Cheesy Jalapeño Shortbread

 

Cheesy Jalapeño Shortbread

Ingredients:

1 ½ cups all-purpose flour

½ teaspoon salt

8 tablespoons (1 stick) cold butter, cubed

2 cups grated cheddar or pepper jack cheese

1 egg, lightly beaten

2-3 fresh jalapeño peppers, finely minced

Directions:

Combine Dry Ingredients:

In a mixing bowl, combine the all-purpose flour and salt.

Cut in Butter:

Add the cubed butter to the flour mixture.

Use a pastry blender or two forks to work the butter into the flour until the mixture resembles coarse crumbs.

Incorporate Egg:

Add the beaten egg to the mixture and stir until fully combined.

Add Cheese and Jalapeños:

Fold in the grated cheese and minced jalapeños until the mixture forms a dough.

Chill the Dough:

Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 1 hour.

Preheat the Oven:

Preheat your oven to 400°F (200°C).

Form and Shape:

Remove the chilled dough from the refrigerator. Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper, leaving about 2 inches of space between each ball.

Gently flatten each ball using the bottom of a glass or jar.

Bake:

Bake in the preheated oven for 14 to 18 minutes, or until the edges of the shortbreads are golden brown.

Cool:

Let the shortbreads cool on the baking sheet for 5 minutes.

Transfer them to a wire rack to cool completely.

 

The Fastest Puff Pastry Appetizer

Ingredients

Serves 6–8)

2 x 400g puff pastry sheets (store-bought for speed!)
3–4 teaspoons mustard (adjust to taste)
150g hard mozzarella cheese, thinly sliced or grated

150g ketchup (for spreading or dipping)
200g bacon, cooked until crispy and chopped
1 chicken egg, beaten (for egg wash)
A bunch of dill, finely chopped

Instructions

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper for easy cleanup.

Roll out one sheet of puff pastry onto the prepared baking sheet. Spread mustard evenly over the surface, leaving a small border around the edges. Sprinkle half of the mozzarella cheese, followed by half of the chopped bacon and half of the dill.

Place the second puff pastry sheet on top and gently press to seal. Repeat the layering process with the remaining mustard, cheese, bacon, and dill. Brush the top with beaten egg for a golden finish, then lightly score the pastry into squares or rectangles without cutting all the way through.

Bake for 20–25 minutes until the pastry is puffed and golden brown. Let it cool slightly before cutting into pieces. Serve warm with ketchup for dipping, if desired.

Variations

For a smoky twist, try adding a sprinkle of paprika or smoked cheese instead of mozzarella. If you prefer a spicier kick, mix a bit of hot sauce into the mustard or swap it for a spicy aioli. The possibilities are endless, so feel free to experiment with different cheeses, spreads, or cured meats like prosciutto or salami.

Vegetarians can easily adapt this recipe by omitting the bacon and adding caramelized onions, sautéed mushrooms, or roasted vegetables. Sun-dried tomatoes or olives would also add a burst of Mediterranean flavor. The key is to keep the layers balanced so the pastry stays crisp and the flavors shine.

Fresh herbs make a big difference, but you can use dried herbs if that’s what you have on hand. Try thyme, oregano, or chives for a different aromatic touch. If you’re not a fan of mustard, pesto or garlic butter would work just as well as a base layer.

Tips

For extra-crispy bacon, bake it in the oven before chopping and adding it to the pastry. This ensures it stays crunchy even after baking. If you’re short on time, pre-cooked bacon bits or store-bought crispy bacon pieces are a great shortcut.

When working with puff pastry, keep it cold until ready to use to prevent it from becoming sticky or difficult to handle. If the pastry starts to soften too much while assembling, pop it in the fridge for a few minutes before baking.

To ensure even baking, rotate the tray halfway through cooking if your oven has hot spots. If the pastry puffs unevenly, you can gently press it down with a spatula while it’s still warm.

How to Store

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 180°C (350°F) for 5–10 minutes until warmed through and crispy again. Avoid microwaving, as it will make the pastry soggy.

For longer storage, you can freeze the unbaked assembled pastry before adding the egg wash.

Wrap it tightly in plastic wrap and freeze for up to a month. When ready to bake, brush with egg wash and bake from frozen, adding a few extra minutes to the cooking time.

If you want to prepare components in advance, cook and chop the bacon ahead of time, and grate the cheese the day before. Store them separately in the fridge until you’re ready to assemble and bake.

Conclusion

This puff pastry appetizer is a guaranteed hit, whether you’re hosting a party or simply craving a savory treat. With its flaky layers, rich cheese, smoky bacon, and fresh herbs, every bite is a delicious combination of textures and flavors. Plus, the ease of using store-bought pastry means you can whip it up in no time.

Customizable, quick, and always a crowd-pleaser, this recipe is one you’ll return to again and again. Serve it warm with your favorite dipping sauce, and watch it disappear in minutes. Whether for a special occasion or an everyday snack, it’s a dish that delivers maximum flavor with minimal effort.

Cherry Fluff Dessert

 Christmas Cherry Fluff

 

Turn up the holiday magic with this Cherry Fluff! No baking required, just festive vibes and delicious flavors.

Ingredients:

1 (21 oz) can cherry pie filling

1 (14 oz) can sweetened condensed milk

1 (20 oz) can crushed pineapple, drained

2 cups mini marshmallows

1 cup sweetened shredded coconut

1 (8 oz) container whipped topping (like Cool Whip), thawed

1/2 cup chopped pecans or walnuts (optional)

Directions:

In a large mixing bowl, combine the cherry pie filling, sweetened condensed milk, drained crushed pineapple, mini marshmallows, and shredded coconut. Stir until well combined.

Gently fold in the whipped topping until the mixture is light and creamy.

Add Nuts (Optional):

Stir in the chopped pecans or walnuts, if using, for added texture and flavor.

Cover the bowl and refrigerate for at least 2 hours (or overnight) to allow the flavors to meld.

Spoon into a festive serving dish and garnish with extra cherries or a sprinkle of coconut if desired.

Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes (plus chilling time)

Kcal: 230 kcal | Servings: 10 servings

Tips:

For a colorful twist, add a handful of green maraschino cherries to complement the red.

Chill overnight for the best flavor and texture.

Credit : Collected

(All rights reserved and belong to their respective owners / DM for removal)

Moms Famous Cream Puffs

 

Mom's Famous Cream Puffs

Ingredients:

- 1 cup water

- 1/2 cup unsalted butter

- 1/2 cup all-purpose flour

- 3 large eggs

Filling:

- 1 cup heavy cream

- 1/4 cup powdered sugar

- 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. In a medium saucepan, bring water and butter to a boil. Remove from heat and stir in flour all at once. Cook over low heat, stirring constantly, until dough forms a ball and pulls away from the sides of the pan.

3. Remove dough from heat and beat in eggs one at a time until dough is smooth and shiny.

4. Transfer dough to a piping bag fitted with a large round tip. Pipe 1-inch circles onto the prepared baking sheet.

5. Bake for 20-25 minutes, or until puffs are golden brown and firm to the touch.

6. Let puffs cool completely before filling.

7. In a medium bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

8. Fill a piping bag fitted with a small round tip with whipped cream.

9. Use a sharp knife to make a small slit in the side of each puff. Pipe whipped cream filling into the puffs.

10. Enjoy your delicious cream puffs!

 

Strawberry Dessert to Prepare in 2 Minutes

Ingredients

Main Ingredients:

• 2 cups fresh strawberries, washed and hulled

• 1 cup plain Greek yogurt

• 2–3 tablespoons honey (adjust to taste)

• 1 teaspoon vanilla extract

Optional Toppings:

• Granola

• Chopped nuts (like almonds or walnuts)

• Fresh mint leaves for garnish

How to Make It

Step 1: Create the Strawberry Puree

1. Place strawberries and honey in a blender.

2. Blend until smooth, forming a vibrant puree.

3. Set aside.

Step 2: Prepare the Yogurt Mixture

1. In a bowl, whisk together Greek yogurt, vanilla extract, and a little honey.

2. Mix until smooth and creamy.

3. Taste and adjust sweetness if needed.

Step 3: Assemble the Dessert

1. In serving glasses or small bowls, layer the strawberry puree and yogurt mixture alternately.

2. Repeat until the glasses are filled, finishing with a layer of yogurt on top.

3. Chill for at least 30 minutes to allow flavors to meld.

Caramel Cream Cheese Pound Cake

 

Caramel Cream Cheese Pound Cake 

Indulge in the rich, buttery goodness of this Caramel Cream Cheese Pound Cake—perfect for any celebration or cozy dessert moment!

Ingredients

1 1/2 cups unsalted butter, softened

8 oz cream cheese, softened

3 cups granulated sugar

4 large eggs

3 cups all-purpose flour

1 tsp baking powder

Caramel sauce for drizzling (optional)

Directions

1️⃣ Preheat your oven to 325°F (160°C). Grease and flour a bundt pan to ensure your cake comes out effortlessly.

2️⃣ In a large mixing bowl, beat together the softened butter and cream cheese until creamy and well blended.

3️⃣ Gradually add the sugar, mixing until the batter is light, fluffy, and heavenly.

4️⃣ Add the eggs one at a time, mixing well after each to create a smooth, cohesive batter.

5️⃣ In a separate bowl, whisk together the flour and baking powder. Gradually fold the dry ingredients into the butter mixture until just combined—avoid overmixing to keep the cake tender.

6️⃣ Pour the batter evenly into the prepared bundt pan.

7️⃣ Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will be filled with the irresistible aroma of baked goodness!

8️⃣ Allow the cake to cool in the pan for a few minutes, then carefully invert onto a serving plate.

9️⃣Drizzle with caramel sauce before serving for an extra touch of indulgence.

 Servings: 12–14

 Prep Time: 15 minutes | Cook Time: 60–70 minutes | Total Time: 1 hr 25 min

Savor each bite of this luscious Caramel Cream Cheese Pound Cake—perfect for dessert lovers and special occasions alike! 

Search Results for: Christmas and made three batches of the stuff

 

I finally got this recipe from my mother last Christmas and made three batches of the stuff! I always loved it as a kid and no one can keep their hands off it. I had always assumed that Aunt Bill was some distant relative so I was surprised to find this was not a family recipe, but a pretty famous one, haha!

Ingredients:

1 cup unsalted butter

1 cup granulated sugar

1/2 cup heavy cream

1/4 cup light corn syrup

1 teaspoon vanilla extract

1 1/2 cups salted dry roasted peanuts

1 1/2 cups pecans, chopped

1/2 teaspoon baking soda

Directions:

Line a baking sheet with parchment paper or lightly grease it. Set aside.

In a medium saucepan, melt the butter over medium heat. Add the sugar, heavy cream, and corn syrup, and stir to combine. Bring the mixture to a boil, stirring occasionally.

Once it starts boiling, reduce the heat to medium-low and let it simmer for about 5 minutes, stirring constantly. The mixture should thicken slightly.

Remove the pan from heat and stir in the vanilla extract and baking soda.

Add the peanuts and chopped pecans to the pan, mixing them in until well-coated with the syrup mixture.

Pour the mixture onto the prepared baking sheet and spread it out evenly. Let it cool at room temperature for about 1-2 hours, or until it hardens.

Once cooled and hardened, break the candy into pieces and store in an airtight container. Enjoy!

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

Kcal: Approximately 250 kcal per serving | Servings: 12 servings