Cinnamon Bun & Apple Upside Down Bread Pudding

 

If you do not have an oven-proof skillet for this recipe, I used a 10" cast iron skillet, then you can saute the apples and dump them into a 10" round cake pan.

Ingredients

2 cans cinnamon buns
2 C apples, cored, peeled & chopped
2 tsp. ground cinnamon
1/2 c butter
3/4 c packed brown sugar
4 eggs
1/2 c heavy cream
1 T pure vanilla extract
1/2 c raisins (optional)
3 T pure maple syrup & more for serving
French Vanilla ice cream (optional)

Preheat oven to 375*.   In a 10" oven-proof skillet, melt butter and brown sugar; add cinnamon and apples (and raisins, if using); saute over medium heat, stirring occasionally until apples are soft, approximately 10 minutes.

Cut cinnamon rolls into quarters.  Place them over the apple mixture.

In a medium bowl, add eggs, heavy cream and vanilla.  Whisk until well blended.  Pour over apples & cinnamon buns.

Bake for 25 - 35 minutes, or until bubbly, and cinnamon bun pieces are baked through.  Cool on a wire rack for 10 minutes, then turn upside down onto a plate while holding the place over the pan.  Drizzle with maple syrup.  Serve warm with a scoop of vanilla ice cream if desired.  Drizzle with more maple syrup.

Enjoy!

Pumpkin & Apple Butter Spice Cake

Ingredients

2/3 C vegetable oil
1/3 C unsalted butter, room temperature
1-1/2 C brown sugar, packed
1/2 C granulated sugar
4 large eggs
3-1/2 C all purpose flour
2 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 C 100% pumpkin puree (not pumpkin pie mix)
1/2 C apple butter
1/2 C raisins
1/2 C chopped pecans (I used candied pecans from a pkg.)

Preheat oven to 350*.  Grease bundt pan with vegetable shortening or PAM for baking. Set aside.
Cream butter and sugars with paddle attachment of electric mixer.  Add oil and eggs, and mix until incorporated. In a large bowl whisk together flour, baking powder, salt, cinnamon, nutmeg and cloves.  Turn mixer to low and slowly incorporate dry ingredients Add pumpkin and apple butter and mix slightly, but not completely.  Add raisins and pecans and incorporate by hand.  Do not over mix or cake texture will be denser.  Add batter to prepared bundt pan and smooth the top with a spatula.  Bake 50 - 60 minutes or until tester near center of cake comes out clean.

Cool for 10 minutes in pan, then remove and cool the rest of the way on a wire rack.  Dust with powdered sugar or prepare Brown Butter Maple (recipe below) glaze and pour over cake.  Serve cooled cake as it or try it with whipped cream cheese and/or apple butter.

Brown Butter & Maple Glaze

1 stick of salted butter
1to 1-1/2 C confectioners' sugar (start with 1 C and add an additional 1/2 C if needed)
2 T milk
1-2 T pure maple syrup

Melt butter in a medium saucepan over medium-high heat.  Keep heating until butter begins to turn brown and smells nutty.  This takes 4-5 minutes.  Watch closely as once it starts to turn brown it goes very quickly!  Remove from heat and add confectioners' sugar, milk and syrup.  Stir until smooth.  If glaze is too thick to pour, add more milk a teaspoon at a time, until it reaches the proper consistency. Pour over cake.

Enjoy!

Prosciutto & Green Pea Risotto

Ingredients

1 C white or brown rice

1/4 C butter

1 C chopped green onion

1/2 C sliced prosciutto, julienned

1/2 C dry white wine

2 C chicken broth

1/2 C heavy cream

1/2 grated Parmesan cheese

1/4 tsp white pepper

1 C frozen peas, thawed

2 T fresh basil leaves, chiffonade

Add rice, butter, onions, prosciutto, wine and broth to the inner pot of a rice cooker or a large saucepan.  Stir.  Cover and cook until rice cooker switches to Warm or if using a saucepan, until the rice is cooked according to your pkg. instructions (varies depending on whether you are using white or brown rice.  Brown rice takes longer.)  Add cream, cheese, white pepper and peas. Stir gently and serve topped with fresh basil.

Blueberry Oat Bread

Ingredients

½ cup brown sugar

2 eggs

½ cup sour cream

¾ cup milk

1 teaspoon vanilla

½ cup vegetable oil

2½ cups all purpose flour

1 cup old fashioned oats

¼ teaspoon salt

3 teaspoons baking powder

1 teaspoon cinnamon

zest of 1 lemon

1 cup walnuts or pecans (optional)

1 cup fresh or frozen blueberries

Preheat oven to 350°. Grease 9x5 loaf pan.

In a large mixing bowl gently combine brown sugar, milk oil, sour cream, vanilla, and eggs.

Add remaining dry ingredients except nuts and blueberries and slowly mix together.

Dust blueberries lightly with flour to prevent from sinking when baking. Gently fold in blueberries and walnuts. Pour batter evenly into loaf pan. Top with additional oats if desired.

Bake for approximately 45 minutes or until an inserted test toothpick comes out clean.

Cool in pan for 10 minutes.

Gently remove from pan and let cool on a rack for 2 hours.

Sprinkle top with confectioner's sugar if desired.

Keep covered. Bread will be fresh for approximately 4 days.

Recipe adapted from PenneyLane

Cilantro-Chutney Chicken

Ingredients

2 T extra virgin olive oil
2 onions, cut in 1-1/2 inch pieces
2-1/2 pounds boneless, skinless chicken thighs, cut into 1-1/2" pieces
Kosher salt and freshly ground pepper
1 T minced, peeled, fresh ginger
5 cloves garlic, thinly sliced
1 jalapeno, sliced, plus more for serving
4 C packed cilantro leaves and stems
1/2 C roasted peanuts
2 tsp. packed brown sugar
1 T fresh lime juice
Steamed rice and sour cream or yogurt, for serving

Heat a large skillet over medium-high. Add oil and onions; cook, stirring occasionally, until browned, about 8 minutes. Transfer to a 5-6 quart slow cooker. Season chicken with salt and pepper; stir into slow cooker with ginger, garlic, and jalapeno. Cover and cook on high 2 hours.

In a food processor, pulse cilantro, peanuts, brown sugar and lime juice until finely chopped; add to slow cooker. Cover and cook 30 minutes. Season with salt and pepper. Serve over rice, top with sour cream or yogurt.  Add peanuts, cilantro leaves & lime wedges, if desired.

Baked Peaches 'n Cream Oatmeal

Ingredients

1 1/2 cups milk

1 tablespoon vanilla

2 eggs

2 1/2 cups quick oats

1/2 cup brown sugar

2 teaspoons baking powder

1 1/2 teaspoons cinnamon

1/4 teaspoon salt

2 tablespoons butter, softened

1 1/2 cups fresh peaches, chopped (You could also use frozen or drained canned peaches. Fresh gives the best results)

Cream

Whisk together milk, vanilla, and eggs until well combined.

Add quick oats, brown sugar, baking powder, cinnamon, and salt; mix well.

Stir in butter and peaches.

Pour into a buttered 8x8-inch baking dish; set at least 3 hours or overnight in refrigerator.

Place cold dish in cold oven; set oven to 350 degrees and bake for 25 to 30 minutes, or until oatmeal is puffed and golden brown and a toothpick comes out clean.

Let cool 10 minutes before serving.

Serve in individual bowls. Pour cream over top!

Note: My oven takes a good 20 minutes to preheat, so I found that the oatmeal was not done in the middle after the allotted time.  After an additional 10 minutes it was perfect.  Before turning off your oven, the center of the oatmeal should be firm, but spring back when pressed.  If it feels too loose, bake for additional 5-minute intervals.

Creamy Cheesy Berry Delight Pie

Blackberries, Blueberries & Pitted Bing Cherries

Strawberries & Blueberries

Ingredients

1-1/4 c graham crumbs

1/4 c granulated sugar

5 T butter, softened

1 8 oz. pkg. cream cheese, room temperature

1 14 oz. can sweetened condensed milk

Juice of 1 fresh lemon

Berries of your choice, approx. 1 cup

For the crust, combine the first 3 ingredients thoroughly until the crumbs are moist and mostly hold its shape when squeezed together.  Add to a 9" pie dish and press in bottom and up sides.

In a large bowl of an electric mixer, beat the cream cheese until fluffy, about 2 minutes.  Reduce speed to low and add the sweetened condensed milk scraping down the sides of the bowl.  Increase speed to medium-high and beat until smooth.  Add the lemon juice and mix until incorporated.  Add fresh berries and mix in my hand.  Pour into graham crust and chill about 4 hours before slicing and serving.

Yummy!!

Tres Leches & Strawberry Cake

Ingredients

For the Cake:
1½ cups (191 grams) cake flour
1 teaspoon baking powder
½ teaspoon kosher salt
½ cup (113 grams) unsalted butter, room temperature
1 cup + 2 tablespoons (227 grams) granulated sugar
5 eggs
1½ teaspoons vanilla extract

1 Pint fresh strawberries, capped & thinly sliced

For the Three-Milk Glaze:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup (237 ml) half-and-half

For the Whipped Cream:
2 cups (473 ml) heavy cream
1 cup + 2 tablespoons (227 grams) granulated sugar
1 teaspoon vanilla extract

1. Make the Cake: Preheat the oven to 350 degrees F. Grease a 9x13-inch baking pan; set aside.

2. In a medium bowl, whisk together the cake flour, baking powder and salt; set aside.

3. Beat the butter with an electric mixer on medium speed until fluffy, about 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread into an even layer. (This will appear to be a very small amount of batter.)

4. Bake for 20 to 25 minutes, or until the cake is lightly golden and reaches an internal temperature of 200 degrees F. Remove the cake to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

5. Make the Three-Milk Glaze: In a 4-cup measuring cup, whisk together the evaporated milk, sweetened condensed milk and the half-and-half. Once combined, slowly pour the glaze evenly over the cake. Refrigerate the cake for at least four hours, or overnight.

6. Make the Whipped Cream: Using an electric mixer, whisk together the heavy cream, sugar and vanilla on low speed until stiff peaks form. Increase to medium speed and whip until thick. Spread sliced strawberries over top of cake. Spread the topping over the strawberries and allow to chill in the refrigerator until ready to serve. 

Recipe adapted from Brown Eyes Baker

Enjoy!

Maple Bacon Crack

Ingredients
1 lb. bacon
1 pkg. Pillsbury crescent rolls
1/2 c pure maple syrup
3/4 c brown sugar

1. Preheat oven to 325 degrees°F.
2. Line a rimmed baking sheet (like a 15×10) with foil and liberally grease the foil with cooking spray.
3. Unroll the crescent rolls into one single plane of dough and pinch any perforations together to seal.
4. Stretch the dough out to fit the size of the pan with your hands so it’s even.
5. Prick the dough with a fork all over. Set aside.
6. Meanwhile, cook your bacon till lighter in color and not quite crispy.
7. Drain the bacon on a paper towel-lined plate.
8. Drizzle 1/4 cup of the maple syrup over the crescent roll dough.
9. Sprinkle with about 1/4 cup of the brown sugar.
10. Top with torn pieces of the cooked bacon.
11. Drizzle the remaining maple syrup on top of the bacon pieces, and top with the remaining brown sugar.
12. Bake for approx. 25 minutes or until bubbling and caramelized.
13. Remove from the oven and allow the pan to come to room temperature.
14. Cool before cutting into pieces.

Recipe from Get In My Belly.

Olive Oil & Blackberry Bundt Cake

Ingredients
5 large eggs
1-1/2 c sugar
2/3 c olive oil
1/2 tsp almond extract
1 tsp. vanilla
3/4 c almond flour
1-3/4 c unbleached cake flour
3/4 tsp. salt
1-1/2 tsp. baking powder
1/2 c milk
1-1/2 c fresh blackberries

Preheat oven to 325*. Grease a 10-12 c bundt pan.

In a large mixing bowl, beat together the eggs and sugar until very light and pale yellow, about 3 minutes. Add the olive oil and extracts and beat until incorporated.  In a separate bowl combine the flours, salt, and baking powder.

Add the dry ingredients to the liquid mixture alternately with the milk, starting and ending with the dry ingredients. Stir until smooth.  Gently fold in the blackberries. Pour the batter into the prepared pan and bake for 45-50 minutes, until a tester inserted in the center comes out clean.

Remove the cake from the oven and place it on a rack to cool. Turn it out of the pan onto a rack after about 10 minutes to cool completely.

Recipe adapted from King Arthur Flour.

Enjoy!

Speckled Robin's Egg Malted Coconut Cake

Ingredients

Baking spray, for pan

3 c. cake flour, spooned and leveled

1 1/2 tsp. baking powder

1/4 c. malted milk powder

1 tsp. Kosher salt

1 c. canola oil

1 c. half-and-half, at room temperature

1 c. sugar

1 tsp. pure vanilla extract

1 tsp. pure coconut extract

1 large egg plus 2 large egg whites, at room temperature

Coconut Buttercream (recipe below)

1/8 tsp. brown gel food coloring

Phyllo nest and robin egg candies (recipe below)

Preheat oven to 350 degrees F. Lightly grease three 8-inch cake pans and line bottoms with parchment paper rounds. Whisk together flour, baking powder, malt powder, and salt in a bowl.

Whisk together oil, half-and-half, sugar, vanilla, coconut extract, and whole egg in a separate bowl until smooth. Fold in flour mixture just until incorporated. Beat egg whites with an electric mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. Fold egg whites into batter just until combined.

Divide batter among prepared pans. Bake until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Cool in pans on a wire rack for 15 minutes, then invert onto racks to cool completely.

Place one layer on a cake plate and frost top with 1 cup  Coconut Buttercream. Repeat two more times. Frost sides with remaining Coconut Buttercream.

Stir together food coloring and 2 drops water in a bowl. Dip the tip of a wide, stiff paintbrush into the mixture. Holding the brush 6 to 8 inches from the cake, gently fling the mixture onto iced cake. Repeat for desired effect. Spread Phyllo nest around the base of the cake, and nestle candies in nest.

Coconut Buttercream

1 c. (2 sticks) unsalted butter, at room temperature

1/2 c. cream of coconut

6 c. confectioners' sugar

1 tsp. pure vanilla extract

pinch of Kosher salt

Blue gel food coloring

Beat butter and cream of coconut with an electric mixture on medium speed until smooth, 1 to 2 minutes.

Gradually beat in sugar.

Beat in pure vanilla extract and a pinch of kosher salt until combined.

Beat in blue gel food coloring, one drop at a time, to desired color.

Phyllo Nest

6 sheets of phyllo dough

Cooking spray

Tightly roll 6 sheets of phyllo dough lengthwise. Very thinly slice.

Transfer to a baking sheet, loosely separating layers. Spray with cooking spray.

Bake at 350 degrees F until golden-brown, 10 to 12 minutes. Cool completely.

Recipe taken from Country Living Magazine.

Enjoy!