Posts in the ‘Recipes’ Category
Thanksgiving is one of my favorite holidays. It makes me reflect on all the blessings in my life. As a busy mom with a growing business, sometimes I feel like my life only runs at turbo speed. But Thanksgiving is a day where I get to step away, forget about my mile-long to-do list, put down my phone, and just spend it with my family, eating good food, sharing stories, laughter, and love. What could be better?
At Catch My Party, we're here to make your Thanksgiving extra memorable so you can enjoy special time with family and friends. We have so many inspiring Thanksgiving celebrations to give you ideas, lots of free printables to help you decorate, and even a fun Thanksgiving craft or two to try.
Also, I can't forget the food. Of course... the food. I put together this collection on Foodie of dishes that I hope will give you ideas and make your tummies rumble even if you're just looking (personally, my tummy is doing backflips for the crumbly pumpkin bread). Enjoy!
Take a look at these inspiring Thanksgiving recipes in this slideshow.
This is a sponsored post by Foodie.com. They paid me to write it, but all the ideas and opinions are mine!
I'm so happy to introduce our new baking contributors from across the pond, Rebecca and Rosie, from Honeywell Bakes! I just love having a little British flair on our site. For their first recipe, Rebecca and Rosie are sharing these beautiful jammy dodgers (shortbread cookies filled with jam). Wouldn't they be yummy to serve at Christmas?
Makes approx. 30 8cm biscuits (cookies)
- 250g (1 cup) butter, at room temperature
- 200g (1 cup) sugar
- 1 egg
- 500g (2 cups) plain flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon allspice
- 350g berry jam (or use your favourite jam)
- ½ cinnamon stick
- 1/4 teaspoon allspice
- pinch ground cloves (optional)
Preheat oven to 1800C/3500F .
Cream butter and sugar, then add the egg and mix until well combined.
Add the flour, cinnamon, nutmeg and allspice and mix slowly until a soft dough is formed.
Knead gently on a floured surface to form a round ball. Wrap in cling film (saran wrap) and refrigerate for an hour.
Place on a wire rack to cool.
Well, here's a refreshing take on a traditional Bloody Mary. By using tomato water (strained tomato juice until it runs almost clear), you get the most intense, deep tomato flavor, while keeping the cocktail crisp and light. This is the only way I'd ever serve a Bloody Mary again and it's perfect for holiday entertaining!!
TOMATO WATER BLOODY MARY
- 2 pounds tomatoes (4-5 large tomatoes)
- 1 jalapeno (or habanero if you like it extra spicy)
- 1/4 cup chopped white onion
- 1/2 cup chopped cucumber
- 1 teaspoon kosher salt
- 1 tablespoon lime juice
- 1/2 cup vodka
- 1 basket of cherry tomatoes for garnish
- 2-3 persian cucumbers for garnish
Start by making the tomato water. I like to let it strain overnight, so I start the evening before I plan to serve the drinks.
Quarter the tomatoes, chop a 1/4 cup of onion and 1/2 cup of cucumber. Add to a blender of food processor along with a chili pepper, a teaspoon of salt, and a tablespoon of lime juice. Blend until you've got a thick pulpy texture.
Transfer to cheesecloth and suspend it over a bowl in your refrigerator. I like to set the cheesecloth in a strainer, and set that over a large mixing bowl. Then I cover with saran wrap and leave in the refrigerator overnight. By morning you should have 2 1/2 to 3 cups of tomato water. If it isn't clear, you can quickly strain one more time through a dish towel.
Makes 4-5 servings
Cook time: 20 min
If you make one, let me know what you think...
- 3 packages of unflavored gelatin
- 1 cup water (divided)
- 1 cup light corn syrup
- 1 1/4 cup sugar
- 4 oz chocolate
- 2 Tbsp. cocoa powder
- 2 Tbsp. cornstarch
- 2 Tbsp. powdered sugar (or cocoa powder)
- 3 packages of unflavored gelatin
- 1 cup water (divided)
- 1 cup light corn syrup
- 1 1/4 cup sugar
- 1 1/2 tsp. cinnamon
- 2 Tbsp. cornstarch
- 2 Tbsp. powdered sugar
Thank you, Mindy, they look scrumptious, I can't wait to try them!
I wanted to share the posts I did for Spoonful this week...
Here's some ideas for Thanksgiving wall decor, including free printables!
Hanukkah is coming up soon, here's some lovely ideas for hosting a Hanukkah party!
If you like desserts in jars, check out this recipe for pumpkin spice cake layered with cream cheese frosting!
For more party ideas and inspiration, check out all my posts on Spoonful!
Given that Hanukkah is right around the corner, I thought it would be fun to share this delicious potato pancake recipe.
As my six-year-old daughter describes them, they're like super thick potato chips, only better! They got a touch of onion, a little egg, and they crisp up so nicely.
I like to serve them with applesauce, sour cream, and a sprinkle of chives.
POTATO PANCAKE RECIPE (LATKES) Makes about 16 potato pancakes Total Time: 50 min
For the Potato Panncakes
- 1 pound yukon gold potatoes (about 3 medium sized potatoes)
- 1/2 white onion - medium sized
- 1 egg
- 1 teaspoon salt
- 8 tablespoons of vegetable oil
- 1/2 cup sour cream
- 1/2 applesauce
- 3 tablespoons chopped chives
Russet potatoes make great potato pancakes, but I hate peeling potatoes, so I use always use Yukon Golds. The skin is light and thin, and you can skip right to the grating. Grate the potato with long strokes so you can get long strands. As you finish each potato, move the gratings to large bowl of ice water.
When you are done let the grated potatoes sit in the water for a couple minutes, then scoop them out and spread them out on a hand towel. Set aside the bowl of water, and let it settle. Lay a second hand towel over the top of the grated potatoes, then roll the whole thing up and twist it to squeeze out as much water as you can.
Now go back to the bowl, and carefully pour off the water. There should be a nice layer of white potato starch on the bottom of the bowl. When you've gotten as much water as you can out of the bowl, pour in the potato, the diced onion, 1 teaspoon of salt, and the egg (beaten). Mix until the potatoes are nicely coated.
Heat a 12" skillet on medium heat. You should be able to cook about 4 pancakes per batch without any crowding. Add 2 tablespoons of oil (I like to use high heat safflower oil) to the pan before each batch.
Form the pancakes in the pan by dropping in a large spoonful (about 2 tablespoons) of the potato mix into the pan, and then press down firmly with a spatula to flatten it out. Cook for about 5 minutes per side, until it is golden brown.
I like to serve them hot, as soon as each batch comes off the stove, but if you'd like to serve them all at once, store them on a baking sheet in an oven preheated to 250F,
Total cook time: 40 minutes
Serve with sour cream, applesauce, and chives as garnish.
If you need a toasty drink to serve at your upcoming holiday parties, this is the perfect one! Keep it basic for the kids, add a spike of rum for the adults, and I promise it will keep everyone warm and happy!RUM SPICED CIDER RECIPE
- 2 quarts apple cider or apple juice
- 3 star anise
- 1 whole nutmeg
- 6 cloves
- 4 cinnamon sticks
- 20 black peppercorns
- 1 orange
- 1 cup of rum
Crack the nutmeg and break the cinnamon sticks in half. Add the spices to a saucepan and cook on medium heat for a minute or two, until the smell of the spice starts to develop.
Add the apple juice. Quarter the oranges, squeeze the juice into the pan, and throw the rind in as well. Turn up the heat until the juice starts to simmer, then turn to low and cover for 30 minutes.
Remove the saucepan from the heat and add 1 cup of rum. Serve hot!
Makes about 10 servings.
Total time: 30 min
I am a chocoholic, if you read my blog you know. It is my one major indulgence.
So now that it's getting colder, I wanted to post a hot cocoa recipe, but turn it up a notch. First, I added some amaretto to make it a little more "grownup." Then I put homemade chocolate whipped cream on top and finished it off with shaved dark chocolate, hence the triple threat. (I also added a few almond slivers and coconut shreds to give it texture.) One word... decadent!
TRIPLE CHOCOLATE AMARETTO HOT COCOA RECIPE
For the Hot Chocolate
- 4 cups milk
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1/4 teaspoon vanilla
- 1/8 teaspoon salt
- 3/4 cup Amaretto
- 1 cup heavy cream
- 1 tablespoon unsweetened cocoa powder
- 4 teaspoons sugar
- 2 tablespoons of finely grated dark chocolate
- 2 tablespoons of sliced almonds
- 2 tablespoons of shredded coconut
Over low heat, warm 1 cup of milk. Add the cocoa powder, sugar, and salt and whisk until they are dissolved. Turn the heat up to medium, and add the remaining 3 cups of milk, stir until it is hot enough to serve. Take the pan off the heat and add the vanilla and Amaretto.
To make the chocolate whipped cream, mix the cocoa with a couple tablespoons of the cream. Stir with a spoon, pressing out any lumps until you have a smooth chocolate paste. Add the remaining milk, and sugar, and beat with an electric mixer on high for 2-3 minutes until you have a nice peaky texture. You can refrigerate until you are ready to serve.
Pour the hot chocolate into the serving cups. Spoon on a some of the chocolate whipped cream, then use a grater or zester to add some of the dark chocolate. Finish with a few slivers of almond and some shredded coconut.
Makes 4-6 cups.
My chocolate whipped cream.
Have fun indulging!
I'm excited to share my new biscotti recipe! I love savory and sweet together, so I create these biscotti with rosemary from my garden, orange zest, walnuts, and a little bit of sugar. What came out was delicious! And for those of you a little intimidated to try homemade biscotti, let me reassure you, they are simple.
ROSEMARY WALNUT BISCOTTI
- 1 3/4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup butter (room temperature)
- 2 tablespoons olive oil
- 1/2 cup sugar
- 2 eggs
- 1 tablespoon fresh rosemary chopped
- 1 teaspoon orange zest
- 3/4 cup chopped walnuts
Preheat the oven to 350°F.
Whisk together the flour, baking powder, and salt, and set aside. Roughly chop the walnuts, and put them in the oven for about 10 minutes (or until they start to small nice and toasty), then let them cool a bit while you work with the wet ingredients.
Add the room temperature butter, eggs, olive oil, and sugar to a mixing bowl, and beat on high for about two minutes. Mix in the rosemary and orange zest.
Pour in all the mixed dry ingredients, and use a spatula to mix until it is just combined. Fold in the walnuts.
Divide the dough in half in the bowl. Lightly coat your hands in flour, then lift the dough out and drop it on the lightly greased baking sheet (or use a silpat). Form the dough into two logs, about 12 inches long, and 2 inches wide.
Bake for about 30 minutes until it just starts to brown. Take it out of the oven, turn it down to 275°F, and let it cool until you can handle it.
Using a serrated knife to cut each log diagonally into about 1/2 slices. Cut diagonally so you can get nice long pieces.
Lay the pieces back on the baking sheet, and put them back into the oven to cook for another 15 minutes per side. You can tap the centers of the cookies and they should be hard when they are done.
Makes about 2 dozen biscotti.
I'm always looking for a new desserts to give out to friends at holiday time. This will me my treat!
Looking for other great entertaining recipes?
Mindy, the baking and entertaining expert behind Creative Juice, made these delicious raspberry shortbread bars and I couldn't help but share!
While I spent the last few months consumed with creating macarons for my book, there have been a few other sweet treats our family has enjoyed as well!
This is one of our favorites - Raspberry Shortbread Bars! We may or may not have even been guilty of having these for breakfast a time or two! My son has a dairy allergy so we often make this recipe using vegan butter and it is just as delicious. Enjoy!
RASPBERRY SHORTBREAD BARS
- 1 cup room temperature butter
- ½ cup sugar
- ¾ cup powdered sugar
- 2 Tbsp. vanilla bean paste
- 2 ¼ cups flour
- 8 oz. raspberry preserves
Preheat oven to 325 degrees.
Combine butter, sugar, powdered sugar, and vanilla until smooth and light.
On low speed, add the flour one half cup at a time until dough forms.
Grease a 9x9 pan and press ¾ of the dough evenly into the pan.
Refrigerate the remaining dough.
Bake at 325 degrees for 15-18 minutes or when edges are lightly browned.
Spread the raspberry preserves over the baked shortbread.
Remove the remaining dough from the refrigerator and crumble over the top.
Bake at 325 degrees for another 20 minutes or until golden brown.
Remove and allow to completely cool to room temperature before cutting into bars.
Makes: 9-12 servings
This dish is great for parties because it can be made up to two days in advance. Just store it in the refrigerator uncut and in an airtight container. Be sure to allow it to come to room temperature before serving. Everyone loves it!
Thanks, Mindy, putting this post together made me so hungry!