Jalapeno Cheese Bread

October 31, 2012 by Leave a Comment
 

We love spicy food! Can’t get enough of it. The spicier the better. These loaves are a favorite in our home. We had a rainy day, perfect for bread making. I decided to pull out a recipe that I had adapted for Cheese Bread. Coach would have me buy Jalapeno Cheese Bread every time I’d go to the store when we were newly married. He’d take it to work and share with Uncle Phil. I knew I had to do something, so I set out to find or adapt a recipe that he’d love equally as well. Coach was really excited to come home and find that I was making his very favorite bread, Jalapeno Cheese. I almost wasn’t able to get the picture for today’s post. He devoured 1/2 the loaf in one setting. These two, huge, round loaves don’t last but a day and a half at my place. Enjoy!

Jalapeno Cheese Bread
 
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Jalapeno Cheese Bread
Author:
Recipe type: Bread

Ingredients
  • 2 cups warm milk 100-110 F.
  • 2 teaspoons sea salt
  • 2 cups medium cheddar cheese + extra for topping loaves
  • ¾ cup sliced jalapenos + extra for topping loaves
  • 3 tablespoon white sugar
  • 1 cup warm water 100-110 F.
  • 2¼ teaspoons active dry yeast
  • 7 cups bread flour

Instructions
  1. In a small bowl, combine 1 tablespoon sugar, yeast and 1 cup water; let stand 5 minutes or until yeast is foamy.
  2. Next, in a standing mixer, combine warm milk, salt, cheese, jalapenos and (two) tablespoons sugar.
  3. Add Yeast mixture to cheese mixture.
  4. With the dough hook attached, slowly stir in 1 cup of bread flour at a time. With the dough hook still attached, knead in mixer for approx.10 minutes. (Dough will be sticky.)
  5. Grease a large bowl, place dough in greased bowl and turn dough over to coat top. Cover bowl with plastic wrap and a clean kitchen towel. Let rise approx. 1 hour or until doubled in bulk.
  6. Punch dough down, divide and shape into two, 16 inch round disks. Top disks with jalapenos and cheddar cheese.
  7. Place disks onto a large greased baking sheet. Cover and let rise again approx. 1 hour.
  8. Bake in a preheated 375 degree F. oven for 40-50 minutes or until browned on top.
  9. Loaves should sound hollow when tapped on the bottom. Remove disks from baking sheet and cool on wire racks.

 

Ingredients

  • 2 cups warm milk 100-110 F.
  • 2 teaspoons sea salt
  • 2 cups medium cheddar cheese + extra for topping loaves
  • 3/4 cup sliced jalapenos + extra for topping loaves
  • 3 tablespoon white sugar
  • 1 cup warm water 100-110 F.
  • 2 1/4 teaspoons active dry yeast
  • 7 cups bread flour

Directions

  1. In a small bowl, combine 1 tablespoon sugar, yeast and 1 cup water;  let stand 5 minutes or until yeast is foamy.
  2. Next, in a standing mixer, combine warm milk, salt, cheese, jalapenos and (two) tablespoons sugar.
  3. Add Yeast mixture to cheese mixture.
  4. With the dough hook attached, slowly stir in 1 cup of bread flour at a time. With the dough hook attached, knead in mixer for approx. 10 minutes. (Dough will be sticky.)
  5. Grease a large bowl, place dough in greased bowl and turn dough over to coat top. Cover bowl with plastic wrap and a clean kitchen towel. Let rise approx. 1 hour or until doubled in bulk.
  6. Punch dough down, divide and shape into two, 16 inch round disks. Top disks with jalapenos and cheddar cheese.
  7. Place disks onto a large greased baking sheet. Cover and let rise again approx. 1 hour.
  8. Bake in a preheated 375 degree F. oven for 40-50 minutes or until browned on top.
  9. Loaves should sound hollow when tapped on the bottom. Remove disks from baking sheet and cool on wire racks.

 

Adapted Recipe/Photo by My Crowded Kitchen

Original Recipe For Cheese Bread by Soup Bowl West Pg. 77

This post is shared at:

Weekend Potluck 1/4/13

 

 

 

 

 

Filed Under: Bread/Rolls, Budget Friendly Tagged With: , , ,

Sweet Potato Cheesecake Bars

October 25, 2012 by 4 Comments
 

I absolutely love sweet potatoes, they are right up there with pumpkin for me. I found an old magazine recipe clipping in my grandmother, Honey’s, box. The original recipe was for Pumpkin Cheesecake Bars, I messed with it, I couldn’t help it. ;) The results were really really nummy! There were nothing but crumbs left with this recipe. These really hit the spot with their nutty/coconut brown sugar crust and its yummy sweet potato, cinnamon, gingery, cheesecake filling and topped with a streusel like topping. Enjoy!

Hope y’all are having a great week!

5.0 from 1 reviews

Sweet Potato Cheesecake Bars
 
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Sweet Potato Cheesecake Bars
Author:

Ingredients
  • 1 cup all-purpose unbleached flour
  • ⅓ cup packed light brown sugar
  • 6 tablespoons salted butter, room temp.
  • ¼ cup sweetened coconut flakes
  • ½ cup chopped pecans
  • 1 package (8 oz.) cream cheese, room temp.
  • ¾ cups white sugar
  • ½ cup packed sweet potatoes, drained
  • 2 eggs, room temp.
  • 2 teaspoons cinnamon
  • ½ teaspoon ground ginger
  • 1 teaspoon allspice
  • 1 teaspoon pure vanilla extract

Instructions
  1. Preheat oven to 350 degrees F.
  2. In a medium sized bowl, combine flour and brown sugar. Cut in butter with a fork or pastry blender to make crumb mixture. Stir in nuts and coconut. Set aside ¾ cup of mixture for topping. Press the remaining mixture in the bottom of a 2.2qt. baking dish.
  3. Bake crust in your preheated 350 degree F. oven for 15 minutes.
  4. Meanwhile, In a standing mixer, combine cream cheese, white sugar, sweet potatoes, eggs, cinnamon, ginger, allspice and vanilla extract. Blend until smooth.
  5. Remove crust from oven and pour sweet potato mixture over hot crust, sprinkle with reserved topping.
  6. Bake an additional 30 minutes. Cool completely before cutting bars. Refrigerate left overs.

Notes
Before cutting bars, I let mine cool to room temperature and then stuck the baking dish in the refrigerator for a couple hours to chill. I then cut them into bars.

 

Ingredients

  • 1 cup all-purpose unbleached flour
  • 1/3 cup packed light brown sugar
  • 6 tablespoons salted butter, room temp.
  • 1/4 cup sweetened coconut flakes
  • 1/2 cup chopped pecans
  • 1 package (8 oz.) cream cheese, room temp.
  • 3/4 cups white sugar
  • 1/2 cup packed sweet potatoes, drained
  • 2 eggs, room temp.
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon allspice
  • 1 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 350 degrees F.
  2. In a medium sized bowl, combine flour and brown sugar. Cut in butter with a fork or pastry blender to make crumb mixture. Stir in nuts and coconut. Set aside 3/4 cup of mixture for topping. Press the remaining mixture in the bottom of a 2.2qt. baking dish.
  3. Bake crust in your preheated 350 degree F. oven for 15 minutes.
  4. Meanwhile, In a standing mixer, combine cream cheese, white sugar, sweet potatoes, eggs, cinnamon, ginger, allspice and vanilla extract. Blend until smooth.
  5. Remove crust from oven and pour sweet potato mixture over hot crust, sprinkle with reserved topping.
  6. Bake an additional 30 minutes. Cool completely before cutting bars. Refrigerate left overs.

Notes

Before cutting bars, I let mine cool to room temperature and then stuck the baking dish in the refrigerator for a couple hours to chill. I then cut them into bars.

This post was shared at:

Recipes For My Boys 10/25/12

Michelle’s Tasty Creations 10/25/12

 

Filed Under: Desserts

Halloween Party Ideas

October 24, 2012 by Leave a Comment
 

With Halloween right around the corner, I thought I’d share with you some of my latest Recipes/DIY over at A Thrifty Mom. Being a blogger, I have the privilege of meeting so many wonderful people. One in particular is A Thrifty Mom. I met Sarah & Matt a while back through blogging and linking up my recipes on their site.  I joined the A Thrifty Mom team and now post weekly Recipes/DIY projects once a week for this wonderful site.

Sarah and Matt, are truly genuine people who care about their readers. I love the fact that they share their lives, their trials and their tribulations as well. This is what drew me to their site when I was couponing. Even though I didn’t know them at the time, I was in a sense able to connect with them through their lives and the stories they share about their family. They have provided me with laughs and even tears with some of the stories that they have shared, as well as helped slash my grocery bill.  There are a ton of couponing sites out on the great world wide web, but this one, is dear to my heart, and not because I help blog for them. I would say this if I didn’t blog for them. It’s because they are genuine and truly stand out of the crowd in my eyes.

Halloween Party Ideas

Halloween Gourmet Pretzel Sticks 

Fall- Tastic Cookie Pizza ~ Simple Halloween Dessert

Hootie Owl Cupcakes

Filed Under: Desserts, Halloween Tagged With: , ,

Low Fat Cherry Berry Smoothie

October 18, 2012 by Leave a Comment
 

My family loves smoothies. I haven’t pulled out the blender in a while and thought it was time. It’s so funny how pulling out the blender brings a slew of kids a runnin’ to the kitchen, squealing, saying, “Momma, are you making smoothies?!” They get the biggest smiles on their faces. After I say yes, bar stools start working their way in the kitchen around the action. Memories are being made here folks, the smoothie, it was good and all, but the memories are where it’s at for me.  Yesterday we developed this tasty smoothie with dark sweet cherries, blueberries and banana with a few other goodies. The results were a big hit!

Cherry Berry Smoothie
 
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Cherry Berry Smoothie
Author:
Recipe type: Smoothie
Serves: Approx. 18 oz.

Ingredients
  • 1 cup low fat vanilla yogurt
  • 1 ripe, frozen banana
  • ½ cup frozen, dark sweet cherries
  • ½ frozen, blueberries
  • 1 cup fat free milk
  • 1 tablespoon honey

Instructions
  1. Combine all of the above in your blender in the order above, mix. Mix until creamy. Serve. Yields approx. 18 oz.

 

Ingredients

  • 1 cup low fat vanilla yogurt
  • 1 ripe frozen banana
  • 1/2 cup frozen, dark sweet cherries
  • 1/2 frozen, blueberries
  • 1 cup fat free milk
  • 1 tablespoon honey

 

Directions

Combine all of the above in your blender in the order above, mix. Mix until creamy. Serve.

 

Filed Under: Appetizers/Beverages Tagged With: , ,

Mexicali Fettuccine ~ Quick Dinner Recipe

October 16, 2012 by 7 Comments
 

Are you ready for some creamy, fatty fat goodness?! Buttah, heavy cream, do I need to go on?! Holy Mackerel this was good. I only took a few bites because of that darn “D” word, but enough to get my taste buds to thank me. I skipped dinner all together and had a piece of that chocolate cake I told you about yesterday. I’m feeling kinda sugared up, come to think of it. Won’t be doing that again. I concocted this recipe yesterday after one of my sons asked for fettuccine Alfredo for dinner. I thought, why not make a Mexicali version. The results were a huge hit.

I got a special surprise when I was cleaning up. My bestie from Cali called and we gabbed for a bit while I was doing the dishes. You know, dishes are so much more fun to do when you are preoccupied talking on the phone with your bestie. I am so blessed to have several besties who truly are like sisters.

Mexicali Fettuccine
 
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Mexicali Fettuccine
Author:
Serves: 6

Ingredients
  • 1 cup salted butter
  • 2 heaping teaspoons minced garlic
  • 1 teaspoon dried chopped onion
  • 1 cup heavy cream
  • ¼ teaspoon garlic salt
  • ¼ teaspoon chili powder
  • ¼ teaspoon paprika
  • ¼ teaspoon cumin
  • ¼ teaspoon whole dried oregano
  • 1 tablespoon diced green chiles
  • 1 can (14.5 oz.) diced tomatoes, drained
  • ½ cup parmesan cheese
  • ½ cup pecorino romano cheese
  • 1 tablespoon fresh cilantro, chopped + more for garnish
  • 1 pound fettuccine pasta

Instructions
  1. In a large saucepan, melt butter with minced garlic and dried onion over medium heat. Make sure not to burn the butter.
  2. Meanwhile, In a large pot, boil water and cook pasta per packaged directions. Drain and set aside.
  3. Reduce heat to low, add heavy cream, seasonings, green chiles and drained diced tomatoes; whisk together.
  4. Turn heat back up to medium, add parmesan cheese, pecorino romano cheese and 1 tablespoon of chopped cilantro; whisk together until cheese is melted.
  5. Toss pasta in Mexicali sauce, garnish each serving with additional cilantro if desired.

 

 Ingredients

  • 1 cup salted butter
  • 2 heaping teaspoons minced garlic
  • 1 teaspoon dried chopped onion
  • 1 cup heavy cream
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cumin
  • 1/4 teaspoon whole dried oregano
  • 1 tablespoon diced green chiles
  • 1 can (14.5 oz.) diced tomatoes, drained
  • 1/2 cup Parmesan cheese
  • 1/2 cup pecorino romano cheese
  • 1 tablespoon fresh cilantro, chopped + more for garnish
  • 1 pound fettuccine pasta

Directions

  1. In a large saucepan, melt butter with minced garlic and dried onion over medium heat. Make sure not to burn the butter.
  2. Meanwhile, In a large pot, boil water and cook pasta per packaged directions. Drain and set aside.
  3. Reduce heat to low, add heavy cream, seasonings, green chiles and drained diced tomatoes; whisk together.
  4. Turn heat back up to medium, add parmesan cheese, pecorino romano cheese and 1 tablespoon of chopped cilantro; whisk together until cheese is melted.
  5. Toss pasta in Mexicali sauce, garnish each serving with additional cilantro if desired.

 

Filed Under: Budget Friendly, Main Dishes Tagged With: , , ,

Cinnamon Pear Chips

October 10, 2012 by Leave a Comment
 

I kinda feel like I am cheating today, but sometimes the simplest recipes make the best ones. Recently, I took a trip to Mommy’s, she sent me home with a bunch of pears from her orchard. I was super excited to come home and make a bunch of recipes with these babies. I decided the first order of business was to make pear chips. We love these! They’re super easy and delicious. They also make for a fast, healthy on the go snack.

Cinnamon Pear Chips
 
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Cinnamon Pear Chips
Author:
Recipe type: Cinnamon Pear Chips

Ingredients
  • 5-6 pears I used Bartlett
  • cinnamon & sugar mixture

Instructions
  1. Wash and dry pears.
  2. Slice pears into ¼ inch thick slices, if you can slice thinner it’s better.
  3. Sprinkle cinnamon sugar mixture on both sides of pear.
  4. Place pear slices in your food dehydrator; making sure to leave space for air flow. Dehydrate for 8-14 hours. Check after 8 hours. We like ours crunchy like chips. I believe this time around I went 14 hours.

 

Ingredients

5-6 pears, I used Bartlett

cinnamon & sugar mixture

Directions

Wash and dry pears. Slice pears into 1/4 inch thick slices, if you can slice thinner it’s better. Sprinkle cinnamon sugar mixture on both sides of pear. Place pear slices in your food dehydrator; making sure to leave space for air flow. Dehydrate for 8-14 hours. Check after 8 hours. We like ours crunchy like chips. I believe this time around I went 14 hours.

Filed Under: Sandwiches/Misc, snacks Tagged With: , , ,

Easy Cherry Pinwheels

October 9, 2012 by 2 Comments
 

I got creative on you today, well kinda. I made a pinwheel! That’s gotta count for something, right?! You know what I love about this recipe?! It’s easy and looks like something fancy that took forever to create, but. NOT! I make a cookie similar to this at Christmas time and thought I’d make my pastry version for you. I get a head start on these delicious pastries by using frozen pastry dough. You could make it even easier on you by using a store bought pie filling or jam too. I’ve done this in a pinch and the results are just as delish.

Sorry, wish I could stay and chat with you today, but I gotta go run 3 miles before I lose my momentum. Love ya tons and hope you have a totally AWESOME day!

5.0 from 1 reviews

Easy Cherry Pinwheels
 
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Easy Cherry Pinwheel Pastries
Author:
Recipe type: Pastry
Serves: 8

Ingredients
  • 1 box 17.3oz. ready to bake puff pastry sheets
  • 2 cups dark sweet pitted cherries, frozen, brought to room temp.
  • ¾ cups white sugar
  • 2 tablespoons lemon juice
  • 3 teaspoons corn starch
  • 1 large egg
  • sugar in the raw
  • ½ cup powdered sugar
  • 3 teaspoons milk

Instructions
  1. Thaw puff pastry per packaged directions.
Let’s make the cherry jam filling.
  1. In a medium sauce pan, stir berries and sugar together, smash berries down with a potato masher. Cook berry/sugar mixture over medium high heat for approx. 10 minutes, stiring continually; bring to a rapid boil.
  2. Reduce heat to medium and cook 5-8 minutes longer or until most of the berry juice has been absorbed. While cooking, whisk in the lemon juice and corn starch, continue cooking until berries slightly thicken. Remove from heat and set aside letting cool to room temp.
Let’s make the pinwheels.
  1. Preheat oven to 400 degrees. F.
  2. Beat egg in a small bowl, set aside.
  3. Roll puff pastry dough to 10×10 with a rolling pin. Cut each sheet into 5×5 squares. When finished you will have 8 5×5 squares. Place squares on a large greased baking sheet. (you may need to use two baking sheets.)
  4. Spoon approx. 1 tablespoon of cherry filling onto the center of the square. Using a pizza cutter, cut a slash from the center to each corner.
  5. Brush every other point of the puff pastry dough with a little of the beaten egg. (reserve the remaining beaten egg.) Lift the brushed egg points towards the center of the filling, pressing down gently. Overlap the points to create the pinwheel.
  6. Brush each pinwheel with beaten egg. Sprinkle with sugar in the raw.
  7. Bake for 10-15 minutes, or until lightly golden brown. Remove from oven and gently transfer to a cooling rack.
  8. Once cooled, make the glaze by whisking together ½ cup powdered sugar and 3 teaspoons milk. Drizzle glaze over pastries.

 

Ingredients

  • 1 box 17.3oz. ready to bake puff pastry sheets
  • 2 cups dark sweet pitted cherries, frozen, brought to room temp.
  • 3/4 cups white sugar
  • 2 tablespoons lemon juice
  • 3 teaspoons corn starch
  • 1 large egg
  • sugar in the raw
  • 1/2 cup powdered sugar
  • 3 teaspoons milk

Directions

  1. Thaw puff pastry per packaged directions.
  2. Let’s make the cherry jam filling.

In a medium sauce pan, stir berries and sugar together, smash berries down with a potato masher. Cook berry/sugar mixture over medium high heat for approx. 10 minutes, stiring continually; bring to a rapid boil.

Reduce heat to medium and cook 5-8 minutes longer or until most of the berry juice has been absorbed. While cooking, whisk in the lemon juice and corn starch, continue cooking until berries slightly thicken. Remove from heat and set aside letting cool to room temp.

3. Let’s make the pinwheels.

Preheat oven to 400 degrees. F.

Beat egg in a small bowl, set aside.

Roll puff pastry dough to 10×10 with a rolling pin. Cut each sheet into 5×5 squares. When finished you will have 8 5×5 squares.  Place squares on a large greased baking sheet. (you may need to use two baking sheets.)

Spoon approx. 1 tablespoon of cherry filling onto the center of the square. Using a pizza cutter, cut a slash from the center to each corner.

Brush every other point of the puff pastry dough with a little of the beaten egg. (reserve the remaining beaten egg.) Lift the brushed egg points towards the center of the filling, pressing down gently. Overlap the points to create the pinwheel.

Brush each pinwheel with beaten egg. Sprinkle with sugar in the raw.

Bake for 10-15 minutes, or until lightly golden brown. Remove from oven and gently transfer to a cooling rack.

Once cooled, make the glaze by whisking together  1/2 cup powdered sugar and 3 teaspoons milk. Drizzle glaze over pastries.

This post is shared at:

Crazy For Crust 11/13/12

Moms Test Kichen 11/6/12

 

 

 

 

Filed Under: Desserts Tagged With: , , ,

Coconut Almond Pumpkin Ring With Brown Butter Glaze

October 5, 2012 by 2 Comments
 

So happy it’s Friday! Yesterday I couldn’t seem to get it together. I didn’t end up getting dressed until 5 pm. By this time, it’s like, why even bother. Buuut, gotta look good for the hubs. Don’t want him to think I was sitting on the couch eating bon bons all day, you know what I’m sayin’?! So I’ll just pretend that I had it all together yesterday, it’ll be our lil’ secret…. NOT, he’s my number one and tunes in everyday, (waves) hi babe! Can’t anything be between us girlz, geesh! ;)

I’m really crushin’ on the brown butter glaze latey. I adore it, scrape lick the bowl clean, it’s SO stinkin’ good. I thought it would pair nicely with this new creation of mine, and, it did! You know, I still haven’t sent my peeps their cookie packages. I’ve been making more stuff to add to their boxes. And. they. think. I. forgot about them. Bwahahaha.  Nope, just fattening them up, since I can’t eat it. ;) cha cha cha. Love you guys!

You remember, I’m on that “D” word. We won’t use that word in this house. It’s a foul word. I’ve  found my self getting a little more grumpier than usual. Uh, yeah, when you drop your calories, them are fighting words. Duh, Tiff! But, I gotta get the weight off, I promised myself. But, why on earth did I do it during this time of year?! I keep asking myself that question daily. This is like, my favorite time of year, all the yumminess of fall, Thanksgiving, Christmas, ay-yi-yi! But I’ll keep at it, I may fall off the wagon a few times though, just sayin’. :)

Okay, let’s get this show on the road. I made this a couple days ago. I was messing around with one of my pumpkin recipes and concocted this coconuty, Almond, BROWN BUTTER GLAZE, Pumpkin ring. The brown butter glaze took it to a whole ‘nother level. It took every ounce of strength in me not to eat the glaze that dripped off the ring and on to the baking sheet, but I was a good mommy and gave it to one of the kids. I received mom of the year award for this one. And to think, all I had to do, was let them eat brown butter glaze before dinner!

Coconut Almond Pumpkin Ring With Brown Butter Glaze
 
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Coconut Almond Pumpkin Ring With Brown Butter Glaze
Author:
Recipe type: Cake
Serves: Yields 12 slices

Ingredients
For The Cake
  • 1 cup canola oil
  • 1½ cups brown sugar
  • 1½ cups white sugar
  • 2 teaspoons pure vanilla extract
  • 3 large eggs
  • 2 cups pure pumpkin
  • 3 cups all-purpose unbleached flour
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • ½ teaspoon allspice
  • 1½ cups sweetened coconut flakes
  • ½ cup sliced almonds
  • ½ cup raisins
For The Brown Butter Glaze
  • 2 tablespoons salted butter
  • ⅔ cup powdered sugar
  • ½ teaspoon pure vanilla extract
  • 3 teaspoons milk

Instructions
  1. Preheat oven to 350 degrees F. confection setting.
  2. Grease bunt pan, set aside.
  3. In a standing mixer, beat oil, sugars, and vanilla together.
  4. Beat in eggs and pumpkin.
  5. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and allspice.
  6. Slowly stir in flour mixture to creamed mixture. Scrape down sides if needed. Beat for approx. 1 minute.
  7. Stir in coconut, sliced almond and raisins.
  8. Pour batter into prepared bunt pan. Bake for 1 hour 30 minutes or until toothpick inserted in the center comes out clean. Remove from oven. Let cool in pan for 5-10 minutes before transferring to a cooling rack.
  9. Let cake cool completely before drizzling with brown butter glaze.
Make The Glaze
  1. In a small saucepan, heat butter over medium heat until butter reaches a light brown color; cool. Stir in powdered sugar and vanilla. Stir in milk until smooth. If to thick add a bit more milk so that it’s thin enough to drizzle. Drizzle glaze over cooled cake.

 

 

Ingredients

  • 1 cup canola oil
  • 1 1/2 cups brown sugar
  • 1 1/2 cups white sugar
  • 2 teaspoons pure vanilla extract
  • 3 large eggs
  • 2 cups pure pumpkin
  • 3 cups all-purpose unbleached flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon allspice
  • 1 1/2 cups sweetened coconut flakes
  • 1/2 cup sliced almonds
  • 1/2 cup raisins

Directions

  1. Preheat oven to 350 degrees F. confection setting.
  2. Grease bunt pan, set aside.
  3. In a standing mixer, beat oil, sugars, and vanilla together.
  4. Beat in eggs and pumpkin.
  5. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and allspice.
  6. Slowly stir in flour mixture to creamed mixture. Scrape down sides if needed. Beat for approx. 1 minute.
  7. Stir in coconut, sliced almond and raisins.
  8. Pour batter into prepared bunt pan. Bake for 1 hour 30 minutes or until toothpick inserted in the center comes out clean.
  9. Make The Glaze: In a small saucepan, heat butter over medium heat until butter reaches a light brown color; cool. Stir in powdered sugar and vanilla. Stir in milk until smooth. If to thick add a bit more milk so that it’s thin enough to drizzle. Drizzle glaze over cooled cake.
Filed Under: Desserts Tagged With: , , ,

Blueberry Pumpkin Muffins

October 4, 2012 by 6 Comments
 

I’m so excited about fall, it gives me more of an excuse to use pumpkin! Although I use pumpkin throughout the whole year, because, I. love. it. so. much! I found this recipe in Honey’s recipe box.  She cut it out from an old magazine and never made them to my knowledge. I adapted it with lots o’ love.  I was a little hesitant about blueberries with pumpkin, but the results were absolutely amazing!

Almost Friday, almost Friday! I’m really looking forward to the weekend, how about you? Any great plans?

Blueberry Pumpkin Muffins
 
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Bluberry Pumpkin Muffins
Author:
Recipe type: Muffin
Serves: Yields 6 Texas Sized Muffins

Ingredients
For The Muffin
  • ⅓ cup unsalted butter
  • 1 cup firmly packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1 cup pumpkin
  • ¼ cup milk
  • 1⅔ cups all-purpose unbleached flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 teaspoon cinnamon
  • ½ teaspoon cloves
  • ½ teaspoon nutmeg
  • 1 tablespoon flour
  • 1 cup frozen blueberries
For The Streusel Topping
  • 2 tablespoons all-purpose unbleached flour
  • 2 tablespoons salted butter, room temp.
  • 2 tablespoons light brown sugar
  • 1 tablespoon white sugar
  • sugar in the raw

Instructions
  1. Preheat oven to 350 degrees F. confection setting
  2. In a standing mixer, beat ⅓ cup butter, 1 cup light brown sugar, 1 teaspoon vanilla. (10 minutes)
  3. Beat in egg.
  4. In a small bowl, combine pumpkin and milk. Set aside
  5. In a medium sized bowl, whisk together 1⅔ cups flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg.
  6. Alternately add flour mixture & pumpkin/milk mixture to creamed mixture. Beat.
  7. In a small bowl, toss blueberries with 1 tablespoon flour. Set aside.
  8. Make streusel topping by combining 2 tablespoons salted butter, 2 tablespoons flour, 2 tablespoons light brown sugar and 1 tablespoon white sugar with a fork or pastry blender.
  9. Scoop approx. 2 tablespoons into each space of the Texas sized muffin pan. Push approx. 4-5 blueberries into batter for each muffin; top each with an additional 2 tablespoons of batter, 4-5 more blueberries, streusel topping and approx. ¼ teaspoon of sugar in the raw for each muffin top.
  10. Bake approx. 20-25 minutes or until a toothpick inserted in the center comes out clean.

 

 Ingredients

For The Muffins

  • 1/3 cup unsalted butter
  • 1 cup firmly packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1 cup pumpkin
  • 1/4 cup milk
  • 1 2/3 cups all-purpose unbleached flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1 tablespoon flour
  • 1 cup frozen blueberries

For The Streusel Topping

  • 2 tablespoons all-purpose unbleached flour
  • 2 tablespoons salted butter, room temp.
  • 2 tablespoons light brown sugar
  • 1 tablespoon white sugar
  • sugar in the raw

 Directions

  1. Preheat oven to 350 degrees F. confection setting
  2. In a standing mixer, beat 1/3 cup butter, 1 cup light brown sugar, 1 teaspoon vanilla. (10 minutes)
  3. Beat in egg.
  4. In a small bowl, combine pumpkin and milk. Set aside
  5. In a medium sized bowl, whisk together 1 2/3 cups flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg.
  6. Alternately add flour mixture & pumpkin/milk mixture to creamed mixture. Beat.
  7. In a small bowl, toss blueberries with 1 tablespoon flour. Set aside.
  8. Make streusel topping by combining 2 tablespoons salted butter, 2 tablespoons flour, 2 tablespoons light brown sugar and 1 tablespoon white sugar with a fork or pastry blender.
  9. Scoop approx. 2 tablespoons into each space of the Texas sized muffin pan. Push approx. 4-5 blueberries into batter for each muffin; top each with an additional 2 tablespoons of batter, 4-5 more blueberries, streusel topping and approx. 1/4 teaspoon of sugar in the raw for each muffin top.
  10. Bake approx. 20-25 minutes or until a toothpick inserted in the center comes out clean.

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Salt Tree 10/15/12

The Chicken Chick 10/20/12

 

 

Filed Under: Bread/Rolls

Poppy Seed Muffins

October 2, 2012 by 1 Comment
 

My oldest, loves poppy seed muffins! I think love is an understatement. We were in Costco the other day and he asked me to buy their poppy seed muffins. I said, “Yeah, sure, go ahead.” He started to put them on the flatbed, then back on the shelf they went. He said, “Mom, I’d rather have yours. Can you make some for me.” “You want mine over Costco’s?!” I replied. Woot woot! Happy dance.  Annnny waaaay, I like to use my Baker’s Secret 116466007 Basics Nonstick 6-Cup Texas Muffin Pan to make Texas sized muffins for my family when making muffins. It just makes sense to use a large sized muffin pan for this gang, especially how they eat.

 

Poppy Seed Muffins
 
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Poppy Seed Muffins
Author:
Recipe type: Muffin
Serves: 1 Texas sized dozen

Ingredients
  • ½ cup sour cream
  • ½ cup fat free milk
  • ⅓ cup poppy seeds
  • 1 cup unsalted butter, room temp.
  • 1½ cups white sugar
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons pure almond extract
  • 4 large eggs
  • 2¼ all-purpose unbleached flour
  • 2 teaspoons baking powder
  • 1 teaspoons baking soda

Instructions
  1. Preheat oven to 350 degrees F. confection setting
  2. In a medium bowl, whisk sour cream, milk and poppy seeds together; set aside.
  3. In a standing mixer, beat butter sugar and extracts together until light and fluffy. (10 min.)
  4. Beat in eggs.
  5. In a medium bowl, whisk together flour, baking powder and baking soda.
  6. Alternately add flour mixture and poppy seed/sour cream mixture to creamed mixture.
  7. Grease (2) Texas sized muffin pans. Scoop batter into pans.
  8. Bake 15-17 minutes or until toothpick inserted in the center comes out clean.

Adapted photos/recipe by My Crowded Kitchen

Original recipe: Poppy Seed Cake Taste Of Home 2008

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