Cindy's Recipes and Writings

7 Piece Handy Kitchen Tools #Giveaway

Posted on December 17, 2018 by Cindy Kerschner

This giveaway is sponsored by Deiss Kitchenware. I received a product samples and kitchen tools to give away. I received no further compensation. All opinions are my own.

Everyone can use a little help in the kitchen. Extra tools always come in handy! Enter to win a prize pack from Deiss Kitchenware including:
Deiss PRO Digital Meat Thermometer – Lightning Fast Precise Readings with Backlight Display, Memory Function and Calibration for Coffee, BBQ, Beef, Pork, Poultry, Fish – Instant Read Thermometer

Deiss ART 5-piece Nylon Utensil Set — Soup Ladle, Slotted Turner, Spaghetti Server, Serving Spoon, Slotted Serving Spoon — Safe for Non-stick Cookware — Dishwasher Safe

Deiss PRO Citrus Zester Grater — Parmesan Cheese Lemon, Ginger, Garlic, Nutmeg, Chocolate, Vegetables, Fruits-Razor-Sharp Stainless Steel Blade, Protect Cover, Dishwasher Safe

Find more great Deiss Kitchenware products on AmazonDeiss Kitchenware

Enter the Giveaway!

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1. Promotion Description: The ‘Deiss 7 piece kitchen tool set’ (“Sweepstakes”) begins on 12/17/2018 at 12:00 AM (Eastern Time (US & Canada) and ends on 12/23/2018 at 12:00 AM (Eastern Time (US & Canada) (the “Promotion Period”). By participating in the Sweepstakes, each entrant unconditionally accepts and agrees to comply with and abide by these Official Rules and the decisions of Deiss Kitchenware and Cindy’s Recipes and Writings (“Sponsor”), which shall be final and binding in all respects.
2. Eligibility: Open to legal residents of who are 18 years of age or older. Void where prohibited or restricted by law.
3. Winner Selection: The winner of the Sweepstakes will be selected in a random drawing from among all eligible Entries. Odds of winning will vary depending on the number of eligible Entries received. Winner will be notified by email at the email address provided in the Entry Information on or about 48 hours after the random drawing. Potential winner must accept a prize by email as directed by Sponsor within 48 hours of notification. Any winner notification not responded to or returned as undeliverable may result in prize forfeiture. No substitution or transfer of a prize is permitted except by Sponsor.
4. Prizes- 1 (#) winner(s) will receive [(1) Deiss 7 piece kitchen tool set] (approximate retail value or “ARV”: $60.00) All federal, state and/or local taxes, fees, and surcharges are the sole responsibility of the prize winner. Failure to comply with the Official Rules will result in forfeiture of the prize.
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Raspberry Mousse Topped Chocolate Cakes

Posted on December 13, 2018 by Cindy Kerschner

Raspberry Mousse Topped Chocolate Cakes serve creamy fruited mousse on light, chocolate sponge cake. Garnish with raspberries and mint. An any occasion treat or just because.

Welcome to December’s Improv Cooking Challenge!

December’s secret ingredients…Chocolate and Raspberries!

This happens to be a favorite combo of mine. For today’s recipe, I’m bringing back my Raspberry Mousse. Originally I filled homemade chocolate cups with this fluffy stuff.

This time I switched to pairing raspberry mousse with chocolate sponge cake cutouts. Sponge cake is super easy to work with for this kind of dessert.

Think jelly roll aka sponge cake.

If you’ve made homemade jelly rolls, you can appreciate sponge cake. Moist, flexible and doesn’t get soggy easily. A great choice for showcasing toppings!

Frozen raspberries work well for the mousse. I boil the raspberries with sugar to make a syrup. Then I strain out the seeds. You don’t need to remove the seeds, we just prefer it that way.
Prepare the cake in a jelly roll pan. It comes out the perfect thickness for cutouts! You can dip your ring mold or cutter in flour or cocoa to make cake release easier.

Do yourself a flavor favor. Top your mousse with raspberries and fresh mint!

Print
Yum
Raspberry Mousse Topped Chocolate Cakes

Prep Time: 40 minutes
Cook Time: 20 minutes

Yield: 12 servings
Serving Size: 1 each

Ingredients
cake
6 eggs
2 cup sugar
10 Tablespoons water
2 teaspoons vanilla
2 cup flour
1/4 cup cocoa
2 teaspoon baking powder
1/4 teaspoon salt
mousse
2 cups heavy cream
1/2 cup powdered sugar
2 teaspoons vanilla
2 cups fresh or frozen raspberries
1 teaspoon sugar
1 teaspoon unflavored gelatin
2 Tablespoon raspberry juice (from pulp)
cake
Line a jelly roll pan with parchment paper
Beat eggs on medium speed until thick and lemony colored.
Gradually add the sugar.
Mix in water and vanilla.
Add flour, baking powder and salt.
Pour into prepared jelly-roll pan and bake at 375 for about 12 minutes. Cake should be done but not overly baked.
Loosen the cake around the edges if needed. Cool 10 minutes in pan. Move cake leaving paper intact, to cool on a rack. Cut cooled cake into desired shapes.
Instructions
cake
Line a jelly roll pan with parchment paper
Beat eggs on medium speed until thick and lemony colored.
Gradually add the sugar.
Mix in water and vanilla.
Add flour, cocoa, baking powder and salt.
Pour into prepared jelly-roll pan and bake at 375 for about 12 minutes. Cake should be done but not overly baked.
Loosen the cake around the edges if needed. Cool 10 minutes in pan. Move cake leaving paper intact, to cool on a rack. Cut cooled cake into desired shapes.
mousse
In a cold bowl (the colder the better), whip cream, powdered sugar and vanilla together to form stiff peaks. Refrigerate.
Bring berries and teaspoon of sugar to a boil over medium heat. Whisk to dissolve sugar. Cook to soften berries to a pulp. Cool and mash. Run pulp through a sieve to remove seeds if desired.
Set an empty bowl over a bowl of hot water. Mix gelatin with the Tablespoon of raspberry pulp juice over the hot water to dissolve. Add to the pulp. Mix.
Fold whipped cream into pulp. Chill.
Assemble dessert by topping cake shapes with mousse. Garnish with raspberries and mint if desired.
Notes
Plus cooling time for cake and pulp.
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Raspberry Mousse Topped Chocolate Cakes

About Improv Cooking Challenge
Open to food bloggers and foodies alike. Two ingredients are assigned each month and you can let your imagination run wild, making a recipe that includes them. Share on your blog and/or in this group
on Facebook at https://www.facebook.com/groups/improvcooking/
Are you up to the challenge?

Enjoy all these delicious raspberry and chocolate recipes!

An InLinkz Link-up

Posted in #FestiveFoodies, cake, chocolate, dessert, fruit, raspberry, What's For Dinner? | 12 Comments

Holiday Eggnog Recipe plus Mixer Giveaway

Posted on December 11, 2018 by Cindy Kerschner

♫ 𝅘𝅥 𝅘𝅥𝅮 It’s that time of year for eggnog to appear!𝅘𝅥𝅮 𝅘𝅥 ♫

Holiday Eggnog- creamy, rich eggnog you can make at home.

Eggnog is a part of my Christmas food traditions. Christmas cookies, beef roast, hot chocolate, chestnuts, popcorn…I’m getting hungry! 🙂

I love eggnog but hate all the additives in store bought versions. Making eggnog with raw eggs is simple and safe. You can buy pasteurized raw eggs in almost any grocery.

I live on the edge and sometimes use standard eggs. I’ve never had a problem. I keep the eggnog refrigerated and use within 3 days.

But if you have concerns, please use pasteurized eggs!

Plus these Food Love Bloggers are giving away 1 Classic Series Kitchen Aid Stand Mixer in the winner’s choice of white or black plus a $75 Amazon gift card to help make that eggnog and all your holiday recipes so much easier! The winner can use the gift card towards any accessories or attachments of their choice.

These Food Love Bloggers made this giveaway possible! Thank you!

Allison, Jess, and Sharon from The PinterTest Kitchen
Linda from Simply Healthyish Recipes
Amy from House of Nash Eats
Sarah from Sarah’s Bake Studio
Liz from Books n’ Cooks
Cindy from Cindy’s Recipes and Writings
Liz fromThat Skinny Chick Can Bake
Coleen from The Redhead Baker
Shana from Our Sutton Place
Linda from 2 Cookin Mamas
Sarah from Chef Sarah E
Jenni from The Gingered Whisk
Rachel from Southern Fairytale
Syama from OVENTalels
Dorothy from Shockingly Delicious
Barrie from Hardly A Goddess
Karen from Karen’s Kitchen Stories
Lora from Diary of a Mad Hausfrau
Ashley from Cheese Curd In Paradise

Don’t forget to scroll down to enter the mixer giveaway and see more delicious recipes!

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Holiday Eggnog Recipe plus Mixer Giveaway

Prep Time: 30 minutes

Yield: 1 1/2 quarts

Holiday Eggnog Recipe plus Mixer Giveaway

Ingredients

6 eggs, separated at room temperature
3/4 cup sugar, divided
1/8 teaspoon salt
2 cups heavy cream, whipped
3 cups milk divided
1 teaspoon vanilla or rum extract
nutmeg for garnish optional

Instructions

Beat egg whites until foamy. Gradually add 1/4 cup sugar one tablespoon at a time to form a meringue with stiff peaks. Transfer to a bowl, refrigerate.
Beat egg yolks with 1/2 cup sugar and salt until thick and lemon colored.
Fold whites, whipped cream, vanilla and 2 cups milk into yolks. Add more milk if desired to reach a thinner consistency.
garnish with nutmeg if desired.

Notes

Add rum, brandy or whiskey if desired.

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Terms and Conditions

Open worldwide except where prohibited. If the winner is outside of the continental U.S., they will receive the value of the mixer + $75 as an Amazon gift card.
Winner must be 18+ (21+ in some locations) and cannot be an immediate family member living in the same household of a participating blogger.
Not sponsored by Kitchen Aid, Amazon, Facebook, Instagram, Twitter, Pinterest, or Rafflecopter.
Open Dec 10 – Dec 21, 2018 at 11:59 PM. Winner will be drawn within 72 hours and has 48 hours to respond to my email or a new winner will be drawn. Prize to ship 45 days after winner is announced.
Follows from inactive/spam/bot social media accounts will be disqualified.

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Posted in beverage, brunch, Christmas, drink, egg, holiday, What's For Dinner? | Tagged eggnog, New Years Eve | 8 Comments

Fig and Cranberry Glazed Turkey Meatballs

Posted on December 10, 2018 by Cindy Kerschner

This giveaway has been sponsored by Valley Fig. I was sent a California Fig Care Package purpose creating this recipe, but all opinions are my own. #ad #VFigFeed #ValleyFigHolidays #12DaysofChristmas #giveaway

Fig and Cranberry Glazed Turkey Meatballs add elegance to your holiday meals. Bits of sweet figs inside and a delicate glaze outside make these meatballs party ready! Add this recipe to your appetizer list. Make extra. Your guests will come back for more.

I love figs. Christmas is a great time to enjoy figs in cookies, cakes and right out of the bag!

Figs make great savory dishes too.

Fig and Cranberry Glazed Turkey Meatballs are easy to make and serve as a meal or appetizer for your next party.

Start by adding bits of chopped figs to the meatball mix.

Adding cranberries to this glaze is easy too. You can use canned or homemade cranberry sauce. I include my homemade version in this recipe.

Brown the meatballs and finish cooking in the oven.

Add the cooked meatballs into the sauce and reduce to a delicious glaze.

You can serve these meatballs as an appetizer. Get creative and arrange with holiday picks for a beautiful presentation.

Fig and Cranberry Glazed Turkey Meatballs

Yum

Fig and Cranberry Glazed Turkey Meatballs

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 24 meatballs

Serving Size: 1 each

Fig and Cranberry Glazed Turkey Meatballs

Ingredients

Meatballs

1/2 lb ground turkey
1/2 cup diced dried figs (mission and/or calimyrna)
1/4 cup bread crumbs
1 egg, beaten
Salt and pepper to taste
1 tablespoon vegetable oil

Glaze

1 cup dried mission figs, chopped
1 cup sugar
1/2 cup water
2 teaspoons white balsamic vinegar
1/2 cup cranberry sauce (canned or homemade)

Instructions

glaze

Dissolve sugar and water in a 1-quart saucepan. Add figs and vinegar. Cook over medium heat, stirring constantly until figs soften and sauce begins to thicken. Remove from heat. Mash fig mixture to blend. Add cranberry sauce.

meatballs

Mix together turkey, egg, breadcrumbs, salt and pepper. Add figs. Form mixture into 24 meatballs. Add more breadcrumbs as necessary to hold meatballs together.
Fry with oil in an oven safe skillet to brown on all sides. Finish cooking in oven at 350 degrees until thoroughly cooked to 165 degrees (about 10 minutes).
Remove from oven. Add glaze and cook over low to medium heat, stirring constantly to reduce sauce to an even glaze. (about 5 minutes)
Serve as a meal or appetizer.

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California Fig Care Package Giveaway

About California Valley Figs

Did you know that California produces 100% of US dried figs? California farmers started growing figs commercially in 1885 and today Golden Figs and Mission Figs are the two most popular varieties grown in the state. There are so many ways to use heart-healthy figs! Check out the Valley Fig website for more recipes ideas.

California Valley Fig Care Package

This awesome prize package will contain the following items:

Sun Maid California Mission-Figs
Blue Ribbon Orchard Choice Bite-Size Mission Figs
The Complete Cooks Country TV Show Cookbook
The America’s Test Kitchen Cooking School Cookbook
Cook’s Illustrated: The Science of Good Cooking

Valley Fig 12 Days of Christmas Giveaway - Juggling Act Mama

Official Rules and Conditions: One winner will receive a California Fig Care Package from Valley Fig. No cash value. Open worldwide to adults 18+. One (1) winner will be chosen. Prize must be claimed within 48 hours of announcement or a new winner will be drawn. Prize will be delivered by Valley Fig; bloggers are not responsible for delivery of the prize. All entries will be verified. This giveaway is in no way associated with Amazon, Facebook, Pinterest, Twitter, Instagram, Rafflecopter, or any other entity unless otherwise specified. Giveaway ends 12/22/2018. Enter using the widget below.

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