Tuesday, March 27, 2018

Banana Bread Bars with Brown Butter Frosting


Ingredients:
Banana Bread Bars:
  • 1-1/2 c. sugar
  • 1 c. sour cream
  • 1/2 c. butter, softened
  • 2 eggs
  • 1-3/4 (3 or 4) ripe bananas, mashed
  • 2 tsp. vanilla extract
  • 1 tsp. lemon juice
  • 2 c. all purpose flour
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 1/2 c. chopped walnuts (optional)

Brown Butter Frosting:
  • 1/2 c. butter
  • 4 c. powdered sugar
  • 1-1/2 tsp. vanilla extract
  • 3-5 tbsp. milk

Directions:
1.  Heat oven to 375F.  Grease and flour 15x10-inch jelly roll pan.  For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy.  Blend in bananas and vanilla extract.  Add flour, baking soda, salt, and blend for 1 minute.  Stir in walnuts.

2.  Spread batter evenly into pan.  Bake 20 to 25 minutes or until golden brown.

3.  Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling.  Let the butter turn a delicate brown and remove from heat immediately.

Saturday, December 16, 2017

Cinnamon Baked French Toast

Perfect for Christmas morning!


Cinnamon Baked French Toast


http://thepioneerwoman.com/cooking/cinnamon-baked-french-toast/

  •  FOR THE FRENCH TOAST:
  • 1 loaf Crusty Sourdough Or French Bread
  • 8 whole Eggs
  • 2 cups Whole Milk
  • 1/2 cup Whipping (heavy) Cream
  • 3/4 cups Sugar
  • 2 Tablespoons Vanilla Extract
  •  FOR THE TOPPING:
  • 1/2 cup All-purpose Flour
  • 1/2 cup Firmly Packed Brown Sugar
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Salt
  • 1 pinch Nutmeg (optional)
  • 1 stick Cold Butter, Cut Into Pieces
  •  Fresh Fruit (optional)
Grease a 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.

In a medium sized bowl mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over the bread. Cover tightly and store in the fridge for several hours or overnight.

In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and cut them into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.

When you're ready to bake the casserole, preheat oven to 350 F. Remove casserole from the fridge and sprinkle crumb mixture over the top. (If you're using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.

Scoop out individual portions. Top with butter and drizzle with maple syrup.

Saturday, December 9, 2017

Chocolate Tortoni



I made this for a Christmas staff party that I was hosting.  I bought some of the chocolate dessert cups from Walmart and used a cookie scoop to fill them.  It was delicious!!

CHOCOLATE TORTONI
Source: Taste of Home (but not sure)

INGREDIENTS:

  • 1 1/3 cups semi-sweet chocolate chips
  • 2/3 cup light or dark corn syrup (I used light)
  • 2 cups whipping cream (divided)
  • 1 tsp vanilla
  • 1 1/2 cups crushed chocolate wafers (Nabisco chocolate wafers are best)
  • 1 cup toasted pecans, coarsely chopped
  • 1/2-3/4 cup mini chocolate chips
  • grated chocolate, chopped notes, whipped cream and maraschino cherries for garnish (Optional)


DIRECTIONS:

In a large microwave safe bowl, combine the regular chocolate chips and corn syrup.  Microwave on high for 1 minute and stir.  Microwave additional 10-20 second intervals, stirring until smooth.  Add 1/2 cup cream and stir until smooth.  Chill for 25 minutes or until cool.  In the meantime, crush cookie crumbs, lightly toast pecans in oven (350- watch closely!), chop nuts, and whip remaining cream until soft peaks.  Mix nuts and crumbs into the chocolate mix.  Fold in half of the whipped cream to the chocolate.  Fold in remaining cream and mini chocolate chips.  Use a cookie scoop to fill foil liners or chocolate dessert cups.  Freeze 4-6 hours, up to a 2 weeks in advance.  Let stand at room temperature for several minutes before serving.  Garnish as desired.

Wednesday, December 7, 2016

Pecan Pie Bars

PECAN PIE BARS

The bombdiggity.


Ingredients:
For the crust:
  • 3 sticks butter
  • 1 cup light brown sugar
  • 1/2 tsp salt
  • 4 cups flour


For the topping:



  • 2 sticks butter
  • 2 cups packed flight brown sugar
  • 1/3 cup corn syrup
  • 1/3 cup honey
  • 4 cups chopped pecans
  • 4 TBSP heavy cream
  • 1.5 tsp. vanilla


DIRECTIONS:
Preheat the oven to 350ºF and line a jelly roll pan with foil, leaving enough for a 2-inch overhang on all sides.
First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.
Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.
While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.
Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.
Return the pan to the oven and bake an additional 20 minutes.
Remove the pan and allow the bars to fully cool in the pan.
Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

Saturday, April 2, 2016

Potato Crusted Quiche

I made this for a worship gathering this morning and it was yummy!!  Would make it again for sure!

Potato Crusted Quiche
recipe by me :)

INGREDIENTS:

  • 6-8 med. sized potatoes (russet or red)
  • 8 eggs
  • 1/2 cup sour cream
  • 1 pepper, diced
  • 1 onion diced
  • dash nutmeg
  • 1/2 tsp parsley
  • 1/2 tsp basil
  • 1 tbsp butter and some oil
  • 8 oz shredded cheese (your choice) plus 3-4 oz for top
  • salt & pepper
  • 1 1/2 cups milk or half and half




DIRECTIONS:
Peel potatoes and  rinse.  Preheat oven to 400.  Grease 2 pie plates.  With mandolin or wide peeler, slice potatoes lengthwise very thin.  Line both pie plates with potato slices until completely covered in an even layer.  Spray with canola oil or brush lightly with oil.  Sprinkle with salt and a little pepper if you wish.  Bake for 20 minutes or until potatoes are fork tender.  While crust is baking, dice onion and pepper,  sauté in butter and a little oil.  Season as cooking.  Cook over medium high heat until slightly browned, about 5-7 minutes.  While that is cooking, crack eggs in a large bowl.  Whisk in sour cream, milk, cooked onion mixture, 8 oz. cheese and spices.  Pour over  evenly over both crusts when finished, top with a sprinkle of cheese and place back into the oven.  Reduce heat to 350 and bake another 40-50 minutes, until knife comes out clean when put in center.  Let cool 10 minutes lightly covered before serving.


Sunday, January 11, 2015

Pumpkin Gingerbread Muffins

These are super tasty!  Moist and great gingerbread flavor.  Will make these again!



PUMPKIN GINGERBREAD MUFFINS
adapted from:  http://bakingdom.com

INGREDIENTS:
  • 2 cups AP flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 cup canola oil
  • 1/2 cup molasses
  • 1/2 cup granulated sugar
  • 1/2 cup+ 2TBSP brown sugar
  • 1/4 cup water
  • 2 eggs
  • 1 cup pumpkin
  • 3 TSBP plain greek yogurt
  • 1 tsp vanilla
Streusel Topping:
  • 1/4 cup brown sugar
  • 1/4 cup flour
  • 2 TBSP Turbinado (coarse) sugar
  • 1 tsp cinnamon
  • 2 TBSP melted butter
DIRECTIONS:

Preheat oven to 350.   Lightly spray a muffin pan with nonstick cooking spray with flour, or grease and flour each one, or line with muffin liners; set aside.
In a large bowl, whisk the flour, baking soda, salt, ginger, cinnamon, nutmeg, and allspice; set aside.
In a large bowl, mix the sugars.  Add the pumpkin and oil and stir.  Add eggs, vanilla, yogurt and water and stir. Sprinkle about half of the flour mixture over the wet ingredients and mix until just combined. Add the remaining flour mixture, and mix just until no streaks of flour remain. Place three tablespoons batter into each muffin mold and set aside while you mix the streusel topping.
To make the streusel: In a medium bowl, mix the sugar, flour, and cinnamon together, whisking until thoroughly combined. Drizzle the melted butter over the mixture and stir with a spoon until you have a mixture that resembles lumpy wet sand. Do not break up the clumps too much.
Divide the streusel evenly between the pans, sprinkling it over the top of the batter.
Bake mini muffins 13-15, regular muffin 16-18 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes before removing from pan (they come out easy).  Allow to cool at least 10 minutes before serving.



Friday, June 27, 2014

Snickerdoodle Bread

Loved this bread!  It was fantastic!  I will make this again.


SNICKERDOODLE BREAD
 adapted from barbarabakes

Ingredients
2 1/2 cups flour (high-altitude add 1/4 cup)
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cream of tartar
2.5 tsp. cinnamon
1 cup butter softened
2 cups sugar
3 eggs
1 tsp. vanilla
3/4 cup sour cream (next time I’m going to substitute a bit of cream cheese)
1 pkg. Hershey’s cinnamon chips
Topping:
3 Tbsp sugar
3 tsp. cinnamon
1 TBSP flour
1 TBSP butter

Instructions
Cream the butter and sugar until fluffy. Add the eggs
Add the vanilla and sour cream and mix well.
Mix flour and with the dry ingredients in a separate bowl. Add to wet ingredients and mix until all combined.
Add cinnamon chips and stir into batter.
Spoon batter into mini loaf pans or cupcake tins until about 2/3 full.
Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan.
Bake at 350 for 30-40 minutes. Let cool before removing from pan.