Cranberry-Jalapeño Sweet & Spicy Dip

  This Cranberry-Jalapeño Sweet & Spicy Dip is so much fun so delicious and made up of such a unique combination of ingredients and flavors as well. The colors and flavors are way too perfect for holiday recipes.! It is the ideal blend of tart, spicy and sweet, and when eaten with crackers, it is simply one of the most “complete” appetizer I’ve tasted, trust me:) The silky, cream cheese offsets the gentle spice of the dip perfectly and compliments the play on sugar and spice. Served with crispy crackers, this dip really is a holiday palate pleaser.. Hope you enjoy it just as much as we did!!

  My #foodiemonday #bloghop Entry for #driedfruit theme. 

Ingredients::
10oz. Dried Cranberry
8oz. Cream Cheese(softened)
1-2 tablespoon Fresh Chopped Jalapeño pepper
1/4 cup Chopped Green Onion
2 tablespoon Chopped Cilantro
1/3 cup Brown Sugar(more or less to taste)
1/2 tablespoon Lemon Juice
Dash of salt
Crackers for serving
Method::

* In a medium-sized bowl, add chopped dried cranberries, green onion, cilantro and jalapeño.

* Pour sugar, lemon juice and salt over cranberry mixture and stir gently until blended.

*Cover with plastic wrap and place in refrigerator for at least one hour. If you prefer less tart cranberries, keep in the refrigerator overnight.

* Take cranberry mixture out of the refrigerator and stir all ingredients together. Strain out the liquid using a collander with small holes.

* Spread cream cheese over bottom of a serving plate.

* Pour cranberry mixture atop cream cheese and keep in refrigerator until ready to serve.

* Serve with Ritz crackers.

 

* Enjoy!

 

 

 

Christmas Wreath Treats

                             " Merry Christmas! "
     Don't these cheerful Christmas Wreath Treats just put you in the holiday spirit?!! They are enamored!! No bake Christmas wreath treats made with corn flakes and marshmallows! These only takes 20 minutes to make!! You only need a handful ingredients for these Christmas Wreath Treats- butter, corn-flakes, marshmallows, green food color, vanilla extract, red candies..:) While these treats aren't difficult to make, the dough is super extremely sticky which can be little tricky to shape into wreaths. But after some trials and errors, I found the best way to do this was to pack the cornflakes mixture into greased measuring cup, turn into a cookie sheet, and then wet your fingers or coat them with cooking spray to form the hole in the middle of wreath. You'll want to add the red candies right away so that they adhere while the mixture is still tacky. They are really fun to make and even more fun to eat!!:)

    Today's post is a special because not only it's about holiday or Christmas recipe post but also because I'm going to share this post with my the dearest blogger friend, Pushpita's blog Ei Gi Chakhum as a Holiday Season Guest Blog Post... Now, a short and sweet introduction about P(Pushpita)(I called her P:).-- An Economist by qualification, a freelance writer by profession, a homemaker, a mother and last but not the least a food enthusiast. She is a very talented blogger. Her blog is an attempt to bring her passion for cooking and at the same time sharing, reviving & spreading some inherited authentic recipes (her own community food, Manipuri cuisine), along with fusion and regional culinary delights.. Sounds so interesting, Right? Please do visit her page and follow her for really delicious recipes. It's been a great knowing P through her blog as well as the personal level(even thou we never meet each other in real). Thank you P, for inviting me to write a Holiday Season Guest Post and I wish you good luck for your coming up bright future..
 Let's get started with our awesome Christmas Wreath Cookies' Recipe,,,

Ingredients:
1 stick butter (1/2 cup)

1 bag of mini marshmallows (10.5 oz)

Green food coloring

54cups corn flakes cereal

Mini red chocolate candies (I used m&ms)

Few Twizzler's pull and peels for the bows

Method:

* Line 2 baking sheets with silicone baking mats or parchment paper.
* If using twizzler’s pull and peels to make bows, assemble the bows now. You can place a baking sheet on top of the bows to keep them from coming apart.
* In a medium pot, melt the butter and marshmallows over medium heat, stirring occasionally until the marshmallows are melted.

* Add in green food coloring until you have your desired green color.

* Pour the melted marshmallows over the corn flakes, mixing with a spatula until all the corn flakes are covered.

* To form the wreaths, I found it easiest to spray my hands with a little bit of cooking spray, then take a handful of the corn flake mixture and form it into a ball.

* Use the palm of your hand to flatten the ball into circle.

* Next use your finger to poke a hole through the middle of the circle and reshape as needed until you have a wreath shape.

* Place on the lined baking sheet and add the chocolate candies right away while the marshmallows mixture is still sticky. Add a twizzler bow if desired

* Place the Christmas wreaths in the refrigerator for 20-30 minutes to set. 

* Remove from the fridge, serve and enjoy. Store in an airtight container.

*Enjoy!!

               Merry & Bright Christmas to all my reader!!


**Check some more Chritsmas or Holidays Recipes::

Snickerdoodle Cookies

Red Velvet Cookies

Pecan Cranberry Oatmeal Cookies

                             


Red Velvet Cupcakes in a Jar

**Thanks for stopping by!!**

Red-Velvet Cookies

       A moist and soft cookie that is perfect for the holidays! They really are DELICIOUS! An easy Red Velvet 3 Ingredient Cake Mix Cookie recipe, done in less than 25 minutes!

Ingredients:
1 Box Red-Velvet cake mix

1/3 cup Oil

2 Eggs

Powder sugar to roll cookies (optional)
Some white chocolate chips (optional)
Method:

* Pre-heat oven on 350* degrees.

* Mix red-velvet cake mix, oil and eggs in a mixing bowl.

 

* Make thick batter.

* Spoon into balls and roll in the powder sugar.

 

* Place on the cookie sheet leaving about 2" between cookies.

* Place the baking try in to oven.

* Bake them for 8-10 minutes until cookies gets brown slightly from edges.

* Sprinkle some powder sugar again if you want too or insert some white chocolate chips..

* Let them cool down on cooling rack..

* Enjoy red velvet cookies this holiday!!

                                           Checkout some more cookie recipes::

Pecan Cranberry Oatmeal Cookies

Snickerdoodle Cookies

 

Pecan Cranberry Oatmeal Cookies

   The traditional oatmeal cookies gets a festive makeover with the addition of Pecan and Cranberries!! If you like thick, chewy, delicious oatmeal cookies, then this recipe is for you!;)  And a perfect treat for holidays!!

  My #foodiemonday #bloghop #cookie entry for this Monday..
Ingredients:

3/4 cup All-purpose flour

1/2 tsp Baking soda

1/2 tsp Cinnamon powder

1/4 tsp Sea salt

1/2 cup Butter (room temperature)

1/2 cup Light brown sugar (packed)

2 Tbsp Granulated sugar

1 large Egg (room temperature)

1 tsp Vanilla

1 cups Rolled oats

1/2 cup Dried cranberries

1/2 cup Chopped pecans

Method:

* In a medium bowl, whisk flour, cinnamon powder, baking soda, and salt. Set aside.

* In the another mixing bowl of an electric mixer, beat butter and sugars on med-high until pale and fluffy (approx. 3 minutes).

* Add egg and beat on high for 1 minute.

 

* Add vanilla.

* Turn mixer to low and add flour mixture, mix until combined.

* Add oats, cranberries, and pecans.

 

* Mix until just combined.

 

* Chill dough in the fridge for at least an hour.

* Preheat oven to 350F and line a baking sheet with parchment or a Silpat sheet.

* Using a small cookie scoop, place cookies on baking sheet 2" apart. I did 11 cookies per sheet. Press cookies down slightly if desired (I didn't).

* Bake for 10mins or until edges are lightly browned but center is still soft and unset.

* Cool for 5 minutes on baking sheet, then transfer to cooling rack to cool completely.

* Enjoy them anytime.

Notes:
--If you prefer your cookies to be less puffy, just press down on the tops a bit before putting them into the oven.  
-- You can add your choice of dry-fruits in this recipe too, just like almonds, raisins, chocolate chips or any other..

 

White Chocolate Cheesecake (no bake)

       A beautifully, creamy and sweet white chocolate cheesecake that everyone will want another piece of! Go on, you deserve it! Reward yourself with a cool slice of cheesecake featuring the rich, creamy taste of white chocolate inside... Also this is spectacular party dessert with a terrific do-ahead feature simply because cheesecake always get better after 2 or 3 days in the fridge. Easy-peasy because no bake!

Ingredients:
1 pack(8 oz.) Cream Cheese
1 pack JELL-O White Chocolate Flavor instant Pudding
1 cup Heavy Whipping Cream
4 oz. Melted White Chocolate( melt white chocolate in double boiler)
1/2 teaspoon Vanilla Extract
2 tablespoon Confectioners' Sugar
1/4 teaspoon Lemon Zest
1/4 teaspoon Orange Zest
For crush;
1 1/2 cup Graham Cracker Crumbs(crush in food processor)
1 stick(4 oz.) Unsalted butter, melted
2-3 drops Vanilla Extract
Some cocoa powder and pomegranate seeds for garnishing.. (optional)
Method:
For Crush;
* Mix graham cracker crumbs, melted butter, and vanilla extract in a bowl.
* Press the mixture across the bottom of the nine-inches springform pan.

* Put crush in refrigerator while you mix the filling. 
For filling;
* Bring cream cheese to room-temperature.
* Take a mixing bowl.
* Add cream cheese, heavy whipping cream, vanilla extract and sugar.
* Beat all with whisk or electric beater until blended.
* Add dry pudding mix, melted white chocolate, orange zest and lemon zest and blend again until fluffy and smooth.

* Pour the cream cheese mixture on the crush.

* Refrigerate at least for 4-5 hours.
* Garnish with cocoa powder and pomegranate seeds before serving.

* Serve with smile.:)

 

Snickerdoole Cupcakes with Cinnamon-Brown Sugar Frosting

     Happy Halloween!!!
     Happy Diwali & Prosperous New Year to all my Indian readers...!!
         Get up and give trick and treat (both) to your kids and love ones... A easy and sweet recipe on this Halloween!!! And of course a new modern sweet way to celebrate a Diwali with this delicious Cupcakes...

 
   Also my #foodiemonday #bloghop entry for #fallrecipes

INGREDIENTS::

FOR CUPCAKES:

* 1 and 2/3 cups (210g) all-purpose flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon baking soda

* 1/2 teaspoon salt

* 1 and 1/2 cups (300g) granulated sugar, divided

* 1/2 cup (1 stick or 115g) unsalted butter, melted

* 1 large egg

* 1/4 cup (60g) yogurt

* 3/4 cup (180ml) milk

* 1 Tablespoon vanilla extract

* 2 teaspoons ground cinnamon

For Cinnamon- Brown Sugar Frosting

* 1 cup (2 sticks or 230g) salted or unsalted butter, softened to room temperature
* 3-4 Cups Confectioners' Sugar
* 1/4 cup (60ml) heavy cream or half-and-half*
* 2 teaspoons vanilla extract
* Salt to taste

* 1 Tablespoon ground cinnamon

* 1 Tablespoon Brown Sugar

 

METHOD:::

*Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.
* In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
* In a large microwave-safe bowl, melt butter in the microwave. Whisk in 1 cup of sugar - mixture will be gritty. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.

* In a small bowl, mix the remaining 1/2 cup of sugar and 2 teaspoons of cinnamon together.  Set aside.

* Spoon 2 scant Tablespoons of cupcake batter into each cupcake liner.

 
* Top with 1 teaspoon of the cinnamon-sugar mixture.
* Top with 1 heaping Tablespoon of cupcake batter, until the cupcake tins are about 3/4 full. Some of the cinnamon-sugar filling from the center layer may peek through the top layer of batter.

*  Top each cupcake with 1 teaspoon more of the cinnamon-sugar.
* Bake the cupcakes for 19-21 minutes or until a toothpick inserted in the center comes out clean.

 
* Allow to cool completely before frosting.

For Frosting;
* Beat softened butter on medium speed with an electric or stand mixer.
* Beat for about 3 minutes until smooth and creamy.
* Add confectioners' sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 full minutes 
* Add more confectioners' sugar if frosting is too thin or more cream if the frosting is too thick. (Optional)
* Taste the frosting and add salt if frosting is too sweet (1/4 teaspoon).
* Remove half of the frosting from the mixing bowl and transfer to a smaller mixing bowl.  
* Add 1 Tablespoon of cinnamon and beat until combined, about 30 seconds to swirl the frosting.

* Spoon half cinnamon frosting into the piping bag and half vanilla frosting into the piping bag. (See below for a visual.)

* Pipe onto cupcakes as desired. 
* Simply frost the cupcakes with both the vanilla and cinnamon frostings.

* Sprinkle some Brown Sugar on frosting.

* Serve them or store them for later use too.

* Enjoy!

Happy Baking on these Halloween!!
 May every day of the New Year glow with good cheer and happiness for you and your family... Happy Diwali and a prosperous New Year....

Red Velvet Cupcakes in a Jar

           "Red Velvet Cupcakes in a Jar"!  Yes, it really is easy and makes for such a visually appealing way to dress up cupcakes, not that cupcakes need to be dressed up as the name itself is cute and enticing! This recipe is specially for them who are really obsessive for cupcakes. Enjoy this Christmas to the fullest extent with these cupcakes.

                 I really hope you enjoy this recipe and gets you in the Christmas spirit.
                                               Merry Christmas!!!
    Let's spread the joy by  #foodiemonday #bloghop , in this Christmas season with #cakemonday challenge.

Ingredients:
For Cup Cake;
2 1/4 cups all-purpose flour
1 1/2 cup sugar
1 stick (8tbls) unsalted butter(room temp.)
2 eggs
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup buttermilk
1 tbls red food color(liquid)
1 tsp vanilla extract
1 tsp white vinegar
For Buttercream Frosting;
1 cup softened butter
2-4 tbls milk
1/2 tbls vanilla extract
3-4 cups confectioners sugar
1/4 tsp kosher salt
Method:
For Cupcakes;
* Pre heat the oven to 350*F.
* Place the paper liners on cupcakes baking tray.
* Take a mixing bowl.
* Sift together the all-purpose flour, cocoa powder, baking powder, baking soda and salt.
* In another bowl, combine the buttermilk, food color, vinegar and vanilla extract.
* In a big bowl or electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for about 1 min.
* Add the eggs, one at a time, and beat until combine, on low speed.
* Add some dry flour mix and buttermilk mix one by one and some by some.
* Mix until all combined.
* Make sure the batter is mixed well.

* Scoop the batter into cupcake cups with spoon or ice cream scooper.

* Bake for 10-15 minutes, until a toothpick inserted in the centers come out clean.
* Make sure do not over bake.
* Cool completely on wire rack.

For Buttercream Frosting;
* Beat the butter with an electric beater for a few minutes.(until creamy)
* Add 3 cups powdered sugar and beat on low until the butter has absorbed the sugar.
* Add vanilla extract, salt & 2 tbls milk and beat again on medium speed.
* Beat medium - high speed for about 3-4 minutes.
* If  the frosting looks too stiff than add some milk.
* If the frosting looks too loose, than add some sugar.
* Keep it in fridge for a while.
Arrange in jar;
* Once the cupcakes cool down, place 1 cupcake in a jar.

* Put a layer of frosting, with the help of decorative tip.
* Take another cupcake and place on frosting.

* Repeat the steps as many times as you want.

* Sprinkle some crumble cake on top of frosting.

* Cover the jar with lid and package however you like!

      It will be heartbreaking to eat, as it is so pretty, but it is so yummy!
  Easy right? I know, if I can do it , than you can do it too. Try it for sure.

 "Life is short, eat more cupcakes!" 

Happy Cooking until next time.!