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holiday entertaining

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Goat Cheese Stuffed Peppadew Peppers

Goat Cheese Stuffed Peppadew Peppers

My oldest daughter is holding this lovely tray of Goat Cheese Stuffed Peppadew Peppers.

It had been a year since her brain tumor surgery and she was working hard to get back on her feet and back to college. I think that’s why I love this photo so much. She was beginning to feel better and she was quite determined that day to help me shoot my food photos.

I love that about my kids. They are strong, brave and determined young women who have a heart for helping others. Although when it comes to helping mom in the kitchen… not so much. 😉

I’ve been planning my Thanksgiving menu and these delicious little nibbles will be on the appetizer table. Goat Cheese Stuffed Peppadew Peppers are simple to make, a little spicy, a little sweet and the creamy goat cheese brings all the unique flavors together. Honestly I could eat my weight in these peppers. 

If goat cheese isn’t your preference, these are just as tasty with feta cheese combined with mascarpone cheese or garlic and herbs laced cream cheese. On occasion I’ve even added a little bleu cheese to mascarpone and piped it into these little red beauties.

Top them with chopped toasted nuts, a Marcona almond or a pistachio for a little festive flair. Goat Cheese Stuffed Peppadew Peppers make such a bright and cheerful presentation and pair deliciously with cocktails. I’ve also been known to make them my dinner.

Wishing you all a warm, joyous and delicious Thanksgiving holiday. May your hearts and home be full of love and laughter!

Karista

Goat Cheese Stuffed Peppadew Peppers

Serving Size: 3 peppers per person

Ingredients

  • 2-3 jars of Peppadew peppers (I allow three peppers per person)
  • 4 ounces goat cheese (try to find a nice cream goat cheese that will be easy to pipe into the peppers)
  • 2 ounces mascarpone cheese or cream cheese (optional)
  • Chopped toasted nuts or Marcona almonds for garnish (optional)

Instructions

  • Mix together the goat cheese and mascarpone (if using). The mascarpone or cream cheese will make the goat cheese easier to pipe into the peppers. Although, I've found a brand of creamy goat cheese that works well on it's own.
  • Place the peppers on a tray. Fill a pastry bag with the cheese and pipe the cheese into each pepper. Garnish if desired and serve. You can make these a few hours in advance and leave them in the fridge before serving. Just remove them from the fridge at least 30 minutes prior to serving. I think the peppers and cheese taste best at room temperature.
  • Notes

    This recipe was first published in Home by Design Magazine 2014.

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    Karista's Kitchen Kid Friendly Life Around My Table Sweets

    Spiced Pumpkin Pudding Cake

    Spiced Pumpkin Pudding Cake

    I couldn’t stop sneaking bites of this Spiced Pumpkin Pudding Cake while I was shooting the photos!

    This lush and tasty recipe was created by my friend and colleague, Leigh Anne Wilkes, founder of Your Homebased Mom. She’s just published a brand new cookbook called Holiday Slow Cooker, 100 incredible and festive recipes for every celebration.

    Leigh Anne kindly sent me a copy of her new book and I have to tell you I dog-eared at least 20 recipes in the first 10 minutes of browsing. This Spiced Pumpkin Pudding Cake was one of them.  I followed the recipe for the most part, except for the pecans, which I didn’t have stocked in my pantry (I know, I couldn’t believe it either).

    Once the cake was done, I served it up with butterscotch chips and a scoop of salted caramel ice cream. Holy Moly it was good! Decadent, gooey, creamy and the scent of spices lingering in the air as I shoveled big spoonfuls of this cake into my mouth.

    Spiced Pumpkin Pudding Cake

    The slow cooker is a handy piece of kitchen equipment, especially during a busy holiday season. Leigh Ann Wilkes cookbook, Holiday Slow Cooker, is filled with achievable and tasty recipes that are designed to make your holidays simple and satisfying.

    Would you like to win a copy of Holiday Slow Cooker? Yep, in honor of the holiday season I’m giving away another cookbook. 

    All you have to do is click HERE to enter. It’s that easy!  The contest begins on Tuesday, November 7th and ends on Tuesday, November 14th. Best of luck everyone!

    I’ve included the recipe to the Spiced Pumpkin Pudding Cake below… but I know you’re going to want a copy of the entire book of recipes. If you can’t wait to own you’re very own copy, you can find the book to purchase HERE.

    Delicious Wishes and Loads of Love!

    Karista

    Spiced Pumpkin Pudding Cake

    Serving Size: 6-8

    Spiced Pumpkin Pudding Cake

    Ingredients

    • 1 1/2 cups flour
    • 1 1/4 cups brown sugar, divided
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 2 teaspoons cinnamon, divided
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon ground nutmeg
    • 1/2 cup pumpkin puree
    • 1/2 cup sour cream
    • 1 tablespoons oil or melted butter
    • 1 teaspoon vanilla
    • 2 tablespoons hot water
    • 1/2 cup chopped pecans
    • 1 1/2 cups boiling water

    Instructions

  • Spray the inside of a 6-quart slow cooker with nonstick cooking spray.
  • In a bowl, whisk together the flour, 1/2 cup brown sugar, baking powder, baking soda, salt, 1 teaspoon cinnamon, cloves and nutmeg. In another bowl, combine the pumpkin, sour cream, oil, vanilla and hot water.
  • Mix the wet ingredients into the dry ingredients (it should be like thick cookie dough). Spread it evenly onto the bottom of the slow cooker.
  • Mix 3/4 cup of brown sugar and 1 teaspoon of cinnamon together with the pecans. Sprinkle it over the top of the batter. Gently pour the boiling water over the top.
  • Cook on high for 1 to 2 hours. Use a toothpick to check the cake; it should come out clean. The cake will begin to pull away from the sides of the slow cooker.
  • Spoon into individual bowls, add the sauce that formed on the bottom of the slow cooker and ice cream or whipped cream.
  • Notes

    I ran out of ground cloves so rather than use the individual spices called for, I used two heaping teaspoons of pumpkin pie spice. I did use the cinnamon to mix with the brown sugar.

    As well, I didn't have pecans. So I mixed the brown sugar with the cinnamon and sprinkled it over the top and when the pudding cake was done and I scooped it into serving dishes, I sprinkled butterscotch chips over the top and served with a small scoop of salted caramel ice cream. Delicious!

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