How To make Frozen Christmas Wreath
-Water;boiled and cooled Fresh or frozen cranberries 1 bn Mint sprigs, fresh
2 Lemons
Freeze this floating ring in stage so decoration don't rise to the top and add to a holiday punch bowl. NEVER use real holly; it is poisonous. In a 10 inch ring mold, freeze 1/4 inch water until solid. Pour 1/8" cluster of 3 cranberries around inner edge of mould and freeze till solid. Repeat with second 1/8th inch layer of water and cranberries around outer edge of mould; freeze. Repeat water layer; arrange tiny clusters of mint and single leaves face down among berry clusters to look like holly. Freeze. Using stripper and working from top to bottom, cut 8 evenly spaced ridges out of rind of each lemon; cut each lemon into 8 thin rounds. Pour 1/8 inch water into mould; arrange overlapping lemon slices all around
mould. Tuck in mint leaves, face down; freeze. Repeat pouring in water; arrange ring of cranberries against outer edge of mould and freeze. If necessary pour in water to top of mould; freeze. To unmould, dip ring into cold water for 30 seconds; invert on plate and unmould. Slide into punch, rounded side up. MAKES: 1 ring Source: The Merry Christmas Cookbook from Canadian Living magazine
How To make Frozen Christmas Wreath's Videos
An Italian family taught me this quick aperitif from puff pastry, that always saves me out!
An Italian family taught me this quick aperitif from puff pastry, that always saves me out!
Ingredients:
pastry dough - 400 g (14 oz)
pastry dough - 400 g (14 oz)
olive oil - 20 ml (0.7 fl oz)
salt - 5 g (0.18 oz)
parmesan - 100 g (3.5 oz)
sesame seeds
pastry dough - 400 g (14 oz)
pressed cheese - 200 g (7 oz)
salami - 150 g (5.3 oz)
poppy seeds
eggs - 1 piece
Tray size 32 X 42 cm (12.60 x 16.54)
IN THE OVEN 180 °C (356 °F)/20 minutes
for the sauce:
butter - 30 g (1 oz)
flour - 25 g (0.9 oz)
beer - 200 ml (6.76 fl oz)
chili flakes - 5 g (0.18 oz)
salt - 3 g (0.11 oz)
pressed cheese - 100 g (3.5 oz)
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3 Holiday WREATH CAKES ???????????? - HOLIDAY FOODIE COLLAB!
Bakery vs Homemade MATCHA MOCHI CAKE: Happy Holidays BUZY BEEZ! Learn how to make 3 Holiday Wreath Bundt Cakes as part of the Holiday Foodie Collab featuring 13 foodie YouTubers! This is part of a huge YouTube FOODIE collab (link below) where we are all raising awareness for charity!
HOLIDAY FOODIE COLLAB:
Learn more about my charity, No Kid Hungry here:
(Full Recipe from this video below)
Alla’s Yummy Food
Baileys Mousse Cake with Green Velvet Spray:
Cancer Research UK:
Angel Wong’s Kitchen
Green Tea (Matcha) Madeleines:
Meals on Wheels:
BuonaPappa
Fruit Christmas Tree:
Children’s Hospital Los Angeles:
Entertaining with Beth
Holiday Baked Alaska:
Habitat for Humanity:
FeelingPeckish
Basket Weave Sugar Cookies:
Wapikoni Mobile:
FlavCity
Healthy Holiday Meal Prep:
Wounded Warrior Project:
HotChocolateHits
Sticky Toffee Pudding:
Doctors Without Borders:
Kawaii Sweet World
Giant Hot Chocolate Mug Cake:
She’s the First:
LoveHealthOK
Christmas Tree Brownies:
For Cancer:
Mind Over Munch
Peanut Butter Fudge:
American Foundation for Children with AIDS:
QKatie
Dulce de Leche in a Slow Cooker:
National Alliance on Mental Illness:
•••
Bundt Cake Recipe:
1 cup granulated sugar
1/2 cup butter, room temperature
2 eggs
1 cup milk, room temperature
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/4 tsp salt
In a large mixing bowl beat butter and sugar together. Add eggs in one at a time, mixing well after each addition. Add vanilla extract into measuring cup with milk.
In another bowl add flour, baking powder, and salt. Alternate between adding wet ingredients with dry ingredients into butter mixture. Mix for 30 seconds after incorporated until smooth.
Prepare Bundt cake molds with butter and a dusting of flour. Pour in the batter and bake for 22-25 minutes at 350ºF or until toothpick inserted into center comes out clean. Gently loosen cake from pan with knife and turn out onto wire rack; cool completely.
Frosting:
2 1/2 cups powdered sugar, sifted
3 tbsp milk
1 tsp vanilla
½ cup butter, room temperature
Pinch of salt
In a large bowl mix all ingredients together until it becomes a fluffy frosting.
Frost the mini bundt cakes and decorate as you wish.
To make the candied cranberries:
1/4 cup water
1/4 sugar
1 cup fresh cranberries.
granulated sugar for dusting
In a saucepan on medium heat add the water and sugar, stirring until dissolved. Then add the cranberries and stir, coating all of them. Take heat, pour into a bowl and chill overnight. An hour before making the cake drain the sugar water and coat the cranberries in granulated sugar. Use for decoration.
Wilton Tip #47:
Wilton Tip #67:
Wilton Silver Pearl Sprinkles:
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Holiday Wreath
Enjoy a delicious appetizer perfect for those holiday parties!!!
Learn more about Demarle at Home or Shop Cookware Now at
Holiday Appetizer Wreath
6 slices bacon
1/2 cup chive-and-onion cream cheese spread (from 8-oz container)
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
2 cups frozen broccoli florets, thawed, finely chopped and patted dry with paper towel
1/3 cup diced red bell pepper
1 egg, beaten
1 teaspoon sesame seed
Fresh rosemary, if desired
1. Keep the crescent dough refrigerated until you are ready to work with it. Chilled dough is much easier to work with than dough warmed to room temperature. Heat oven to 400 degrees F. Cook bacon on DAH deep flexiflat until crisp (approx. 12 – 15 minutes depending on thickness). Drain on paper towel; chop bacon into small pieces with Santoku Chef’s knife and set aside.
2. Place DAH large silpat on perforated baking sheet & place DAH 3 7/8” Specialty Round Dough Cutter in center of silpat. Unroll both cans of dough; separate triangles as you arrange them with shortest sides toward center around the cookie cutter, overlapping in wreath shape and leaving 4-inch round circle open in center. Crescent dough points may overlap edge of silpat. Press center overlapping dough to flatten.
3. Spread cream cheese spread on dough to within 1” of points. In DAH Stainless Steel Mixing bowl, mix chopped bacon, finely chopped broccoli and bell pepper; spoon onto widest part of dough. Remove the cookie cutter. Pull end points of triangles over broccoli mixture and tuck under dough to form ring (filling will be visible). Carefully brush dough with beaten egg; sprinkle with sesame seeds.
4. Bake 25 minutes or until deep golden brown. Cool 5 minutes. With DAH polyamide spatula, carefully loosen wreath from silpat; slide onto DAH cake plate. Garnish with fresh rosemary and a votive candle in center. Serve warm. Store in refrigerator. Recipe adapted for Demarle at Home from Pillsbury
This is beautiful & festive for your Holiday gathering. I get loads of compliments when I place it in the center of the table & it is delicious too!
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Easier than you think, appetizer made from puff pastry and simple ingredients!
Easier than you think, appetizer made from puff pastry and simple ingredients!
Ingredients:
puff pastry: 400 g (14 oz)
parsley: 25 g (0.9 oz)
melted butter: 30 g (1.1 oz)
salt: 3 g (0.1 oz)
garlic: 10 g (0.4 oz)
ham: 150 g (5.3 oz)
cheese: 150 g (5.3 oz)
eggs: 1 pc
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Cinnamon Roll Wreath
Christmas morning cinnamon rolls just got even better! This festive Cinnamon Roll Wreath recipe is the perfect way to celebrate the Holidays! Serve it for breakfast or dessert - everyone will love pulling off their own piece as you gather around the table, eat and enjoy being together!
Find the full recipe at:
Be sure to read my tips on how you can make overnight cinnamon rolls for Christmas!
Arnott's Choc Ripple Wreath Cake
All I want for Christmas is… a Choc Ripple Wreath! This is the ultimate quick and EASY festive dessert to bring everyone together this holiday season! #ArnottsChristmas #ThereIsNoSubstitute