Month: November 2021

I LOVE LOVE LOVE the holidays! Ask any of my friends and they will tell you that there’s little more I’d like to be doing on any given day than to be in my kitchen baking. Throw in a holiday movie in the background (any time of year) and I am in heaven!

It seems as though that the bulk of my cookie making happens during the winter holiday season. I don’t know if it’s the change in the weather or if it’s the images I see on social media and in the magazines that arrive… I want to move the cookie baking into high gear!

I have my usual recipes that I make and then each year I’ll try new ones. I’d love to hear what your favorites are!

No matter what recipe I am making, I pull out these essentials to get the job done. And full disclosure… I own 4 cookie sheets, 4 reversible mats, and 6 cooling racks. This is the only way I can crank out all of the goodies when I’m in full cookie baking mode. Now, you don’t know to have mutiples of these, but it sure does help streamline the process when you’re baking for the masses.

COOKIE SHEET SET – This set includes two Cookie Sheets and a Nylon Mini-Serving Spatula. This professional-grade Cookie Sheet is the best way to bake a batch of your favorite cookies. It combines the strength and durability of steel with the heat conduction of aluminum. The improved coating prevents food from sticking and keeps your pan looking great. The rolled edges keep it from flexing and popping, and the angled handles make it easy to move in and out of the oven. It measures 12″x15″, is oven-, broiler-, and freezer safe, and is even dishwasher safe (although I was them by hand personally). The Nylon Mini-Serving Spatula on’t scratch metal or nonstick bakeware, so it’s perfect for removing treats from the Cookie Sheets, Brownie Pan and other cookware. Grab your Cookie Sheet Set HERE!

REVERSIBLE SILICONE BAKING MAT – Line your cookie sheet or baking pan with the Reversible Silicone Baking Mat mat so food won’t stick. The circles help you evenly space 1-, 2-, and 3-tbsp cookies. The mats measure 14″x11″ and fit the Cookie Sheets perfectly. They are oven safe to 500˚F, are dishwasher safe and lay flat, even when stored rolled. You’ll never have cookies run into each other when they spread when you follow the circles. The circle sizes also correspond perfectly with our Small, Medium and Large Scoops. Get your Reversible Silicone Baking Mat HERE and shop the Scoops HERE.

STACKABLE COOLING RACK SET – Cool your freshly baked treats on this Stackable Cooling Rack Set! These sturdy nonstick racks securely stack on top of one another so you can cool more treats without taking up more counter space. You can use the racks flat or extend the legs for more cooling space underneath, and they’re even durable enough to support a fresh-from-the-oven bakeware or stoneware dish. Each rack measures 10″x18″ and has rubber feet that won’t scratch your counters. I have one of these in my freezer to add an extra shelf. Shop the Stacklable Cooling Rack Set HERE.

I hope you have a great time with your baking this season!

SHOP MY KITCHEN!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Once I tasted how great the Everything Bagel Snack Crackers were, I knew I needed to try the recipe with the Everything but the Pizza Seasoning mix!

These are addicting, tasty and you’ll keep coming back for more. And since they are so fast and easy to make, you can do just that!

One note on rolling out the cracker dough… be sure it is 1/8-inch thick before baking. If it’s thicker, your crackers will not be crisp. So keep rolling until they are as thin as you can get them. IF they come out after 20 minutes of baking and are not firm (when you press on them you will feel that they are not firm), break them apart in pieces along the cut lines, put back in the oven for another five minutes or so.



Everything but the Pizza Snack Crackers
Makes 100 crackers

6 tablespoons butter, softened
½ cup finely shredded mozzarella cheese
½ cup finely grated Parmesan cheese
2 tablespoons Pantry Everything but the Pizza Seasoning
1 tablespoon mayonnaise
2 tablespoons water
1¼ cups all-purpose (these can easily be made GF using GF all-purpose flour)

1. Heat the oven to 350˚F.
2. Place the butter, mozzarella, Parmesan, Everything but the Pizza Seasoning, mayonnaise, water and flour in the bowl of the Flex+ Multi-Prep Set food processor bowl fitted with the multi-use blade. Power up the Flex+ and process until the mixture forms a ball.
3. If using a Cookie Press, load the dough into the press fitted with the ribbon blade. Pipe out into long strips directly onto the Reversible Silicone Baking Mat. Using a dull knife or a pastry cutter, cut the strips into 1-inch pieces.
4. If rolling out, place the dough between two sheets of parchment paper and roll to a 14×10-inch rectangle using the Marble Rolling Pin. Remove the top sheet of parchment paper and using a dull knife or pastry cutter, cut the rectangle into 1″ squares.
5. Place the Reversible Silicone Baking Mat or parchment paper onto a Cookie Sheet and bake 20-22 minutes or until firm and golden.
6. Remove from the oven and cool on the Cookie Sheet 5 minutes. Gently break along the cuts into squares.
7. Keep covered in an airtight container.

Enjoy!

SHOP MY KITCHEN!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

As usual, I was a little late to the game on Pampered Chef’s Caramel Latte Bread Mix.  I think what held me back was that I don’t drink coffee (yes, I know… but that’s a conversation for another time). 

This bread mix is so simple to make… eggs, oil and water and you’re all set.  You can use it to make a standard loaf, mini loaves or even cupcakes!  I’m thinking for a holiday table, these would be great made in the Brownie Bite Pan!

When I looked at this mix, I instantly knew I wanted to make French toast with it.  I love a good, stuffed French toast!  Strawberries will go really well with this but since it’s still fall, I chose apples because nothing says fall to me like caramel apples (sorry pumpkin spice fans!)

There are some moving parts to this recipe but many are going simultaneously so it comes together quickly and easily.  So read through the directions, get your ingredients in order and you’ll be all set.  This is an overnight recipe so be sure to plan for that part too.

This will definitely go on our holiday morning rotation!

Caramel Latte Apple Stuffed French Toast
Makes 9 servings

1 pouch Pantry Caramel Latte Bread Mix (plus ingredients to make)
4 apples, diced
4 tablespoons butter
½ cup sugar
8 ounces cream cheese, softened
4 tablespoons confectioner’s sugar
4 tablespoons milk
8 eggs
½ cup milk
1 tablespoon vanilla
Whipped cream

1. Heat the oven to 350˚F.  Prepare the bread as the package directs and bake in a loaf pan.  Remove from the oven and cool completely.
2. When ready to assemble the French toast, heat the oven to 350˚F.  slice the loaf into ½-inch pieces.  Lay the bread slices in a single layer on the Cookie Sheet and bake 20 minutes, turning each slice halfway through.  (You want the bread to be crisp and dry so that the egg mixture soaks into it.  If you skip this step, the bread will be too moist and it will crumble into the mixture).
3. Meanwhile, in the 2-Qt Saucepan, combine the apples, sugar and butter.  Heat over medium heat, stirring occasionally, for 8 minutes. Remove from the heat and set aside.
4. While the bread is toasting and the apples are doing their thing, in the 4-Qt Plastic Mixing Bowl, combine the cream cheese, powdered sugar and milk using the Flex+ Multi-Prep Set hand mixer attachment.  Mix just until combined and no lumps from the cream cheese remain.
5. In the Classic Batter Bowl, combine the eggs, milk and vanilla, whisking well using the Stainless Whisk.
6. Remove the bread slices from the oven and let cool 10 minutes.
7. In a 9×9 pan, make one layer of bread slices.  Pour the cream cheese mixture over the bread slices and spread to edges with the Skinny Scraper.
8. Layer the apple mixture over the cream cheese mixture, then top with the remaining bread slices.  Pour the egg mixture over the top. 
9. Cover with foil and refrigerate at least 3 hours or overnight (this is best).   
10. Remove the dish from the refrigerator and let sit at room temperature 30 minutes.
11. Heat the oven to 350˚F.  bake, covered, 30 minutes, then remove the foil and bake an additional 35 minutes or until the center is set.
12. Let cool in the pan 10 minutes before serving topped with whipped cream.

Enjoy!

SHOP MY KITCHEN!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

A baster is another kitchen essential that everyone needs but no many have. Basting creates that golden-brown, picture-perfect turkey that’s the showcase of Thanksgiving dinner. Pampered Chef’s durable baster has good suction, handy measurement markings, and a flat area on the bulb so it won’t roll off the counter when you set it down.

Yes, it’s a holiday necessity, but a baster can work for you all year long. In addition to pork roast and chicken, you can use it to baste pan-seared scallops, pork chops, and fish. It’s also a great way to remove a layer of fat from simmering stock, and it makes quick work of draining excess fat from a skillet of ground meat. You’re also going to use it when making cute pancake shapes, filling a donut pan and cupcake pan, mess free! You can also use it to water delicate house plants.

After your delicious meal is done, just pop the baster in the dishwasher for easy cleaning. We’ve included a cleaning brush when you want a more thorough cleaning.

Now that you know why you need it and that you’ll definitely use it beyond the holiday season, hop over to my website and grab yours: Shop Basters here.

SHOP MY KITCHEN!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Ahhh…. the Everything But the Bagel seasoning craze! Yes, Pampered Chef jumped on the trend and added the seasoning to our Pantry line. And it couldn’t be better!

No one is REALLY sure where the everything concept came from. There are a lot of theories and claims as to who started it. Food bloggers have been posting their recipes for the seasonings for a long time and I think it really became a thing when Trader Joe’s came out with their jarred version.

The Everything Bagel Seasoning basically consists of sesame seeds, poppy seeds, black sesame seeds, dried garlic, dried onion, occasionally red pepper flakes, and occasionally coarsely-ground salt. It can be added to buttered popcorn, avocado toast, salads, sandwich spreads, roasted veggies, chicken, fish, egg dishes, pizza coleslaw, burgers, fries, really everything, to add instant flavor and texture. I find myself reaching for it over and over.

This cracker recipe is another old Pampered Chef recipe I’m bringing back and making new again. With this version, I made it using the Cookie Press fitted with the ribbon disk (that’s what gives them the ribbed design). It can easily be rolled out to a rectangle and baked that way. And when you throw everything into the Flex+ Multi-Prep Set Food Processor, the dough comes together in less than 20 seconds!

Beware, though, these crackers are very addicting. I had intended them to go on a charcuterie board I will be putting together but am not sure they will last that long! BUT, the good news is they were so easy to make, I can whip up another batch in no time!

One note on rolling out the cracker dough… be sure it is 1/8-inch thick before baking. If it’s thicker, your crackers will not be crisp. So keep rolling until they are as thin as you can get them. IF they come out after 20 minutes of baking and are not firm (when you press on them you will feel that they are not firm), break them apart in pieces along the cut lines, put back in the oven for another five minutes or so.

Everything Bagel Snack Crackers
Makes 100 crackers

6 tablespoons butter, softened
½ cup finely shredded Manchego cheese
½ cup finely grated Parmesan cheese
2 tablespoons Pantry Everything Bagel Seasoning
1 tablespoon mayonnaise
2 tablespoons water
1¼ cups all-purpose (these can easily be made GF using GF all-purpose flour)

1. Heat the oven to 350˚F.
2. Place the butter, Manchego, Parmesan, Everything Bagel Seasoning, mayonnaise, water and flour in the bowl of the Flex+ Multi-Prep Set food processor bowl fitted with the multi-use blade. Power up the Flex+ and process until the mixture forms a ball.
3. If using a Cookie Press, load the dough into the press fitted with the ribbon blade. Pipe out into long strips directly onto the Reversible Silicone Baking Mat. Using a dull knife or a pastry cutter, cut the strips into 1-inch pieces.
4. If rolling out, place the dough between two sheets of parchment paper and roll to a 14×10-inch rectangle using the Marble Rolling Pin. Remove the top sheet of parchment paper and using a dull knife or pastry cutter, cut the rectangle into 1″ squares.
5. Place the Reversible Silicone Baking Mat or parchment paper onto a Cookie Sheet and bake 20-22 minutes or until firm and golden.
6. Remove from the oven and cool on the Cookie Sheet 5 minutes. Gently break along the cuts into squares.
7. Keep covered in an airtight container.

Enjoy!

SHOP MY KITCHEN!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

A springform pan can feel like an unnecessary item in your kitchen that you will only use for making cheesecake… but I’m going to change your mind on it, so get ready!

The springform pan was actually one of the fist items I purchased at the very first (and actually only) party I attended before I signed up.  The version that was in the product line at the time had a tube insert and a heart-shaped insert so I figured it was getting great value. I kept telling myself, “just think of all of the things you’ll be able to make!”  A few years later, a star-shaped insert was added and I still have the star and heart-shaped inserts to this day.

What makes a springform pan unique is that it has a removable base and a “spring” on the side that allows you to remove the collar (and that’s how it got its name BTW). 

Like I mentioned, the most common use for a springform pan is for cheesecakes and tortes.  And here is where I get to convince you as to why you need it!  This is my list of what you can make in it:

• Cheesecake (obvs I had to put it here)
• Tortes (same reason)
• Lasagna – yes, lasagna! No more trying to keep the layers intact when you scoop it out! Just release the collar and your gorgeous layers stay in tact!
• Cakes – just wrap some foil around the bottom in case the cake batter is on the thin-side to avoid any seepage
• Cinnamon rolls – again, they will stay in shape and then you just release the collar and serve!
• Stuffed sandwiches – like a muffelatta.
• Terrines – I’ve never attempted one but it’s on my ‘want to try someday’ list
• Ice cream cakes
• Deep dish pizza
• Quiche
• My Apple Bavarian Torte (shameless plug)
• Coffeecake
• Savory appetizer cheesecakes – yes, it’s a thing
• Polenta
• Tiramisu

Basically, you want to use the springform pan for anything that cannot be easily inverted or removed from a pan. 

So now that you know why you need one, click on over to my website and grab yours here: Shop the Springform Pan

SHOP MY KITCHEN!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.