Posts Tagged ‘vanilla’

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Sweet Potato Casserole

November 18, 2017

I love my 2015 version of sweet potato casserole. However I tried something new this year for the holidays. It’s a little lighter and fluffier, because you use an electric mixer to whisk it together.

You will need:

  • 6 sweet potatoes
  • 2 c brown sugar, divided
  • 1/2 c finely chopped pecans
  • 1/2 c flour
  • 1/2 t ground cinnamon
  • 12 T unsalted butter, divided
  • 2 large eggs, lightly beaten
  • 1 1/2 t vanilla extract
  • 1/2 c whole milk
  • Salt and pepper, to taste

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a 9×13 baking dish with non-stick cooking spray. Line a baking sheet with aluminum foil.
  2. Poke your sweet potatoes all over with a fork and place on the prepared baking sheet.
  3. Bake until they are soft, roughly one hour.
  4. While the sweet potatoes bake, mix together one cup of the brown sugar with the pecans, flour, and cinnamon. Add tablespoons of the cold butter and cut in until well combined. Set aside.
  5. Remove the sweet potatoes from the oven and allow them to cool enough to handle.
  6. Peel the sweet potatoes. Discard the peels and place the potatoes in a large mixing bowl.
  7. Mash the sweet potatoes with the butter until smooth.
  8. Blend in the eggs, remaining cup of the brown sugar, vanilla, and milk using an electric mixer until smooth, light and fluffy.
  9. Season with salt and pepper to taste.
  10. Spread in the prepared baking dish.
  11. Sprinkle the pecan mixture on top of the sweet potatoes.
  12. Bake until golden brown, about 35-45 minutes.
  13. Allow the casserole to rest at least 5 minutes before serving.

20171111 Sweet Potato

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Pumpkin Cranberry Bread

November 4, 2017

What flavors come to mind when you think of fall? How about pumpkin and cranberries? Then think about putting both of those yummy ingredients into a bread that can be served toasted with a little pat of butter. Mmmm.

You will need:

  • 2 c flour
  • 3/4 c brown sugar
  • 2 t baking powder
  • 1 t ground cinnamon
  • 1/4 t ground nutmeg
  • 1/4 t ground cloves
  • 1/4 t ground ginger
  • 1/4 t salt
  • 1 c pumpkin puree
  • 1/4 c apple cider (or orange juice or water)
  • 1/4 c vegetable oil
  • 1 1/2 t vanilla extract
  • 3 egg whites
  • 1 c cranberries, roughly chopped
  • 1/2 c pecans, roughly chopped (optional)

20171031 Pumpkin Cranberry Bread 03

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a regular loaf pan with non-stick cooking spray and set aside.
  2. In a large mixing bowl, combine the flour with the brown sugar, baking powder, cinnamon, nutmeg, cloves, ginger and salt. Stir till well mixed.
  3. In a small mixing bowl, whisk together the pumpkin puree, apple cider, oil, vanilla, and egg whites.
  4. Stir the wet ingredients into the dry, just until mixed.
  5. Gently stir in the cranberries and the pecans (if using).
  6. Spread in the loaf pan.
  7. Bake for 55 to 70 minutes, or until golden and a tester in the middle comes out clean.
  8. Allow to cool in the pan for 10 minutes. Then remove from the pan, and allow the bread to finish cooling on a wire rack.
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Banana Pancakes

October 13, 2017

20170917 Banana PancakesR really loves pancakes and bananas, so we made some banana pancakes the other weekend as a treat. They also freeze well after you cool them, so that you can defrost in the microwave for a quick toddler breakfast before school or work.

You will need:

  • 2 ripe bananas, peeled and mashed
  • 1 c milk
  • 2 large eggs, lightly beaten
  • 1/2 t vanilla extract
  • 1/2 t ground cinnamon
  • Dash of ground nutmeg
  • 3 T unsalted butter, melted
  • 2 T sugar
  • 2 t baking powder
  • Pinch of salt
  • 1 1/2 c flour

Then you will…

  1. In a medium mixing bowl, whisk together the banana with the milk, eggs, vanilla, cinnamon, nutmeg, and melted butter.
  2. Whisk in the sugar, baking powder and pinch of salt.
  3. Gently stir in the flour, just until mixed.
  4. Warm a nonstick pan over medium heat. Lightly grease with nonstick cooking spray.
  5. Drop the batter onto the pan to get your desired size. They will puff up, so be sure to leave space between the pancakes. We made silver dollar pancakes with about 2-3 tablespoons per pancake.
  6. Cook until the edges look like they are starting to set and there are small holes on the top, about 2-3 minutes.
  7. Flip and allow to finish cooking through until golden brown, about another 2 minutes.
  8. You will likely need to cook in batches, so you can always preheat your oven to 225 degrees Fahrenheit and keep the pancakes warm on a cookie sheet until you are done.
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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

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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.

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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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