Monthly Archives: November 2021

Potato Roses Wrapped in Bacon

Hi Everyone,

I hope your Thanksgiving was absolutely wonderful and you made wonderful new memories to add to your Thanksgiving full of gratitude and blessings.

We had a terrific Thanksgiving and this year our son was able to come home for the holiday.

The last time we were all together for Thanksgiving was 2017. Four years is a long time to wait but our son either had to work on call at the hospital, then the pandemic started and last year Bob and I had Covid during Thanksgiving so this year was an extra special blessing for all of us.

I posted my complete Thanksgiving menu the other day in my previous post and below are a few additional pictures showing some of our finished courses and side dishes along with our dinner plate and a sample of our Thanksgiving meal.

Italian Wedding Soup with escarole and mini meatballs…
Stuffed artichoke with kalamata olive bread stuffing
Thanksgiving 2021 on a plate

The side dish that was enjoyed the most was my new addition to the menu- “Potato Roses Wrapped In Bacon”…big, big, hit.

Some of you may remember my apple dessert roses or my pasta roses and this is the same idea. (I posted the “Roses… Sweet and Savory” entry in the link below…)

Potato Roses Wrapped In Bacon

The potato roses are easy to prepare and make a lovely addition to your dinner plate and the taste is out of this world. I used Russet potatoes but you can use Yukon gold because they are smaller and might give you a better petal size for the rose.

My favorite thick-cut bacon is mail order from Amana Meat Shop and Smokehouse but you can use any bacon you prefer.

The link below is for the Amana Meat Shop website in case you want to browse their products.

(https://www.amanameatshop.com/product/amana-smoked-bacon/smoked-bacon)

I combined a few recipe tips from Tasty and Allrecipes sites and here is the recipe that I used. I hope you try these potato roses and they are a hit at your next special occasion dinner. Enjoy!

Potato Roses Wrapped In Bacon

Ingredients:

  • 5 Yukon gold or Russet potatoes, halved
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon black pepper
  • ½ teaspoon Hungarian paprika
  • 1 teaspoon salt
  • 12 strips center cut bacon
  • fresh thyme, to garnish
  • grated cheese of your choice, to garnish

Equipment:

  • muffin tin
  • Cooking spray

Preparation

  1. Preheat oven to 400˚F
  2. Using a mandolin or deli slicer and a hand guard, thinly slice the potatoes into a large mixing bowl. (My deli slicer was on opening #2- not too thin but pliable)
  3. Add olive oil, garlic powder, thyme, rosemary, pepper, paprika, and salt to the sliced potatoes and toss with tongs until evenly coated.
  4. On a cutting board, lay out a long strip of bacon vertically (if the strips are too short than you can overlap two pieces).
  5. Line the bacon with the sliced potatoes (I use 7-8 pieces of potato per rose), making sure each potato is overlapping.
  6. Starting at one end, gently roll up the bacon, creating a potato rose.
  7. Place the rolled potato roses in a greased muffin tin. Repeat with the remaining bacon strips and potatoes.
  8. Bake for 20 minutes. Cover the roses with tin foil and bake for an additional 20 minutes. Remove foil.
  9. Top the roses with thyme and grated cheese. Bake for an addition 5-10 minutes uncovered.
  10. PLEASE WATCH THE BACON– some ovens run hot, so check the bacon and cook to your desired liking. It’s always better to start with less time and you can add a few minutes if you choose crispier bacon….

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Until my next post, make every day a celebration!

Stay well,

Diane

Please ask your family and friends to “follow”, “like” and “share” DishingwithDiane.com 

Once you become a member, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.

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We finished our Thanksgiving with a special “birthday cake” dessert for our son to make up for the two years of birthdays we couldn’t celebrate in person.

Rainbow Cookie Cheesecake

Thanksgiving Preparation 2021…..

Hi Everyone,

Well, the count down is on and we are all getting ready for Thanksgiving 2021. I am so excited this year because my son is coming home for the holiday.

Last year, Bob and I slept through Thanksgiving with a high fever and no sense of taste and smell when we contracted Covid 19- not a good memory.

But this year, we are grateful that we are well and we can see our son and the full menu will be served. My menu this year is listed below…

We couldn’t decide on our favorites so I decided to make scaled-down versions of each item so there is more variety and not a week’s worth of leftovers. (Have to save room for the turkey soup with tortellini the next day for lunch).

Thanksgiving 2021 Menu

Antipasto

Assorted cured meats and cheeses served with a Prosecco Holiday Toast

1st course

Italian Wedding Soup (or to us – “Uncle Vinny Soup”)

2nd course

Sweet potato gnocchi with sage butter sauce

3rd course

Roasted Turkey

Sage Cornbread Stuffing

Cranberry/Orange Compote

Garlic Mashed Potatoes

Roasted Sweet Potato Casserole

Potato Roses

Homemade Turkey Gravy

Glazed Rainbow Carrots

Roasted Brussels Sprouts with Cranberries and Walnuts in a Dijon Mustard / Bacon Dressing

Roasted Asparagus with Pumpkin Gouda Cheese

Stuffed Mushrooms

Stuffed Artichokes

4th course

Vertical Pear Salad with Mixed Greens, Cranberries, Pecans and Goat Cheese

Dessert Course

Apple Cake

Pumpkin Amaretto Pie

Apple Cider Donuts

Butterscotch Ice Cream

Warm roasted Chestnuts

I was cooking today in preparation, and I decided to share some recipes as I go along in case you wanted to add them to your menu.

Have a wonderful, safe, Happy Thanksgiving

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Vertical Pear Salad

THIS PHOTO WAS FROM THANKSGIVING 2018

This has to be the easiest salad to pull together and the best presentation….

In a large bowl add your choice of mixed greens (I love to use fresh baby spinach for this salad), cranberries or pomegranate seeds, pecans (optional), and goat cheese. Drizzle with olive oil and lemon vinaigrette*.

* 1/4 cup fresh lemon juice whisked together with 1/3 cup olive oil, salt, and pepper – ADD ON OPTIONS- 2 cloves of fresh crushed garlic or 1 tsp of Dijon mustard.

Slice a pear into 3 sections and add some salad to each layer and attach the sections together with a large bamboo toothpick (can be purchased at any large chain party store). Once the pear is secured altogether, add a little extra salad to the plate and drizzle the entire pear with honey. — Guaranteed to be a crowd pleaser.

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Sage Cornbread Stuffing

8 cups coarse fresh breadcrumbs (from a 1-lb white loaf with crust removed)

4 cups coarsely crumbled buttermilk corn bread
1/4 cup finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh sage
1 teaspoon salt
1/2 teaspoon black pepper
2 sticks (1 cup) unsalted butter
2 medium onions, finely chopped (1 1/2 cups)
1 turkey liver or 3 chicken livers (2 to 3 oz total), trimmed and finely chopped
1 cup finely chopped celery
2 large eggs, lightly beaten
1 cup
turkey giblet stock or low-sodium chicken broth
1/2 cup heavy cream

Preheat oven to 325°F.

Spread all breadcrumbs in 2 shallow baking pans and bake in upper and lower thirds of oven until dry, about 15 minutes total. Cool crumbs in pans on racks, then transfer to a large bowl and stir in parsley, sage, salt, and pepper.

Melt butter in a 12-inch heavy skillet over moderate heat, and then add onions and liver and cook, stirring occasionally, until onions are softened, 8 to 10 minutes. Add celery and cook, stirring occasionally, 5 minutes. Transfer to bowl with crumbs and toss well. Add eggs, stock, and cream and toss well.

Transfer stuffing to a buttered 2 1/2- to 3-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.

Cooks’ note:
• Stuffing can be assembled (but not baked) 2 days ahead and chilled, covered. Bring to room temperature before baking.

Sour cream cornbread

1 cup All-purpose flour

¾ cup yellow cornmeal

¼ cup sugar 

2 tsp. baking powder

½ tsp baking soda                                                             

½ tsp salt

1-cup sour cream

¼ cup whole milk or Buttermilk

1 egg (beaten)

2 TBSP melted butter

Preheat oven to 425 degrees

In a bowl, mix 1-cup all-purpose flour, ¾ cup yellow cornmeal. ¼ cup sugar, 2 tsp baking powder, and ½ tsp each baking soda and salt. Stir in 1 cup sour cream, ¼ cup milk, 1 beaten egg, and 2 TBSP melted butter.

Pour into a greased, 8-in square pan. Bake at 425 degrees for 20 minutes or until a pick inserted in the center comes out clean.

Cut in 16 squares. Best served warm.

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Stuffed Mushrooms

INGREDIENTS:

16 Mushroom caps

½ cup finely chopped onion

2 garlic cloves peeled and minced

3 TBSP olive oil

1 TBSP butter

¾ cup grated cheese

½ cup breadcrumbs

Salt & pepper

(1/4-cup parsley –optional)

½ cup water or chicken stock

Wipe the mushrooms with a clean damp towel and remove the stems.  Cut off the root end of the stem, and coarsely chop the rest. Heat the 3 TBSP olive oil in a heavy saucepan and cook the onions with 1 TBSP butter, add the garlic and chopped mushrooms stems. Sauté until tender & just beginning to brown—5 minutes. Remove from the heat.  Add the breadcrumbs, cheese, salt & pepper and mix well. Place the mushroom caps flat in a baking dish already coated with cooking spray. Spoon the filling into each cap. Drizzle the tops with olive oil and fill the dish with ½ cup water.

Bake for 30 minutes @ 350 degrees or until mushrooms feels soft when pierced with a fork. 

Serve warm or at room temperature.

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I hope you enjoy these recipes and have a wonderful holiday and make special memories you can hold dear to your heart for years to come.

Until my next post, make every day a celebration!

Diane

Please ask your family and friends to “follow”, “like” and “share” DishingwithDiane.com 

Once you become a member, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.

Sweet Potato Ricotta Gnocchi in a Roasted Acorn Squash

Hi Everyone,

Hope all is well. I can’t believe we are two weeks away from my favorite holiday- THANKSGIVING!

I just love Thanksgiving, no pressure of gift-giving, a great meal and desserts, and a great time of the year – I enjoy the Fall season.

This year I am especially thankful because I passed my 1,000 days from a heart transplant and I am feeling well, and my son will be able to visit for the holiday this year.

Last year I slept through Thanksgiving because Bob and I were stricken with Covid. Thankfully we recovered without hospitalization and life is good. I do pray that the pandemic comes to an end soon and life returns to pre-pandemic 2019 days… I am hopeful and waiting for the day when we can all gather once again without worry or fear….. Be safe!

Now on to the recipe I want to share with you …

Every year on Thanksgiving, for our first course, we have chicken soup with escarole and meatballs, which some would recognize as Italian Wedding Soup. In our home, we lovingly call it “Uncle Vinny Soup” because that was my Godfather Vinny’s favorite soup and he would be happy if you served it every day even on the hottest day of the summer he loved it so much. He was thrilled when we named the soup after him.

The link below is for the soup and the story.

If I don’t add a small pasta to the soup such as Acini de Pepe, then we have the second course as a complete pasta course and usually, it is a small taste of either a filled pasta such as tortellini or stuffed rigatoni.

When I was growing up we had the soup with the pasta and then an additional pasta course after that. There was no such thing as skipping courses.

A few years ago, I decided to combine both a pasta dish and a side vegetable as my second course and it was Sweet Potato Ricotta Gnocchi in individual Acorn squash.

Acorn squash is usually small and you can pick out the smallest size you can find and add a small amount of pasta. This is an eye-catching presentation served in the squash with a delicate butter sage sauce.

This looks so beautiful when served and it is a lighter course so that you are not full before the “main event” of the turkey.

I have to say that in an Italian home and I do hate to admit this, but the turkey is usually not the featured attraction (at least not when I was growing up). There was the antipasto, the soup, the pasta, then the turkey and many sides, a salad, followed by fruit and nuts, and dessert which included apple pie, pumpkin pie, coconut custard pie, and Italian pastries with after-dinner liquors and espresso. It is a full day of food and a marathon of eating.

I have reduced and altered the menu quite a bit over the years but still include all my family’s favorites.

I just wanted to share this recipe in case anyone wants to add something different to their Thanksgiving table this year. I made homemade sweet potato ricotta gnocchi but there are so many packaged and frozen varieties of pumpkin, sweet potato, or butternut squash gnocchi, or tortellini in stores that you could use either one of them to save some time.

I hope you try this recipe and enjoy it.

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Sweet Potato Ricotta Gnocchi


By combining the sweet potatoes with ricotta, you retain the flavor and end up with pillowy soft gnocchi, just what gnocchi should be!

Ingredients:
2 Pounds Sweet Potatoes
2/3 Cup Ricotta Cheese (Full Fat Is Best)
1 Large Egg Yolk
1 Teaspoon Salt
1/2 Teaspoon Finely Ground Black Pepper
1 1/4 Cups All-purpose Flour (Approximate)


Browned Butter Sage Sauce Ingredients:
1 1/2 Sticks Unsalted Butter
20 Fresh Sage Leaves
Salt & Pepper- cinnamon and nutmeg


To Serve:
Freshly Grated Parmesan Or Pecorino Cheese, a dash of cinnamon, and some fried sage leaves.


Preparation
Preheat oven to 400 degrees F.

Prick the potatoes with a sharp knife and place them on a baking sheet.


Bake until very tender, about 55 minutes to an hour.

Cool slightly, cut in half,
and scoop out the pulp with a spoon.

Use a potato ricer to mash the potatoes into a bowl. (You should end up with approximately 2 cups of sweet potato pulp.)

Add the ricotta, egg yolk, and salt,
and pepper and mix well.

Lightly flour a baking sheet and set it close to your work area.

Adding about 1/2 cup of flour at a time, add just enough to create a workable dough.

Take a fist-sized
ball of the dough and roll it into a 1-inch roll on a lightly floured counter.

Use a sharp knife to cut the roll into 1-inch pieces and set it aside on the floured baking sheet.

Cooks Note: you could get fancy and roll the piece of dough over the back tines of a fork to get the desired lines or leave it as is to look like little pillows.

Continue to work the rest of the dough in this same manner.

Refrigerate the gnocchi on the baking sheet until ready to cook.

Bring a large pot of salted water to a boil.

In the meantime, place the butter in a small saucepan and allow it to foam.

Add the sage leaves and season with salt and pepper and continue to cook until the butter is lightly browned, and keep warm.

I add a dash of nutmeg and some cinnamon to taste to the butter sauce.

Cook the gnocchi in the boiling water just until they rise to the surface.

Use a slotted spoon to remove them to a heated platter.

Pour the sauce over the gnocchi and gently toss to coat.

Serve immediately offering grated cheese at the table.

Roasted Acorn Squash

  1. Preheat the oven to 400 degrees F.
  2. Remove the tops of the squash and scoop out the seeds.
  3. Rub the insides of the pumpkins with olive oil, salt and pepper.
  4. Place on a baking sheet. Bake for 20- 30 minutes or just until tender to touch but not falling in.
  5. Scoop the gnocchi into the acorn squash shell and add some shredded gruyere cheese to the top.
  6. Bake for 10-15 minutes or until the sauce is bubbling. Remove from the oven…dig in!!

Until my next post, make every day a celebration!

Diane

Please ask your family and friends to “follow”, “like” and “share” DishingwithDiane.com 

Once you become a member, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.

Three Bean Turkey Chili and Sour Cream Cornbread

Hi Everyone,

We had such a busy Halloween this year with all the donated raffles to prepare and the baking that went on in my kitchen. I promised to post the recipes for our traditional Halloween night chili and sour cream cornbread, so here it is……..

We have been making this meal for the past 25 years for Halloween and every year we just can’t give it up. It’s officially a tradition.

The only difference is now is instead of having all my sons friends over for chili, we freeze half the chili to deliver to my son, who is now an adult and lives over 8 hours away from us- it is part of a food “care package” for him because he misses all the family traditions.

I am working on some new recipes for sweet and savory meals coming up in the next few weeks (so keep your eye out for something new), but I wanted to make sure I posted the chili and cornbread for those of you who have been waiting. Enjoy!

Turkey and Three Bean Chili

Ingredients:

1- 2 tbsp. olive olive

1 large onion- diced (1 cup)

4 garlic cloves – minced

2 bell peppers- diced (I use one green and one red just for color)

3 carrots- diced in coins

2 (1 lb.) pkgs. of ground turkey OR ground beef

2 tsp. ground cumin

2 tsp. chili powder

2 tsp. cayenne

2 tsp. garlic powder

1/2 tsp. oregano

salt & fresh ground pepper to taste

1 capful of hot sauce (Frank’s red hot or Revenge)

4 tsp. of green chiles (fire-roasted in a can found in the Mexican food aisle- I use the entire 4 oz. can of MILD because I find if I don’t use them all at once, I just end up throwing them out.

2 cups of water

1 ( 28 oz.) can of crushed tomatoes

1 (15.5 oz) can black beans, drained and rinsed

1 (15.5 oz) can kidney beans, drained and rinsed

1 (15.5 oz) can pink beans (or pinto beans), drained and rinsed

½ cup green scallions plus additional for garnish

1 bag of shredded cheese (cheddar, jalapeno, or Mexican blend) for garnish

Sour cream for garnish

Optional–Chipolte peppers in adobo sauce (also in a can in the Mexican food aisle). These are very spicy so be careful…I usually use 1 or 2 chopped up because I like heat in my chili. You can freeze the rest for another meal.

Optional – for some added spice, I use a squirt of sriracha sauce ( You can tell I like spicy)

Cooks Note: if you choose to use both optional items perhaps you should keep a box of tissues handy on the table for the watery eyes and the runny noses that will follow from the spicy heat.

Directions:

Heat the oil in a large pot or Dutch oven over moderate heat.

Add the onion, garlic, bell pepper, and carrots, COVER and cook, stirring occasionally until the vegetables are soft, about 10 minutes.

In the meantime, combine your spices, cumin, cayenne, chili powder, garlic powder, oregano, salt, and pepper.

After the vegetables are soft, ADD the spice mixture and stir well to incorporate the spices and vegetables. Cook for 1 minute.

Add the ground turkey or beef, raise the heat to high, and cook, breaking up the meat with a spoon into bite-size pieces, until the meat is no longer pink.

Reduce the heat to medium-high and stir in the tomatoes, water, green chiles, hot sauce, and scallions.

Add the chopped chipotle chiles in adobo sauce and sriracha, if using.

Cook partially covered, stirring from time to time for 30 minutes.

Remember, taste for seasonings!

Stir in the beans and continue cooking, partially covered, 20 minutes longer, stirring occasionally.

Season to taste with salt and fresh ground pepper before serving.

Garnish with shredded Hot Jalapeno, cheddar, or Mexican cheese, a dollop of sour cream, and additional scallions.

Serve with Sour Cream Cornbread (recipe to follow)

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Sour Cream Cornbread

(To get the top crusty -I used a lot of butter on top of the cornbread before baking but that is not really part of the recipe- just a personal preference- Follow the recipe as written and your cornbread will be lighter in color.)

You will need an 8 X 8 square pan

(I prefer a glass pan, I think it cooks evenly in glass)

Preheat oven to 425 degrees

Ingredients:

1 cup all-purpose flour

3/4 cup yellow cornmeal (fine or medium-coarse)

1/4 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt 

1 cup full-fat sour cream

1/4 cup whole milk

1 egg (beaten)

2 TBSP. melted butter

Additional butter and raw honey for garnish

Directions:

In a bowl mix all your dry ingredients – flour, cornmeal, sugar, baking powder, baking soda, and salt. Stir to combine.

In a separate bowl mix all your wet ingredients – sour cream, milk, beaten egg, and melted butter. Whisk until well combined

Add the dry ingredients to the wet ingredients and mix well. (Batter will be very sticky)

Pour the batter into a greased, 8 X 8 square pan. Bake at 425 degrees for 20 minutes or until a pick inserted in the center comes out clean

Cut into squares. Best served warm with extra butter or raw honey.

Enjoy!

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I hope you try both recipes and enjoy!

Until my next post, make every day a celebration!

Diane

Please ask your family and friends to “follow”, “like” and “share” DishingwithDiane.com 

Once you become a member, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.

Candy Corn Sugar Cookie Bars & Candy Corn Cocktail

Hi Everyone,

Well, after the Halloween raffle tray was packed and sent off to a good cause, Bob and I realized that we didn’t have a dessert for us for Halloween, but I had an idea…

I saw a recipe that intrigued me on Pinterest from a great website “dessertnowdinnerlater” by Amber Brady, a few months ago and I double-checked that I had all the ingredients in the house.

I did, so I made a batch of “Candy Corn Sugar Cookie Bars”.

This recipe came to the rescue for a Halloween dessert for us.

Amber also includes her recipe for Cream Cheese Frosting.

(The frosting recipe is also below…)

In addition, I had a recipe for a Candy Corn Vodka Cocktail but we were too tired to make the cocktail tonight, and I really needed a cup of coffee instead.

I will include the cocktail recipe if anyone is interested. We might try to make it another night but I was just too tired with all the baking today. One sip and I would have definitely fallen asleep.

So, here is the LAST Halloween post of the day for Halloween 2021.

By the way, we had our annual Halloween chili & sour cream cornbread for dinner and I’ll post that tomorrow with the recipe.

It seems this year, I needed a few more hours today to get everything done with all the doorbell interruptions. We had over “one hundred trick or treaters” and it was quite a busy day.

So enjoy the recipe… and visit Amber’s website.

Candy Corn Sugar Cookies Bars

Recipe courtesy of http://www.dessertnowdinnerlater

INGREDIENTS

  •  1/2 cup butter, room temperature
  •  1 cup granulated sugar
  •  1 egg
  •  1 1/2 Tbsp milk
  •  1 tsp vanilla
  •  2 1/2 cups all-purpose flour
  •  1/2 tsp baking powder
  •  1/2 tsp salt
  •  orange and yellow food coloring (I used Wilton’s food coloring gels)

INSTRUCTIONS

  1. Preheat oven to 375 degrees Fahrenheit. Lay parchment inside a 9×13-inch baking dish with the ends hanging out the 13-inch sides (so you can lift out the cookie after it’s baked) and spray the 9-inch edges with pan spray since they aren’t covered with parchment.
  2. In a large bowl, cream together the butter and sugar. Add egg, milk and vanilla. Mix well.
  3. In a separate bowl, combine the flour, baking powder and salt. Add dry ingredients to wet ingredients until combined.
  4. Split dough in half and color one half orange and one half yellow.
  5. Press the yellow cookie dough onto the bottom of the baking dish; I used a mini rolling pin to roll mine evenly across the bottom of the pan.
  6. Press orange cookie dough onto the yellow cookie dough layer. I found it easiest to roll the orange cookie dough onto a lightly floured counter about the size of the dish, cut the orange dough into large squares and then assemble the squares on top of the yellow layer, smoothing over the cracks.
  7. Bake for 17 to 20 minutes or until edges are lightly golden. Cool completely.
  8. Pulling on both sides of the parchment paper, lift the cookie dough out of pan. Trim the crisp edges with a knife, if desired.
  9. Prepare The BEST Cream Cheese Frosting and spread it evenly over cooled cookie bars. Cut the large slab of cookie in half lengthwise, and then cut into triangles. Enjoy!

NOTES

Cookies can be kept at room temperature OR refrigerated if you are worried about the cream cheese frosting.

Cream Cheese Frosting

courtesy of Amber Brady

INGREDIENTS

  •  8 ounces cream cheese, cold (I typically use Neufchatel cream cheese)
  •  1/2 cup (1 stick) unsalted butter, room temperature
  •  1 cup powdered sugar
  •  1 tsp pure vanilla extract

INSTRUCTIONS

  1. Place the cream cheese in a mixing bowl.
  2. Using a hand mixer, beat until smooth.
  3. Gradually add the butter 2 Tablespoons at a time, and continue beating until smooth and well blended.
  4. Add powdered sugar and vanilla all at once. Blend until combined and smooth. (Don’t beat too long or the frosting will be too soft to pipe. If this happens, place the frosting in the refrigerator or freezer until it firms back up.) Use for any recipe that calls for cream cheese frosting.

NOTES

*You can store this frosting either at room temperature (which is 70 degrees Fahrenheit) or in the refrigerator. Do not go back and forth storing from one to the other, for food safety reasons. Use your own judgment.

YIELD: 1 1/2 cups frosting, which will frost about 12-14 cupcakes

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Candy Corn Cocktail

Courtesy of Tasty.com

For the video on how to prepare, click the link- https://tasty.co/recipe/candy-corn-cocktail

Ingredients:

for 1 serving

  • 1 cup whipped cream flavored vodka
  • ½ cup candy corn, plus more for garnish
  • 8 tablespoons orange juice
  • 4 tablespoons whipped cream

Directions:

  1. In a medium glass bowl, combine the whipped cream vodka and candy corn. Set aside to infuse for 1-2 hours. Strain the candy corn solids from the vodka and discard.
  2. Add the orange juice to a 1 cup (7½-ounce) martini glass.
  3. Place a spoon, back side up, against the inside wall of the martini glass. Very slowly begin pouring 3 tablespoons of the infused vodka over the back of the spoon, making sure that the vodka hits the inside of the glass before reaching the orange juice. This will create a layered effect, causing the vodka to sink to the bottom of the glass, below the orange juice.
  4. Top with whipped cream and garnish with more candy corn.
  5. Enjoy!

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I hope you try both recipes and enjoy!

Until my next post, make every day a celebration!

Diane

Please ask your family and friends to “follow”, “like” and “share” DishingwithDiane.com 

Once you become a member, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.