Posts Tagged ‘vanilla’

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Peanut Butter Brownie Trifle

April 28, 2017

20170408 PB Trifle 03

D gave me a beautiful trifle dish recently, and we made this trifle to celebrate. At its most basic, a trifle is a layered dessert that usually has some combination of cake, pudding and whipped cream. This one is extra special with peanut butter and brownies – a combination we love!

You will need:

  • 1 fudge brownie mix (13-inch x 9-inch pan size), prepared according to package directions
  • 2 packages (13 ounces each) miniature peanut butter cups
  • 4 cups cold 2% milk
  • 2 packages (5.1 ounces each) instant vanilla pudding mix
  • 1 cup creamy peanut butter
  • 4 teaspoons vanilla extract
  • 2 cartons (8 ounces each) frozen whipped topping, thawed

Then you will…

  • Cut or break brownies into 3/4-in. pieces.
  • Roughly chop the peanut butter cups; set aside 1/3 cup for garnish.
  • In a large bowl, whisk together the milk and pudding mixes for 2 minutes (mixture will be thick).
  • Whisk in the peanut butter and vanilla until well mixed. Fold in the whipped topping.
  • Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups.
  • Spoon a third of the pudding mixture over the top. Repeat layers twice.
  • Garnish with reserved peanut butter cup pieces.
  • Refrigerate until chilled.

 

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Cranberry Cream Cheese Bread

February 13, 2017

This sweet treat is a crowd pleaser. I baked it as a thank you for some coworkers, and the whole loaf was almost gone in the first few minutes.

You will need:

  • 1 c (2 sticks) unsalted butter, room temperature
  • 1 pkg (8 oz) light cream cheese, room temperature
  • 1 1/2 c brown sugar
  • 4 eggs, lightly beaten
  • 1 1/2 t vanilla extract
  • 1 1/2 t baking soda
  • 2 t ground cinnamon
  • 1/4 t salt
  • 2 c all-purpose flour
  • 2 c cranberries, fresh or frozen

20170110-cranberry-bread-02

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease two 9×5 loaf pans with non-stick cooking spray.
  2. In a large mixing bowl, cream the butter with the cream cheese and sugar.
  3. Mix in the eggs and vanilla.
  4. Mix in the baking soda, cinnamon, and salt.
  5. Mix in the flour just until combined.
  6. Gently fold in the cranberries.
  7. Pour the batter into the prepared loaf pans.
  8. Bake for 45-60 minutes, or until golden and a tester inserted in center comes out clean.
  9. Allow to cool at least 15 minutes before flipping out onto a wire rack to continue cooling.
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Pumpkin Pie Cupcakes

November 16, 2016

We recently celebrated a Friendsgiving, complete with seven babies. I wanted to bring a dessert that was easy to eat one-handed, so I adapted this pumpkin pie cupcake recipe and it worked great! It tastes a lot like pumpkin pie but in a cupcake form. If you really like the smooth custardy consistency of pumpkin pie, this probably won’t be your favorite dish. However, it has all the same flavors and doesn’t require a fork!

20161112-pumpkin-cupcakes-01

You will need:

  • 1 can (15 oz) pure pumpkin puree
  • 1/4 c brown sugar
  • 1/2 c sugar
  • 2 eggs, lightly beaten
  • 1 t vanilla extract
  • 3/4 fat-free evaporated milk
  • 1/4 t salt
  • 1/2 t baking soda
  • 1/2 t baking powder
  • 1/2 t ground nutmeg
  • 1/2 t ground ginger
  • 1/2 t ground cloves
  • 1 1/2 t ground cinnamon
  • 2/3 c flour
  • Whipped cream (Optional)

Then you will…

  1. Preheat your oven to 350 degrees. Grease a muffin tin with non-stick cooking spray.
  2. In a medium mixing bowl, whisk the pumpkin together with the sugars, eggs, vanilla, evaporated milk, salt, baking soda, baking powder, nutmeg, ginger, cloves and cinnamon.
  3. Whisk in the flour.
  4. Scoop 1/4 c of the batter into each muffin cup.
  5. Bake for 20-25 minutes, or until set in the middle.
  6. Remove from the oven and allow to cool 25 minutes.
  7. Gently remove from the pan and allow to finish cooling on a wire rack.
  8. If desired, top with whipped cream and a dash of cinnamon or nutmeg before serving.
  9. Extras should be refrigerated.

20161112-pumpkin-cupcakes-02

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Blueberry Vanilla Overnight Oats

August 25, 2016

Growing up in New England, my family frequently went blueberry picking. Fresh blueberries, hot from the sun, are delicious. This overnight oatmeal recipe is chock full of blueberries for a refreshing breakfast. While the below recipe is dairy-free, you can always substitute regular yogurt and milk if you wanted. This makes roughly 4 generous portions.

You can also test out the banana nut, chocolate coconut, chocolate peanut butter, or tropical summer versions!

You will need:

  • 2 1/2 c old-fashioned oats
  • 10 oz coconut milk yogurt
  • 2 t vanilla extract
  • 2 t ground cinnamon
  • 4 T honey
  • 2 1/2 c soy milk
  • 2 pints fresh blueberries
  • 1 c chopped pecans, toasted

Then you will…

  1. In a large bowl, mix together all the ingredients, except for the nuts.
  2. Refrigerate overnight.
  3. Stir and serve topped with nuts.
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Tropical Summer Overnight Oats

August 9, 2016

I love the summer. All the sun is a perfect match for pineapple, coconut and the beach. This is a no-cook overnight oatmeal that has all the fun flavors of summer. The below recipe is dairy-free. However you could substitute regular yogurt and milk if you wanted. This makes roughly 4 generous portions. Pineapple or coconut not your thing? Check out the banana nut, chocolate coconut, or chocolate peanut butter versions!

20160723 Pineapple Oats

You will need:

  • 2 1/2 c old-fashioned oats
  • 4 T honey
  • 1 pineapple, cored and chopped into bite-sized pieces
  • 1 can (14 oz) lite coconut milk
  • 1 c soy milk
  • 1 c sweetened coconut, shredded
  • 1/2 c sliced almonds
  • 1/2 c chopped macadamia nuts

Then you will…

  1. In a large bowl, mix together all the ingredients, except for the nuts.
  2. Refrigerate overnight.
  3. Stir and serve topped with nuts.
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Brown Butter Granola

June 27, 2016

D and I eat a fair amount of granola. I kept thinking, “why haven’t I tried to make my own?” Then I would forget about it until the next time I was picking up granola at the store. This is a basic recipe that can be tailored based on your tastes; use your favorite nuts and add in whatever dried fruits get you excited.

You will need:

  • 8 T (1 stick) unsalted butter
  • 1/4 c brown sugar
  • 1/4 c honey
  • 3 T pure maple syrup
  • 2 t vanilla
  • 1/2 t ground cinnamon
  • 1/4 t ground ginger
  • 1/4 t ground nutmeg
  • Pinch of sea salt
  • 1/2 c nuts (I recommend pecans or walnuts)
  • 2 c slow cooking old-fashioned oats
  • 1/2 c coconut flakes
  • 1/2 c unsweetened chocolate chips or chunks
  • 3/4 c dried fruit, chopped (I used a mix of apricots and cherries)

Then you will…

  1. Preheat your oven to 275 degrees. Line a baking sheet with parchment paper. I recommend one with sides.
  2. In a medium saucepan, melt the butter over medium heat. Allow the butter to foam and then brown, stirring regularly, about 5-7 minutes.
  3. Pour the browned butter into a small mixing bowl. Whisk in the brown sugar, honey, maple syrup, vanilla, cinnamon, ginger, nutmeg and pinch of salt.
  4. Pulse the nuts in a food processor until coarse ground.
  5. In a large mixing bowl, combine the nuts with the oats and coconut flakes.
  6. Stir in the browned butter mixture. Mix well.
  7. Spread the granola on the prepared baking sheet.
  8. Bake 45-60 minutes, stirring every 15 minutes. Remove from oven when golden brown.
  9. Allow to cool on the baking sheet.
  10. Break apart into a large mixing bowl.
  11. Mix in the chocolate and dried fruit.
  12. The granola will keep for about one week in an airtight container.

20160526 Granola

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Chocolate Coconut Overnight Oatmeal

June 20, 2016

If you’ve been reading my earlier recipes, you saw one for Banana Nut and another for Chocolate Peanut Butter Overnight Oatmeal. To keep you inspired, check out this version with coconut milk.

You will need:

  • 1 1/2 c slow cooking oats
  • 1 can (14.5 oz) lite coconut milk
  • 4-5 oz vanilla yogurt
  • 4 T unsweetened cocoa powder
  • 2 T pure maple syrup
  • 1 t vanilla extract

Then you will…

  1. In a medium bowl, combine everything.
  2. Stir well.
  3. Divide into four portions in containers with lids.
  4. Refrigerate overnight.
  5. Stir and enjoy!
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