croissant pudding

Croissant PuddingIMG_7363

1 cup half and half

1 cup heavy cream

3 tablespoons butter, separated

1 teaspoon vanilla extract

1/3 cup granulated sugar

1/4 teaspoon salt

5 large butter croissants

1 granny smith apple

1/4 cup yellow raisins

2 eggs

1 egg yolk

2 tablespoons cinnamon sugar

In small saucepan over low heat, warm half and half, cream, 2 tablespoons butter, vanilla, sugar and salt, stirring occasionally until butter is melted.  Set aside to cool.

Cut croissants into large pieces and place in large bowl.  Peel and core apple and cut into chucks.  Add apple chunks and raisins to croissants in bowl.

Place eggs and egg yolk in mixing bowl and beat at low speed.  Add cooled half and half mixture and beat until thoroughly mixed.  Add liquid mixture to croissants and fruit.  Mix mixture lightly with hands until incorporated.  Let sit soaking for at least an hour.

Spread last tablespoon of butter in baking dish.  Add croissant mixture to dish and spread evenly.  Sprinkle top with cinnamon sugar.

Bake in 350 degree oven for 40 minutes or until croissants puff and turn golden.  Once croissant pudding is baked, top with vanilla sauce.

Vanilla Sauce

1/2 cup light brown sugar

1 tablespoon flour

1 egg, lightly beaten

2 tablespoons butter

1 1/4 cup half and half

pinch of salt

pinch of cinnamon

pinch of nutmeg

1 teaspoon vanilla extract

Place all sauce ingredients in small saucepan.  Whisk constantly over medium heat until sauce is thickened and coats back of a spoon, about 12 minutes.  Remove from heat and stir in vanilla extract.

enjoy xo

 

almond amaretto pound cake

Almond Amaretto Pound Cake

IMG_6895

Cake:

1 tablespoon white vinegar

3 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, room temperature

2 3/4 cups granulated sugar

4 eggs, room temperature

1 tablespoon vanilla extract

2 teaspoons almond extract

1 cup milk, room temperature

1/4 cup amaretto

Yummy Super Delicious Amaretto Sauce:

1 /2 cup unsalted butter

1/2 cup granulated sugar

1/2 cup light brown sugar

1/3 cup half and half

3 tablespoons amaretto

Bake cake first:  In small bowl, stir together milk and vinegar, set aside.  In seperate bowl, whisk together flour, baking soda and salt.  Set aside.

In mixing bowl on medium speed, cream butter and sugar until light and fluffy.  Beat in eggs one at a time and then add vanilla and almond extracts.  Once this mixture is combined, beat in flour mixture alternating with milk and amaretto.  Mix batter fully.

Pour batter into bundt pan sprayed with pan release.  Bake at 325 degrees for approximately 60 minutes until center is set and inserted toothpick comes out clean.  Allow cake to cool completely before inverting onto plate.

As cake finishes cooling, make amaretto sauce:  Combine butter, brown sugar and granulated sugar in small saucepan.  Heat over medium heat stirring constantly until smooth.  Once mixture is smooth, add cream and amaretto and bring sauce to a slow simmer.  Cook, stirring often for 5 minutes.  Allow sauce to cool and thicken for at least 15 minutes before drizzling on cake.

enjoy xo

 

orange chocolate chunk cookies

Orange Chocolate Chunk Cookies

2 1/2 cups flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 heaping teaspoon grated orange peel

1 cup granulated sugar

1/2 cup light brown sugar

1 cup butter, room temperature

2 eggs, room temperature

1 teaspoon pure orange extract

1 1/2 cups, 8 ounces, semisweet chocolate coarsely chopped

In medium bowl, combine flour, soda, salt and orange peel.

In mixing bowl, blend sugars at medium speed.  Add butter and mix until a grainy paste.  Add eggs and extract and beat until light and fluffy, scraping sides of mixing bowl as necessary.

At low speed, add flour mixture and chocolate to butter/sugar mixture.  Mix until just combined, do not over mix.

Drop dough by rounded tablespoons onto ungreased cookie sheets.  Bake in 300 degree oven for 24-26 minutes or until cookies start to brown around the edges.  Do not bother allowing to cool before enjoying.

enjoy xo    IMG_6883

 

 

lemon blueberry pound cake

 Lemon Blueberry CakeIMG_6853

1 cup butter, room temperature

1 3/4 cups granulated sugar

2 tablespoons fresh lemon zest

3 eggs

1/2 teaspoon vanilla extract

3/4 cup buttermilk (yes, you can cheat- 3/4 cup milk with 1 tablespoon white vinegar stirred in)

3 cups fresh blueberries, washed, drained and dried

2 1/2 cups flour

2 teaspoons baking powder

1 teaspoon salt

In mixing bowl, cream butter, sugar and lemon zest until light and fluffy.  Add eggs one at a time, continuing to beat.  Add vanilla.

In separate bowl, combine dry ingredients.  While mixing at low speed, add dry ingredients to butter mixture, alternating with buttermilk.  Lightly fold in blueberries.

Spray two loaf pans or one bundt pan with pan release.  Pour batter into pan(s), smoothing top lightly.  Bake in 350 degree oven for 55 minutes until set and peaked in center.

Lemon Glaze

1 tablespoon fresh lemon juice

1 tablespoon lemon zest

1 tablespoon milk

1/4 teaspoon vanilla

1-1 1/2 cups powdered sugar

In small bowl, mix together all gaze ingredients until smooth.  Allow cake(s) to cool before spreading top with glaze.

enjoy xo

 

 

peanut butter oatmeal cookies

Peanut Butter Oatmeal CookiesIMG_6726

3 eggs, room temperature

1 cup granulated sugar

1 cup light brown sugar

1 1/4 cup peanut butter, chunky or smooth

1/2 cup butter, room temperature

1 teaspoon vanilla

4 1/2 cups oatmeal

1 1/2 cups chocolate chips, milk or semisweet or a combination

2 teaspoons baking soda

(Yes, you read correctly.  NO flour!)

In mixing bowl, beat eggs.  Add sugars, peanut butter, butter and vanilla.  Mix until smooth.

Measure oatmeal, chocolate chips and baking soda into bowl.  Add to egg/butter mixture and mix lightly until combined.

Spray baking sheets with pan release.  Drop batter by even spoonfuls onto baking sheets and bake at 350 degrees for approximately 16 minutes or until cookies begin to brown around the edges.  Do not over bake.  Allow to cool slightly before removing from baking sheets.

enjoy xo

 

sunday chocolate cake

Sunday Chocolate Cake

Cake:

2 cups granulated sugar

2 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

2 eggs

1 1/2 cup milk

1 tablespoon white vinegar

2 teaspoons vanilla

1 cup butter

1/4 cup cocoa powder

Spray 9 x 13 baking pan with pan release.

In large sized bowl, mix together sugar, flour, salt and baking soda and set aside.

In another bowl, whisk eggs.  Whisk into eggs, milk, vinegar and vanilla and set aside.

In large saucepan, melt butter with cocoa powder whisking until completely melted and smooth.  Pour hot chocolate/butter mixture over flour mixture and blend with spatula.  Pour liquid ingredients over chocolate/flour mixture and stir well until batter is smooth and there are no lumps.

Pour batter into baking pan and bake at 400 degrees for 20-25 minutes or until center of cake is set.

Prepare icing while cake is baking.  You will want icing prepared as cake comes out of oven.

Icing:

1/2 cup butter

1/4 cup cocoa powder

1/4 cup plus 2 tablespoons milk

4 cups powdered sugar

2 teaspoons vanilla

In same saucepan as used for cake, melt butter over medium heat.  Add cocoa powder and milk to melted butter stirring constantly until mixture just begins to boil.  Remove from heat and whisk in powdered sugar and vanilla until there are no lumps.

Pour icing over hot cake in pan, smoothing over top.

Allow cake to cool completely before cutting.  Not just for Sundays!

enjoy xo

german chocolate cake

German Chocolate CakeIMG_6716

Cake:

2 cups granulated sugar

1 3/4 cups flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs, room temperature

1 cup buttermilk

1/2 cup vegetable or canola oil

2 teaspoons vanilla extract

1 cup boiling water

Coconut Pecan Frosting:

1/2 cup light brown sugar

1/2 granulated sugar

1/2 cup butter

3 egg yolks

3/4 cup evaporated milk

1 tablespoon vanilla extract

1 cup lightly chopped pecans

1 cup shredded sweetened coconut flakes

Chocolate Frosting:

1/2 cup butter, melted

2/3 cup unsweetened cocoa powder

3 cups powdered sugar

1/3 cup evaporated milk

1 teaspoon vanilla extract

Bake cakes first- In medium size bowl, measure sugar, flour, cocoa, baking powder, baking soda and salt.  In mixing bowl, begin mixing eggs, buttermilk, oil and vanilla.  When egg mixture is combined, add dry ingredients.  Then add boiling water to cake mixture, scraping sides of mixing bowl as necessary.  Beat for a minute until combined.  Batter will be very thin.

Spray two 8 or 9 inch cake pans with pan release.  Pour cake mixture into pans and bake at 375 degrees for 25-30 minutes or until inserted toothpick comes out cleanly.  Allow cakes to cool in pans for 5 minutes and then invert onto rack or onto parchment on counter top.  Allow to cool completely before assembling cake.

While cakes are baking, prepare coconut frosting- Measure brown sugar, granulated sugar, butter, egg yolks and evaporated milk into medium size saucepan.  Begin to cook over medium heat stirring constantly until mixture begins to boil and thicken. Remove from heat and stir in vanilla, pecans and coconut.  Allow to cool completely.

While coconut frosting and cakes are cooling, make chocolate frosting- Place melted butter in mixing bowl and begin to beat.  Add cocoa powder.  Add powdered sugar and evaporated milk alternately beating after each addition until desired consistency is met. Add vanilla and mix in completely.

Too assemble cake- Place one chocolate cake on serving plate or stand.  Spread thin layer of chocolate frosting on top of cake layer. Cover top evenly with 1/3 of coconut frosting leaving about 1/2 inch between filling and edge of cake.

Place second cake round on top of first.  Spread entire cake with chocolate frosting making sure sides are smooth.  Spoon remaining coconut frosting on top of cake.  Voila!

enjoy xo