If you’ve seen our vast Halloween collection, you’ll know that we are big fans of fall! We love the crisp air, the changing leaves, and of course, everything pumpkin flavored. That’s why we’ve put together a perfect recipe for those chilly fall mornings that doubles as an afternoon snack to keep your pumpkin spice cravings in check.
We know we’re not alone when we say we love baking when the temperature starts to drop. We’ve been reaching for our Square, Rectangular, and Loaf Bakers for almost every meal over the past few weeks, and there’s no sign of stopping! There’s just something about turning the oven on and having those fall spices permeating our homes that make us swoon.
This pumpkin spice granola is a delicious way to get that fall feeling going. We like to enjoy this sweet and spicy treat with steamed milk in the morning, or when you get that hangry feeling in the afternoons. We’ve kept the processed sugar out too, so there’s no midmorning crash (although we like to add a little honey on top!) Let us know if you tried this recipe on our Facebook page, and share your photos with us on Instagram. Happy fall, y’all!
Nothing says summer like backyard get-togethers with good conversation, and ice-cold cocktails. Our personal drink of choice during these warm summer evenings is a classic Moscow Mule, served in our oh-so-adorable Fiesta copper mugs (a must for Mules)! Our licensed mugs are found at Dillard’s, Bed Bath & Beyond, and Kohl’s, and come in both full size (18 oz.), and miniature (2 oz.) for measuring out shots. Luckily for us, we have one of the best Moscow Mule makers in the biz right here at the factory: Uncle Pete!
As some of you may know, Homer Laughlin is a family owned and operated company. Pete is an in law of the family, with his wife, Jeannie, being a 4th generation owner. He works as VP in the company and helps to oversee the manufacturing of our beloved Fiesta Dinnerware. During family parties on their back porch, you can always count on Uncle Pete to bring his famous Moscow Mules to the fun. He’s been making this recipe for years, and now we’re sharing it with all of you!
Pete’s tips for this concoction are to always use copper mugs, and to make sure you get a good ginger beer that’s not too bitter, and not too sweet. His ginger beer of choice is Gosling’s. Now drink up and enjoy!
This recipe is so easy, we can’t believe we never thought to make Frozen Banana Pops sooner. You’ll definitely want to bring your family and friends in on the fun. Make a party of it!
First, cut the bananas in half. Then insert popsicle sticks about halfway through each banana. (You can find popsicle sticks at any craft store.) Freeze the bananas overnight.
Next, melt the chocolate chips and vegetable oil in the microwave. For best results, heat for 30 seconds and then stir. Repeat until the chocolate is smooth. Be sure not to overheat because chocolate will become grainy and lose its smooth consistency.
Immediately dip the bananas in the chocolate while the chocolate is warm. We put our melted chocolate in a Fiesta Tumbler. The shape allows for perfect dipping!
Then dip each chocolate covered banana in your choice of toppings. You’ll want to do this before the chocolate sets or the toppings won’t stick. We dipped our bananas in colorful sprinkles, crushed walnuts, chocolate candies, and shredded coconut. Our Fiesta Fruit/Salsa Bowls made it easy to rolls the bananas in the toppings.
Place bananas on wax or parchment paper until the chocolate sets. Or you can enjoy right away, but the chocolate will be a little messier.
That’s all there is to it! We hope you enjoy this summer treat. Be sure to let us know if you make it and what kind of toppings you use.
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.
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?!
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).
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.
Add goat cheese, pumpkin, cinnamon, salt, and pepper, stirring until smooth and thickened into a sauce.
Once thickened, remove from heat and serve immediately.
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!
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.
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.
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!