Friday, December 2, 2011

Copy Cat Great Harvest Bread

This past summer, we got a Great Harvest Bread Company. They make all the breads there and they are all amazing. My very favorite was the garlic cheddar bread. It had melty cheese inside of the bread, I was just amazed. WEll, thanks to Pinterest.. I found a copycat recipe of that bread. That being said, I made it right away and so should you :) Here's what you'll need
Milk, yeast, salt, flour, sugar, butter, cheddar cheese, and garlic. In a large bowl, combine 2 cups flour, salt, and yeast
In a saucepan, whisk together sugar, butter, and milk until fully melted and combined
Remove from heat and let cool about 5 minutes. Pour into the flour and yeast mixture
Stir that together on low speed until just combined. Knead in remaning flour. Add shredded cheese and minced garlic
Knead those ingredients into the bread. Roll into a ball, then cover in oil
Cover with a thin, warm and slighty damp towel; set aside and let rise about an hour, or until doubled in size. Punch down and let all the air bubbles out
Place the bread in a greased loaf pan. Top with more garlic and cheese. Place in a preheated oven and bake
Let the loaf cool in the pan about 5 minutes. Remove from pan and cool completely
I hope you like cheese, because this recipe is not shy on the cheese. Slice 
And, if thats not enough garlic for you, add some garlic butter
Enjoy! Whatever is left-over, store in tight wrapped foil. Before eating again, I put it back in the oven, still in the foil and heated it up.

Copy Cat Garlic Cheddar Bread

  • 3 1/2 – 4 1/2 c. flour
  • 1 T. yeast
  • 1 c. milk
  • 2 T. butter or margarine
  • 2 T. sugar
  • 1/2 t. salt
  • 1 1/2 c. shredded Sharp cheddar cheese, divided
  • 4 cloves garlic, minced
1. In a large mixing bowl, combine 2 c. flour and yeast.

2. Add the milk, butter or margarine, sugar and salt to a small saucepan. Heat until warm and the butter is completely melted. Add to mixing bowl and stir by hand or beat with an electric mixer until combined. Slowly add remaining flour until the dough comes together and is no longer sticky. Add 1 1/4 c. cheese (reserve remaining cheese) and garlic until combined.
3. Place dough in a lightly greased bowl, cover and allow to rise for at least 1 hour.
4. Punch dough down and remove from bowl. Form dough into an oval-shaped loaf and place on a baking sheet. Or place in a well greased loaf pan. Sprinkle remaining cheese on top and a little more garlic.
5. Bake at 375 degrees for 25-35 minutes, until golden and hollow sounding when tapped.
The garlic in the bread is purely a matter of taste. Feel free to add more, less or omit all together. You could also cut it into slivers instead of mincing it if you prefer chunks of garlic. Slice up and slab on some garlic butter if you would like. Enjoy!

Tuesday, November 29, 2011

Pumpkin Cupcakes

Better late than never right? It's still November, which means it is still pumpkin season. The last pumpkin recipe of the year, pumpkin cupcakes or cake.. whatever you prefer. This cake is so moist and flavorful.. just make it today before you get the christmas flavor craving. Here's what you'll need
Oil, sugar, eggs, vanilla, flour, cinnamon, salt, baking soda, baking powder, and of course, pumpkin. In a large mixing bowl, combine eggs and sugar
Beat together until combined. Add vanilla and oil
Mix it all together; add in all your dry ingredients
Stir on low speed until just combined. Now its time for the pumpkin
Stir it in until well combined, but being careful not to overmix. Scoop batter into lined cupcake pans
Pop those babies out of the pan and let cool completely. While cooling prepare the cream cheese frosting. Here's the step by step frosting recipe that we've made many times before
If you want to change it up a little, you can make cinnamon cream cheese frosting. The only difference is adding a little cinnamon when you add the powdered sugar. Simple as that. Frost and decorate with those little pumpkin candy corns.. which is optional, I just wanted an excuse to buy them :)
Store these in the fridge.. enjoy you're last pumpkin fix for a while and happy late Thanksgiving! 

Pumpkin Cupcakes
1 cup sugar
2 eggs
2 tsp. vanilla
1/2 cup oil
1 cup flour
1 tsp. baking soda
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
1/4 tsp. salt
1 heaping cup pumpkin

In a large mixing bowl, combine eggs and sugar; beat together. Add vanilla and oil, mixing until well combined. Stir in the dry ingredients on low speed until just combined. Dump in the pumpkin and stir, being careful not to overmix. Scoop into mini lined cupcake pans. Bake at 350 degress for about 10-15 minutes. Cool in pans for a couple of minutes. Remove from pan and cool completely. While cooling, preare the frosting.

8 ounces cream cheese, almost room temp.
1/2 cup unsalted butter, soft
2 tsp. vanilla
3 3/4 cups powdered sugar
1/2-1 tsp. cinnamon (optional)
1/2 cup finely chopped pecans (optional)

Beat together cream cheese, butter, and vanilla until fluffy. Add powdered sugar and cinnamon, if using. Beat until well combined and there are no lumps. If using pecans, fold in. Frost cupcakes and enjoy! Keep stored in fridge.

... This recipe is split in half. If you want to make a cake, double the recipe and bake in 8 inch round cake pans for 25-30 minutes or a bundt pan for 40-50 minutes. 

Thursday, November 3, 2011

Pumpkin Cookies

Happy Happy fall! I just love making fall desserts. I can't get enough pumpkin.. so pumpkin cookies it is. All the credit goes to Glenda Babcock for these amazing little suckers. Here's what you'll need
Crisco, sugar, an egg, vanilla, pumpkin, cinnamon, flour, baking powder, and pecans. In a large mixing bowl, beat together crisco and sugar
Once well combined, add the egg and vanilla
Beat; add pumpkin :)
Then mix in all your dry ingredients
Fold in pecans
Scoop onto a parchement paper lined baking sheet
Press down lightly (these don't flatten while baking). Bake about 8 minutes. Let cool on baking sheet a couple of minutes. Transfer to a plate or cooling rack. While cooling, prepare the brown sugar glaze. Listen... you MUST make the glaze. It makes the cookies 1000 times better. Trust. Here's what you'll need for the brown sugar glaze
Butter, brown sugar, powdered sugar, vanilla, and cream or milk. Beat together butter, vanilla, and brown sugar (The butter is actually just meant to be soft, not melted. oops. worked anyways!)
Mix until well combined. Add cream and powdered sugar
Whisk in well. Pour generously over each cookie
Here's the inside of a cookie.. I ended up experimenting and added butterscotch chips to some dough. I'm so glad I did, but that is definitely optional
These are very addicting, so beware. But enjoy :) Once again, Happy fall

Pumpkin Cookies
1 cup vegetable crisco
1 cup sugar
1 egg
2 tsp. vanilla
1 cup pumpkin
2 cups flour
2 tsp. cinnamon
1 tsp. baking powder
1/2 cup chopped pecans (optional)
1/2 cup butterscotch chips (optional)

Cream together shortening and sugar. Add egg and vanilla; beat well. Mix in pumpkin. Stir in all the dry ingredients. Lastly, fold in pecans and butterscotch chips. Scoop onto a parchment paper lined baking sheet. Slightly flatten the cookies. Bake at 375 degrees for 8-10 minutes. Cool on baking sheet a couple of minutes. Transfer to a plate, foil, or cooling rack. Now prepare the glaze.

Brown Sugar Glaze:
1 cup brown sugar
3 Tbs. butter, soft or melted
1 tsp. vanilla
1 cup powdered sugar
3 Tbs. milk or cream

Beat together butter, brown sugar, and vanilla until smooth. Add cream and powdered sugar. Whisk until well combined, adding more cream if glaze is too thick. Pour a generous amount over each cookie. Eat up! Store in airtight container up to 3 days.

Thursday, October 27, 2011

White Chocolate Candy Corn Blondies

Sorry the sisters haven't posted in about 94753965 or so years. I guess busy would be the word. Anyways, Halloween is right around the corner and I figured you could use some candy corn love. I honestly don't like candy corn, I just like the look of it. BUT.. I loved these blondies. I didn't think the candy corn taste was very strong. With that being said, you should give these a shot, whether you are a candy corn lover or not! Here's what you'll need
Butter, brown sugar, an egg, vanilla, flour, baking soda, salt, candy corn, and white chocolate chips. In a large bowl, combine the egg and brown sugar
Add melted butter and vanilla
Mix well; Add the remaining ingredients
Fold in, being careful not to overbeat. Here's the finished dough
Now take a spoon and try it out.. just to make sure it's edible :)
Press into a greased 8x8 baking dish
Bake until barely golden. Cool, slice, serve!
The candy corn almost melts, soo good. Happy Halloween!

White Chocolate Candy Corn Blondies
3/4 cup brown sugar
1/2 cup white chocolate chips
1/2 cup candy corn
1 egg
2 Tbs. vanilla
1 stick unsalted butter, melted
1 1/2 flour
1/2 tsp. baking soda
1/8 tsp. salt
  1. Preheat oven to 325 degrees.
  2. Take an 8-inch square pan and cover in foil and spray with baking spray.
  3. Cream brown sugar and egg until it's light and fluffy. Add vanilla and melted butter, mix well with electric mixer.
  4. Add the remaining ingredients to the wet mixture and incorporate with a rubber spatula. Be careful not to over mix your batter.
  5. Add batter to the square pan.
  6. Bake for about 23-26 minutes, or until the top is flakey and blondies do not jiggle in the middle.
  7. Allow to cool for about 10 minutes on a wire rack. Hold using foil sides and remove from square pan. Makes 16-20 blondies.

Thursday, October 13, 2011

Pumpkin Cake Batter Ice Cream

Of course, another pumpkin dessert. I'm sorry guys, I just can't help it. It's still kind of warm, but time for fall, so what suites this weather better than pumpkin ice cream? I started off with a basic cake batter ice cream recipe, added pumpkin, and tweaked some other ingredients too. This ice cream ended up being really light and fluffy and the cake batter flavor isn't super strong or overpowering. Everybody loved it at the soup party! AND, this goes perfect with the Caramel Apple Cake:
Here's what you'll need for the ice cream
Milk, heavy cream, sugar, vanilla, yellow cake mix, pumpkin, nutmeg, and cinnamon. In a large mixing bowl, combine milk and sugar
Whisk until sugar is dissolved. Add spices, pumpkin, and heavy cream
Mix together until well combined. Then whisk in the cake mix and vanilla
Pour finished mixture into the ice cream maker
 Prepare ice cream as the ice cream maker directs
Scoop ice cream into bowls and serve

Pumpkin Cake Batter Ice Cream

1 cup whole milk
3/4 cup sugar
2 cups heavy cream
1 tsp. vanilla
3/4 cup canned pumpkin
2/3 cup cake mix, sifted
1 tsp. cinnamon
1/2 tsp. nutmeg

In a large mixing bowl, whisk milk and sugar until sugar dissolves. Add pumpkin, heavy cream, and spices. Mix well. Lastly, whisk in vanilla and cake mix. Transfer to ice cream maker. Make as directed on ice cream maker. Freeze until ready to serve!

Tuesday, September 13, 2011

Caramel Apple Cake

Excuse all of the early fall recipes, I just get a little excited. Fall foods and flavors are my favorite and I want to be able to have enough time to make all the fall desserts I want. Bare with me because I have a LONG check list. This cake is definitely not the prettiest I've ever seen, but hey, never judge a book by its cover! Can I use that here?.. Anyway, just make this cake. Trust me. Here's what you need
Butter, sugar, brown sugar, eggs, vanilla, flour, cinnamon, nutmeg, baking soda, salt, apples, and pecans. Combine butter and both sugars in a large mixing bowl
Beat until smooth and creamy. Add the egg and vanilla
Mix well. Add all the dry ingredients
Stir on low speed until just combined. Peel, core, and chop the apples. Fold the apples and pecans into the batter
If it looks like there are more apples then batter, you did exactly what you are supposed to. Spread the batter out evenly in a greased 9x13 dish. (Batter will be thick)
Bake until golden and set in the middle
While the cake is cooling, prepare the caramel glaze. Here's what you'll need
Butter, brown sugar, granulated sugar, heavy cream, and salt. Combine butter, both sugars, and salt in a pot
Whisk constantly so the mixture doesn't burn. Bring on the heavy cream
Bring that to a boil
Remove from heat. Now stab some holes in the cake with a fork or knife
Pour every last bit of the caramel over the cake
Let the glaze soak into the cake. Poke more holes if necessary
Let the cake cool completely and sit a couple of hours before serving. Cut and serve
Add a scoop of pumpkin ice cream= fall in your mouth. Enjoy :)

Caramel Apple Cake
3 sticks unsalted butter, at room temperature
cup granulated sugar
cup light brown sugar
cups flour
tsp. baking soda
tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp salt
Granny Smith apples, peeled, cored, & diced
2 Red apples (fugi, red delicious, gala, etc.), peeled, cored, & diced 
1 1/4 cups chopped pecans
1 Tbs. vanilla

Beat together butter and both sugars. Add in eggs and vanilla. Mix in the dry ingredients until just combined. Fold in the apples and pecans. Spread evenly in a greased 9x13 baking pan. Bake at 325 for 40-50 minutes or until golden. Remove from the oven and set aside. While cooling prepare the caramel glaze. 

Caramel Glaze:
tablespoons unsalted butter
1/4 cup granulated sugar
1/4 cup light brown sugar
1/8 teaspoon kosher salt
1/2 cup heavy cream
In a saucepan, over medium-low heat, melt the butter. Add the granulated and brown sugars and salt. Cook, stirring frequently, for 2 minutes. Stir in the cream and bring to a boil. Cook, stirring constantly, for 2 minutes. Remove from heat