November 25, 2014

Banana Praline Coffecake

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Banana Praline Coffeecake is not only a tasty way to start your weekend brunch, but its a pretty one too! Bananas, nuts, brown sugar, butter and a hint of nutmeg in the cake are the components that make this coffeecake irresistible!
The in-laws were here and I needed to make something for breakfast.  The guys decided to not to go out in the woods (shocking to me and slightly disappointing!  ha!) so I decided to use the couple of bananas that were getting overripe and make a coffee cake to go with their morning coffee, and this turned out to be breakfast altogether!
This moist coffeecake is complimented by the brown sugar nut topping, giving it that little extra something that makes it a special treat!  You can eat this without the topping also if you would rather not add the calories and extra sugar, however even with the topping its not too bad calorie wise!

Banana Praline Coffeecake

Published 11/25/2014
Banana Praline Coffeecake

Ingredients

  • cooking spray
  • 1-1/3 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 large ripe bananas, mashed
  • 3/4 cup granulated sugar
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1 egg
  • 1/2 cup brown sugar
  • 4 tablespoon butter
  • 1/2 cup chopped walnuts

Instructions

  1. Preheat oven to 350 degrees. Coat a 9 inch round cake pan with cooking spray. Line bottom of pan with parchment paper and coat paper with cooking spray.
  2. In a medium sized bowl combine flour, salt, baking powder and soda. Set aside.
  3. In a large mixing bowl, combine mashed banana, sugar, vegetable oil, vanilla extract, nutmeg and egg. Mix at medium speed until well blended. Gradually add flour mixture to banana mixture until well blended. Pour batter into prepared pan.
  4. Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool on wire rack for 10 minutes. Remove from pan and carefully peel of parchment paper.
  5. For the topping: Combine brown sugar and butter in a small saucepan. Bring to a boil. Cook 1 minute. Remove from heat. Stir in walnuts and spread over cake. Serve warm.
Yield: 12
Prep Time: 00 hrs. 20 mins.
Cook time: 00 hrs. 30 mins.
Total time: 50 mins.

Nutrition


  • Calories: 234
  • Fat: 11
  • Totalcarbs: 32
  • Dietaryfiber: 1
  • Protein: 2
  • Sodium: 268

Tags: coffeecake, banana, walnut, praline, breakfast, dessert, snack, holiday, Christmas, baking

November 23, 2014

Turkey Hot Brown #SundaySupper

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Turkey, cheese gravy, topped with cheese, tomato slices and crispy bacon. The Turkey Hot Brown is an open faced sandwich that you absolutely must try if you haven't yet! Once Thanksgiving has come and gone, most of us will have so many leftovers that we aren't sure what to do with them, or are tired of the same ole, same ole.  That is where #SundaySupper is coming to your rescue! This week we are bringing you ideas of how to make the best use of your Thanksgiving leftovers!
Thank you to Jennie of The Messy Baker Blog for hosting this weeks #SundaySupper event!

I don't know about you, but I get tired of turkey sandwiches and bored with leftovers.  That is why this week is so exciting for those of you who follow #SundaySupper.  I had never had a Hot Brown before.  I never really knew what it was until this theme came along and I did a little research about what I might want to make for today's post.
I found out that this sandwich originated from the Brown Hotel in Kentucky.  It is a version of Welsh Rarebit that was created as an alternative to ham and egg late night suppers.  I don't know about you, but since I'm not really that much of an egg person, this sandwich appeals to me much more anyway! It is so easy to make.  Just grab a slice of your favorite bread (I used rye), some left over turkey, make a cheese gravy, crisp up some bacon, assemble the sandwich, broil, top with tomato and serve.  Oh so yummy.
The second time around making this, I used some fresh chopped chives to top the sandwich.  They really added an extra flavor that was delicious.  So, if you want to try something a little more exciting than bread, mayo, and turkey for a sandwich, definitely give this one a try....and do not skip the tomato!  That is an essential part to this sandwich.  When I took a bite of the tomato with the sandwich it made me weak in the knees.  It was that good.

For more Thanksgiving recipe leftover inspiration, be sure to visit the links at the end of this post!


Turkey Hot Brown

Published 11/23/2014
Turkey Hot Brown

Ingredients

  • 1/4 cup freshly shredded Parmesan cheese
  • 3/4 pound turkey breast
  • 3 plum tomatoes, sliced
  • 2 cooked bacon slices, crumbled
  • Cheese Sauce:
  • 1-1/2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1-1/4 cup 2% milk
  • 1/2 cup freshly grated Parmesan cheese

Instructions

  1. Make cheese sauce: Melt butter in sauce pan. When bubbly, add flour, salt and pepper and whisk until flour begins to brown slightly. Mixture will be thick and lumpy. Slowly add milk to hot pan, whisking constantly. Cook until thickened. Remove from heat and add cheese. If cheese sauce is too thick, add a little bit more milk to loosen it up.
  2. Preheat broiler on high. Assemble sandwich on foil lined cookie sheet as follows: Place 4 slices of bread on cookie sheet. Cover evenly with turkey. Top with 1/4 cup cheese sauce. Sprinkle with Parmesean Cheese. Broil until bubbly, about 4-6 minutes. Remove from oven and top with tomato slices. bacon and chives. Serve immediately.
Yield: 4
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 06 mins.
Total time: 16 mins.

Nutrition


  • Calories: 325
  • Fat: 13
  • Totalcarbs: 22
  • Dietaryfiber: 3
  • Protein: 31

Tags: turkey, leftovers, sandwich, cheese, bacon, #SundaySupper, diabetic friendly

Breakfast:
Cranberry Sauce Muffins by The Foodie Army Wife
Leftover Stuffing Breakfast Strata by Ruffles & Truffles
Sweet Potato Casserole Muffins by Magnolia Days
Turkey & Chorizo Breakfast Hash by Brunch with Joy
Italian Mashed Potato Pancakes by The Weekend Gourmet
Cranberry Sauce'd Corn Bread Muffins by Rhubarb and Honey

Main Dish: Leftover Pie by Jane's Adventures in Dinner
Thanksgiving Leftover Waffles by Foxes Love Lemons
Stuffing Hash by The Girl in the Little Red Kitchen
Turkey Pizza by Meal Diva
Turkey & Caramelized Onion Risotto by kimchi MOM
Turkey with Creamy Mushroom Marsala Sauce by Casa de Crews
Moroccan Turkey Stew by What Smells So Good?
Peruvian Cilantro & Turkey Soup by The Little Ferraro Kitchen
Turkey & Butternut Squash Stew by Cooking Chat
Turkey Kreplach Soup by Panning the Globe
Turkey & Stuffing Crepes by Peaceful Cooking
Cranberry Apple Pecan Chicken Salad by NeighborFood
Herbed Turkey over Cornbread Waffles with Cranberry Sauce by girlichef
Creamy Peanut Gochujang Pasta by Wallflour Girl
Cranberry Sweet Potato Soup by Take A Bite Out of Boca
Turkey Enchilada Pasta Bake by Curious Cuisiniere
Turkey Orzo Risotto by Family Foodie
Turkey Croquettes by Cindy's Recipes and Writings

Side Dishes:
Cheesy Mashed Potato Croquettes by Noshing with the Nolands
Whipped Carrots with Sriracha Butter by Healthy Delicious
Cranberry-Balsamic Glazed Cauliflower Wings by Cupcakes & Kale Chips
Parmesan Mashed Cauliflower and Potatoes by Momma's Meals
Cheesy JalapeƱo Potato Cakes by Bobbi's Cozy Kitchen

Sandwiches:
Cranberry & Turkey Sandwich by The Redhead Baker
Monte Cristo Sandwich by Nik Snacks
Hot Brown Turkey Sandwiches by The Life and Loves of Grumpy's Honeybunch
Sprouted Grain Turkey, Cranberry & Brie Panini by Amee's Savory Dish
Turkey Cranberry Flatbread by Peanut Butter and Peppers

Condiments & Sauces:
Cranberry Vinaigrette by Nosh My Way
Leftover White Wine Syrup by Food Lust People Love
DIY Yellow Mustard by The Texan New Yorker

Dessert:
Banana Cheesecake with Pecan Graham Cracker Crust by Desserts Required
Cranberry Cream Cheese Bars by That Skinny Chick Can Bake
Gluten-Free Lemon Cake by Hezzi-D's Books and Cooks
Spiced Cranberry Sauce Buckle by The Wimpy Vegetarian 

Cocktails & Drinks: Cranberry Orange Crush by The Messy Baker
Cranberry Bellini by A Kitchen Hoor's Adventures
                                                                                                                                                                                                                                         
SSbadge-150x150Join the #SundaySupper conversation on Twitter on Sunday!We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtagand remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

November 20, 2014

Cookie Butter Fudge

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With my new found affection for cookie butter, I decided that one thing I had to try was a Cookie Butter Fudge.  The hint of cinnamon from the cookie butter, the creamy texture of this fudge, will have you wanting more!
This yummy little treat made it in a goodie box that I sent to Christopher.  I have always been a fan of homemade fudge, but always have been candy challenged when trying to make it.  So, when it turns out for me, then I have to share it.  

I found this little secret out years ago when making peanut butter fudge and I don't know why I didn't just always use it when attempting fudge recipes.  There is one ingredient that will work magic in your fudge making.  It is 3 little words.  Cream of Tarter.  I found out that it helps to set your fudge by breaking down the sucrose, elmininating the graininess that you can get with sugar.  It turns your fudge into the creamiest, dreamiest, sweetest little bite of comfort you ever had and comfort was something my entire family has needed this past week.

My Uncle Lyle passed away on Saturday, November 15 and today is his memorial.  I won't make it home today for his memorial, but I will be there in heart and spirit.  He had just turned 80 this year and wasn't in the greatest of health.  Even so, his passing happened very quickly and was unexpected when it did happen.  I want to dedicate this post today to him.  I'm pretty sure he would have approved of this recipe.  I'm going to miss him and I am so happy I had the opportunity to see him in October when I went home for a visit.  May he rest in peace.  I will always have a super soft spot in my heart that will always be there just for him.  Love you forever, love you for always Uncle Lyle.

Cookie Butter Fudge

Published 11/20/2014
Cookie Butter Fudge

Ingredients

  • 2 cups sugar
  • 1/4 teaspoon cream of tarter
  • 2/3 cup milk
  • 3/4 cup cookie butter
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla

Instructions

  1. Combine sugar, cream of tarter and milk. Boil until soft ball is formed when placed in cold water or 234 degrees on candy thermometer.
  2. Remove from heat and cool to lukewarm. Add butter, cookie butter, and vanilla. Stir to combine and pour into 8x8 pan that has been lined with foil.
  3. Let fudge cool about 5 more minutes, then cut and store.
Yield: 24 pieces
Cook time: 00 hrs. 15 mins.
Total time: 15 mins.
Tags: fudge, candy, cookie butter, holidays, homemade holiday gifts

November 17, 2014

Coconut Lime Thumbprints

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Thumbprint cookies are pretty popular around the holiday season.  This year I made a new cookie to share with you that have some of my favorite flavors.....coconut and lime!  To make them appealing to Grumpy, I also filled some with raspberry jam.  These Coconut Lime Thumbprints turned out amazing and they are a cookie you must try this year!
Coconut Lime Thumbprints - a shortbread cookie made with coconut oil and flavored with lime zest, filled with either a raspberry jam or lime buttercream
I decided to take a recipe I found in an old issue of Simple and Delicious and change it around.  The recipe called for oil in the cookie and I decided since I wanted to make a coconut cookie, I would use coconut oil in place of the canola oil.  I also swapped out the lemon zest for lime zest and made a lime flavored frosting to put in the center of some of the cookies.  
Coconut Lime Thumbprints - a shortbread cookie made with coconut oil and flavored with lime zest, filled with either a raspberry jam or lime buttercream
Let me explain to you how good these cookies were.  So good they never left our house!  Grumpy loved them so much.  His favorite was the raspberry centered ones.  I liked the raspberry centers  but really loved that tangy lime frosting filled one too!

Which one would be your favorite?

Coconut Raspberry & Lime Thumbprints

Coconut Raspberry & Lime Thumbprints
Coconut flavored cookie with raspberry and lime fillings!

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 cup confectioners' sugar
  • 1 egg
  • 1/2 cup coconut oil
  • 1 teaspoon lime zest
  • 1 teaspoon coconut emulsion (or coconut flavoring)
  • 2-2/3 cups all purpose flour
  • 2 tablespoons poppy seeds
  • 1/2 teaspoon salt
  • raspberry jam
  • 1/2 cup confectioners's sugar
  • 1/2 tablespoon lime juice
  • 2 teaspoons unsalted butter

Instructions

  1. Pre-heat oven to 325. Line 2 large cookie sheets with parchment paper and set aside.
  2. In large mixing bowl, mix together butter and confectioners' sugar until combined. Add egg and mix until creamy. Add coconut oil, lime zest, and coconut emulsion and mix until creamy and all ingredients are incorporated.
  3. In a medium sized mixing bowl combine flour, salt, and poppy seeds. Stir to combine.
  4. Add half of the flour to wet ingredients and mix until combined. Add remaining half of flour and continue to mix until flour is all incorporated. Batter will be stiff but not dry.
  5. Scoop out 1 tablespoon of dough and roll into a ball. Place on cookie sheet. Continue with remaining dough. I had 1 dozen cookie dough balls on my cookie sheet.
  6. Using the handle of a wooden spoon, place indent in center of cookie. You can also use your thumb but I like the deep well in the center of the cookie that you get by using the spoon handle.
  7. Place 1 teaspoon jam in 1/2 of the cookies. Bake for 15-17 minutes or until bottom of cookies are browned.
  8. Remove from oven and place cookies on cooling rack. Cool completely.
  9. Make lime frosting to fill cookies that you did not put jam in the center of. Combine 1/2 cup confectioners' sugar, 2 teaspoons butter and 1/2 teaspoon lime juice. Mix until smooth. Add a few drops of green food color if desired.
  10. Place frosting in piping bag with star tip. Pipe frosting into center of cookies.
Yield: 48 cookies
Prep Time: 00 hrs. 15 mins.
Cook time: 00 hrs. 17 mins.
Total time: 32 mins.

Nutrition


  • Calories: 63
  • Fat: 2
  • Totalcarbs: 10
  • Protein: 1
  • Dietaryfiber: 0

Tags: Cookies, Christmas, Holiday Recipe, Holiday Food Gift, Lime, Shortbread, Coconut, Coconut Oil, buttercream

November 16, 2014

Bourbon Butter Venison Steak Tips #SundaySupper

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Pieces of Venison served in a Bourbon Butter Sauce that just melt in your mouth!  That is what these Bourbon Butter Venison Steak Tips are!  Melt in your mouth delicious.  Not to mention that the Bourbon knocks your socks off with the flavor it imparts!
Bourbon Butter Venison Steak Tips - melt in your mouth deliciousness that just bursts with flavor!@
Thanks go out to Stacy of Food Lust People Love and Tara of Noshing With the Nolands for hosting this event!  See all of the recipes shared for this event at the end of this post!

When I read that #SundaySupper was going to be sharing recipes with ingredients that are hunted or foraged this week I knew I would be participating.  After all, look at my header!  Grumpy is a huge hunter and we always have venison in our freezer!  
I wanted to do something I had never done and I wanted something that would have amazing flavor. While I love all types of booze in my cooking and baking, I really had never used bourbon before so I decided to try it out on a recipe I found in Cooks Country and adapted it slightly to fit what I had for ingredients and swapped the venison for the beef.  

I served this as a meal with a Chipotle Mashed Potato recipe and Roasted Asparagus.  These also could be an appetizer! Loved it and will definitely make this again!  

*TIP FROM GRUMPY* - when prepping your venison, it pays to take the time to trim the meat and removing any silverskin.  This helps remove some of the "gaminess" of the meat.  I ususally make Grumpy do this because it is a tedious job!


Bourbon Butter Venison Steak "Tips"

Published 11/16/2014
Bourbon Butter Venison Steak

Ingredients

  • 1-1/2 pounds venison steaks, cut into bite sized pieces
  • 1/2 cup bourbon
  • 1 tablespoon maple syrup
  • 2 teaspoons cider vinegar
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon chili pepper flakes
  • 1 tablespoon chopped fresh chives

Instructions

  1. Pat steak pieces dry and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium high heat until just smoking. Add steak and cook until well bround all over, about 6-8 minutes. Transfer to platter and tent loosely with foil.
  2. Remove skillet from heat and add bourbon, maple syrup and cider vinegar. Return to heat and cook until slightly thickened, approximately 3 minutes. Be sure to scrape any browned bits up while sauce is cooking. Remove from heat and whisk in butter and chili pepper flakes. Season with salt and pepper to taste. Return venison and any accumulated juickes to skillet and toss to coat. Sprinkle with chopped chives.
Yield: 4
Prep Time: 00 hrs. 15 mins.
Cook time: 00 hrs. 12 mins.
Total time: 27 mins.
Tags: venison, bourbon, steak, #SundaySupper, game meat


Spread it on Thick

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