KitchenAid Stand Mixer and Eagle Brand Giveaway {Closed}

KitchenAid Mixer Giveaway - glorioustreats.com

Whether you chose to sleep in this morning, or braved Black Friday in the stores I have an awesome giveaway today you can enter from the comfort of home!

I’m partnering with Eagle Brand to giveaway a KitchenAid 4.5 Quart Silver Stand Mixer!  This is the same style mixer I keep on my counter and use almost every day!  It’s really a bakers best friend!

In addition to the mixer, this giveaway includes a prize pack of Eagle Brand Sweetened Condensed Milk, perfect for so many holiday recipes!  I’ve recently shared delicious Coconut Macaroons and Hot Chocolate on a Stick using Eagle Brand!

I also used Eagle Brand in 3 of the recipes in my new cookbook, Glorious Layered Desserts, including this yummy cover recipe…

Glorious Layered Desserts Cookbook - Available for pre-order on Amazon

Glorious Layered Desserts is available for pre-sale from Amazon, Wal-Mart, and Barnes and Noble.

In addition to the KitchenAid Mixer I’m giveaway here, you can visit Eagle Brand now through December 14 visit and re-pin your favorite recipes for a chance to win one of over 100 great prizes including (another!) KitchenAid Mixer and other baking essentials!  Included the hashtag #SweetenTheSeason with your pins.

 

Would you like start whipping up delicious treats with Eagle Brand in your new KitchenAid Mixer?

Enter using the Rafflecopter form below (it may take a moment to load).

a Rafflecopter giveaway

Giveaway details-  Giveaway open to U.S. residents.  Giveaway ends December 5th, 12:00pm Pacific.  Giveaway sponsored by cohn&wolfe on behalf of Eagle Brand.  Approximate value of total prize pack is $250.00.  I have been compensated by Eagle Brand for my work in their #SweetenTheSeason campaign.  All text and opinions are my own.

************************ Giveaway Closed ***********************

Winner- Bernice Hammond!!

Hot Chocolate on a Stick

Hot Chocolate on a Stick - Such a great little gift idea!!  - from Glorious Treats

A sweet little gift, or a beautiful treat to serve holiday parties, this Hot Chocolate on a Stick recipe is a perfect holiday treat!

Swirl these delicious blocks of chocolate into a cup of hot milk and you create a luscious cup of hot chocolate.

This recipe would be perfect to serve as part of a hot chocolate bar at a holiday party!   For a pretty display, set out a few bowls of hot cocoa toppings such as crushed peppermint candies, or mini marshmallows and you have a special display that is easy to create.

I know I’m always on the lookout for cute little gifts to give to teachers and neighbors, and a few of these Hot Chocolate on a Stick blocks, wrapped up and given with a cute mug could be a perfect little gift!

This recipe is quite simple to make and starts with just a can of Eagle Brand Sweetened Condensed Milk, and some good quality chocolate.

Print

Hot Chocolate on a Stick

Swirl these delicious blocks of chocolate into a cup of hot milk to create hot chocolate.

Yield: Makes apx. 36 blocks

Ingredients:

1 (14oz) can Eagle Brand sweetened condensed milk
1/2 cup heavy cream
3 cups semisweet chocolate chips
3/4 cup (or 6 oz) unsweetened chocolate, chopped (I used Ghirardelli bars)

wooden sticks

Directions:

1.) Line a 8"x8" pan with parchment paper or aluminum foil.
2.) In a medium saucepan heat the sweetened condensed milk and heavy cream together over MEDIUM-LOW heat.
Whisk slowly as it heats and heat until it is hot and is beginning to steam, but not boiling.
3.) Remove pan from heat and add the chocolate chips and chopped chocolate. Allow chocolate to slowly melt, this takes about 10 minutes.
4.) Return the pan to LOW heat and whisk vigorously until the mixture is thick and shiny.
5.) Pour the chocolate mixture into the prepared pan, and smooth the surface with an offset spatula.
Loosely cover the pan and allow the chocolate to cool slowly, on the counter OVERNIGHT.
6.) The next day, run a knife around the edge of the pan, and pull on the parchment or foil to remove the chocolate square.
Cut the chocolate into 1 1/4" cubes. Heat the knife between cuts by running the knife under hot water, then wipe dry between each cut.
7.) Add a wooden stick, then wrap the cubes as desired.

Recipe source - King Arthur Flour

For the wooden sticks, I used these cute wooden sticks from Tomkat Studio.  You could also use a wooden fork, or a wooden coffee stir stick (from your local coffee shop).

The snowman mugs pictured are from Target (this year).

Hot Cocoa on a Stick - Such a perfect little gift idea!!  From Glorious Treats

Now through December 14 visit Eagle Brand and re-pin your favorite recipes for a chance to win one of over 100 great prizes including a KitchenAid Mixer and other baking essentials!

Disclosure – I was provided product and/or payment from Eagle brand in exchange for creating this post. All images, text and opinions are my own. I only share products on this site that I use and love.

Turkey Pesto Appetizer Bites

Turkey Pesto Appetizer Bites - glorioustreats.com

These Turkey Pesto Appetizer Bites are the perfect little snack to keep guests happy while your preparing the Thanksgiving meal, or to serve at any holiday party.

I’m usually all about sweet treats… but we’ve got to have some delicious food to serve along with all the sweetness!

These little appetizers are easy to make, look great, and will keep your guests out of the kitchen while you put the finishing touches on your holiday meals.  You can prepare (bake) the little Puff Pastry bites up to a day in advance, then assemble the mini sandwiches shortly before serving.

Turkey Pesto Appetizer Bites - glorioustreats.com

 

Print

Turkey Pesto Appetizer Bites

Puff pastry makes the perfect base for these quick and easy appetizers.

Yield: 36 mini sandwiches

Ingredients:

Pepperidge Farm Puff Pastry sheets, thawed

Turkey (thin sliced)

Provolone cheese, sliced (or cheese of your choice)

Basil Pesto (usually available in the deli section)

Cherry tomatoes

Fresh basil leaves (optional)

Directions:

1.) Thaw the puff pastry sheets according to the package directions (this takes about 45 minutes).
2.) Unroll the sheet onto a lightly floured work surface, then use a pizza cutter to cut the pastry into 36 small squares (pictured below).
3.) Bake the little squares on a parchment paper lined baking sheet in a preheated oven at 400*F for 12-14 minutes.
4.) Once the pastry squares are baked and cooled, cut each square open (horizontally) to create a top and bottom piece of "bread" like a mini sandwich.
5.) Spread a think layer of basil pesto onto one side of the sandwich, then add a slice of turkey and a slice of cheese (I used provolone). Top with matching pastry square.
6.) Finish the mini sandwiches with a small leaf of fresh basil and a cherry tomato half, add a toothpick to hold it all together.

Recipe source - Glorious Treats

Be sure to follow the directions on the puff pastry to properly thaw the sheets before use (this takes about 45 minutes).

To save time before serving, you can bake the little pastry squares several hours (or up to 1 day) before making the mini sandwiches.

In place of the fresh basil leaf, you could use a small slice of cucumber along with the tomato, on top of the sandwich.

 

Puff Pastry (for Turkey Pesto Appetizer) - glorioustreats.com

Thaw the puff pastry according to the package directions (about 45 minutes).  Unfold pastry onto a lightly floured work surface.

Making mini puff pastry bite (for Turkey Pesto Appetizer)  - glorioustreats.com

Use a pizza cutter to cut the puff pastry sheet into 36 small squares.

Baking puff pastry (for Turkey Pesto Appetizer) - glorioustreats.com

Line a baking sheet with parchment paper and line up the little puff pastry squares (I didn’t bake all 36 on the same baking sheet).

Puff Pastry Bites (for Turkey Pesto Appetizer) - glorioustreats.com

Bake in a preheated oven at 400*F for 12-14 minutes.

Assembling Turkey Pesto Appetizer Bites - glorioustreats.com

Once cooled, cut each little square open and assemble the mini sandwiches.  Spread a bit of basil pesto on one side of the “bread”, then add a slice of turkey and a slice of cheese (I used provolone).  Top with the top piece of puff pastry, then add a small fresh basil leaf (if desired) and a cherry tomato half.

Turkey Pesto Appetizer Bites - glorioustreats.com

I created this recipe as part of my ongoing work for Pepperidge Farm Puff Pastry as a member of their “Puff is Spark” panel.

Last month I shared these Bubbling Cauldron Halloween Treats and asked you to share your ideas for using Puff Pastry.  Over the next several months I’ll be bringing you delicious and creative recipes using Puff Pastry and choosing my “top pick” from your suggestions from the previous month.   In the spring, I will chose my favorite from the highlighted “top picks” and that reader will win a grand prize trip to travel to the Pepperidge Farm Headquarters! 

My top pick from last month’s suggestions is from Doreen Shea, who said she fills puff pastry cups with a “cube of Brie and tops it with homemade raspberry jam and chopped walnuts…”

So here’s your opportunity to chime in and share your original ideas for using Puff Pastry.  Please share your ideas in the comment section of this blog post.

Glorious Layered Desserts Cookbook!

Glorious Layered Desserts (available on Amazon) - glorioustreats.com

Today is a day I’ve been looking forward to for nearly a year… it’s the day I get to share some of the details of my cookbook, Glorious Layered Desserts!

When I started this blog nearly 4 years ago I had several goals and dreams for what the site would become.  I had lots of short term plans, and some long term dreams.  One of those dreams was to “someday” write a cookbook.  Over time, as the site has grown, and my own children have grown I have become so busy that I set that dream aside, thinking I didn’t have time to create the quality of cookbook I really wanted to.  I knew that writing a cookbook would require a lot of time and work.

Last fall, the opportunity to write a cookbook was presented to me by a couple different publishers.  At the time I said “no thanks, but I’ll keep your number.”  I just didn’t know how I was going to stop everything else in my life to write a book.  By early this year I had put a lot of thought into it, and realized that the opportunity may not wait for me forever.  I didn’t know exactly how, but (with the support of my husband) I was going to give it a try!  From the day I said “yes” to the publisher (I chose) I began one of the most exciting, stressful, fun, exhausting, satisfying adventures of my life!

I dove into recipe testing and created more dirty dishes over a few weeks than most families produce in a year!   Over one 48 hour period I made 9 different batches of pudding!  And that was just to settle on two recipes!  Once I had settled on the recipes, I began the photography process.

I called on a local friend and talented photographer, Gene Chutka to photograph the recipes.  Although I do take all of the photos for this blog, I was on a tight deadline for the book and knew that the added stress of taking beautiful photos would likely be more than I could handle!  Gene was such a perfect photographer to work with!  As I would set up each shot, place each garnish, and debate on how much drizzle was most appetizing, Gene was super patient and never seemed annoyed by my perfectionism!  Although we spent many long days setting up photo after photo, it was a very rewarding and fun experience.

Over the next few months I’ll be sharing some more details (and photos) of the behind the scenes work that went into creating the book.

Now… as for the book itself!

Glorious Layered Desserts is a modern take on traditional trifles.  I’ve mixed and matched ingredients to create delicious, innovative, and beautiful layered desserts, perfect for any occasion.

The first half of the book, titled “Layered Desserts”, is filled with creative and delicious, finished layered desserts.  The second half of the book, titled “Essential Recipes”, is filled with all the base recipes you’ll need to create each layered masterpiece.  These ”Essential Recipes” are recipes you can rely on again and again to create not only the layered desserts shown, but countless more delicious combinations!

Each finished layered dessert is composed of delicious, from scratch recipes (all included in the book), but you will also find lots of options to cut down on prep time with “store bought swaps”.

Over a dozen of the finished desserts can be made (from scratch) and served in under an hour!  Several recipes also includes adjustments for making the desserts gluten free,  sugar free and/or egg free.

From rich chocolate desserts to light and fruity treats, I think you’ll find something for everyone!

And of course, each and every recipe has a photo… yay!

Here’s a little peek…

Lemon Blueberry Trifle - glorioustreats.com

Lemon Blueberry Trifle (above)-  Light, fruity, and oh so delicious!  This is one of my favorite photos too =)

Pumpkin Caramel Banana Trifle - glorioustreats.com

Pumpkin Caramel Banana Trifle (above) – This was one of the last recipes I created for the book, but quickly became a favorite!

Homemade Fudge Sauce - glorioustreats.com

Homemade Fudge Sauce (above) – This rich chocolate sauce is one of the essential recipes.  This topping is easy to make and so delicious you’ll never want store-bought chocolate sauce again!

Chocolate and Nutella Cream Desserts - from Glorious Layered Desserts (available on Amazon) glorioustreats.com

Chocolate and Nutella Cream Dessert (above) - This two layer dessert is perfect to make ahead and is simple enough for a weeknight treat, but pretty enough for a special occasion.

 

Do you see anything that might peak your interest?  I hope so!  =)

Glorious Layered Desserts is available to pre-order on Amazon now, and will be shipped on or before March 11th.

I will be selling copies of the book through the blog (here on Glorious Treats) starting in March, and it will be available from several other sources as well (I’ll update you on those as the information is available).

I will be doing a book tour with book signings in a few select cities.  So far I know I’ll be in Salt Lake City (Utah), Folsom (California), Southern California, and a few others are in the works.  Please let me know if I should come visit your city!

Over the next few months I’ll be sharing more sneak peeks of the book, information on book signings, several fun giveaways and more!

A huge thank you to each of you who read this blog, leave occasional comments, and follow along on Facebook, Twitter and Instagram!  I truly appreciate each bit of kindness and encouragement!   Thank you!!

Coconut Macaroons

Coconut Marcaroons Recipe  - glorioustreats.com

Rich, chewy Coconut Macaroons… one of my favorite sweet treats!  Whenever I’m at a nice bakery and see a pretty coconut macaroon I just have to get one!

Luckily, Coconut Macaroons are a bakery treat that is quite easy to make at home.  I’ve made this recipe several times, and each time I share them with family and friends I get rave reviews!  The first time my sister tried one she said, “Wow, they taste just like they’re from a bakery… I didn’t know you could make these at home!”

Now granted… if you don’t like coconut, these are probably not the cookie for you!  But, if you love coconut (like I do!), I think you’ll fall in love with these chewy, flavorful macaroons!

Coconut Macaroons Recipe - glorioustreats.com

Print

Coconut Macaroons

Rich, chewy coconut cookies, just like you'd find in a high end bakery!

Yield: Apx. 30 cookies

Ingredients:

7 3/4 cups (3, 7 oz packages) sweetened flaked coconut
1 cup flour
1/2 teaspoon salt
1 (14oz) can Eagle Brand sweetened condensed milk
2/3 cup canned cream of coconut
1 Tablespoon vanilla extract
1/4 teaspoon almond extract
1 egg

6 oz. semi sweet chocolate

Directions:

Heat oven to 350*F.
Line a baking sheet with parchment paper or a silpat liner.
Sprinkle 1 cup of the coconut onto the prepared baking sheet and bake 5-7 minutes (stir after 3 minutes, then check every minutes or so after) until golden brown.

In a large bowl mix toasted coconut, remaining coconut, flour, and salt.

In a another large bowl mix condensed milk, cream of coconut, vanilla, almond extract and egg. Stir together vigorously with a whisk.

Pour liquid mixture into the bowl of coconut (mixture) and stir until well combined.

Using a 2 Tablespoon cookie scoop, scoop mixture onto a parchment paper lined or silpat lined baking sheet. Use a moist finger to press down any shreds of coconut that are hanging out (otherwise they will burn before the cookies are fully baked).

Bake cookies for 12-14 minutes, until golden brown. Cool a minute on the baking sheet, then move to a wire rack to continue cooling.

When the cookies have cooled, melt the chocolate in a small bowl in the microwave (on 50% power). Remove the chocolate from the microwave when almost melted, then stir until the chocolate is fully melted. Dip macaroons in the chocolate and set on a (clean) parchment lined or silpat lined baking sheet. When you've filled the baking sheet, move to the fridge and allow the chocolate to set up.

Store cookies (covered) at room temperature up to 3 days.

Recipe source - Betty Crocker's New Cookbook, 1996

Canned cream of coconut is usually sold near alcoholic drink mixers.

My daughters (Grace 9 and Joy 6) kept hovering around the kitchen as I was making these!  The smell of toasted coconut in the house was amazing!   They both waited (not so patiently) for these to cool enough to enjoy… then they each treasured the sweet and chewy goodness!  I hope they always have fond memories of the treats I make in our little kitchen  =)

Do you have some special memories of baking around the holidays with your mom, or grandma (or maybe even your dad)?  I’d love to hear them!

Chewy Coconut Macaroons - by Glorious Treats

Now through December 14 visit Eagle Brand and re-pin your favorite recipes for a chance to win one of over 100 great prizes including a KitchenAid Mixer and other baking essentials!

Love coconut?  Here are a few more of my favorite coconut recipes…

Coconut Snowballs

German Chocolate Brownies

Almond Joy Bars

Lemon Coconut Bars

Disclosure – I was provided product and/or payment from Eagle brand in exchange for creating this post.  All images, text and opinions are my own.  I only share products on this site that I use and love.