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Category Archives: Recipes

Caramel Rolls

February 28, 2013 by braytonbb

I have seen and tried many different recipes for this version, but I always come back to my Aunt Marilyn’s caramel roll recipe that I can’t wait to share with you. I request that she makes them each time I see her which is usually around Christmas and Easter, but whenever I get the urge I  make them for our guests, especially when we have a full table.

Caramel Rolls – 1 loaf Rhodes Sweet Roll Dough, 4 TB butter (melted), 1/2 C brown sugar(divided), 2 TB light corn syrup, and cinnamon.

Let the dough rise in a 8×8 pan that has been brushed with butter.  Once dough has doubled in size, combine 2 TB butter with 1/4 C brown sugar and corn syrup in a saucepan. Once melted and smooth pour into a 9×9 or 8×11 pan.

Roll out dough on a floured surface to the size of 8×11 approximately. Brush with remaining butter and sprinkle 1/4 C brown sugar and  cinnamon(as  much as you like). Roll up into a log. Cut into 12-16. Lay the cut size down in the pan. Cover and let rise for approx 30-60 min. Bake 375 degrees for 25-30 minutes.

When done, flip pan over on wax paper and enjoy immediately!

 

Apple Fritters

February 21, 2013 by braytonbb

As I was making these, my husband said, “wouldn’t it just be easier and less messy if you bought some at the store”? I replied, yes, but they wouldn’t be nearly as good and I couldn’t say that I made them. Lets just say that he liked them so much that he had one after another and commented how much he liked the size. They fit so nicely into his hand and after just a few bites they were gone.

I hope you like them as much as we did. The picture I show here are some that I glazed and some that I powdered sugar. Now, we prefer the glaze and I think they look prettier too, but you can be the judge.

APPLE FRITTERSApple Fritters- These made about 15. They were the size of a ping pong ball when they went in and end up being the size of my palm when they were done frying.

1 C flour, 1/2 C sugar, 1 tsp. baking powder, dash of salt, 1 1/2 tsp or more if you like of cinnamon, 1/4 tsp. nutmeg, 1/2 tsp. vanilla, 1TB butter-melted, 1 egg, 1/3 C milk or possibly more, and  1 1/2 C chopped apple.

Oil for frying

1 C powdered sugar and 1 TB milk ( for glaze)

Mix all dry ingredients together. Slowly add the wet ingredients minus the apple. Mix until well combined. Fold in the apple pieces. The batter should be similar to a cake batter consistency.

Heat oil. I have an electric stove, so I turn mine to about 4-any hotter and the middle will not get done. Once the oil is ready take 1 TB of batter and add to the oil. You can add 4-5 TB, but  make sure they do not touch each other. Flip once one side gets a med. brown color and then fry the other side until it’s the same wonderful golden color. (Approximately 40 seconds each side.

Once done, wait a few minutes to cool and then either dip in the glaze, dust with powdered sugar or eat plane.

Red Mimosa

February 14, 2013 by braytonbb

 

Happy Valentines Day!

Whether you love the holiday or can’t stand it, this pretty little concoction should make you feel a little better about the day.  I thought this pretty little drink would be a great Valentines Day recipe. Though simple, it looks stunning and takes the bite out of orange juice just a bit.  Beautiful at the breakfast table, or anytime of day.

Red MimosaValentines Day Red Mimosa’s 

Your favorite champagne ( it doesn’t have to be expensive), orange juice, strawberry, and grenadine. Alternate stir in cranberry juice, or raspberry sherbet (mmm)!

I  poured champagne into a quarter of the champagne glass. I then sliced a strawberry and plopped it in the champagne and watched the bubbles flow. Pretty already! Then I filled almost to the top with orange juice. I left about a half of inch. I then added a little grenadine and  you now have your perfect Valentines Day Red Mimosa! As I  mentioned cranberry juice is good too if you don’t like the sweetness and the raspberry sherbet makes it a little more creamy. All delicious!

Teenager approved, No bake Granola Bars

February 7, 2013 by braytonbb

Yes, you heard right. Teenager approved! My daughter is like many teenagers I am sure. She been taught to eat what is put in front of her, but that doesn’t make her not picky. I was just like her growing up, so I don’t give her a lot of grief about it. If she should  live on everything white, she would. (pasta, bread, cereal,). You can get my drift. Carbohydrates. She enjoys granola bars. They are expensive though and filled with a lot of, well fillers. Gross!  This recipe below, I think you will like. I have tried adding everything from chocolate chips, craisens, nuts, coconut, butterscotch chips and the list goes on and on. Add your favorites. I cut them into bars and put wax paper in between and stored them in a tupperware container.  They lasted a week (before they were gone) in the pantry.

Teenager approved, No bake Granola Bars

1/2 C honey, 2/3 C brown sugar, 1/4 c peanut butter, 1/4 C butter, 4 C quick oats, 2 C rice cereal and 3 tsp. of vanilla.

In a large bowl, stir rice cereal and oatmeal together.

In a medium saucepan, combine honey, butter, peanut butter and brown sugar. Bring to a slow boil over med heat. Turn temp down to low and simmer until all sugar dissolves. Remove from the heat and pour in the vanilla and stir.

Pour the hot sugary mixture over the cereal and oatmeal mixture just until everything is moistened. Stir in your toppings. Press into a wax paper lined jelly roll pan.

Press the granola bar mixture as closely and tightly as you can towards one end. If its too thin, the bars will not hold together. Cool until ready to cut.

Crusty Bread

January 30, 2013 by braytonbb

I will quote another Pinterest pinner. I am addicted to this bread!  I have made three loaves and probably would make more if I had another cast iron pot. The bread takes time to make, but it is so easy. You literally take 5 minutes to make the dough and then walk away for 12-24 hours and then come back to it. That’s it! The best part of about it is that you can add whatever ingredients you want for what you are using it for.

The first day I made just the original and shared with my husband that evening with some olive oil, balsamic vinegar, grapes, cheese and red wine. That actually could be my go to, staying in dinner every night, but my daughter might start to complain.

The second day, I added some craisens, walnuts and honey to the loaf. YUM! That was breakfast. I am thinking I may be using this for a french toast or sandwich for another recipe.

Finally the third day I was looking through the fridge to see what I could incorporate into this loaf. I found some cheddar cheese, and fresh thyme and sprinkled a little parmesan cheese and fresh cracked pepper to to the loaf. Excellent again. I think next time, I may add jalapenos!

I can’t wait to come up with some other great recipes. In the meantime though, if you come up with something, please pass it along. I would love to try your creations as well.

Okay, back to the recipe. So 12-24 hours seems like a long time to proof the bread, but trust me! It is necessary! If I start it at 8:00 in the morning, I have to wait until 8:00 at night to bake it. I am too tired by that time so I have waited until the next morning to bake and it has turned out great every time, but be my guest. Do what is ever easiest for you. No matter what though, wait at least 12 hours.

Crusty Bread – 3 C all purpose flour, 1 3/4 tsp. salt, 1/2 tsp. yeast, 1 1/2 C water and then whatever else if you want to through into it. Also, you will need a cast Iron bowl. I have never tried a regular stew pot, so I am not sure if it would work as well. Its worth a try though if you don’t have cast iron.

In a large mixing bowl, whisk together the flour, salt and yeast. Add water and  mix until this shaggy looking mixture forms. Cover bowl with plastic wrap and set aside for 12-24 hours.

When ready to bake, heat oven to 450 degrees. When the oven has reached this temp, place your cast iron pot(empty) with the lid on in the oven and heat for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic while the pot is heating.

Remove pot after 30 min. and add dough to the pot. Cover with a lid and put back into the oven for 30 min. After 30 min., remove the lid and back for additional 15  minutes.

Carefully remove bread from pot when done and cool on a wire rack. Enjoy when cool, if you can wait that long!

2013-01-24 10.10.50bread slice

 

 

 

 

Chocolate Cheesecake Muffins

January 25, 2013 by braytonbb

chocolatemuffinMake 6 Jumbo Muffins

1 C Flour
½ C Sugar
3 TBSP Unsweetened Cocoa
2 tsp. Baking Powder
½ tsp. Salt
½ C Chocolate Chips (optional)- I did use
1 Egg, beaten
¾ C Milk
1/3 C Canola Oil
4oz. Cream Cheese
2 TBSP Sugar

Preheat oven 375 degrees.
Mix all the dry ingredients and chips if using in a bowl.
Mix egg, milk and oil in separate bowl.
In a small bowl, blend cream cheese and ½ C sugar until fluffy.
Make a well in the center of dry ingredients.
Add wet ingredients all at once to dry mixture, stirring until moistened. Batter should be a little lumpy.
Fill Muffin Cups with 3 TBSP batter, then 1tsp. cream cheese mixture and top with 2 TBSP batter.
Sprinkle with sugar or
Bake 20 minutes and sprinple with powdered sugar when done.

Baked Oatmeal

January 25, 2013 by braytonbb

Serves 2           BAKED OATMEAL

½ stick of butter
1 egg
¼ C. Brown Sugar
1 ½ C Old Fashioned Oatmeal
1 tsp. Bk. Powder
½ tsp. Salt
½ tsp. Vanilla
½ C Milk

Mix all together and Bake at 350 degrees for 20 min.
DO NOT OVERBAKE-WILL DRY OUT

Serve with yogurt and any fruit you like

Reheats the next day really well.

Ham and Cheese Soufflé

January 25, 2013 by braytonbb

hamcheesesoufleServes 1

½ of an English Muffin-tore into pieces
Shredded Swiss
Shredded Sharp Cheddar
Ham-cut into pieces
1 Egg
1/8 C Milk
Salt and Pepper to taste

Spray 1 ramekin with non stick spray
Cover bottom with English muffin
Sprinkle a layer of each cheese over muffin
Sprinkle ham over cheese
Sprinkle another layer of cheese over ham
Beat together egg, milk and pepper
Pour into ramekin.
Cover with Plastic and refrigerate overnight. (works if you don’t too)

Preheat Oven 350 degrees
Uncover ramekin and bake 30 minutes until top is puffy.
Serve immediately.

Breakfast Calzone

January 25, 2013 by braytonbb

calzoneServes 3-4

1 8oz. Package of Crescent Rolls
4 Oz. Ham
4 Oz. Salami
2 Oz. Crème Cheese
¼ C Milk
3 Large Eggs plus 1 Egg White
½ C Mushrooms
¼ C Onions
¼ C Shredded Cheddar cheese
Salt and pepper to taste

Heat Oven 375 degrees
On a cookie sheet roll out crescents lengthwise down the cookie sheet
Seal perforations
On each of the long sides, cut 3 strips down each side
Arrange ham and salami in the middle of dough all the way down.
In a med. Bowl microwave cream cheese and milk for 60 seconds.
Beat eggs in cream cheese mixture.
Sauté onions and mushrooms in butter
Add egg mixture to pan, season with salt and pepper and cook until set but still wet so it can be spooned over ham.
Spoon over ham and sprinkle with cheese.
Lift strips of dough to criss cross over egg mixture.
Pinch together sides and ends.
Beat egg white and brush over dough.
Bake 25-30 minutes until golden brown.
Cut with a pizza cutter into sections.

Breakfast Lasagna

January 25, 2013 by braytonbb

lasagnaServes 8-Can be cut and half and frozen and baked later.

2 Cups white sauce (4TB butter, 2 C milk, 4TB flour)
9 lasagna noodles –cooked and drained
8 oz. ham –cut into pieces
8 oz. salami- cut into pieces
1 plus 1 plus 1 C Shredded cheddar cheese
7 hard boiled eggs
1 plus 1 TB. Chives

Preheat Oven 350 degrees
Grease a 9x 13 pan
Place ¼ C white sauce in pan
Place 3 noodles on the bottom of pan.
Sprinkle with ham, salami and 1 C cheese
Sprinkle ½ eggs over top along with 1 TB Chives.
Drizzle ½ remaining white sauce over top.
Layer Again.
Top with remaining noodles.
Spread remaining ¼ cut white sauce over noodles and top with remaining cheese
Bake 40-45 minutes or until bubble and golden.
Sit 10 minutes before cut or serving

Cinnamon Bread

January 24, 2013 by braytonbb

Like many of you, I am a Pinterest fan. Okay, maybe stalker is a better word for it. This time of year we are a lot slower than the summer months so I have plenty of time to come up with some new creations and try many of recipes that I have been collecting over the year. I feel like its my responsibility (that could be a little strong) to try some of these Pinterest recipes and report back. This recipe does come from Pinterest, but I have changed it up since it just was not coming together the way I would like it to. In the last 3 days, I have made 5 loaves of this bread. The first loaf was too much for the loaf pan that I had, so most of ooey gooey cinnamon richness was in the bottom of the oven. It was still pretty good, but the presentation had a lot to be desired. I had the intention to cut the recipe in half, but I forgot, so I then I cut the dough in half and made two smaller loaves. This time it worked out perfect, but the flavor wasn’t there. Weird since all the cinnamon stayed right where it was supposed to. The final two loaves, I decided to switch up the ingredients and do things a little differently. The end result is as follows:

Cinnamon Bread – two loaves

1 TB instant yeast, 3+ C all purpose flour, 1 1/4 C warm water, 2 TB canola oil, 2 TB agave or honey, 3/4 tsp, butter, 1 C sugar and lots of cinnamon!

If you have a stand up mixer with a dough hook, this works nice and easy. Mix together the yeast and 3 C of flour in an electric mixture. on low speed. Pour in water, oil, agave or honey and salt. Mix on low speed about 10 minutes, until he dough is smooth and elastic. Add more flour at the end if you think it is too sticky.

Turn dough out on a floured surface and knead by hand a few times. Drizzle the inside of the mixing bowl with more oil. Roll the dough around in the oil and cover with plastic wrap. Let rise in a warm place until doubled in size.

Butter two loaf pans and set aside. Preheat oven to 350 degrees. Turn out dough on a floured surface and roll out into a long rectangle the width of the loaf pan.  The butter the surface. I don’t know how much, but a lot! Sprinkle 3/4 C sugar and enough cinnamon to cover the dough. Roll the dough up carefully and pinch the seam and sides to the cinnamon sugar doesn’t come out. Lay the dough seam side down in the loaf pan.  Slather more butter on top of bread and sprinkle with  more sugar and cinnamon. Cover with a clean towel  and allow to rise for 30 min or until almost doubled in size.

Bake for 25-30 minutes or until top is golden brown. Allow to cool for 20 minutes and enjoy with some honey butter.

 

 

Maple Egg Breakfast Sandwich

January 17, 2013 by braytonbb

This recipe is probably something people have made in some form over the years since you can add whatever ingredients you have laying around that you like. I am a simple kind of girl that likes a hint of surprise. That is where the maple comes in here, but not too much. Just enough, to  make you wonder. Also, the bread is the key ingredient. Sorry Wonder bread lovers, but that just won’t cut it. Make sure your bread is firm and has a little bit of a snap to it. I really like sourdough or ciabatta, but don’t let those stop you. Experiment with what you like.

As a side note, this picture came off of Pinterest since I am still having issues downloading my own pictures, but this picture is pretty darn close to the real thing.

Maple breakfast sandwichTwo slices of bread( I used sourdough here), 2 slices of cheese I used American, but I have also used Swiss, Cheddar and apricot Stilton which brings it to a whole other dimension, maple flavored bacon (2 slices), and 2 eggs.

Brush the top of your two slices of bread with butter AND maple syrup. Set aside.

Preheat your skillet on low to med heat and fry your two eggs. I break the yolks, but don’t scramble. Leave them so they are flat and easy to handle and eat when laid on the bread.  Don’t clean your pan. Fry your bacon. Now, wipe out your pan with a paper towel. It doesn’t have to be perfect. You want your flavors to blend.

Heat your skillet again on low to medium and lay your bread, butter side down in the skillet. After about 30 seconds, add your eggs, bacon and cheese to one slice of bread. Put slices together for a sandwich and let sit for about a minute to let everything melt into each other. Cut in half and drizzle with more maple syrup if you desire. Serve with hash browns and fruit.

Giant Cinnamon Danish

January 10, 2013 by braytonbb

I always seem to come across these recipes that claim to taste like a Cinnabon cinnamon rolls. I have to try it, but I am always disappointed. This recipe here, I think is pretty similar. I have been making it a long time. It doesn’t look like a Cinnabon, but the flavor is pretty close and super easy too. Tell me what you think?

Easy Cinnamon rollsGiant Cinnamon Danish – Serves 6-8 depending on the size you cut

1 Can (17.5) oz Pills Grands biscuits with cinnamon roll icing, 8oz. cream cheese, softened, 1/2 c sugar, 2 tsp. sour cream, 1 tsp. lemon juice and 1 tsp. of vanilla

Heat oven to 350 degrees. Lightly grease a 9″ pie plate or cake pan. Separate dough into 5 rolls. Set icing aside. Unroll 1 roll into a long strip. Re-roll loosely and place in center. Repeat with remaining rolls until you are around the entire pan. Replace any cinnamon that may have fallen off.

In a small bowl, combine and beat the remaining ingredients until smooth. Spook cream cheese mixture into a pastry bag. Pipe mixture between strips of dough starting in center. Use all. It will seem like a lot, but trust me@!

Bake 25-35 minutes until center is done. Cool 5 minutes and then drizzle warm icing over rolls. Cut into wedges. Yum!

Homemade Candy Bars

January 3, 2013 by braytonbb

This recipe is a little putzy and you do have to give yourself enough time, but the end result is pretty darn good. It takes about 2.5 hours from start to finish if you do it all at once, but if you don’t have the time, you can always come back to it and do it in steps. I think they are even better than the real thing.

Homemade Candy Barscandy bars

8oz milk chocolate, 3/4 C sugar, 1/4 C water, 1/3 C heavy cream(at room temp), 6 oz. white chocolate, 1 tsp. salt, and 1 C salted peanuts.

To  make the Snickers bars, line the bottom and sides of an 8 1/2 x 4 1/2″ loaf pan with parchment paper. Lightly butter the paper.

Place milk chocolate in a double boiler and stir until chocolate is smooth and completely melted. Pour half of the chocolate into the loaf pan and spread it evenly. Place the loaf pan in the freezer until the chocolate is cold to the touch (about an hour). Set aside the rest of the melted chocolate for later.

Once the milk chocolate is cold and firm, make the next layer. In a sauce pan over low heat, combine the sugar and water. Cook, stirring occasionally until the sugar is dissolved and the liquid is clear. (about a 1 min). Increase heat to med. high and boil without stirring for about 5 minutes until sugar begins to turn a light golden color on the edges. Cook for 2-3 min more tilting the pan to make sure the color becomes even and turns a deep amber.

Immediately remove pan from the heat and slowly add the cream. Be very careful to do this slow as it will splatter. Stir until blended. Add white chocolate and salt and stir until chocolate is melted and the mixture is smooth. Add peanuts and stir until blended. Set aside for 5 min to cool slightly.

Pour the cooled peanut/caramel mixture over the cooled milk chocolate in the loaf pan and spread it evenly. Freeze until cold and firm, about 1 hour.

Once the layer is cold, make the next layer. Gently reheat the remaining milk chocolate in a double boiler and pour it over the peanut caramel layer and spread evenly. Refrigerate or freeze for 20-30 min until cold.

Pull the parchment paper out of the loaf pan and peel away. Trim the uneven edges and cut lengthwise into bite size pieces. You can store them in an airtight container and leave out. They should last about 5 days.

 

Peanut Butter Caramel Candy

December 27, 2012 by braytonbb

Similar to a peanut butter bar, but made with Pillsbury sugar cookie dough. I would consider this a pumped up Peanut Butter bar. I cut them in small squares since they are pretty sweet. They were perfect over Christmas for family.

Peanut Butter Caramel Candy

Peanut Butter Caramel candy1 package Pillsbury ready to bake refrigerator sugar cookies, 1/2 c butter, 1 can condensed milk, 1 C light brown sugar, 1 C sugar, 1 3/4 graham cracker crumbs, 1 bag of milk chocolate chips, 1/2 C creamy peanut butter and 1/2 C finely chopped dry roasted peanuts.

Heat oven to 350 degrees. Line a 13×9″ pan with parchment paper and lighlty spray or butter it. (You will be happy you did). Evenly arrange cookie round in the pan.

Bake 25 minutes until light brown. Cool 15 minutes.

In a large saucepan, melt butter over med. heat. Stir in condensed milk, brown sugar and sugar until blended. Add graham cracker crumbs. Mix well (will be thick). Bring to a boil, stirring constantly. Reduce heat to low and cook another 5 minutes, stirring constantly until thickened. Pour caramel mixture over warm cookie crust and spread evenly.

In a microwaveable bowl, microwave chocolate chips for about 90 seconds, stirring until smooth. Stir in peanut butter until blended. Spread evenly over caramel layer. Sprinkle with chopped peanuts. Refrigerate one hour until chocolate is set. Cut bars in rows and store in the refrigerator.

Mini Potato Skins stuffed with Avocado Salsa

December 20, 2012 by braytonbb

This probably would be a better summer recipe than winter recipe, but I think it combines the comfort food of potato skins with the thought of summer with the avocados and salsa. I served this with wine and cheese the other night. It was the perfect little appetizer for our group. I hope you enjoy it too.

Serves 20

Potato skins  - 10 small (2″) red or white potatoes, 2 TB olive oil, 1/2 tsp. salt, 1/4 tsp. pepper

Salsa Fresca - 1 lg. tomato, seeded and diced, 1 TB finely chopped cilantro and 1 TB chopped onion

 Avocado Salsa - 3 avocados, pitted, peeled and diced, 2 TB lemon or lime juice and 1/2 tsp. ground cumin

Preheat oven to 375 degrees.

To make potato skins, toss together all the ingredients in a bowl and stir well to make sure the potatoes are coated well. Spread potatoes on a baking sheet and bake approximately 45 min until tender. Cool until easy to handle. Halve potatoes and scoop out centers. (you can save potato flesh for hashbrowns if you want for another day).

Increase oven temp to 400 degrees. Place potato skins cut side up on baking sheet, and bake 15 minutes until crisp.

To make Salsa Fresca: combine all the ingredients in a small bowl.

To make Avocado Salsa: Mash together all ingredients in a bowl. Stir as much Salsa Fresca in with the avocado as you would like.

Stuff each potato skin with the Avocado Salsa mixture.

Crock Pot Hot Chocolate

December 13, 2012 by braytonbb

I am not a coffee drinker. I never have been. I do drink a little bit of tea occasionally, but I love hot chocolate. I think this will be the best hot chocolate you will ever have. Its super easy to make and is available anytime you want it after you make a big batch. (That is, is everyone else doesn’t drink it first).  Now, I will warn you. This is NOT the healthiest recipe ever, but it is really creamy, not too chocolatey, and rich, but not so much that you won’t want a second cup. If you have a better recipe, I challenge you to send it to me. I would love to try it. I made mine with skim milk, but that is what we drink, but whatever you use will work just fine. I have also tried semi sweet chocolate chips, dark chocolate and a combination of all of them, but personally, I feel the milk chocolate is the best. Have fun and try different ones for yourself. I bet even  mint chips would be wonderful.

crockpot hot coco2Crock Pot Hot Chocolate

1.5 C Whipping Cream, 1/14oz. can sweetened condensed milk, 6 cups milk, 1 tsp. vanilla, 2 C milk chocolate chips and a dash of cinnamon.

Stir together everything in a crock pot. Cover and cook on low for 2 hours, stirring occasionally until mixture is hot and the chocolate chips have melted. Stir again before serving and garnish with whipped cream,  marshmallows or just plain like I did here.

One piece of advice though. Do not leave on all day, as it will curdle a bit. It tastes fine, but the consistency is a bit strange. I would recommend when done serving, put in the refrigerator and bring out again when ready to use. Heat up again in the crock pot or warm in the microwave.

 

Cranberry Oatmeal and White Chocolate Chip Cookies

December 6, 2012 by braytonbb

I have tried many different varieties of this recipe, but this is the one I like the best. I did add walnuts, but its pretty good without them too.

Cranberry Oatmeal and White Chocolate Chip Cookies

CRANBERRY WHITE CHOCOLATE CHIP COOKIES1 stick butter, 1 1/2 C sugar, 2 lg eggs, 1 tsp. vanilla, 2 C flour flour, 1 C old fashioned oatmeal, 1 1/2 tsp. baking soda, 1/2 tsp. salt, 1 C craisens, 2/3 C white chocolate chips, and a handful of walnuts coated in 1/4 brown sugar and 1 TB butter.

Cream butter and 1 1/2 C sugar until blended. Beat in eggs and vanilla.

Combine flour, oats, baking soda and salt and add to butter mixture until well blended. Fold in cranberries, white chocolate chips and nut mixture. Chill dough about 30 minutes.

Shape into 1″ balls, pat down slightly and bake for 10 minutes. Let cool before removing.

 

Pretzel Cookies

November 29, 2012 by braytonbb

This is a fairly new recipe for me, but it is defiantly a hit with my daughter, sister, husband and guests so I think you are really going to like this. Yes, its another cookie recipe, but if you like the salty craze right not, you are going to love it with the conjunction of the chocolate chips and peanut butter chips. Yummmm!

Chocolate, Peanut butter and Pretzel Cookies – Makes 24

Pretzel Cookies1 1/2 C flour, 1/2 tsp. salt, 1/4 tsp. baking soda, 1/2 butter at room temp, 1/2 C tightly packed light brown sugar, 1/3 c sugar, 1 egg, beaten, 1 tsp. vanilla, 1 C milk chocolate chips, 1/2 C peanut butter chips, 1/2 C broken up pretzel pieces and pretzel salt or sea salt.

In a med. bowl sift together flour, baking soda an salt. Set aside.

In  large bowl, beat butter and sugar(s) together until light and fluffy. On low speed, slowly add the beaten egg and vanilla. Beat to combine and scrape down the sides of the bowl.

Add the flour mixture. Stir in both chips and pretzels. Cover and refrigerate for about an hour. Preheat oven to 350 degrees.

Scoop out well rounded tablespoons of dough and sprinkle with pretzel salt. Pat down slightly. Bake 10 minutes. Allow to cool before removing.

 

Chocolate Cheesecake Muffins

November 21, 2012 by braytonbb

No, its not Thursday. I decided to post this on Wednesday this week. I figured everyone would be so busy on Thanksgiving either eating or preparing or both and then of coarse there is shopping on Friday that there would be no time to read blogs or looks through a ton of Facebook posts.

I cannot believe I have never posted this recipe. I make it a lot and it is always a hit. In fact,  I always get asked for the recipe which is why I probably thought it was already posted to my blog.  The recipe is on our website under “whats for breakfast”, but this is so good, I have to post it here as well. I really enjoy this one and try to make an extra one for myself since they are so tasty right out of the oven.

Chocolate Cheesecake Muffins – 6 Jumbo Muffins

1 C Flour, ½ C Sugar, 3 TBSP Unsweetened Cocoa, 2 tsp. Baking Powder, ½ tsp. Salt, ½ C Chocolate Chips, 1 Egg beaten, ¾ C Milk, 1/3 C Canola Oil, 4oz. Cream Cheese, and  2 TBSP Sugar

Preheat oven 375 degrees.

Mix all the dry ingredients and chips if using in a bowl.

Mix egg, milk and oil in separate bowl.

In a small bowl, blend cream cheese and ½ C sugar until fluffy.

Make a well in the center of dry ingredients. Add wet ingredients all at once to dry mixture, stirring until moistened.  Batter should be a little lumpy.

Fill Muffin Cups with 3 TBSP batter, then 1tsp. cream cheese mixture and top with 2 TBSP batter.

Bake 20 minutes and sprinkle with powdered sugar when done.

 

 

Pumpkin Pie Parfaits

November 15, 2012 by braytonbb

This recipe is so decadent that a lot of our guests ask what kind of drug is in this piece of work to make it so darn addicting. When I say bourbon, they all say, aaaaaah, yes. WOW!  This is similar to a mouse texture, but you just can’t get enough of it. I thought this would be the perfect pre Thanksgiving recipe to post. It  will give you some time to try it before  Thanksgiving if you want. Use it as dessert or a fruit cup like we do before breakfast. Either way, I hope you enjoy. This is one of my favorite recipes to make this time of year.

PUMPKIN MOUSEPumpkin Pie Parfaits – 12 small glasses

Graham cracker crumbs or 7 gingersnaps ( like graham cracker best), 1 TB melted butter, 3/4 C and 1 TB powdered sugar, 1/2 C canned pumpkin, 2 1/2 tsp(total) bourbon, pinch of nutmet, 1/2 C white chocolate chips and 2 C cold heavy cream (total)

Crush 7 cookies  or graham crackers. Brush the bottoms and up the sides of 12 parfait glasses with melted butter. Add a spoonful of crumbs to each and roll to coat bottom and sides. Pour out excess and reserve for later. Refrigerate glasses.

Put 3/4 C  powdered sugar, pumpkin, 1 1/2 tsp. bourbon and nutmeg in a food processor and pulse until smooth.

Microwave white chocolate chips until melted, stirring 1/2 way through. Add to pumpkin mixture until smooth and combined. Transfer to a large bowl.

Beat 1 1/2 C cream until soft peaks form. Fold into pumpkin mixture. Divide among glasses and refrigerate until ready to serve.

Beat remaining cream until foamy. Add 1 TB powdered sugar and 1 tsp. bourbon until soft peaks form. Top parfaits with whipped cream and reserved crumbs.

 

Wisconsin Bed and Breakfast Cookbook is here

November 14, 2012 by braytonbb

cookbookWell, they are finally in. The Wisconsin Bed and Breakfast cookbook is here. If you pre ordered your copy, it is waiting for you to come and pick it up anytime. I did order 10 additional copies for those of you have decided they just can’t live with out this years addition or if you have decided that they will make excellent Christmas gifts.

This is the largest collection of recipes EVER from the Wisconsin Bed and Breakfast Association. These recipes are from many of my friends and other innkeepers around the state. Some of these recipes are old family secrets (not anymore), some are recipes born from mistakes and some were tweaked from other recipes. This is the Eighth  cookbook that WBBA has put out. Every prior addition has sold out.  These are not just breakfast recipes either. You will get everything from appetizers, lunch, dinner, desserts and special dietary recipes as well.  You can find a recipe by inn or by category.

We have a total of 6 recipes in the book which I am sure some of you have tried. I tried to add recipes that were not in the previous books in case you had copies from the past.  I look forward to making a few of these myself from other inns. Its great to share recipes that you know are a hit.

Pecan Pie Bars

November 8, 2012 by braytonbb

I am not a big pecan pie fan, but I have been experimenting with different recipes and this one did the trick for me. I had a lot left over because I cut them small so I snacked on them for a few days. They were just as good on day four as the first day. Easier to eat than  pie and I think much better. Tell me what you think.

Pecan Pie Bars

PECAN PIE BARSCrust – 2 sticks of butter, softened, 2/3 C packed brown sugar, 2 and 2/3 C flour, and 1/2 tsp. salt

Topping – 1 stick of butter, 1 C packed light brown sugar, 1/3 C honey, 2 TB heavy cream and 2 C chopped pecans

Preheat oven to 350 degrees. Line a 9×13″ pan with foil, leaving enough to hang over the sides. (getting out of the pan and cutting will make this a breeze).

First make the crust by creaming together the butter and brown sugar until fluffy. Add flour and salt until crumbly. Press into the foil lined pan and bake for 20 minutes until golden. Do not over bake!

While the crust is baking, prepare filling by combing the butter, brown sugar, honey and heavy cream in a saucepan. Stir over medium heat. Simmer for one minute and then stir in chopped pecans.

Remove crust and immediately pour the pecan filling over the hot crust and spread it to cover the entire surface. Return pan to the oven to bake an additional 20 minutes.

Remove pan and allow to cool completely! Use foil overhang to lift out bars and car.

Apple Pie Bread

November 2, 2012 by braytonbb

I love this recipe! It makes a nice textured bread and almost seems gourmet. Great by itself or served with honey butter with your eggs.

Apple Pie Bread

1/2 C butter(softened), 1/2 C sugar, 1/2 C brown sugar, 1/3 C buttermilk, 2 tsp baking powder, 2 eggs, 1 tsp. vanilla, 2 C flour, 1/2 tsp. apple pie spice, 1/2 tsp. salt, 2 C peeled, diced apples, 3/4 C pecans, chopped, streusel nut topping.

Streusel Nut topping – 1/4 C brown sugar, 1/2 tsp. cinnamon, 3 TB flour, 2 TB butter (softened), and 1/3 C walnuts or pecans, chopped.

Preheat oven to 350 degrees. Grease the bottom and sides of 9x5x3 inch loaf pan .

In a large bowl, beat the butter and sugar(s) together until combined. Add buttermilk and baking power and beat. Add eggs and vanilla, beat. Add flour, apple pie spice and salt. Beat.

Toss apples and nut in a bit of flour before adding to the batter. (helps so they don’t sink to the bottom). BY HAND, stir the nuts and apples.

Spoon batter into pan and spread evenly. Prepare the streusel topping. In a small bowl combine brown sugar, cinnamon and flour. Cut in the butter until it resembles course crumbs. Stir in walnuts or pecans and sprinkle over batter. Bake for 1 hour.

Cool bread for 10 minutes. Remove from pan and cool completely. Best is sliced the next day.

Pumpkin Coffee Cake

October 26, 2012 by braytonbb

This coffee cake could also be dessert. I like those kind of recipes since I can use for them dessert in the evening and still serve it with coffee in the morning for breakfast and  nobody ever feels guilty.

Pumpkin Coffee Cake Serves 18

Pumpkin coffee cake1/3 C water,  1 can pumpkin, 2 eggs, 1 TB  vanilla, and 1 tsp. vanilla, 2 tsp. pumpkin pie spice, 1 box yellow cake mix, 1 tsp. baking soda, 1 C brown sugar(divided), 1/2 C flour, 4 TB, butter (melted),  1/4 C sugar and 1/4 C heavy cream

Preheat oven to 350 degrees. In a large bowl mix together water, pumpkin, eggs, 1 TB vanilla and pumpkin pie spice until combined. Add cake mix and baking soda and mix.

Grease a 9×13 pan  and pour in batter.

In a small bowl mix together 1/2 c brown sugar, 1/2 c flour and  melted butter. Sprinkle over the top of cake. Bake for 25-30 min.

For the glaze, combine the other half of the brown sugar, sugar, 1 tps. vanilla and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all the sugar is dissolved.

When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake.

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