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.
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.
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.
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!
There comes a time when your old standby of chips and dip just won’t cut it. Perhaps you are celebrating a successful week at work or your friend’s almost-birthday. Maybe you just feel like getting fancy for the thrill of it. Whatever your motives, we are here to help you plan your way out of the potato chip blues and into the reds (and yes, we mean wine!).
Start your menu off right with some classic crunchies. Cheddar crackers are universally beloved and these Parmesan Basil Cheddar Stars take it a step further, putting a sophisticated spin on a childhood favorite. You can cut these out in any shape you’d like, but we went with stars for a touch of whimsy.
Parmesan Basil Cheddar Stars
Classic cheddar crackers enhanced with Parmesan cheese and fresh basil.
Beat Cheddar cheese, butter, half-and-half and salt on medium speed in a stand mixer. Gradually add in flour Parmigiano-Reggiano cheese, and basil, mixing until combined.
Turn dough out onto a lightly floured surface and form into a log. Slice into four rounds. One at a time, roll each round out to 1/8-inch thickness. Cut out pieces of dough with a 1-1/2-inch star-shaped cookie cutter and place one inch apart on a baking sheet lined with parchment paper.
Bake for 12-14 minutes until golden and allow to cool for 30 minutes on a wire rack.
This next offering is a real show-stopper. Seriously, you can’t get much more refined than Brie En Croute and, best of all, this soiree staple is surprisingly easy to prepare. We’ve dressed up our baked brie with a bit of raspberry preserves, a stunning addition when paired with our newest Fiesta color, Claret.
Raspberry Brie En Croute
Savory Brie cheese covered in raspberry jam and baked in a puff pastry shell.
Line a baking sheet with parchment paper and set aside.
Cut puff pastry into an 8-inch square and place Brie in the center. Top the cheese with the raspberry jam. Pull the corners of the pastry dough up to meet in the center on top of the brie and pinch together to seal.
Beat one egg in a small bowl with the tablespoon of water and salt. Carefully brush on the outside of the pastry and transfer to the prepared baking sheet.
Bake for 20-25 minutes or until the crust is golden and the cheese has melted.
Round out your menu with a few fresh items such as raspberries and red grapes. Hit up the olive bar in your local market too. This savory blend features both Kalamata and Manzanilla olives as well as roasted red peppers for an extra kick.
A nice dry cured sausage is another go-to item for last minute get togethers. Stay with the milder options for this one, unless you know your guests like it hot. Don’t skimp on the carbs either! The cornerstone of any good spread, a crusty baguette is practically imperative.
If you’ve got them, toss a few more cheeses into the mix. Uncork your favorite reds (or whites!) and have yourself a swanky Saturday night!
We sure have been busy at the Homer Laughlin factory! Not only did we release our new 2016 color – Claret – this week, but we’re also announcing several new items. Boy, are we excited to share them with you!
We’re casting a new light on traditional dinnerware with something completely different: the Fiesta Dinnerware Foundry Collection. Foundry has a matte textured charcoal glaze with the distinct look of a cast iron piece that has seen many meals and memories over time. It has the characteristic feel of seasoned cast iron, yet the ease of use of rust-free ceramic dinnerware.
Many people like the aesthetics of serving their meals on cast iron, but let’s be real…caring for cast iron can be high maintenance. The Foundry Collection offers the best of both worlds!
The Fiesta Foundry Collection will be available in the following pieces beginning April 2016 at department stores, .coms and www.fiestafactorydirect.com:
The Christmas Tree collection is in its tenth year of production (can you believe it?!) and continues to grow in popularity. We’re adding the following pieces:
The first set in a series of three of the Twelve Days of Christmas collection was introduced last year, including Days 1-4. This year, we’re introducing the next in the series, Days 5-8, in a Set of 4 Mugs and a Set of 4 Salad/Dessert Plates:
And Halloween’s getting much spookier with the addition of Ghosts and a Trio of Skeletons:
The Halloween collection will be available for purchase in July and Fiesta Christmas Tree and Twelve Days of Christmas will be available in early August at better department stores, .coms and www.fiestafactorydirect.com.
These clever cookies capture the flavor of birthday cake in a chewy cookie because, well, who doesn’t love a good cookie? The secret to this flavorful phenomenon lies in the mix. We’ve incorporated equal parts of flour and cake mix to create a faux-cake cookie that will blow your mind.
Chockfull of creamy white chocolate chips and colorful sprinkles, these buttery little cookies have the unmatched ability to coax out the inner kid in us all. Try them out as a casual alternative to fussy birthday cakes or whip up a batch for the kiddo’s next sleepover. These treats don’t require a special occasion to be enjoyed.
While you can certainly incorporate some semi-sweet chocolate chips into this cookie as well, we felt the white chocolate chips provided the truest birthday cake flavor. Change up the sprinkle colors to coordinate with the season too!
In order for these cookies to reach their full potential, you absolutely should let the dough chill in your fridge for at least 2 hours. At that point, take the dough out and roll it into balls. You can return the dough balls to the fridge for a longer rest if you desire or start baking them off. Another tip to help these cookies turn out nice and thick is to shape them to be taller rather than completely round.
Depending on how big you make your cookie dough rounds, you will end up with about 2 to 2.5 dozen of these tasty little treats, but be warned: they go fast!
Confetti Cake Cookies
A buttery drop cookie infused with birthday cake flavor.
1-1/4 cup boxed vanilla cake mix (just the dry mix)
1/2 teaspoon baking soda
3/4 cup (1.5 sticks) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg, at room temperature
1-1/2 teaspoons vanilla extract
1 cup white chocolate chips
1/2 cup sprinkles
In a large bowl, sift together flour, cake mix, and baking soda. Set aside.
Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed until smooth. Add the egg and mix until combined, about 1 minute. Add the vanilla and beat until combined. Add the flour mixture to the wet ingredients and mix on low speed until just combined. Add the chocolate chips and sprinkles and mix on low until they are evenly disbursed.
Cover the dough with plastic wrap and refrigerate for at least 2 hours, or up to 3 days. If chilling longer than 2 hours, roll the cookie dough into balls at the 2-hour mark. Place the dough balls on a plate, cover tightly with plastic wrap, and store in the refrigerator until ready to bake.
Once dough has been chilled, preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Scoop rounded balls of cookie dough onto the baking sheet, using about 1.5 tablespoons of cookie dough per cookie.
Bake the cookies for 10-12 minutes until edges are slightly browned. The centers will still appear soft, but the cookies will set as they cool. Allow the cookies to cool on the baking sheet for a few minutes and then transfer to a wire rack to cool completely.
Now that we’re in the thick of winter, all we want to do is snuggle up with a warm pastry and a hot cup of tea until we bring out our flip flops again. For this week’s blog post, we did our best to beat the winter doldrums with some vibrant warm Fiesta hues and yummy seasonal fruits. We made a rustic Pear Persimmon Galette and shared it with our friends on a palette of Scarlet, Poppy, Sunflower, and Tangerine Fiesta.
Fiesta tip: By the way, did you know all Fiesta Dinnerware is oven proof up to 350 degrees and bakeware, like the Poppy Pizza/Baking Tray featured here, is safe up to 500 degrees?
Pear Persimmon Galette
A delicious rustic seasonal winter pastry, perfect for entertaining or a special treat for your family.
1 egg yolk (mixed with 1 teaspoon water, as egg wash)
1 Tablespoon sugar
For the crust
In a food processor, pulse together the flour, sugar and salt. In a separate bowl, whisk the egg and milk together. Add the butter to the flour mixture and pulse until you have pea-sized chunks of butter. Continue to pulse while drizzling egg mixture until the dough just starts to come together. Mix in lemon juice and zest.
Place dough on a floured surface and flatten into a ball. Wrap in plastic and chill for two hours.
In a bowl, mix pears, persimmons, lemon juice, brown sugar, corn starch, and ground cinnamon. Let the mixture rest for 10 minutes.
Heat oven to 400 degrees. Place parchment paper on a cookie sheet or a Fiesta Dinnerware Pizza/Pie Baker, like we used.
Remove dough from refrigerator. Place on a floured surface and roll to a 12 inch round. Place the dough on the prepared parchment paper. Place fruit mixture in the center leaving a generous 2 inch border. Fold the pastry over the fruit, pleating it as you go around. Remember, this is a rustic dessert, so it doesn't have to be perfect.
Brush with egg wash and sprinkle with sugar. Bake for 35-45 minutes. Let cool and enjoy!
Fiesta tip: Like the linens you see featured here? They’re all Fiesta! You’ll find some dish towels, oven mitts, placemats, and tablecloths here. That Fiesta apron’s pretty cute too, right? Find it at Dillard’s or Bealls.
Hello! I’m Stephanie from the food lifestyle blog, Oh So Delicioso. We love food, and pretty things for our food, so we’re all super excited to be working with Fiesta–we have loved their dishes! I’ve been dying to make some chocolate lava cakes so when I got to choose some things to try, I was all over the ramekins.
For the holidays and the often chilly weather and cozy parties, I thought I’d do a Mexican Hot Lava Cake, with cinnamon, chili powder, and cayenne. And chocolate, because, well, chocolate…!
These are so simple to make! First gather all your ingredients, chop your chocolate for melting in the microwave.
In glass bowl, microwave chocolate and butter for 1 minute. Stir until melted. Add powdered sugar, spices, vanilla, salt. Whisk in eggs with a whisk until well-incorporated. Stir in flour until just incorporated.
Butter 4 ramekins. Pour batter into ramekins and bake 10-12 minutes, or until edges and very top are set, but middle can still be jiggled. Remove from oven and set to cool.
Invert cakes onto serving dishes. Garnish with cinnamon, chili powder, and cayenne, top with whipped cream. Serve hot.
We hope you enjoy and utilize your ramekins over the holiday season! For complete recipe instructions, see below.