What’s your preference on New Year’s Eve? Would you rather have cheese and crackers? Or do you go for the chips and dip? Darin and I have both preferences covered as they reveal our picks for favorite snacking! Happy New Year!
When the clock strikes midnight on New Year’s Eve, be prepared to toast in the new year with family-friendly drinks that everyone can enjoy. We’re created two drinks for your celebrations. One is as sophisticated as a black tie event and the other is a kid-friendly one that will make your kids pop with excitement!
Here is an easy and really pretty fruit platter you can take to your next gathering. I just love the fresh taste of fruit at this time of year, it feels like such an indulgence. It is also an excellent compliment to a Brie and Rosemary cracker plate. I hope you like this simple recipe as much as I do.
Winter Fruit Platter with Mandarin Orange Cream
Mandarin Orange Cream:
1 8oz package cream cheese, softened
I small jar Marshmallow cream
Juice and zest from 1-2 mandarin oranges
2 lbs Strawberries, cut in half lengthwise
2 pints Fresh Raspberries
2-3 Mandarin oranges peeled and divided into segments
In a medium sized bowl, mix together cream cheese and marshmallow cream. Mix in juice and zest to desired consistency. Put into a small dish or ramekin and place in the center of serving platter.
Arrange strawberries and raspberries and orange segments around ramekin.
Serve at room temperature for best flavor.
Makes 8-10 servings
Recipe by Amy Richardson
It seems that lots of foods have taken to gingerbread this Christmas season. So treats that normally are perfect, just that way they are, have gotten a gingerbread makeover. The Great Taste Buds spotted a few of them and decided to give the Gingerbread M&Ms a taste test to see if they are worth the transformation.
Peppermint Candy is my favorite kind of ice cream. I try and find any excuse to have it , so I thought it would be fun to fill little chocolate cream puffs with my favorite holiday treat, and top it with a rich and smooth chocolate ganache. Perfect for a party, a family night, or a new Christmas Eve tradition.
Peppermint Ice Cream
Chocolate Fudge topping
Crushed Peppermint Candy
1 cup water
1/2 cup butter
1/4 cup Dutch processed cocoa
2 tbsp sugar
1/8 tsp salt
Preheat oven to 400 degrees
In a medium sized saucepan, bring water, butter, sugar and salt to a boil. Stir in all at once, flour and cocoa. Stir until it forms a ball, about 1-2 minutes. Cool 10 minutes. Using an electric mixer, beat in eggs one at a time, until mixture forms a consistent dough. Either pipe or scoop tablespoons of dough onto a parchment lined baking sheet.
Bake for 22-25 minutes or until lightly browned. Cool.
Chocolate Fudge Topping:
1 cup semi sweet chocolate pieces
1/2 cup cream
In a small bowl, place chocolate pieces.
In a small saucepan, bring cream to an almost boil. Remove from heat and our over chocolate. Wait 3-5 minutes, then stir until smooth. Adding additional cream to reach desired consistency if desired.
Split cream puffs in half, place a scoop of ice cream on the bottom half. Cover with top piece. Cover with chocolate fudge topping, and garnish with crushed peppermint candies. Serve immediately.
Recipe by Amy Richardson
These mini raspberry marzipan doughnuts are perfect to give as a gift to your neighbors, teachers or loved ones! Using the raspberry freezer jam gives the doughnut a fresh taste and topping it with marzipan gives it a touch of sophistication! Enjoy!
Raspberry Marzipan Vanilla Iced Mini Doughnuts
1 1/3 cups flour
1/2 cup sugar
1 tbsp baking powder
1/4 tsp salt
1 egg, lightly beaten
1/3 cup butter, melted
1/2 cup + 1 tbsp milk
1/4 cup sour cream
2 tbsp almond paste
1/4 tsp almond extract
2 tbsp Almond barista syrup, like Torani
1/3 cup Raspberry freezer jam, or raspberry preserves
4 cups powdered of sugar
1/2 cup butter
1/4 cup milk,
1/2 tsp vanilla
1-2 tsp water
To make doughnuts:
In a medium sized bowl, whisk together dry ingredients.
In a separate bowl mix together sour cream, and almond paste until smooth. Add egg, butter, milk, and almond extract. Either by hand or with an electric mixer, add egg mixture to the dry mixture, and stir until smooth.
Cook batter according to manufacturers instruction. Leaving center hole filled.
To make icing:
With an electric mixer, beat butter until smooth. Add 2 cups of the powered sugar, milk, and vanilla. Beat until well mixed. Add remaining sugar and beat until light and fluffy. Add water to thin to desired consistency.
Place donuts on a cooling rack. Prick donuts with a few small holes, and brush warm doughnuts with almond glaze.
Place a small teaspoon of raspberry jam into the center of each donut.
Drizzle with vanilla icing.
Makes about 28 mini doughnuts
Recipes by Amy Richardson