Tuesday, February 21, 2012

Cinnamon Roll Bread Pudding

10-12 stale cinnamon rolls (I scrape off some of the frosting)
6 eggs
2 cups milk
1 cup cream
1/3 cup sugar
1 tsp vanilla
1-2 Tbsp. real maple syrup
1 cup fresh blueberries*, washed

Quarter the cinnamon rolls and place in a 9x13 dish overnight.  In a large bowl whisk the eggs and then the sugar.  Mix in the cream, milk, vanilla and maple.  Add the blueberries to the pieces of cinnamon roll in the pan - I lift up pieces of the rolls so there are blueberries evenly distributed.  Pour the milk mixture over the cinnamon rolls.  This needs to sit for at least 20 minutes, but it does great in the fridge overnight.  I just throw some foil on it and then bake it in the morning.  Bake at 325 for 50-55 minutes. 
This is amazing warm with a scoop of vanilla ice cream.
*Pears or raspberries can be used in place of the blueberries or feel free to omit.

Wednesday, February 8, 2012

Royal Icing

4 Tbsp. meringue powder
1/2 scant cup water
1/2-1 tsp. corn syrup
few drops of clear extract (I use almond)
1 lb. sifted powdered sugar.

With your paddle attachment mix the meringue powder and water, then add in the powdered sugar.  Once those are incorporated add the extract and corn syrup.  Mix on med-high for about 5 minutes or until stiff peaks form.

The icing can now be thinned 1 tsp at a time until desired consistency is reached.

Friday, January 20, 2012

Peanut Butter Pinterest Cookies

These cookies are very close cousins to these.  So if you are a fan I definately suggest give these a go. like that these are bite size and stay really soft - the down side to those two things is that you seem to eat more of them because a bite is just never enough and they were a little difficult to form... I ended up having to smash them together a little, but that didn't effect the taste one bit.
1 cup sugar
1 cup corn syrup
1 jar (18 oz ounce) creamy peanut butter
6 cups corn flakes
3 oz chocolate of your choice (I used chocolate chips)

Combine sugar and corn syrup in a medium saucepan. Place over medium-high heat and stir until the mixture comes to a full boil. Remove from heat and stir in the whole jar of peanut butter. Mix well.

Add corn flakes to a large bowl. Pour peanut butter mixture over corn flakes and mix well, taking care to coat all of the corn flakes.

With a tablespoon or cookie scoop, scoop out and form into 1-2 inch balls, depending on your preference, and place them on a cookie sheet lined with parchment or wax paper.

Put the chocolate in a small bowl and melt in the microwave for about 30 seconds. Stir until smooth.

Drizzle the melted chocolate over the cookies.

Tuesday, January 3, 2012

Apple Cranberry Crisp

3 large apples (peeled, cored, and thinly sliced)
2 cups whole cranberries
1 cup sugar
1 tbsp. vanilla
1 tsp. cinnamon
1 cup oats
1/3 cup flour
1 cup brown sugar
5-6 tbsp. melted butter

In a large bowl combine sliced apples, cranberries, sugar, vanilla and cinnamon.  Mix well and then pour into a greased 8x8 baking dish.  In a another bowl mix the oats, flour, brown sugar and butter and then sprinkle over the apple cranberry mixture.  Bake at 350 degrees for 40-45 minutes, it is done when the apples are tender.

*I used Granny Smith apples (I like tart), but feel free to use a sweeter apple such as Gala if you prefer.  This is a tart dish, but it's great war with some vanilla ice cream.  I suggest this ice cream recipe.


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