Milano Cookie Bunny Ear Pudding Cup Recipe

Milano Cookie Bunny Ear Pudding Cup

Pepperidge Farm have a super easy, super adorable Easter recipe idea to share with you:

Top off your favorite pudding cup with two Spring Milano cookies to create a pudding bunny treat complete with edible ears! Place a few jelly beans as eyes and a nose, add some licorice whiskers, and you have a delicious and festive pudding snack to share with the whole family!

Grapefruit, Watermelon & Feta Salad Recipe

Grapefruit, Watermelon & Feta Salad

Here’s a refreshing salad to try using Florida grapefruit:

Grapefruit, Watermelon & Feta Salad Recipe

Recipe courtesy Florida Department of Citrus

Ingredients:

1 seedless watermelon, chilled and cut into 1 ½-inch chunks

2 Florida grapefruit, chilled and sectioned

¼ cup 100% Florida grapefruit juice

¼ cup chopped fresh mint

4 ounces crumbled feta for garnish

Directions:

In a large bowl, combine all ingredients and toss. Allow to marinate for about 30 minutes to blend all the flavors. Plate the salad and top with crumbled feta. Makes 12 servings.

Pandoro Tiramisu Recipe

Pandoro Tiramisu

Here’s a yummy Tiramisu recipe to try from Bauli:

Bauli’s Pandoro Tiramisu

Recipe courtesy Bauli

Ingredients:

4 eggs, separated
2 (8-ounce) containers mascarpone
4 oz. sugar, divided
Pinch salt
1 1/4 cups brewed espresso, cooled
1/4 cup Marsala wine
3 each Pandoro, cut into medium size sticks
3 tbsp unsweetened cocoa powder
1/3 cup grated dark chocolate, to garnish

Preparation:

Mix the egg yolks with 2 ounces sugar until creamy. Using a wooden spoon, take out all lumps in the mascarpone in a large bowl. Then, mix the mascarpone with the egg mixture and mix until well combined.

In a separate bowl, mix the egg whites, salt, and the remaining sugar, until fluffy and hold their shape. Incorporate into the mascarpone mixture.

Mix together Marsala and espresso. Dip Pandoro fingers briefly in the mixture, making sure to not leave them inside for too long. Lay them flat into a 7 by 11 pyrex tray. Once the first layer has been laid out, spread mascarpone mixture on top. Dust with half of the cocoa powder. Repeat the same process again with remaining Pandoro, cream, and cocoa.

Garnish the top with grated chocolate, wrap with plastic, and set in the fridge for 3 hours for flavors to set.

Bellini Parfait Recipe

Bellini Parfaits

Bauli is sharing a mouth-watering parfait recipe today:

Bauli’s Bellini Parfaits with Panettone, Poached Pears, and Prosecco Zabaglione

Recipe courtesy Bauli

Ingredients:

6 semi-ripe freestone peaches
3/4 cups granulated sugar
3 cups water
1 cinnamon stick
1 vanilla bean, split
Garnish: Lightly sweetened whipped heavy
cream,1/2 cup lightly toasted sliced almonds,
fresh mint leaves

The Zabaglione:

6 large egg yolks
2/3 cup granulated sugar
1 cup Prosecco
1 tsp pure vanilla extract
3/4 cup heavy cream, whipped
3-4 cups Panettone, cut into 1/2-inch cubes

Preparation:

Start by preparing the peaches: Bring plenty of water to a boil in a large saucepan, add the peaches and simmer for 1 minute. Remove peaches from the water and carefully peel off their skin. Cut the peaches in half, remove the pits and set aside.

In a large saucepan, combine the sugar, water, cinnamon and vanilla. Bring to a boil, reduce heat and simmer for 5 minutes. Add the peach halves and simmer for 4 to 5 minutes or until just tender. Transfer the peaches to a cutting board, cut into 1/3-inch wedges and set aside. Reserve the poaching liquid separately.

The zabaglione: In a large mixing bowl, combine the egg yolks and sugar and whisk until fluffy and pale yellow. Add the Prosecco and whisk until well blended. Transfer the mixture to the top of a double boiler, place over simmering water and whisk constantly until the mixture is quite thick and heavily coats a spoon. Don’t let the mixture come to a boil or the eggs will curdle. Immediately transfer to a large mixing bowl and whisk in the vanilla. Refrigerate the zabaglione until completely cool. Fold in the whipped cream and chill until serving.

To assemble the parfaits, you will need 6 tall glasses. Spoon about 2 heaping Tablespoons of the zabaglione into the bottom of each glass. Top with a thick layer of the Panettone cubes, using about 1/4 to 1/3 cup and sprinkle the bread with 1-1/2 Tablespoons of the reserved peach syrup. Add peach slices using about 1/2 of a peach per layer. Continue layering with zabaglione, then Panettone, peach syrup and peaches and finish with a third layer of zabaglione. You should have 3 layers of zabaglione, 2 layers of Panettone and 2 layers of peaches. Cover the glasses with plastic wrap and refrigerate for at least 2 hours before serving. The longer the parfaits chill, the better they become. You can successfully make them well ahead of serving.

Just before serving, top the chilled parfaits with a dollop of whipped cream, a sprinkling of almonds and leaves of fresh mint.

Shamrockin’ Rolls Recipe

Shamrockin’ rolls

FamilyFun Magazine have another great St. Patrick’s Day idea: This time, it’s a recipe you can prep this morning and enjoy later today.

Shamrockin’ Rolls

Active time: 50 minutes
Total time: 3 hours 45 minutes (includes rising)
Makes: 12 rolls

Ingredients:

3 ½ cups flour

¼ cup sugar

1 packet rapid rise yeast

¾ cups milk, warmed to 110-115 degrees

6 tablespoons unsalted butter, melted and cooled, plus 4 tablespoons, melted for brushing

2 eggs, at room temperature

Directions:

In a large bowl, whisk together the first four ingredients. In a medium bowl, whisk together the remaining three. Combine the two mixtures and stir until well blended.

On a lightly floured surface, knead the dough for about 10 minutes. Add a little flour if the dough is sticky. Place it in an oiled bowl and turn to coat. Cover the bowl with a damp towel and let the dough rise until doubled in size, about 1 1/2 hours.

Line two baking sheets with parchment paper. Punch down the dough and knead it for a few minutes to release the gas bubbles. Halve the dough; return one portion to the bowl and cover. On a lightly floured surface, roll out the other half into a 4 1/2- by 8-inch rectangle.

Cut the dough rectangle lengthwise into six 3/4-inch strips. Cover them with plastic wrap. On a clean surface and working with one at a time, roll and stretch a strip into a 19-inch-long rope. Form a shamrock as shown in diagram, then place it on the baking sheet and cover it with plastic wrap. Repeat with the remaining dough, placing six rolls on each baking sheet and spacing them 2 inches apart. Let the dough rise for 45 minutes.

Heat the oven to 350 degrees. Brush the rolls with melted butter. Bake, switching each pan’s position halfway through, until the rolls are golden brown, about 25 minutes. Let them cool slightly on a rack before serving.

Kids can … Measure and mix the dough • Shape the rolls • Brush the rolls with butter

Easy Corned Beef Hash & Cabbage Recipe #IntelAIO

Easy Corned Beef Hash & Cabbage

#spon: I am in a partnership with Intel. Through this partnership I gain access to content, product, or other forms of value.

Tomorrow is St. Patrick’s Day, and many of you will be making a version of corned beef and cabbage for dinner. If you’re going to be crunched for time, then you may want to try my quick and easy recipe inspired by the classic dish. This recipe requires only 2 ingredients, plus oil and seasoning. Simple enough that you won’t even need the luck of the Irish to complete it! ;)

Recipe creation with my Intel All-in-One

Usually, when I’m creating a recipe, I scrawl ingredients and directions in a notepad or on a sheet of paper while I cook. But now that I have been introduced to Intel All-in-Ones, I decided to try a more high-tech approach! Since this table PC is so light and portable, I was able to prop it up on the dishwasher while I chopped my cabbage. I wrote notes on the recipe prep as I went, using the touchscreen keypad. Once I was done with the recipe, I emailed it to myself, which saved some of the usual transcribing of scribbled notes:

Easy Corned Beef Hash & Cabbage

Ingredients:

About 1/3 of a head of cabbage

1 can Hormel Mary Kitchen Corned Beef Hash

Cooking spray

Outer Spice Original Seasoning

Directions:

Heat oven to 350 degrees. Line a baking dish with foil and coat with cooking spray.

Chop the cabbage and layer the shreds in your dish, coating with another spritz of cooking spray. Sprinkle with Outer Spice Original Seasoning to taste.

Cook for 10 minutes, stirring occasionally, then remove from oven. Open the can of Corned Beef Hash and spread evenly over the cabbage. Sprinkle with Outer Spice, then cook for about 35 more minutes or until done, stirring as needed.

Corned Beef Hash and Cabbage

The cabbage comes out nicely seasoned, with just a hint of crunch. It’s tasty and about as easy as it gets!

Are you making any special dishes for St. Patrick’s Day?

Emerald Elixir Recipe

Emerald Elixir

It’s easy being green with this recipe from Eastside Distilling:

Emerald Elixir

Recipe courtesy Eastside Distilling

“Who says you need a thick and heavy Guinness to raise a glass to St. Patrick? Why not something light, green and refreshing to attract the luck of the Irish?”

Ingredients:

1 ¼ oz. Portland Potato Vodka
½ oz. Midori
Lemonade
Soda water

Directions:

In a tumbler over ice add Portland Potato Vodka and Midori. Fill to the top with half lemonade and half soda water.

Irish Mule Recipe

Irish Mule

Here’s another nice recipe from Eastside Distilling to try:

Irish Mule

Recipe courtesy Eastside Distilling

Ingredients:

1 ¼ oz. Burnside Bouron
2 tsp. mint simple syrup
Ginger beer
Lime juice
Mint leaves

Directions:

In a tumbler over ice add Burnside Bourbon, mint simple syrup, a splash of lime juice, then fill with ginger beer. Stir together and garnish with mint leaves.

Blarney Stone Kiss Recipe

Blarney Stone Kiss

This recipe from Eastside Distilling is a lot more hygienic than kissing the actual Blarney Stone! ;)

Blarney Stone Kiss

Recipe courtesy Eastside Distilling

“A popular attraction in Ireland, the Blarney Stone gives those who kiss it – which requires an acrobatic, back-bending approach – the gift of the gab. The following shooter gives you the same…”

Ingredients:

1 oz. Burnside Bourbon
½ oz. Cherry Bomb
2 tsp. lime juice
Lime wedge

Directions:

Add all ingredients to a shaker, chill hard, and serve in a shot glass. Garnish with lime wedge. Since most people won’t be able to kiss the Blarney Stone on St. Patrick’s day, make sure to take this shot and then “kiss” (bite) the lime wedge after.

Lucky Charms Recipe

Lucky Charms

This St. Patrick’s Day drink features Veglio Moscato d’Asti:

Lucky Charms

Recipe courtesy Veglio

Ingredients:

1 oz. Veglio Moscato d’Asti

½ oz. grapefruit juice

½ oz. grenadine

Half a dropper of Habanero shrub

Garnish with Lemon peel

Preparation:

Pour grenadine, then grapefruit juice into a champagne flute

Top with Moscato d’Asti and half dropper of Habanero shrub

Garnish with lemon peel