Looking to treat a loved one (or yourself!) this Valentines Day? A quick and easy dessert board is just the ticket.
Whether you make a dessert board the main event, or simply an after dinner treat, there's enough variety to ensure there's something to tickle anyone's fancy.
We like to include a range of sweet delights:
- fresh fruit
- dried fruit
You could also try a quick chocolate dipping sauce, perfect for dipping strawberries and bananas into for a treat that's a little bit healthy and a little bit naughty at the same time.
Finally, if you're serving your board as a meal it's wise to add in range of savory items along side your desserts, to prevent anyone from feeling (love)sick - think nuts, pretzels, cheeses, crackers and veggie sticks.
We hope you enjoy! Please tag us on socials @ciroahome if you make a dessert board of your own - we'd love to see it.
Shop our lazy susan turntable, perfect for sharing boards, here.
One of our favorite insta-crushes, the divine Marcy over at @communitykitchenatl recently posted this stunning petite apple & blueberry cobbler recipe we just had to share with you! It's THE perfect comfort-food dessert that the whole family will enjoy.
- 2 firm apples, peeled + cored + diced
- 1 cup blueberries
- 1 tablespoon raw sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon orange juice
- 1 egg, room temperature
- 3/4 cup all-purpose flour
- 1/2 cup old fashioned oats
- 1/2 cup caster sugar
- 1/2 cup butter, melted
Preheat oven to 375F / 190C.
In a large bowl, toss apples, blueberries, raw sugar, ground cinnamon, ground nutmeg and orange juice. Divide the fruit mixture evenly among 4 (8 oz) ramekins.
Using the same large bowl, whisk together the egg, flour, oats, caster sugar and melted butter. Divide the flour mixture evenly over the fruit.
Place ramekins on a baking sheet and bake for 30 - 35 minutes until golden and bubbly.
We hope you try this delicious recipe - don't forget to take snaps if you do and please share with us on socials #ciroahome!
Recipe and images by Marcy at Community Kitchen ATL
With the new year in full swing, many of us are looking for ways to refresh and invigorate our homes.
One of the easiest and least expensive ways to do this is to swap out old, tired decor with some new accessories.
Our new range of soap and lotion dispensers are the ideal finishing touch to your kitchen or bathroom counter top and are an easy way to give your space a fresh new look, without breaking the bank.
Whether you like earthy timber and stone-like finishes, the glam, vintage allure of cut glass or a more modern, masculine matte black finish we're sure to have one to suit your style.
The new year is also a great time to look at your storage & organization solutions.
We've expanded our range of airtight ceramic storage jars which are ideal for storing a range of items in your kitchen - everything from pasta & rice, to cereals, spices and even pet food.
These are also a lovely way to store bathroom items such as cotton balls, q tips and bath salts.
Another new introduction to our range is a beautiful acacia timber lazy susan.
This multi-tasker is ideal for storing bottles, cans and jars in those hard to reach corner cabinets, perfect for keeping your favorite kitchen items close to hand and tidy on your bench top and also doubles as a beautiful serving platter or cake decorating turntable.
We'd love to know how you've been refreshing your home this new year - please tag us in your storage and organization posts on socials #ciroahome.
As everything fall-related begins to flood our insta-feed, we've been looking for the perfect cocktail that sums up the season.
And with this beauty spotted on The Cookie Rookie we think we've found it!
At its base is a classic White Russian, but the addition of pumpkin spice and everything nice makes it perfect for cosying up on chillier nights.
Are you ready for your new fall favorite?
FOR THE RIM
To make this cocktail, start by garnishing the rim of the glass. To do this, mix pumpkin pie spice, sugar, and crushed graham crackers on a plate.
Dip the rim of your glasses in water and then into the graham cracker mix to coat.
For the cocktail itself, combine vodka, coffee liqueur and pumpkin spice creamer to a cocktail shaker filled with ice, and shake to combine.
Pour the drink into your pre-rimmed glasses and top with whipped cream and pumpkin pie spice to serve.
This cocktail will look a little bit fancy and will taste a whole lot delicious. We hope you enjoy!
Recipe and images by The Cookie Rookie.
After a 2020 that has been a little scary (for all the wrong reasons) we are looking forward to celebrating Halloween at home this year, and raising our spirits by making it spookier than ever.
We've already started planning some Halloween table tops - now we just need to pick which one we'll use on Halloween...or perhaps we'll spread out the celebrations over a few days and use them all.
Are you ready to eat, drink and get scary?
For our first table we were inspired by the gold rims on our 'Going Out Skulls' plates.
Using a simple white linen tablecloth we let the plates be the star and accessorised with new, vintage and thrifted glass bottles, a branch (spray painted black), some gold goblets and a few other pieces for a look that is sophisticated yet sinister.
For our second look we went to the dark side. Using a black tablecloth we were able to really highlight the plates and of course, the incredible hand illustrated designs featured on them.
Filling our tables top with luscious red roses enhanced the floral design on our skull plates, with silver tableware complementing the black, white and red featured on the rest of the table.
For our final table, we pared it back to a chic monochrome black & white, with subtle hints of glamorous gold.
Gold cutlery and candles add the perfect finishing touch to a black & white table, for a look that is both chilling...and chic.
We hope our tablescapes have given you some inspiration for your own Halloween table.
Just don't forget to BYOB (bring your own broomstick)!
When we're looking for inspiration for what to cook next, gone are the days when we'd scour through old recipe books. These days we rarely have to go further than our insta feed for some amazing tips, tricks and recipes.
We have so many favorite accounts that are constantly inspiring the way we cook, style our photos and even set our table that we can't mention them all - here are just a few that are inspiring us in particular this season.
Ana Zelic of @anasbakingchronicles has an amazing way of creating (and capturing) food that makes us want to dive right in and take a bite. We love this simple, seasonal recipe using puff pastry (perfect for those of us not as experienced in pastry as Ana!)
Amie from @food.duchess certainly has the royal touch, and if you're looking for dessert inspiration you could pretty much find everything you'd ever need on her page. But this pizza babka has us looking forward to cozy nights in, a fireplace and Netflix.
Over at @stylesweetdaily is the divine Tessa, who is constantly creating the most AMAZING desserts. And if you thought cinnamon scrolls were a good option for Fall, how do Pumpkin Cinnamon Rolls with Chai Vanilla Glaze sound? Truly a new season classic.
Last, but certainly not least, is Tieghan of @halfbakedharvest. She's our go to girl for daily meal inspiration (sooo many amazing one-pot meals) but she also does a mean holiday cocktail. We love this Deathly Hallows cocktail inspired by Harry Potter - perfect for Halloween.
Main image: Ana Zelic of @anasbakingchronicles
We are delighted to introduce our new resin wicker range to the online store. This range brings a variety of fun, quirky shapes and designs to your home and are a great way to introduce whimsy and color to your space.
Not only that, but you wouldn't believe how versatile they are! Surprised? Read on.
Ideal for entertaining, this range will add an element of joy and surprise to your table. In "all-weather" wicker, this range is perfect for outdoor entertaining and will make even the most casual occasion feel lively.
In a range of shapes ranging from pineapples & watermelon to flamingos & cacti, they're also ideal for a wide range of theme parties, from tropical to nautical, birthdays to bon voyage.
While we love to display ours on the kitchen bench top (they're perfect as a fruit bowl; or to corral the family's keys, phones and chargers) but being made from resin wicker they're can also be used in wet spaces like bathrooms - they make a cute talking point in a guest or poolside bathroom!
Many pieces in this range will also make adorable storage baskets in a nursery or childrens room. Kids tend to accumulate so many small things - from toy cars to hair clips - and baskets are a great way to keep these tidy yet within reach yet. And in these cute shapes they're more likely to be loved and used by all kids from toddlerhood up.
Being able to tolerate water also makes several pieces in this range the perfect plant holders. The wicker design will provide drainage to your small plants while adding an individual touch to your balcony, patio or garden.
We love a good snack board, and for St Patricks Day we can't think of anything better than a fresh and healthy green platter!
Of course the best thing about a snack board is you can put whatever you like (or whatever's in your kitchen) on it, but if you're after some ideas for a St Patricks themed platter, here are some of our favorite ideas.
Green is good
One way to make your board undeniably Irish is to feature only (or mostly) green foods.
On our board we've chosen grapes, capsicum/pepper, cucumber, avocado, green apple, Irish cheddar, pesto and crackers. Other options to try include beans, olives, kiwi, rocket/arugula, pears and sugar snap peas.
If you're not so fussed on the health aspect of your board, you can also go crazy with green-hued candy such as gummy bears and skittles.
Taste the rainbow
Another fun way to combine food and color is to create a rainbow effect, perfect for a St Patricks Day theme. Select a range of your favorite nibbles (bright colored is the best way to go here) and arrange them according to color.
(image by @thedelicious / Instagram)
Not crazy about color? You can create a beautiful board using a variety of traditionally Irish treats such as Irish cheeses and charcuterie teamed with rye bread.
Pair your board with a Guinness, or if beer isn't your thing you can try our fresh and zesty St Patricks Day cocktail.
Whether you celebrate St Patricks Day or not, this fresh and zesty cocktail is the perfect excuse to enjoy a drink or two with friends.
This simple lime + mint vodka cocktail already has a pretty green hue but if you want to boost the color for St Patricks Day, you could add a drop or two of food colouring before shaking, or add a teaspoon of matcha tea powder if you prefer a natural option.
Mint and lime St Patricks Day cocktailINGREDIENTS (serves 2)
- 2/3 cup mint leaves
- 1 cup (250ml) lime juice (approximately 6 limes)
- 1 cup (250ml) vodka
- 1/4 cup simple syrup*
- Soda water, to serve
- Food coloring / matcha powder (optional)
To make the simple syrup, place 1 cup of water and 1 cup of sugar in a small saucepan and bring to the boil. As the water approaches boiling point dissolve the sugar by stirring constantly.
Reduce heat and simmer for 10-15 minutes. Remove the pan from the heat and allow to cool completely
Place the mint leaves in a cocktail shaker with the lime juice and lightly bruise using a cocktail muddler or wooden rolling pin. Add vodka and simple syrup (and optional coloring), then fill the shaker with ice. Give it a good shake, then pour into glasses and top up with soda water.
*If you're pressed for time or would rather not bother making simple syrup, you can substitute with agave or maple syrup to taste. If you prefer a tart drink, you can omit the sweetener entirely.
After a couple of these tangy tipples you'll be feeling very festive - to be sure, to be sure!
It's hard to beat a beautiful pie filed to the brim with juicy berries, unless perhaps you pair said pie with a scoop of vanilla ice cream.
This recipe has been our go-to for years now - originally adapted from this one over at Taste of Home, we've made some small adjustments to suit our taste and now think it's pretty much perfect.
The best thing about it is it's very easy to make a few tweaks depending on your tastebuds, and what berries you have available to you.
So whether you're about to leave berry season behind, or just heading into it, we recommend giving this recipe a go. If you do, please let us know!
A berry, berry good pie recipe
- In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into two portions so that one is slightly larger than the other. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
- For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly.
- Preheat oven to 400° / 200C. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-inch (3mm) thick circle; transfer to a 9 inch / 22cm pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter.
- Roll remaining dough to a 1/8 inch (3mm) thick circle; cut into 1/2 strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry. Bake 10 minutes.
- Reduce oven setting to 350° / 180C; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
TIPS AND TRICKS
If you aren't able to find any of the berries listed in the ingredients, simply substitute with more of one of the other berries. Alternatively you can use apples or cherries.
You can use frozen berries but they will release more juice than fresh berries. In order to stop the base of your pie becoming soggy; you should either pre-bake the pie base only for around 5 minutes and/or add an extra 1-2 tablespoons of butter to your pastry which will help repel the extra juice.
If you would like to create a decorative upper pie crust such as ours, working with cold dough will make your life a lot easier. Ensure dough is chilled before starting to work on your design and if it gets difficult to work with, you can re-chill it for 15 minutes or so.
If your berries are very ripe and sweet, you can add an extra half tablespoon of lemon juice to cut through the sweetness. Alternatively you could try slightly reducing the sugar in the filling.
If you have any other tips or tricks please be sure to let us know in the comments. Enjoy!
Did you know that the second Thursday in March is Popcorn Lovers Day? Well, it is in the US - but being in the wrong country isn't going to stop us from celebrating one our favorite, salty snacks.
While I do love popcorn as a standalone snack, it also lends itself perfectly to a dessert board (perhaps with a chocolate dipping sauce), and also as a topping for ice cream, cakes and other sweet treats.
One of the best uses of popcorn we've seen is in Charlotte Ree's drool-worthy new cookbook, Just Desserts. Her Shortbread Caramel Slice is truly a popcorn lovers dream.
(image by Louisa Brimble / goodfood.com.au)
A shortbread biscuit base combines with a salted caramel sauce, which is then topped off with dark chocolate and, of course, popcorn.
What could be better than the perfect combination of sweet and salty, crunchy and gooey? Please let us know in the comments if you give this a try - we'd love to know how you go.
Shortbread Caramel Slice
8 oz / 225g plain ﬂour, sifted
4 oz / 115g rice ﬂour, sifted
4 oz / 120g superfine / castor sugar
pinch of sea salt
7 oz / 200g salted butter, at room temperature
5 oz / 150g salted butter
5 oz / 150g caster sugar
5 tablespoons / 80ml golden syrup*
1 x 400g (14 fl oz) tin sweetened condensed milk
½ tsp sea salt, or more if you are a salt ﬁend like me
7 oz / 200g dark cooking chocolate (70 per cent cocoa), roughly chopped
caramel popcorn, to decorate (optional)
1. Preheat the oven to 300F / 150C. Grease and line a 30cm x 20cm x 3.5cm (8 x 12 inch) baking tray with baking paper.
2. Combine the ﬂours, sugar and salt in a bowl. Rub the butter in with your ﬁngers until a crumble begins to form. Place in the tray and ﬂatten out evenly with the back of a wooden spoon. Bake in the oven for 40 minutes, or until golden. Remove from the oven and prick the shortbread with a fork. Allow to cool completely in the tin.
3. To make the topping, place the butter, sugar, golden syrup, condensed milk and salt in a wide, heavy based saucepan and heat gently, stirring to melt the butter. Bring to a simmer and continue to simmer for about 10 to 15 minutes, stirring constantly to stop the mixture sticking to the bottom of the pan and burning. When the caramel is thick and fudgy, pour it over the shortbread and smooth out with a palette knife. Leave to set for 30 minutes.
Melt the chocolate in a double boiler, or in a heatproof bowl set over a saucepan of simmering water (ensuring the bowl doesn't touch the water). When melted, spread it evenly over the set caramel. Leave for two hours to set, then turn out and cut into 18 pieces. Store in an airtight container in the fridge for up to a week.
Although Charlotte suggests the popcorn is optional, we think it elevates your usual caramel slice into something that little bit more special.
If you find the caramel popcorn too sweet, you could use salted popcorn and omit the salt in the caramel sauce. We think you could also try topping this slice with pretzels for a saltier crunch.
To give the popcorn a little more staying power (of you didn't stick it on in time like us!) you can go over the top with a chocolate drizzle to keep everything in place.
* in the US and Canada, if golden syrup isn't available in the baking section of your grocery store, you could try the international section, or Amazon.
If you'd like more recipes like this, please be sure to check our Charlotte Ree's book, Just Desserts. Her easy, user-friendly creations are designed to taste amazing, rather than just look pretty (though pretty they most certainly are!)