Hosting a party can quickly become costly, especially when you start buying decorations, serving pieces, table linens, flowers, and themed accessories. Because of that, I always look for ways to make my own party decorations that are both budget-friendly and visually appealing. With the right color choices and a few thoughtful details, even a last-minute celebration can feel polished and memorable.

The first step in planning any event is choosing a theme. A party theme can be based on a favorite character, a holiday, a special occasion, or a simple combination of colors. For this birthday party, the theme was built around a black and red color palette with white accents. The white helped brighten the table and made the red and black stand out even more.

A theme is important because it brings the entire party together. It turns an ordinary gathering into a coordinated event that guests will remember. When your decorations, food, serving dishes, and small details all work together, the party looks intentional and stylish instead of random or thrown together.

Over the weekend, I had the privilege of hosting a birthday party for my husband. This party was planned very last minute, with invitations going out on Monday for a Saturday celebration. Since I had only a few days to prepare, I needed quick party decorating ideas that would still make the dessert and snack table look festive.

One of the best places to showcase a party theme is the dessert table or snack table. You can bring your colors into the table linens, plates, bowls, serving trays, flowers, candy, and desserts. This is also one of the easiest areas to decorate on a budget because small details can make a big impact.

This black and red dessert table came together in just four days. Since there was not much time to shop or plan, most of the decorations were made from items I already had around the house, along with a few inexpensive supplies from the grocery store and dollar store.

Table Linens

Dishes and Serving Platters

Food Choices

Centerpiece

For a birthday party, I usually make the cake the focal point of the dessert table. This time, however, we had an ice cream cake, so it could not sit out on display. Instead, I used flowers as the centerpiece.

I chose carnations because they are a beautiful and affordable flower option for party bouquets. They add color, last well, and can make a table feel more finished without requiring a large floral budget.

Since I did not have a black vase, I made one using a clear glass Ball jar. I covered the jar with leftover black vinyl tablecloth from the dollar store and finished it with a strip of red Washi tape. This simple DIY vase helped the flowers match the rest of the black and red dessert table.

It may not have been my most elaborate flower centerpiece, but considering the short preparation time, it worked nicely and brought the table together.

Final Party Decorating Tips

A coordinated party table does not have to be complicated or expensive. Start with a clear color palette, use linens to create a strong base, choose serving dishes with different heights, and let the food add color to the display. Look around your home before shopping, and do not overlook affordable supplies like scrapbook paper, Washi tape, paper plates, jars, cans, and dollar store tablecloths.

With a few simple choices, you can create a stylish black and red party theme that looks planned, festive, and inviting, even when the celebration comes together at the last minute.

The post Black and Red Dessert Table Ideas for Parties first appeared on Obzel.

Easy Slow Cooker Creamy Italian Chicken is a simple, comforting dinner made with tender chicken, Italian seasoning, cream of chicken soup, and cream cheese. The result is a rich, creamy, herb-seasoned chicken sauce that tastes delicious served over rice, egg noodles, pasta, or mashed potatoes.

This classic crockpot chicken recipe has been a favorite for many years, and it is easy to understand why. It takes only a few minutes to prepare, uses basic ingredients, and turns into a warm, satisfying meal with very little effort. If you need a dependable weeknight dinner that the whole family can enjoy, this creamy Italian chicken is a great recipe to keep in your rotation.

One of the best things about this recipe is how convenient it is. You can place everything in the slow cooker, let it cook low and slow, and come back to a creamy chicken dinner that is ready to serve. The Italian dressing mix adds bright, savory flavor, while the cream cheese gives the sauce a smooth and comforting texture.

This meal is especially helpful on busy days when you do not have time to stand at the stove. Keep the ingredients on hand, and you will always have an easy dinner option ready for school nights, family meals, potlucks, or casual Sunday dinners.

More Slow Cooker Comfort Food Recipes

• The Best Slow Cooker Meatloaf
• Slow Cooker Hobo Dinner
• Workman’s Roast
• Slow Cooker Pork Roast and Gravy
• The Best Slow Cooker Goulash
• Crazy Good Pork and Potatoes

How to Make Creamy Slow Cooker Italian Chicken

• Place the chicken in the crockpot and season it lightly with salt and pepper.
• Sprinkle the Italian salad dressing seasoning mix evenly over the chicken.
• Add the condensed cream of chicken soup directly from the can.
• Cut the cream cheese into cubes and place the pieces over the top.
• Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours.
• Shred the chicken if desired, then stir the sauce until creamy and well combined.
• Serve over hot rice, egg noodles, pasta, or mashed potatoes.
• Enjoy warm with your favorite vegetable side dish.

Frequently Asked Questions for Making Creamy Slow Cooker Italian Chicken

What type of chicken is best for this recipe?

Boneless, skinless chicken breasts or boneless, skinless chicken thighs both work well. Chicken breasts make a leaner dish, while thighs tend to stay extra tender and juicy during slow cooking. You can cut the chicken into pieces before cooking or cook it whole and shred it before serving.

Can I use frozen chicken?

Frozen chicken can be used, but it will need a longer cooking time. Cook frozen chicken on low for about 8 hours or on high for about 6 hours. If you prefer a shorter cooking time, thaw the chicken before adding it to the slow cooker.

Do I add water to the condensed cream of chicken soup?

No. Add only the condensed cream of chicken soup from the can. Do not mix it with water first. The soup, cream cheese, and chicken juices create the creamy sauce as the recipe cooks.

Can I use Ranch dressing mix instead of Italian dressing mix?

Ranch dressing mix can be used, but the flavor will be different. Italian dressing mix gives this slow cooker chicken its zesty herb flavor, while Ranch seasoning will create a creamier, more ranch-style chicken dish. Both can taste good, but Italian seasoning is the classic choice for this recipe.

What should I serve with Creamy Slow Cooker Italian Chicken?

This creamy Italian chicken is delicious over white rice, brown rice, egg noodles, pasta, or mashed potatoes. For a lower-carb option, serve it over cauliflower rice or spaghetti squash. Green beans, broccoli, sautéed zucchini, roasted Brussels sprouts, or a simple side salad all pair well with the rich sauce.

Can I make this recipe ahead of time?

Yes. You can cook the chicken ahead of time and reheat it gently when ready to serve. If the sauce thickens after chilling, stir in a small splash of milk or chicken broth while reheating until it reaches the consistency you like.

Cook’s Tools for Creamy Italian Chicken

• Slow cooker
• Can opener
• Slow cooker liners, optional
• Measuring spoons
• Serving spoon
• Forks for shredding chicken
• Pot for cooking rice or egg noodles

Serve Slow Cooker Creamy Italian Chicken with…

The Best Asian Style Green Beans
Sautéed Zucchini and Yellow Squash with Garlic and Parmesan
Roasted Parmesan Brussels Sprouts

Don’t Forget Dessert

Dutch Apple Pie
The Best Blueberry Crumble Pie
Chocolate Chip Cookie Pie

Other Slow Cooker Creamy Italian Chicken Recipe Ideas

• Creamy Crockpot Italian Chicken

• Creamy Italian Chicken

• Crockpot Creamy Italian Chicken

The post Creamy Italian Slow Cooker Chicken Recipe first appeared on Obzel.

This toasted marshmallow ice cream captures everything wonderful about warm nights outdoors, sticky fingers, and marshmallows browned over glowing coals. It begins with real toasted marshmallows and turns into a smooth homemade ice cream that tastes sweet, smoky, creamy, and deeply comforting. If you love the flavor of a golden, slightly charred marshmallow, this dessert brings that same campfire taste straight to your freezer.

After spending a week at my family’s cabin in Idaho, I came home thinking about simple summer desserts. There is something special about gathering around a fire and roasting marshmallows until they are blistered, melted, and just a little smoky. S’mores are always a classic, of course, with their layers of toasted marshmallow, graham cracker, and chocolate. But sometimes the best part is the marshmallow itself, eaten right from the roasting stick while the center is still soft and gooey.

This homemade marshmallow ice cream is inspired by that exact moment. It does not require a campfire, and you do not need to wait for a camping trip to enjoy it. The marshmallows are toasted first, then blended into a custard-style ice cream base made with egg yolks, whole milk, cream, sugar, vanilla, and a pinch of salt. Once churned, the finished ice cream is velvety and full of toasted marshmallow flavor.

If you have a small kitchen torch, toasting the marshmallows is quick and easy. If not, the oven broiler works well too. The most important thing is to watch the marshmallows carefully because they can go from beautifully browned to burned very quickly. Rotate them as needed so that the flavor is evenly developed on all sides. A little dark color adds that campfire character, but you still want the marshmallows to melt smoothly into the custard.

This toasted marshmallow ice cream is delicious served on its own, with no toppings needed. The flavor is rich enough to stand by itself, and the texture is wonderfully creamy after a few hours in the freezer. If you want to turn it into a s’mores-inspired sundae, you can add chocolate sauce and graham cracker crumbs, but the ice cream is already impressive by the spoonful.

For the best result, let the custard chill completely before churning. A cold base freezes more evenly in the ice cream machine and helps create a smoother texture. After churning, the ice cream will be soft, so transfer it to the freezer until it firms up. Then scoop and enjoy a bowl of creamy toasted marshmallow ice cream whenever you want a taste of summer.

5 from 2 reviews

Toasted Marshmallow Ice Cream

Servings:

8
(1/2 cup) servings

Prep Time:

20
mins

Freeze Time:

3
hrs

Total Time:

3
hrs
20
mins

A creamy homemade ice cream made with toasted marshmallows for a sweet, smoky campfire flavor.

Ingredients

• 5 large egg yolks
• 2 cups whole milk (470 ml)
• 1 cup heavy cream (235 ml)
• 1 teaspoon vanilla extract
• ⅓ cup granulated sugar (66 grams)
• Pinch of salt
• 7 ounces marshmallows (200 grams, or about 9 jumbo campfire marshmallows)

Instructions

• To make the custard base, combine the whole milk and sugar in a saucepan over medium-high heat. Warm the mixture until it is steaming and small bubbles appear around the edges, but do not let it boil. While the milk heats, whisk the egg yolks in a large bowl. Slowly pour the hot milk mixture into the yolks while whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring often, until it thickens and coats the back of a spoon. Pour the custard through a mesh strainer into a large bowl, then stir in the heavy cream, vanilla extract, and salt. Set aside.
• Spread the marshmallows on a sheet pan lined with parchment paper or a silicone baking mat. Toast them with a kitchen torch, or place them under the oven broiler. If using the broiler, position the oven rack as high as possible and watch closely so the marshmallows do not burn. Turn the marshmallows as needed so they are toasted evenly on all sides.
• Add the custard mixture and toasted marshmallows to a blender and puree until smooth. Chill the mixture completely in the refrigerator. Freeze in an ice cream machine according to the manufacturer’s instructions. Transfer the churned ice cream to the freezer and let it harden for a few additional hours before serving.

Calories: 289kcal,
Carbohydrates: 33g,
Protein: 5g,
Fat: 16g,
Saturated Fat: 9g,
Cholesterol: 169mg,
Sodium: 63mg,
Potassium: 115mg,
Sugar: 26g,
Vitamin A: 698IU,
Vitamin C: 1mg,
Calcium: 103mg,
Iron: 1mg

Cuisine:
American

Course:
Dessert

Author:
Annalise Sandberg

The post Toasted Marshmallow Ice Cream Recipe first appeared on Obzel.

If you love corn casseroles, this creamy jalapeno corn casserole is a flavorful twist on a classic comfort food side dish. The corn stays sweet and juicy, while the jalapeno peppers add just enough heat to make every bite interesting.

The best part is that the spice is balanced by the cream cheese, butter, heavy cream, and melted Monterey cheese. The result is a smooth, cheesy casserole with a gentle kick rather than overwhelming heat. It is simple, satisfying, and easy to serve with a wide variety of main dishes.

Why You’ll Love This Recipe

It is easy to prepare. This jalapeno corn casserole comes together with very little hands-on work. Once the ingredients are mixed and added to the baking dish, the oven does the rest.

It has the perfect creamy texture. The combination of softened butter, cream cheese, and heavy cream coats the corn beautifully. As it bakes, the casserole becomes warm, rich, and comforting, with a cheesy topping that melts over the entire dish.

The flavor is bold but balanced. Jalapenos add a spicy bite, but the cream cheese and shredded Monterey cheese help mellow the heat. That makes this casserole flavorful without being too intense.

It works for almost any occasion. Serve it for holidays, potlucks, family dinners, or casual meals. It is hearty enough to stand out on the table, but simple enough to make whenever you want a warm and cheesy corn side dish.

Ingredients You’ll Need

• Frozen corn kernels- the base of the casserole and the main source of sweet corn flavor.
• Jalapeno peppers- seeded and chopped to add a mild spicy kick throughout the dish.
• Butter- softened before mixing so it blends smoothly with the other creamy ingredients.
• Cream cheese- adds richness and helps balance the heat from the jalapenos.
• Shredded Monterey cheese- melts over the top for a cheesy finish. Another shredded cheese can be used if preferred.
• Heavy cream- gives the casserole its smooth, creamy consistency.
• Ground black pepper- optional, but useful for adding extra seasoning.
• Fresh green onion- used as a garnish before serving.

How To Make Jalapeno Corn Casserole

Step 1: Prepare the oven and ingredients. Preheat the oven to 400°F (200ºC). Grease a round 9-inch casserole dish, or a baking dish of a similar size, with nonstick cooking spray. Add the frozen corn, chopped jalapeno peppers, softened butter, cream cheese, and heavy cream to a large mixing bowl. Stir everything together until the corn is coated in the creamy mixture.

Step 2: Assemble the casserole. Pour the corn mixture into the prepared casserole dish and spread it into an even layer. Sprinkle with ground black pepper if using, then cover the top evenly with shredded Monterey cheese.

Step 3: Bake and serve. Bake the jalapeno corn casserole for about 45 minutes, or until the filling is hot and the cheese on top is melted and bubbly. Garnish with fresh green onions and serve immediately while warm.

Tips To Make The Best Recipe

• Use frozen corn kernels for the best texture and convenience. They work well in this creamy baked casserole.
• Adjust the spice level by using more or fewer jalapenos. Removing the seeds helps keep the heat more balanced.
• Let the butter and cream cheese soften on the counter for 10 to 20 minutes before mixing. This makes it easier to combine them with the corn and cream.
• Spread the casserole mixture evenly in the baking dish so it heats through properly and the cheese melts across the top.

Serving Suggestions

This creamy jalapeno corn casserole can be served on its own as a comforting side dish, but it also pairs well with hearty mains and other baked recipes. Try it with dishes such as:

• Jiffy jalapeno cornbread
• Meatloaf with stuffing
• Fried chicken
• Taco cornbread casserole
• Cream cheese chicken enchiladas

How To Store Corn Casserole with Jalapenos

In the fridge: Transfer leftovers to an airtight container and store them in the refrigerator for up to 4 days.

In the freezer: For longer storage, place the cooled leftovers in a freezer-safe container and freeze for up to 4 months.

Reheating: Reheat the casserole in the oven at 350°F for about 10 minutes, or until warmed through. For a quicker option, microwave individual portions in 30-second increments until hot.

More Casserole Recipes

• Macaroni corn casserole
• Mixed vegetable casserole
• Artichoke casserole
• Chicken noodle casserole
• Chicken cornbread casserole
• Southern sweet potato casserole

Yield: 6 servings

Creamy Jalapeno Corn Casserole

This creamy jalapeno corn casserole is made with sweet corn, seeded jalapenos, cream cheese, butter, heavy cream, and shredded Monterey cheese. It is a warm, cheesy, lightly spicy side dish for holidays, weeknight dinners, and gatherings.

Prep Time
15 minutes

Cook Time
45 minutes

Total Time
1 hour

Ingredients

• 6 cups frozen corn kernels
• Jalapeno peppers, seeded and chopped
• ¼ cup butter, softened
• ½ cup cream cheese
• 1 cup Monterey cheese, shredded
• ½ cup heavy cream
• Ground black pepper, optional
• Fresh green onion for garnish

Instructions

1. Preheat the oven to 400°F (200ºC) and grease a casserole dish with nonstick cooking spray.
2. Add the corn, jalapeno peppers, softened butter, cream cheese, and heavy cream to a large bowl. Mix until well combined.
3. Pour the corn mixture into the prepared casserole dish, season with black pepper if desired, and cover evenly with shredded cheese.
4. Bake for about 45 minutes, or until hot and bubbly. Garnish with green onions and serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 4 months. Reheat in the oven at 350°F or microwave in 30-second increments until warm.

Nutrition Information:

Serving Size:

1 cup

Amount Per Serving:
Calories: 322Total Fat: 20.7gSaturated Fat: 12.3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 59mgSodium: 207mgCarbohydrates: 33gFiber: 4gSugar: 5.2gProtein: 10g

The post Jalapeno Corn Casserole with Cheddar first appeared on Obzel.

Cabin camping is its own kind of outdoor escape. It is not quite traditional camping, and it is not the same as staying in a hotel or vacation rental. It sits somewhere in between, with a little of the comfort often associated with glamping and the relaxed atmosphere of a forest retreat.

For anyone who loves nature but does not love sleeping in a cold tent, cabin camping can be the perfect compromise. You still get the peaceful setting, fresh air, and easy access to trails, but you also get a real bed, a roof overhead, and a warmer, more comfortable place to unwind at the end of the day.

After spending time hiking at Silver Falls State Park, turning the trip into a weekend getaway makes a lot of sense. For travelers who prefer cabin camping in Oregon, Silver Falls Lodge and Conference Center is a convenient and welcoming option close to the park.

Silver Falls Lodge & Conference Center

Silver Falls Lodge and Conference Center is a spacious lodge property tucked into the forest, about a mile from the main highway and located across from Silver Falls State Park. The setting feels peaceful and tucked away, while still being easy to reach for travelers exploring the Salem and Silverton area.

The lodge and conference center regularly hosts weddings, business events, conferences, and work retreats. What may surprise some visitors is that the property also offers a variety of cabins for different types of stays. Whether you are planning a romantic weekend, a family gathering, a quiet solo retreat, or a girls’ getaway, the lodge has options that make cabin camping feel easy and comfortable.

Beyond hiking, guests can rent bikes during their stay. The property also includes volleyball courts and large grassy areas that are ideal for casual games, relaxing outside, or letting kids burn off energy. It is the kind of place where you can be active in the morning and slow down in the afternoon with a book, a glass of wine, or a quiet walk through the trees.

Cabin options

On a recent mid-week getaway, two close college friends and I stayed at Silver Falls Lodge for a much-needed retreat. It was exactly the kind of relaxing break we were hoping for. We hiked, played games, enjoyed wine, ate well, and had plenty of time to catch up without the distractions of everyday life.

Silver Falls Lodge offers 37 rooms and cabins. Some cabins are simple and rustic, with shared showers located in nearby buildings. Others include more private amenities, such as in-room bathrooms, showers, and coffee makers. We stayed in the newer Calypso Cabin, located off to the side of the main office.

The Calypso Cabin is a comfortable choice for a romantic retreat, a small-group getaway, or a relaxing weekend with friends. It provides the cozy atmosphere of a cabin while offering the practical comforts that make a stay feel effortless.

• One bedroom with a queen bed and sitting area
• Living room with two twin day beds and a wood fireplace
• Full kitchen with mini fridge, coffee maker, stove, cups, plates, and utensils
• Full bathroom with jetted tub and upgraded shower
• Parking area with room for two cars
• Private outdoor space

Dining

Although the Calypso Cabin includes a full kitchen, we enjoyed having breakfast and dinner in the lodge dining hall. The dining hall is located near the main office and looks out toward the large open grassy area at the center of the lodge property.

The dining hall is larger than it appears from the outside, with plenty of seating indoors and additional tables outside. A large fireplace anchors the main room, creating a warm and inviting atmosphere. The space was clean, well cared for, and nicely decorated during our stay.

The highlight of the dining experience at Silver Falls Lodge was definitely the food.

Cabin stays sometimes come with basic dining options, but the meals here felt more thoughtful and satisfying than expected. Since the property regularly hosts weddings and conferences, it makes sense that the kitchen is prepared to serve a range of guests. Still, the quality stood out.

Breakfast and dinner included fresh vegetables, tender meats, and delicious desserts. It was a pleasant surprise and added a lot to the overall cabin camping experience. After a day of hiking or exploring the area, having a good meal ready in a cozy lodge setting felt like a real treat.

Breakfast rates are $6.25 per child and $12.75 per adult. Dinner rates are $12.75 per child and $25.50 per adult.

The dining hall also offers local wines and beers. During our stay, we enjoyed a Foris Riesling with dinner on both nights, which paired nicely with the relaxing lodge atmosphere.

Visit

Rates for individual cabins vary by season, but they generally range from $83 per night to $249 per night. The entire lodge facility can also be rented for $3157 during the winter season and $4665 during the busy summer season. For group events, retreats, or gatherings, those rates may be especially appealing.

If you are visiting Silver Falls State Park or traveling through the Salem and Silverton area of Oregon, Silver Falls Lodge and Conference Center is worth considering. It offers a comfortable way to enjoy the forest, trails, and peaceful surroundings without giving up the conveniences that make a getaway feel restful. For travelers who like the idea of camping but not the reality of sleeping in a tent, this is a great cabin camping option in Oregon.

Silver Falls Lodge & Conference Center
20022 Silver Falls HWY SE
Sublimity, Oregon 97385
866-575-8875
info@silverfallslodge.com

What type of traveler are you when outdoor adventures are involved: do you prefer traditional camping, cabin camping, or would you rather stay in a hotel or Airbnb?

More Camping Travel Ideas

• Oregon Coast Glamping
• Family-Friendly KOA Camping in Astoria, Oregon
• Fall Glamping Ideas
• Nutty S’mores Cones

My media stay was hosted by Silver Falls Lodge and Conference Center. As always, all opinions and photos are my own. I only write about places, products, and experiences that I personally have enjoyed and would honestly recommend to my friends and readers.

The post Silver Falls Lodge Cabin Camping in Oregon first appeared on Obzel.

This garlic mushroom and Brie toast is one of those simple recipes that feels far more special than the effort it takes. It is fast enough for a weekday lunch, satisfying enough for brunch, and rich enough to feel like a small treat when you want something warm, savoury, and full of flavour.

The magic starts with mushrooms cooked properly. Raw mushrooms can be mild and a little plain, but once they hit a hot pan with butter, oil, salt, pepper, and garlic, they change completely. They become tender in the middle, golden at the edges, and deeply savoury. Add a little fresh thyme and they taste earthy, aromatic, and deliciously comforting.

Served over toast topped with melted Brie, these garlic mushrooms become even better. The crisp bread gives structure, the Brie melts into a creamy layer, and the mushrooms sit on top with all their garlicky, buttery flavour. It is a simple mushroom toast recipe, but the combination of textures makes it feel like something you would happily order for brunch.

This is also a great recipe when you are cooking for one or two people. It does not require complicated prep, and it uses just a handful of ingredients: bread, mushrooms, butter, oil, garlic, Brie, seasoning, and fresh thyme. The whole thing comes together in about 10 minutes, which makes it ideal when you want a quick vegetarian lunch without reaching for something boring.

If you are already a fan of mushrooms on toast, this version with Brie is a lovely upgrade. The cheese melts beautifully under the grill and brings a creamy richness that works perfectly with the garlic mushrooms. Chestnut mushrooms are a good choice here because they have a lovely flavour and colour, but regular mushrooms work well too. The key is to cook them over a medium-high heat until they brown and crisp slightly at the edges before adding the garlic.

Garlic should go in near the end rather than at the beginning, as it can burn quickly in a hot pan. Stirring it through the mushrooms for the final minute gives you plenty of flavour without bitterness. Fresh thyme finishes the dish with a fragrant, herby note that keeps the toast from feeling too heavy.

This garlic mushroom and Brie toast is best served straight away while the toast is crisp, the Brie is soft and melted, and the mushrooms are still hot from the pan. It makes a brilliant brunch, lunch, or light dinner, especially when you want something cosy but not complicated.

The Garlic Mushroom and Brie Toast Recipe:

5 from 4 votes

Garlic Mushroom and Brie Toast

By
Nicky Corbishley

A quick garlic mushroom and Brie toast recipe made with buttery mushrooms, fresh thyme, and creamy melted Brie. Perfect for brunch or lunch.

Prep Time:
5 mins

Cook Time:
5 mins

Total Time:
10 mins

Servings:
2 servings

Course:
Brunch, Lunch

Cuisine:
British

Ingredients

• 2 large slices bread cut in half
• 1 tbsp butter
• 1 tbsp oil Avocado oil, sunflower oil, or canola oil all work well.
• 8 regular mushrooms sliced; chestnut mushrooms are a good option
• Large pinch of salt and pepper
• 1 clove garlic peeled and minced
• 170 g (6 oz) Brie sliced
• 6 sprigs of fresh thyme

Instructions

• Lightly toast the bread on both sides under a grill or broiler.
• Heat the butter and oil in a small frying pan or skillet. Add the sliced mushrooms and cook over a medium-high heat for 5 to 6 minutes, until the mushrooms are browned and slightly crisp around the edges.
• Reduce the heat, then stir in the salt, pepper, and minced garlic. Cook for 1 more minute, then turn the heat down to very low to keep the mushrooms warm.
• Place the Brie slices on the toast and return the toast to the grill until the cheese has melted. Transfer the toast to two plates.
• Strip the leaves from two thyme sprigs and stir them through the garlic mushrooms. Spoon the mushrooms over the melted Brie, then finish each slice with a thyme sprig and a grind of black pepper.

Notes

Nutritional information is per serving.

For the best flavour and texture, serve the toast immediately after assembling, while the Brie is melted and the mushrooms are hot.

Nutrition

Calories: 520kcal
|
Carbohydrates: 23g
|
Protein: 24g
|
Fat: 37g
|
Saturated Fat: 24g
|
Cholesterol: 100mg
|
Sodium: 797mg
|
Fiber: 2g
|
Sugar: 4g

Nutrition information is automatically calculated and should be used as an approximation.

Like this recipe? Leave a comment below.

If you try this garlic mushroom and Brie toast, it is lovely to hear how it turned out. It is also easy to adapt with your own finishing touches, such as a little extra black pepper, more fresh thyme, or a slightly thicker layer of Brie if you want an extra-indulgent lunch.

The nutritional information provided is approximate and can vary depending on the ingredients and quantities used.

The post Garlic Mushroom and Brie Toast Recipe first appeared on Obzel.

If you have ever had access to a productive apricot tree, you know how quickly the fruit can arrive all at once. A single backyard tree can produce far more apricots than one household can eat fresh, and the season never seems to last long enough. Preserving apricots while they are ripe is one of the best ways to make sure none of that beautiful fruit goes to waste.

Apricots can be made into jam, butter, or pie filling, but plain canned apricots in syrup are the most flexible option. They can be used in many different recipes, served with yogurt or oatmeal, spooned over ice cream, or enjoyed as a quick fruit side dish. Because they are delicate, the method you choose matters. Apricots can soften quickly during processing, especially if they are peeled or cooked before going into jars.

After comparing the tested canning methods, the best option for texture and appearance is raw pack canning apricots in light syrup with the peels left on. This method is also the easiest. The fruit is washed, halved, pitted, packed into jars, covered with hot syrup, and processed in a water bath canner.

There are tested options for hot pack canning, pressure canning, and peeling apricots before packing, but those methods can produce softer fruit. Apricots are naturally tender, and extra handling or heat can cause them to break down. Leaving the skins on helps the halves keep their shape, and the skins soften during canning.

For the best canned apricots, choose ripe but firm fruit. Avoid overripe apricots, bruised fruit, or any apricots with blemishes. High-quality fresh fruit gives you the best finished jars.

What You’ll Need to Can Apricots

Before you begin canning apricots, gather your supplies so the process goes smoothly from start to finish.

• Fresh apricots that are ripe, firm, and free from bruises
• Canning jars, either pint or quart size
• Lids and bands for sealing the jars
• Large pot for preparing syrup and heating jars
• Water bath canner or pressure canner
• Jar lifter for safely moving hot jars
• Canning funnel for filling jars neatly
• Clean towels for wiping rims and cooling jars

What Type of Apricots Are Best for Canning?

The best apricots for canning are ripe enough to taste sweet and full-flavored, but still firm enough to hold their shape. Very soft apricots are better used for jam or fruit butter because they tend to fall apart in jars.

Common apricot varieties used for canning include:

• Blenheim apricots: Sweet, rich, and flavorful, making them a favorite for preserving.
• Tilton apricots: Slightly firmer than some varieties and a good choice for holding shape during canning.
• Royal apricots: Juicy and sweet with a gentle tartness that works well in preserved fruit.

No matter which variety you use, sort the fruit carefully. Remove any apricots with bruises, soft spots, mold, or damaged areas. Good fruit going into the jars means better color, flavor, and texture after processing.

How to Can Apricots (Raw Pack)

Start by washing the apricots under cool running water. Cut each apricot in half and remove the pit. If the fruit is firm and in good condition, it can go directly into the jars after halving.

Peeling apricots is optional, but it is not recommended for the best finished texture. To peel apricots, they must be briefly blanched in hot water and then cooled in an ice bath. That extra heat softens the fruit, and peeled apricots are more likely to brown, tear, or break apart during canning.

The skins are edible and soften in the jar, so leaving them on saves time and helps the fruit stay intact. If you are working with a variety that browns quickly, you may treat the cut apricots with lemon juice, citric acid, or ascorbic acid before packing. If you work quickly, many apricots can be packed without noticeable browning.

Pack the apricot halves into jars with the cut side down whenever possible. This helps them fit neatly and reduces floating. Pack the jars firmly, but do not crush the fruit.

Syrup for Canning Apricots

Apricots may be canned in water, fruit juice, or syrup. Syrup is often preferred because it helps preserve flavor, color, and texture. A light syrup is a good choice for apricots because it supports their natural sweetness without making the fruit overly sugary.

For a 9-pint canner batch, use the following sugar and water amounts:

• Extra-light syrup: 3/4 cup sugar to 6 1/2 cups water
• Light syrup: 1 1/2 cups sugar to 5 3/4 cups water
• Medium syrup: 2 1/4 cups sugar to 5 1/4 cups water
• Heavy syrup: 3 1/4 cups sugar to 5 cups water
• Extra-heavy syrup: 4 1/4 cups sugar to 4 1/4 cups water

For a 7-quart canner batch, use the following sugar and water amounts:

• Extra-light syrup: 1 1/4 cups sugar to 10 1/2 cups water
• Light syrup: 2 1/4 cups sugar to 9 cups water
• Medium syrup: 3 3/4 cups sugar to 8 1/4 cups water
• Heavy syrup: 5 1/4 cups sugar to 7 3/4 cups water
• Extra-heavy syrup: 6 3/4 cups sugar to 6 1/2 cups water

Each pint jar usually needs about 1/2 to 3/4 cup of syrup, depending on how tightly the apricots are packed. Quart jars usually need about 1 to 1 1/2 cups of syrup. Prepare a little extra syrup if you are unsure, since jar fill can vary.

Canning Apricots

Once the apricots are washed, halved, and pitted, prepare the syrup and jars. For raw pack canning, preheat the water in the canner to about 140 to 150 F. The water should be warm but not simmering. If the canner is too hot when raw packed jars are added, the jars may be stressed by the sudden temperature change.

Pack the apricot halves into sterilized jars, leaving enough room for syrup to flow around the fruit. Pour boiling syrup over the apricots, leaving 1/2 inch of headspace. Remove air bubbles if needed, then adjust the headspace again before sealing.

Wipe the jar rims with a clean towel to remove syrup or fruit residue. Place lids on the jars and screw the bands on until they are fingertip tight. Do not overtighten the bands, as air must be able to escape during processing.

Apricots can be processed in either a water bath canner or a pressure canner. Water bath canning is a good choice for raw packed apricots and produces excellent results.

• Water bath canning: Process raw packed apricots in a boiling water bath for 25 minutes for pints and 30 minutes for quarts. For hot packed apricots, process for 20 minutes for pints and 25 minutes for quarts. Adjust processing time for altitude if you are above 1,000 feet.
• Pressure canning: Process jars for 10 minutes at 6 pounds pressure in a dial-gauge canner or 5 pounds pressure in a weighted-gauge canner, adjusting pressure for altitude as needed.

After processing, remove the jars carefully with a jar lifter and place them on a clean towel. Let them cool undisturbed for 12 to 24 hours. Check the seals by pressing the center of each lid. If the lid does not flex or pop back, the jar has sealed. Label sealed jars with the date and store them in a cool, dark place. Refrigerate any unsealed jars and use them promptly.

Altitude Adjustments

Altitude affects canning because water boils at a lower temperature at higher elevations. If you live above 1,000 feet, adjust the processing time or pressure as listed below.

For raw pack water bath canning apricots:

• 0 to 1,000 feet: 25 minutes for pints and 30 minutes for quarts.
• 1,001 to 3,000 feet: 30 minutes for pints and 35 minutes for quarts.
• 3,001 to 6,000 feet: 35 minutes for pints and 40 minutes for quarts.
• 6,001 feet and above: 40 minutes for pints and 45 minutes for quarts.

For hot pack water bath canning apricots:

• 0 to 1,000 feet: 20 minutes for pints and 25 minutes for quarts.
• 1,001 to 3,000 feet: 25 minutes for pints and 30 minutes for quarts.
• 3,001 to 6,000 feet: 30 minutes for pints and 35 minutes for quarts.
• 6,001 feet and above: 35 minutes for pints and 40 minutes for quarts.

For pressure canning apricots, processing time is always 10 minutes for both pints and quarts, whether using raw pack or hot pack. The pressure changes with altitude.

With a dial-gauge canner, use the following pressures:

• 0 to 2,000 feet: 6 pounds
• 2,001 to 4,000 feet: 7 pounds
• 4,001 to 6,000 feet: 8 pounds
• 6,001 to 8,000 feet: 9 pounds
• Above 8,000 feet: 10 pounds

With a weighted-gauge canner, use the following pressures:

• 0 to 1,000 feet: 5 pounds
• Above 1,001 feet: 10 pounds

Servings: 1 Yield varies, see notes

Canning Apricots

Canning apricots is an easy way to preserve sweet summer fruit for baking, desserts, breakfasts, and pantry storage.

Prep: 10 mins

Cook: 10 mins

Additional Time: 20 mins

Total: 40 mins

Equipment

• Water bath canner
• Canning jars, lids, and bands
• Jar lifter and canning funnel

Ingredients

• Fresh apricots
• Sugar
• Water
• Lemon juice or ascorbic acid, optional, to help prevent browning

Instructions

• Wash the apricots well. Halve them and remove the pits. Leave the skins on for the best texture, or treat the fruit with lemon juice or ascorbic acid if browning is a concern.
• Combine sugar and water in a saucepan according to the syrup strength you prefer. Bring to a boil, stirring until the sugar dissolves.
• Prepare jars, lids, and bands. Preheat the water bath canner to about 140 to 150 F for raw pack canning.
• Pack apricot halves into hot, sterilized jars, placing them cut side down when possible. Pour boiling syrup over the fruit, leaving 1/2 inch of headspace.
• Remove air bubbles, adjust headspace if needed, wipe jar rims, apply lids, and tighten bands until fingertip tight.
• Process raw packed apricots in a boiling water bath for 25 minutes for pints and 30 minutes for quarts, adjusting for altitude. For hot pack, process 20 minutes for pints and 25 minutes for quarts at 0 to 1,000 feet.
• Let jars cool undisturbed for 12 to 24 hours. Check seals, label jars, and store sealed jars in a cool, dark place. Refrigerate after opening.

Notes

For a canning batch of 9 pints, you will need about 10 pounds of apricots as harvested. For a 7-quart batch, use about 16 pounds of fresh fruit.

For a 9-pint canner batch:

• Extra-light syrup: 3/4 cup sugar to 6 1/2 cups water
• Light syrup: 1 1/2 cups sugar to 5 3/4 cups water
• Medium syrup: 2 1/4 cups sugar to 5 1/4 cups water
• Heavy syrup: 3 1/4 cups sugar to 5 cups water
• Extra-heavy syrup: 4 1/4 cups sugar to 4 1/4 cups water

For a 7-quart canner batch:

• Extra-light syrup: 1 1/4 cups sugar to 10 1/2 cups water
• Light syrup: 2 1/4 cups sugar to 9 cups water
• Medium syrup: 3 3/4 cups sugar to 8 1/4 cups water
• Heavy syrup: 5 1/4 cups sugar to 7 3/4 cups water
• Extra-heavy syrup: 6 3/4 cups sugar to 6 1/2 cups water

Fruit juice, such as apple juice or white grape juice, may be used instead of syrup for a lighter option.

Nutrition

Serving: 1 cup prepared, Calories: 121 kcal

Nutrition information is automatically calculated and should be used as an approximation.

Fruit Canning Recipes

Preserving more fruit this season? Peaches and cherries are also excellent choices for home canning and can be prepared in similar pantry-friendly ways.

• Canning peaches
• Canning cherries

The post How to Can Apricots for Pantry Storage first appeared on Obzel.

Some of Our Favorite Desserts

• Chocolate Desserts: Easy chocolate bark, moist chocolate bundt cake, creamy chocolate mousse, and more rich chocolate treats.
• Berry Desserts: Mixed berry crumble, strawberry crumble bars, strawberry cake, and blueberry dump cake.
• Lemon Desserts: Lemon blueberry cake, lemon drizzle cake, and easy microwave lemon curd.
• Cakes: Moist carrot cake, flourless almond cake, and lemon yogurt cake.
• Cookies: Try Cadbury egg cookies, a skillet chocolate chip cookie, or lemon crinkle cookies.
• Cupcakes: Bake carrot cake cupcakes or chocolate cupcakes for an easy individual dessert.

Scroll down to explore these gluten-free Easter dessert recipes and find the perfect sweet treat for your holiday menu.

The post 80 Gluten Free Easter Desserts for a Sweet Holiday first appeared on Obzel.

About the Ingredients

The beauty of this chocolate covered pretzels recipe is that it uses only two basic ingredients:

1. Your favorite chocolate
2. A bag of pretzels

You can use any chocolate you enjoy. Dark chocolate gives a richer, less sweet result, milk chocolate makes a classic sweet treat, and white chocolate is great for colorful decorations. Baking chocolate also works well if that is what you have.

Traditional twisted pretzels are easy to dip and look attractive, but pretzel rods, mini pretzels, or other shapes can also be used. Different brands vary slightly in texture and saltiness, so it is worth experimenting until you find your favorite combination.

Look for pretzels in the snack aisle, usually near crisps, chips, crackers, and similar savory snacks. For the best result, choose pretzels that are crisp and fresh, and avoid using any that taste stale.

More Things to Know (FAQs)

Easy Chocolate Covered Pretzels

By: Helen Schofield

Need a last-minute food gift, easy party snack, emergency treat, or simple no-bake project for kids? These 2-ingredient chocolate covered pretzels are ready in about 10 minutes. They are crunchy, sweet, salty, and easy to customize with your favorite toppings.

Prep: 10 minutes mins

Total: 10 minutes mins

Servings: 4

Equipment

• Glass jug or small heatproof bowl
• Baking tray lined with baking paper

Ingredients

• 7 ounces chocolate, 200 grams, any type such as dark, milk, white, or baking chocolate
• 3 ounces pretzels, about 3 to 4 ounces or 85 to 120 grams, depending on the pretzel shape and chocolate used
• Optional decorations such as extra melted chocolate, chopped nuts, dried fruit, shredded coconut, or sprinkles

Instructions

• Line one or two baking trays with baking paper.
• Break the chocolate into a glass jug or small heatproof bowl. Microwave in 30-second bursts for 1½ to 2½ minutes, stirring between bursts, until almost melted. Stir until smooth. Alternatively, melt the chocolate in a bowl set over a pan of simmering water, making sure the bowl does not touch the water.
• Drop a few pretzels into the melted chocolate. Use a spoon or fork to coat them completely, then lift them out and place them on the prepared tray.
• Add decorations while the chocolate is still wet, if using. Chill the tray for about 10 minutes, or until the chocolate has set. Store in the fridge or in an airtight container for 2 to 3 weeks, or freeze for up to 12 months.

Notes

What kind of pretzels and chocolate to use

Use any pretzels and chocolate you like. Try different combinations to find your favorite texture and flavor.

How to melt the chocolate

The microwave method is quick and easy. Heat in short bursts and stir often so the chocolate melts evenly. You can also melt the chocolate gently over simmering water.

How to dip the pretzels

Dip a few pretzels at a time using a spoon or fork. When only a little chocolate remains, scrape it up and drizzle it over the last pretzels or over broken pretzel pieces.

How to store

Keep the pretzels in small food bags or an airtight container. They are delicious chilled and make a convenient make-ahead snack or gift.

Freezing

Freeze in airtight containers for up to 12 months.

Nutrition

Calories: 332kcal, Carbohydrates: 47g, Protein: 4g, Fat: 18g, Saturated Fat: 10g, Sodium: 277mg, Sugar: 26g

The post Chocolate Covered Pretzels in 10 Minutes first appeared on Obzel.

This keto lemon cake recipe was created in partnership with Nuvia. All opinions are my own.

This keto lemon poppy seed cake is adapted from my lemon coconut cake with cream cheese icing, which has been very popular with readers. The recipe uses coconut flour, which helps keep the cake gluten free, grain free, and suitable for low carb baking. Coconut flour is very absorbent, so the balance of eggs, butter, lemon juice, and flour is important for creating a tender cake rather than a dry loaf.

What is Nuvia Baking?

Nuvia Baking is a sugar replacement designed for home baking. It is made with a blend of erythritol, soy protein isolate, chicory root extract, and stevia extract. The goal of this blend is to offer sweetness, browning, and structure in baked goods while replacing regular granulated sugar on a one-for-one basis.

In this keto lemon poppy seed cake, Nuvia helps sweeten the loaf and the lemon glaze without using traditional sugar. The erythritol provides bulk, while the stevia helps balance the cooling taste that erythritol can sometimes have. The result is a sweetener that works well in this style of low carb cake.

Many keto bakers use erythritol, monk fruit, or stevia-based sweeteners in cakes and cookies. This recipe uses Nuvia because it blends smoothly into the batter and can also be processed into a powdered sweetener for the icing. The icing is made with lemon juice and butter, creating a simple glaze that adds extra brightness without overpowering the blueberries.

The recipe also includes gelatin powder, which is useful in low carb baking because it helps improve texture. Keto cakes can sometimes be crumbly due to the lack of gluten and traditional flour, but gelatin helps give this loaf a more cake-like consistency. It also helps the slices hold together once the cake has cooled.

Blueberries are folded into the batter at the end so they stay mostly whole during baking. Fresh blueberries work well, but frozen blueberries can also be used. If using frozen berries, add them directly to the batter without thawing to help reduce colour bleeding.

Looking for a Keto Lemon Pound Cake Recipe?

If you prefer a plain keto lemon pound cake, you can leave out the blueberries and poppy seeds. However, the combination of lemon, poppy seeds, and blueberries gives this cake a fresh flavour and a lovely texture. The poppy seeds add a subtle crunch, while the blueberries bring little bursts of fruitiness throughout the loaf.

This keto lemon poppy seed cake is best cooled completely before icing. If the cake is still warm, the glaze may melt too quickly and run off the loaf. Once cooled, spoon the lemon glaze over the top and let it settle before slicing. The cake can be served as is, or chilled for a firmer texture.

Related Recipes

• Low Carb Cheesecake Brownies
• Low Carb Chocolate Chip Smores
• Lemon Coconut Cake with Cream Cheese Icing
• Keto Lemon Pound Cake

Recipe

Keto Lemon Poppy Seed Cake with Blueberries

This keto lemon poppy seed cake with blueberries is a moist, low carb loaf made with coconut flour, lemon juice, poppy seeds, and a simple lemon glaze. It is gluten free, grain free, and perfect for anyone looking for a keto-friendly cake with fresh citrus flavour.

Calories: 130kcal

Author: FatForWeightLoss (Aaron Day)

Prep: 15 minutes

Cook: 1 hour

Total: 1 hour 15 minutes

Serves 12 slices

Ingredients

Cake

• 5 large eggs
• 1/2 cup salted butter melted
• 3/4 cup coconut flour
• 1/3 cup lemon juice about 1 large lemon
• 1/3 cup Nuvia Sweetener
• 2 Tbsp poppy seeds
• 2 tsp gelatin powder
• 1/4 tsp salt
• 1 cup blueberries frozen is fine

Icing

• 1 cup Nuvia Sweetener
• 1 Tbsp salted butter room temperature
• 2 Tbsp lemon juice use enough to make a smooth glaze

Instructions

Cake

• Preheat the oven to 180 C (350 F).
• Crack the eggs into a large bowl and whisk well. Add the melted butter and whisk again until combined.
• Add the coconut flour, lemon juice, Nuvia Sweetener, poppy seeds, gelatin powder, and salt. Mix until the batter is smooth and evenly combined.
• Gently fold the blueberries through the batter with a spatula.
• Transfer the mixture to a 4 x 8 inch (10 x 20 cm) loaf tin lined with parchment paper. Bake for 60 minutes, or until a toothpick inserted into the centre comes out clean.

Icing

• Blend the Nuvia Sweetener in a food processor until it resembles confectioners sugar or icing sugar.
• Place the powdered sweetener in a bowl with the butter and a little lemon juice. Mix with a hand mixer until smooth, adding more lemon juice as needed until the glaze is thick enough to coat the back of a spoon.
• Keep the icing in the fridge while the cake finishes baking and cooling.

Once Cake Is Cooked

• Remove the cake from the oven and allow it to cool completely before adding the lemon icing. Slice and serve once the glaze has set slightly.

Need A Keto Shopping List?

Check out my keto foods list with a free printable PDF and flavour pairing guide.

Nutrition Facts

Keto Lemon Poppy Seed Cake with Blueberries

Amount Per Serving (65 g)

Calories 130Calories from Fat 108

% Daily Value*

Fat 12g18%

Carbohydrates 5.5g2%

Fiber 2.5g10%

Protein 4g8%

* Percent Daily Values are based on a 2000 calorie keto diet.

Do You Know Your Macros?

Check out my free personalised macro calculator.

Course: Dessert, Snack

Cuisine: American, Gluten Free, Grain Free, Low Carb / Keto

Keyword: keto lemon poppy seed cake, keto lemon cake with blueberries, low carb lemon loaf

The post Keto Lemon Poppy Seed Blueberry Cake first appeared on Obzel.