Tag: mini recipe

Mini Grasshopper Pies

Mini Grasshopper Pies - three on a plate. There is an empty plate with forks and mint leaves in the background.

With their creamy, refreshing layers of chocolate cake, chocolate pudding, and mint filling, these miniature treats are an indulgent twist on the traditional Grasshopper dessert.

Eggnog Custard Tart

Eggnog Custard Tart on a serving dish. There are pine needles, gingerbread men, and cranberries surrounding the plate. A gold server is also next to the plate.

The crust of this dessert is made from a Pumpkin Cake Roll which adds a subtle hint of spice that pairs beautifully with the eggnog filling. Topped with sugared cranberries, rosemary sprigs, and gingerbread cookies, it is a decadent addition to your holiday spread.

Homemade Pistachio Cream Recipe

Ingredients
  • 1 1/4 c. raw, unsalted pistachios, shelled
  • 3 tbsp. unsalted butter
  • 3/4 c. whole milk or cream, divided
  • 4 oz. high-quality white chocolate, chopped
  • 2 tbsp. powdered sugar
  • 1/4 tsp. kosher salt
Instructions
  1. Bring a pot of water to a boil. Add pistachios and boil for 3 minutes. Drain and transfer to a clean kitchen towel.
  2. Rub pistachios in the towel to remove the skins. Discard the skins and let the pistachios dry completely.
  3. Melt butter with 1/4 c. milk until hot. Add white chocolate and stir until fully melted.
  4. Add pistachios to a blender with powdered sugar and salt. Pour in the melted chocolate mixture.
  5. Blend until a paste forms. Slowly add remaining milk, a few tablespoons at a time, until smooth and creamy.
  6. Blend on high for 30-60 seconds, scraping sides as needed.
  7. Refrigerate in an airtight container for up to 2 weeks.

Homemade Whipped Topping Recipe

Ingredients
  • 1 c. heavy whipping cream
  • 3 tbsp. sugar
  • 1 tsp. vanilla extract
Instructions
  1. Whip heavy cream, sugar, and vanilla with a hand mixer or stand mixer on medium speed until soft peaks form, about 3-4 minutes.