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Category Archives: Recipes

Mini Pumpkin Swirl Cheesecakes

November 14, 2017 by braytonbb

Everything mini, in my opinion, is always better. These mini pumpkin swirl cheesecakes are no exception. Do not let the word cheesecake scare you. These are baked in standard muffin liners and take no time to through together. Small crowd for Thanksgiving? These would be the perfect compliment for little hands or someone who does not want too many leftovers.

Mini Pumpkin Swirl Cheesecakes – Serves 12 

Crust -3/4 C crushed graham cracker crumbs, 1/2 tsp. cinnamon, 2 TB sugar, and 5 TB butter, melted.

Cheesecake – 16 oz. cream cheese, softened, 3/4 C powdered sugar, 2 tsp. vanilla, 2 egg whites

Pumpkin swirl – 1/3 C pumpkin puree, 1 tsp. cinnamon, a dash of allspice, 2 tsp. flour.

Preheat oven to 300 degrees. Line a 12 cup standard muffin pan with muffin liners. I recommend using foil lines but if you only have paper, double them up for support.

Mix the graham crumbs with cinnamon, sugar and butter until moistened. Place about 1 TB of graham crumbs in each cup and press down and slightly up the sides.

Mix softened cream cheese until smooth and then mix in powdered sugar and vanilla and mix again. Add egg whites and blend on low speed until incorporated. Don’t overbeat!

In a separate bowl, mix the pumpkin puree, cinnamon, allspice and flour. Add in 2/3 C of the cream cheese mixture to the pumpkin mixture and stir with a soft spatula.

Divide half of the plain cheesecake batter into your muffin liners. Scott about 1 TB pumpkin mixture on top and then cover with remaining cheesecake batter. The liners should be almost full.

Using remaining pumpkin mixture, add about 3 to 4 dots on top of cheesecake and swirl with a toothpick.

Bake 30 minutes, rotating the pan halfway through. Cool completely and put in the fridge.

Looking for other great pumpkin recipes?

 

Cinnamon Chip Pumpkin Cookies

November 1, 2017 by braytonbb

What were you expecting? It’s November. Of course, we are going to have pumpkin recipe. Probably even more than one. These cinnamon chip pumpkin cookies really hit it out of the park. The cinnamon chips take this cookie to the next level. I bet chocolate chips would be good too, but it is Autumn so the combination of these two Fall ingredients is perfect together. Did I mention that they are really easy to make too? I try to keep it this way since I know how busy we all are. Ona side note, you should chill these for about 30 minutes since they are a little sticky. Just don’t leave them in the fridge too long, otherwise, you may need a chipper to get them out of the mixing bowl.

Cinnamon Chip Pumpkin Cookies – 18 cookies 

1/2 C butter, 1/4 brown sugar, 1 C sugar, 1 tsp. vanilla, 6 TB pumpkin puree, 1 1/2 C flour, 1/4 tsp. salt, 1/4 baking powder, 1/4 tsp baking soda, 2tsp. cinnamon, 1 tsp. pumpkin pie spice, 2/3 C cinnamon chips.

Melt butter in the microwave. Whisk in brown sugar, 1/2 Sugar, vanilla, and pumpkin until smooth.

In another bowl, toss together the flour, salt, baking powder, baking soda, 1 1/2tsp.  cinnamon and pumpkin pie spice. Pour the wet ingredients into the dry and mix together.  Fold in cinnamon chips. The dough will be soft and sticky, but no worries. Chill for 30 minutes.

Preheat oven to 350 degrees. Mix the remaining sugar and cinnamon together. Roll the dough into balls roll in the cinnamon sugar mixture. Spray your baking pan. Slightly flatten the dough as they will not spread much when baking. Bake for 10 minutes and allow to cool for 10 minutes before digging in or moving to a wire rack.

 

Salted Caramel Shortbread Bars

October 12, 2017 by braytonbb

It wouldn’t be Fall without a caramel recipe. I think you will like these salted caramel shortbread bars as they are easy to make and easier to eat. They didn’t last very long around here, so I think they were a hit.

Salted Caramel Shortbread Bars 

Crust: 2 C butter (room temp), 1 C sugar, 1 1/2 C powdered sugar, 2 TB vanilla and 4 C flour.

Filling: Homemade salted Caramel or 1 bag of caramel bits, 1/3 C cream, 1/2 TB vanilla and 1 TB sea salt.

Preheat oven to 325 degrees. Line a 9×13 pan with parchment paper. Trust me on this. It will be a lot easier to get out of pan and cut.

Combine butter and sugar mix until creamy. Add vanilla and beat more. Slowly add flour on low speed ( so you don’t end up with a mess) and mix until a smooth, soft dough ball is created.

Press almost half of the dough into the baking pan and bake for about 25 minutes until the dough turns a nice light golden color.

If you are not making your own caramel sauce, melt caramels and cream in the microwave for one minute at a time. Once melted and smooth, add vanilla.

Once the bottom crust is done baking, pour your caramel sauce over the crust. Sprinkle with sea salt and crumble remaining dough over the top. continue baking until filling is bubbly and the topping is firm, about 30 minutes. Let cool completely before cutting.

*Don’t skimp here and use store bough caramel syrup. If its too thin, you will not be able to taste much of the caramel. You wanted it nice and thick!

If you are looking for other great caramel recipes of ours, check out or blog 

 

 

Gluten Free, Sugar Free, Dairy Free Peach Crumble

September 12, 2017 by braytonbb

When is the last time you have had a juicy peach? Its peach season you know and this peach crumble is the perfect recipe.  Gluten free, sugar free and dairy free, though you would never know it. I am not normally one to buy a peach and eat it, unless I am making a peach pie, of course. My parents planted a peach tree in their yard and gave me a few to try. These peaches were almost too perfect to eat but I wanted to try something a little different. Since we always serve fruit with breakfast, I figured this would be the perfect way to start the day. Prepare your chia pudding and peaches the night before so it sets up perfectly for the morning.

Peach Crumble – Serves 2

2 figs, 2 peaches, 2/3 C gluten free old fashioned oatmeal, 1 TB pure maple syrup, 2 tsp. cinnamon, dash nutmeg, 1/4 C chia seeds, 1/2 C chopped pecans and 1 C unsweetened vanilla almond milk.

The night before, make your chia pudding by adding your chia seeds, almond milk and maple syrup together in a bowl. Dice peaches, discarding the pit and mix in half of your cinnamon. Cover and refrigerate both until morning.

In the morning, make your crumble. Toast oats and pecans in a dry skillet over medium heat for a few minutes. Add to a food processor along with your dates, half of the cinnamon and a dash of nutmeg. Process until course and crumbly.

Pull out your chia pudding and divide amongst two glasses. Divide peaches into each glass. Sprinkle both with the oat crumble.

It feels like your cheating, but this will keep you full all morning thanks to the chia seeds and delicious healthy peaches.

Thanks to Simply Quinoa for the healthy inspiration. 

 

 

French Toast Cupcakes

August 15, 2017 by braytonbb

French toast for dessert? When you put it in a cupcake, absolutely! These French toast cupcakes are good on their own, but once you add the maple buttercream, it takes it to a whole different level. I thought about adding bacon bits, but it really doesn’t need it. These are pretty easy to throw together and you will look like a pro when you serve them. I pulled this recipe off of bakingdom, so if you want to look for more delectable recipes, this is a great site.

French Toast Cupcakes – makes 24 standard size 

Streusel filling – 1/2 C brown sugar, 1 Tb. sugar, 1/2 C flour, 1/2 tsp. cinnamon, 1/4 tsp. salt, and 5 TB cold butter cut into chunks.

Cupcakes- 3 C flour, 2 C sugar, 1 TB baking powder, 2 tsp. cinnamon, 1/2 tsp. nutmeg, 1 tsp. salt, 1 C butter, softened but not melted, 1 C sour cream, 4 eggs at room temp. and 1 TB vanilla

Frosting- 1 C butter, softened, 4 C powdered sugar, 1 1/2 tsp. vanilla, 1/2 tsp salt, 1/3 C maple syrup and 2 TB heavy cream.

To make the streusel, combine all the ingredients  and mix in the cold butter with your hands until its entirely mixed and clumpy. Cover and refrigerate while you are making the cupcakes.

To make the cupcakes, preheat oven to 350 degrees. Line your muffin pan with liners or spray well. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg and salt. Add butter, sour cream, eggs and vanilla and mix until smooth. Fill muffin liners about half full. Divide the streusel mixture over the tops of the batter. Bake for 20 minutes or until done. Cool.

For the frosting, beat the butter on high speed until fluffy. Beat in the sugar until combined. Stir in vanilla, salt and syrup. Add heavy until you get your desired consistency. Be careful not to make it too thin. Pipe on cupcakes and sprinkle with cinnamon sugar.

 

 

Breakfast Tacos

July 18, 2017 by braytonbb

If you follow our blog, you might think I like Mexican food.  These breakfast tacos make a great addition to our other breakfast “Mexican” recipes. Below I have included the links to our breakfast burrito, breakfast quesadilla and our home made salsa. Both just a bit different, as is this breakfast taco.

Breakfast Tacos – Serves 1

I had extra large tortillas here in this picture so cut them in half.

1 8″ flour tortilla, 1 small baking potato, 2 oz. cooked and chopped bacon, 1 egg, scrambled, splash of milk, salt and pepper, salsa, and 1/3 C shredded cheese. I use whatever I had on hand. This time I used sharp cheddar inside and white cheese curds on the top.

Scrub and rinse potato, pierce with a fork several times and place I the oven for about 30 minutes at 400 degrees. ( I usually like to do this the night before if I am thinking ahead). Cool, peel(if desired) and chop into cubes.

Scramble eggs and season to your liking. Fry each side of your tortilla until slightly brown on each side.  Assemble tacos by spreading scrambled eggs, chopped potatoes, bacon and cheese layered on top of each other. Add more cheese to the top of the tortilla and microwave  few seconds to cheese melts. Add cilantro if desired for prettiness. Serve with salsa.

Other Mexican breakfast recipes

Breakfast Quesadilla and Breakfast Burrito.

Strawberry Chimichanga

June 13, 2017 by braytonbb

It is strawberry season, so here you go. Something different than cupcakes, french toast and shortcake. I don’t know why I didn’t think of this. Strawberries and cream cheese fried in a tortilla rather than bread. Yes, you can eat this for breakfast. http://omgchocolatedesserts.com/ This website that I pulled this off offered this up as a dessert, but served warm with some bacon or sausage seemed much better to me.

Strawberry Chimichanga – Serves 1

1 8″ flour tortilla, 2 oz cream cheese at room temp., 3/4 TB sour cream, 1/2 TB sugar, 1/2 tsp, vanilla, 1/2 C strawberries, sliced, cinnamon sugar for coating and canola oil for frying.

Beat cream cheese, sour cream, sugar and vanilla. Fold in 1/4 or less strawberries. Spread mixture evenly on tortilla, filling the lower third. Fold the two side of the tortilla towards the center and then the other two side to the center. Secure with one or two toothpicks.

Combine your cinnamon and sugar together in a bowl and set off to the side.

Heat your oil in a deep sauce pan around 360 degrees. Transfer the strawberry chimichanga into the fryer and turn after about 30 seconds to brown evenly. Remove toothpicks. Transfer to a paper towel and then roll in cinnamon sugar immediately. If you find the cinnamon sugar doesn’t stick really well, brush a little butter on the chimichanga and try rolling it in the sugar again. (This happens if the chimichanga cools too quickly). Add extra strawberries on the plate.

 

 

Chocolate Cream Cheese Pancakes

May 8, 2017 by braytonbb

What you say? Chocolate for breakfast! Yep, we mixed up a batch of chocolate cream cheese pancakes to see what we would get and it looks like these will be on the menu from now on. We figured since you can never have too much chocolate, we made ourselves some buttery chocolate maple syrup as well. I am thinking that Mom might like these on her special day coming up May 14th. Happy Mothers Day to my Mom, Grandma, sister and all you Moms out there. Hope you have a wonderful weekend.

Chocolate Cream Cheese Pancakes – Serves 3 (generously)

1 cup flour, 1/2 C whole wheat flour, 1/2 C cocoa powder, 3 TB sugar, 2 tsp. baking powder, 1/2 tsp. of baking soda, dash of salt, 4 TB melted butter, 2 tsp. vanilla, 2 C skim milk, 2 TB cream cheese (broken in chunks) and 1/3 C dark chocolate chips ( or more if you like 🙂

Chocolate syrup – 1/2 C dark chocolate chips, 2 TB butter and 1/4 C maple syrup.

Combine the flour, cocoa powder, sugar, baking powder, soda and salt together in a mixing bowl. Pour in the melted butter, vanilla and milk and whisk until combined. Fold in chocolate chips and cream cheese.

Heat a frying pan over low to medium heat and coat with a non stick spray. Pour whatever size pancake you like into the pan and cook until easy to flip. Cook until done approx. 2 min. on each side.

While pancakes are cooking, make your syrup. Add all your syrup ingredients to small sauce pan and heat over low to medium heat melted and smooth.

When ready to serve pancakes, top each pancake with a slice of butter and dust with powdered sugar. Drizzle a little syrup over the pancakes or serve on the side.

We served our pancakes with sausage and grapes on the side. This lucky couple enjoyed breakfast delivered to their room. One had the chocolate cream cheese pancakes and the other decided on the breakfast burrito. Perfect choice to share when one wants sweet and one wants savory.

 

Twice Baked Potato Casserole

April 24, 2017 by braytonbb

I found this delicious twice baked potato casserole recipe the other day on the Mom on Timeout website. Like most recipes that I find, I go by the instructions loosely and then I tweak the recipe to more of my liking or with what I have on hand. I have included the recipe below on what I did, but I think you will find that whatever you do, this is sure to turn on for your next breakfast or even side dish for dinner.

Twice Baked Potato Casserole – Serves 6

6 medium potatoes, scrubbed and dried, 2 TB olive oil, 1 TB sea salt, 1 TB pepper, 2 TB chives, divided, 3/4 lb bacon cooked and crumbled, 1 1/2 C shredded cheese, 1/2 C miracle whip, 1/2 C sour cream, and 1 small yellow onion chopped

Preheat oven to 400 degrees. Rub potatoes with olive oil and sprinkle with salt and pepper and place on a cookie sheet. Bake for about 45 minutes until tender. Let cool for about 15 minutes.

Cut potatoes into bite size pieces and place in a bowl. Its okay if they fall apart slightly. Stir in miracle whip, sour cream, onions, 1 TB chives, 3/4 of the bacon, and 1 C cheese. Spoon into a 9×9 baking dish. Top with remaining cheese and bacon but set aside about 2TB bacon and 1 TB of chives or a garnish.  Cover with foil and let site over night and bake in the morning or turn the oven down to 350 degrees and bake for 30 minutes. Remove foil and bake for an additional 10 minutes. Let cool for 10 minutes before slicing and serving. Serve with an extra dollop of sour cream sprinkled with chives and bacon.

We served our casserole with a side of strawberry bread, grapes and peppered twisted bacon which is a house favorite.

 

Sausage Scramble Flatbread

March 27, 2017 by braytonbb

Our Sausage Scramble Flatbread was not chosen to be a finalist for the first time in five years for bedandbreakfast.com annual breakfast entrée. Typically I wait until the last minute to enter a recipe, just because I don’t know what I want to do.  This year though, I was feeling pretty confident that I entered early and had made this easy to whip up recipe, several times before. Though we are disappointed, this will not stop us from serving it or coming up with new recipes. I have included the recipe below, but have also added some notes since I like to make my personal one a little healthier. In the end, both versions are winners to me.

Sausage Scramble Flatbread – serves 1

1 9″ flatbread ( my favorite is The Original MYBREAD gluten free flatbread pita) Its dairy, nut and soy free
3 TB butter (divided) (I use olive oil)
3 eggs scrambled
3 TB whipping cream ( I use dairy free milk)
Salt, pepper, rosemary and parsley, to taste
5 grape  tomatoes (halved)
1/4 C red onions (diced)
1/4 lb. Italian Sausage (crumbled large)
1/4 C Monterey Jack cheese
1 TB cream cheese

In a large skillet on medium heat, add 1TB butter. Add whipping cream to your eggs along with salt, pepper, and rosemary and whip until incorporated. Scramble on medium heat until lightly under done. Set aside.

In the same skillet, on medium heat add 1 TB butter and saute tomatoes and onions lightly.  Set aside and fry your sausage.

In the same skillet, without cleaning it, add more butter to the skillet. (This gives the flatbread more flavor). Add your flatbread and lightly brown on one side, and then flip and do the same with the other side.

Place your flatbread on a cookie sheet. Add scrambled eggs. Top with tomatoes, onions, sausage. Break up cream cheese into small chunks and place them around tomatoes and sausage. Sprinkle with shredded cheese. Broil for a couple of minutes, keeping an eye on it so it does not burn. Sprinkle with parsley and serve alone or with salsa and/guacamole.

*Though it would be easier to blend the sausage, eggs, tomatoes, onions, cheese and cream cheese together. The presentation on the flatbread is much prettier this way and the flavors are more prevalent when they separated. However, when making this for yourself, feel free to get creative.

 

 

Breakfast baked acorn squash with coconut yogurt

March 8, 2017 by braytonbb

Acorn squash for breakfast? Absolutely! One of my favorite blogs that I follow is Ambitious Kitchen. Monique is my food inspiration guru. Though I fly the vegan flag, I do eat eggs, honey and occasionally fish when the menu is limited. I get overjoyed when I can find or come up with a great vegan recipe, especially for breakfast. This baked acorn squash recipe is the perfect vegan comfort food whether its for breakfast or dinner. Monique made hers with honey and Greek yogurt but I substituted mine for coconut yogurt and real maple syrup.

Baked acorn squashBaked acorn squash with coconut yogurt, maple syrup and pecans – Serves 2

1 medium acorn squash, 1 tsp. coconut oil, 1/2 tsp. cinnamon, 2 tsp. brown sugar, 1 C coconut yogurt, divided, 2 tsp. maple syrup, 2 TB chopped pecans.

Preheat oven to 400 degrees. Line a baking sheet with foil. Cut acorn squash in half lengthwise and scrape out the seeds. Place halves face up on baking sheet. Mix together coconut oil, cinnamon and 1 TB brown sugar together and rub on each half of the flesh of the acorn squash.

Bake for 1 hour or until squash is fork tender. Once done, allow to cool for 5 minutes. Add 1/2 C of yogurt into each half and drizzle each with  maple syrup and pecans. I added a raspberry for a pop of color.

Avocado Baked Eggs

January 3, 2017 by braytonbb

So its January and you want to start eating healthier for the new year? I was never a big avocado fan, but I try to limit my cheese consumption when I can, so avocado became a staple for me. They replaced my cheese on salads, in tacos and is now my new condiment with crackers rather than cheese spread. Below are just a few little tid bits about avocados that you may already know.

  1. Avocados are a superfood with an array of essential nutrients. What most people don’t know is that they lower cholesterol. This food contains monounsaturated fat, a type of fat that is healthy and necessary. A cup of avocado provides you with approximately 30% of this type of healthy fat per day.
  2. Avocados have an anti-inflammatory agent called polyhydroxylated fatty alcohols. These help to reduce inflammation in your body. Since arthritis is an inflammatory disease, reducing inflammation helps to decrease the stiffness and pain associated with the condition. Keeping inflammation levels low may also help to prevent someone from developing arthritis in the future. It is also rich in vitamin E and C that are also antioxidants which help fight against chronic inflammation.
  3. Avocados are rich in fiber and monounsaturated fatty acids. This fiber helps you to experience hunger pangs less often since your body digests it slowly. With the healthy fatty acids, your body does not store them as fat, but as a type of slow-burning energy. This means that you are not going to feel hungry as often, allowing you to cut calories and lose more weight.
  4. Everyone knows that fiber helps you to stay full which means it helps you to lose weight. Avocados are full of fiber which helps to prevent spikes in blood sugar because your body does not quickly metabolize it.

These Avocado Baked Eggs are fast and easy, so it won’t take you long in the morning to throw your favorite ingredients together. I have tried many different groupings. Depending what you have laying around, and what you like, anything is good. I have listed a bunch of ingredients here that I have used and have worked well. Use them all and load it up or just try a couple at a time. Serve with fruit, yogurt or whole grain bread.

avocado-baked-eggsAvocado Baked Eggs – Serves 1

1 avocado, halved lengthwise, 2 eggs, any seasonings that you like. My favorites are ( sea salt, cracked pepper, cayenne pepper, cumin, oregano, basil, chives, dill, rosemary, chili powder and/or garlic powder), green onions, salmon, ham, turkey, and crumbed bacon (not a healthy choice but yummy).

Cut avocados in half lengthwise and remove pit. You may need to slightly hollow out the avocado hole in order to make room for eggs and other ingredients.

Put avocados on a lined baking sheet. If you using ham, turkey or salmon, lay in the hole first, followed by the egg. Sprinkle other ingredients over the egg/avocado.

Bake at 425 degrees for about 10-15 min depending how you like your eggs cooked. Remove from the oven and enjoy.

Turtle Cookies for Christmas

December 20, 2016 by braytonbb

I make a big batch of Christmas Cookies every year, always sugar and molasses since these are a favorite around here, but a few experiments too. These turtle cookies probably won’t be new to anyone since there are so many different variations out there. I have tried several and this seems to be the one I like the best because its easy (even making the caramel) and because it really does taste like a turtle. I do recommend though not to overbake these. It may look like they are not quite done, but they will finish baking once you take them out.

turtle-cookies-2Turtle Cookies– Makes about 30

Cookie Ingredients: 1 C flour, 1/3 C cocoa powder, 1/4tsp. salt, 1 stick of butter(room temp), 2/3 C sugar, 1 egg  yolk and 2 egg whites, plus one egg white, 2 TB milk, 1 tsp. vanilla, and 1 C chopped pecans.
Caramel Filling:

1 stick of butter, 1 can sweetened condensed milk, 4oz. light corn syrup, 4 oz. brown sugar.

Combine flour, cocoa, and salt. Set aside. In a separate bowl, beat butter and sugar until light and fluffy. Add egg YOLK, milk and vanilla. Once blended, reduce speed and add dry ingredients. Mix until blended, then form into a ball, wrap in plastic and refrigerate for 1 hour.

After an hour, whisk the egg whites in a bowl until frothy. Place chopped pecans in a separate bowl. (Your chopped pecans will not be fine enough, so put them through a food processor and pulse a few times to break them down more). Roll the cold dough into 1 inch balls, dip each ball into the egg whites and then roll in the pecans. Place on a cookie sheet. With your thumb, make a well in the center of the dough and then bake at 350 for about 15 minutes.

For the caramel, place all the ingredients in a medium saucepan, on medium heat. Stir CONSTANTLY, as you bring the caramel to a simmer. The caramel with start to change color to a darker brown. Once thickened, about 15 minutes, spoon caramel mixture into the thumb print of the cookie. Let sit about 15 minutes before moving to a rack to cool. You will probably have extra caramel left over, but that’s okay. Use it for ice cream, or caramel apple crisp.

Chocolate Creme Pie

December 19, 2016 by braytonbb

Want to make something decadent this holiday season for the family? Boy, do I have a recipe for you. I found this recipe in Saveur Magazine. I am not going to lie, it is not fast or easy, but anyone can do it, with a little patience. Definitely let this sit up for a couple hours after you make it. It only gets better with time. Also, give yourself a good twenty four hours if you can, but this pie is better if left to sit in the fridge overnight before adding your whipped topping to finish it off.

Chocolate Crème Pie – Makes one  9″ pie chocolate-creme-pie-too

Crust – Oreo Cookie Pie crust ( or make your own as I did below with 24 Oreo cookie and a 1/4 C melted butter), 2/3 C heavy cream and 6 oz. bittersweet chocolate chips.

Filling – 6 oz. bittersweet chocolate chips, 1 1/2 C whipping cream and 1/2 tsp. vanilla

Topping- 1 C whipping cream, 1/2 C powdered sugar and milk chocolate shavings (optional)

Use an Oreo cookie crust or make your own by pulsing 24 Oreo cookies (filling included) in a food processor to get them really fine. Pour cookie crumbs into a bowl with the melted butter and stir until they are moist. Spray a 9″ pie pan and dump cookie crumbs in pan. With your fingers move the crust around and gently pat it in the pan until it goes around and up the sides. Chill for 30 minutes.

After the crust has chilled, in a saucepan, bring 2/3 C cream to a simmer. Place 6oz. of bittersweet chocolate chips in the simmering pan and then gently whisk until smooth. Pour filling over the bottom of the Oreo crust and freeze for 20 minutes.

While the crust is freezing, put a metal or glass bowl in the freezer and starting working on the filling. Use a double boiler and heat 6oz. of bittersweet chocolate chips with 1/2 C whipping cream until the chocolate is melted, stirring often. Let this mixture cool until room temp. Grab your chilled bowl from the freezer and whip 1 C of whipping cream, 1/2 tsp. of vanilla and your cooled chocolate mixture until soft peaks form. Spread this chocolate mouse over the truffle filling in the pie crust. Refrigerate at least four hours, but best if left overnight.

Just before serving, whip 1 C of whipping cream and 1/2 C powdered sugar until stiff peaks form. Spread the whipped cream over the top of the chocolate mouse. Garnish with milk chocolate shavings, sever and enjoy!

 

 

 

Banana Pecan Crunch Muffins

November 17, 2016 by braytonbb

I have always been known for the best banana bread around. The secret ingredient, I think is the applesauce. Years ago, I had asked the question on Facebook if people liked nuts or no nuts in their bread. Though it was pretty split down the middle, a lot people said, chocolate chips were the way to go. I had never heard of such a thing, but tried it out and fell in love. So,  every once in awhile I add chocolate chips to my banana bread recipe which I have included.

The other day a few of my guests had to leave early. I like to pack muffins rather than bread for them to take as a to go item. They seem to travel better. If you don’t know this, bread recipes and muffin recipes should go hand in hand, however they don’t. So, I was on the hunt for a superb banana nut muffin recipe.  I just want to let you know that I struck gold when I found this  Banana Pecan Crunch Muffin recipe on the Spend with Pennies website. This muffin belongs in a bakery that should be marked at about $5.00. It is so worth it as the pecan streusel topping leaves a lasting impression after each bite. I hope you enjoy it as much as I do.

Banana Pecan Crunch Muffins – Serves 12 jumbo

banana-pecan-muffins

Muffins – 1 1/2 C flour, 1/2 tsp. cinnamon, 1 tsp. baking powder, 1 tsp. baking soda, 1/4 tsp. salt, 3 ripe bananas, mashed, 2/3 C sugar, 1 egg, 1 tsp. vanilla and 1 stick of butter (melted).

Crunch Topping – 1/3 C brown sugar, 2 TB flour, 2 TB butter, 2 TB oatmeal, and 1/3 C pecans.

Preheat heat oven to 375 degrees. Line a muffin pan with liners. Combine flour, cinnamon, baking soda, baking powder, and salt in a large bowl.

In a separate bowl, mix together mashed bananas, sugar, egg, vanilla and butter. Add in flour mixture and stir until just combined.  (do not overmix as this will make the butter tough).  Divide batter evenly over 12 muffin cups.

In a small bowl combine flour, brown sugar, and butter until mixed. stir in oats and pecans. Divide topping over muffins.  Bake 20 minutes or until done.

Caramel Apple Fruit Cup

October 20, 2016 by braytonbb

This Caramel Apple Fruit Cup came about as a complete accident. I think the best recipes tend to happen that way though. I was whipping up some whipped cream for a chocolate crème pie (recipe to follow at a different day) when I had a little left over. Yes, I could have just tossed it however, I didn’t know what I was going to make for my fruit portion for breakfast the following day, so I started looking in the pantry for what I had extras of. I found a few packages of cook and serve butterscotch pudding. You know how you buy something and don’t realize you already have it in the pantry. That must have been what happened to me with the pudding. Anyway, I pulled a box out and starting cooking the pudding. It is my husbands favorite, so I figured if it didn’t turn out, he would have a treat for later. He didn’t have a chance though. Once I cooled the pudding and mixed in the ingredients, I knew I had my newest fall fruit recipe.

Caramel Apple Fruit Cup – Serves 12 caramel-apple-fruit-cup

1 box of cook and serve butterscotch pudding, 2 C whipping cream(separated), 2 granny smith apples, 1 C walnuts or pecans(separated), and caramel topping.

Cook one box of butterscotch pudding according to directions. Cool completely.  Whip up your topping. Add 1 1/2 C whipping cream to butterscotch pudding when chilled and combine.  Cut up two, large, granny smith apples and add to pudding mixture. Add 3/4 C nuts to mixture and stir to combine. Chill until ready to serve. When ready to serve, put in dessert cups, and top with additional whipped cream, nuts and caramel drizzle. Enjoy.

 

 

Apple Cider Sangria

October 13, 2016 by braytonbb

Each weekend from 5:00-6:00 PM we offer a wine and cheese social as a thank you to our guests for choosing to stay with us. It also giapple-cider-sangriaves our guests a chance to relax, unwind and meet the others that are staying with us if they choose. I am a big fan of Autumn with all the apple and pumpkin recipes. I figured why limit it to just regular wine this weekend. We dug out the apple cider and spiked it up a bit. The best part about this recipe is that you can make it without the alcohol or add more or less to your liking. Whatever you do though, do not forget the pomegranate seeds. Yes, you can taste them in each sip, but they really add a nice pop of color to the pitcher.

Apple Cider Sangria

2 Apples, I prefer granny smith, Pomegranate seeds, 2 C or more of apple cider, and a bottle of dry sparkling wine.

Dig out a pretty pitcher. Dice or matchstick your apples and toss them into your pitcher. Add apple cider. Pour your bottle of dry sparkling wine into the pitcher. Add ice and stir. Add pomegranate seeds and serve. If you want to amp it up a bit more, add a little cognac, brandy or whiskey, but be careful not to take away from this refreshing autumn beverage.

Peach Hand Pies

October 6, 2016 by braytonbb

These Peach hand pies are one my favorite recipes. I like it because  they are easy, quick and you can pick it up and go. They are also perfect this time of year as a fall dessert. Want to switch up the flavor? No problem, just doctor up your favorite apple pie fill or blueberry for that matter and you have a great selection for all pallets.

Peach Hand Pies -Makes 12-14

peach-hand-pies1 box Pillsbury pie crust, 1 can peach pie filling, 2 tsp. cinnamon, 1 C powdered sugar, 1/8 C milk, and 1 egg white (beaten).

Preheat oven to 425 degrees. Remove pie crusts and let sit out at room temperature while you are preparing the filling.

Dump the pie filling in a bowl and dice peaches into smaller pieces. Add cinnamon and stir.

Unroll pie crusts and cut 6 circles from each crust. The can of pie filling works good as a guide for cutting your circles, however I like to make my circles a little bigger (about 5″).  You will probably have to roll crust out after cutting 5 circles to get your 6th.

Use about 1 Tb filling and add to the center of your pie crusts.  Fold in half and pinch edges and then crimp edges with a fork.  Poke hand pie with fork once to prevent bursting.

Beat egg white until frothy and brush over the tops of each hand pie.  Bake on a parchment paper for about 15 minutes until browned.  While pies are baking, whisk together the powdered sugar and milk until smooth. Remove hand pies from the oven and drizzle glaze over the tops of the pies. Allow to cool completely, if you can.

Turtle Brownies

September 21, 2016 by braytonbb

TURTLE BROWNIESDo you ever get a craving for something? Turtle Brownies were whispering in my ear the other day and I just couldn’t let it go. I started scouring the internet to find what I thought sounded like the perfect cure for ailment and came across this recipe from chefsavvy.com, that I adapted just a bit. Don’t take my word for it though, try making these for yourself. They are  pretty decadent, so all you need is a small piece to get you through that craving, unless that is, you crave more once you have it.

Turtle Brownies – Serves roughly 18 2×2 squares.

4 TB butter, 1/4 C sugar, 1/4 C brown sugar, 2 C chocolate chips(divided), 2 eggs, 1 tsp. vanilla, 1/2 C flour, 1/4 tsp. salt, 20 caramels, 1 TB milk, and 1/2 C chopped pecans.

Preheat oven to 350 degrees. Line a 9×9 pan with aluminium foil(IMPORTANT). Lightly spray with cooking spray.

Combine butter and both sugars to a medium saucepan and stir until melted.  Take off the heat and stir in 1 1/2 C chocolate chips until melted.

Add eggs and vanilla to a medium bowl and whisk to combine.  Stir 1 tsp. of chocolate mixture into the egg mixture.  Add the rest of the chocolate to the mixture, slowly and whisk to combine.  In a separate bowl, combine flour and salt. Add flour mixture to chocolate mixture and fold gently, making sure not to over mix. Add batter to 9×9 pan and bake for 30 minutes until toothpick comes out clean.

While the brownies are baking, place caramels and milk in a microwave safe bowl and melt, stirring every so often until smooth.  Drizzle the melted caramel sauce on top of the brownies and spread carefully. Top with pecans and remaining chocolate chips.  Place in fridge to chill. When ready, lift foil and brownies out of the pan and cut into small squares. These will keep in a container in the fridge for up to a week.

 

Crab Puffs

August 25, 2016 by braytonbb

I have been making these crab puffs for as long as I can remember. This recipe was given to me by daughters Great Grandmother. She gave me a lot of great salads and casserole recipes. I miss her tons! I have never been a big crab fan but mix some chopped imitation crab with some cheese and you have yourself another story. My daughter tells me that I do not make them as good as her Grandmother did, probably because she adds a lot more crab than I do, which my daughter loves. So with that being the case I am going to give you her recipe. I cut down the crab by about 2 oz. and add a little extra horseradish and garlic salt but you can doctor how you like it and let me know how it turns out .

Crab Puffs – serves 12 Crab Puffs

6 English muffins, 1 stick of butter, 1 jar of old English Cheese, 6 oz. imitation crab mea, 1 1/2 tsp. mayo, 1/2 tsp. garlic salt, and a dash of horseradish.

Mix all the ingredients together. Preheat oven to 350 degrees. Spread mixture on muffin halves and put on a sprayed cookie sheet. Bake 20 minutes until slightly brown on top.  Cut into quarters or pick up an eat. Serve as an appetizer or quick snack.

 

Tomato and Zucchini Strata

July 21, 2016 by braytonbb

Who can pass on these wonderful vegetables at our local Farmers Market. The tomato and zucchini were calling out to me the other day and saying I need to utilize these two amazing vegetables together. I just happened to come across a Midwest Living magazine with this delightful little strata recipe. I did tweak it just a bit to make it my own, just as you can yourself. I like making mine in their own individual dishes as they look much prettier coming out of the oven, however feel free to make this in a large casserole dish for a crowd.  Oh, and did I mention that you can prepare this the night before and pop it in the oven in the morning? Its actually best that way so the flavors can all mesh together.

Tomato and Zucchini Strata – Serves 1 generouslyTomato Zucchini Strata

1TB butter, 1/2 C grape tomatoes, 1/2 C sliced zucchini, 1 1/2 C day old French bread(cubed) 1/2 C pepperjack cheese (or swiss if you don’t like the spiciness), 2 eggs, 3/4 C milk, dash of parsley, basil, chives, garlic salt and pepper.

In a large skillet, melt better over low heat. Add tomatoes and zucchini. Cook for about 5 minutes, stirring occasionally until tomatoes begin to lose their firm shape. Remove from heat.  Spray your cooking dish and place half of the bread cubes in the dish. Top with half of the zucchini mixture and cheese and then repeat layers.

In another bowl, whisk together the eggs, milk, parsley, basil, chives, garlic salt and pepper. Carefully pour egg mixture over bread mixture.  Using the back of a spoon, gently press down gently.  Cover and chill at least two hours.  Remove from the fridge after chilling. Preheat oven to 325 degrees. Bake for 50 minutes or until puffed, golden and set.  Serve immediately!

 

Healthy cookies (Vegan and Gluten Free)

June 16, 2016 by braytonbb

These cookies really are healthy!  I made them with gluten free flour and did NOT add any eggs, butter or sugar. This recipe is adapted from the Blueberry girl blog. I have tried using other nut meals which work great too. Since making this recipe, I have also tried dried blueberries and made them without the chocolate chips when I was feeling really disciplined, but as far as I am concerned, a little chocolate never hurt anyone.

Vegan and gluten free scrumptious cookiesHealthy Cookies – The size you make them depends how many you get. Mine were about 3″ wide and I got about a dozen cookies.

1/2 cups gluten free old fashioned oatmeal, 1 C coconut flakes, 1/2 tsp. salt, 1 tsp. cinnamon, 1/2 tsp allspice, 1/4 C almond meal, 1/2 C walnuts and pecans(finely chopped), 3/4 C craisens or dried cherries, 1/4 C dark chocolate chips, 3 ripe bananas, mashed, 1/4 C canola oil and 1 tsp. vanilla.

Preheat oven to 350. Line baking sheet with parchment paper.

In a large bowl, combine rolled oats, almond meal, mixed nuts and coconut flakes. Stir in allspice and cinnamon. Add dried fruit and chocolate chips and stir until evenly mixed.

In another bowl, combine canola oil, mashed banana and vanilla extract. Pour wet ingredients over dry ingredients and stir until well combined.

Form balls with your hands and flatten slightly. The dough will be slightly wet. Bake for about 20 minutes or until edges are golden brown.

Margarita Cookies

May 19, 2016 by braytonbb

These margarita cookies came from a  day of baking and getting ready for Cinco De Mayo. I made a big batch of salsa for a contest that Anytime Fitness was holding, so I thought what goes better with salsa than margaritas or cookies that is.

Margarita Cookies – Makes roughly 2 dozen depending how big you make themmargarita cookies

1 1/2 C flour, 1/2 tsp. baking soda, 1/2 tsp. salt, 1 stick of butter at room temp, 1/4 sugar, 1/4 C brown sugar, 1 egg, 1/2 tsp. vanilla, zest and juice of one lime, 1 C white chocolate chips, 1 C powdered sugar, 1 tsp lime zest, 3 TB lime juice and 1 TB tequila.

Preheat oven to 375 degrees. Combine flour, baking soda and salt. In a separate bowl, cream together butter and sugars. Beat in egg, vanilla, lime zest and lime juice from one lime until smooth. Slowly add flour mixture until combined.  Fold in white chocolate chips.  Drop rounded spoonfuls of dough onto a parchment line baking sheet. Bake for about 9 minutes, just until the edges are slightly brown around the edges.

Once cool, prepare your glaze by combining powdered sugar and 1 tsp. of lime zest. Add tequila and lime juice 1 TB at a time until the consistency that you like. Spoon over the top of cooled cookies and sprinkle with additional lime zest or green sprinkles.

*Don’t want to add the tequila? No problem, just add a little extra lime juice.

Rumchata pancakes

April 21, 2016 by braytonbb

Well, as you may have heard, our Rumchata Pancakes did not get into the top 16 of Bed and Breakfast.com annual breakfast recipe contest. This will have been the first time in three years. I am disappointed since this recipe was so tasty, but we will try harder next year. So with that being said, here is the recipe for your enjoyment if you want to try it out.

Rumchata Pancakes with Rumchata Maple Syrup – Serves 2 generously

1 1/2 C flour, 3 1/2 tsp. baking powder, 1 tsp. salt, 1 TB brown sugar and 4 TB craisins(total), 1 1/3 C RumChata,(total) 1/2 C skim milk, 1/2 tsp. almond extract, 1 egg, 1 stick of butter(total), 1/2 C maple syrup and powdered sugar.

For the pancakes, Sift together flour, baking powder, salt, sugar and 2 TB craisins. In a seperate bowl, whisk together 1 C RumChata, skim milk, almond extract, egg and 3 TB butter.  Pour wet ingredients into dry ingredients and mix until combined. Let sit 5 minutes. While the pancake batter is resting, add 4 TB butter, 1/3 C RumChata, 2 TB craisins and maple syrup.  Bring Syrup to a boil until craisins are plump and then turn down heat to simmer. In a preheated skillet add pancake mix. Flip once when brown on one side. Stack pancakes on a plate and sprinkle powdered sugar over the top. Add a 1 TB butter and pour RumChata syrup over the top

 

Chocolate Truffle Bars

March 24, 2016 by braytonbb

Chocolate lover? These chocolate truffle bars adapted from The Gunny Sack, will surely do the trick. With a brownie base, a truffle center Ultimate chocolate dessertand ganache topping, who won’t be complaining that you didn’t get a big enough piece. One bite size piece will go a long ways. I will warn you though that if you do not make them in a large enough pan, you may have a hard time opening your mouth wide enough to get a bite. Make them in too big of pan though and they just don’t make the same statement. I guess you will just have to experiment.

4 oz. semi sweet chocolate squares, 4 oz. unsweetened chocolate, 5 cups powdered sugar, dash of salt, 1 bag of semi sweet chocolate chips, 2 tsp. vanilla, 2TB coffee, 3 sticks of butter and 12 TB of heavy cream.

Bake a 9×13″ pan of brownies of your choice. I like fudgy brownies over cake brownies, but for this recipe you will defiantly want to use the fudgy brownie recipe on the box or use your own favorite recipe as it holds together much better.

While brownies are baking, melt your 4 oz of unsweetened chocolate and 4oz. of semi sweet chocolate. Allow to cool to room temp.

Brew a small amount of strong coffee and chill.

Beat 2 sticks(1 C) of butter and vanilla until light and fluffy with a stand alone or electric mixer or your arm will get very tired.  Add powdered sugar slowly, 1 cup at a time (or you are going to have a big mess and clump of hardended chocolate butter).  Scrape down the sides when needed and mix again.  You want it to be like a thick buttercream.

Add salt, coffee and 4-5 TB heavy cream and beat. With mixer on low speed, slowly pour in the room temperature chocolate.  Beat on high for one minute. Add more heavy cream, 1 TB at a time if needed.  Carefully spread over cooled brownies.

Bring a 1/2 C heavy cream and  a stick of butter to a boil.  Pour over chocolate chips and let sit for a minute until chocolate chips start to melt. Stir gently to smooth.  Pour over truffle layer and gently spread until evenly coated.  Chill before cutting.  Wet knife each cut you make in order to get a smooth cut. Keep refrigerated.

 

 

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