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!
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.
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.
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.
Preheat oven to 325 degrees F. Grease two Fiesta Individual Skillet Bakers or 1 8x8" baking pan with butter.
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.
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.
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.
If 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!).
Over 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.
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.
Cookie 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.
To 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.
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.
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.
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.
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.
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.
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.
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!
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.
Go-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.
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.
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.
Favorite foods: It’s all about brunch: breakfast quiches, bagels with smoked salmon and cream cheese, sweet and savory crepes and gourmet cheeses.
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.
Cinco 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.
These 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.
Speaking 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.
To 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.
Our 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.
4 chipotle peppers (from a can, packed in adobo sauce)
1 tablespoon adobo sauce (from the chipotle pepper can)
1 cup chicken broth
1/4 cup fresh lime juice
In a blender or food processor, blend together the sauce ingredients until smooth.
Cut roast into about 8 large chunks. Sprinkle with 1 teaspoon of salt, making sure each side is covered.
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.
Set the cooker on low and allow to cook for 8 hours (5-6 hours on high).
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.
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.
Divide dough into eight pieces and then form into balls.
Cover dough balls with plastic wrap and let rest for about 30 minutes.
Heat a cast iron skillet over medium heat.
Meanwhile, start rolling dough balls out into an 8-inch round circle.
Cook tortilla rounds, one at a time, in the skillet for about one minute per side, watching closely to avoid over cooking.
Use a toothpick to burst any bubbles that form while the tortilla is cooking.
Transfer the finished tortillas to your Tortilla Warmer.
*You may substitute some or all of the lard for vegetable shortening.
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.
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.
Sweet and Smoky Skillet Hash
A classic breakfast hash of potatoes, sweet maple sausage, baked eggs and smoked cheese.
Preheat oven to 350 and butter four Individual Skillet Bakers.
In a large skillet, brown sausage over medium-high heat. Remove from pan and place in a large bowl.
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.
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.
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).
Bake for 15 minutes or until the eggs are at desired doneness.
Garnish with freshly minced herbs, such as parsley or cilantro and serve.
*You can substitute with your choice of cheese. Smoked cheddar is another great option.
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!
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.
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!
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!
Preheat oven to 350 degrees. Spray 4 Ramekins with nonstick spray.
Combine flour, baking powder, and salt in a Small Baking Bowl. Whisk together.
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.
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
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.
Frost cupcakes however you like, but don't forget the rainbow Fiesta sprinkles!
Happy National Pecan Day! Instead of going with the classic Pecan Pie to celebrate the day, we decided to get a little more creative and make some Pecan turtles! Turtles are perfect for big and little kids alike, and look especially appetizing on our Scarlet Baking/Pizza Tray.
Are you celebrating National Pecan Day with Fiesta? Share a picture with us on Facebook!
Place pecan halves on baking sheet and bake on 375 for 3 minutes. Allow to cool.
Use a double boiler to melt unwrapped caramels, cream, and vanilla. This process will take longer than the chocolate chips.
Use a second double boiler to melt chocolate chips.
Line a Baking/Pizza Tray with parchment paper and add 6 globs of chocolate, spread out evenly over the tray. Place 5 pecan halves in a turtle arrangement in chocolate globs. Put tray in the refrigerator to allow chocolate to set.
After chocolate has set, take tray out and add a glob of melted caramel onto each turtle. Return tray to fridge to set caramel.
Once caramel has set, take tray out of fridge and dollop on remaining chocolate so that the caramel is covered.
Italian Easter Bread Recipe (Pane di Pasqua all ‘Uovo)
We all have our traditions, and of course holidays bring out those traditions more than ever. Holiday recipes are some of the most beloved traditions in every family. The tastes, the smells. Just thinking about it takes us back to grandma’s kitchen!
With Easter just around the corner, we’ve decided to share an Italian Easter Bread recipe that’s been a secret for generations. But we feel such a close bond with you, our Fiesta friends, that we feel compelled to share it with you. However, this recipe comes with a fair warning. It’s not for the faint of heart: be prepared to set aside about half a day to prepare it. Trust us when we tell you, it is so worth it!
But really, the waiting and preparation is all part of the fun when you turn it into a family group effort. They’re the moments you’ll cherish forever.
So tie on your Fiesta apron strings, bring out your Baking Bowl Set and get ready to make a family tradition. It’s Easter Bread time!
With the colorful eggs and sprinkles in this recipe, it really is quite Fiesta-y. We like to coordinate the sprinkles with the color of the eggs and our Easter tablescape. For a Fiesta enthusiast, it’s kind of a dream come true.
After you dye your eggs, it’s time to activate the yeast and get to the bread baking. If you’ve never made bread using active dry yeast, don’t be afraid! It’s not nearly as daunting as it might seem.
After some mixing, setting and rising, the next “challenging” moment, if you haven’t done it before, might be kneading the dough. If you don’t have an experienced aunt nearby who can show you the art of kneading dough, a simple look up on YouTube will have you well on your way.
Dip 5 uncooked eggs in food dye to color (follow directions on package) and set aside.
Soften 2 packages active dry yeast in ½ cup warm water (110 degrees F to 115 degrees F). Let stand 5-10 minutes.
Meanwhile pour 1/2 cup warm water into a large bowl and blend in 1 ½ cups sifted flour.
Stir softened yeast and add to flour-water mixture, mixing well. Beat until very smooth. Cover bowl with waxed paper and towel and let stand in warm place (about 80 degrees F) for 1 ½ to 2 hours.
Cream together until shortening is softened: ¾ cup shortening, 2 tablespoons lemon juice, 1 tablespoon grated lemon peel.
Add gradually, creaming until fluffy after each addition, a mixture of: 1 cup sugar and 1 teaspoon salt.
Beat until thick and piled softly: 2 eggs and 1 egg white. Add beaten eggs in thirds to sugar mixture, beating thoroughly after each addition. Add yeast mixture, mixing well.
Measure: 4 ½ to 4 ¾ cups sifted flour. Add about one-half the flour to yeast mixture and beat until very smooth. Mix in enough remaining flour to make a soft dough. Knead on a lightly floured surface.
Select a deep bowl just large enough to allow dough to double. Shape dough into a smooth ball and place into a greased bowl. Turn dough to bring greased surface to top. Cover bowl with waxed paper and towel and let dough rise until doubled (about 1 ½ to 2 hours).
Punch down with fist. Divide dough into two equal balls. Let stand covered for 10 minutes.
Roll each ball out into a long roll about 36 inches long and 1 to 1 ½ inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Place on the prepared Fiesta Pizza/Baking Tray. Place colored eggs into the spaces of braid. Cover loosely with towel. Set dough aside in a warm place until doubled.
Bake at 350 degrees F for 10 minutes.
Brush bread with a mixture of: 1 egg yolk and 1 tablespoon milk.
Sprinkle with tiny multicolored candies.
Bake 40 to 45 minutes or more or until bread is golden brown. (Eggs will be hard-cooked.)
You’ll notice a lot of downtime during this process, which is perfect for family games or making Easter baskets. If you do end up making Easter Egg Bread a part your Easter family tradition this year, please share photos with us on Facebook and tell us about some of your Easter traditions too!
One of our favorite items in our Fiesta product line has to be our Egg Tray. It’s cute, quirky, and so very Fiesta with its miniature rings set into each little egg shaped groove. Though our Egg Trays can look great on display, it’s much more fun to put them to use, and there’s no better way to do that than by whipping up a few batches of deviled eggs!
We’ve always known that deviled eggs make the perfect appetizers; they’re small, savory, and so delicious. Thankfully, we’ve noticed lots of people getting in on the trend lately. We’ve loved the unique spins on the classic deviled egg that have been popping up in restaurants and all over the Internet, so we thought we’d share some of our favorites with you.
We have to lead with a delicious new recipe we picked up from our friends at A Farmgirl’s Dabbles. They put together a Smoky Tomato Deviled Egg that is to die for. If you’re looking to change up your normal recipe, then you definitely need to try this one out.
Drain petite diced tomatoes in a colander. When ready to use, press on the tomatoes gently with a paper towel to absorb any remaining excess liquid.
Cut eggs in half lengthwise and remove yolks. Place yolks in a medium bowl and mash with a fork. Add mayonnaise, sour cream, lemon juice, Worcestershire sauce, Dijon mustard, yellow mustard, and salt. Continue to mash with a fork until fully combined and smooth. Fold in tomatoes. With a small spoon, fill the egg whites with the yolk mixture. Garnish with a good sprinkle of smoked paprika and a bit of the minced parsley. Serve immediately or refrigerate covered until ready to serve.
Okay, we think we’ve already gotten it across to you that we LOVE deviled eggs. The only problem is that they can be a tad on the heavy side with all of that mayo. Luckily, we found a healthy Avocado Deviled Egg Recipe that exceeded our taste standards and had us begging for more. We know some of you might be a little hesitant to try such a different spin on a timeless recipe. After all, we’re pretty sure the saying goes “if it ain’t cracked, don’t fix it,” but trust us, you’ll want to get cracking on these.
Last, but certainly not least, we have the tried and true, classic Deviled Egg recipe for all of you purists out there. We know sometimes you just need that traditional tangy taste to remind you of holiday gatherings and Easter Sunday brunches. However, if you’re still craving more adventure with your eggs, we recommend topping these with chopped dill pickle for an added crunch!
Cut hard boiled eggs in half and put yolks in a bowl. Mash yolks with a fork, then stir in mayonnaise, mustard, worcestershire sauce, hot sauce, salt and pepper. Use a small spoon to scoop the filling into the cut egg whites. Sprinkle with paprika.