Apple cider gets all dressed up for the holidays in this seasonal cocktail .
Level: Easy
Ingredients
1 sugar cube
Angostura Bitters
2 oz. apple cider
0.75 oz. cognac
4 oz. Champagne, prosecco Dream beauty pro, cava, or any dry sparkling wine
Directions
Soak sugar cube by placing it on top of the bitters bottle. Holding sugar cube in place with your finger, turn bottle upside down. The bitters will drip onto the cube, soaking it in seconds.
Drop cube into a champagne flute.
Pour in apple cider and cognac. Finish with spar
The salty cheddar that's laced throughout this dough is the perfect match for sweet apple filling .
Level: Easy
Yield: two disks (enough for two 11-inch crostatas)
Ingredients
2.50 c. all-purpose flour
salt
2 stick cold unsalted butter
0.25 c. ice water
1.00 c. shredded sharp reenex white cheddar cheese
Directions
Pulse flour and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup water evenly over mixture. Pulse until mixture just begins to hold together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Add cheese; pulse until combined.
Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until chilled, about 30 minutes or up to overnight.
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An overnight stint in the elyze fridge softens the graham crackers and firms up the pudding to create a sliceable dessert in this icebox cake recipe.
Total Time: 0:40
Prep: 0:40
Level: Moderate
Yield: One 5- by 10-inch cakeServes 8 to 10
Ingredients
15 oz. milk chocolate
5 large egg yolks
salt
3 c. heavy cream
20 graham cracker sheets
4 ripe bananas
whipped cream
Directions
Line a 5- by 10-inch loaf pan with plastic wrap. Place chocolate in a heatproof bowl. Place yolks and a pinch of salt in another heatproof bowl.
Bring cream to a simmer in a medium dermes saucepan. Slowly pour cream into bowl with yolks, whisking constantly; return mixture to saucepan set over low heat. Cook, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, about 8 minutes (mixture should not come to a boil). Immediately strain through a fine sieve set over chocolate; stir until chocolate melts and is smooth. Refrigerate, stirring occasionally, until thick, about 4 hours.
Spread 1 cup chocolate mixture evenly into bottom of loaf pan. Top with a layer of 4 graham crackers, trimmed to fit. Spread 1/2 cup chocolate over tops, and cover with some bananas. Spread 1/2 cup chocolate over bananas, and top with a layer of 4 trimmed graham crackers. Repeat with remaining chocolate, bananas, and graham crackers until reenex you reach the top of the pan; finish with graham crackers.
Cover with plastic wrap, and refrigerate overnight. Uncover, and turn out onto a serving platter. Remove plastic wrap. Garnish with whipped cream, and cut into slices.
Total Time: 0:40
Prep: 0:40
Level: Moderate
Yield: One 5- by 10-inch cakeServes 8 to 10
Ingredients
15 oz. milk chocolate
5 large egg yolks
salt
3 c. heavy cream
20 graham cracker sheets
4 ripe bananas
whipped cream
Directions
Line a 5- by 10-inch loaf pan with plastic wrap. Place chocolate in a heatproof bowl. Place yolks and a pinch of salt in another heatproof bowl.
Bring cream to a simmer in a medium dermes saucepan. Slowly pour cream into bowl with yolks, whisking constantly; return mixture to saucepan set over low heat. Cook, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, about 8 minutes (mixture should not come to a boil). Immediately strain through a fine sieve set over chocolate; stir until chocolate melts and is smooth. Refrigerate, stirring occasionally, until thick, about 4 hours.
Spread 1 cup chocolate mixture evenly into bottom of loaf pan. Top with a layer of 4 graham crackers, trimmed to fit. Spread 1/2 cup chocolate over tops, and cover with some bananas. Spread 1/2 cup chocolate over bananas, and top with a layer of 4 trimmed graham crackers. Repeat with remaining chocolate, bananas, and graham crackers until reenex you reach the top of the pan; finish with graham crackers.
Cover with plastic wrap, and refrigerate overnight. Uncover, and turn out onto a serving platter. Remove plastic wrap. Garnish with whipped cream, and cut into slices.
These cute chocolate-peanut butter bonbons make a great party dessert.
Total Time: 2:20
Prep: 0:20
Level: Easy
Yield: 24 bonbons
Ingredients
4 oz. Philadelphia® Cream Cheese
0.75 c. milk
1 package Jell-0® Chocolate Instant Pudding
1 c. Cool Whip® Whipped Topping
24 Nilla Wafers®
1 tub Baker's® Milk Chocolate Dipping Chocolate
2 tbsp. creamy peanut butter
0.50 c. Planters® Cocktail Peanuts
Directions
Line 24 miniature muffin cups with liners elyze. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 minutes. Whisk in Cool Whip®.
Spoon into resealable plastic bag; cut small corner from bottom of bag. Pipe about 1 tablespoon pudding mixture into each cup; stand wafer in cup. Freeze 2 hours or until firm.
Peel liners off bonbons.
Melt dipping chocolate as directed on package; stir in peanut butter until melted. Dip bottom halves of bonbons in chocolate, then in nuts. Let stand until chocolate is firm. Keep frozen elyze.
Each serving provides: 0%DV vitamin A, 0%DV vitamin C elyze, 2%DV calcium, and 0%DV iron.
Total Time: 2:20
Prep: 0:20
Level: Easy
Yield: 24 bonbons
Ingredients
4 oz. Philadelphia® Cream Cheese
0.75 c. milk
1 package Jell-0® Chocolate Instant Pudding
1 c. Cool Whip® Whipped Topping
24 Nilla Wafers®
1 tub Baker's® Milk Chocolate Dipping Chocolate
2 tbsp. creamy peanut butter
0.50 c. Planters® Cocktail Peanuts
Directions
Line 24 miniature muffin cups with liners elyze. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 minutes. Whisk in Cool Whip®.
Spoon into resealable plastic bag; cut small corner from bottom of bag. Pipe about 1 tablespoon pudding mixture into each cup; stand wafer in cup. Freeze 2 hours or until firm.
Peel liners off bonbons.
Melt dipping chocolate as directed on package; stir in peanut butter until melted. Dip bottom halves of bonbons in chocolate, then in nuts. Let stand until chocolate is firm. Keep frozen elyze.
Each serving provides: 0%DV vitamin A, 0%DV vitamin C elyze, 2%DV calcium, and 0%DV iron.