sticky buns

My mom had asked for some sticky buns a few weeks ago when I made cinnamon rolls, so I whipped some up over the weekend. You can see all the pics over on Instagram (I'm Tonia_thc).  I used the same recipe I use for my cinnamon rolls and added a deliciously yummy caramel pecan topping. 

Give these a try and you won't be disappointed. I've been using the same recipe for 25 years. That's right - I started baking when I was 4. Ha

Find the recipe here and the caramel pecan topping is below. 

Enjoy! 

Sticky Bun Topping

1 1/2 sticks unsalted butter 

3/4 cup packed brown sugar

1/4 cup corn syrup 

1 cup pecan chips 

Melt together butter, corn syrup and brown sugar. Pour into 9x13 pan, sprinkle with pecan chips. Top with cut buns and proceed with 2nd rise then bake. Let rest 10 minutes before flipping

tiramisu macarons

I had a little bit of time on Sunday to whip up some  Macarons. I decided to go with a Tiramisu version just because it sounded good. And, oh my goodness, were they good.  The shell has a little bit of espresso powder mixed in and the filling is marscapone and heavy cream. It's hard to go wrong with that combination.

So many people want to try macarons, but are too scared of failure. I say go for it.  I'm certainly no expert, but I've made them four times now and they've turned out each time.  My batter has looked different enough each time that I'm sure it's my fail batch, but I'm still four for four.  And a friend paid me the best compliment I could have asked for and said these tasted just as good as the macrons she ate in Paris. Just WOW to hearing that.

For these tiramisu macarons, I used this recipe.  If you decide to try macarons for the first time, here's my advice.

// Read several macaron recipes to find the one that makes the most sense to you. Even though the ingredients are basically the same, the writing style of the directions can make a difference in how competent you feel trying these out.  

// Use a food scale.

I hope you'll give macarons a try. They are so worth it!

 

pumpkin-shaped cheese ball

We had a little family get-together over the weekend.  I made a big pot of chili with all the usual fixings and also served this delicious cheese ball. The recipe is from my friend Jamie; the pumpkin shape is from Pinterest. It's definitely my go-to cheese ball now. It disappeared fast! 

The secret to the pumpkin shape is thick rubber bands; the thin red ones will not work.  I ended up using never-used hair elastics from my Walmart Beauty Box.
 
Give this recipe a try for your Halloween party or any time. It's that good!
 
Pumpkin-Shaped Cheese Ball
 
2 (8 ounce) packages cream cheese, softened
6 green onions, finely chopped
One jar dried beef, finely chopped
1/2 cup shredded sharp cheddar + 1/2 cup more for rolling
1 Tablespoon Worcestershire sauce
 
Combine cream cheese, shredded cheddar & worcestershire sauce. Mix until smooth. Add in green onions and dried beef. Mix just until  combined.
 
Spread some of the remaining cheddar onto sheet of plastic wrap. Place cheeseball mixture on top, shape into ball and roll in remaining cheese, trying to cover entire surface. Wrap tightly in two layers of plastic wrap. Use thick rubber bands to make pumpkin-like indentations (see picture), adjusting as necessary. 

Refrigerate until ready to serve. Use green onion or green pepper top for stem.

***I used my stand mixer with the paddle attachment to mix this up.*** 

Enjoy!

cinnamon rolls

Last weekend I made cinnamon rolls to go along with a pot of chili. I love that combination - it's just so cozy and delicious. Landon helped me with the cinnamon rolls. He is seriously the best little kitchen helper. Talking to him while we rolled up the dough, I realized that I've been using the same recipe for over 20 years. What?! I'm not sure how that's even possible. I obviously started baking at a VERY early age. Ha! 

Anyway, sometimes it's best to stick with what works, so that's what I've done. The original recipe does give the option of butter, margarine or shortening for the dough, but I've only listed butter here. I've also included an additional cream cheese frosting recipe. We prefer that over the traditional glaze.

To get the best rise on your dough, heat your oven for a few minutes to 200 degrees and then turn it off.  I used to just turn my oven light on during raising, but that just heated oven really does make a difference.  I hope you'll give these a try! Be sure to let me know.

Cinnamon Rolls

1 package regular or quick-acting active dry yeast
1/2 cup warm water (105 to 115)
1/2 lukewarm milk (scalded then cooled)
1/3 cup sugar
1/3 cup butter, unsalted
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour
 
Filling
3 tablespoons softened butter (I use salted)
1 cup brown sugar
2 tablespoons cinnamon
 
Glaze
1 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla

Cream Cheese Frosting
3 ounces cream cheese, softened
1/4 cup butter, softened
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
1/8 teaspoon salt

Dissolve yeast in warm water in 2 1/2 quart bowl. Stir in milk, sugar, butter, salt, egg and 2 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Knead until smooth and elastic, about 5 minutes. Place in greased 2 1/2 quart bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours. (Dough is ready if indentation remains when touched). Punch down dough.
 
Flatten dough with hands or rolling pin into rectangle, 15x12 inches, on lightly floured surface. Spread with softened butter. Sprinkle sugar/cinnamon mixture over rectangle. Roll up tightly. Pinch edge of dough into roll to seal well. Stretch roll to make even. Cut into 12 even slices. Place into greased 9x13 pan. Let rise until double, about 40 minutes.
 
Heat oven to 375. Bake until golden brown, 20-25 minutes. Spread rolls with glaze while warm. 

If using the cream cheese frosting, prepare it while the rolls are baking. Spread on still warm rolls (but not right from oven or the frosting will just melt).

Enjoy! 

espresso chunky monkey banana bread

Ben & Jerry's Chunky Monkey is our favorite ice cream. Bananas, chocolate, walnuts...what's not to love? Since it was a rainy, lazy kind of Monday yesterday, I decided to make some chunky monkey banana bread. I've been working on things I can keep in the freezer for a quick breakfast since we're heading back to school soon and this was declared a winner. While eating a 2^nd small slice, Landon asked if we could have this every day.

Espresso Chunky Monkey Banana Bread 

 

1 1/2 cups mashed ripe bananas (about 4)
1/2 cup granulated sugar
1/4 cup firmly packed light brown sugar
1 stick unsalted butter, melted
1/4 cup milk
1 large egg
1 1/2 cups all-purpose flour
1 teaspoon espresso powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts

Directions -

Preheat the oven to 350 degrees. Spray a loaf pan with non-stick cooking spray.

In a medium mixing bowl, stir together the bananas, sugars, butter, milk, and egg.

In a separate bowl, mix together flour, espresso powder, baking soda, and salt.  Pour into the wet ingredients  and stir until just combined. Using a spatula , fold in the chocolate chips & walnuts.

Fill loaf pan about 3/4 full. Bake in the center of the oven for 40 minutes or  until a toothpick comes out clean with just a few moist crumbs stuck to it.

Let cool for 15 minutes.  Remove from pan and let cool about 15 more minutes.

Cut into slices. Serve with or without butter.

Enjoy! 
 
 

Adapted from Baked by Matt Lewis and Renato Poliafito

baked 'fried green tomatoes'

Around here, summer tastes a lot like fried green tomatoes. I've been working on perfecting a baked lighter version so I can indulge a bit more often and I've finally got it.  I'm sure we'll  have the real thing a time or two this season, but it's nice to have this healthier option that I can just pop in the oven.  One thing I've discovered with all the recipes I've tried is that it's really important to season every layer,  so don't skip that. I hope you'll give these a try.

Baked Fried Green Tomatoes

Two Green Tomatoes
1 egg
3/4 cup buttermilk
1 cup cornmeal
1 cup Panko

Preheat oven to 400.  Cover a baking sheet with aluminum foil; spray lightly with cooking spray. Slice tomatoes 1/4 inch thick, season lightly with salt & pepper.  Whisk egg and buttermilk together, season with salt & pepper. Mix cornmeal and Panko, season with salt & pepper. Dip tomatoes into buttermilk & egg mixture; dredge in dry mixture to completely coat. Bake for 20-25 minutes, flipping once halfway through. 

Enjoy! 

Key Lime Pretzel Dessert

My family loves the strawberry jello pretzel dessert, me and my mom especially. We could seriously eat it for every meal until it's gone (and usually do). One year, way back when I first started blogging, Rachel at Coconut and Lime held a contest that called for two specific ingredients. Yep, you guessed it...coconut and lime. That's how I came up with this delicious twist on a much-loved classic. It's perfect for any time and would make a great addition to your Easter dessert table. 

Key Lime Pretzel Dessert

2 cups crushed pretzels
1/2 cup butter, melted (one stick)
4 ½ tablespoons white sugar
1/4 cup chopped macadamia nuts
1/4 cup shredded coconut
1 (8 ounce) package cream cheese, softened
1 pack Key Lime Cheese Ball Mix (I use Tastefully Simple)
2 (8 ounce) containers frozen whipped topping, thawed
2 (3 ounce) packages lime flavored Jell-O
2 cups boiling water

For Topping
1/3 cup chopped macadamia nuts
1/3 cup toasted coconut flakes

Preheat oven to 400 degrees. Stir together pretzels, butter, sugar,  macadamia nuts & coconut. Mix well and press mixture into the bottom of 9x13 baking dish. Bake 8-10 minutes, until set. Set aside to cool. 

In large mixing bowl, cream together cream cheese and cheese ball mix. Fold in one container whipped topping. Spread mixture onto cooled crust, being sure to extend all the way to edges to "seal". 

Dissolve gelatin in boiling water. Place in fridge to allow to set briefly. When Jell-O is cooled and thickened, stir and pour over cream cheese layer. Refrigerate until set. 

To serve top with additional whipped topping, toasted coconut and crushed macadamia nuts. Enjoy!

Happy Friday!

pumpkin spice turtles

Being without an oven for a while caused me to get a late start on making all things pumpkin. But don't worry; I'm catching up! Last week I made some espresso-scented pumpkin bread {recipe coming soon} and also finally got to make these pumpkin spice turtles I found on Tastes of Lizzy T's.  I make turtle candies for Christmas every year, so I was excited to add a pumpkin twist and include them in my fall baking. 

Grab some pumpkin spice Hershey's Kisses and try these out. You won't be sorry!  I do recommend unwrapping all the caramels and kisses before you get started. You don't want to give your caramels time to re-set while you unwrap the kisses. 

Pumpkin Spice Turtles

You'll need pretzel squares, Kraft caramel squares, pumpkin spice kisses and pecan halves.

Preheat oven to 350. Place 36 pretzels on parchment paper-lined cookie sheet. Top each pretzel with a caramel square. Bake for FIVE minutes. 

Remove from oven and top with pumpkin spice Hershey's Kiss. Return to oven for ONE minute.

Remove from oven and gently press pecan half on top of each one. Drizzle with chocolate. Enjoy!!

 

halloween cake

Today I'm sharing the haunted house cake I did for my niece's 10th birthday several years ago. It's never to early to plan for Halloween, right?! Mike and I had so much fun doing this together. I may make it again this year so Landon can help decorate. It's the perfect cake to let the kids help with.

For the cake I used an 11x15 pan with two boxes of cake mix. After covering the entire cake with a milk chocolate frosting, I got to work on the decorating. Here's how I did it...

Grass - coconut with green food coloring
Walkway - candy corn path filled with Halloween sprinkles
Graveyard - Pepperidge Farm Milano cookies with a pretzel fence
Pumpkin Patch - candy corn pumpkins
Ghosts - Peep ghosts
Jack-O-Lanterns - candy from the baking aisle
Haunted House - a perfect find from the greeting card aisle

For the pumpkin patch in front of the cake, I spread a bit of leftover frosting to make the "grass" stick and added a few pumpkins. For the pumpkins lying down, I cut the candies in half.

Give this idea a try for Halloween, adding your own special touches. You'll be surprised at how well it turns out.