Friday, December 19, 2014

Cranberry Coffee Cake

Cranberry Coffee Cake: Savory Sweet and Satisfying

This coffee cake is perfectly tart with a bit of sweetness. A great way to use cranberries. The hardest part of this coffee cake is waiting for it to bake and then cool before you can enjoy it.

Cranberry Coffee Cake
Ingredients:

Cake
1 tablespoon sugar
1/2 teaspoon cinnamon
3 eggs
2 cups sugar
3/4 cup unsalted butter, softened
1 teaspoon vanilla
2 cups flour
1/2 teaspoon nutmeg
1/4 teaspoon cloves
zest of 1 orange
12 ounces fresh cranberries, rinsed

Icing
1/2 cup powdered sugar
1 tablespoon milk

Directions:
Preheat oven to 350º F. Grease and flour a 10 inch tube pan with removable bottom. Set aside.

In a small bowl, mix together 1 tablespoon sugar and cinnamon. Set aside.

In the bowl of a stand mixer beat together the eggs and sugar until light and fluffy and doubled in size, about 8 minutes.

Add in butter and vanilla and beat for an additional 2 minutes.

Stir in flour nutmeg, cloves and orange zest until just combined, batter will be thick.

Spoon half of the batter into the prepared pan. Top evenly with cranberries and cinnamon sugar mixture. Spoon the rest of the batter over top of the cranberries, some cranberries will still be visible.

Bake for 45- 60 minutes, or until an inserted toothpick comes out clean. Place cake on a cooling rack and allow to cool for about 30 minutes. Carefully use a knife to loosen the cake from the sides and bottom of the pan and cool completely.

Whisk together the powdered sugar and milk. Microwave for about 30 seconds and then drizzle over the coffee cake.

Enjoy!!!

Serves: 12
Calories: 368
Total Fat: 13.0g
   Saturated: 7.7g
   Polyunsaturated: 0.6g
   Monounsaturated: 3.5g
   Trans: 0g
Cholesterol: 83.5mg
Sodium: 21.0mg
Potassium: 25.7mg
Total Carbs: 59.3g
   Dietary Fiber: 2.7g
   Sugars: 41.3g
Protein: 4.4g
Vitamin A: 8.5%
Vitamin C: 6.4%
Calcium: 2.1%
Iron: 5.9%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from The Pajama Chef.
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Thursday, December 18, 2014

Cranberry Almond Streusel Coffee Cake


I had two cranberry coffee cakes pinned on Pinterest and was trying to decide which one to make. The problem was, I could not decide between the two. So in my typical fashion I made both at the same time so everyone could try them and we could pick the best one.

Things did not go quite as planned. First this coffee cake took forever to bake and when I say forever, it took over an an hour and half. Second and most importantly, everyone likes both coffee cakes equally. Neither one was better than the other. So instead of having one delicious cranberry coffee to share I now have two and I will share the other one with you tomorrow.

Cranberry Almond Streusel Coffee Cake: Savory Sweet and Satisfying

With this coffee cake I decided to remake it, and try and fix a few issues with it. First and foremost I needed to fix the issue of it taking so long to bake. So instead of baking it in a 9 inch springform pan, I used a 10 inch springform pan and it helped reduce the time it took to bake.

Secondly, I did not feel there was enough cranberries in the coffee cake. So instead of the two cups it called for I used an entire 12 ounce bag, which not only make the coffee cake better, but it did not leave me with a partial bag of cranberries to figure out how to use. With these two changes I would say this coffee cake is worth making again and again.

Cranberry Almond Streusel Coffee Cake
Ingredients:

Coffee Cake
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
3 eggs, room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups light sour cream, room temperature
12 ounce bag fresh cranberries, rinsed
3 1/2 tablespoons granulated sugar

Streusel Topping
1/2 cup light brown sugar
1 1/2 cups all purpose flour
3/4 cup unsalted butter, room temperature

confectioner's sugar

Direction:
Preheat oven to 350º F. Spray a 10 inch springform pan with cooking spray.

In a medium bowl whisk together the flour and baking powder.

In the bowl of a stand mixer cream together the butter and sugar until light and fluffy. Add in the eggs one at a time beating well after each addition. Add in vanilla extract, almond extract and sour cream, beat until well mixed.

With mixer on low slowly add in flour mixture and beat until combined.

In a medium bowl combine the cranberries and 3 1/2 tablespoon granulated sugar. Fold cranberries into the batter and spoon batter into prepared pan.

In a medium bowl combine the sugar and flour. Cut the butter in with a pastry cutter, until butter is in small pieces. Sprinkle over the batter

Bake for 50-65 minutes or until an inserted toothpick comes out clean. Cool in pan for 30 minutes then remove springform sides. Dust with confectioner's sugar and serve.

Enjoy!!!

Serves: 12
Calories: 503
Total Fat: 23.3g
   Saturated: 14.6g
   Polyunsaturated: 1.1g
   Monounsaturated: 5.5g
   Trans: 0g
Cholesterol: 113.7mg
Sodium: 476.2mg
Potassium: 99mg
Total Carbs: 65.9g
   Dietary Fiber: 2.1g
   Sugars: 32.1g
Protein: 8.1g
Vitamin A: 17%
Vitamin C: 5%
Calcium: 6.6%
Iron: 13%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from a cup of mascarpone
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Wednesday, December 17, 2014

Boston Market Sweet Potato Casserole Copycat

Boston Market Sweet Potato Casserole Copycat: Savory Sweet and Satisfying

For the past several years I have been making this sweet potato casserole for Thanksgiving because it is my favorite sweet potato casserole. However, this year I decided to try a new one. I felt this new one was similar to my favorite but with the added yumminess of marshmallows.

The results were a delicious casserole that has now left me with the hard decision of which one is my favorite and which one to make next year for Thanksgiving. Since making decisions is not my strong suit it is good that I have about a year to make this decision.

Boston Market Sweet Potato Casserole Copycat
Ingredients:
5 1/2 pounds sweet potatoes, peeled and cut into 1 inch pieces
6 tablespoon unsalted butter
1 1/4 cups packed light brown sugar
3/4 cup heavy cream
1 /12 tablespoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

Topping
8 tablespoon unsalted butter
1 cup all purpose flour
3/4 cup packed light brown sugar
1/2 cup old fashioned rolled oats
1/2 teaspoon ground cinnamon
4  cups mini marshmallows

Directions:
Preheat oven to 350º F. Spray a 9x13 baking dish with cooking spray.

Place the cubed sweet potatoes in a large pot and cover with water. Bring to a boil over high heat and cook until tender. Drain the potatoes and return to the pot. Mash the potatoes until smooth. Add in the butter, brown sugar, heavy cream, vanilla, cinnamon and nutmeg. Mix until well combined. Spoon the sweet potatoes into prepared baking dish and smooth into an even layer.

In a medium bowl melt the butter. Add in the flour, brown sugar, rolled oats and cinnamon. Mix with a fork.

Sprinkle the top of the sweet potatoes with the marshmallows and then sprinkle with the flour mixture.

Bake uncovered for 20-25 minutes or until the streusel topping is crisp and marshmallows are golden brown.

Enjoy!!!

Serves: 16
Calories: 426
Total Fat: 14.4g
   Saturated: 9g
   Polyunsaturated: 0.6g
   Monounsaturated: 3.9g
   Trans: 0g
Cholesterol: 42.1mg
Sodium: 70.3mg
Potassium: 479.5mg
Total Carbs: 72.2g
   Dietary Fiber: 4.3g
   Sugars: 41.7g
Protein: 3.9g
Vitamin A: 501.7%
Vitamin C: 33.1%
Calcium: 8.6%
Iron: 12.1%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from The Slow Roasted Italian.
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Tuesday, December 16, 2014

Jalapeño Popper Smashed Potatoes

Jalapeño Popper Smashed Potatoes: Savory Sweet and Satisfying

I have one thing to say about these mashed potatoes.... absolutely delicious! I just might have to say these are my favorite mashed potatoes. Creamy, spicy, cheesy, how can I not love these!?

Jalapeño Popper Smashed Poatoes
Ingredients:
3 pounds red potatoes
1/2 pound turkey bacon
4 jalapeños, seeded and diced
5 tablespoons unsalted butter, softened
1- 8 ounce package reduced fat cream cheese, softened
1 cup shredded sharp cheddar cheese
black pepper, to taste

Directions:
Cut potatoes into quarters or halves depending on their size. Add the potatoes to a large pot and cover with cold water. Bring to a boil and continue to boil until the potatoes are fork tender. Drain the potatoes and return them to the pot.

While the potatoes are cooking, in a large skillet, over medium high heat, cook the bacon until crisp. Remove the bacon from the skillet, reserving any drippings. If there is not a lot of bacon drippings add a bit of olive oil. Add in the jalapeños and cook until softened.

When potatoes are done, add in butter and cream cheese and mash the potatoes with a potato masher. Stir in the cheddar cheese, bacon and jalapeños until the cheese is melted. Add in black pepper to taste.

Enjoy!!!

Notes:
The potatoes were the perfect consistency for me and my family. However if they are too thick for you add in milk until you reach your desired consistency.

Serves: 8
Calories: 424
Total Fat: 21g
   Saturated: 11.2g
   Polyunsaturated: 0g
   Monounsaturated: 0g
   Trans: 0.1g
Cholesterol: 69.4mg
Sodium: 467.6mg
Potassium: 1,093.3mg
Total Carbs: 48.3g
   Dietary Fiber: 3.6g
   Sugars: 3.9g
Protein: 13.6g
Vitamin A: 15.5%
Vitamin C: 89.5%
Calcium: 17.5%
Iron: 10.8%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Cassie Craves.

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Monday, December 15, 2014

Eggnog Doughnut Muffins

These mini doughnut muffins have the perfect amount of eggnog flavor and are top with a delicious eggnog glaze.

Eggnog Doughnut Muffins: Savory Sweet and Satisfying

I have a hard time keeping eggnog in the house. If I buy some for a recipe, I have to make sure it is well known not to drink any until I have made the recipe. My husband and girls love to drink it so much that they ask everyday if they can have any eggnog yet.

I think I need to start buying two containers of eggnog, one for them to drink and one for me to bake with. I do not know why but I would rather bake with eggnog than drink it. Don't get me wrong I like eggnog and enjoy a glass of it, but not nearly as much as my husband and daughters.


Eggnog Doughnut Muffins
Ingredients:
2 2/3 cups all purpose flour
1 /12 teaspoons baking powder
1/4 teaspoon baking soda
1 1/4 ground nutmeg
1 teaspoon vanilla extract
1/4 cup unsalted butter, room temperature
1/4 cup canola oil
1/2 cup granulated sugar
1/3 cup light brown sugar
2 large eggs, room temperature
1 cup eggnog

Glaze
1 tablespoon unsalted butter, melted
3/4 cup confectioners' sugar, sifted
1/4 up eggnog
1/4 teaspoon vanilla
pinch cinnamon
pinch ground nutmeg

Directions:
Preheat oven to 350º F. Lightly grease 2 mini muffin pans and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, and nutmeg.

In the bowl of a stand mixer cream together the butter, canola oil and sugars until smooth. Add in the eggs, one at a time, beating until combined. Add in vanilla and mix.

Add the dry ingredients to the butter mixture alternately with the eggnog, beginning and ending with the flour mixture. Mix just until everything is combined.

Spoon the batter into the prepared muffin tins until almost full. Bake for 8-12 minutes or until an inserted toothpick comes out clean. Remove muffins from oven and cool for a few minutes.

While muffins are cooling whisk together the butter, sugar, eggnog, vanilla, cinnamon and nutmeg, until smooth. Remove muffins from tins and dip the top of the muffins into the glaze. Place muffins on a cooling rack to continue cooling.

Enjoy!!!

Serves: 12
Calories: 343
Total Fat: 12.1g
   Saturated: 4.8g
   Polyunsaturated: 1.7g
   Monounsaturated: 4.5g
   Trans: 0g
Cholesterol: 50.2mg
Sodium: 276.7mg
Potassium: 2.4mg
Total Carbs: 33.7g
   Dietary Fiber: 0.1g
   Sugars: 31.7g
Protein: 2.3g
Vitamin A: 6%
Vitamin C: 0.8%
Calcium: 4.2%
Iron: 1.3%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Two Peas & Their Pod.
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Friday, December 12, 2014

White Hot Chocolate with Caramel and Toffee

White Hot Chocolate with Caramel and Toffee: Savory Sweet and Satisfying

My family are fans of hot chocolate when the weather gets cold. Even though I almost always have a supply of the prepackaged powdered in the pantry, it is nice to make some from scratch every once in awhile. This hot chocolate is deliciously sweet and a perfect way to warm up on a cold day.

White Hot Chocolate with Caramel and Toffee
Ingredients:
5 cups 2% milk
8 ounces good quality white chocolate, broken into pieces
2 tablespoons caramel sauce

Toppings (not included in nutritional info):
toffee bits
mini marshmallows OR
whipped cream
drizzle of caramel

Directions:
In a medium saucepan bring milk to a boil over medium heat, stirring constantly. Add in the white chocolate and caramel, stir constantly until melted and combined.

Pour into mugs and top with toffee bits then add the mini marshmallows OR whipped cream and drizzle with caramel sauce.

Enjoy!!!

Serves: 4
Calories: 331
Total Fat: 15.3g
   Saturated: 5.6g
   Polyunsaturated: 0.2g
   Monounsaturated: 1.7g
   Trans: 0g
Cholesterol: 31.1mg
Sodium: 175.9mg
Potassium: 457.5mg
Total Carbs: 39.1g
   Dietary Fiber: 0g
   Sugars: 38.8g
Protein: 11.4g
Vitamin A: 12.9%
Vitamin C: 2.3%
Calcium: 41.5%
Iron: 0.5%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Christina's Adventures.
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Thursday, December 11, 2014

Puppy Cake with Whipped Cream Cheese Frosting

Puppy Cake with Whipped Cream Cheese Frosting: Savory Sweet and Satisfying

My oldest daughter loves puppies, it is her favorite animal. When we are out and about she has to pet every single puppy we see. To be more specific she loves bulldogs. She wants a real bulldog more than anything. She has a stuffed bulldog and bulldog slippers, but still wants a real one.

Puppy Cake with Whipped Cream Cheese Frosting: Savory Sweet and Satisfying

When I asked her what she wanted for her birthday cake, she of course said a bulldog cake. Well, I spent way too many hours scouring the Internet for any sort of directions to make a bulldog cake with no luck. But I did find directions for a puppy cake and made that for her.

When I made this cake I used both yellow and chocolate cake, because when I had asked my daughter what flavor cake she wanted, she had said I guess chocolate that makes sense for a puppy cake, but then said " If you could do both yellow and chocolate that would be amazing!".

The frosting I used for this cake was so delicious and easy to work with. The combination of cream cheese and whipped cream created a lighter cream cheese frosting with a more subtle cream cheese flavor. I used chocolate candy melts to make the frosting chocolate flavored and it was fantastic. It created a very subtle chocolate flavor that was perfect.

My daughter absolutely loved her puppy birthday cake and even said it looked like a real puppy!

Puppy Cake with Whipped Cream Cheese Frosting
Ingredients:
2 batches of cake batter, flavor of choice
1- 9 inch round cake pan
2- 8 inch round cake pans
1 9x4 loaf pan
frosting, I used a whipped cream cheese frosting, see recipe below
fondant, I used a homemade marshmallow fondant
gel food colors of you choice

Directions:
Grease and flour all four pans well or spray with cooking spray, line with parchment paper and spray parchment paper with cooking spray.

Pour cake batters into prepared pans evenly, you want the pans to be about 1/2 of the way full. Bake according to cake directions, pans may bake for varying times due to the different sizes. Cool cakes in pans for 5-10 minutes. Remove cakes and cool completely on a cooling rack.

Take the 9 inch cake and cut it in half, creating two half circles. Spread a thin layer of frosting onto the bottom side of one of the half circles and place the bottom side of the other half circle on top of the frosting. Stand up the half circle on the cut edge, this will be the puppy's body.

Take one of the 8 inch cakes and cut in half, creating two half circles. Spread a thin layer of frosting onto the bottom side of one of the half circles and place the bottom side of the other half circle on top of the frosting. Stand up the half circle on the cut edge and place in front of the other half circle, this will be the puppy's head.

Take the loaf pan and cut it according to the picture at the right. The vertical rectangles in the front are the front paws and the horizontal rectangles in the back are the back paws. Place the front paws next to the puppy's body towards the front of the body and place the back paws next to the puppy's body towards the back of the body.

Cut a slope off of the front of each paw and a half circle out of the head, to create a more realistic look.

Take the remaining 8 inch cake and cut out two ears and one tail. To make the tail, I started at the top of the circle and cut straight down about 1/2 inch to 1 inch and then cut following the curve of the cake until I got to the bottom directly below where I started and cut straight towards the outside of the cake to separate from the rest of the cake. Use the remaining piece of cake to create two ears. Place the tail at the back of the puppy's body and cut the end of the tail into a curve to create a more realistic look. Do not place the ears yet.

Frost the entire cake. Add the ears to the head of the puppy and then frost the ears. Place remaining frosting into a piping bag fitted with a small straight tip, and pipe "hair" all over the puppy.

Use fondant to create puppy's features, like eyes, nose, tongue and collar.

Enjoy!!!

Notes:
Instead of using fondant for dogs features you could use fruit by the foot or fruit roll-up for collar and tongue and peanut m&m's for eyes and nose.

*Adapted from 123 Homeschool 4 Me.


Whipped Cream Cheese Frosting
Ingredients:
8 ounces reduced fat cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream

Directions:
In a large bowl beat together the softened cream cheese, sugar and vanilla until smooth.

Meanwhile in another large bowl beat the whipping cream until stiff peaks form.

Once cream cheese mixture is smooth, gently fold in 1/3 of the whipped cream with a spatula. Gently fold in the remaining whipped cream.

Enjoy!!!

Notes:
To create a chocolate frosting I melted 1/2 cup chocolate candy melts and mix in after beating the cream cheese, sugar and vanilla. If you do not have or do not want to buy candy melts you can substitute 1/4-1/2 cup of melted chocolate chips or cocoa powder, depending on how chocolaty you want the frosting to be.

To make enough frosting for the puppy cake I made 1 1/2 batches of this frosting recipe.

*Adapted from Food.com.
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