When I saw a lady from a local cake shop demonstrate how to make edible shot glasses on the local morning show, I knew I had to try them. We’re not big drinkers, but the mold works great as an edible serving cup, too. Fill a cookie shot glass with eggnog, ice cream or pudding. Make finger gelatin in a gelatin cup. Sprinkle some nutmeg on an eggnog whip cream filled gingerbread cup. The only limit is your imagination! (Click here to purchases the shot glass mold that I use.)
I had a vision. When I started brainstorming about this post, I thought, “What would make a better Thanksgiving dessert than combining some of my favorite flavors into a cranberry walnut pie?”
Alas, recipe attempt #1 was a complete bomb. It turned out way too sweet, and the texture was just wrong. The rest of the family refused to eat it, so I ended up eating pie for a week. Ugh. Thankfully, round two went much better. I ended up with a pie/bar cookie hybrid that goes together without a fuss. The “secret ingredient” raspberries add a little extra natural sweetness so you can cut back on the sugar and win over those who may not be big cranberry lovers. Cranberries have some natural pectin (which is why cranberry sauce sets up), but adding cornstarch gives the filling a more velvety texture.
Husband and boys both gave it a thumbs up, and as much as I like pie and this version is tasty, I’m relieved that I won’t be eating it for an entire week. [Read more…]Translate the Site
These sweet little nut filled pastries are another recipe that my mom used to make for the holidays. My uncle Joe used to call them Hungarian rolls. They are made with a yeast dough, but the method is a little different than other doughs I’ve worked with in the past. The keys to success are keeping everything cold (the dough gets sticky when it gets warm) and working gently with the dough. Blend only until mixed, bake only until lightly browned.