Nutella Panna Cotta in a Jar #SundaySupper

DSC_0010This week we have the pleasure to be inspired by Shaina Olmanson and her wonderful book Desserts in Jars.
So many great recipes the you can find in this book made in this unusual but great new way to serve desserts. And of course the #SundaySupper team put together a bunch of recipes to show you how easy it is to create delicious desserts, with the help of Shaina Olmanson.
I made for you this delicious and decadent Nutella Panna Cotta oh my, so good and sinful, pack with a lot of flavor.
It is my inspired dessert thanks to a great book like this.
Enjoy.

INGREDIENTS

  • 2 cups heavy whipping cream
  • 1 cup fat free half and half (I know what are you thinking)
  • 1 tablespoon unflavored gelatin
  • 3/4 cup Nutella
  • 1/3 cup hazelnuts toasted and chopped (this is for decoration complete optional)
  • 1/4 cup water

DIJ-Cover

DIRECTIONS

Dissolved the gelatin in the water.

Heat the whipping cream and the half and half, it needs to be very hot not boiling, add the nutella and stir well, pour about 1/4 cup of the hot deliciousness in the gelatin stir and add it all to the rest of the nutella mixture, just try not to drink it.

Have some mason jars ready I use the half pin or 8 oz, and fill with 1/2 of the mixture, refrigerate for 6 hour or overnight.
To serve sprinkle some of the chopped hazelnut.

Yields 8 jars.

Preparation time: 20 minutes
Cooking time: 8 minutes
Level of the recipe: Easy

Do you want more jar inspiration recipes, check out this delicious ideas from our team members.

Sunday Supper Desserts In Jars:

Desserts in Jars Summer Tour Schedule

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 4:00 pm PT and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

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Drunken Rice Pudding

DSC_0016-m2I love making desserts that satisfy me after a light dinner and no doubt that rice pudding is one of them.
This is definitely one of my favorites and is on my list of foods that children can eat without feeling guilty because it is a full meal.
I grew up watching my grandmother make rice pudding for years and believe it or not still can not get the exact recipe, I think the secret to their successful rice pudding she never gave it to me, but oh well this was very close and as I love to improvise I add an unexpected ingredient, liqueur, to be more specific Rum, makes it taste very delicious and different without feeling that we are consuming large amount of liquor.
I hope you like it and prepare it soon, I assure you will become one of your favorites.

INGREDIENTS

  • 3 cups water
  • 11/2 cup uncooked rice
  • 5 cloves
  • 1 large cinnamon stick
  • zest of 1 lemon
  • 21/2 cup milk
  • 1 can evaporated milk 14 ounces
  • 1 14-ounce can sweetened condensed milk
  • 1/4 cup of rum
  • 1/4 cup raisins
  • 1/4 cup cramberries
  • 1 teaspoon vanilla extract
  • 1 teaspoon unsalted butter
  • 1/8 teaspoon salt

DIRECTIONS

In a heavy-bottomed saucepan place the water, cinnamon, cloves, lemon zest and rice, simmer for 15 minutes over low heat or until rice is fully cooked.
Add milk and remaining ingredients except butter, stir well cook for 20 minutes over low heat, stirring constantly.
Once the mixture is a little thick turn off the heat and add the butter, cover tightly.
You can substitute the Rum for coffee liqueur, Amaretto liqueur or Chocolate liqueur.

It can serve at room temperature or place in the refrigerator for 2 hours before serving.

This recipe makes about 5 cups of rice pudding.

Preparation time: 20 minutes
Cooking time: 30 minutes
Level of the recipe: Easy
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ORANGE POUND CAKE #HelpingHands for #SundaySupper

It’s amazing what a family together, and even more amazing what family does this week to help our brothers in New Jersey and New York.
I want to motivate you to donate to this cause and help those who need us so much. I am grateful for the many blessings we have received and I would love to be there and help personally, as it is somewhat complicated for me to do, I want at least inspire with this delicious recipe.
So I invite you to donate to this great cause and help our brothers in the way that best works for you, remember them today for tomorrow we do not know what could happen.

INGREDIENTS

  • 3 cups flour
  • 1 1/2 cup sugar
  • 3 eggs
  • 2 tablespoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla
  • 2 sticks unsalted butter
  • 1/2 cup orange juice
  • 1/2 cup nonfat sour cream
  • Zest of 1 orange
  • Pinch of salt
DIRECTIONS
Preheat oven to 350 degrees F (176 degrees C).
In a mixer, beat butter and sugar for five minutes, add the eggs one by one and the lemon zest. In a bowl sift together flour, baking powder, baking soda and pinch of salt in another bowl mix the lemon juice, sour cream and vanilla.

Add dry ingredients and wet to butter mixture alternately ending with flour. Pour into a greased chimney mold and bake for 45 minutes.

Let cool in pan for 10 minutes, unmold the cake and place on a wire rack to finish cooling.

This recipe makes 12 servings.

Preparation time: 20 minutes
Cooking time: 40 minutes
Level of the recipe: Easy

Here are more recipes and the information where you can help.

Breakfast and Brunch:
Comforting Casseroles and Entrées:
Warming Soups and Sides:
Sweet Ending:
If you are interested in making a donation to help the hurricane victims, here are links to the two charitable organizations we recommend:

 

Please join on us on Twitter for #SundaySupper on November 25, 2012, throughout the day. In the evening, we will meet at 4 PM PT for our weekly #SundaySupper live chat.

All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
We’d also love to feature your recipe ideas for #HelpingHands on our #SundaySupper Pinterest board so we can share them with all of our followers.
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COCONUT PIE #Bakeforacure with Chantal Cookware #SundaySupper

This Sunday, the #SundaySupper is proud to partner with the prestigious family of Chantal to create awareness in Breast Cancer.
We join to millions of people working every day trying to find the cure for breast cancer, one of the biggest causes of death in women at this time I feel so honored to be part of this incredible event.
It is important for us to raise awareness and invite all women to perform personal self-exam, so simple that you can do it yourself in the comfort of your home.
This monthly checks are so important they have saved millions of lives worldwide.
There are millions of testimonies of success thanks to all of the effort of those who work with this cause without rest, we also want to give you the opportunity to contribute to this amazing cause by buying products like this Easy as Pie Dish by Chantal.
Amazing quality and incredible product.
Chantal is offering a 20% discount for purchasing theirs newest addition to the ceramic dish categoric this beautiful and practical easy as pie dish that you will find in a variety of colors.
The promotion code is BAKE4CURE and also I invite you to explore all the beautiful products that they offer on the website. Collaborate and also enjoy a high quality product.
I also want to inspire you with this delicious Coconut Pie that I made using my Chantal Easy as Pie Dish.
Enjoy it.

Here is the direct link to the website where you will find this beautiful dish.

http://www.chantal.com/piedishes

Keep up with the latest from Chantal on their websitetwitterfacebook, and Pinterest.



INGREDIENTS

  • 1 cup ground almonds
  • 1 cup crushed graham cracker
  • 6 tablespoons butter, melted
  • 1 cup milk
  • 1 cup coconut milk
  • 5 tablespoons cornstarch
  • 1 can condensed milk
  • 2 egg yolks
  • 1 teaspoon vanilla
  • 1/2 teaspoon coconut extract
  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 cup toasted shredded coconut

DIRECTIONS

1. Mix butter with crackers and almonds until it forms a paste, spread on your Easy as Pie Dish by Chantal cookware and bake for 10 minutes at 350 degrees F.

2. In a blender place the coconut milk, milk, egg yolks, condensed milk and cornstarch, blend and place in a saucepan over low heat, stirring constantly until thickened about 20 minutes altogether add the vanilla and the coconut extract. Once ready, remove from heat, place in a bowl and cover with plastic wrap, refrigerate for 3 hours.

3. Whip the heavy cream with 4 tablespoons powdered sugar until it forms whipped cream, stir in the coconut cream and place on the cookie base and almonds. Freeze for 2 hours.

Before serving, sprinkle the toasted coconut.

This recipe makes 8 servings.

Preparation time: 5 hours
Cooking time: 30 minutes
Level of the recipe: Medium

We have more delicious recipes to inspired you from many of us who are giving away the dish and the pie to cheer someone else.

Check out this additional recipes.
Do you want to get your own Easy as Pie Dish?  Chantal is offering  will be 20% OFF of ALL Chantal Pie dishes on www.chantal.com. BAKE4CURE must be entered at checkout to receive the pie dish discount.
The coupon discount code is active October 16 2012 through October 30, 2012.
The Sunday Supper Team and Chantal Cookware, would be honored to have you join us for this special #BakeForACure event Around the Family Table this week.
Join us on Twitter throughout the day during #SundaySupper.  We’ll be meeting up at 4:00 pm(PT) for our weekly #SundaySupper  live chat.
All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.
Keep up with the latest from Chantal on their websitetwitterfacebook, and Pinterest !
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SPOOKY MARSHMALLOWS

This is one of the favorite times of all children and many adults too, nothing better than Halloween. Many usually go to some activity or party, and on this occasion I want to give you a different idea and very easy to do, to share with friends.
These delicious marshmallows will be the sensation of Halloween night between young and old. Also if you wish you can decorate and give as gifts at the end of the day.
Enjoy this day and give away homemade candy.

INGREDIENTS

  • 24 marshmallows
  • 6 ounces white chocolate
  • 6 ounces semisweet chocolate
  • 1/2 cup coconut
  • 1/2 cup chopped salted peanuts
  • Halloween colored sprinkles

DIRECTIONS

Place the semisweet chocolate and white chocolate in 2 bowls, place to melt in the microwave in 30 second intervals, stirring each time, until melted, about 3 times each of the chocolates.

Place a popsicle stick in the center of each marshmallow.

Pour the chocolate over the marshmallow and sprinkle with the topping.

Place on a tray lined with parchment paper and refrigerate for 10 minutes.

This recipe makes 24 marshmallows decorated.

Preparation time: 15 minutes
Cooking time: 5 minutes
Level of the recipe: Easy

Versión en español CLICK AQUI

Deliciosa idea para disfrutar en la celebration de Halloween, en la cual tratamos de cambiar la forma en la regalamos dulces.

Estos marshmallows diferentes y deliciosos son la opción perfecta para llevar a una fiesta o incluso si los decora puede darlos como regalo al final del día.
Así que disfrute de esta receta súper practica y para ese día en el que lo único que hacemos es pensar en chocolate y mas chocolate.
INGREDIENTES
  • 24 marhsmellows
  • 6 onzas de cobertura de chocolate blanco
  • 6 onzas de cobertura de chocolate semidulce
  • 1/2 taza de coco deshidratado
  • 1/2 taza de mani salado picado
  • Sprinkles de colores de Halloween
PREPARACION

Coloque el chocolate semidulce y el chocolate blanco en 2 tazones, para derretir coloque en el microondas en intervalos de 30 segundos, revolviendo cada vez, hasta que derrita, aproximadamente 3 veces cada uno de los chocolates.

Coloque un palito de paleta en el centro de cada marshmallow.

Vierta el chocolate sobre el marshmallow y rocie con el topping.

Coloque en una bandeja forrada con papel encerado y refrigere por 10 minutos.

De esta receta salen 24 masrhmallows decorados.

Tiempo de preparación: 15 minutos
Tiempo de cocción: 4 minutos
Nivel de la receta: Facil

ENGLISH VERSION CLICK HERE

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LEMON DESSERT

Spring is here and everything is full of happiness is one of the season of the year in which you can enjoy lots of delicious vegetables and fruits.

My first impulse is to buy a lot of lemons, I have the impression that at this time are more juicy lemons and more intense flavor.
This dessert is very delicious especially on hot days. It is sour and sweet at once and very refreshing, perfect to serve after a heavy dinner. My mouth is watering just to look at it. Don’t you think?
This delicious dessert will be a great attraction at any event.
Enjoy it.

INGREDIENTS

1 can condensed milk
1 cup lemon juice
zest of 1/2 lemon
4 graham crackers
1 pack of strawberry flavored gelatin 17 grams
2 cups boiling water
1 cup of ice water

DIRECTIONS

Place cookies on bottom of a mold 8×8 in (20×20 cm).
In a bowl mix the lemon juice, lemon zest and condensed milk until completely combined.
Pour over crackers and cover with plastic and keep in the freezer overnight.
Once ready prepared by dissolving gelatin with 2 cups of boiling water and then the cup of ice water (the gelatin will stay firmer longer), pour over the mixture and keep in the refrigerator until the gelatin is ready.

This recipe makes 6 servings.

Preparation time 1 day.

Versión en español CLICK AQUI

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FRUIT DELIGHT

This dessert is special for busy days.

Super fast and delicious.
The taste and texture is the best and for this time of year is what is needed.
I hope you will try and enjoy.

INGREDIENTS

1 can condensed milk
1 can evaporated milk
1 can fruit cocktail 14 ounces
2 envelopes unflavored gelatin
1 / 4 cup water

DIRECTIONS

Place the gelatin in the water and leave for 5 minutes.
In a bowl, mix condensed milk, evaporated milk and fruit cocktail with juice.
Put the gelatin in the microwave for 30 seconds to dissolve.
Add to the mixture, stirring constantly.

Place in a rectangular pyrex and put the dessert in refrigerator for 4 hours or overnight if possible.

Before serving, cut into small pieces and carefully remove the pieces and serve.

This recipe makes 20 servings.

Versión en español CLICK AQUI

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