Peanut Butter Chocolate Cookie Trifle Feature
Chad and I at The Slow Roasted Italian have been enjoying a very busy Christmas vacation. While we are on vacation we have been featured on The Food Network UK's blog. We are so excited to share this with you.
We redeveloped an old family favorite with homemade chocolate pudding, real whipped cream and homemade peanut butter to make this an incredibly decadent treat!
Enjoy!
We wish you a very Merry Christmas and a beautiful blessed New Year!!!
All our best wishes,
Donna and Chad
Peanut Butter Cookie & Chocolate Trifle
2 Cups prepared Chocolate Pudding (recipe to follow)
6-8 your favorite peanut butter cookies
2 Cups Whipped Cream (recipe to follow)
1/2 cup Honey Roasted Peanut Butter
2 ounces chocolate, melted
6-8 your favorite peanut butter cookies
2 Cups Whipped Cream (recipe to follow)
1/2 cup Honey Roasted Peanut Butter
2 ounces chocolate, melted
Crumble cookies by hand or in a food processor, into fine crumbs. Set aside.
In a medium size bowl add whipped cream and peanut butter, gentling fold peanut butter into whipped cream until combined. Set aside.
In 4 individual trifle dishes or bowl of your choice, add 2-4 tablespoons of crumbled cookie to the bottom, shake to disperse evenly. Add 1/2 cup of pudding to dishes. Smooth out for an even line. Add 2-4 more tablespoons of crumbled cookie. Add 1/2 heaping cup of peanut butter whipped cream. Smooth out top for a nice presentation. Refrigerate until ready to serve.
Drizzle with chocolate and sprinkle with cookie crumbs. Serve and Enjoy!
Chocolate Pudding
3/4 cup sugar
1/3 cup unsweetened cocoa (I love Pernigotti)
1/4 cup cornstarch
1/2 teaspoon salt
3 cups milk
2 teaspoons pure vanilla extract
In a medium pot over medium heat combine sugar, cocoa, cornstarch and salt, add milk slowly. Bring to a boil. Allow to boil for 2-3 minutes, stirring continually. Remove from heat and stir in vanilla. Pour into a heat proof bowl and cover with plastic wrap (place the plastic wrap directly on top of the pudding to prevent the ‘skin’ from forming). Allow to chill until served. Serves 6 (1/2 cup servings).
Simple Whipped Cream
1 cup heavy whipping cream
3 tablespoons powdered sugar
In a tall mixing bowl whip cold whipping cream until peaks form. To prevent splattering start on low and increase mixer speed until peaks form. Add sugar continue to whip until medium peaks form. Chill until served.
Nutcracker Cocktail
Happy Thursday and Happy December! I can't believe it is already December 1st. Where did the Fall go? We have been so busy with Mr W's business that when am I finally able to pop my head out of Santa's Workshop for a moment it is only 3 1/2 weeks until Christmas.
Oh my, there is so much to do and as I said we are so busy. Our annual Christmas party is this Saturday and Mr W has been working on some Christmas cocktails. This one is a front runner for the party, with a delicious flavor and incredible creaminess it is amazing!
Click here for Recipe»
Cranberry Vanilla Martini
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Happy Thanksgiving from Donna and Chad (and Em of course) at The Slow Roasted Italian. Thanksgiving is the mark of my favorite time of year. From Thanksgiving until Christmas (and sometimes New Year) everyone seems to be a little happier, a little nicer, a little friendlier. I am filled with the spirit of this season everyday and as we kick off Thanksgiving, I would like to share with you, what fills me with this spirit.
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Sausage Cornbread Stuffing
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Happy Wednesday!!! I can't believe tomorrow is Thanksgiving. We are blessed to be spending the day with my in laws, and I will be cooking a Thanksgiving dinner for us on Friday. I will share those recipes in the coming weeks, I am very excited!!! When we had out Turkey dinner earlier in the month I was able to prepare all the dishes that I wanted.
The Simple Herb Roasted Turkey was amazing, and it made a heavenly gravy. It was my first turkey ever and also the best one I have ever eaten. Two sides that have to go with every Thanksgiving that I partake in are mashed potatoes and corn. So, I decided to try some new dishes. The Mashed Potatoes with Sun-Dried Tomatoes were divine. Talk about a dream come true for this lover of potatoes and tomatoes!!! The next dish I tried was the Corn and Bacon Casserole. Definitely a match made in heaven, however Mr W did not like this dish at all. I am sure it was the onion and sour cream. The Roasted Almond Cocktail was fabulous and I have to admit, one was not enough! It was like a dessert. Speaking of which the Peanut Butter Cookie and Chocolate Trifle has to be the easier and most impressive looking dessert I have made. I have to share this amazing picture with you again...
But I feel like we missed something. What else must I have to make my Thanksgiving dinner complete??? Ahhhh, stuffing!!! This Sausage Cornbread Stuffing was simply delicious and not one bite went to waste. It was a hit with Mr Picky pants, Em and also with me, truth be told I had more than serving. So glad we went with a light dessert.
Hope you enjoy! We sure did!
Sausage Cornbread Stuffing
Cornbread, recipe to follow
1 cups chopped onions (or grated)
8 sausage links
2 eggs, beaten
2 cups, reduced sodium chicken broth
1 teaspoons ground sage
1 teaspoons salt
1/2 teaspoon pepper
Preheat oven to 350°.
Cut corn bread into small chunks. Place in a large mixing bowl. Set aside uncovered.
In a large skillet over medium heat, cook sausage links until cooked through. Allow to cool and cut into small pieces. Set aside.
Cook onion in sausage drippings until transparent.
Add onions, sausage, sage, salt, pepper, eggs and broth to cornbread. Mix well. Put mixture in a buttered 8x8" baking dish or casserole dish.
Bake 45 to 60 minutes, until stuffing is cooked through.
Transfer to a serving dish and enjoy!
Simple Unsweetened Cornbread by Paula Deen
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk (or make your own)
2 eggs
2 tablespoons vegetable oil
Preheat oven to 350°.
Click here for a printable version of this recipe - TheSlowRoastedItalian.com
Desserts To Be Thankful For
Preparing for Thanksgiving can be so stressful. So many dishes to choose from. Today we are sharing some of our favorite desserts to enjoy at Thanksgiving, that you may not have considered.
EASY DESSERTS
French Silk Pie is an easy no bake pie. Rich and luscious creamy chocolate pie, topped with fresh whipped cream and chocolate curls. Delicious and simple!
LIGHT AND SIMPLE
Peanut Butter Cookie & Chocolate Trifle - Super simple, light, flavorful & incredibly impressive. Perfect for your Thanksgiving table!
Low Calorie Pumpkin Pie Milk Shake - thick rich and flavorful. Like Fall in a glass, delicious!!!
FABULOUS CAKES, CRISP and ICE CREAM
Death by Chocolate Cake - its more than a cake... It is a chocolate journey! 7 layers of fabulous decadence.
Carrot Cake with Toasted Pecans - Moist and delicious carrot cake with a luxurious cream cheese frosting and toasted pecans!
Salted Caramel Milk Chocolate Cake - A gift for your palette, this Salted Caramel Milk Chocolate Cake melts in your mouth with sweet and salty flavors that will make you swoon.
Honeycrisp Apple Crisp - rich, warm, comforting and delicious. A perfect apple crisp to share at your Thanksgiving table.
Voluptuous Vanilla Ice Cream - rich creamy and luxurious, the perfect accompaniment to any cake, crisp, or fruit pie. So delicious, it is served best on its own.
Happy Thanksgiving!!!
Donna & Chad @ The Slow Roasted Italian
Roasted Almond Cocktail
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It's Ladies Night here at The Slow Roasted Italian. Thanks for joining us for a special Thanksgiving Ladies Night. We are featuring a phenomenal Thanksgiving dessert cocktail. I am calling it a dessert cocktail, because it tastes like dessert. Your ladies night cocktail is dressed to the nines as an early Christmas present to you.
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Corn and Bacon Casserole
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Happy Hump Day Everyone! This week does seem like its flying by. We are having a Thanksgiving celebration here all week long at The Slow Roasted Italian, so pull up a chair and stay a while!
Monday we featured a fantastic Simple Herb Roasted Turkey, Tuesday we had Mashed Potatoes with Sun-Dried Tomatoes and today we are having Corn and Bacon Casserole.
Our standard vegetable dish for Thanksgiving is sweet corn, not surprising as Mr W is from Iowa (and you would think I was from there too, as I think corn should be its own food group). In an attempt to try some new things, but stay close to tradition I decided to try this corn casserole. Corn and Bacon, sounds like a match made in heaven, right??? I absolutely though so! I devoured, and I do mean devoured this dish. I loved it so much I even ate it cold. Em also loved this.
Mr Iowa, my sweet corn soul mate... Did not even finish his first serving. I was floored. So, I had to ponder the situation, Mr W did not eat corn... Was the moon going to fall out of the sky??? Would we start driving on the clouds and sleeping on our ceilings? Everything must be out of whack. After careful consideration of all the facts decided it was the sour cream in the casserole that caused this unheard of event to occur, and not the corn. Whew! Disaster averted.
Never fear, I will overcome! I am considering other cream options. We will be having this dish again.
Are you looking for a great vegetable dish to go with your turkey? How about these fantastic dishes: Honey Glazed Baby Carrots, Rosemary Roasted Onions, Parmesan Peas, or Green Beans with Garlic.
Recipe from Taste of Home
Corn and Bacon Casserole
6 bacon strips
1/2 cup chopped onion
2 tablespoons all-purpose flour
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup (8 ounces) sour cream
3-1/2 cups frozen whole kernel corn
1 tablespoon chopped fresh parsley
Preheat oven to 350°.
In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoon of drippings. Crumble bacon; set aside.
Saute onion in drippings until tender.
Add flour, garlic, salt and pepper. Cook and stir until bubbly; cook and stir 1 minute more.
Remove from heat and stir in sour cream until smooth. Add corn, parsley and half of the bacon; mix well.
Pour into a 1-qt. baking dish. Sprinkle with remaining bacon. Bake, uncovered for 20-25 minutes or until heated through. Yield: 6-8 servings.
Click here for a printable version of this recipe - The Slow Roasted Italian.com
Mashed Potatoes with Sun-Dried Tomatoes
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Happy Tuesday everyone and welcome to our Thanksgiving week here at The Slow Roasted Italian. We are sharing a full weeks worth of Thanksgiving recipes this week to give you time to shop and plan.
Today we are featuring our chosen potato dish for Thanksgiving. Mashed Potatoes with Sun-Dried Tomatoes. I have to say I loved these!!! Mr W, not as much. He is a classic, simple man when it comes to food. He prefers my creamy mashed potatoes over any alternative. Em and I really enjoyed these. Mr W ate them, but said he liked the 'regular ones' better. These really are a show stopper. These have been served at dinner parties as a side to many beef, pork and chicken dishes. They always receive RAVE reviews and there are never left overs!
Enjoy!
Do you need real crowd pleasing alternative to mashed potatoes? Try these Red Robin Seasoned Oven Baked Fries.
Recipe adapted from Bon Apetit November 1999
Mashed Potatoes with Sun-Dried Tomatoes
1/2 cup chopped sun-dried tomatoes (not packed in oil; about 2 ounces)
1 cup (packed) grated Parmesan cheese (about 3 ounces), divided
2 tablespoons olive oil
3 pounds russet potatoes, peeled, cut into 1-inch pieces
1/2 cup whole milk
1/2 cup half and half
4 tablespoons butter
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
Preheat oven to 400°F.
Place sun-dried tomatoes in small bowl. Pour enough hot water over to cover tomatoes; let stand until softened, about 5 minutes. Drain. Return tomatoes to bowl; stir in 1/2 cup Parmesan and oil.
Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. Return potatoes to pot. Stir over medium heat until excess moisture evaporates, about 1 minute. Remove from heat. Add milk, 3 tablespoons butter, salt, nutmeg and pepper to potatoes.
Mash until smooth.
Butter oval 9x6x3 baking dish (or 8x8x2-inch glass baking dish). Spread half of mashed potatoes in prepared dish. Sprinkle sun-dried tomato mixture over (I left 1/3 of dish without tomato mixture for Mr. W). Spread remaining mashed potatoes over.
Sprinkle with remaining 1/2 cup Parmesan. Dot with remaining 1 tablespoon butter. (Can be prepared 1 day ahead. Cover and refrigerate.)
Bake potatoes uncovered until heated through and top is golden brown, about 35 minutes (or up to 45 minutes if refrigerated). Serve and enjoy!
Simple Herb Roasted Turkey
Happy Monday everyone and welcome to The Slow Roasted Italian's Thanksgiving week of posts. We decided to post this week so you have time to shop for your supplies next week! When I planned the menu for our Thanksgiving dinner, I really was excited to try some new things. Truth be told, Mr. W was not as excited. As I have shared before, he is a simple Iowa guy. Meat and potatoes. Nothing creative, nothing different. He would have been happier with my creamy mashed potatoes and plain sweet corn, along side some great stuffing (which he loved) and our FABULOUS turkey Tommy.
Ok, so I told you last week about my lack of experience with cooking whole birds when I posted the Roasted Chicken with Lemons. By the way, if you do not want to do a turkey, that chicken is an amazing alternative. I approached this turkey with the same care that I did our chicken. What I did not tell you last week was my tendency to name everything, I really mean I name things. My daughter Em's high chair is named Chicco (easy enough, that is the brand and he has a tag in the middle of the chair). So, I started calling him Chicco. I name our fresh Christmas trees, usually named the type of the tree (such as Douglas or Noble). Our pumpkins were named, and of course I named our first chicken and our first turkey.
So, let me introduce you to our turkey. His name is Tommy, Tommy the Turkey! I have seen so many shows about making a turkey and seen so many posts about making whole chicken that I just decided to go with it. So, this recipe was my first attempt, but honestly it couldn't have gone better. All the herbs from the turkey dripped into the pan with the butter making for an incredible gravy base. I hope you enjoy.
Oddly, Tommy (the turkey) does not seem to be so photogenic, but he is all about being delicious, moist and amazing! Even Mr. W who is not a fan of turkey, loved it! The Amazing Herb Gravy that I made to go with this will be a separate post, it needs its own post as it is a love story, trust me!!! I ate it with just bread, a lot!!!
Simple Herb Roasted Turkey
1 (12-14 pound) whole, turkey (defrosted)
2 sticks unsalted butter, softened
2 tablespoons garlic powder
1 tablespoon dried rosemary
1 tablespoon dried basil
2 teaspoons ground sage
1 teaspoon salt
1/2 teaspoon black pepper
2 cups water
Preheat oven to 325°.
Prepare your turkey by removing innards and washing inside and out in cold water. Set turkey on rack in roasting pan. Slide hand under skin to separate skin from meat. Tuck wings under turkey.
In a small bowl, combine butter, garlic, basil, rosemary, sage, salt and pepper with a fork.
Using your hands coat turkey with your butter mixture. Slide hands under skin to rub herb butter mixture over meat.
Rub mixture all over top, side and legs as well as under the skin. Pour water into pan.
Cover turkey with aluminum foil, bake for 3 ½ hours (basting occasionally if you prefer), or until temperature in the thickest part of the thigh reads 165 degrees or more. (Turkey will continue to cook once removed from the oven).
NOTE: Run a checklist in your head BEFORE you put the turkey in the oven. Make sure you have added the water, smothered the turkey in the butter mixture and tucked the wings. Now, if you happen to forget to tuck the wings... Like I did. You can use tongs to do this after it is in the oven, but be warned your turkey is less cooperative once it has started baking. (imagine that). It took me and Mr W and a lot of patience to get those slippery partially cooked wings tucked. Not to mention they poked through my aluminum foil.
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