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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.
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!
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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 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.
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.
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 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.
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
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!
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
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.
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
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.
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 gives 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.
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
1 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.
Do 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.
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
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.
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 generously
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!
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 lover? These chocolate truffle bars adapted from The Gunny Sack, will surely do the trick. With a brownie base, a truffle center and 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.