CHARCUTERIE CHRISTMAS WREATH

Isn’t this charcuterie Christmas wreath so pretty! I made this for my family Christmas day last year and I will be making it again. It was a huge hit and just different from your regular charcuterie boards. I love how creative people get with their meat and cheese boards, lol!

The giant round board I got from Target spins around (Lazy Susan) which makes it extra fun. It was funny, last year, I had a hard time finding the Christmas shapes Walker shortbreads, but this year they are all over the place. Oh I found the board HERE and HERE (cheaper than I paid for it).

Get Christmas shaped shortbread cookies HERE. The MINI Trees HERE.

The Little Gingerbread Men HERE.

Here is a YouTube Link how to make the Salami Roses that I used. Next time I would make them a tad smaller.

The greenery around the board I had saved from when I made my topiaries. You could also use rosemary sprigs too, which I use on a lot of my Christmas appetizers. Instead of a lot of slices with my cheese, it was fun to just do some in chunks. The possibilities are endless. I think I’m going to be making a brunch one this year with croissants, fruit, Spreads, bagels, etc. on it.

Do you make Charcuterie Boards especially during the Holiday season! 

I'll be back with Friday Favorites this week and 

Love ya!

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HUMMINGBIRD CAKE

I love hummingbirds, everyone in my family loves hummingbirds. For me, I cannot see a hummingbird without thinking of my dear grandma, who many of you know passed away at 93 in April of 2016. She fed them and adored all the sweet hummingbirds that came to her home. I wished I would have thought of this cake when she was alive as she'd have loved it. The warm and sweet flavors are reminiscent of precious little hummingbirds which are so sweet and watching them warms your heart! 
Yum  

This cake originated in Greensboro, North Carolina by a L.H. Wiggins. This recipe was her most requested and I can see why. It is delicious and so special to make for those you love. The bananas, pineapple and cinnamon create the best flavor. 

So Moist and Delightful. That cream cheese frosting is everything. It is truly the perfect cake for the Holiday Season and will WOW your guests.

What you'll need

HUMMINGBIRD CAKE

Ingredients

3 cups all-purpose flour

2 cups white sugar

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

3 large eggs, beaten

1 1/2 cups canola or vegetable oil

2 teaspoons vanilla

1 8oz can crushed pineapple, undrained

2 bananas, chopped 

Whole pecans, cranberries, optional for decoration

For Cream Cheese Frosting

2 (8oz) packages cream cheese, softened

1 1/2 sticks salted butter, softened

2 teaspoons vanilla

1 (32oz) package powdered sugar, sifted 

Directions

Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, salt, baking soda and cinnamon. Add eggs and oil and stir until just moistened. Stir in vanilla, pineapple and bananas. Spoon batter into 3 well-greased (with shortening and flour) 9" pie pans. Bake for 25 minutes or until toothpick inserted in the middle comes out clean. Cool cakes completely in the pan, about an hour. While cooling, make the cream cheese frosting by first mixing together the cream cheese and butter until creamy. Mix in the vanilla, then slowly mix in the sifted powdered sugar a little at a time and mix until fluffy. Place first cake layer on a serving platter and spread some frosting to cover the layer well, add the second layer, repeat, then the final layer. Frost the top and sides until smooth. Arrange the pecans and if desired cranberries in a circular pattern. Serves 12.

Look at those golden beauties! 

MMM, layer it up good.

SO PRETTY!

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