store in an airtight container at room temperature.
Sweet Treats

Recipe—Chocolate Truffle Pie

Diva di Cucina

Valentine’s day is right around the corner and what says Valentine’s Day better than a big slice of sinfully rich chocolate truffle pie? I know a lot of people like to go out to eat on what is supposed to be the most romantic day of the year but I have always been more of a homebody on this Hallmark Holiday. I like setting the table with candles and our best linens and cooking my husband a nice romantic dinner at home. And like all romantic dinners even one at home needs a wickedly decadent dessert. That’s why I love this truffle pie, there is not one, but two rich chocolate layers finished off with a light whip cream topping. Perfect for the chocolate lover in your life!

STEP 1: GRAHAM CRACKER CRUST
2 c graham cracker crumbs
1/3 c white sugar
1/2 c butter, melted

  • Mix all ingredients together.
  • Press the graham cracker mixture into the bottom and up the sides of a pie dish using the backside of a large spoon or rubber spatula.
  • Place in freezer.

STEP 2: TRUFFLE FILLING 
2/3 c heavy cream
6 oz bittersweet chocolate chips

  • In a small saucepan bring the cream to a simmer. (Be sure it does not boil over.)
  • Place the chocolate chips in a small mixing bowl and pour the hot cream over the top of them.
  • Let stand for 1 minute and then using a fork gently whisk until smooth.
  • Pour the truffle filling into the piecrust and gently spread it out evenly.
  • Place in the freezer for 20 minutes.

STEP 3: WHIPPED CHOCOLATE FILLING 
6 ounces bittersweet chocolate chips
1 1/2 c heavy cream
1/2 tsp vanilla

  • In a small saucepan bring a 1/2 cup of the cream to a simmer. (Be sure it does not boil over.)
  • Place the chocolate chips in a small mixing bowl and pour the hot cream over the top of them.
  • Let stand for 1 minute and then using a fork gently whisk until smooth.
  • Let cool to room temperature.
  • In a medium mixing bowl beat the remaining cup of cream on medium-high speed until thick and fluffy.
  • Add the melted chocolate mixture and the vanilla and continue beating until thickened.
  • Spread the whipped chocolate filling over the truffle layer.
  • Place in refrigerator.

STEP 4: WHIPPED CREAM TOPPING
1 c heavy cream
1/4 c powdered sugar
chocolate bar (for garnish)

  • Beat the cream and powdered sugar on medium high speed until thick enough that stiff peaks form.
  • Spread the whipped cream over the top of the pie.
  • Using a grater or vegetable peeler make shavings off the chocolate bar.
  • Garnish finished pie with chocolate shavings.
  • Chill for 5–6 hours or overnight before serving.

Recipe adapted from Deen Bros.

Sweet Treats

Recipe—Homemade Marshmallows

Diva di Cucina

divadicucina_marshmallows

I was trying to come up with a cute idea for a Christmas gift for my son’s teachers and came up with the idea of making hot cocoa gift baskets. You know, a mug, some hot cocoa, some homemade cookies, and marshmallows. Well I am never the person to take the easy way out by just buying an actual bag of jet puffed marshmallows at the store, I wanted these gift baskets to be special, made from the heart. So I decided to attempt to make my very own marshmallows. Gourmet marshmallows seem to be all the rage this season but unfortunately they can cost a fortune. With this recipe you can make your own at home. They are a little bit of work, and one might by intimidated, but they are actually easy. I think the hardest part was waiting for them to set! These homemade marshmallows put store bought marshmallows to shame and are so totally worth making on your own. If making your own marshmallows isn’t on your bucket list it should be. Give these a shot. They will take your hot cocoa on a cold winter night over the top!

divadicucina_hotcocoa

Note: The original recipe I followed called for using a stand up mixer but I used a hand mixer. You can use either. The marshmallows can be very sticky and difficult to handle so the trick to cutting them is to constantly coat them in powdered sugar after every slice of the knife.

INGREDIENTS
3 c sugar
1 1/4 c light corn syrup
water
4 envelopes Knox unflavored gelatin
1/2 tsp salt
1 tbsp vanilla extract
1 c powdered sugar

STEPS

  • Combine sugar, corn syrup, and 3/4 cup water in a large saucepan and bring to a boil over medium-high heat.
  • While sugar water is heating up add 3/4 cup water to a large mixing bowl and sprinkle the 4 packs of gelatin over the top. Set aside.
  • Bring the sugar water mixture to a rolling boil and boil for 5 minutes or until a candy thermometer reads 235º.
  • Carefully pour the hot sugar water into your mixing bowl with the water and gelatin and mix on low.
  • Add the salt and increase mixer speed to high.
  • Beat the sugar mixture on high for 5 minutes and than add vanilla.
  • Continue beating the mixture for another 5 minutes.
  • When you are done, pour the marshmallow cream into a greased 9” x 13” pan.
  • Smooth the top and gently tap to release air.
  • Leave the dish on the counter for at least 10 hours.
  • After the waiting is up sprinkle the entire top of your marshmallows with powdered sugar making sure it’s coated and place a cutting board over the top of your dish.
  • While holding the cutting board and dish together carefully flip the dish and cutting board upside down simultaneously releasing the marshmallows onto the cutting board. (Your set marshmallows will now be upside down on the cutting board.)
  • Lift the baking dish and sprinkle all of the exposed marshmallow with powdered sugar making sure there are no exposed areas.
  • Using a large sharp knife cut into 1” strips and coat each exposed side with powdered sugar.
  • Cut those strips into 1” cubes making sure you coat each cut side with powdered sugar.
  • Once done, sprinkle all of the marshmallows with the remaining powdered sugar making sure there are no exposed sticky areas.
  • Enjoy in a big mug of hot cocoa!
Sweet Treats

Recipe—Confetti Cake Batter Cookies

Diva di Cucina

Awhile back I posted a recipe for lemon crackle cookies. It was a cookie recipe that is primarily made from a box of cake mix. I love the concept of taking cake batter and sprucing it up with a few extra ingredients to make one heck of a fabulous cookie These types of cookies always come out really light and super moist and best of all they are quick and easy to make. Well ‘tis the season for complete chaos and busy schedules so what better time to share a recipe for super quick and scrumptious confetti cake batter cookies. I used red and green sprinkles to make them festive for Christmas but keep this recipe in mind throughout the year. Just change the sprinkle color for the appropriate holiday. Perhaps pink and red for Valentine’s Day?

INGREDIENTS
1-18.25 oz box of white cake mix
1 tsp baking powder
2 eggs
1/3 c vegetable oil
1/2 tsp vanilla
1/2–3/4 c sprinkles

STEPS

  • Preheat oven to 350º.
  • In a large bowl mix together the dry cake mix and baking powder.
  • Whisk together the eggs, oil, and vanilla.
  • Add the egg mixture to the cake mixture and stir until all ingredients are combined.
  • Fold in the sprinkles but be sure not to over mix or the dye will stain the batter.
  • Line a large baking sheet with parchment paper or grease it.
  • Drop 1” balls of dough onto the baking sheet leaving approximately 2” apart.
  • Bakes cookies for 9–10 minutes making sure they don’t brown.
  • Allow the cookies to cool on the sheet for about 3 minutes.
  • Use a spatula to transfer the cookies to a cutting board or cooling rack.
Beverages

Recipe—Homemade Spiked Eggnog

Diva di Cucina

What’s Christmas without a glass or three of spiked eggnog? It is a must have item in our family. I am not a huge eggnog fan but I will drink the occasional glass here and there. However, my sister really loves the stuff so I wanted to be sure and have some on hand for her while we celebrated the holidays early this year. Unfortunately, this eggnog comes with a sad story.

This year I thought I would be adventurous and make my own eggnog. It turned out incredible and was actually really easy to make! This was by far the best eggnog I have ever had. I was so excited to share this fabulous concoction with my sister because I knew she would feel the same way. After slaving over the oven all day (okay I’m exaggerating, more like 20 minutes, this recipe is actually really quick to make) I had the eggnog done and poured it into my brand new glass pitcher. It was a gorgeous site! My mom, sister, husband, son, and I went and walked through a Christmas light display at our local zoo. The perfect end to the evening would be a homemade glass of eggnog. I poured the first glass and then went to pour the second when crack! The handle on my new pitcher literally fell off and the entire batch of eggnog shattered on my counter and went everywhere! I was on the verge of tears. However, the one lonely glass you see above survived. Thank goodness! So we all shared this one lonely glass of eggnog and it was the best glass of eggnog ever!

If you have never had homemade eggnog I highly recommend you give it a try. One thing that I absolutely love about this recipe is that the eggs are par cooked in the hot milk rather than raw, giving this a less eggy flavor. It is the perfect holiday beverage and takes on a superior quality being homemade.

Note: If you want virgin eggnog just omit the rum for a family friendly version. 

INGREDIENTS
3 1/2 c milk
1 1/2 tsp vanilla
1 tsp ground cinnamon
1 cinnamon stick
pinch of ground cloves
6 egg yolks
3/4 c granulated sugar
1 c rum
1 c heavy cream
1/4 tsp nutmeg

STEPS

  • In a large saucepan heat the milk, vanilla, cinnamon, cinnamon stick, and cloves over medium heat.
  • Bring to a gentle boil and remove from heat.
  • Allow the milk to set for about 2 minutes while the cinnamon stick seeps.
  • While the milk is cooling, beat the egg yolks and sugar in a large mixing bowl until it’s pale yellow and fluffy.
  • Remove the cinnamon stick from your milk and slowly pour into the egg mixture.
  • Beat on low until well incorporated.
  • Pour the mixture back into the saucepan and heat on medium/medium-low heat for 5 minutes until thick and creamy. DO NOT LET IT BOIL OR THE EGGS WILL CURDLE!
  • Remove the saucepan from heat and stir in the rum, heavy cream, and nutmeg.
  • Allow the eggnog to cool on the counter for at least an hour.
  • Transfer the eggnog to a pitcher or serving dish and refrigerate for 8–10 hours.
Sweet Treats

Recipe—Caramel Apple Cheesecake Bars

Diva di Cucina

Talk about a match made in heaven! Two classic American desserts coming together to make one heck of a fabulous and indulgent dish. This delicious recipe is perfect for all the holiday social events this time of year. I recently made it for my office party and it was a hit. I cut the squares pretty small so that they were easy to handle and could be eaten as a finger food. This reminds me a lot of Dutch apple pie á la mode. You have the crisp topping drizzled with syrupy caramel, the soft spiced apples, and the creamy sweet cheesecake layer all over a buttery crust. This is a great recipe to keep in mind come Christmas since you can prepare it a day or two in advance giving you some extra time with your guests on Christmas day. Hope you enjoy it as much as I did!

CRUST INGREDIENTS
2 c flour
½ c brown sugar
1 c butter, softened
½ tsp cinnamon

CHEESECAKE FILLING INGREDIENTS
3-8 oz packages cream cheese
3/4 c sugar
3 eggs
1 1/2 tsp vanilla

APPLE LAYER INGREDIENTS
3 apples peeled, cored, and finely chopped
3 tbsp sugar
½ tsp cinnamon
¼ tsp nutmeg

STREUSEL TOPPING INGREDIENTS
1 c brown sugar
1 c flour
½ c oats
½ c butter, softened
1 c caramel topping

STEPS

  • Preheat oven to 350º.
  • In a mixing bowl combine the flour, brown sugar, butter, and cinnamon and mix with your hands until crumbly.
  • Line a 9” x 13” baking dish with foil making sure to go up the sides. (The helps you to easily remove the final cheesecake from the dish making it a breeze for cutting into bars.)
  • Press the crumbly mixture into the bottom of the lined pan making sure it is an even thickness.
  • Bake crust for 15 minutes.
  • In a large mixing bowl use an electric mixer to beat together the cream cheese, sugar, eggs, and vanilla until smooth.
  • Pour the cream cheese mixture over the warm crust and using a rubber spatula carefully spread it so that it is an even layer.
  • In a small bowl stir together all the apple layer ingredients.
  • Sprinkle the apples over the cream cheese layer.
  • In a small bowl combine the streusel ingredients and using your hands mix until crumbly.
  • Sprinkle the streusel over the apple layer.
  • Bake for 40–45 minutes.
  • Allow the cheesecake to cool and then drizzle with the caramel sauce.
  • Once cheesecake is room temperature store in the refrigerator until ready to serve.
  • To serve, carefully lift the finished cheesecake from the pan by holding the edges of the foil.
  • Transfer to a large cutting board and cut into bars.
  • Serve cold.