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Category Archives: Recipes

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.

Friday Recipe of the Week – Taffy Apple Cupakes

October 19, 2012 by braytonbb

These fun little treats are not only easy, but really cute and yummy too.  Great for a kids party or your upcoming Halloween party. Thanks Pinterest for another great idea. Our guests gobbled these right up the other night.

Taffy Apple Cupcakes – Serves 12 

TAFFY APPLE CUPCAKES2

1 package carrot cake mix, 1 C apples, cored, peeled and finely chopped, 1/2 tsp. cinnamon, 20 caramels, 1/4 C milk, 1 C walnuts, finely chopped, 12 wooden craft sticks

Prepare cake mix according to package directions. Stir in apples and cinnamon. Fill paper lined- regular muffin cups 2/3 full. Bake 350 degrees for 20-25 min. When cool pop out  muffins.

Combine caramels and milk in a saucepan over low heat. Stir until melted. Spread caramel over cooled cupcakes. Sprinkle nuts over the top and insert a craft stick in the center for effect.

Friday Recipe of the Week – Apple, Brie and Honey Bruschetta

October 12, 2012 by braytonbb

Okay, who doesn’t like a good apple right? I know I do, but I don’t eat them all the time. This time of year though I find myself literally craving apples. Especially honey crisp. If you have never tried one of these delightful little things, please do. You spend a little extra money for them, but they are pretty darn good. Okay, I did not use honeycrisp in this next recipe, because I like the tartness, rather than the sweetness a Granny Smith gives me, but you can choose whatever you like. This made a great appetizer during wine and cheese the other night.

Apple, Brie and Honey Bruschetta

I liked to toast the baguette slices a little first to make them a little crispy, but you surely don’t have to.

1 baguette, cut into thin slices, 6-8 oz. brie, 1-2 apples, thinly sliced ( I like granny smith), 1/4 to 1/2 C toasted cinnamon sugared pecans, finally chopped, honey for drizzling and flavored balsamic ( I used apple cinnamon)

Preheat oven to 425 degrees. Lightly brush baguette slices with olive oil and place in a single layer on a baking sheet. Toast about 3 minutes until lightly browned, flipping halfway through. (I do this ahead of time and finish before serving).  Remove baguette slices and top each with a generous slice of brie and continue baking until it melts. – Keep an eye on it. It melts quickly. Top with thin apple slices and chopped pecans. Drizzle with honey and balsamic.

 

Salted Caramel Shortbread Cookies

October 5, 2012 by braytonbb

So what is the craze with salted caramel lately? Its everywhere you look. I have to admit though, it is pretty tasty. Salt and caramel. hmmm. Who would thought? It really adds a lot to the flavor profile. It seems like I have been trying it a lot lately, which is why I guess you are seeing it here a lot. Don’t worry though. I am only publishing the ones that really turn out well. These little temptations are light so you don’t feel so guilty having more than one. Enjoy.

Salted Caramel Shortbread Cookies

SALTED CARAMEL SHORTBREAD COOKIESCookies – 1 1/2 butter, softened, 3/4 C sugar, 1 tsp. vanilla and 3 1/2 C flour

Topping – 1 bag (14oz) caramels, 2 TB milk, 4 oz. semi sweet chocolate, chopped, 1 TB butter and 1 tsp. course kosher or sea salt.

Heat oven to 350 degrees. In a large bowl beat 1 1/2 C butter until creamy. Beat in sugar and then vanilla. On low speed, beet in flour until blended.

Divide dough in half. Between 2 sheets of waxed paper, roll 1 portion of dough to about 1/4″ thickness. Use a round cookie cutter or jar like I did to make a round cookie. ( I like them big, but you can do any size you want). Place cut outs about 2″ apart on a cookie sheet  and bake 12-14 minutes until just barely light golden brown(do not overbake)! Cool completely. Repeat with the remaining dough.

Once the cookies are cool, use a medium microwaveable bowl to heat caramel and milk, uncovered on high for 2 minutes and 30 seconds, stirring every 30 seconds so caramel doesn’t burn. stir until melted and smooth. Frost each cookie with about 1 rounded teaspoon of caramel mixture.

In a small microwaveable bowl, melt chocolate and butter uncovered for 1 minute and 30 seconds, stirring every 30 seconds. Drizzle chocolate over cookie or dollop in the middle. Sprinkle generously with salt. Let stand and set up.

Blondies

September 28, 2012 by braytonbb

So we have probably all have been here or have heard this story, but I am going to tell it again.

My daughter comes home from school on Friday and tells me that she needs me to make a dessert for her dive team meet on Tuesday. I give her points because she told me more than 24 hours in advance. Okay I say, no problem. Monday, she then comes home from school to tell me that I cannot make cookies since everyone else is making cookies and I need 100 of  something else. Points now being taken away since I now have 24 hours to come up with a lot of “something else”. So, Tuesday, I put on my thinking cap and make blondies.  Only 80 though.   Brownies are easy, but not too many people make blondie brownies. I can make a lot of them( if I cut them small)  without getting sick of being in the kitchen. We proceed to the meet on Tuesday to find an array of goodies. Yes, a lot of cookies and cupcakes, but as I find out, I really did  not need to make 100. If I did, apparently nobody else felt the need either.

What I love about this recipe is that I have tried a lot of different variations, but I am going to give you my favorite and list some of the other variations that I have tried at the end.

BLONDIES (2)Blondies – Serves 16 bars

1 C flour, 1/2 tsp. baking powder, 1/4 tsp. salt, 1/8 tsp. baking soda, 1 C Dark brown sugar (important-don’t use light),  1 stick of butter, 1 egg, 1 1/2 tsp vanilla extract, 3/4 chopped walnuts, 1/2 C butterscotch chips.

Heat oven to 350 degrees. Spray an 8×8 pan with spray.

Whisk flour, baking powder, salt and baking soda in a small bowl. Beat brown sugar and butter in a large bowl for 2-3 minutes until fluffy. Beat in egg and vanilla. At low speed, beat in flour mixture. Stir in walnuts and butterscotch chips.

Bake 25 minutes. Cool completely in pan.

I have also tried pecans and  and almonds instead of walnuts. I have also added cran raisins, coconut, chocolate chips and white chips too.

Light brown sugar works, but the blondies will be much lighter and not as much of a distinct flavor.

Blueberry Cream Cheese Bread Pudding

September 21, 2012 by braytonbb

Blueberries have never been my favorite, but in certain things I really do enjoy them. This blueberry cream cheese bread pudding recipes, my husband describes it like a warm blueberry donut. Its pretty fantastic and super easy to make.

Blueberry Cream Cheese Bread pudding – Serves 6

BLUEBERRY BREAD PUDDING4 Eggs, 2 C Milk, ½ C plus ¼  C Sugar, 1 ½ tsp. Vanilla, 1 tsp. Cinnamon, ½ tsp. Nutmeg, 1 loaf of Cinnamon Bread, 1 (12oz) package of Cream Cheese, 1/2-3/4 container of Fresh Blueberries or frozen

Preheat oven 325 degrees

Whisk together eggs, milk, ½ C sugar, vanilla, cinnamon and nutmeg until sugar dissolves.

Cut bread into cubes and add to egg mixture.  Mix Well.

Put half of the bread mixture in the bottom of a pan. Combine cream cheese with remaining ¼ C sugar and spread o top of bread mixture. Place blueberries on top and cover with remaining bread mixture.

Bake until pudding is browned on top and set-About 45 minutes.

** I make these in individual soufle cups when I don’t have 6 people ordering the same item.

 

 

Friday Recipe of the week – Lemon Oat Bars

September 14, 2012 by braytonbb

Another, yes another recipe from Pinterest. These are quite tasty too. So, now I make lemon bars, which are tart, lemon brownies which are mellow and cake like and now lemon oat bars which is a bar with a gooey tart center. You’ll have to let me know which you like better. They are all so different, yet all quite good. They were even good a few days later too. I took this picture off of Pinterest since it looked a lot more appetizing that the one I took.

LEMON OAT BARSLemon Oat Bars – 1 can (14 oz.) sweetened condensed milk, 2 teaspoons grated lemon zest, 1/4 cup fresh lemon juice, 1 1/4 cups flour, 1 cup old fashioned oats, 1/2 cup packed brown sugar, 1/2 cup unsalted butter, 1/4 teaspoon baking soda and 1/4 teaspoon salt.

Heat oven to 375ºF degrees. Coat 8×8 inch pan with non-stick cooking spray. Mix milk, lemon zest and lemon juice in medium bowl until thickened; set aside. Mix remaining ingredients in medium bowl until crumbly.

Press half of the crumbly mixture in pan; bake about 10 minutes or until set.

Spread lemon milk mixture over baked crust. Sprinkle remaining crumbly mixture over the lemon milk mixture, press down gently. Bake about 20 minutes or until edges are golden brown and center is set but soft. Cool completely.

Brownie Cookies

September 7, 2012 by braytonbb

The following recipe comes off of Pinterest as well. You may see this often. I feel it is my duty to try out some of these recipes and report back. Its pretty good and it really does taste like a brownie. Its a nice mixture of cake like and fudge like as well.

Brownie Cookies – Serves 20

BROWNIE COOKIES1 Package of fudge brownie mix. I used Pillsbury, 1 1/4 C Flour, 1/4 C brown sugar, 2 eggs, 1/2 C butter, melted and cooled, 2 TB water, possibly more if needed, 1 C dark chocolate chunks

Whisk together brownie mix, flour and sugar. Using a wooden spoon, stir in eggs one at a time, followed by butter and 2 TB water. If the batter appears like there is too much flour, add 1 more TB of water. The batter should be very thick!

Fold in chocolate chunks. Cover and refrigerate 2 hours.

Preheat oven to 350 degrees. Grease a cookie sheet and drop heaping teaspoons of dough on cookie sheet. You want thick cookies here to get the brownie feel. Press down slightly, but don’t flatten. Bake for 10 minutes. Remove from oven and allow to cool for 2 min before transferring to a wire rack.

Lemon Brownies

August 31, 2012 by braytonbb

Okay, so I will admit it. Pinterest has been my new obsession. I got this recipe off of that site. For me, the jury is still out on this one. Don’t be mistaken though, this is nothing like a lemon square/bar. It is moist and really not too tart. I like that it is different, but I don’t know if its a keeper. My guests, husband and friends enjoyed it. I thought it was average and my teenage daughter who loves sweets just thought it was okay. I would love your opinion. Let me know.

Lemon Brownies

LEMON BROWNIESBrownies - 3/4 C flour, 3/4 C sugar, 1/4tsp. salt, 1 stick butter, softened, 2 eggs, juice from 1/2 lemon (about 1TB), zest from 1/2 lemon (about 1tsp). I used a little more, but your choice.

Glaze – 1/2 C powdered sugar, 1 T lemon juice and additional lemon zest – Stir together.

Combine flour, sugar and salt. Mix in softened butter. In another bowl, whisk eggs and lemon juice and zest. Add this to the first bowl and mix well. Pour into an 8×8 pan and bake for 25 minutes at 350 degrees.

Spread glaze on cooled lemon bars.

 

Friday Recipe of the Week – Oatmeal Caramelettas

August 24, 2012 by braytonbb

The first time I enjoyed this recipe is when I was about 8 years old. My  parents visited some friends in the Waupon area who took us to their cottage on the lake. Pattie, the woman who made this recipe for us, was a great cook. I think I talked about her all the way home. My mom doesn’t bake very often, so I am sure she was tired of hearing about this. I did ask for the recipe though and made it a couple of times when I was young. I came across it the other day though and I thought I have to try this again to see if I still enjoy it just as much. Yes, I do and I hope that you will as well.

OATMEAL CARAMALETTASOatmeal Caramelettas

Preheat oven 350 degrees

32 caramels, 5 TB evaporated milk, 1 C flour, 1 C oatmeal, 3/4 C brown sugar, 1/2 tsp. baking soda, 1/4 tsp. salt, 3/4 C butter, softened, 6 oz. chocolate chips and 1/2 C crush pecans

Melt the caramels withe the evaporated milk over low to med. heat stirring often. Let cool.

Combine flour, oatmeal, brown sugar, baking soda, salt and butter until crumbly. Press half of this mixture into an 8×10 pan. Bake for 10 min. Remove from oven and sprinkle chocolate chips on top. When warm spread the chocolate and sprinkle nuts over the chocolate. Pour caramel mixture over chocolate and nuts. Sprinkle with remaining crumbs and bake 15-20 minutes. Watch carefully so caramel does not burn. Cool completely before cutting and enjoying!

 

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