Dinner Rolls

You all know that I am not good with baking or breads, but these were so easy and delicious. I had tried another roll recipe last week, but they turned out really crunch and dry. No bueno in this house. We like Bays Southern Bread's rolls - if you aren't from here then you have no clue what I am talking about, but this company makes the bread for Cracker Barrel. They have the best rolls, but I never have cash or time to go buy them. While these weren't sourdough, they were a good substitute.

Dinner Rolls

adapted from Allrecipes

Prep Time: 30 minutes, plus 2 hours rising time

Cooking Time: 15 minutes

Servings: 16 rolls

Ingredients

1/2 cup warm water

1/2 cup warm milk

1 egg

1/3 cup butter, softened

1/3 cup white sugar

1 tsp salt

3 3/4 cups all-purpose flour

1 pkg dry active yeast

Directions

Mix together water, milk and sugar in the bowl of a KitchenAid mixer. Add the yeast and let it sit for about 10 minutes. Stir in the butter, egg and salt. Using the dough hook, begin by adding flour half a cup at a time until the dough is "cleaning" the sides. It will be slightly tacky, but not really sticky. Cover with a kitchen towel and let it rise for 45 minutes to an hour. 

Punch the dough down and divide it into 16 balls (maybe the size of tangerines?).  Place them on a baking sheet (I greased mine with a little butter), cover with a towel and let them rise another hour. 

Preheat the oven to 350. Bake the rolls for 15 minutes. When they start to turn slightly golden brown, I brush mine with a little butter. You could also do an egg wash. 

Enjoy!

Aunt Cindy's Chocolate Pie

This is probably one of my favorite desserts. My aunt makes it every year for Thanksgiving and since we didn't go away this year, I just had to make it for my family. I made 2 pies for 7 people and yes, every last bite was gone within 2 days of Thanksgiving.

Aunt Cindy's Chocolate Pie

Ingredients
Frozen or refridgerated pie dough or crust
1 cup semi sweet chocolate chips
3 TBS whole milk
2 TBS granulated sugar
4 eggs, separated
1 tsp pure vanilla extract
8 oz heavy whipping cream
2 TBS confectioners' sugar

Directions
Make the pie crust according to the package directions. **I say dough or crust because I use the pre-made crusts. I have a hard time making the edges of the dough look nice.

Combine milk, chocolate chips and granulated sugar in a large microwave safe bowl. Melt in the microwave for about a minute, checking every 30 seconds, until the chips begin to lose shape. Stir until the chocolate is completely melted. Let it cool until it's still fluid, but not hot.

Add the egg yokes one at a time and beat well with a mixer after each one. Add vanillla at the end and mix.

In another bowl with clean beater (I use my KitchenAid mixer for this part), beat the egg whites until stiff. Fold this into the chocolate mixture by hand. Fill the pie shell and chill. This can be made a day ahead of time.

About 30 minutes to an hour before serving, put the beaters and bowl (again I use my KitchenAid) in the freezer. If you don't have time for this that is okay, it just helps the whipping cream whip up easier. Whip the cream and confectioners' sugar together until they form stiff peaks and spread it over the pie.

Enjoy!

Pumpkin Cheesecake

I have been trying to perfect this for several years. I think that it's pretty darn close to Cheesecake Factory. I've experimented with different crusts, baking methods, spices, etc. My suggestions would be 1. don't skimp on the fat - it could change the consistency of the cheesecake, 2. Let the cream cheese and eggs come to room temperature before using them, and 3. use a springform pan - it will make your life a million times easier when trying to serve this!

Pumpkin Cheesecake

adapted from multiple recipes

Prep Time: 45 minutes 

Cooking Time: 65 minutes, plus cooling time

Servings: 8-12

Ingredients

3/4 cup graham cracker crumbs

3/4 cup ginger snaps, ground

5 TBS butter

1 cup plus 1 TBS white granulated sugar

24 oz cream cheese, softened (I used Philadelphia)

1 tsp pure vanilla extract

1 cup canned pure pumpkin (not the pie filling)

3 eggs

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

Directions

Set your eggs and cream cheese out to come to room temp. This could take 30 minutes to an hour depending on how warm your house is. I think it took mine an hour and a half, but I don't have my heat on.

Preheat oven to 350.

In a food processor, pulverize the gingersnap cookie into crumbs. In a small bowl, melt the butter. With a fork, stir in sugar, graham cracker crumbs and gingersnap crumbs. Put in your 9" springform pan and press into the sides and bottom. Go about 2-3 inches high on the sides. Bake for 5 minutes.

Combine cream cheese, 1 cup sugar and vanilla. Mix just until smooth. Add pumpkin, eggs and spices. Mix until well blended. Don't over mix! 

Pour into crust. Bake 60 minutes. Turn the oven off and let the cheesecake sit in the oven for one hour. I let the cheesecake sit on the counter for another hour then chilled overnight. You could eat it after it cooled, but it is much better after it has chilled overnight. 

Enjoy!

Apple Crowns

The filling on these was yummy, but there are a few issues. One - when you bundle them up, you get all this dough at the bottom and the filling at the top. They were much too doughy for me. Two - there wasn't enough filling to go around. To eliminate this, I would actually double the filling. (Note - I did not double the filling in the recipe below!) I think once you get the dough to filling ratio right then these will be a great fall treat!

Photo from Taste of Home

Apple Crowns 

adapted from Taste of Home

Ingredients

1 1/3 cups chopped, peeled Granny Smith apples

1/3 cup chopped walnuts (optional)

1/2 cup sugar, divided

2 TBS all-purpose flour

2 tsp ground cinnamon, divided

1 package Pillsbury Grands! flaky biscuits

2 tsp butter, melted

Directions 

Preheat oven to 350.

In a large microwave-safe bowl, combine the apples, walnuts, 3 TBS sugar, flour, 3/4 tsp cinnamon and salt. Microwave on high for 2-3 minutes or until almost tender.

Flatten each biscuit into a 5-in. circle. Combine remaining sugar and cinnamon; sprinkle a rounded teaspoonful of sugar mixture over each. Top each with 1/4 cup apple mixture. Bring up edges to enclose mixture; pinch edges to seal.

Place seam side down in ungreased muffin cups. Brush tops with butter; sprinkle with remaining sugar mixture. With a sharp knife, cut an “X” in the top of each.

Bake for 18-22 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack.

Enjoy!

 

How To... Make Homemade Pizza Dough

This crust was very yummy. I definitely want to figure out what Domino's does to their crust now and incorporate it. This does take some prep time as the dough needs to sit for a few days. Although I've seen others make and use it in as little as 2 hours. The recipe makes 2 crusts (large enough for a sheet pan), but we actually used it all in one meal. We each like our own pizzas and leftovers!

Photo from The Pioneer Woman

Homemade Pizza Dough

from The Pioneer Woman

Ingredients

1 tsp Active Dry Or Instant Yeast

4 cups All-purpose Flour

1 tsp Kosher Salt

1/3 cups Extra Virgin Olive Oil

Directions

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.

In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it.

***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

Enjoy!

Best. Pretzels. Ever.

The other day I saw that my friend, Amber, was going to make soft pretzels for her son's birthday party and put it on her blog, This Mommy Cooks. They just sounded so good so I thought "Why not do a grown-up version for hubby's birthday party?!" I think the title of this post says it all. I preferred the plain ones with the Beer Cheese Dip, but people went crazy over the cinnamon sugar ones. You can definitely use this as a base to make many different kinds, some other examples might include jalapeno, cheddar, chocolate chip, etc. For a great video on how to make the pretzels, visit Joy the Baker. 

PS - The recipe I used from Food Network Magazine is one of their "Almost Famous" recipes. It's a copycat of Auntie Anne's pretzels.

Best. Pretzels. Ever.

from Food Network 

Ingredients

1 cup milk

1 package active dry yeast

3 TBS packed light brown sugar

2 1/4 cups all-purpose flour, plus more for kneading

2 TBS unsalted butter, plus more for basting

1 tsp fine salt

1/3 cup baking soda

2 TBS coarse salt

Directions

Warm the milk in a saucepan until it's about 110 degrees; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tablespoons butter and soften; stir into the mix. Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.

Preheat the oven to 450 and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly floured surface. (If the dough seems tight, cover and let rest until it relaxes.) Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 30-inch rope. Form each rope into a pretzel shape.

Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until golden about 10 to 12 minutes.

Enjoy!

Birthday Blueberry Muffins

I really only make these muffins once a year and it's usually for my hubby's birthday. He's a huge fan of blueberry muffins and he thinks these are the best muffins ever! I do recommend using fresh blueberries as opposed to frozen. I know, I know - you are thinking "Um it's September and not blueberry season. Not only will they be difficult to find, but outrageously expensive." I agree, but you will not be disappointed. 

Birthday Blueberry Muffins

adapted from Allrecipes

Ingredients

Muffins

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 tsp salt

2 tsp baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

Topping

2/3 cup brown sugar

1/4 cup flour

1/4 tsp cinnamon

2 TBS butter, softened

Directions

Preheat oven to 400. 

Combine dry ingredients for the muffins. Add the milk, vegetable oil and egg. Fold in the blueberries. Fill the muffin cups almost to the top.

With a fork mix together the ingredients for the topping. Sprinkle on top of the muffin batter.

Bake 14-16 minutes or until golden on top. 

Enjoy!

Pumpkin Spice Cake

Hallelujah! I found canned pumpkin in the store. I was fully prepared to make my own pumpkin puree, but buying it canned saves me time. I have to tell you that this is waaaaayyyy better than the other recipe I posted last week. Basically the only changes that I made were swapping spice cake mix for the yellow cake and leaving out the pumpkin pie spice. Delish!

Pumpkin Spice Cake

Ingredients

Box of Duncan Hines spice cake mix

3 eggs

1/3 cup vegetable oil

2 cups pumpkin

Frosting

8 oz package of cream cheese

1/4 cup butter, softened

1 cup confectioners sugar

1/2 tsp vanilla

Directions

Preheat the oven to 325.

Mix together cake mix, vegetable oil, pumpkin and eggs.

Pour into a 9x13 pan and bake for 25-30 minutes. Let cool.

In a medium bowl, beat together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar.

Enjoy!



Pumpkin Cupcakes with Cream Cheese Frosting

These are so delicious. The only thing I might consider doing is adding an additional 1/4-1/2 tsp of pumpkin pie spice for a little stronger flavor. Regardless, these were great even without the frosting. Very moist and the perfect fall treat!

Pumpkin Cupcakes with Cream Cheese Frosting

adapted from multiple recipes

Ingredients

Cupcakes

Box of yellow cake mix

Eggs

Vegetable Oil

2 cups pumpkin puree OR 15 oz can pure pumpkin

1/2 tsp pumpkin pie spice

Frosting

8 oz package of cream cheese

1/4 cup butter, softened

1 cup confectioners sugar

1/2 tsp vanilla

Directions

Preheat the oven to 350.

Follow the directions on the back of the cake box, but substitute the pumpkin for the water and add the pumpkin pie spice.

Line two 12-cup muffin tins with paper liners. Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 15 to 18 minutes. Let cool.

In a medium bowl, beat together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar.

Enjoy!

Strawberry Pretzel Dessert

I really wasn't sure what to call this. The original recipe calls it a "salad," but to me that would mean the ingredients are just thrown together, not layers like the it calls for. It just didn't seem to be the right wording. Beyond that, this is delicious! It's the perfect combination of salty and sweet. I think it tastes better after sitting overnight, but word of warning - spray the bottom of your pan. I didn't and have had some trouble getting the crust out the next day.

Strawberry Pretzel Dessert

adapted from Allrecipes

Ingredients

1 1/2 cups crushed pretzels

4 1/2 TBS sugar

a stick and a half (3/4 cup) of butter, melted

1 cup sugar

2 - 8 oz packages low-fat cream cheese

8 oz container of Lite or Free Cool Whip

1/2 tsp vanilla extract

6 oz package strawberry gelatin

16 oz package frozen sliced strawberries, defrosted

Directions

Preheat oven to 350. Mix together crushed pretzels, sugar and melted butter. Press into the bottom of a greased 9x13 pan. Bake for 10 minutes and no longer or it will take an act of Congress to get your crust cut! Cool completely.

In a medium bowl or with your stand mixer, beat together cream cheese and sugar until smooth. Add vanilla and mix well. Fold in the Cool Whip. Spread over cooled crust. Place in the fridge for about 1 hour.

Bring 1 cup of water to a boil. Mix in gelatin until dissolved. Add in strawberries. Place in the fridge for about 1 hour to firm slightly. 

Once the strawberry mixture has thickened slightly, pour it over the cream cheese mixture in the pan. Refrigerate overnight or at least 2-3 hours.

If you are short for time, you can let the strawberry mixture cool slightly and then pour it over the top of the cream cheese mixture. Again let it sit in the fridge overnight or 2-3 hours minimum. 

Enjoy!

Monkey Munch (or Puppy Chow or Muddy Buddies...)

Again another Morgan-proof "baking" recipe. This is so easy and would be great to make with your kids (if you have any). I actually took this to a Delta Gamma function for collegians and I've never seen a bunch of girls so excited about food. Wait, I take that back. I have seen girls that excited and they were usually Delta Gammas, mainly me. Anyway this is well loved by young and old, just remember to let people know that it is made with PB in case there are any nut allergies. Anaphylaxis is no bueno at a party.

Monkey Munch

from Chex

Ingredients

9 cups Rice Chex
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp vanilla
1 1/2 cups powdered sugar Directions Measure cereal into a gallon sized plastic bag or a large bowl with a lid. In a separate bowl, put the chocolate chips, PB and butter. Microwave for a minute and stir. Microwave for 30 seconds and stir, repeat until the butter and chocolate is melted. Stir in the vanilla. Pour the chocolate mixture over the cereal and stir to coat. It might help to shake it a little too. Once the squares are evenly coated, add the powdered sugar. Shake until well coated. Spread the mix out onto wax paper to cool. Enjoy!

Sweet Cornbread

I started making this cornbread a couple of years ago. I went in search of something that was sweet and cake-like as opposed to crumbly and dry like I found most cornbread to be. If you are a fan of dry and crumbly then this is not the cornbread for you! Sometimes I'll even make honey butter to spread on it. Yeah I've got a sweet tooth and that another post for another day. Oh and this is one of the few things that I can actually bake meaning it's Morgan-proof!

Sweet Cornbread

adapted from Allrecipes

Ingredients

1 cup all purpose flour

1 cup yellow cornmeal

2/3 cup white sugar

1 tsp salt

2 tsp baking powder

2 eggs

1 cup milk

1/3 cup vegetable oil (heaping- I just let it overflow a little, like maybe an extra TBS)

Directions

Preheat the oven to 400 and spray a 9 inch round pan.

Soak the cornmeal in the milk for 10 minutes. In another bowl, combine the remaining dry ingredients. Mix them into the cornmeal and milk mixture. Stir in the eggs and vegetable oil. Pour the batter in your pan. 

Pop it in the oven for 20-25 minutes. Serve with butter or honey, butter and honey or nothing at all!

Enjoy!

Banana Nut Bread, Or This is Why Morgan Doesn't Bake

So the other night I had a bunch of uneaten very ripe bananas and I thought some banana nut bread would be delish! I had all the ingredients except the nuts so I picked those up that afternoon. I made the dough and put it into my loaf pan. I used the exact same size pan that was recommended in the recipe, yet it seemed a little full. I thought "Oh well it will be fine, it shouldn't puff up too much!"

30 minutes later it starts to smell like something is burning so I check out the oven. The bread has exploded over the edge and has dripped on the floor of the oven. Oops! So I grab a baking sheet and put it under the bread pan hoping to prevent more drips. 10 minutes later the burning smell gets worse. I go to check it out and this is what I see...

AHHHHH!!! Help, honey there is a FIRE in the OVEN!

I grab the extinguisher, but hubby says that he will take care of it. At this point he looks over at me and says "See Morgan, this is why you are NOT allowed to bake!"

How is it that I can cook with no problems, but when I bake something inevitably goes wrong?

Beyond this snafu, the bread was actually very yummy and did not taste like smoke. Next time, I would want to add chocolate chips and possibly use a bigger pan.

Banana Nut Bread

adapted from AllRecipes

Ingredients

1 stick of butter, softened

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/2 cup sour cream

1/2 cup chopped walnuts

1 cup mashed bananas

Directions 

Preheat oven to 350. Grease a 9x5 inch loaf pan. <-- I might suggest a larger loaf pan?

I like using my KitchenAid for this part. In a large bowl, cream together the softened butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda, baking powder and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan. 

Bake for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.