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Entries in recipes (627)

Sunday
Oct192014

Better than Canadian Bacon: Breakfast Nanaimo Bars Recipe

Let's play a game. I'm going to list a few ingredients, and you guess what meal I'm making.

Here goes: 

  • Oatmeal
  • Granola
  • Maple syrup
  • Butter
  • Coconut

Do you think I'm talking about breakfast? Good, because that means I have sufficiently breakfast-ified these Nanaimo bars, and therefore, they are officially OK for A.M. eating. Why would I want to do such a thing? 

I have a lot of trouble understanding why doughnuts, scones, and danish are OK for breakfast, yet cookies and cake are not.

My logic is this: if you are what you eat, why not start out the day by eating (and being) amazing? These breakfast-friendly Nanaimo bars are the perfect way to start your day right, and an ideal indulgent holiday breakfast treat. They've got enough of the classic makings to be recognizable as the famed Canadian treat, but enough breakfast stylings, such as oats in the crust (which is baked, not simply mixed and no-baked; it is loosely based on the crust used in King Arthur Flour's "President's Day Cherry Squares" recipe) and a tasty crunchy granola on top, that they become an exciting and new thing.

Nanaimo bars for breakfast? Believe it.

I'm especially excited to share these as a recipe featuring King Arthur Flour (whole wheat no less--another point for these being health food!). Ever since my awesome Bake For Good experience with the esteemed flour-maker, I've maintained a good relationship with them, and when they recently asked if I'd come up with a breakfast recipe using their flour, I was more than happy to do so!

Oh, and I should tell you, these bars freeze beautifully. You can freeze up to 2 months; let them come to room temperature before serving. 

Breakfast Nanaimo bars

Makes up to 36 tiny bars, or 9 massive breakfast bars

For the crust

  • 1 1/4 cup rolled oats
  • 1 cup King Arthur Whole Wheat Flour
  • 1 cup coconut
  • 1/2 cup coarsely chopped nuts
  • 1 teaspoon salt
  • 1 1/2 sticks butter
  • 2 tablespoons unsweetened cocoa
  • 1 cup packed dark brown sugar

For the middle layer

  • 1 stick unsalted butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons Birds Custard powder
  • 2 cups confectioners' sugar, sifted

For the top layer

  • 4 ounces chocolate, coarsely chopped 
  • 2 tablespoons unsalted butter

For the granola garnish

  • 1 cup rolled oats
  • 1/2 cup nuts
  • 1/2 cup brown sugar, packed
  • 1 tablespoon unsweetened cocoa
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/4 cup maple syrup

Procedure

  1. Start by making the crust. Grease a 9x9-inch square baking pan; add a strip of parchment with the ends poking up two sides of the pan so you have "handles" to make removal easy later. Preheat the oven to 350 degrees F. In a large bowl, mix together the oats, flour, coconut, nuts, and salt. 
  2. In a saucepan, melt the butter with the cocoa and brown sugar. Once melted, stir into the dry mixture. Mix everything until combined, and press into your prepared pan.
  3. Bake in the preheated oven for 13-15 minutes, or until it has a dull finish on top. Remove from oven and let cool completely. You can hasten the process by putting the slightly cooled pan in the refrigerator for 30 minutes.
  4. Make the filling. In the bowl of a stand mixer fitted with the paddle attachment, mix all of the filling ingredients on low speed until fluffy--3 to 5 minutes. Gently spread on top of the bottom layer. Take pains to smooth this layer as much as possible (I like to use the end of a metal spatula to smooth it) as the topping will only lay as smooth as this layer. 
  5. Place the pan in the refrigerator and let cool for 30 minutes or up to 2 hours. This will make the filling firm enough for the next layer to be put on top without ripping or damaging it in any way.
  6. Meantime, make the granola garnish. Preheat the oven to 325 degrees F. Mix all of the ingredients together in a bowl, and scatter on a parchment-lined baking sheet. Bake for 15 minutes; remove from the oven and stir right on the sheet. Return to the oven and bake for 15 more minutes, or until toasty and firm. Let cool completely, and break up by hand into small pieces.
  7. Ready to put it all together? OK. Now, we'll make the topping. In a double boiler, melt the chocolate and butter until, well, melted. Spread on top of the middle layer, working quickly because it will set rapidly as it is applied to the cool surface, and too much working of the hot mixture can tear up the delicate middle layer. 
  8. Scatter the broken-up granola on top while the chocolate layer is still slightly wet on top to ensure it adheres. Score the bars (this is imporant!) before the chocolate has fully set as it will make life so much easier when you want to serve these sweet treats. Place in the fridge and let them set for 20 minutes.
  9. Although typically I would suggest continued storage of these in the fridge, I find that they're actually quite nicer when left at room temperature. It's up to you, but I found that the topping got kind of hard when left in the fridge. If you do prefer to store in the fridge, let them come to room temperature before serving. Likewise, these bars can be made ahead and frozen for up to 2 months. Once again, let 'em come to room temp before serving.

What's your favorite sweet to eat in the morning?

Saturday
Oct182014

Pillsbury Bake-Off Countdown: Chocolate-in-the-Middle Biscotti

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below.

Marcia Jacobovitz of Cedar Grove, New Jersey knows what most biscotti is missing: chocolate filling! I think this is a perfect way to keep naturally dry biscotti interesting and a little moist, don't you?

Good luck at the Bake-Off!

Chocolate-in-the-middle Biscotti

  • Prep Time: 25 Min
  • Total Time: 1 Hr 25 Min
  • Makes: 15 biscotti

Ingredients

  • 1 container Pillsbury Gluten Free refrigerated chocolate chip cookie dough
  • 1/4 cup semisweet chocolate chips
  • 1/4 cup Jif Creamy Peanut Butter
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup powdered sugar

Procedure

  1. Heat oven to 350°F (325°F for dark or nonstick cookie sheet). Line large cookie sheet with parchment paper. Measure 1/3 cup cookie dough; set aside.
  2. In small microwavable bowl, microwave chocolate chips uncovered on High 40 to 50 seconds, stirring once, until chips can be stirred smooth; set aside.
  3. In large bowl, break up remaining cookie dough. Add peanut butter. Beat with electric mixer on medium speed 30 to 60 seconds or until well blended. On cookie sheet, shape dough into 14x2-inch rectangle. Make a 1 inch wide by 1/2 inch deep indentation lengthwise down center of rectangle.
  4. In same large bowl, beat reserved 1/3 cup cookie dough, the cinnamon and melted chocolate chips on medium speed 30 to 60 seconds or until well blended, adding water 1/4 teaspoon at a time, if necessary, to create a dough. Roll dough into 14-inch long rope. Place rope in indentation down center of cookie dough rectangle. Bring sides of dough up around chocolate rope; pinch edges to seal. Place diagonally, seam side down, on cookie sheet. Flatten to 3 inches wide.
  5. Bake 20 to 24 minutes or until golden brown and center is firm to the touch. Slide parchment and biscotti rectangle from cookie sheet to cooling rack. Cool 15 minutes; remove from parchment, and place on cutting board. Line cookie sheet with parchment paper. Using sharp knife, cut rectangle into 1-inch diagonal slices. Place on cookie sheet 1 inch apart.
  6. Bake 10 to 13 minutes or until deep golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  7. Meanwhile, in small bowl, mix powdered sugar and 2 to 3 teaspoons water until thin enough to drizzle. Place in resealable food-storage plastic bag. Cut off tiny corner of bag; squeeze bag to drizzle icing over cooled biscotti. Store covered.
Saturday
Oct182014

Pillsbury Bake-Off Countdown: Banana-Chocolate Chip Streusel Muffins

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below.

These are the type of muffins that make me happy: the kind that include chocolate chip cookie dough. You heard me. This recipe by Kim Van Dunk of Caldwell, New Jersey is a Bake-Off finalist I can really appreciate!

Click to read more ...

Saturday
Oct182014

Pillsbury Bake-Off Countdown: Ginger-Macadamia Breakfast Rolls


 You know what's great? Biting into a morning breakfast roll and finding a sweet, creamy filling. Yes, yes, yes!

This sweet treat is courtesy of Linda Sellner of Hooksett, New Hampshire. Good luck at the Bake-Off!

Ginger-Macadamia Breakfast Rolls

  • Prep Time: 15 Min
  • Total Time: 45 Min
  • Makes: 8 rolls

Ingredients

  • 1/2 cup chopped macadamia nuts
  • 1/4 cup packed brown sugar
  • 1 tablespoon plus 1 1/2 teaspoons grated gingerroot
  • 1/2 teaspoon vanilla extract
  • 3 oz cream cheese, softened (from 8-oz package)
  • 1 can Pillsbury refrigerated reduced fat crescent dinner rolls or crescent dinner rolls (8 rolls)

Procedure

  1. Heat oven to 350°F. In medium bowl, mix macadamia nuts, brown sugar, gingerroot and vanilla until blended.
  2. In small bowl, place 4 teaspoons of the macadamia nut mixture; set aside. Add cream cheese to remaining macadamia nut mixture; mix until well blended.
  3. Separate dough into 8 triangles. Spoon about 1 heaping tablespoon cream cheese mixture onto shortest side of each triangle. Roll up, starting at shortest side and rolling to opposite point. Place point side down, about 2 inches apart, on ungreased cookie sheet; tuck ends under. Sprinkle 1/2 teaspoon reserved macadamia nut mixture evenly over top of each crescent.
  4. Bake 14 to 17 minutes or until golden brown. Remove to cooling rack. Cool 10 minutes. Serve warm.

CakeSpy Note: The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. Follow them by clicking the bakeoff tag below to see the recipes posted so far.

Saturday
Oct182014

Pillsbury Bake-Off Countdown: Peanut Butter Chocolate Chip Cookie “Ice Cream” Sandwiches


Look at this: a sweet treat that is also officially dude food!

Darryl Pozzanghera of Rochester, New York came up with this clever recipe, which includes cookies sandwiched with an easy ice cream-esque dairy filling. It's noted in the headnote that "Gluten-free frosty treats are ready and waiting. A sweet stash in your freezer creates instant smiles and cool satisfaction." I'm definitely ready!

Peanut Butter Chocolate Chip Cookie “Ice Cream” Sandwiches

  • Prep Time: 30 Min
  • Total Time: 2 Hr 20 Min
  • Makes: 8 sandwiches

Ingredients

  • 1 1/2 cups heavy whipping cream
  • 1/2 cup plus 2 tablespoons Sweetened Condensed Milk (from 14-oz can)
  • 1/2 teaspoon double strength vanilla extract (Watkins)
  • 1 cup crushed gluten-free chocolate-covered crispy peanut-buttery candy, about 2 bars (2.1 oz each)
  • 1 container Pillsbury™ Gluten Free refrigerated chocolate chip cookie dough
  • 1/4 cup Creamy Peanut Butter

Procedure

  1. Heat oven to 350°F. Line cookie sheet with Reynolds® Parchment Paper; place in freezer. Place large bowl in freezer.
  2. Cut 8 (12x5-inch) strips aluminum Foil. Fold each piece lengthwise in half; fold lengthwise in half again to make 12x1 1/4-inch strip. Slide 1 end of each strip into fold on opposite end to make 3-inch ring.
  3. Remove bowl from freezer; add whipping cream, condensed milk and vanilla. Beat with electric mixer on high speed about 6 minutes or until light and fluffy. Add 1/2 cup of the crushed candy; gently stir until combined.
  4. Remove parchment-lined cookie sheet from freezer. Arrange foil rings 2 inches apart on cookie sheet. Spoon about 1/2 cup candy cream mixture into each ring; spread evenly. Cover with plastic wrap; freeze about 1 hour or until firm.
  5. Meanwhile, place remaining crushed candy in shallow bowl; set aside.
  6. In medium bowl, break up cookie dough. Add peanut butter; mix with wooden spoon or knead with hands until well blended. Shape dough into 16 (1 1/2-inch) balls. Place 2 inches apart on ungreased cookie sheet; flatten to 2 1/4 inch round with bottom of drinking glass. Bake 8 to 11 minutes or until golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
  7. Remove cookie sheet from freezer. Remove foil ring from each frozen candy cream round. For each sandwich, place 1 candy cream round onto bottom of 1 cookie. Top with second cookie, bottom side down; press together slightly. Gently roll edge of each sandwich in remaining crushed candy. Wrap each sandwich in plastic wrap. Freeze about 1 hour or until firm. Store in freezer.

About this post: Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off events, and follow the recipes posted so far by clicking the bakeoff tag below.

Friday
Oct172014

Pillsbury Bake-Off Countdown: Lemon-Poppy Seed Pull-Apart Bread

CakeSpy Note: The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. I will focus on sweets! You can follow them by clicking the bakeoff tag below to see the recipes posted so far.

I'm sorry, but there's a town called Mound, Minnesota? If I ever went there I'd only eat Mounds candy bars, I can promise you that.

Luckily, Cathy Wiechert of Mound, Minnesota has moved beyond the candy bar to this tasty lemon-poppyseed pull-apart bread, which is her entry in this year's Bake-Off. Good luck, Cathy!

Lemon-Poppy Seed Pull-Apart Bread

  • Prep Time: 20 Min
  • Total Time: 1 Hr 25 Min
  • Makes: 8 servings

Ingredients

  • 2/3 cup granulated sugar
  • 1 tablespoon poppyseeds
  • 1 large lemon (1 tablespoon grated peel and 1 to 2 tablespoons juice)
  • 3 tablespoons plus 1 1/2 teaspoons butter, softened
  • 1 can Pillsbury Grands! Flaky Layers refrigerated buttermilk biscuits (8 biscuits)
  • 1 tablespoon cream cheese, softened
  • 1/2 cup powdered sugar

Procedure

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray 9x5-inch loaf pan with non-stick cooking spray. Line pan with parchment paper, allowing paper to hang 2 inches over long sides of pan.
  2. In small bowl, mix granulated sugar, poppy seed and lemon peel. In small microwavable bowl, microwave 3 tablespoons butter uncovered on High 20 to 25 seconds or until melted. Separate dough into 8 biscuits.
  3. Separate each biscuit into 2 layers. Brush both sides of each biscuit layer with melted butter, then dip into poppy seed mixture. Starting at one short end of pan, place biscuit layers on their edges, just touching each other, until pan is loosely filled. Sprinkle any remaining poppy seed mixture between biscuits.
  4. Bake 30 to 45 minutes or until golden brown. To prevent excess browning, loosely cover with foil, if necessary. Cool 10 minutes; remove from pan to cooling rack, using parchment paper as handles. Cool 10 minutes.
  5. Meanwhile, in small bowl, beat remaining 1 1/2 teaspoons butter, the cream cheese, powdered sugar and lemon juice with electric mixer on medium speed until smooth and drizzling consistency. Drizzle glaze over pull-apart bread. Serve warm.
Thursday
Oct162014

Pillsbury Bake-Off Countdown: Cinnamon Crunch Cookies

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below. Hooray! A Bake-Off entry from my home state of New Jersey! Donna Scarano of East Hanover, New Jersey, has come up with a recipe which amazes me with its inclusion of a clever ingredient: crushed cheerios!

Click to read more ...

Thursday
Oct162014

Pillsbury Bake-Off Countdown: Chocolate Chip Cookie Snack Mix

CakeSpy Note: The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. I will focus on sweets! You can follow them by clicking the bakeoff tag below.

Chex mix was a big deal during my childhood, and my memories have remained fond through the years. While I don't regularly snack on it anymore, I think it's about time for it to make a comeback in my life, thanks to this chocolate chip cookie-enriched version by Sonya Goergen of Moorhead, Minnesota. It's a tasty update on a classic and a finalist in this year's Bake-Off!

Chocolate Chip Cookie Snack Mix

  • Prep Time: 30 Min
  • Total Time: 1 Hr 5 Min
  • Makes: 24 servings

Ingredients

  • 1 teaspoon ground cinnamon
  • 1/4 cup sugar
  • 1 container Pillsbury Gluten Free refrigerated chocolate chip cookie dough
  • 4 cups Chocolate Chex™ cereal
  • 4 cups Vanilla Chex™ cereal
  • 1 bag (5.5 oz) gluten-free yogurt-covered pretzels (2 cups)
  • 2 cups salted mixed nuts

Procedure

  1. Heat oven to 350°F. Line 3 large cookie sheets with parchment paper. In small bowl, mix cinnamon and sugar.
  2. Shape dough by 1/4 teaspoonfuls into balls. Roll balls in cinnamon-sugar mixture; place 1 inch apart on cookie sheets.
  3. Bake 8 to 12 minutes or until cookies are golden brown and set. Cool 2 minutes; carefully slide parchment onto cooling rack. Cool completely, about 10 minutes.
  4. Meanwhile, in large bowl, mix remaining ingredients. Add cooled cookies; stir gently to mix. Store in airtight container.
Thursday
Oct162014

"Paleo" Banana Avocado Chocolate "Ice Cream" Recipe

Banana Avocado Chocolate Ice Cream. It might sound crazy, or at the very least like some crazy health food, but I promise all the yoga has not gotten to my head. I still enjoy goodness above wholesomeness. 

But let me tell you: this stuff is good. Combining banana with avocado really brings out the green fruit's (yes, fruit) sweetness, and, well, chocolate works well with both. Three simple ingredients come together to make this surprisingly satisfying and refreshing "ice cream". In my opinion it's more like pudding, but I guess if you're on the Paleo diet you need to take comfort where you can? 

This recipe is an excerpt from Paleo Ice Cream: 75 Recipes for Rich and Creamy Homemade Scoops and Treats.

Banana avocado chocolate "ice cream"

Avocado is perhaps the only food that is considered healthy by all nutrition experts. For this reason, many people are always looking for new ways to get avocados into their diet. My favorite way to eat more avocados is by eating. . . ice cream. If you like your ice cream pretty sweet, you can add a tablespoon or 3 of honey in the food processor as well.

YIELD: About 1 pint

  • 4 very ripe medium bananas, sliced and frozen 1 ripe medium avocado, scooped and frozen
  • 1 teaspoon vanilla extract
  • 2 tablespoons cocoa powder

Blend all ingredients in a food processor or high-powered blender for 3 to 4 minutes or until the mixture becomes smooth and creamy and enjoy! You might have to push banana pieces down into the mixture if they stick to the sides of your food processor. If you would like a harder consistency, freeze ice cream in your ice cream maker until your desired texture is achieved. 

If you enjoyed this recipe, you may also enjoy this banana chocolate pudding recipe.

Wednesday
Oct152014

Union Pie: The State of the Union is Delicious

Image: Me, Myself and Pie by Sherry GoreIf there's one thing that I gained during my year living in Philadelphia, it was a deep love of Amish cuisine. Living next to the Reading Terminal Market, it was all at my fingertips--well, from Wednesday through Saturday, that is. 

This is all to say that I am immediately intrigued when I see a new book featuring Amish recipes. So suffice it to say that I was super excited to receive the new, pie-centric Me, Myself, and Pie by Sherry Gore. And guess what? It's as awesome as you might think an Amish pie recipe book would be. Full of recipes from the expected (Shoofly Pie) to the downright unusual (Union Pie, which is featured here) and with many lovely sweet and savory recipes in-between, I think that this book is a fine addition to any baker's repertoire, especially if you liked my second book, The Secret Lives of Baked Goods: Sweet Stories & Recipes for America's Favorite Desserts, and have an interest in the stories behind sweets. (Like how I just plugged my book there? Yup, just did it. BUY IT.)

I am excerpting the recipe for "Union Pie" from the book. This recipe immediately intrigued me because A) I'd not seen it before, and B) in the picture, it looked almost like a pie filled with tar, so dark was the filling. Turns out it's a slurry made primarily of molasses, buttermilk, sour cream, and spices. Well. I'll let Sherry Gore take it from here with the headnote and recipe--enjoy!

Thanks to Harper Collins for letting me reprint the recipe, which is from Me, Myself, and Pie by Sherry Gore.

Union Pie

I love this pie! Made with sour cream, buttermilk, and dark molasses, this custard confidently charges in like a brisk cup of licorice coffee to preserve the harmony between your fork and your sweet tooth. United we stand, indeed.

FOR THE CRUST

  • One 9-inch unbaked pastry pie crust

INGREDIENTS

  • 1/2 cup sour cream
  • 1/2 cup buttermilk (or sour milk)
  • 1/2 cup molasses
  • 1 large egg, beaten
  • 1/2 cup sugar
  • 1 tablespoon plus 1 teaspoon flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

TO PREPARE

  1. Preheat oven to 400°F.
  2. In a bowl, combine sour cream, buttermilk, molasses, and egg.
  3. In a separate bowl, combine flour, baking soda, cinnamon, and nutmeg. Pour the flour mixture into the sour cream mixture and combine thoroughly.
  4. Pour the mixture into the unbaked pie crust.
  5. Bake at 400°F for 10 minutes. Reduce heat to 350°F and continue baking for 20–25 minutes, until a knife inserted into the center comes out clean.

Have you ever heard of Union Pie?

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