Marshalls Abroad

Antipasti Chocolate Christmas Dolci Life

Christmas Beach Dinner: The Food!

Remember the early Christmas dinner the girls and I had together on the beach? Here’s the simple, yummy food & recipes from that glorious night.

Peppermint Brownie Cake with whipped cream, fresh fruit & mint. It was amazing!

 Homemade breadsticks wrapped in prosciutto, Christmas green salad, shrimp linguine w/ pine nuts & tomatoes & basil from our garden, and seasonal sangria.

We ate the cake sans plates. So much more fun that way!

Peppermint Brownie Cake
{serves 4-6}

1 package of No Pudge Fudge Brownie Mix {found in most grocery stores and at my favorite, Trader Joe’s! If you can’t find it, substitute with your favorite mix}
1 cup of non-fat vanilla Greek Yogurt
1 teaspoon peppermint extract {optional}
1 small carton of heavy whipping cream
1/2 C of sugar
1 Tablespoon vanilla extract
fresh berries
1 C candy cane pieces

Bake the brownies as directed on the box {using yogurt}, adding in a teaspoon of peppermint extract and about 1/2 of the candy cane pieces. Once cooled, use a bowl to cut out the shape of a circle and set atop a cake stand or plate. Using a mixer, combine the heavy whipping cream, sugar and vanilla. Whip until peaks form. Cover the brownie cake in the whipped cream, top with fresh berries & candy cane pieces. Thanks to the No Pudge Fudge, this isn’t an over-indulgent treat and should be made immediately (;

Homemade Breadsticks Wrapped in Prosciutto
{makes about 10}


I used my pizza dough recipe, cut in thirds {each makes about 10 breadsticks}
EVOO
sea salt
prosciutto

Preheat your oven to 500 degrees. Take small chunks from the ball of dough and roll each until they resemble a breadstick. Place them on an oiled baking sheet, rub with olive oil and sprinkle sea salt on top. Bake for about 10 minutes or until they are lightly brown. Wrap them in prosciutto, place in a bread basket or plate and drizzle in a good EVOO. We love these — hope you like them too!

Seasonal White Sangria 
Caprese Linguine {I sauteed shrimp in white wine, olive oil, lemon juice and sea salt for about 3 minutes and threw them on top!}


Comments

  1. Lorraine says

    Oh.My.Goodness….yum yum yum! Can't wait to make this.
    I have a question though, you list greek yogourt in the ingredients but not in the recipe, does it get added to the whipped cream?
    I hope you are having the best time just across the Tasman x

  2. Melanie Fontaine says

    Your recipes always look absolutely amazing! Cooking is really something that puts me in a calm and happy place and I wish I had more time to do so on weekdays! Do you have any suggestions on cooking when you're really busy?

    Hope you're having a great time in NZ! 🙂
    xx Melanie

  10. Jayme and Mendi says

    What an amazing spread for a night with your girls. 🙂 Everything looks delicious! And seriously, you can't ask for a more gorgeous backdrop.

    Mendi @ Her Late Night Cravings

  12. Kristin says

    As always, everything sounds (and looks) delicious! I love the idea of your cake. So decadent, yet light and fresh with the whipped cream, mint, and berries added to it. – Hope you're enjoying your holiday so far Amanda!

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