Clementine Quick Bread

My family and I have been addicted to clementines lately and we always have them around for a quick snack.  But sometimes, after opening a new bag, I wonder why they give you so many?  Even if your family doesn't have a hard time finishing them all, you may be looking for a fun new way to use them.  And I have your answer!  

A simple and sweet light bread that is great for breakfast with a little butter (or plain) or as a after school snack.  My kiddos loved it!  I make banana bread so often that I think they were happy for the change.  

I love the bright orange flecks of zest throughout.  And the glaze makes the bread just a touch sweeter and keeps it very moist.  Sprinkle with a dusting of confectioner's sugar and your family or guests are sure to be wowed!  

 Makes 1 loaf

Clementine Quick Bread

8 clementines (zest from 4 and juice from all 8)
3/4 cup half & half
1 tablespoon vanilla extract
2 cups flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick butter, room temperature
1 cup sugar
2 eggs
1/4 cup confectioner's sugar

Preheat oven to 350 degrees.  Grease a 5 x 9-inch loaf pan with non-stick cooking spray.  Zest 4 clementines to yield 1 tablespoon zest.  Juice the zested and unzested (8 total) clementines to yield 3/4 cup juice - separate into 1/4 cup and 1/2 cup measurements.

Combine 1/4 cup clementine juice, half & half and vanilla extract in a small bowl, set aside.  Combine flour, baking powder, baking soda and salt in a another bowl and set aside.

Beat zest, butter and sugar with a mixer until combined, about 4 minutes.  Add eggs, one at a time, beating after each addition.  Beat in cream mixture, followed by flour mixture.

Pour batter into prepared pan and bake 50-60 minutes until a toothpick inserted in the center comes out clean.  Check at 40 minutes and tent with foil if top is browning too quickly.

Make the glaze by combining the remaining 1/2 cup of juice with the confectioner's sugar.  Remove pan from oven, poke holes in the top with a skewer and apply half the glaze.  Let cool for 15 minutes, then invert pan onto a wire cooling wrack, top side up.  Brush remaining glaze on top.

Store wrapped at room temperature overnight or in the fridge for up to 5 days.

(Source:  Adapted from Martha Stewart)

Almond Poppy Seed Bread

I love when I try something new and it's a hit with the whole family.  That's exactly what happened with this bread.  We have devoured almost an entire loaf since baked yesterday.  I justified having a slice for breakfast because it has an orange juice glaze on top (but who am I kidding?  I eat birthday cake for breakfast with no shame).  

It is moist and not overly sweet.  The glaze seeps down in and makes the top part even more scrumptious.  The baking time is 50-60 minutes and when I checked mine at 50 minutes, the middle wasn't done but the top was pretty golden.  I tented it with foil for the last 10 minutes and they were PERFECT!   

Sometimes I make new things and we like it ok, but I would never make it again - so not the case with this bread!  I would make this again and again - and share with neighbors and family.  The original recipe is from The Girl Who Ate Everything and I'm so glad I tried it! 

Makes 2 loaves

Almond Poppy Seed Bread

3 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
2 1/4 cups sugar
1 1/2 cups milk
1 cup + 2 tablespoons vegetable oil
1 tablespoon poppy seeds
1 1/2 teaspoons almond extract
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons melted butter

For the glaze
2/3 cup confectioner's sugar
2 tablespoons orange juice
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees and grease 2 bread loaf pans.  In a small bowl, combine the flour, baking soda and salt and set aside.  In a bowl of a stand mixer, combine the eggs, sugar, milk, vegetable oil, extracts and melted butter and mix well.  Add the dry ingredients and mix until combined.  Add the poppy seeds.

Divide the batter into the 2 loaf pans and bake for 50-60 minutes.  Check at 50 minutes and tent with foil if necessary for the last 10 minutes.  Let cool slightly and glaze.

To make the glaze, simply combine all of the ingredients and stir.  If you want it thicker, add more confectioner's sugar.

Chocolate Butter Pecan Bars

I love everything about this bar cookie!  The bottom layer is this buttery, sink your teeth into crust that is out of this world.  Then, while still hot from the oven, it gets topped with a mixture of chocolate chips and pecans.      

The middle may be a bit underdone at 25 or 30 minutes, but that's when the bottom layer is the best.  Don't over bake or you'll end up with more of flaky crust.  I actually wanted to not spread the chocolate chips as they were melting, just because I liked the way the top looked.  But...I couldn't help my self and needed to sneak a bite.  Once I cut into them while everything was still warm, the chocolate was just so melty everywhere that I ended up spreading it all over.  Still yum!    

Makes 9 bars

Chocolate Butter Pecan Bars

1 cup butter, room temperature
1 cup light brown sugar
1 egg yolk
1 teaspoon vanilla extract
2 cups flour
1/4 teaspoon salt

For the topping
1 cups semi-sweet chocolate chips
1/2 cup chopped pecans

Preheat oven to 350 degrees and grease an 8 x 8-inch pan.  In the bowl of a stand mixer, beat the butter and brown sugar until light and creamy.  Add the egg yolk and vanilla extract and mix.  Combine the flour and salt in a separate bowl, then add to the wet ingredients.  Beat until everything is combined.

Dump batter into the prepared pan and press with fingers to form an even layer.  Bake 25-30 minutes.  Top with chocolate chips and pecans while hot.  As the chocolate chips melt, use a butter knife or spatula to spread the chocolate all over the top.

Honey Bun Cake

This really does have the flavor of those Honey Bun cakes you can buy in the grocery store - only 1000 times better!  It's an incredibly sweet cake, which topped with a powdered sugar glaze makes it that much sweeter.  Great with a huge glass of milk or cup of coffee (yes, I eat cake for breakfast!). 

Not only it is super sweet, it's super moist.  I recommend storing it in the fridge, which will firm it up a bit.  You can also use sour cream in place of the buttermilk.

I made the glaze thin and sort of runny so it seeped into the cake more.  Use less milk in yours if you want it a bit thicker.  Can you tell my family enjoyed it?  

Serves 12

Honey Bun Cake

1 box of yellow cake mix

2/3 cup oil

4 eggs

1 cup buttermilk

1 cup packed brown sugar

3 teaspoons ground cinnamon

For the glaze

1 1/2 cups powdered sugar

3 tablespoons milk

2 tablespoons butter, softened

1 teaspoon vanilla 

Preheat oven to 350 degrees.  Grease a 9 x 13-inch pan with non-stick cooking spray.  In a large bowl, beat the cake mix, oil, eggs and buttermilk with an electric mixer for about 2 minutes.  Pour the batter into the pan. 

In a small bowl, combine the brown sugar and cinnamon and sprinkle over top of the cake batter.  Use a butter knife to swirl the brown sugar mixture throughout the cake.  Bake for 45-50 minutes, until golden.  Prick the surface of the cake with a fork several times.  

To make the glaze, whisk all of the ingredients until smooth.  Pour glaze over warm cake and allow it to cool completely.  Store covered in the fridge.  

(Source:  Adapted from Betty Crocker)

Peppermint Fudge

My mom makes the best mint fudge.  But, when I asked her for the recipe, she told me she actually uses one bag of mint chocolate chips (not the green ones!) and one bag of semi-sweet chocolate chips.  And I could not find mint chocolate chips anywhere!  So, I made do with peppermint extract.  Still yummy!  I've made it twice this month... 

The crushed candy canes are optional - I just wanted to make it look festive for the Holidays.  Red and Green sprinkles would be cute, too.

The first time I made it, I only used one bag of chocolate chips and the fudge was too thin for my liking.  The next time, I doubled everything and got these monster bites of fudge (which is exactly what I wanted!).  The recipe can very easily be cut in half.  

Serves 18

 Peppermint Fudge

5 cups chocolate chips
2 (14 oz) cans sweetened condensed milk
4 tablespoons butter, softened
1/2 cup milk
4 teaspoons peppermint extract
2 teaspoons vanilla extract
1 or 2 candy canes, crushed (optional)

Line a 9 x 9-inch square baking dish with aluminum foil and spray with non-stick cooking spray.  Combine chocolate chips and sweetened condensed milk in a saucepan over medium heat.  Cook stirring frequently, until the chocolate is melted.  Remove from heat and immediately stir milk and butter into the chocolate mixture.  Stir in peppermint and vanilla extract.

Pour into the prepared baking dish and refrigerate until set, about 2+ hours. Gently pull up on the sides of the foil to release it from the pan.  Cut the fudge into small squares.  Store covered in the fridge.

*Tip - if yours doesn't really "set" you can store this in the freezer.  When I did the double batch, it never really firmed up and was not so easy to cut straight out of the fridge.  So, I've been keeping it in the freezer and it's prefect!

(Source:  Adapted from Allrecipes.com)

Apple Cake with Caramel Glaze

I love a cake with fresh apples!  And the brown sugar, caramel glaze puts this cake over the top.  Pecans are optional, but they go so well with the cinnamon and apple that unless you are totally against (or allergic to) nuts, I would absolutely use them. 

I used a spring form pan because I wanted the glaze to drip down the sides.  If you use a square or round cake pan, then your glaze will just be on top - and just as good!  

The cake is moist and sweet and just so good!  I think it's best served at room temperature, but I did end up keeping it in the fridge.  

Serves 8-10

Apple Cake with Caramel Glaze

2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
1 1/2 cups flour
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups peeled and chopped apples
1/2 cup chopped pecans (optional)

For the glaze
1/2 cup packed brown sugar
3 tablespoons butter
1 tablespoon half & half
1/2 teaspoon vanilla

Preheat the oven to 350 degrees.  Grease an 8-pan (round or square) or a spring form pan.  In the bowl of a stand mixer, beat the eggs until they are light in color and foamy.  Add the oil and vanilla and mix well.

In a smaller, separate bowl, combine the flour, sugar, salt and cinnamon.  Add the flour mixture to the wet mixture and mix until just combined.  Stir the apples and pecans in by hand.  Pour the batter in the prepared pan and bake for 40-45 minutes until a toothpick inserted into the center comes out clean.  While the cake is still hot, prepare the glaze.

For the glaze: Combine all of the ingredients into a saucepan.  Cook over medium heat, stirring often until the mixture comes to a gentle boil.  Cook for 3-5 minutes.

Spoon the hot glaze over the still warm cake.  Let the glazed cake cool completely before serving.

(Source:  Adapted from Lick the Bowl Good)

Chocolate Chip Pudding Cookies

I've been noticing a trend lately - pudding mixes in everything!  Thought I'd give it a whirl in chocolate chip cookies.    

They turned out amazing!  Moist and gooey, a little crispy on the edges...perfect!  This is very similar to my usual chocolate chip cookie recipe, except I added one more egg (and the pudding mix).

Do NOT overbake.  Seriously, you want these underdone.  Even if they don't look done, 12 minutes max is all you need.  I mean, how can you argue with this next picture??

Makes 3 dozen

Chocolate Chip Pudding Cookies

2 sticks butter (1 cup), room temperature

1/2 cup sugar

1/2 cup brown sugar

1 (3.4 oz) package vanilla instant pudding mix

2 eggs 

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups chocolate chips

Preheat oven to 350 degrees.  In the bowl of a stand mixer, cream the butter and sugars until light and fluffy.  Mix in the pudding mix.  Add eggs, 1 at a time, followed by the vanilla.  In a separate bowl, mix the flour, baking soda and salt.  Add dry ingredients to wet mixture and stir.  Add chocolate chips and stir by hand to incorporate.  

Using a cookie scoop, drop the dough onto a cookie sheet.  Bake for 10-12 minutes until starting to turn a little brown on the edges.  Do not overbake! 

Pretzel Bites

This is the best recipe I've found for pretzel bites.  I've tried a few, but I love the simplicity of the ingredients, plus the added brown sugar that gives it a touch of sweetness.

  

I love very simple pairings - like serving these with just regular ol' yellow mustard.  My favorite! 

This recipe makes a lot, but beware - they are addicting.  I think I may have eaten half the batch myself when they were first made (which is when they are the absolute best).  Great for a party snack, but maybe consider doubling the recipe.    

Makes about 60 bites

Pretzel Bites                                                                                                                        

2 tablespoons brown sugar

1 cup warm milk (110-115 degrees)

2 1/2 - 3 cups of flour

1 package instant dry yeast

4 tablespoons butter, melted

1-2 tablespoons kosher salt 

In bowl of a stand mixer fitted with a dough hook (or stir by hand), combine the brown sugar, milk, 2 1/2 cups of flour and the yeast.  Stir until a soft dough forms, adding the remaining flour as needed (dough should be soft, but not really sticky).  Turn out onto a lightly floured surface and knead to form a smooth ball.   

Spray the inside of a large bowl with non-stick cooking spray.  Transfer the dough to the bowl and cover with a clean dish towel.  Allow to rise for about 2 hours until dough has doubled in size.  

Turn the dough out onto a lightly floured surface.  Punch it down and divide into 4 equal pieces.  Start rolling and stretching each piece of dough to about 12 inches long.  Cut into 1-inch pieces and transfer to a greased cookie sheet.  Let rest, uncovered for about 30 minutes and preheat oven to 400 degrees.

Bring 6 cups of water to boil, then reduce heat to a gentle simmer.  Boil pretzels in batches, cooking about 20 seconds on each side (they will be slightly puffed).  Use a slotted spoon to transfer them back to the baking sheets.  Bake until puffed and golden brown, about 15 minutes.  

Brush warm pretzel bites with melted butter and sprinkle generously with kosher salt.  Serve immediately.  

(Source:  Adapted from Pip and Ebby)

Everything Bagels - and Salt, too!

These were made by my husband's request - we typically always have bagels in the freezer, store bought, not even from a good bakery or anything.  Since I've discovered how easy making bread is (really it is!) he put in a special request for everything bagels.  And they are just as easy as any bread I've made at home so far!  

I use instant yeast, so it's a matter of throwing all of the ingredients into the bowl of my stand mixer and mixing/kneading with my dough hook until everything is combined and it pulls away from the sides.  It takes about an hour for the dough to double in size, then it's cut into equal pieces, rolled into balls and a hole poked through the middle. 

A little egg wash will help your toppings stick and give them a nice, golden sheen when they come out of the oven.  My everything bagels had poppy seeds, sesame seeds, chopped dried onion and salt.  This recipe can easy be cut in half if you want to make a smaller batch.  

So I made our two favorite types of bagels - both of which I introduced to my husband.  He was (and still is for the most part) a cinnamon raisin man.  I couldn't tell you the first time I ever had a salt bagel or what made me try it, but I am hooked!  I'm also not partial to butter or cream cheese, toasted or untoasted.  It's whatever I'm in the mood for.  Hope you enjoy these as much as my family did! 

Makes 16 bagels

Everything Bagels - and Salt, too!

2 1/2 cups warm water

3 tablespoons sugar

4 teaspoons instant yeast

7 cups bread flour

3 teaspoons salt

For the toppings

1 egg, beaten

2 teaspoons poppy seeds

2 teaspoons sesame seeds

2 teaspoons dried chopped onions

3 teaspoons kosher salt, divided

2 teaspoons sea salt 

In the bowl of a stand mixer fitted with a dough hook, combine all the ingredients needed for the dough.  Mix on low until all the flour is incorporated, then turn up to medium speed and mix for about 5 minutes.  Turn the dough out (the dough should have completely pulled away from the bowl and sides should be pretty clean) and spray same bowl with non-stick cooking spray.  Return the dough to the bowl, giving it turn or two to coat in oil.  Let rest, covered with a clean dish towel for about an hour.

Turn the dough out onto a lightly floured surface and cut into 16 equal pieces.  Roll into a ball and use a finger to press and stretch a small hole through.  Allow them to rest for about 10 minutes.  Meanwhile, put a large pot of water on to boil.  Spray an 11 x 18-inch baking sheet with non-stick cooking spray and preheat oven to 425 degrees.

Place each one of the bagels (2 -3 at a time depending on how big your pot is) into the boiling water for 45 seconds to a minute on each side.  Remove and place on prepared baking sheet.  Do this until all the bagels have been boiled. 

For the everything bagels:  combine the poppy seeds, sesame seeds, dried onion and 1 teaspoon of the kosher salt.  Brush 8 of the bagels with the beaten egg and sprinkle topping on each one.

For the salt bagels:  combine 2 teaspoons of the kosher salt and sea salt.  Brush 8 of the bagels with the beaten egg and sprinkle topping on each one.  

After the toppings are on, bake for 20 minutes until the tops are golden brown.  Enjoy immediately or store in a airtight container for 4-5 days.  Or freeze to enjoy for longer!  

(Source:  dough recipe adapted from A Beautiful Mess)

Honey Butter

We go to Emerald Isle, North Carolina for our beach vacation almost every year and one of my absolute favorite treats is getting the honey butter croissants at one of the local restaurants.  Totally addicting.  

I was making brunch for my visiting in-laws and decided to try my hand at making some honey butter for our biscuits.  It was a hit - an equally as addicting as the croissants from the restaurant!   

Super creamy with just the right touch of sweetness.  I've been using it all week on my toast!  It's almost too easy to make - you'll want to have this in your fridge at all times, believe me...

Honey Butter

1/2 cup room temperature butter
3 tablespoons honey

Stir the 2 ingredients together until it is smooth and the honey is well incorporated.  Serve at room temperature on your favorite roll, biscuit or croissant.