How Sweet Eats Favorites + DeLallo Foods Collection. 

You guys! This is so exciting.

howsweeteats x delallo foods gift collection I howsweeteats.com

I’ve curated a box of my all-time favorites from DeLallo Foods!

howsweeteats x delallo foods gift collection I howsweeteats.com

It’s no secret what a DeLallo fan I am, and since I’ve been shopping there my entire life, I knew exactly what to add in to this box to make is MAGICAL. These are so, so good! You’ll find some of the staples that we use weekly, like balsamic glaze, sun dried red peppers, whole wheat penne, golden balsamic vinegar and margherita pizza sauce.

And even better news! You can get 30% off this gift collection with the code HOWSWEETEATS through December 31, 2018. Woohoo!

I know that I’ve rambled about these products for years, but here are a few ways that I love to use them:

howsweeteats x delallo foods gift collection I howsweeteats.com

To-Die-For Bruschetta Chicken

howsweeteats x delallo foods gift collection I howsweeteats.com

Truffled Mushroom Pepperoni Pizza

howsweeteats x delallo foods gift collection I howsweeteats.com

Make a killer Bruschetta Board

howsweeteats x delallo foods gift collection I howsweeteats.com

Spinach and Bacon Wrapped Egg Bites

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Winter Chopped Salad

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Hot Honey and Goat Cheese Pizza

howsweeteats x delallo foods gift collection I howsweeteats.com

Banana Bread with Espresso Glaze

I hope you guys try out this box and fall in love with everything like I have! xoxo

The post How Sweet Eats Favorites + DeLallo Foods Collection. appeared first on How Sweet Eats.

Currently Crushing On. 

Happy weekend!

Super exciting: The Pretty Dish digital version is available right now for $1.99! This only lasts for a few more days, so hurry and grab it.

We have such a fun weekend plan including a brunch with santa and I’m totally going to get baking. Don’t forget! I have a ton of gift guides for you: women’s, men’s, kid’s, kitchen, cookbooks/foodie gifts, beauty and stocking stuffers under $25! So much good stuff.

What are you guys up to? I hope you’re having a joyful holiday season! xo

Favorites of the week.

Caesar salad gnocchi. What!

On a season of magic. This is so good.

Chocolate croissant bread pudding. It’s a thing.

Dying for this one pot vodka pasta.

A gingerbread house tea party. I’m dying.

Craving this perfect spice cake.

Chocolate pecan shortbread cookies! Yum.

The prettiest pomegranate and pear green salad.

How delish are these stuffed dark chocolate dipped pretzels?

Def trying this chinese beef pepper stir fry.

This mulled wine poached pear tart is so pretty.

I’m in need of a new peanut butter fudge recipe!

Cute chocolate peppermint shortbread cookies.

Very interested in this turmeric mushroom pickle!

The post Currently Crushing On. appeared first on How Sweet Eats.

Pink Peppermint Cake. 

Can you tell that I’m having a moment with pink peppermint?

Pink peppermint cocktails, pink peppermint cake – I want to cover my entire life in pink peppermint.

I’m also really kicking myself for not considering the “pink peppermint” theme when I decorated our house this year for Christmas! I mean, I’ve always said that I wish I could live in a life-sized gingerbread house.

Ever since I made my White Christmas sparkle cake last year, I’ve been dreaming of ideas to do a pink peppermint cake. Seriously, I’ve been excited about making this since, probably… June? It’s hard to believe that we’re here now.

I mentioned it yesterday in my pink peppermint cocktail post, but just the IDEA of pink peppermint is dreamy to me. It’s like fluffy fat vanilla marshmallows with creamy swirls of peppermint clouds – that’s how I envision pink peppermint.

And you guys LOVED that white christmas cake. Some of you even made it this past summer with a different twist and you guys are all making it again now. It is a really delicious cake! And just so pretty!

I might be boring, but I used the EXACT same cake recipe as last year. Why change something if it works, right?

That’s the thing. It just works. And I wanted something that was light – as much of a chocolate freak that I am, I didn’t want chocolate cake here. SO I went with a vanilla cake and a peppermint cream cheese frosting. SO GOOD. It basically tastes like peppermint vanilla cheesecake!

P.S. If you’re not a fan of using food dye (I’d rather not, especially when my kids are eating it), these color by nature powders are great. I first used them last year in my rainbow cupcakes and was shocked at how gorgeous the shades were!

I also very much wanted to call this the Grinch cake! Doesn’t it look like it belongs in Whoville? It might be missing the green shade for the Grinch, but it could 100% reside in a Whoville bakery case. Since that’s a real place and all.

Speaking of, we took Max to see the new Grinch this week and it was so cute. I still love the other Grinch movies but this was so fun and colorful and really had us laughing. I basically want to live in Whoville forever. I’m already dreading the day when we take down all of the twinkly lights.

I mean, look at these peppermint meringue mounds. Aren’t they just too cute?!

I made some peppermint swirl meringues the day before assembly which added a super fun twist. Going in, I had no idea how I would add them to the cake so I just started to stick them to the frosting.

I knew I wanted to do something semi-whimsical to the pink peppermint cake but it took me days to figure out what exactly that was. I didn’t want to go the candy cane route (though a few crushed candy canes look so pretty here!) and love that these are an added little bonus to your cake or even your cookie box.

I also went the (almost) naked-cake route again too. I frosted this one a little more than last year’s cake, but I love the rustic look of barely frosted cakes.

Well, I sort of love the rustic look of barely frosted cakes.

The truth is that I can’t frost a cake to save my life. I have the patience of a three year old (trust me, I have one, and this statement is accurate) and frosting cakes is not where my abilities lie. Rustic is also not my style… but this is one place where I LOVE the rustic feel.

And it keeps me sane.

Just like last year, I added in the sparkling sugar too. It’s so pretty and really makes an impact in person!

And also just like last year, you can totally use a box cake mix here. I’d say you guys are pretty 50/50 split. Half of you use a mix and the other half of you make it from scratch. My grandma who baked from scratch every day, also used mixes often, so I have no qualms about it! In fact, I’ve been known to make some killer cupcakes… from a mix.

In all seriousness here though, the cake is delicious either way. It’s how you put your own fun, whimsy spin on it that will take it over the top. And make it Christmas-cute!

Pink Peppermint Cake

Pink Peppermint Cake

This pink peppermint cake is festive and delicious for the holidays! Layers of vanilla cake frosting with peppermint cream cheese frosting, covered in sparkly sugar and peppermint meringues. Couldn’t be cuter!

  • 3 cups cake flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups unsalted butter (softened)
  • 2 1/2 cups sugar
  • 5 large eggs (at room temperature)
  • 1 cup whole milk
  • 3 teaspoons vanilla extract

peppermint cream cheese frosting

  • 1/2 cup unsalted butter (softened)
  • 2 8-ounce blocks cream cheese (softened)
  • 4 to 5 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 to 2 drops red food coloring or your favorite alternative
  • 3 tablespoons white sanding sugar (for dusting)
  • crushed candy canes (for garnish)

peppermint meringues

  • 2 egg whites
  • 1/8 teaspoon cream of tartar
  • 1 pinch salt
  • 1/2 cup white sugar
  • 1 drop red food coloring
  1. Preheat the oven to 350 degrees F. Spray 3 9-inch round cake pans with non-stick baking spray liberally. In a bowl, stir together the flour, baking powder and salt.

  2. In the bowl of your electric mixer, beat the butter until creamy. Add in the sugar and beat on medium speed, scraping down the sides when needed, for 3 to 4 minutes, until light and fluffy. Add each egg one at a time and beat after each addition, beating just until combined. Beat in the extracts. Gradually beat in half of the dry ingredients, then add in the milk. Add the remaining dry ingredients. Be sure to scrape the bottom of the bowl and make sure all of the ingredients are combined.

  3. Evenly pour the cake batter into the pans (I like to do this using a measuring cup!). Bake for 25 to 30 minutes or until the center is set and a toothpick inserted comes out clean. Let cool for 5 to 10 minutes in the pan and then gently remove onto a cooling rack to cool completely.

  4. To frost these successfully, once they are cool, I wrap each cake in plastic wrap and place is in the freezer overnight. I remove and frost the cake while frozen, just because it’s easier for me. To make the “naked” frosting look, I layered the frosting in the centers of the layers, then spread some on the sides but used a large spatula to scrape most of it off. 

  5. As soon as I frost the cakes, I throw white sparkle sprinkles on the frosting. I then stick on the peppermint meringues! 

peppermint cream cheese frosting

  1. In the bowl of an electric mixer, mix the butter and cream cheese on medium speed until smooth.

  2. Gradually add in the powdered sugar with the mixer on low speed, increasing the speed once all of the sugar is added. Add in the vanilla extract, peppermint extract then beat on medium to medium-high speed for a good 2 to 3 minutes until creamy, scraping down the sides if needed. If you find the frosting it a bit too thick, add in some milk 1 teaspoon at a time until desired consistency is reached. I love how this frosting works on cakes once they are refrigerated! It’s delicious.

  3. To add some pink to the cake, I remove about 1 cup of frosting and add a drop of food coloring to it and mix until my desired shade it reached. Once the cake is mostly frosted, I add this on and use a spatula or bench scraped to make it appear swirled with the white frosting.

peppermint meringues

  1. Preheat the oven to 225 degrees F. Line a baking sheet with parchment paper.

  2. In the bowl of your electric mixer, beat the egg whites, cream of tartar and salt until soft peaks form. Gradually add the sugar and beat until stiff peaks form.

  3. Fit a pastry bag with your favorite tip (I like the plain old round one). Add a drop of food coloring down the side of the bag. Fill the bag with the meringue mixture. 

  4. Pipe out dollops of meringue on the baking sheet, about 1 inch apart.

  5. Bake for 1 1/2 to 2 hours. The meringues should be totally dry on the inside (you can break one open to check) but shouldn’t brown. Turn off the oven, leave the door ajar and let them in the oven until it cools completely. Remove them from the parchment with a metal spatula. 

NOTE: YOU CAN TOTALLY USE WHITE CAKE MIX HERE TO MAKE THIS EASIER! I’VE DONE IT TWICE ALREADY. IT’S FINE! USE 2 BOXES OF YOUR FAVORITE WHITE CAKE MIX FOR 3 OR 4 LAYERS OF CAKE. I would still suggest adding the vanilla extract and almond extract to the white cake mix. Or just use this recipe listed.

 

The post Pink Peppermint Cake. appeared first on How Sweet Eats.

The Pink Peppermint Cocktail. 

This is theeeee pink peppermint cocktail that you need this holiday season!

This pink peppermint cocktail is full of holiday cheer! Candy cane vodka, creme de cacao, vanilla and a drop of cream come together to create the perfect iced holiday drink that tastes like a treat! I howsweeteats.com #pinkpeppermint #cocktail

While I love peppermint, there is something about PINK peppermint that makes it extra special. Right?

It can’t be only me.

Pink peppermint sounds like a pepperminty marshmallow dream or something. And that’s exactly what this is!

Also: EXCELLENT NEWS! I have your perfect holiday cocktail party playlist below. Follow it here!

This pink peppermint cocktail is full of holiday cheer! Candy cane vodka, creme de cacao, vanilla and a drop of cream come together to create the perfect iced holiday drink that tastes like a treat! I howsweeteats.com #pinkpeppermint #cocktail

Let me break it down for you.

We have candy cane vodka. Homemade vanilla simple syrup. Peppermint schnapps. A very tiny drop of cream.

A candy cane for garnish!

I have talked about Tracy’s candy cane vodka for yeeeears. Lacy and I first made this back in 2012 right after she shared it. It is so fun to gift because it’s a gorgeous shade and super easy to make. It doesn’t even have to sit for 24 hours. In fact, DON’T let it sit for 24 hours. Give it 30 minutes and boom, you’re done. So easy and fun.

This pink peppermint cocktail is full of holiday cheer! Candy cane vodka, creme de cacao, vanilla and a drop of cream come together to create the perfect iced holiday drink that tastes like a treat! I howsweeteats.com #pinkpeppermint #cocktail

I knew that to make a pink peppermint cocktail, this vodka had to be the base. I wanted something creamy, but not a full-blown cream-based drink (I have such a tough time getting behind a white russian) – and I didn’t want it to be a shake or ice cream or anything.

And I really wanted it to be served over (crushed, obvs) ice and go down smooth. YEP.

This is what I call pink peppermint cocktail success.

This pink peppermint cocktail is full of holiday cheer! Candy cane vodka, creme de cacao, vanilla and a drop of cream come together to create the perfect iced holiday drink that tastes like a treat! I howsweeteats.com #pinkpeppermint #cocktail

Oh and p.s. I’m sure you could also use a drop of coconut or almond creamer in here too and it would work! It may separate a bit, but shake the heck out of it and the first presentation will be super pretty.

This pink peppermint cocktail is full of holiday cheer! Candy cane vodka, creme de cacao, vanilla and a drop of cream come together to create the perfect iced holiday drink that tastes like a treat! I howsweeteats.com #pinkpeppermint #cocktail

So… weekend plans:

Hit shuffle on your playlist. Use frosted glasses. Rim with sugar sprinkles or even crushed candy cane. Throw a crushed candy cane on top and give it to all your friends! Now you’re the pink peppermint queeeeen.

This pink peppermint cocktail is full of holiday cheer! Candy cane vodka, creme de cacao, vanilla and a drop of cream come together to create the perfect iced holiday drink that tastes like a treat! I howsweeteats.com #pinkpeppermint #cocktail

Pink Peppermint Cocktail

Pink Peppermint Cocktail

This pink peppermint cocktail is full of holiday cheer! Candy cane vodka, creme de cacao, vanilla and a drop of cream come together to create the perfect iced holiday drink that tastes like a treat!

  • 2 ounces candy cane vodka
  • 2 ounce creme de cacao (white)
  • 1 ounce vanilla simple syrup
  • 1/2 ounce cream or half and half
  • 1 candy canes for garnish
  • sparkling sugar for the glass
  1. Prepare the candy cane vodka 30 minutes before.

  2. Rim a glass with a drop of water and dip it in either sparkling sugar or crushed candy canes. 

  3. Fill a cocktail shaker with ice. Add the vodka, creme de cacao, syrup and half and half. Shake well for at least 30 seconds. Pour in the glass and garnish with a candy cane!

This pink peppermint cocktail is full of holiday cheer! Candy cane vodka, creme de cacao, vanilla and a drop of cream come together to create the perfect iced holiday drink that tastes like a treat! I howsweeteats.com #pinkpeppermint #cocktail

You have got to come back tomorrow for more pink peppermint heaven.

The post The Pink Peppermint Cocktail. appeared first on How Sweet Eats.

Lasagna Bolognese. 

It’s time to cozy up by the fire with wine and lasagna Bolognese!

This lasagna bolognese is the ultimate comfort food. Meaty sauce, whole wheat lasagna noodles, creamy bechamel and grated cheese come together to create the most perfect slice of lasagna heaven! I howsweeteats.com #lasagna #bolognese

If you want major comfort and flavor this December season, you’ve got to add this to your list. Lasagna bolognese is the quintessential winter meal that must happen in your life.

This lasagna bolognese is the ultimate comfort food. Meaty sauce, whole wheat lasagna noodles, creamy bechamel and grated cheese come together to create the most perfect slice of lasagna heaven! I howsweeteats.com #lasagna #bolognese

It’s no secret that every December, I get a craving for tomato-based recipes! This didn’t happen until the year I was pregnant with Max, and up until then, I really didn’t care for tomato sauce whatsoever – unless it was on pizza.

Then, I had a baby and everything changed.

This lasagna bolognese is the ultimate comfort food. Meaty sauce, whole wheat lasagna noodles, creamy bechamel and grated cheese come together to create the most perfect slice of lasagna heaven! I howsweeteats.com #lasagna #bolognese

I love having a great tomato sauce based recipe for the holiday season because it’s comforting and tastes SO good. This one is fantastic and can be a make ahead meal, a great one for a dinner party or something you can prep for a weeknight after work.

Warning: this is some MAJOR comfort food.

The other plus that comes along with this is that it’s perfect for pairing with my current red wine obsession. I haven’t been into red wine for years. I don’t know what it is, but this season I am loving it. Don’t get me wrong – I’ll always choose a Pinot Noir to keep it fairly mild, but I actually find myself craving that too.

This lasagna bolognese is the ultimate comfort food. Meaty sauce, whole wheat lasagna noodles, creamy bechamel and grated cheese come together to create the most perfect slice of lasagna heaven! I howsweeteats.com #lasagna #bolognese

Can you tell I’m very much a cravings person? I always have been. I never really had cravings during pregnancy, but regular life cravings? All the time, yes and yes.

This lasagna bolognese is the ultimate comfort food. Meaty sauce, whole wheat lasagna noodles, creamy bechamel and grated cheese come together to create the most perfect slice of lasagna heaven! I howsweeteats.com #lasagna #bolognese

Full disclosure: I ALWAYS make this using leftover Bolognese in The Pretty Dish. I die for the Bolognese. You guys love it too – it’s easily one of the most popular recipes in the book. I love it because I can make a super hearty, flavorful version and use ground pork or sausage. But I can also lighten it up and use ground turkey and chicken. I’ve made it so many different ways, keeping the base sauce consistent with the fire-roasted flavor that I love.

Since you can find that recipe in The Pretty Dish, I’m including a different version below. It works in a pinch!

This lasagna bolognese is the ultimate comfort food. Meaty sauce, whole wheat lasagna noodles, creamy bechamel and grated cheese come together to create the most perfect slice of lasagna heaven! I howsweeteats.com #lasagna #bolognese

My favorite noodles to use for this are the no-boil whole wheat lasagna sheets from DeLallo. This is already a high-maintenance recipe, so if I had to make fresh noodles or boil dry ones? I probably wouldn’t make the recipe. Using the no-boil sheets make it fairly easy, especially if you use leftover Bolognese!! If you do that, the only pot you have to dirty is the one for the béchamel sauce. Which, by the way, is so delish that you will want to drink it.

Seriously. It is RICH.

This lasagna bolognese is the ultimate comfort food. Meaty sauce, whole wheat lasagna noodles, creamy bechamel and grated cheese come together to create the most perfect slice of lasagna heaven! I howsweeteats.com #lasagna #bolognese

I like to make this in an 8×8 dish since it is very decadent. Serve it with a salad – do a Caesar or a house salad – and you only need to serve small pieces because it’s extremely satisfying. And if you want to add a fun cocktail, try this christmas punch!

Hello perfect meal.

This lasagna bolognese is the ultimate comfort food. Meaty sauce, whole wheat lasagna noodles, creamy bechamel and grated cheese come together to create the most perfect slice of lasagna heaven! I howsweeteats.com #lasagna #bolognese

Lasagna Bolognese

Did you make this recipe?

Lasagna Bolognese

This lasagna bolognese is the ultimate comfort food. Meaty sauce, whole wheat lasagna noodles, creamy bechamel and grated cheese come together to create the most perfect slice of lasagna heaven!

Ingredients:

  • 1 tablespoon olive oil
  • 1 sweet onion, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 garlic cloves, minced
  • 8 ounces cremini mushrooms, chopped
  • 1 pound lean ground beef
  • 2 tablespoons tomato paste
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon brown sugar
  • 1/2 cup dry red wine
  • 1 (14 ounce) can fire roasted tomatoes
  • 1 (28 ounce) can crushed tomatoes
  • 1/2 cup freshly grated parmesan cheese

 

  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 4 cups whole milk
  • 1/8 teaspoon freshly grated nutmeg
  • 1 (9 ounce) package no-boil whole wheat lasagna noodles
  • 1 cup freshly grated parmesan cheese
  • 1 cup freshly grated mozzarella cheese

Directions:

Heat a large pot over medium heat and add the olive oil. Add in the onions with the salt and pepper and cook, stirring occasionally, until softened, about 5 to 6 minutes. Add in the garlic and mushrooms. Stir and cook for another 5 or 6 minutes, until the mushrooms soften. Add in the beef and break it apart with a wooden spoon. Brown it, stirring and breaking it apart, until it’s cooked through, about 10 minutes. Stir in the tomato paste, dried basil, oregano, pepper flakes and brown sugar. Cook for 5 minutes.

Add in the wine, tomatoes and parmesan. Bring the mixture to a boil then reduce to a simmer and cover, cooking for at least 30 minutes (or even longer if you wish!). You can make this ahead of time.

To make your bechamel, melt the butter in a saucepan over medium heat. Whisk in the flour until smooth to create a roux, then cook it for 3 to 4 minutes, until it’s nutty and fragrant. Very slowly pour in the milk in small batches, whisking the entire time. Make sure to whisk the bottom to prevent sticking. Whisk in the nutmeg. Bring the mixture to a boil while whisking, then reduce to a simmer and cook for 5 to 6 minutes, whisking often, until thickened.

To make the lasagna, spray an 8×8 baking dish with nonstick spray. Spread a spoonful of the bechamel in the bottom of the dish and layer with the lasagna noodles. Add about 1/2 to 3/4 cup of the bolognese, about 1/2 cup of the bechemal sauce and a handful of the cheeses. Repeat this for 4 or 5 layers (or more/less if you can fit!) until you reach the top. I like to finish with a layer of noodles and cover it with the remaining sauce and cheese alone.

Bake for 50 to 60 minutes, until the cheese is golden and bubbly. Remove and let stand for about 30 minutes before you slice into it. DELISH.

You can make this ahead of time, it freezes and reheats very well!

adapted from bon appetit

All images and text ©.

Did you make this recipe?

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I appreciate you so much!

This lasagna bolognese is the ultimate comfort food. Meaty sauce, whole wheat lasagna noodles, creamy bechamel and grated cheese come together to create the most perfect slice of lasagna heaven! I howsweeteats.com #lasagna #bolognese

The layers though!

The post Lasagna Bolognese. appeared first on How Sweet Eats.

Tuesday Things. 

tuesday things I howsweeteats.com

1. I wish this exact shade was the Pantone color of the year. It’s gorgeous and makes me so happy! I do love that they are giving hints to the shade. super fun.

2. OMG my heart. Netflix is adapting Roald Dahl stories!! They are some of the stories that made me fall in love with reading.

3. I’m a little obsessed with finding an emerald green dress for Christmas Eve. Or emerald green outfit. I’m so into it right now.

4. It’s definitely iced eggnog latte season and over the weekend, Lacy told me that you can get an eggnog frappuccino! I haven’t had a frappuccino in a million years, but we got one on a little holiday outing on Saturday and it was pretty good. Still prefer my iced eggnog latte, but it’s a treat if you need one. And no, I don’t love to drink eggnog! It’s a whole different story in coffee though.

5. So much TV stuff. A Million Little Things – my freaking heart! The end of This Is Us – just about killed me. Both were so good. Dirty John is so creepy and Eric Bana is great at scaring me too much to sleep. Eeep. As a side note, who has seen the new grinch? We’re taking Max tomorrow!

6. Just adore Robin Roberts oh-so much.

7. May be a freak of nature but I love wrapping gifts. I put on Christmas movies, grab some wine or hot chocolate or something and wrap! Am I the only one? In fact, I love everything about this season.

8. If you’re looking for extra gift ideas, we’re offering Sweet Peas Meals gift cards again! They are the BEST gift for a busy young family.

9. And my friend Tracy also created these gorgeous food journals! They sold out instantly, but she is stocking more soon. I can’t wait to get one.

10. Time is going to fast, it just kills me. I realize that I say this over and over again but it’s such a shock to my system that I already have two kids. The past few nights Emilia has been waking up and I love going in there and rocking her and holding her. I wanted to sit there all night with her. Even though the stage of life is so exhausting I wouldn’t trade it for anything. So mushy but so true.

11. I recorded a podcast over at We Get to Know! I had multiple coughing fits during it and lost my mind while answering a few questions, so if you want me to be extra embarrassed, go listen!

12. This is my 387th Tuesday Things post. CAN YOU BELIEVE IT.

The post Tuesday Things. appeared first on How Sweet Eats.

Cranberry White Chocolate Sticky Buns. 

[This post of cranberry white chocolate sticky buns is sponsored by ALDI! So excited to share them with you!]

You guys! I am allll about the brunch this holiday season.

These white chocolate cranberry sticky buns are what holiday dreams are made of! Made in a muffin tin with fresh cranberries and creamy white chocolate, they are drizzled with cranberry caramel too! Dreamy! I howsweeteats.com #sticky #buns

More about the brunch than I ever have been before. Last year we had an accidental holiday brunch and this year I’m planning on turning it into a regular thing. I’m pumped!

First on the agenda: sticky buns!

Cranberry white chocolate sticky buns to be exact. Doesn’t that sound like a fabulous holiday treat? This should be our breakfast every day in December.

These white chocolate cranberry sticky buns are what holiday dreams are made of! Made in a muffin tin with fresh cranberries and creamy white chocolate, they are drizzled with cranberry caramel too! Dreamy! I howsweeteats.com #sticky #buns

I am so excited to be partnering with ALDI again for the holidays! You guys, I am immersed in a full blown ALDI obsession at the moment. The holiday treats? SO good. All of the things I need for my crazy days of holiday baking? Even better. Everything is there. I’m actually finding delicious things that I have trouble finding elsewhere (I’m looking at you roasted, salted macadamia nuts!).

These white chocolate cranberry sticky buns are what holiday dreams are made of! Made in a muffin tin with fresh cranberries and creamy white chocolate, they are drizzled with cranberry caramel too! Dreamy! I howsweeteats.com #sticky #buns

For the sticky buns, I used everything from ALDI. I started our dough with the Baker’s Corner All-Purpose Flour and the Baker’s Corner Active Dry Yeast. I used the Bakers Corner Granulated Sugar as well as the White Baking Morsels. Brown Sugar – a given. They seriously have everything I need.

These white chocolate cranberry sticky buns are what holiday dreams are made of! Made in a muffin tin with fresh cranberries and creamy white chocolate, they are drizzled with cranberry caramel too! Dreamy! I howsweeteats.com #sticky #buns

Let’s talk sticky buns. These babes are INSANE. There is so much holiday flavor right here.

We start with a classic sticky bun dough that is super delicious. It rises beautifully and is easily rolled and sliced. The filling is super special too.

We’ve got melted butter and sugar – of course. But then. We have a fresh cranberry compote that comes together fairly quickly, as well as white chocolate chips.

After the buns are rolled and sliced, we have a cranberry caramel (!!!!) that is spooned into the tins and gets all gooey and melty while the sticky buns bake.

It.is.amazing.

These white chocolate cranberry sticky buns are what holiday dreams are made of! Made in a muffin tin with fresh cranberries and creamy white chocolate, they are drizzled with cranberry caramel too! Dreamy! I howsweeteats.com #sticky #buns

The cranberry caramel is truly just a quick caramel sauce that is bubbled with fresh cranberries. But! The cranberries burst and the caramel becomes a slight pink color and, well… of course I am sold on that.

You’ll have extra caramel too and that goes right on top. Extra drizzles all around please!

These white chocolate cranberry sticky buns are what holiday dreams are made of! Made in a muffin tin with fresh cranberries and creamy white chocolate, they are drizzled with cranberry caramel too! Dreamy! I howsweeteats.com #sticky #buns

The sticky buns are so easy because I made them in this Crofton Mega Bakeware muffin pan that is fit for a holiday crowd. This is PERFECT for baking! It fits 24 muffins, buns or cupcakes but it is one pan – so that means only one bake time. I absolutely love it. Um and it’s only $8.99! It’s in ALDI starting December 12th, and it’s also available in a 48 cup mini muffin pan (!!!), cake pan and cookie sheet.

These white chocolate cranberry sticky buns are what holiday dreams are made of! Made in a muffin tin with fresh cranberries and creamy white chocolate, they are drizzled with cranberry caramel too! Dreamy! I howsweeteats.com #sticky #buns

My mind is still blown that ALDI has bakeware like this. It is super high quality. And they have other amazing kitchen tools too – last week I found a cheeseboard there?! It’s gorgeous! I’m pretty sure they are limited edition throughout the holidays, but get there and get it.

They are constantly introducing new products and every time I go, I swear I do a double take at the awesome household and food products that I find.

These white chocolate cranberry sticky buns are what holiday dreams are made of! Made in a muffin tin with fresh cranberries and creamy white chocolate, they are drizzled with cranberry caramel too! Dreamy! I howsweeteats.com #sticky #buns

Now, who else is making sticky buns this weekend?!

These white chocolate cranberry sticky buns are what holiday dreams are made of! Made in a muffin tin with fresh cranberries and creamy white chocolate, they are drizzled with cranberry caramel too! Dreamy! I howsweeteats.com #sticky #buns

Sticky Buns

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Cranberry White Chocolate Sticky Buns

These white chocolate cranberry sticky buns are what holiday dreams are made of! Made in a muffin tin with fresh cranberries and creamy white chocolate, they are drizzled with cranberry caramel too! Dreamy!

Ingredients:

buns

  • 2/3 cup whole milk
  • 6 tablespoons Baker’s Corner Granulated Sugar
  • 2 teaspoons Baker’s Corner Active Dry Yeast
  • 2 large eggs
  • 2 3/4 cup Baker’s Corner All-Purpose Flour, plus extra for dusting
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened and cut into pieces
  • melted butter, for brushing

cranberry caramel

  • 1/2 cup unsalted butter
  • 1 cup loosely packed Baker’s Corner Brown Sugar
  • 1 cup heavy cream
  • 1/3 cup honey
  • 1/4 teaspoon salt
  • ¾ cup fresh cranberries
  • 1/2 teaspoon vanilla extract

filling

  • 1 cup fresh cranberries
  • 3 tablespoons orange juice
  • ¼ cup Baker’s Corner Granulated Sugar
  • 1/2 cup unsalted butter, melted
  • 1/2 cup loosely packed Baker’s Corner Brown Sugar
  • 1 teaspoon cinnamon
  • 1 cup Baker’s Corner White Baking Morsels

Directions:

Heat the milk in a saucepan over medium-low heat until just warm, around 105-110 degrees F. Stir in 1 tablespoon of the sugar. Sprinkle the yeast overtop and let sit until foamy, about 5 minutes. Once foamy, whisk in the eggs until smooth.

Place the flour and salt in the bowl of your electric stand mixer (I used the paddle attachment). Slowly add the milk mixture and mix on low speed until combined. Add the butter 1 piece at a time, beating until combined. Mix on medium-high speed for 5 minutes to knead the dough, it should be silky and smooth. Remove the dough and place it in an oiled bowl, then cover with plastic wrap. Let sit and double in size for 1 to 2 hours.

While the dough is rising, make part of the filling. Add the cranberries, orange juice and granulated sugar to a saucepan over medium heat. Stir until the sugar dissolves then bring the mixture to a bubble – cook for 5 to 6 minutes as the cranberries begin to break down and the mixture thickens. Remove it from the heat to cool completely. You can even do this part ahead of time!

Right before the dough is ready, make the cranberry caramel. Add the butter to a saucepan over medium heat. Once melted, stir in the sugar, cream, honey, cranberries and salt. Bring to a boil then reduce to a simmer and cook for 3 to 4 minutes until glossy and smooth – and the cranberries begin to burst. Remove from heat and stir in the vanilla extract. Let sit to thicken and cool slightly.

Take the dough and roll it out on a floured surface into a large rectangle, about 18 x 12 inches or so. Brush the melted butter all over the dough. Combine the sugar and cinnamon and sprinkle it over top. Add on the cranberry filling and gently spread it around. Sprinkle on the white baking morsels. Tightly roll the dough up from one of the long ends into a long log. Slice the ends off and discard them, then slice the log into 24 equal slices, about ½ inch thick. Place the rounds in the muffin pan, on top of the cranberry caramel. Brush with melted butter and cover with plastic wrap. Let rise in a warm place for 30 to 45 minutes.

Preheat the oven to 350 degrees F. Bake the buns, uncovered, for about 30 to 35 minutes. Remove from the oven and use a spoon to invert all of the muffins onto a serving tray or platter. Drizzle with the remaining cranberry caramel. Serve hot!

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I appreciate you so much!

These white chocolate cranberry sticky buns are what holiday dreams are made of! Made in a muffin tin with fresh cranberries and creamy white chocolate, they are drizzled with cranberry caramel too! Dreamy! I howsweeteats.com #sticky #buns

Say it again. Cranberry caramel!!

The post Cranberry White Chocolate Sticky Buns. appeared first on How Sweet Eats.

Whole Roasted Cauliflower Fondue. 

I’m very much on board with the whole roasted cauliflower.

This whole roasted cauliflower fondue is roasted to toasty perfection and then covered in a fondue cheese sauce! Sprinkled with a festive garnish, it's the perfect appetizer or side dish for your dinner party, weeknight meal or movie night! I howsweeteats.com #wholeroasted #cauliflower

As long as I can smother it in cheese. Enough said!

While I might not be able to agree with calling cauliflower “steak” – I totally fine with rubbing spices on a whole one or coating it in goat cheese or another delicious substance before roasting the heck out of it.

It’s flavor city, I tell you. There is so much flavor here that it’s unbelievable!

This whole roasted cauliflower fondue is roasted to toasty perfection and then covered in a fondue cheese sauce! Sprinkled with a festive garnish, it's the perfect appetizer or side dish for your dinner party, weeknight meal or movie night! I howsweeteats.com #wholeroasted #cauliflower

This can be a side dish. It can be a snack or appetizer. It can be a dinner, if you’re into eating fondue for dinner. (spoiler alert: I am.) We can do so many activities with whole roasted cauliflower!

Fondue has always been a weirdly nostalgic thing for me. I’ve written about it so many times, but my mom, being the music arts student in the 70s that she was, basically became a fondue pro.

It was so special when she would make fondue for us as kids. We’d have so many dippers and we’d all sit in the family room around the coffee table and go to town. And we never knew when she would be making it, so it was always a surprise treat.

This whole roasted cauliflower fondue is roasted to toasty perfection and then covered in a fondue cheese sauce! Sprinkled with a festive garnish, it's the perfect appetizer or side dish for your dinner party, weeknight meal or movie night! I howsweeteats.com #wholeroasted #cauliflower

Instead of making cauliflower to serve WITH fondue, I decided to use the cauliflower as the base for the fondue. Give the cauliflower a cheese blanket, if you will. After all, it’s cold outside!

I’ve been dyyying over this cheddar beer cheese cauliflower ever since Joy made it and I knew I had to start making some at home!

This whole roasted cauliflower fondue is roasted to toasty perfection and then covered in a fondue cheese sauce! Sprinkled with a festive garnish, it's the perfect appetizer or side dish for your dinner party, weeknight meal or movie night! I howsweeteats.com #wholeroasted #cauliflower

Here’s how I do it!

A lot of recipes suggest boiling the whole cauliflower first. I mean, I’m super into high maintenance recipes but I didn’t think I HAD to do that. So I skipped the boiling and just roasted mine a touch longer. It worked perfectly!

The whole roasted cauliflower itself is delish. It’s spiced and tastes phenomenal – you know how for years I’ve told you that I think roasted cauliflower kind of tastes like popcorn in a way? This is like a giant bulb of that! So good.

This whole roasted cauliflower fondue is roasted to toasty perfection and then covered in a fondue cheese sauce! Sprinkled with a festive garnish, it's the perfect appetizer or side dish for your dinner party, weeknight meal or movie night! I howsweeteats.com #wholeroasted #cauliflower

But.

Of course we have to make it better. And a little more festive.

This whole roasted cauliflower fondue is roasted to toasty perfection and then covered in a fondue cheese sauce! Sprinkled with a festive garnish, it's the perfect appetizer or side dish for your dinner party, weeknight meal or movie night! I howsweeteats.com #wholeroasted #cauliflower

Right before serving this (and I do mean RIGHT BEFORE), make a fondue then pour it over top. Yes. Pour that cheese sauce directly on top and slice. If you’d like, you can add some festive sprinkles in the form of pomegranate arils and chives. I actually love the flavor combo of those (I first used them in my Christmas wedge Salad that you can find in Seriously Delish!) and they make it look seasonal and CUTE.

That’s exactly what we all need. Cute cauliflower.

This whole roasted cauliflower fondue is roasted to toasty perfection and then covered in a fondue cheese sauce! Sprinkled with a festive garnish, it's the perfect appetizer or side dish for your dinner party, weeknight meal or movie night! I howsweeteats.com #wholeroasted #cauliflower

Whole Roasted Cauliflower Fondue

5
5 / 5 ()
Did you make this recipe?

Whole Roasted Cauliflower Fondue

This whole roasted cauliflower fondue is roasted to toasty perfection and then covered in a fondue cheese sauce! Sprinkled with a festive garnish, it’s the perfect appetizer or side dish for your dinner party, weeknight meal or movie night!

Ingredients:

  • 1 large head of cauliflower
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon ground cumin

fondue sauce

  • 1 cup dry white wine
  • 1 garlic clove, minced
  • 1 1/2 cups freshly grated gruyere cheese
  • 1 1/4 cups freshly grated emmentaler cheese (or another form of swiss cheese)
  • 1 1/2 tablespoons cornstarch
  • 1/2 tablespoon brandy (cherry brandy is best!
  • 1/8 teaspoon freshly grated nutmeg

Directions:

Preheat the oven to 425 degrees F. Spray a baking dish or pie plate with nonstick spray.

Slice the stem gently and remove leaves from the bottom of the cauliflower – allowing it to remain intact. Place it in the baking dish and rub the oil all over the cauliflower.

In a small bowl, stir together the salt, pepper, garlic, smoked paprika and cumin. Rub the cauliflower all over with the spice mix.

Roasted the cauliflower for 50 to 60 minutes, or until the cauliflower is fork tender. It it starts to get too brown on top, you can always tend it with foil.

Right before serving, make your fondue!

In a small saucepan, bring the wine to a simmer over medium heat. Add the garlic. Toss all of the grated cheese with the cornstarch. Reduce the heat to low. Add the cheese to wine in small batches, stirring constantly until smooth. Add the nutmeg. Pour as much of the fondue sauce over the cauliflower and leave extract for dipping. Enjoy!

All images and text ©.

Did you make this recipe?

Be sure to follow howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to the howsweeteats facebook page.

I appreciate you so much!

This whole roasted cauliflower fondue is roasted to toasty perfection and then covered in a fondue cheese sauce! Sprinkled with a festive garnish, it's the perfect appetizer or side dish for your dinner party, weeknight meal or movie night! I howsweeteats.com #wholeroasted #cauliflower

Just look at that wedge!

The post Whole Roasted Cauliflower Fondue. appeared first on How Sweet Eats.

Currently Crushing On. 

currently crushing on I howsweeteats.com

December is HERE!! Super crazy.

It’s such an exciting week – this week starts my annual favorite things giveaways! Make sure to head over to instagram where I will be sharing the day’s giveaway over the next two weeks. There is SO much of my favorite stuff. All given to you guys by me!

This week, I shared my November beauty favorites and lifestyle favorites! I also have so many awesome gift guides for you guys. They take such a long time to make, so I’d be thrilled if you check them out.

I have a packed schedule here on the blog this December with lots of amazing ideas for your holidays! Because of that, I probably won’t get the book club post up on the blog – so if you’re a part of The Pretty Dish Book Club, head over to the Facebook group!

Have a fabulous weekend! xo

Favorites this week!

A five minute arugula fig salad?! I’m into it.

Absolutely dying over this chocolate babka coffee cake. Wowza.

Pepperoni pizza dip. Yes yes yes.

How cute! Spiced apple sparkler punch.

These creamy grits with mushrooms are the best comfort food.

Homemade candied ginger! Totally making this.

Loving this vanilla french toast with simmered cranberries.

Craving some of this mashed acorn squash too!

These DIY take away packages are super cute!

Chocolate goat cheese truffles? I need these.

Loving this dark chocolate sea salt kettle corn.

Creamy roasted carrot ginger soup. Yum.

OMG. Stroopwafel hot chocolate!

All the heart eyes for this vegetarian crockpot lasagna soup!

The post Currently Crushing On. appeared first on How Sweet Eats.