entertaining Archives - Page 6 of 8

Three Bean Vegetarian Chili from Alida's Kitchen

Three Bean Vegetarian Chili #WeekdaySupper

October 21, 2013 ·

Three Bean Vegetarian Chili is so good, carnivores will not miss the meat! This healthy chili takes only 30 minutes to make, and leftovers reheat well. {vegan, gluten free}

Three Bean Vegetarian Chili, also known as “Veg Head” Chili, is one of our favorite recipes to make during the cooler months. This chili is hearty enough to satisfy meat eaters and vegetarians (and vegans!) alike…due to the addition of the third bean ~ refried beans! The refried beans are an unexpected addition that thickens the chili perfectly and gives it a the nice hearty texture. Combined with the other beans and all of the vegetables and spices, this chili has quickly become a family favorite….

Filed Under: gluten free, healthy, main dishes, Recipes, soup, vegan, vegetarian Tagged With: beans, black beans, chili, dinner, entertaining, jalapeno, lunch, Mexican, peppers, spicy, vegetable

Pudding-Filled Cookie Cups from Alida's Kitchen

Pudding Cookie Cups

October 16, 2013 ·

Pudding Cookie Cups are chocolate chip cookie dough baked in a mini muffin tin and topped with your favorite JELL-O pudding. These fun treats are easy to make and can be decorated for any holiday or occasion.

With all the decorations, the costumes, the pumpkins and the spooky edibles, Halloween is by far my favorite holiday. With Halloween only two weeks away, I wanted to share some fun treat ideas that are easy to make and great for kids. These could be for a Halloween party or simply to treat all those neighbor kids paying your house a visit….

Filed Under: dessert, Featured, kid-friendly, Recipes Tagged With: chocolate, christmas, cookies, easy, entertaining, halloween, holiday, pudding, quick

Chocolate Pumpkin Bundt Cake is a rich, moist chocolate cake made with pumpkin and a hint of spice. Pumpkin replaces much of the fat in the cake that is made on the lighter side!

Chocolate Pumpkin Cake

October 2, 2013 ·

Chocolate Pumpkin Cake is a rich, moist chocolate cake made with pumpkin and a hint of spice. Pumpkin replaces much of the fat in the cake that is made on the lighter side!

Lately I have been enjoying making chocolate desserts a bit healthier using various fruits and vegetables. The results have been fantastic, with each recipe far exceeding my expectations. This Chocolate Pumpkin Cake is no exception! This cake kind of reminds me of a chocolate covered pumpkin truffle, only in cake form…and a little healthier….

Filed Under: dessert, kid-friendly, Recipes Tagged With: 12 weeks of Christmas Treats, brown sugar, buttermilk, cake, chocolate, easy, entertaining, holiday, light, low fat, pumpkin, quick, snack

Warm Chocolate Pudding Cakes

February 13, 2013 ·

While Valentine’s Day isn’t a huge deal at our house, it does give me a reason to bake up something extra special…usually involving chocolate. Warm Chocolate Pudding Cakes are definitely something special. They are a simple yet decadent dessert that is pure comfort food. They are also surprisingly quick and easy to make and can even be made a day in advance (great for entertaining!). The recipe can easily be halved to serve only two, OR make the full recipe and enjoy one set of cakes one day and enjoy them again the next day. Warm Chocolate Pudding Cakes are delicious as-is, or topped with your favorite ice cream. I had vanilla bean on hand, which was classic and tasty, but I am drooling over the idea of a salted caramel ice cream topping these cakes.

Since I made the full recipe for the two of us, we got to enjoy Warm Chocolate Pudding Cakes two nights in a row. I’m pretty sure Valentine’s Day is going to become one of our favorite holidays now, if it means special desserts like this!

Warm Chocolate Pudding Cakes

Yields: 4 servings

Ingredients

4 ounces semi-sweet or bittersweet chocolate, chopped
4 tablespoons (1/2 stick) butter
4 tablespoons granulated sugar, divided
2 eggs, whites and yolks separated
1 teaspoon vanilla extract
pinch of salt
Cooking spray

Instructions

Preheat oven to 375 degrees (if not making ahead). Spray four 6 to 8 ounce ramekins with cooking spray, place on a baking sheet and set aside.
In a double boiler (or a mixing bowl placed over simmering water), melt chocolate and butter, stirring occasionally. Once melted, remove from heat and mix in 2 tablespoons sugar and then egg yolks and vanilla, stirring until until combined. Set aside.
In a medium bowl, beat egg whites and salt until soft peaks form. Add 2 tablespoon sugar and beat until stiff and glossy.
Fold ⅓ egg white mixture into chocolate mixture, gently stirring to combine. Add the rest of the egg whites, gently folding until combined. Divide evenly among prepared ramekins. (If making ahead, stop here. Cover cakes with plastic wrap and refrigerate until ready to bake).
Bake for 15 to 20 minutes, or until the cakes puff up and the tops begin to crack. Be careful not to over bake. A toothpick inserted in the center should come out gooey. Serve warm or at room temperature, topped with ice cream, if desired.

Source: Everyday Food, December 2006

Filed Under: dessert, Recipes Tagged With: chocolate, easy, entertaining, make ahead, valentine's

Chewy Ginger Cookies

December 13, 2012 ·

This is my favorite recipe for Chewy Ginger Cookies. They are soft, chewy, with warm flavors of ginger and molasses, plus they take 10 minutes to prepare!

When it comes to holiday baking, I enjoy trying new recipes, but I also like to have some go-to recipes. Standby recipes that are guaranteed to be crowd pleasers and are easy to make. For years, I have been trying to find that special recipe for a ginger cookies. These Chewy Ginger Cookies are the top contender for becoming that special recipe. They are super soft and chewy with the warm flavors of ginger and molasses in each bite. The dough takes less than 10 minutes to make, which is always a bonus!

This marks the final week of the 12 Weeks of Christmas Treats hosted by Meal Planning Mom. Be sure to check out the thumbnails at the bottom of this post for more delicious holiday treats!

Chewy Ginger Cookies

Yields: 30 cookies

Ingredients

½ cup butter, softened
½ cup granulated sugar
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon ground ginger
¼ teaspoon cinnamon
¼ teaspoon salt
½ cup molasses
¼ cup water
Additional sugar, for rolling

Instructions

In a medium bowl, whisk together flour, baking soda, ginger, cinnamon and salt.
Mix molasses and water in a liquid measuring cup, and stir until combined (Note: you may need to stir again before adding to butter mixture).
In a large bowl, cream butter and sugar until combined. Beating on low, alternately add flour mixture and molasses mixture to the butter mixture, until fully combined. Refrigerate for at least 2 hours to overnight.
Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside.
Roll a rounded tablespoonful of dough into a ball and then roll the ball in granulated sugar. Place on prepared baking sheet. Bake for 12 to 14 minutes or until edges are set (be careful not to overbake). Remove to wire rack to cool completely.

Slightly adapted from Taste of Home: Best Loved Cookies and Bars

We are to Week #12 of the 12 Weeks of Christmas Treats hosted by Meal Planning Magic. Be sure to check out all the other bloggers who are participating this week in the 12 Weeks of Christmas Treats blog hop.

Filed Under: dessert, Recipes Tagged With: 12 weeks of Christmas Treats, chewy, christmas, cookies, easy, entertaining, ginger, holiday, molasses, quick

Peppermint Twist Kiss Cookies

December 6, 2012 ·

Peppermint Twist Kiss Cookies are a fun variation of the ever-popular “blossom” cookies with a candy kiss in the middle. These light-tasting peppermint cookies have a red and white swirl that are cute and festive for the holidays or any time!

Peppermint Twist Kiss Cookies | alidaskitchen.com

Peppermint Twist Kiss Cookies are tasty, fun and festive…perfect for this time of year! The red and white cookie is a light-tasting peppermint butter cookie, and then topped with a chocolate kiss.

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Filed Under: dessert, Recipes Tagged With: 12 weeks of Christmas Treats, candy, chocolate, christmas, cookies, easy, entertaining, holiday, mint, peppermint

Grandma’s Caramel Bars

November 29, 2012 ·

My grandma was always impressive in the kitchen, especially with her holiday treats. This recipe she created for Caramel Bars is no exception! Most caramel bars I’ve had have been underwhelming and have had a relatively stiff caramel layer in the center. So is not the case with these Caramel Bars. The caramel layer is gooey, melty and wonderful. The oat crust and crumbly topping are simple and delicious, and the chocolate chips add some chocolate and texture. Her recipe also includes 1 cup walnuts, which I do not use. No holiday treat platter is complete without caramel bars!

Speaking of holiday treats, we are in Week 10 of the 12 Weeks of Christmas Treats! This recipe makes a generous amount, so is definitely a good treat to have on hand for your holiday celebrations.

Grandma’s Caramel Bars

Yields: 3 to 4 dozen bars, depending on size

Ingredients

1½ cups all-purpose flour
1½ cups rolled oats (old-fashioned or quick oats work fine)
1 cup butter, softened (I use light butter)
½ cup packed brown sugar
½ cup granulated sugar
¾ teaspoon baking soda
½ teaspoon salt
1 14-ounce package caramels
⅓ cup evaporated skim milk
1 cup chocolate chips
1 cup walnuts (optional)
Cooking spray

Instructions

Preheat oven to 350 degrees. Spray a 13x9 inch baking pan with cooking spray and set aside.
In a large bowl, put the flour, oats, butter, brown sugar, baking soda and salt. Using an electric mixer on low (I use a hand mixer), slowly beat in the butter until combined, moist, and pea-sized crumbs form. Press ½ of mixture into prepared baking dish and bake for 12 minutes.
Meanwhile, slowly melt caramels and evaporated milk over a double boiler (or a heatproof bowl set over a saucepan of simmering water), stirring frequently.
Once crust is done, pour caramel mixture over crust. Sprinkle chocolate chips (and walnuts, if using) over caramel. Crumble remaining oat mixture over caramel and chocolate chips. Bake for 12 minutes and move to a wire rack to cool completely.

We are already to week #10 of the 12 Weeks of Christmas Treats hosted by Meal Planning Magic. Be sure to check out all the other bloggers who are participating this week in the 12 Weeks of Christmas Treats blog hop. And if you’re a blogger and want to join in on the fun, check out this post for the form to fill out to start baking along with us.

Filed Under: dessert, Recipes Tagged With: 12 weeks of Christmas Treats, bars, caramel, chocolate, christmas, easy, entertaining, holiday, oats, snack

Pumpkin Surprise Cupcakes

November 21, 2012 ·

So I couldn’t help myself…I had to share one last pumpkin recipe with you. It’s a good one. Pumpkin Surprise Cupcakes are a moist, delicious pumpkin cake with a cream cheese surprise in the middle. A little sprinkling of powdered sugar on top is all these cupcakes need before presenting, which makes them ideal for travel or eating at a gathering since they won’t get all messy. While these cupcakes can hold their own without any frosting, they would also be really good with a little Cinnamon Cream Cheese Frosting if you want to get fancy. Pumpkin Surprise Cupcakes are an easy, portable and fun little pumpkin alternative to tomorrow’s traditional pie.

By the way, can you believe we’re already in Week #9 of the 12 Weeks of Christmas Treats! Due to the Thanksgiving holiday this Thursday, many of us are posting starting today through the rest of the week, so be sure to check out all of the yummy treats by clicking on the thumbnails at the bottom of this post.

Have a Happy Thanksgiving!!

Pumpkin Surprise Cupcakes

Yields: 24 cupcakes

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
pinch of salt
1 can (15 ounces) pure pumpkin
2 cups granulated sugar
1 cup canola oil
4 eggs
1 teaspoon vanilla
8 ounces light cream cheese, softened
⅓ cup granulated sugar
1 egg
Powdered sugar, for topping (optional)

Instructions

Preheat oven to 350 degrees. Line 2 12-cup muffin tins with paper liners and set aside.
In a small bowl, whisk together the flour, baking powder, cinnamon, baking soda and salt. Set aside.
In a large bowl, beat pumpkin, sugar, oil, eggs and vanilla until combined. Add flour mixture to pumpkin mixture, gently folding until well-blended.
FILLING: In a separate small bowl, beat cream cheese and sugar until smooth. Add egg and beat on low until just combined.
Fill muffin cups approximately one-third full. Distribute evenly among cupcakes, dropping a generous tablespoonful in the enter of each cupcake. Cover with remaining batter.
Bake for 20 to 25 minutes, or until a toothpick inserted in the pumpkin cake portion comes out clean. Cool for 10 minutes before moving to a wire rack to cool completely. Dust with powdered sugar just before serving (or frost as desired).

Source: Taste of Home

Be sure to check out all the other bloggers who are participating this week in the 12 Weeks of Christmas Treats blog hop. And if you’re a blogger and want to join in on the fun, check out this post for the form to fill out to start baking along with us.

Filed Under: dessert, Recipes Tagged With: 12 weeks of Christmas Treats, christmas, cinnamon, cream cheese, cupcakes, easy, entertaining, frosting, make ahead, pumpkin, quick, thanksgiving

Sunny Blossoms

November 8, 2012 ·

Sunny Blossoms are a peanut-free twist on the classic cookie. While Peanut Blossoms are always a favorite, the need for peanut-free treats are becoming more common. So in an effort to make a peanut-free alternative, enter Sunny Blossoms, made with sunflower seed butter instead of peanut butter. I used my grandma’s recipe as a base and went from there. Being the peanut butter diehard that I am, I wasn’t sure what to expect. While it is obviously not peanut butter, they still taste really good! Mike loved them as well and noted the next day they tasted almost peanut-y. Sunflower seed butter is mild enough to not overpower the cookie. Frankly if you put chocolate with anything, it’s going to be good! 🙂

Time sure flies! We are to Week 7 of the 12 Weeks of Christmas Treats! We all know that no holiday cookie platter is complete without some form of a ‘blossom’ cookie. Not only are they tasty, but they are so darn cute with the Hershey’s Kiss in the middle! Sunny Blossoms offer a delicious, peanut-free alternative.

Sunny Blossoms

Yields: approximately 36 cookies

Ingredients

1¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) butter (I used light butter)
⅓ cup sunflower seed butter
½ cup granulated sugar
½ cup packed brown sugar
1 egg
1 teaspoon vanilla
granulated sugar, for rolling
36 chocolate Hershey's Kisses, unwrapped

Instructions

In a small bowl, whisk flour, baking and salt. Set aside.
In a large bowl, using an electric mixer, cream together butter and sunflower butter until blended.
Gradually add granulated sugar and brown sugar to sunflower butter mixture - cream well. Add egg and vanilla - beat well.
Blend in dry ingredients gradually (Note: I do this step by hand using a wooden spoon) and mix thoroughly. Chill dough in the refrigerator for at least 2 hours (Note: I typically chill overnight).
Preheat oven to 375 degrees. Line baking sheets with parchment paper.
Shape dough into balls using a rounded teaspoonful for each. Roll balls in granulated sugar and place on baking sheet.
Bake for 8 minutes. Remove from oven. Top each cookie with a Hershey's Kiss candy, pressing down firmly so cookie cracks around edge. Return to oven and bake 2 to 5 minutes longer until golden brown. Move cookies to wire rack to cool completely.

Filed Under: dessert, Recipes Tagged With: 12 weeks of Christmas Treats, candy, chocolate, christmas, cookies, entertaining, holiday, nut free, sunflower butter

Pumpkin Bundt Cake

November 1, 2012 ·

This easy Pumpkin Bundt Cake recipe takes less than 10 minutes to make using simple pantry ingredients!

Pumpkin Bundt Cake is a simple and delicious pumpkin pound cake, with warm spices and pumpkin-y goodness throughout. What attracted me to this recipe, aside from a slight pumpkin obsession, is that the ingredients are simple pantry items that I have on hand at all times. What made me fall in love with the recipe, aside from it being delicious, was how easy it was to make. The batter took me less than 10 minutes to whip together. Then bake for about an hour, let it cool, and voila! You have an elegant and versatile dessert that will happily feed a crowd or, in our case, treat a small family for a week. 🙂

Not only will this Pumpkin Bundt Cake be excellent served alongside your holiday cookie platter, but it would also be a tasty alternative at Thanksgiving dinner or even served at a brunch.

Pumpkin Bundt Cake

Yields: 24 servings

Ingredients

3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon salt (optional)
2½ cups granulated sugar
1 cup canola oil
3 eggs
1 teaspoon vanilla extract
1 can (15 ounces) pumpkin
powdered sugar, for dusting

Instructions

Preheat oven to 350 degrees. Spray 10-inch bundt pan with cooking spray and set aside.
In a medium bowl, whisk together the flour, baking soda, spices and salt.
In a large bowl, beat sugar and oil until combined. Add eggs, one at a time, beating well after each addition, and add vanilla with the last egg.
To the egg mixture, alternate adding flour mixture and pumpkin, beating well on medium-low after each addition.
Pour into prepared bundt pan. Bake for 60 to 65 minutes, or until a tootpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Let cool completely and then dust with powdered sugar before serving.

Slightly adapted from Taste of Home