Pumpkin Pie Custard

Here’s a special pumpkin custard recipe that i’m making for the holiday! Hope you all enjoy! 🙂

Prep Time 10 Minutes Cook Time 1 Hour

Servings 3

Difficulty Easy

Ingredients:

• 3 Tablespoons Pure Maple Syrup
• 1 whole Egg
• 1-½ whole Egg Whites
• 2-½ Tablespoons Granulated Sugar
• ½ cups Pureed Canned Pumpkin
• 1 teaspoon Vanilla Extract
• ⅛ teaspoons Salt
• 1 teaspoon Ground Cinnamon
• ¼ teaspoons Ground Nutmeg
• ¼ teaspoons Ground Ginger
• ½ cups Skim Milk

Directions: Preheat oven to 325ºF. Pour 1 tablespoon of maple syrup into each ramekin, swirl to cover the bottom. Whisk together egg, egg whites, and sugar. Add pumpkin, vanilla, salt and spices. Gently whisk in milk. Pour equally into ramekins. Place ramekins into a baking dish and fill with boiling hot water until 1/4 of the side of the ramekins is covered. Bake for 60-70 minutes. They are done when the middle of the custard is set and does not wiggle when lightly tapped. Let cool completely, cover and store in the refrigerator.

These are delicious little treats, perfect for serving cold or heated slightly in the microwave!

Bon Appètit!

Photo & Recipe Credit

Cinnamon Bun Smoothie

I make this Smoothie all the time! It’s a super easy morning treat for those of us that aren’t really big breakfast eaters or else don’t have much time in the mornings to prepare a grand feast! lol ~  The banana and almond milk make this smoothie have a very light & creamy texture that is just as delicious (and evil!) as that smoothie you love from the cafe – Just minus all those extra calories!  (So of course you love me now, right!?) lol 😉

Ingredients:

1 frozen banana, cut into pieces
1 cup unsweetened almond milk

1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/2 teaspoon pure maple syrup
Cinnamon stick, for garnish

Directions:

1. Combine all ingredients in a blender. Blend until smooth, and add more almond milk if necessary.
2. Pour into a tall glass, add the cinnamon stick for garnish and attractiveness 😉 & drink up!

Bon Appètit!

Makes one serving

Cinnamon Crumb Coffeecake/Muffins

I’ve been on a bit of a muffin making marathon lately…So far I’ve made some chocolate muffins, cinnamon muffins and a kind of crumb muffin (i didn’t like that recipe as much though, so i used this one instead!) Hope you enjoy! 🙂

Crumbs for top and bottom:

• 1 cup flour
• 3/4 cup packed light brown sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1 stick unsalted butter, cold  and cut into 1/2 inch pieces

In a large bowl, stir together all ingredients for the crumb mixture and then work it with your fingers until it is thoroughly combined and forms large moist crumbs.  Cover and place in refrigerator while you prepare the cake batter.

For the cake batter:

• 1 stick unsalted butter, softened to room temperature
• 1 cup sugar
• 1 teaspoon vanilla
• 2 eggs
• 1 & 1/2 cups cake flour
• 1 1/2 teaspoons baking power
• 1/4 teaspoon salt
• 1/2 cup whole milk

Line a 12 cup muffin tin with with paper liners.

Preheat oven to 350 degrees.

With an electric mixer, cream butter and sugar until light and fluffy.  Add the sugar and continue to beat then gradually add the eggs one at a time.  Sift together the flour, baking powder and salt.  Add the dry ingredients to the butter mixture in 3 batches, alternating with the milk, and ending with the dry ingredients.

To fill the muffin tins: Spoon one heaping tablespoon of the crumb mixture into the bottom of each paper liner.  Then add enough cake batter to come almost to the top edge of the liner.  Then cover the batter with the remaining crumbs.

Bake until the tops feel firm to the touch and the edges are just beginning to turn golden brown, about 20 minutes.  Cool 10 minutes then remove from pan.  Serve or may be kept covered at room temperature for 2-3 days.

Photo & recipe credit 

The Pioneer Woman~Cinnamon Pull-Apart Bread

Hi Everybody!  My family loves making this sweet bread for brunch or serving it with coffee or tea whenever we have company come over.  It really is a special treat!  I recommend visiting Ree Drummonds original Post of this recipe because she did an amazing tutorial to go with it!  Click> HERE <to go to the original recipe post.  Hope you all enjoy! 🙂

Ingredients: For the Dough

• 2 cups Whole Milk
• 1/2 cup Canola Oil
• 1/2 cup Sugar
• 2-1/4 teaspoons Active Dry Yeast
• 4 cups All-purpose Flour
• 1/2 cup (additional) All-purpose Flour
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 2 teaspoons Salt
• 1 stick Butter, Melted
• 1-1/2 cup Sugar
• 3 Tablespoons Ground Cinnamon

Icing:

• 3 cups Powdered Sugar
• 2 Tablespoons Butter, Melted
• 1 Tablespoon Maple Extract
• 1/3 cup Whole Milk
• Dash Of Salt

Directions:

• To make the dough, combine milk, canola oil, and 1/2 cup sugar in a large saucepan. Heat it until very hot but not boiling. Turn off heat and allow to cool to warm (not at all hot.)

• Sprinkle in the yeast and add 4 cups of flour. Stir to combine, then put lid on the pot and allow to rise for 1 hour. After 1 hour, stir in additional 1/2 cup flour, along with the baking powder, baking soda, and salt. If dough is overly sticky, stir in another 1/2 cup flour.

• Place dough in the fridge for at least 1 hour to make it easier to work with.

• Roll out dough onto a floured surface. Drizzle on melted butter and smear so that it covers all the dough. Mix together the sugar with the cinnamon and sprinkle it all over the surface of the dough. (Dough should look very covered.)

• Cut the dough into 6 to 8 strips, then stack all the strips into one stack. Cut the stack of strips into 6 slices. Place the stacks sideways into a buttered bread pan. Do not cram the slices into the pan. (You may have a few leftover.)

• Cover with a dish towel and allow to rise for 20 minutes. Preheat oven to 350 degrees. Place the pan in the oven and bake for 30 minutes, checking at 20 minutes to make sure it’s not getting too brown on top. It’s important to bake the bread long enough to ensure that the middle won’t be too doughy, because if it is it won’t pull apart easily. If the top looks like it’s getting too brown, cover it lightly with aluminum foil for the rest of the baking time. REPEAT: IT’S IMPORTANT TO BAKE THE BREAD LONG ENOUGH FOR THE CENTER TO NO LONGER BE DOUGHY.

• Remove the pan from the oven when it’s done. Run a knife along the edges and take the bread out of the pan. Mix together the icing ingredients and drizzle over the top, allowing it to sink into the crevices. Serve warm or room temperature!

(Note: You can do a cranberry-orange version with orange marmalade, brown sugar, and dried cranberries!Or you can also add cloves and more cinnamon if you prefer a stronger flavor with raisins! When we make this we also enjoy spreading a cream cheese frosting on top.)

Bon Appètit!

Photo & Recipe credit The Pioneer Woman.com

Overnight Refrigerator Oatmeal

Hey Everybody! I was board of my “normal” kind-of oatmeal i was eating every morning, so i created a scrumptious new version that is a cinch to throw together!  It’s intensely rich and creamy, so it tastes like a real treat! 

Ingredients:

• 1/2 cup quick Oats
• 1/3 cup Whole Milk, Almond or Coconut Milk
• 1/4 cup Yogurt (plain, or flavored)
• 2 1/2 Tablespoons Cream Cheese

Optional Ingredients:

• Egg Nog, Cinnamon, Nutmeg, Pumpkin Pie spice
  
• 1 small Carrot (shredded)
• Jam, Preserves, fresh or dried Fruit
• Coconut, Chocolate, Almonds, Pecans, Walnuts, etc.
  
• Maple Syrup, Sugar, Stevia or Honey (sweeten to taste- if needed)

Directions: Beat together all the dairy ingredients, then once you get it to a smooth texture, add your oats, and any other ingredients you would like incorporated, scoop into a dish, cover, and let refrigerate at least 5 hours before devouring!  🙂

Tips & Extra’s :

• I perfer to use quick oats as apposed to whole/rolled oats, but since that’s just MY preference, you can use whatever you like! 
• I make this at night before i head to bed so that first thing in the morning i can just grab it out of the fridge on my way out the door to work!  
• This is a really creamy and dense oatmeal, so don’t think you’ve made it wrong if it appears to have the texture of that similar to a big gluey mess! lol  
• I find it easier to store this recipe in Mason canning jars, but then again….that might just be me! 🙂

♥ Don’t forget to leave me a comment ↓ below ↓ if you like this recipe! Also, if you change anything when you make it, tell me what you did, and if you liked that better! ~ I’m always looking for new ideas to try!  ♥

Bon Appètit!

You can find a similar idea for this recipe here > http://www.theredheadriter.com/2012/07/overnight-no-cook-refrigerator-oatmeal-muesli/

Chunky Applesauce

Hi Everybody,

Today i’m sharing one of my favorite ways to make applesauce! ~ And hopefully my directions aren’t too hard to follow or understand! 😉

Ingredients:

• Apples (works best with those that have been around a while, and just need to be used for cooking)
•  1/2 -1 teaspoons Cinnamon
• 1/4 teaspoon Cloves
• Sugar (i used much less with this recipe because the apples were so sweet, but i’d say use 1/2 -1 cup  – depending on how large your batch is)

Directions:  Peal and core your apples, then chop into about four big pieces.  In a large pot heat water to a constant boil, then add the apples. About halfway through the cooking time add a 1/2 teaspoon of Cinnamon on-top of the whole mixture.  • Because the cooking times vary with different variates of apples, all i can tell you about the cooking time is to boil until the apples are very soft and squishy.  -I found that to be around-about 1/2 an hour, but again that depends on what kind of apples you use.•  Once done, drain your apples into another pot (or large bowl) and mash until desired consistency is reached, Add your Sugar(to taste) and more Cloves and Cinnamon(if desired) at this point, and then enjoy!

And that’s it! – Pretty easy right?  Let me know how you like this recipe, and if you find anyway to improve upon it! 🙂

 Bon Appetit! 

 

(Picture via Google Image)

Carrot Spice Cake

Good-Morning Lovelies!
Last week, I was in the baking mood, and we had some fresh carrots that were calling for someone to make something wonderful with them, so i decided that i would make a cake. Yup, that’s right, i decided to make a Carrot Spice Cake!

At first i couldn’t remember what kind of a recipe i liked best, one with nuts and pineapple in it or with-out, but in this case my mind got make-up for me, because i soon realized that we were out of any walnuts or pecans, and i didn’t want to just put pineapple in all by-it’s lonesome, so i picked a recipe that wouldn’t miss either.  😉

Ingredients for the Cake:

• 1 & 3/4 cups Sugar
• 1 cup Vegetable Oil
• 4 whole Eggs
• 1 teaspoon Vanilla Extract
• 2 cups All-purpose Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Pumpkin Pie Spice
  
• 1 teaspoon Cinnamon
• 1/2 teaspoon Cloves
• ½ teaspoon Salt
• 2 cups Grated Carrots

Frosting:

• 1/4 stick Butter, Softened
• 1 package (8 Ounce) Cream Cheese, Softened
• 2 tablespoons Sour Cream
• 1 & 1/2 cups powdered Sugar

Directions:

For the cake: – Preheat the oven to 350 degrees–   Mix together the Sugar, Oil, Vanilla and Eggs in a large bowl. In another bowl, sift together the Flour, Baking Powder, Baking Soda, Spices and Salt. Gently fold the flour mixture into the sugar mixture. Then add the carrots and mix well. Pour the batter into a greased and floured Bundt pan and bake until done, about 45-50 minutes. Leave to cool completely.

(Note: you can also make the cake in a sheet pan, cupcake pan, or loaf pan. Just adjust the baking time accordingly, or until a thin knife comes out clean.)

For the Frosting: In a larger bowl, cream together the butter, sour cream, & cream cheese. Add the powdered sugar and vanilla and blend.  Spread the frosting on the completely cooled carrot spice cake, then sprinkle pumpkin pie spice lightly on top for a finishing effect. 😉

“Eat. Faint. Repeat as needed.”

 

Picture via Google Image & You can find the original cake recipe > Here <

Chelsea Buns

The Chelsea bun was first created in the eighteenth century at the Bun House in Chelsea, an establishment favored by Hanoverian royalty and demolished in 1839. The bun is made of a rich yeast dough flavored with lemon peel, cinnamon or a sweet spice mixture. Prior to being rolled into a square spiral shape the dough is spread with a mixture of currants, brown sugar and butter. A sweet glaze covering is added before the rolled-up dough is sliced into individual buns and baked. The process of making this bun is very similar to that involved in producing the cinnamon roll.   (Source: Wiki)

Ingredients:

For the Dough:

• 1 cup Milk
• 1 Egg
• 4-1/2 cups Flour
• 1/2 teaspoon Salt
• 6 tablespoons Sugar
• 1/4 cup Butter, Softened
• 1 teaspoon rapid-rise dry Yeast

For the Filling:

• 2 tablespoons Butter, melted
• 2/3 cups golden Raisins
• 3 tablespoons Orange Peel, finely chopped or shredded
• 2 tablespoons Currants
• 2 tablespoons Brown Sugar
• 1 teaspoon Apple Pie Spice
• 1/2 teaspoon Cinnamon
• 1/2 teaspoon Cloves

For the Glaze:

• 1/4 cup Sugar
• 4 tablespoons Water
• 1 teaspoon Orange juice (or any flavor really)

Directions: Starting with the milk, add together the ingredients to make the dough.  -Personally i use a bread machine to kneed the dough, but if you don’t have one, just kneed the dough until it is elastic-like and smooth. –   Once the dough is done, Place on a floured surface and roll out into a square,  keeping the dough thick enough so that it won’t tare.  Next, brush the dough with the melted butter,  and then sprinkle on top of  it the filling ingredients. -Leave a 1/2 inch space along the edges free from the filling, so that it won’t leak-out when you roll it. –    When the dough is covered with the filling,  roll it into a log, and then slice it 1 inch thick with a sharp knife or if you know how  – do the cinnamon-flavored-floss cross-over slice. (I’ll post a tutorial on the in the future!)
 Ok, so now that the dough is sliced and placed into a greased pan, cover and let it rise for an hour. Meanwhile,  heat your oven to 400 degree’s.  Bake the buns for 15-20 minutes, or until they have risen well and are evenly golden all over. Once they are baked, let them cool slightly in the pan before turning them out onto a wire rack to cool further.  – if you don’t want to take them out of the pan you can just let them cool until they are not so hot that the glaze will run off.  – To make the glaze just mix the sugar and water in a small saucepan on low heat. Stirring occasionally, until the sugar is completely dissolved. Then add the rest of the ingredients, boil the mixture rapidly for 1-2 minutes without stirring, until mixture is syrupy.

Happy Baking And Bon Appètit!

*Picture via Google Image. Original Recipe found in the book – Bread Machine- How to prepare and bake the perfect loaf- *

Cinnamon Rolls (recipe without yeast)

Welcome to Sweet 16’s Country Kitchen!

“To be free is to put justice, truth and service to others over and above our personal gain or our need for recognition, power, honor and success. When we cling to personal power and success, when we are afraid of loosing social status, then we are in some way denying our humanity; we become slaves to our own needs, we are not free.” ~Jean Vanier

 

“The greatest of all miracles is that we need not be tomorrow what we are today, but we can improve if we make use of the potential implanted in us by God.” ~Rabbi Samuel M. Silver

On this cool and misty day, I was in the mood to make something warm and special for a mid-morning delight. I wasn’t sure what to make until the  thought of cinnamon buns came to mind, so I found this recipe online and quickly decided to make it!: http://www.momswhothink.com/bread-recipes/cinnamon-roll-recipe.html   It is really a delicious recipe and became a new favorite, especially of my younger siblings! 🙂

Enjoy!

Cinnamon Rolls

Ingredients:

Rolls:

• 2 1/2 cups all purpose flour, plus extra for the counter
• 2 TBSP white granulated sugar
• 1 1/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 1/4 cups buttermilk
• 6 TBSP. unsalted butter, melted

Cinnamon Filling:

• 3/4 cup packed dark brown sugar
• 1/4 cup white granulated sugar
• 3 tsp. cinnamon
• 1/8 tsp. salt
• 1 TBSP. unsalted butter, melted

Cream Cheese Frosting:

• 8 oz. cream cheese
• 1/2 cup butter
• 1 tsp. vanilla
• 3 cups confectioner’s sugar
• 1 TBSP. milk

*To make frosting, mix all ingredients until smooth.

Directions:

1. Preheat the oven to 425 degrees. Generously coat a 9×13″ cake pan and a wire cooling rack with vegetable oil spray.
2. Make the filling: Combine together the brown sugar, granulated white sugar, cinnamon, salt and the 1 TBSP. melted butter until the mixture resembles wet sand.
3. Make the dough: In a large bowl, whisk together the flour; 2 TBSP. white granulated sugar, baking powder, baking soda, and salt.
4. In a separate bowl, whisk the buttermilk and 2 TBSP. of the melted butter together.
5. Stir the buttermilk mixture into the flour mixture with a wooden spoon until absorbed, about 30 seconds. The dough will look shaggy.
6. Turn the dough out onto a generously floured counter and kneed until smooth, about 1 minute.
7. Press the dough out into a 9 by 12 inch rectangle using your hands (or a rolling pin).
8. Brush the dough with 2 TBSP. melted butter. Sprinkle the dough evenly with the filling, leaving a 1/2-inch border. press the filling firmly into the dough.
9. Loosen the dough from the counter using a bench scraper or metal spatula.
10. Starting at a long side, roll the dough, pressing lightly, to form  tight log.
11. Pinch the seam to seal. Slice the dough into 8 even pieces.
12. Place the slices in the greased pan.
13. Brush with the remaining 2 TBSP. melted butter. Bake until the edges are golden brown, 20-25 minutes.
14. Use a knife to loosen the buns from the pan. Flip the buns out onto the prepared wire rack, then turn buns upright and let cool for 10 minutes before frosting with cream cheese frosting. Prepare the frosting while rolls are cooling.