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Little girls will love the ballet-themed recipes in this cookbook. Inspired by the ballets Swan Lake, Sleeping Beauty, and the perennial favorite, The Nutcracker, recipes like Meringue Tutus, Sugar Plum Fairy Pops, and Spanish Dancers' White Hot Chocolate are perfect for themed parties or any day of the year.
can pure pumpkin (not pumpkin pie filling) 1 small box vanilla instant pudding 2 teaspoons pumpkin pie spice 1 cup milk 1 cup heavy cream 1 tablespoon sugar 10 to 12 gingersnap cookies, crushed (optional) In a medium bowl, mix cream cheese and sugar with an electric mixer until smooth and creamy. Beat in pumpkin. Add pudding mix and pumpkin pie spice and mix well. Gradually beat in milk until incorporated well. Set aside. Pour cream and sugar into a medium bowl and beat on high speed until soft
skillet to medium heat. Let sandwich brown until golden, pressing down gently on the bread with a spatula. When bottoms are golden brown, flip with a spatula to brown the other side. Serve immediately. Snow-Flaked Ice Cream Balls Makes 1 to 2 dozen 1.5 quarts peppermint or vanilla bean ice cream, softened 1 bag flaked, sweetened coconut 1 recipe Heavenly Hot Fudge Sauce Heavenly Hot Fudge Sauce 1 (14-ounce) bag Kraft caramels, unwrapped 2 (12-ounce) cans evaporated milk 2 cups butter 2
chopped pecans or walnuts (optional) Preheat oven to 350 degrees F. Grease a 9 x 9-inch square baking pan. In a large bowl, whisk together flour, salt, cocoa powder, and sugars. Add vanilla, vegetable oil, and eggs and beat by hand or with an electric mixer until combined. Stir in chips and nuts, if using. Pour batter into the prepared pan and bake 25 to 30 minutes, until a toothpick inserted two inches from the edge of the pan comes out with a few crumbs. The Little Swans’ Sweet Bites
help you bring a pot of water to a simmer over medium heat. Break chocolate into pieces and place in a medium glass bowl. Add shortening and place bowl over the pot of simmering water. Make sure the water doesn’t boil or touch the bowl. Stir chocolate occasionally, until it is smooth and melted. Remove chocolate from simmering water. Dip half of each cookie into the chocolate. Tip each cookie as needed to help chocolate spread evenly to coat the cookie half. Place dipped cookie on parchment
top with powdered sugar. Cut marshmallows into squares with scissors or use a fun-shaped cookie cutter to cut out shapes. Place shapes on a cookie sheet lined with parchment paper and place in freezer for one hour. Marshmallows can be stored in an airtight container up to a week before dipping in chocolate. When ready to dip marshmallows in chocolate, have an adult help you bring a pot of water to a simmer over medium heat. Break chocolate into pieces and place in a medium glass bowl. Add