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Friday, June 28, 2013

Apple Praline Bundt Cake

  Last month I made a turkey dinner and this was our dessert.  I made the turkey the way Michael Simon makes his and all I can say is WOW it comes out so moist and you don't have to do any basting.  I've posted a picture of it in this post at the end.  I will post it again along with the recipe from the show "the chew".  

 My adopted son's parents were in town and I always have them for dinner at least once.  I was really undecided as to what to have for dessert and stumbled upon this recipe on Pinterest at this site .   This cake looked so yummy I just had to try it.  It was a big hit and I will for sure make it again.



Apple Praline Bundt Cake


Cake -
3/4 cup canola oil
3/4 cup cinnamon apple sauce
1 cup granulated sugar
1 cup light brown sugar, packed
3 large eggs
3 cups cake flour (you could use all purpose)
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp ground nutmeg
1 cup chopped pecans, toasted
3 cups chopped Granny Smith apples
2 tsp vanilla
2 Tbsp praline syrup (optional) Praline Glaze -
1/2 cup brown sugar, packed
1/4 cup butter
1/4 cup milk
1 tsp vanilla
1 cup powdered sugar
glazed pecans (yep.  I purchased them in a bag.)
Prepare the bundt pan with cooking spray and then granulated sugar (or flour).  Start toasting the pecans.  I put them in the oven for about 8 minutes on 375 degrees.  You need to shake them around every couple of minutes.  Mix together the sugars, oil, and applesauce.  Add eggs and beat well.  Mix the dry ingredients together, then add them to the wet egg mixture.   Fold in vanilla, apples, and toasted pecans.  Batter will be fairly stiff.   The juice from the apples with thin it out as it bakes.  Bake at 350* for 75 minutes or until a long wooden pick come out clean from the middle.  Allow to cool at least 15 minutes in the pan, then turn it out onto a cooking rack.  If desired, brush a praline flavored syrup (or a simple syrup) over the warm cake so it will soak in and keep everything nice and moist.
While the cake is cooling, make the praline glaze.  Stir together brown sugar, butter, and milk into a heavy saucepan.  Bring to a full boil and cook about 2 minutes, stirring continually.  Remove from heat.  Stir in vanilla and confectioners sugar.  Pour over cake immediately before it "sets up."  Garnish the praline glaze with glazed pecans while its still "wet" so they will stick.
Thanks for stopping by,   have a wonderful weekend and Remember to Find the Time do ALL the Things YOU Love.

Friday, June 21, 2013

Orange Sugar Cookie

1 1/2 cups sugar, plus more for dipping
1/2 cup (1 stick) butter, softened
1 large egg, beaten
1 teaspoon vanilla extract
2 tablespoons fresh orange juice
1 tablespoon orange  zest
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Pinch of ground ginger

Preheat the oven to 350°F and either lightly grease or line a baking sheet with parchment paper.

Cream together the sugar and the butter until well combined. Stir in the egg, vanilla extract, grapefruit juice, and grapefruit zest until well combined. Whisk together the flour, baking powder, cinnamon, salt, and ginger and then combine with the liquid ingredients until a soft dough is formed. (This is supposed to be a soft dough, but if you find it’s too soft then chill it for 15 minutes before proceeding.)

Pour some granulated sugar into a bowl and then form the dough into tablespoon-sized balls. Dip each dough ball into the sugar and then place on the sheet 2-inches apart, as they’ll spread as they bake. Bake one sheet at a time for 10-12 minutes, or until the edges are just set. They’ll be puffy when they come out of the oven but as they cool they’ll flatten and form those glorious cracks in the surface. Continue for the rest of the dough.

Thanks for taking time to stop by.  Leave a comment if you want and Remember to Find the Time to Do ALL the Things you love.

Sunday, June 16, 2013

Basil and Garlic Italian Bread

We had Italian Food again the other night,  it's a toss up whether we like Italian or Mexican better.  There are so many good recipes out there so you really have an endless supply of things to try.  Of course with putting your own twist on them makes it even better.

This is the bread I  made.  It's my simple go to recipe that can be changed to suit your likings.  This time I did basil and garlic.  I have fresh basil in my herb pot so what better to make than BREAD.   The family love it too.
This recipe only has 1 rise so you can have bread within 1 1/2 hours or less.  Fresh hot and tasty right out of your own oven.

2 pkgs instant yeast
2 TBL sugar
2 1/2 tsp salt
4 1/4 - 4 1/2 cups ap flour  (you could use 1/2 whole wheat)
1 3/4 cup warm water
2 TBL veg. oil
2 tsp garlic powder
2 - 3 TBL fresh chopped basil
egg for wash on top

In large bowl of mixer add the yeast, sugar, salt and 2 cups of flour.  Mix with paddle attachment until combined.  Add the water and oil and on medium speed beat the mixture for 3 minutes.  Change to the dough hook and 1/2 cup at a time add the remaining flour.  You may need more or less depending on the weather.  Mix for 6 minutes until you have a soft dough, it should not be sticky.  Remove from bowl and let it rest for 10 minutes.  It will rise a little, punch down then form you loaves.  This makes 3 large loaves so this recipe would be perfect for making and then freezing 2 loaves for your next Italian meal.  (I always wrap mine in aluminum foil then in freezer wrap, fresh bread every time.  Just pop in the oven for 5 minutes, be sure the bread is defrosted.
Thanks for stopping by.  Have a wonderful day and Remember to Find the Time to Do ALL the Things YOU Love.

Wednesday, June 12, 2013

Loaded Shrimp Salad with Strawberry Poppy Seed Vinaigrette

I've been on a salad kick lately and have been trying to come up with different types and new salads and salad dressing.  The dressing I put on this salad was Strawberry Poppy Seed and boy was it delicious.  I found it on pinterest here.
I really like the salad dressing they use a First Watch Restaurant but could not find a copy kat of it.   Will continue to look and will try some other new dressing and will share of course.  :)

All items are chopped
4 large leaves Roman lettuce, chopped
2 large strawberries
1/2 delicious apple
6 red seedless grapes
1/4 large cucumber
small wedge of red cabbage
1/2 stalk celery
1 small carrot
2 TBL chopped almonds
6 large cooked, peeled and deveined shrimp

Strawberry Poppy Seed Vinaigrette

2/3 cup olive oil
1/2 cup sugar
2 TBL honey
1 tsp salt
1/2 cup white distilled vinegar
3 tsp. poppy seeds
8 strawberries
1/4 of a large red onion
2 cloves garlic

Put all ingredients in food processor.  When well mixed put in jar and refrigerate until ready to use.  Should give it at least an hour to meld the flavors.
This salad was so refreshing and would be wonderful on a hot summer day.  I also made this with grilled chicken also excellent.
Thanks for stopping by.  Have a wonderful day and Remember to Find the Time to Do all the things YOU Love.

Thursday, June 6, 2013

Pineapple Bread

I made this for my friend that brings me eggs.  I took one of  my banana bread recipes and doctored it for this.   I was amazed how good it turned out and everyone just loved it so I will be making this again.

 Preheat oven 350 ° spray 2 loaf pans set aside.
1 1/2 cup fresh pineapple
1 stick unsalted butter, soft
1/2 cup apple sauce
3 1/4 cup AP flour
1 tsp salt
2 tsp baking soda
2 tsp vanilla
1 1/2 cup brown sugar
3 eggs
1/3 cup finely chopped walnuts

In food processor pulse pineapple until you get a mash.  In a large bowl cream the sugar and butter, add eggs, vanilla, applesauce and pineapple.   Mix well.  Combine dry ingredients then add to  wet ingredients.  Stir in nuts and mix just until combined.  Spread into loaf pans and bake for about 50 minutes until toothpick inserted in center comes out clean.  Cool then remove from pans and enjoy!
Thanks for taking the time to stop by,  have a wonderful day And Remember to Find the Time to Do ALL the things YOU love.

Sunday, June 2, 2013

Chocolate Zucchini Cake

I saw this on Pinterest and knew I just had to try it.  I made a few changes I will put them in red.  My oldest grandson Josh was home for a visit (he's a Marine and We're soooooooooooooo proud of him)  Well anyway we had one of his favorite dishes one night (Frito Pie) and I made this to have for dessert.
I found the recipe here

2 medium zucchini's grated 
7 TBL cocoa powder
2 TBL butter, softened 
3 eggs
2 cups sugar 
1 1/2 cup apple sauce *** see my change below***
3/4 cup applesauce 
3/4 cup greek yogurt
1 TBL vanilla extract 
1 1/2  cup all purpose flour
1/2 cup wheat flour 
1 tsp baking soda
1 tsp salt 
1 tsp ground cinnamon
1 cup semi-sweet mini chocolate chips (I used Gheradili chocolate chopped)

This is the cake without the glaze.  The cake in on the heavy side but so yummy.

Preheat the oven to 350 °.

Grate the zucchinis. set aside.
Combine sugar, eggs, applesauce, yogurt, zucchini, butter, and vanilla in a large bowl.
Combine the chocolate chips with a couple tablespoons of the flour to keep them from sinking to the bottom while the cake is baking.
Whisk the dry ingredients then stir into wet mixture.  Fold in chocolate.
Stir until all ingredients are thoroughly combined. Pour the batter into a well-greased bundt pan. Bake the cake for 60-70 minutes or until an inserted toothpick comes out clean. Let the cake cool for ten minutes before inverting onto a plate.

Chocolate Glaze
3/4 cup semisweet chocolate chips

3 tablespoons butter

1 tablespoon light corn syrup

1/4 teaspoon vanilla extract

Combine butter, chocolate chips, and corn syrup in a microwaveable dish. Heat in the microwave in 30 seconds intervals at 50% power, stirring in between, until nicely melted.  Pour over cake and enjoy!

Thanks for stopping by, have a wonderful week and remember to find the Time to Do All the THINGS YOU Love.
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