Catering Gallery

Chocolate Cupcake Brownies

Posted on Mar 10, 2014 in BLOG, CATERING BLOG, Catering Gallery, EASY ENTERTAINING BLOG, JUST FOR FUNBLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG

Chocolate Cupcake Brownies

Ingredients:  2 Sticks of Margarine or Butter 4 Squares of Semi Sweet Chocolate 1 C. Flour 1 ¾ C. Sugar 4 Eggs ½ C. Nuts ½ tsp. Vanilla Directions: Preheat oven to 325 degrees. Melt margarine or butter and chocolate squares in a skillet on the stove. In a large bowl, add other ingredients. Mix in the butter and chocolate mixture. Evenly distribute the batter in a greased muffin pan. Bake for 30 minutes at 325...

Read More

Sparkling Pomegranate Holiday Punch

Posted on Dec 16, 2013 in BLOG, CATERING BLOG, COCKTAILS, EASY ENTERTAINING BLOG, HOLIDAY CHEER BLOG, JUST FOR FUNBLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG

Sparkling Pomegranate Holiday Punch

Yield = 10-12 servings Ingredients: 3 Tbs. Sugar 1 C. Pomegranate Juice 2 Liters of Ginger Ale (or use 2 bottles of Sparkling Wine ) 2 Thinly Sliced Oranges 2 Thinly Sliced Lemons Pomegranate or Orange Peel (for garnish) Directions: Mix all ingredients. Serve chilled in a festive glass. Top with pomegranate or garnish with orange...

Read More

KG’s Nutmeg Milk Punch

Posted on Dec 3, 2013 in Catering Gallery, COCKTAILS, EASY ENTERTAINING BLOG, HOLIDAY CHEER BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG

KG’s Nutmeg Milk Punch

Ingredients: 2 oz Brandy 1 tsp Pure Vanilla Extract 1 oz Simple Syrup 2 oz Milk Whipped Cream Sprinkle Nutmeg Directions: Combine Brandy, Vanilla Extract, Simple Syrup, and Milk in shaker.  Shake, strain, and pour over ice.  Garnish with Whipped Cream, Nutmeg, and Cinnamon...

Read More

Pumpkin Roulade with Cream Cheese Filling

Posted on Nov 29, 2013 in Catering Gallery, HOLIDAY CHEER BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG

Pumpkin Roulade with Cream Cheese Filling

Yield = 1 Log, 12 Servings Cake Ingredients: 1 C Sugar ¾ C AP Flour 1 t. Baking Powder 1 t. Cinnamon ½ t. Ginger ¼ t. Cloves Pinch Salt 3 Eggs 2/3 C Canned Pumpkin Filling Ingredients: 8 Oz. Cream Cheese 2 T. Butter (softened) 1 t. Vanilla ½ Finely Chopped Walnuts (optional) 1 C Powdered Sugar Directions: Preheat oven to 350 degrees. Line pan with parchment and spray. Mix first 7 CAKE ingredients in bowl. Mix Eggs with Pumpkin and add to dry ingredients. Pour mixture into the prepared pan, spread evenly, and bake ’til a toothpick comes out clean (about 15 mins.) While the cake is in the oven, beat all FILLING ingredients until smooth. Put the prepared filling to the side. After the cake comes out of the oven, lay kitchen towel down and sprinkle Powder Sugar over the towel. While the cake is still hot, roll it up in the towel and allow to cool. Once cooled, unroll and fill with Cream Cheese mixture, roll back up, and dust with Powder Sugar. Place the roulade log in the freezer to chill completely. (This will help you cut the roulade without making a mess). Once chilled, remove the roulade log from the freezer and cut it into slices....

Read More

KG’s Winter Wonderland

Posted on Nov 25, 2013 in BLOG, CATERING BLOG, COCKTAILS, EASY ENTERTAINING BLOG, HOLIDAY CHEER BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG

KG’s Winter Wonderland

Ingredients: 1 Qt Chilled Eggnog 8 oz Amaretto 4 oz Godiva Chocolate Liqueur or Dark Crème de Cacao Nutmeg Directions: Pour ½ oz Godiva Liqueur into bottom of glass. In a large pitcher, whisk together the Eggnog and Amaretto. Pour the Eggnog/Amaretto mix over Godiva. Garnish with Nutmeg and...

Read More

Pumpkin Seed Brittle

Posted on Nov 25, 2013 in BLOG, CATERING BLOG, Catering Gallery, EASY ENTERTAINING BLOG, HOLIDAY CHEER BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG

Pumpkin Seed Brittle

Yield = 16 Servings Ingredients: Candy Thermometer Non-stick Vegetable Oil Spray 1 C. Sugar 1/2 C. Light Corn Syrup 1 C. Raw, Shelled Pumpkin Seeds 2 T. Unsalted Butter 1 t. Kosher Salt 3/4 t. Baking Soda 1/8 t. Ground Cinnamon 1/4 t. Flaky Sea Salt Directions: Spray a parchment-lined baking sheet with Non-stick Vegetable Spray. In a medium saucepan, bring Sugar, Corn Syrup and 3 T. Water to a boil. Stir until the Sugar dissolves. Cook until the thermometer registers 290 degrees (about 3-4 minutes). Stir in Pumpkin Seeds, Butter and Kosher Salt. Cook, stirring often, until pale brown and the thermometer registers 305 degrees (3-4 minutes). Stir in Baking Soda and Cinnamon. The mixture will bubble vigorously. Immediately pour mixture onto prepared baking sheet. Using a heatproof spatula, quickly spread out and sprinkle with Sea Salt. Let cool. Break brittle into pieces and enjoy! We like to use the pumpkin brittle to garnish desserts – especially Pumpkin Creme Brulee and Pumpkin Roulade! Recipes found under the “Recipes” tab on...

Read More
Visit Us On FacebookVisit Us On PinterestVisit Us On TwitterVisit Us On YoutubeCheck Our Feed