Southern Pineapple Cake is amazingly moist and delicious. It’s so easy to make and even easier to eat!
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Mississippi Mud Brownies #Choctoberfest
I received free products, but all opinions are my own.
Do you know what Choctoberfest is?? It’s the celebration of chocolate during October! How awesome is that?? Today is one of my favorite days of the year… because it is the first day of #Choctoberfest 2016!
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Potato Chip Cookies
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Easy crunchy, buttery, nutty, Potato Chip Cookies will disappear as quickly as you set them on a plate!
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Frozen Champagne Salad #SundaySupper
Creamy delicious frozen dessert full of fruit and nuts. Perfect if you don’t own an ice cream maker.
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Broccoli Salad
This is my favorite summer side salad, I am actually very happy to have it as a meal! It is so delicious with fresh picked Broccoli, crispy Hardwood Bacon, Crispy Gala Apples, Chopped Hazelnuts, Slivered Almonds, Cabot White Sharp Cheddar Cheese, Zippy Red Onion and Dried Cranberries.
It’s like a Cobb salad but instead of lettuce, broccoli is the main star.
Our friend Jenny picked this HUGE Broccoli from her Veggie Garden and left it on our kitchen table! Lucky me, so immediately I thought of making a delicious salad with it! Thank you Jenny and Carol!!
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CONGO BARS
When I read the description of these amazing bars, I had to make them. The Brown Eyed Baker describes them as Blondies on Crack… too funny…too yummy, can anything be too yummy??? Not in my book.
Congo Bars ( Chocolate, Pecan, Coconut Bars )
INGREDIENTS:
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup unsalted butter, melted and cooled
1½ cups light brown sugar
2 eggs
1½ teaspoons vanilla extract
1½ cups unsweetened shredded coconut, toasted
1 cup pecans, toasted and coarsely chopped
½ cup semisweet chocolate chips
½ cup white chocolate chips
DIRECTIONS:
1. Preheat oven to 350 degrees F. Butter or spray a 9×13-inch baking pan, then line it with parchment paper, leaving a bit of an overhang over all the edges.
2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
3. In a large bowl, whisk together the melted butter and light brown sugar until combined. Add the eggs and vanilla and whisk until well combined. Add the dry ingredients to the bowl and, using a rubber spatula, gently fold them into the egg mixture until just combined. Do not overmix. Fold in the toasted coconut, pecans, semisweet and white chocolate chips. Dump the batter into the prepared pan, and smooth it into an even layer.
4. Baking until the top is shiny and cracked and feels firm to the touch, 22 to 25 minutes. Cool completely in the pan on a wire rack. Remove the bars from the pan using the parchment handles and transfer to a cutting board. Cut into 36 bars and serve. The bars can be stored in an airtight container at room temperature for about 5 days.
Note: You don’t have to toast the coconut or pecans if you don’t want to, it just enhances the flavor.
(Recipe adapted from The Brown Eyed Baker and Baking Illustrated)
CRANBERRY APPLESAUCE BREAD
I haven’t really finished being over the whole Thanksgiving thing, I mean, I am still buying a lot of cranberries?? Why?? I just love cranberry sauce and I will keep making it until I am tired of eating it which should be really soon….but until then I am baking Cranberry Applesauce Bread and because I don’t have enough applesauce for my recipe, I am adding….drumroll…you guessed it…cranberry sauce! Just a bit , for color, for fun, for fun flavor! A bread this moist deserves a medal, an award, a speech. I do declare this bread to be the winner of cranberry breads, said in my most royal of royal voices, eaten with my most royal of royal teas, why Earl Grey I declare! Okay, now you know I am not British, but this bread is delicious. It’s an easy quick bread that is great for when you are having tea parties or just want a loaf of yummy Cranberry bread!
Makes One large loaf or two small loaves
Ingredients:
2 cups fresh or frozen cranberries, chopped
1 tablespoon plus 2/3 cup sugar, divided
1/2 cup (1 stick) butter, softened
1 egg
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup applesauce
1/2 cup cranberry sauce
1/4 cup milk
1 cup walnuts, chopped
Instructions:
Preheat the oven to 350 degrees F. In a small bowl, toss the cranberries with the 1 tablespoon sugar and set aside. In a large bowl, cream the butter and remaining 2/3 cup sugar. Beat in the egg and vanilla. In another bowl, stir together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg. In a separate bowl, combine the applesauce, cranberry sauce and milk. Add the flour mixture and the applesauce mixture alternately to the creamed mixture. Beat well. Stir in the cranberries and walnuts. Pour into 1 large or 2 small greased loaf pans. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Remove to a wire rack and let cool before slicing.
Recipe adapted from Yankee Magazine.com
Still need more bread?
Chocolate Chunk Pumpkin Bread
http://wp.me/p2FvrC-103
CHOCOLATE CLOUDS COOKIES
I was reading through SARABETH’S Bakery Cookbook and came to a screeching halt! Well, I really just flipped the cookbook to this recipe, the cookie looked so yummy and I really wanted to start baking for Christmas. I like to deliver cookies early to friends, so it’s not stressful and I enjoy the baking time. Sarabeth said that she had stopped making these for her bakery and customers got irate, they wanted their favorite cookie back! I can see why, they are crunchy, almost meringue-like, the toasted almond slivers add a nice bite. These are my new addition to Christmas cookie platters!
CHOCOLATE CLOUDS COOKIES
CHOCOLATE CLOUDS COKIES Makes about 3 dozen cookies
BAKERS NOTE: Place the dough about 3 inches apart on the half-sheet pans—they spread.
Ingredients
- 1 1/3 cup superfine sugar
- 1 1/3 cup packed light brown sugar
- 1 cup (2 sticks) unsalted butter, at room temperature, cut into ½-inch cubes
- ¾ teaspoon pure vanilla extract
- 2 large eggs, at room temperature, beaten
- 2 cups unbleached all purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 2 cups (8 ounces) toasted sliced almonds
- 2 cups (12 ounces) chocolate chips
Instructions
- 1. Position the racks in the center and top third of the oven and preheat to 350°F. Line 3 half-sheet pans with parchment paper. Rub the sugar and brown sugar together through a coarse wire-mesh wire sieve into a medium bowl; set aside. Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed until smooth, about 1 minute. Gradually add the sugar mixture, then the vanilla. Beat, occasionally scraping the bottom and sides of the bowl, until the mixture is pale yellow and light textured, about 5 minutes. Gradually beat in the eggs.
- 2. Sift the flour, baking soda, and salt together into a medium bowl. With the mixer speed on low, add the dry ingredients in three additions, mixing just until each addition is incorporated. Add the almonds and chocolate chips and mix just until combined. Empty the dough onto the work surface, and use your hands to thoroughly distribute the almonds and chocolate chips in the dough.
- 3. Using a 2-inch-diameter ice-cream scoop, portion the batter onto the prepared pans. Using the heel of your palm, slightly flatten each ball of dough. Bake two of the pans with the cookies, switching the position of the pans from top to bottom and front to back about halfway through baking, until the cookies are evenly golden brown,15 to 18 minutes. During the last 3 minutes, rap each pan on the rack. The cookies will deflate and their signature cracks will appear on the tops. Repeat with the third pan. Cool on the pans. (Store in an airtight container for up to 5 days.)
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https://mooreorlesscooking.com/2013/12/08/chocolate-clouds-cookies/
Recipe Adapted from the Sarabeth’s Bakery Cookbook
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BAKLAVA
This is my first attempt at making Baklava. Let me tell you it was much easier than I thought it would be. Since I have ventured out and successfully made Spanakopita, I figured all I needed was patience and some phyllo dough. I have had a package of frozen phyllo dough in my freezer, that turned out to be non-wheat, and single sheet, which makes assembly so much easier than the double sheet that I used for Spanakopita. I used a jelly roll pan which fits the single sheet layer perfectly. The dough was a little dried out after unrolling, but it was still perfect after baking. I also used slivered almonds that I chopped up in the cuisinart. I would double the amount of almonds next time, or maybe add walnuts or pecans. My family and friends thought there was plenty of nuts, so this is just a personal taste. This tray of baklava disappeared very quickly when my son and his friends came home for the weekend, I actually had to hide a couple pieces for hubs, this is his very favorite dessert and he was thrilled that I had made it. I have also had a bottle of Rose Water that I really have been wanting to include in a recipe, this recipe called for Orange Flower Water and I substituted Rose Water for the Orange Water. The smell is wonderful.
BAKLAVA
Serve in small portions, it is buttery and sweet
serves 10-12
Ingredients
Syrup
1 1/2 cups sugar
6 Tbsp honey
1 1/2 cups water
1 Tbsp lemon
1 Tbsp Rose Water ( recipe calls for Orange Flower Water)
Pastry
1 cup unsalted butter, melted
1 lb package phyllo dough, thawed
1 cup chopped walnuts, almonds, or pistachio nuts
1 1/2 Tbsp sugar
1/2 tsp cinnamon
First, make the syrup by combining all of the ingredients in a heavy- based saucepan. Place over low heat until the sugar dissolves, it will look clear. Stir occasionally. Once the sugar dissolves, raise the heat and allow the syrup to boil until it is thick enough to coat the spoon. This should take about 2 minutes. Allow the syrup to cool and chill thoroughly.
Brush a rectangular baking dish, about 12 x 18 inches, with some of the melted butter. Place about 8 sheets of phyllo dough in the dish, brushing the top of each sheet with some of the melted butter.
Mix the nuts, sugar and cinnamon together and spread half of the mixture over the top of the phyllo. Place two more layers of buttered phyllo dough on top and then cover with the remaining nuts. Layer up the remaining phyllo, brushing each sheet with some of the butter.
With a sharp knife, score a diamond pattern in the top. Sprinkle the top with a little water to keep it moist and prevent curling. Bake in a preheated oven at 350 degrees F oven for 30 minutes and then raise the temperature to 425 degrees F. Continue baking for 10-15 minutes longer or until the pastry is cooked and the top is golden brown and crisp. ( My baklava was done golden brown and done before the oven temperature changes, so I removed the tray of baklava then, just keep and eye on it)
Remove the pastry from the oven and immediately pour over the syrup. Leave the pastry to cool and when thoroughly cold, cut into diamond shapes to serve.
Baklava may be made several days in advance and kept in the refrigerator. Leave at room temperature for about 20 minutes before serving.
Recipe adapted from the Kitchen Flipbook
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