Happy Friday, friends! I hope you are all recovering nicely from Thanksgiving and are getting all geared up for the holiday season! Today, I thought I’d share with you some truly beautiful, eye-catching, and delicious holiday drinks which are sure to keep all of your guests pleased. Here are five of my favorite blogger-inspired holiday drink recipes!
I found this on Pinterest a few weeks ago and couldn’t believe how incredible it looked! Baked Bree brings all of the best holiday flavors in this crazy-good Jingle Juice! She describes it as a citrus sangria, yum!
Eggnog is a pretty polarizing flavor. You love it or you hate it. I tend to love, so these Eggnog Shooters from Hostess with the Mostest are the perfect way to get that eggnog flavor without committing to a whole cup!
Gimme Some Oven was on Delish Dish this summer for her “Month of Drinks” feature and I just needed to bring her back with these insane Cranberry Margaritas! The perfect holiday twist on a classic cocktail recipe!
“If you love the buttery sweet flavor of white chocolate, the spicy heartiness of pumpkin, and the luscious decadence that is whipped cream and caramel (and booze – two kinds, pick your poison), then this is thee fall drink for you.” I couldn’t have said it better myself, Minimalist Baker. You guys will love trying this Boozy Pumpkin White Hot Chocolate.
I’ll take “maybe just a half a drink more” of all these delicious holiday cocktails! Share your favorite recipes in the comments!
When I saw this No-Bake Pumpkin Swirl Cheesecake on the BHG website, I thought it looked most delicious. It also had the added bonus of requiring no oven time. Since my friends here at BHG asked that I give the recipes I’m sharing in the month of November a bit of Southern flair, I thought a nice twist would be to change the crust to vanilla wafers crumbs and add a layer of praline pecans. Pecans are our beloved nut of choice in the South and pralines are immediately identified as a historic Southern confection. Pralines are candy clusters comprised of buttery caramelized sugar and nuts. Originating in Louisiana they have a rich history that dates back to the 1700′s. Different versions of praline candy have been rotating through Southern kitchens, bakeries and candy stores ever since.
Keeping with the no-bake concept I whipped up the praline pecans in the microwave. Instead of adding them into the crust, I chose to sprinkle them on top of the crust adding a surprise layer of decadence and crunch. It provides a very tasty twist to a perfect make-ahead Thanksgiving dessert. I’ll show you how I did that, then follow the recipe for the cheesecake filling in the original recipe on BHG here.
Ingredients needed for the Vanilla Wafer Crust and Praline Pecans:
For the Praline Pecans:
2 Tbsp butter
1 Tbsp heavy cream
3 Tbsp brown sugar
1/4 tsp pumpkin pie spice
1/8 tsp salt
2/3 cup pecan pieces
1/2 tsp pure vanilla extract
For the crust:
1 cup vanilla wafer crumbs
1 tsp pumpkin pie spice
3 Tbsp butter, melted
To make the Praline Pecans: [Cooking time is based on an 1000 watt microwave]
In a medium size microwave safe bowl, melt together the butter and heavy cream for 35-45 seconds. Add the brown sugar, pumpkin pie spice and salt. Stir until dissolved. Return to the microwave and continue to cook on high for 1 minute.
The mixture will be very hot, remove carefully from the microwave. Add the pecan pieces and stir well. Return to the microwave and cook on high for 1 minute.
Add the vanilla and stir until the pecans are evenly coated. Spread on wax paper to cool. When cooled, break apart into pieces.
To make the crust, sift together the vanilla wafer crumbs, pumpkin pie spice and melted butter until fully moistened. Press into the bottom of an 8-inch springform pan and chill. Sprinkle the praline pecans over the crust then proceed with the filling as directed here using half & half in place of the milk and orange juice needed for the filling.
Melissa Sperka is the Publisher, recipe developer and photographer of the blog Melissa’s Southern Style Kitchen. Her blog focuses on creating homemade family-style meals, snacks and desserts as well as many classic Southern favorites. Melissa lives in North Carolina and is a busy Mom to 2 boys. She is passionate about sharing her love of cooking, baking and entertaining. After winning the National Flour Power! contest, she also gained national attention with her blue ribbon “Nested Potato Skins” featured in Southern Living Magazine. You can also find her at Parade.com as a featured Contributor.
All Desserts, Cheesecake, Delish Dish, No-Bake Cheesecake, No-Bake Desserts, Pumpkin Cheesecake, Seasonal, Thanksgiving Pies & Cakes | Tags:
cheesecake, Desserts, no bake dessert, No-Bake, praline pecans, pralines, Pumpkin, pumpkin cheesecake, Thanksgiving
I love making banana bread during the fall and winter seasons. There’s something so comforting about it. So when I was searching through BHG’s huge archive of recipes, I came upon this Pumpkin Bread and thought FRENCH TOAST. Seriously, I did!
Making the bread is easy. Mix the wet ingredients and brown sugar together. Read more
Happy Friday, Delish Dish! I was scrolling through Pinterest the other day and found an amazing Angel Food Cake recipe. I know I never make Angel Food enough, so I thought I’d find some great new recipes to try! Hope you join me with the Angel Food revolution on National Angel Food Cake Day!
If you’re a regular reader, you know how much I love things in miniature, especially cupcakes! Add chocolate flavor to your favorite Angel Food recipe with Cooking Classy‘s Chocolate Angel Food Cupcakes with Chocolate Cream Cheese Whipped Cream. Can a dessert be any more decadent?
Enjoy the light flavors in this yummy classic! Happy Angel Food Cake Day!
More from BHG.com:
Hello BHG Delish Dish readers, my name is Meg and I am the recipe developer, photographer, and blogger behind Beard & Bonnet! Growing up the daughter of an accomplished pastry chef I was thrown for a loop when my infant son was diagnosed with a severe gluten intolerance that attacks his immune system. Everything I knew about cooking had to change in an instant for my family to be healthy and happy. I have spent every day of the last 3 years learning everything I can about gluten free cooking, documenting our favorite recipes, and sharing our journey with my readers. I am so honored to be here today sharing a piece of our journey with all of you!
Summer is so hectic for our family, especially on the weekends as we try to cram in every family activity our beach community has to offer! As much as we love the sun and sand, I often find myself pining for fall. I love waking up a little early on crisp, fall weekend mornings, whipping up a batch of pumpkin pancakes and putting on a big pot of coffee before anyone else makes a peep. If my husband is really lucky and the intoxicating aroma of pancakes doesn’t wake the kids, I serve him a big stack of our favorite pancakes in bed.
If you knew me personally then you would know that I consider myself a pumpkin pancake aficionado. I am more than obsessed with them; I am completely consumed and could eat them for any meal of the day, any day of the week. They are the first thing I missed when we had to adapt our diet to a gluten free lifestyle and ironically they were the one thing that I was nervous about recreating. So, when Better Homes and Gardens asked that I put my own gluten free spin on one of their amazing recipes I just knew that this was my chance to create the best gluten free pumpkin pancakes EVER!
Pancakes are one of those foods that almost everyone loves! For most of us they hold a level of nostalgia that most foods don’t ever have the chance of obtaining. When done right, pumpkin pancakes are the perfect blend of savory and sweet flavor notes. The spices are warming, the syrup is sticky sweet, and from start to finish they come together faster than most other breakfast foods. Lucky for me, Better Homes and Gardens original pumpkin pancake recipe is pretty phenomenal on it’s own. The biggest change I made was substituting my own personal gluten free flour blend that mixes nutty flavored teff flour with sorghum and brown rice flour; then I upped the spices a bit and added pecans in the batter as well as on top of the pancakes.
Here are my exact changes:
- I used my own personal custom flour blend as a replacement for the all-purpose flour in the original recipe. It is a perfect blend for pancakes, brownies, and quick breads, I highly recommend giving it a whirl. You could also substitute an all-purpose gluten-free flour like King Arthur Flour or Better Batter if you don’t want to make my blend. When choosing a gluten free all-purpose flour blend for making these pancakes it is important to mention that you should avoid brands that contain cornstarch as one of the main ingredients. Cornstarch in the blend makes for a really dense pancake that just doesn’t stack up.
- I doubled the amount of cinnamon and ground ginger in the recipe to really drive home the warm fall flavors.
- I added 1/3 cup raw chopped pecans to the batter and sprinkled toasted pecan halves over the top of the pancakes before drizzling them with warm maple syrup.
Pumpkin is the quintessential flavor of Fall, and it is rightfully so. The flavor is universally lauded and perfectly adaptable for anything you can imagine from the savory to the sweet. It also has this comforting quality that just makes you want to curl up on your couch to watch the leaves turn their vivid colors from your window.
I happen to love pumpkin in my dessert recipes around this time of year. In fact, I get a bit addicted to its flavor especially when warming spices are added to the mix. That love is exactly what lead me to the original BHG Pumpkin Spice Whoopies recipe.
I loved the simplicity of the recipe due to the use of cake mix. These were so easy to make. I made the cookie as is but made the following changes to the filling:
- After the cookies were done baking, I flipped half upside down and added chocolate sauce (I microwaved some chocolate chips and heavy cream, stirred until melted to create a ganache) and a large marshmallow.
- I placed the cookies under my oven’s broiler and waited until the marshmallows were melted and toasted.
- Lastly I topped each marshmallow topped cookie with another cookie and served nice and warm.
These were seriously so fun to make and would be a hit with the kids. I can’t imagine a more amusing way to bring in the excitement of fall than these pumpkin whoopie pies with a s’more twist.