3 mashed bananas, ripe
1/3 c. no sugar added applesauce
2 c. oats
1/4 c. almond milk
1/2 c. raisins, optional
1 tsp vanilla
1 tsp cinnamon
Mix together and bake at 350 degrees for 15-20 minutes
Tuesday, April 23, 2013
Sunday, April 7, 2013
The most amazing cinnamon rolls ever
Cream Cheese Cinnamon Rolls
For the Dough:
1 package (2¼ teaspoons) instant yeast
½ teaspoons, plus ¼ cup sugar, divided
½ cup whole milk, at room temperature
2 tablespoons light brown sugar
½ teaspoon vanilla extract
1 egg
1 egg yolk
2¾ cups all-purpose flour, plus more for kneading
¾ teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
For the Filling:
½ cup sugar
¼ dark brown sugar, packed
¼ cup finely chopped pecans
¼ cup finely chopped walnuts
1 tablespoon ground cinnamon
½ teaspoon salt
1/8 teaspoon ground cloves
2 tablespoons maple syrup
Other Ingredients:
4 ounces cream cheese, at room temperature
8 tablespoons (1 stick) unsalted butter, divided in half, melted
For the Icing:
1½ cups powdered sugar
3 tablespoons whole milk
1. To Make the Dough: In the bowl of a stand mixer combine yeast, 1/2 teaspoon sugar and 1/4 cup water heated to 115°F. Stir to combine and let sit until frothy and foamy, about 10 minutes.
2. Add the remaining sugar, milk, light brown sugar, vanilla, egg, and egg yolk. Beat with a wire whisk until well combined. Fit the bowl onto the mixer, fitting with the dough hook attachment. Add the flour and salt and mix on medium speed until the dough just begins to come together. Turn the machine on medium-high and knead the dough for 4 minutes.
3. Add the butter and continue to knead for about 6 minutes. The dough will be wet and sticky. Place the dough on a well floured work surface, and knead about 1/3 cup all-purpose flour into the dough. The dough still might be a little sticky, which is ok. Set the dough to rest in a large greased bowl. Cover the bowl with plastic wrap and allow to rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
4. While the dough rises, make the filling. Combine the sugar, dark brown sugar, pecans, walnuts, cinnamon, salt and cloves in a large bowl. Stir to combine. Stir in the maple syrup. Set aside.
5. When the dough has doubled in size, dump it from the bowl onto a heavily floured work surface. Gently knead the dough until it is no longer sticky, adding more flour as needed. Work the dough for about 1 or 2 minutes. Once it’s no longer sticky, place a kitchen towel over the dough and let rest for 5 minutes before you roll it out.
6. Using a floured rolling pin, roll the dough into a 10 x 10-inch square.
7. In a small bowl, mix the cream cheese with a knife until it’s smooth and spreadable.
8. Spread the cream cheese evenly over the dough square. Fold the square into thirds like you would fold a letter to fit into an envelope. Take the open ends of the rectangle and fold into thirds again, to make a smaller dough square.
9. Invert the dough so that the seam is face down and, using the rolling pin, gently roll it into a 10 x 20-inch rectangle. You may find that some cream cheese sneaks through. Be as gentle as possible with the dough, but continue to work it until you reach the size you need.
10. Turn the dough so that the short sides are parallel to you.
11. Brush the top of the dough with half of the melted butter. We’ll use the rest of the butter after the rolls are baked.
12. Pour all of the filling onto the dough. Spread evenly, leaving a 1-inch boarder at one of the short edges of the dough so the roll can be properly sealed. Lightly press the filling into the dough.
13. Using your hands, lift up the bottom edge of the dough and roll it forward into a tight cylinder. Place dough cylinder seam side down on a cutting board. Using a sharp, thin knife, trim off the uneven edges.
14. Cut the cylinder into 8 equal slices. Nestle the slices, cut side up and evenly spaced in a butter 9 x 13-inch baking dish. Cover the pan with plastic wrap and set aside in a warm place to let rise for 2 hours. You may also refrigerate rolls overnight.
15. Heat the oven to 375 degrees F. Uncover the rolls. If you refrigerated the rolls, let them sit at room temperature for 15 minutes before baking. Bake until golden brown, about 30 minutes.
16. Transfer the pan of cinnamon rolls to a cooling rack. Brush with remaining melted butter. Let cool for 5 minutes.
17. Make the icing: Whisk together the sugar and milk in a small bowl until smooth, adding more sugar or milk to reach your desired consistency.
18. Dip the tines of a fork into the icing and drizzle over the rolls. Serve warm or at room temperature.
For the Dough:
1 package (2¼ teaspoons) instant yeast
½ teaspoons, plus ¼ cup sugar, divided
½ cup whole milk, at room temperature
2 tablespoons light brown sugar
½ teaspoon vanilla extract
1 egg
1 egg yolk
2¾ cups all-purpose flour, plus more for kneading
¾ teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
For the Filling:
½ cup sugar
¼ dark brown sugar, packed
¼ cup finely chopped pecans
¼ cup finely chopped walnuts
1 tablespoon ground cinnamon
½ teaspoon salt
1/8 teaspoon ground cloves
2 tablespoons maple syrup
Other Ingredients:
4 ounces cream cheese, at room temperature
8 tablespoons (1 stick) unsalted butter, divided in half, melted
For the Icing:
1½ cups powdered sugar
3 tablespoons whole milk
1. To Make the Dough: In the bowl of a stand mixer combine yeast, 1/2 teaspoon sugar and 1/4 cup water heated to 115°F. Stir to combine and let sit until frothy and foamy, about 10 minutes.
2. Add the remaining sugar, milk, light brown sugar, vanilla, egg, and egg yolk. Beat with a wire whisk until well combined. Fit the bowl onto the mixer, fitting with the dough hook attachment. Add the flour and salt and mix on medium speed until the dough just begins to come together. Turn the machine on medium-high and knead the dough for 4 minutes.
3. Add the butter and continue to knead for about 6 minutes. The dough will be wet and sticky. Place the dough on a well floured work surface, and knead about 1/3 cup all-purpose flour into the dough. The dough still might be a little sticky, which is ok. Set the dough to rest in a large greased bowl. Cover the bowl with plastic wrap and allow to rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
4. While the dough rises, make the filling. Combine the sugar, dark brown sugar, pecans, walnuts, cinnamon, salt and cloves in a large bowl. Stir to combine. Stir in the maple syrup. Set aside.
5. When the dough has doubled in size, dump it from the bowl onto a heavily floured work surface. Gently knead the dough until it is no longer sticky, adding more flour as needed. Work the dough for about 1 or 2 minutes. Once it’s no longer sticky, place a kitchen towel over the dough and let rest for 5 minutes before you roll it out.
6. Using a floured rolling pin, roll the dough into a 10 x 10-inch square.
7. In a small bowl, mix the cream cheese with a knife until it’s smooth and spreadable.
8. Spread the cream cheese evenly over the dough square. Fold the square into thirds like you would fold a letter to fit into an envelope. Take the open ends of the rectangle and fold into thirds again, to make a smaller dough square.
9. Invert the dough so that the seam is face down and, using the rolling pin, gently roll it into a 10 x 20-inch rectangle. You may find that some cream cheese sneaks through. Be as gentle as possible with the dough, but continue to work it until you reach the size you need.
10. Turn the dough so that the short sides are parallel to you.
11. Brush the top of the dough with half of the melted butter. We’ll use the rest of the butter after the rolls are baked.
12. Pour all of the filling onto the dough. Spread evenly, leaving a 1-inch boarder at one of the short edges of the dough so the roll can be properly sealed. Lightly press the filling into the dough.
13. Using your hands, lift up the bottom edge of the dough and roll it forward into a tight cylinder. Place dough cylinder seam side down on a cutting board. Using a sharp, thin knife, trim off the uneven edges.
14. Cut the cylinder into 8 equal slices. Nestle the slices, cut side up and evenly spaced in a butter 9 x 13-inch baking dish. Cover the pan with plastic wrap and set aside in a warm place to let rise for 2 hours. You may also refrigerate rolls overnight.
15. Heat the oven to 375 degrees F. Uncover the rolls. If you refrigerated the rolls, let them sit at room temperature for 15 minutes before baking. Bake until golden brown, about 30 minutes.
16. Transfer the pan of cinnamon rolls to a cooling rack. Brush with remaining melted butter. Let cool for 5 minutes.
17. Make the icing: Whisk together the sugar and milk in a small bowl until smooth, adding more sugar or milk to reach your desired consistency.
18. Dip the tines of a fork into the icing and drizzle over the rolls. Serve warm or at room temperature.
Wednesday, March 20, 2013
Quick French Bread
The ingredients are basic and simple too. Here they are:
Then cover your bowl with a warm wet towel and let the dough sit for about 15 minutes.
**Update: Tip - put a bowl of water in your microwave and turn your microwave on for two minutes. Then take the bowl of water out and set your bowl of bread dough in the warm microwave for the 15 minutes. This moist, warm envirmonment makes the bread rise a lot faster.
After 15 minutes the bread dough looks like this!
- 2 1/2 Cups Warm Water
- 2 T. Yeast
- 2 T. Sugar
- 1 t. Salt-(I used 2 tsp)
- 3 T. Oil
- 5 1/2 -6 Cups Flour
First: Add yeast and then sprinkle the sugar over the 2 1/2 cups of water. Let it sit for about five minutes until you see the yeast get all bubbly on top.
Next: Stir in the salt, oil, and flour.
Then: Knead the dough for a few minutes until it is smooth and pulls away from the bowl like this...
Next: Stir in the salt, oil, and flour.
Then: Knead the dough for a few minutes until it is smooth and pulls away from the bowl like this...
Then cover your bowl with a warm wet towel and let the dough sit for about 15 minutes.**Update: Tip - put a bowl of water in your microwave and turn your microwave on for two minutes. Then take the bowl of water out and set your bowl of bread dough in the warm microwave for the 15 minutes. This moist, warm envirmonment makes the bread rise a lot faster.
After 15 minutes the bread dough looks like this!
Next, divide the dough into two long loaves (rolling like a jelly roll and tucking in the ends). Place both loaves side by side on a greased cookie sheet. Then take a knife and slash the tops of each loaf diagonally. Allow the loaves to sit for a few minutes while you preheat your oven to 375.( I baked at 400, for 25 min. and threw ice cubes on the bottom of the oven to create steam, for a nicer crust) Bake for 30-35 minutes until golden brown.
Yum! It's soft in the middle and slightly crunchy on the outside.
{...and in real life it turned out a lot more brown than it shows in the picture below.}
**Optional: For an extra cruchy crust, mix together one egg white with 1 T. cold water and brush on cooked bread and cook for another 3 minutes.
Friday, March 15, 2013
No sugar Strawberry freezer jam
Strawberry Freezer Jam
In a blender combine 1 can frozen red grape concentrate or apple concentrate 5 tablespoons cornstarch Pour in a saucepan and bring to a boil. Stir constantly until thick and clear. Fold in 3 cups frozen or fresh chopped strawberries . Stir well Add 1/8 cup honey or to taste (You probably could use Agave Nectar if you preferred.)Thursday, February 28, 2013
Meringue hearts
1 egg white
1/8 tsp. cream of tarter
1/4 c. plus 2 tsp sugar (I used raw organic)
1/4 tsp. vanilla
about 1 cup strawberry frozen yogurt, softened util spreadable
White chocolate curls, shaved with a peeler from a chunk of white chocolate
1. With an electric mixer, beat egg white and cream of tartar until very foamy. Gradually sprinkle in sugar, about 1 tbsp. at a time, beating well after each addition. Beat until meringue holds very stiff, shiny peaks, at least 10 minutes. Add vanilla; beat about 30 seconds longer.
2. Preheat over to 225 degrees. Cover a baking sheet with parchment. On it draw 4 heart shapes, each 3 in. at the widest point. Spread meringue 1/4 in. think over each heart shape, building up sides so they stand an additional 1/2 to 3/4 in. high.
3. Bake meringues for 45 minutes. Turn off oven and let meringues dry in oven for 1 1/2 hours.
4. About 1 to 2 hours before serving, fill each meringue with softened frozen yogurt. Place in freezer and chill until firm, at least 1 hour. Top hearts with white chocolate curls, and serve.
Makes 4 cookies
1/8 tsp. cream of tarter
1/4 c. plus 2 tsp sugar (I used raw organic)
1/4 tsp. vanilla
about 1 cup strawberry frozen yogurt, softened util spreadable
White chocolate curls, shaved with a peeler from a chunk of white chocolate
1. With an electric mixer, beat egg white and cream of tartar until very foamy. Gradually sprinkle in sugar, about 1 tbsp. at a time, beating well after each addition. Beat until meringue holds very stiff, shiny peaks, at least 10 minutes. Add vanilla; beat about 30 seconds longer.
2. Preheat over to 225 degrees. Cover a baking sheet with parchment. On it draw 4 heart shapes, each 3 in. at the widest point. Spread meringue 1/4 in. think over each heart shape, building up sides so they stand an additional 1/2 to 3/4 in. high.
3. Bake meringues for 45 minutes. Turn off oven and let meringues dry in oven for 1 1/2 hours.
4. About 1 to 2 hours before serving, fill each meringue with softened frozen yogurt. Place in freezer and chill until firm, at least 1 hour. Top hearts with white chocolate curls, and serve.
Tuesday, January 8, 2013
Nila Carmel Cheesecake
66 Nilla Wafers, divided
1 1/4 c. sugar, divided
1/4 c. butter, melted
3 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1/2 c. Sour cream
1 tsp. vanilla
3 eggs
Carmel (see carmel recipe)
Preheat oven to 325 degrees if using a silver 9-inch springform pan. Finely crush 50 of the wafers; mix with 1/4 cup of the sugar and the butter. Press firmly onto bottom of pan. Stand remaining 16 wafers around edge of pan, pressing gently into crust to secure.
Beat cream cheese and remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs 1 at a time, beating on low speed after each addition just until blended. Pour into prepared crust.
Bake 45 to 50 min. or until center is almost set. Run small knife or metal spatula around rim of pan to loosed cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
Pour carmel over middle of cake, until reaches the edges, allow to cool, then microwave semi-sweet chocolate chips in a small baggie, until melted, and cut an edge off with scissors and decorate.
1 1/4 c. sugar, divided
1/4 c. butter, melted
3 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1/2 c. Sour cream
1 tsp. vanilla
3 eggs
Carmel (see carmel recipe)
Preheat oven to 325 degrees if using a silver 9-inch springform pan. Finely crush 50 of the wafers; mix with 1/4 cup of the sugar and the butter. Press firmly onto bottom of pan. Stand remaining 16 wafers around edge of pan, pressing gently into crust to secure.
Beat cream cheese and remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs 1 at a time, beating on low speed after each addition just until blended. Pour into prepared crust.
Bake 45 to 50 min. or until center is almost set. Run small knife or metal spatula around rim of pan to loosed cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
Pour carmel over middle of cake, until reaches the edges, allow to cool, then microwave semi-sweet chocolate chips in a small baggie, until melted, and cut an edge off with scissors and decorate.
Tuesday, December 18, 2012
BYU Mint Brownies
BYU Mint Brownies
This recipe is straight from the BYU Magazine with my notes in brackets:)
1 c. margarine (I use butter)
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts (I leave these out–BYU offers them both ways)
12 oz. chocolate icing (They don’t give the recipe for their chocolate frosting–I just used the mint recipe–omit mint and food coloring add 1/3 cup cocoa or more depending on your tastes)
Mint Icing5 Tbsp. margarine (I use butter)
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring
1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes.
Cool.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and
carefully add a layer of chocolate icing.
Recipe Source: Sugar-n-Spice, Cougareat Food
Court
Subscribe to:
Posts (Atom)