St. Patrick’s Day Cereal Bars

St. Patrick’s Day is almost here and we wanted to share a treat worthy of a leprechaun’s gold with you: Lucky Charms Cereal Bars!

This colorful cereal is perfect for any St. Paddy’s Day celebration, and gives you an excuse to indulge in a childhood favorite! We can’t remember the last time we bought a box for ourselves and were so nostalgic when opening it that we had to eat a quick bowl before continuing with the recipe. Don’t tell!

Cereal bars are some of the easiest (and tastiest!) sweet snacks you can make, since they only require three ingredients. The best part? They’re perfect for kids and adults! Our only advice is to make sure you serve your bars on colorful Fiesta Dinnerware, to get the whole magical rainbow effect 😉

Share your cereal bar photos with us on Facebook or Instagram and have a delicious St. Paddy’s Day!

St. Patrick's Day Cereal Bars
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Ingredients
  1. 5 tbsp. unsalted butter
  2. 6 cups mini marshmallows
  3. 7 cups Lucky Charms cereal
Instructions
  1. Melt butter over low heat in a large pot.
  2. Stir in mini marshmallows until melted and no lumps remain. Remove from heat.
  3. Stir in Lucky Charms cereal until fully coated with butter and marshmallow mixture
  4. Press cereal mixture into a greased 9x13 Fiesta Rectangular Baker and allow to cool.
  5. Enjoy!
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/
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Hummus: Healthy Homemade Comfort Food

Healthy homemade hummus recipe on the Fiesta Dinnerware blog | www.alwaysfestive.com

While we’re still in the throes of winter, spring is just around the corner. If you’re anything like us, our minds are thinking beach, but our tummies are thinking comfort food.

For a delicious snack that’s healthy, nourishing and comforting, we turned to our friend Chef Maria Loi of New York’s Loi Estiatorio restaurant and author of The Greek Diet for her famous Hummus recipe.

Chef Maria Loi's healthy homemade hummus recipe from the book The Greek Diet (featured on the Fiesta Dinnerware blog) | www.alwaysfestive.com

We served our hummus with fresh veggies and warm pita bread. In the spirit of the Greek Islands, we went with a color palette of blues and white for our Fiesta dishes. Lapis, Turquoise and White are as crisp and fresh as the carrots, celery and snap peas we served for dipping.

This recipe makes plenty for a party. Using our Appetizer Plates, Square Handled Serving Tray and 2pc Dip and Spreader Set, it’s simple to serve a group.

A healthy homemade hummus recipe, featured on the Fiesta Dinnerware blog | www.alwaysfestive.com

If you’ve never made your own hummus, it’s nothing like the kind you buy in the grocery store. It’s so simple to make.

In this recipe, while you’re welcome to use canned chickpeas, we encourage you to try using dried chickpeas instead. Served slightly warm along with fresh warm pita bread — you’re in for a treat!

Maria's Hummus
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Ingredients
  1. 1 red bell pepper
  2. 2 cups dried chickpeas or one 16-ounce can chickpeas
  3. 1 teaspoon baking soda (if using dried chickpeas)
  4. 1 medium onion, quartered
  5. 2 garlic cloves, peeled
  6. 1/4 cup tahini
  7. 2 to 3 tablespoons fresh lemon juice
  8. Red pepper flakes (optional)
  9. 1/2 cup extra-virgin olive oil, plus more for drizzling
  10. Salt
  11. Warmed whole-grain pita bread and/or vegetables, for serving
Instructions
  1. Roast the pepper by placing it over an open flame at medium-high heat on your stovetop. Rotate it consistently using tongs until the entire outside is charred, about 10 to 15 minutes. Place in a bowl, cover with plastic wrap, and allow to steam for 15 minutes. Remove the pepper from the bowl, peel the skin using your hands, remove the seeds, and chop. Set aside.
  2. If you're using canned chickpeas, skip to Step 4. If you are using dried chickpeas, place them in a medium pot. Cover the chickpeas with water, stir in the baking soda, and allow them to soak overnight.
  3. The next day, rinse and drain the soaked dried chickpeas. Heat a medium pot over medium heat until hot. Add the chickpeas, onion and enough water to cover the contents of the pot by 3 inches. Cover the pot and bring to a boil. Reduce the heat to a simmer and continue to cook the chickpeas for about 45 minutes, skimming as needed to remove foam, until soft. Drain the chickpeas and reserve the onion. Allow the chickpeas to cool.
  4. If using canned chickpeas, saute the onion over medium heat until translucent, about 5 minutes. Combine the roasted pepper, garlic, and tahini in a food processor or blender. Process, scraping down the sides of the processor as necessary, until smooth. Add the chickpeas, sauteed onion (or reserved onion if using soaked chickpeas), lemon juice, and pepper flakes (if using). Process, scraping down the sides again if necessary, until smooth. With the machine running, gradually add the 1/2 cup olive oil and process until the mixture is emulsified. Add salt to taste and more pepper flakes, if desired. Spoon the hummus into a serving dish.
  5. To serve, drizzle with extra-virgin olive oil and pair with warm whole-grain pita brea and/or fresh vegetables, including celery, carrots, and sliced red and green peppers.
Adapted from The Greek Diet: Look and Feel Like a Greek God or Goddess and Lose Up To Ten Pounds in Two Weeks
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/
A healthy homemade hummus recipe, featured on the Fiesta Dinnerware blog | www.alwaysfestive.com

Do you have any healthy comfort food recipes you enjoy during the winter? We love to hear what our Fiesta community has on the menu. Please share with us on social media at Facebook and Instagram.

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Rosemary Sea Salt Skillet Bread

 

How many times have you been making dinner, a tasty pasta, or maybe a crisp salad, and realize the only thing to complete the meal would be a hot loaf of fresh bread? We know we’ve been there! Running out to the store is an option, but wouldn’t you rather have a steaming loaf straight from your own oven? Of course you would! Enter Sweet Paul Magazine’s Skillet Bread.

We’ve adapted the original Fennel Seed recipe that Sweet Paul posted, but the core is still the same (and still simple!). We found ourselves daydreaming about Rosemary Sea Salt bread whilst mixing ingredients, and we’re not ones to deny a good salty craving, so we went with it! We also kept to the same baking vessel (our Fiesta Skillet Baker), which is ideal for making this skillet bread.

For first timers, the key to making bread is giving your dough enough time to rise. A vital step is to check the expiration date on your yeast before adding it in. Expired yeast prevents the dough from rising properly, leaving your bread flat, instead of fluffy. And remember, yeast thrives in a warm, moist environment!

Are you planning on making our Rosemary Sea Salt Skillet Bread? If so, be sure to share your photos with us on Facebook or Instagram. Happy baking!

Rosemary Skillet Bread
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Ingredients
  1. 1½ tablespoons dry active yeast
  2. 1 tablespoon honey
  3. ½ cup+1 cup warm water
  4. 3½ cups all purpose flour
  5. 3 tablespoons olive oil
  6. oil for greasing the skillets
  7. 1 teaspoon salt
  8. 4 teaspoons olive oil
  9. course sea salt
  10. 1 tablespoon rosemary
Instructions
  1. Mix yeast, honey, and ½ cup warm water in a large bowl and let it sit for 5 minutes. It should be frothy after 5 minutes, if not the yeast is dead and you have to start over.
  2. Add the rest of the water, flour, oil, and salt and mix until you have a smooth dough.
  3. Cover the bowl with plastic and let it rise until double in size. This will take about 40 minutes.
  4. Preheat the oven to 400°F.
  5. Divide the dough into 4 and place each dough into a well-greased skillet, top with oil, and use your fingers to flatten out the dough.
  6. Top with salt and rosemary.
  7. Bake them golden for about 18–20 minutes.
  8. Cool on a wire rack and serve in the skillet.
Adapted from Sweet Paul Magazine
Adapted from Sweet Paul Magazine
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/
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Lemon Blueberry Muffins

 

If anything can get us out of bed and moving in the morning, it’s the smell of homemade blueberry muffins baking from the kitchen. As much as we love the classic blueberry muffin recipe that was a staple of many of our childhoods, we were inspired by our newest color, Daffodil, to add some lemon zest to our concoction. The tart lemon gives this recipe an extra layer of flavor, which is so tasty.

 

These muffins are a great way to start your day, especially when you’re on the go and need something quick and delicious to grab on your way out the door (if made in advance, of course). We used fresh blueberries in our batter, but frozen will work just as well, especially if you want to save your fresh berries for garnish!

 

Trying this recipe out? Make sure to tag us on Instagram (@fiestadinnerware) or on Facebook (@Fiesta Dinnerware) to show us how your muffins turned out!

 

Lemon Blueberry Muffins
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Ingredients
  1. 3 cups all-purpose flour
  2. 1 cup granulated sugar
  3. 1 tbsp baking powder
  4. ½ tsp baking soda
  5. ½ tsp salt
  6. 1½ cups plain Greek yogurt
  7. 2 eggs
  8. 8 tbsp unsalted butter, melted and cooled
  9. 1 tsp grated lemon zest
  10. 2 tbsp lemon juice
  11. 1½ cups blueberries
Instructions
  1. Preheat oven to 375 degrees. Grease a 12-cup muffin tin.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk the yogurt and eggs together until smooth. Add the lemon zest and juice to the mixture and stir.
  4. Add the blueberries to the bowl of the flour mixture and gently stir.
  5. Gently fold in the yogurt mixture to the large bowl of the flour mixture until just combined. Fold in the melted butter until just combined.
  6. Divide the batter evenly into each muffin cup. Fill the batter to the top of each tin.
  7. Bake in the oven for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow the muffins to cool in the tin for 5 minutes before transferring to a cooling rack to cool for 10 minutes. Enjoy!
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/
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Gingerbread Blondies

gingerbread-1

We’ve taken a holiday classic and made it even merrier with these irresistible gingerbread blondies. Soft and chewy blondies are infused with a trio of the season’s quintessential spices: cinnamon, clove, and ginger. Molasses pulls it all together and lends that deep flavor inherent to gingerbread.

gingerbread-5

This recipe comes together as quickly as drop cookies and yields enough spiced blondies for a crowd. Serve the festive squares on our Square Tray with Handles, Large Oval Platter, or pile them high on our 3-Tier Serving Tray.

Gingerbread Blondies
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Ingredients
  1. Vegetable-oil cooking spray
  2. 2 3/4 cups plus 1 tablespoon all-purpose flour
  3. 1 1/4 teaspoons baking soda
  4. 1 1/4 teaspoons salt
  5. 1 1/4 teaspoons ground cinnamon
  6. 1 teaspoon ground ginger
  7. 1/4 teaspoon ground cloves
  8. 2 1/2 sticks (20 tablespoons) unsalted butter, room temperature
  9. 1 1/4 cups packed light-brown sugar
  10. 1/2 cup plus 2 tablespoons granulated sugar
  11. 2 large eggs, plus 1 large egg yolk
  12. 1 1/4 teaspoons pure vanilla extract
  13. 1/3 cup unsulfured molasses
  14. 10 oz white chocolate chips
Instructions
  1. Preheat oven to 350*. Spray a 17” x 12” rimmed baking sheet with cooking spray. Then place a sheet of parchment paper in the bottom of the baking sheet allowing the ends to overhang slightly.
  2. Whisk together the flour, baking soda and salt and set aside.
  3. Beat together butter and sugars with an electric mixer until fluffy. Add in the eggs and yolk one at a time, beating well after each addition. Mix in vanilla, molasses, and spices.
  4. Gradually add in flour mixture and mix until just combined. Fold in white chocolate.
  5. Spread the batter into the prepared baking sheet, taking time to spread the dough evenly. Bake for about 25 minutes or until the edges are just turning golden.
  6. Allow to cool in the pan set on top of a wire rack. Cut into squares.
  7. The blondies can be stored in an air-tight container for up to a week.
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/

 

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Cinnamon Apple Bread

loaf

We’ve waited patiently throughout the humid and sticky summer months and are finally in one of our favorite seasons: fall! We love smelling fresh baked pie wafting from the kitchen, donning our chunky scarves and sweaters to head out in chill October mornings, and doing every activity imaginable that is associated with autumn. We’re talking hayrides, pumpkin carving, haunted houses, and, of course, apple picking.

apple

Apple picking is a fun event for the whole family, however sometimes we find ourselves coming home with way more apples than we intended! As much as we love keeping the doctor away with our apple a day, we found ourselves craving a different way to use up our orchard loot. That’s why we’re showing you how to make cinnamon apple bread!

apple-bread

All you need is one of our Fiesta Loaf Pans, some fresh apples (we used honey crisp, but you can use whatever kind you’d like!) and you’re ready to get baking. This apple bread is a tasty treat at any time, especially when you’ve had just one too many PSL’s and are hankering for another fall flavor.

slice

Need something to wash our Cinnamon Apple Bread down? Click here to find our tips on how to make homemade apple cider! 

Cinnamon Apple Bread
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Ingredients
  1. ½ cup packed brown sugar
  2. 1½ teaspoon ground cinnamon
  3. ⅔ cup white sugar
  4. ½ cup butter, softened
  5. 2 eggs
  6. 2 teaspoons vanilla extract
  7. 1½ cups all-purpose flour
  8. 1½ teaspoons baking powder
  9. ½ cup milk
  10. 1 large honey crisp apple, peeled and finely chopped
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease your Fiesta loaf pan.
  3. Mix brown sugar and cinnamon together in a small Fiesta Baking Bowl and set aside.
  4. In a stand mixer, combine white sugar and butter until smooth.
  5. Add eggs and vanilla and continue to beat on medium speed until combined.
  6. Add flour and baking powder, then milk, and beat again until combined.
  7. Pour half the batter into the prepared pan.
  8. Cover with half of the apples.
  9. Pat apples into batter with the back of a spoon.
  10. Sprinkle with half of sugar and cinnamon mixture.
  11. Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture.
  12. Pat topping into the batter with the back of a large spoon.
  13. Bake for 50 minutes or until toothpick inserted in the middle of the loaf comes out clean.
  14. Cool in pan 10 minutes.
Adapted from The Happier Homemaker
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/
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Fall Pumpkin Alfredo Zoodle, Squoodle and Patoodle Recipe

Fall Pumpkin Alfredo Zoodle, Squoodle annd Patoodle Recipe on the Fiesta Dinnerware blog at www.alwaysfestive.com.

Now that the air is getting its first hint of crispness, we are oh-so-ready for fall. It’s time for snuggly sweaters, comfort foods and of course that seasonal favorite…pumpkins. Most pumpkin recipes tend to favor the overly sweet side, but this one we’re about to share is uniquely savory and just perfect for a chilly autumn evening.Fall Pumpkin Alfredo Zoodle, Squoodle annd Patoodle Recipe on the Fiesta Dinnerware blog at www.alwaysfestive.com.

The recipe combines goat cheese with pumpkin puree for a seasonal alfredo sauce that’s out of this world. So the dish is not too heavy, we put the sauce on top of a trio of zoodles (zucchini noodles), squoodles (yellow squash) and patoodles (sweet potatoes) — we made up the words squoodles and patoodles, but they kinda work right?!

Fall Pumpkin Alfredo Zoodle, Squoodle annd Patoodle Recipe on the Fiesta Dinnerware blog at www.alwaysfestive.com.

If you’ve never tried making noodles out of vegetables, all you need is a simple tool called a spiralizer. Or you can simply julienne your vegetables for similar results. There are a few different ways you can make -oodles: steamed, roasted, sautéed, or boiled.

We’ve tried several methods and we prefer to roast them in the oven (and PS, coconut oil worked the best for us).

Zoodles, Squoodles and Patoodles
Yields 4
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Ingredients
  1. 1 - zucchini
  2. 1 - yellow squash
  3. 1 - sweet potato
  4. 3 tablespoons - coconut oil
  5. salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Spiralize or julienne vegetables.
  3. Heat coconut oil in microwave just until melted, about 10-15 seconds.
  4. Spread zucchini and yellow squash on a baking sheet.
  5. Spread sweet potato on a separate baking sheet.
  6. Pour 2 tablespoons coconut oil over zucchini and yellow squash and toss to coat evenly.
  7. Pour remaining tablespoon of coconut oil over sweet potato and toss to coat evenly.
  8. Sprinkle with salt and pepper to taste.
  9. Roast zucchini and yellow squash approximately 15-20 minutes, turning ½ way through.
  10. Roast sweet potato approximately 20-30 minutes, turning ½ way through.
Notes
  1. Tip: Because everyone’s oven is different, you’ll need to watch your -oodles carefully the first few times you make them.
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/
Fall Pumpkin Alfredo Zoodle, Squoodle annd Patoodle Recipe on the Fiesta Dinnerware blog at www.alwaysfestive.com.

Pumpkin Alfredo Sauce
Yields 4
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Ingredients
  1. 2 tablespoons - unsalted butter
  2. 2 tablespoons - flour
  3. 2 - garlic cloves, minced
  4. 1/2 teaspoon - thyme, finely chopped
  5. 2 cups - low-fat milk
  6. 3oz - goat cheese, crumbled
  7. 1 cup - pumpkin puree
  8. 1/8 teaspoon - ground cinnamon
  9. 1/2 teaspoon - salt
  10. 1/4 teaspoon - pepper
  11. roasted and salted pepitas (pumpkin seeds)
Instructions
  1. Heat a medium saucepan over medium heat and add butter. Once sizzling, add flour and stir until bubbly, about 3 minutes. Add garlic and cook 30 seconds. Add milk and thyme. Stir constantly and increase heat if necessary until mixture begins to bubble and thicken, about 5-6 minutes.
  2. Add goat cheese, pumpkin, cinnamon, salt, and pepper, stirring until smooth and thickened into a sauce.
  3. Once thickened, remove from heat and serve immediately.
  4. Garnish with pepitas!
Adapted from Cookie and Kate
Adapted from Cookie and Kate
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/
Served up on colorful Fiesta dishes, like our new 3pc Bistro Place Setting, these noodle alternatives are so much fun. If it’s your first time making zoodles, squoodles, patoodles or you’ve tried any other types of -oodles, let us know how it goes! 

Are you a sucker for all things pumpkin? Be sure to check out our other Fiesta pumpkin recipes and some fall favorites: Mini Pumpkin Pies, Pumpkin Bread, Holiday Butters, Simple Fall Desserts, Thanksgiving Sweet Treats, and Fall “Brinner.” 

Fall Pumpkin Alfredo Zoodle, Squoodle annd Patoodle Recipe on the Fiesta Dinnerware blog at www.alwaysfestive.com.

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Big Batch Cake Batter Overnight Oats

fiesta overnight oats With the leisurely days of summer coming to a close, we are ushered in to the brisk days of Autumn where our schedules seem to take off.  With so much going on, we like to simplify a few things to keep our days running smoothly, and what better time to do that than with breakfast? 

fiesta overnight oats The most important meal of the day is often neglected on busy weekdays, but we’ve found a way to streamline our breakfasts into one big batch of yogurty, oaty goodness.

fiesta overnight oats strawberry 2You heard us right! We’ve combined two breakfast staples –oats and yogurt- into one protein-packed, deliciously creamy concoction.  Add to that the fiber-rich super food, chia seeds, and you are on your way to a well-fueled body and mind ready to take on even the busiest of days.

fiesta overnight oats peaches 2While you can go all out creating amazing flavor combos such as chocolate peanut butter and pumpkin spice, we wanted a simple base flavor that we could customize each morning with our choice of fruit.  From peach and banana to pineapple and orange, we wanted our oats to support a myriad of mix-ins. 

fiesta overnight oats pineapple 2 copyWhat we settled on was the rich, nostalgic flavor of cake batter.  Think about it…pineapple upside down cake, blueberry muffins, strawberry shortcake.  Fruit-and-cake combos are delicious and perfect for breakfast, especially when they’re made with this many good-for-you ingredients.

fiesta overnight oats kiwiFor the most amazingly rich and creamy texture, we opted for coconut milk as our liquid, although any unsweetened milk would do.  Simply reduce the amount of liquid in this recipe to about 3 cups, to account for the swap.  As the mixture sits, the chia seeds and oats soak up the milk, yogurt and flavorings to yield a thick, creamy, and textural bowl of oats.

fiesta overnight oats blueberryIncredibly, overnight oats can be stored in the refrigerator for at least 5 days, meaning you can prepare an entire workweek’s worth in one go.  Our big-batch recipe yields 60 ounces of oats, which can be ladled out of a big FiestaÒ Baking Bowl and served at the table, or divvied out into 5 pint-sized canning jars (or 10 half-pints) for a travel-friendly option.

Big Batch Cake Batter Overnight Oats
Creamy coconut milk and Greek yogurt soften hearty rolled oats for a healthy, make-ahead breakfast.
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Ingredients
  1. 1-2/3 cup plain Greek yogurt
  2. 2-1/2 cups rolled oats
  3. 3-1/3 cups unsweetened coconut milk
  4. ¾ cup plain milk (cow, almond, soy)
  5. 5 tablespoons chia seeds
  6. 2-1/2 teaspoons vanilla extract
  7. 2 teaspoons almond extract
  8. ½ teaspoon salt
  9. ½ cup maple syrup
Instructions
  1. Stir together all ingredients in a medium-sized mixing bowl.
  2. Cover bowl with plastic wrap or pour into clean jars with lids.
  3. Refrigerate for at least 4 hours, but ideally overnight before eating.
  4. Top with freshly chopped fruit, or alternatively, mix fruit in with the initial batch (before refrigeration) for a more intense flavor.
Notes
  1. If substituting plain milk for coconut milk, reduce the amount of milk to about 3 cups total.
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/

 

 

 

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Gourmet S’mores Skillet for National S’mores Day

Fiesta Dinnerware Gourmet S'mores Skillet recipe

When we noticed there was an entire day dedicated to s’mores, it didn’t take us long to grab our new Individual Skillet and try some sticky marshmallowy recipes.

We created a Gourmet S’mores Skillet that grownups and kids alike will devour. Warning: you might want to double or triple this recipe.

This spin on a campfire classic can be made right at home in the oven, which means it can be made any time of the year. And that’s just fine with us!

 

Fiesta Dinnerware Gourmet S'mores Skillet recipe

It starts with a layer of a buttery pretzel crust. We subbed pretzels for graham crackers because, let’s face it, sometimes after eating s’mores we’re left craving a bag of chips. And then you need something sweet again. It’s an endless cycle of salty/sweet. We figured, let’s just put the salt in the sweet and save all the trouble and extra calories.

Fiesta Dinnerware Gourmet S'mores Skillet recipe

Next is a layer of creamy dark chocolate fudgy goodness. We traded the milk chocolate that’s traditionally used in s’mores for decadent dark chocolate because here at Fiesta Dinnerware, we’re colorful and different. Our recipes are a little different too! The saltiness of the pretzels combined with the richness of the dark chocolate is completely divine.

Fiesta Dinnerware Gourmet S'mores Skillet recipe

The final layer is simply marshmallows. That’s what ultimately makes a s’more a s’more, right? We chose mini marshmallows, but you could use larger marshmallows if you’d like. The marshmallows toasted to a perfect golden brown under the broiler in our Individual Skillet, featured in the new Foundry cast iron-like finish.

Gourmet S'Mores Skillet
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For the pretzel crust
  1. 1 cup finely crushed pretzels (about 3 handfuls)
  2. 4 tablespoons sugar
  3. 12 tablespoons melted butter
For the chocolate filling
  1. 12 ounces dark chocolate chips
  2. 1 (14-ounce) can sweetened condensed milk
For the marshmallow layer
  1. 1 (10.5 ounce) bag marshmallows
Instructions
  1. Preheat oven to 325 degrees F. Grease two Fiesta Individual Skillet Bakers or 1 8x8" baking pan with butter.
  2. Make the pretzel crust. In a medium bowl, stir together the pretzel crumbs, sugar and melted butter until all of the crumbs are evenly moistened. Pour half into the prepared Fiesta Individual Skillets or the full amount into an 8x8" pan and press evenly into a tight, compact layer. Bake until it is lightly browned and has a faint toasted smell, about 10 minutes. Remove from the oven.
  3. Make the chocolate filling. Place the chocolate and sweetened condensed milk in a heatproof bowl and set it over a small pan of barely simmering water. Stir occasionally until it is completely melted and smooth. Immediately pour it over the pretzel crust and spread it into an even layer.
  4. Immediately place the marshmallows on top of the chocolate filling, pressing down slightly. When ready to serve, turn on your oven's broiler and place the pan on the center rack. Broil until the marshmallows are puffed and browned, 1-2 minutes. Removed from the oven and let cool briefly.
Adapted from Brown Eyed Baker
Adapted from Brown Eyed Baker
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/

Fiesta Dinnerware Gourmet S'mores Skillet recipe

While it’s still warm and melty, be sure to share this special treat with someone you really love. It’s a good thing this recipe makes enough to fill two Fiesta skillets! 

 

 

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Cookie Butter Cheesecake

Cheesecake PN1If any dessert deserves an entire day of celebration, it is without a doubt the cheesecake.  Buttery rich, dense, and creamy, cheesecake is undeniably decadent, yet, somehow it ranks as breakfast appropriate in our book (nothing says good morning like sugar-infused cream cheese and eggs!). 

Cheesecake FB6Over the years, we’ve perfected our classic cheesecake recipe and let us just say, this cake is a real knockout.   It’s thick and rich, yet lighter than your average cheesecake, giving it that perfect mouth-feel.  This ideal texture is achieved through the addition of mascarpone cheese, a versatile Italian cream cheese.

Cheesecake FB1

While a plain cheesecake never disappoints, we felt like getting creative in the kitchen for this special day.  Say hello to an incredible combination you will forever crave: cookie butter + cheesecake.  If you haven’t been introduced to cookie butter yet, we recommend getting an extra jar to eat by the spoonful while making this cheesecake.  It’s that good.

Cheesecake FB5Cookie butter is essentially a peanut butter type spread made with Biscoff cookies.  Think of it as the flavor of cookie dough, with the texture of peanut butter, and no nutritional benefit to speak of.  But what it lacks in protein, it makes up for in deliciousness.

Cheesecake FB3To create the cookie butter element in our cheesecake, we took a bit of our original cheesecake batter and mixed in the cookie butter.  We then swirled the cookie butter batter into the classic cheesecake base.  We swapped out the standard graham cracker crust for a Biscoff cookie crust, to complement the cookie butter.  The resulting flavor combination is simply sublime!

Cookie Butter Cheesecake
This classic cheesecake shines with a Biscoff cookie crust and a cookie butter swirl.
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Ingredients
  1. 2 cups of Biscoff crumbs (1.5-8.8oz packages)
  2. 3 tablespoons unsalted butter, melted
  3. 1 tsp salt
  4. 16 ounces cream cheese, room temperature
  5. 16 ounces mascarpone, room temp
  6. 2/3 cup sugar
  7. 3 eggs
  8. 1 tablespoon vanilla
  9. 13.4 ounces cookie butter (1 jar)
Instructions
  1. Grind Biscoff cookies in a food processor until fine crumbs. Mix in melted butter. The mixture should be crumbly and hold together when pinched. Press into a 9” or 10” springform pan and chill in the refrigerator while making batter.
  2. Preheat oven to 325 degrees. Cream sugar and cream cheese in a stand mixer or with hand mixer. Beat until fluffy. Add mascarpone and beat until fully incorporated. Add eggs one at a time, making sure to scrape down the bowl after each addition. Add vanilla and mix well.
  3. Reserve one cup of batter and set aside. Pour the remaining batter into the crust. Add the cookie butter to reserved batter and beat until incorporated and smooth. Dollop tablespoons of cookie butter batter on top of the plain cheesecake batter to create a dotted surface. Then, take a knife and swirl the cookie butter batter into the plain batter in small circular motions.
  4. Place cheesecake onto a rimmed baking sheet and bake at 325 degrees for one hour or until it is puffy, dry around the edge but wet in the center. Let cool to room temperature, then refrigerate uncovered overnight. Serve chilled.
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/
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