Tuesday, July 27, 2010

TWD: Chewy Chunky Blondies

The mix-ins for these Chewy Chunky Blondies seemed to exceed the actual batter. I suppose if your into chocolate, butterscotch, pecans and coconut.... such a ratio would be pure bliss. The were true to form leaving you with what I like to call "brownie belly". That oh man I shouldn't have eaten that feeling, but then you go back for more even though you were forewarned with the first piece you had.

If you'd like to establish your own brownie belly.... head over to see Nicole @ Cookies on Friday, she's got the recipe to fix you right up.

Tuesday, July 20, 2010

TWD: Lots-of-Ways Peach Cake

Well I didn't have any bananas which is unusual for my house. I did however have a can of peaches, for what... I don't know. We don't eat canned peaches, or fresh peaches for that matter. It might have been for a long past TWD recipe that never came to fruition.

Heh... so sub in peaches for bananas and 1/2 the recipe for the ol' toaster oven (man that thing is getting major mileage lately) and you've got something that looks like this.


Not to shabby if I do say so myself! It is pretty tasty, I could have used a few more spices, like cardamom or cinnamon and a little more salt to give it a bit more kick.

You can get the real recipe from our Tuesdays w/Dorie host of the week Kimberly over at Only Creative Opportunities or you can follow my recipe tweak below.

Peachy Coconut Cake
Adapted from Dorie Greenspan~Baking from My Home to Yours (Page 204 & 205)

Pour out syrup from a 15oz can of peaches and puree, I left it a little chunky. If you have a stick blender you can do this right in the can.

Preheat your toaster oven to 325 degrees and grease an 8 inch cake pan, dust with flour and tap to remove excess.



For the cakey bit:
  • 1 1/3 c AP Flour
  • 3/4 tsp Baking Soda
  • 1/4 tsp Salt
  • Pinch of Nutmeg
  • 3 oz. Unsalted Butter @ room temperature
  • 1/4 c Packed Brown Sugar
  • 1/2 c Granulated Sugar
  • 1 e Whole Egg
  • 1 tsp Vanilla Extract
  • 3/4 c Peach Puree
  • 1/4 c Coconut
Sift together dry ingredients. Cream together sugars and butter until fluffy, then add in egg, vanilla and peach puree. Mix in dry ingredients and stir in coconut. Pour into the prepared baking pan. You can skip to the baking portion of the program here, or use the leftover puree to make the topping.

For the topping:
  • 1/4 c Peach Puree
  • 2 tbsp Sugar
  • 1/4 c Sliced Almonds
Mix together puree and sugar, swirl on the top of the cake and top with sliced almonds.

Bake at 325 for 30-45 minutes or until a tester comes out with a bit of crumb.  You can tent this with aluminum foil if the top starts to get to brown.

Snickerdoodle Blondies

I was trying to figure out where this recipe came from, but like most recipes floating around in the blog-o-sphere this was adapted from an adapted adapted recipe. So I know not whom to give credit to, I can just tell you I got it from the Brown Eyed Baker and the full recipe is here.

It being 100+ degrees over the weekend it was all about toaster oven baking. I tweaked it to fit in my toaster oven by halving the recipe and added cinnamon chips for fun.

It will fit perfectly in an 8x8 square baking pan which fits nicely into my little oven. I turned the temp down to 325 and about 1/2 way thru the baking, I tented the blondies to keep them from getting too dark on the top. My honey loved these and asked that if he dies from eating too many, that I bring some to his graveside so he could still have them in the afterlife..... morbid I know!

Tuesday, July 13, 2010

Hawaiian-bread Pudding

I have this hate/hate relationship with bread pudding as explained here. But with alot of things in life...it never hurts to give it a try again. I had some Kings Hawaiian Bread leftover from the 4th of July BBQ so I decided to mix up some bread pudding. It tasted fantastic, I wanted to pick off all the top of the pudding and dunk each piece into caramel.....


Hawaiian-bread Pudding


Liberally butter a glass baking dish and pre-heat your oven to 325 degrees.

  • 1 C. Whole Milk
  • 1/2 C. Fat Free Half & Half
  • 2 Egg Yolks
  • 1 tsp Cinnamon
  • 1/2 tsp Cardamom 
  • 1/2 tsp Salt
  • 8 Hawaiian Bread Rolls
  • 1/4 C. Sliced Almonds
  • 4 tbsp Butter 
  • Cinnamon/Sugar (optional)
Whisk together the first 6 ingredients. Cut the Hawaiian bread into quarters, dunk them into the custard and pour into prepared baking dish. Sprinkle with sliced almonds, cinnamon sugar and dot with butter. Bake in a baine marie until custard sets. Slice and serve with warm caramel sauce.

TWD: brrr...ownies

Go grab a big glass of cold milk kiddies cuz your gonna need it this week! Dark rich chocolate brownies wrapped around chunks of peppermint patty that turned oozy & gooey in the oven. A sinfully delicious way to have chocolate...


You can find the recipe for the brrr...ownies over at Crazy Blessed Life.

Monday, July 5, 2010

...little patience, mm yeah, ooh yeah,

Need a little patience, yeah
Just a little patience, yeah
Some more pati... (ence, yeah)
Ok truth be told I've never had enough patience to listen to that Guns N' Roses song in its entirety....so I always thought the title was sadly appropriate.

To make your own Vanilla Extract you'll need:

  • 6 Supple Vanilla Beans 
  • 16 oz Vodka 
  • A whole crapload of patience..... 
                     8 weeks of patience!

I scraped the vanilla beans, cut them up and tossed everything in a big mason jar. Closed it up tight and put it in the cupboard, with instructions for the honey to shake it like a polaroid picture if he happened to notice it sitting there. 8 or 9 weeks later (I lost count and interest) the hubbie's patience ran out and he claimed the experiment triumphant as he had opened the jar and spiked his morning coffee with a little of the extract. 

Waiting for anything has never been my strong suite. That's why I'm not a big fan of making bread... to much waiting, too much patience. But as with bread making our own vanilla has rewarded us with something pretty fantastic. Give it a try if you have allot of Vanilla Beans hanging around, for some reason I do... well that's because I'm kind of too stingy to use them.