Thursday, April 13, 2017

••••MIMOSA FLOATS🍾🍫🍡🍧🍭🥂🍦!!••••

(Source: Delish.com & photos also)

••••MIMOSA FLOATS!!

TOTAL TIME: 0:10

PREP: 0:10

LEVEL: EASY

SERVES: 4

INGREDIENTS

1/4 c. melted white chocolate
rainbow sprinkles
1 750-mL bottle of Champagne (or Prosecco)
1 qt. rainbow sherbet

DIRECTIONS

In a small dish, pour melted white chocolate. In another small dish, pour rainbow sprinkles. Dip champagne glass rims in melted white chocolate, then in sprinkles.
Add 1 to 2 scoops of sherbet to each champagne flute. Top with champagne and serve immediately.
Delish.com

••••TSOUREKI🐰🍞🐣🍡🥚🍜!!••••

(Source: Women's Day.com & photos & Alan Richardson photo)

Tsoureki

Alan Richardson

LEVEL: MODERATE

YIELD: 1 LARGE ROUND LOAF.

SERVES: 24

INGREDIENTS

3¼ tsp. dry active yeast
⅓ c. light brown sugar
1 c. milk
5½ c. all-purpose flour
1½ tbsp. lemon zest
1½ tsp. anise seed
1 tsp. salt
7 large eggs
6 tbsp. butter
1 large egg white
Tsoureki
Alan Richardson

DIRECTIONS

Make the dough: Coat a large bowl with oil and set aside. Dissolve the yeast and 1 tablespoon brown sugar in the heated milk in a small bowl. Combine 4 1/2 cups flour, the remaining sugar, zest, anise, and salt in the bowl of a standing mixer fitted with paddle attachment and mix on low speed.
Add the 4 undyed eggs, the yeast mixture, and the melted butter and continue to mix on low speed until a firm dough forms, adding more flour if necessary (or combine all ingredients in a large bowl and stir with a wooden spoon until a firm dough forms).
Transfer dough to a lightly floured surface and knead by hand until it is soft and elastic -- about 10 minutes. If mixing by hand, knead the dough for 10 more minutes. Form the dough into a ball and transfer it to the prepared bowl, turning to coat all sides with oil.
Cover with a clean, damp kitchen towel and set aside to rise in a warm, draft-free place until it doubles in volume -- about 1 hour.
Shape the loaf: Preheat oven to 350 degrees F. Punch down dough, turn out onto a lightly floured board, and divide into three equal parts, approximately 15 ounces each. Using the palms of your hands, roll out one piece to create a 2 1/2-foot-long rope.
Repeat with the remaining 2 dough pieces. Braid the three strands together and seal the ends under each other to create a circle. Transfer to a baking sheet. Place the dyed eggs, evenly spaced, in the grooves of the braid, cover with a towel, and let rise until doubled -- about 40 minutes.
Bake the bread: Brush the loaf with the beaten egg white and bake until loaf is golden and sounds hollow when tapped -- about 30 minutes. Transfer the finished loaf to a wire rack to cool. Serve at room temperature.

Tsoureki

Alan Richardson

••••PEEP S'MORES SKILLET🍭🍫🐥🍪🐣🍚🐤🐰!!••••

(Source: Delish.com & photos)

••••PEEP S'MORES SKILLET!!

TOTAL TIME: 0:10

LEVEL: EASY

SERVES: 6 TO 8

INGREDIENTS

1/2 c. heavy whipping cream, warmed
2 c. semi-sweet chocolate chips
3 to 5 packages of Peeps, mix and match colors to your liking
Graham crackers, for serving

DIRECTIONS

Preheat oven to 450 degrees F.
Heat heavy whipping cream in a microwave safe bowl for 30 seconds, or in a pot over medium heat until warm.
In a medium skillet, evenly spread out chocolate chips. Pour warmed whipping cream over the chips. Arrange Peeps in a colorful pattern atop.
Bake until golden brown, 8 to 10 minutes.

Tuesday, April 11, 2017

••••CHOCOLATE COVERED EGGS🍫🥚🍜!!••••

(Source: Taste of Home & photos also)

••••CHOCOLATE COVERED EGGS!!

TOTAL TIME: Prep: 1 hour + chilling

MAKES:24 servings

Ingredients

1/4 cup butter, softened
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract
3 cups plus 1 tablespoon confectioners' sugar, divided
3 to 4 drops yellow food coloring
2 cups (12 ounces) white baking chips or semisweet chocolate chips
2 tablespoons shortening
Icing of your choice
Assorted decorating candies

Directions

In a large bowl, beat the butter, marshmallow creme and vanilla until smooth. Gradually beat in 3 cups confectioners' sugar. Place 1/4 cup butter mixture in a bowl; add yellow food coloring, and mix well. Shape into 24 small balls; cover and chill for 30 minutes. Wrap plain mixture in plastic wrap; chill for 30 minutes.
Dust work surface with remaining confectioners' sugar. Divide plain dough into 24 pieces. Wrap one piece of plain dough around each yellow ball and form into an egg shape. Place on a waxed paper-lined baking sheet; cover with plastic wrap. Freeze for 15 minutes or until firm.
In a microwave, melt chips and shortening; stir until smooth. Dip eggs in mixture; allow excess to drip off. Return eggs to waxed paper. Refrigerate for 30 minutes or until set. Decorate with icing and decorating candies as desired. Store in an airtight container in the refrigerator. Yield: 2 dozen.

Originally published as Chocolate-Covered Eggs in Taste of Home's Holiday & Celebrations Cookbook Annual 2010

Nutritional Facts

1 each: 180 calories, 7g fat (4g saturated fat), 5mg cholesterol, 22mg sodium, 31g carbohydrate (27g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 2 starch, 1 fat.