Peppermint Fluff Layered Dessert




peppermint-fluff-dessert-2

Peppermint Fluff Layered Dessert 

 I know it has been quit some time since my last post but I’m hoping this Peppermint Fluff Layered Dessert will make up for my absents. I have been working pretty hard over the past few weeks with the help of two new team members, my mom and my good friend Tiff. My mom has been helping in the creative/DIY department, my friend Tiff has been helping with cooking and comic relief. I am beyond blessed to have these two ladies helping me out the past few weeks. I’m excited to see what BurlapKitchen.com will be able to accomplish now! So stay tuned! We have lots of amazing recipe’s and super cute Christmas DIY’S coming your way! I’d also advise you to save those empty toilet paper rolls.. just a hint 😉

peppermint-fluff-dessert

Above, I told you how I’m hoping my Peppermint Fluff Layered Dessert will make up for my absents and I think it will. This dessert is so easy your kids could do it, seriously, its THAT easy. I think some call this sort of dessert a lasagna but when I think lasagna I think loads of cheese and red sauce. Not layers of chocolate pudding and fluffy peppermint cream, which is exactly what this Peppermint Fluff Layered Dessert is. This dessert is layers of chocolate graham crackers, chocolate pudding, and peppermint fluff, it is just as beautiful as it is delicious. I already have requests to make this for our Christmas Eve party. 😉

* I suggest making this dessert in a clear glass 13 X 9 cake pan so all the beautiful layers are visible. In the photo mine is in a metal cake pan because I left my glass cake pan at my moms house.

Here are some more delicious recipes for the Holidays – Christmas Cranberry Butter Bars– Life is Poppin’ , 13 Christmas Desserts that are 5 ingredients of less – BurlapKitchen





(Cake Box Recipe) S’mores Bundt Cake




S'mores cake

(Cake Box Recipe)  S’mores Bundt Cake

Cake box recipes are so fun! I love them and I make a lot of them. My (Cake Box Recipe) S’mores Bundt cake is super easy to make. It tastes just as fantastic as it looks! It is a moist and fluffy cake topped to resemble an S’more.  And you will love the simplicity of this recipe. I think the hardest part was making the ganache, and if you have ever made ganache, you know that’s a cinch. Basically, it is just equal parts of cream and chocolate, easy peasy. Your guests will seriously think you spent all day in the kitchen. And I wouldn’t tell them any differently, what they don’t know won’t hurt them right? 😉

My favorite part about this cake is using the kitchen torch. If you do not own one of these you need to! I bought mine at a kitchen store for about $12 and it was the best $12 I ever spent =P . There are so many cool recipes you can make when you own one of these. I have yet to make a creme brulee but it is next on the list. Not to mention I can have a toasted marshmallow anytime I want! haha

Tip – When putting on the marshmallow fluff, take spoonfuls and plop them all around the top of the cake, then use the back of the spoon to smooth it together. Let the cake sit for about 10 minutes and you will see the marshmallow fluff begin to run down the sides of the cake. It’s so easy to do and makes the cake look so elegant.

For more great s’more recipes check out my Mini Brownie S’more Bites & 23 delicious S’more recipes! I think you will love them as much as I do! =)





Pasta Carbonara

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pasta carbonara

Pasta Carbonara is one of my all time favorite dishes. Every time I go to an OIP ( a chain of Italian restaurants in my area) you better believe I am ordering I nice big plate of Pasta Carbonara with a loaf of their amazing bread! This is one of those dishes that is kind of pricey for us at almost $15 a plate but it is so worth it! Plus they give so much food that I have lunch for the next day, so really its only $7.50 a plate… or at least thats how I try to justify my favorite dish to my husband. Since I am so in LOVE with this dish (I’m talking talking will you marry me on the first date kind of love… yeah it’s pretty serious!)  I have decided to recreate it at home and put my own spin on it. Now I can have Pasta Carbonara any time I want! Good for my taste buds… baaaad for my hips.

Digging in!

pasta 2

Here it is! My Pasta Carbonara Recipe! =p

Ingredients: 

1 pound of bacon

1 pond box of penne pasta ( Cooked according to aldente directions + 2 ladles full of pasta water)

1/2 Tsp. Garlic Powder

1/4 Tsp. Black Pepper

1/4 Tsp. Red Pepper Flakes

1/4 C. white cooking wine ( to de-glaze the pan)

2 Cups Heavy cream

1 1/2 Parmesan cheese

2 egg yolks

1 egg

chopped parsley for garnish

 

This is where is gets tricky! This is a fairly simple dish to make it is just a lot is going on at one time, if you have help in the kitchen you are going to want it! If you do not have help in the kitchen, like me, I will show you a few tricks to getting things prepared so you have a beautiful dish.

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Directions:

Start penne noddles and bacon at the same time. More than likely the noodles will be finished before the bacon is     ( this is good!). Using a deep skillet, cut bacon in to small pieces and fry on medium high heat till crispy. Drain bacon grease and set bacon on a plate that has been lined with paper towels, set aside for later. Once pasta is finished, pour 2 ladles full of the pasta water into a small bowl and set aside.  Drain the pasta and let it sit in the strainer until you are ready for it.  Return skillet that you cooked the bacon in to the burner set at medium high heat, pour 1/4 cup of white cookie wine in the skillet to deglaze the bottom of your pan, use a wooden spoon to scrap up all the little brown bits on the bottom of the pan… they add flavor. Add heavy cream, Parmesan cheese, garlic powder, pepper, and red pepper flakes to the skillet, whisk till you have a nice sauce ( it will be a little on the runny side.. that’s OK). Quickly, in another small bowl add 2 egg yolks and one egg, whisk vigorously. Next add the whisked eggs to the 2 ladles spoons of pasta water ( this will temper the eggs so you don’t end up with a sauce that has chunks of fried eggs in it). Wait until you see the first signs of the sauce in the skillet start to boil, as soon as you do quickly add the tempered eggs and whisk for 1-2 minutes or until the sauce starts to thicken a little, it is very important that you do not stop whisking in these 1-2 minutes. Once the sauce has thicken up some turn the heat down to low add the penne noodles and quickly toss them in the sauce.. it should not take long for the noodles to warm back up. Take off the heat an place all the pasta in a large bowl, you do not want it to continue cooking any longer. Plate it up right away and garnish with bacon pieces and fresh parsley.

Note- When re-heating pasta carbonara left overs the next day, I put what I want into a small skillet on medium high heat and add a little heavy cream. This will bring the sauce back to life. I also want to add that I NEVER through the bacon in with the pasta or it will become soft and chewy. It is best just to keep it on the side and add as needed per plate.

 

Ok so I promised I would give you a few tips on how to make this dish if you did not have help in the kitchen, here they are:

* Use a very small bowl and add all the spices and set aside so they are ready to go when needed

* In a medium sized bowl add heavy cream and Parmesan cheese and give a small whisk

* In another small bowl add the egg yolks and egg and whisk vigorously, set them aside so when you need them they are ready.

Hope this helped! =)
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pasta 1

 

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive commission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Pots de Creme ( Guest post from Butter Basil & Breadcrumbs)

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 Pots de Creme 3 (1)
I was so happy when Emily asked me to do a guest post for Burlap Kitchen!  It is truly an honor, because I adore Emily…and think that she is a wonderful mom, very talented in the kitchen, and so very very crafty! 
Emily and I became friends last summer, and have commiserated over the trials and tribulations of starting a blog, and have celebrated the highs…and cheered each other on during the lows.  She has a lot of great ideas, a lot of drive, and I have enjoyed watching Burlap Kitchen grow into not only a delicious, but a truly fun blog filled with wonderful food, and awesome craft ideas… 
When Emily asked me to do this post, I knew right away that I wanted to make pots de creme, because it’s still so close to Valentine’s Day, and perfect to share this deliciously rich dessert with your loved ones and friends.  You’ll be surprised at just how simple this is, with a few ingredients… a dessert that can be dressed up all fancy schmancy… or dressed simply as I have here today. 
It’ quite decadent, so a little definitely does go a long way…  
Thank you, Emily…for giving me this wonderful opportunity to share my recipe with you today… I’m so happy to be here!  
 
Pots de Creme 2 (1)
 Ingredients:
2 cups heavy cream
Seeds from one vanilla bean 
2 eggs, plus 2 egg yolks (room temperature)
1/4 cup sugar 
1/4 tsp salt
1 12 oz pkg special dark chocolate chips
Powdered sugar and raspberries for garnish
 Directions: 
In a small bowl, whisk the eggs and yolks with the sugar and salt, until completely blended.  Set aside.

In a saucepan, heat the heavy cream and vanilla seeds until it reaches 160 degrees.  Carefully, and in a steady stream, whisk about 1/4 of the heated heavy cream into the egg mixture, whisking the whole time.  Put the saucepan back on the stove, and in a steady stream whisk the egg/heavy cream mixture into the remaining heavy cream, whisking constantly until it is fully incorporated.  Continue to stir the now custard mixture with a wooden spoon or spatula until it has thickened, about five minutes more, and coats the back of your spoon.  Remove from heat.

Pour the chocolate chips into the pan, and stir constantly until the chocolate chips have melted, and the custard and chocolate are well blended.
Divide among four to six cups or bowls, and place in refrigerator for about two hours to cool completely.
Garnish with powdered sugar and raspberries, or whipped cream. 
Enjoy!

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Cheese steak Skillet Sghetti

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skillet Sghetti

If you are tired of the same old boring spaghetti you are going to want to give my Skillet Sghetti a try. The sauce is made thick and creamy by adding heavy cream, then I top it with cheese that has been broiled to golden brown perfection. I use cheese steak in mine but you could always substitute for ground beef or sausage. P.S. If you are wondering about the name, that is what my son calls spaghetti =)

Ingredients

1 – 15oz  box spaghetti noodles

2 – 24oz  jars of your favorite spaghetti sauce

1 Cup heavy cream

5-7 cheese steaks… minute steaks, whatever you call them LOL

1 – 8oz bag Shredded Mozzarella cheese

 

Directions 

Break Spaghetti noodles in half and cook according to Aldente instructions MINUS 3 minutes. Drain and set aside. In a Medium to large cast iron skillet cook cheese steaks breaking them up using two forks as they cook,  drain excess grease (save 1-2 small spoonfuls to top with). Add both jars of spaghetti sauce and heavy cream in the skillet with the cheese steaks, stir. Add cooked spaghetti noodles to the sauce and mix so all the noodles are well coated in the sauce. Let simmer 5-10 minutes, stirring every few minutes so the sauce does not burn. Once noodles are finished cooking ( I give them a taste test to make sure they are cooked the way I like them) turn heat off and top with the entire bag of Mozzarella cheese and the 1-2 spoonfuls of cheese steak saved from earlier. Place the entire skillet under the broiler till the cheese turns golden brown.

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skillet 3

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive commission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
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Easy Crock Pot Rice Pudding

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rice puddin 1

If you are looking for a crowd pleaser, this is it! It is an easy dessert that everyone will LOVE =)

Crock Pot Rice Pudding

Ingredients:

3 Cups white Rice (instant )

5 Cups heavy cream

2 ~ 5.1 oz boxes of Instant Vanilla Pudding

5 Cups water

1 Tsp. Cinnamon

1 cup Raisins

Holland house sherry cooking wine

Directions:

Place all ingredients in crock pot and mix with a wooden spoon or whisk. Put lid on crock pot and turn crock pot on high, cook for 2-3 hours.

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Now to kick this rice pudding up a notch you are going to want to try these raisins. Everyone who ate them so far told me they were AMAZING and I actually had two people tell me they didn’t like raisins but LOVED these. I always make the raisins and serve them on the side, just in case someone does not like them. Let me show you how to make them:

Holland House Sherry Raisins:

To make these I measure 1 cup of raisins, you could use more if you wish, but this is how I do it. Place your raisins in a bowl and pour Holland House Sherry wine just till it covers the top of the raisins, put foil over the bowl and refrigerate over night

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* I say 2 – 3 hours because each time I cooked it I used a different brand of rice, it was all instant (cooks within in 5 minutes) but it seems the one brand cooks in 2 hours and the other cooks in 3.

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The next day your rice pudding will look something like this

rice puddin

All you need to do is place the amount you want to eat in a small microwavable bowl and microwave it for 30 seconds then add milk until you get the desired consistency, tastes just as good! =)

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive comission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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