Recipe: Breadstick Cones

Mrs. Fields Secrets Breadstick Cones
This recipe is a must try for your next summer party or picnic. These breadstick cones are a beautiful, tasty and portable way to serve your favorite salads. Sprinkle them with poppy or sesame seeds, or leave them plain, then fill them with My Favorite Chicken Salad, egg salad, tuna salad, green salad or one of your favorites. You’ve got an on-the-go meal right at your fingertips.

Breadstick Cones

2 1/2 teaspoons active dry yeast
3 tablespoons brown sugar
1 cup warm water
1 teaspoon salt
1/4 cup vegetable oil
3 cups bread flour
8 sugar cones
aluminum foil
nonstick spray
1 egg white
1 tablespoon water
poppy seeds (optional)
sesame seeds (optional)

Directions
Begin by wrapping a piece of foil around each sugar cone and set aside. In a large mixing bowl, stir yeast and brown sugar, then pour warm water on top and allow to sit for about five minutes until foamy on top. With a dough hook, mix in salt, oil, and flour and knead until dough is smooth and elastic, about 3 minutes. Allow dough to rest for 10-15 minutes. On a floured surface, roll dough out into a large rectangle and allow to rest another 10 minutes. Whisk egg white with 1 tablespoon of water to make an egg wash. Using a pizza cutter, slice dough into 8 long strips. Spray each cone with nonstick spray, then wrap each strip of dough around the sugar cone, bottom to top, making sure to seal the bottom. Place each wrapped cone on a prepared baking sheet, roughly 4 or 5 to a sheet. Brush each cone with the egg wash, then sprinkle with seeds and allow to rise for 10 more minutes. Preheat oven to 375 degrees and bake 10-15 minutes, or until rich golden brown. Allow to cool for 1-2 minutes before removing foil cone. Cool bread completely, then serve with your favorite salad.

Recipe: Banana Spring Rolls

Mrs. Fields Secrets Banana Spring Rolls
We’ve got the perfect dessert for your next Asian-themed meal. These Banana Spring Rolls are easy to put together ahead of time, keep them in the fridge, and fry them up when you’re ready to wow your crowd. They’re crispy, sweet, and dangerously addictive. We dare you to try just one!

Banana Spring Rolls

48 wonton wrappers
4 large bananas
1 cup Nutella spread
water
peanut or canola oil
caramel sauce (for topping)
chocolate sauce (for topping)

Directions
In a large pot, heat 3-4 inches of oil to 375 degrees. Cut bananas into four even pieces. Overlap two wonton wrappers by an inch or so and dab a bit of water to seal them together. Spread a thin layer of Nutella down the middle and top with a piece of banana. Dab water all along the edges of the wonton wrappers and then roll the banana inside and seal. (Depending on the size of the banana, you may need a third wonton wrapper.) Repeat with remaining wrappers and bananas. Once the oil is hot, drop 2-3 rolls in the hot oil at a time, turning after about 30 seconds, or when golden brown and bubbly. Remove with tongs and drain on paper towels. Serve warm with drizzles of caramel and chocolate sauces.

Recipe: English Trifle

Mrs. Fields Secrets English Trifle
A classic dessert from across the pond, the English Trifle is an easy, flavorful dessert to make for spring and summer parties. It’s got layers of fresh fruit, cubed cake, sweet pudding, and whipped cream. It’s ideal for potluck or outdoor parties, a perfect serve-yourself delight! Use this recipe, or get creative make a variation with your own favorite flavors.

English Trifle

1 white cake, baked but not frosted (angel food, pound, or white cake work great)
2 pints fresh strawberries
1/4 cup sugar
2 pints fresh blueberries
4 large bananas
1/4 cup orange juice
1 (3.5 oz) package vanilla pudding
2 cups milk
2 cups heavy whipping cream
sliced, toasted almonds (for garnish)

Directions
Prepare vanilla pudding with the milk and allow to set. Cut the cake into 1-inch cubes and set aside. Wash, hull, and slice strawberries into a mixing bowl. Sprinkle sugar on them and stir to evenly coat. Slice bananas into another mixing bowl and toss with orange juice to evenly coat. In a large mixing bowl, whip the cream on high speed until stiff peaks form. Take one large scoop of whip cream and fold it into the pudding. In a glass bowl or trifle dish, place half the cake cubes in the bottom, followed by half the strawberries, half the blueberries, half the bananas, and half of the pudding. Repeat the layers with the remaining ingredients, then top with a thick layer of whipped cream and a sprinkle of toasted almonds. Chill before serving.

HINT: This is a perfect dessert to make if you have a cake that fell apart or somehow cooked unevenly. This dessert can hide a number of mistakes and come out tasting impeccable!

It’s Nutty Fudge Day!

Today is National Nutty Fudge Day, which means that it’s time to celebrate with a delicious piece of nutty fudge. Did you know that fudge is one of the easiest decadent treats to create in your own kitchen? We’ve gathered a variety of incredible recipes to prove it. Choose your favorite recipe (or your favorite nut) and make a batch to celebrate.

With only four ingredients, this Easiest Fudge Ever recipe can be made in ten minutes!

Another four-ingredient find is this incredible Peanut Butter Fudge. (Use chunky peanut butter for best results!)

Dark Chocolate Pistachio Fudge is the perfect blend of salty and sweet with rich dark chocolate flavor that will melt in your mouth.

Don’t want to go to the dark side with your fudge? White Chocolate Cashew Fudge is creamy, dreamy and perfectly nutty!

Two-tone Cherry Pistachio Fudge is sweet, salty, and so pretty.

A bit more time intensive, this recipe for Caramel Peanut Fudge tastes like a homemade Snickers bar…but better!

There is even fudge out there for those on a health kick! Try these Dark Chocolate Almond Fudge Bites that are gluten-free and vegan and made overnight in the freezer!

HINT: A batch of nutty fudge is a perfect Teacher Appreciation gift. Box it up with a pretty ribbon and a hand-written note.

How to: Preserve Fresh Herbs in Olive Oil

Mrs. Fields Secrets Preserved Herbs
We’ve got a great tip to keep those fresh herbs from your garden or your crisper drawer from wilting and browning before you get a chance to use them. You can preserve them in olive oil for up to three months in your fridge, enjoying the same freshly-picked flavor. This works particularly well with basil and parsley, but try it out with chives, thyme, and your other favorite herbs.

Preserved Herbs

2 bunches of fresh basil or parsley
3-4 teaspoons of coarse salt
olive oil
small jar

Directions
Thoroughly wash herbs and allow to completely dry. Remove the stems and place the leaves in a food processor then sprinkle with the coarse salt. (The salt will help preserve the shiny green color as well as keep the leaves from sticking together.) Use the “pulse” function to chop the herbs into a fine mince. Drizzle olive oil all along the sides and bottom of a mixing bowl and transfer the herbs to it. Whisk the herbs into the olive oil and drizzle more oil in to give the herbs a chance to separate and become coated with oil. Pour the mixture into a small jar, then top with another thin layer of olive oil. Place the lid on top and store in the fridge for up to three months. Use a scoop or two at a time to add fresh flavor to sauce, or as a delicious dip for bread.

HINT: Pair this with a fresh loaf of bread and you’ve got a thoughtful gift!

 

Recipe: Banana Bread French Toast + Other Mother’s Day Meal Ideas

Mrs. Fields Secrets Banana Bread French Toast
Start your Mother’s Day off right with a delicious meal for mom made with love. We’ve got some incredibly delicious meal ideas, including this Banana Bread French Toast drizzled in maple syrup, dappled with fresh blueberries, and topped with a dollop of whipped lemon sour cream, the perfect tang to balance all the decadent sweet. Try it with our delicious banana bread recipe (which you can make ahead of time), or you can cheat with your favorite store-bought loaf. (We won’t tell Mom.)

Banana Bread French Toast

1 loaf banana bread, cut into 2-inch slices (see recipe below)
unsalted butter
2 eggs
2 tablespoons milk
1/8 teaspoon cinnamon
pinch of nutmeg
1 cup blueberries
zest of 1 lemon
1 cup sour cream
maple syrup

Directions
In a shallow baking dish, whisk the eggs, milk, cinnamon and nutmeg together. In a small mixing bowl, whip the sour cream with the lemon zest until light and fluffy. Set aside. Heat a frying pan or griddle on medium-high heat. Melt a pat of butter in the pan. Dredge each side of each slice of banana bread in the egg mixture, then place on the hot pan and cook until crusty and brown before flipping over to cook the other side. Remove from heat and top with maple syrup, blueberries, and sour cream. Makes approximately 4 servings.

Banana Bread

1/2 cup unsalted butter, softened
1 cup sugar
2 cups ripe, mashed bananas (about 4 large bananas)
2 large eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/8 teaspoon nutmeg
1/2 cup buttermilk

Directions
Preheat oven to 350 degrees. In a large mixing bowl, mix the butter and sugar until creamy. Add the mashed bananas and scrape the sides to incorporate any butter that sticks to the sides. Add the eggs and vanilla and mix until just incorporated. In a separate bowl, whisk the flour, baking soda, salt, cinnamon, cardamom, and nutmeg together. Add the dry ingredients to the banana mixture and stir until combined. Finally, stir in the buttermilk until just combined. Prepare two loaf pans with nonstick spray and add the batter. Bake for 35-45 minutes, or until a knife dipped into the middle comes out mostly clean. Allow to sit for a few minutes before transferring to a cooling rack.

Other Favorite Mother’s Day Meal Ideas

Mother’s Day Breakfast in Bed Menu
Lemon Ricotta Blueberry Stuffed French Toast
German Pancakes
Baked Cake Donuts 
Berry Muesli
Bite-Sized Brunch Menu
Cherry and Sweet Goat Cheese Turnovers

Last Minute Cinco de Mayo Dessert Ideas

Mrs. Fields Secrets Cinco de Mayo Desserts
You’ve got your guacamole ready, plenty of chips and salsa, and an abundance of ice for your margaritas, but what about dessert? Here are a few fun last-minute ideas to give your Cinco de Mayo party a sweet ending! (Follow links for full instructions.)

1. Sombrero Sugar Cookies
2. Crispy “Fried” Ice Cream
3. Churro Truffles
4. Margarita Cupcakes
5. So-Easy Sopapillas
6. Easy Tres Leches Cake
7. Fruit Salsa with Cinnamon Sugar Chips

Recipe: Six Marinades to See You Through Summer

Mrs. Fields Secrets Summer Marinades
It’s time to break out the grill and get ready for a season of great backyard meals. Say goodbye to dry, flavorless meat with these six simple marinades that will see you through the entire summer. Marinating your meat before grilling allows it to absorb rich flavors and retain moisture, which gives you robust flavors and juicy meat every time. Try them all for a summer your taste buds will remember forever!

HINT: The magic minimum marinating time is 30 minutes, but 3-4 hours is even better.

HINT: To speed the process of infusing the flavors into your meats or veggies, place everything in a plastic bag and squeeze out all of the air before sealing.

HINT: Use a food processor or blender to fully emulsify your marinade. This will allow all the ingredients to evenly flavor the meat.

Italian Dressing Marinade
Straight from a bottle or made from a dry mix, Italian salad dressing is an excellent marinade, especially when you are in a pinch for time. Try it with chicken, fish and vegetables for a tangy, flavorful bite.

Balsamic Herb Marinade
Mix 1/2 cup balsamic vinegar, 1/4 cup oil, 2 minced garlic cloves, 2 tablespoons basil, 2 tablespoons oregano, 1 teaspoon marjoram, 2 teaspoons salt and two teaspoons pepper. Works great with chicken, beef, pork, and vegetables.

Mango Jalapeño Marinade
Blend 1 very ripe mango with 2 tablespoons lime juice, 1/4 cup oil, 1 shallot, 1 small jalapeño pepper (use or discard seeds, depending on your preferred spice level), 1 tablespoon honey and 2 teaspoons of salt and pepper.

Caribbean Jerk Marinade
Mix 1 small onion (chopped), 1 chili or jalapeño pepper (use or discard seeds depending on your preferred spice level), 3 tablespoons soy sauce, 3 tablespoons oil, 1 tablespoon apple cider vinegar, 2 teaspoons thyme, 2 tablespoons brown sugar, and 2 teaspoons of salt and pepper.

Mayonnaise Marinade
Your simple, full-fat jar of mayonnaise is perfect for marinating chicken that you want to use in salads or sandwiches. Generously coat the chicken with mayonnaise and allow to sit for 30-60 minutes before grilling. Add a little bit of salt and pepper while grilling and you’ll have juicy meat every time.

Classic BBQ Marinade
Mix 1 1/2 cups steak sauce with 1 tablespoon soy sauce, 1/3 cup Italian salad dressing, 1/3 cup honey, 1 minced garlic clove and 1 teaspoon of black pepper.

Casserole Series: Cheesy Pineapple Casserole

Mrs. Fields Secrets Cheesy Pineapple Casserole
We’re rounding out our Casserole Series today with a fabulous sweet and savory casserole that is a southern favorite. It’s got the sweet richness of pineapple with the sharp tang of cheddar cheese with a buttery crumble on top. This is ideal for a picnic or potluck since it is just as tasty at room temperature as it is warm out of the oven next to a slice of ham. You could also take it in a spicy direction by adding a pinch of red pepper flakes to the pineapple mixture and a few more to the crumble top. Try it out and make it your own!

Cheesy Pineapple Casserole

1 cup sugar
6 tablespoons flour
2 cups shredded sharp cheddar cheese
2 (20 oz.) cans pineapple chunks, drained but reserve 6 tablespoons of juice
1 1/2 cup crushed Ritz crackers
1/2 cup butter

Directions
Preheat oven to 350 degrees. Grease a medium-sized casserole dish with the butter, then melt the rest of the stick and set aside. In a large bowl, stir the sugar and flour together, then add the drained pineapple and cheese. Stir until well combined and transfer to the prepared casserole dish. In a separate bowl, stir the crushed crackers, melted butter and reserved pineapple juice together to create a crumble. Spread the crumble evenly over the pineapple and bake for 30-35 minutes, or until golden brown on top and bubbly around the sides. Serve warm or at room temperature.

Recipe: Bunny Bark

Mrs. Fields Secrets Bunny Bark
We’ve got a bonus recipe for you this week, heading into the holiday weekend. This treat is perfect to prepare and have out all weekend long for your Easter guests. It’s great for snacking or even to soothe your sweet tooth after dinner. Follow our recipe as a guide, but incorporate your own favorite cookies and flavors to make it your own.

Bunny Bark

16 ounces of white chocolate or almond bark
1 1/2 cups crushed Oreo cookies
1 cup pretzels, broken
1 1/2 cups m&m candies (any variety)
1/4 cup sprinkles

Directions
On a parchment-lined baking sheet, spread the cookies and pretzels evenly. Scatter half of the m&m candies over the cookies and pretzels. On a double-boiler or in the microwave, melt the white chocolate or almond bark over low heat until smooth and runny. Remove from heat and pour evenly over the cookie mixture. Use a spatula to smooth the melted chocolate over the entire sheet. Tap the baking sheet on the counter five or six times to remove any air bubbles and allow the chocolate to get in all the crevices. Next, scatter the remaining m&m candies all over the top, followed by the sprinkles. Allow to cool and solidify at room temperature for 5 hours or overnight before cutting into squares or breaking into bite-sized pieces.

Congratulations you’ve found today’s egg! Click the egg below to be entered for a chance to win today’s daily prize and a chance at a $2,500 shopping spree!

BlogEgg

Related Posts Plugin for WordPress, Blogger...