Copycat See’s Bordeaux

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I wanted to see if I could replicate my favorite brown sugar bon bon to share as a holiday treat and the result was a perfect Copycat See’s Bordeaux!

I wanted to see if I could replicate my favorite brown sugar bon bon to share as a holiday treat and the result was a perfect Copycat See's Bordeaux!

The day has come. This is my 12th day of holiday treats, thus completing my 12 Days of Holiday Treats series. Woohoo!

12 Days of Holiday Treats | Self Proclaimed Foodie

Have you ever had a See’s Bordeaux? I grew up on that stuff. Every Christmas and Easter there would be no shortage of See’s candy around us, and I would always go for the Bordeaux first. I’ll take this creamy, rich, sugary bon bon over anything with nuts or caramel. I’m one of those uniquely talented folks who can identify every See’s candy from the outside before even taking a bite. I had to avoid biting into that nasty one that tastes like fruitcake, afterall. When I figured out I could actually replicate my favorite bon bon from the comfort of my own kitchen, I was a little thrilled, to put it mildly.

I wanted to see if I could replicate my favorite brown sugar bon bon to share as a holiday treat and the result was a perfect Copycat See's Bordeaux!

The inside consists of brown sugar, butter, heavy cream, and coffee. No wonder it tastes good, right? Those four ingredients alone could satisfy every sweet tooth craving I’ll ever have!

I wanted to see if I could replicate my favorite brown sugar bon bon to share as a holiday treat and the result was a perfect Copycat See's Bordeaux!

I’m not the best chocolate dipper in the world. In fact, I think I kind of suck at it. Because my first dip wasn’t very pretty, I ended up throwing them back in for a double dip and that did the trick! I didn’t have chocolate cake sprinkles like you see on the real Bordeaux’s but knew I had to pretty them up a bit, so I just put my extra chocolate in a plastic bag, snipped off the corner, and drizzled it on top. Perfection.

I wanted to see if I could replicate my favorite brown sugar bon bon to share as a holiday treat and the result was a perfect Copycat See's Bordeaux!

Before I took my final photos, I threw my dried bon bons in the freezer with all of my other holiday treats. I can’t remember if i simply ran out of time or ran out of daylight, but the final photos didn’t happen on the day I made them. Pity, because once you stick them in the freezer and then pull them out, the chocolate loses its shine, but we’ll just pretend I didn’t do that, mmmm kay?

I wanted to see if I could replicate my favorite brown sugar bon bon to share as a holiday treat and the result was a perfect Copycat See's Bordeaux!

The inside is a wonderful, sweet, rich, creamy, naughty center. Again, had I not been in a rush and actually allowed these beauties to come to room temperature instead of cutting a frozen one in half, they would have looked even more awesome, but I’m not too proud to admit my mistakes! It didn’t stop me from eating them either!

I wanted to see if I could replicate my favorite brown sugar bon bon to share as a holiday treat and the result was a perfect Copycat See's Bordeaux!

Be sure to scroll down past the recipe to see all of my past year’s holiday treats too!!!

Copycat See's Bordeaux
 
Prep time
Cook time
Total time
 
I wanted to see if I could replicate my favorite brown sugar bon bon to share as a holiday treat and the result was a perfect Copycat See's Bordeaux!
Author:
Recipe type: dessert
Yields: 30 bon bons
Ingredients
  • 1 cup brown sugar
  • 1/2 cup butter
  • 1/4 cup whipping cream
  • 1 teaspoon instant coffee (I used a 0.11oz Starbucks Via pack)
  • pinch salt
  • 2 cups sifted powdered sugar
  • 12 ounces dark chocolate
  • 1 tablespoon butter
Instructions
  1. Using a heavy bottom saucepan, melt butter and brown sugar together over medium high heat and bring to boil. Allow to boil for about two minutes.
  2. Stir in cream, instant coffee, and salt and allow to come to a boil again for about 30 seconds while stirring constantly to avoid scorching. Remove from heat and allow to cool for 10 minutes. Add sifted powdered sugar to mixture and stir in well until a consistent dough is formed. Chill until mixture holds shape similar to play dough, about 2 hours.
  3. Roll sugar dough into 2-inch balls and set on a wax paper lined sheet. Freeze for about 10 minutes for easier dipping.
  4. Melt chocolate and butter at 50% power in 1 minute increments in microwave, stirring after each minute, until melted.
  5. Dip candy balls into melted chocolate and allow to set on the wax paper. Either sprinkle with chocolate cake sprinkles or pipe a very thin stream of chocolate on top, if desired.
  6. Store in airtight container.

I wanted to see if I could replicate my favorite brown sugar bon bon to share as a holiday treat and the result was a perfect Copycat See's Bordeaux!

To see all of 2014’s holiday treats, click the links below:

2014 Holiday Treats | Self Proclaimed Foodie

Five Minute Fudge | Holiday Sugar Cookies | Peppermint Candy Cane Cookies

Peppermint Chocolate Pie | Hazelnut Lemon Curd Thumbprints | Homemade Peppermint Marshmallows

Chewy Molasses Sugar Cookies | Easy Petite Palmiers | Triple Threat Peppermint Brownie Bites

Toasted Coconut Cookies | Walnut Spiced Rum Balls | Mexican Chocolate Truffles

To see all of 2015’s holiday treats, click the links below:

Holiday Recipes | Self Proclaimed Foodie

Easy Candy Cane Chocolate Truffles |  Cherry Almond Thumbprints  | Easy Brown Butter Pecan Fudge

Toasted Macadamia Nut Cookies  |  Salted Vanilla Bean Caramels  |  Chocolate Peppermint Swirl Cookies

Lynne’s Cream Wafers  |  Mini Pecan Pie Bites  |  Eggnog Poundcake

Christmas Tree Corn Flake Treats  |  Devil’s Food Crinkles  |  Chewy Brown Sugar Cookies

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Brown Sugar Pecan Cookies

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Super soft Brown Sugar Pecan Cookies with a brown sugar frosting are an easy to make treat perfect year round, or for the holidays, that everyone will love!

Super soft Brown Sugar Pecan Cookies with a brown sugar frosting are an easy to make treat perfect year round, or for the holidays, that everyone will love!

Welcome to day 7 of my 12 Days of Holiday Treats series!

12 Days of Holiday Treats | Self Proclaimed Foodie

That means we’re more than half way done and I’m happy to say that I have actually completed all twelve of the recipes. I have yet to edit all the photos and write the posts, but at least everything is made and is ready to be packaged up and shipped off to my relatives. Christmas cards? Check. Cookies? Check. And its not even December. Woohoo!

Super soft Brown Sugar Pecan Cookies with a brown sugar frosting are an easy to make treat perfect year round, or for the holidays, that everyone will love!

Today I’m sharing with you these amazing cookies. The most important thing that I can tell you about these cookies other than about how incredibly good they taste, is that they flatten out when cooking. Beware! There is something you can do to prevent this, however. I cooked these in three different batches so I know exactly what works best. First, I love to bake on stone but also have a very large metal baking sheet and often use both when I cook so I can determine which works best with either recipe. The metal sheet works best with this recipe because it gets hot faster. With a stone, it heats up at the same rate as your cookie. that’s perfect if you want a golden cookie top and bottom, but not if you want your cookie in and out of the oven as quick as possible.

Super soft Brown Sugar Pecan Cookies with a brown sugar frosting are an easy to make treat perfect year round, or for the holidays, that everyone will love!

Second, you want your dough COLD. The colder it is, the less it will spread. The batch that I put in the oven after the dough had come to room temperature completely flattened out. You may even want to consider rolling your balls and popping them in the freezer for 5 minutes prior to cooking. I did this and it worked great!

Super soft Brown Sugar Pecan Cookies with a brown sugar frosting are an easy to make treat perfect year round, or for the holidays, that everyone will love!

One of the things I really love about these cookies is that the cookies, themselves, aren’t very sweet. In fact, they’re rather boring except for being incredibly soft. But, when you top them with that warm brown sugar frosting that immediately sets with a beautiful sheen, everything instantly becomes right in the world. The final product is a gorgeous simple and classic cookie that everyone will love!

Super soft Brown Sugar Pecan Cookies with a brown sugar frosting are an easy to make treat perfect year round, or for the holidays, that everyone will love!

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.

 

Brown Sugar Pecan Cookies
 
Prep time
Cook time
Total time
 
Super soft Brown Sugar Pecan Cookies with a brown sugar frosting are an easy to make treat perfect year round, or for the holidays, that everyone will love!
Author:
Recipe type: Dessert
Yields: 3 dozen
Ingredients
Cookies:
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/2 cup finely chopped pecans
Brown Sugar Frosting
  • 1 cup packed brown sugar
  • 2/3 cup heavy whipping cream
  • 1/4 teaspoon salt
  • 2 cups confectioner's sugar
Pecan halves or chopped pecans for garnish
Instructions
  1. In a medium bowl, combine flour, baking soda, and salt. Set aside.
  2. In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy (several minutes). Add the egg and vanilla and beat until combined.
  3. Mix in the dry ingredients until just combined. Stir in the chopped pecans. Cover the dough and refrigerate for at least one hour.
  4. Once the dough is chilled, preheat your oven to 350 degrees F.
  5. Shape the dough into 1-inch balls and place two inches apart on a cookie sheet lined with parchment paper. Cookies will flatten out while cooking if the dough isn't VERY cold. You may also choose to create your dough balls and freeze 5 minutes prior to baking. These also cook best on a metal baking sheet as opposed to stone. Bake for 10 minutes or until set. The cookies should just start to lightly brown. Allow to cool on baking sheet for 5 minutes before transferring to cooling rack.
  6. Meanwhile, prepare your frosting. In a pot over medium heat, combine the brown sugar and milk. Bring to a boil and boil for about 3-4 minutes, stirring constantly. Remove from heat and stir in the butter and salt.
  7. Then, stir in the confectioner's sugar. Whisk or beat with an electric mixer until smooth. The frosting will firm up as it cools.
  8. Add about 1 tablespoon of frosting to each cookie. You must work quickly while the frosting is hot as it will immediately set. If it starts to not look so pretty when you add it to the cookies, heat it slightly to bring it back to the consistency you like. Top with a pecan half.
  9. Store the cookies in an air tight container once fully cooled and the frosting has set.

Recipe adapted from Southern Living.

Super soft Brown Sugar Pecan Cookies with a brown sugar frosting are an easy to make treat perfect year round, or for the holidays, that everyone will love!

To see all of 2014’s holiday treats, click the links below:

2014 Holiday Treats | Self Proclaimed Foodie

Five Minute Fudge | Holiday Sugar Cookies | Peppermint Candy Cane Cookies

Peppermint Chocolate Pie | Hazelnut Lemon Curd Thumbprints | Homemade Peppermint Marshmallows

Chewy Molasses Sugar Cookies | Easy Petite Palmiers | Triple Threat Peppermint Brownie Bites

Toasted Coconut Cookies | Walnut Spiced Rum Balls | Mexican Chocolate Truffles

To see all of 2015’s holiday treats, click the links below:

Holiday Recipes | Self Proclaimed Foodie

Easy Candy Cane Chocolate Truffles |  Cherry Almond Thumbprints  | Easy Brown Butter Pecan Fudge

Toasted Macadamia Nut Cookies  |  Salted Vanilla Bean Caramels  |  Chocolate Peppermint Swirl Cookies

Lynne’s Cream Wafers  |  Mini Pecan Pie Bites  |  Eggnog Poundcake

Christmas Tree Corn Flake Treats  |  Devil’s Food Crinkles  |  Chewy Brown Sugar Cookies

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Banana Upside Down Cake

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Put those ripe bananas to excellent use and make this easy, rich and sinful Banana Upside Down Cake. Its the perfect dessert for any occasion.

Put those ripe bananas to excellent use and make this easy, rich and sinful Banana Upside Down Cake. Its the perfect dessert for any occasion.

Mercy. This dessert was heaven. I’m sure each slice has like 1000 calories, but this is the kind of cake I would run around the track 10 times for. Its that good.

Put those ripe bananas to excellent use and make this easy, rich and sinful Banana Upside Down Cake. Its the perfect dessert for any occasion.

We’ve had a surplus of ripe bananas in our house lately. We used to go through bananas like they were going out of business. They were the perfect snack on the go. But, for some reason, my family hasn’t been eating them lately, then they turn ripe, then I transform them into banana cupcakes or banana bars or banana muffins or banana french toast (you get the idea), then I go to the store to buy another bunch thinking we’ll go back to just eating plain bananas only for the entire vicious cycle to start all over again. This time I had four ripe bananas. I took the ripest one and mashed it up. The remaining three were sliced up for the top (or bottom?) of this cake.

Put those ripe bananas to excellent use and make this easy, rich and sinful Banana Upside Down Cake. Its the perfect dessert for any occasion.

After I melted the butter and sprinkled in the brown sugar, I made a pinwheel type pattern with the bananas filling in the gaps with smaller pieces. You can place them however you’d like. go crazy.

Put those ripe bananas to excellent use and make this easy, rich and sinful Banana Upside Down Cake. Its the perfect dessert for any occasion.

The cake itself is very similar to a pancake – only sweeter. After you take this bad boy out of the oven and let it cool a wee bit, just place a plate over the cast iron skillet and flip it over. If I can do it, you can do it, although that process always scares the heck out of me.

Put those ripe bananas to excellent use and make this easy, rich and sinful Banana Upside Down Cake. Its the perfect dessert for any occasion.

The result? Oh my god. First of all, how can you go wrong with a ton of melted butter and brown sugar. All of that just seeps into the cake. The entire thing is so insanely moist and delicious and the flavor is incredible.

Put those ripe bananas to excellent use and make this easy, rich and sinful Banana Upside Down Cake. Its the perfect dessert for any occasion.

This is one of those desserts that’s just dangerous. I mean, its really easy to make, inverting any baked good is fun, and you feel like the size of the slice isn’t too big so you’re compelled to eat another. And another. And another. So good. Next time you have some ripe bananas begging to be transformed into something wonderful, you’ll know what to make.

Put those ripe bananas to excellent use and make this easy, rich and sinful Banana Upside Down Cake. Its the perfect dessert for any occasion.

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
5.0 from 6 reviews
Banana Upside Down Cake
 
Prep time
Cook time
Total time
 
Put those ripe bananas to excellent use and make this easy, rich and sinful Banana Upside Down Cake. Its the perfect dessert for any occasion.
Author:
Recipe type: dessert
Yields: 1 cake
Ingredients
  • 1/2 cup unsalted butter (1 stick)
  • 3/4 cup light brown sugar, packed
  • 4 medium sized ripe bananas
  • 1 cup all purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • pinch salt, optional and to taste
  • 1 large egg
  • 3/4 cup buttermilk
  • 1 tablespoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees F.
  2. Using a 9 inch cast iron skillet, melt butter over medium heat until bubbly. Sprinkle brown sugar evenly over melted butter. Do not stir, but allow to sit over heat for just a minute until it starts to dissolve. Remove from heat.
  3. Take the ripest banana and set aside - it will be mashed up and mixed into the cake batter. For the remaining three bananas, peel, cut in half, and then quarter each half lengthwise. Gently place these banana spears in a circular pattern in the butter and brown sugar mixture.
  4. To make the cake batter, combine the flour, sugar, baking powder, and salt in a medium sized bowl. Set aside.
  5. Separately, mix together egg, buttermilk, vanilla, and mashed banana. Add this wet mixture to the dry mixture and stir just to combine. Do not overmix - this will be very similar to pancake batter.
  6. Pour over banana pieces taking care not to change their position.
  7. Bake in preheated oven until golden brown, about 40 minutes. Remove from oven and allow to cool slightly before inverting onto plate.
  8. Store in airtight container. Best if eaten within 1-2 days because bananas will brown over time.
Put those ripe bananas to excellent use and make this easy, rich and sinful Banana Upside Down Cake. Its the perfect dessert for any occasion.
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Chewy Brown Sugar Cookies

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A high quality sugar makes all the difference in these mouthwatering Chewy Brown Sugar Cookies. They are the perfect sweet treat for any occasion.

A high quality sugar makes all the difference in these mouthwatering Chewy Brown Sugar Cookies. They are the perfect sweet treat for any occasion.

 

Day 6 of my 12 Days of Holiday Treats already? Sheesh. Time sure does fly when you’re stuffing your face with delicious goodies, don’tcha think?

12 Days of Holiday Treats | Self Proclaimed Foodie

I’m not gonna lie. These cookies were amazing. But there’s a problem. I can’t tell if they were so darn delicious because the recipe was downright perfect or because of the high quality Belgian sugar I used. Who am I kidding? Is the recipe good? You bet. But did the fact that I used the best of the best sugar out there to make my cookies make a difference to the final product? You bet it did.

A high quality sugar makes all the difference in these mouthwatering Chewy Brown Sugar Cookies. They are the perfect sweet treat for any occasion.

If you are a lover of food like I am, you know that the quality of your ingredients plays a direct role in the taste and final outcome of any recipe. Well, this sugar – both the Cassonade Gourmet Brown Sugar as well as the Icing Sugar Mill Gourmet Powedered Sugar made by T-Sugars – were unlike any sugar I’ve ever experienced. When I find a product that I fall in love with, you will know it because I won’t stop gushing about it.

A high quality sugar makes all the difference in these mouthwatering Chewy Brown Sugar Cookies. They are the perfect sweet treat for any occasion.

I wish my photo could do it justice, but this brown sugar looks like the most exquisite sparkly sand you’ll ever see. Once you’re done making the dough, you roll the the dough balls in the powdered sugar to give the cookies that finished crackle look. The T-Sugar powdered sugar is far superior to anything I’ve ever tried, too. I can’t wait to use it again.

A high quality sugar makes all the difference in these mouthwatering Chewy Brown Sugar Cookies. They are the perfect sweet treat for any occasion.

There’s one additional feature to this cookie that makes it taste amazing. I brown the butter. You know I’ve been a total brown butter addict lately and taking that extra step with the butter in this recipe completely enhances the flavor and texture of the cookie.

A high quality sugar makes all the difference in these mouthwatering Chewy Brown Sugar Cookies. They are the perfect sweet treat for any occasion.

You see those deep crevasses of cookie goodness surrounded by a delicious surface of sweet powdered sugar? That’s when you’ll hear me say “ooooh yeah”.

A high quality sugar makes all the difference in these mouthwatering Chewy Brown Sugar Cookies. They are the perfect sweet treat for any occasion.

My sister and her family were just visiting for Thanksgiving and she got to sample every single one of my Christmas cookies before she took some home for herself. Can you guess which cookies were her favorite?

A high quality sugar makes all the difference in these mouthwatering Chewy Brown Sugar Cookies. They are the perfect sweet treat for any occasion.

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
Chewy Brown Sugar Cookies
 
Prep time
Cook time
Total time
 
A high quality sugar makes all the difference in these mouthwatering Chewy Brown Sugar Cookies. They are the perfect sweet treat for any occasion.
Author:
Recipe type: dessert
Yields: 4 dozen
Ingredients
  • 1/2 cup unsalted butter, softened
  • 2 cups brown sugar (T-Sugar recommended)
  • 2 large eggs, slightly beaten
  • 1 teaspoon vanilla
  • 2 1/2 cups all purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup confectioners sugar (T-Sugar recommended)
Instructions
  1. Preheat oven to 350 degrees F.
  2. In medium sized saucepan, heat butter over medium high heat, whisking frequently and scraping bottom, until brown specs form and it takes on a nutty caramel aroma. Remove from heat.
  3. Once butter cools a bit, stir in brown sugar, eggs, and vanilla extract until smooth and creamy.
  4. In a separate bowl, combine flour, baking powder, and salt together. Add sugar mixer to the bowl of a stand mixer with the paddle attached. Add flour mixture into butter mixture and stir on low just until dough is has combined, then flash it on medium speed for five seconds to fully combine.
  5. Pour confectioners' sugar into a small bowl.. Spoon 1 inch balls of dough onto confectioners' sugar and roll to coat. Arrange coated dough on a baking sheet.
  6. Bake in the preheated oven until edges are lightly browned, 12 to 14 minutes. Cool cookies on baking pan for 2 minutes before transferring to a wire rack to cool completely.
A high quality sugar makes all the difference in these mouthwatering Chewy Brown Sugar Cookies. They are the perfect sweet treat for any occasion.
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Mashed Sweet Potatoes

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A side dish of Mashed Sweet Potatoes made with greek yogurt and a touch of brown sugar provide a tasty balance of complex carbohydrates, fiber, and protein.

A side dish of Mashed Sweet Potatoes made with greek yogurt and a touch of brown sugar provide a tasty balance of complex carbohydrates, fiber, and protein.

If you know my blog, you’ll realize that this post is seriously lacking in the photo department. Normally I share quite a few photos when I post recipes, not only of the process but quite a few of the finished recipe along with my half eaten bite to demonstrate how good it was. There’s a serious lack of photos in this post because it happened to just be a regular old side dish that I made with dinner (pork chops, I believe) and I hadn’t planned on actually making a recipe post out of it. That is, actually, until I tasted it.

You see, I typically make my mashed potatoes with sour cream or buttermilk or even just butter and milk, but with this recipe I decided to add some plain greek yogurt instead. I thought the tang of the yogurt would go really well with the sweet potato and the addition of a little brown sugar and some spices would finish it off nicely. I was totally right. I remember saying to myself “nailed it” as I tasted it. Since the rest of dinner was hot and ready to serve, and one of my husband’s pet peeves is me delaying family dinner to take photos, I really just took the necessary shots to be able to post the recipe to the blog.

Sweet potatoes, full of fiber and vitamins, are so much better for you than your standard russet potato. Plus, this time of year they should be a staple on your weekly menu. When you add in greek yogurt to tie it all together, they really are guilt free. Enjoy!

Mashed Sweet Potatoes
 
Prep time
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Total time
 
A side dish of Mashed Sweet Potatoes made with greek yogurt and a touch of brown sugar provide a tasty balance of complex carbohydrates, fiber, and protein.
Author:
Recipe type: Sides
Yields: 6 servings
Ingredients
  • 4 yams (sweet potatoes), peeled and sliced
  • 8 ounces plain greek yogurt
  • 1 tablespoon brown sugar
  • 1/2 teaspoon pumpkin pie spice
  • salt and pepper, to taste
Instructions
  1. Add sweet potatoes to a medium sized pot and cover with cold water. Cover with lid and heat on high to bring to a bowl. Reduce heat to a simmer and continue to cook until the potatoes are fork tender, about 15-20 minutes. Drain.
  2. Add remaining ingredients and mash to blend well. Serve hot.

 

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Pumpkin Streusel Coffee Cake

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You will love this moist and delicious Pumpkin Streusel Coffee Cake for breakfast. It makes the perfect start to a cool and crisp Fall morning.

You will love this moist and delicious Pumpkin Streusel Coffee Cake for breakfast. It makes the perfect start to a cool and crisp Fall morning.

You will love this moist and delicious Pumpkin Streusel Coffee Cake for breakfast. It makes the perfect start to a cool and crisp Fall morning.  

Oh yes. This was good.  I was a little unsure of how it would turn out. Would it be too pumpkin-y? Not pumpkin-y enough? Would it be dry? Would it be moist? I can tell you with 100% certainty that this coffee cake of the fall variety turned out wonderfully, and tasted even better the next day after being oxygen deprived in my freezer bag.You will love this moist and delicious Pumpkin Streusel Coffee Cake for breakfast. It makes the perfect start to a cool and crisp Fall morning.  

Any good cake starts with a good batter. I now use a mixing method taught to me by my insanely talented cake creator friend, Liz, which is pretty counter intuitive to all cake making directions you and I have probably ever followed. The basic steps are to incorporate all of the dry ingredients, including the sugar. Then you mix in the butter to basically coat the dry ingredients. Then you add about half of your liquid ingredients and mix the hell out of it so that it is light and fluffy. Then finally, you add your remaining liquid ingredients and mix just until combined.You will love this moist and delicious Pumpkin Streusel Coffee Cake for breakfast. It makes the perfect start to a cool and crisp Fall morning.  

I love streusel topping. As in, I could probably eat a bowl of it on its own.  Sugar + flour + butter = heaven for me. Add in some pecans and cook it on a yummy cake and I’m sold!You will love this moist and delicious Pumpkin Streusel Coffee Cake for breakfast. It makes the perfect start to a cool and crisp Fall morning.  

I cut my cake into 9 pretty large squares, but I usually only ate half a square at a time. I totally understand why they call this stuff coffee cake. Not only does it go incredibly well with a cup of coffee, but its pure justification to eat cake first thing in the morning.You will love this moist and delicious Pumpkin Streusel Coffee Cake for breakfast. It makes the perfect start to a cool and crisp Fall morning.  

Each piece will lift perfectly out of the pan. I’m always worried about it falling apart, but when I get to eat the scraps of the mess I just made, I usually forget that I was worried. Fortunately for people other than me, I was able to serve ups some perfect not-so-little squares.You will love this moist and delicious Pumpkin Streusel Coffee Cake for breakfast. It makes the perfect start to a cool and crisp Fall morning.  

If you’re looking for the perfect fall inspired breakfast cake, this recipe will certainly have you covered!You will love this moist and delicious Pumpkin Streusel Coffee Cake for breakfast. It makes the perfect start to a cool and crisp Fall morning.

5.0 from 1 reviews
Pumpkin Streusel Coffee Cake
 
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You will love this moist and delicious Pumpkin Streusel Coffee Cake for breakfast. It makes the perfect start to a cool and crisp Fall morning.
Author:
Yields: 9 large pieces
Ingredients
streusel:
  • 3/4 cup brown sugar
  • 3/4 cup all purpose flour
  • 3/4 cup pecan pieces
  • 1/2 teaspoon pumpkin pie spice
  • pinch of salt
  • 6 tablespoons unsalted butter, cold
coffee cake:
  • 2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup (1 cube) butter, room temperature
  • 1 cup pumpkin puree
  • 1/4 cup pure maple syrup
  • 1/4 cup buttermilk
  • 1 egg
Instructions
  1. Preheat the oven to 350°F. Grease and lightly flour a 9 inch square baking pan. Set aside.
  2. Make the crumb topping first. In a small bowl, toss brown sugar, flour, pecans, spice, and salt together. Cut in the cold butter using a pastry blender or a fork. Mix to create clumps and crumbs. Set aside.
  3. To make the cake, combine flour, brown sugar, baking soda, baking powder, salt, and pumpkin pie spice in the bowl of your stand mixer. With the paddle attachment on and speed on low, slowly add pieces of the butter until you've added the entire cube. Increase speed taking care to not make a huge mess, and mix until your dry mixture is well coated in the butter.
  4. In a separate bowl, whisk the pumpkin, maple syrup, buttermilk and egg together until combined. With the mixer running on low, pour half of the wet ingredients into the dry ingredients. Increase speed to medium and mix well until light and fluffy, about a minute. Add remaining liquid mixture and mix just until combined. Batter will be very thick. Add to prepared baking dish. Spread to make an even surface.
  5. Pour half of the crumb topping evenly on top and gently swirl to incorporate some of it into the batter. Then add the remaining struesel topping and press down into the batter.
  6. Bake the cake for 30-40 minutes. Check the cake's doneness by inserting a toothpick into the center. If the toothpick comes on clean with a moist crumb or two, the cake is done. If the toothpick has wet batter on it, bake the cake for 5 more minutes.
  7. Store cake in air tight container. I kept it in a gallon sized freezer bag with all the air squeezed out and it was even better the next day!

 

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Faithful Chocolate Chip Cookies

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These Faithful Chocolate Chip Cookies are my favorite chocolate chip recipe. They are delicious, easy to make, and come out perfect every single time.

These Faithful Chocolate Chip Cookies are my favorite chocolate chip recipe. They are delicious, easy to make, and come out perfect every single time.

Disclaimer: I cooked these cookies longer than I should have. I was having a really bad day and was distracted and let them go a minute or two too long. I thought “no problem, second batch will turn out the way they normally do so those will be the ones I photograph.” Well guess what? Same damn thing happened with the second batch! I almost didn’t both photographing them because we make these cookies often enough that I figured I would just do it again some other time, but then I realized something – even when cooked a couple minutes too long, they’re still the best damn chocolate chip cookies ever. Hence the name faithful chocolate chip cookies. They have yet to let me down, which is why I decided to share them with you in their a little too golden brown glory.

These Faithful Chocolate Chip Cookies are my favorite chocolate chip recipe. They are delicious, easy to make, and come out perfect every single time.

I’ve been making this particular chocolate chip cookie recipe for years. Well, more like decades. I have no idea where I got the recipe but its the only one I ever make. They always turn out so super soft, even when you over bake them like I did. I don’t know if its the ratio of the ingredients used or the fact that it uses all butter and brown sugar. I use it as a base for all sorts of other cookies I make like my trick-or-treat overload bars as well as my chocolate toffee cookies. I promise to make another batch sometime soon and re-photograph them, but perhaps this way is better just to drive home how faithful and dependable these cookies really are!

These Faithful Chocolate Chip Cookies are my favorite chocolate chip recipe. They are delicious, easy to make, and come out perfect every single time.

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.

Super Soft Chocolate Chip Cookies
 
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These Faithful Chocolate Chip Cookies are my favorite chocolate chip recipe. They are delicious, easy to make, and come out perfect every single time.
Author:
Recipe type: dessert
Yields: 18 cookies
Ingredients
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 cube) butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1/2 teaspoon vanilla
  • 1 large egg
  • 1 cup semi dark chocolate chips
Instructions
  1. Preheat oven to 400° F.
  2. In small bowl, mix flour, baking soda, and salt.
  3. In the bowl of your stand mixer with the paddle attached, beat butter, sugar, and vanilla on medium speed until well blended. Beat in egg, mixing well. Add flour mixture, and beat slowly to incorporate, then faster to blend well. Stir in chocolate chips.
  4. Drop batter in 2-tablespoon portions about 2 inches apart on baking sheets.
  5. Bake in preheated oven until edges of cookies are brown, about 6 to 9 minutes.
  6. Let cookies cool on pan about 5 minutes, then transfer to cooling racks with a spatula. Serve warm or cool. Store in airtight container, or freeze for longer storage.

 

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Damn Good Whole Ham

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You have never fully enjoyed how wonderful ham can be until you’ve made this moist and flavorful Damn Good Whole Ham that shreds right off the bone.

You have never fully enjoyed how wonderful ham can be until you've made this moist and flavorful Damn Good Whole Ham that shreds right off the bone.

I’m not gonna lie. This damn good bone-in whole ham?  I nailed it.

You have never fully enjoyed how wonderful ham can be until you've made this moist and flavorful Damn Good Whole Ham that shreds right off the bone.

I made a ham just like this for Christmas dinner, but I was so exhausted from making a huge 14-person dinner, and the dark Portland skies weren’t providing enough window light for photos, that I did the unthinkable and just served the damn thing without photographing and blogging it. I’m actually glad I didn’t because I made this second ham in anticipation of Easter because, of course, when you have a food blog you have to enjoy holiday foods in advance of the actual holiday, and this ham turned out even better. It all starts with a big bone in cured ham. Now, because its cured, you can just slice it up and eat it. But you’re not gonna do that for a holiday meal. And you really shouldn’t, because you can turn it into something spectacular.  I get my pork and my beef from a ranch in Eastern Oregon and I can tell you that getting your meat from a good source is step one to a damn good meal. Step two is to score the fat layer. This takes only minutes to do and will make all the difference in the world to your ham. Why? Because it will help your fat more easily render and all those juices will get into the meat and make it even more tender.

You have never fully enjoyed how wonderful ham can be until you've made this moist and flavorful Damn Good Whole Ham that shreds right off the bone.

So, I totally struggled on how to photograph this ham. I mean, its just a big hunk of meat. If you’re familiar with my blog, you know I don’t use a lot of props. Its all about the food, baby. The one thing I really wanted to come across in the photos was how awesome the simple pineapple, brown sugar, spicy brown mustard glaze is as well as how the meat just shreds right off the bone.

You have never fully enjoyed how wonderful ham can be until you've made this moist and flavorful Damn Good Whole Ham that shreds right off the bone.

Before I made my Christmas ham, I actually called all the delis in the neighborhood asking if they could spiral cut my ham before I cooked it. You see, I think we’ve all been brainwashed by those ham companies who shall remain nameless to believe that a large ham will only turn out if its honey baked and spiral cut. Fortunately, no one would spiral cut my ham for me, which was such a blessing because it turnout out so insanely good.

You have never fully enjoyed how wonderful ham can be until you've made this moist and flavorful Damn Good Whole Ham that shreds right off the bone.

I’ve screwed up more hams in the past than I’d care to admit. I either didn’t heat it up enough and it ended up being served cold or I cooked it at too high of a temperature and it dried out. The trick, my friends, is low and slow. Cover that bad boy up in a nice little foil wrap to keep the moisture in while it gets nice and hot inside, then slather it up with the finger-licking-good glaze during the final steps.

You have never fully enjoyed how wonderful ham can be until you've made this moist and flavorful Damn Good Whole Ham that shreds right off the bone.

I will have you know that I cooked this ham on my smoker which, I believe, made it even better. But don’t you worry if you are smoker-less. This will cook just fine in your oven or on a gas or charcoal grill. But, if you don’t have a smoker, I highly recommend you go get one. Once you do, you’ll find yourself asking why you waited so long to get one. Every time I make a ham like this, or some damn good roast chicken, or some killer ribs, or an outrageously delicious pizza, I kick myself for not buying that smoker years earlier. Regret is never a good thing, people.

You have never fully enjoyed how wonderful ham can be until you've made this moist and flavorful Damn Good Whole Ham that shreds right off the bone.

Have you ever had an Easter or Christmas ham that looked that good?  Ugh. YUM.  I made this big ass ham for my hungry family of four, so of course we had plenty of leftovers. I used the leftover ham to make some classic eggs benedict, a denver omelet breakfast casserole, one night I just fried some up in some avocado oil and we fought over who got the last piece, and I used the bone to make an easy bean soup.

You have never fully enjoyed how wonderful ham can be until you've made this moist and flavorful Damn Good Whole Ham that shreds right off the bone.

Damn Good Whole Ham
 
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You have never fully enjoyed how wonderful ham can be until you've made this moist and flavorful Damn Good Whole Ham that shreds right off the bone.
Author:
Recipe type: main dish
Yields: 6-8 servings
Ingredients
  • 1 whole bone-in cured ham
  • 1/2 cup fresh pineapple
  • 1/2 cup brown sugar
  • 1/2 cup spicy brown mustard
Instructions
  1. Note: total cooking time will depend on your size of ham, but you can plan on about 30min/pound.
  2. Score the outer fat layer of the ham in a diamond pattern. Only let your knife go as deep as the fat and make the lines of the diamonds run about an inch apart. This will allow the fat to more easily render and it will also allow the pineapple glaze to better sink into the meat.
  3. Insert a meat thermometer into your ham and wrap the entire ham in foil. Cook the ham in the oven or on grill at 275 degrees F until the thermometer reads 130 degrees F.
  4. Combine the pineapple, brown sugar, and mustard in the blender to make a glaze.
  5. Once the ham its 130 degrees F, leave the ham on the foil but open it up. If there's excess liquid, drain off as much as you can. Pour the pineapple glaze all over the ham, trying to keep as much on the ham as you can. Leave the foil open but this time make more of a bowl with it. Continue cooking until internal temperature reaches 150 degrees F.
  6. Remove from oven or grill and allow to rest at least 15 minutes before slicing. Ham should fall off the bone. When done, reserve bone to make some leftover ham soup.

 

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Baked Grapefruit

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If you’ve never enjoyed Baked Grapefruit, you’re in for a real treat. Follow this simple method and  enjoy grapefruit more than you ever thought you could.

If you've never enjoyed Baked Grapefruit, you're in for a real treat. Follow this simple method and  enjoy grapefruit more than you ever thought you could.

This post is a cross between a public service announcement and a recipe. You don’t really need a recipe to know how to make baked grapefruit. You basically put brown sugar on the grapefruit and broil it until nicely melted and the fruit is warmed through. I felt inclined to put it on my blog as a recipe, however, because I had never enjoyed a baked grapefruit until recently, and I loved it so much I figured I should share it with you.

If you've never enjoyed Baked Grapefruit, you're in for a real treat. Follow this simple method and  enjoy grapefruit more than you ever thought you could.

When I was a kid, I used to put so much white sugar on my grapefruit, I pretty much had grapefruit flavored sugar in my bowl. I used a lot. A LOT. My sisters and I were a bunch of sugar junkies. Fortunately, my kids have learned to love the wonderful tart taste of a grapefruit without never having put sugar on it. When I was a kid, I didn’t think that was possible. My kids love plain grapefruit, as they should!  When you warm fruit, however, it makes it even sweeter and juicier. When you add that bit of brown sugar and get it all warm and melty? Oh my, is it good. This takes your grapefruit to a whole new level. Try it. I promise you’ll love it.

If you've never enjoyed Baked Grapefruit, you're in for a real treat. Follow this simple method and  enjoy grapefruit more than you ever thought you could.

Baked Grapefruit
 
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If you've never enjoyed Baked Grapefruit, you're in for a real treat. Follow this simple method and enjoy grapefruit more than you ever thought you could.
Author:
Recipe type: breakfast
Yields: 2 servings
Ingredients
  • 1 grapefruit
  • 2 tablespoons brown sugar
Instructions
  1. Set broiler to high. Slice grapefruit in half and use a paring knife to separate the pieces for easy scooping. Spread 1 tablespoon of brown sugar onto each side. Place fruit in a baking dish that will collect any excess juices that spill over.
  2. Broil until sugar melts, about 5 minutes. Serve warm.

 

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Sage Breakfast Sausage

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It’s easy to make your own Sage Breakfast Sausage, and it just tastes better knowing you added all the spices yourself without any nasty preservatives.

It's easy to make your own Sage Breakfast Sausage, and it just tastes better knowing you added all the spices yourself without any nasty preservatives.

I had never made my own breakfast sausage until we got our own half pig direct from a ranch. If you are able to source your meat direct from a farm you know and trust, let me tell you – it is 1000 times better than any plastic wrapped meat you’ll find in the store. Making your own breakfast sausage is no exception. If you want to make yourself ill, take a look at the ingredients in a package of Jimmy Dean sausage. I just did a quick google search and this is what I found: INGREDIENTS: PORK, WATER, CONTAINS 2% OR LESS OF: CORN SYRUP, SALT, SPICES, DEXTROSE, MONOSODIUM GLUTAMATE.  Vomit. Where are the herbs? Where are the seasonings you can pronounce? What the hell does monosodium glutamate do and why would you eat it?  Yuck.

Seriously, it takes like 5 minutes to measure out the ingredients and mix them together, and I can tell you that this breakfast sausage tastes so much better than that pre-packaged crap from sad pigs. Now go make it.

Sage Breakfast Sausage
 
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It's easy to make your own Sage Breakfast Sausage, and it just tastes better knowing you added all the spices yourself without any nasty preservatives.
Author:
Recipe type: breakfast
Yields: 8 patties
Ingredients
  • 1 pound ground pork
  • 1 tablespoon sage, dried or fresh
  • 1 teaspoon kosher salt
  • 1 teaspoon brown sugar
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon red pepper flakes (or more if you like heat)
  • 1/4 teaspoon marjoram (fresh if you have it)
  • dash cloves
Instructions
  1. In medium sized bowl, thoroughly combine all ingredients. Its easiest if you use your hands to mix.
  2. Heat a skillet over medium low heat. Form sausage into patties and cook until brown, about 5 minutes per side.

 

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