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A Christmas Tree Croquembouche is a fun and festive holiday dessert made with cream-filled puffs stacked into a tree shape. It looks impressive, but is easier than it seems. This sweet treat is perfect for Christmas parties and family gatherings and adds a special touch to your holiday table.

Christmas Tree Croquembouche

reddit

Ingredients

Equipment Needed

• 2 piping bags
• a large round tip
• a small round tip

Pâte À Choux

• 1 cup whole milk
• 2 Tbsp. granulated sugar
• 2 cups (240 g.) all-purpose flour
• 1 tsp. kosher salt
• 6 large eggs, beaten to blend
• 3/4 cup (1 1/2 sticks) unsalted butter

Whipped Cream & Icing

• 2 cups heavy cream
• 3 Tbsp. whole milk
• 2 Tbsp. corn syrup
• Green food coloring
• Nonpareils, for decorating (optional)
• 2 cups (225 g.) confectioners’ sugar

Caramel

• 1 store-bought star-shaped sugar cookie

1 cup (200 g.) granulated sugar

Instructions

1. Preheat the oven to 425°F. Place one oven rack near the top and one near the bottom.
2. In a medium pot, add the milk, butter, sugar, and ½ cup of water. Cook on medium heat and stir often. When the butter melts and the mixture starts to gently bubble, remove from the heat.
3. Add the flour and salt. Stir well until the dough comes together and leaves a thin layer on the bottom of the pot. This takes about 2 to 3 minutes.
4. Move the dough to a large mixing bowl. Beat with a mixer on medium speed until the dough cools down and is no longer warm. This takes about 8 minutes.
5. With the mixer running, slowly add the eggs. Keep beating until the dough looks smooth and shiny. When you run your finger through it, the line should stay. The dough will be slightly sticky.
6. Spoon the dough into a piping bag with a large round tip. Pipe small circles about 1½ inches wide onto baking sheets lined with parchment paper. Leave about 2 inches of space between each one. Wet your finger and gently smooth any pointy tops.
7. Bake for 10 minutes. Then lower the oven temperature to 375°F. Bake for another 18 to 20 minutes until the puffs are deep golden brown. They should sound hollow when tapped on the bottom. Let them cool completely.
8. You can make the puffs one day ahead. Store them in an airtight container in the refrigerator until ready to use.

Whipped Cream & Icing

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1. In a large mixing bowl, beat the cream with a mixer until it becomes thick and holds stiff peaks. Place it in the refrigerator and chill for about 20 minutes.
2. Put the whipped cream into a piping bag with a small round tip. Use a small knife to make a tiny hole in the bottom of each puff. Insert the piping tip and fill each puff with whipped cream. Place the filled puffs back on the baking sheet.
3. In a medium bowl, mix the powdered sugar, milk, and corn syrup until smooth. Add 1 or 2 drops of green food coloring and stir. Add more coloring if needed until you get the color you like.
4. Dip the tops of the filled puffs into the icing and place them back on the baking sheet. If using sprinkles, add them on top. Let the puffs sit for about 30 minutes, or until the icing becomes firm.
5. The icing can be made up to 2 days ahead. Cover it with plastic wrap, pressing the wrap directly on the surface so it does not dry out, and store it in the refrigerator.

Caramel & Assembly

patisserie_poupon

1. Dip the bottom of each cream puff into the caramel and press it against the cone with the icing facing outward. Hold it for a few seconds until the caramel sets.
2. Keep adding puffs around the cone and work your way upward. If the caramel becomes too thick, warm it again on low heat until it softens.
3. To fill empty spaces, slightly tilt the puffs or dip their sides in caramel so they stick to the cone or to another puff.
4. Dip a sugar cookie into the caramel and place it on top of the cone. Hold it in place until it hardens. Add a few cream puffs around it if needed to help support the cookie.
5. Dip a fork into the warm caramel and quickly swirl it around the tree to make thin caramel strings.
6. To serve, gently pull the cream puffs off the cone, or use a knife and spoon to loosen and remove them.

The post Christmas Tree Croquembouche appeared first on Citchen.

tasteofhome

This Christmas Punch Recipe is easy to make and perfect for holiday gatherings. It is refreshing, colorful, and full of festive flavors. You can prepare it in minutes using simple ingredients. Serve it at parties, family dinners, or celebrations to impress your guests without any stress.

Christmas Punch Recipe

cravingsomecreativity

Ingredients

• Ice
• 1 (750-ml) bottle Prosecco
• 1 1/2 cups (12 oz.) unsweetened cranberry juice
• 1 1/2 cups (12 oz.) vodka
• 1 apple, any kind, sliced into rounds
• 1 blood orange, sliced into rounds
• 1 cup fresh cranberries, plus more for serving
• Cinnamon sticks, for serving
• 1 (12-oz.) can ginger beer
• 4 cups apple cider

Directions

1. Add apple cider, Prosecco, ginger beer, cranberry juice, and vodka to a large pitcher filled with ice. Add sliced apple, orange, and cranberries. Stir well to mix.
2. Pour the punch into glasses. Garnish each glass with a few cranberries and a cinnamon stick.
3. Make-ahead tip: You can mix the apple cider, cranberry juice, and vodka up to 3 days in advance and keep it in the fridge. Just before serving, add ice, ginger beer, Prosecco, and fruit.

The post Christmas Punch Recipe appeared first on Citchen.

ainttooproudtomeg

A cheesecake toppings board is a fun way to serve dessert. It lets everyone choose their favorite toppings in one place. You can add fruits, sauces, nuts, and chocolates. This board works well for parties, family gatherings, or simple weekend treats at home.

Cheesecake Toppings Board

eatingwitherica

• 1 cheesecake, store-bought or homemade
• Pecan halves
• Cherry compote
• Blueberry jam
• Mini Oreos
• Mini Reese’s Peanut Butter Cups
• Whipped cream
• Strawberry jam
• Caramel sauce
• Chocolate sauce
• Graham crackers quartered
• Blueberries
• Blackberries
• Raspberries
• Strawberries halves

Directions

1. Put the whipped cream, cherry compote, blueberry jam, and strawberry jam into separate small bowls. Place these bowls in the center of the board.
2. Pour the caramel sauce and chocolate sauce into two small bowls and place them on opposite corners of the board. Put the Oreos and peanut butter in the other two corners.
3. Place the blackberries near the caramel sauce and the raspberries near the chocolate sauce. Arrange the strawberries and blueberries on both sides of the bowls in the center.
4. Fill any empty spaces with graham crackers and pecans.

The post Cheesecake Toppings Board appeared first on Citchen.

This cabbage soup recipe is simple, healthy, and easy to make at home. It uses basic vegetables and light seasonings to create a warm and comforting meal. This soup is perfect for busy days, cold weather, or when you want something filling but not heavy.

Cabbage Soup Recipe

Equipment

Dutch Oven

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• ½ cabbage, chopped
• 1 (14-ounce) can diced tomatoes
• 4 to 6 cups vegetable broth
• 1 to 2 tablespoons lemon juice
• ¼ cup roughly chopped fresh parsley
• cracked black pepper, to taste
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon salt
• 1 large carrot, diced

Instructions

1. Heat the oil in a large pot over medium-high heat. Add the chopped onion, carrot, and celery. Cook for 4 to 5 minutes until they soften. Add the garlic and spices and stir for about 1 minute until fragrant.
2. Add the cabbage and cook for 5 minutes, stirring often, until it starts to soften.
3. Pour in the vegetable broth and diced tomatoes. Let the soup simmer uncovered for about 10 minutes, or until the vegetables are as soft as you like.
4. Turn off the heat and stir in the lemon juice, parsley, and cracked black pepper. Stir well and serve hot.
5. Let the soup cool before storing. Keep it in an airtight container in the fridge for 4 to 5 days.

The post Cabbage Soup Recipe appeared first on Citchen.

reddit

Lemon garlic spatchcock chicken is a simple way to cook a whole bird quickly and evenly. The chicken lies flat, so it roasts faster and stays juicy. The mix of lemon and garlic gives it a fresh and rich flavor. It is an easy recipe for weeknight meals or weekend dinners.

Lemon Garlic Spatchcock Chicken

reddit

Ingredients

• 1 whole chicken, approx 4-5 pounds
• 2 tablespoons butter or ghee (melted), or olive oil
• sea salt and pepper
• 2 garlic bulbs, cut in half horizontally
• 3 lemons, sliced
• 2-3 rosemary twigs, stem removed, leaves finely chopped
• 3-4 thyme twigs, stem removed, leaves finely chopped
• 1 tbsp lemon juice, don’t throw the lemons out!
• small bunch fresh parsley, finely chopped
• fresh oregano

Instructions

Dry Brine (Optional)

1. Rub the chicken all over with coarse sea salt.
2. Place it uncovered in the fridge for 2 to 24 hours to dry out. This step helps the skin get crisp, but you can skip it if you do not have time. The chicken will still turn out great.

Pat Dry

3. Use paper towels to pat the chicken dry. If you used the salt rest, the chicken will release more moisture, so dry it well.

Spatchcock the Chicken

4. Place the chicken on a clean board with the breast side facing down.

5. Use sharp kitchen shears to cut along one side of the backbone from the neck to the tail.

6. Cut along the other side to remove the backbone completely.

7. Flip the chicken so the breast faces up. Press down firmly on the breastbone until it cracks and the chicken lies flat. This cracking sound is normal.

Garlic Butter & Roasting

8. In a small bowl, mix the softened butter, minced garlic, lemon zest, 2/3 of the chopped herbs, and one tablespoon lemon juice. This will form a thick paste.

9. Use a spoon to gently loosen the skin over the breast and thighs. Spread the garlic butter under the skin. Place a small amount in one spot, then massage it from the outside to spread it across the meat.

10. Place the chicken, skin-side up, in a cast-iron skillet.

11. Drizzle a little olive oil over the skin and rub it in. Sprinkle the remaining herbs on top. Slice the leftover lemon and place the slices around the chicken.

12. Roast the chicken at 45–55 minutes, or until the skin is golden and the thickest part of the thigh reaches 165°F (75°C).

13. Halfway through cooking, spoon or brush some of the pan juices over the chicken.

14. Take the chicken out of the oven and let it rest for 10 minutes so the juices settle. Squeeze the roasted lemon over the top and add fresh herbs.

15. Serve the chicken with the pan juices. The fat will rise to the top, so you can scoop some of it out if you prefer.

The post Lemon Garlic Spatchcock Chicken appeared first on Citchen.

barefeetkitchen

Pomegranate guacamole is a fun and tasty twist on the classic dip. It keeps the rich, creamy flavor of avocado but adds a sweet crunch from fresh pomegranate seeds. This mix of textures makes each bite feel fresh and exciting. The bright red seeds also give the dip a beautiful look that stands out on any table. You can serve it with chips, spread it on toast, or use it as a topping for tacos. It is simple to make and perfect for parties, family dinners, or a quick snack. Anyone who loves guacamole will enjoy this colorful version.

Pomegranate Guacamole

mimijuskitchen

Ingredients

• 3 avocados, ripe
• 1 jalapeno pepper, seeds removed and finely diced
• ¼ cup fresh cilantro, chopped
• 2 garlic cloves, minced
• ¾ cup pomegranate seeds (divided)
• 1 lime, juiced
• ½ small red onion, diced
• ½ teaspoon sea salt

Instructions

1. Add all the ingredients to a mixing bowl, except the pomegranate seeds.
2. Use a fork to mash everything until it is mixed well.
3. Add 1/2 cup of pomegranate seeds and stir. Then place the mixture in a serving bowl.
4. Sprinkle the remaining 1/4 cup of pomegranate seeds and a little extra cilantro on top for color.

The post Pomegranate Guacamole Recipe appeared first on Citchen.

retrorecipebox

A classic meatloaf recipe is simple to make and always satisfying. It uses basic ingredients that come together to create a soft, juicy loaf with rich flavor. You mix everything in one bowl, shape it, and bake until tender. It is a comforting meal that works well for any day of the week.

Classic Meatloaf Recipe

tablefortwoblog

Serves: 8 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Rest Time: 10 minutes
Total Time: 1 hour 15 minutes

Equipment

• Roaster

Ingredients

• 2 pounds ground beef
• 4 garlic cloves, minced
• ⅔ cup quick-cooking oats
• ⅓ cup milk
• 2 tablespoons finely chopped fresh parsley
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 2 large eggs
• 1 small onion, finely diced (about 1 cup diced)

Meatloaf Glaze

• ½ cup ketchup
• 1 tablespoon coconut sugar or brown sugar
• 1 tablespoon Worcestershire sauce

Instructions

1. Combine the ingredients. Preheat your oven to 350°F (175°C). In a large bowl, add the ground beef, onion, garlic, eggs, ketchup, Worcestershire sauce, oats, milk, parsley, Italian seasoning, salt, and pepper. Use your hands to mix everything until it comes together. Do not mix for too long.
2. Shape the loaf. Place the mixture in a casserole pan or a baking sheet with edges. Shape it into a loaf about 9×5 inches. You can also put the mixture into a loaf pan if you prefer.
3. Add the glaze. In a small bowl, mix the ketchup, Worcestershire sauce, and sugar. Brush this sauce over the top of the meatloaf.
4. Bake. Put the meatloaf in the oven and bake it for 50 to 60 minutes. It is ready when the inside reaches 160°F (70°C).
5. Slice and serve. Take the meatloaf out of the oven and let it rest for 10 minutes. Then slice it and serve.

• For freeze storage: Let the meatloaf cool fully. Wrap each slice in plastic wrap or foil and put them in a freezer-safe bag. They will last for up to 3 months.
• Make-ahead tip: You can prepare the raw meatloaf the night before. Wrap it in plastic wrap and keep it in the fridge. Bake it the next day.

The post Classic Meatloaf Recipe appeared first on Citchen.