Cut rolled pie dough into circles (LOTS of circles). You place four circles in a row on your work surface, with each circle slightly overlapping. The circles are then rolled up into a log, the log is cut in half, and the cut sides of the ‘log’ are pinched inward to hold the little rose together. After that, you turn the cut side down and use your fingers to press the folds of dough downward to look like rose petals.
It’s easier than it sounds, promise. Just watch the video and you’ll be ready to make thousands of dough roses yourself. Or at least a few dozen.
These 20 minute cream puffs taste better than the fancy bake shop versions. If you love those cream horns, your will love these snowflake cream puffs because they are made from the same dough. Definitely a great holiday dessert idea!
Snowflake Puff Pastry
- 1 box Pepperidge Farm® Puff Pastry Sheets
Real whipped cream filling
- 1 pint heavy whipping cream
- 1 teaspoon vanilla extract
- 1/2 cup confectionery sugar
- Pre-heat oven to 350 degrees.
- Roll out slightly thawed and pliable puff pastry dough
- Carefully cut out snowflakes and place them on a jumbo sized parchment-lined baking sheet
- Once all snowflakes are cut out, re-roll the dough out and cut out more if needed.
- Bake 10-12 minuets.
- Allow to cool for 1-2 minutes before carefully slicing them in half
- Fill with real cream, sprinkle with confectionery sugar and enjoy!
- Add all ingredients to a large bowl, and beat on high until firm peaks form
- Add cream to a pastry bag and pipe into each snowflake.
You just cannot have a holiday gathering without serving this crowd-pleasing jalapeño popper recipe. Topped with a sweet, savory and not-too-spicy cranberry bacon jam, you might need a few extra peppers!
Jalapeño poppers have grown in popularity the past few years. Even your friends who don’t really care for spicy foods are willing to try cheese-stuffed peppers. Add bacon into the mix, and suddenly they are the favorite appetizer at the party. It’s so easy to dress up your jalapeño poppers for the holidays. Roasted cranberries, combined with smoky bacon and aromatics yield a delicious jam that can be enjoyed year-round and in various dishes. You can simply serve the jam over a brick of cream cheese with crackers for a breezy, easy appetizer. But why stop there? Delight your friends and family with this not-too-tricky recipe this holiday season.
Cranberry Bacon Jam
- 12 ounces fresh Cranberries
- 2 Tablespoons Olive Oil
- Salt and Pepper to taste
- 8 strips Hicory Smoked Bacon, chopped small
- 1/3 cup Sweet or Red Onion finely diced
- 1 Garlic clove, minced
- 1 Jalapeño Pepper, seeded and minced
- 1 cup Dark Brown Sugar
- 1/2 cup Orange Juice
- 1 Tablespoon Apple Cider Vonegar
- 8 ounces Cream Cheese, at room temperature
- 1 cup Manchego Cheese, grated
- 1/2 Teaspoon White Pepper
- 10-12 fresh Jalapeño Peppers, sliced open and seeded
- 1/4 cup Green Onions, sliced thin
- 1/4 cup Cilantro Leaves, chopped
For The Jam
- Preheat oven to 400ºF.
- In a baking dish, combine the cranberries and 2 tablespoons of oil. Season to taste with salt and pepper. Roast the cranberries for 20-25 minutes or until cranberries begin to pop open.
- Remove from oven and set aside.
- In a skillet at medium heat, cook the bacon until brown and crisp. Transfer to a plate lined with paper towels.
- Remove all but 1 tablespoon of bacon grease from skillet. Heat to medium. Add the onions, garlic and Jalapeño. Saute for 5-6 minutes.
- Add the cranberries. Using a potato smasher, smash the cranberries until broken down completely.
- Add in the brown sugar, orange juice and vinegar.
- Fold the bacon back in and stir well to combine.
- Season with salt and pepper to taste. Taste for sugar as well.
- Simmer on low for 5 minutes. Remove from heat.
For the Jalapeño Poppers
- Preheat oven back to 400ºF. Line a baking sheet or dish with foil or parchment paper. Set aside.
- In a bowl mix together the softened cream cheese, manchego and white pepper.
- Fill theJalapeño halves to the top with cheese mixture and place on baking sheet.
- Bake in preheated oven for 10-12 minutes, then broil just to brown the cheese a little more.
- Remove from oven and let sit for a few minutes.
- Spoon on some of the cranberry bacon jam onto each popper.
- Garnish with green onions and cilantro.
Sweeten up your taco game with this pie-inspired dessert made dressed up with apples, cinnamon-sugar, and caramel sauce.
1 cup granulated sugar
4 teaspoons ground cinnamon or apple pie spice
Vegetable oil for deep-frying
1 12.6 ounce package street taco corn tortillas (24 4-inch tortillas)
3 tablespoons butter
4 medium Granny Smith apples, peeled, cored, and sliced
2 tablespoons packed brown sugar
5 tablespoons water
1 tablespoon cornstarch
Frozen whipped dessert topping, thawed
Caramel ice cream topping (optional)
- In a small bowl combine 3/4 cup granulated sugar and 3 teaspoons cinnamon; set aside.
- In a heavy large saucepan or deep-fat fryer, heat about 1 1/2 inches of oil to 375 degrees F over medium heat. Use a deep-frying thermometer to monitor temperature.
- Using tongs, place one tortilla in the oil for 5 seconds. Turn it over and hold in a curved shape with the tongs for 1 minute or until crisp and browned.
- Immediately remove from the oil, letting any excess drip off, and dip in the cinnamon-sugar to coat. Repeat with remaining tortillas and cinnamon-sugar.
- In a large saucepan heat butter and remaining 1 teaspoon cinnamon over medium heat. Stir in apples, remaining 1/4 cup granulated sugar, the brown sugar, and 3 tablespoons water.
- Cover and cook, stirring occasionally, for 12 minutes or until softened.
- In a small bowl combine cornstarch and remaining 2 tablespoons water.
- Slowly drizzle into hot apple mixture while stirring and continue to cook until apples are tender and filling is thickened.
- Continue to simmer 2 minutes more.
- Remove from heat and let cool slightly.
Spoon filling into prepared shells and serve immediately.
- If desired, top with whipped topping and caramel topping, if desired.