Jen’s PC biz Independant Consultant with Pampered Chef

06/01/2025

🌟Chilled Serving Tray! 🍽️☀️💖 🌟

Get ready for your summer parties! Make this summer unforgettable with our versatile Chilled Serving Tray! 🍽️☀️💖 IT'S perfect for keeping appetizers, desserts, fresh fruits, and sushi beautifully chilled. The stainless-steel double-walled base holds plenty of ice, allowing you to enjoy more time with your guests in the sun! You can use the melamine top on its own or with the base, and the convenient handles make it easy to move around.

Here’s How to Make the Most of It:
* Keep cheese, fruits, and refreshing dips cool for barbecues or picnics.
* Use the base alone for a delightful shrimp cocktail presentation.
* Set out bagels and muffins on the tray, while keeping your spreads chilled in the ice-filled base.

06/01/2025

What do you love most about June? 😎

06/01/2025

June 1 - National Hazelnut Cake Day

Hazelnuts are very versatile, which is why a hazelnut is one of the most popular flavors available. Hazelnut is a favorite flavoring in coffee. There is even a vodka-based hazelnut liquor that is becoming extremely popular. These sweet and buttery nuts also complement a variety of recipes, which is why they go so well in cake all their own. When you combine hazelnuts with chocolate, it makes a delicious spread. Many hazelnut cake recipes include a hazelnut spread as a topping or in between layers.

CHOCOLATE-HAZELNUT ICEBOX CAKE

THIS CHILLED DESSERT, FEATURING HAZELNUT FLAVOR IN BOTH FILLING AND WHIPPED CREAM CAN BE MADE UP TO TWO DAYS IN ADVANCE.

INGREDIENTS
Filling & Cake
1 1/2 cups (375 mL) chocolate hazelnut spread
1/3 cup (75 mL) hazelnut-flavored liqueur
2 cups (500 mL) heavy whipping cream
18 whole chocolate graham crackers (about 5 x 2-in./13 x 5-cm rectangles), divided
2 tbsp (30 mL) unsweetened cocoa powder for dusting
Hazelnut Cream
1/2 cup (125 mL) heavy whipping cream
2 tbsp (30 mL) hazelnut-flavored liqueur
2 tbsp (30 mL) powdered sugar
Cocoa powder, chopped toasted hazelnuts and Chocolate Flowers (optional, see Cook'�s Tip)
DIRECTIONS
For filling, combine chocolate hazelnut spread and liqueur in Stainless (4-qt./4-L) Mixing Bowl; beat on medium speed of electric mixer until well blended. Gradually add cream; increase speed to medium-high and continue beating just until very soft peaks form (do not overbeat).

For cake, arrange four and a half of the crackers in a single layer in Square Baking Pan; top with 1 cup (250 mL) of the hazelnut filling. Spread filling to edges with Small Spreader; repeat layers three more times, ending with all of the remaining filling. (There will be more filling on top than in the inner layers.) Cover and refrigerate at least 8 hours or overnight.

When ready to serve, prepare hazelnut cream. Beat cream on medium-high speed of mixer in Stainless (2-qt./2-L) Mixing Bowl until soft peaks form. Add liqueur and powdered sugar; continue beating until stiff peaks form.

Sprinkle cake with cocoa powder using Flour/Sugar Shaker; cut into servings. Top each serving with hazelnut cream and garnish with hazelnuts and Chocolate Flowers, if desired.

Yield:
12 servings
Nutrients per serving:
Calories 510, Total Fat 32 g, Saturated Fat 22 g, Cholesterol 70 mg, Sodium 180 mg, Carbohydrate 49 g, Fiber 3 g, Protein 5 g

U.S. Diabetic exchanges per serving:
2 starch, 1 1/4 fruit, 6 fat (3 1/4 carb)

Cook's Tips:
For Chocolate Flowers, place 1/2 cup (125 mL) semi-sweet chocolate morsels into Small Micro-Cooker®; microwave, uncovered, on HIGH 1 minute or until mostly melted, stirring every 20 seconds. Pour melted chocolate into resealable plastic bag; twist to secure. Cut a small tip off corner of bag to allow chocolate to flow through. For three-dimensional design, cut 12 pieces of Parchment Paper into 2 1/2 x 3-in. (6 x 7.5-cm) squares; fold in half. Fit parchment in wells of Muffin Pan. Pipe chocolate flower on Parchment Paper; refrigerate 15 minutes or until set.

05/31/2025

Red, White, and Blueberry Cheesecake Strawberries are perfect for your summer patriotic celebrations. They make a healthier dessert option and look so festive. Plus they are simple to make.

1. Prepare the cheesecake filling and put into a decorating bag fitted with a large star tip.
1 (8-ounce) block cream cheese, softened
1/2 C confectioners' sugar
1 C whipped topping, thawed
1/2 t almond extract
Using an electric mixer, beat cream cheese and sugar until smooth. With mixer on LOW, beat in whipped topping and almond extract.

2. Cut fresh strawberries in half. No need to hull or remove tops.

3. Pipe a stripe of the cheesecake filling on the cut side of the strawberry halves and press a few fresh blueberries into the filling for a yummy red, white, and blue treat.

4. Place your treats onto the Chilled Serving Tray for a striking holiday presentation!

Helpful Tools:
Deluxe Stand Mixer, Item Number: 100833
Decorating Bag Set, Item Number: 10084
Chilled Serving Tray, Item Number: 101369
Small Mix 'N Scraper, Item Number: 1659
Stainless Steel Tongs Set, Item Number: 101118
Chilled Serving Tray, Item Number: 101369

05/31/2025

May 31 National Macaroon Day

We have Mrs. Esther Levy to thank for popularizing the great macaroon. In 1871 Mrs. Levy published the “First Jewish American Cookbook.” She originally published this recipe in the chapter on ‘cakes’ as there was not a chapter on cookies. However, it’s understandable — as the texture of a macaroon isn’t very cookie-like. It is soft and a little chewy, more like a cake than a cookie. However, the bite-size serving is most definitely cookie-like.

Chocolate Macaroon Tart
Prep 25 min | Ready in 35 min

Silky chocolate ganache fills a classic macaroon crust for a special dessert offering.

Ingredients
Crust
5 cups (1.25 L) lightly packed sweetened flaked coconut, divided
2 eggs, beaten
2 tbsp (30 mL) sugar
Filling and Garnishes
2 1/4 cups (550 mL) thawed frozen whipped topping, divided
1 cup (250 mL) semi-sweet chocolate morsels
1/3 cup (75 mL) sliced almonds, toasted
Directions
Preheat oven to 375ºF (190ºC). Place a 13-in. (33-cm) piece of Parchment Paper on Medium Round Stone with Handles; set aside. For crust, place 4 cups (1 L) of the coconut into Classic Batter Bowl; microwave on HIGH 3-5 minutes, stirring after each 60-second interval for the first 3 minutes, then every 30 seconds until golden brown. Add remaining 1 cup (250 mL) coconut, eggs and sugar to batter bowl; mix well. Cool slightly, about 5-7 minutes.

Spoon coconut mixture over center of baking stone. Using moistened hands, spread crust evenly into an 11-in. (28-cm) circle, creating a ½-in. (1-cm) rim around edge. Bake 15-18 minutes or until edge is slightly crisp. Remove baking stone from oven. Transfer crust and Parchment Paper to Stackable Cooling Rack. Cool completely.

Meanwhile, attach open star tip to Easy Accent® Decorator; fill with ¾ cup (175 mL) of the whipped topping and set aside. For filling, combine remaining 1½ cups (375 mL) whipped topping and chocolate in Small Batter Bowl. Microwave on HIGH 30-60 seconds or until chocolate is melted. Stir until chocolate mixture is smooth and shiny.

Transfer tart to Simple Additions® Large Round Platter. Pour chocolate mixture over cooled crust, spreading evenly with Large Spreader. Let stand 30 minutes or until chocolate mixture is set. Sprinkle with toasted almonds. Pipe whipped topping rosettes around edge of tart using decorator and serve.

Yield:
12 servings
Nutrients per serving:
Calories 310, Total Fat 19 g, Saturated Fat 14 g, Cholesterol 35 mg, Carbohydrate 34 g, Protein 4 g, Sodium 100 mg, Fiber 5 g


U.S. Diabetic exchanges per serving:
1 starch, 1½ fruit, 3½ fat (2½ carb)

Cook's Tips:
With moistened hands, shape coconut mixture into tart shell, forming a well for chocolate filling.

This tart is best when prepared and served on the same day. Overnight refrigeration is not recommended.

To toast almonds, place almonds into Small Micro-Cooker®. Microwave on HIGH 1 minute, 30 seconds to 2 minutes, 30 seconds, stirring after each 30-second interval, until lightly toasted.

05/30/2025

FunFactFriday

Yes, no U.S. president has died in May, but at least one president has died in every other month.

05/30/2025

05/30/2025

May 30 National Mint Julep Day

Did you know 120,000 mint juleps are sold during Derby weekend in Louisville? Although this cocktail, traditionally served in a silver cup, has been associated with the Kentucky Derby for just about a century, it is actually a refreshing, sophisticated cocktail that’s good any time.

OK true confessions...a few years ago we were in Louisville for a Pampered Chef National Conference. I was excited to try a "real" Mint Julep as I just love mint of any kind. Imagine my surprise when I tasted my cocktail and could barely taste the mint! LOL I had NO IDEA it was a bourbon cocktail! It was still yummy after I got over the fact it was not minty (like a mint julep candy). Do you remember those little green squares?)

Here's a fun little twist on the traditional Mint Julep. You can make it with or without the bourbon.

KIWI-MINT JULEP
2 tbsp sugar
1/2 cup hot water
3 peeled and quartered kiwis
2 oz bourbon (optional)
3 tbsp frozen limeade
8 fresh mint leaves
Combine 2 tbsp sugar and ½ cup hot water in (2-cup) Prep Bowl; let cool slightly. In Manual Food Processor, combine the sugar mixture, 3 peeled and quartered kiwis, 2 oz bourbon (optional), 3 tbsp frozen limeade and 8 fresh mint leaves (2 tbsp). Blend until coarsely puréed. Pour over ice and garnish with mint. Yield: 2 servings

05/29/2025

Time to do some bragging. Tell us something you are proud of.

05/29/2025

May 29 - National Biscuit Day

National Biscuit Day, which is celebrated on May 29 annually, is a British holiday that allows us to appreciate the biscuit and all its various types and flavors. Biscuits are flour-based products that are baked in a variety of shapes. Typically, they are made and sweetened with flavors such as sugar, chocolate, icing, jam, ginger, or cinnamon. Biscuits, like crackers, can also be savory. A biscuit can also refer to a hard flour-based product made specifically for animals, such as dog biscuits. A biscuit is a small baked product that is commonly referred to as a “cookie” or a “cracker” in the United States and most of English-speaking Canada outside of North America.

Broccoli Cheddar Soup With Cheddar Biscuits
Prep 5 min | Ready in 32 min

Comfort in a bowl. This creamy soup is loaded with fresh veggies, easy to make, and ready in about 30 minutes. The 3-ingredient biscuits are a perfect match.

Ingredients
Soup
2½ cups (625 mL) low-sodium vegetable broth
½ tsp (2 mL) salt
6 cups (1.5 L) broccoli florets (2 large heads)
½ medium onion, peeled and cut into chunks
2 garlic cloves, peeled
Add-Ins
1 cup (250 mL) fresh baby spinach leaves
4 oz. (125 g) cheddar cheese, cubed
Biscuits
1 cup (250 mL) self-rising flour
¾ cup (175 mL) heavy cream
1 cup (250 mL) cheddar cheese, grated
Directions
Preheat the oven to 400°F (200°C).

Add the soup ingredients, in the order listed, to the Deluxe Cooking Blender. Replace and lock the lid. Turn the wheel to select the SOUP setting; press the wheel to start.

When the timer is up, press CANCEL. Remove the vented lid cap and carefully add the add-ins. Replace the cap and hold the PULSE button for 30 seconds, or until the ingredients are well combined.*

Meanwhile, grate the cheese with the Microplane® Adjustable Coarse Grater. Combine the biscuit ingredients in a medium bowl and mix until combined (the mixture will be dry).

Use the Medium Scoop to form 12 small biscuits and place them on the Half Sheet Pan. Bake the biscuits for 15 minutes, or until they’re golden brown.

Serve the soup with the biscuits.**

Yield:
6 servings
Nutrients per serving:
U.S. nutrients per serving (1 cup/250 mL soup and 2 biscuits): Calories 320, Total Fat 19 g, Saturated Fat 12 g, Cholesterol 60 mg, Sodium 1,000 mg, Carbohydrate 24 g, Fiber 3 g, Sugars 3 g, Protein 15 g

Cook's Tips:
If you’re having trouble fitting all 6 cups (1.5 L) of broccoli into the pitcher at the beginning, pulse the first 4 cups (1 L) of broccoli to break it up. Then, add the remaining broccoli before starting the SOUP setting.

Safety Tips:
* The pitcher will be hot during and after cooking. Do not touch the hot glass.
** Use the pitcher handle and helper handle to tilt and lift the pitcher up from the base. Remove the lid away from your body and use the pitcher handle to pour the food.

05/28/2025

Take the stairs – using the stairs instead of elevators is a great way to boost your fitness and doesn’t feel like a huge commitment. Little changes make a great impact!