Wayne’s Beef Macaroni and Cheese

photo credit: http://www.pauladeen.com

Wayne’s Beef Macaroni and Cheese

original recipe: http://www.pauladeen.com/recipes/recipe_view/waynes_beef_macaroni_and_cheese/

Ingredients:

• 1 teaspoon each dried basil, cumin, and dried oregano
• Salt and pepper
• 3 cup canned crushed tomatoes
• 2 lb lean ground beef
• 1 tablespoon chopped garlic
• 2 cup chopped onion
• 2 cup chopped green bell pepper
• 2 tablespoon vegetable oil
• 1 lb box elbow macaroni
• 2-3 cup grated cheddar cheese

Instructions:

Cook the macaroni according to package directions; drain and set aside. Heat the oil in a skillet; add the peppers, onion, and garlic, and saute until soft. Add the ground beef and saute until browned. Add the tomatoes, salt and pepper to taste, and the basil, cumin, and oregano. In a large bowl, combine the macaroni and the beef mixture. Spread this mixture into a 9 x 13-inch baking dish. Top with the cheese and bake at 350 degrees for 20 to 25 minutes, or until the cheese is lightly browned and bubbly.

Cook’s Note: Ground turkey or chicken can be used in place of beef, if desired.

Gooey Toffee Butter Cake

 photo credit: http://www.pauladeen.com

Gooey Toffee Butter Cake

original recipe: http://www.pauladeen.com/recipes/recipe_view/gooey_toffee_butter_cake/

Ingredients:

Cake:

• 1 18.25-ounce box yellow cake mix
• 1 egg
• 1 stick butter, melted
• Filling:
• 1 8-ounce package cream cheese, softened
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 16-ounce box confectioners’ sugar
• 1 stick butter, melted
• 1 cup almond toffee bits or chocolate toffee bits

Instructions:

Preheat oven to 350.  Lightly grease a 13x9x2-inch baking pan.

In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well.  Pat into the bottom of prepared pan and set aside.

Still using an electric mixer, beat cream cheese until smooth; add eggs, butter and vanilla.  Dump in confectioners’ sugar and beat well.  Reduce speed of mixer and slowly pour in butter.  Mix well. Fold in toffee bits.

Pour filling onto cake mixture and spread evenly.  Bake for 40 to 50 minutes.  Don’t be afraid to make a judgment call on the cooking time, because oven temperatures can vary.  You want the center to be a little gooey, so don’t bake it past that point!

Remove from oven and allow to cool completely.  Cut into squares.  Just remember that these wonderful cakes are very, very rich, and a little will go a long way.

Zesty Grilled Tilapia

 photo credit: http://www.pauladeen.com

 Zesty Grilled Tilapia

original recipe: http://www.pauladeen.com/recipes/recipe_view/zesty_grilled_tilapia/

Ingredients:

• 1 teaspoon Paula Deen Hot Sauce or to taste
• 1 tablespoon grated fresh ginger
• 6 tablespoon freshly squeezed orange juice
• 1 tablespoon grated orange zest
• 6 tablespoon olive oil, plus additional for brushing
• 6   (6-ounce) tilapia fillets
• 1 teaspoon salt
• freshly ground black pepper
• mango coconut rice

Instructions:

Place the fish in a large nonmetal dish. Whisk together the 6 tablespoons oil, the orange zest, orange juice, ginger, hot sauce, salt, and pepper, to taste; pour over the fish. Cover and marinate in the refrigerator for 30 to 60 minutes.

Meanwhile, prepare grill. Brush the fish with additional oil. Grill until fish just flakes when tested with a fork, about 5 minutes per side for each inch of thickness.

Serve alongside Mango Coconut Rice.

Baked Vegetable Egg Rolls

 photo credit: http://www.fortheloveofcooking.net

Baked Vegetable Egg Rolls

original recipe: http://www.fortheloveofcooking.net/2009/04/baked-vegetable-egg-rolls.html

Ingredients:

• 1 tsp olive oil
• 2 cups of savoy cabbage, chopped
• 2 cups of shredded carrots
• 2 cups of bean sprouts
• 1 can of water chestnuts, chopped
• 2 tbsp green onions, sliced
• 1 tsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp corn starch
• 1/4 cup water
• 14 egg roll wraps
• Sweet chili dipping sauce or sweet and sour sauce (for dipping)

Instructions:

Heat the olive oil in a large skillet over medium heat. Once hot add the cabbage, sprouts, carrots, chestnuts and ginger to the pan and cook, stirring frequently for 4-5 minutes, until the vegetables just begin to wilt but still remain a little bit crisp. Mix the corn starch with the water and mix thoroughly. Add the corn starch mixture and soy sauce to the pan along with the green onions. Cook for an additional 1-2 minutes or until the sauce thickens. Remove from heat and let cool.

Place two tablespoons of the cooled mixture on the center of the egg roll wrap. Fold the bottom up over the filling. Next, fold the two sides over, making it look like an envelope, then roll it up like a burrito.

Place in the oven and bake for 8-10 minutes then turn them over. Bake for an additional 5-7 minutes or until crispy and golden brown. Serve with sweet chili sauce or sweet and sour sauce. Enjoy.

Apple Upside-Down Cake

photo credit: www.kingarthurflour.com

Apple Upside-Down Cake


Ingredients:

topping:

• 2 medium apples
• 4 tablespoons butter
• 3/4 cup light brown sugar, firmly packed
• 2 tablespoons boiled cider or thawed apple juice concentrate
• 1/4 teaspoon ground cinnamon
• 1/2 cup light corn syrup

cake:

• 3/4 cup vegetable oil
• 1 cup brown sugar, firmly packed
• 2 tablespoons boiled cider or thawed apple juice concentrate
• 2 large eggs
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 cups King Arthur Unbleached All-Purpose Flour
• 1 large apple, peeled and finely chopped
• 3/4 cup chopped pecans or walnuts, optional

Instructions:

1) Preheat the oven to 350°F. Lightly grease a 9" round cake pan at least 2" deep. Line the bottom with parchment, and grease the parchment.

2) Slice the top, including the stem, off one of the apples and set it aside before peeling and slicing the rest of the apples into 1/4" thick wedges.

3) Place the apple top, stem side down, in the middle of the pan, and overlap the rest of the apple wedges in a ring around it.

4) Prepare the topping by heating the butter, sugar, boiled cider, cinnamon, and corn syrup together over low heat, stirring until the sugar is dissolved.

5) Pour 1/2 cup of the syrup mixture into the prepared pan, and set the rest aside.

6) To make the cake: Beat the oil, brown sugar, boiled cider, eggs, spices, and salt together for 2 minutes at medium speed

7) Mix the flour with the baking soda, and stir it into the batter.

8) Add the chopped apple and nuts, and mix until just blended.

9) Drop scoops of the batter atop the apples in the pan, gently spreading to cover.

10) Bake the cake for 50 to 55 minutes, or until a cake tester inserted near the center comes out clean.

11) Remove the cake from the oven, and run a thin spatula around the edge to loosen.

12) Let the cake cool in the pan for 5 minutes, then turn it out onto a serving plate, bottom side up. Scrape out any sauce that remains in the pan, and spread it over the cake.

13) Reheat the reserved topping. If butter starts to separate as you reheat, add water by the teaspoon and stir until the butter rejoins the rest of the sauce.

14) Pour the sauce over the cake. Serve cake warm or at room temperature, with whipped cream if desired.

Yield: 8 to 10 servings.

original recipe: http://www.kingarthurflour.com/recipes/apple-upside-down-cake-recipe

Croque Monsieurs with Gruyere and Parmesan

 photo credit: http://savuryandsweet.com

Croque Monsieurs with Gruyere and Parmesan

original recipe: http://savuryandsweet.com/2011/04/26/croque-monsieur-my-way/

Ingredients:

• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups hot milk
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Pinch nutmeg
• 12 ounces Gruyere, grated (5 cups)
• 1/2 cup freshly grated Parmesan
• 8 croissants
• Dijon
• 8 ounces honey ham, sliced but not paper thin

Instructions:

Preheat the oven to 400 degrees F.

Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.

Halve and toast the croissants, place the slices on 2 baking sheets and bake for 4 minutes. Turn each slice and bake for another 2 minutes, until toasted.

Lightly brush half the croissant with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

Better Than *** Cake

 photo credit: http://barefootandbaking.blogspot.com

Better Than Sex Cake

Ingredients:

• 1 box chocolate cake mix (+ whatever it calls for on the back)
• 1 can sweetened condensed milk
• 1 jar hot fudge sauce
• 1-8 oz container of cool whip
• 4 Skor Bars, crushed (or Heath Bar)

Instructions:

Make and bake cake according to box directions in a 9x13 in pan. As soon as it comes out of the oven, poke holes with the handle of a wooden spoon all over the cake. Pour sweetened condensed milk over the top. Let cool completely. Next spread fudge over the cake, and put in the fridge to set. When it is cool, spread coolwhip over the top and then top with crushed score bars. Refrigerate leftovers.


original recipe: http://barefootandbaking.blogspot.com/2009/09/better-than-sex-cake.html

Swedish Meatballs

 photo credit:

Swedish Meatballs

original recipe: http://tideandthyme.com/swedish-meatballs/

Ingredients:

For the meatballs:

• 1 large yellow or white onion, peeled, grated (through a cheese grater)
• 2 tablespoons butter
• 2/3 cup milk
• 4-5 slices of bread, crusts removed, bread cut into pieces
• 2 eggs
• 1 pound ground pork
• 1 1/2 pounds ground beef (80/20)
• 2 teaspoons salt
• 1 teaspoon ground nutmeg
• 1 teaspoon allspice
• 2 teaspoons black pepper

For the sauce:

• 6 tablespoons butter
• 1/3 cup flour
• 1 quart beef stock
• 3/4 cup sour cream
• Salt
• 2 to 4 Tbsp of Lingonberry, cranberry, or boysenberry jelly, more or less to taste (optional)

Instructions:

Sauté the grated onion in the butter over medium-high heat until the onions soften and turn translucent, about 3-4 minutes. Remove from heat and let cool.

In a medium bowl, mix the bread pieces with the milk. Set aside for 15-20 minutes, or until the bread soaks up all the milk. When it does, pulverize the bread in a food processor and pour it into a large bowl.

Add the cooled onions to the bowl of milk and bread. Add the rest of the meatball ingredients—eggs, ground pork, ground beef, salt, nutmeg, allspice, pepper. Using your (clean) hands, mix well for about 2 minutes until the ingredients are well combined. Use a tablespoon to measure out the meat for the meatballs. As you form the meatballs, set each one aside on a sheet pan or plate. You should get 40 to 50 meatballs.

Heat 6 tablespoons of butter for the sauce in a large sauté pan over medium heat. When the butter has melted, reduce the heat to medium and add some of the meatballs. Do not crowd the pan. Work in batches, browning them slowly on all sides. Be gentle when you turn them so they don’t break apart. Do not cook the meatballs all the way through, only brown them at this stage. Once browned, use a slotted spoon to remove them from the pan, setting them aside so you can make the sauce with the remaining pan butter.

Start the sauce. (Check the pan butter to see if it has burned. If the butter tastes burnt, discard the butter and replace with new 6 tablespoons.) Heat the pan butter on medium until hot. Slowly whisk in the flour. Stirring often, let the flour cook until it is the color of coffee-with-cream; this is a classic roux.

As the roux is cooking, heat the beef stock in another pot until it simmers. When the roux has cooked until the color of coffee-with-cream, slowly add the hot beef stock a little at a time. Everything will sputter at first, and the sauce will seize up and solidify. Keep stirring and adding stock slowly, and it will loosen up and become silky.

To finish, remove the meatballs from the sauce. Add the sour cream and mix well. Either add the lingonberry jelly to the sauce or serve it on the side if you like.  Add the meatballs to the sauce and turn the heat down to low. Cover the pot and cook on low heat for 15 minutes. Remove to serving dish and serve immediately.

Swedish Meatballs

Swedish Meatballs Ingredients:

Apple Enchiladas

 photo credit: http://cornfedmomma.blogspot.com

Apple Enchiladas

original recipe: http://cornfedmomma.blogspot.com/2011/04/apple-enchiladas.html

Ingredients:

• 1 (21 ounce) can apple pie filling
• 6 (8 inch) flour tortillas
• 1 teaspoon ground cinnamon
• 1/2 cup butter
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup water

Cherries or peaches can be substituted for apples.

Instructions:

1. Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla.
2. Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
3. In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.
4. Pour sauce over enchiladas and let stand 45 minutes.
5. Bake in preheated oven 20 minutes, or until golden.
6. Serve with vanilla ice cream.

White Chocolate topped Gingerbread Cookies

photo credit: http://www.culinaryconcoctionsbypeabody.com

 White Chocolate topped Gingerbread Cookies

original recipe: http://www.culinaryconcoctionsbypeabody.com/2010/12/07/white-chocolate-topped-gingerbread-cookies/

Ingredients:

• 3 cups flour
• 2 tsp. Ginger, Ground
• 1 tsp. Cinnamon, Ground
• 1 tsp. baking soda
• 1/4 tsp. Nutmeg, Ground (I used fresh)
• 1/4 tap salt
• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
• 3/4 cup firmly packed brown sugar
• 1/2 cup molasses
• 1 egg
• 1/4 cup granulated sugar
• 1 tsp. Vanilla Extract
• 1 cup white chocolate chips

Instructions:

1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
2. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.
3. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
4. Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
5. Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press about 5-6 white chocolate chips into center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.

White Chocolate topped Gingerbread Cookies

White Chocolate topped Gingerbread Cookies

Baked Zucchini Sticks and Sweet Onion Dip

Baked Zucchini Sticks and Sweet Onion Dip

original recipe: http://www.kingarthurflour.com/recipes/baked-zucchini-sticks-and-sweet-onion-dip-recipe

Ingredients:

dip:

• 1 tablespoon butter
• 1 medium sweet onion, about 1/2 pound, peeled and sliced
• 2 tablespoons cider vinegar
• 2 tablespoons honey
• 1 tablespoon prepared mustard
• 1 cup mayonnaise
• salt and pepper to taste

zucchini sticks:

• 3 medium zucchini, unpeeled, cut into 3"-long stick
• 1 tablespoon salt
• 1 cup Panko bread crumbs
• scant 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon Pizza Seasoning or mixed Italian herbs
• olive oil spray
• 1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten

Instructions:

1) To make the dip: Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize. This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions.

2) Once the onions are a medium brown, remove from the heat and add the vinegar.

3) Place the onions and vinegar into a small food processor. Add the honey and mustard, and process or blend until smooth.

4) Add the mayonnaise and salt and pepper to taste, stirring to combine. Refrigerate, covered, until ready to serve.

5) To make the zucchini sticks: Place the zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry.

6) Combine the Panko, Parmesan, and pizza seasoning; set aside.

7) Preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil.

8) Dredge sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet.

9) Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.

10) Serve immediately, with sweet onion dip.

Yield: about 3 dozen zucchini sticks, and 1 1/2 cups dip.

Penuche Fudge

photo credit: http://dianasdesserts.com

Penuche Fudge

original recipe: http://dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/2494/Recipe.cfm

Ingredients:

• 1 1/2 cups granulated sugar
• 1 cup brown sugar, firmly packed
• 1/3 cup half-and-half or light cream
• 1/3 cup milk
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans or walnuts

Instructions:

1. Line a 8 x 4 x 2-inch or a 9 x 5 x 3-inch loaf pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.

2. Butter sides of a heavy 2-quart saucepan. In saucepan combine sugars, half-and-half or cream, and milk. Cook and stir over medium-high heat till mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 236 degree F, soft-ball stage (15 to 20 minutes).

3. Remove saucepan from heat. Add butter and vanilla, but do not stir. Cool, without stirring, to 110 degree F (about 50 minutes).

4. Remove thermometer from saucepan. Beat mixture vigorously with a wooden spoon till penuche just begins to thicken. Add nuts. Continue beating till penuche becomes very thick and just starts to lose its gloss (about 10 minutes total).

5. Immediately spread penuche in the prepared pan. Score into squares while warm. When penuche is firm, use foil to lift it out of pan. Cut penuche into squares. Store tightly covered.

Makes 1-1/4 pounds (32 pieces).

Nutritional Information :
Nutritional facts per serving
calories: 80, total fat: 2g, saturated fat: 1g, cholesterol: 3mg, sodium: 11mg, carbohydrate: 15g, fiber: 0g, protein: 0g, vitamin A: 1%, vitamin C: 0%, calcium: 0%, iron: 1%

Double Glazed Pumpkin Scones

Double Glazed Pumpkin Scones

original recipe: http://www.gonnawantseconds.blogspot.com/2011/10/double-glazed-pumpkin-scones.html

Ingredients:

Scones:

• 2 cups flour
• 7 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon ground ginger
• 6 tablespoons cold butter
• 1/2 cup canned pumpkin
• 3 tablespoons half and half
• 1 large egg

Powderered Sugar Glazze:

• 1 cup powdered sugar
• 1 tablespoon powdered sugar
• 2 tablespoons whole milk

Spiced Glaze:

• 1 cup powdered sugar
• 3 tablespoons powdered sugar
• 2 tablespoons whole milk
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1 pinch ginger
• 1 pinch ground cloves

Instructions:

TO MAKE THE SCONES:.

Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.

Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.

In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.

Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.

Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

TO MAKE THE PLAIN GLAZE:.

Mix the powdered sugar and 2 tbsp milk together until smooth.

When scones are cool, use a brush to paint plain glaze over the top of each scone.

AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:.

Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

Old-Fashioned Apple Slab

photo: www.kingarthurflour.com

 Old-Fashioned Apple Slab


Ingredients:

crust:

• 2 ½ cups King Arthur Perfect Pastry Blend
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 tablespoons confectioners' sugar
• 2 tablespoons buttermilk powder
• ¼ cup vegetable shortening
• 10 tablespoons very cold unsalted butter
• 1 teaspoon vinegar, cider or white
• 6 to 10 tablespoons ice water

filling:

• 1 cup Panko bread crumbs, or other coarse dry bread crumbs; or 1 cup coarsely crushed cornflakes
• 8 cups peeled, cored, and sliced Granny Smith or other tart, firm apples, about 6 large apples
• 2/3 cup cinnamon sugar

glaze:

• 1 1/2 cups confectioners' sugar
• 1/3 cup boiled cider*
• small pinch of salt
• 1/2 teaspoon ground cinnamon
• 1 teaspoon milk or cream, optional, if necessary to thin the glaze

*Substitute 1/3 cup honey, if desired; or 1/4 cup thawed frozen apple juice concentrate, or maple syrup

Instructions:

1) To make the crust: Whisk together the Perfect Pastry Blend, salt, baking powder, confectioners' sugar, and buttermilk powder.

2) Add the shortening, working it in till the mixture is evenly crumbly.

3) Cut the butter into small (about ½") cubes. Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer. Don't be too thorough; the mixture should be very uneven, with big chunks of butter in among the smaller ones.

4) Add the 1 teaspoon vinegar and 4 tablespoons water, and toss to combine. Toss with enough additional water to make a chunky, fairly cohesive mixture. It should hold together when you gather it up and squeeze it in your hand.

5) Divide the dough into two pieces; one should represent about 40% of the dough, the other, about 60%. If you have a scale, this is easy; the smaller piece of dough should weigh about 8 3/4 ounces, the larger piece, about 13 1/4 ounces (if you've used about 7 to 8 tablespoons of water in the dough). If you don't have a scale and/or aren't good at math, eyeball it: the bottom crust needs to be larger than the top crust.

6) Shape each piece of crust into a rectangle; you're going to be rolling them into rectangles, so might as well give yourself a head start. Cover with plastic wrap, and refrigerate for 30 to 60 minutes, till thoroughly chilled.

7) Take the larger piece of pastry out of the fridge, and put it on a floured work surface. Roll it into an 11" x 15" rectangle. Don't worry about the ragged edges; they'll disappear under the top crust.

8) Place the crust in an ungreased 9" x 13" cake pan. Patch up any holes by pushing the pastry together with your fingers, or adding a pinch from the excess on the sides. Push the pastry up the sides of the pan a bit, to make a shallow pastry container for the apples.

9) Put the crust in the fridge while you get the apples ready. Start preheating your oven to 350°

10) Spread the bread crumbs or crushed cornflakes evenly over the crust.

11) Spread the sliced apples atop the crumbs.

12) Sprinkle the cinnamon sugar over the apples.

13) Roll the remaining piece of pastry into a 9" x 13" rectangle. Again, don't worry too much about ragged edges.

14) Lay the top crust over the apples. Yes, apples will poke through. Seal the edges of the two crusts as well as you can. There'll be places where they don't quite meet. That's OK. If the whole thing has become warm and sticky and hard to work with, pop it in the fridge for 15 minutes to firm it up.

15) Just before baking, slash the crust 6 or 8 times to allow steam to escape.

16) Put the slab in the preheated 350°F oven, and bake it for an hour. Remove it from the oven; it'll be golden brown, and the filling should be bubbling. Remove it from the oven, and allow it to cool completely before glazing.

17) To make the glaze: Combine the confectioners' sugar, boiled cider, cinnamon, salt, and enough milk or cream to make the mixture "drizzlable." Don't have boiled cider? Use plain milk or cream, maple syrup, honey, or thawed apple juice concentrate. Start with 1/4 cup of any of these; if you've made this kind of icing before, you know it's easier to add more liquid, than to try to take it away. Add enough liquid to make the glaze pourable.

18) Drizzle the glaze atop the slab.

Yield: 16 to 24 servings, depending on size.


original recipe: http://www.kingarthurflour.com/recipes/old-fashioned-apple-slab-recipe

Soft Frosted Sugar Cookies

 photo credit: http://www.thenovicechefblog.com

Soft Frosted Sugar Cookies

original source: http://www.thenovicechefblog.com/2011/08/i-sprinkles/
adapted from: RecipeSecret

Ingredients:

For the cookies:

• 6 cups flour, divided
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup butter, at room temperature
• 2 cups granulated sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups light sour cream

For the frosting:

• 1 cup butter, at room temperature
• 1 teaspoon vanilla extract
• 4 cups powdered sugar
• 6 tablespoons heavy cream
• Sprinkles

Instructions:

For the cookies:

In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside.

In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.

Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time, until this is achieved (up to 1 cup more flour). Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight.

Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.

Generously flour a work area and rolling pin. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7-8 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool.

For the frosting:

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved.

Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit overnight before serving to allow the flavors to develop.

Soft Frosted Sugar Cookies

Soft Frosted Sugar Cookies

Soft Frosted Sugar Cookies

Soft Frosted Sugar Cookies Ingredients:

Classic Southern Pecan Pie

 photo credit: http://sugarandspice-celeste.blogspot.com

Classic Southern Pecan Pie

original recipe: http://sugarandspice-celeste.blogspot.com/2009/12/classic-southern-pecan-pie.html
adapted from: Karo Syrup

Ingredients:

• 1 cup Karo® Light Corn Syrup
• 3 eggs
• 1 cup sugar
• 2 tablespoons butter, melted
• 1 teaspoon Spice Islands® Pure Vanilla Extract
• 1-1/2 cups (6 ounces) pecans
• 1 (9-inch) unbaked or frozen** deep-dish pie crust

Instructions:

Preheat oven to 350°F.

Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.

Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.

**To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.

RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.

NUTRITION TIP: To reduce calories, substitute new Karo® Lite Syrup for the Karo® Light or Dark Corn Syrup.

High Altitude Adjustments: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F.

Artichoke Flatbread with Garlic and Lemon

photo credit: http://rock-ur-party.tablespoon.com

Artichoke Flatbread with Garlic and Lemon

original recipe: http://rock-ur-party.tablespoon.com/2011/10/31/artichoke-flatbread/

Ingredients:

• 1/2 recipe pizza dough
• 1 tbsp extra virgin olive oil
• 1 6.5-oz can artichoke hearts, drained
• 4 oz hard, crumbly cheese, such as Ricotta Salata
• 2 cloves garlic, chopped
• 1/2 lemon, thinly sliced
• salt and pepper to taste
• 1 handful chopped fresh flat-leaf parsley or basil

Instructions:

1. Preheat oven to 475 degrees F.
2. 2Line a baking sheet with parchment paper (or lightly cover with flour).
3. 3On a lightly-floured surface, roll dough into a 14" oblong shape.
4. 4Brush dough with olive oil.
5. 5Scatter dough evenly with artichoke hearts, garlic, cheese lemon slices, salt and pepper.
6. 6Bake for 12-15 minutes, until crust is golden brown.

Banana Cake with Cream Cheese Frosting

 photo credit: http://www.bakeorbreak.com

Banana Cake with Cream Cheese Frosting

original recipe: http://www.bakeorbreak.com/2011/12/banana-cake-with-cream-cheese-frosting/

Ingredients:

For the cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 tablespoons unsalted butter, at room temperature
• 2 tablespoons canola oil
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1 large egg white, at room temperature
• 1 teaspoon vanilla extract
• 4 large ripe bananas
• 1/4 cup milk

For the frosting:

• 4 ounces cream cheese, at room temperature
• 1/2 teaspoon vanilla extract
• 1 & 1/2 cups confectioners’ sugar
• 2 tablespoons chopped toasted nuts (optional)

Instructions:

To make the cake:

1. Preheat oven to 375°. Spray an 8-inch square pan with cooking spray.
2. Whisk together flour, baking powder, and salt. Set aside.
3. Using an electric mixer, beat butter, oil, and sugar. Beat in eggs and egg white, 1 at a time, mixing well after each addition. Mix in vanilla.
4. In a separate bowl, mash bananas with milk. Set aside.
5. Gradually mix half of dry ingredients into butter mixture. Mix in bananas. Mix in remaining dry ingredients. Pour cake batter into prepared baking pan.
6. Bake 40-45 minutes, or until a toothpick inserted into center of cake comes out clean. Cool cake in pan on wire rack.

To make the frosting:

1. Using an electric mixer on medium speed, beat cream cheese and vanilla. Reduce speed and gradually add confectioners’ sugar.
2. Spread frosting on cake. Sprinkle with nuts.

Coconut Lemon Bars

photo credit: http://www.kdhamptons.com

Coconut Lemon Bars

original recipe: http://www.kdhamptons.com/coconut-lemon-bars/

Ingredients:

• 1 1/2 cups flour
• 1/2 cup powdered sugar
• 3/4 cup butter (chilled)
• 4 large eggs
• 1 1/2 cups white sugar
• 1/2 cup lemon juice
• 1 teaspoon baking powder
• 3/4 cup unsweetened, flaked coconut

Instructions:

Mix together th flour and powdered sugar, cut in cold butter until coarse crumbs form. Grease a 9 x 13 baking dish and press into bottom to form a crust. Bake at 350 F for about fifteen minutes.

In another bowl, beat together the eggs, juice, white sugar and baking powder until smooth. Pour into dish on top of prebaked crust, sprinkling coconut on top. Bake for an additional twenty minutes or until golden. Let cool then cut into squares.

Snickerdoodle Blondies

 photo credit: http://www.myownsweetthyme.com

 Snickerdoodle Blondies

original recipe: http://www.myownsweetthyme.com/2010/04/secret-to-soft-snickerdoodles.html

Ingredients:

• 2 2/3 cups flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 cups packed brown sugar
• 1 cup butter, at room temperature
• 2 eggs, at room temperature
• 1 Tablespoon vanilla
• 2 Tablespoons white sugar
• 2 teaspoons ground cinnamon

Instructions:

1. Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking pan.

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

3. In a large mixing bowl, beat together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat until well blended.

4. Spread the batter evenly in the prepared pan.

5. In a small bowl, combine the white sugar and cinnamon.

6. Sprinkle the mixture evenly over the batter in the baking pan.

7. Bake for 25 - 30 minutes or until the surface springs back when gently pressed. Remove from oven and let cool slightly on a wire rack. While still warm, cut into squares with a sharp knife...

Teddie’s Apple Cake

 photo credit: http://www.alexandracooks.com

 Teddie’s Apple Cake

original recipe: http://www.alexandracooks.com/2011/11/16/cooking-with-my-mama-%E2%80%94-teddies-apple-cake/

Ingredients:

• Butter for greasing pan
• 3 cups flour, plus more for dusting pan
• 1 1/2 cups vegetable oil
• 2 cups sugar
• 3 eggs
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 3 cups peeled, cored and thickly sliced tart apples, like Honeycrisp or Granny Smith*
• 1 cup chopped walnuts (I omitted — I prefer baked goods without nuts)
• 1 cup raisins (Also omitted — I prefer baked goods without raisins)
• Vanilla ice cream (optional, definitely optional — I prefer this cake for breakfast)

*I used a mix of Fuji, York and Cameo — use whatever you have on hand or whatever variety you prefer to bake with

Instructions:

1. Preheat oven to 350 degrees. Butter and flour a 9-inch tube pan. Beat the oil and sugar together in a mixer (fitted with a paddle attachment) while assembling the remaining ingredients. After about 5 minutes, add the eggs and beat until the mixture is creamy.

2. Sift together 3 cups of flour, the salt, cinnamon and baking soda. Stir into the batter. Add the vanilla, apples, walnuts (if using) and raisins (if using) and stir until combined.

3. Transfer the mixture to the prepared pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan before turning out. Serve at room temperature with vanilla ice cream, if desired.

Chocolate Mint Torte

 photo credit: http://www.kingarthurflour.com/

Chocolate Mint Torte

original recipe: http://www.kingarthurflour.com/blog/2011/02/07/luscious-layers-chocolate-mint-torte/

Ingredients:

CHOCOLATE CAKE BATTER

• 4 large eggs, room temperature
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2/3 cup King Arthur Unbleached All-Purpose Flour
• 1/3 cup Dutch-process cocoa
• 1 1/4 teaspoons baking powder
• 1/4 cup vegetable oil
• 6 tablespoons buttermilk

MINT FILLING

• 1/3 cup granulated sugar
• 4 tablespoons whipped cream stabilizer
• 2 cups heavy or whipping cream
• 3 to 4 drops peppermint oil
• 1 to 2 drops green food coloring

GANACHE FILLING AND TOPPING

• 1 cup chopped semisweet chocolate
• 3/4 cup heavy cream

Instructions:

1) Preheat the oven to 350°F. Prepare a 10" x 15" jelly roll pan by lining with parchment and spritzing with cooking spray.

2) For the cake batter: In a stand mixer whip the eggs until thick and pale yellow. Gradually beat in the sugar, salt, and vanilla.

3) Sift together the flour, cocoa, and baking powder. Fold into the thick egg mixture.

4) In a measuring cup, whisk together the oil and buttermilk. Fold into the chocolate batter until just combined.

5) Pour the cake batter into the prepared pan and bake for 8 to 12 minutes. The edges will begin to pull away from the sides of the pan and the center will spring back when lightly pressed.

6) Remove the cake from the oven and use a knife to loosen the edges. Lift the cake and parchment paper onto a rack to cool.

7) To prepare the mint filling: In a small bowl stir together the sugar and whipped cream stabilizer. In a large bowl, mix the cream, peppermint oil and green food coloring.

8) Whip the cream until it begins to thicken. Sprinkle in the sugar mixture and continue whipping until the mixture is quite thick and mousse-like.

9) To prepare the ganache: Place the chopped chocolate in a heat-proof bowl. Add the heavy cream and microwave for 60 to 90 seconds, or until the cream is very hot. Whisk together the mixture until the chocolate melts and the ganache is smooth. Place in the freezer for 20 minutes, to cool and thicken.

10) To assemble the cake: Cut the cooled cake crosswise into four even sections, each a scant 4" x 10". Spread three of the sections with 1/4th of the cooled, thickened ganache. Reserve the last 1/4th of ganache for serving.

11) Divide the filling into thirds. Spread or pipe 1/3 of the filling onto each ganache-topped cake section. Be sure to leave one cake section unfilled, to place on top.

12) Carefully stack the three filled sections. Place the fourth (unfilled) section on top, pressing down on the whole stack gently.

13) Wrap the whole torte firmly in plastic wrap. Freeze at least 2 hours, or up to 2 days. Remove from the freezer, remove the plastic wrap, and let the cake thaw for about 15 minutes before serving. Reheat the reserved ganache, and pour it over the cake before slicing. Serve cold. Makes 10 to 12 servings.

Chocolate Gingerbread

 photo credit: http://www.laraferroni.com

 Chocolate Gingerbread

original recipe: http://www.laraferroni.com/2010/09/13/chocolate-gingerbread/

Ingredients:

• 135 grams (1 cup plus 1 tablespoon) all purpose flour
• 1/2 teaspoon baking soda
• 2 tablespoons natural cocoa powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• a pinch of ground nutmeg 1/4 teaspoon salt
• 4 tablespoons unsalted butter
• 1/2 cup packed brown sugar
• 1 egg
• 1/2 cup buttermilk
• 1/3 cup molasses
• 2 tablespoons flaxseed meal (optional)
• 2 tablespoons crystalized ginger chips
• 3/4 cup chocolate, coarsely chopped

Instructions:

Preheat the oven to 350F and lightly grease a baking pan (I used two small paper loaf pans, but you can also use an 8 inch round cake pan or a single full sized loaf pan).

Sift together the flour, baking soda, cocoa powder, cinnamon, ginger and salt. Set aside.

Cream the butter & brown sugar until light and fluffy. Beat in the egg. Mix the buttermilk, molasses and flaxseed meal (if using) together, and add all at once to the butter mixture. Don't worry if it looks a bit curdy. Add the flour mixture and mix just until you get a smooth batter. Fold in the crystalized ginger and chocolate chips being careful not to overmix.

Bake until a cake tester comes clean, about 25 to 30 minutes. Cool on a wire rack before serving.

Snickerdoodle Muffins

photo: eatmedelicious.com

Snickerdoodle Muffins


Ingredients:

• 2 sticks unsalted butter
• 1 cup sugar
• 2 tsp vanilla
• 2 eggs
• 3/4 tsp baking soda
• 3/4 tsp baking powder
• 3/4 tsp cream of tartar
• 3/4 tsp freshly grated nutmeg
• 1 1/4 cup sour cream
• 2 1/4 cups all purpose flour
• 1/2 cup sugar and 1 TBSP cinnamon mixed together for rolling

Instructions:

1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.

2.In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.

3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.

4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.

original recipe: http://www.eatmedelicious.com/2007/12/snickerdoodle-muffins.html

Cranberry Bliss Bars

 photo credit: http://www.yourhomebasedmom.com

Cranberry Bliss Bars

original recipe: http://www.yourhomebasedmom.com/cranberry-bliss-bars/

Ingredients:

• 2 sticks/cubes butter, softened
• 1 1/4 C brown sugar, packed
• 3 eggs
• 1 tsp ground powder ginger
• 1 tsp vanilla
• 1/4 tsp salt
• 1 1/2 C flour
• 1/4 C minced dried cranberries
• 1/4 C quality white chocolate.  I used a Lindt white chocolate bar, coarsely chopped
• 1/4 C minced candied ginger

Frosting:

• 4 oz. cream cheese, softened
• 1 1/2 C powdered sugar
• 2 Tbsp butter, softened
• 1 tsp vanilla
• 1 tsp grated orange rind

Drizzle:

• 2 Tbsp minced dried cranberries
• 1/3 C white chocolate, melted

Instructions:

Preheat oven to 350 degrees and grease a 9 x 13 pan
Beat together butter and sugar and then add eggs and vanilla beating until light and fluffy.  Add flour, powdered ginger and salt.  Beat well.  Fold in the cranberries, chocolate chunks and minced candied ginger.  Spread batter in pan and bake for about 20-25 minutes or until light golden brown.
After cake cools, mix all frosting ingredients together and spread over top of cake.  Sprinkle with minced cranberries.  Use a cake decorating bag of melted chocolate with a small round decorating tip to drizzle the chocolate over the cake.  Cut into bars.

Garlic Cheese Bread

 photo credit: http://savorysweetlife.com/

 


Garlic Cheese Bread


original recipe: http://savorysweetlife.com/2010/05/garlic-cheese-bread/

Ingredients:

• 1 baguette, horizontally cut in half
• 1 stick (8 tablespoons) butter, softened or partially melted
• 4-6 cloves garlic, minced
• 1-1.5 cups shredded cheese (any type you like) * I like a blend of Parmesan, provolone, and Mozzarella
• optional 2 tablespoons fresh parsley, finely chopped

Instructions:

Preheat oven to 400 degrees. Place both sides of the baguette on a cookie sheet with the crust side down and the cut side up. In a small bowl, combine butter and garlic and spread evenly on baguette halves. Be sure to press the garlic butter down with the back of a spatula or spoon so the small pieces of garlic are pushed into the air pockets of the bread. Bake bread for 15 minutes and remove from oven. Change the oven setting to high broil. Evenly sprinkle cheese over the halves of bread and stick the cookie sheet back in the oven. Broil for 1 minute or until cheese has completed melted and shows a few golden bubble marks. Remove from oven and carefully slice bread in diagonal pieces and serve. Store remaining slices of bread in the freezer in a ziplock bag to use in the future. Enjoy!

Flourless Chocolate Cake

photo credit: http://glutenfreegoddess.blogspot.com

Flourless Chocolate Cake

original recipe: http://glutenfreegoddess.blogspot.com/2007/01/flourless-chocolate-cake_11.html

Ingredients:

• 16 oz. Belgian dark chocolate (or use your favorite dark chocolate bars)
• 1 cup organic light brown sugar, packed
• 1/2 cup organic white cane sugar 3/4 cup very hot strong coffee (or use espresso powder in very hot water)
• 2 sticks unsalted butter, room temperature, cut into pieces
• 2 tablespoons unsweetened organic cocoa powder
• 8 large organic free-range eggs, at room temperature
• 1 tablespoon bourbon vanilla extract

Instructions:

Preheat the oven to 350ºF. Prepare a 10-cup Springform pan by lining the bottom with buttered parchment

Note: Using a smaller cake pan will result in a longer baking time; adjust accordingly and keep an eye on the edges; if it browns too much while the center is still wet, wrap edges in foil; or if you are using a smaller pan, try placing it inside a warm water bath as Dorie Greenspan suggests.

Break up the dark chocolate into pieces and pour the chocolate into the bowl of the food processor. Pulse until the chocolate breaks up into small bits. Add the sugar. Pulse until the chocolate and sugar turns into an even, sandy grain.

Pour the hot water or coffee slowly into the feed tube as you pulse again. Pulse until the chocolate is melted. Magic!

Add the butter pieces and the cocoa powder, and pulse to combine. Add the eggs and vanilla, and process till smooth. The batter will be liquid and creamy.

*Note for cooks across the pond: One stick of butter here equals 8 tablespoons, or one half cup, 4 oz.

Pour the batter into the lined Springform pan. Wrap the outside of the whole pan with a big piece of foil. Bake at 350º F in the center of the oven, till puffed and cracked and lovely - about 55 to 65 minutes. (Note - it took an hour plus 15 minutes when I baked this at high altitude.) Use a wooden toothpick to check the center of the cake; pick should emerge clean, with maybe a crumb.

Place the cake pan on a wire rack to cool. The cake will deflate. Don't worry! When cooled a bit, press down on it gently with a spatula to make it even, if you wish. Or not.

When the cake is completely cooled, cover, and chill it for at least three hours (best up to eight hours), until serving. Overnight is even better.

Serve thin slices with drizzled chocolate sauce or a sprinkle of sifted powdered sugar. Garnish with a fresh berries or mint leaves.

Yield: 12 to 15 slices

Pumpkin Spice Bread with Maple Cheesecake Layer

 photo credit: http://www.culinaryconcoctionsbypeabody.com

Pumpkin Spice Bread with Maple Cheesecake Layer

original recipe: http://www.culinaryconcoctionsbypeabody.com/2008/09/11/number-3-been-in-a-hockey-fight/

Ingredients:

Maple Cheesecake Layer:

• 9 ounces cream cheese, at room temperature
• ¼  cup granulated sugar
• ¼  cup brown sugar
• 6 tsp real maple syrup (I use grade B)
• 1 tsp maple extract
• 1 TBSP all-purpose flour
• 1 large egg

Pumpkin Spice Bread:

• 2 cups all-purpose flour
• 1 tsp baking soda
• ½  tsp salt
• ½  tsp ground cinnamon
• ¼  tsp ground ginger
• ¼ tsp fresh ground nutmeg
• 1 cup pumpkin puree(plain, not the already made pumpkin pie kind)
• ½  cup canola oil
• 2 large eggs
• 1 ½  cups granulated sugar
• 1 cup chopped pecans

Instructions:

1. Preheat oven to 325F.
2. Lightly grease and flour three mini loaf pans. In a medium mixing bowl, combine all the maple cheesecake ingredients; beat until smooth and creamy, about 2 minutes. Set aside.
3. In another bowl, sift together  flour, baking soda, salt, and spices; set aside.
4. Place pumpkin puree, vegetable oil, eggs and sugar in a mixing bowl of an electric stand mixer. Using the paddle attachment, beat for about 1 minute, until fully combined
5. Add flour mixture into the pumpkin mixture and mix just until combined.
6. Fold in the pecans.
7. Pour half of the pumpkin bread batter evenly into the three prepared loaf pans. Spoon cream cheese mixture on top of pumpkin batter layer and then pour on the remaining pumpkin batter.
8. Bake in preheated 325° oven for 50 to 60 minutes, or until a wooden skewer inserted into center of the loaf comes out clean.
9. Cool bread in pans for 10 minutes.
10. Remove bread from pans and place on a wire rack to cool completely.
11. Serve at room temperature or cool.

Buffalo Chicken Dip

 photo credit: http://www.fabhousewife.com

Buffalo Chicken Dip

original recipe: http://www.fabhousewife.com/football-food-buffalo-chicken-dip/

Ingredients:

• 1 pound of boneless skinless chicken breast
• 1 Bottle of Franks Red Hot sauce (12 oz. or 1.5 cups)
• 8 oz container of cream cheese
• 1 cup Mexican cheese blend (or your favorite blue cheese or gorgonzola)
• 1 cup Ranch dressing.
• 1 bag tortilla chips and/or veggies for dipping

Instructions:

1. Poach about 1 pound of boneless skinless chicken breast in chicken stock and water.
2. Using 2 forks, gently thread chicken into small chunks. You can also shred your chicken in your (Kitchenaide) stand mixer using the flat, paddle beater.
3. In a bowl, combine shredded chicken with Franks Red Hot sauce, to taste.
4. Let the chicken soak in the hot sauce until ready to use.
5. Spread one 8 oz container of cream cheese into the bottom of an un-greased baking pan or casserole dish.
6. Top with buffalo chicken...
7. Sprinkle on some cheese. I like a mexican cheese blend, but you can also use blue cheese or gorgonzola.
8. Finish it off by drizzling on some Ranch dressing.
9. Bake at 350 degrees for 20-25 minutes, until dip is melted and bubbling.
10. Serve with chips and veggies for dipping!

Cream Cheese Almond Cookie

 photo: lululuathome.com

Cream Cheese Almond Cookie


Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoons salt
• 2 sticks unsalted butter, soften
• 3 ounces cream cheese, room temperature
• 1/2 cup sugar
• 1 tablespoon vanilla extract
• 1 egg white
• 1 cup almond slices, lightly toasted

Instructions:

Whisk together flour and salt in a large bowl, set aside.

Put butter and cream cheese in the bowl of an electric mixer fitter with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes.

Mix in sugar and vanilla. Reduce speed to low. Add flour mixture, and mix until just combined.

Transfer dough to a work surface. Divide in half, and shape each half into a log about 2 inches in diameter. Wrap each log in plastic wrap, freeze until firm, about 30 minutes or up to 2 weeks.

Preheat oven to 350F. Unwrap one log, lightly brushed with egg white, and roll in almond slices, coating completely. Cut into 1/4 inch thick rounds. Space one inch apart on baking sheet lined with parchment paper.

Bake cookies, rotating halfway through, until golden around edges, 18 to 20 minutes. Let cool on wire racks.

Repeat with the remaining log.

original recipe: http://lululuathome.com/2010/12/cream-cheese-almond-cookie.html

Nutella Meringues

 photo: creampuffsinvenice.ca

Nutella Meringues



Ingredients:

• 3 large egg whites, at room temperature
• a pinch of cream of tartar
• a pinch of salt
• 1/2 cup + 1 tablespoon, granulated sugar
• 1/4 cup Nutella

Instructions:

Preheat the oven to 300 degrees F. Make sure you have one oven rack in the bottom third of your oven and one in the upper third of your oven.

Line two baking sheets with parchment paper and set aside.

Set up a double boiler (a pot with another pot on top or a heat-proof bowl on top) and put the Nutella in the top of the double boiler. Warm the Nutella through and then set aside while you make the meringue. (You could warm the Nutella in a microwave but I don’t own one so you’re on your own if you do use one.) Let the Nutella cool as you make the meringue.

In the bowl of a stand mixer, fitted with the whisk attachment, place the egg whites. Beat on medium-high speed until they are completely foamy.

Add the cream of tartar and the salt and continue whipping at medium-high speed until when you lift the whisk attachment, soft peaks form. This should take a few minutes.

Once you have reached the soft peak stage, increase the speed to high and begin adding the sugar a few spoonfuls at a time (this should take a few minutes).

Once all the sugar is in, the meringue should be very thick (almost stiff) and when you left the whisk firm peaks should remain.

Remove the bowl from the mixer and drop in all the Nutella. With a rubber spatula, gently fold the Nutella into the meringue three or four times. You’re aiming for a swirled effect so don’t overmix. This will also help avoid deflating the meringue.

Using two spoons, drop the meringue onto the parchment-lined baking sheets in large dollops.

Place in the oven for 10 minutes. After 10 minutes, immediately lower the heat to 200 degrees F. and rotate the trays. Bake for an hour.

After an hour, check the meringues. If they are completely dried out then turn the oven off and leave the meringues in the oven for a few hours to cool with the oven. If the meringues still look a bit “wet”, then continue baking for another 20 minutes or so. Either way, once fully baked, turn off the oven and leave the meringues in there for a few hours.

When you remove the meringues from the oven they should be completely dry and cool and will sound hollow when you tap the bottoms.

The meringues will keep in an airtight container for a week.

original recipe: http://creampuffsinvenice.ca/2011/02/05/nutella-the-world-needs-you/