Cinnamon Bun Pecan Pie Recipe Pie season is here–are you ready? Instead of making the same old pumpkin or pecan pie this year, shake things up a little and try this twist on classic pecan pie! This Cinnamon Bun Pecan Pie has all the best elements of cinnamon buns in pie form: a swirled cinnamon crust, a sweet, gooey filling with plenty of cinnamon and crunchy pecans, and a generous dollop of a tangy cream cheese topping. Because time is at a premium around the holidays, this recipe takes some shortcuts and calls for premade pie dough and frosting. Cinnamon Bun Pecan Pie Ingredients Pie dough: enough for 1 9-inch crust2 ounces (4 tbsp) melted butter4 tsp ground cinnamon, divided use3/4 cup dark corn syrup1/2 cup packed light brown sugar3 large eggs, at room temperature1 tsp vanilla extract1 tsp cake and cookie flavoring (optional)1/2 tsp salt2 cups toasted pecan halves1 cup cream cheese frosting (not “whipped” variety) Start with dough that is slightly chilled but still pliable. This filling is so easy and fast to make!
Pumpkin Spice Latte {homemade recipe for 1 week of yummy drinks!} I’m not a regular at the coffee shop. And it’s not that I don’t like what the baristas are concocting behind the counter. No, I’m actually quite fond of their beverages, both steaming hot and served over ice. It simply comes down to the dollar for me. I just can’t part with 4 or 5 bucks for a fancy coffee on a regular basis. But this fall, I plan to indulge a bit more often in one of my favorite latte flavors, without even getting out of my pajamas in the morning. Pumpkin Spice Latte {homemade recipe for 1 week of yummy drinks!} Ingredients for the pumpkin spice mixture: 1 15-oz. can pumpkin puree 2 c. whole milk 1/2 c. sweetened condensed milk 1/3 c. brown sugar 2 T. pure vanilla extract 1 T. cinnamon 1 tsp. nutmeg 1 tsp. ground dried ginger 1/2 tsp. ground cloves 1/4 tsp. allspice to assemble the pumpkin spice latte: strong coffee slightly sweetened whipped cream cinnamon dark chocolate shavings Preparation to make the pumpkin spice mixture: Source from a farmgirl's dabbles
Peach and Blueberry Crumble Upside-Down Praline Apple Pie Guest post from Brigette Shevy Just when you thought apple pie couldn’t get any better… it does! Not only does this pie look impressive, it tastes amazing, too. This twist on the classic apple pie is probably my very favorite apple pie of all time. And no, it’s not even close to low-fat, but let me assure you that it’s worth every blissful calorie! One taste of the caramelized pecan-studded crust, and you may never be able to settle for regular apple pie again. We served a pie similar to this at a Victorian tea room that Crystal and I waitressed at for several years (a loooong time ago!) This is my adaptation of that recipe. Although this pie would be a fabulous addition to your Thanksgiving menu, there’s no need to wait until then to enjoy it! Makes one 9-inch pie Ingredients: Directions: Preheat the oven to 400 degrees. Mound apple slices into crust and sprinkle with lemon juice. Lay the remaining pie crust on top. Bake on the middle rack of the oven at 400 for 15 minutes.
Peach and Cinnamon Cobbler Peach and Cinnamon Cobbler Ingredients: Butter for coating dish 6 cups peaches, halved, pitted, and sliced 1/4 inch thick3/4 cup sugar1/4 cup quick-cooking tapioca1 teaspoon ground cinnamon1 teaspoon freshly squeezed lemon juicePinch salt 1 2/3 cups all-purpose flour, plus additional for dusting3 1/2 tablespoons sugar1 1/2 tablespoons baking powder1/8 teaspoon salt6 tablespoons cold unsalted butter, cut into cubes2/3 cup heavy cream, plus additional for brushing Instructions: Preheat oven to 350°F. For the topping, in a food processor or large bowl, pulse or whisk together the 1 2/3 cups flour, the sugar, baking powder, and salt. mixture resembles coarse crumbs. Evenly arrange the dough rounds on top of the filling.
Chunky Apple Cinnamon Muffins with Crumb Topping Whenever I go to the grocery store, I almost always add to my cart fresh fruits and vegetables. We love to pair our main entrees with a fresh vegetable as well as a side salad. As for our lunches, I love to make deli-style turkey sandwiches with a side of chips, pickle, and slices of apples. My husband and I love eating our meals together so I'm always trying to come up with healthy sides that satisfy all of our cravings. With that being said, sometimes I end up with too many fruits and vegetables and that's when my creativity starts to flow. I love adding beans to pasta dishes, potatoes to casseroles, and fruits to baked goods. This week, I had a craving for muffins and I knew that I had Granny Smith apples in my refrigerator that were begging to be baked. Today, I quickly whipped up a batch of these Chunky Apple Cinnamon Muffins with Crumb Topping and as I sit and write this, I'm surrounded by the beautiful apple cinnamon scent of fall. Ingredients: For the muffins: Directions:
Summer Berry Crumble with Homemade Vanilla Ice Cream | Blueberry Kitchen Hi, happy new week! I had kind of a rough week last week and to add insult to injury my usual preferred form of therapy (baking) wouldn’t go right either. I had so many baking disasters last week and the one thing I made that I liked I managed to drop on the floor! When I got the urge to bake yesterday and I decided it was time to go back to basics and comfort food. This crumble has a base of mixed frozen summer berries, lemon zest and sugar and a spelt, oat and brown sugar topping. I served my crumble with creamy homemade vanilla ice cream – I used the same base recipe as my strawberries and cream ice-cream as I was so happy with the way that one turned out. Summer Berry Crumble Serves 8 800g (1lb 12oz) frozen berries 1 tbsp lemon juice 1 tbsp lemon zest 3 tbsp sugar 1 tbsp cornflour (cornstarch) 150g (1 cup) spelt flour 150g (1 1/2 cup) oats 100g (1/2 cup) soft light brown sugar pinch salt 80g (3 oz/ 3/4 stick) chilled unsalted butter, cut into cubes Vanilla Ice Cream 250ml (1 cup) whole milk
Article and Recipe Archive - Bread Baking Problems and Solutions Bread Baking Problems and Solutions - Here are pictures of bread baked by me in our 8" bread pans. It makes excellent sandwiches that hold together. I used Marilyn's Famous Whole Wheat Bread Recipe. Q. A. 1. 2. 3.Don't over rise the bread – coarse texture leads to crumbly bread. Q. A. Q. A. Q. A. Q. A. Q. A. Use 1 Tbsp. vital gluten per cup of flour as a starting place. Q. A. Add 1 tsp. yeast, with 1/2 cup warm water (85°F) and 1 tsp. sugar. Be sure to store yeast cool and dry. Step by step cinnamon Roll tutorial
Apple and Rhubarb Pie As the days grow colder it’s hard to resist the allure of comforting winter desserts, such as these Apple and Rhubarb Pies. Luckily winters here in Brisbane are relatively mild, but growing up in Tasmania I loathed the long cold winters. Especially the winters while I was at university. After my first year of university I started a full time job as an undergraduate accountant and continued university part time. Given my work and university commitments I decided to move out of my parents house, which involved an hour long drive to and from work each day, and into a townhouse that was within walking distance to work. I shared the townhouse with a friend, and as much as we both loved our townhouse, we hated it in winter. Back then the apple pies were frozen apple pies from the supermarket, but comforting nonetheless. So tell me, what is your favourite comforting winter dessert? Individual Apple & Rhubarb Pies Total time Begin by making the pie dough.
Cobbler, crisp, crumble, betty, pandowdy Cobbler, Crisp, Crumble, Grunt, Slump — You Get the Picture At a recent dinner party where dessert was fruit cobbler, the guests were trying to define the difference between a fruit cobbler, fruit crisp and fruit crumble. Can you help us? If you’re going to get into a knock-down, drag-out argument over desserts, you might as well take in the whole category, which includes: Betty — a baked pudding made of layers of spiced and sugared fruit and buttered bread crumbs.Clafoutis — a French cobbler, with fruit (usually cherries) on the bottom, custard, and a rough batter crust baked on topCobbler — a spoon pie (more like a fruit stew with dumplings), in which biscuit dough is dropped onto the fruit before baking. Now the fact is, you will not find universal agreement on all these distinctions.
Strawberry Rhubarb Crisp Chris • shared appetite Rhubarb. It’s a word that we all hear over and over this time of year. There’s no escaping it. Rhubarb this. Rhubarb that. Judge me as you will. I figured one of the safest and easiest ways to break into the world of this crazy, weird looking celery look-a-like pink vegetable… oh, you thought it was a fruit too, huh? The first time I made this strawberry rhubarb crisp was actually this past Mother’s Day, when Asheley and I pulled out the fancy paper plates to host my parents and brother’s family over for dinner. Nothing like the unfailing ego boost you can always count on from your mom. Needless to say I took full advantage of the opportunity to test out some new recipe ideas on them. My friend Sandra over at Kitchen Apparel has been taking all these really cool, dark and moody photos lately. And side note, man I love strawberries. Pairing those sweet, juicy strawberries with the tartness of the rhubarb makes for one heavenly dessert. Ingredients for the Filling