Pumpkin bread with salted Carmel swirl

I hate pumpkin......with that being said I will eat this whole loaf by myself!!! It's soooo good. Ok I need to go back to eating, Enjoy!!

Ingredients

• 
  
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup canned pumpkin
• 1/2 cup butter, softened
• 2 eggs
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1cup salted Carmel 

Parchment paper 

Instructions

1. 
   
2. Heat oven to 350°F. 

Line loaf pan with parchment for easy clean up.

1. 
   
2. Combine all ingredients except Salted Carmel in a mixer. Beat at medium speed, scraping bowl often, until well mixed. 
3. 
   
4. Spoon half of pumpkin batter into prepared pans. Spoon half of Carmel over pumpkin mixture. Swirl gently with a knife. Spoon remaining pumpkin batter over top. Repeat with Carmel swirling gently. Bake 50-60 minutes. A toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

Gingerbread cookies

So its that time of the year cookies cakes special occasions but most of all gingerbread. Gingerbread is everywhere and everybody loves to make gingerbread cookies well here's my recipe for yummy gingerbread dough and get your kids involved and they will love it. Merry Christmas and happy new year and always remember… Eat on.

Ingredients: 

3 cups all-purpose flour

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt 

1 tablespoon ground ginger 

1 3/4 teaspoon ground cinnamon 

1/4 teaspoon ground cloves 

6 tablespoons unsalted butter 

3/4 cup dark brown sugar 

one large egg 

half cup molasses 

2 teaspoons vanilla 

1 teaspoon lemon zest

Directions one preheat oven to 375° prepared baking sheets by line with parchment paper. 

In a bowl whisk together flour baking powder baking soda salt ginger cinnamon and cloves until blended. 

In a large bowl beat butter brown sugar and egg on medium speed until blended four and molasses vanilla and lemon zest and continue to mix.

Gradually stir in dry ingredients until blended and smooth. Wrap in plastic or put in ziplock bag and let stand at room temperature for at least two hours or up to eight hours. 

Preheat oven to 375°. 

Line cookie sheets with parchment paper. 

Lightly sprinkle flour over a surface and rolling pin and roll to 1/4" thick use additional flower to avoid sticking cut out cookies with cookie cutter....hopefully a gingerbread man!!

Bake for 7 to 10 minutes. Move cookies to cookie sheet from oven and allow them cookies to stand and cool. Decorate anyway you like them. Enjoy!! 

Lemon Sticky Rolls

****BREAD MACHINE RECIPE***

This is basically my cinnamon roll dough minus a few things and then adding one of my all time flavors......LEMON!!!! I mean honestly you can't go wrong with lemons....what not to love?!?!

This is a great recipe for brunch, Saturday mornings or church mornings.

 Ingredients

1/2 cup milk
1/2 cup water
2 tablespoons butter
3/4 teaspoon salt
3 cups all-purpose flour
2 1/4 teaspoons active dry yeast
1/4 cup white sugar
1 egg

1/2 tsp nutmeg

1 lemon zested 

2 tsp vanilla 

Sticky Lemon Filling

1 cup sugar

1/4 teaspoon ground nutmeg

1/2 teaspoon powdered ginger

2 lemons, zested and juiced

3 tablespoons unsalted butter, very soft

Lemon Cream Cheese Glaze

4 ounces cream cheese, softened

Juice of 1 lemon

1 cup powdered sugar

1 lemon, zested

Directions

In saucepan, heat 1/2 cup milk, water, and 2 tablespoons butter until very warm. Place milk mixture, salt, flour, yeast, sugar, and eggs in the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle. Press Start.

Once Dough cycle is complete, remove the dough from the bread machine and punch down. On a floured surface, roll into a large rectangle. Smear with the softened butter and then spread lemon sugar mixture over. 

Lightly grease a 13×9 inch baking dish with baking spray or butter. Roll the dough up tightly, starting from the top long end. Cut the long dough roll into 12 even rolls, and place them, cut side up, in the prepared baking dish.

In a small bowl mix sugar with the nutmeg and ginger, then work in the lemon zest with the tips of your fingers until the sugar resembles wet, soft sand. Stir in the juice of 1 lemon.

Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. 

Heat the oven to 350°F. Place the risen rolls in the oven and bake for 20-25 mins. Ovens vary so keep watch. 

While the rolls are baking, prepare the frosting. In a mixer or with a hand mixer, whip the cream cheese until light and fluffy. Add the lemon juice and blend until well combined. Add the powdered sugar and lemon zest and blend until smooth and creamy.

When the rolls are done, smear them with the cream cheese frosting. Serve while warm.

***adapted from Pinterest**

 

Jalapeño Cheese Bread

Soooo since I've known Ben he has constantly bragged about how awesome and perfect his mothers jalapeño cheese cornbread is and no matter how many times I have tried i can't do it!!!! Ahhhh it's so frustrating, not to brag but I can pretty much make anything and everything BUT I can't seem to make this!!!! 

But tonight I think I got it ant least I think....lol!! At least I like it sooo here you go...

INGREDIENTS:

1/2 cup (1 stick) unsalted butter, melted, plus more, room temperature for pan
1 1/2 cups yellow or white cornmeal
1 cup all-purpose flour (leveled)
6 tbsp. sugar
1 1/2 tsp. baking powder
1 tsp. fine salt
1/2 tsp. baking soda
1 cup half and half 
3 large eggs(room temp)
1 1/2 cups grated sharp cheddar
1 cup chopped drained pickled jalapenos

DIRECTIONS:

1. Preheat oven to 400 degrees. Butter a pie plate. In a large mixing bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. 

In another bowl, whisk together melted butter, buttermilk, and eggs. 

Add half and half mixture to flour mixture and stir just until combined (do not overmix). 

Stir 1 1/4 cups grated cheddar and jalapenos into batter. Transfer batter to pan and smooth top. Top with more grated cheddar.

Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, before serving. 

White Chicken Enchiladas

I live in Texas and well seen and tasted 1000+ enchiladas sooooo I decided enough wasting money I can do this!! Soooo here it is....ENJOY!!

Ingredients:

2 cups shredded Monterey Jack(1) and Colby Jack(1) or whatever your fave is

8 flour tortillas (soft shell)

Rotisserie chicken(remove all meat and save the drippings in the container

Bechamel Enchilada Sauce:

3 tablespoons butter

3 tablespoons flour

2 cups of chicken broth

Salt and pepper

1 cup sour cream

1 can of diced tomatoes and green chiles

Directions:

Preheat the oven to 425 degrees. Shred your chicken and mix it with 1 cup of shredded cheeses. Add drippings to the mixture. Lay 8 tortillas out and fill each one with the chicken mixture making sure they are all even. Roll them up tightly and put them in a greased 9×13 baking dish.

In a saucepan, melt the butter and add in the 3 tbsp of flour. Mix and cook for about one minute. Add in the 2 cups of chicken broth, whisking until it’s a smooth. Whisk over medium heat until it is thick and creamy.Mix in the sour cream, salt/pepper, and the can of chiles. Pour the sauce over the rolled up tortillas. Add 1 cup of the cheese over the top. Bake for 20-25 minutes or until the cheese is golden brown.

Vanilla Brown Sugar French Toast

So this morning only comes twice a year for us.....thy Sunday morning where we watch our church services on tv, the LDS General Conference, and we get to relax at home(in our pjs) and listen to our leaders messages. 

So for us that means an amazing breakfast we can ALL sit and enjoy together without rush!!! 

My family loves French Toast and we try it all ways but this time I decided to bring it back old school with a simple recipe with simple, basic cabinet staples!! As far as bread, I used thick sourdough but you can use any thick bread you would like!! 

Enjoy!!!

Ingredients:

Loaf of sourdough bread, at least 1-2 inches thick

4 large eggs at room temperature 

1 cup of heavy whipping cream 

3 tablespoons brown sugar

1 vanilla bean or 1 tablespoon of vanilla 

1/4 teaspoon cinnamon 

Directions:

Mix eggs, cream, brown sugar, vanilla and cinnamon together. 

Heat griddle or skillet over medium heat and melt butter. Then dip slices of bread into custard and place on griddle. Cook until golden brown. 

Serve immediately with some great toppings!! 

Salted Carmel Apple Cheesecake Strudel

Soooo it's FALL.....yeah!!! And even better it finally feels like it in Texas. So to celebrate let's combine falls favorite fruit, apples with my favorite dessert.....cheesecake, of course!!! Here's to falling for Fall!! 

Ingredients:

Crust:

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened

3/4 cup sugar, plus 2 tablespoons, divided

3 large eggs(room temperature)

Vanilla bean

Apples:

3 Granny Smith apples, peeled, cored and sliced thin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Streusel Topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened

For salted Carmel either buy or go bold and get recipe from my blog.....you can do it!! 

Directions:

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together sliced apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Lay evenly over cream cheese mixture.

For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with salted caramel topping and let cool. Serve cold and enjoy!

**adapted from Paula Deen.**

Brown butter salted Carmel Krispy Treats

Well after having my wisdom teeth pulled out this week there was nothing I could eat besides pudding and soup so I obviously wanted a lot more this weekend. So I decided that what was better then rice crispy treats… Brown butter salted caramel rice crispy treats of course!!!! So please enjoy these fantastic treats and share with your family if you have to of course. Eat on… And enjoy!

2 sticks of butter

1 vanilla bean, the seeds scraped

2 (10 ounce) bags mini marshmallows

1/2 teaspoon vanilla extract

8 1/2 cups rice krispies

1cup of salted  Carmel, either store bought or homemade. Recipe below.  

INSTRUCTIONS

1. Grease two 9x13 inch pans.
2. In a large, heavy-bottomed pot add the butter and vanilla bean seeds, melt butter over medium heat until just browned. Butter will melt, foam, and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Just as the butter begins to brown, add the marshmallows and turn off the heat. Stir the marshmallows around until completely melted. 
3. Add in salted Carmel. If the marshmallows are not fully melting turn the heat back on to low and stir until smooth and melted.
4. Add Rice Krispies and coat them completely in marshmallows.
5. Divide among the pans.
6. Set aside and let cool and firm!!
7. Enjoy of course!!

Salted Carmel

1/2 cup sugar

3 tablespoons salted butter, cubed

1/4 cup plus 1 tablespoons heavy cream, at room temperature

In a medium saucepan over medium heat, cook just the sugar. Whisk it occasionally as it melts and cook it until it turns a deep amber color. Then add the butter and stir until it is melted. Add the heavy cream and whisk until the caramel is smooth. Remove from heat and let cool.

Garlic knots

I love bread.....and more importantly I love fresh bread that I made. It makes me feel accomplished and wifey. So here is now my kids absolute favorite....garlic knots!! 

1 cup of water

2 tbsp of butter, softened

1 egg (room temperature)

3 1/4 cup of flour

1/4 cup of sugar

1 tsp salt

3 tsp regular active dry yeast

Place all dough ingredients in the bread machine in the order listed. Select the DOUGH CYCLE and press start. This next part you use maybe your table or a large surface area to work on. Sprinkle with flour so it won't stick. Once dough is done flatten the dough onto the well floured surface then using a pizza cutter, cut into strips.

Take each strip and tie into a knot, making sure to keep it well floured so it doesn’t stick together. 

Place each knot onto the baking sheet. Once you have tied all the strips into knots, cover them with a cloth and set in a warm place to rise for 30 minutes.

Preheat oven to 400 degrees and bake 9-12 minutes or until golden brown.

Topping:

1-2 tbsp of butter, melted

1-2 cloves of garlic, minced

3-4 fresh basil leaves, chopped finely

Add butter and minced garlic together and cook in the microwave until melted. Add the fresh chopped basil and stir. Once the knots are out of the oven, brush the top of each knot with the garlic basil butter. Serve immediately. Enjoy.

Cream cheese pound cake

Sometimes you just need to eat cake....found a recipe my sister in law shared on FB that I instantly fell in love with. So I adapted from that recipe but I used cake flour instead because I wanted it lighter and fluffier. 

Ingredients 

¾ pound · Butter 

• 3 cup · Sugar, granulated 
• ½ pound · Cream cheese(room temp)
• 6 large · Eggs(room temp)
• 3 cup · Cake flour, sifted 
• ¼ teaspoon · Salt 
• 1 ½ teaspoon · Vanilla extract 
• 1 teaspoon · Almond extract 

Cream cheese glaze:

4 ounces cream cheese, room temp

1/2 cup powdered sugar 

1 teaspoon vanilla 

3 to 4 tablespoons milk

Directions

Beat cream cheese until very creamy. Beat in powdered sugar. Stir in vanilla. Add 3 tablespoons milk. Totally combine. Add more milk to get desired consistency for drizzling.

Cake directions: 

Preheat oven to 325. Grease bundt cake pan. 

Cream butter, sugar and cream cheese. Add salt, vanilla and almond extracts. Mix well. Add eggs one at a time. Stir in sifted flour. Just mix until incorporated, you don't want to over mix batter. Pour into greased bundt pan and tap on the counter so that all batter sets evenly. 

Bake for 90 mins. Let cool on bakin rack for about 15-20 mins then flip on to serving plate. This is important so that cake doesn't stick I pan. 

Pour glaze on and enjoy. 

Black bean and corn salsa

1 can black beans (drain)

1 can black eye peas (drain)

1 can corn (drain) or 1½ c frozen corn

2 large tomatoes, diced (Roma)

½ large Anaheim pepper, diced (freeze the rest)

½ red bell pepper, diced (freeze the rest)

3 green onions, diced

½ bunch cilantro, chopped (about 1 c; no stems)

1 lime, zested and juiced

½ tsp salt

½ tsp coarse black pepper

1/8 c white vinegar

1 Tbsp water

½ pckg (½ Tbsp + 1 tsp) Italian zesty dressing mix

2 Tbsp olive oil

Combine first ingredients in a large bowl. In a small bowl mix together vinegar and water. Add dressing mix and whisk. Stir in olive oil. Pour over salsa. Wait a while for the flavors to set in. Serve with Tostitos Hint of Lime chips!

Buttermilk French Toast

We were feeding the missionaries and one suggested dinner for breakfast.......and who doesn't love dinner for breakfast?!?! Be a rebel why just limit breakfast to mornings!!! First thoughts for dinner was FRENCH TOAST but I didn't have that much milk or cream BUT I did have buttermilk soooooo :) yeah that's what I decided to go with. It was delicious! Tangy and sweet!! Top it with fresh berries and VOILA!!! 

INGREDIENTS:

4 large eggs

1 cups buttermilk

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 pinch salt

1/4 cup sugar

1 loaf Thick Texas toast

Choice of berries

Honey 

Unsalted butter, for frying

DIRECTIONS

Combine eggs, buttermilk, cinnamon, nutmeg, salt, and sugar in a medium bowl. Whisk together. Dip bread in egg mixture. In a large frying pan over medium heat, heat a small amount of butter. Cook until golden brown on both sides. Keep warm in oven on lowest setting until ready to serve. When ready to serve top with whipped cream and berries and a drizzle of honey!! 

Brown sugar cupcakes with salted carmel buttercream

I wanted these really good cupcakes from this really spectacular place BUT I didn't have time to go soooo I thought,"Haley you can make those, pshh." So that's what I did!!! Enjoy....and Eat on!!!

Brown sugar vanilla cupcakes:

1 1/2 cups flour

1 teaspoon baking powder

1/4 teaspoon sea salt

1 stick of unsalted butter, at room temperature

1 cup plus 2 tablespoons packed light brown sugar

2 large eggs, at room temperature

1 teaspoon vanilla

1/2 cup plus 2 tablespoons buttermilk

Preheat oven to 325 °F. Line muffin tin with liners.

In a medium bowl, soft flour, baking powder and salt.

In a large bowl, cream butter and brown sugar until fluffy. Add eggs one at a time, beating after each until fully mixed. Add vanilla extract. Add flour mixture to wet ingredients in batches, alternating with the buttermilk, stirring after each until everything is combined.

Pour batter into prepared muffin tin until each is about 3/4 full. Bake for around 25 minutes or until a toothpick is inserted in the center and comes out clean.

Salted Carmel filling:

1/2 cup sugar

3 tablespoons salted butter, cubed

1/4 cup plus 1 tablespoons heavy cream, at room temperature

In a medium saucepan over medium heat, add only the sugar. Whisk it as it melts and cook it until it turns a deep amber color. Then add the butter and stir until it is melted. Add the heavy cream and whisk until the caramel is smooth. Remove from heat and let cool.

Using a knife, cut a small round piece out of the top of each cupcake. Pour in 1-2 teaspoons of caramel.

Salted Carmel Buttercream frosting:

1/4 cup granulated sugar

2 tablespoons water

1/4 cup heavy cream

1 teaspoon vanilla extract

1 stick salted butter

1 stick unsalted butter

8 oz cream cheese, softened

1/2 teaspoon sea salt

1 1/2 cups powdered sugar, sifted

In a medium saucepan, combine sugar and water and cook over medium-high heat. Boil without stirring until it turns a deep amber color. Remove from heat and slowly pour in cream and vanilla, whisking until it is very smooth. Let cool for around 20 minutes, until it’s just barely warm and still pourable.

Beat butter, cream cheese and salt together until light and fluffy. Add powdered sugar and beat until thoroughly combined. Pour in the cooled caramel and beat on medium-high speed until light and airy. Spread or pipe onto filled cupcakes.