A Colorful Past

IntroShot

Beyond American-made, Fiesta® Dinnerware is an American Icon. Representing the American spirit of independent thinking, Fiesta® broke the rules of dinnerware when it arrived in 1936-a colorful contrarian amongst a sea of floral whiteware.  With a palette of cheerful hues, and a mix-and-match philosophy, Fiesta® captivated the American public, bringing joy to tabletops across the nation.  Since that time, the iconic dinnerware has become ingrained in the American culture, bolstered by vivid memories of family gatherings dotted with Fiesta® dishes.

Today, thoughtful hosts and hostesses around the United States are continuing this legacy, serving their homespun culinary creations on the always festive, endlessly adaptable Fiesta® Dinnerware.  It is this spirit that inspired us to capture the beautifully bright lifestyle surrounding Fiesta in our blog, Always Festive. From mouth-watering recipes to table setting tips, Always Festive will feature the best and brightest ideas straight from the heart of An American Icon.

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Halloween After Party: Monster Cookies

COOKIE_3

 

It happens every year. As the air turns cool and the leaves start to fall, super markets across the nation erect glistening displays of chocolate morsels. As we turn the corner from the produce aisle , the tower of treats calls out and we are powerless. After all, who are we to deny those adorable trick-or-treaters their fun-sized peanut butter cups? ‘Two bags for $5? We’ll get 10. Nope, better make that 20, lest we run out mid-treating.’

As the festivities come to a close we are, of course, invariably left with an assortment of chocolatey remnants and that cornucopia of candy is retired to the kitchen, where bits of caramel and nougat continue to haunt us, begging to be eaten.

Well, this year we’ve decoded to take action and put our sugary stash to good use.  What those candy bars need is a good dose of butter and flour, and we’ve got just recipe for it. 

Monster cookies are a classic and the perfect way to use up a mis-matched assortment of candy.

Cookie_2

 
For this version we’ve harnessed the power of browned butter to lend a more complex flavor, while oats provide an amazing, chewy texture. M&M’s are pretty much essential to this recipe, at least around these parts, as their candy shells perfectly capture the fun, festive spirit of our Fiesta® dinnerware.

 In fact, maybe we should call these delectable treats “Fiesta Cookies”.

MONSTER COOKIES
Yields 36
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Prep Time
15 min
Cook Time
11 min
Total Time
30 min
Prep Time
15 min
Cook Time
11 min
Total Time
30 min
Ingredients
  1. 1 cup butter, divided
  2. 1 cup granulated sugar
  3. 1 cup packed brown sugar
  4. 2 eggs
  5. 2 teaspoons vanilla extract
  6. 1 ½ cups all-purpose flour
  7. ½ teaspoon baking soda
  8. 1 teaspoon baking powder
  9. ½ teaspoon salt
  10. 1 ¼ cups old fashioned oats
  11. 1 cup mini M&Ms
  12. 1 cup chopped peanut butter cups
  13. ½ cup pecans, chopped
Instructions
  1. Place ½ cup of butter in a skillet and cook over medium heat until slightly browned and fragrant, about 4 minutes. Pour butter into a small bowl and set aside to cool completely. Meanwhile, allow the remaining butter to soften to room temperature.
  2. When browned butter has cooled and firmed up, cream with remaining butter and both sugars until light and fluffy.
  3. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Stir in oats, mixing well.
  5. Add the flour mixture to the wet ingredients and mix until combined.
  6. Fold in M&Ms, chopped peanut butter cups, and pecans.
  7. Chill dough in the refrigerator for at least one hour, or as long as you can stand it.
  8. Heat oven to 375°.
  9. Drop tablespoon sized cookie dough balls onto a baking sheet and bake until light golden brown, about 11 minutes.
Adapted from The Pioneer Woman
Adapted from The Pioneer Woman
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/
#holidaytreats,#fiestadinnerware#

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Halloween After Party: Snickers Icebox Cake

Fiesta Snickers Cake

This incredibly cool and super rich Snickers® icebox cake mimics the flavors of its candy bar namesake, with layers of homemade peanut butter and chocolate pudding, then drenched in caramel sauce and chocolate ganache.

Sandwiched between each pudding layer are graham crackers, which, when set, transform into delicate, moist cake-like layers.

The crowning piece is the real deal- chopped fun-sized Snickers®, perfect for those of us still trying to whittle down a stash of Halloween treats.

Fiesta Snickers Cake 2

 

Snickers Ice Box Cake BakerThis magnificent frosty cake can be layered and frozen right in the Fiesta Square Baker!  Fashion a sling out of parchment paper and lay it in first to help remove the finished cake.

SNICKERS® ICEBOX CAKE
Makes one 8×8 cake.

Ingredients:

1 box graham crackers

Chocolate Pudding

3 cups whole milk, divided
½ cup granulated sugar
1/8 teaspoon salt
5 tablespoons cornstarch
¾ cup dark chocolate, chopped
1 ½ teaspoons pure vanilla extract

Peanut Butter Pudding

3 cups whole milk, divided
½ cup granulated sugar
1/8 teaspoon salt
5 tablespoons cornstarch
¾ cup creamy peanut butter
1 ½ teaspoons pure vanilla extract

Caramel Sauce

1 cup granulated sugar
6 tablespoons butter, cut into chunks
½ cup heavy cream
½ teaspoon vanilla extract
½ teaspoon salt

Chocolate Ganache 

2/3 cup dark chocolate
1 tablespoon heavy cream
4 tablespoons powdered sugar, sifted
5 tablespoons warm water
14 mini Snickers, chopped

Instructions:

Chocolate Pudding

Combine 2 ¾ cups of milk, sugar, and salt in a medium sauce pan over medium-low heat. 

When mixture comes to a simmer, add in chocolate and whisk until smooth. 

Combine reserved ¼ cup of milk with cornstarch in a small bowl and whisk until no lumps remain. 

Add cornstarch mixture to pudding and mix well to combine.

Heat, whisking constantly, until pudding comes to a simmer. 

Reduce heat to low and continue whisking until mixture is thick enough to coat the back of a spoon (about 1 minute).

Remove from heat and stir in vanilla.

Set aside to cool.

Peanut Butter Pudding

Combine 2 ¾ cups of milk, sugar, and salt in a medium sauce pan over medium-low heat. 

Bring to a simmer.

Combine reserved ¼ cup of milk with cornstarch in a small bowl and whisk until no lumps remain. 

Add cornstarch mixture to pudding and mix well to combine.

Heat, whisking constantly, until pudding comes to a simmer. 

Add peanut butter.

Reduce heat to low and continue whisking until mixture is thick enough to coat the back of a spoon (about 1 minute).

Remove from heat and stir in vanilla.

Set aside to cool.

Caramel Sauce

Have all ingredients measured and ready to go.  You must work quickly with caramel so this step is essential!

Place sugar in a medium to large sauce pan over medium heat.

When sugar begins to melt, carefully scrape it around the bottom of the pan with a heat-proof spatula.

As soon as the sugar is completely melted and no lumps remain, carefully add the butter and stir vigorously to combine.

When the butter is melted and the sauce has reached a caramel color, slowly pour the cream in, whisking constantly.  

Remove from heat and stir in vanilla and salt.

Pour into a heat-proof container, such as a glass jar or measuring cup, and set aside to cool.

Chocolate Ganache

Put chocolate and heavy cream in a heat-proof bowl and set over a pot of simmering water. 

Let chocolate and cream sit for a few minutes until chocolate is completely melted, then slowly stir to combine. 

Incorporate powdered sugar, mixing well.

Slowly mix in water, one tablespoon at a time, until a sauce-like consistency is reached.  Set aside.

To Assemble

Line a square baking dish with parchment paper or heavy aluminum foil, allowing a one inch overhang on each side.

Place 4 ½ graham crackers side-by-side on the bottom of the pan. 

Spread a layer of chocolate pudding on top. 

Place a second layer of graham crackers on top of the chocolate pudding, then add a layer of peanut butter pudding.

Continue alternating chocolate and peanut butter puddings, dividing each pudding layer with a layer of graham crackers. 

Pour cooled caramel sauce over the top, reserving about ¼ cup of caramel. 

Pour ganache on top, reserving about ¼ of the sauce. 

Top with chopped Snickers® and finish with a drizzle of remaining caramel and chocolate ganache. 

Place the cake in your freezer for at least 8 hours or overnight.

 

 

Inspired by Bakers Royale

#holidaytreats,#fiestadinnerware

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