Wednesday, April 16, 2014

Funfetti Easter Bread—The Most Epic 4 Ingredient Recipe Ever!



Some years my family gets to celebrate two Easters—one "regular" and one Greek—and some lucky years they fall on the same day. This is a fabulous combo year, so I set out to create an extra-tasty twist on our classic tsoureki (brioche-like bread studded with red eggs) for the occasion. I present to you: Funfetti Easter Bread—EEEKS! I know, me too!!!



Listen, I'm a carb-lover no matter what but this 4-ingredient recipe is special. The credit goes entirely to Confetti Cake Mix, which I dust on store-bought pizza dough two different times for mega fun flavor. I mean, who wouldn't love birthday cake–flavored bread!?






I'm sharing this recipe with my Good Housekeeping framily today—fingers crossed they like it. Easter bread is a fairly common tradition; there's the Greek version (duh), Italian version, Dutch version, Polish version...which means that Funfetti Easter Bread is likely engrained somewhere in your DNA and you should totally give it a try!



PS. Check out the How-To Video for this recipe on my YouTube channel or snag a bunch more info on the Good Housekeeping blog.

Kola pascha, lovies! xox



FUNFETTI EASTER BASKET BREAD
MAKES: 10 to 12

2 (14-oz.) rolls store-bought pizza dough
1 cup Confetti Cake Mix
10 hard-cooked eggs, plus 1 lightly beaten egg for brushing
Multicolored nonpareilles, for sprinkling

1. Preheat oven to 400˚F. Line 2 cookie sheets with parchment.
2. Unroll pizza dough on cutting board; cut into 1-in. strips with sharp knife.
3. For each wreath, dust 2 strips dough with some cake mix. Pinch tops together and gently twist into 1 rope; pinch ends together to make circle. Transfer to prepared cookie sheet.
4. Lightly brush wreaths with beaten egg. Sprinkle with more cake mix and nonpareilles.
5. Gently tap one side of each hard-cooked egg (continue to full recipe...)


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Tuesday, April 8, 2014

Miniature Carrot Pudding Pies—Modern Easter Dessert Idea!

For a festival gal like myself, my Easter routine is surprisingly simple. I guess something always felt a little "sacrileg" about hootenanny on this particular holiday.



Well! Fingers crossed I'm spared a scolding, this year I'm aiming to host an egg decorating party with lots of champagne, glitter bar and these Miniature Carrot Pudding Pies—my (tasty) contribution to Freutcake today!






We've chatted before about my most favorite secret ingredient ever: Melted ice cream! It's magical in so many ways. Here, the melted ice cream takes the place of your custardy pudding base. 
Since ice cream is basically frozen custard (duh), it already has everything you need: milk, sugar, vanilla, eggs. This multipurpose item is what allowed me to keep this chic lil' recipe to my 5-ingredient cap. Huzzah to that!


To read more about these Mini Carrot Pudding Pies (or to just pop by one of my absolutely favorite blogs!) head over to Freutcake. You can snag the recipe there, below, OR  on my YouTube channel via a short how-to video—ice cream blooper, regretfully included! xox

MINI CARROT PUDDING PIES


MINI CARROT PUDDING PIES
MAKES: 12

2 (14-ounce) containers good-quality vanilla ice cream

1 pound carrots, peeled and shredded

1 (14-ounce) box refrigerated pie dough rolls (2 rolls)

3 tablespoons cornstarch

2 to 3 tablespoons unsalted butter

PANTRY STAPLE: Kosher salt

TOPPING IDEA: Sweetened, whipped cream

1. Heat the ice cream in a large saucepan over medium heat until melted. Stir in the carrots and bring to a simmer, stirring occasionally. Remove from the heat. Cover and refrigerate at least 1 hour.

2. Meanwhile, unroll the pie dough rolls and cut into 3-inch circles; collect and reroll scraps, cut out into more circles. Gently press dough circles into an ungreased 12-cup muffin pan; line each with parchment and fill with pie weights. Bake 12 to 14 minutes or until golden. Let cool in the pan slightly, then transfer to a wire rack to cool completely. Remove parchment and pie weights.

3. Pour the ice cream mixture into a clean saucepan through a fine-mesh sieve, pressing down on the carrot solids with a spatula to release all of the liquid; transfer 3 tablespoons liquid to a small bowl and whisk in the cornstarch and 1/4 teaspoon salt until smooth. Gradually whisk cornstarch mixture back into the saucepan with the remaining liquid and bring to a simmer over medium heat, stirring, until pudding coats the back of the spoon. Stir in the butter until melted.

4. Divide the pudding among the prepared tart shells. Transfer to a serving platter, press plastic wrap directly onto the surface of the pudding (to prevent a skin from forming), and refrigerate at least 3 hours or until cold and firm. Top with whipped cream, if desired!



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Thursday, April 3, 2014

Easter Idea: My (Totally Edible) Fruity Pebbles Easter Basket—OMG!



Eeeks! I'm so darn excited to share this edible DIY project with you. I woke up yesterday with a crazy idea: I should totally make an edible Easter basket out of Fruity Pebbles and marshmallows—it would be the best thing ever!


Luckily the lovely ladies on the Good Housekeeping web team gave me the go ahead and I whipped up this delicious cereal cradle for all of my Peeps, bunnies and jelly beans to live in. 
If you'd like to make it super sturdy (for sitting out all morning while your littles search for it), I'd recommend following the alternative procedure in Step 4. Guys! This is SO easy and so super impressive. I hope you give it a try...



EDIBLE CEREAL TREAT EASTER BASKET
MAKES: 1 basket

Nonstick cooking spray
6 Tbsp. salted butter
2 (10-oz.) bags marshmallows
2 (11-oz.) boxes Fruity Pebbles cereal
Assorted candy, for filling


1. Line 3-qt. or similar saucepan with aluminum foil; coat with nonstick cooking spray.
2. In lg. saucepot over med. heat, melt butter. Stir in marshmallows and cook, stirring, 2 min. or until melted. Remove saucepot from heat; fold in cereal until evenly coated.
3. Spray hands with cooking spray. A little bit at a time, press and mold all but 2 c. cereal mixture in bottom and up side of prepared saucepan to make 1-in.-thick basket base; freeze in saucepan until firm.
4. Press and hold remaining 2 c. cereal mixture into rounded handle, at least 1-in.thick and freeze until firm. (Alternative procedure: Mold remaining cereal mixture and 1-ft. craft wire or straightened coat hanger, trimmed; bend and freeze.)
5. Use foil to lift out basket base; remove foil and discard. Insert 4 wooden skewers, vertically, into basket wall where you’d like handle to attach (2 on each side).
6. Press skewers through handle ends to secure; mold and smooth cereal mixture together where base and handle meet. Use other skewers to support handle and freeze again until very hard, about 1 hour (continue to full recipe...)


What do you think!? Would you try your hand at this edible DIY project? I'd love to know! xo Erin


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Monday, March 31, 2014

Easy Veggie Fonduta—The Best Way To, Like, Just Eat Cheese For Dinner!


Bleck! What an icky Monday, huh? It's a total wash here in NYC and no matter where you live it's a Monday so that's pretty blahhh, too, right?

All I can suggest is tempting yourself to get through the day with the promise of cheese-for-dinner. That's my plan! My fonduta recipe ran on Refinery29 this weekend and I've been craving it ever since. It's basically just Italian fondue—with a little milk and slowly cooked egg yolks for creaminess. Since you're using veggies as dunkers, it's basically a health food! Okay, maybe that's a stretch but it's definitely what you need to be eating on a chilly, rainy spring night like tonight. Dig in!


SPRING VEGGIE FONDUTA
SERVES: 4 to 6

1 cup whole milk
3 tablespoons butter
3 egg yolks
1 pound fontina cheese, shredded
Spring vegetables (steamed or raw) and crusty bread, for dipping

1. Heat the milk and butter in a medium saucepan over medium heat until just simmering. Meanwhile, whisk the egg yolks in a medium bowl.
2. Slowly whisk 1/2 cup of the hot milk mixture into the egg yolks to make them warm, then slowly whisk that milk-egg mixture back into the saucepan. Stir in the fontina until completely melted.
3. Season the fonduta with 1/4 teaspoon salt and lots of freshly ground pepper. Serve with veggies and bread.





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Tuesday, March 18, 2014

Skinny No-Fry Cauliflower Nuggets with Three Dips—Simple Snack!

Hi there, lovelies! Long time no chat. I hope you had a fabulous St. Patrick's Day—do anything festive?I'm thrilled that we're on the spring-homestretch. My mind's all rhubarb and bare-leg daydreams! But while we're waiting for cute lil' farmers' market veggies to return, here's a satisfying snack to get you through those chilly almost-spring days (without compromising your lean leg reveal once the tights finally come off).My cauliflower nuggets are roasted not fried. Dip 'em in one (or all) of the sauces: Spicy Soy, Garlic-Herb and Beer-Cheese—the most indulgent of the bunch...

NO-FRY CAULIFLOWER NUGGETS










LOWER NUGGETS
NO-FRY CAULIFLOWER NUGGETS
SERVES: 4

1 head cauliflower, cut into small florets (about 8 cups)
3 tablespoons extra-virgin olive oil
3/4 teaspoon salt
2 tablespoons mayonnaise
1/2 cup Italian-style breadcrumbs

1. Preheat the oven to 450˚F.
2. Toss the cauliflower, olive oil and 1/2 teaspoon salt on a foil-lined baking sheet until evenly coated. Roast 6 minutes or until just tender.
3. Remove the baking sheet from the oven. Brush the cauliflower with the mayonnaise. Sprinkle with the breadcrumbs and the remaining 1/4 tsp. salt. Roast 7 minutes or until toasted and crisp.
4. Transfer cauliflower to a serving plate. Top with any leftover breadcrumbs on the baking sheet. Serve immediately.


BEER-CHEESE DIPPING SAUCE
1/2 cup lager-style beer
2 cups shredded sharp cheddar cheese
2 teaspoons Dijon mustard

In a microwave-safe bowl, microwave the beer on High 2 minutes or until boiling. Whisk in the cheddar, mustard and 1/4 teaspoon salt until almost melted. Microwave in 30 second intervals, whisking, until totally melted. (Reheat in the microwave, as needed.) 


SPICY SOY DIPPING SAUCE
1/3 cup rice vinegar
1/4 cup lower-sodium soy sauce
1 tablespoons Sriracha

Whisk the vinegar, soy sauce and Sriracha together in a small bowl.


ITALIAN HERB DIPPING SAUCE
1/3 cup packed parsley leaves
1/4 cup extra-virgin olive oil, plus more for drizzling
1 large clove garlic, smashed

Puree the parsley, olive oil, garlic and a generous pinch of salt in a blender until smooth with small bits of parsley. Transfer to a small bowl.
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