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
Write a review
Print
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/
  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

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
Write a review
Print
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
Write a review
Print
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.

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

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.
Write a review
Print
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/

 

 

 

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

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
Write a review
Print
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! 

 

 

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

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.
Write a review
Print
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/
  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

Pineapple Jalapeño Salsa

Pineapple Salsa

We love feasting on chips and salsa year round and our new Fruit/Salsa bowls are the perfect size to enjoy it. They have a wider mouth than our Bouillon and Ramekins, making it the ideal dipping bowl. It also holds more than our Fruit Bowl, meaning more room for snacking! Though it can be used for all sorts of great dips and tasty treats, we wanted to focus on its namesake: salsa.

bowl

This Pineapple Jalapeño Salsa recipe is one of our absolute favorites. The sweetness of the pineapple balances out the spiciness of the jalapeño so that it’s perfect for everyone! However, if you’re particularly sensitive to spicy foods you can always omit the jalapeño or use less than the recipe calls for.

chip

Fresh salsa is easy to make and, in our opinion, much tastier than salsa from a jar. Our only problem with it is that it disappears too quickly!

Pineapple Jalapeño Salsa
A Sweet and Spicy Salsa
Write a review
Print
Ingredients
  1. 3 tomatoes
  2. ½ white onion
  3. 1 jalapeño finely
  4. 1 cup pineapple
  5. 3 cloves garlic
  6. ¼ teaspoon chili powder
  7. ¼ teaspoon cayenne pepper
  8. ¼ teaspoon garlic powder
  9. pinch of salt and pepper
  10. pinch of fresh cilantro
Instructions
  1. Chop tomatoes, onion, jalapeño, pineapple and garlic. Mix together in Medium sized bowl.
  2. Transfer half of the chopped mixture into blender. Add spices and blend until just combined.
  3. Mix blended contents into bowl.
  4. Top with fresh cilantro and serve in our Fiesta Fruit/Salsa bowl!
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/
  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

My Fiesta: Michelle Stanton

Staff Picks MichelleMichelle Stanton, National Retail Accounts & Export Manager                       

Favorite Fiesta colors: Lemongrass, Poppy, and Turquoise

Favorite Fiesta items:
Tapered Mug, Medium Bistro Bowl, Dinner Plate, and the Deep Dish Pie Baker.

MichelleFavsPNA Fiesta item I have the most of:  Mugs! I love coffee and enjoy having a variety of Fiesta mugs in my cabinet to choose from.

 Most used Fiesta items: The Tapered Mug, of course. I love how these mugs hold a larger amount of coffee.

I always find myself using my 15” Baking Tray when making dinner.  It is perfect for roasting veggies that have been tossed in oil and parmesan cheese.

MichelleRoastPNAGo-to recipe for entertaining:  French Toast Custard Bake is must when hosting a brunch.  You make it the day before in a 9×13 Baker and let it rest overnight in the refrigerator. Then, simply slide it in the oven and bake in the morning.

MichelleBakeFB2A I like to give my guests options to accompany this dish: fresh berries, maple syrup, and whipped cream. With a toddler at home, it’s all about effortless, easy entertaining, so make ahead dishes are key for my family.

MichelleBakeFBA 

French Toast Custard Bake
Write a review
Print
Ingredients
  1. 8 to 10 slices day old french bread, 1 inch thick
  2. 6 tablespoons butter, melted
  3. 4 eggs
  4. 2 egg yolks
  5. 3 cups milk
  6. 1 cup heavy whipping cream
  7. 1/2 cup sugar
  8. 1 tablespoon vanilla extract
  9. 1/4 teaspoon ground nutmeg
  10. 1/4 teaspoon ground cinnamon
Instructions
  1. Grease a 9x13 baking dish and set aside.
  2. Brush both sides of bread slices with butter and place in a single layer in baking dish.
  3. In a large bowl, beat eggs and egg yolks. Add milk, cream, sugar, vanilla, nutmeg, and cinnamon. Mix well.
  4. Pour egg mixture over the bread slices. Cover and chill overnight.
  5. Remove bake from refrigerator about 30 minutes prior to baking.
  6. Preheat oven to 350 degrees.
  7. Bake, uncovered, at 350 degrees for 55-60 minutes. Cool for about 10 minutes before serving.
Adapted from Taste of Home
Adapted from Taste of Home
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/
A veggie tray with dill dip is another one of my favorites. I love using the 15” Baking Tray (or the 12” Baking Tray, depending on the amount of guests) to hold an array of freshly cut veggies. In the center, I place the Medium Heart Bowl filled with dill dip. 

MichelleVeggieAFavorite foods:  It’s all about brunch:  breakfast quiches, bagels with smoked salmon and cream cheese, sweet and savory crepes and gourmet cheeses.  

 Favorite Fiesta items to give as a gift:  The 3 Piece Baking Bowl Set and 2 Piece Prep Bowl Set.  Theses bowl are wonderful for kitchen prep and nest perfectly inside each other.  

Favorite holiday:  Thanksgiving.  I host Thanksgiving every year and do a buffet-style meal with all of my Fiesta dishes.

Favorite memory of Fiesta: When I hosted my sister’s wedding shower, we served her white bridal shower cake on a mix of brightly colored Fiesta Salad Plates.  All of the guests were “oohing” and “awing” over the beautiful presentation.

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

A Tortilla Fiesta

aTortillaFiesta3Cinco De Mayo is nearly here, but we were just too excited to wait.  Our brand new Tortilla Warmer was burning a hole in our cabinet, so we threw an impromptu tortilla fiesta featuring our tried-and-true Flour Tortilla recipe.  If you’ve never tried your hand at homemade tortillas, this is the occasion for it.  Our recipe is simple but not quick, perfect for a laid-back afternoon with friends.

aTortillaFiesta8These pillow-soft flour tortillas are so warm and cozy you’ll want to roll one up and eat it as-is, which is perfectly acceptable as far as we’re concerned!  They have a nice chew to them and tremendous flavor, reminding us that tortillas are part of the meal, not just a delivery vehicle for spicy meats and melty cheese.

aTortillaFiesta7Speaking of meat, we couldn’t think of a better match for our hand-rolled tortillas than the rich and savory flavors of Beef Barbacoa.  Shredded beef seasoned with chipotle peppers and adobo sauce is a standby on Mexican and Tex-Mex menus, and our recipe couldn’t be easier.  We threw a roast in the slow cooker along with a flavorful sauce we blended together and let the flavors marinate on low for 8 hours.  It is only fair to warn you that this can be the longest 8 hours of your life if you have the misfortune of being stuck next to the slow cooker, with those mouth-watering smells wafting through the air.

aTortillaFiesta12To complete the meal, load up on fresh, flavorful sides like pico de gallo, guacamole, sour cream, and bunches of cilantro. Shredded cheese, rice, and pinto beans round out the offering, along with the mandatory, perfectly salted tortilla chips.

 TortillaFiesta14Our gorgeous Fiesta® Tortilla Warmer held the hand-rolled Flour Tortillas at an ideal temperature for several hours, keeping the rounds soft and flexible.  If you decide to go with store-bought tortillas, the Tortilla Warmer is the perfect vessel for warming and serving those as well.  Simply line the bottom of the Tortilla Warmer with a damp paper towel or a damp tea towel and then load the tortillas on top.  Wrap the damp cloth up and around the tortillas (or cover with another damp paper towel) and then place the warmer, sans lid, in the microwave and heat on high for about 30 seconds.  Remove from the microwave, cover, and serve.

aTortillaFiesta1

aTortillaFiesta11

Slow Cooker Beef Barbacoa
Mexican shredded beef barbecue.
Write a review
Print
Ingredients
  1. 2 teaspoons kosher salt, divided
  2. 3-4 pound chuck roast, fat trimmed
  3. 2 tablespoons extra virgin olive oil
  4. 2 bay leaves
  5. Sauce
  6. ¼ cup apple cider vinegar
  7. 6 cloves garlic
  8. 4 teaspoons ground cumin
  9. 1 tablespoon dried oregano
  10. 1 teaspoon ground black pepper
  11. 1/8 teaspoon ground cloves
  12. 4 chipotle peppers (from a can, packed in adobo sauce)
  13. 1 tablespoon adobo sauce (from the chipotle pepper can)
  14. 1 cup chicken broth
  15. 1/4 cup fresh lime juice
Instructions
  1. In a blender or food processor, blend together the sauce ingredients until smooth.
  2. Cut roast into about 8 large chunks. Sprinkle with 1 teaspoon of salt, making sure each side is covered.
  3. Warm a heavy-bottom skillet over medium high heat. Add oil and then sear beef on each side until it has browned. Place seared beef into a slow cooker and cover with the sauce. Add bay leaves and cover with lid.
  4. Set the cooker on low and allow to cook for 8 hours (5-6 hours on high).
  5. After about 7 hours on low (5 hours on high), shred the beef using 2 forks to pull apart. Stir it to completely coat in sauce, then cover and cook for 1 hour more.
Adapted from The Slow Roasted Italian
Adapted from The Slow Roasted Italian
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/
Flour Tortillas
Yields 8
Write a review
Print
Ingredients
  1. 2 cups flour
  2. 1 teaspoon salt
  3. ¼ teaspoon baking powder
  4. ¼ cup cold lard*
  5. 2/3 cup warm water
Instructions
  1. Whisk together flour, salt, and baking powder in a bowl or in a food processor. Cut in lard, blending until a course meal forms. Stir in water and turn the shaggy dough out onto a lightly floured surface. Knead until soft and smooth.
  2. Divide dough into eight pieces and then form into balls.
  3. Cover dough balls with plastic wrap and let rest for about 30 minutes.
  4. Heat a cast iron skillet over medium heat.
  5. Meanwhile, start rolling dough balls out into an 8-inch round circle.
  6. Cook tortilla rounds, one at a time, in the skillet for about one minute per side, watching closely to avoid over cooking.
  7. Use a toothpick to burst any bubbles that form while the tortilla is cooking.
  8. Transfer the finished tortillas to your Tortilla Warmer.
Notes
  1. *You may substitute some or all of the lard for vegetable shortening.
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

Sweet and Smoky Skillet Hash

Skillet Baker Main

In the world of kitchen wares, few objects are as homey as the humble skillet.  With a round body punctuated by a sturdy handle, the skillet evokes sweet memories of breakfast sizzling and the heady scent of bacon filling the air. 

Memories like these, shared by all, across oceans and generations, were the inspiration behind Fiesta® Dinnerware’s most recent addition to the line: the Individual Skillet Baker.  The Skillet Baker’s curvy shape features an oval body and gently sloping sides that extend up to the handle forming a tear-drop-like silhouette.  The handle’s u-shaped contouring is the perfect spot to rest your fork and makes easy work of gripping a piping hot dish straight out of the oven.

To be clear, the Individual Skillet Baker is not to be used on the stovetop or over open flame.  It is a beautiful piece of ceramic ware, and like all Fiesta Dinnerware, it can safely be used in the oven. 

Skillet Hash 3b

When considering how best to showcase this new piece, we looked back to the nostalgia of a skillet breakfast, brimming with heart-warming, hearty fare.   To start, a bed of country-style potatoes with crispy skin and a plush, starchy interior.  Add to that a savory onion and the sweet, juicy flavors of maple sausage and you’ve got yourself a good old fashioned breakfast hash.  Top it all off with a couple of oozy, soft-baked eggs and a good sprinkle of salt and pepper to start your morning off with a win.

The beauty of this dish is that it is assembled, baked, and served in the skillet, or four skillets to be exact.  You can choose to scale the recipe up or down to your preferences.

 Skillet Hash 1

Sweet and Smoky Skillet Hash
Serves 4
A classic breakfast hash of potatoes, sweet maple sausage, baked eggs and smoked cheese.
Write a review
Print
Ingredients
  1. 1 lb loose maple sausage
  2. 1.5 lbs petite red potatoes, cubed
  3. 1 large onion, sliced into bite-sized pieces
  4. 1 tablespoon Italian seasoning
  5. 2 teaspoons salt
  6. 1 teaspoon ground black pepper
  7. 1/3 lb smoked gouda, cubed*
  8. 8 eggs
Instructions
  1. Preheat oven to 350 and butter four Individual Skillet Bakers.
  2. In a large skillet, brown sausage over medium-high heat. Remove from pan and place in a large bowl.
  3. Add cubed potatoes to the skillet and cook in the sausage grease. Sprinkle with Italian seasoning, salt, and pepper. When the potatoes are cooked about halfway through, add the sliced onion. Cook until onion is caramelized and potatoes are fork tender.
  4. Add cooked potatoes and onions to the bowl of cooked sausage. Add in cubed cheese and mix well. Distribute evenly among the four greased Skillet Bakers.
  5. With a spoon or your fingers make two shallow wells in the potato and sausage mixture of each skillet. Crack one egg into each well (two per skillet).
  6. Bake for 15 minutes or until the eggs are at desired doneness.
  7. Garnish with freshly minced herbs, such as parsley or cilantro and serve.
Notes
  1. *You can substitute with your choice of cheese. Smoked cheddar is another great option.
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/
  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

Fiesta Ramekin Cupcakes

Baking-5

One of our favorite things about Fiesta Dinnerware is the versatility of our pieces. For instance, you can transform a bowl into a cake stand, a pitcher into a vase, but have you ever tried baking in Ramekins? Our Ramekins are designed to be bakeware and able to withstand high oven temperatures, however we have found that many people will use their Ramekins as a small bowl (which is perfectly acceptable!), so we wanted to give you all another reason to use them – for baking cupcakes, of course!

batter

batterramekins

In our opinion, cupcakes are the perfect dessert; they’re neat, petite, and oh so sweet! Consider the Fiesta Ramekin Cupcakes for when you’re craving a little dessert just for yourself, or have guests to entertain and really want to knock their socks off.

turquoisescarlet

We used a confetti cupcake recipe for these little devils, which we believe is ideal for baking into our Ramekins. The bright sprinkles in the cake look even more appetizing when paired with colorful Fiesta!

bite

Though we love confetti cake in our Ramekins, if you’re more of a red velvet fan then feel free to try it out! Send us photos of your own Fiesta Ramekin Cupcakes on Facebook – we’d love to see your take on them. Until then, happy baking!

Fiesta Ramekin Cupcakes
Yields 4
A colorful take on cupcakes.
Write a review
Print
For the cupcakes
  1. 3/4 cup all-purpose flour
  2. 1/2 teaspoon baking powder
  3. 1/4 teaspoon salt
  4. 1/2 stick unsalted butter, melted
  5. 1/2 cup sugar
  6. 2 eggs
  7. 1/2 tablespoon vanilla extract
  8. 1/4 cup buttermilk
  9. 1/4 cup Sprinkles
For the icing
  1. 1 stick unsalted butter, softened
  2. 1/8 teaspoon salt
  3. 2 cups powdered sugar
  4. 1/2 tablespoon vanilla extract
  5. 1 tablespoons heavy whipping cream
  6. More sprinkles for the top
For the cupcakes
  1. Preheat oven to 350 degrees. Spray 4 Ramekins with nonstick spray.
  2. Combine flour, baking powder, and salt in a Small Baking Bowl. Whisk together.
  3. Add melted butter to a Medium Baking Bowl and mix in sugar with hand mixer for about 30 seconds. Add eggs one at at time, beating after each addition. Beat in vanilla extract.
  4. Add the flour mixture and buttermilk alternately. Stir in sprinkles. Divide batter among Ramekins. Bake for 18-20 minutes until a toothpick comes out clean. Let cupcakes cool completely before frosting.
For the icing
  1. Beat butter until creamy, then beat in salt and 1 cup of powdered sugar at a time. Beat in vanilla extract and 1 tablespoon of heavy whipping cream.
  2. Frost cupcakes however you like, but don't forget the rainbow Fiesta sprinkles!
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/
  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS