Cranberries tend to be a great staple for the fall season especially around thanksgiving. The great tart flavor and the vibrate red color makes it very appealing to the eyes. This Cranberry Streusel Cake is a great addition to your thanksgiving table for a dessert option, it even makes a great breakfast cake option too. It has a great combination of sweet and tart from the cranberries and orange in the cake.
The first thing is you make the base cake, whisk together the flour, granulated sugar, baking powder and soda and salt. Cut in the butter to the flour mixture until a course meal like texture. Using a hand held mixer on low speed is an easy easy of doing this, you can also use a pastry blender or two knives.
In a separate bowl, whisk the egg yolks, sour cream and vanilla extract together until smooth.
Add the egg mixture to the dry ingredients just until all dry is moist. Scrap the batter into the prepared cake pan.
In a medium bowl, Stir the cranberries, orange juice and zest, granulated sugar, cornstarch, vanilla extract and 1/2 teaspoon of cinnamon.
Top the cake batter with the cranberry mixture until evenly covered.
In another bowl, mix the flour, oats, brown sugar and the remaining 1/2 teaspoon of cinnamon. add the butter and cut in with a pastry cutter or two knives until well incorporated and small chunks are formed. Add the streusel topping onto of the cranberries. Cook for about 1-1/2 hours until a knife comes out clean and cranberries are bubbling. Let cool completely and remove from pan.
In honor of the National Apple which is today, October 21th I made these Apple-Walnut Cream Cheese walnuts. For me, the best art of apple pie is the last bite with all the crust and the last of the apple pie filling. These tartlets have that bit in each of the 2-3 bites these tartlets take to eat and they are quite easy to make, taking about 30-40minutes for start to finish.
Using a 2-1/2" to 3" biscuit cutter or a cup with same size, cut out 12 rounds for each of the tartlets. If you are going to use homemade dough, try to get the thicken to about an 1/8" thick for the crust. Place each of the rounds in the bottom of a greased muffin pan pressing them tight against the bottom.
Make the apple filling by cooking the apples, sugar, walnuts and spices until almost tender and the liquid has mostly evaporated into a thick syrup. Make the cream cheese filling with a spoon or a mixer if needed. Add a teaspoon of each of the filling to the pie crust rounds, I just got each portions of the apples in each of the rounds and added the cream cheese on top.
Bake the tartlets for 15-20 minutes until the crust around the edges begins to brown and the cream cheese mixture is set into the apples. let them cool for about 5mins in the pan before removing gently.
The two best breakfasts in my opinion is cinnamon rolls and Apple pie, yes pie for breakfast is the best way to start the day!! The combination from the apple pie filling in the soft and flaky cinnamon roll is great, plus topped with cream cheese icing. The whole process talking about two hours you wont be spending your whole day on the rolls.
For the apple pie filling you can go easy and get the pre-made can kind, but if you are going through making your own rolls mind as well make your own which is easy. Both will come out with the same texture and similar flavor, but homemade always tastes better to me.
As the rolls bake there will be extra sugar syrup on the bottom that makes the both carmalized so if I see this when the rolls are done I like to flip them over while baking, i know the presentation is the prettiest but the caramelize drizzle that seeps back into the roll is worth it.
As the rolls are warm enjoy them as you deserve it after making the rolls with your favorite people and will last for a few days if the rolls are still around to be claimed.
Its again that time of year where the leaves are changing and the air is getting cooler. These cranberry pumpkin scones are perfect for that morning that has a great tart flavor of the cranberry with the sweetness of the cinnamon glaze that coats the moist pumpkin flavored scones. They are best when they are still warm from the oven but still have great flavor for days to follow.
You want to start with ice cold butter, I tend to cut the butter into small bits and place in the freezer while I get all of the dry ingredients measured and sifted into a bowl. you want to use a pastry blender or two knives to make the butter and flour mixture look like a course panko bread crumb texture.
Once you have the butter mixed in you want to add the cranberries, milk and pumpkin and mix into a soft dough. You want to roll the dough out on the counter top to a 1" thick circle.
Cut the dough into 12 equal size pieces, I like to use a 3 inch biscuit cutter to make nice circle shaped scones. then bake in a 350F oven for 20-25 minutes.
While the scones are baking, prepare the glaze by mixing the powder sugar, melted butter, milk and cinnamon. Mix until smooth. When the scones are done remove and let cool for 5 minutes then drizzle about 1 tablespoon of the glaze over each scone. And serve warm.
As fall comes in with the cool air and the leaves starting to change everyone starts to love the smell of fall desserts baking in the kitchen. The wonderful taste of pumpkin desserts from pies to this great tasting pumpkin-cherry upside-down cake makes fall so much better especially after doing all of the fall activities like going to apple orchard or finding that perfect pumpkin in the patch.
One of the best parts of the recipe is the cherry sauce that goes on the bottom that carmelizes as it bakes in the oven. It is super easy to make as all you do is add all of the ingredients for the cherry sauce in a sauce pan and let it come to a boil stirring frequently. Let simmer for 2-3 mins and pour into the bottom of the cake pan. let cool as you make the batter.
For the best part, the pumpkin cake. This recipe makes a cake that comes out super moist and has the classic taste that everyone loves.
You start by combining the butter and the sugar. Beat with an electric mixer on medium to high speed for 30 seconds. Add the vanilla, beat until combined. Add eggs one at a time, beating well after each addition. Beat in pumpkin.
In a medium bowl, stir together flour, baking powder, spices, and baking soda. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined.
Carefully spread batter over preserve mixture in pan.Bake for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Carefully invert onto a large serving platter. Spoon any of the cherry mixture back onto of the cake. Serve warm.
These cookies are a serious cookie that will fix your sweet tooth craving. The nice chewiness of the brown sugar bring to these Pecan Praline Cookie is incredible plus topped with a smooth chewy caramel like praline topping topped with chopped pecans will make these a great fall time cookie. These are definitely a good substitute for the normal chocolate chip cookies.
These cookies use very few ingredients to make. All you need is unsalted butter, packed brown sugar, a large egg, vanilla extract, all purpose flour, baking soda and salt. You start off by creaming the butter and the sugar until light and fluffy and then add the egg and vanilla. Lastly you add all the dry ingredients an then you have the simple batter for theses cookies.
Using a 1-1/2 tablespoon scoop, place the batter on lined sheet pan lined with parchment paper and bake for 10-12mins until the cookies are browned on the edges.
A praline is a confection the has sugar, cream, and some form of nut, with pecans it would be classified as an an American praline. The praline topping is very simple to make and turns out fantastic for the topping for these cookies. For the praline topping add the cream and brown sugar in a small sauce pan, stir until all of the sugar is mixed in smooth. let the mixture boil for two minutes then pull off the heat and mix in the powdered sugar until a smooth caramel brown sauce is made. I let it cool for about 5minutes before adding it to the cookies. Top with the chopped pecans and the cookies are ready to be enjoyed. Once the praline topping as cooled completely you can stack the cookies up and store for days and they will stay nice and chewy.
Is it just me or does everyone love a slice of warm, moist slice of banana bread fresh from the oven?? This banana foster bread recipe delivers a great moist banana bread, topped with a sugary, rum flavored walnut streusel. This banana bread will become one of your favorites instantly.
The first thing you want to do is get the oven preheating to 350F. You want to then start by creaming the butter that is at room temperature and the granulated sugar until you get to a light a fluffy consistency.
In a bowl, I like to use a wire whisk to break up the bananas vs a fork or a masher. You can mash and whip them together to get that chunky apple sauce like texture a lot easier. Mix in the two eggs and add it to the butter sugar mixture. Mix everything until well combined, add all of the dry ingredients slowly until just combined. Do not over mix for the light and fluffy texture of the bread.
In a smaller bowl, mix together the melted butter, brown sugar, rum extract, vanilla extract, ground cinnamon and chopped walnuts. Pour the bread batter into a into prepared loaf pan add top the batter with the foster topping.
Bake at 350˚F for 55-60 min or until a toothpick inserted into the center comes out clean. Let banana bread rest for 10 min before transferring to wire rack to cool.
As a young boy I remember my grandma, Oma to me would go buy peaches by the bushels to make can peaches which i still ask for to this day whenever I see her. So my love affair for peaches goes back quite a bit and can wait for summer for these wonderful fruits to come into season. These peach and pecan scone pack a great baked peach taste in a soft flaky scone straight out of the oven.
The first thing you want to do is to combine flour, salt, baking powder, baking soda, and brown sugar and granulated sugar. Make sure you combine everything so you do not have any clumps before you add the butter. You want to add the butter in cold, and i mean COLD. The colder the butter is the flakier the scone will be. I typically try to get most of the butter the size of large grind corn meal, but if you have a few larger chunks it will be fine.
Add the Cream and egg together and whisk together.
Add the cream mixture to the flour/butter mixture and use a fork to stir everything together until just moistened. Add the peaches and pecans and fold it in being carefully not to break the peaches up.
Dump the dough out on a clean counter and kneed it lightly, Try to do it quickly so the heat from your hands does not warm the butter up to much. If the dough is becoming really sticky place back in the bowl and place in the refrigerator or freezer for a few mins to firm up some.
Slice the scones into 8 equal slices and place on a prepared sheet pan an bake at 400F for about 18-20 minutes.
Allow scones to cool for 10 minutes. While waiting in a small bowl whisk together the heavy cream, confectioners’ sugar and lemon juice. Drizzle the glaze over the warm scones and enjoy while they are still warm. They will last three days in air tight container.
These double chocolate macadamia cookies super soft and chewy like a brownie, but they’re jam-packed with chocolate chips and macadamia nuts. With the chopped macadamia nuts each and every bit will have a piece in it, which is exactly how these cookie should be if you ask me. Plus, they bake up beautifully every single time!
First off, I like to get all of my ingredients together and ready . I add the butter to the sugars and get all of the dry ingredients in a bowl. It will make it easier when you start so you don't have to stop and measure anything.
Start by creaming the butter with the sugars until the butter and sugar combine smooth. Add the egg and vanilla extract and mix smooth.
Add the dry ingredients in slowly, the batter will be thick, but all of flour mixture will incorporate in just fine.
Stir in the chocolate chips and macadamia nuts. Once mix in completely, with a 1-1/2tablespoon ice cream scoop, place the cookie balls 2 inches apart on a baking sheet lined with parchment paper or a silicon baking mat. Cover with cling film and chill in the refrigerator for at least 2 hours or up to 48.
When ready to bake, preheat the oven to 350F degrees. Bake cookies for 10-12 minutes until the tops are just set. Remove from oven and let cool on their tray for 5 minutes before transferring to a wire rack to continue cooling.
This blueberry coffee cake is moist and buttery with a great crunchy topping that makes this a great breakfast or dessert that is quick to prepare and your family will love and tastes better a day or two later only if it will last that long. Please share this and make for your family, they will love it!!
Start by adding the butter and sugar in a bowl of a stand mixer fitted with the paddle attachment. Start to cream butter and sugar together until light and fluffy, about 5 minutes and is about doubled in volume.
Add the eggs, sour cream, lemon juice and vanilla extract and mix until combined.
With the mixer running on low speed, add the flour, baking powder, baking soda and salt to the batter and mix until just combined. The batter will be thick! add to the well prepared spring form pan and spread over evenly. Add the blueberry evenly over the batter evenly.
For the crumble topping, combine flour, sugar, chopped pecans, oatmeal, cinnamon and butter in the bowl of a stand mixer or if you feel like a kid like me, mix with your hands. Mix for about 2 minutes until all the flour is incorporated. Spread the streusel evenly over the blueberries with your hands. Bake in a 350 degree oven for 50-60minutes or until the wooden toothpick or skewer comes out clean. Let cool for 15 minutes then remove the outer ring off the pan and let cool completely. After that cut yourself a piece before your family comes and eats it all. Recipe is below and please share and let me know if you make it.
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!