Cheese balls, a favorite recipe for us when it comes to holiday appetizers. We love us some cheese, so this Cheese Ball recipe we made for MyHabit TheFIX is just perfect. It’s one of those easy appetizer recipes that you can make ahead and just serve with crackers in a pinch, or some radishes and celery sticks if you wanna get crazy. Click on over for the full Cheese Ball recipe!
*This post was sponsored by MyHabit theFIX. Thank you for supporting our sponsors! It helps us keep going!*
Growing up French silk pie was one of the first pies I ever remember tasting….specifically from Baker’s Square (the best way I can describe Baker’s Square is sort of a smaller, Midwest version of Marie Calender’s or Polly’s Pies…a total ‘early bird special’ type of place). I remember entering through the doors and walking up to the big glass case of pies with wide eyes. My eyes were immediately glued onto these perfect chocolate curls, that sat atop a sweet and fluffy whipped cream, that sat atop a smooth and creamy chocolate mousse, that sat atop a flaky, buttery crust; it was their French silk pie and it was glorious.
Our version today swaps the flaky, buttery crust for a Nilla wafer crumbs crust because I really like the texture of the crumbly crust against the smooth, creamy and extra decadent filling. This pie definitely involves a handful of steps, but it’s actually pretty easy overall and totally worth making! Seriously though, I love this pie. It’s so freakin’ good and is a great alternative to traditional thanksgiving desserts like pumpkin and pecan pie. I really think everyone should make this pie and share it with everyone they love, because everyone deserves a little French silk pie in their life! Enjoy! xx, Jenny
French Silk Pie
Makes 3 (4 inch) pies OR 1 (9 inch) pie
60 Nilla wafers, finely crushed
1/4 teaspoon cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
3/4 cup superfine sugar
2 large eggs, lightly beaten
2 1/2 ounces bittersweet chocolate, melted
1/2 cup (1 stick) unsalted butter, softened
1 1/4 cup heavy whipping cream
2 teaspoons vanilla extract
whipped cream, lightly sweetened
shaved bittersweet chocolate
1. Preheat oven to 350˚F.
2. For crust: Place Nilla wafer crumbs, cinnamon and melted butter into a mixing bowl and stir together until completely combined.
3. Pour mixture into the bottom of a 9” springform pan and press into the bottom and sides of the pan, in an even layer.
4. Bake crust for 10 to 15 minutes or until golden brown. Remove from oven and cool completely. Once cooled, place in the refrigerator until ready to use.
5. For filling: Place sugar and eggs in a saucepan, whisk together and simmer over medium-low heat. Cook mixture, whisking frequently, until thick enough to coat the back of a spoon, 5 to 7 minutes.
6. Stir chocolate into the mixture and stir until smooth. Remove from heat and set aside until completely cooled.
7. In a stand mixer, fitted with a paddle attachment, beat butter until light and fluffy. Add cooled chocolate mixture to the butter and continue to beat until fully combined, scraping down sides of the bowl.
8. In another mixing bowl beat together cream and vanilla until stiff peaks form. Fold whipped cream into chocolate mixture until fully combined and mixture is light and fluffy.
9. To assemble: Remove crust from the refrigerator and fill with chocolate filling. Refrigerate for 4 to 6 hours to allow filling to set. Remove pie from springform pan, top with whipped cream and shaved chocolate. Serve.
If you’re also looking for an after dinner drink that you can enjoy with ease, we suggest getting your hands on a bottle of Brugal 1888 and sipping it on the rocks. It pairs perfectly with a slice of our Pumpkin Pie with a Chocolate Crust!
Red Grapefruit and Rum Spritzers
2 red grapefruits, freshly squeezed
3 ounces Brugal Extra Dry Rum
splash of seltzer water
1. Place grapefruit juice and rum in a cocktail shaker, filled with ice.
2. Shake for 1 minute.
3. Pour mixture into two glasses, filled with ice.
4. Top each cocktail off with a splash of seltzer water (or tonic water) and garnish with a lemon wedge. Serve.
With Thanksgiving just around the corner, we wanted to share with you another quick and easy DIY for place cards. You may remember our Rosemary Wreath Place Cards or our Rosemary Sprig Place Cards from last year :), old favorites of ours. So this year we wanted to still keep it simple and easy. We decided to dip dye these 3.5 inch plain coasters. So lets get into the nitty gritty. Here is what you need:
The first thing you need to do is mix your colors. I choose to use a yellow, and an orange. From my experience, straight red food coloring gives you pink, so I choose to mix red with yellow to make a more orange color. In each of the dishes that we used to dye the coasters there is about 1 to 1 and ¼ cup of water for each color, and a lot of food coloring. I am talking between 10 and 15 drops.
Once you have your color mixed simply dip the coaster in the food color for one second. You can see in the image above all the variations I did, from just one dip to multiple dips. I got a wavy line by tipping the bowl of coloring while I was holding the coaster in the liquid. Note that the colors dry much lighter.
Once you finish dying the coasters let them dry completely for one to two hours. I used pencil to simply write names on the coasters because I liked the gray color. After that I used the awl to punch a small hole in the top of each coaster. This part is totally optional because I think the coasters look nice laying flat as well. I then used these fancy toothpicks to stand up the coasters. I like these toothpicks because once side isn’t sharp, so I think it looks nicer.
That is all for these simple DIY place cards. So simple and elegant. Don’t forget to check out last years Rosemary place cards righthere. ☺