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Scott and I would like to wish everyone a Happy Thanksgiving! I am taking the day off and NOT posting any recipes. You may visit our recipe blog though and feel free to take away anything that may work for your Thanksgiving or anytime for that matter. We want to say thank you to all our past guests and hope that you are spending this holiday with friends and/or family. We also want to thank those of you who are staying with us this holiday season since we know you have many choices when it comes to where you relax and lay your head in the evening.
These apple pie pancakes will be a hit for those who can’t wait for the big meal on Thanksgiving. Start the day off right by treating your family to these homemade, fluffy pancakes with sauteed cinnamon apples and a touch of streusel topping. I am getting hungry just thinking about these pancakes that we made last weekend for some guests.
Apple Topping – 2 apples (any kind), 2 TB butter, 2 Tb brown sugar, 1.5 tsp. cinnamon, and 1/2 C maple syrup
Streusel – 3/4 C sugar, 3/4 C flour, 2 tsp. cinnamon, and 1/4 softened butter. (mix all ingredients until crumbly)
Pancakes – 1.5 C flour, 3 tsp. baking powder, 1.5 tsp. cinnamon, 1 TB sugar, 1 1/4 C milk, 1 egg, 3 TB melted butter, and 1 tsp. vanilla
Peel apples, core and dice. In a saucepan add 2 TB butter, brown sugar, cinnamon, maple syrup and apples. Cook on medium heat for about 5 minutes until apples are softened, stirring occasionally. Turn heat off, cover and set aside.
For the pancakes, whisk together milk, egg and vanilla. SLOWLY pour melted butter into milk mixture, make sure not to set the eggs. Pour wet ingredients into the dry ingredients and stir until combined.
Pour batter into warm skillet and flip when bubbles start to form. Cook until golden brown. When pancakes are ready, top with apple mixture and streusel.
You will have extra streusel left over. I keep mine in the fridge until I need to use again for more pancakes or muffins.
Malted milk and creme brule and tiramisu are all my favorite desserts and/ingredients. I am still working on a worthy tiramisu recipe but this malted milk ball creme brule really takes it over the top. The Whoppers candy crushed up and caramelized really adds another dimension to this dessert. This recipe was inspired by geezlouise website. Thank you!
1 1/4 C whipping cream, 1/4 C malted milk powder, 1 TB dark cocoa powder, 3 large egg yolks, 1/4 C sugar, 1 tsp. vanilla, 1/2 raw sugar(topping) and a handful of crushed Whoppers.
Preheat oven to 300 degrees. Heat the cream in a small sauce pan over low heat. Warm until the cream is hot but not boiling. Once the cream is hot, turn off the heat and mix in the malted milk powder and cocoa powder. Whisk until combined.
In a separate bowl, combine yolks, sugar and vanilla. Slowly whisk in the warm cream a little at a time. Pour through a fine mesh strainer to remove anything that may not have mixed well.
Place 6 ramekins into a shallow baking pan. Fill each ramekin about three quarters full with the creme brule mixture. Fill pan up to 1″ with boiling water. Put pan in oven and bake for about 25 minutes but check about half way through. Your custard should be set but also still jiggles, but not watery. When done, remove and allow to cool slightly. After about 10 minutes lay a piece of parchment paper over the ramekins and put in the fridge for a couple of hours to cool.
When cooled, sprinkle raw sugar to form a thin layer and torch to caramelize the sugar or broil, but watch carefully. It doesn’t take lake. Crush up you whoppers and then sprinkle over the sugar. Torch or broil again. Serve at room temp and be prepared to melt with each spoonful. YUM!
Pumpkin spice donut holes are the rage these days it seems. Well, I don’t know about donut holes but pumpkin spice is for sure. Everywhere you look there is some promotion. I get it though, Its that time of year and who doesn’t like pumpkin? Well, I have found a few people, but not too many. I hope you are not tired of all the pumpkin and apple recipes I have been putting out, but it just seems like the right time. I pulled this recipe off of seededatthetable.com and I couldn’t be happier with it since they are baked and not fried! Lets just say, I had my share of several of these little tasty treats. I wasn’t sure how to photograph these guys, but trust me. They are well worth it!
1 3/4 C flour, 2 tsp. baking powder, 1/2 tsp. salt, 3/4 tsp. cinnamon, 1/2 tsp.nutmeg, 1/2 tsp. pumpkin pie spice, 1/2 C vegetable oil, 1/2 C brown sugar, 1 egg, 1/2 tsp. vanilla, 1/2 can of pumpkin puree, 1/2 C milk( I used skim).
Coating- 1/2 C sugar, 2 TB cinnamon and 4oz. melted butter
Preheat oven to 350 degrees. Whisk flour, baking powder, salt, cinnamon, nutmeg and pumpkin spice together. In a separate bowl mix the pumpkin, oil, sugar, egg, milk and vanilla together. Combine all ingredients until it creates a dough.
Spray a mini muffin pan well. Spoon batter into mini muffin container. Bake for 10 minutes or so. Allow to cool for a couple of minutes. I rolled my around in my hands to make them a little rounder so they looked more like holes than mini muffins.
For the coating, melt butter. In a separate bowl mixing cinnamon and sugar. Dip the donut holes in the butter and then roll in the sugar mixture. Eat while warm. If they last past a day, they are still good, but they do become a little gooey, so I think its best just to eat them all or share them.
Whether you are gluten free or not, this pumpkin oatmeal will be sure to win you over. Its more hearty than what you would imagine, easy to make for just one or a crowd and it literally only takes about 40 minutes from start to finish. I just used gluten free oatmeal, but go all out and use Quaker Oats or whatever you have on hand. Seems like the perfect breakfast to me on this breezy fall, almost Halloween kind of day.
1 C gluten free thick cut oatmeal, 2 tsp. pumpkin pie spice, dash of salt, 3/4 tsp. baking powder, handful of raisins, 1/2 C pumpkin pie filling, 1/4 C maple syrup, 1 TB butter, 3/4 C skim milk ( I also have used almond milk, which turns out great too :)), 1 egg and a handful of chopped pecans, and whipped topping
Preheat oven to 350 degrees. Spray ramekins with non stick spray.
In a large bowl combine, oats, pumpkin pie spice, salt, baking powder and raisins. In another small bowl whisk together the pumpkin, maple syrup, butter, milk and eggs.
Combine both bowls and mix well. Pour into ramekins and top with pecans. Bake for 30 minutes. Top with whipped cream and sprinkle additional pumpkin pie spice on top.
I just love these cute little apple hand pies. You have to admit, that anything you can eat with your hands is always better, right? Regular apple pie is just too messy to pick up, but not this one. Just grab and go.
I got really ambitious the other day and decided to make my own pie crust. Its not that I have not done it before but sometimes, time is of the essence and Pillsbury doesn’t do too bad, but you can always tell the difference.
Now, don’t let home made pie crust scare you off. It is really easy, it just takes a little bit more time and patience, but trust me, its well worth it!
Dough – 2 C flour, 1/2 tsp. salt, 1/2 tsp. baking powder, 1 C butter, 1/2 C sour cream.
Filling – 2 C peeled and diced apples (Granny Smith works best), 2 tsp. lemon juice, 1 heaping TB cinnamon, 1/2 C sugar (plus more for later), 2 tsp. flour, and 1 egg (whisked with just a smidge of water for the egg wash).
First make your dough. Whisk your flour, salt, and baking powder in a large bowl. Add butter and work into flour mixture until wet and mixed in well. Stir in sour cream. It will seem like the dough is too wet, but just go with it. Turn it out onto a floured surface. Knead the dough a few times while adding more flour a little a time until it is no longer sticky. Roll the dough out roughly into a 8×10″ rectangle. Fold the dough into thirds and wrap in plastic wrap and stick in the fridge for at least 30 minutes.
Next, onto the filling. Combine apples, lemon juice, cinnamon, sugar and flour until combined. Set aside.
Preheat oven to 425 degrees. Take dough out of fridge and unfold it onto a floured surface, rolling out to roughly 12×12. ( Be careful that the dough isn’t too thin, but you don’t want it too thick either). Use your best judgement. Use a 3″ round cookie cutter or the base of a water glass. cut out as many circles as you can get and then re roll and continue cutting until you end up with approx. 24 circles.
Place 9 circles in a parchment paper lined cookie sheet. Spoon a portion of the apple pie filling into the center of each circle, leaving room around the edges. Top the apple filling with another dough circle. Crimp the edges of the pie with a fork to seal. Brush each pie with the egg wash. Make a small slit in the center of the pie to let steam escape and then sprinkle with sugar. Don’t hold back!
Bake for 15 minutes until light golden. Let stand for a few minutes and then enjoy!
Any time you can use a crock pot and then add the scent of maple and pumpkin to your home, go for it. Throw in some Chex Mix and you have got yourself a nice little appetizer. I typically don’t by Chex cereals but my daughter was on a gluten free kick for a while and Chex has some great cereals that we tried out. I ended up buying a couple of boxes and really didn’t have room in my pantry for everything I purchased, so we started throwing some things together (after I was researching some ideas) I came across AverieCooks website and with a little help from her and what I had in my pantry, the final product was pretty tasty. Hope you enjoy.
3 C cinnamon Chex, 3 cups rice Chex and 3 C honey nut cheerios, 1 C each of dried cranberries and cherries, 3/4 C each of honey roasted cashews and honey roasted peanuts, 1 1/2 C pretzels, 1 1/2 C graham cracker broken up, 1/2 C butter(melted), 1/2 C maple syrup, 1/4 C brown sugar, 2 TB pumpkin pie spice, and 1 TB vanilla. Hint ( if you don’t have something, try something else. It will still be good).
In a large crock pot add cereal, dried fruit, nuts, pretzels and graham crackers.
Melt butter. Add maple syrup, brown sugar, pumpkin pie spice, and vanilla and whisk until combined. Drizzle over the dry ingredients in the crock pot and stir well with a rubber spatula, so you don’t break up the pieces of cereal. It may seem like it is not enough liquid, but it will be fine.
Cook covered on high for 2 hours, stirring every 30 minutes. Check after about 90 minutes to make sure nothing is burning. When done, turn over on wax paper and let dry completely for two hours or overnight. Break apart and keep in a zip lock bag. This will be chewier than most Chex mix type concoctions, but after tasting, I don’t think you will mind.
Who doesn’t love apple Pie and cupcakes. I love the individuality of them and they look so perfect when completed. I like this recipe because its easy but it looks gourmet and you can tweak it to your own tastes just by adding as much of certain spices as you like.
1 box of yellow cake mix, 20 oz. can of apple pie filling, 1 C room temp butter, 1 C powdered sugar, 1/2 C brown sugar, 2 TB (approx) of cinnamon, divided, 2 tsp. of cloves, nutmeg and allspice divided, splash of milk and 1 tsp. of vanilla.
Preheat oven to 350 degrees. Line a jumbo muffin tin with with cupcake liners.
Prepare yellow cake mix according to box directions. Add 1 TB of cinnamon and 1 tsp. each of cloves, nutmeg and allspice. Stir. If you feel like you want to add more, go for it.
Fill cupcake liners 2/3 full and bake according to box. Cool completely!
While cooling, take your apple pie filling ( I like country style ) and dice up apples. Add remaining cinnamon, cloves, nutmeg and allspice and set aside.
When the cupcakes are cool, core out the center of the cupcake, without touching the bottom to create a hole. Fill cupcakes with apple pie filling. Save a little bit for decoration for the tops of your cupcakes.
Whip butter, brown sugar, vanilla and a dash more cinnamon until light and fluffy. Gradually add powdered sugar and milk until you get your desired consistency. Pipe frosting onto each cupcake, add a dollop of apple pie filling and sprinkle with more cinnamon.
This open faced tomato breakfast sandwich could not get any easier or faster to make in the morning. It has become my new favorite breakfast item I choose to eat in the morning. My teenage daughter tends to agree as well, and to get her to pull away from french toast, pancakes, muffins or cereal is a real breakthrough. I did pull the recipe off the real simple site but substituted ingredients and added my own secret weapon at the end that I think turns it up just a notch. It a great alternative for those looking for a less than hearty breakfast in the morning, which most of my recipes tend to be.
1 English muffin, halved and toasted, olive oil, two tomato slices, 1 hard boiled egg, Parmesan cheese, oregano, sea salt, cracked black pepper and the secret weapon… balsamic glaze.
Halve one English muffin and toast lightly. Place on a cookie sheet and drizzle with olive oil. Add a slice of tomato to each half. Slice hard boiled egg and lay on top of tomato. Sprinkle with Parmesan cheese, followed by salt, pepper and oregano.
Broil 2 minutes or until cheese starts to bubble. (watch closely as your muffins may burn). Drizzle with balsamic glaze.
Balsamic Glaze Recipe – Makes 8 oz. bottle. I use this on everything from this recipe to pizzas, flatbreads, bruschetta, popcorn, etc.
2 C balsamic vinegar and 1/4 C brown sugar. Mix vinegar and brown sugar together in a saucepan over medium heat, stirring constantly until brown sugar dissolves. Turn up the heat and bring to a boil, and then lower to a simmer for about twenty minutes until reduced to about half. The syrup should coat the back of a spoon. Keep in a squeeze bottle in the fridge.
These toffee bars stemmed from an inspiration of a lonely bag of toffee bits in the pantry that I wasn’t sure what to do with. I am sure I bought them with great intentions and then I forgot and moved onto something else. I am not a big toffee fan, so I had to do some research on what I could make that would stand out from your average toffee recipe. I think I succeeded as these didn’t last too long around here. I also got many comments, that it was like eating a candy bar but smaller and better. This recipe is adapted from myrecipemagic.com
3/4 C butter softened, plus 2 TB, 3/4 C light brown sugar, 1 1/2 C flour, 10oz. can of sweetened condensed milk, 1 C milk chocolate chips and 1 C heath toffee bits.
Cream together 3/4 C butter, brown sugar and flour until the mixture sticks together. Press into an 8×8 pan. Bake 350 degrees for 25 minutes until light golden brown. Cool.
Heat sweetened condensed milk and butter in a saucepan stirring constantly for roughly 8 minutes until thickened ( if not it will burn quickly). Spread over the cooled base. Bake at 350 degrees for 12-15 minutes until golden. Sprinkle chocolate chips evenly over the top. Bake another 2 minutes longer. Spread chocolate chips until smooth. Sprinkle toffee bits on top pressing lightly down into the chocolate. Cool completely. I found that if they were chilled, they cut nice and even and tasted great!
I wish my picture was better for this coconut creme pie french toast. The whipped creme melted way to fast before I could get a picture taken and served. You will just have to take my word on how wonderful this recipe is. I learned a long time ago that the key to perfect french toast are two very important steps. 1. Thick cut french bread and then after frying the french toast, bake it! It will puff up so pretty while keeping the outside crispy and the inside, warm and soft. This recipe is adapted from the Minimalist Baker which I use often when looking for inspiration.
1 C Almond Milk, I 15oz. ounce can of coconut milk (not the drinkable kind either),1/4 C agave, 1/4 tsp. sea salt, 3 TB sugar, 1 tsp. vanilla, 2 TB coconut oil, raw sugar, 7 Lg. eggs and 4 thick slices of French Bread. Optional – coconut whipped cream (regular works fine too if you want to add some coconut extract) – recipe below and toasted coconut flakes and maple syrup (of course)!
In a large bowl, whisk together the coconut milk, almond milk, vanilla and 3 TB sugar, agave, sea salt and eggs.
Arrange your bread in a shallow baking pan and pour your wet mixture over the bread. Let stand for 10 minutes and then flip your bread over to soak the other side really well. Cover and refrigerate overnight.
Preheat Oven to 450 degrees when ready. Heat a large skillet over med. high heat and add the coconut oil. Sprinkle your french toast with some raw sugar. Place the bread in the pan, sugar side down and cook for about 5 minutes until golden brown. Sugar the other side and flip, cooking the other side until it is toasted as well.
Transfer the bread slices to the greased cookie sheet and bake about 15 minutes until puffed. Remove from the oven, dab a pat of butter of each slice and serve with coconut whipped cream, toasted coconut flakes and maple syrup.
*Toasted coconut – spread flakes on a cookie sheet and bake at 350 degrees for 3-4 min. Watch carefully because they will burn quickly.
Coconut Whipped Cream
14 oz. can of coconut cream or full fat coconut milk, 3/4 C powdered sugar and 1 tsp. vanilla
Very important-Chill your coconut cream or milk in the fridge overnight along with your mixing bowl. Keep coconut cream or milk in the can!
The next day, scrape out the top of the coconut cream or milk but leave the liquid behind in the can or use for something else. Place hardened creme in mixing bowl. Beat for 30 seconds then add vanilla and powdered sugar and creamy and smooth. Use right away or it will harden in the fridge.
We tend to have the same folks stay with us each year for EAA (for the most part). I think they have had every breakfast I make, that is within reason. When serving 12, you make a few things that you wouldn’t make for 2 and vice versa. With that being said, I like to experiment a couple times throughout the week. Last week I decided to make this baked potato quiche that I adapted from a Betty Crocker Recipe. It is one that I will make again. In fact, I might even make it for dinner some night as well.
Crust – 2 1/2 C Bisquick mix, 6 TB cold butter, 1/4 C boiling water
Filling – 1 1/2 C chopped cooked ham, 1 1/2 C frozen diced hash brown potatoes, 1 1/2 C shredded sharp cheddar cheese, 3 med. green onions sliced, 5 eggs, 3/4 C half and half, 1/2 tsp. pepper, 1/2 tsp. sea salt, 3 slices crisply cooked, crumbled bacon and sour cream
Heat oven to 350 degrees. Spray a 10″ deep pie plate.
Place Bisquick mix in a med. bowl. Cut in butter until crumbly. Add boiling water and stir until a soft dough forms. Press dough into the bottom and up the sides of the pie pan, forming an rough edge on the rim of the plate.
Sprinkle ham, potatoes, cheese and 2 1/2 green onions (sliced) in the crust. Beat eggs, half and half, salt and pepper until blended. Pour over ingredients in crust.
Bake 1 hour. Let stand 15 minutes before serving to set up. Top with sour cream, crumbled bacon and additional onions and cheese if you like.
We served these taco shrimp bites during or wine and cheese social hour last weekend. Lucky for our guests, I had made a couple extra so I could have some myself. They are so good, easy to make, fast and look really pretty on a platter. Not a fan of taco seasoning, try tequila lime, Cajun or other seasoning of your choice.
Preheat oven to 375 degrees. Spray a cookie sheet with a nonstick spray. Combine half the salt, half the pepper, lime zest and chili powder together. Mix well. Lay shrimp on a cookie sheet and spray with olive oil. Sprinkle with lime zest mixture and bake 5-8 minutes until the shrimp curl into themselves.
While she shrimp is baking, combine diced avocado, lime juice and remaining salt and pepper in a small bowl.
Combine sour cream and diced jalapeno in another bowl.
Place a dollop of sour cream mixture on cracker or chip, a flower of cilantro, an avocado piece and top with a shrimp. YUM!
These strawberry shortcake cupcakes were a creation due to I had so many strawberries I didn’t know what to do with them. I went to Prellwitz’s Berry Farm near Ripon where I pick every year. They are always friendly, organized and it is weed free. I always pick four flats but this year I just couldn’t get them cleaned, eaten, jarred and made into fruit cups, desserts and breakfast items fast enough. I was very pleased how they turned out. The cupcake is more like shortcake than just a plain vanilla cupcake, which I really like. Because of the whipped topping, they need to be refrigerated. I like them when they sit out at room temp for about twenty minutes to soften up just a bit I promise, these will be a hit for your family, friends and co workers.
Strawberry Shortcake Cupcakes – Serves 15
1 1/2 C flour, 1 C sugar, 1.5 tsp. baking powder, 1/4 tsp. salt, 3 eggs (room temp), 1 C butter (room temp), 1/4 C almond milk(room temp), 1 tsp. vanilla, 15 whole strawberries with tops cut off, whipped cream frosting (recipe below)
Preheat oven to 350 degrees. Line 15 cupcake tins with liners.
Combine flour, sugar, baking powder, and salt. In another bowl blend butter until soft. Add eggs one at a time until combined and then add milk and vanilla. Add the flour mixture and mix until light and fluffy. The batter will be thick though. Fill cupcakes liners 1/2 full (trust me, they will expand). Bake 20 minutes until done. Cool completely! Once cool, hollow out the center of the cupcake so a whole strawberry will fit inside snugly. Cover with With whipped cream frosting and add some colored sugars or sprinkles.
Whipped Cream Frosting
4 oz. cream cheese, 1/4 C sugar, 1/2 tsp. vanilla, 1/4 tsp. almond extract and 1 C heavy cream
Whisk cream cheese, sugar and extracts until combined. While whipping, slowly pour in heavy cream. Whip until soft peaks form.
Here is just another sampling of the different items we put out for our wine and cheese social that we hold for our guests every Friday and Saturday evening from 5:00-6:00. Of course, it always depends how many we have that are participating on what and how much we decide to provide but this one was a huge hit last weekend. Not only is it very colorful but it provides it a little something for everyone. Lucky for me there were extra so my dinner consisted of a few of the tortellini skewers. The platter consists of summer sausage and my favorite Satori Bellavitano cheese which is a little sharp, nutty and fruity all in one bite. Great with red or white wine. Home made fresh salsa (see previous recipe), home made Roasted red pepper Hummus (see previous recipe), served with pepperjack rice crackers (great for gluten free folks and yummy with all sorts of things) and Ritz crackers for those that are not, cheese tortellini skewers and toasted salmon baguettes. See both recipes for the skewers and baguettes below.
Cheese Tortellini Skewers
1 package of cheese tortellini (in the dairy case), cherry tomatoes, fresh mozzarella balls, hard salami, and fresh basil leaves. Boil tortellini as package describes. Cut cherry tomatoes in half. Assemble on the skewers. I used two of everything except fresh mozzarella which I only used one, but that is up to you. I then drizzled them with a home made balsamic glaze (recipe is at bottom of page when clicking on link).
Toasted Salmon Baguettes
French bread, sliced about 1″ thickness, cream cheese(room temp) mixed with a little garlic, smoked salmon, capers, crush black pepper.
Toast bread slices at 400 degrees about 5 minutes. Spread cream cheese mixture on bread, add smoked salmon, a few capers and crushed black pepper.
Is there anyone out there that does not like turtles, the candy? These turtle bars are scrumptious and yes rich, but its hard to say no to just one. I would usually save such recipes for when it is colder outside, but mother nature has not been too consistent with us lately so these bars seemed like the perfect time to get made over the weekend. Oh, by the way, super easy to make too! Hope you enjoy.
Preheat oven to 350 degrees. Lightly spray a 9×13 pan. Combine crushed Ritz crackers with melted butter until moist. Spread evenly in the bottom of the pan, pressing down until firm.
Add half of chocolate chips on the crust, followed by the caramel bits and 1 1/2 C of the pecan pieces and then finally the rest of the chocolate chips and the rest of the pecans.
Drizzle with sweetened condensed milk.
Bake 30 minutes. Let cool completely before cutting or you are going to get a mess.
You can refrigerate these if you choose, but make sure you let them warm up before eating, otherwise you may break a tooth on the caramel. Still good, just not as easy to eat.
I am hoping these lemon muffins will bring on some warmer weather. Man, I got spoiled last week and now this snow, sleet and rain the last couple days has got me craving some warm sunshine so out comes what I consider summer feeling goodies.
1 lemon, 1 C sugar plus 1 TB sugar, 2 C flour, 2 tsp. baking powder, 1 tsp. salt, 2 eggs, 1 C buttermilk, 1 TB lemon extract and 1/2 C melted butter.
Preheat oven to 375 degrees. Zest lemon and chop if not using a microplaner. Slice lemon in half(short way) and squeeze out juice, removing any seeds. Mix lemon juice with 1 TB sugar
In a bowl combine remaining 1 C sugar, flour, baking powder, salt and lemon zest.
In a separate bowl, mix eggs and buttermilk and lemon extract. Stir in butter and add to dry ingredients and mix until combined. Spray 8 jumbo mix tins or use cupcake liners and fill almost full. Bake 25-30 minutes.
Option 1: Brush tops of muffins with lemon juice mixture and sprinkle with additional sugar.
Option 2: Best used when using muffin liners. Let muffins cool slightly. Poke holes in tops of muffins with a toothpick and pour lemon juice mixture over muffins. Sprinkle with a course sugar.
Don’t be scared about by the word vegan. It just means healthier and you can still enjoy the flavor especially when you add peanut butter. These truffles are not made with caramel but an alternative. Since I am still somewhat new to the vegan world I am always looking for new recipes so I am really excited to share this 5 ingredient recipe, since we all need a little chocolate after dinner, in my opinion. This one came from the minimalist baker which I find myself using a lot. Hope you enjoy.
16oz. Medjool dates, pitted, 2.5 TB melted coconut oil, divided, 3/4 tsp. sea salt, 1/4 C all natural creamy, salted peanut butter, 1 C dairy free dark chocolate chips.
Add dates to food processor. Add 1 TB melted coconut oil and mix. ( do not melt coconut oil in the microwave. Heat in a bowl over a gas range or add to a saucepan for electric range). If it doesn’t look like it is forming a paste, add a little bit of warm water. Not too much though other wise it won’t stick together. Add 3/4 tsp. seal salt and mix more, scraping down the sides.
Form into ball the size of a superball or a bit larger and place on parchment paper and freeze for 30 minutes.
While they are freezing, combine peanut butter and 1/2 TB melted coconut oil. Right before your 30 is up, heat peanut butter mixture in microwave for about 20 seconds. Remove truffles from the freezer and pour peanut butter mixture over the tops of the truffles. Freeze again for another 30 minutes.
About 5 minutes before you are ready to take the truffles out of the freezer, warm the chocolate chips with remaining 1 TB melted coconut oil in the microwave until melted and dip truffles into the melted chocolate. Sprinkle with more sea salt if desired and place back on the parchment paper. Put in the refrigerator until ready to serve.
I am not sure why I have never had much luck with cheesecake, but this chocolate cheesecake turns out great every time. I have always made cheesecake in a water bath but this one doesn’t call for it. If you are not a chocolate fan, this recipe may not be for you. Covered with a chocolate ganache topping is just fine with me, but it is very rich and decadent so be prepared to be overwhelmed with goodness! Also, cheesecake is always best the next day so plan on two days for this goody.
Crust- 9 oz. of finely crushed Oreo cookies and 6 TB of melted butter
Filling – 10 oz. Ghiradelli 60% Cacao Bittersweet chocolate chips(I have used Nestle semi sweet which is fine, but better chocolate always makes a better product!), 4- 8oz. packages cream cheese at room temp, 1 1/4 C sugar, 1/4 C Ghiradelli unsweetened cocoa (same goes here for brand), and 4 Large room temp eggs.
Topping – 3/4 whipping cream, 5 oz. Ghiradelli chocolate chips and 1 TB sugar
Spray a 10″ springform pan with high sides. Mix your finely crushed Oreo cookies with melted butter and press into the bottom of your springform pan. Bake at 350 degrees for 5 minutes.
While your crust is cooling, melt 10oz. of chocolate chips in the microwave until smooth. You should stir every 30 seconds to prevent from burning. While chocolate is cooling, blend cream cheese, sugar, and cocoa powder until smooth. Make sure there are not any lumps! Pour in chocolate. Add eggs one at a time until blended but do not overblend! Pour cheesecake filling over crust, smooth top and bake for 1 hour until sides are hour and center still looks a bit soft. Do not attempt to open oven door to check on cheesecake! Once done, turn oven off, open oven door and let cheesecake cook until at room temp. Once cool, run knife around the outside of cheesecake between pan to loosen. Cover tightly and chill in fridge overnight.
A few over before serving, make topping. Stir cream, 5 oz. chocolate and sugar in a saucepan over low heat until smooth. Pour over center of cheesecake but leaving edges bare. Chill until topping is set. When ready to serve, remove sides of springform pan.
Hints: If cheesecake cracks in the middle, no worries it will be covered up by the ganache.
To prevent cracking, use room temp. products, do not over beat eggs, and do not open oven door. Cheesecake needs to be cooled gradually. Opening oven door or cooling to quickly are sure ways to crack cake. Of course it will still taste great, but if you are going to go through the work, be patient!
So, as many of you know, we entered the Bedandbreakfast.com breakfast recipe contest for the second year in a row. Both years we made it to the top 16 out of the hundreds of people that entered. Once it gets down to the top 16, you are then paired up with another recipe and Facebook fans vote on whose recipe they would like to see go on to the next round (very similar to the March Madness Brackets). Both years, this is as far as we have made it. Last year was the best “sweet” original breakfast recipe. This year, we had to use “regional” ingredients. I
Last year, our chocolate covered cherry cheesecake bread pudding looked amazing in pictures.
This year, our breakfast grilled cheese didn’t have as nice of a picture, but I thought the recipe is one that I will not quit making. It is not real friendly to make for a full house just because its a little putzy, but for a few people its perfect. I had many requests to make this when people come back to visit, so do not be afraid to ask me to make it ahead of time. I just have to make sure I have all the specialty ingredients on hand. I don’t think you will be disappointed. It’s actually one of my favorites.
With that being said, no new recipes this week but I have included the links to both last years entry and this years.
What else is there to say? Who does not like a warm glazed donut? I have not bought a donut from a grocery story or bakery for years. I love them but know how bad they are for me so I do have some self control in the donut department, expect when it comes to making my own. I mean, they are just sitting there, staring at me. I have to cave. Now, I don’t proclaim these to be any better, or any worse for that matter than a store bought donut, in fact you may argue that these really are not donuts, but just knocks off. That’s okay, I think once you try these you won’t complain. I did pull this idea off the internet because it just seemed too good to be true, but its not. Don’t like glaze, add some cinnamon sugar. That is what I did with the holes. Yum!
1 can of Grands biscuits ( I used the honey and butter flavor), oil for frying, cinnamon sugar or a powdered sugar glaze. Recipe below.
Separate biscuits so you have 8 biscuits laying in front of you. Cut out a circle in the middle of each biscuit, so it looks like a donut. I used the top of my maple syrup bottle. Separate your holes from the donuts. The holes may look small, but trust me, they will get bigger once you fry them up.
Heat your oil in a deep frying pan, one that has a lid. I used about 2 C of oil until it came up about half way in the pan. Here is the tricky part, heating your oil. I have an electric stove so for me 2-3 was my setting, or low for most. If you oil is to hot, your donuts won’t get done in the middle and if its too cool, they won’t get crispy on the outside and moist inside so you may have to try one out first. Make sure your oil is hot before adding your biscuits. Add one to two biscuits at a time. They will grow and you don’t want them to touch. Put on your lid and watch them get brown on the bottom side. For me, it took about 45 seconds on each side. Once you see it starts getting brown in the middle, carefully flip biscuit over and brown the other side. Once done, cool on a wire rack with wax paper underneath for a minute before glazing or sugaring. Eat right away! (Like that wasn’t obvious)
Powdered Sugar Glaze – 1 1/2 C powdered sugar, 2 tsp. vanilla, and 4-5 TB of milk. Mix well until smooth. You want this glaze to be a little thinner than usual, so don’t be afraid of the milk.