Dessert Charcuterie Board

I finally got to make a Dessert Charcuterie Board! My Bunco Group came over last night for our Christmas get together so I had an excuse to try a charcuterie. My daughter helped me put it together and I think it came out so cute and everyone loved it! I’ll try and give you a list of what I got and where but it was a lot of things from a lot of different places.

TRADER JOES

Dark Chocolate Covered Peppermint Joe Joe’s

Candy Cane Chocolate Covered Almonds

Dark Chocolate Covered Honey Grahams with Sea Salt

Honey Wheat Pretzels

Mini Stroopwafles

Quadratini Dark Chocolate Cream Filled Wafer Cookies

Salty Honey Toffee Milk Chocolate Covered Crackers

Mini Dark Chocolate Mint Stars

Butter Toffee Pretzels

Dark Chocolate Covered Mini Pretzels

WALMART

French Vanilla and Chocolate Fudge Pirouette Cookies

IKEA

Raspberry Kafferep

COSTCO

Biscoff Cookies

DOLLAR TREE

Scrumptious Puff Pastries with Strawberry Filling

Original Gourmet Premium Bite Size Wafers with Vanilla Cream

SPROUTS

Blue and Silver Jordan Almonds

I think that’s almost all of it, I may have missed a couple. I also had fresh raspberries and strawberries and homemade whipped cream along the edges of the board but didn’t include them in the picture.

Hot Chocolate Bombs

I’ve been wanting to give these a try for a long time so finally decided to give them a go. It was kind of a nightmare. It took me almost 3 hours to make 10 and the whole kitchen was a disaster. So I guess unless you’re really a foodie and want to give it a go, then go for it otherwise I think I’d just buy them. They were quite delicious though!

First you need a mold. This is the one I got from Hobby Lobby. Right now it is on sale for $5!

1 bag Wilton chocolate candy melts

hot chocolate mix, I bought a big container of the Stephen’s brand at Sam’s Club

1 bag mini marshmallows

holiday sprinkles

1 Melt candy melts according to package directions. Using a small spoon, coat the inside of each cavity in the mold with the melted chocolate, making sure to cover whole mold with none of the mold showing through the chocolate. Put in fridge for about 5 minutes or until chocolate is set. Remove mold from fridge and do a second coating of chocolate, mostly on the edge of each half circle. Place back in fridge for another 5 minutes.

2 Carefully remove halves from the mold. (I wore food handler’s gloves for the rest of the this process because if you handle the chocolate without gloves, it ruins that nice shine on the bombs.) Fill one half with hot chocolate mix (my mold held about 2 tablespoons of mix) and the other half with mini marshmallows.

3 “Paint” a line of chocolate all along the edge of the marshmallow side then quickly and carefully press the two sides together to form a ball, do this over a plate or piece of paper towel because the hot chocolate mix will spill out a little. Now paint another line over the seam to seal it and then quickly and carefully sprinkle with your choice of holiday sprinkles. Let sit until chocolate seam has set.

4 To use the bombs, heat 1 – 2 cups of milk (depending on how chocolatey you like your hot chocolate) in the microwave until steamy and hot enough to melt chocolate. Place the bomb in a mug and pour milk over it. Stir to mix all ingredients together.

Chocolate Pecan Tart

I made this for Thanksgiving dessert and served it with homemade whipped cream. It seriously is one of the best things I’ve ever made!

1 1/4 cups plus 3 tablespoons flour, divided

1/2 cup (1 stick) cold butter, cubed

1/3 cup powdered sugar

1/4 cup pecans, chopped

1 3/4 teaspoons salt, divided

1 cup packed brown sugar

1/2 cup light corn syrup

1/3 cup honey

2 eggs, room temperature

1 egg white, room temperature

2 tablespoons vanilla

1 tablespoon butter, melted

1 1/4 cups pecan halves

1/4 – 1/2 cup plus 1 tablespoon chocolate chips, divided

homemade whipped cream, for serving

1 Heat oven to 350. Spray 9″ fluted removable bottom round tart pan with baking spray with flour.

2 In the bowl of your food processor, combine 1 1/4 cups flour, cold butter, powdered sugar, chopped pecans, and 1/2 teaspoon salt. Pulse until mixture forms large clumps and holds together when pinched between fingers. Press mixture into bottom and up sides of prepared tart pan. Freeze for 15 minutes.

3 Top crust with piece of parchment paper, letting ends extend over edges of pan, add pie weights. (If you don’t have any pie weights, you can use dried beans or rice.)

4 Bake on center rack until edges are lightly golden brown, 15 – 18 minutes. Let cool on rack 10 minutes. Carefully remove parchment and weights then bake until bottom of crust is dry and set, 5 – 8 minutes more. Let cool completely on wire rack.

5 In a medium bowl, whisk together brown sugar, remaining 3 tablespoons of flour, and remaining 1 1/4 teaspoons salt until well combined. Beat in corn syrup, honey, eggs, egg white, vanilla, and melted butter. Scatter pecan halves and 1/4 cup chocolate chips over prepared crust then pour sugar mixture over pecans and chips. Sprinkle with remaining 1 tablespoon chocolate chips.

6 Bake until crust is golden brown, filling is set, and an instant read thermometer inserted in center registers 200 F, about 45 minutes, covering with foil to prevent excess browning, if necessary. (Mine got to 180 F and was getting really brown even with foil so I took it out and it was fine.) Let cool completely on wire rack. Serve with whipped cream.

recipe from Bake From Scratch

Oreo Turkeys

Another fun treat for Thanksgiving, this one is the easiest one of all!

1 package Double Stuff Oreos

1 bag candy corn

1 package candy eyes

1 bag pretzel sticks

frosting or melted chocolate or peanut butter or whatever you want to use as edible “glue”

1 Break a pretzel stick in half and carefully push it into the bottom of an Oreo for the legs. Then carefully push 5 candy corns into the top of your Oreo for the feathers.

2 Using your choice or edible “glue”, attach 2 candy eyes and 1 candy corn nose to the center of your turkey.

3 Let set before handling.

idea from “Life is Poppin”

Reese’s Peanut Butter Cup Turkeys

This post is the how to for the Reese’s Peanut Butter Cup Turkeys on the left. The instructions for the Thanksgiving Cornucopia Cookies in the middle you can find here, and the instructions for the Oreo Turkeys on the right, you can find here. I forgot to take a picture of each of the turkeys individually. Three cute and tasty little Thanksgiving treats that would be fun to make with the kids or grand kids!

1 bag Reese’s Peanut Butter Cups, unwrapped

1 bag mini Reese’s Peanut Butter Cups, unwrapped

1 bag Reese’s Pieces

1 package candy eyes

1/4 of a bag of chocolate Wilton Candy Melts

1 Melt about 1/4 of a package of chocolate candy melts as per instructions on the bag.

2 Put a dab of melted chocolate on the bottom of a mini Reese’s Peanut Butter Cup then set it carefully on the lower edge of a full size Reese’s Peanut Butter Cup. Using the melted chocolate like glue, attach two candy eyes on the upper edge of the mini Reese’s Peanut Butter Cup then attach a nose between the two eyes.

3 Using the orange and yellow Reese’s Pieces only, apply two of each color with the melted candy towards the top edge of the regular size Reese’s for the turkeys feathers.

4 Let chocolate set before handling.

idea from Cents able Momma

Barbecue Chili with Corn

This was really good. It has a little smokey sweetness to it that I think comes from the beans and if you eat it with Fritos Scoops, that salty and sweet combo is just perfect.

CHILI

1 pound hamburger

1 large onion, diced

1 (22 oz) can Southern Pit Barbecue Grilling Beans, undrained

1 (14.5 oz) can diced tomatoes, undrained

1 (8 oz) can tomato sauce

1 (15.25 oz) can corn, drained

1 tablespoon chili powder

1 teaspoon cumin

TOPPINGS

shredded cheddar cheese

Fritos Scoops Corn Chips

1 In a heavy 3 quart saucepan or Dutch Oven, cook beef and onion until beef is cooked through and no pink remains. Drain.

2 Stir in remaining chili ingredients and heat to boiling. Reduce heat and simmer uncovered for 5 – 10 minutes, stirring occasionally, until thickened.

3 Top witch cheese and Fritos.

recipe from Betty Crocker

Sourdough Cinnamon Pecan Coffee Cake

Another delicious recipe brought to you by my sourdough starter!

PECAN STREUSEL

3/4 cup whole cane sugar

1 tablespoon flour

1 teaspoon cinnamon

1/4 cup butter, softened

1 cup chopped pecans

CAKE

1/2 cup butter, softened

3/4 cup honey

1 teaspoon vanilla

3 eggs

1/2 cup sourdough starter

1/4 cup milk

2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk or sour cream

1 Heat oven to 350. Spray 9 x 13″ pan with cooking spray.

2 For the streusel, mix all streusel ingredients together.

3 For the cake, beat together honey and butter until well blended. Beat in vanilla, eggs, sourdough starter, and milk until well blended.

4 Whisk together flour, baking powder, baking soda, and salt in a medium bowl.

5 Beat in half the flour mixture, then all the buttermilk/sour cream, then the rest of the flour mixture.

6 Spread half the batter into the pan then sprinkle half the streusel over the batter then repeat with remaining batter and streusel.

7 Bake 30 minutes or until toothpick comes out clean.

recipe from Cultures for Health

Thanksgiving Cornucopia Cookies

This would be a fun Thanksgiving treat to make with the kids and then eat with the kids!

1 bag Wilton Candy Melts

1 package Golden Oreos

1 bag Bugles

1 bag mini M&S’s, green and blue M&M’s removed

1 Melt candy melts according to package directions.

2 Dip a Golden Oreo into the melted candy melts with a small spoon and tap gently to remove excess. Place on parchment paper or wax paper and immediately place a Bugle towards one edge then carefully sprinkle with a few mini M&S’s.

3 Allow chocolate to set before handling.

inspiration from Chelsea’s Messy Apron

Easy Olive Garden Zuppa Toscana Soup

This is one of the best soups I’ve ever made! It was delicious!

1 pound Italian ground sausage

4 tablespoons butter

1 white onion, diced

1 tablespoon minced garlic

6 cups chicken broth

2 cups water

4 – 5 yellow potatoes, cut into bite size pieces

3 teaspoons salt

1 teaspoon black pepper

2 cups heavy cream

3 – 4 cups finely chopped kale

1 cup crumbled bacon

Parmesan for topping

1 In large Dutch Oven or pot, saute sausage for 5 – 6 minutes or until browned. Using a slotted spoon, transfer sausage to a plate and set aside.

2 To the same pot, add butter and onions and saute until translucent. Add garlic and saute for an additional minute or until fragrant.

3 Add broth, water, potatoes, salt, and pepper and bring to a boil. Boil until potatoes are tender. Stir in kale and heavy cream. Add sausage and bacon. Serve garnished with Parmesan.

recipe from Creme de la Crumb

Biscoff Bundt Cake

Isn’t that a beautiful cake? And it tastes just as good, if not better, than it looks. Highly recommend!

FOR THE CAKE

18 Biscoff or Speculoos Cookies (you can find Biscoff cookies at Costco)

2 cups plus 2 tablespoons flour

1 3/4 teaspoons baking powder

3/4 teaspoon baking soda

3/4 teaspoon salt

1 cup butter, at room temperature

2/3 cup sugar

1 cup brown sugar, packed

4 eggs, at room temperature

2 cups buttermilk, at room temperature

FOR THE FILLING AND BISCOFF/COOKIE BUTTER DRIZZLE

1 cup Bisoff or Cookie Butter Spread, melted (you can find cookie butter at Trader Joe’s, make sure to get the smooth and not crunchy version for this cake)

FOR THE WHITE CHOCOLATE DRIZZLE

1/2 cup white chocolate chips

3 tablespoons heavy whipping cream

1 For the cake, heat oven to 325. Spray 12 cup Bundt pan with cooking spray for baking.

2 Pulse Biscoff cookies in a food processor until finely ground and resembles flour.

3 Whisk together Biscoff crumbs, flour, baking powder, baking soda, and salt in a medium bowl.

4 In a mixer bowl, beat together butter and sugars on medium until light and fluffy. Beat in eggs, one at a time, until well blended. Beat for 2 minutes on medium.

5 Add 1/3 dry ingredients, followed by half the buttermilk, then 1/3 dry followed by the last half of the buttermilk, ending with the last 1/3 of dry ingredients, beating well between each addition. Scrape down bowl and beat for an additional 30 seconds.

6 Pour half the batter into the prepared pan. Drizzle half of melted Biscoff over the batter then top with remaining batter. Bake for 45 – 50 minutes. Allow to cool completely in pan before removing.

7 For the drizzle, heat cream in microwave for 30 – 60 seconds then pour over chocolate chips and let sit for 5 minutes. Stir until smooth then drizzle over cooled cake along with remaining melted cookie butter.

recipe from Cake By Courtney