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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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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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
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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.

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Confetti Cake Cookies

Confetti Cookies Lapis Script
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.

fiesta confetti cake cookies

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.

Confetti Cookie Dough

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!

Fiesta Confetti Cake Cookie Dough Balls

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.

Fiesta Confetti Cake Cookies

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!

Fiesta Confetti Cake Cookies Stack

 

Confetti Cake Cookies
Yields 24
A buttery drop cookie infused with birthday cake flavor.
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Ingredients
  1. 1-1/4 cup all-purpose flour
  2. 1-1/4 cup boxed vanilla cake mix (just the dry mix)
  3. 1/2 teaspoon baking soda
  4. 3/4 cup (1.5 sticks) unsalted butter, softened
  5. 1/2 cup granulated sugar
  6. 1/2 cup packed light brown sugar
  7. 1 egg, at room temperature
  8. 1-1/2 teaspoons vanilla extract
  9. 1 cup white chocolate chips
  10. 1/2 cup sprinkles
Instructions
  1. In a large bowl, sift together flour, cake mix, and baking soda. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Adapted from Sally's Baking Addiction
Adapted from Sally's Baking Addiction
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/
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Girls’ Night: Wine and Dessert Pairing

A night in with our girlfriends is always a good idea, so we decided to host a dramatic wine and dessert party. Enjoying each other’s company over three different courses not only allowed us time to catch up, but we also satisfied our sweet tooth with some unique recipes. Spending time with friends is a perfect addition to our #FiestaSummerResolutions.

Wine and dessert pairings are the perfect excuse to raise a toast to our girlfriends.

Wine and dessert pairings are the perfect excuse to raise a toast to our girlfriends.

One of the best parts of the evening was getting the chance to unplug and connect with our friends in person while making some special desserts with our hands. There’s something comforting about getting back to the basics in the kitchen: the texture of the ingredients, smells in the oven and the satisfaction of enjoying a homemade treat.

 
Course 1: Lavender Rosemary Donuts Dipped in White Chocolate paired with Riesling

Fresh-cut lavender straight from the garden, used in Lavender Rosemary Donut recipe.

Fresh-cut lavender straight from the garden, used in Lavender Rosemary Donut recipe.

This savory-sweet recipe inspired the entire color palette of the evening, with new Fiesta Dinnerware color Slate serving up the backdrop to accent color lavender. Using fresh lavender and rosemary straight from our garden, our kitchen smelled like a dream.

The ingredients for these Lavender Rosemary Donuts are pretty in themselves.

The ingredients for these Lavender Rosemary Donuts are pretty in themselves.

A donut pan makes it simple to whip up some fancy donuts for your guests. We made Lavender Rosemary Donuts.

A donut pan makes it simple to whip up some fancy donuts for your guests. We made Lavender Rosemary Donuts.

Sprinkling fresh lavender on the white chocolate before it sets makes a delicate presentation for Lavender Rosemary Donuts.

Sprinkling fresh lavender on the white chocolate before it sets makes a delicate presentation for Lavender Rosemary Donuts.

Homemade donuts are surprisingly simple to make. All you need is a donut pan and a few basic ingredients. We used a Lavender Rosemary Donut recipe from the blog, Gourmantine, and paired our donuts with a crisp sweet Riesling. What a tasty way to start the evening!

Course 2: Sangria Sorbet

We made this course the night before, so the sorbet had time to set. All it took was three ingredients (ok, four if you count water). Here’s how you make it:

1 cup sugar
¾ cup water
1 bottle sweet red wine (we used a red blend)
3 cups berries (we used raspberries)

Fresh raspberries are the headliner in our Sangria Sorbet recipe.

Fresh raspberries are the headliner in our Sangria Sorbet recipe.

Combine all ingredients in a saucepan. Heat over medium-high heat until it begins to boil. Boil for one minute. Remove from heat. If you still have chunks of fruit, blend in a blender or food processor. Since we used raspberries, they pretty much dissolved. Push mixture through a mesh strainer to remove seeds.

Strain raspberry and wine mixture to remove seeds and pulp for this Sangria Sorbet recipe.

Strain raspberry and wine mixture to remove seeds and pulp for this Sangria Sorbet recipe.

Pour liquid in a pan (we used the Fiesta Turquoise Loaf Pan). Cover with plastic wrap and freeze overnight. To serve, scrape iced mixture with a spoon or ice cream scooper. Because this is a boozy treat in itself, we opted to pair our Sangria Sorbet with some authentic Cuban coffee. If you haven’t had true authentic Cuban coffee, you must. It’s what coffee is meant to taste like.

Sangria Sorbet -- what a refreshing treat.

Sangria Sorbet — what a refreshing treat.

Course 3: Flourless Chocolate Cake paired with Port

Get ready for this, we’re bringing you another three ingredient recipe. We couldn’t believe how three basic ingredients created this rich decadence. Eggs, chocolate, butter – that’s it! The prep is a bit involved, but well worth it. We found a fail-safe recipe for Flourless Chocolate Cake at the blog, Gimme Some Oven. Paired with a port wine, the combination was sheer bliss.

The key to a light and fluffy Flourless Chocolate Cake is whipping the eggs until they double in size.

The key to a light and fluffy Flourless Chocolate Cake is whipping the eggs until they double in size.

Fold the chocolate into the egg mixture for Flourless Chocolate Cake.

Fold the chocolate into the egg mixture for Flourless Chocolate Cake.

Prepping the springform pans for Flourless Chocolate Cake.

Prepping the springform pans for Flourless Chocolate Cake.

Savor a piece of Flourless Chocolate Cake with a full-bodied port wine.

Savor a piece of Flourless Chocolate Cake with a full-bodied port wine.

Port is a sweet wine from Portugal that’s fortified with brandy. It should be served at room temperature. Port is typically served as dessert itself, or with other desserts or cheeses. Click here to learn more about port wine.  

Flourless Chocolate Cake served on a Fiesta Slate Saucer.

Flourless Chocolate Cake served on a Fiesta Slate Saucer.

What do you like to do when you host a night in with friends? Do you plan around a theme? We’d love to hear some of your ideas. Be sure to use #FiestaSummerResolutions in your post. 

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10 Foods for a Bright 2015

www.fiestafactorydirect.com (2)

 

 If you are anything like us at Fiesta Dinnerware, you’re aiming to have the brightest and most colorful 2015 you possibly can. And what better place to start than the part of the home that fuels most of your days, the kitchen?

To give you the upper hand on having a great year, we’ve scoured the internet (and had a few heart-to-hearts with some of our Fiesta moms and grandmothers) to bring you the following list. Pens ready?

1. Coconut Oil. This is a superfood on all accounts (plus it has many non-food benefits as well). Use this healthy, tropical oil to replace traditional cooking bases like butter and other oils. We’ve even used the cooking wonder to pop popcorn! The smell will make you feel island happy, and it’s actually a healthier option that most other oils. More recipes with coconut oil here.

2. Ginger. Add a zing to your day with the zesty, versatile root. It’s antimicrobial, and a great way to boost your immune system and add more antioxidants to your daily grind. We prefer to add it to soups, or if you have a juicer, add it to your next orange-apple number.

Screen Shot 2015-01-12 at 6.24.50 AM

 [recipe source

3. Flaxseeds. These seeds are small, but mighty. They are an excellent source of fiber and omega 3-fatty acids. Add about two tablespoons to your morning smoothie to stay full longer.

4. Lentils. Popular in many Mediterranean dishes, these high-protein foods are both a good source of fiber and pack-full of B vitamins. Real Simple magazine has recipes galore right this way.

5. Pumpkin Seeds. Sometimes called “pepitas,” these flavorful seeds, are full of zinc, vitamin E, antioxidants, and are a good source of magnesium, which the majority of women are deficient in. Fun fact!

Screen Shot 2015-01-12 at 6.23.25 AM

 6. Avocados. Our mouths water just thinking about the foodie possibilities. And while avocados may be fatty, that doesn’t mean they are bad for your health. In fact, this fruit is a nutritional powerhouse, providing numerous benefits. One of the best guacamole recipes comes from Food Network’s Alton Brown.

7. 2% Greek Yogurt. Okay, this is lucky number seven on the list for a reason. This food is not only incredibly beneficial to your tummy, it’s also a great replacement for less healthful ingredients like sour cream or certain dressings. We’ll let Fitness magazine show you the ropes on its many health benefits.

8. Kale. If you didn’t catch on to its superfood powers in 2014, this should be the year. After all, health benefits never go off trend.

9. Walnuts. Ever notice that this nut somewhat resembles the shape of the brain? Coincidentally, it has huge health benefits for your noggin. Get smart with these nutty recipes.

10. Almond Butter. Probably one of the best snack foods, this high-protein spread is a better option to its counterpart, peanut butter. It’s full of healthy fats and generally digests better than other nutter butters. The price tag is a tad bit higher for a reason.

Have something to add? Share your two-cents on our Facebook page!

 

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