Coconut Rum and Amaretto Liqueur Pound Cakes

During the holidays, I participated in a Secret Santa gift exchange. It was hosted by the magnificent Joy, author of Gourmeted,  Thank you Joy!!!

She sent everyone a “Santa Baby” name and address so we could send something fabulous, whether  it be homemade or bought,  And in true Christmas style, it wasn’t about the money, it was about the thought!

I received my package from the lovely Lindsey who writes the blog Scoop: Adventures in Ice Cream. It’s all about ice cream and she has some good looking scoops that I’ll be trying during the hot days of summer.

She sent me some delicious homemade Cowboy Cookies that didn’t last long in my house. My daughter even said, :You should get the recipe for these mom!” So Lindsey, if you wouldn’t mind? :)

She also sent me some killer candied nuts that had a hint of orange and pepper. They were good right out of hand but I managed to sprinkle some on a salad for a light killer lunch.

And look at this adorable apron! 

Yep!!! She sent me that too.

Thank you Lindsey for being my Secret Santa and for  the wonderful things you sent. I loved them all.

Now!

Who and what did I send my Secret Santa Baby you ask?

My package went to the talented Amy of She Wears Many Hats.

Among with some other things, I sent her a pound cake!

And not just any pound cake!

It was Coconut Rum Soaked Liqueur Pound Cake!

It’s a rich and delicious cake soaked in liqueur. Because they store well unrefrigerated, they make perfect gifts to leave under the tree or to send to friends far and near.

I made  Coconut Rum and Amaretto Pound cakes.

But they would be equally delicious if you used an orange liqueur or hazelnut. You can even make chocolate ones and use a coffee liqueur. So many options!

You could even make them now. Then you could have a few little loaves for Super Bowl and save some for Valentines Day. Trust me, it would be a  a win win situation!

Liqueur Pound Cakes

• 1 1/2 cups butter, at room temp.
• 1 pound powdered sugar
• 6 large eggs
• 1 teaspoon vanilla
• 2 3/4 cups cake flour
• Liqueur Syrup (recipe follows)

In a large bowl of an electric mixer, beat butter till creamy. Sift powdered sugar, gradually, add to creamed butter beating untill mixture is light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Gradually mix flour into creamed mixture.

Scrape batter into four 3 1/2 x7 inch loaf pans. Smooth top of batter.

Bake at 300 degrees until a wooden toothpick inserted into center comes out clean (about 50 minutes). Let cool in pans on a rack for 5 minutes. Run a knife around the edges of each pan and turn cake out; immediately return cake to pan. With a wooden skewer or a fork, poke 1 inch deep holes all over the top of the cakes. Immediately pour equal amounts of liqueur syrup over each cake. Let cool on rack for about 30 minutes.

Liqueur Syrup

In a 2 to 3 quart pan, combine 2 cups sugar, 1/2 cup corn syrup, and 3/4 cup water. Stir over medium heat until mixture comes to a simmer. Continue heating, without stirring, until mixture comes to a boil. Cover and continue to boil until sugar is dissolved and liquid is clear-about 1 minute. (If you don't cover the pan and if you stir while syrup boils, crunchy sugar crystals will form in the finished cake)

Remove from heat, uncover, and let stand until it’s slightly cooled (about 5 minutes). Stir in 1 1/4 cups rum or almond, hazelnut, or orange flavored liqueur. Use; or let cool, then cover and let stand at room temperature till the next day. Makes 3 1/2 cups.

Chocolate Liqueur Cakes

Follow directions for Liqueur Pound Cake, but decrease powdered sugar to 3 cups. Combine butter and sugar, then add 5 ounces melted semi-sweet chocolate. Cakes will develop a thin crisp top crust as they bake.

Prepare Liqueur Syrup as directed, but decrease water to 1/2 cup and increase rum or liqueur to 1 1/2 cups. Options include almond, hazelnut, orange, coffee, or chocolate flavored liqueurs. As syrup soaks through cake, top crust will soften. 

 

Note: Wrapped and stored in a cool area, they will last for up to 2 weeks. In the refrigerator, up to 1 month, or in the freezer for up to 6 months.

Whole Grain Challah Bread with Orange Zest and Chocolate Chip

Challah Bread with Orange Zest and Chocolate Chip!

That is what I made with  December’s bonus recipe from the Healthy Bread in 5 Minutes Group. And there is still plenty of time if you want to bake a long with us. The official kick off is next month so ask Santa for that Cookbook and you’ll be set to go! Well…you’ll need a little Vital Wheat Flour but you can easily find that at your grocery store.

The original recipe called for cranberries and orange zest but I knew it would not get eaten in my household as it was written(except by me), so I substituted Chocolate Chips. I know the way to win my family's heart!

I brushed a thin glaze of orange juice and powdered sugar on it and sprinkled it with a course sugar. I also substituted the wheat germ for Cream of Wheat cereal. And I baked it all pretty in my new Kugelhoft Bundt Pan. Doesn't it look so jolly and merry? Perfect for the holiday festivities!

It made some super-duper toast and I’m sure it would make a dynamite bread pudding! I hope to find out! :)

 

Click on the picture above to get the recipe!

Happy Holidays!

Cranberry Salsa Recipe

My co-worker had this recipe in her Taste of Home magazine and I, intrigued, quickly copied it down. It sounded like a easy to make, delicious alternative to summer’s salsas and a great way to use the seasonal fruits (cranberries) that are available now.

This is whipped up in the food processor so it couldn't be any easier. It was sweet and tangy while the flavor of the lime really brightened it up. It also has that cinnamon-cumin flavor combo that I love!

It was delicious with chips, but it would also be excellent with some cream cheese on a butter cracker like Ritz. Then you would have that sweet, sour, creamy, salty thing going on. And I bet it would make a wonderful and unique filling in a Butterflied Pork Loin.

I made this last Friday for a potluck and it was a huge hit. Everyone wanted the recipe. I’ll be making it again this week for us at home.

If your looking for something a little unique, but ultimately delicious, then you found it right here. Fresh Cranberry Salsa!

 

 

Cranberry Salsa

Recipe found in Taste of Home Magazine

 

• 1 bag (12 oz)  fresh cranberries
• 3/4 cup sugar
• 1 can (4 oz) diced green chilies
• 3 Tablespoons fresh minced cilantro
• 2 green onions (I used 1 slice of a red onion)
• 2 teaspoons lime juice
• 1 teaspoon grated lime peel
• 1/4 teaspoon each cinnamon, allspice, and cumin.

Tortilla chips

Place all ingredients in a food processor and pulse till blended. Transfer to a serving bowl and refrigerate until serving time. Serve with chips.

 

Check out these other Cranberry Salsa recipes!

My Own Sweet Thyme

Rah Cha Chow

The Schell Cafe

In Jennie’s Kitchen

Love & Olive Oil

Healthy Bread in Five Minutes a Day: Pumpkin Brioche

I got a new cookbook!

It’s the new Healthy Bread in Five Minutes a Day by Jeff Hertzberg MD and Zoe Francois.

 I’m going to bake through this book, with a bunch of  bread baking bloggers!

HAAHA, say that three times fast! Go ahead, try it. It’s fun!

Anyway, sorry about that. 

The bread baking bunch, aka: The HBin5 group is hosted by Michelle of Big Black Dogs and your invited to join in too!  Were baking bread and we’ll temp you with new homemade healthy dough that we’ll bake in some form or other, every other week. It doesn’t “officially start” until after the new year, so there is still time to get your book and join in!

But until the official kick off, we were treated to a bonus recipe and it’s perfect for the season!

Pumpkin Pie Brioche!

I had a great time with this dough. In fact, I made it twice.

I did the original recipe as written on Michelle’s Blog. I loved the dough, the color, the ease, but the flavors of pumpkin or cinnamon didn’t really ‘shine’. I did spread a few slices of it with some Maple Butter and let me tell you, that was killer. Leave it to me to turn  a “Healthy” recipe into a dieticians nightmare. Oh but it gets better!

I made the dough again!

And this time I doubled the spices and used maple syrup instead of honey. But then…

I doctored it up even further and I made cinnamon Swirl Bread. Now that was good fun!

And did I tell you how easy it was?

You can mix, and store your dough all in the same container. Seriously, it only took 10 minutes of hands on time to make my dough, and that was with stopping for a few pictures! Then you let it rest for 2 hours before using. It’s best to make it and refrigerate it over night for a more easily handled dough. And it will last a good 5 days so you can bake a loaf now and save some dough for later in the week. Fresh Bread has never been easier, or more affordable!

I also made two trays of cinnamon rolls. :)  I froze one tray for Thanksgiving morning, and one tray is in the fridge for Sunday morning! In fact if your reading this on Sunday, I’m probably having a cup of steaming hot coffee and a warm cinnamon roll drizzled with a maple glaze. Tempting to make, huh?

 Then I made some rolls. One thing I should have done was to stretch the dough on the top of each roll to make it  nicer looking. Next time! Bake and learn, right?

So…  you want the recipe for the Pumpkin Brioche?

You have to go visit Michelle.  Since it’s a brand new, just released book, I wont be giving out the recipes. But as you can see how easy it is to make this bread, and how much money you could save, I’m pretty sure you’ll want to buy the book.  And check out the other bread bakers here! 

Until next time my friends…

Broccoli Casserole Recipe

 I have the perfect recipe that would be an excellent side dish  for Thanksgiving or Christmas! Six ingredients is all it takes!

Broccoli Casserole!

 I’ve been making this recipe for over  32 years and can honestly say, it's one of my very favorites. I was given this recipe from an old boyfriend’s sister. I don't remember names anymore, but I can remember this Broccoli Casserole Recipe by heart.

Six easy ingredients is all it takes.

Just cook your broccoli and chop it up, then add the other 5 ingredients. Throw it in a pretty casserole dish and bake it till it’s brown and bubbly.

In the original directions, there was a cracker crumb sprinkled on top. I don't usually do that.

I did it this time because I have been hooked on homemade bread crumbs and thought I would give them a try on this.

Ohhh!, after thought! What about trying French Fried Onions on top? This could/should/would replace that green bean casserole!

Makes for a pretty presentation but I’m back to the plain top. I don’t think it needs anything else, but you be the judge.

Now I’m not a gambling kind of girl, but I bet you could mix it up in the crockpot earlier in the day and cook it slow and low till it’s brown and bubbly. That way it would free up the oven for that turkey and those pies! :)

 

I made little individual ones here but I usually just make one big  casserole. I serve it family style, with love and thanksgiving! Hope you enjoy!

Broccoli Casserole

• 1 bunch broccoli, cooked and chopped
• 1 onion, chopped
• 1 Can Cream of Mushroom Soup
• 1 cup mayonnaise
• 1 cup Cheddar Cheese,
• 1 egg
• Salt and Pepper to taste

1. Mix all ingredients in a bowl (or crockpot).
2. Place into a lovely dish.
3. Bake at 375, till brown and bubbly!
4. Enjoy!

More Broccoli Recipes!

Company Broccoli-3 cheese bake

Herbed Broccoli Casserole

Chicken Broccoli Casserole

Broccoli Onion Casserole

Parmesan Chicken & Broccoli Casserole

Pumpkin Pie Snickerdoodle Bar Recipe

After a short leave of absence from my volunteering, I wanted to take a treat to the girls on my first day back. I’d seen a few snickerdoodle Blondie recipes lately, and I decided to search one out. Then I jumped from link to link to find that perfect recipe. That’s when I came across this recipe, a Pumpkin Pie Snickerdoodle Bar.
Well… I LOVE pumpkin. And I cant wait for the Fall Season!
I cant wait for the the crisp nights of Autumn, the crunch of the leaves underfoot, the harvest moon, and the PUMPKINS! So how could I resist this?

The bottom layer is a snickerdoodle blondie covered by a layer of pumpkin pie filling. Sprinkled with a cinnamon sugar on top and baked into a delicious bar. . Finished with a drizzle of pumpkin pie spiced infused white chocolate. Oh Baby!

As my one taste tester said, “This would be good for Thanksgiving,… Christmas,… uhhh… Easter… my birthday!

This recipe is a keeper and one I’ll be making again real soon. In fact, I’ve already made it twice this week and have had many requests for this recipe. If you like pumpkin, you have to make this!!!

Pumpkin Pie Snickerdoodle Bars
Recipe by Julia, author Of Dozen Flours
Snickerdoodle Layer
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
Pumpkin Pie Layer
1 cup all-purpose flour
1 cup white sugar
1 stick butter, at room temperature
1 teaspoons baking powder
1 teaspoons salt
1 teaspoon pumpkin pie spice
2 eggs, at room temperature
1 1/2 cups canned pumpkin
Topping
2 tablespoons white sugar
2 teaspoons cinnamon
Drizzle
1 oz white chocolate, chopped
1/4 teaspoon pumpkin pie spice
Preheat oven to 350F. Lightly grease a 9x13 inch pan and lay a piece of parchment paper across the pan, so that it extends the pan slightly. The parchment paper is an optional step, but it will make it easier to get the bars out later
To make snickerdoodle layer:
Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.
Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be thick and cookiebatter-ish.)
To make pumpkin pie filling:
In a mixer bowl (you can use the same one you used to make the snickerdoodle batter) with a paddle attachment, mix together butter and sugar. A dd the rest of the ingredients and mix until well combined. This layer will be less thick and more pourable. Pour over the snickerdoodle layer, smoothing out the top.
Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
Bake for 33-40 minutes (maybe more depending on your oven) or until a toothpick inserted into the center of the pan comes out clean. Let the bars cool completely (about an hour). They will deflate a bit and remain a bit pie-like on the top layer. The bars that are closer to the edges of the pan will be more firm.
After the bars are completely cool, place the chopped white chocolate into a bowl or zip-lock bag and melt on low power. When it's completely melted, add the pumpkin pie spice and mix (or knead if using a zip lock bag). Use a spoon or cut a small corner off the bag and drizzle the melted chocolate over the top of the bars and let it cool and harden.
Use the parchment paper to lift the bars out of the pan. Place on a cutting board and cut into bars. Store in a covered container.

I would love to hear your thoughts and comments. Click on the Megan's cookin title to take you to the actual blog, where you can comment there.

Happy Thanksgiving!

'TWAS THE NIGHT OF THANKSGIVING

Twas the night of Thanksgiving, but I just couldn't sleep.

I tried counting backwards, I tried counting sheep.

The leftovers beckoned--the dark meat and white,

but I fought the temptation with all of my might.

Tossing and turning with anticipation,

the thought of a snack became infatuation.

So, I raced to the kitchen, flung open the door

and gazed at the fridge, full of goodies galore.

I gobbled up turkey and buttered potatoes,

pickles and carrots, beans and tomatoes.

I felt myself swelling so plump and so round,

till all of a sudden, I rose off the ground.

I crashed through the ceiling, floating into the sky

With a mouthful of pudding and a handful of pie.

But, I managed to yell as I soared past the trees

...happy eating to all---pass the cranberries, please!

~~Author Unknown.~~

Happy Thanksgiving to you and your family!