{Sweet Recipes} Pumpkin Flan (Flan de Calabaza)

Fall is in the Air and pumpkins are everywhere!  Therefore, I thought I'd share one of my very own personal recipes that would make a great dessert for any party around this time of the year...a pumpkin spiced flan.

Pumpkin Spiced Flan Recipe

Ingredients:
- 2 cups of sugar (Divide 1 cup separate, for step 1 -and- the other 1 cup, for step 2)
- 1 can of evaporated milk (12 oz. can)
- 1 can of sweetened condensed milk
- 1 pack of Cream Cheese (8 oz.), softened
- 5 eggs
- 3/4 cup of 100% pure canned pumpkin
- 1/8 of salt
- 1/8 of cinnamon
- 1/4 cup of water (for step 1)
- 1/4 cup of chopped pecans 


*NOTE: The best option for baking a flan in my opinion is using a round shaped corningware (as shown below).

DIRECTIONS:
*HEAT oven to 350°F.

Step 1: Prep your Caramel Base

Get 1 cup of sugar and wet it with about a little less than 1/4 cup of water.  squeeze fresh lemon or lime juice into it.  Then stir and mix it once, before applying it to the heat.  Place the mix into a sauce pan on medium heat and leave it alone to melt, until you see clear liquid bubbles starting to form.  Once the mix is caramelized (be very careful and try not to get burned here), while hot drip it into the bottom base of your corningware.

Step 2: BLEND BATTER MIX

In a Blender or Magic Bullet, combine the evaporated milk, condensed milk, softened cream cheese, remaining 1 cup of sugar, 3/4 cups of canned pumpkin, salt, and cinnamon; blend well.  Taste batter with a spoon to see if it tastes good; otherwise, add more cinnamon or sugar to your taste.  Lastly, add in the 5 eggs to the mix and blend again.  Pour this blended mix over the syrup in your corningware; cover with foil. Place your corningware in a larger pan (roasting pans are great) filled with water halfway.

Step 3: BAKE

Bake the mix for about 1 hour and 25 minutes or until knife inserted in center comes out clean. Remove flan from water-filled pan; place on wire rack. Cool completely.  Refrigerate for at least 4 hours or overnight (best results).

Step 4: SERVE YOUR FLAN

Take your flan out of the fridge and run a knife around the edge (making it unstick from the corningware sides).  Then place the corningware into a larger pan with warm water for about 10 minutes.  Find a deep plate to serve the flan on and flip it upside down carefully so that it does not break apart or crack; caramel will drizzle out.  

Step 5: DECORATE

Crush your pecans into smaller pieces to garnish your flan; sprinkle slightly over the center of the flan.


Enjoy! :) 

Read More

{Sweet Recipes} Red, White, and Blue Trifle Dessert

Ingredients:

• 1 box white cake mix, prepared
• 1 box vanilla pudding mix, 5 oz.
• 2 cups milk
• 2 cups fresh strawberries, cleaned and sliced, reserve some for garnish
• 2 cups fresh blueberries
• 1 pint whipping cream, whipped

Directions:

1. Bake cake according to package instructions. Cool completely.
2. Prepare pudding with the milk; set aside. Tear cake into small pieces. Put a layer of cake (about 1/3 of the pieces) on the bottom of a trifle dish, deep glass dish or clear glass goblets. Spoon about 1/3 of the strawberries over the cake layer. Top with 1/3 of the pudding, 1/3 of the blueberries and 1/3 of the whipped cream. Repeat layering two more times.
3. Garnish with strawberries.

Original Source Credit: FredMeyer.com

Read More

Sweet Recipe: Green Pudding Dessert {Happy St. Patty's Day!}

Happy St. Patty's Day, readers! 

I came across a fun and quick green pudding dessert that can be used today to celebrate St. Patrick's Day or even a green themed baby shower or birthday party!  This delicious dessert doesn't take more than 30 minutes to prepare and to go with the St. Patty's day theme today, I have also included a FREE DIY printable dessert accessory (preview image & download link below) that can be added onto napkin rings, straws, be made into dessert toppers, or even can be used as tags for cookies.

Green Pudding Recipe

Ingredients:

• 2 boxes (4 serving size each) of JELLO vanilla flavor instant pudding
{or use JELLO pistachio flavor instant pudding & eliminate the green food coloring}
• 3 1/2 cups cold milk
• 1 teaspoon green food coloring
• 1 tub Cool Whip (8 oz.)
• 1-18oz pkg. Oreos, coarsely crushed
• Shamrock candies, cookies, etc. for garnish

 


Directions:

Pour milk into large bowl. Stir in food coloring. Add pudding mixes and beat with a wire whisk 2 minutes or till well blended. Let stand 5 minutes. Gently stir in Cool Whip. In a trifle bowl layer crushed cookies and pudding mixture. Garnish as desired. Refrigerate for atleast an hour or till ready to serve.  

Decorate your table with all types of green desserts and enjoy this lucky day!

FREE Printable Dessert Toppers and Tags 

{Click here to download your FREE printable St. Patrick's Day Dessert Toppers & Tags}

Read More

Sweet Recipe: Phyllo Edible Dessert Nests

We have been away for quite awhile, but will slowly be coming back this year with new DIY inspirational ideas and a renovated online Etsy shop that will soon focus more on personalized custom designed tags and labels for your special events!

Furthermore, you may seen me from time to time sharing fresh and fun baby shower ideas, since I am expecting a new little bundle of joy to join my family by July ~ 2011!  I'm so thrilled and excited, but for today I would like to share an adorable sweet recipe idea: Phyllo Edible Dessert Nests, which I found on the Martha Stewart's site.

This recipe is not only perfect for Easter on the way, but wonderful to use for "Nesting" themed baby showers this Spring!

Ingredients:
Serving Makes 12

• 3 tablespoons unsalted butter, melted, plus more for tin
• 8 ounces (1/2 package) kataifi, thawed
• 4 teaspoons sugar
• 1 teaspoon ground cinnamon, (optional)
• Jelly beans, for serving

Directions:

1. Preheat oven to 375 degrees. Brush a 12-cup muffin tin with butter. Pull phyllo into 1-inch-thick bundles; cut bundles into 2-inch lengths. Place in a bowl; separate into a loose pile with fingers. Toss with butter, sugar, and cinnamon, if using.
2. Divide among 12 muffin cups; press into bottom and up sides. Cook until golden and crisp around the edges, 15 to 20 minutes. Let cool; fill with jelly beans  

Source: Martha Stewart Living, April 2003

Read More

Sweet Recipe: Peanut Butter Frosting

{Photo from Bakers Royale}

Have you been wanting to try a new delicious frosting recipe for the Fall season?

Check out this pretty cappuccino color frosting made of Peanut Butter!

Simple and fun to make, just follow the recipe below and top it off with:

Reeses peanut butter cups...

{Photo from Veg SF}

 or even Reeses pieces...

{Photo from A Baked Creation}

{Photo from A Baked Creation}

Peanut Butter Frosting Recipe

Yield: Enough to frost 12 cupcakes

Prep Time: 10 minutes

Ingredients:

1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
¾ teaspoon vanilla extract
¼ teaspoon kosher salt
1/3 cup heavy cream

{Photo from A Beantown Baker}

Directions:

Place the confectioners’ sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

(Recipe from Barefoot Contessa at Home by Ina Garten)

Read More

Sweet Recipe: Super Epic Rainbow Cake by Whisk Kid

 

Today I wanted to feature a cake that was absolutely eye candy when I stumbled upon it online!

This cake is called the Super Epic Rainbow Cake by Kaitlin Flannery (Whisk Kid),

who recently appeared on the Martha Stewart Show with the wonderful Ms. Martha herself!

 ::: Click here to view the recording of this show :::

Try out this delicious and fun recipe listed below for your next party or event!

 Enjoy!

Cake Recipe: White Cake 
 (but not really because of the colors)



Ingredients:
2 sticks (226 g) butter, room temp
2 1/3 c (466 g) sugar
5 egg whites, room temp
2 teaspoons vanilla
3 c (375 g) flour
4 tsp baking powder
½ tsp salt
1 1/2 c (355 g) milk, warmed for 30 sec in microwave to bring to room temp
Red, orange, yellow, green, blue and purple GEL food coloring. Liquid will not be vibrant enough!

Directions:
Preheat the oven to 350F degrees. Oil and line how ever many 9” cake pans you have (I have three and I just reused them).

Sift together the flour, baking powder and salt. Set aside.

Cream the sugar and butter, then add the egg whites (I cracked them all into one bowl) and add them a little at a time. Add the vanilla and mix until fully incorporated. Then, alternating between wet and dry, add the milk and flour mixture in two parts.

Divide the batter amongst 6 bowls (I did it by weight. Weigh your mixing bowl before you begin adding ingredients and then subtract the weight of the bowl from the final measurement after the batter is completed. Divide that number by six and add that weight of batter to each bowl), and then whisk a fair amount of the appropriate food color into each bowl. Pour into the pans and bake for 15 minutes each.

When you remove them from the oven, let them rest on the cooling rack, in the pan, for ten minutes. Then flip, cover, and stash them in the fridge to cool quickly.

Frosting Recipe: Lemony Swiss Meringue Buttercream
*HUGE bowl needed to make alot of buttercream at one time! Please click here for a step-by-step guide to making Swiss Meringue Buttercream and troubleshooting tips!

Ingredients to fill and crumb coat:
9 egg whites
1 ¾ c (350 g) sugar
4 sticks (532 g) of butter, room temp
2 tsp lemon extract

Ingredients to frost:
5 egg whites
1 c (200 g) sugar
2 sticks (226 g) butter, room temp
1 tsp lemon extract

Directions:
Cook the egg whites and sugar in a small saucepan over medium heat, whisking constantly, until the sugar is completely dissolved (test by rubbing some between your fingers. If it's completely smooth, it's done). Pour into another bowl (a stand mixer is preferable) and whip on high speed until room temp. Then, on a medium-slow speed, add the butter, waiting until each piece is completely incorporated before adding the next. After all the butter has been added, turn the mixer back to high speed and whip until it has come together, about five minutes. Add the extract, beat briefly and then use.

If the buttercream seems soupy after all of the butter is added and does not come together after whipping, refrigerate for 5 to 7 minutes and continue whipping until it becomes fluffy and workable.

Recipe Source: Whisk Kid

Read More

Sweet Recipe: How to Make Cupcake Skewers

Summer is almost over!  What better way to celebrate the end than with the cutest
Cupcake Skewers!

The lovely Courtney Dial, from Pizzazzerie {Your Guide to Entertaining Inspiration}, 

came up with this great "Do It Yourself Guide to making Cupcake Skewers."  

Enjoy...

Step 1

Fill your mini cupcake baking pan with your cake batter. I use a small scoop but you can use a spoon too. Fill to 1/3-1/2 full in each baking cavity.

Step 2

Admire your cooling mini cupcakes. Do not touch! Let cool completely.

Step 3

Gather your skewers. You can use grilling skewers or lollipop sticks (shown below). Whatever you prefer is fine! Then place several cupcakes on a working surface. Find a round cookie cutter that is between 1.5-2.5 inches across. I have used various sizes, just be sure it’s a little smaller than your baked mini cupcake.

Step 4

Flip baked mini cupcakes upside down. Using small round cutter, push through and discard of edges.

Step 5

Gather some fun ribbons and tie either a knot or bow about an inch down from skewer or stick. If you don’t want to use ribbon, then wrap a piece of aluminum foil around stick or twine, or something that will help the cupcake not slide down the stick!

Step 6.

Place your cupcake on stick. I find it easiest to keep the cupcake right side up when skewering. Top with your favorite icing!

Step 7

Adorn with your favorite sprinkles, flowers, glitter, toppers, whatever your heart desires!

-Photos & Tutorial from Pizzazzerie

Read More

Sweet Recipe: Strawberry-Sugar Biscuit Trifle

A deliciously sweet and pretty dessert treat, Strawberry-Sugar Biscuit Trifle.

Checkout out the recipe below, serves 10 to 12.

Ingredients

• Sugar Biscuits
• 6  tablespoons  orange liqueur or orange juice, divided
• 2 1/2  pounds  strawberries, halved
• Trifle Custard
• 1 1/2  cups  whipping cream
• 1/4  cup  plus 2 tablespoons powdered sugar
• Garnishes: strawberries, mint leaves

Preparation

Cut Sugar Biscuits in half; brush cut sides evenly with 5 tablespoons orange liqueur.

Line bottom of a 4-quart bowl or trifle bowl with eight Sugar Biscuit halves. Arrange strawberry halves around lower edge of bowl. Spoon one-third of Trifle Custard evenly over Sugar Biscuit halves; top with one-third of remaining strawberry halves. Repeat layers twice, ending with strawberry layer. Drizzle remaining orange liqueur evenly over top. Cover and chill 3 to 4 hours.

Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over trifle; serve immediately. Garnish, if desired.

Southern Living, APRIL 2003

Read More

Sweet Recipe: Fun Back-to-School Cupcakes

What better way to celebrate your child's back to school with a delicious welcome surprise in their lunch bags!  Try out this fun cupcake decorating recipe from Family Fun Magazine, that your child and friends will be sure to enjoy!

Ingredients

• Yellow, green, and white frosting
• Cupcakes
• Red Skittles or M&M's
• Small plastic bag

• Rubber band or twist tie
• Chocolate-covered graham crackers
• White Good & Plenty candies

Instructions

1. Cover the cupcakes with yellow frosting and allow them to sit for an hour before decorating. Dab each red Skittle or M&M with a bit of green frosting for the apple's leaf, then set them aside.
2. Put a tablespoon or two of white frosting into a small plastic bag for piping. Cut a very small hole in a corner of the bag, twist the top of the bag closed, and secure it with a rubber band or twist tie. Piping the frosting gently out of the hole, write messages on the chocolate-covered graham crackers. Leave space at the bottom of the cookie, where it'll be stuck into the cupcake.
3. Cut a groove in the cupcake's frosting with a knife, then fit a blackboard into the groove. Add one Skittle or M&M apple and a piece of Good & Plenty chalk, as shown.

Read More

Sweet Recipe: Chocolate Yogurt Creme Pudding

INGREDIENTS:
• 1 cup sugar

• • 1/3 cup HERSHEY'S Cocoa
• • 1 envelope unflavored gelatin
• • 1-1/3 cups lowfat 2% milk
• • 2 containers (8 oz. each) vanilla lowfat yogurt
• • 1 teaspoon vanilla extract
• • Kiwi, raspberries or sliced fresh strawberries
• 
  
• 
  
• DIRECTIONS:
• 1. Stir together sugar, cocoa and gelatin in medium saucepan. Gradually stir in milk; let stand 5 minutes. Cook over medium heat, stirring constantly, until mixture comes to a boil and gelatin is dissolved. Cool about 5 minutes. 
• 
  
• 2. Add yogurt and vanilla; stir gently with whisk just until well combined. Pour into dessert dishes. Cover; refrigerate 6 hours or until set. Top with fruit. 8 servings.
• 
  
• MICROWAVE DIRECTIONS: Stir together sugar, cocoa and gelatin in medium microwave-safe bowl. Stir in milk; let stand 5 minutes. Microwave at HIGH (100%) 3-1/2 to 4 minutes, stirring with whisk after each minute, until mixture is hot and gelatin is completely dissolved. Cool 5 minutes. Gradually add yogurt and vanilla, stirring with whisk until well blended. Pour into individual dessert dishes. Refrigerate about 6 hours or until set. Top with fruit. 8 servings
• 
  
• Nutritional Information per serving (1/8th recipe):
• Calories: 180, Total Fat: 2g, Saturated Fat: 1g, Cholesterol: 5mg, Sodium: 60mg, Total Carbohydrates: 37g, Dietary Fiber: <1g, Sugars: 35g, Protein: 6g, Vitamin A: 2%DV*, Vitamin C: 0%DV*, Calcium: 15%DV*, Iron: 2%DV*
• *DV = % Daily Values are calculated based on a 2000 calorie diet
• (Recipe from: HERSHEY'S KITCHEN)

Read More