Tag: Sweet

Dinners, Salads

Recipe—Thai Shrimp Lettuce Wraps

Diva di Cucina

During the hot summer months my body craves lighter refreshing meals and I just hate running the oven when it is 105º outside. We eat a lot of salads and tacos to keep it quick and simple, but it is always fun to mix it up with some new flavors. 

I just absolutely LOVE this peanut sauce with all the other ingredients coming together. You have this flavor medley of peanuts, garlic, and ginger which are so good together and then you get this nice sweetness from the mangos and a little kick from the jalapeño, and that is all just in the sauce and toppings! Don’t forget about all those flavor packed veggies and shrimp in the layered in the lettuce cup too.

This recipe is incredibly versatile. While I myself enjoyed these as lettuce wraps, my husband and son had theirs in a flour tortilla as more of a fusion style taco (they like their carbs) but this would make an amazing entrée salad too if you just wanted to chop up the lettuce and use the sauce as a dressings. Either way, you will not be disappointed!

Note: These take less than 15 minutes to cook and assemble but there is a little bit of prep time needed to slice and dice all the veggies. If you have a busy week ahead, you can absolutely prep ahead of time by chopping up all the veggies and storing them in some sealed containers or bags.

PEANUT SAUCE INGREDIENTS
1 1/2 tbsp peanut butter
2 tsp rice vinegar 
2 tsp coconut milk  
3 tbsp soy sauce 
2 tbsp honey 
1 tsp ginger paste
1 tsp garlic, minced

SHRIMP LETTUCE WRAP INGREDIENTS
1 tbsp olive oil  
1 onion, sliced
2 carrots, julienned
1 red bell pepper, sliced
1 lb raw shrimp, peeled and deveined
1 zucchini, julienned
1/4 c soy sauce
2 tsp garlic, minced
1 tbsp ginger paste
1 tsp crushed red pepper  
1/2 tsp cumin 
1 jalapeños, seeded and sliced
3 green onions, chopped
1 mango, diced
1 head butter leaf lettuce, leaves separated 

STEPS

  • In a small bowl whisk together all the peanut sauce ingredients until smooth and set aside.
  • In a large skillet or wok, heat the olive oil over medium high heat.
  • Add the onion, carrots, and bell pepper to the skillet and cook until they begin to soften, about 3–4 minutes.
  • Add the shrimp, zucchini, and soy sauce to the skillet and cook until the shrimp are golden and almost cooked through, about 3–4 minutes.
  • Stir in the garlic, ginger paste, crushed red pepper, and cumin and cook for another 1–2 minutes.
  • Remove the skillet from the stove top and set aside.
  • To prepare, scoop some of the vegetables into the lettuce cups and top with a few of the shrimp. 
  • Garnish with a couple of jalapeño slices, some green onions, and diced mangos and then drizzle with the peanut sauce.
  • Grab a napkin or three and enjoy!
Beverages

Recipe—Watermelon Margaritas

Diva di Cucina

It never fails, anytime I serve watermelon at a BBQ or party I end up with a ton leftover. Not that it’s a bad thing, especially when you can make some amazing watermelon margaritas! This cocktail is the perfect summer drink, it’s light and so refreshing. I just love the combination of the sweet watermelon with lime and if you put a little Tajin around the rim, it just takes it up a notch with a nice little kick of spice. Nothing says summer like a fresh and fruity cocktail!

Notes: This recipe makes two margaritas which is great because cocktails always taste better when shared with a friend! Since the juice content varies from watermelon to watermelon you may have extra juice after blending. The recipe calls for 1 1/2 cups of the strained juice.

INGREDIENTS
4–5 c seedless watermelon, cut into chunks (you will need 1 1/2 cups juice)
1/2 c silver tequila
1/4 c lime juice, fresh squeezed
1 tbsp agave or simple syrup
lime wedges (optional)
tajin or salt for the rim (optional)

STEPS

  • Add the chopped watermelon to a blender or food processor and blend fully.
  • Pour the blended watermelon through a sieve or fine strainer into a large measuring cup to separate out the pulp.
  • Pour some tajin or salt on a small plate. (optional)
  • Rub a lime wedge around the rim of two glasses and dip the glasses into the tajin or salt to coat.  
  • In a drink shaker, combine 1 1/2 cups of the strained watermelon juice, tequila, lime juice, agave, and ice and shake well.
  • Pour the margarita into the prepared glasses. 
  • Put your feet up, sit back, and enjoy!
Beverages

Recipe—Chocolate Chip Cookie Shots

Diva di Cucina
Recipe—Chocolate Chip Cookie Shots

‘Tis the season for indulging in tasty adult beverages and lots of fresh baked goodies. This time of year, I just love having a sweet night cap for dessert cuddled up next to the Christmas tree. Don’t get me wrong, I would honestly make these dessert shots any time of year. I actually made a big batch and served them for dessert at my party over the summer. They were a total hit paired up with a tray of chocolate chip cookies.

This is one of my favorite dessert shots. Every drop packs a punch and you get a nice little bit of cookie on the edge with each sip. This recipe makes two generous shots so there is one for you and one for a friend. Or even better, one for each hand. Enjoy! 

Note: If you don’t have chocolate vodka, you can substitute regular vodka. If you plan on making these for a party, you can pre mix the alcohol but do not put into the shot glasses until you are ready to serve. Otherwise your cookie edge can get a bit soggy.  

INGREDIENTS
1/2 oz Disaronno amaretto
3 oz Bailey’s irish cream
1 1/2 oz chocolate vodka
2 chocolate chip cookies, crushed for garnish
chocolate cake frosting (for rimming the glasses) or light corn syrup

STEPS

  • Put a tbsp chocolate frosting or light corn syrup in a small bowl and add the cookie crumbs to a small plate.
  • Dip the rim of a shot glass into the frosting/corn syrup and then the cookie crumbs to coat the edge. Repeat with the other glass.
  • Fill a shaker with ice and add the amaretto, Irish cream, and chocolate vodka. 
  • Shake well and strain into the prepared shot glasses.

Recipe adapted from Mantitlement.

Brunch

Recipe—French Toast Casserole

Diva di Cucina

French Toast Casserole

Christmas morning can sometimes be a bit chaotic with hustle and bustle of gift giving, cleaning up of all the shreds of paper and ribbon, and then sometimes the mad dash to clean the house before relatives arrive for round two of Christmas. At least that’s how it is in our home. However, on Christmas morning I always want to sit down and have a nice breakfast with my crew, I just don’t always have the time to make a big Christmas worthy breakfast. However, I do have the time to throw a casserole in the oven. So here you have French Toast Casserole to save the morning!

Several years back I posted a recipe for Blueberry French Toast Casserole. Not to toot my own horn, but toot toot! It’s amazing if you haven’t given it a try. What I love about french toast casserole is you can prep the dish the day before, throw it in the oven in the morning, and boom! Just like that you have a hot and delicious breakfast with almost no work. This recipe has all that delicious cinnamon goodness baked into a sweet bread pudding with a crispy streusel topping. It is so tasty!

So if you are looking for a quick and easy breakfast that you can make in advance, then this is the recipe for you.

French Toast Casserole

INGREDIENTS
12 slices sourdough bread (or a sourdough loaf), cut into 1” cubes
10 eggs
2 c milk
1/2 c heavy cream
2 tbsp vanilla extract
1/2 c sugar
1 c brown sugar, divided
1/2 c flour
1 tsp cinnamon
1/2 c cold butter, cut into small pieces

STEPS

  • Cut the loaf of sourdough into cubes and distribute them in a greased 9” x 13” pan.
  • In a large bowl whisk together the eggs, milk, cream, and vanilla.
  • Whisk in a 1/2 cup of the brown sugar and all the granulated sugar to the egg mixture
  • Pour the egg mixture over the bread.
  • Using your fingers or the back of a spatula gently press all of the bread pieces down into the egg mixture.
  • Cover the baking dish with foil and place in the fridge 8 hours or overnight.
  • For the streusel topping, in a medium bowl, mix together the other 1/2 cup of brown sugar, flour, cinnamon.
  • Add the cut-up butter to the topping mix and using a large fork or pastry cutter mix it all together until it is a nice crumbly consistency.
  • Store the streusel in a Ziploc bag in the fridge until ready to bake.
  • When ready to bake, remove the casserole dish and streusel from the fridge and allow it to sit on the counter for about 30 minutes.
  • Preheat oven to 350º.
  • Sprinkle the streusel topping over the french toast.
  • Cover the dish back up with foil and bake for 45 minutes.
  • Remove the foil and continue baking until the top is a nice golden brown and the egg mixture is set, about an additional 15–20.
  • Remove from oven and allow it to cool for 5 minutes.
  • Cut and serve with a pat of butter and some warm syrup.
Sweet Treats

Recipe—Craisin White Chocolate Chip Oatmeal Cookies (AKA Santa’s Favorite)

Diva di Cucina

Craisin White Chocolate Chip Oatmeal Cookies

One of my favorite things about Christmas is all the traditions that go along with it. Gingerbread house building, baking, listening to Christmas music, hanging the stockings, you catch my drift. There is just so much magic in the month leading up to Christmas. Well, ever since my son with 10 months old we have taken him for annual photos with Santa. They are all framed and sit in chronological order (have a mentioned I have OCD tendencies before? LOL) along the entertainment center leading up to Christmas.

Santa

This year he is 10 years old and he still wanted to go take a pick with Santa. With COVID I didn’t think we could make that happen but sure enough, we found a place that was doing physically distanced photos by appointment only. Yay! Anyways, ever since my son could talk he would make sure to ask Santa what kind of cookies he wanted us to leave out for Christmas, it never fails, he ALWAYS says oatmeal. Now one thing I will fess up to is that I despise raisins! I cannot eat them! Even as an adult I will pick them out of trail mix. I refuse to contaminate a good oatmeal cookie with raisins! However, I do love me some craisins. So, ever since that first time Santa said he wanted oatmeal cookies, this recipe made it into the baking rotation. These are delicious, buttery, and just the right amount of chewy and sweet. To me, these cookies are the cookie of Christmas and I guarantee you they are Santa approved!

INGREDIENTS
1 1/2 c flour
1 tsp baking soda
1/2 tsp salt
1/2 c + 6 tbsp butter, softened
3/4 c brown sugar
1/2 c granulated sugar
2 eggs
1 tsp vanilla
3 c oats uncooked
1 c craisins
11 oz white chocolate chips

STEPS

  • Preheat oven to 350°F.
  • In a medium bowl, stir together flour, baking soda, and salt and set aside.
  • In a large bowl, using an electric mixer, beat together the butter and sugars until creamy.
  • Add eggs and vanilla to the butter mixture.
  • Gradually start to fold in the flour ingredients into the butter mixture.
  • Add oats, craisins, white chocolate chips and mix well.
  • Drop dough by the spoonful onto a parchment paper lined baking sheet.
  • Bake for 8–10 minutes or until light golden brown.
  • Allow cookies to sit on the baking sheet for a couple of minutes before transferring to a cutting board or cooling rack.
Sweet Treats

Recipe—Glazed Lemon Cookies

Diva di Cucina

We are on Day 4 of 5 of my Christmas Cookie Week! That’s right, this week I will be posting 5 of my favorite Christmas Cookie recipes!

Glazed Lemon Cookies

We have the cutest little lemon bush in our back yard and it holds a special place in my heart as it was a housewarming gift from some of our friends when we built our house 6 years ago. Every year come December, it never fails, the lemons are ready for picking. For that reason, these glazed lemon cookies have become a staple in our holiday cookie rotation. They are so soft and light and I just love the zestiness the fresh lemon brings to them. While I love making these around the holidays they are also perfect for spring or summer.

Note: I recommend placing some paper towels or wax paper under the cooling rack before taking the cookies out of the oven. When you do the glazing you will get some drippage and the paper towels or wax paper will help to catch that excess sticky goodness that make cleanup so much easier.  

COOKIE INGREDIENTS
2 1/4 c flour
1 tbsp cornstarch
1/2 tsp baking soda
1/2 tsp salt
3/4 c butter, softened
1 1/4 c granulated sugar
zest from 2 lemons
2 eggs
2 tbsp lemon juice
1 1/2 tsp vanilla extract

GLAZE INGREDIENTS
1 c powdered sugar
2 tbsp fresh lemon juice

STEPS

  • Preheat oven to 350º.
  • In a medium bowl, stir together the flour, cornstarch, baking soda, and salt.
  • In a large bowl beat together the butter, sugar, and lemon zest on medium-high speed for 3 minutes.
  • Add the eggs, lemon juice, and vanilla to the butter mixture and continue to beat until evenly incorporated.
  • Gradually add in the dry ingredients until combined.
  • Form small balls with the dough and place at least 2 inches apart on a parchment paper lined baking sheet.
  • Bake for 8–10 minutes or until they just start to get a light golden color on the bottom.
  • Allow cookies to sit on the baking sheet for a couple of minutes before transferring to a cooling rack.
  • Once the cookies have completely cooled, whisk together the powdered sugar and fresh lemon juice to make the glaze. (You want to be able to drizzle the glaze so add a tad bit more lemon juice or water if needed to thin it, or more powdered sugar if you need it thicker.)
  • Transfer the glaze to a transfer to a piping bag with a very small opening or a Ziploc bag. (If using a Ziplock bag, you will want to cut a small tip off one corner.)
  • Drizzle the glaze back and forth over the cookies.
  • Allow the cookies to rest for at least an hour so the glaze has time to set.
  • Enjoy!
Sweet Treats

Recipe—Cherry Chip Shortbread Cookies

Diva di Cucina

We are on Day 3 of 5 of my Christmas Cookie Week! That’s right, this week I will be posting 5 of my favorite Christmas Cookie recipes!

Cherry Chip Shortbread Cookies

If you have been following me for a while now, you know fruit and chocolate are kind of my thing. Bananas and chocolate, strawberries and chocolate, cherries and chocolate… you catch my drift. Add in the melt in your mouth buttery flavor of a shortbread cookie, and you have one of the best tasting cookies ever! Not only do they taste amazing but they are also so pretty! I love the pops of red that the cherries add.

If I will give you any advice about this recipe, it is to double the recipe. One batch for you, and one batch for sharing. They really are that good!

INGREDIENTS
1 c butter, softened
1/2 c powdered sugar
1/2 tbsp vanilla extract
2 c flour
1/2 tsp salt
1 c maraschino cherries, chopped and patted dry
1 c chocolate chips

STEPS

  • In a large mixing bowl beat together the butter, sugar, and vanilla.
  • In a separate bowl, mix together the flour and salt.
  • Gradually mix the dry ingredients into the butter mixture until it is all combined.
  • Gently fold in the cherries and chocolate chips until evenly distributed.
  • Lay out a long strip of plastic wrap and form the dough into a log in the middle of it. I try and make my log about 2” in diameter.
  • Wrap the log up in the saran wrap and chill in the fridge for an hour.
  • Preheat the oven to 350º.
  • Once the log has firmed up, remove it from the saran wrap and cut it into approximately 1/3” slices.
  • Place the slices about 1” apart on a parchment paper lined baking sheet.
  • Bake the cookies for about 10–12 minutes or until they just start to turn golden around the edges.
  • Allow the cookies to cool for a few minutes before transferring them to a cooling rack.
Sweet Treats

Recipe—Butter Pecan Thumbprint Cookies with a White Chocolate Carmel Center

Diva di Cucina

We are on Day 2 of 5 of my Christmas Cookie Week! That’s right, this week I will be posting 5 of my favorite Christmas Cookie recipes!

Butter Pecan Thumbprint Cookies with a White Chocolate Carmel Center

This is probably my most requested holiday cookies and definitely one of my faves. If this cookie is in my house, I will eat it. All self control goes out the window. This is a little more advanced than some of my other cookie recipes just because of the number of steps, but they are so worth it! The primary cookie part is not overly sweet, it has a delicious buttery roasted pecan flavor and where the real sweetness comes in is that creamy white chocolate caramel center. These cookies are a total show stopper. They look so pretty and are perfect for the holiday season!

Note: For this recipe I recommend you put the white chocolate caramel sauce into the center of the cookies using a piping bag or Ziploc. I usually just use a quart size Ziploc and cut the corner of the bag off once I have the sauce in it. I find this to be easiest for me and then I can just toss the sticky bag when I am done. However, you can also use a spoon to fill the cookies with the sauce if that is easier for you. The sauce will be very hot on your hands when it comes off the stove which is why I let mine sit to cool for a few minutes before transferring it to the bag. The sauce will harden up as it cools.

INGREDIENTS
1 1/4 c butter, softened
1 1/2 c pecans, chopped
2/3 c powdered sugar
2 tsp vanilla extract
2 1/2 c flour
3/4 c caramel sauce (the kind you would put on ice cream sundaes)
1 1/2 c white chocolate chips

STEPS

  • Preheat oven to 350º.
  • Stir together the chopped pecans and 1/4 cup of the butter.
  • Spread the nut and butter mixture evenly on a parchment paper lined baking sheet.
  • Bake the pecans for 10–15 minutes making sure to stir them around half way through.
  • Remove the roasted pecans from the oven and allow them to cool.
  • While the pecans are cooling, using an electric mixer, beat together the remaining 1 cup of butter, powdered sugar and vanilla until nice and smooth.
  • Mix together the flour and roasted butter pecans.
  • Gradually add the flour and pecan mixture to the butter and sugar mixture until well combined.
  • Roll the dough into 1 1/2″ balls and place about 2” apart on parchment paper lined baking sheet.
  • Bake the cookies for 10 minutes and remove from oven.
  • Using your thumb, or something of a similar size (I use the end of a cocktail muddler but the back of a teaspoon would work too) make a deep indentation into the center of the cookie.
  • Place the cookies back into the oven to continue baking for another 6­–8 minutes.
  • Transfer the cookies to a wire rack and allow to cool.
  • In a small sauce pan, heat the caramel sauce over medium low heat.
  • Gradually add the white chocolate chips while stirring with a small whisk or fork allowing them to fully melt. Make sure you do not burn the sauce!
  • Once the chips are fully melted and your sauce is a nice smooth consistency, remove the pan from the heat.
  • Allow the sauce to cool for 5-8 minutes and transfer to a piping bag or Ziploc bag. (If using a Ziplock bag, you will want to cut a small tip off one corner.)
  • Pipe the white chocolate caramel sauce into the center of each cookie making sure not to overfill them.
  • Allow the cookies to rest for an hour so that the filling will fully set.
Sweet Treats

Recipe—Mint Chocolate Chip Cookies

Diva di Cucina

Here we go! We are on Day 1 of 5 of my Christmas Cookie Week! That’s right, this week I will be posting 5 of my favorite Christmas Cookie recipes!

Mint Chocolate Chip Cookies

Every year I pick one day in December and spend the entire day just baking up a storm and listening to Christmas music. I typically bake 4–7 different types of cookies and then make assorted platters to share with coworkers and friends. This is a tradition I picked up from my mom who was also big on spreading holiday cheer in the form of baked goods.

I love these mint chocolate chip cookies for many reasons but the top reason is because they are like eating my favorite type of ice cream (mint chip) in a cookie form. There is just something about the combination of mint and chocolate that does it for me. Plus, mint and Christmas just go hand in hand, do they not? I also love that these add a nice little pop of color to my assorted cookie platters. This recipe is very straight forward and easy to make, so what’s not to love?

Note: If you don’t have Andes chocolate mints you can absolutely substitute chocolate chips in this recipe. You will get enough of the mint flavor just from the extract alone. I personally just love the way the Andes look in the cookies.  

INGREDIENTS
2 3/4 c flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 c butter, softened
1 1/2 c sugar
1 egg
1 tsp mint extract
10–15 drops green food coloring
4.67 oz pack of Andes mints (unwrapped and chopped)

STEPS

  • Preheat oven to 350º.
  • In a medium bowl, stir together the flour, baking soda, baking powder, and salt
  • In a large bowl, using an electric mixer, beat together the butter and sugar until smooth.
  • Add the egg and mint extract to the butter mixture.
  • Gradually start to fold in the dry ingredients.
  • Add green food coloring five drops at a time and mix until it has reached your desired shade of green.
  • Fold in the chopped Andes.
  • Form small balls with the dough and place at least 2 inches apart on a parchment paper lined baking sheet.
  • Bake for 8–10 minutes or until they just start to get a light golden color on the bottom.
  • Allow cookies to sit on the baking sheet for a couple of minutes before transferring to a cutting board or cooling rack.
Sweet Treats

Recipe—Individual Pumpkin Pie Mousse Cups

Diva di Cucina

Pumpkin Pie Mousse Cups

As soon as the summer heat starts to die down and mornings become cooler, my body literally craves pumpkin spice. Yes, I am a pumpkin spice loving, leggings, Ugg, scarf, and sweater wearing, momma. I can’t help it! There is just something about indulging in all things pumpkin that allows me to fully transition into fall.

While I absolutely love a homemade pumpkin pie at Thanksgiving, I don’t always have the time, energy, or space in my oven, to make anything besides the turkey and all the fixings. I absolutely love this dessert because it is quick, easy, and no bake! You get all the flavors of pumpkin pie with the pumpkin puree and pumpkin spice but it is a creamy, light, and fluffy mousse! Plus, you can make it a day or two in advance so you have one less thing to deal with on the big T-Day.

If you are making dessert and then going somewhere one of the most cumbersome tasks is transporting a pie. It slides everywhere and I hate covering pies with foil because it never fails, when you go to uncover it, your crust becomes a crumbly mess and never looks as good as when it came out of the oven. These are great because you can assemble them in mason jars, leave a little air space at the top, and just screw on the lid. Easiest dessert for traveling ever! If you are making these to be served in your home, they look super cute in wine glasses too.

Happy Thanksgiving everyone!

INGREDIENTS

1 1/2 c graham crackers
4 tbsp butter, melted
3/4 c granulated sugar, divided
1 pint heavy whipping cream
1 tsp vanilla
1/2 c powdered sugar
8 oz cream cheese, room temperature
1 c pumpkin puree
1 tsp pumpkin pie spice

STEPS

  • Prepare the crust by stirring together the graham crackers, melted butter, and 1/4 c of the granulated sugar in a small mixing bowl until well combined.
  • Set aside 1/4 cup of the graham cracker crumb mixture to serve as your garnish.
  • Distribute the remaining graham cracker crumbs evenly among 6–8 individual serving dishes.
  • Using the back of a spoon, gently press the graham crackers down into the bottom of the dishes.
  • Combine the heavy whipping cream, powdered sugar, and vanilla in a mixing bowl and beat until the whip cream thickens up.
  • In another mixing bowl blend together the cream cheese, pumpkin puree, pumpkin pie spice, and the remaining 1/2 cup of granulated until well-integrated.
  • Fold in 1 cup of the whip cream into the pumpkin mixture.
  • Evenly distribute the pumpkin mousse into each of the dishes.
  • Garnish each cup with the remaining whip cream and top with the graham crackers crumbs you previously set aside.