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“Healthier” Peanut Butter Oatmeal Cookies

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I felt that a new year deserved a new cookie; a healthy cookie. Oh hell, you know me by now; a “healthier” cookie. One without butter. You can’t expect me to change overnight, right? Pretty much, the butter in this recipe is replaced with peanut butter. Yes, I know, that’s literally still “butter.” DEAL WITH IT. I’m not perfect, especially when it comes to dieting. Just take a look at my ever-expanding butt if you don’t believe me.

The whole thing about getting healthy is that you will completely set yourself up for failure if you don’t have a balance. These cookies are the balance. They are made with less sugar and fat, yet still taste amazing. As long as you don’t sit down and eat the whole batch in one sitting, I think you’ll be all right. I always make sure to share my cookies. DIRTY. Yes, I know how that sounded and it’s so not what I meant.

Anywho, just a little side note when it comes to these cookies; don’t forget the sprinkling of Fleur de Sel. I forgot on the first round, which meant that some people had to eat their cookies without salt. NOT AS GOOD. Believe me when I tell you this; don’t, don’t, don’t skimp on the Fleur de Sel. Heck, even Brenna is a salt addict, which is probably why I can’t open a bag of potato chips without her little head trying to find its way into the bag. Apparently, we both have an issue when it comes to dieting.

Ingredients:

  • 2/3 Cup Old Fashioned Oats
  • 1 Teaspoon Baking Soda
  • 1 Cup Natural Creamy Peanut Butter
  • 2/3 Light Brown Sugar, Packed
  • 1 Tablespoon Vanilla
  • 2 Eggs
  • 1/2 Cup Miniature Semi-Sweet Chocolate Chips
  • Fleur de Sel

Directions:

  1. Preheat oven to 350 degrees.
  2. In a small bowl, stir the oats and baking soda together until well combined; set aside.
  3. In a large bowl, mix the peanut butter, sugar, vanilla, and eggs together on medium speed for 2 minutes.
  4. Use a silicone spatula to fold the oat mixture and chocolate chips into the cookie dough.
  5. Use a cookie scoop to form small mounds of dough, roll the mounds between the palms of your hand to make a ball, and then place each ball onto a Silpat or parchment paper lined baking sheet.
  6. Flatten the top of each dough ball with the palm of your hand and then sprinkle each cookie with a little bit of Fleur de Sel.
  7. Bake for 9 to 10 minutes, or just until the cookies are cooked all the way through.
  8. Allow the cookies to cool for 3 minutes before removing them to a baking rack to finish cooling completely.

Suggestions:

  • Make sure to store these cookies in an airtight container as soon as they have finished cooling completely.
  • You can use any variety of finely crushed sea salt you prefer in this recipe, however, I find that Fleur de Sel has the perfect texture and grain size for these cookies.
  • I used natural peanut butter to make these cookies and found that it worked quite nicely. Just make sure that the peanut butter you use doesn’t have too high of an oil content.

Improvements:

  • Add finely chopped pecans or walnuts to the cookie dough.
  • Use crunchy peanut butter in this recipe.
  • Drizzle each cookie with a tiny amount of melted chocolate.
  • Want an ingredient that you can use a little bit of and it will make a huge impact? Try this Fleur de Sel.

Bitterman�s Fleur De Sel

Silpat Perfect Cookie Baking Mat

“Healthier” Peanut Butter Oatmeal Cookies

“Healthier” Peanut Butter Oatmeal Cookies

Ingredients:

  • 2/3 Cup Old Fashioned Oats
  • 1 Teaspoon Baking Soda
  • 1 Cup Natural Creamy Peanut Butter
  • 2/3 Light Brown Sugar, Packed
  • 1 Tablespoon Vanilla
  • 2 Eggs
  • 1/2 Cup Miniature Semi-Sweet Chocolate Chips
  • Fleur de Sel

Directions:

  1. Preheat oven to 350 degrees.
  2. In a small bowl, stir the oats and baking soda together until well combined; set aside.
  3. In a large bowl, mix the peanut butter, sugar, vanilla, and eggs together on medium speed for 2 minutes.
  4. Use a silicone spatula to fold the oat mixture and chocolate chips into the cookie dough.
  5. Use a cookie scoop to form small mounds of dough, roll the mounds between the palms of your hand to make a ball, and then place each ball onto a Silpat or parchment paper lined baking sheet.
  6. Flatten the top of each dough ball with the palm of your hand and then sprinkle each cookie with a little bit of Fleur de Sel.
  7. Bake for 9 to 10 minutes, or just until the cookies are cooked all the way through.
  8. Allow the cookies to cool for 3 minutes before removing them to a baking rack to finish cooling completely.
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I’ll be joining the Fiesta Friday Link Party and the Weekend Potluck today. Head on over to see what everyone else is bringing to the celebration.


Super Bowl 2017 Recipe Round Up

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While not a huge fan of football, I can see why everyone gets all over-the-moon excited about the Super Bowl. It’s the food. Or maybe that’s just my feelings on the subject. All I know is that on Super Bowl Sunday there needs to be something bubbling away in the crockpot, a few guilty pleasures on the table, and tons and tons of snacks. Here’s our recipe round up for the big day. We hope y’all will find a recipe or two to help you celebrate the big day in the tastiest way imaginable. May the best team win, or whichever team you’re cheering for.

Oktoberfest Smokehouse Bourbon Meatballs     

Lechon Asada BBQ

Crockpot German Sauerkraut with Brats

Candied Bacon Jalapeño Deviled Eggs

Hawaiian Meets Cajun Crab Dip Sliders

Crunchy Autumn Chicken Salad

Turkey Meatballs in Spicy Beer Marmalade Sauce

Bacon Jam-Filled Cookies

Crock Pot Pumpkin Chicken Chili

Southern Crab Rangoon

Ain’t Nobody Got Time For That Crockpot Chili

Crockpot Cinnamon Praline Pecans

Super Duper Cheesy White Macaroni and Cheese

Honey-Barbecue Shrimp Deviled Eggs

Dill Mashed Potato Salad

Crockpot Rice Chex Mix

Classic Fench Onion Dressing & Dip

5 Ingredient Barbecue Deviled Eggs

Salt and Pepper Sweet Pickle Deviled Eggs

Drunken Thai Peanut Hummus

Fat Mexican Reindeer Oatmeal Cookies

Chocolate Covered Russian Rose Shortbread

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While Valentine’s Day may have officially come to an end, that doesn’t mean that we need to put away all of the flowers, chocolate, and gushy sentiments. Why not keep them around a little longer and piss off everyone with an excessive lustful passion for all things pink, red, and covered in copious amounts of uncalled for flowers? This month’s “Chocolate-Covered Treat” themed Fantastical Food Fight seems like a great way to help make that happen. I mean, come on, chocolate-covered anything just about screams romance, love, passion, and maybe just a hint of, “I need this chocolate to get over my crappy day and be able to wake up tomorrow and face yet another one.”

So, today’s recipe is all about sharing some of my favorite new products that help me get through some of those craptastic days that make me think that perhaps it’s not worthwhile to be a part of society on an everyday basis. I’m always on the lookout for anything that will make my life easier in the kitchen or a gadget that just looks like it could be fun to play around with, and certainly any product that can brighten my day and help me forget that having a full-time job is kind of a necessity of life that must be endured in order to pay for Brenna’s need to be fashionable and always sport a holiday-themed collar.

I stumbled across these Ghirardelli Chocolate Dark Melting Wafers several months ago and immediately threw two bags of them into my buggy. I really detest the other versions that are on the market because they taste cheap, weird, and basically aren’t worth eating. When it comes to chocolate, it should always be worth eating. I’m going to have to admit that these melt beautifully, have a resealable bag, and taste so much better than any other type of melting wafer I have tried so far. They are also available pretty much everywhere, which is an added bonus.When it comes to decorating bottles, I’m going to be totally honest with you and tell you that you should throw them all out your front door right now and replace them with this amazing Wilton Candy Melt-N-Decorate Bottle. Usually, when working with plastic decorating bottles you will most likely suffer from burnt hands and pressure blow-outs that lead to half of your kitchen being covered in chocolate. While having a chocolate-covered kitchen sounds delicious, it’s really just a pain in the tuckus. This silicone bottle puts an end to both blow-outs and burnt hands at the same time. It’s pretty much my favorite product of the year so far and I only wish it had come into my life sooner.

Now for the frivolous product; the one you save for an afternoon when you have a little extra time and just feel like being creative, and sewing a butterfly costume for the cat just isn’t on your list of things to do. These PALOTOP Russian Piping Tips make being creative both uncomplicated and enjoyable at the same time. They are fairly inexpensive and really create some gorgeous icing flowers with very little effort involved. The company that sells them will also send you a recipe for the perfect buttercream icing to use with these tips, as well as links to videos like this one, which show you just how easy these tips are to use. With these tips, you can create some seriously gorgeous cupcakes covered in buttercream icing flowers.

Honesty time y’all. Total, brutal, not even gonna hold anything back from y’all honesty. The chocolate wafers and the decorating bottle are essential for these cookies. Buy them. Buy them now. The decorating tips, not so essential. Not that the royal icing flowers on these cookies aren’t beautiful, but because if you’re a girl like me, you’ll most likely end up ripping the flower off and throwing it away before you even think about eating the little chocolate-covered cookie lying in wait underneath. Also, these tips aren’t the greatest with royal icing; they are really meant to be used with buttercream. Unfortunately, buttercream decorated cookies are kind of a pain in the ass to store, while royal icing decorated ones aren’t. Save these Russian tips for the next time you decorate a bunch of cupcakes.

So there you have it. My way to keep love, happiness, and annoying gushy feelings alive without having to endure the experience of wiping melted chocolate from every surface in your kitchen or off of a slightly annoyed cat. Added bonus, you’ll get to have some fun while doing it and get to play around with a few new products that you will totally fall in love with, while also ending up with lots of these little itty bitty shortbread cookies covered in chocolate. They’re like little hugs to make even the worst day better. After one little bite, you might almost forget that you have to wake up the next morning and suffer through yet another day of hellish work. Almost.

Ingredients:

Cookies:

Royal Icing:

  • 1 (1-lb.) Box Powdered Sugar
  • 3 Tablespoons Meringue Powder
  • 4 to 5 Tablespoons Warm Water

Directions:

Cookies:

  1. Cream the butter, sugar, salt, and vanilla together on low speed until just combined.
  2. Increase the speed to medium and mix for an additional 3 minutes.
  3. On low speed, slowly add the flour 1/2-cup at a time, until the dough just comes together.
  4. Turn the dough out onto a floured pastry mat or counter top.
  5. Use a floured rolling pin to roll the dough out evenly to a thickness of approximately 1/4-inch.
  6. Use a 1 1/2-inch round cookie cutter to cut out cookies and then place them onto a Silpat or parchment paper lined baking sheet.
  7. Bake for 5 to 7 minutes, or just until the bottom of each cookie starts to turn golden brown.
  8. Allow the cookies to cool for 3 minutes before removing them to a baking rack to finish cooling completely.
  9. Place the candy melts into a medium bowl and microwave for 30 seconds. Stir and microwave for an additional 15 seconds. Keep repeating this process until all of the wafers are melted and the chocolate is smooth.
  10. Pour the melted chocolate into a decorating bottle and pipe a circle of chocolate on the top of each cookie.

Royal Icing:

  1. Place all of the ingredients in a mixer on low speed until everything is mixed together.
  2. Increase the speed to medium and mix for an additional 7 minutes.
  3. In a small bowl, add a bit of pink or red food coloring to approximately 1/3 of the royal icing.
  4. Use this process to make two-toned roses. Pipe a rose onto each chocolate covered cookie and then add sprinkles.
  5. Allow the cookies to sit for three hours before storing them in an air-tight container between layers of waxed paper.

Suggestions:

  • Baking times may vary, depending on how large or thick each cookie is.
  • Make sure to add all cookie decorations on before the chocolate hardens.
  • Keep each bowl of royal icing covered with a damp paper towel to prevent it from drying out.
  • You can also use a thick buttercream in lieu of royal icing in this recipe, however, you will not be able to stack the cookies without damaging them.

Improvements:

  • Sprinkle the top of each cookie with Fleur de Sel.
  • Drizzle the chocolate-covered cookies with thick caramel.
  • This Wilton Candy Melt-N-Decorate Bottle is one of the best purchases I have ever made. You won’t burn your hands while working with the chocolate, and it keeps the chocolate warm enough to work with longer than most other decorating bottles. Added bonus; no lid blow-offs due to pressure.
  • Purchase these PALOTOP Russian Piping Tips. They are fun to play around with and are fairly inexpensive. You can use buttercream in lieu of royal icing, however, you will need to make sure the cookies don’t touch or else the flowers will become smooshed.
  • Instead of using royal icing flowers to decorate these little cookies, add a bit of red or pink food coloring to melted Ghirardelli Chocolate White Candy Making Wafers and then drizzle it over the dark chocolate covered cookies.

Chocolate Covered Russian Rose Shortbread

Chocolate Covered Russian Rose Shortbread

Ingredients:

    Cookies:
  • 1 Cup Unsalted Butter, Room Temperature
  • 1/2 Cup Powdered Sugar
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Vanilla
  • 1 (10-oz.) Bag Ghirardelli Chocolate Dark Melting Wafers
  • Sprinkles
  • Royal Icing:
  • 1 (1-lb.) Box Powdered Sugar
  • 3 Tablespoons Meringue Powder
  • 4 to 5 Tablespoons Warm Water

Directions:

    Cookies:
  1. Cream the butter, sugar, salt, and vanilla together on low speed until just combined.
  2. Increase the speed to medium and mix for an additional 3 minutes.
  3. On low speed, slowly add the flour 1/2-cup at a time, until the dough just comes together.
  4. Turn the dough out onto a floured pastry mat or counter top.
  5. Use a floured rolling pin to roll the dough out evenly to a thickness of approximately 1/4-inch.
  6. Use a 1 1/2-inch round cookie cutter to cut out cookies and then place them onto a Silpat or parchment paper lined baking sheet.
  7. Bake for 5 to 7 minutes, or just until the bottom of each cookie starts to turn golden brown.
  8. Allow the cookies to cool for 3 minutes before removing them to a baking rack to finish cooling completely.
  9. Place the candy melts into a medium bowl and microwave for 30 seconds. Stir and microwave for an additional 15 seconds. Keep repeating this process until all of the wafers are melted and the chocolate is smooth.
  10. Pour the melted chocolate into a decorating bottle and pipe a circle of chocolate on the top of each cookie.
  11. Royal Icing:
  12. Place all of the ingredients in a mixer on low speed until everything is mixed together.
  13. Increase the speed to medium and mix for an additional 7 minutes.
  14. In a small bowl, add a bit of pink or red food coloring to approximately 1/3 of the royal icing.
  15. Use this process to make two-toned roses. Pipe a rose onto each chocolate covered cookie and then add sprinkles.
  16. Allow the cookies to sit for three hours before storing them in an air-tight container between layers of waxed paper.
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Roasted Balsamic Cherry Chocolate Cake – #BundtBakers

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There is one word that must be more carefully avoided than any other word when describing food. Can you guess what is? Moist. Yep, that’s right, moist. It’s a little five-letter word that can easily make most people cringe. I personally don’t really get it, after all, it’s just a word. So, what word am I supposed to use now to describe this orgasmic cake? Damp? Soggy? Dripping? Clammy? Now do you see the problem? Are you finally understanding why the word moist is so essential in our vocabulary?

I’m not sure Wendy of A Day in the Life on the Farm, this month’s #BundtBakers host, meant to cause such a quandary when she suggested “Red” as this month’s theme. Little did she know that I would be asking everyone who tried a slice of this cake exactly what they thought of the five-letter forbidden word. You wanna know what conclusion we came up with? The word moist is the only word to use when talking about cake. So, if you’re sitting in front of your computer, phone, or tablet cringing right now, too bad. Moist. Moist. Moist. Deal with it.

Ingredients:

Cake:

  • 2 Cups Thawed Frozen Cherries, Drained
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Tablespoon Balsamic Vinegar
  • 1 Cup Water
  • 1 (3.5-oz.) 60% Dark Chocolate Bar, Finely Chopped
  • 2 Teaspoons Espresso Powder
  • 1 Teaspoon Ground Sea Salt
  • 3 Eggs
  • 2 1/2 Cups Granulated Sugar
  • 1 Cup Sour Cream
  • 1/2 Cup Canola Oil
  • 1 Tablespoon Vanilla Extract
  • 2 Cups All-Purpose Flour
  • 1 Cup Cocoa Powder
  • 1 1/2 Teaspoons Baking Soda
  • 1 Teaspoon Baking Powder

Ganache:

  • 7-oz. Heavy Cream
  • 1 (3.5-oz.) 60% Dark Chocolate Bar, Finely Chopped
  • 1 (3.5-oz.) Milk Chocolate Bar, Finely Chopped

Directions:

Cake:

  1. Preheat oven to 400 degrees.
  2. Combine the thawed cherries, olive oil, and vinegar on a foil-lined baking sheet.
  3. Roast for 15 minutes, stir, and then roast for an additional 5 minutes; set aside to cool.
  4. Lower the oven temperature to 325 degrees.
  5. Grease and flour a Bundt pan; set aside.
  6. Place the water, chocolate, espresso powder, and sea salt in a small saucepan over high heat. Whisk constantly until the chocolate has fully melted; set aside to cool.
  7. In a large bowl, mix the eggs for 2 minutes on medium-high speed.
  8. Add the sugar to the eggs; mix for 1 minute.
  9. Add the sour cream, oil, and vanilla; mix for 1 minute.
  10. Add the cooled chocolate mixture; mix for 1 minute.
  11. In a small bowl, whisk together the flour, cocoa, baking soda, and baking powder.
  12. Whisk the flour mixture into the cake batter until just incorporated.
  13. Pour half of the batter into the prepared cake pan, place the cherries around the middle of the Bundt pan like this, and then cover the cherries with the remaining cake batter.
  14. Bake for 30 minutes, tent with foil, and then bake for an additional 30 minutes or until a knife comes out clean.
  15. Allow to cool for one hour before inverting onto a cake plate or platter; set aside to cool completely.

Ganache:

  1. Place the cream in a saucepan over medium heat until little bubbles begin to form.
  2. Remove from heat, add the chopped chocolate, cover, and allow to sit for 10 minutes.
  3. Whisk the cream and the melted chocolate together until smooth.
  4. Spoon or drizzle the ganache over the cooled Bundt cake.

Suggestions:

  • I use shortening to grease my Bundt pans. I first place a small plastic bag over my hand, scoop up a few teaspoons of shortening, and then use the bag to grease the inside of the pan. After this, I use a silicone pastry brush to evenly distribute the shortening into any cracks or crevices. Then I add flour to the pan, swirl and tap it around, and finally bang the pan upside down on the faucet above my sink to ensure that any excess flour is easy to rinse away.
  • Do not stir the cream and chocolate together until after it has sat covered for 10 minutes, or the mixture could break.
  • Using both dark and milk chocolate in the ganache adds just the right amount of sweetness.
  • Wilton Candy Melt-N-Decorate Bottle makes decorating this cake simple and hassle-free.

Improvements:

  • Use a flavored version of balsamic vinegar such as fig, black cherry, chocolate, or black currant to roast the cherries used in this recipe.
  • Double the amount of roasted cherries called for in this recipe, and then use half of them to garnish the cake upon serving.
  • These Ghirardelli Intense Dark 60% Cacao Bars work dreamily in both the batter and ganache used for this amazing chocolate cake.
  • I prefer to use a Cadbury Dairy Milk Chocolate Bar in this recipe. There’s nothing quite like Cadbury Milk Chocolate.
  • Medaglia D’Oro Instant Espresso Coffee is the key to boosting the chocolate flavor in this cake.
  • I received this Nordic Ware Jubilee Bundt Pan as a Christmas gift from my mom and have completely fallen in love with it.

Roasted Balsamic Cherry Chocolate Cake

Roasted Balsamic Cherry Chocolate Cake

Ingredients:

    Cake:
  • 2 Cups Thawed Frozen Cherries, Drained
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Tablespoon Balsamic Vinegar
  • 1 Cup Water
  • 1 (3.5-oz.) 60% Dark Chocolate Bar, Finely Chopped
  • 2 Teaspoons Espresso Powder
  • 1 Teaspoon Ground Sea Salt
  • 3 Eggs
  • 2 1/2 Cups Granulated Sugar
  • 1 Cup Sour Cream
  • 1/2 Cup Canola Oil
  • 1 Tablespoon Vanilla Extract
  • 2 Cups All-Purpose Flour
  • 1 Cup Cocoa Powder
  • 1 1/2 Teaspoons Baking Soda
  • 1 Teaspoon Baking Powder
  • Ganache:
  • 7-oz. Heavy Cream
  • 1 (3.5-oz.) 60% Dark Chocolate Bar, Finely Chopped
  • 1 (3.5-oz.) Milk Chocolate Bar, Finely Chopped

Directions:

    Cake:
  1. Preheat oven to 400 degrees.
  2. Combine the thawed cherries, olive oil, and vinegar on a foil-lined baking sheet.
  3. Roast for 15 minutes, stir, and then roast for an additional 5 minutes; set aside to cool.
  4. Lower the oven temperature to 325 degrees.
  5. Grease and flour a Bundt pan; set aside.
  6. Place the water, chocolate, espresso powder, and sea salt in a small saucepan over high heat. Whisk constantly until the chocolate has fully melted; set aside to cool.
  7. In a large bowl, mix the eggs for 2 minutes on medium-high speed.
  8. Add the sugar to the eggs; mix for 1 minute.
  9. Add the sour cream, oil, and vanilla; mix for 1 minute.
  10. Add the cooled chocolate mixture; mix for 1 minute.
  11. In a small bowl, whisk together the flour, cocoa, baking soda, and baking powder.
  12. Whisk the flour mixture into the cake batter until just incorporated.
  13. Pour half of the batter into the prepared cake pan, place the cherries around the middle of the Bundt pan like this, and then cover the cherries with the remaining cake batter.
  14. Bake for 30 minutes, tent with foil, and then bake for an additional 30 minutes or until a knife comes out clean.
  15. Allow to cool for one hour before inverting onto a cake plate or platter; set aside to cool completely.
  16. Ganache:
  17. Place the cream in a saucepan over medium heat until little bubbles begin to form.
  18. Remove from heat, add the chopped chocolate, cover, and allow to sit for 10 minutes.
  19. Whisk the cream and the melted chocolate together until smooth.
  20. Spoon or drizzle the ganache over the cooled Bundt cake.
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#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board right here. We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about Bundt Bakers can be found on our home page.

Don’t forget to take a peek at all of the Bundts the other talented bakers have baked this month:

Frozen Peanut Butter & Jelly Cookie Sandwiches

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How do y’all feel about cookie sandwiches stuffed with peanut butter and jelly ice cream? I hope you’re all good with that option because today I’m sharing a fairy tale worthy recipe inspired by Pan’s Labyrinth, which is this month’s Food ‘n Flix movie chosen by Katharina from Pretty Cake Machine. I’m not quite sure how to even begin to describe this movie; it’s a bit odd and definitely not the type of movie I would choose to watch every day. First off, there are subtitles because the movie takes place in 1944, not long after the Spanish Civil War. While subtitles don’t bother me so much, they sure do bug the hell out of B.O.B. Bob, which means that this month I was left all on my own to watch this movie. B.O.B. Bob took it upon himself to hide out in the garage until I informed him that it was finally safe for him to come back inside and resume his normal television viewing schedule.

Basically, this movie is a fairy tale about a little girl named Ofelia whose pregnant mother has remarried an evil captain in the fascist army who is attempting to rid Spain of the remaining guerrillas who are hiding in the surrounding woods. I’m being as nice as I can be by describing this man as evil because really there are so many other words I would rather use to describe him. Unfortunately, they are all potty-mouth words, so I’ll refrain from using them. Going into this movie, it’s best if you try to ignore getting too emotionally involved in this man’s character and focus on the others instead. It’s up to you to decide which ones you prefer; the real life ones or the fairy tale ones.

So why did I choose to make Frozen Peanut Butter & Jelly Cookie Sandwiches after watching this movie? Well, in the movie, Ofelia royally messes things up by eating forbidden grapes. I figure we all would stand a chance of doing the same if confronted with something as tempting as peanut butter and grape jelly ice cream-stuffed cookie sandwiches. Even B.O.B. Bob, who wanted absolutely nothing to do with this movie, had no problem scarfing down several of these little guys. He just chose to do it while watching Moonshiners, his newest television obsession, instead of a movie where he was forced to actually read. While we may not agree on one another’s television preferences at least we can agree on one thing. Dessert.

Ingredients:

Directions:

  1. Place the whipping cream, peanut butter, and jelly into a blender or food processor. Process until smooth.
  2. Churn the mixture in an ice cream maker until ice cream consistency is achieved.
  3. Spoon the ice cream into a freezer-safe container and freeze for at least 4 hours.
  4. Use a small cookie scoop to place a small amount of ice cream between two cookies to form a sandwich.

Suggestions:

  • The ice cream will have a somewhat grainy texture due to the amount of oil in the peanut butter. It may look odd, however, it tastes amazing.
  • I used natural peanut butter and grape jelly in this recipe, however, you can use any type of nut butter or jelly/jam/preserve you prefer.
  • These Nabisco Famous Chocolate Wafers are a perfect option for those of you who like a little bit of chocolate with your peanut butter and jelly.
  • After a thorough taste-test, I and several other individuals decided that these Pepperidge Farm Butter Chessmen Cookies made the most delicious frozen ice cream cookie sandwiches.

  • You can use whichever cookie you prefer in this recipe. The sky is the limit. Go wild.

Improvements:

  • Smear additional grape jelly on the inside of each cookie before making an ice cream sandwich.
  • Roll the edges of the ice cream-stuffed cookies into chocolate sprinkles or miniature chocolate chips before serving.
  • This OXO Good Grips Small Cookie Scoop is my favorite cookie scoop. I’ve tried several different brands, yet I keep coming back to this one. It’s also perfect for stuffing these ice cream cookie sandwiches.
  • Watch Pan’s Labyrinth and come up with your own recipe based on Ofelia’s fairy tale adventures.

Frozen Peanut Butter & Jelly Cookie Sandwiches

Frozen Peanut Butter & Jelly Cookie Sandwiches

Ingredients:

  • 1 1/2 Cups Heavy Whipping Cream
  • 1/2 Cup Peanut Butter
  • 1/2 Cup Grape Jelly
  • Shortbread Cookies or Chocolate Wafers Cookies

Directions:

  1. Place the whipping cream, peanut butter, and jelly into a blender or food processor. Process until smooth.
  2. Churn the mixture in an ice cream maker until ice cream consistency is achieved.
  3. Spoon the ice cream into a freezer-safe container and freeze for at least 4 hours.
  4. Use a small cookie scoop to place a small amount of ice cream between two cookies to form a sandwich.
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*Some affiliate links can be found in this post.Want to participate in Food ‘n Flix? Drop by the Food n’ Flix site to learn more. You don’t even have to be a food blogger to get in on the fun. Simply check out this month’s featured movie, watch it by yourself or as a family, and then develop a recipe inspired by the characters, scenery, or food portrayed in the flick. Next month’s movie is The Martian for those of you who want to join in on the fun.

The post Frozen Peanut Butter & Jelly Cookie Sandwiches appeared first on Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.

Special Winter Cracker Candy

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This Special Winter Cracker Candy is the perfect chocolate-covered snow day treat to get you through the cold winter days leading up to spring.

I’ve been waiting practically all winter to share this recipe. Unfortunately, I was waiting for a snow day to share it with y’all and that never happened because Old Man Winter decided to royally cheat us out of anything and everything snow related. That stingy ol’ man obviously failed to realize just how much I could have used a few snow days to allow me the opportunity to work from home in my pajamas.

My brother Matt used to say that you could never count on winter being over until after his birthday, which would have been March 13th. The fact that at last there is snow in the forecast, be it ever so small, goes to show that there may just be some truth to his theory. I find some comfort and a little bit of humor that even in death my Big Bubba is once again saying, “I told you so.”

Be there one snowflake or several million, you can bet that I’ll be searching for and enjoying each and every single one that falls from the sky as I remember my brother and our many childhood snow memories together. The fact that we somehow survived a sled ride together down a hill with one very confused dog and one extremely agitated cat without being bitten or breaking any limbs in the process still remains a miracle.

Happy birthday dear brother. I’ll be holding up a glass of Jack Daniels to you, nibbling on a piece of Special Winter Cracker Candy, and contemplating how life just isn’t the same without you. And hopefully, there will be a few snowflakes to let me know that you’re up there somewhere thinking of me just as much as I’m down here thinking of you. I love you Bubba; snow or no snow.

This Special Winter Cracker Candy is the perfect chocolate-covered snow day treat to get you through the cold winter days leading up to spring.

Ingredients:

  • 1 Sleeve Saltine Crackers
  • 1 Cup Unsalted Butter
  • 1 Cup Granulated Sugar
  • 1/4 Teaspoon Sea Salt
  • 2 Teaspoons Vanilla Extract
  • 1 (12-oz.) Bag Miniature Semi-Sweet Chocolate Morsels
  • 1/4 Cup White Sprinkles

This Special Winter Cracker Candy is the perfect chocolate-covered snow day treat to get you through the cold winter days leading up to spring.

Directions:

  1. Preheat oven to 350 degrees.
  2. Wrap a cookie sheet in tin foil.
  3. Line the cookie sheet with the saltine crackers, making sure that they touch one another. Don’t worry if part of the sheet is empty.
  4. Place the butter, sugar, and sea salt in a heavy bottom, non-stick coated medium saucepan, over high heat.
  5. Stir constantly for five minutes with a silicone spatula.
  6. Turn off the heat, add the vanilla, and stir until incorporated.
  7. Carefully pour the mixture over the crackers, and use a spatula to spread the mixture out evenly.
  8. Bake for 5 to 7 minutes, or until a medium golden brown.
  9. Remove the cookie sheet from the oven and place it on top of the stove.
  10. Use a fork to push all of the crackers back together.
  11. Sprinkle the mini chocolate morsels over the crackers and allow to rest for 5 minutes.
  12. Use a cake spatula or silicone spatula to spread the melted chocolate over the crackers.
  13. Toss on the sprinkles.
  14. Allow to rest for several hours or until the chocolate has hardened, or place the cookie sheet in the fridge or freezer to quicken the process.
  15. Cut or break the cracker candy into pieces.
  16. Store in an airtight container.

This Special Winter Cracker Candy is the perfect chocolate-covered snow day treat to get you through the cold winter days leading up to spring.

Suggestions:

  • Using a heavy bottom, non-stick coated medium saucepan is a must. You don’t want the butter and butter mixture to burn, and you definitely don’t want to spend hours cleaning the saucepan used for this recipe. Make sure to place every item used to cook with from this recipe in hot water as soon as you are done using it. It will make the cleanup process much easier.
  • Spreading the mixture over the crackers with a spatula will help to evenly distribute the butter and sugar. You want every cracker to develop a “toffee” topping; otherwise, someone will just be eating a cracker coated in chocolate.
  • You can find more tips and techniques for making cracker candy right HERE. I’ve broken down the steps even further to ensure absolute cracker candy success.

This Special Winter Cracker Candy is the perfect chocolate-covered snow day treat to get you through the cold winter days leading up to spring.

Improvements:

  • Sprinkle toffee bits on top of the chocolate along with the sprinkles.
  • Add a thin layer of slivered almonds on top of the butter and sugar coated crackers before baking.
  • This Small Wooden Spatula is the perfect tool to help spread the chocolate over these butter and sugar coated crackers.

  • Buy Sprinkles in bulk. It’s much cheaper and you can often find a much better selection online than in your local market.

Special Winter “Crack”er Candy

Special Winter “Crack”er Candy

Ingredients:

  • 1 Sleeve Saltine Crackers
  • 1 Cup Unsalted Butter
  • 1 Cup Granulated Sugar
  • 1/4 Teaspoon Sea Salt
  • 2 Teaspoons Vanilla Extract
  • 1 (12-oz.) Bag Miniature Semi-Sweet Chocolate Morsels
  • 1/4 Cup White Sprinkles

Directions:

  1. Preheat oven to 350 degrees.
  2. Wrap a cookie sheet in tin foil.
  3. Line the cookie sheet with the saltine crackers, making sure that they touch one another. Don’t worry if part of the sheet is empty.
  4. Place the butter, sugar, and sea salt in a heavy bottom, non-stick coated medium saucepan, over high heat.
  5. Stir constantly for five minutes with a silicone spatula.
  6. Turn off the heat, add the vanilla, and stir until incorporated.
  7. Carefully pour the mixture over the crackers, and use a spatula to spread the mixture out evenly.
  8. Bake for 5 to 7 minutes, or until a medium golden brown.
  9. Remove the cookie sheet from the oven and place it on top of the stove.
  10. Use a fork to push all of the crackers back together.
  11. Sprinkle the mini chocolate morsels over the crackers and allow to rest for 5 minutes.
  12. Use a cake spatula or silicone spatula to spread the melted chocolate over the crackers.
  13. Toss on the sprinkles.
  14. Allow to rest for several hours or until the chocolate has hardened, or place the cookie sheet in the fridge or freezer to quicken the process.
  15. Cut or break the cracker candy into pieces.
  16. Store in an airtight container.
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I’ll be joining the Fiesta Friday Link Party and the Weekend Potluck today. Head on over to see what everyone else is bringing to the celebration.

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PB&J Banana Oatmeal Thumbprint Cookies

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Peanut butter, jelly, oatmeal, and bananas make these flavorful thumbprint PB&J cookies an instant favorite.

I was never the child who willing asked for a peanut butter and jelly sandwich. Never. Peanut butter was just not my jam, no pun intended, and to this day, it still isn’t. Unlike B.O.B. Bob, who can often be tempted by any lil’ sweet treat containing peanut butter, I save my calories for desserts like crème brûlée, pie, or anything made out of puffed pastry. So for this month’s “PB&J” themed Fantastical Food Fight, I knew that one of us would be thrilled beyond belief and one of us would be like, “Meh.” Perhaps that’s a good thing. Having six-dozen “meh” cookies in your house isn’t such a bad thing, when you’re attempting to eat healthier and “de-fluff.” It’s probably not such a great thing for B.O.B. Bob’s waistline, but that’s his problem, not mine.

Peanut butter, jelly, oatmeal, and bananas make these flavorful thumbprint PB&J cookies an instant favorite.

Ingredients:

  • 2 Very Ripe Bananas
  • 1 (16.3-oz.) Jar Creamy Peanut Butter
  • 1 Cup Unsalted Butter, Room Temperature
  • 1 1/2 Cups Light Brown Sugar
  • 1/2 Cup Granulated Sugar
  • 2 Eggs
  • 2 Tablespoons Vanilla
  • 4 Cups All-Purpose Flour
  • 3 Teaspoons Baking Soda
  • 1 Teaspoon Kosher Salt
  • 2 Cups Old Fashioned Oats
  • Jam, Jelly, or Preserves
  • 1 (10-oz.) Bag Peanut Butter Chips
  • 1 Tablespoon Vegetable Shortening
  • 1 Cup Salted Peanuts, Finely Chopped

Peanut butter, jelly, oatmeal, and bananas make these flavorful thumbprint PB&J cookies an instant favorite.

Directions:

  1. Preheat oven to 350 degrees.
  2. Mix the bananas, peanut butter, butter, brown sugar, granulated sugar, eggs, and vanilla on medium speed for 3 minutes.
  3. In a medium bowl, sift together the flour, baking soda, and salt.
  4. On low speed, slowly add the flour mixture to the butter mixture until just combined.
  5. Fold the oats into the batter with a silicone spatula.
  6. Use a cookie scoop to measure out an even amount of dough, roll it into a ball, and then place it on a Silpat or parchment paper lined baking sheet.
  7. Make a well in the middle of each cookie with your thumb and fill each well with jam, jelly, or preserves.
  8. Bake for 8 to 10 minutes, or until golden brown and cooked through.
  9. Allow to rest for 3 minutes on the cookie sheet before removing to a baking rack to cool.
  10. Microwave the peanut butter chips and vegetable shortening in a small bowl for 30 seconds. Stir and then microwave/stir for 15-second intervals until completely smooth.
  11. Drizzle each thumbprint cookie with a bit of the peanut butter mixture and then immediately garnish with a sprinkle of chopped peanuts.
  12. Allow to rest for 1 hour before packaging in an airtight container between layers of wax paper.

Peanut butter, jelly, oatmeal, and bananas make these flavorful thumbprint PB&J cookies an instant favorite.

Suggestions:

  • Preserves work best in this recipe. They have a thicker consistency which does not get runny when baked.
  • Do not use natural peanut butter in this recipe, it has a higher oil content.
  • This recipe will make at least 6 dozen cookies. If you would like to make less, cut the recipe in half.
  • These cookies are not overly sweet; if you would like to make them sweeter, roll each ball of cookie dough in granulated sugar before making a well for the jam, jelly, or preserves.

Peanut butter, jelly, oatmeal, and bananas make these flavorful thumbprint PB&J cookies an instant favorite.

Improvements:

  • Add a drizzle of melted chocolate on top of these thumbprint cookies.
  • Garnish with a slice of dried banana in lieu of chopped peanuts.
  • Use this Wilton Melt-N-Decorate Bottle to drizzle the peanut butter mixture on top of each PB&J thumbprint cookie.
  • These Silpat Mats come in extremely handy when baking cookies. They prevent sticking and burning, and make cleanup a cinch.

PB&J Banana Oatmeal Thumbprint Cookies

PB&J Banana Oatmeal Thumbprint Cookies

Ingredients:

  • 2 Very Ripe Bananas
  • 1 (16.3-oz.) Jar Creamy Peanut Butter
  • 1 Cup Unsalted Butter, Room Temperature
  • 1 1/2 Cups Light Brown Sugar
  • 1/2 Cup Granulated Sugar
  • 2 Eggs
  • 2 Tablespoons Vanilla
  • 4 Cups All-Purpose Flour
  • 3 Teaspoons Baking Soda
  • 1 Teaspoon Kosher Salt
  • 2 Cups Old Fashioned Oats
  • Jam, Jelly, or Preserves
  • 1 (10-oz.) Bag Peanut Butter Chips
  • 1 Tablespoon Vegetable Shortening
  • 1 Cup Salted Peanuts, Finely Chopped

Directions:

  1. Preheat oven to 350 degrees.
  2. Mix the bananas, peanut butter, butter, brown sugar, granulated sugar, eggs, and vanilla on medium speed for 3 minutes.
  3. In a medium bowl, sift together the flour, baking soda, and salt.
  4. On low speed, slowly add the flour mixture to the butter mixture until just combined.
  5. Fold the oats into the batter with a silicone spatula.
  6. Use a cookie scoop to measure out an even amount of dough, roll it into a ball, and then place it on a Silpat or parchment paper lined baking sheet.
  7. Make a well in the middle of each cookie with your thumb and fill each well with jam, jelly, or preserves.
  8. Bake for 8 to 10 minutes, or until golden brown and cooked through.
  9. Allow to rest for 3 minutes on the cookie sheet before removing to a baking rack to cool.
  10. Microwave the peanut butter chips and vegetable shortening in a small bowl for 30 seconds. Stir and then microwave/stir for 15-second intervals until completely smooth.
  11. Drizzle each thumbprint cookie with a bit of the peanut butter mixture and then immediately garnish with a sprinkle of chopped peanuts.
  12. Allow to rest for 1 hour before packaging in an airtight container between layers of wax paper.
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Irish Cheddar Cheesy Bread Bundt – #BundtBakers

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Irish cheddar, beer, and butter help to make this pull-apart yeasted bread Bundt an instant fan favorite.

When Felice from All That’s Left Are The Crumbs and Wendy from A Day in the Life on the Farm suggested “Yeasted Bundts” as the #BundtBakers theme for March, I believe my exact words were, “I love and hate you at the same time, there’s going to be a lot of bad words being mumbled in my kitchen for this one!” And you know what? I was right.

The first bought of swear words began when my bread dough failed to rise. By now, most of you know that I live in a historic house with drafts coming into it from every angle. In most households, an hour or two is sufficient for dough to rise, in my house it requires about six hours to achieve the same result. Sometimes I think my house hates me.

Next up were a few choice words when I scraped my fingers grating the Irish cheese needed in this recipe. I believe there were five or six f-bombs, a few s-swears, and a gosh darn it all anyway to top things off. All I know is that Brenna gave me an odd quizzical look as if to say, “What’s your damage?”

Last, but certainly not least, was the joyous and rather loud event of attempting to get the yeasted bread Bundt to actually give up its hold of the Bundt pan. Cheese and hot metal become quite friendly and they do not enjoy being parted from one another’s company without much effort. I’ll refrain from sharing the words uttered during this little adventure.

Thankfully, all of the effort involved in making this Irish-inspired pull-apart bread was totally worthwhile. The bread turned out to be amazing and made a lovely addition to our snow day impromptu dinner with our amazing neighbors Amelia and James. Needless to say, I refrained from sharing with them just how many times I can use the f-word while baking bread. I believe the final count was somewhere around fifteen.

Irish cheddar, beer, and butter help to make this pull-apart yeasted bread Bundt an instant fan favorite.

Ingredients:

  • 1 Cup Irish Beer or Ale
  • 1 (1/4-oz.) Packet Active Dry Yeast
  • 1 Cup All-Purpose Flour
  • 1/2 Cup Granulated Sugar
  • 1/2 Cup Vegetable Shortening
  • 2 Teaspoons Garlic Seasoning
  • 1 Teaspoon Kosher Salt
  • 1 Egg
  • 3 Cups All-Purpose Flour
  • 6 Tablespoons Melted Irish Butter
  • 2 Cups Grated Irish Cheese
  • Additional All-Purpose Flour for Working the Dough
  • Extra Virgin Olive Oil for Oiling the Bowl

Irish cheddar, beer, and butter help to make this pull-apart yeasted bread Bundt an instant fan favorite.

Directions:

  1. Microwave the beer for 30 seconds, or until it is warm. Stir in the yeast and allow to sit for 10 minutes.
  2. On medium speed, mix the beer, 1-cup of flour, sugar, shortening, garlic seasoning, salt, and egg for 3 minutes.
  3. Decrease the speed to low and slowly add in the remaining flour. When the flour is incorporated, increase the speed back to medium and mix until the dough comes together.
  4. Knead the bread for 6 minutes on a lightly floured surface and then place it in an oiled bowl and then cover the bowl with plastic wrap.
  5. When the dough has doubled in size, punch it down and shape it into a square on a lightly floured surface. Cut the dough into 1 1/2-inch squares. Roll each piece of dough into a ball, coat it with melted butter and then roll each ball in grated cheese before placing it into a Bundt pan.
  6. Drizzle any remaining melted butter over the dough balls and sprinkle with any leftover grated cheese.
  7. Cover with plastic wrap and allow to rise for 2 hours.
  8. Bake for 20 minutes in a pre-heated 350-degree oven.
  9. Lightly cover with foil and then bake for an additional 10 minutes.
  10. Allow to rest for 5 minutes before inverting onto a plate or platter. You may need to run a silicone spatula or knife along the edges of the pan to loosen the bread.

Irish cheddar, beer, and butter help to make this pull-apart yeasted bread Bundt an instant fan favorite.

Suggestions:

  • If you are using a store-bought garlic seasoning, you may want to eliminate the additional salt in this recipe or at least decrease it due to the sodium content.
  • This bread looks very dark and you may think it is burnt; I can assure you that it is not. It’s golden brown cheesy perfection.
  • Tenting the bread helps to prevent the top from over-browning.

Irish cheddar, beer, and butter help to make this pull-apart yeasted bread Bundt an instant fan favorite.

Improvements:

  • Use fresh herbs in this bread; I suggest chives or parsley. You can either add them to the dough or roll the dough balls into the finely chopped herbs after the butter and before the cheese.
  • Add a teaspoon or two of hot sauce to the melted butter.
  • There’s no room in life for a cheap Bundt pan; invest in a Nordic Ware Bundt Pan and live a happy life.

  • I used this Legion of Spice Garlic Head Seasoning to make this pull-apart bread. It has less sodium than most other brands, allowing you to decide how much salt you want in your recipe.
  • This Kerrygold Irish Dubliner is the perfect cheese to use in this recipe. You can, of course, substitute any type of cheddar, butter, or beer in this recipe, however, I’m gonna have to say that it won’t taste nearly as good.

Irish Cheddar Cheesy Bread Bundt

Irish Cheddar Cheesy Bread Bundt

Ingredients:

  • 1 Cup Irish Beer or Ale
  • 1 (1/4-oz.) Packet Active Dry Yeast
  • 1 Cup All-Purpose Flour
  • 1/2 Cup Granulated Sugar
  • 1/2 Cup Vegetable Shortening
  • 2 Teaspoons Garlic Seasoning
  • 1 Teaspoon Kosher Salt
  • 1 Egg
  • 3 Cups All-Purpose Flour
  • 6 Tablespoons Melted Irish Butter
  • 2 Cups Grated Irish Cheese
  • Additional All-Purpose Flour for Working the Dough
  • Extra Virgin Olive Oil for Oiling the Bowl

Directions:

  1. Microwave the beer for 30 seconds, or until it is warm. Stir in the yeast and allow to sit for 10 minutes.
  2. On medium speed, mix the beer, 1-cup of flour, sugar, shortening, garlic seasoning, salt, and egg for 3 minutes.
  3. Decrease the speed to low and slowly add in the remaining flour. When the flour is incorporated, increase the speed back to medium and mix until the dough comes together.
  4. Knead the bread for 6 minutes on a lightly floured surface and then place it in an oiled bowl and then cover the bowl with plastic wrap.
  5. When the dough has doubled in size, punch it down and shape it into a square on a lightly floured surface. Cut the dough into 1 1/2-inch squares. Roll each piece of dough into a ball, coat it with melted butter and then roll each ball in grated cheese before placing it into a Bundt pan.
  6. Drizzle any remaining melted butter over the dough balls and sprinkle with any leftover grated cheese.
  7. Cover with plastic wrap and allow to rise for 2 hours.
  8. Bake for 20 minutes in a pre-heated 350-degree oven.
  9. Lightly cover with foil and then bake for an additional 10 minutes.
  10. Allow to rest for 5 minutes before inverting onto a plate or platter. You may need to run a silicone spatula or knife along the edges of the pan to loosen the bread.
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#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board right here. We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about Bundt Bakers can be found on our home page.

And don’t forget to take a peek at all of the Bundts the other talented bakers have baked this month:

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Weeping Angel Cherry Don’t Blinks

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The best things happen when you combine Doctor Who, Weeping Angels, boozy cherries, breakfast cereal, and cookie ingredients to make Cherry Don't Blinks.

The first time I ever watched the well-known British science-fiction television show Doctor Who was somewhere around 1986, and it certainly wasn’t a show that instantly captured my heart by any means. In fact, I think I spent a few hours pondering over exactly who in the world could possibly find such a show entertaining. Mind you, I was thinking this whilst playing Dungeons & Dragons with my older brother, so my opinion on the subject probably doesn’t account for a whole lot. Forward many years later, when I once again came into contact with the show while vacationing with several high school friends. There was a marathon of the same television show running, only this time the episodes were way more current and featured the creatures known as Weeping Angels. I was instantly hooked, while simultaneously being scared to death of course.

Weeping Angels are by far the creepiest and most devilish invention created to basically scare the living crap out of a person. These creatures that resemble innocent stone statues wait for you to turn away or close your eyes to viciously attack. In the blink of an eye they will be on you, and you, in turn, will become one of them. So what you say? Well imagine you are taking a delightful stroll around your neighborhood, and every fifth yard you pass has an angel statue in it. As you walk past, keeping the angel within your sight at all times you are completely fine, but at some point, you need to keep walking and your eye contact will be broken. It’s quite possible that the cherubic piece of stone statuary that one of your clearly delusional neighbors seems to find so appealing will most likely choose that exact moment to attack you with its vampire teeth and ferocious clawing nails.

My unlikely, yet utterly delicious solution to the problem are these Weeping Angel Cherry Don’t Blinks. They’ll help to remind you that an angel statue is never just an angel statue and that somewhere beneath that stone or resin facade, there is always the possibility of something evil that is just waiting to come out at any moment. Whatever you do “Don’t blink, blink and you’re dead. They are fast, faster than you can believe. Don’t turn your back, don’t look away, and don’t blink.” Try throwing the angels a few bourbon-infused Weeping Angel Cherry Don’t Blinks and maybe you’ll gain a few more seconds to make your escape, or instead just scarf them all down by yourself and avoid any neighborhood where an angel statue resides. Chances are those neighborhoods are home to a bunch of sadistic, creepy, and deranged individuals anyway, who clearly have no idea what a Weeping Angel is, and will one day find themselves in the clutches of one due to their own ignorance.

The best things happen when you combine Doctor Who, Weeping Angels, boozy cherries, breakfast cereal, and cookie ingredients to make Cherry Don't Blinks.

Ingredients:

  • 1 (10-oz.) Jar Maraschino Cherries
  • Bourbon
  • ¾ Cup Unsalted Butter, Room Temperature
  • 1 Cup Granulated Sugar
  • 2 Eggs
  • 1 Tablespoon Cherry Liquid
  • 1 Tablespoon Heavy Whipping Cream
  • 1 Teaspoon Vanilla Extract
  • 2 ¼ Cups All-Purpose Flour
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Kosher Salt
  • 1 Cup Sliced Almonds
  • 1 Cup Finely Chopped Dates
  • 2 ¼ Cups Special K Cereal

The best things happen when you combine Doctor Who, Weeping Angels, boozy cherries, breakfast cereal, and cookie ingredients to make Cherry Don't Blinks.

Directions:

  1. In a strainer, drain the juice off of the Maraschino cherries and discard. Place the cherries back into the jar, and then cover with bourbon by ½-inch. Refrigerate for at least 1 week.
  2. Preheat oven to 375 degrees.
  3. Drain the cherries, making sure to reserve the bourbon juice.
  4. On medium speed, cream the butter and sugar for 3 minutes.
  5. Add each egg one at a time, mixing until well combined on medium speed.
  6. Add the 1-tablespoon cherry liquid, whipping cream, and extract; mix for 2 minutes on medium speed.
  7. In a medium bowl, sift or whisk together the flour, baking powder, baking soda, and salt.
  8. On low speed, slowly add the flour mixture to the wet mixture, and mix until just combined.
  9. Cut 15 of the cherries in half; set aside.
  10. Roughly chop the remaining cherries and then add them to the cookie dough along with the sliced almonds and chopped dates. Fold everything together until well combined with a silicone spatula.
  11. Crush the cereal lightly in a large plastic baggie with a rolling pin, and then pour the crushed cereal into a bowl.
  12. Use a small cookie scoop or tablespoon to measure out equal amounts of dough. Roll each scoop of dough between your hands to form a ball, and then toss to coat in the crushed cereal.
  13. Place each dough ball onto a Silpat or parchment paper lined baking sheet and then press half of a cherry into each one. Do not place more than 12 balls of dough onto the baking sheet at a time.
  14. Bake for 12 minutes, or until golden brown.
  15. Allow to rest on the baking sheet for 5 minutes before removing to a baking rack to cool completely. Repeat with remaining dough.
  16. Store in an airtight container.

The best things happen when you combine Doctor Who, Weeping Angels, boozy cherries, breakfast cereal, and cookie ingredients to make Cherry Don't Blinks.

Suggestions:

  • The longer you soak the cherries, the more bourbon they will absorb. If you are making this recipe for children you can skip the bourbon, or just not top each cookie with a bourbon soaked cherry. They will certainly not notice the taste of bourbon in the cookie, but they will, however, taste it in the cherry garnish.
  • You will have leftover bourbon infused cherry juice. You can either drink this liquid straight up or serve it with ice and cola.
  • This recipe will yield approximately 30 cookies.
  • Check out the video below to learn more about Weeping Angels.

Improvements:

  • Replace half of the dates with chopped chocolate.
  • Use your favorite cereal in place of the Special K.
  • Bake a batch of these Cherry Don’t Blinks, order a pizza or two, and host a Doctor Who: Weeping Angels marathon.

Weeping Angel Cherry Don’t Blinks

Weeping Angel Cherry Don’t Blinks

Ingredients:

  • 1 (10-oz.) Jar Maraschino Cherries
  • Bourbon
  • ¾ Cup Unsalted Butter, Room Temperature
  • 1 Cup Granulated Sugar
  • 2 Eggs
  • 1 Tablespoon Cherry Liquid
  • 1 Tablespoon Heavy Whipping Cream
  • 1 Teaspoon Vanilla Extract
  • 2 ¼ Cups All-Purpose Flour
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Kosher Salt
  • 1 Cup Sliced Almonds
  • 1 Cup Finely Chopped Dates
  • 2 ¼ Cups Special K Cereal

Directions:

  1. In a strainer, drain the juice off of the Maraschino cherries and discard. Place the cherries back into the jar, and then cover with bourbon by ½-inch. Refrigerate for at least 1 week.
  2. Preheat oven to 375 degrees.
  3. Drain the cherries, making sure to reserve the bourbon juice.
  4. On medium speed, cream the butter and sugar for 3 minutes.
  5. Add each egg one at a time, mixing until well combined on medium speed.
  6. Add the 1-tablespoon cherry liquid, whipping cream, and extract; mix for 2 minutes on medium speed.
  7. In a medium bowl, sift or whisk together the flour, baking powder, baking soda, and salt.
  8. On low speed, slowly add the flour mixture to the wet mixture, and mix until just combined.
  9. Cut 15 of the cherries in half; set aside.
  10. Roughly chop the remaining cherries and then add them to the cookie dough along with the sliced almonds and chopped dates. Fold everything together until well combined with a silicone spatula.
  11. Crush the cereal lightly in a large plastic baggie with a rolling pin, and then pour the crushed cereal into a bowl.
  12. Use a small cookie scoop or tablespoon to measure out equal amounts of dough. Roll each scoop of dough between your hands to form a ball, and then toss to coat in the crushed cereal.
  13. Place each dough ball onto a Silpat or parchment paper lined baking sheet and then press half of a cherry into each one. Do not place more than 12 balls of dough onto the baking sheet at a time.
  14. Bake for 12 minutes, or until golden brown.
  15. Allow to rest on the baking sheet for 5 minutes before removing to a baking rack to cool completely. Repeat with remaining dough.
  16. Store in an airtight container.
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**This post first appeared as a guest post on Tragic Wardrobe on 04/27/2016. At this time, this website is no longer active.

I’ll be joining the Fiesta Friday Link Party and the Weekend Potluck today. Head on over to see what everyone else is bringing to the celebration.

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Spring Greens Quiche

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Welcome Spring with this Spring Greens Quiche, containing asparagus, leeks, fennel, gouda, and queso fresco; it's light, airy, and full of healthy greens.

Sixty-five bags of mulch; that’s the true sign of Spring around here at The Delawder Matthews household. Every year, the Boy Scouts graciously deliver, and every year B.O.B. Bob and I spend a day in the yard struggling with those sixty-five bags to make the yard somehow dazzle with beauty, or at least attempt to make it presentable enough for our Annual Easter Egg Hunt for Money. This year, we’re a tad behind due to a late check arrival, however, this Saturday those heavy, smelly, and hard to handle bags of mulch will be at our doorstep ready for attention. Half of me is excited, and the other half of me is seriously thinking about going into hiding that day.

Along with all of that mulch, Spring also arrives bringing with it the desire to eat a little bit lighter. Now, while I am totally aware that quiche is in no way a low-fat breakfast or dinner, you have to admit that when it’s packed full of asparagus, leeks, and fennel, one can at least claim that they are certainly consuming their daily amount of veggies. A few eggs, some milk, a pie crust, and a healthy dose of cheese just help to deliver those veggies in one pleasantly pretty and mouth-wateringly delicious little package. If only all of those soon to be gracing our front doorstep bags of mulch could be nearly half as appealing; maybe then our backs, hands, and knees wouldn’t be cowering in anticipation.

Welcome Spring with this Spring Greens Quiche, containing asparagus, leeks, fennel, gouda, and queso fresco; it's light, airy, and full of healthy greens.

Ingredients:

  • 1 Pie Crust
  • 2 Tablespoons Unsalted Butter
  • 2 Medium Leeks, Chopped
  • 1 Bunch of Asparagus, Chopped
  • 1 Fennel Bulb, Chopped
  • 4 Eggs
  • 2 Cups Milk
  • 1 Tablespoon Hot Sauce
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Finely Ground Black Pepper
  • Fennel Fronds, Chopped
  • 1/4 Cup Queso Fresco, Crumbled
  • 8-oz. Gouda, Shredded

Welcome Spring with this Spring Greens Quiche, containing asparagus, leeks, fennel, gouda, and queso fresco; it's light, airy, and full of healthy greens.

Directions:

  1. Preheat oven to 350 degrees.
  2. Prebake the pie crust in a large pie dish for 12 minutes, making sure to prick holes in it with a fork to prevent bubbling; set aside.
  3. Saute the butter, leeks, asparagus, and fennel over medium-high heat for 5 minutes; set aside.
  4. In a medium bowl, whisk together the eggs. milk, hot sauce, salt, pepper, and fennel fronds.
  5. Place the pie dish on a foil-lined baking sheet.
  6. Add half of the vegetable mixture to the pie dish, top with half of the queso fresco and gouda, and then cover with half of the egg mixture.
  7. Repeat the above layering.
  8. Bake for 45 to 60 minutes, or until the center is no longer wobbly.
  9. Allow the quiche to cool for 20 minutes before cutting and serving.

Welcome Spring with this Spring Greens Quiche, containing asparagus, leeks, fennel, gouda, and queso fresco; it's light, airy, and full of healthy greens.

Suggestions:

  • Make sure to properly clean the leeks to remove any sand or dirt. Slice each leek down the middle, chop, and then swish around in a large bowl of water. Any sand or dirt will settle to the bottom of the bowl. I suggest using this method at least twice to ensure no grit remains.
  • If you wish to decorate the quiche, use an additional pie crust to cut out shapes with a cookie cutter or cookie punch.
  • I find that using a deep dish pie plate is best when making quiche; it allows room for more fillings. It’s even better if the pie plate is gorgeous like this American-Made Blackbird one.
  • You may need to tent the edges of the pie crust to prevent them from burning after the quiche has been in the oven for approximately 35 minutes.

Welcome Spring with this Spring Greens Quiche, containing asparagus, leeks, fennel, gouda, and queso fresco; it's light, airy, and full of healthy greens.

Improvements:

  • Add a tablespoon of fresh chives or dill to the egg mixture.
  • You can use a store-bought pie crust for this recipe or make your own from scratch. See this recipe for Scallop, Goat Cheese, & Leek Egg Pie for instructions on making your own pie crust.
  • Use Kerrygold Blarney Castle Cheese in this recipe in lieu of Gouda, or Feta Cheese in lieu of Queso Fresco.
  • These Cake Decorating Fondant Icing Plunger Cutters come in handy for decorating pies and can be used to make cookies or decorate cakes as well. They are also very affordable, which is and added bonus.
    Spring Greens Quiche

    Spring Greens Quiche

    Ingredients:

    • 1 Pie Crust
    • 2 Tablespoons Unsalted Butter
    • 2 Medium Leeks, Chopped
    • 1 Bunch of Asparagus, Chopped
    • 1 Fennel Bulb, Chopped
    • 4 Eggs
    • 2 Cups Milk
    • 1 Tablespoon Hot Sauce
    • 1/2 Teaspoon Kosher Salt
    • 1/2 Teaspoon Finely Ground Black Pepper
    • Fennel Fronds, Chopped
    • 1/4 Cup Queso Fresco, Crumbled
    • 8-oz. Gouda, Shredded

    Directions:

    1. Preheat oven to 350 degrees.
    2. Prebake the pie crust in a large pie dish for 12 minutes, making sure to prick holes in it with a fork to prevent bubbling; set aside.
    3. Saute the butter, leeks, asparagus, and fennel over medium-high heat for 5 minutes; set aside.
    4. In a medium bowl, whisk together the eggs. milk, hot sauce, salt, pepper, and fennel fronds.
    5. Place the pie dish on a foil-lined baking sheet.
    6. Add half of the vegetable mixture to the pie dish, top with half of the queso fresco and gouda, and then cover with half of the egg mixture.
    7. Repeat the above layering.
    8. Bake for 45 to 60 minutes, or until the center is no longer wobbly.
    9. Allow the quiche to cool for 20 minutes before cutting and serving.
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Easter Sprinkles Cracker Candy

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Toss on a few festive bunny, carrot, or pastel sprinkles to turn ordinary Cracker Candy into Easter Sprinkles Cracker Candy.

By now, most of you realize that Cracker Candy is my crack. Hmmm…perhaps that sounded a bit better in my head. Oh well, what I’m really trying to say, is that though this to me may be one of the simplest things I make, it seems to be the one thing that everyone I know looks forward to the most. I have indeed created quite a few crack addicts. One again…perhaps that sounded a bit better in my head.

On my site you can find three recipes for basic Cracker Candy; the original, this spooky variation, and then this tricked out version, which contains more butter and vanilla. No matter which version you decide to make, one thing remains the same, it’s all about the sprinkles. And when it comes to sprinkles, I think everyone should have their very own sprinkle drawer in their kitchen.

So, where’s the best place to buy sprinkles? Well, I find that Michael’s has a fairly decent selection on an everyday basis and that Target can always be relied upon for a dependable holiday and dollar section selection. However, my favorite place to go for all things sprinkly is Amazon.

Since Easter is only a week away, I suggest cracking open the sprinkle drawer and making some crack. Once again…perhaps that sounded a bit better in my head. Anyway, you get the point. Buy sprinkles, make crack, and for God’s sake, if you don’t have a sprinkle drawer, seriously think about creating one.

Toss on a few festive bunny, carrot, or pastel sprinkles to turn ordinary Cracker Candy into Easter Sprinkles Cracker Candy.

Suggestions:

  • Using a heavy bottom, non-stick coated medium saucepan is a must. You don’t want the butter and sugar mixture to burn, and you definitely don’t want to spend hours cleaning the saucepan used for this recipe. Make sure to place every item used to cook with from this recipe in hot water as soon as you are done using it. It will make the cleanup process much easier.
  • Spreading the mixture over the crackers with a spatula will help to evenly distribute the butter and sugar. You want every cracker to develop a “toffee” topping; otherwise, someone will just be eating a cracker coated in chocolate.
  • You can find more tips and techniques for making cracker candy right HERE. I’ve broken down the steps even further to ensure absolute cracker candy success.

Toss on a few festive bunny, carrot, or pastel sprinkles to turn ordinary Cracker Candy into Easter Sprinkles Cracker Candy.

Improvements:

  • Sprinkle toffee bits on top of the chocolate along with the sprinkles.
  • Add a thin layer of slivered almonds on top of the butter and sugar coated crackers before baking.
  • I was lucky enough to receive this Spring Deco Kit from some lovely friends, however, you can find Easter and spring colored sprinkles at many stores or order them through Amazon. You can click on any picture below to order.



Easter Sprinkles Cracker Candy

Easter Sprinkles Cracker Candy

Ingredients:

  • 1 Sleeve Saltine Crackers
  • 1 Cup Unsalted Butter
  • 1 Cup Granulated Sugar
  • 1/4 Teaspoon Sea Salt
  • 2 Teaspoons Vanilla Extract
  • 1 (12-oz.) Bag Miniature Semi-Sweet Chocolate Morsels
  • Miscellaneous Easter Sprinkles

Directions:

  1. Preheat oven to 350 degrees.
  2. Wrap a cookie sheet in tin foil.
  3. Line the cookie sheet with the saltine crackers, making sure that they touch one another. Don’t worry if part of the sheet is empty.
  4. Place the butter, sugar, and sea salt in a heavy bottom, non-stick coated medium saucepan, over high heat.
  5. Stir constantly for five minutes with a silicone spatula.
  6. Turn off the heat, add the vanilla, and stir until incorporated.
  7. Carefully pour the mixture over the crackers, and use a spatula to spread the mixture out evenly.
  8. Bake for 5 to 7 minutes, or until a medium golden brown.
  9. Remove the cookie sheet from the oven and place it on top of the stove.
  10. Use a fork to push all of the crackers back together.
  11. Sprinkle the mini chocolate morsels over the crackers and allow to rest for 5 minutes.
  12. Use a cake spatula or silicone spatula to spread the melted chocolate over the crackers.
  13. Toss on the sprinkles.
  14. Allow to rest for several hours or until the chocolate has hardened, or place the cookie sheet in the fridge or freezer to quicken the process.
  15. Cut or break the cracker candy into pieces.
  16. Store in an airtight container.
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I’ll be joining the Fiesta Friday Link Party and the Weekend Potluck today. Head on over to see what everyone else is bringing to the celebration.

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Cadbury Mini Egg Banana Bread

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An Easter inspired banana bread that will make every-bunny happy with its delightful taste and abundance of chopped Cadbury Mini Eggs.

Allow me to introduce you to what may be The Best Banana Bread EVER. Sure, it may not have many fancy-dancy frou-frou ingredients, however, the one thing it does have, is an abundance of Cadbury Mini Eggs. While I may, for the most part, be a dark chocolate kinda girl at heart, I will almost always drop everything for a Cadbury Mini Egg. I’m sure it must have something to do with their overly creamy texture and perhaps that they aren’t available in most stores for ten months out of the year. And by the way, just for your own knowledge, they do in fact now sell Dark Chocolate Cadbury Mini Eggs. Hot damn.

So, what sucks about this banana bread, besides the fact that eating it is sure to pack on a few extra pounds of fluff? Realizing that every stupid, annoying, and out of date bread pan that you own is totally wrong for this recipe. Seriously y’all, I need to invest in some new lighter colored aluminum bread pans. I’m tired of burnt bread. Darker bread pans, while they may be non-stick, have a tendency to burn just about anything you try to bake in them. I swear I’m gonna chuck my crappy pans out the window, and make a point of buying some new ones that actually work worth a damn.

Unfortunately, I made the mistake of baking this bread last Easter and had the same result. Burnt bread edges all around, only they were so burnt that I was forced to cut them off, cube the bread, and then later use it to make Cadbury Mini Egg Banana Bread Pudding. Now folks, let me just tell you what a happy fail that turned out to be. If I hadn’t burnt the heck out of that bread, I never would have discovered a recipe that makes you literally feel like you’ve done died and gone to heaven. Even people that claimed they couldn’t stand bread pudding, couldn’t resist its powerful aroma.

Sadly, it was loved so much, that there was absolutely none left to photograph, which meant waiting a whole nother year to make it again. Perhaps this time, I’ll actually remember to photograph it before my guests arrive for our Annual Easter Egg Hunt for Money and completely devour it. In the meantime, start letting those bananas on your counter turn super brown and ripe so that you can us them to whip up a couple loaves of this quick bread. Might I also suggest that you buy some new Natural Aluminum Bread Loaf Pans if yours are out of date and need to be updated as well? Oh, and make sure to watch out for squirrels when you’re whizzing the old ones out the window; there’s nothing they hate more than being knocked upside the head by a flying bread pan or two.

An Easter inspired banana bread that will make every-bunny happy with its delightful taste and abundance of chopped Cadbury Mini Eggs.

Ingredients:

  • 7 Small Bananas, Sliced
  • 4 Eggs
  • 2 Cups Granulated Sugar
  • 1 Cup Canola Oil
  • 1/4 Cup Sour Cream
  • 2 Tablespoons Vanilla Extract
  • 3 1/3 Cups All-Purpose Flour
  • 2 Teaspoons Baking Soda
  • 1 Teaspoon Cinnamon
  • 1 1/2 Teaspoons Kosher Salt
  • 1 (10-oz.) Bag Cadbury Mini Eggs, Roughly Chopped

An Easter inspired banana bread that will make every-bunny happy with its delightful taste and abundance of chopped Cadbury Mini Eggs.

Directions:

  1. Preheat oven to 350 degrees.
  2. Grease and flour two bread pans; set aside.
  3. In a large bowl, mix the bananas, eggs, and sugar together for 2 minutes on medium speed.
  4. Add the oil; mix for 1 minutes.
  5. Add the sour cream and vanilla; mix for 1 minute.
  6. In a medium bowl, sift together the flour, baking soda, cinnamon, and salt.
  7. On low speed, slowly add the dry ingredients to the wet ingredients just until well combined.
  8. Fold the roughly chopped Cadbury mini eggs into the batter with a silicone spatula.
  9. Evenly divide the batter between the two prepared bread pans.
  10. Bake for 50 to 60 minutes, or until a knife or toothpick inserted into the middle of the bread comes out clean.
  11. Allow the bread loaves to cool for 10 minutes before removing them from their pans.

An Easter inspired banana bread that will make every-bunny happy with its delightful taste and abundance of chopped Cadbury Mini Eggs.

Suggestions:

  • Be very careful chopping the Cadbury Mini Eggs. I suggest chopping them one at a time. Those little buggers are slippery.
  • Divide the batter between the two bread pans with a measuring cup to ensure that they are the same size.
  • Use lighter colored aluminum Nordic Ware Natural Non-Stick Commercial Loaf Pans and ditch the dark non-stick versions; they help to prevent bread loaves from burning.

  • If buying new bread pans isn’t an option you’re willing to consider, at least try using these Siliconised Loaf Liners. There are forty of them in a package and they have a very high approval rating.
  • During the last 3o minutes of baking time, tent the bread loaves with aluminum foil to prevent them from over-browning.
  • If you cannot find Cadbury Mini Eggs, you can replace them with Milk Chocolate M&M’s or even milk chocolate chips. However, be aware that Cadbury Mini Eggs are available for order all year long through Amazon.

An Easter inspired banana bread that will make every-bunny happy with its delightful taste and abundance of chopped Cadbury Mini Eggs.

Improvements:

  • Add finely chopped walnuts or pecans to the bread batter.
  • Replace the Cadbury Mini Eggs with a mixture of milk and white chocolate chips.
  • Serve with fresh sliced bananas and whipped cream.

Cadbury Mini Egg Banana Bread

Cadbury Mini Egg Banana Bread

Ingredients:

  • 7 Small Bananas, Sliced
  • 4 Eggs
  • 2 Cups Granulated Sugar
  • 1 Cup Canola Oil
  • 1/4 Cup Sour Cream
  • 2 Tablespoons Vanilla Extract
  • 3 1/3 Cups All-Purpose Flour
  • 2 Teaspoons Baking Soda
  • 1 Teaspoon Cinnamon
  • 1 1/2 Teaspoons Kosher Salt
  • 1 (10-oz.) Bag Cadbury Mini Eggs, Roughly Chopped

Directions:

  1. Preheat oven to 350 degrees.
  2. Grease and flour two bread pans; set aside.
  3. In a large bowl, mix the bananas, eggs, and sugar together for 2 minutes on medium speed.
  4. Add the oil; mix for 1 minutes.
  5. Add the sour cream and vanilla; mix for 1 minute.
  6. In a medium bowl, sift together the flour, baking soda, cinnamon, and salt.
  7. On low speed, slowly add the dry ingredients to the wet ingredients just until well combined.
  8. Fold the roughly chopped Cadbury mini eggs into the batter with a silicone spatula.
  9. Evenly divide the batter between the two prepared bread pans.
  10. Bake for 50 to 60 minutes, or until a knife or toothpick inserted into the middle of the bread comes out clean.
  11. Allow the bread loaves to cool for 10 minutes before removing them from their pans.
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I’ll be joining the Fiesta Friday Link Party and the Weekend Potluck today. Head on over to see what everyone else is bringing to the celebration.

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Limoncello Pound Cake – #BundtBakers

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Limoncello and pound cake come together in this gorgeously boozy, sweet, tangy, and very light citrus-infused Bundt cake.

There are moments when I truly wonder if being a cat owner is really worth it. Sure there are those rare five seconds of cuddling each day, which I sincerely adore, but can they make up for the other twenty-three hours, fifty-nine minutes, and fifty-five seconds of insanity? Am I the only one who has these feelings? Am I the only one walking through life a little tired, delirious at times, and often in need of sleep of which I am denied because I live with an insanely neurotic four-legged beast.

Each morning begins the same way. The sound of a cat’s paw smacking the living hell out of a wicker trash can basket that is located in our bedroom closet. To be fair, it’s not the trash can’s fault for making this irritating noise. It’s the plastic liner insert and decorative metal hanging tag attached to the front of the trash can which are the real culprits. At one time, I considered myself lucky to win this expensive Longaberger basket in a game of bingo. I obviously don’t feel quite the same nowadays.

Sure, I could always get rid of the trash can basket, but would that really solve the problem? Hell, I could even close the closet door if it would actually close, which at one point I swear it could. Now, however, that isn’t an option due to our house settling and I’ll be damned if I’ll allow B.O.B. Bob to shave the bottom off of yet another door in our house. That’s a discussion for another day. Basically, what I’m trying to say, is that trash can or no trash can, there would always be another irritating noise coming from somewhere or something my wackadoo kitty isn’t supposed to be near or playing with.

Limoncello and pound cake come together in this gorgeously boozy, sweet, tangy, and very light citrus-infused Bundt cake.

Kitty and I constantly find ourselves at war in this little ol’ house of ours, especially in the kitchen. While making this Limoncello Pound Cake for this month’s “Cocktails” themed Bundt Bakers hosted by Patricia of Patty’s Cake, Brenna was present to play with the few lemon seeds that hit the kitchen floor during juicing and to peek in the oven when I was checking on the cake. All in all, not too annoying, all things considered. However, when attempting to photograph my cake at the very last minute, I had to literally fight her to get out of the picture. That’s where I had to draw the line.

Kitty cats and lovely icing drizzled Bundt cakes do not mix, no matter how cute they look together. That’s why a certain little kitty was sent to “jail” for a short stay. Now, if only the threat of “jail” could keep her away from that damn wicker basket trash can, perhaps B.O.B. Bob and I could finally get some sleep. Until that happens though, we’re the ones wandering around with zombie-like looks on our faces because our cat insists on us being up-and-at-em’ so that she can get all cozy in her bed while we stand by irritatingly watching with envy.

Limoncello and pound cake come together in this gorgeously boozy, sweet, tangy, and very light citrus-infused Bundt cake.

Ingredients:

Cake:

  • 1/4 Cup Heavy Cream
  • 3 Tablespoons Limoncello
  • 2 Tablespoons Fresh Lemon Juice
  • 2 Cups All-Purpose Flour
  • 3/4 Teaspoon Baking Soda
  • 1/4 Teaspoon Kosher Salt
  • 1 1/2 Cups Granulated Sugar
  • 6 Tablespoons Unsalted Butter, Room Temperature
  • Zest of 2 Lemons
  • 2 Eggs
  • 1/4 Cup Sour Cream
  • 1 Teaspoon Vanilla Extract

Icing Drizzle:

  • 1 Cup Powdered Sugar
  • 2 Tablespoons Limoncello
  • 1 Tablespoon Fresh Lemon Juice

*For the best results, make two batches of icing drizzle. One to drizzle over the cake while it is warm, and one to drizzle over the cake after it has cooled.

Limoncello and pound cake come together in this gorgeously boozy, sweet, tangy, and very light citrus-infused Bundt cake.

Directions:

Cake:

  1. Preheat oven to 325 degrees.
  2. Grease and flour a Bundt pan; set aside.
  3. Whisk together the heavy cream, limoncello, and lemon juice; set aside
  4. Sift together the flour, baking soda, and salt; set aside.
  5. In a large bowl, cream the sugar, butter, and lemon zest for 2 minutes on medium speed.
  6. Add each egg, one at a time; mix for 1 minute after each addition.
  7. Add the sour cream and vanilla; mix for 1 minute.
  8. Add 1/2 of the flour mixture to the mixing bowl; mix until just incorporated.
  9. Add the cream mixture; mix until just incorporated.
  10. Add the remaining flour mixture; mix until just incorporated.
  11. Pour the thick cake batter into the prepared Bundt pan, and then even out the batter with a spatula.
  12. Bake for 35 to 45 minute, or until a knife inserted in the middle comes out clean.
  13. Allow the cake to cool for 10 minutes before inverting it onto a baking rack.

Icing Drizzle:

  1. Whisk together the powdered sugar, limoncello, and fresh lemon juice until extremely smooth.
  2. Drizzle the icing over the still warm or cooled Bundt cake.

*Drizzling the cake while it is warm will allow the cake to absorb the drizzle and become even more moist, however, drizzling the cake while it is cool will create a prettier cake. For the best results, double the amount of icing drizzle and do both.

Limoncello and pound cake come together in this gorgeously boozy, sweet, tangy, and very light citrus-infused Bundt cake.

Suggestions:

  • Using both room temperature butter and eggs will help them to incorporate better into the cake batter.
  • You can easily use a smaller Bundt pan for this cake; the batter will not fill the pan.
  • During the last fifteen minutes of baking, test the cake every five minutes with a knife. You do not want to overbake the cake or it will become dry.
  • You may wish to sift the powdered sugar before whisking the limoncello into it for the icing drizzle. This will help to prevent lumps.

Limoncello and pound cake come together in this gorgeously boozy, sweet, tangy, and very light citrus-infused Bundt cake.

Improvements:

  • Stir a 1/2-cup of finely chopped almonds into the cake batter before baking.
  • Add finely chopped Candied Lemon Slices to the cake batter, or use them to decorate the top of the Bundt cake.
  • I used this Nordic Ware Jubilee Bundt Pan to make this cake. I wanted a cake that would allow the icing drizzle to pool in certain areas.
  • Use this Wilton Decorating Bottle to drizzle the icing over the warm and cooled Bundt cake. I have come to absolutely love this kitchen gadget.

Limoncello Pound Cake – #BundtBakers

Limoncello Pound Cake – #BundtBakers

Ingredients:

    Cake:
  • 1/4 Cup Heavy Cream
  • 3 Tablespoons Limoncello
  • 2 Tablespoons Fresh Lemon Juice
  • 2 Cups All-Purpose Flour
  • 3/4 Teaspoon Baking Soda
  • 1/4 Teaspoon Kosher Salt
  • 1 1/2 Cups Granulated Sugar
  • 6 Tablespoons Unsalted Butter, Room Temperature
  • Zest of 2 Lemons
  • 2 Eggs
  • 1/4 Cup Sour Cream
  • 1 Teaspoon Vanilla Extract
  • Icing Drizzle:
  • 1 Cup Powdered Sugar
  • 2 Tablespoons Limoncello
  • 1 Tablespoon Fresh Lemon Juice
  • *For the best results, make two batches of icing drizzle. One to drizzle over the cake while it is warm, and one to drizzle over the cake after it has cooled.

Directions:

    Cake:
  1. Preheat oven to 325 degrees.
  2. Grease and flour a Bundt pan; set aside.
  3. Whisk together the heavy cream, limoncello, and lemon juice; set aside
  4. Sift together the flour, baking soda, and salt; set aside.
  5. In a large bowl, cream the sugar, butter, and lemon zest for 2 minutes on medium speed.
  6. Add each egg, one at a time; mix for 1 minute after each addition.
  7. Add the sour cream and vanilla; mix for 1 minute.
  8. Add 1/2 of the flour mixture to the mixing bowl; mix until just incorporated.
  9. Add the cream mixture; mix until just incorporated.
  10. Add the remaining flour mixture; mix until just incorporated.
  11. Pour the thick cake batter into the prepared Bundt pan, and then even out the batter with a spatula.
  12. Bake for 35 to 45 minute, or until a knife inserted in the middle comes out clean.
  13. Allow the cake to cool for 10 minutes before inverting it onto a baking rack.
  14. Icing Drizzle:
  15. Whisk together the powdered sugar, limoncello, and fresh lemon juice until extremely smooth.
  16. Drizzle the icing over the still warm or cooled Bundt cake.
  17. *Drizzling the cake while it is warm will allow the cake to absorb the drizzle and become even more moist, however, drizzling the cake while it is cool will create a prettier cake. For the best results, double the amount of icing drizzle and do both.
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#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board right here. We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about Bundt Bakers can be found on our home page.

And don’t forget to take a peek at all of the Bundts the other talented bakers have baked this month:

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Sweet Strawberry Rhubarb Sauce

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Fresh strawberries, rhubarb, sugar, sea salt, and lemon juice come together for a gorgeously sweet sauce that can be used on ice cream or pancakes.

It just so happens that this is one of my favorite times of the year. Spring always reminds me of my Big Bubba Matt and how we learned to pick rhubarb together. This weekend, I took it upon myself to venture out into the garden and harvest most of my rhubarb plant for use in strawberry rhubarb jam. After some careful thought, I decided to forget all about making jam and make a sweet strawberry rhubarb sauce instead. Why? Well, first of all, a sauce is way more forgiving than a jam, and secondly, it has so many more uses. While jam is good for toast, and who doesn’t love toast, a sweet sauce can be used on or in just about anything and everything. Who doesn’t love a multi-purpose ingredient? I know I do.

Uses for Sweet Strawberry Rhubarb Sauce

Ice Cream

Pancake Syrup

Cake Glaze

Crockpot Meatballs

Jam

Cocktail Simple Syrup Replacement

Meatloaf Glaze

Strawberry Shortcake

Since Friday is Cinco de Mayo, I definitely think that Strawberry Rhubarb Margaritas need to be on the menu. I mean really y’all, how often does Cinco de Mayo actually fall on a Friday? Even better, Saturday just happens to be the day of the Kentucky Derby, which means that Strawberry Rhubarb Mint Juleps need to make a special appearance on the menu as well. After all, I just realized the other day that I have never had a mint julep. How can I allow this unsophisticated dilemma to continue? This weekend you’ll find me wearing hats galore, shaking some maracas around to annoy anyone and everyone in my near vicinity, and drinking copious amounts of strawberry rhubarb laced cocktails. I have a feeling that Monday morning may be a little bit rough.

Fresh strawberries, rhubarb, sugar, sea salt, and lemon juice come together for a gorgeously sweet sauce that can be used on ice cream or pancakes.

Ingredients:

  • 4 Cups Fresh Strawberries, Diced
  • 2 Cups Fresh Rhubarb, Diced
  • 1 1/2 Cups Granulated Sugar
  • 1/4 Teaspoon Sea Salt
  • 1 1/2 Cups Granulated Sugar
  • Juice of 3 Lemons

Fresh strawberries, rhubarb, sugar, sea salt, and lemon juice come together for a gorgeously sweet sauce that can be used on ice cream or pancakes.

Directions:

  1. Place the strawberries, rhubarb, 1 1/2-cups granulated sugar, and sea salt in a medium non-reactive metal pot.
  2. Stir to combine and allow to sit for two hours.
  3. Add the remaining  1 1/2-cups granulated sugar and lemon juice to the pot.
  4. Bring to a rolling boil over high heat stirring frequently.
  5. Allow the sauce to boil for 3 minutes before removing from the heat.
  6. Let rest for 15 minutes.
  7. Spoon the sauce into sterilized jars, allow them to come to room temperature, and then store the cooled jars in a refrigerator or freezer for future use.

Fresh strawberries, rhubarb, sugar, sea salt, and lemon juice come together for a gorgeously sweet sauce that can be used on ice cream or pancakes.

Suggestions:

  • This sauce will keep for up to two weeks in a refrigerator and will fill approximately six half-pint jam jars.
  • You don’t need a fancy pot to make this sauce; I use the bottom pot of a Vegetable Steamer. The size of this pot is perfect, it’s thick enough to prevent burning, and it is also made out of a non-reactive stainless steel metal.

  • You can freeze this sauce for future use, just remember to allow plenty of space at the top the jars for expansion.

Fresh strawberries, rhubarb, sugar, sea salt, and lemon juice come together for a gorgeously sweet sauce that can be used on ice cream or pancakes.

Improvements:

  • Add a teaspoon or two of vanilla to the strawberry sauce.
  • Use tart apples in place of the rhubarb if it is out of season.
  • If you plan on freezing this sauce for later use, I suggest using these Small Plastic Freezer Jars.
  • This is my new favorite kitchen gadget. Even B.O.B. Bob is excited about it. Thanks to this Chef’n StemGem Strawberry Huller, hulling strawberries is now a fun chore.

Sweet Strawberry Rhubarb Sauce

Sweet Strawberry Rhubarb Sauce

Ingredients:

  • 4 Cups Fresh Strawberries, Diced
  • 2 Cups Fresh Rhubarb, Diced
  • 1 1/2 Cups Granulated Sugar
  • 1/4 Teaspoon Sea Salt
  • 1 1/2 Cups Granulated Sugar
  • Juice of 3 Lemons

Directions:

  1. Place the strawberries, rhubarb, 1 1/2-cups granulated sugar, and sea salt in a medium non-reactive metal pot.
  2. Stir to combine and allow to sit for two hours.
  3. Add the remaining 1 1/2-cups granulated sugar and lemon juice to the pot.
  4. Bring to a rolling boil over high heat stirring frequently.
  5. Allow the sauce to boil for 3 minutes before removing from the heat.
  6. Let rest for 15 minutes.
  7. Spoon the sauce into sterilized jars, allow them to come to room temperature, and then store the cooled jars in a refrigerator or freezer for future use.
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The Thursday Thirteen – 05/04/2017

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Are you ready to shake your maracas? I know, I know, that sounds a little dirty. What I really mean, is are you ready for Cinco de Mayo tomorrow? It’s finally on a Friday y’all, which I think is more than a reason to celebrate. Also, let’s be honest, who doesn’t love wearing a giant sombrero and singing ay ya ya yai? The beer, salsa, and copious amounts of guacamole sure don’t hurt either. Oh, and don’t forget, Breakfast Burrito Green Chile Enchiladas are the perfect hangover food.

1

Olive Crema for Empanadas

Faith, Hope, Love, & Luck has you covered when it comes to Mexican inspired recipes. Check out last year’s Top 10 Cinco de Mayo Recipes, including this one for Olive Crema for Empanadas.

2

Avocado Pinata - Healthfully Ever After

An Avocado Piñata. Need I say more? I think not. Fill that sucker up with mini bottles of tequila and it’s time to party.

3

Sweet Strawberry Rhubarb Sauce

Who’s ready for a margarita? Add a little bit of this Sweet Strawberry Rhubarb Sauce to your cocktail in lieu of simple syrup or sugar.

4

Crockpot Margarita Chicken Dip - Dip Recipe Creations

Y’all know how I love a crockpot. So how could I not be totally crazy about this Crock Pot Margarita Chicken Dip?

5

Can someone please tell me why I didn’t order this Drinko De Mayo Tank Top last week? I feel like my outfit will be lacking tomorrow without it.

6

Cactus Ice Cream Cones - Studio DIY

I think we all could use a Cactus Ice Cream Cone in our life. Happy, Happy, Joy, Joy.

7

Salsa Deviled Eggs - My Organized Chaos

A holiday just wouldn’t be a holiday without deviled eggs. How have I not gotten around to making Salsa Deviled Eggs yet? I’m definitely slacking.

8

How To Make a Taco Cake - flickr.com

Do you want to know How to Make a Taco Cake? I know I do. Looks fairly easy. What do you think?

9

Pickled Jalapeno Guacamole

Pickled Jalapeño Guacamole. Want the recipe? You can get it by subscribing to Faith, Hope, Love, & Luck. It’s an exclusive subscriber-only recipe.

10

I recently received this OXO Good Grips 3-in-1 Avocado Slicer as a gift from B.O.B. Bob. And yes, before you ask, I did pick it out for myself. Tomorrow it finally gets put to use.

11

Make Your Own Choco Taco Shells - Crafting Chicks

If there was ever a reason for me to buy a Pizzelle Maker, these Choco Taco Shells are it. A Mexican themed party is a perfect excuse to buy one.

12

Churro Cupcakes - The Domestic Rebel

If you ask me, I think Churro Cupcakes seem like a pretty good reason to celebrate. Arriba, arriba.

13

10-Minute Mexican Bean Soup

I know you’re looking for a quick last-minute Cinco de Mayo dinner idea. No worries. Check out this recipe for 10-Minute Mexican Bean Soup. That’s right, you too can have a festive holiday-themed dinner on the table in about ten minutes. Go for it.

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Strawberry Sauce Reese’s Ice Cream

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Strawberry sauce and roughly chopped Reese's Peanut Butter Cups come together to form the most perfect birthday frozen ice cream treat.

It’s that very special day of the year again; that one day when I simply must release the leftover Halloween Reese’s Peanut Butter Cups from their frozen dungeon, so that they can join us for B.O.B. Bob’s birthday celebration. Happy Birthday B.O.B. Bob. If you’ve been following along with us throughout the years, I’m sure by now that you remember just how much B.O.B. Bob adores Reese’s Peanut Butter Cups or basically anything containing peanut butter and chocolate. Last year, I made him Butterfinger to the Extreme Ice Cream for his big 40+something day and it instantly became a bit hit in our house and a frequently requested do-over from both B.O.B. Bob and several other ice cream loving individuals.

Since ice cream was such a huge hit last year, I figured why not do it all over again? Especially with Sweet Strawberry Rhubarb Sauce still hanging around from last week. What could be better than a peanut butter and jelly sweet birthday frozen treat with chocolate thrown into the mix to make it even more fantastic? I mean really ya’ll, it’s a tough act to follow. Even Brenna’s delightful annual birthday dance to her daddy has a hard time measuring up to this heavenly pink frozen loveliness. Not to mention, unlike Brenna’s dancing, this ice cream doesn’t result in scratches and a general feeling of hate and displeasure towards me for days on end. Do you see how I suffer for you B.O.B. Bob? You’re worth every little scratch my love; happy birthday.

Strawberry sauce and roughly chopped Reese's Peanut Butter Cups come together to form the most perfect birthday frozen ice cream treat.

Ingredients:

  • 2 Cups Heavy Whipping Cream
  • 1 Cup Whole Milk
  • 1/2 Cup Strawberry Sauce
  • 1/3 Cup Granulated Sugar
  • 1 Teaspoon Vanilla Extract
  • 1/4 Teaspoon Kosher Salt
  • Pink or Red Food Coloring (Optional)
  • 12 Reese’s Peanut Butter Cups, Chopped

Strawberry sauce and roughly chopped Reese's Peanut Butter Cups come together to form the most perfect birthday frozen ice cream treat.

Directions:

  1. In a medium bowl, whisk together the cream, milk, strawberry sauce, sugar, vanilla, and salt.
  2. If using food coloring, add just enough to make the ice cream a light shade of pink. It won’t take much.
  3. Cover with plastic wrap and refrigerate for at least 4 hours.
  4. Churn the mixture in an ice cream machine for 15 to 25 minutes, or until frozen.
  5. In a medium bowl, use a silicone spatula to fold the chopped peanut butter cups into the ice cream.
  6. Spoon the ice cream into freezer safe containers and freeze for at least 24 hours before serving.

Strawberry sauce and roughly chopped Reese's Peanut Butter Cups come together to form the most perfect birthday frozen ice cream treat.

Suggestions:

  • You can use a store-bought strawberry sauce in this recipe, however, I suggest using Sweet Strawberry Rhubarb Sauce.
  • I used pink gel food coloring to tint this ice cream. I prefer gel food coloring to liquid food coloring; it doesn’t alter the consistency of most recipes.
  • It is possible to eat this ice cream as soon as it has been churned, however, it will be very soft and melt quickly.
  • You can use roughly chopped full-size peanut butter cups in this recipe, or replace with a miniature variety.

Strawberry sauce and roughly chopped Reese's Peanut Butter Cups come together to form the most perfect birthday frozen ice cream treat.

Improvements:

Strawberry Sauce Reese’s Ice Cream

Strawberry Sauce Reese’s Ice Cream

Ingredients:

  • 2 Cups Heavy Whipping Cream
  • 1 Cup Whole Milk
  • 1/2 Cup Strawberry Sauce
  • 1/3 Cup Granulated Sugar
  • 1 Teaspoon Vanilla Extract
  • 1/4 Teaspoon Kosher Salt
  • Pink or Red Food Coloring (Optional)
  • 12 Reese's Peanut Butter Cups, Chopped

Directions:

  1. In a medium bowl, whisk together the cream, milk, strawberry sauce, sugar, vanilla, and salt.
  2. If using food coloring, add just enough to make the ice cream a light shade of pink. It won't take much.
  3. Cover with plastic wrap and refrigerate for at least 4 hours.
  4. Churn the mixture in an ice cream machine for 15 to 25 minutes, or until frozen.
  5. In a medium bowl, use a silicone spatula to fold the chopped peanut butter cups into the ice cream.
  6. Spoon the ice cream into freezer safe containers and freeze for at least 24 hours before serving.
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Summer’s Coming Favorite Ice Cream List

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It’s hard to believe that summer is almost here. In my opinion, nothing says warm weather more than enjoying a tiny dish of ice cream on a warm sun-kissed afternoon. Oh all right, maybe it’s a big ol’ bowl instead of a tiny one; quit judging. While store-bought ice cream is all good and dandy, it can’t even compare to homemade. With a few simple ingredients, an ice cream maker, and some recipes from me, you too can be enjoying homemade ice cream just in time for the summer. Need some help getting started? Click HERE to see my list of “Homemade Ice Cream Making Must-Haves.”  If you are ready to take the plunge and start making your own ice cream, the biggest advice I can give you is to invest in either these Tovolo Glide-A-Scoop Ice Cream Tubs or these Tovolo Sweet Treats Tubs. I can’t decide which I love more.

Remember, you don’t need to spend a lot of money to get started making your own ice cream; I myself use this Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker, which I bought over three years ago and still works beautifully. Just make sure that the freezer insert is frozen solid and you’re good to go. I keep mine in the freezer at all times, so that it’s ready to go whenever I have a hankering to make a new batch of ice cream. I would also suggest purchasing a cookbook or two when you buy your ice cream machine as well. It’s a great way to get inspired. I really like this one which is entitled The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments, as well as this one which is entitled Ice Cream Adventures: More Than 100 Deliciously Different Recipes. Or you can just use one of the many recipes below to get started, simply click on the picture or title to see the full recipe.


Strawberry Sauce Reese’s Ice Cream

Strawberry Sauce Reese's Ice Cream

Root Beer Ice Cream

Root Beer Ice Cream

Simple Coconut Brownie Ice Cream

Simple Coconut Brownie Ice Cream

Strawberry-Rhubarb Cheesecake Ice Cream

Strawberry-Rhubarb Cheesecake Ice Cream

Chocolate Chocolate Simple Ice Cream

Chocolate Chocolate Simple Ice Cream

Butterfinger to the Extreme Ice Cream

Butterfinger to the Extreme Ice Cream

Delicate Mint Chocolate Chunk Ice Cream

Delicate Mint Chocolate Chunk Ice Cream

“Blow Your Kilt Off” Samoas Ice Cream

Blow Your Kilt Off Samoas Ice Cream

Hazelnut Oreo Ice Cream

Hazelnut Oreo Ice Cream

Coconut Chocolate Crack Ice Cream

Coconut Chocolate Crack Ice Cream

Buttermilk Double Vanilla Ice Cream

Buttermilk Double Vanilla Ice Cream

Toasted Mounds Ice Cream

Toasted Mounds Ice Cream

Chocolate Toasted Coconut Frozen Pudding

Chocolate Toasted Coconut Frozen Pudding

Strawberry Shortbread Gelato

Strawberry Shortbread Gelato

Peanut Butter Cup Coffee Ice Cream

Peanut Butter Cup Coffee Ice Cream

Salty Caribbean Vanilla Ice Cream

Salty Caribbean Vanilla Ice Cream

Pink Rhubarb Ice Cream

Pink Rhubarb Ice Cream

Garden Mint Cookies and Cream Ice Cream (Coming Tomorrow)

Garden Mint Cookies and Cream Ice Cream

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Garden Mint Cookies and Cream Ice Cream

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Fresh garden mint and crushed Oreo cookies come together in this ice cream to create the most amazing creamy and super minty frozen summer treat.

With Mother’s Day fast approaching, I’ve been thinking a lot lately about many of my mom’s classic recipes that were childhood favorites. There were baked country spare ribs that would literally fall apart into a sauce that was studded with thinly sliced onions, wafer thin slices of flour coated garden fresh zucchini fried in hot oil and then served with ketchup, not to mention BLT’s made with warm ruby red tomatoes straight from the garden and bacon from one our own pigs. However, the one recipe that stands out most in mind, is a dessert that my mom called Mississippi Mud Pie.

Mississippi Mud Pie was a frozen dessert that my mom would often make to take to church or picnic functions. I know for a fact, that I and several other people, were always crazy excited to see it being escorted to a freezer nearby, carefully wrapped in foil and patiently awaiting dessert time. Here’s the thing, in reality, that fantastic longed for ice cream treat was probably one of the easiest recipes in the world to make, seeing as it required no actual cooking or baking and could be made with very few ingredients. Basically, you simply crush a bag of Oreos, mix them with a little bit of melted butter, press them into the bottom of a baking dish, spread softened ice cream over them, and then top everything off with tons of chocolate sauce. How much easier can dessert get?

This month, I decided to take the Improv Cooking Challenge and develop a “Cookies and Cream” themed recipe to share with y’all. Each month two ingredients are assigned for this challenge, that we as food bloggers are then asked to use in a new sweet or savory recipe. I decided to blend my love for mint chocolate ice cream with my memories of Mississippi Mud Pie to create my own unique frozen treat. In doing so, I think I’ve come up with one crazy good ice cream recipe, which not only packs a minty punch but is also overflowing with Oreo goodness. The fresh mint in this ice cream is the true secret. It leaves your mouth tingling, you stomach happy, and your spoon going back for just one more bite.

Fresh garden mint and crushed Oreo cookies come together in this ice cream to create the most amazing creamy and super minty frozen summer treat.

Ingredients:

  • 2 Cups Heavy Whipping Cream
  • 2 Cups Whole Milk
  • 2 Cups Fresh Mint Leaves
  • 2/3 Cup Granulated Sugar
  • 1/4 Teaspoon Kosher Salt
  • 1 Teaspoon Vanilla
  • 18 Oreo Cookies

Fresh garden mint and crushed Oreo cookies come together in this ice cream to create the most amazing creamy and super minty frozen summer treat.

Directions:

  1. Place the cream, milk, fresh mint, sugar, and salt in a medium saucepan. Cook on medium heat for 5 minutes, stirring constantly.
  2. Pour the mixture into a heat-safe glass bowl, stir in the vanilla, and then allow to cool for 30 minutes.
  3. Cover with plastic wrap and refrigerate for at least 12 hours.
  4. Strain the mint from the cream mixture and discard it.
  5. Churn the mixture in an ice cream machine until frozen. This should take anywhere from 15 to 25 minutes.
  6. While the ice cream is churning, place the Oreos in a large plastic bag, seal, and then crush with a rolling pin.
  7. Combine the crushed Oreos and churned ice cream in a large bowl with a silicone spatula.
  8. Spoon the ice cream into freezer safe containers and freeze for later consumption.

Fresh garden mint and crushed Oreo cookies come together in this ice cream to create the most amazing creamy and super minty frozen summer treat.

Suggestions:

  • If you don’t have garden fresh mint available, you may substitute 1 to 2-teaspoons of mint extract. If using extract, simply whisk together all of the ingredients except for the Oreo cookies, cover, and allow to sit for 12 hours. You will not need to heat the mixture.
  • Do not overly crush the Oreo cookies.  A few good whacks from the rolling pin should do it. Consider it therapy.
  • Allowing the mixture to set for at least 12 hours helps the mint flavor to fully develop.

Fresh garden mint and crushed Oreo cookies come together in this ice cream to create the most amazing creamy and super minty frozen summer treat.

Improvements:

  • Add a finely chopped candy bar to the ice cream or serve topped with chocolate sauce for an extra chocolatey treat.
  • Plant mint in a large plastic container on your deck or patio. It will come back every spring and is very nice to have around. Whatever you do, do not plant it in the ground, unless you want your entire property covered in mint.
  • I simply adore these Tovolo Mini Sweet Treats Tubs. They are perfect for controlling ice cream portion size and for sharing with neighbors.
  • I use this Cuisinart Frozen Yogurt, Sorbet, and Ice Cream Maker to churn ice cream. There’s really no reason to spend a crazy amount of money on an ice cream machine. This one is easy to use, quick to clean, and is extremely durable.

Garden Mint Cookies and Cream Ice Cream

Garden Mint Cookies and Cream Ice Cream

Ingredients:

  • 2 Cups Heavy Whipping Cream
  • 2 Cups Whole Milk
  • 2 Cups Fresh Mint Leaves
  • 2/3 Cup Granulated Sugar
  • 1/4 Teaspoon Kosher Salt
  • 1 Teaspoon Vanilla
  • 18 Oreo Cookies

Directions:

  1. Place the cream, milk, fresh mint, sugar, and salt in a medium saucepan. Cook on medium heat for 5 minutes, stirring constantly.
  2. Pour the mixture into a heat-safe glass bowl, stir in the vanilla, and then allow to cool for 30 minutes.
  3. Cover with plastic wrap and refrigerate for at least 12 hours.
  4. Strain the mint from the cream mixture and discard it.
  5. Churn the mixture in an ice cream machine until frozen. This should take anywhere from 15 to 25 minutes.
  6. While the ice cream is churning, place the Oreos in a large plastic bag, seal, and then crush with a rolling pin.
  7. Combine the crushed Oreos and churned ice cream in a large bowl with a silicone spatula.
  8. Spoon the ice cream into freezer safe containers and freeze for later consumption.
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Drunken Sailor Coconut Cherry Cobbler

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Coconut extract, unsweetened shredded coconut, and dark rum help to make this cherry cobbler one that any drunken sailor would willingly brave the seas for.

With “Cherry Cobbler” being the featured theme for this month’s Fantastical Food Fight, I am forced to admit to y’all that I have never been a fan of cobblers. Perhaps it has something to do with them having the same name as a person whose job it is to fix shoes. The thought of stinky, smelly, foul shoes and dessert lumped together, just doesn’t seem to mix well in my head. I can’t help but imagine an old wrinkled man sitting on a rickety wooden stool in a broken down cottage, simultaneously cobbling the bottom of a well-worn pair of beaten up leather shoes while also spooning large bites of a dough covered fruit casserole into his mouth. It’s just kinda gross if you ask me.

So after making this cobbler, do I feel any different? Well, if I’m honest, I still shudder at the name, however, I will admit that the dessert itself was fantastic. The crunchy sugar-coated topping with just the right hint of coconut sort of made everything worthwhile. Not to mention, that once again, the theory was proved, that if you put enough butter and rum into something, it’s bound to be good. I myself, still feel that to use the word cobbler is pretty gosh darn evil when referencing a dessert though, so I think in my own head I’ll just choose to think of this dessert as “Drunken Fruit Enrobed in a Crunchy Sweet Pillowy Dough Cloud.” That way the thought of stinky, smelly, foul shoes won’t have to be a thing I squeamishly endure whilst eating my dessert.

Coconut extract, unsweetened shredded coconut, and dark rum help to make this cherry cobbler one that any drunken sailor would willingly brave the seas for.

Ingredients:

  • 1/3 Cup Dark Rum
  • 1/2 Cup Granulated Sugar
  • 6 Cups Fresh Cherries, Pitted & Cut in Half
  • 1/4 Cup Unsweetened Shredded Coconut
  • 2 Tablespoons Corn Starch
  • 4 Teaspoons Melted Butter
  • 3/4 Cup Heavy Whipping Cream
  • 1 Tablespoon Coconut Extract
  • 1 1/2 Cups All-Purpose Flour
  • 1/2 Cup Granulated Sugar
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Kosher Salt
  • 1 Cup Very Cold Unsalted Butter, Cut into Small Pieces
  • 1 to 2 Tablespoons Whipping Cream
  •  2 to 3 Teaspoons Demerara Sugar

Coconut extract, unsweetened shredded coconut, and dark rum help to make this cherry cobbler one that any drunken sailor would willingly brave the seas for.

Directions:

  1. Whisk together the dark rum and granulated sugar.
  2. Place the halved cherries in a shallow baking dish and pour the rum and sugar mixture over them. Stir to combine. Allow to set for two hours, stirring occasionally.
  3. Preheat oven to 350 degrees.
  4. Place the 4-teaspoons of butter into a pie dish and place the dish in the oven until the butter is melted.
  5. Drain the rum off of the cherries, and stir in the coconut and corn starch until well combined.
  6. Spoon the cherry mixture on top of the melted butter; do not stir.
  7. Whisk together the 3/4-cup heavy whipping cream and coconut extract; set aside.
  8. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  9. Use a pastry cutter, fork, or knife to cut the butter into the flour mixture.
  10. Use a silicone spatula to fold the heavy whipping cream mixture into the dry ingredients.
  11. Use a cookie scoop or tablespoon to drop the cobbler mixture on top of the cherries.
  12. Brush with additional whipping cream and sprinkle with demerara sugar.
  13. Bake for 30 to 45 minutes, or until the cobbler is browned and cooked through.

Coconut extract, unsweetened shredded coconut, and dark rum help to make this cherry cobbler one that any drunken sailor would willingly brave the seas for.

Suggestions:

  • You may choose to add a little bit of sugar to the cherry mixture in this cobbler or use sweetened shredded coconut. I didn’t use either in this cobbler because I don’t like overly sweet desserts.
  • Never stir the melted butter into the fruit mixture or topping when making a cobbler. The butter will eventually bubble up and cook into the cobbler topping on its own.
  • Make sure the butter you use to make the dough in this recipe is extremely cold. I cut the butter into small pieces and then place it back in the fridge to ensure that it gets cold again.
  • You can buy Pure Coconut Extract online; what is available in most markets is artificial. You can use either one, however, I prefer to use pure extracts whenever possible.

Coconut extract, unsweetened shredded coconut, and dark rum help to make this cherry cobbler one that any drunken sailor would willingly brave the seas for.

Improvements:

  • Use spiced rum in this recipe in lieu of plain dark rum.
  • Serve with whipped cream or chocolate sauce.
  • Toast the shredded coconut in this recipe.
  • Bake this cherry cobbler in an Emile Henry Ruffled Pie Dish. Not only are these pie dishes gorgeous, but they also bake amazing pies, crisps, crumbles, and cobblers.

Drunken Sailor Coconut Cherry Cobbler

Drunken Sailor Coconut Cherry Cobbler

Ingredients:

  • 1/3 Cup Dark Rum
  • 1/2 Cup Granulated Sugar
  • 6 Cups Fresh Cherries, Pitted & Cut in Half
  • 1/4 Cup Unsweetened Shredded Coconut
  • 2 Tablespoons Corn Starch
  • 4 Teaspoons Melted Butter
  • 3/4 Cup Heavy Whipping Cream
  • 1 Tablespoon Coconut Extract
  • 1 1/2 Cups All-Purpose Flour
  • 1/2 Cup Granulated Sugar
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Kosher Salt
  • 1 Cup Very Cold Unsalted Butter, Cut into Small Pieces
  • 1 to 2 Tablespoons Whipping Cream
  • 2 to 3 Teaspoons Demerara Sugar

Directions:

  1. Whisk together the dark rum and granulated sugar.
  2. Place the halved cherries in a shallow baking dish and pour the rum and sugar mixture over them. Stir to combine. Allow to set for two hours, stirring occasionally.
  3. Preheat oven to 350 degrees.
  4. Place the 4-teaspoons of butter into a pie dish and place the dish in the oven until the butter is melted.
  5. Drain the rum off of the cherries, and stir in the coconut and corn starch until well combined.
  6. Spoon the cherry mixture on top of the melted butter; do not stir.
  7. Whisk together the 3/4-cup heavy whipping cream and coconut extract; set aside.
  8. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  9. Use a pastry cutter, fork, or knife to cut the butter into the flour mixture.
  10. Use a silicone spatula to fold the heavy whipping cream mixture into the dry ingredients.
  11. Use a cookie scoop or tablespoon to drop the cobbler mixture on top of the cherries.
  12. Brush with additional whipping cream and sprinkle with demerara sugar.
  13. Bake for 30 to 45 minutes, or until the cobbler is browned and cooked through.
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Aloha Hawaiian Pineapple Butter Cake – #BundtBakers

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Aloha. The sweet pineapple and decadent butter flavoring in this tropical Bundt cake truly make you feel like you have arrived in a Hawaiian paradise.

Aloha. The sweet pineapple and decadent butter flavoring in this tropical Bundt cake truly make you feel like you have arrived in a Hawaiian paradise.

When asked by All That’s Left Are The Crumbs to create a Bundt cake based on the theme of “Dad’s Favorite Cake,” all I could think was, “Not another carrot cake.” You see, carrot cake is probably one of the few cakes that my father actually enjoys. Like the rest of our family, he is also a detester of all things icing, and will almost always go for pie instead. Unless of course my Great Aunt Celia’s Carrot Cake just happens to be kicking around.

I’ve made Aunt Celia’s Carrot Cake more times than I can count, either straight from the recipe, simplified as this Simple Carrot Cake, or all gussied up and strutting its stuff for the world to see like this Celia’s Carrot Cake with Pineapple Rum Filling and Vanilla Cream Cheese Buttercream. Sorry Dad, I know you love that darn cake but I just couldn’t do it. I promise that I will eventually make it again, just not now.

Instead, I decided to make you a cake that would take you back in time to Hawaii where you were stationed in the Navy. I’ve always enjoyed hearing all of your insanely entertaining stories about the islands and your youth, especially the one where you were pulled over by the police for riding a bike down a HUGE HAWAIIAN MOUNTAIN with absolutely no brakes. That story means even more to me now after experiencing that HUGE HAWAIIAN MOUNTAIN in person on a cherished once-in-a-lifetime dream vacation trip to Oahu with B.O.B. Bob.

Seeing that HUGE HAWAIIAN MOUNTAIN for myself, basically left me with the impression that you were a little bit crazy and a whole lotta stupid in your youth. It also made me realize that perhaps some of my craziness and stupidity in my own youth may just have been inherited from you. Maybe you shouldn’t have been so hard on me, after all, I was just taking after you. I’ll do you the favor of not elaborating because I’m just not sure you’re ready to hear some of those stories yet. Let’s just say that like you, I also survived, and usually got a few tickets while doing it.

This cake is truly an ode to you Dad, perhaps you can think of it as an early Father’s Day gift. It’s a way of letting you know, that even though we are so different, in so many ways we are actually a lot alike. Neither one of us wants to go anywhere near a cake decorated with icing, we each have a little craziness running through our veins, and the thought of Hawaii and the word Aloha will always hold a special place in our hearts. Although for me, it’s more about the beaches and tropical sunshine, and for you, it’s probably more about surviving that HUGE HAWAIIAN MOUNTAIN.

Aloha. The sweet pineapple and decadent butter flavoring in this tropical Bundt cake truly make you feel like you have arrived in a Hawaiian paradise.

Ingredients:

  • 1 (20-oz.) Can Crushed Pineapple
  • 3 Tablespoons Unsalted Butter, Melted
  • 1/2 Cup Light Brown Sugar, Packed
  • 1 Cup Unsalted Butter, Room Temperature
  • 2 1/2 Cups Granulated Sugar
  • 6 Eggs
  • 1 Tablespoon Vanilla Extract
  • 2 2/3 Cups All-Purpose Flour
  • 1/3 Cup Corn Starch
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Kosher Salt
  • 2/3 Cup Heavy Whipping Cream
  • 2/3 Cup Pineapple Juice

Aloha. The sweet pineapple and decadent butter flavoring in this tropical Bundt cake truly make you feel like you have arrived in a Hawaiian paradise.

Directions:

  1. Preheat oven to 325 degrees.
  2. Grease and flour a large Bundt Pan.
  3. Drain the pineapple, reserving the juice.
  4. Stir together the drained pineapple, melted butter, and light brown sugar.
  5. Spoon the pineapple mixture into the bottom of the prepared Bundt pan and even it out with the back of the spoon.
  6. In a large mixing bowl, cream the room temperature butter and sugar together for 3 minutes on medium speed.
  7. Add each egg one at a time, mixing in between until just incorporated.
  8. Add the vanilla; mix for 30 seconds.
  9. In a medium bowl, whisk together the flour, corn starch, baking powder, and salt; set aside
  10. Whisk together the whipping cream and 2/3-cup pineapple juice.
  11. Add 1/3 of the flour mixture to the cake batter; mix until just incorporated and then add 1/2 of the cream mixture.
  12. Add another 1/3 of the flour mixture until just incorporated and then the remaining cream mixture.
  13. Mix the remaining 1/3 of the flour into the cake batter and then carefully pour it into the Bundt pan over the pineapple and brown sugar mixture.
  14. Bake for 1 hour, or until a knife inserted into the middle of the cake comes out clean.
  15. Allow the cake to rest for 15 minutes before inverting it onto a cake plate or platter.

Aloha. The sweet pineapple and decadent butter flavoring in this tropical Bundt cake truly make you feel like you have arrived in a Hawaiian paradise.

Suggestions:

  • I use this Silicone Pastry Brush to prepare my Bundt pan; it gets the grease in all of the nooks and crannies and helps to prevent the cake from sticking.
  • Adding the eggs one at a time ensures that they get fully incorporated into the cake batter.
  • Check the cake every 5 minutes after it has been in the oven for 45 minutes to make sure that it is not burning or overcooking. If you feel that the top of the cake is browning too quickly, tent the top of the cake with a piece of foil.
  • There will be leftover pineapple juice from the canned pineapple; use it in a cocktail or enjoy it as is.

Aloha. The sweet pineapple and decadent butter flavoring in this tropical Bundt cake truly make you feel like you have arrived in a Hawaiian paradise.

Improvements:

  • Add unsweetened shredded coconut to the cake batter.
  • Garnish with chopped macadamia nuts.
  • You will need to use a Large Bundt Pan for this recipe. or else the batter may overflow during baking. I love that this particular pan has handles which make it easier to get in and out of the oven and to eventually flip the cake out onto a cake plate or platter.

Aloha Hawaiian Pineapple Butter Cake – #BundtBakers

Aloha Hawaiian Pineapple Butter Cake – #BundtBakers

Ingredients:

  • 1 (20-oz.) Can Crushed Pineapple
  • 3 Tablespoons Unsalted Butter, Melted
  • 1/2 Cup Light Brown Sugar, Packed
  • 1 Cup Unsalted Butter, Room Temperature
  • 2 1/2 Cups Granulated Sugar
  • 6 Eggs
  • 1 Tablespoon Vanilla Extract
  • 2 2/3 Cups All-Purpose Flour
  • 1/3 Cup Corn Starch
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Kosher Salt
  • 2/3 Cup Heavy Whipping Cream
  • 2/3 Cup Pineapple Juice

Directions:

  1. Preheat oven to 325 degrees.
  2. Grease and flour a large Bundt Pan.
  3. Drain the pineapple, reserving the juice.
  4. Stir together the drained pineapple, melted butter, and light brown sugar.
  5. Spoon the pineapple mixture into the bottom of the prepared Bundt pan and even it out with the back of the spoon.
  6. In a large mixing bowl, cream the room temperature butter and sugar together for 3 minutes on medium speed.
  7. Add each egg one at a time, mixing in between until just incorporated.
  8. Add the vanilla; mix for 30 seconds.
  9. In a medium bowl, whisk together the flour, corn starch, baking powder, and salt; set aside
  10. Whisk together the whipping cream and 2/3-cup pineapple juice.
  11. Add 1/3 of the flour mixture to the cake batter; mix until just incorporated and then add 1/2 of the cream mixture.
  12. Add another 1/3 of the flour mixture until just incorporated and then the remaining cream mixture.
  13. Mix the remaining 1/3 of the flour into the cake batter and then carefully pour it into the Bundt pan over the pineapple and brown sugar mixture.
  14. Bake for 1 hour, or until a knife inserted into the middle of the cake comes out clean.
  15. Allow the cake to rest for 15 minutes before inverting it onto a cake plate or platter.
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#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board right here. We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about Bundt Bakers can be found on our home page.

And don’t forget to take a peek at all of the Bundts the other talented bakers have baked this month:

The post Aloha Hawaiian Pineapple Butter Cake – #BundtBakers appeared first on Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.

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