If you love the bold, rich flavor of espresso and the creamy indulgence of a well-made drink, this Espresso Martini Mocktail is going to be your new favorite. It’s smooth, slightly sweet, and gives you that coffeehouse-meets-cocktail-vibe. Best of all? It comes together in just 5 minutes, so it’s easy to treat yourself even on the busiest days.

Ingredient Notes

Here are some helpful notes about what I used and why to make this coffee mocktail.

• Crushed ice– You can use whole ice cubes if you want, I just like it broken down in the shaker and it’s a bit more distributed. If you don’t have access to crushed ice, just put some cubes in a ziplock bag and use a mallet to crush it. You want medium size pieces. Nugget ice is usually too small as it melts much faster and you don’t want to dilute your drink.
• Brewed espresso (chilled)– Or, strong coffee. I will do double strength if I go this route. I love my Ninja Coffee maker, it has a ‘specialty’ setting which will make strong coffee, it also has an iced coffee setting that could be used, but I’d still make it stronger than normal. Make the coffee/espresso ahead of time and have it chilled.
• Simple syrup– You can purchase this already made, or make your own. See the notes in the recipe card for the how to.
• Heavy cream– This adds thickness and smoothness, so don’t substitute it.
• Turbinado sugar– also known as ‘sugar in the raw’, this is optional for the rimming of the glass, but highly recommended!

How to Make A Non-Alcoholic Espresso Martini

Be sure to check out the full recipe and ingredient list in the recipe card below.

Optional: Prep your glass by chilling it in the frieezer for 30 minutes or so. Dip the rim of the glass in simple syrup, and then in the Turbinado sugar.

Making the Espresso Martini:

1. Fill a Cocktail Shaker with ice and add chilled espresso.
2. Add the simple syrup.
3. Then the heavy cream. Secure the cover, shake vigorously for 30-45 seconds. It should have a nice layer of frothy foam on top when it’s ready. Shake longer if necessary.
4. Strain into prepared glass. I used an 8 ounce coupe glass. You could also use a traditional martini glass.

Pro-tip- A dry shake means shaking without ice, often used to help froth the cream or egg whites in some cocktails. For this mocktail, we shake with ice to chill and froth simultaneously.

Garnish with coffee beans if desired. Enjoy! This is a great mocktail for coffee lovers, especially those who miss the flavor of a regular espresso martini but prefer an alcohol-free experience.If coffee vibe mocktails are your thing, don’t miss my Peppermint White Russian Mocktail or my Gingerbread White Russian Mocktail.

Tips & Tricks

• Don’t skip the sugar rim -it’s optional, but Turbinado sugar adds texture and a caramel-like sweetness that pairs beautifully with the espresso. Plus it looks stunning!
• Add Complexity– Add a dash of cherry coffee blast bitters or orange bitters from All the Bitter, a non-alcoholic bitters company.
• If you don’t have a cocktail shaker, you can use a mason jar with a lid.
• Cut the simple syrup to ½ an ounce or less for a less sweet mocktail. Maple syrup or honey also works in this drink. You can also substitute a stevia based sweetener if you prefer fewer calories.
• Cold brew concentrate also makes a nice substitute for the espresso. Decaf versions of espresso, coffee or cold brew concentrate all work as well.

Frequently Asked Questions

This fun twist on a virgin espresso martini delivers all the bold flavor and elegance, no alcohol required, and it’s one you’ll come back to again and again.

Storing Instructions

I recommend making this mocktail fresh and enjoying immediately. Storing it in the refrigerator for a long period of time may cause the cream to separate from the coffee and the froth will fade changing the texture.

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

Love This Recipe? Bookmark it for later!

Tap the heart symbol in the lower right hand corner of your screen, and the recipe will be saved in your own personal recipe box.

Print

ESPRESSO MARTINI MOCKTAIL

This Espresso Martini Mocktail is bold, rich in espresso flavor, slightly sweet and oh so creamy! It comes together in just 5 minutes, so it’s easy to treat yourself even on the busiest days.

Course Beverage

Cuisine American

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 365kcal

Author Chellie Schmitz

Cost $5

Equipment

• 8 ounce coupe glass
• cocktail shaker
• jigger or measuring cup with ounces
• small sauce pan if you’re making your own simple syrup.

Ingredients

• 1 cup crushed ice
• 4 ounces brewed espresso chilled
• 1 ounce simple syrup
• 2 ounces heavy whipping cream
• 2 tablespoons turbinado sugar for the rim of the glass, optional

Get Recipe Ingredients

Instructions

• For best results, chill your glass in the freezer for at least 30 minutes before making the mocktail.
• Optional garnish: dip the rim of an 8-ounce coupe or martini glass in simple syrup. Then dip into the sugar until it is coated.
  2 tablespoons turbinado sugar
• Fill a cocktail shaker with 1 cup of crushed ice. Pour in the chilled espresso, simple syrup, and heavy whipping cream. Shake vigorously for 30 seconds, then strain into a chilled coupe or martini glass.
  1 cup crushed ice, 4 ounces brewed espresso, 1 ounce simple syrup, 2 ounces heavy whipping cream

Notes

• This mocktail has the best flavor with espresso or strong coffee. You can also use cold brew concentrate.
• Cut the simple syrup to ½ an ounce or less for a less sweet mocktail. Increase if you like it sweeter. 
• Your can purchase simple syrup, or make your own. To make homemade Simple Syrup, combine 1 cup of water and 1 cup of sugar in a small saucepan over medium heat until the sugar dissolved. Let it cool to room temperature, then chill it in the fridge.
• Maple syrup, honey, or a stevia based sweetener can also be substituted for simple syrup if you prefer.
• If you don’t have a cocktail shaker, you can use a mason jar with a tight fitting lid.
• Add Complexity with a dash of cherry coffee blast bitters or orange bitters from All the Bitter, a nonalcoholic bitters company.

Nutrition

Calories: 365kcal | Carbohydrates: 46g | Protein: 2g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 64mg | Sodium: 44mg | Potassium: 79mg | Sugar: 46g | Vitamin A: 833IU | Vitamin C: 0.3mg | Calcium: 51mg | Iron: 1mg

HUNGRY FOR MORE? Subscribe to my newsletter to have recipes delivered to your inbox and to stay up to date on the latest!

The post Espresso Martini Mocktail appeared first on Art From My Table.

Creamy, sweet, and perfectly tart, this no-bake Cranberry Cheesecake is the ultimate make-ahead holiday dessert. A buttery graham cracker crust, silky cheesecake filling, and vibrant cranberry topping come together for a festive showstopper that doesn’t require turning on the oven.

This no-bake cranberry cheesecake might just steal the show this holiday season.

Ingredient Notes For Cranberry Cheesecake

Some helpful information to set you up for success.

• Graham Cracker Crumbs– You can find these in the baking aisle, or you can crush graham crackers yourself. You’ll need about 8-10 full sheet graham crackers for 2 cups worth of crumbs. You can crush them in a bag with a rolling pin, or use a food processor.
• Butter– I used unsalted butter. Melt it in the microwave in 20 second increments, or on medium low on the stove top.
• Sugar– You’ll need both granualted sugar and powdered sugar.
• Cream Cheese– Full fat is recommended, it gives the creamiest texture and sets up the best. The cream cheese needs to be at room temperature before you start so plan ahead.
• White Chocolate Pudding Mix– This is going to add flavor and thicken up the filling. You could use vanilla instead, but I really like the white chocolate.
• Heavy Whipping Cream– This is for both the filling and garnishing. It keeps the filling fluffy and light.
• Vanilla Extract-I used the clear because the filling is white, but it’s completely fine to use the regular one.
• Cranberries-For the cranberry filling you can use fresh or frozen berries. Fresh cranberries are best for the sugared cranberries, which is an optional garnish but makes a stunning presentation.
• Cornstarch- This is used as a thickening agent for the cranberry layer. You’ll mix it with water (see the recipe card) to create a slurry.

How to Make No Bake Cranberry Cheesecake

Be sure to check out the full recipe and ingredient list in the recipe card below.

For The Crust

1. Make the crust by combining graham cracker crumbs, melted butter, and sugar in a mixing bowl. Stir until evenly coated.
2. Press firmly into the bottom of a 9 inch deep dish pie dish or a springform pan. Place in the refrigerator to chill while preparing the filling.

For The Cheesecake Layer

1. Beat the softened cream cheese until smooth. Add pudding mix and powdered sugar.
2. Mix until combined.
3. In a separate bowl, whip the heavy cream with vanilla until stiff peaks form. Fold the whipped cream into the cream cheese mixture until smooth and fluffy. 
4. Spread evenly over the crust.

For The Cranberry Layer

1. Combine cranberries, sugar, and water in a saucepan.
2. Cook over medium heat until the cranberries burst and soften. Stir in the cornstarch slurry and cook until the sauce thickens.
3. Remove from heat and stir in vanilla. Strain through a fine mesh strainer for a smoother sauce if desired. Let cool completely before spreading gently over the cheesecake layer.

For The Sugared Cranberries

1. Make a simple syrup by heating water and sugar in a saucepan until dissolved.
2. Add the cranberries and stir to coat.
3. Using a slotted spoon, remove them to a baking sheet lined with parchment paper. Allow them to sit at room temperature for about an hour.
4. Roll the cranberries in sugar, and place them on parchment paper to set. Try not to eat them all!

For the Whipped Cream Topping

1. Whip the remaining heavy cream, powdered sugar, and vanilla until soft peaks form.
2. Spread or pipe decoratively over the chilled cheesecake.

Tips & Tricks For The Best No-Bake Cranberry Cheesecake

• Use full-fat cream cheese– It sets firmer and gives the creamiest texture. Low-fat versions may be too soft.
• Soften your cream cheese properly– Cold cream cheese = lumpy filling. Let it sit at room temp until it’s very soft. 30-60 minutes at least, depending on the temperature of your home.
• Whip the cream to stiff peaks– This helps the filling hold its shape. Don’t overbeat, but make sure it’s thick enough to scoop and fold (this is for the filling, not the topping).
• Fold gently– When combining whipped cream with the cream cheese mixture, fold slowly to keep the texture light and airy.
• Chill the crust before filling– This helps it firm up so the filling spreads easily without pulling up crumbs.
• Let the cranberry topping cool completely– Warm sauce will melt the cheesecake layer. It’s best room temp before spreading on top. Stir frequently to help cool it down. Don’t refrigerate it before spreading it on as it will be too thick.
• I used a 9 inch deep dish pie plat, but you can use a springform pan for super easy slicing and serving.
• Chill at least 6 hours, overnight is best– The longer chill time helps everything set and makes for cleaner slices.
• For perfect slices and edges– Use a hot knife wiped clean between cuts for neat slices.
• Roll sugared cranberries in sugar twice for extra sparkle
• Make sugared cranberries ahead– They’ll hold their sparkle for a couple days if stored at room temperature loosely covered.
• I used a hand mixer in this recipe for easy photos, but you can use a stand mixer if you prefer.
• If you find the cranberries are sticking to the parchment paper (after being in the simple syrup), you can place a baking rack on top of a parchment paper lined pan.
• Pipe whipped cream for a decorative finish if serving for a holiday.
  

This cheesecake has been a hit at my house even though it was a bit unexpected than the traditional pumpkin pie, pecan pie, etc. If you like that bit of surprise for Thanksgiving or Christmas occastions, check out my Chocolate Mousse with Pumpkin Whipped Cream, Bittersweet Chocolate Pudding with a hint of mint, or this Maple Apple Crisp topped with ice cream and Salted Caramel Sauce.

Frequently Asked Questions

Storing and Freezing

Store leftover cheesecake covered in the refrigerator for up to 4 days.

This cheesecake can also be frozen (without the whipped cream layer). Wrap it tightly and freeze for up to 1 month. Thaw it in the refrigerator overnight before adding whipped cream and serving. Sugared cranberries should also be added just before serving.

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

Love This Recipe? Bookmark it for later!

Tap the heart symbol in the lower right hand corner of your screen, and the recipe will be saved in your own personal recipe box.

Print

No Bake Cranberry Cheesecake

This no bake cranberry cheesecake is as stunning as it is delicious. A buttery graham cracker crust forms the base, topped with a rich and creamy cheesecake layer that’s flavored with white chocolate pudding for extra smoothness. On top, a jewel-toned cranberry layer adds just the right amount of tartness to balance the sweet filling. Sugared cranberries make a sparkling decoration, while a final whipped cream layer brings it all together

Course Dessert

Cuisine American

Prep Time 40 minutes minutes

Chill time 6 hours hours

Total Time 6 hours hours 40 minutes minutes

Servings 8

Calories 944kcal

Author Chellie Schmitz

Cost $10

Equipment

• 9 inch deep dish pie plate or Springform pan
• Mixing bowls
• Electric mixer
 (Hand mixer or Stand Mixer)
• Spatula
• Small saucepan
• Fine Mesh Strainer optional for straining the cranberry sauce
• measuring cups and spoons
• Rimmed baking sheet
• parchment paper

Ingredients

For the crust

• 2 cups graham cracker crumbs about 8-10 graham crackers crushed
• 1/2 cup unsalted butter melted
• 1/4 cup granulated sugar

For the cheesecake layer

• 16 ounces cream cheese softened
• 1 3.4 ounce white chocolate pudding mix
• 1/2 cup powdered sugar
• 1 1/2 cups heavy Whipping cream
• 1 teaspoon vanilla extract

For the cranberry layer

• 12 ounces fresh cranberries or frozen cranberries, do not thaw
• 1 cup granulated sugar
• 1/2 cup water
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 1 teaspoon vanilla extract

For the sugared cranberries

• 1 cup fresh cranberries
• 1/2 cup water
• 1/2 cup granulated sugar plus more for rolling

For the whipped cream layer

• 1 1/2 cups heavy whipping cream
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract

Get Recipe Ingredients

Instructions

For the crust:

• Make the crust by combining graham cracker crumbs, melted butter, and sugar in a mixing bowl. Stir until evenly coated. Press firmly into the bottom of a round pan or a springform pan. Place in the refrigerator to chill while preparing the filling.
  2 cups graham cracker crumbs, 1/2 cup unsalted butter, 1/4 cup granulated sugar

For the cheesecake layer

• Beat the softened cream cheese until smooth.
  16 ounces cream cheese
• Add pudding mix and powdered sugar, mixing until combined.
  1 3.4 ounce white chocolate pudding mix, 1/2 cup powdered sugar
• In a separate bowl, whip the heavy cream with vanilla until stiff peaks form. Fold the whipped cream into the cream cheese mixture until smooth and fluffy. Spread evenly over the crust.
  1 1/2 cups heavy Whipping cream, 1 teaspoon vanilla extract

For the cranberry layer

• Combine cranberries, sugar, and water in a saucepan. Cook over medium heat until the cranberries burst and soften.
  12 ounces fresh cranberries, 1 cup granulated sugar, 1/2 cup water
• Stir in the cornstarch slurry and cook until the sauce thickens. Remove from heat and stir in vanilla. Strain through a fine mesh strainer for a smoother sauce if desired. Let cool completely before spreading gently over the cheesecake layer.
  1 tablespoon cornstarch , 1 teaspoon vanilla extract

For the sugared cranberries

• Make a simple syrup by heating water and sugar in a saucepan until dissolved.
  1/2 cup water, 1/2 cup granulated sugar
• Add the cranberries and stir to coat.
  1 cup fresh cranberries
• Remove with a slotted spoon and place on a rimmed baking sheet covered with parchment paper on it.
• Allow the berries to set for 1 hour.
• Roll the cranberries in granulated sugar. Let dry on parchment paper until set. About 5-10 minutes

For the whipped cream layer

• Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
  1 1/2 cups heavy whipping cream, 1/3 cup powdered sugar, 1 teaspoon vanilla extract
• Spread or pipe decoratively over the chilled cheesecake.
• Chill at least 6 hours or overnight before slicing for the best results.
• Decorate with sugared cranberries before serving.
• Store leftover cheesecake covered in the refrigerator for up to 4 days.
• The cheesecake can also be frozen (without the whipped cream layer) for up to 1 month. Thaw in the refrigerator overnight before adding whipped cream and serving.

Notes

• Use full-fat cream cheese for the creamiest texture.

• Make sure cream cheese is softened to avoid lumps.

• Whip the cream to stiff peaks before folding into the cheesecake.

• Cool cranberry sauce completely before spreading it on.

• Chill the crust before adding filling so it holds together.

• Don’t rush the chilling time, overnight is best.

• Use a hot knife wiped clean between cuts for neat slices.

• Pipe whipped cream for a decorative finish if serving for a holiday.

• Roll sugared cranberries in sugar twice for extra sparkle.

• Serve slices chilled for the best texture and flavor.
• If you choose to pipe the whipped cream as a garnish, you can half the recipe for the whipped cream layer. Or, keep it as is, and add an extra dollop on the served slices. 

OPTIONAL instructions for mini cheesecakes in a jar:

1. Combine graham cracker crumbs, melted butter, and sugar.
2. Press about 2 tablespoons of the mixture into the bottom of each jar or cup to form the crust.
3. For the cheesecake layer, beat cream cheese until smooth.
4. Add pudding mix and powdered sugar, mixing until fully combined.
5. Whip heavy cream with vanilla until stiff peaks form, then gently fold into the cream cheese mixture.
6. Spoon or pipe over the crust in each jar.
7. For the cranberry layer, combine cranberries, sugar, and water in a saucepan. Cook until cranberries burst and soften.
8. Stir in cornstarch slurry and cook until thickened.
9. Remove from heat and stir in vanilla.
10. Cool completely before spooning over cheesecake layers in jars.
11. For the sugared cranberries, heat water and sugar until dissolved.
12. Add cranberries, stir to coat, then remove and place on a parchment paper lined rimmed baking sheet and let set for one hour.
13. After setting, roll in sugar. Let dry on parchment paper for 5-10 minutes.
14. Whip cream with powdered sugar and vanilla until soft peaks form. Pipe or spoon over the top of each jar.
15. Decorate with sugared cranberries. Chill for at least 4 hours or overnight before serving.

Nutrition

Calories: 944kcal | Carbohydrates: 86g | Protein: 8g | Fat: 66g | Saturated Fat: 40g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.5g | Cholesterol: 189mg | Sodium: 350mg | Potassium: 248mg | Fiber: 3g | Sugar: 68g | Vitamin A: 2461IU | Vitamin C: 8mg | Calcium: 140mg | Iron: 1mg

HUNGRY FOR MORE? Subscribe to my newsletter to have recipes delivered to your inbox and to stay up to date on the latest!

The post No Bake Cranberry Cheesecake appeared first on Art From My Table.

These homemade Crescent Rolls are everything a store-bought tube can’t deliver. Rich, with real butter, perfectly soft and flaky, and made for gathering. They take about 2 hours total to make and worth every second of your time!

If there’s one thing my family can’t resist, it’s fresh bread. These crescent rolls barely make it to the table before they start disappearing. And don’t even ask about leftovers! I’ve doubled the batch more times than I can count, and somehow there’s never one left behind.

One year, I slipped little notes of gratitude inside the rolls before baking, like buttery fortune cookies for the soul. It was such a simple gesture, but my kids still talk about it. We laughed, we cried, and I think it made the bread taste even better. That’s what I love most about recipes like this — they don’t just feed your people, they create moments.

Learning how to make crescent rolls at home might sound intimidating, but this from-scratch recipe is simple, approachable, and perfect for holidays, Sunday dinners, or any time you want to add something warm and comforting to the table. Plus, they freeze and reheat beautifully.

These are a favorite at our holiday table, see my Thanksgiving Recipes for more holiday ideas.

Ingredient Notes For Homemade Crescent Rolls

A few details about the ingredients I chose for this recipe that will help you succeed.

• Whole Milk– offers the richest result, I highly recommend. You can use 2% if you’d like, it will still turn out, but the whole is better.
• Sugar- To keep things simple, I just used regular white granulated sugar.
• Unsalted Butter- If you only have salted butter, reduce the salt in the recipe to 1 1/2 teaspoons instead of 2 teaspoons.
• Salt- It helps strengthen the gluten structure, which improves the roll’s texture. It also enhances flavor and balances the sweetness in the dough.
• Yeast- use instant yeast (also called “rapid rise” or “bread machine yeast”). It doesn’t need to be proofed before mixing, it can be added directly to the dough. It activates faster than active dry yeast, which means shorter rise times.
• Warm water- The ideal temperature is around 105–115°F — warm to the touch, but not hot. I recommend a thermometer, but if you don’t have one, test on your wrist, it should feel like warm bath water. If it’s too hot, it will kill the yeast.
• Eggs- Adds richness, structure, and a soft crumb to the rolls. They also help the dough rise higher because of their protein and fat content. Use room temperature eggs if possible, they incorporate more easily and help the dough rise more evenly.
• All purpose flour- I like the King Arthur Brand, and always use unbleached flour.
  

How to Make Crescent Rolls From Scratch

Be sure to check out the full recipe and ingredient list in the recipe card below.

1. Heat 1 cup of milk in a small saucepan until hot to the touch, but not boiling. Add the hot milk to a mixing bowl along with the sugar, butter, and salt. Mix until combined.
2. Add the yeast, 2 eggs, 1 cup of flour, and the warm water to the mixing bowl. Mix again to combine. 
3. Add the remaining flour in 1 cup increments until the dough is soft. It should still be slightly sticky but should also pull away from the sides of the mixing bowl while mixing. Form the dough into a ball in the center of the mixing bowl.
4. Cover the bowl with a kitchen towel and let rise 45-60 minutes or until the dough has doubled.
5. Roll out the dough into a circle until it is about ½ inch thick. (Don’t worry if you’re circle isn’t perfect– neither is mine! 😜).
6. Using a large knife or a pizza cutter, cut the dough in half repeatedly until you have 16 triangular wedges. 
7. Take each wedge and roll it in on itself, starting at the wide end and rolling towards the tip. Place the rolled wedges onto the prepared baking sheets, leaving about 1-2 inches between each roll.
8. Cover the baking sheets with a kitchen towel and let rise for 25-30 minutes. Use a pastry brush or basting brush to spread an even layer of the egg wash over each roll.

Bake, cool, and Enjoy!

These crescent dinner rolls go with just about everything! You’ll definitely want them with your Roasted Turkey, we also eat them with Braised Beef, Meatloaf, and any of our Soup Recipes (check out the Lemon Orzo or Pasta Fagioli-YUM!)

Tips & Tricks

• I used a stand mixer for this recipe with the paddle attachment. The speed should stay at ‘stir’ or the lowest setting. If you don’t have one, start with a wooden spoon in mixing your dough together and finish with your hands.
• Work quickly between the first and second rises. The dough will continue to rise during this time, and if it rises too much, it can become more difficult to cut and roll up the wedges.
• To ensure that the rolls maintain their shape in the oven, roll the wedges somewhat tightly, but not so tight that you have to excessively stretch the dough.
• Feeling indulgent? Make this Texas Roadhouse Butter Recipe to serve with it!

Frequently Asked Questions

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

Love This Recipe? Bookmark it for later!

Tap the heart symbol in the lower right hand corner of your screen, and the recipe will be saved in your own personal recipe box.

Print

Crescent Rolls

Buttery, flaky, and melt-in-your-mouth good — these homemade crescent rolls are a tradition in the making.

Course Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Rise time (includes both rises) 1 hour hour 30 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 16 rolls

Calories 219kcal

Author Chellie Schmitz

Cost $5

Equipment

• sauce pan
• stand mixer (can be made without one too, see notes)
• large bowl (stand mixer bowl if using a stand mixer, otherwise large glass bowl)
• Wooden spoon (if not using a stand mixer)
• measuring cups and spoons
• Rolling Pin
• kitchen towel or shower caps for covering dough I use disposable shower caps, they work like a charm. You will need a towel to cover the shaped rolls during their rise.
• pizza cutter or large knife to cut the dough
• baking sheet
• parchment paper
• pastry brush

Ingredients

Dough:

• 1 cup whole milk
• ⅓ cup sugar
• 6 tablespoons unsalted butter room temperature
• 2 teaspoons salt
• 2 tablespoons instant yeast
• 1 cup warm water
• 2 eggs room temperature
• 5-6 cups all-purpose flour

Egg wash:

• 1 egg
• 1 tablespoon whole milk

Get Recipe Ingredients

Instructions

• Heat 1 cup of milk in a small saucepan until hot to the touch, but not boiling. Add the milk to a mixing bowl along with the sugar, butter, and salt. Mix with a spoon until combined, or until most of the butter has melted.
  1 cup whole milk, ⅓ cup sugar, 6 tablespoons unsalted butter, 2 teaspoons salt
• Add the yeast, 2 eggs, 1 cup of flour, and the warm water to the mixing bowl. Mix again to combine. Add flour in 1 cup increments until the dough is soft. It should still be slightly sticky but should also pull away from the sides of the mixing bowl while mixing. (This took me about 5 ½ cups of flour in total.)
  2 tablespoons instant yeast, 2 eggs, 5-6 cups all-purpose flour, 1 cup warm water
• Form the dough into a ball in the center of the mixing bowl. Cover the bowl with a kitchen towel and let rise 45-60 minutes or until the dough has doubled.
• During the rise, line 2-3 baking sheets with parchment paper.
• After the rise, place the dough on a floured surface and sprinkle an additional thin layer of flour on top of the dough. Using a rolling pin, roll out the dough into a circle until it is about ½ inch thick.
• Using a large knife or a pizza cutter, cut the dough in half repeatedly until you have 16 triangular wedges. Take each wedge and roll it in on itself, starting at the wide edge and rolling towards the tip. Place the rolled wedges onto the prepared baking sheets, leaving about 1-2 inches between each roll.
• Cover the baking sheets with a kitchen towel and let rise for 25-30 minutes.
• During this second rise, preheat the oven to 375 degrees and prepare the egg wash by whisking together an egg and 1 tablespoon of whole milk.
  1 egg, 1 tablespoon whole milk
• After the rise, use a pastry brush or basting brush to spread an even layer of the egg wash over each roll.
• Bake the rolls for 12-15 minutes or until golden brown. Let cool for 10 minutes before transferring to a baking sheet. Serve warm.

Notes

• I used a stand mixer with the paddle attachment. Use the lowest setting on your stand mixer to mix the dough, If you aren’t using a stand mixer, start by mixing the dough with a wooden spoon, and finish with your hands.
• Instead of a kitchen towel to cover the dough during rising, I use disposable shower caps. They cling to the bowl and work perfectly. You will need a towel or a few though to cover the shaped rolls during their rise. 
• You’ll want to work quickly between the first and second rises. The dough will continue to rise during this time, and if it rises too much, it can become more difficult to cut and roll up the wedges.
• To ensure that the rolls maintain their shape in the oven, roll the wedges somewhat tightly, but not so tight that you have to excessively stretch the dough.
• While these rolls taste great on their own, they also pair very well with butter or jam. 
• See the post for flavor variations. 

Nutrition

Calories: 219kcal | Carbohydrates: 35g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 310mg | Potassium: 84mg | Fiber: 1g | Sugar: 5g | Vitamin A: 202IU | Vitamin C: 0.001mg | Calcium: 32mg | Iron: 2mg

Trouble Shooting Tips

Bread baking can feel a little intimidating, but don’t worry — these rolls are pretty forgiving. If something feels off, here are a few quick fixes to help troubleshoot.

My dough didn’t rise.

• Check your yeast. Make sure your yeast is fresh and not expired. If using active dry yeast, it must be proofed first.
• Water temperature matters. Water that’s too hot (over 120°F) can kill yeast; too cold won’t activate it properly. Aim for warm, bath-like water (about 105–115°F).
• Give it more time. If your kitchen is cold, your dough may just need longer to rise. Try setting the bowl near a warm oven or use the “proof” setting if you have one.

My dough is too sticky to work with.

• That’s normal early on! The dough should be slightly sticky but not wet. Add flour a tablespoon at a time while kneading until it’s manageable. Avoid adding too much — over-floured dough leads to dense rolls.

My rolls came out dense, not soft and fluffy.

• Over-flouring and under-rising are common causes. Make sure the dough doubles during both rise times.
• Also, check your shaping — if they’re too loosely rolled or under-proofed, they won’t bake evenly.

My rolls unrolled or spread out in the oven.

• Try rolling them a bit tighter next time and be sure the tip is tucked underneath on the baking sheet.
• Also, let them rise the second time after shaping — this helps them hold structure.

My rolls browned too quickly or unevenly.

• Make sure your oven is fully preheated. An oven thermometer can help ensure accuracy.
• Rotate your pans halfway through baking if your oven has hot spots.

My egg wash made the tops too dark.

• Use a light hand with the egg wash. A thin, even coat is all you need. If you’re concerned, bake for a few minutes less and keep a close eye at the end.

HUNGRY FOR MORE? Subscribe to my newsletter to have recipes delivered to your inbox and to stay up to date on the latest!

The post Crescent Rolls appeared first on Art From My Table.

Boursin Mashed Potatoes are rich, creamy, and irresistibly flavorful thanks to the addition of Boursin cheese. The soft, garlicky herb spread melts seamlessly into the fluffy potatoes, creating a side dish that feels both indulgent and comforting. Perfect for holidays, weeknight dinners, or anytime you want give your usual dinner an upgrade.

If you’ve never cooked with Boursin cheese before, you’re in for a treat. This soft, spreadable cheese is packed with garlic and herbs (also comes in other flavors), and it melts beautifully into warm potatoes. No extra chopping or seasoning required.

It’s one of my favorite real-food shortcuts that delivers major flavor with almost no effort. You can also stir it into pasta, soup, spread on a sandwich, or even dolloped on roasted vegetables. I use it to create the silky sauce in this Boursin Chicken Pasta — no roux required.

Growing up I didn’t like mashed potatoes. As a young adult I was at a Friends giving and I put some on my plate to be polite. They were so good! Turns out my mom used potato buds and my friend made hers from scratch. Now that I’ve made them with Boursin cheese, I don’t know that I’ll ever go back! Potatoes are awesome because there are so many ways to enjoy them. These Twice Baked Potatoes are another favorite.

Ingredient Notes

Here’s some info on why I chose what I chose for this recipe and any substitutions that will work.

• Yukon Gold Potatoes or Baby Potatoes – These have a naturally buttery flavor and a creamy texture that’s perfect for mashed potatoes. They’re also lower in starch than Russets, which helps prevent them from becoming gluey. Baby potatoes (especially yellow ones) work great too. No peeling required if you like a more rustic mash. Russet potatoes can be used, but you’ll want to peel them and be extra gentle when mashing. Red potatoes can also be used, but they tend to be a bit heavier and a little more waxy.
• Boursin Cheese – This is the secret shortcut that brings rich, herby flavor without extra work. The garlic and fine herbs blend melts smoothly into the warm potatoes and adds a savory depth that tastes like you did a lot more than open a package.
• Butter – Unsalted butter gives you more control over the seasoning, and adds richness that rounds everything out. Room temperature butter melts more easily into the warm potatoes.
• Whole Milk + Heavy Cream – This combo gives the perfect balance of creaminess and body without feeling too heavy. Warming the dairy before mixing helps it incorporate easily and keeps the potatoes smooth and fluffy.
• Fresh Parsley for Garnish – A sprinkle of parsley on top adds color and a fresh finish that brightens up the richness of the dish. Optional, but such a nice touch. Fresh chives are also a nice option.

How to Make Boursin Cheese Mashed Potatoes

Be sure to check out the full recipe and ingredient list in the recipe card below.

1. Boil the potatoes. Start with cold water, potatoes and salt in the pot and heat until it boils. Cook until fork tender.
2. After draining the potatoes, return them to the pot and mash them.
3. Flavor the potatoes by stirring in the butter, milk, cream, Boursin cheese, salt and pepper.
4. Gently stir until well combined.

These are so creamy and flavorful! My family said this is the only mashed potatoes recipe we need!

Tips & Tricks

• Use Yukon golds for the creamiest texture.
• Cut potatoes evenly so they cook at the same rate.
• Give the potatoes a minute or two in the pot after draining to steam off excess moisture before mashing.
• Use a hand held masher or ricer for the smoothest mash. For a whipped texture, you can also use a hand mixer, which will incorporate more air, just don’t overdo it.
• Don’t over mix or they can become gluey.
• Always warm milk and cream before adding.
• Crumble the Boursin cheese and add it last so it melts smoothly into the potatoes.
• Top with a pat of butter just before serving for richness.
• Garnish with fresh herbs for a restaurant-worthy presentation.

Serve these delicious Mashed Potatoes with Boursin Cheese at your holiday table alongside Roasted Turkey or Braised Beef with Cranberries. Or for everyday goodness, eat them with Air Fryer Pork Chops, Meatloaf, or Stuffed Flank Steak.

Frequently Asked Questions

Variations & Flavor Ideas

This recipe is super flexible. Here are a few ways to change up the flavor profile if you’re someone that likes to change things up often.

Try different Boursin flavors. The garlic and fine herbs is classic, but the shallot & chive, caramelized onion, or rosemary and garlic varieties are equally delicious and bring a unique twist. Just swap in the same amount.

Make it extra creamy. Stir in a few tablespoons of sour cream along with the Boursin for an ultra-luxurious mash.

Add roasted garlic. If you’re a garlic lover, roast a whole head of garlic (cut off the top, douse with olive oil, wrap in foil, and roast at 375 for 30-40 mintues until soft) and mash it into the potatoes for deeper, sweeter garlic flavor alongside the herby cheese.

Loaded mashed potatoes. Fold in crispy bacon bits, shredded cheddar, and chopped green onions for a loaded version. Great for game day or a casual dinner.

Make it baked. Spread the mashed potatoes into a casserole dish, top with a little extra Boursin or shredded cheese, and bake until golden for a more structured, dinner-party-ready version.

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

If you’re building your full holiday menu, browse all my Side Dishes for more inspiration.

Love This Recipe? Bookmark it for later!

Tap the heart symbol in the lower right hand corner of your screen, and the recipe will be saved in your own personal recipe box.

Print

Boursin Mashed Potatoes

These boursin mashed potatoes are rich, creamy, and irresistibly flavorful thanks to the addition of boursin cheese. The soft, garlicky herb spread melts seamlessly into the fluffy potatoes, creating a side dish that feels both indulgent and comforting. Perfect for holidays, weeknight dinners, or anytime you want to elevate your meal, this recipe is sure to be a crowd-pleaser.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 233kcal

Author Chellie Schmitz

Cost $10

Equipment

• large pot
• Colander
• Potato masher or ricer
• Wooden spoon or spatula
• measuring cups and spoons
• cutting board
• chef's knife

Ingredients

• 3 pounds Yukon gold potatoes or baby potatoes cut into chunks (peeled or unpeeled)
• 1 tablespoon salt for boiling water
• ½ cup unsalted butter room temperature
• 1/2 cup whole milk warmed (more as needed)
• 1/2 cup heavy cream warmed
• 1 package 5.2 ounces boursin cheese, garlic and fine herbs flavor
• Salt and black pepper to taste
• Fresh parsley or chives for garnish

Get Recipe Ingredients

Instructions

• Place the potatoes in a large pot and cover with cold water. Add salt and bring to a boil over medium-high heat. Cook until the potatoes are fork-tender, about 15–20 minutes. Drain the potatoes in a colander and return them to the hot pot for a minute or two to steam off excess moisture.
  3 pounds Yukon gold potatoes or baby potatoes, 1 tablespoon salt for boiling water
• Mash the potatoes using a masher or ricer or hand mixer until smooth. Add the butter, warmed milk, and cream. Stir gently to combine.
  ½ cup unsalted butter, 1/2 cup whole milk, 1/2 cup heavy cream
• Crumble the boursin cheese into the potatoes and stir until melted and fully incorporated. Adjust consistency by adding more milk if needed.
  1 package
• Season with salt and pepper to taste. Transfer to a serving bowl and garnish with fresh chives or parsley. Serve warm.
  Salt and black pepper to taste, Fresh parsley or chives for garnish
• Storage
 Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk to restore creaminess.

Notes

• Use Yukon golds for the creamiest texture.

• Cut potatoes evenly so they cook at the same rate.

• Don’t over mix or they can become gluey.

• Dry potatoes in the pot after draining to remove excess moisture (just returning them back to the hot pot for a minute or two will steam off the moisture).
• Use a ricer for the smoothest mash.

• Always warm milk and cream before adding.

• Add boursin last so it melts smoothly into the potatoes.

• Taste before adding extra salt since the cheese is seasoned.

• Top with a pat of butter just before serving for richness.

• Garnish with fresh herbs for a restaurant-worthy presentation.

Nutrition

Calories: 233kcal | Carbohydrates: 5g | Protein: 2g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 15mg | Potassium: 64mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 797IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 0.1mg

HUNGRY FOR MORE? Subscribe to my newsletter to have recipes delivered to your inbox and to stay up to date on the latest!

The post Boursin Mashed Potatoes appeared first on Art From My Table.

Mocktails are an excellent way to celebrate the most wonderful time of the year with the ones you love, and they can be enjoyed without the buzz!

There’s just something about the coziness of gingerbread syrup made with fresh spices that makes the season extra sweet! This non-alcoholic beverage is a fun way to get in the holiday spirit!

Try my Peppermint White Russian Mocktail for another fun take on a classic cocktail. It’s one of my most popular recipes during the holiday season! And if you love coffee mocktails, you definitely want to try this Espresso Martini Mocktail.

Why You’ll Love This Recipe

• Holiday drink everyone will love!
• Cozy and comforting seasonal flavor
• You won’t miss the alcohol

Key Ingredients

For the syrup:

• Honey and Molasses– Sweetens the syrup with rich flavor. Use local honey if you can.
• Ginger– Fresh ginger root is more aromatic than dried ginger, adding a lovely kick to the syrup.
• Cinnamon Sticks and Star Anise– If you can’t find star anise, substitute a pinch of ground anise or extra cinnamon.
• Vanilla extract– Vanilla extract adds creamy notes to complete the gingerbread taste.

For the Mocktail

• Coffee– I like to use double-strength brewed coffee (chilled) for a rich flavor and enough bitterness to contrast the sweet syrup and cream. Use good-quality coffee for the best results. Decaf coffee also works for this recipe if you want to avoid the caffeine. Short on time? Use store bought cold brew.
• Gingerbread syrup– Homemade and delicious (recipe below)
• Heavy Cream– Adjust the amount of cream to your preference. You can use half-and-half or even whole milk if you want a lighter version.
• Garnish– Top off the festive mocktail with freshly grated nutmeg, cinnamon sticks, star anise, or gingerbread cookies, if desired.

How To Make A Gingerbread White Russian

This is an overview of the instructions, be sure to see the recipe card for all the details.

For the syrup:

Prepare the gingerbread syrup ahead of time so it has a chance to chill.

1. Start by placing a small saucepan over high heat. Add the water, molasses, honey, cinnamon sticks, ground ginger, and star anise. Then, bring them to a boil and cook for three more minutes.
   
2. Next, remove the syrup from heat and stir in the vanilla extract, setting it aside to cool. Once cooled, use a slotted spoon to remove the whole spices and store the gingerbread syrup in an airtight container in the refrigerator until it has cooled and you’re ready to add it to the holiday mocktail.

For the Mocktail

1. First, fill a glass with ice, brewed coffee, gingerbread syrup, and heavy cream. Gently stir to combine, and garnish with cinnamon sticks, star anise, or gingerbread cookies.
2. Enjoy the festive beverage freshly made!

Expert Tips

• Take the time to make the homemade gingerbread syrup. It’s the star of the show! It’s so worth it! Use the extra in your morning cup of coffee, add to hot cocoa, or steamed milk for a cozy warm drink.
• Save time by making the syrup a day ahead and storing it in the refrigerator. It can be made up to two weeks in advance.
• Grate a little nutmeg over the top for an extra layer of holiday spice!
• Add vodka: For the cocktail version use 2 ounces of vodka and replace the brewed coffee with Kahulua or another coffee liqueur. Try cinnamon or vanilla vodka for extra flavor.
• I found these gorgeous gold rimmed glasses on Amazon

Garnish Like a Pro!

A garnish makes the drink stand out and brings a holiday flare to the recipe! Here are some easy-to-do ideas:

• Sugar Rim– Rim the glass with raw sugar. Use red and green sugar for something extra special! See my instructions below.
• Cinnamon and Sugar Rim– To continue the warm seasonal flavors, the rim of the glass is dipped in a combination of cinnamon powder and sugar or brown sugar.
• Crushed Cookies– Another fun way to rim the glass is with crushed gingersnap cookies!
• Whole Spices– Drop in a cinnamon stick or float star anise on the beverage.
• Gingerbread Cookie: Carefully slice a soft gingerbread cookie to create a cut that allows the cookie to sit on the rim of the glass, like an orange wheel or strawberry garnish.

Garnishes are usually just fresh ingredients you have on hand because of the recipe. Have fun with it!

Sip on this delicious beverage while enjoying bites of these irresistible homemade Candied Pecans, sweet Gingerbread Caramel Corn, or these decadent Chocolate Hazelnut Drop Cookies!

How to Rim a Glass with Sugar

1. Wet the rim of the glass with honey. You can also use, simple syrup, or even just water.
2. Put some raw or colored sugar in a saucer and then dip the edge of the glass in the sugar, rolling it a little if necessary.

Garnishes are usually just fresh ingredients you have on hand because of the recipe. Have fun with it!

Frequently Asked Questions

Storing and Freezing

While the gingerbread syrup will keep for about two weeks in an airtight container in the fridge, the assembled White Russian mocktail is best enjoyed freshly made. The beverage may last a couple of days in the fridge if you have leftovers, but it’s best to keep all the components separate.

You can freeze the drink using an ice tray, then thaw the cubes next time you have a craving!

Click here for a complete list of elegant, non-alcoholic Mocktails

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

Print

Gingerbread White Russian Mocktail

This Mocktail is a festive twist on the classic White Russian, with the gingerbread syrup giving it a delightful holiday flavor.

Course Beverage, Drinks

Cuisine American, Russian

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Chill time (for syrup) 30 minutes minutes

Total Time 35 minutes minutes

Servings 1

Calories 815kcal

Author Chellie Schmitz

Cost $5

Equipment

• measuring cups and spoons
• Cocktail glass
• Saucepan

Ingredients

Gingerbread Syrup

• 1 ¼ cup water
• ¼ cup honey
• 3 tablespoons molasses
• 1 inch fresh ginger root peeled and sliced
• 2 cinnamon sticks
• 1 star anise
• 1 teaspoon vanilla extract

Gingerbread White Russian

• 2 ounces double strength brewed coffee
• 2 ounces gingerbread syrup
• 2 ounces heavy cream
• Fresh grated nutmeg optional garnish
• Additional cinnamon sticks star anise, or gingerbread cookies for optional garnish.

Get Recipe Ingredients

Instructions

Syrup

• In a small saucepan over high heat, add the water, honey, molasses, ginger, cinnamon, and star anise. Bring to a boil, and cook for 3 minutes
• Remove from heat and stir in the vanilla extract. Set aside to cool. Once cooled, use a slotted spoon to remove the ginger pieces, cinnamon sticks and star anise. Store in an airtight container in the refrigerator for up to two weeks.

Mocktail

• Fill a glass with ice, add brewed coffee, gingerbread syrup, and heavy cream. Stir gently to combine. Garnish with a sprinkle of fresh grated nutmeg, cinnamon sticks, star anise, or gingerbread cookies.
• Serve immediately.

Notes

• Prepare the gingerbread syrup ahead of time so it has a chance to chill.
• The gingerbread syrup is the star of this recipe, so take your time to make it. The combination of honey, molasses, fresh ginger, and spices gives it a warm and spicy flavor.
• Use fresh ginger for the best flavor. Fresh ginger root is more aromatic than dried ginger, and it adds a lovely kick to the syrup.
• If you can’t find star anise, you can substitute with a pinch of ground anise or extra cinnamon.
• Use good-quality coffee for the best results. You can adjust the amount of cream to your preference. If you want a lighter version, you can use half-and-half or even whole milk.
• Want a cocktail? Add 1 1/2-2 ounces vodka. Optional- swap out the brewed coffee for coffee liqueur.

Nutrition

Calories: 815kcal | Carbohydrates: 166g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 64mg | Sodium: 92mg | Potassium: 1117mg | Fiber: 4g | Sugar: 158g | Vitamin A: 857IU | Vitamin C: 2mg | Calcium: 261mg | Iron: 6mg

HUNGRY FOR MORE? Subscribe to my newsletter to have recipes delivered to your inbox and to stay up to date on the latest!

The post Gingerbread White Russian Mocktail appeared first on Art From My Table.

These delicious Glazed Pecans are a satisfying treat on their own, or a crunchy, sweet enhancement for salads, desserts, or even a fruit parfait. Cooked on the stovetop with low-carb sweetener, vanilla, and a hint of cinnamon, they make a lovely treat for the holiday season or wrapped up as a gift for friends and neighbors. If keto isn’t your thing, I’ve included how to make these the indulgent way too.

Key Ingredients

Here’s some useful information about the ingredients I chose for this recipe.

• Pecan halves – Halves are best to use especially if you want to snack on them. You can use chopped pecans or pecan pieces, which is great for toppings, but not quite a finger food. Walnuts are the closest to the pecan and can be substituted. 

• Swerve Brown Sugar – This brown sugar alternative does not affect blood sugar. Therefore, the calorie count for one teaspoon is a big zero. You could also use a brown monk fruit sweetener. However, regular brown sugar (or regular sugar ) works just fine if you’re not counting calories. If you like something a little more pure, use maple syrup. In my opinion, the brown Swerve is the best option.

• Vanilla Extract – Pure vanilla extract is best, I prefer to not use imitation. If you want to infuse some maple flavor, you can use pure maple extract instead of, or in addition to, the Vanilla. I really like the vanilla, so I’ll do half and half.
• Ground Cinnamon– I buy the big container from Costco, it’s the best value and the cinnamon is a nice flavor.
• Salt– I typically use Himalayan pink salt, but any salt will do in this recipe. It’s a small amount, and we are using it to balance the sweetness.

How To Make Keto Candied Pecans

Be sure to check out the full recipe and ingredient list in the recipe card below.

Before you begin, prepare a baking sheet lined with parchment paper and set it aside. I love this easy and inexpensive set. Nordic Ware Aluminum Commercial Baker’s Half Sheet. 

1. Mix water, brown sugar, cinnamon, salt, and vanilla together.
2. Toast the pecans on medium heat in a saucepan. Stir occasionally until they become fragrant, about 5 minutes.
3. Pour the sauce mixture over the pecans in the pan and stir well to coat.
4. Spread the coated pecans on the parchment lined baking sheet in a single layer and cool at room temperature. The pecans will harden in a few hours.

Tips & Tricks

• Fresh is best! For best results, fresh pecans are a must-have. If you have some pecans that have been in the cupboard for awhile, check the date. Nuts can go rancid (you’ll know by the smell and taste). You can always store them in the refrigerator or freeze them in an airtight container if you don’t think you’ll use them often. Costco usually has the best price for a large bag of them. Or I’ll shop Aldi for a smaller bag.
• Glazing- When coating your pecans in the saucepan, be sure to stir constantly just until the brown sugar is dissolved. They don’t need much time and you want to watch closely so they don’t burn.
• Prep– Don’t forget to have your cookie sheet ready. When the pecans come out of the pan, they need to go straight onto the parchment paper and cookie sheet to cool.

These sweet and crunchy pecans are perfect for snacking or gifting. And they pair perfectly with an Espresso Martini Mocktail on the side.

Storing and Freezing

Store glazed pecans in an airtight container for two weeks, or freeze for up to six months. 

Love This Recipe? Bookmark it for later!

Tap the heart symbol in the lower right hand corner of your screen, and the recipe will be saved in your own personal recipe box.

Please share

Your shares are how this site grows and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you would share it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

Print

Keto Candied Pecans

These delicious Keto Candied Pecans are a healthy treat on their own, or a crunchy, sweet enhancement for salads, desserts, or sweet potato recipes.

Course Dessert, Snack

Cuisine American

Prep Time 1 minute minute

Cook Time 5 minutes minutes

Cooling time 1 hour hour

Total Time 1 hour hour 6 minutes minutes

Servings 4 people

Calories 172kcal

Author Chellie Schmitz

Cost $8

Equipment

• Rimmed baking sheet
• parchment paper
• small sauce pan

Ingredients

INGREDIENTS

• 1 ½ tablespoons Swerve brown sugar or regular if Keto isn't important to you.
• 1 ½ tablespoons water
• ¼ teaspoon vanilla extract
• ⅛ teaspoon ground cinnamon
• ⅛ teaspoon salt
• 1 cup pecan halves

Get Recipe Ingredients

Instructions

INSTRUCTIONS

• Line a rimmed baking sheet with parchment paper and set aside.
• Mix water, brown sugar, cinnamon, salt and vanilla together.
  1 ½ tablespoons Swerve brown sugar, 1 ½ tablespoons water, ⅛ teaspoon ground cinnamon, ⅛ teaspoon salt, ¼ teaspoon vanilla extract
• Heat a small saucepan to medium heat. Add the pecans and stir occasionally until they become fragrant, about 5 minutes.
  1 cup pecan halves
• Pour in the cinnamon sugar mixture and stir to coat. Remove from heat.
• Spread the coated pecans in a single layer on the prepared pan.
• Cool at room temperature. The pecans will harden in a few hours.

Notes

• If you’re not into Keto, just use regular brown sugar.
• Brown Monk fruit sweetener can be substituted for Swerve Brown, but I do prefer the Swerve.
• When coating your pecans in the saucepan, stir constantly just until the brown sugar is dissolved. 
• When the pecans come out of the pan, they need to go straight onto the parchment paper and cookie sheet. They do continue to cook for a few minutes, that’s why it’s important to get them out of the pan and onto the baking sheet. 
• For a flavor variation, substitute all or some of the vanilla extract for maple extract.

Nutrition

Calories: 172kcal | Carbohydrates: 4g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 73mg | Potassium: 102mg | Fiber: 2g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

HUNGRY FOR MORE? Subscribe to my newsletter, to have recipes delivered to your inbox and to stay up to date on the latest!

The post Glazed Pecans {Keto Friendly} appeared first on Art From My Table.

I’m sharing all my tips for getting perfect results every time you make this. (No more rubbery eggs!)

One of my favorite things about eggs is that they’re great at any meal. They easily pass as breakfast, lunch, brunch, or dinner.

Try these cheesy baked eggs for dinner, and this over-the-top Cobb Egg Salad for lunch, and this Sausage Breakfast Skillet (so good at any meal!).

The thing I love about Frittatas is that they’re so adaptable. This one happens to fall in the Keto category, but there are so many options for different variations.

And I’ll share some winning combinations later in the post.

This dish is a fantastic addition to your Easter menu.

Why you’ll love this recipe

• It’s perfect at any meal
• You only need one pan
• Ready in 30 minutes
• Inexpensive
• It’s filling
• Endless combinations

A Frittata, also known as a crustless quiche, is an egg dish that has a blend of meat and vegetables in it. When you want a quiche, I recommend this Creamy Broccoli Cheddar Quiche.

Usually, you start the dish on the stove-top in a skillet and finish it in the oven. I love using a cast-iron skillet for this reason. (It’s also my go-to pan for seared steak).

Because there is no crust, it’s also gluten-free.

FAQ’s

Ingredients

• Butter– for sauteing, and flavor,
• Eggs– Of course, it’s the base of the recipe!
• Heavy cream– makes the dish richer and creamier.
• Onions, bell peppers, cooked bacon, fresh rosemary– think of these as the flavoring of the dish. This is where you can get creative.
• Cheese– because it makes the world go round! Haha! Adds a bit of tang or sharpness, and contributes to the creaminess.
• Spinach and Arugula– greens are good for you! I always use fresh and not frozen. The spinach is baked in and the Arugula is used for garnishing.
• Salt and pepper– brings out the flavor of the dish.

Instructions

Measure and set out all ingredients as the recipe moves quite quickly. I recommend chopping veggies and preparing bacon ahead of time to make things go smoothly.

Step One: Prep the eggs

• Crack the eggs in a large bowl. You can use 12-18 eggs. I typically use 15. 12 will be a thinner frittata, 18 will be a thicker one.
• Add the heavy cream, salt, and pepper.

Step Two: Blend

• Use an immersion blender to mix it until it is well combined and frothy.

Using an immersion blender (or even a regular blender) whips a lot of air into the eggs, this makes them light and fluffy. If you whisk by hand, do it vigorously to create lots of air bubbles.

Step Three: Saute the veggies, meat, and seasoning

• Melt butter, over medium-high heat, in a large cast-iron skillet, or another oven-safe skillet.
• Add the onions and peppers and cook until the onions are translucent, about 5 minutes. Add bacon and fresh rosemary, stir for 30 seconds. 
• Spread ingredients evenly throughout the pan.

Step Four: Add egg mixture

Step Five: Let Stand

• At this point, just let the eggs cook for a few minutes. The edges will start to firm up. Don’t stir!

Steps Six & Seven: Add cheese and spinach

• Sprinkle the cheddar cheese evenly over the frittata. I like to use the cheddar first, it will sink in a little bit and melt into the eggs.
• Add the spinach, and gently push it down a little under the eggs. Some of it will still rise above and that is okay
• Add the goat cheese. I like to add the goat cheese last because it will now sit more on top rather than sink. It looks beautiful and it’s easy to disperse it evenly.

Step Eight: Cooke and Serve

• Bake at 350° for 15-20 minutes. It’s finished when the edges are golden and the eggs are set. You can stick a knife in the center to make sure it’s cooked through.
• Slice and serve topped with arugula and fresh cherry tomatoes. Arugula is green leafy lettuce that has a bit of a peppery flavor which is why it pairs so well with eggs.
• A bowl of fruit pairs nicely on the side.

Tips for Fluffy Eggs

• Using the immersion blender creates air in the eggs which will produce a light and fluffy result
• Heavy cream gives a creamy texture. You can add up to 1/2 cup per dozen eggs.
• Don’t overcook! Overcooking eggs makes them rubbery. When you remove the Frittata from the oven, it will continue to cook, especially if you are using cast iron, which retains heat well. You do want it to be set and not liquidy, but keep this in mind so you keep the texture perfect.

Frittatas are such an easy, versatile option for breakfast or brunch, but it’s always nice to have a few go-to dishes. This Ham And Swiss Breakfast Bake is another favorite that’s just as simple and perfect for feeding a crowd.

Notes

1. Allow the pan to heat up on the stove before adding the butter. A hot, well-oiled pan is the key to a Frittata that doesn’t stick.
2. If you are using a cast-iron pan, you will notice it holds heat well, you may need to turn the temperature of the stove down if you feel like the food is burning or charring.
3. Heavy cream is optional, but it gives a nice creamy texture. Yogurt, milk, or creme fraiche are other options, but the cream is my favorite.
4. Check the status of the Frittata after about 15 minutes in the oven. Over-cooked eggs are rubbery, so keep a close watch on them.  
5. My pan is 10 ½ inches, to help you gauge how many eggs to use.
6. I usually make this with 15 eggs. You can use 12 eggs for a thinner frittata and 18 eggs for a nice thick Frittata. You do not need to change the amounts of anything else.
7. If you follow the Trim Healthy Mama plan this recipe is an S.

Storing

• Leftovers should be stored in an airtight container in the refrigerator for up to 5 days.
• You can freeze the leftovers for up to 6 months, which makes this a great make-ahead breakfast. Use an airtight zip-locking freezer bag to keep it protected and fresh.
• To reheat: It should be fully thawed. Place in an oven-safe dish, cover with foil, and heat at 300° until warmed throughout. You can also reheat the frittata in the microwave for about 1 minute.

Variations

The creativity is endless! Here are some of my favorite Frittata combinations:

• ham and broccoli with swiss cheese
• Sausage, bell peppers, onions with mozzarella cheese
• Spinach, Artichoke, and sundried tomatoes with goat cheese ( I have this version in my mini-frittatas)
• Asparagus and mushroom with Monterey Jack cheese
• Broccoli, spinach, and tomatoes with parmesan cheese
• Ham, peppers, and onions with cheddar (think Denver omelet)

Additional ingredients that work well

• Potatoes or hash browns
• Leeks
• Zucchini and other squash
• Chicken
• Kale
• Any type of cheese

More breakfast recipes

• Carrot Cake Overnight Oats
• Strawberry Cheesecake Pancakes
• Green Shakshuka
• Breakfast Banana Split
• Smoothies

Please Share!

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

Print

Frittata

A delicious egg dish with bacon, onion, peppers, seasoned with fresh herbs and cooked to perfection.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 8

Calories 371kcal

Author Chellie Schmitz

Cost $8

Equipment

• Oven-proof skillet, such as a cast iron pan

Ingredients

• 15 eggs
• 3 tablespoons heavy cream
• 1 teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons butter
• 1 medium onion diced
• 1 bell pepper any color, or assortment, diced
• 1/2 cup bacon crumbled
• 1 tablespoon fresh rosemary finely chopped
• 2 cups cheddar cheese shredded
• 1 ½ cup fresh spinach loosely packed
• ¼ cup goat cheese crumbled
• 1/2 cup arugula optional garnish
• 1/2 cup Cherry tomatoes optional garnish

Get Recipe Ingredients

Instructions

• Preheat the oven to 350°
• Crack the eggs in a large bowl, add the cream, salt and pepper.
• Using an immersion blender, blend until well combined and slightly frothy. If you don’t have an immersion blender, you can whisk by hand. Set aside.
• Melt butter, over medium-high heat, in a large cast iron skillet, or other oven safe skillet. Add the onions and peppers and cook until the onions are translucent, about 5 minutes. Add fresh rosemary, stir for 30 seconds.
• Reduce the heat to medium, and add the bacon. Spread the meat and vegetable mixture somewhat evenly throughout the pan.
• Pour the egg mixture into the cast iron pan and do not disturb for about 2-3 minutes. The edges will just begin to set up.
• Sprinkle the cheddar cheese evenly over the frittata. Then add the spinach, also spreading it evenly over the top. Push the spinach leaves down, so some of it is submerged in the egg mixture. Some of it peeking out on top is fine.
• Sprinkle the goat cheese over the top.
• Place the skillet in the oven and cook until the eggs are completely set up, 15-20 minutes.
• Carefully remove the pan from the oven. Cut the Frittata into 8-12 sections depending on how large you want the pieces to be.
• Top with arugula and cherry tomatoes and serve immediately.

Notes

• Allow the pan to heat up on the stove before adding the butter. A hot, well oiled pan is the key to a Frittata that doesn’t stick.
• If you are using a cast iron pan, you will notice it holds heat well, you may need to turn the temperature of the stove down if you feel like the food is burning or charring.
• Heavy cream is optional, but it gives a nice creamy texture.
• Check the status of the Frittata after about 15 minutes in the oven. Over cooked eggs are rubbery, so keep a close watch on them.
• My pan is 10 ½ inches, if yours is smaller, use fewer eggs. I usually make this with 15 eggs. You can use 12 eggs for a thinner frittata and 18 eggs for a nice thick Frittata. You do not need to change the amounts of anything else.
• Trim Healthy Mama S
• If you don’t have an immersion blender, use a whisk or fork. 

Nutrition

Calories: 371kcal | Carbohydrates: 4g | Protein: 21g | Fat: 30g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 365mg | Sodium: 741mg | Potassium: 288mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2054IU | Vitamin C: 24mg | Calcium: 279mg | Iron: 2mg

The post How to Make a Frittata appeared first on Art From My Table.

WARNING! HIGHLY ADDICTIVE!

Caramel corn is a delightful treat to enjoy any time of year. But, when you add a few holiday spices into the mix, you get a heavenly Christmas treat!

This recipe is a fun way to enjoy the classic flavors of a gingerbread cookie combined with a crunchy snack. It’s perfect for holiday parties or to package up and give as a gift (if you can keep your hands out of it–ha!).

Ingredients

Gingerbread caramel corn uses a combination of gingerbread cookie and caramel corn ingredients, resulting in a spice-filled snack that’s perfect for the holidays.

Key Ingredients

• Popcorn– Plain popcorn is best for this recipe. You can use an air popper to make it, or cook it on the stovetop. I use and highly recommend a Whirly Pop. Best. Popcorn. Ever.
  
• Butter– The fat from the butter will help meld your sweet ingredients together, giving your caramel corn a smooth, silky texture.
  
• Molasses– This sweet syrup is a staple in any gingerbread recipe, so you can’t forget it when you’re making gingerbread caramel corn!
  
• Corn syrup– This prevents the sugars from crystallizing, so it is an important ingredient.
  
• Brown sugar– The rich flavor of brown sugar is a must when making sweet popcorn – especially when you add the gingerbread spices to the sauce.
  
• Salt– Adding a small amount of salt to your caramel sauce enhances the flavor and adds a nice contrast to the sweetness of the caramel.
  
• Vanilla– Mixing in vanilla extract will add flavor to your caramel corn to complement the sweetness of the corn syrup and brown sugar.
  
• Baking soda– The secret ingredient to smooth caramel corn is baking soda, which reacts with the acid in the brown sugar and corn syrup to give your caramel a softer texture to make it easier to eat.
  
• Gingerbread spices– To give your caramel corn a gingerbread flavor, you need a handful of gingerbread spices, including ginger, cinnamon, nutmeg, and cloves.

How to Make Gingerbread Caramel Corn

There are two main parts to making caramel corn.

1. Make the caramel sauce.
2. Bake the caramel corn, this is what makes it crunchy.

STEP ONE: MAKE THE SAUCE

Pro-tip– Before you begin, have your popcorn popped and in the roasting pan. Pre-measure all your ingredients because this moves fast!

1. Place the butter, corn syrup, molasses, brown sugar, and salt in a medium saucepan.

2. Cook the ingredients over medium-high heat, stirring constantly to prevent the mixture from burning on the bottom of the pan.

3. When the butter is melted, stop stirring and allow the mixture to come to a boil. Give the sauce a chance to boil for around five minutes without stirring or disturbing the mixture.

4. When your sauce has thickened, remove it from the heat and immediately stir in the vanilla, ginger, cinnamon, nutmeg, and cloves.

5. Pour the baking soda into the caramel sauce and stir until the sauce begins to bubble and foam.

STEP TWO: BAKE THE CARAMEL CORN

1. Pour the caramel sauce over the top of the popcorn. I recommend using a roasting pan for this because there is ample room to stir and mix it.
   

2. Stir the caramel and popcorn together until all the popcorn is well coated.

3. Spread the popcorn in an even layer over the pan and place it in the oven at 250° to bake for one hour.

4. Every 15 minutes, give the popcorn a good stir.

5. When the baking time is up, transfer the homemade caramel corn to two rimmed baking sheets and allow it to cool completely before serving.

Once you make homemade caramel corn, you’ll never want store bought again! This can be a really fun family tradition. I know my kids LOVE to help in the kitchen.

Serve this festive treat with an Espresso Martini Mocktail for a fun and cozy combo.

Storing

Once it’s completely cooled, store the caramel corn in an airtight container or bag. It will stay fresh at room temperature for up to two weeks.

If you’re making it for yourself, it probably won’t last that long. But, if you’re making it to gift, you can certainly make it a bit ahead of time.

You can also freeze caramel corn! Who knew? Make sure it’s in an airtight container, and you can freeze it for up to a year.

Notes & Tips

• Use a roasting pan to mix the caramel corn– it’s large and deep, which makes it much easier to mix without it spilling over.
• Pre-measure your ingredients- The recipe moves quickly, and you don’t want the sauce to set up before you can mix it well.
• Use freshly grated nutmeg– This is my secret to taking the flavor up a notch and standing out! Freshly grated nutmeg is soooo much better than prepackaged. And it literally lasts for years. (um, the nutmeg, not the caramel corn). Use a Microplane or the small side of a box grater to grate it. The same one you’d use for citrus zesting or chocolate.

That being said, NO PRESSURE! It’ll still be great (and completely addicting) even if you use already ground nutmeg.

And when you run out of caramel corn, because you will, move on to this Crockpot Christmas Candy, another deliciously addicting treat.

FAQ’S

More Holiday Recipes

• Peppermint Bark Popcorn
• Salted Caramel Sauce
• Cranberry Moscow Mule Mocktail
• Peppermint White Russian Mocktail
• Egg Nog Dip
• Eggnog French Toast with Cranberry Syrup
• Braised Beef with Cranberries
• Caramel Pecan Cheesecake Pie

HUNGRY FOR MORE? Subscribe to my newsletter to have recipes delivered to your inbox and to stay up to date on the latest!

Please Share!

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

Print

Gingerbread Caramel Corn

Sweet and crunchy, this easy homemade Caramel Corn with warm gingerbread spices is perfect for the Christmas season! 

Course Dessert, Snack, treats

Cuisine American

Prep Time 5 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 20

Calories 806kcal

Author Chellie Schmitz

Cost $5

Equipment

• medium saucepan
• roasting pan
• rimmed baking sheets

Ingredients

• 20 cups popcorn
• 1 cup butter 2 sticks
• 1/4 cup corn syrup light or dark
• 1/4 cup molasses
• 2 cups brown sugar
• 1 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 1 teaspoon baking soda

Get Recipe Ingredients

Instructions

• Preheat the oven to 250°.
• Place the popped corn in a roasting pan.
• Heat the butter, corn syrup, molasses, brown sugar, and salt in a saucepan over medium high heat, stirring constantly, until the butter is melted and everything is combined.
• Allow the mixture to come to a boil, and let it boil for 5 minutes without stirring it.
• Remove it from the heat, quickly add the vanilla extract, ginger, cinnamon, nutmeg, and cloves. Stir to combine.
• Add the baking soda and stir. Mixture will bubble up and become foamy.
• Pour the caramel over the popcorn and stir so that all of it is coated.
• Bake in the oven for one hour, stirring every fifteen minutes.
• Pour the caramel corn onto two rimmed baking sheets and allow to cool completely.
• Store in an airtight container for up to 2 weeks.

Notes

I recommend using a roasting pan because it’s much deeper and therefore easier to stir the caramel corn without it spilling over the sides.

Once the caramel is made, the recipe moves very quickly, so it’s a good idea to have your extract, spices and baking soda pre-measured and ready to go.

Using freshly grated nutmeg makes this even better!

Nutrition

Calories: 806kcal | Carbohydrates: 150g | Protein: 18g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 274mg | Potassium: 543mg | Fiber: 21g | Sugar: 29g | Vitamin A: 284IU | Calcium: 38mg | Iron: 5mg

The post Gingerbread Caramel Corn appeared first on Art From My Table.

Today I’m sharing another Mocktail recipe with all the best seasonal flavors that you and your guests are going to LOVE!

Cranberries are one of the things I enjoy so much this time of year. I typically stock up and create all sorts of deliciousness with them. Everything from homemade cranberry sauce and cranberry syrup to sparkling cranberry brie bites. They’re wonderful in savory dishes like this braised beef too.

They make beautiful garnishes in drinks, punch and they keep for a good while in the fridge, but you can freeze them too.

Key Ingredients

A traditional Moscow Mule is made with vodka, ginger beer, and lime juice. We’re adding a fun festive twist with cranberry and orange, and we’re leaving the vodka out since we’re going for non-alcoholic here.

If you’d like a traditional flavor–still without the alcohol– try my Virgin Moscow Mule. Another one I make anytime of the year is my Blackberry Mocktail. The vanilla lends itself to warmth, so even though it’s great anytime, I also like this one in the winter.

Don’t worry, you won’t sacrifice flavor at all, and if you want to make this a cocktail, just add some in.

• Ginger Beer- is NOT alcoholic, even though it’s called beer. It tastes nothing like beer. This is the main ingredient in the recipe and adds a spicy kick to the drink (not like burn your lips off hot sauce type kick, just a punch) Ginger itself also has great health benefits, it’s anti-inflammatory, relieves nausea, fights infection, soothes respiratory symptoms, and improves digestion (I know, way more than you wanted to know there).
• Cranberry juice– adds a beautiful color and tart flavor to the drink. Be sure to get 100% juice. Cranberries are also a great antioxidant.
• Orange– just a twist to complement the flavor
• Cinnamon stick– completely optional, and more of a garnish, but it does add just a hint of warmth as it sits in your cup.
• Crushed ice– Any ice will do, but I love crushed ice in this mocktail because it reminds me of snow and it feels very Christmas like.
• Copper mugs– They’re beautiful and copper is a conductor, so the cold retention will last longer.
• Jigger– this isn’t necessary, but it’s a fun cocktail tool you can use for measuring. They have 2 sides, one is 1 ounce, and the other is 2 ounces.

Overall, this is a drink you can enjoy that actually has some great benefits, even though we typically don’t worry about that this time of year.

Best ginger beer

I haven’t found a ginger beer I don’t like, that being said, these are the top rated brands out there:

• Fever Tree
• DG genuine Jamaican
• Top Note
• Barritt’s
• Q Drinks
• Reeds

My current favorite is Reeds zero sugar, lots of bite and guilt free with stevia.

Instructions

It’ll only take you a minute to mix these up! Start with ice, add your ingredients, garnish, and you’re good to go! Your guest will feel so special because it’s just that fancy, but there’s barely any effort here.

What’s the difference between ginger ale and ginger beer?

Ginger Beer is brewed and fermented, Ginger Ale is carbonated water flavored with ginger.

A common question I get is if you can substitute ginger ale. The short answer is, “yes”. The longer answer is, you can, and it will be a different flavor.

Ginger beer has a much more potent ginger flavor and it is not quite as carbonated. Either way, I’m sure you’ll love the recipe.

Garnish ideas

I like to garnish my cranberry Moscow Mule with a few fresh cranberries, an orange slice, and a cinnamon stick. Here are some other festive garnishes:

• pomegranate arils
• fresh mint
• fresh rosemary
• lime wedge
• lime zest
• orange zest
• crystallized ginger

More Festive Mocktail Recipes

• Hot Toddy
• Peppermint White Russian
• Gingerbread White Russian
• Strawberry Mocktail
• Sangria Mocktail
• Mojito Mocktail
• Strawberry Mojito
• Blood Orange Mimosas
• Virgin Strawberry Daiquiri

Please share!

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

Print

Cranberry Moscow Mule Mocktail

A blend of cranberry, orange and ginger for a festive holiday beverage.

Course Beverage

Cuisine American

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 65kcal

Author Chellie Schmitz

Equipment

• copper mugs (optional)
• Jigger or shot glass

Ingredients

• 1 wedge orange
• 2 oz cranberry juice
• 4 oz ginger beer
• cranberries, cinnamon stick optional garnish

Get Recipe Ingredients

Instructions

• Fill mug with ice.
• Squeeze an orange wedge over the ice.
• Add in cranberry juice and ginger beer. Garnish with fresh cranberries, an orange wedge, and a cinnamon stick.

Video

Nutrition

Calories: 65kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 44mg | Sugar: 17g | Vitamin C: 5mg | Iron: 1mg

HUNGRY FOR MORE? Subscribe to my newsletter to have recipes delivered to your inbox and to stay up to date on the latest!

The post Cranberry Moscow Mule Mocktail appeared first on Art From My Table.

It’s annual Christmas Open House prep time over in my world and this Chocolate Peppermint Popcorn is definitely making its way to my table.

At this party, I usually serve a few staples like Bacon Wrapped Apricots and Bacon Wrapped Dates. Because… bacon (need I say more?)!

Along with meat, cheese, veggies, fruit, the usuals. But I also like to add fun festive elements like these Sparkling Brie Bites. I think the popcorn will be a perfect fit.

This recipe also makes a big batch so it’s perfect for gift-giving! Wrap it up in some fun treat bags, or Christmas Tins, trust me, they’ll be thanking you!!

Ingredients

• 8 cups popped corn
• 1 cup chocolate chips--I like semi-sweet, bittersweet, or dark. Use your favorite.
• 1 cup white chocolate chips— white chips are actually vanilla and including these with the chocolate really enhances the flavor.
• 1/4-1/2 cup crushed peppermint— You can use the round peppermints, candy canes, or peppermint sticks. I recommend Bob’s Sweet Stripes Soft Peppermint Candy Sticks. They are still hard, but not as hard as a candy cane. I love these! I buy them at the dollar store.

Perfect Popcorn

To get started you’ll need about 8 cups of popped corn. I absolutely LOVE my Whirly Pop because it makes perfect popcorn every time. You need very little oil so it keeps it on the lighter side.

If you don’t have a Whirly Pop, I’d highly recommend making it on the stove. You do have to use a little more oil, but don’t let that stop you.

Whirly Pop Instructions:

• Place 1/2 cup popcorn kernels, 1 teaspoon of coconut oil, and a scant 1/2 teaspoon of fine sea salt into the Whirly Pop.
• Cook over medium heat, rotating the handle constantly until popping slows down significantly.

Stovetop Instructions:

• Place 2 tablespoons of coconut oil and 2 or 3 kernels in a large heavy bottomed pan.
• Place over medium heat, shimmying the pan every so often until the kernels pop.
• Remove the pan from heat, add 1/2 cup popcorn kernels and a scant 1/2 teaspoon of fine sea salt
• Put the pan back on the stove over medium heat. Shimmy pan occasionally until corn stops popping.

How to make Peppermint Bark Popcorn

1. Make the popcorn and spread it evenly on a large rimmed baking sheet.
2. Crush the peppermint. To do this, place them in a sealed plastic bag and bang with the smooth side of a tenderizer or the back of a wooden spoon, or hey a hammer works too.
3. Melt the chocolate chips (only the dark ones at this point) in a microwave-safe bowl in increments of 20 seconds, stirring with a rubber spatula after each increment, until fully melted.
4. Transfer to a measuring cup with a spout. This will make for easy drizzling.
5. Drizzle the chocolate over the popcorn.
6. Take half the crushed peppermint and sprinkle it over the popcorn.
7. Repeat steps 3-6, with the white chocolate and remaining peppermint.
8. Let it sit until chocolate is hardened. You can do this at room temperature, but if you’re in a hurry, put it in the refrigerator for 10-15 minutes.
9. Once the chocolate is set, break apart and enjoy!

Notes

• Melting the chocolates separately gives optimum drizzling consistency. So melt just before using it. If it sits for too long it will be gloppy.
• Adjust the amount of crushed peppermint to your taste.
• It’s important to add the crushed peppermint right after the chocolate, this makes it stick.
• If you’re adding any other variations (see ideas below), add those before the chocolate hardens as well.
• The recipe doubles and triples easily. You’ll just need more baking sheets so the popcorn is evenly spread out.

Variations

The possibilities are endless with this recipe. Here are a few options for changing it up:

• Add Candied Pecans
• Add m & m’s (red and green for Christmas)
• Add pretzel pieces
• Add chocolate covered coffee beans
• Add crushed Oreos or cookie pieces
• Add sprinkles

Peppermint Bark Popcorn will store just fine at room temperature for a few days, but I highly doubt it will last that long.

You May Also Like

These are some of my favorite recipes to enjoy this season.

Please Share!

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

Print

Peppermint Bark Popcorn

Crunchy Popcorn meets dark and white chocolate with crushed peppermint for a quick and easy holiday treat that everyone will devour!

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Resting time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12

Calories 210kcal

Author Chellie Schmitz

Equipment

• Whirly Pop or Heavy bottom large pan
• measuring cup with spout
• microwave safe bowl

Ingredients

• 8 cups popped corn
• 1 cup semi sweet chocolate chips or your favorite
• 1 cup white chocolate chips
• 1/4 cup peppermint sticks crushed

Get Recipe Ingredients

Instructions

• Spread popcorn evenly on to a large rimmed baking sheet.
• Put the semi-sweet chocolate chips in a microwave safe bowl, heat in the microwave in 20 second increments, stirring after each increment, until fully melted.
• Transfer to a measuring cup with a spout, and drizzle over popcorn.
• Sprinkle half of the crushed peppermint over the popcorn.
• Repeat steps 2-4 with the white chocolate chips and the other half of the peppermint.
• Let the popcorn sit until the chocolate is set. If you're in a hurry, place it in the refrigerator for 10-15 minutes.
• Once set, break into pieces and enjoy!
• Store in an airtight container for up to 3-5 days.

Video

Notes

• Melting the chocolates separately gives optimum drizzling consistency. So melt just before using it. If it sits for too long it will be gloppy.
• Adjust the amount of crushed peppermint to your taste.
• It’s important to add the crushed peppermint right after the chocolate, this makes it stick.
• If you’re adding any other variations (ideas in the post) add those before the chocolate hardens as well.
• The recipe doubles and triples easily. You’ll just need more baking sheets so the popcorn is evenly spread out.

Nutrition

Calories: 210kcal | Carbohydrates: 26g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 4mg | Sodium: 16mg | Potassium: 152mg | Fiber: 2g | Sugar: 17g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg

HUNGRY FOR MORE? Subscribe to my newsletter to have recipes delivered to your inbox and to stay up to date on the latest!

The post Peppermint Bark Popcorn appeared first on Art From My Table.

This Christmas Mocktail recipe is sure to make your season Merry & Bright! I’m not much of a drinker over here, but I still love festive and elegant beverages.

If you’re a fan of coffee mocktails, you’ll also love my Gingerbread White Russian and my Espresso Martini Mocktail.

Often the problem with Mocktails is the only thing left out is alcohol so you’re left with a sugary overly sweet drink. You have to make sure you have the right substitutions so you still have a balanced and flavorful drink.

For more on how to make a great Mocktail, check out these Easy & Popular Mocktail recipes. The Raspberry Daiquiri and Strawberry Mojito are two of my favorites and even though they are more summer drinks, the colors are fitting for Christmas.

What’s in a White Russian?

In order to make a great non-alcoholic version, we need to know what’s in the traditional cocktail.

• Vodka
• Coffee Liqueur (such as Kahlua)
• Heavy Cream

White Russians are cool and creamy with a hint of sweet. Kind of like an iced coffee flavor, but with a little more comfort and a little kick.

Alcohol substitutions

There isn’t really a good substitute for Vodka, you can use water if you need to thin something out, but in this case, I would recommend omitting it.

For the Coffee Liqueur, use strong brewed coffee with some vanilla extract added to it.

Heavy cream stays as is, but if you want a lighter version you can use half and half, milk, or nut milk.

Key Ingredients:

• strong brewed coffee
• vanilla extract
• peppermint extract
• heavy cream
• peppermint stick (optional garnish)

Instructions

Step One: Coffee

• Add a nice scoop of ice to an old fashioned glass.
• Pour the coffee over the ice
• Add the extracts.

Step Two: Float the Cream

In order to “float” cream, hold a spoon with the bottom facing up, over the glass. Gently pour the heavy cream over it. Notice how the cream sits on top of the coffee? That’s what we’re going for.

You’ll look like a master mixologist to all your guests!

Step Three: Stir & Garnish

Give your drink a very gentle stir, and garnish with a peppermint stick.

Notes

1. Use more or less peppermint extract depending on your tastes.
2. For a sweeter version add just a bit of simple syrup, sugar, stevia, or sweetener of choice. I love the Now brand of Better Stevia, they make a vanilla flavor that’s fantastic.
3. For an even more festive appearance, dip the rim of the glass in simple syrup, and then in crushed candy canes or peppermints
4. Simple syrup is just equal parts water and sugar, warmed until the sugar is melted and then cooled. Store in the refrigerator.

More Great Mocktails

• Non Alcoholic Hot Toddy
• Sparkling Cider Sangria
• Coconut Creme Mock Martini
• Pink Grapefruit & Pomegranate Soda
• Strawberry Mojito Mocktail

Yummy Snacks

• Gingerbread Caramel Corn
• Peppermint Bark Popcorn
• Bacon Wrapped Dates {stuffed with goat cheese}
• Bacon Wrapped Apricots
• Hot Cocoa Bombs – more of a treat in a drink form. 😉

Let’s connect! You can follow me on YouTube, Pinterest, Facebook, and Instagram. 

Print

Peppermint White Russian Mocktail

Cold, creamy, refreshing, this is the perfect festive holiday drink! A non-alcoholic version of the classic white Russian, but with a peppermint twist.

Course Beverage

Cuisine American

Prep Time 3 minutes minutes

Cook Time 0 minutes minutes

Total Time 3 minutes minutes

Servings 1

Calories 254kcal

Author Chellie Schmitz

Cost $1

Equipment

• Old Fashioned Glasses
• smal spoon

Ingredients

• 2 ounces strong brewed coffee
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon peppermint extract
• 2 ounces heavy cream or a little more to fill the glass
• 1 peppermint stick optional garnish

Get Recipe Ingredients

Instructions

• Fill the glass with ice
• Pour the brewed cold coffee over the ice
• Add vanilla and peppermint extracts
• "Float" Cream over the coffee. Stir very gently, add a peppermint stick as a garnish. Enjoy!

Video

Notes

• Add more or less peppermint extract depending on your tastes. Note that there is a difference between Peppermint and Mint extracts. The strength can also vary by brand.
• If you don’t want to float the cream, you can just pour it in and stir. Alternatively, you can mix it all in a cocktail shaker.
• If you like a bit of sweet, add some simple syrup, sugar, or sweetener of choice.
• Half and half, milk, or nut milk can be substituted for the heavy cream.

Nutrition

Calories: 254kcal | Carbohydrates: 15g | Protein: 1g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 78mg | Sodium: 23mg | Potassium: 43mg | Sugar: 11g | Vitamin A: 833IU | Calcium: 37mg

RECOMMENDED TOOLS

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

The post Peppermint White Russian Mocktail appeared first on Art From My Table.

Fresh cranberries are in season this time of year. I love to stock up on these tart little berries and use them in all kinds of seasonal dishes, like my Squash Bake, Homemade Cranberry Sauce, and Eggnog French Toast.

In this braised beef recipe, the cranberries are not only pretty and festive, but the combination with the savory beef is magical.

What does it mean to braise beef?

Before we get into the how-to, you might be wondering what exactly is braising meat.

Braising is a cooking method that combines both wet and dry heat. First the food is sauteed or seared at a high temperature, then it is finished in a covered pot at a lower temperature with some liquid.

How to make Braised Beef with Cranberries

This method is ideal for tenderizing less tender and typically less expensive cuts of meat. I’ve made it with both beef brisket and beef chuck roast and they both turn out fabulous. The pictures in this post reflect chuck roast.

Key ingredients

1. Beef Brisket or Chuck Roast
2. Flour- this is what gives the juice or gravy it’s thickness
3. Red Wine- I recommend a dry red wine such as Merlot or Cabernet Sauvignon. This adds fullness and flavor
4. Pearl Onions
5. Cranberries

Step One: Sear the meat

• Season the beef with salt and pepper. Be generous on the salt.
• Heat a small amount of oil over high heat in a 5-quart dutch oven or heavy pot. 
• Add the meat and cook until browned, rotating once, about 8-10 minutes.
• Remove the beef from the pot onto a plate. 

Step Two: Make the Gravy

• Add the flour and stir for about 30 seconds.
• Add broth, wine, water, molasses, half the cranberries, and the bay leaf. Bring to a boil. Return beef to the pot, and cover.

Step Three: Bake

• Transfer to a preheated 350° oven and bake for 3 hours.
• After 3 hours, remove the pot and stir in onions. Cover it again and return it to the oven. Cook another 30 minutes.
• Remove the pot from the oven and stir in the remaining cranberries. This time leave the braised beef uncovered, and return it to the oven 30 minutes more.
• Remove the bay leaf before serving.

And there you have it! It’s very little hands-on time that results in a super impressive dish.

You can slice it up and serve it with the gravy on top, or just grab it straight out of the pan. It will be fork tender and melt in your mouth.

Braised Beef with Cranberries is fantastic served with Boursin Mashed Potatoes, mashed cauliflower or rice and a green vegetable like brussels sprouts, green beans, or asparagus. Don’t forget to finish it off with a show stopping dessert, my No Bake Cranberry Cheesecake is the perfect ending to this meal.

Freezing and Storing

The leftovers should be stored in an airtight container in the refrigerator for up to three days.

To reheat them, you can place it all back in a pan and gently reheat it over the stove, covered at medium heat, occasionally stirring. Or, to reheat it in the oven, put it back in the pot, cover it and heat at 300 until warmed throughout, about 30 minutes.

To freeze leftovers, place the meat and the gravy in two separate containers. Ziplock bags work great too. Thaw before reheating.

More Holiday Recipes

whether your entertaining or just serving up seasonal dishes for your family, check out these recipes!

• Mini Stuffed Meatloaves
• Perfect Roast Turkey
• Eggnog French Toast
• Eggnog Dip
• Sparkling Brie Bites

Let’s connect! You can follow me on YouTube, Pinterest, Facebook, and Instagram. 

Print

Braised Beef with Cranberries

This juicy braised beef recipe is so tender and flavorful! The gravy is infused with red wine, molasses, cranberries, and onions. It's perfect for cold nights or holiday entertaining. The best news, it's super easy to do!

Course dinner, Main Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 6

Calories 479kcal

Author Chellie Schmitz

Equipment

• Dutch oven or large oven proof pot

Ingredients

• 3 pounds beef brisket chuck roast works great too
• coarse salt and ground pepper
• 3 Tbs all-purpose flour
• 15 ounces can beef broth
• 1 cup dry red wine merlot or cabernet Sauvignon
• 1 bay leaf
• 2 Tbs unsulfured molasses
• 2 cups water
• 12 ounces fresh cranberries
• 16 oz frozen pearl onions

Get Recipe Ingredients

Instructions

• Preheat oven to 350 with rack in lowest position.
• Season beef with salt and pepper.
• Heat a 5 quart dutch oven or heavy pot over medium high.
• Add brisket, cook until browned, 8-10 minutes, rotating once.
• Transfer beef to a plate
• Add flour to pot and cook, stirring, 30 seconds.
• Add broth, wine, bay leaf, molasses, half the cranberries, and 2 cups of water; bring to a boil. Return beef to pot, and cover.
• Transfer to oven; bake 3 hours.
• Stir in onions; cover, and return pot to oven. Cook 30 minutes more.
• Stir in remaining cranberries; return pot to oven. Cook uncovered, until beef is fork-tender, 30 minutes more.
• Discard bay leaf before serving.

Video

Notes

• You can use beef brisket or chuck roast, both work beautifully.
• If you are serving more than six, you can easily double the amount of beef, but the amount of cranberries, onions, and everything else can stay the same. It produces plenty of gravy. You may need to use a larger dutch oven. 

 

 

Nutrition

Calories: 479kcal | Carbohydrates: 23g | Protein: 49g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 141mg | Sodium: 454mg | Potassium: 1043mg | Fiber: 4g | Sugar: 10g | Vitamin A: 34IU | Vitamin C: 13mg | Calcium: 54mg | Iron: 5mg

The post Braised Beef with Cranberries appeared first on Art From My Table.

Eggnog French Toast ~enjoy the warm flavors of egg nog in the form of delicious french toast, topped with cranberry syrup.

Eggnog French Toast

This time of year, I’m crazy for cranberries and eggnog. Why not try them out together? This would be a perfect Christmas morning breakfast. Let me introduce you to Eggnog French Toast with Cranberry Syrup!

I never realized how easy it is to make different sauces from scratch until I tried my hand at jellied cranberry sauce. That inspired me to try more. 

This syrup is super easy to make. All you do is combine your cranberries with some real maple syrup and warm it up. If you want to, you can add a little cornstarch slurry to thicken it, totally preference.

Jam jars are the perfect way to store the syrup, um, if you have any extra. 😉  Better make a double batch because it’s good on pomegranate ice cream too!

Tips & Tricks~

• Use nice thick slices of bread. You want a little chewy crust and a soft inside.
• Soak those slices well! Really give the mixture a chance to soak in.
• The secret to perfectly cooked French Toast is using a good amount of fat. Butter makes everything better. That’s what the experts say. Just make sure the bottom of the pan is more than covered. We’re not deep frying here, but definitely pan frying.

Variation~

• Turn this Eggnog French Toast into a make-ahead casserole! Just layer the bread in a 9×13 and pour the eggnog mixture over the top. Make sure it’s all covered well. You may need extra for this version because the bread will have more time to soak it up.
• Let it sit in the fridge overnight, then bake it up the next morning. Drizzle with Syrup after baking.

This is so good, your mouth will be dancing my friends!

If you’re crazy for eggnog like I am, you’ll love this Eggnog Dip, and check out this stunning Eggnog Pound Cake.

Do you have a favorite Christmas Breakfast or tradition? I would love to hear from you in the comments below!

Looking for more delectable dishes?

Vanilla Fig Smoothie

Pomegranate Ice Cream

Print

Egg Nog French Toast with Cranberry Syrup

Warm flavors of egg nog like vanilla, cinnamon and nutmeg surrounding thick slices of french toast, topped with cranberry maple syrup.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 209kcal

Author Chellie Schmitz

Ingredients

• 1 cup of fresh cranberries rinsed
• 1/4 cup water
• 1/4 cup 100% pure maple syrup
• 1 loaf of thickly sliced bread
• 6 eggs
• 1/2 cup eggnog
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4-1/2 cup butter

Get Recipe Ingredients

Instructions

• Place cranberries, water and syrup in a small sauce pan and heat until cranberries ‘pop’ and are softened.
• optional: add cornstarch slurry to thicken.
• Keep warm until ready to use.
• Whisk 6 eggs, eggnog, vanilla, cinnamon and nutmeg in a shallow bowl.
• Heat butter in a frying pan on medium heat.
• Working in batches, place the bread in the eggnog mixture and coat both sides well.
• Cook for 2-3 minutes per side until golden brown.
• Serve immediately topped with Cranberry Syrup

Make ahead variation

• Make sauce and reserve until serving.
• Place bread slices in a greased 9×13 inch pan.
• Pour eggnog mixture over the top, cover and refrigerate overnight.
• Bake at 375 for 30 minutes or until golden brown.
• Top with warmed cranberry sauce.

Notes

To freeze:
Prepare according to the Make-ahead variation but don’t cook it. Cover and freeze. Thaw in the refrigerator before cooking.

Nutrition

Calories: 209kcal | Carbohydrates: 16g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 197mg | Sodium: 168mg | Potassium: 148mg | Fiber: 1g | Sugar: 11g | Vitamin A: 528IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 1mg

The post Eggnog French Toast with Cranberry Syrup appeared first on Art From My Table.

This Fig Newton Smoothie is fiber rich, protein packed, and tastes like a cookie! A delicious blend of figs, yogurt, and cinnamon that will power you through your day.

What do you think about figs?

Possibly you’re more familiar with the cookie than you are the fruit. Figs are in season from August to October, so you can find fresh figs at that time. The good news is you can enjoy dried figs year round.

Fig Newtons were a staple in our house when I was growing up. We had these little cookies as a snack, often.

I know, they are not particularly ‘good for you’. Actually not at all. I was not raised in a home where healthy was a priority. My mom did cook everyday and we had a sit down family dinner every night.

Post may contain affiliate links

We were a meat and potatoes family with lots of junk food sprinkled in. Not even “sprinkled” in. We had every type of chips imaginable in our pantry.

And Little Debbie snack cakes, Ding Dongs, and Twinkies. Wonder bread, Ring bologna (gag!) and Spam (double gag!). Sorry to you Spam lovers, but I. Just. Can’t.

I’m not sure how I ended up in this healthy lifestyle category, eating things like Spaghetti Squash and Zucchini Noodles.

That wasn’t exactly the upbringing I had. But, I never really understood that we weren’t ‘healthy’ eaters. It was just what we knew as normal.

Are my children deprived because I don’t feed them potato chips in every flavor and Little Debbie snack cakes? I don’t think they are, but they might disagree. 😉

Or maybe not, because this is what they know.

Fig Newton Smoothie

And, when you feed them things like a Fig Newton Smoothie? How can they possibly be deprived? They’re loading up on fiber and protein, but they think they’re having a treat.

They don’t care if it’s healthy, they just want it to taste good. 🙂

And it does! When I had this smoothie, it brought me right back to those years of enjoying Fig Newtons. It is SO good! It’s like I couldn’t stop drinking it, and I was sad when it was gone.

So, what are you waiting for? Make one of these today! You’re 5 minutes away from deliciousness.

I love the stemless wine glasses for smoothies, feels so elegant! And, if you don’t have a Vitamix, it’s one of my must have kitchen tools! Love it!

I would love to connect with you! Leave me a comment and follow me on Facebook, Twitter, Instagram and Pinterest.

Print

Fig Newton Smoothie

This Fig Newton Smoothie is fiber rich, protein packed, and tastes like a cookie! A delicious blend of figs, yogurt, and cinnamon that will power you through your day.

Course Breakfast, Drinks, Snack

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 person

Calories 369kcal

Author Chellie Schmitz

Ingredients

• 3/4 cup vanilla Greek yogurt
• 1 scoop 100% whey protein isolate
• 1/4 cup almond milk
• 4 reconstituted figs chopped
• 1 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 6 ice cubes

Get Recipe Ingredients

Instructions

• Put all ingredients into the blender and blend until smooth.
• Serve immediately.

Video

Notes

To reconstitute figs- boil water in a small saucepan, add figs, simmer for 10 minutes. If your dried figs are really dry and chewy, this is a great step to loosen things up. Some dried figs are still quite soft and sticky and this step isn’t necessary. I have made this smoothie both ways and have had great results.

Nutrition

Calories: 369kcal | Carbohydrates: 76g | Protein: 15g | Fat: 1g | Cholesterol: 5mg | Sodium: 144mg | Potassium: 662mg | Fiber: 7g | Sugar: 65g | Vitamin A: 285IU | Vitamin C: 4mg | Calcium: 193mg | Iron: 1mg

Do you LOVE Smoothies? I have a whole book of them! You can snag your copy of Super Smoothies here!

The post Fig Newton Smoothie appeared first on Art From My Table.

Eating seasonally is one of the things I enjoy about being in the great mitten state. And then there are those things that scream “holiday”. Eggnog is one of those things. We just can’t get enough of it around here. Have you seen my Eggnog French Toast recipe yet?

My kids have been begging me to buy the eggnog, then they beg me to drink it! Eggnog dip is a fun and different way to enjoy this classic holiday treat.

This recipe comes together in a snap. Need a quick and easy appetizer for your next gathering? Try this recipe, you won’t be disappointed!

If you like a more savory appetizer, try Bacon Wrapped Apricots, they are the hit of the party every single time! But back to the eggnog dip…

Just mix the cream cheese, nutmeg, cinnamon, and of course eggnog together. But don’t forget the secret ingredient…

Can you see it? Of course not, because it’s secret and invisible. But, not to your taste buds. Add a smidge of almond extract to intensify the flavor and add a little extra something.

This dip did not last long around here. My kids gobbled it right up. You can serve this with so many things. We love it with fruit, biscotti, graham crackers and these fun Italian waffle cookies that I found at Aldi’s.

What are you waiting for? Whip up some of this up today! Serve it at your next holiday party, or surprise the kids with an after school snack that’s out of their norm. It will take you no time at all!

What about you do you have a favorite holiday flavor?

More great holiday recipes

• Peppermint Bark Popcorn
• Peppermint White Russian Mocktail
• Eggnog French Toast
• Cranberry Moscow Mule Mocktail

Print

Egg Nog Dip

The wonderful holiday flavor of egg nog combine with cream cheese and warm spices for a perfect appetizer or after school snack.

Course Appetizer

Cuisine American

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 12

Calories 10kcal

Author Chellie Schmitz

Equipment

• immersion blender or hand mixer

Ingredients

• 1 block of cream cheese
• 1/2 cup egg nog I like organic
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg plus more for garnish
• 1/4 tsp almond extract

Get Recipe Ingredients

Instructions

• Combine cream cheese, egg nog, cinnamon, nutmeg and almond extract into a medium size bowl.
• Begin to mix it with a fork. Once it is starting to come together you can switch to an immersion blender or hand mixer to mix really well and get all lumps out.
• Place dip in a serving container and garnish with nutmeg if desired.
• Serve with sliced apples, biscotti, graham crackers or desired snack.

Notes

Store in the refrigerator for up to 1 week.

Nutrition

Calories: 10kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 6mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

The post Egg Nog Dip appeared first on Art From My Table.

Coconut Creme Mocktini

So, coconut–love it or hate it? I love it! And this was so much fun to make. I taste tested many different variations and I just kept thinking, it’s a really good thing these are Mocktini’s and not Martinis, or my husband would’ve come home me passed out on the couch. 😀

I finally got just the right mixture, and my book club buddies agree. So, ya see? It’s not just me that thought they were tasty!

Book lovers unite

It was book club time again, and it was my pick. I chose Molokai by Alan Brennert.

I had heard from my friend Sheila that it was a good one. I had wanted to read it this past summer, but the library didn’t have it at the time, so instead, I picked up “Honolulu” also by Alan Brennert, and also an excellent book.

So are you seeing the connection between the coconuts and the book yet? 😉 Just for the record, they didn’t drink any Coconut Creme Mocktinis, or Martinis for that matter. They ate a lot of poi.

In the last month, I have hardly had time to read. Since I only read just before bed, I would get about a page and a half done before I could no longer keep my eyes open. After getting half way through the book and book club being only 2 days away, I was kind of freaking out.

Short on time?

I kept thinking, I have no idea what I’m going to serve my friends besides poi, and I’m really not up for making that! And, I had no idea how in the world I was going to finish the book before book club. I wish I could just spend an afternoon reading, but that is not what my life looks like at the moment.

Enter Audible.

Do any of you ‘read’ this way? Oh my goodness, it was a life saver. The only way I could git ‘er done was by multi-tasking. So I sipped on mocktinis while I listened to the book, and did laundry, made some meals, helped some kids, drove people around, wrote some posts… you get the idea.

But what about the swag? That hit me in the second half too. So, the book is set in the late 1800’s in Hawaii. A seven year old girl, Rachel, gets leprosy and is sent to the quarantined leprosy settlement on another island.

I texted my friend Rachel~ I have no idea what to do! She said, “how about you serve lady fingers? Didn’t people with leprosy loose their fingers a lot?” EWWWW! That cracked me up. And yup, I took her suggestion.

So here’s how the evening rolled out~

• We started with the Mocktinis
• Hawaiian music was playing on Pandora
• I served lady fingers dipped in bittersweet chocolate and sprinkled with coconut flakes, crushed macadamia nuts, and toffee bits.
• Also on the table was some macadamia nuts, tropical dried fruit mix, and some fresh pineapple.
• We had a lovely discussion~ we always do. These women bring so much to the table. They are such a blessing to me.
• We ended with a little gift.

My gift or ‘swag’ as I like to call it, was some homemade eucalyptus body butter. There was a point in the book where they would take eucalyptus baths to help soothe the sores.

These were so fun to make and the the body  butter is incredibly soft and moisturizing.

Okay! Nuf said! Let’s get on to this delicious recipe!

Print

Coconut Creme Mocktini Recipe

Creamy sweet and tropical tasting. Perfect for a celebration or just a regular weekend.

Course Beverage

Cuisine American

Prep Time 3 minutes minutes

Cook Time 0 minutes minutes

Total Time 3 minutes minutes

Servings 2

Calories 353kcal

Author Chellie Schmitz

Equipment

• cocktail shaker

Ingredients

• 1 tsp honey
• tbsp coconut flakes
• 1/4 cup pineapple juice
• 1/2 cup Cream of Coconut
• 1/2 tsp teaspoon coconut extract
• 1/2 teaspoon vanilla extract
• 5-6 ice cubes
• cocktail shaker

Get Recipe Ingredients

Instructions

• Pour some honey on 1 small plate, and the coconut flakes on another small plate.
• Dip the edge of the glasses in honey, and then in the coconut flakes.
• Place all ingredients in a cocktail shaker and shake it up.
• It will chill in just a few seconds.
• Pour into the 2 garnished glasses and enjoy.

Nutrition

Calories: 353kcal | Carbohydrates: 59g | Protein: 1g | Fat: 12g | Saturated Fat: 11g | Sodium: 40mg | Potassium: 38mg | Fiber: 2g | Sugar: 55g | Vitamin C: 3mg | Iron: 1mg

I would love to connect with you! Let’s keep in touch, follow me on Facebook, Twitter, Instagram and Pinterest.

The post Coconut Creme Mocktini appeared first on Art From My Table.

This shop has been compensated by Collective Bias, Inc. and its advertiser, Dr Pepper Snapple Group, Inc. and Georgia-Pacific LLC in 2016. All opinions are my own.

Gingerale, apple cider, fresh fruit, and cinnamon join together in this merry and bright Apple Cider Mocktail. See and taste the holiday-licious with one bubbly splash of this refreshing mocktail.

This family-friendly festive drink is a fantastic go-to. It has all of the visual elements of a beautiful cocktail, and it tastes like pure joy.

It also pairs well with other holiday meals and appetizers. I especially recommend these two: Bacon Wrapped Apricots and Sparkling Cranberry Brie Bites    

Key Ingredients

• Apples – Any apples can be used with this recipe. I used Honeycrisp
  
• Pears – Use whatever pears look the best at your grocer. I like D’Anjou because they are green and that compliments the red of the apples.
  
• Cranberries – I recommend fresh, but frozen can be used also. You’ll want at least a few fresh ones for the garnish if you choose to do that.
  
• Cinnamon Sticks– These little sticks spice the drink perfectly! 
  
• Canada Dry Cranberry Ginger Ale– I’ve had success with this brand before, plus it keeps things simple. For a more pure version, use ginger beer and cranberry juice. Or, substitute any ginger ale and cranberry juice combo. 
  
• Apple Cider– I use fresh apple cider from the apple orchard, as it has the best flavor. If you can’t get it from an orchard, you can find it in the grocery store.  

Great for all ages, this non-alcoholic, Apple Cider Sangria, will please anyone in a festive gathering.  

How To Make Apple Cider Sangria

This is an overview of the recipe, full details are in the recipe card below.

1. Put the diced apples and pears in a pitcher, followed by the cranberries and cinnamon sticks.
   
2. Add the apple cider and cranberry gingerale. Gently stir. Serve in a fancy cocktail glass or Moscow mule mugs, or even mason jars. Get as fancy as you feel like!

Expert Tips

• If you have the time, allow the fruit to infuse the cider for a few hours before adding the gingerale. This just adds more flavor to the drink.
  
• Apples and pears may be cut up ahead of time, but toss them in lemon juice to prevent them from turning brown.
  
• Keep it chilled– Frozen cranberries will act like ice and keep the drink chilled. But don’t try to make the garnish with frozen or thawed berries, you’ll need fresh.
  
• Oranges- makes a lovely addition for a twist on the original flavor.
  
  
  

Garnish like a pro

Adding a garnish really makes the drink stand out. Here are some easy-to-do ideas.

• Rim the glass in sugar
  

1. Wet the rim of the glass with an apple slice. You can also use, citrus, simple syrup, honey, or even just water.
2. Put some sugar (I’m using raw sugar here) in a saucer and then dip the edge of the glass in the sugar, rolling it a little if necessary.
   

• Add berries– Thread 3 fresh cranberries on a cocktail toothpick and lay it across the top. Then add a very thin apple slice inside the glass.
  
• Add Rosemary– Instead of a toothpick, you can thread the cranberries onto a sprig of rosemary (see the image below), so festive!
  
• Cinnamon sticks – You could also garnish with a cinnamon stick.

Garnishes are usually just fresh ingredients you have on hand because of the recipe. Have fun with it!

Frequently Asked Questions

Print

Sparkling Cider Sangria

An easy and festive beverage to serve at your next gathering. It’s refreshing, bubbly, sweet and tart.

Course Beverage

Cuisine American

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 10 people

Calories 175kcal

Author Chellie Schmitz

Cost $2

Equipment

• Large pitcher
• cocktail glasses or any serving glass

Ingredients

• 2 apples diced
• 2 pears diced
• 1 cup fresh cranberries
• 2 cinnamon sticks
• 6 cups Cranberry Canada Dry® Ginger Ale
• 6 cups apple cider
• cocktail toothpicks and additional cranberries for optional garnish

Get Recipe Ingredients

Instructions

• Place apples, pears, cranberries and cinnamon sticks into a large pitcher or punch bowl
• Add Cranberry Canada Dry Ginger ale and apple cider
• Gently stir and serve cold.
• To garnish, thread cranberries onto a cocktail toothpick and lay on the edge of the glass. Add a thinly sliced apple to the drink.

Notes

• If you have the time, allow the fruit to infuse the cider for a few hours before adding the ginger ale. This just adds more flavor to the drink.
• Apples and pears may be cut up ahead of time, but toss them in lemon juice to prevent them from turning brown.
• Keep it chilled– Frozen cranberries will act like ice and keep the drink chilled. But don’t try to make the garnish with frozen or thawed berries, you’ll need fresh.

Nutrition

Calories: 175kcal | Carbohydrates: 45g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 23mg | Potassium: 193mg | Fiber: 3g | Sugar: 39g | Vitamin A: 29IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg

HUNGRY FOR MORE? Subscribe to my newsletter, to have recipes delivered to your inbox and to stay up to date on the latest!

The post Apple Cider Mocktail appeared first on Art From My Table.

Raise your hand if you like brussels sprouts! Okay, so if you didn’t raise your hand, you are not alone!! (used to be me too.)

Brussels sprouts can be a pretty divisive side dish. While some people LOVE them, most guests typically pass the bowl to the next person at the table without a second thought.

If you’re one of those people in the second group, I’m here to change your mind about brussels sprouts!

This recipe is a game-changer, I promise you! I have made these dozens of times, and all the haters changed their minds.

How to Roast Brussels Sprouts

To make the best brussels sprouts, you really need to take the time to roast them.

Giving your brussels sprouts time to cook through while roasting in the oven enhances their flavor and improves the texture of the vegetables. 

Perfectly cooked Roasted Brussels Sprouts are slightly sweet, a little crisp, and mildly flavored.

But if you’re not a fan of brussels sprouts or haven’t tried cooking them before, you might be wondering how to do it.

The good news is roasting them is one of the easiest ways to cook them!

Ingredients:

FOR THE BRUSSELS SPROUTS

• Brussels sprouts
• Olive oil
• Salt and pepper

FOR THE REDUCTION:

• Balsamic vinegar
• Pomegranate juice
• Brown Sugar

On top of only needing a few ingredients, you also only need a few minutes of prep work to start roasting your brussels sprouts.

One of the keys to properly roasting vegetables is high heat, so the oven will need to be preheated to 400 degrees.

STEP ONE- Prepare the brussels

To get an even bake on your vegetables, it’s important to take the time to trim and slice your brussels sprouts before they go in the oven.

• Wash the sprouts to remove all the dirt and debris.
• Slice the tough stem off the top of each sprout.
• Slice each brussels sprout lengthwise from the tip to the end.
• Place the sprouts on a large rimmed baking sheet, drizzle oil toss them to evenly distribute the oil. Then season with salt and pepper.

AFMT PRO-TIP! No need to remove damaged or wilted leaves off the outside, they will fall off naturally when you trim them.

STEP TWO- Roast the vegetables

• Place the brussels in a pre-heated 400° oven
• Roast for 20-25 minutes, they should be golden

STEP THREE- Make the reduction

While your brussels sprouts are roasting, make your pomegranate balsamic reduction to drizzle over the crispy sprouts after they’re finished baking.

While this may sound like a complicated sauce to make for such an easy side dish, a reduction is actually very easy! 

• Place the sugar, pomegranate juice (make sure it’s 100% juice), and vinegar in a small sauce pan over medium high heat.
• Bring to a boil, and then reduce the heat and simmer until the sauce is reduced by half.

NOTE: The sauce will become thicker upon standing, but initially after reducing, it should cling to a spoon.

If your sauce cools down and becomes hard, don’t fret, just gently heat it to the consistency you’d like.

While sauce is reducing, prep the pomegranate arils, if using.

AFMT PRO-TIP! The easiest and cleanest way to release pomegranate seeds (called arils) is to do it in water.

Cut the pomegranate in quarters, then one at a time put the quarter under the water in a bowl. Using your fingers, bend the peel back a bit and gently pull the seeds out. The seeds will sink and the white pithy part will float, making it easier to separate.

STEP FOUR- Garnish & Serve

By now, your brussels sprouts are probably finished cooking to a nice, crisp texture.

• Place the sprouts in a serving dish
• Drizzle with the sauce
• To add a little bit of flair to your dish, garnish the side dish with a handful of pomegranate arils.

This delicious side really is one of the best roasted brussels sprouts recipes! It was so good, in fact, that my kids couldn’t get enough of them!

Notes/Variations for Roasted Brussels Sprouts

• You can make a ‘plain’ or unflavored balsamic reduction, just omit the pomegranate juice and reduce the sugar.
  • Sugar adds a nice sweetness, but if you like savory and tangy, you can actually skip the sugar altogether. If you’re watching your sugar intake, feel free to use an alternative, I like Swerve Brown.

• Substitute a seasoned salt for regular salt
• Add some fresh herbs (such as rosemary or thyme) after roasting, and before serving. Make sure what you choose pairs well with your seasonings.
• Add freshly grated parmesan cheese
• Add bacon – Try these Brussels Sprouts With Bacon and Balsamic.

Faq’s

What to serve with Brussels Sprouts

This easy side goes well with a variety of main dishes!

Pork. Brussels sprouts complement the flavor of several pork cuts, including pork chops and tenderloin.

• Maple Mustard Pork
• Apple Cider Pork Chops
• Grilled Pork with Cherry Salsa
• Balsamic Pork chops