Spiced Nut Butter

Is it almond butter or walnut butter?  It's both!  I blended 1/2 C pumpkin pie roasted almonds (see Monday, December 1, 2014 post) and 1/2 C toasted walnut pieces in a food processor with 1 T canola oil for 3 minutes.  The result is a silky, thin spread for toast, chocolate cake, graham crackers, etc.  Next time I would not use any oil in the beginning, adding some towards the end if the mixture seems dry, since I like a thicker nut butter.  A friend of mine gave me that tip so it's worth a try.  I would also add salt and cinnamon to up the flavor profile.  Overall, this is a yummy spread that could use some tweaking.  Enjoy :)

      

Most Delicious Corn Cake

I believe this was not only served at Chi-Chi's, but also at Chevy's, one of the best Mexican restaurants back in the day.  They would load up your plate with refried beans, soft tacos, and this delicacy that seemed almost impossible to recreate.  Until the dawn of Pinterest.

This moist, buttery, corn cake tastes as sweet as a fluffy, frosted cake but it's not!  Served as a side to dinner, a snack after lunch, or even as a breakfast bar, this is a multifaceted bite of heaven.  Depending on how you slice it or scoop it, it makes 8 servings easily.  

FYI: Due to constant overeating during the holidays, I added 4 T soft butter and 2 T tub butter to cut down on fat and calories, 2 T almond milk instead of heavy cream, and a can of sweet corn instead of thawed corn because that's what I had on hand.  Mine baked for the full 60 minutes.  

Make it today!

Here is the recipe.

Oatmeal Mondays

This is a recipe I've been wanting to try:

http://www.thehealthymaven.com/2014/11/apple-cinnamon-stovetop-granola.html

It sounds so yummy!  I have not made it yet though.  Hopefully in the upcoming week...

Cake Fridays

Sugared cranberries

Cake straight out of the oven

More sugared cranberries

All dressed up!

 
I hope everyone had a magical Christmas!  I decided to make this cranberry meringue cake for the big day. I saw it featured on The Kitchen on Food Network and I knew I had to make it.  The flavors were beautiful but the texture was nothing like a cake.  It had the texture of a very thick, dense bar, almost like a gingersnap spiced blondie.  The cream cheese frosting added creaminess and zing, while the sugared cranberries added sweetness, tartness, and eye appeal.  All of the components together made for a delightful dessert but I really couldn't enjoy it as much as everyone else because I had a cake stuck in my head!  I'm not sure why it turned out that way but everyone loved it so I guess I should be thankful for that.  That's what the season is all about right?!

Best Fruit Dip Ever

I found this fruit dip on Pinterest and it really is the best fruit dip ever!  I made some changes though:

1 C half and half (since it's the holidays)

1 small box pistachio pudding mix

1 tub Cool Whip

With a hand mixer, blend half and half and pudding mix.  Fold in Cool Whip. Serve immediately or chill overnight to make for a thicker dip.  Enjoy with your favorite fruit, graham crackers, etc.      

FYI: I served it with red grapes since strawberries are not in season (trying to go with the green and red theme for the holidays).  Fun, festive, light and airy, this dip will have everyone begging for the recipe.

Wishing you a fun, festive holiday season filled with laughter and love.
Cozy and bright,
The Strobls :)

A New Kind of Cookie

I was intrigued by this recipe.  Maple syrup and demerera sugar in cookie batter??  Let's just say they are amazing!  Sweet but not too sweet.  Crispy from the sugar crystals but not too crispy.  Chewy from the rolled oats but still have that snap.  The teaspoon of cinnamon in the batter makes for a perfectly spiced cookie.  The only thing that would elevate these cookies is adding cinnamon chips to the batter.

 FYI: Mine baked for 12 minutes.

 Here is the recipe.

Mile High Muffins

These are the lightest muffins/cakes I've ever made!  They are tall and sizable. I did not have dark cocoa powder so I omitted the brown sugar and dark cocoa powder.  Instead I added 1/4 C gingerbread spice hot chocolate mix.  This made for a more bitter, less sweet product that paired nicely with the M&M candies.  I also omitted the chocolate chips because my daughter insisted on putting M&Ms on top of some of the muffins.  She asked for chocolate cake with M&Ms and she got it!  We thought these tasted more like little cakes than muffins.  Whatever you call them, they are airy and delicious.  We loved them and we're sure you will too.  By the way, these go perfectly with a shmear of Nutella.

Here is the recipe.

Oatmeal Mondays

These microwave banana oat cakes are amazing!  The kids gobbled them up, smeared with peanut butter.  I didn't think they would come together but after being cooked in the microwave for 90 seconds, they were perfect.  If your kids are like mine and eat bananas in the morning, they will love this!

I changed up the recipe a bit.  Here is the original recipe.  Here is mine:

1/2 banana, mashed
3 T oats
1 t brown sugar
1/4 t cinnamon
1T unsweetened coconut flakes
1 t cocoa powder

Mix all ingredients together and transfer to a microwave safe bowl, sprayed with non stick spray.  Microwave 90 seconds.  Let sit a few minutes and then turn out onto a plate.  Smear with peanut butter, if desired.  Makes one serving.            

Cake Fridays

 Christmas Spice Buttermilk Pound Cake

 
I finally have a cake recipe to post for Cake Fridays!  It is a Christmas spice buttermilk pound cake and it is fabulous!  I used a base recipe and added 3 t of the gingerbread spice hot chocolate mix I made last Friday. My cake baked for 60 minutes and stuck quite a bit to the bundt pan.  I used non stick spray so I would advice using shortening or butter to grease the pan.  This is a rich, comforting, spicy, dense pound cake that goes well with whipped cream or vanilla ice cream, or both!  You could easily get 16 slices out of this cake because it is so filling but I'll leave that up to you :)

Here is the base recipe that I added 3 t of gingerbread spice hot chocolate mix to.  If you are a purist, leave out the mix altogether or if want something filled with Christmas spice and charm, add the mix. Feel free to customize this recipe to your liking :)

Chocolate M&M Cookies

Chocolate M&M Cookies

1/2 C soft butter
2/3 C sugar
1 egg yolk
2 T water
2 t vanilla extract

Beat together until light and fluffy (about 2 minutes) in stand mixer.  Set aside.

1 C flour
1/3 C baking cocoa
1/4 t salt

Combine in a separate bowl.  Add to butter mixture and mix completely.  Stir 1/2-3/4 C M&M candies into the batter.  Cover and chill one hour.  Shape dough into 1-inch balls.  Place 2 inches apart on greased cookie sheets. Gently press four extra M&M candies into the tops of each cookie.  Bake at 350 degrees for 10-12 minutes.  Let cookies sit on baking sheets for 5 minutes and then transfer them to wire racks to cool completely.  Makes 2 dozen cookies, perfect for a cookie exchange :)          

Mint Brownies

For teacher gifts this year, I made mint brownies and Christmas spice pound cake (I'll feature the pound cake on Friday for Cake Fridays).  I jazzed up a basic brownie recipe with chopped Dove dark chocolate peppermint bark chocolates.  Here is the recipe I used.

I made some modifications though.  Instead of 4 oz semi sweet chocolate, I added 2.5 oz chopped Dove dark chocolate peppermint bark chocolates and 1.5 oz semi sweet chocolate chips.  I also omitted the Nutella.  I baked my brownies for 30 minutes in a greased 9x9 pan and cut the cooled bars into 4 big squares.  I used store bought chocolate frosting to adhere a dark chocolate peppermint bark chocolate to the center of each square.  This made for a festive, celebratory garnish fit for any Christmas dessert.  And you can never have too much chocolate :)

Here is the top of one of the brownie squares:

And here is the breakdown of what goes on in your mind as you eat this sinful delicacy:

The cracked, thin-as-glass top layer of the brownie + the rich candy dotted with peppermint crystals + the smooth chocolate frosting hiding beneath it + the dense, fudgy interior + the crispy, thick outer edges of the brownie = complete bliss.  Love this recipe!  

Oatmeal Mondays

 
The ultimate breakfast or snack item for adults and children alike.  These monkey balls are quite something. Chewy, sweet, peanut buttery bites of deliciousness.  I will always have these in my fridge and maybe even hide some in the freezer for those late night cravings.  Make these for your family and watch them disappear!

FYI: The recipe made 22, tablespoon sized balls.

View the recipe here.  

Cake Fridays

I'm always on the lookout for dry cocoa mixes.  The store bought versions are good in a pinch but they have a lot of additives.  So around the holidays especially, I like to treat myself and try out a homemade recipe.  I came across this one: gingerbread spice hot chocolate mix.  It smells amazing and is chock full of holiday flavor, but it is very spicy.  So I've been thinking of putting it in things to dull it out, like cake batter for instance.  I'm thinking 2-3 t would do the trick.  Wish me luck :)

Baklava and Blueberry Thumbprint Cookies with Lemon Olive Oil Glaze

The idea is original but I got some help from recipes along the way.  I made baklava muffins awhile back and fell in love with the flavor so I wanted to recreate that in cookie form.  I knew I wanted to do a thumbprint cookie so I thought the filling part of the muffin recipe would be perfect.  I combined two thumbprint cookie recipes (one from my archives and one from Sally's Baking Addiction).  The glaze came to be after watching an episode of Unique Sweets.  Love that show!  

So here is the recipe:

1 stick soft butter
1/3 C sugar
1/2 t vanilla extract
1/4 t almond extract
1 C flour plus 1 T flour

Cream butter and sugar in stand mixer for 2 minutes.  Add extracts and mix. Add flour and mix completely, scraping down the sides as needed.  Wrap dough tightly in plastic wrap.  Refrigerate for at least 4 hours or overnight.

Make the filling:

1/2 C chopped walnuts
1/3 C sugar
1 1/2 t cinnamon
3 T melted butter

Mix ingredients in small bowl.  Set aside.

Make the glaze:

1 T olive oil
juice of 1 lemon
1 C powdered sugar

Mix ingredients in another small bowl until sugar is completely dissolved.  It will look like this:

Now put all the components together after 4 hours of waiting...

Take the dough out of the fridge and roll it into 15 tablespoon size balls. Place balls on parchment lined baking sheet.  Press center lightly with thumb to make indentation.  Smooth out any cracks that form.  Add 1/2 t baklava filling to each center (I also added 1/2 t blueberry jam to some because I love the flavor combination of blueberry and lemon).  Bake at 350 degrees for 16 minutes or until cookies brown slightly around the edges.  Let cool for 5 minutes on baking sheet and then 30 minutes on wire rack.  Place wire rack over cooled parchment lined baking sheet and drizzle glaze over the cookies. Glaze will eventually harden after a few hours.  Enjoy :)    

FYI: You will have topping and glaze left over so feel free to double the cookie dough recipe, make baklava muffins drizzled with the glaze, or pour the glaze over your favorite quick bread.  

My Masa Muffins

I bought masa flour at the food store.  Not to make fresh tortillas, but to experiment with it in my baked goods.  I made these muffins today and they are superb.  Light and fluffy, these are perfect for on the go breakfasts and kid friendly snack times.  And what kid doesn't like chocolate milk?!  Yep, it's in there.

Here is the recipe:

1 C chocolate milk
1 egg
1/4 C olive oil

Whisk in large bowl.

Add:

1 C all purpose flour
1 C masa flour (masa harina)
1 1/2 t baking powder
1/2 t baking soda
1/4 t salt
1/4 C sugar

Stir to combine.  Fill 12 muffin cups with batter.  Bake at 350 degrees for 18 minutes.  Turn out onto a wire rack to cool completely.  Enjoy :)    

     

Oatmeal Mondays...

well, this would go with your oatmeal.  It's pumpkin banana bread with Nutella swirls and it is fabulous.  We never have bananas lying around (since they are all gobbled up) but a few days ago it happened.  We had 2 beautifully ripe bananas sitting on the counter begging to be put in a baked good of some kind.  So I did it.

I got out my can of pumpkin, those 2 bananas, a jar of Nutella, flour, eggs, yogurt, vanilla extract, leaveners, sugars, and spices.  Boy did the counter look like a holiday masterpiece and I didn't even make the bread yet!

I blended all the ingredients and decorated the top with Nutella.  Into the oven it went to party and baste in the sauna.  I must admit that I had a hard time with the baking time and temperature but I blame my new oven for that. Lately, when I bake things at 400 degrees, they burn on top and the center remains undone.  This is what happened with this bread but I caught it in time and turned the oven down to 375 degrees after the first 20 minutes.  I then rotated the bread, covered it, and baked it for another 20 minutes at 375 degrees.  So mine baked for a total of 40 minutes at 400 degrees and 375 degrees.  This does not mean you should follow my lead though.  Every oven is different so please use your best judgement :)
              
Upon taking this warm, tempting, delectable bread out of the oven, I ate the gooey bits and it was every bit as amazing as you can imagine.  So if the same thing happens to you and your oven does not bake this evenly, don't fret.  It will still taste great and everyone will compliment you on the ideal blend of Christmas spices, the harmonious marriage of pumpkin and banana, and the fancy, sweet Nutella swirls.  I crave this bread, I dream about this bread, but best of all, I get to eat this bread every day until it is gone.  And then I will make some more.  

FYI: I used white whole wheat flour, 2 t pumpkin pie spice in place of cinnamon and allspice, and only 2/3 C brown sugar.

Here is the recipe.                

Baked Pumpkin Seasonal Syrup Bread Pudding

Since I already had a batch of seasonal syrup in the fridge, I decided to make a bread pudding.  I popped this in the oven while we decorated the tree.  I served it with savory breakfast sausage links, apple wedges and whole almonds for crunch.  We washed it down with some hot chocolate.  It was the perfect post decorating the tree meal.  We fueled up and then tackled all the empty ornament boxes and swept up all the needles that had fallen off the tree in the process.

I've come across many make ahead recipes for that cherished Christmas morning brunch when everyone is still in their pajamas, clutching their new toys from Santa.  This would be an out-of-this-world brunch item.  The bright cranberries peeking out add pops of Christmas color, the creamy pumpkin egg mixture adds a luxurious texture, and the pumpkin pie spice warms you up heart and soul.  I think this bread pudding would please even jolly old Saint Nick, if only he could stick around until morning :)        

Baked Pumpkin Seasonal Syrup Bread Pudding

13 oz bread, cubed (Italian, French, or challah)
3 eggs + 3 flax eggs (6 eggs can be used)
2 1/2 C almond milk (any milk will do)
1-15 oz can pumpkin
1 T vanilla extract
1 1/4 t pumpkin pie spice
1 batch seasonal syrup (see Thursday's post)

Grease 13x9 pan.  Spread half of the bread cubes on bottom of pan.  Whip all other ingredients except syrup in a blender until smooth.  Pour half of the pumpkin egg mixture over the bread.  Then pour all of the seasonal syrup over that.  Top with the rest of the bread and the rest of the pumpkin egg mixture. Cover and refrigerate overnight.  Bake at 350 degrees for 45 minutes or until the middle is set and the outside bread cubes are golden brown.

Seasonal Syrup

We try to make pancakes or waffles on the weekends, since everyone is at home and you can linger at the kitchen table.  I stumbled upon this syrup recipe when I pinned eggnog pancakes with maple cranberry syrup.  YUM!  My mouth was watering when I saw the picture so I knew I had to make it.

I placed 2 C frozen cranberries, 1 C pure maple syrup, and 2 T butter in a medium saucepan.  I simmered it for about 5-8 minutes, just until the cranberries burst and popped.  This process naturally thickened the syrup but still made it perfect for pouring over a stack of pancakes or sweet potato, cinnamon waffles.  Hmm, I think I'll have my husband make those this weekend.  Enjoy :)  

Black bottom peanut butter pretzel cookies

I remember my parents sending me a care package when I was living in Leuven, Belgium my junior year of college.  In it, there was a jar of peanut butter and a bag of chocolate covered pretzels.  I unabashedly ate the whole bag of pretzels and half the jar of peanut butter!  Like most people, I've always craved that flavor combination.

Humble yet fabulous cookies before dipping

Then one day I thought, chocolate covered pretzels dipped in peanut butter...that would be an excellent cookie!  To guild the lily, I pressed the chocolate dipped cookie bottoms into crushed peanuts for added texture.

These are rich and soft from the butter and peanut butter, salty and crispy from the pretzel pieces, bitter from the semi sweet chocolate chips, and crunchy from the peanuts. An original recipe that is sure to please everyone this holiday season.

Mounds of textures and flavors

Eye catching!

Perfect for your holiday dessert table

Black bottom peanut butter pretzel cookies

1 stick butter, softened
2 T creamy peanut butter
1/2 C packed light brown sugar

Cream in stand mixer for 2 minutes.

Add:
1 egg
1 t vanilla extract

Mix to combine.

Then add:
1 C crushed pretzels
1 C flour
1/2 t baking soda
1 1/2 t baking powder

Mix some more.

Spray 2 cookie sheets with non-stick spray and using a small ice cream scoop, drop rounded tablespoons of dough onto pans.  Bake at 350 degrees for 11 minutes.  Let cool.

Place 1/2 C semisweet chocolate chips in a shallow bowl and microwave until melted.  Chop 1/2 C unsalted peanuts and place in a second shallow bowl.  Dip cooled cookie bottoms first in melted chocolate then press the bottoms into the peanuts.  Place cookies bottoms up on a cool, parchment lined cookie sheet and put in the freezer for 10 minutes to harden coating.

These keep well in an airtight container on the counter for 5 days.  I typically freeze whatever is left at that point.  Makes 2 dozen cookies.    

Grated Sweet Potato Pudding

 

This can be served alongside any meal or as a dessert pie.  It just sings the holidays.  It has a distinct maple, caramel flavor.  It's creamy from the milk and butter, a tad chewy from the grated sweet potato, and spicy from the nutmeg and cinnamon.  The addition of the 2 eggs creates a rich custard that will have everyone coming back for more.  A custard that is not smooth but toothsome from the grated sweet potato.  Lovely textures are happening in this dish.

Here is the recipe:

3 T maple syrup
2 T packed, light brown sugar
3/4 C almond milk
3 C grated raw sweet potato (about 1 large)
2 T melted butter
1/2 t nutmeg
1/2 t cinnamon
2 eggs, well beaten

Preheat oven to 375 degrees.  Grease shallow 8x8 inch baking dish. Combine all ingredients except eggs. Stir in well beaten eggs last.  Bake for 45 minutes or until set and the pudding begins to brown around the edges. Makes 4 servings.  

Slightly adapted from: Chatham County Cooks Cookbook

Pumpkin Pie Roasted Almonds

These are genius!  

Before baking smothered in spiced honey mixture.

After baking covered with a salty coating.

Made enough to fill 2, 5 inch tall Mason jars.

No oil or butter required.  All you need is honey and vanilla extract to hold these almonds together.  Don't forget to add a hint of sea salt at the end; this adds a balance that only salt can master when paired with sweet honey and spicy cinnamon.  Not to mention it really makes these pumpkin pie spiced almonds pop!  Be sure to bake these for 18 minutes or check them at the 18 minute mark because they will burn.  Separate the cooled almonds individually or keep them clustered together for more of an almond brittle effect.  Either way, they are fabulous atop Greek yogurt, vanilla ice cream, or by the handful.  My new favorite seasonal snack :)

View recipe here.