Baked Challah French Toast

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This post first appeared over at Real Housemoms where I’m a contributor.
Challah is the perfect bread for french toast, and this heavenly Baked Challah French Toast can be made ahead the night before for an easy family breakfast.

Challah is the perfect bread for french toast, and this heavenly Baked Challah French Toast can be made ahead the night before for an easy family breakfast.

I am a lover of french toast. It satisfies my craving for carbs but its also filling because of the eggs. But let’s face it, transforming an entire loaf of bread into french toast by cooking it one slice at a time is not only tedious but quite time consuming. And on mornings when I just want to relax and sip my coffee and have someone serve me breakfast in bed, standing at the stove and serving up a few pieces of french toast at a time to hungry children is not my idea of fun.

Challah is the perfect bread for french toast, and this heavenly Baked Challah French Toast can be made ahead the night before for an easy family breakfast.

That, my friends, is why I love overnight french toast. First, you assemble everything the night before so all you have to do in the morning is pop it in the oven. I also love making french toast this way because it gives that soft bread 10-12 hours to completely soak up that wonderful egg, cream, vanilla and zest. Let the bread become one with the liquid – you won’t regret it.

Challah is the perfect bread for french toast, and this heavenly Baked Challah French Toast can be made ahead the night before for an easy family breakfast.

I chose Challah for this french toast feast because its a wonderfully soft bread that’s already made with egg. Its one of my favorites to use for french toast. I promise you won’t regret it. See how easy this looks?  All you do is slice up the bread, dunk each piece in the mixture, layer them best you can into a casserole dish, and pour any extra liquid on top so that none of it gets wasted.

Challah is the perfect bread for french toast, and this heavenly Baked Challah French Toast can be made ahead the night before for an easy family breakfast.

The result is a perfectly cooked, perfectly moist, perfectly easy breakfast that can be served to the entire family at the same time with minimal effort on your part.

Challah is the perfect bread for french toast, and this heavenly Baked Challah French Toast can be made ahead the night before for an easy family breakfast.

If you love overnight french toast recipes as much as I do, be sure to check out this Raspberry Baked French Toast:raspberry-baked-french-toast-IG

And a personal favorite, especially during the holidays, is this Make Ahead Stuffed Cranberry French Toast:make-ahead-cranberry-stuffed-french-toast-IG

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.
Baked Challah French Toast
 
Prep time
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Challah is the perfect bread for french toast, and this heavenly Baked Challah French Toast can be made ahead the night before for an easy family breakfast.
Author:
Recipe type: breakfast
Yields: 8 servings
Ingredients
  • 1 loaf Challah bread, sliced
  • 4 eggs
  • 1 1/2 cups heavy cream
  • 1/2 cup milk
  • 1/4 cup orange juice
  • 2 teaspoons orange zest
  • 1/4 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 2 tablespoons vanilla extract
  • 1/4 cup butter, softened
Instructions
  1. The night before, use a large bowl to whisk together eggs, heavy cream, milk, orange juice, zest, nutmeg, cinnamon, and vanilla until eggs are beaten and mixture is well combined.
  2. Dip Challah slices in egg mixture and layer in a buttered 9x13 inch casserole dish. Pour remaining mixture over the top and press down. Cover and refrigerate overnight.
  3. When ready to bake, preheat oven to 350 degrees F. Uncover the casserole and dot with butter. Bake in preheated oven for 35 minutes or until top is golden brown. If top browns to quickly before french toast is set, you may cover loosely with aluminum foil for remainder of cooking time.
  4. Serve with marmalade, mascarpone, syrup, fresh fruit, whipped cream, or any combination you'd like!
Challah is the perfect bread for french toast, and this heavenly Baked Challah French Toast can be made ahead the night before for an easy family breakfast.
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No Bake Lemon Ladyfinger Cheesecake

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This post first appeared over at Real Housemoms where I’m a contributor.

Perfect for any celebration, this perfectly sweet NO BAKE LEMON LADYFINGER CHEESECAKE is a wonderful citrus dessert that everyone will love!

Perfect for any celebration, this perfectly sweet NO BAKE LEMON LADYFINGER CHEESECAKE is a wonderful citrus dessert that everyone will love!

When I sat down to write this post, I struggled to find a good title for the recipe. Did I want to call it something that would explain what it was?  (i.e. No Bake Lemon Ladyfinger Cheesecake)  Or did I want to call it what my brain was thinking?  (i.e. Oh My God There Must Be 1000 Calories in Each Slice But It Is Soooo Worth It Cake)  I opted for the shorter title, but am wondering if I should have gone with the longer one now.

… 

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Key Lime Pie

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This authentic homemade Key Lime Pie made with a gingersnap crust will deliver the perfect mouthwatering dessert in the form of a slice of heaven.

This authentic homemade Key Lime Pie made with a gingersnap crust will deliver the perfect mouthwatering dessert in the form of a slice of heaven.

Occasionally I like to publish fun facts about the food I publish including interesting health benefits or why I prefer to use a certain ingredient over the other. Thanks to my friend, wikipedia, I’m going to tell you a bit about key limes:

The Key lime (Citrus ×aurantiifolia) is a citrus hybrid with a globose fruit, 2.5–5 cm in diameter (1–2 in), that is yellow when ripe but usually picked green commercially.

It is smaller and seedier, with a higher acidity, a stronger aroma, and a thinner rind, than that of the Persian lime (Citrus × latifolia). It is valued for its unique flavor compared to other limes, with the Key lime usually having a more sweet and bitter flavor. The name comes from its association with the Florida Keys, where it is best known as the flavoring ingredient in Key lime pie. It is also known as West Indian lime, bartender’s lime, Omani lime, or Mexican lime, the last classified as a distinct race with a thicker skin and darker green color. Philippine varieties have various names, including dayap and bilolo.

You see, I’m sure you could make a key lime pie with regular limes, but that would just feel dirty to me. So, I went to the store and found me a bag of real key limes. They were a real bitch to juice because they were so small, but I was determined to make this pie authentic.

This authentic homemade Key Lime Pie made with a gingersnap crust will deliver the perfect mouthwatering dessert in the form of a slice of heaven.

You can totally make this with your standard graham cracker crust, but I think the flavor of ginger snaps is amazing with the mouth puckering zing of citrus, so I used Trader Joe’s ginger thin cookies. Oh my, was this pie good. I wanted to take some photos of the individual slices but we kind of devoured the pie before I could get one of those pretty “staged” photos. The pie is definitely easier to slice after it has really set in the refrigerator. Also, I used a full 2/3 cup of the lime juice because I love the tart flavor, but keep in mind that the more juice you use, the longer it will take to set up. If you love citrus desserts like I do, be sure to check out my blood orange cupcakes, strawberry rhubarb lemon bars, and my gorgeous (if I do say so myself) strawberry lemonade baked donuts. Enjoy!

This authentic homemade Key Lime Pie made with a gingersnap crust will deliver the perfect mouthwatering dessert in the form of a slice of heaven.

Key Lime Pie
 
Prep time
Cook time
Total time
 
This authentic homemade Key Lime Pie made with a gingersnap crust will deliver the perfect mouthwatering dessert in the form of a slice of heaven.
Author:
Recipe type: Dessert
Yields: 8 servings
Ingredients
crust:
  • 9 ounces ginger snaps, processed into fine crumbs
  • 8 tablespoons (1 cube) unsalted butter
filling:
  • 3 egg yolks
  • 1 (14 ounce) can sweetened condensed milk
  • 1-2 teaspoons key lime zest
  • 1/2 to 2/3 cup key lime juice (depending on preferred tartness)
topping:
  • 1 cup heavy whipping cream
  • 1-2 tablespoons confectioner's sugar, depending on taste
Instructions
  1. Heat oven to 350°F.
  2. To make the crust, combine ginger snap crumbs and melted butter in medium bowl and mix well until crumbs are evenly coated. Press crumbs into the bottom and up the sides of a standard 9-inch pie dish. Bake crust in preheated oven for 10 minutes. Set on cooling rack while you prepare filling. Allow oven to remain at temperature.
  3. To make the filling, beat zest and egg yolks in stand mixer with whisk attachment on medium high speed until pale and thick, about 5 minutes. Add sweetened condensed milk and beat until thickened again, about 3 minutes more. Whisk key lime juice into yolk mixture until combined. Pour into ginger snap crust and bake pie for another 10 minutes, until set but not browned. Let pie cool completely before adding topping.
  4. To make the topping, beat heavy cream with sugar in stand mixer using whisk attachment until soft peaks form. Take care not to over or under beat. Spread over top of chilled pie. Ideally, pie should be chilled overnight so that it can fully set and can be easily sliced.
  5. This delicious pie will last up to a week if refrigerated... but who can let a pie like this sit in their frig for a week without eating it?

This authentic homemade Key Lime Pie made with a gingersnap crust will deliver the perfect mouthwatering dessert in the form of a slice of heaven.
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Cheesecake Fruit Dip

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This easy to make smooth and creamy Cheesecake Fruit Dip has just enough sweet and has a secret ingredient that will have everyone begging for more.

This easy to make smooth and creamy Cheesecake Fruit Dip has just enough sweet and has a secret ingredient that will have everyone begging for more.

This easy to make smooth and creamy Cheesecake Fruit Dip has just enough sweet and has a secret ingredient that will have everyone begging for more. 

The first time I was introduced to this fruit dip was a few years back when my sister-in-law brought it over for dinner. I remember hovering over it, eating way more than I should, trying to pass it off as healthy because I was eating fruit. As much as you might want to think its as healthy as eating a nonfat plain greek yogurt, its not. But its so freaking good. Now, I remember her telling me she mixed in powdered sugar. I did not put any additional sugar in this fruit dip – I wanted the sweetness of the dip to be mellow so that the natural sweetness in those lush red strawberries would shine through. The homemade marshmallow creme, of course, is full of plenty of sweet and mellows out quite beautifully when mixed with the heavy cream and the whipped cream cheese.  This easy to make smooth and creamy Cheesecake Fruit Dip has just enough sweet and has a secret ingredient that will have everyone begging for more.

 

I called this Cheesecake Fruit Dip because it reminds me of the most rich and decadent cheesecake I’ve ever made which happens to have both cream cheese and heavy whipping cream.  Mmmmm… cheesecake.
This easy to make smooth and creamy Cheesecake Fruit Dip has just enough sweet and has a secret ingredient that will have everyone begging for more.

The secret ingredient? Oh. You want to know what it is, do you?  Well, in addition to adding some wonderful homemade vanilla extract, which I believe is necessary in most recipes, the secret ingredient that really gives this fruit dip that “wow” factor is a quarter teaspoon of pure almond extract. I just love that stuff and a little goes a long way. A word to the wise – you may want to make a double batch of this stuff so that you can get your fill before all your guests arrive and you can act civilized while they worry about what they look like while pigging out on this stuff.

This easy to make smooth and creamy Cheesecake Fruit Dip has just enough sweet and has a secret ingredient that will have everyone begging for more.

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.

Cheesecake Fruit Dip
 
Prep time
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This easy to make smooth and creamy Cheesecake Fruit Dip has just enough sweet and has a secret ingredient that will have everyone begging for more.
Author:
Recipe type: dip, appetizer
Yields: 1 1/2 cups
Ingredients
Instructions
  1. Whip heavy cream until soft peaks form by beating with a whisk attachment on high speed. Add cream cheese and marshmallow creme and continue to beat on high speed until well blended and fluffy. Add vanilla and almond extracts and blend until well mixed.
  2. Serve with fresh fruit. So good!!

 

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Cheesy Scalloped Potatoes

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These Cheesy Scalloped Potatoes are so tender and flavorful, they make the perfect side dish at dinner and even taste great leftover or for breakfast!

These Cheesy Scalloped Potatoes are so tender and flavorful, they make the perfect side dish at dinner and even taste great leftover or for breakfast!

I have so many great memories of my youth. As you might imagine based on my food obsession, some of those memories pertain to food. One of my not-so-great memories pertains to scalloped potatoes. I remember the wonderful smell as they cooked, and the hopeful feeling that they would taste great as I waited for them to come out of the oven. But I also remember the disappointment as I lifted the potatoes out of a thin liquid bath and took a crunchy starchy bite. YUCK.

These Cheesy Scalloped Potatoes are so tender and flavorful, they make the perfect side dish at dinner and even taste great leftover or for breakfast!

You see, my mom can be a pretty darn good cook. She still makes the best all butter pie crust I’ve ever had. But scalloped potatoes? Fail. She’s the kind of cook who either very loosely follows a recipe or doesn’t fallow one at all. I’m not sure why we couldn’t successfully pull off scalloped potatoes during my entire youth despite countless attempts, but I am thrilled to say that I have replaced those crunchy potato memories with the best scalloped potatoes I’ve ever had in my life, and I’m going to share the secret with you.

These Cheesy Scalloped Potatoes are so tender and flavorful, they make the perfect side dish at dinner and even taste great leftover or for breakfast!

First, its important to slice the potatoes thin and make them uniform. My cutting skills aren’t quite on par with that task so I used my mandolin. I highly recommend you follow the same technique or use the slicer on your food processor. The great flavor comes from all the ingredients I chose in addition to the cooking method. Onion and garlic – yeah, those always go well with potatoes. Buttermilk, heavy cream and butter – another no brainer. Cheddar, gruyere, and parmasan – I knocked it out of the park with that combo. Cooking everything in a cast iron skillet and then in a super hot oven – oh yeah, now we’re talking. Don’t be deceived by the golden brown color. I was so afraid of burning them (more for the sake of the blog photos than us having to eat them) that I probably took them out of the oven a minute or two prematurely. I had put a fork in some potatoes to test them and they fell apart, but I really should have tasted them. Still, a far cry from the crunchy potatoes of my youth, but not as soft as when I heated them up for leftovers. Learn from my mistakes, friends. Bottom line – these potatoes are outstanding and you will love them.

These Cheesy Scalloped Potatoes are so tender and flavorful, they make the perfect side dish at dinner and even taste great leftover or for breakfast!

Cheesy Scalloped Potatoes
 
Prep time
Cook time
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These Cheesy Scalloped Potatoes are so tender and flavorful, they make the perfect side dish at dinner and even taste great leftover or for breakfast!
Author:
Recipe type: side dish
Yields: 6 servings
Ingredients
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 small onion (or half of a medium), minced
  • 2 cloves garlic
  • 1 cup shredded cheese (I used a cheddar gruyere blend)
  • 2-3 pounds russet potatoes (about 3 potatoes), peeled and sliced thin
  • Kosher salt and freshly ground pepper
  • 1 cup heavy cream
  • 1 cup buttermilk
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 cup grated parmesan cheese
Instructions
  1. Position a rack in the upper third of the oven and preheat to 425 degrees F.
  2. Heat an oven safe skillet over medium high heat. Add some (less than half) of the butter and the onions to the pan. Let cook until they start to brown, while stirring only occasionally, about 3-4 minutes. Add the garlic and cook for another minute.
  3. Add half of the potatoes and toss with the onions and garlic to evenly coat, then spread them out. Sprinkle with a hefty pinch of salt, half of the remaining cut up butter, half of the shredded cheese, and pepper to taste.
  4. Arrange the remaining potatoes on top. Sprinkle with another hefty pinch of salt as well as some freshly ground pepper to taste.
  5. Mix the heavy cream and buttermilk together and pour it over the potatoes. Top with nutmeg and allow to simmer for 3 minutes. Dot the potatoes with the remaining cut-up butter.
  6. Mix the remaining shredded cheese with the parmesan and spread this cheese blend over the hot potatoes.
  7. Bake until golden, about 25 minutes. Be sure to check if they are done by tasting a potato, not just by poking it with a fork. Let rest 5 minutes before serving.

 

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Coconut Ice Cream

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This delicious and creamy Coconut Ice Cream is made the old fashioned way with toasted coconut and both heavy cream as well as coconut cream & coconut milk.

This delicious and creamy Coconut Ice Cream is made the old fashioned way with toasted coconut and both heavy cream as well as coconut cream & coconut milk.

Oh man, this ice cream was GOOD. The photos can’t do it justice. If you look online for a coconut ice cream recipe, it’s really hard to find a real ice cream recipe. They’re all vegan or paleo. I’m all for that and have even made a vegan and paleo recipe from time to time, but I wanted ice cream. You know, the real stuff made with sugar, heavy cream, and egg yolks. So I had to get creative. I started this recipe off by toasting some sweetened coconut in my sauce pan. Be careful here – you want it to get evenly golden brown and not burnt. Then, I added half and half, heavy cream, coconut cream, and coconut milk. I wasn’t sure if I should go heavy and do all cream or light and go all milk, so I split the difference and used all four (and it was perfect). If you don’t like the little bits of coconut in your ice cream, you can certainly strain them out of the heated milk/cream mixture before whisking it in with the egg/sugar mixture… but if you aren’t a coconut lover, why would you be making this ice cream in the first place?

This delicious and creamy Coconut Ice Cream is made the old fashioned way with toasted coconut and both heavy cream as well as coconut cream & coconut milk.

I like to chill the hot custard mixture over an ice bath before refrigerating it. Take my advice here – Don’t put too much ice water in the bottom bowl. When the ice melts, the volume increases, and if you have too much it will spill over. Learn from my mistakes, friends.

This delicious and creamy Coconut Ice Cream is made the old fashioned way with toasted coconut and both heavy cream as well as coconut cream & coconut milk.

The final result is a super creamy, coconut-y, perfectly sweetened ice cream that your entire family will love. At first, my husband didn’t like it. Wanna know why? He scooped it fresh out of the freezer and dug in. You can do that with store bought ice creams, but in my opinion, homemade ice creams need a good 10-15 minutes to sit on the counter and soften before serving. Trust me on this one. Its worth the wait.

This delicious and creamy Coconut Ice Cream is made the old fashioned way with toasted coconut and both heavy cream as well as coconut cream & coconut milk.

See how creamy and wonderful it turned out? I used your standard Mounds sweetened coconut flakes to make the ice cream. The kind you cook with. But for garnish, I used the fancy and oh-so-wonderful slightly sweetened, slightly salted, slightly toasted Trader Joe’s coconut flakes. If you haven’t tried them, they are wonderful straight out of the bag.

This delicious and creamy Coconut Ice Cream is made the old fashioned way with toasted coconut and both heavy cream as well as coconut cream & coconut milk.

Now, I’m sure you believe me by now that this luscious ice cream is fantastic on its own. But stay tuned. Later this week you’ll see me mix in some Samoa girl scout cookies and top it with chocolate Guinness sauce as well as a homemade salted caramel sauce. Now that’s a dessert that will knock your socks off!

This delicious and creamy Coconut Ice Cream is made the old fashioned way with toasted coconut and both heavy cream as well as coconut cream & coconut milk.

5.0 from 1 reviews
Coconut Ice Cream
 
Prep time
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This delicious and creamy Coconut Ice Cream is made the old fashioned way with toasted coconut and both heavy cream as well as coconut cream & coconut milk.
Author:
Recipe type: Dessert
Yields: 1 quart
Ingredients
  • 6 egg yolks
  • 3/4 cup sugar
  • 1 cup loosely packed sweetened shredded coconut
  • 1 cups half-and-half
  • 1 cups heavy cream
  • 1 cup light coconut milk (canned)
  • 14 ounce can coconut cream
Instructions
  1. In a large bowl, whisk together the egg yolks and the sugar until light and fluffy. Set aside.
  2. Add the coconut to a medium sized heavy saucepan and set over medium-high heat. Stir the coconut until it begins to brown, about 7 minutes, but do not allow to burn. Add the half and half, heavy cream, coconut milk, and coconut cream and bring to a simmer. You want to scald the mixture without it coming to a boil. Just before it starts to boil, turn the heat off.
  3. Slowly pour the hot coconut milk mixture into the yolk mixture, starting with a small amout at first, whisking constantly. Once you've added enough to warm the egg mixture, add a little more, always whisking, until everything has been combined and well mixed. Then pour the mixture back into the pan.
  4. Set over medium-low heat and cook, stirring slowly and continuously, until the custard thickens. You know its done if you can wipe your finger across a coated spatula and it leaves a trail. This takes about 5 minutes. Do not allow the custard to boil.
  5. Pour the custard into a clean bowl and place over an ice bath to cool while occasionally stirring to mix the hot with the cool. Refrigerate the custard until cold, at least 1 hour.
  6. Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. Make sure your container has been frozen at least over night prior to starting. I have a Cuisinart and had to make the ice cream in two batches, one right after the other, and the mixing process took about 30-45 minutes per batch. Transfer the ice cream to a container, cover and freeze until firm, at least 4 hours. Makes about 1 quart.

 

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Blood Orange Cupcakes

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Blood Orange Cupcakes use fresh orange juice and vanilla bean to create a decadent cupcake that will remind you of an orange creamsicle, but way better.

Blood Orange Cupcakes use fresh orange juice and vanilla bean to create a decadent cupcake that will remind you of an orange creamsicle, but way better.

One of the best things about this time of year is the citrus.  I’ve been making all sorts of yummy cocktails with grapefruit like my IPA mimosa,  Grapefruit Mimosa, and Grapefruit Tequila Slammer. I’ve been eating Cara Cara oranges like they’re laced with crack cocaine. And I’ve been experimenting with blood oranges because they are simply gorgeous and pack a wonderfully tart citrus-y flavor.Blood Orange Cupcakes use fresh orange juice and vanilla bean to create a decadent cupcake that will remind you of an orange creamsicle, but way better.

You know I love to cook with vanilla beans. Afterall, I have a ton of them after I make a big batch of homemade vanilla extract every year. Well remember how awesome Orange Creamsicles were as a kid?  Because these cupcakes are bursting with orange flavor from the juice and the zest, and taste like vanilla ice cream from the vanilla bean and heavy cream, all I could think of was those creamsicles and how much I loved them.

Blood Orange Cupcakes use fresh orange juice and vanilla bean to create a decadent cupcake that will remind you of an orange creamsicle, but way better.

This cupcake packs a nice tight crumb and goes great with my blood orange frosting (although that didn’t turn out exactly as I had planned).  Blood Orange Cupcakes use fresh orange juice and vanilla bean to create a decadent cupcake that will remind you of an orange creamsicle, but way better.

Blood Orange Cupcakes
 
Prep time
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Blood Orange Cupcakes use fresh orange juice and vanilla bean to create a decadent cupcake that will remind you of an orange creamsicle, but way better.
Author:
Recipe type: Dessert
Yields: 1 dozen cupcakes
Ingredients
  • 2 cups all-purpose or cake flour
  • 1 cup granulated sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 2 vanilla beans, split and scraped
  • 1 tablespoon finely grated orange zest
  • 2 large eggs, beaten
  • 3/4 cup heavy cream
  • 1/4 cup fresh orange juice
  • blood orange frosting
Instructions
  1. Preheat oven to 350 degrees F. Line standard muffin tins with paper liners.
  2. In the bowl of a stand mixer, combine flour, sugar, baking soda, baking powder, and salt. With the mixer running on low, add butter one tablespoon at a time. Increase speed of mixer to medium and continue to blend until the the butter and flour mixture is well incorporated and when squeezed between your fingers, it holds together.
  3. In a separate bowl with a pouring spout, whisk together all remaining ingredients to create your wet portion.
  4. With the mixer running on low, pour in about a third of the wet ingredients. Increase the speed to medium and beat until light and fluffy, about 3-5 minutes. Scrape sides, add half of remaining wet ingredients, and beat on low until combined. Scrape sides again, add remaining wet ingredients, and beat on low until fully combined.
  5. Use a cookie scoop to divide batter among muffin cups, filling each 3/4 full. Bake, rotating tins halfway through, until testers inserted in the centers come out clean, about 24-28 minutes. Let cool in tins on wire racks.
  6. Top with blood orange frosting.

Blood Orange Cupcakes use fresh orange juice and vanilla bean to create a decadent cupcake that will remind you of an orange creamsicle, but way better.
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Peanut Butter Dip

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Create an easy-to-make snack and pair apple slices, waffle sticks and celery with this kid-friendly Peanut Butter Dip treat.

Peanut Butter Dip | Self Proclaimed Foodie

 

Remember when you were a kid and the only thing better than peanut butter cookie dough was chocolate chip cookie dough?  Oh, who am I kidding. The same thing still stands as an adult. Peanut butter cookie dough is freaking good.  Well, you know what? This dip actually tastes like peanut butter cookie dough. Create an easy-to-make snack and pair apple slices, waffle sticks and celery with this kid-friendly Peanut Butter Dip treat.

I love me a nice crunchy tart yet sweet apple. Honeycrisps and pink ladies are my favorites. But what’s better than a really good apple?  An apple dipped in this stuff, that’s what.  I wanted to feel like a kid again so I toasted up a freezer waffle and used that for the dip too. Soooo flippin’ good!  That’s my son’s hand in the picture. Isn’t it cute?  He loves helping me with my food photos because that means he gets the first bite.  I make my kids earn their keep.

Create an easy-to-make snack and pair apple slices, waffle sticks and celery with this kid-friendly Peanut Butter Dip treat.

I like to make a special apple waffle peanut butter dip combo. Doesn’t this little bite sized treat look yum?  Its not the healthiest dip. I’m not claiming that it is. I’m just telling you that it tastes great. There are endless dippers you can use too – apples, waffles, crackers, pretzel sticks, celery, your fingers, etc.  Take my advice and make this with crunchy peanut butter.  You can thank me later.

Create an easy-to-make snack and pair apple slices, waffle sticks and celery with this kid-friendly Peanut Butter Dip treat.

 

5.0 from 1 reviews
Peanut Butter Dip
 
Prep time
Total time
 
Create an easy-to-make snack and pair apple slices, waffle sticks and celery with this kid-friendly Peanut Butter Dip treat.
Author:
Recipe type: Appetizer
Yields: 2 cups
Ingredients
  • 1 cup unsweetened peanut butter (I prefer crunchy)
  • 8 ounces cream cheese
  • 1/2 cup brown sugar
  • 1 cup heavy whipping cream
  • 1 tablespoon vanilla
Instructions
  1. Add all ingredients to the bowl of a stand mixer. Beat on medium high speed until well combined and fluffy, about 5 minutes.
  2. Serve with sliced apples, pretzel sticks, etc.

Create an easy-to-make snack and pair apple slices, waffle sticks and celery with this kid-friendly Peanut Butter Dip treat.
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Pumpkin Fruit Dip

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This light and perfectly sweetened Pumpkin Fruit Dip is the quintessential Fall party appetizer or after school snack.

Pumpkin Fruit Dip | Self Proclaimed Foodie

The first time I had fruit dip, not counting peanut butter out of the jar, was when my sister-in-law brought some over to enjoy before Thanksgiving dinner.  I was like a drug addict in a dark alley, sneaking around, stealing bites when no one was looking.  I was addicted instantly.  Before you know it, that marvelous fruit dip was nearly gone before the second round of appetizers were even brought out.  Hey – its fruit, right?  Totally healthy!

Pumpkin Fruit Dip | Self Proclaimed Foodie

Although the fruit dip she brought over was delicious, it wasn’t really Fall inspired.  How do you make a Fall inspired dish?  Well you mix in pumpkin and all the right spices, of course.  Did I find myself addicted once more?  Yes.  Am I eating one more apple than I would have otherwise?  Yes.  See?  It all evens out.

Pumpkin Fruit Dip | Self Proclaimed Foodie

 

The next time you’re not sure what to bring as an appetizer for Thanksgiving or a Fall get together, don’t hesitate to make this pumpkin fruit dip.  Its a cinch to mix up and you will turn your friends and family into addicts too.  My foodie-in-training kids and I fight over the sliced apples after school when I set this dip out.  Its that good.

PUMPKIN FRUIT DIP
 
Prep time
Total time
 
This light and perfectly sweetened Pumpkin Fruit Dip is the quintessential Fall party appetizer or after school snack.
Author:
Recipe type: Appetizer, Dip
Ingredients
  • 8 ounces cream cheese
  • 8 ounces heavy cream
  • 1 cup pumpkin puree, canned or fresh
  • 4 tablespoons brown sugar
  • 1 teaspoon pumpkin pie spice
  • raw pumpkin seeds for garnish, if desired
Instructions
  1. In the bowl of a stand mixer, whip heavy cream until light and fluffy, about 5 minutes. Transfer whipped cream to a separate bowl. In empty stand mixer bowl, beat cream cheese with paddle attachment on medium speed until it is light and fluffy, about 2-3 minutes. Scrape sides. Add heavy cream and repeat until well combined. Scrape sides again.
  2. In the bowl the whipped cream was in, combine pumpkin puree, brown sugar, and pumpkin pie spice. Stir until thoroughly mixed. Add pumpkin mixture to stand mixing bowl and mix on low to medium speed until well combined. Scrape and mix on more time.
  3. Serve with sliced fruit for dipping and roughly chopped pumpkin seeds and a dusting of pumpkin pie spice as garnish.
  4. Recipe can be easily halved, if needed.

 

This light and perfectly sweetened Pumpkin Fruit Dip is the quintessential Fall party appetizer or after school snack.
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