Thursday, November 29, 2012

Chocolaty Melting Snowmen

Chocolaty Melting Snowmen



Chocolaty Melting Snowmen
Yield: 20 cookies
Prep 50 mins Bake 9 mins to 11 mins per batch Oven 350°
 
Chocolaty Melting Snowmen
 
Ingredients
  • 1/2
    cupshortening
  • 1/2
    cuppeanut butter
  • 1/2
    cupgranulated sugar
  • 1/2
    cuppacked brown sugar
  • 1
    teaspoonbaking powder
  • 1/4
    teaspoonsalt
  • 1/8
    teaspoonbaking soda
  • 1
    egg
  • 3
    tablespoonsmilk
  • 1/2
    teaspoonvanilla
  • 1/4
    cupunsweetened cocoa powder
  • 1 1/2
    cupsall-purpose flour
  • 1
    poundvanilla-flavored candy coating, coarsely chopped
  • 20
    bite-size chocolate-covered peanut butter cups, unwrapped
  • Brown and orange sprinkles or other candies and/or tinted frosting
Directions
1. Preheat oven to 350 degrees F. In a large mixing bowl beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Beat in the granulated sugar, brown sugar, baking powder, salt, and baking soda until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in the cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour.
2. Shape dough into twenty 1 3/4-inch balls. Place balls 2 inches apart on ungreased cookie sheets.
3. Bake for 9 to 11 minutes or until edges are just firm. Cool on cookie sheet for 2 minutes. Transfer to a wire rack and let cool.
4. Line a baking sheet with waxed paper. Place cooled cookies on prepared baking sheet. In a medium microwave-safe bowl microwave candy coating on 50% power for 2 1/2 to 3 minutes or until melted and smooth, stirring every 30 seconds. Spoon melted coating over each cookie to cover cookie and resemble melted snow. While coating is still tacky, add a peanut butter cup for a top hat and decorate with sprinkles or other candies to resemble snowman faces (If using frosting to make snowman faces, add it when the candy coating is dry.) Let stand until set.
From the Test KitchenNote:
  • Dough may be shaped into balls and then frozen until solid on parchment- or foil-lined cookie sheets. When frozen, transfer balls to an airtight container; cover. Store in the freezer. When ready to bake, arrange frozen balls on cookie sheets and bake as directed for 12 to 14 minutes.
To Store:
  • Place cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months

Strawberry Christmas Tree Brownie Bites

Strawberry Christmas Tree Brownie Bites
I think it would be really cute to do a platter of Santa hats and Christmas trees mixed in together — less work piping a whole plate of trees too! I made my stars out of yellow fondant, decorated the tree with white peppermint pearls and red hots (it was what I had on hand), and sprinkled them generously with disco dust. Edible glitter is the perfect holiday accessory. You might even want to dust the brownie bites with some powdered sugar or sweetened coconut to imitate a thin layer of snow. Of course I don’t think of these ideas until days after I finished baking, but I’m here to not only give you recipes and ideas, but also suggestions on how to improve upon them. My brain has been too full of infectious diseases to allow for creativity, but now that the test is over, my brain is reeling with ideas!
There’s no specific recipe with this, but here’s what you need to make them like I did:
Your favorite brownie recipe, halved
Batch of pipeable frosting (I used cream cheese frosting because it’s delicious)
24 small-medium strawberries
Yellow fondant or star-shaped sprinkles
Small ball shaped candy decorations
Disco dust (if you have it)
- Bake your brownies in greased mini-muffin tins filled up 3/4 of the way. You’re going to have to shorten the baking time a bit, so just keep your eyes on them as they bake — they’re done when a cake tester comes out clean.
- Ask the brownies are baking and cooling, put together your frosting and dye it green.
- Once baked and cooled, secure the strawberries to the brownies with a dab of frosting
- Put frosting in a piping bag fit with a small star tip, and cover the entire strawberry by starting at the strawberry, applying a bit of pressure, and pulling away gently to a nice point.
Feel free to use boxed brownie mix, canned frosting, and whatever other shortcuts you can come up with during this busy time of year! I ended up with more brownie batter than I had strawberries, so I just baked off a few extra and decorated them with frosting without strawberries.

Melted Snowman Cookies

Melted Snowman Cookies


I first ran across these adorable cookies on Crazy Domestic‘s blog during my weekly quest for bowling snacks.
The moment I saw them, I knew I had to make them! They are so darn cute!! Plus, they are simple and easy to make! Between work and the craziness of the holidays, I’m all about “easy-to-make!”
Let’s gather a few things from the fridge and the pantry and get started!!

You know I didn’t even notice the cookie dough packages have two different fonts on the front. Do you see how focused I was on creating these yummy cookies?!
You’ll need:
1 package of Betty Crocker’s Sugar Cookie Mix OR substitute your family favorite!
10 large marshmallows
Cookie Icing, decorating tips, and your imagination! You can use Betty Crocker Cookie Icing or make your own. You’ll need Black, Red, Green, Blue and Red! I also used mini orange M&M’s for the noses, instead of mixing a tiny bit of orange for carrot noses.
See, simple and easy! Would I lie to you?
Mix the cookie mix (does that sound weird to anyone else?) together, then take a small chunk (about the size of a golf ball) and flatten to about 1/4″-1/2″ depending on how thick you like your cookies. Remember, they are supposed to be melted snowmen so the more irregular the shapes, the better! Isn’t that just perfect for My Imperfect Kitchen? I think I love these cookies even more now! :-)

Bake the cookies according to the package directions. Pull them out when they’re done and let them cool on a rack. When they are cool, ice the cookies with the back of a spoon and let some of the icing drip over the edge for that melting effect!

Spray a microwave safe plate with cooking spray and put the marshmallows on it. Cook on high for approx 20 seconds. Watch the marshmallows carefully though, you don’t want to let them get too fluffy! Spray your hand with the cooking spray (Great tip!) and pull the marshmallows carefully off the plate and set them on the frosted cookies.

Some of my marshmallows fell over, but I just left them that way! It gives my cookies character. HA!
Start decorating! I found it easier to do the arms and faces first, then add the rest of the details.


Aren’t they cute?

Ahhhh… I’m melting….

What? It’s going to get how hot?

Hello!

All together now!

I love these cookies! The only thing I would have changed, is my icing recipe. I didn’t have clear vanilla extract, so my cookies aren’t as bright white as they should have been. It would have made them even more adorable! When you do yours, get the clear vanilla extract or use white cookie icing!
My simple icing recipe is:
1 cup powdered sugar
4 tsp milk
1 tsp clear vanilla extract (I used my homemade vanilla and the icing was just a little off-color.)
1 TBLS Light Corn Syrup
Stir until smooth and ice your cookies!
You really should try these! They are fun to make and fun to eat too! I had a blast making them and will probably be making them again before the season is over. Make these as a family project on a cold night and you’ve got a perfectly sweet evening! Enjoy!

Crockpot Coca Cola Roast Beef with Gravy

Crockpot Coca Cola Roast Beef with Gravy
A beef roast is transformed in the slow cooker to a tender and delicious roast with incredibly tasty gravy, using Coca-Cola Classic and an envelope of onion soup mix. Great for chicken and pork too!

Crockpot Coca Cola Roast Beef

This roast beef made with good ole Coca-Cola, came about thanks to the great folks behind the Deep South Dish Facebook family who have given me encouragement to maybe step outside of the oven a bit and make use of this handy appliance. While I do have a scattered few slow cooker recipes up here, I have just never been a big user of one.

I put up a request for favorite crockpot recipes over on the Fan Page, bought myself a newer, slightly larger crockpot, blew the dust off of some old slow cooker cookbooks, and started getting some ideas. The first thing I made was a Carolina style barbecue pork that turned out fantastic - a South Carolina mustard sauce type of Carolina barbecue I am told. I must some day soon venture into those others versions as well don't you know - Eastern Carolina and Piedmont style Carolina sauce specifically - but at least I have a good pork recipe to use with them!

Next on the crockpot ventures was bound to be a roast. I happened upon a sale eye of round on my last trip to the market and it's the same kind of roast I use for my roast beef po'boys - one of the posts that generated this whole crockpot conversation to begin with. I figured it would be a fitting roast for the resuscitation of Slow Cooker Cooking in my home.

Cooking with all forms of soft drinks, and most especially coke, is definitely a popular southern thing - Coca Cola is an Atlanta based product after all - and cola products in general make their way into a lot of southern cooking and definitely on ham. What better way to have a roast? Feel free to substitute root beer or Dr Pepper also. Both make an equally delicious roast.

Though you can use any kind of roast with this, with the eye of round, the roast was not only flavorful, but tender and sliceable, without being chilled. Because I used a leaner roast this time, the pan drippings had virtually no fat, and made a great, spicy, sweet gravy The Cajun gave a big thumbs up.

By the way, you can use this same method on chicken, and it also makes a beautiful and tasty pork roast. Just substitute a similar sized pork loin and be careful not to take it too long, or else you'll end up with pulled pork.

Coca Cola Pork Roast

Here's how to make it.

Recipe: Coca Cola Roast Beef with Gravy

©From the Kitchen of Deep South Dish
Ingredients
  • 1 (3-4 pound) beef roast (I used eye of round)
  • 1 envelope of onion soup mix
  • 1/2 teaspoon of dried thyme, crushed
  • 2 cans of Coca Cola Classic
  • 1/4 cup self rising or all purpose flour and water to make a slurry for thickening
Instructions

Add roast to crockpot, sprinkle with onion soup mix and thyme; pour coke all around. Cover and cook on LOW for about 7 or 8 hours. Remove, and let stand before slicing.

While roast is resting, carefully transfer the hot pan drippings to a skillet. If you're using a higher fat content roast, you'll probably want to use a fat separator to skim off some of the fat first. Make a slurry by combing 1/4 cup of flour with just enough water to dissolve it. Mix the slurry completely so that there are no lumps. Whisk into the pan drippings and transfer to a hot burner, whisking constantly until mixture thickens. Reduce heat and simmer for 15 minutes, whisking regularly.

Slice the meat and place on a platter; drizzle gravy on top of the meat and put the remaining gravy in a gravy boat for the table.


Cook's Notes: Try this variation. Stud the roast all over with slivers of raw garlic. Simply cut small slits into the roast in multiple spots, slipping a sliver of garlic into each. This roast is equally good with Dr Pepper or root beer. Can also use a similar sized pork loin, shoulder or butt and mixed, bone-in chicken. For a homemade substitute for onion soup mix, use 1-1/2 tablespoons of dried onion flakes, 1/2 tablespoon of beef base (like Better than Bouillon) or 1 tablespoon of granular beef bouillon, 1 teaspoon of onion powder and 1/8 teaspoon of some type of seasoned salt (like Lawry's).

Sunday, November 25, 2012

Hand Dipped Chocolate Covered Caramel Pretzels

found this recipe today and it's on my Gift List for sure

Hand Dipped Chocolate Covered Caramel Pretzels




This is such an easy go to treat if you need something in under an hour that looks like it took a lot longer. I am all about simple, so everything I used comes from one store and is premade.

Here is the cast. I bought everything as Orson Gygi. If you've never been there and like cooking at all, it's heaven. For this project I bought a 5 lb block of caramel and a 5 lb bag of chocolate apeels. I always have this stuff on hand. They also have many different sprinkles to choose from, something for every holiday!
Step 1
Melt the caramel. I used about 1/4 of the block; this made 31 pretzels. Store the remaining caramel in an air tight bag or container. This will prevent it from hardening. Start your microwave on full power for 60 seconds. After that go to half power for 60 second intervals. You want the caramel to be smooth and a bit runny; about 150 degrees.

Step 2
I always use this Pyrex measuring bowl because it has a pouring spout. Put the pretzel rod in the caramel and spoon the caramel over it. Leave about 1-1.5 inches plain and don't worry about covering the bottom side. The reason for the spout is I drag the rod over the spout kind of turning it to get the extra off the sides and bottom. This gives the finished product a cleaner look, instead of the globby look.

Got a pretzel that has a broken end? That's OK, just stick that end in the caramel. Some rods will be broken almost in half. These are the perfect size for kids.
Lay them out on parchment paper to cool.

Step 3
After chocolate has been melted it may turn white when it sets up. The reasons for this can be that the chocolate was heated too quickly, heated too hot or cooled too quickly. Chocolate apeels are great because they are already tempered. I use a double boiler for melting chocolate but it can be done in the microwave. Turn the power down to half and stir a lot. Start at 60 seconds and go to 30-45 second intervals. I keep a candy thermometer in the chocolate to keep it from going over 115 degrees.
Put the caramel covered pretzel rod in the chocolate and spoon the chocolate over to cover the caramel completely.

Step 4
Hold it over the bowl of chocolate and kind of swirl it around. This helps the excess come off smoothly. When doing this, think of Hot Dog on a Stick. Have you ever watched them make a corn dog? They swirl it around to get the extra batter off. Be gentle with this step. It is no fun to be almost finished and have the end of the pretzel break off!
Step 5
Add your sprinkles. I dipped 5 in chocolate and then added the sprinkles so the chocolate would not harden before the sprinkles were on. I love the pink hearts!
Step 6
Package and enjoy! Don't you think everything looks great in a cellophane bag with a ribbon! Who wouldn't enjoy this left on their doorstep on Valentines Day?

Honey Baked Chicken

Honey Baked Chicken II Recipe
Honey Baked Chicken
Ingredients

1 (3 pound)whole chicken, cut into pieces

1/2 cupbutter, melted

1/2 cuphoney

1/4 cupprepared mustard

1 teaspoonsalt

1 teaspooncurry powder


Directions

1.Preheat oven to 350 degrees F (175 degrees C).
2.Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken. Bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.
6 servings Servings
Serve with at least 2 veggies

Candy Bar Stuffed Chocolate Chip Cookies

.
Candy Bar Stuffed Chocolate Chip Cookies
Get a load of these giant cookies! This is yet another fabulous recipe created by Jenny from Picky Palate. You take chocolate chip cookie dough and place a big scoop on the top of your favorite fun size candy bar and place a nice big scoop on the bottom then seal the edges up and bake. The result is a classic buttery, chewy, and perfectly crisp edged chocolate chip cookie with a melty, gooey, and chocolately surprise center!

My candy bars of choice were Snickers, Reese's Peanut Butter Cups, and Milky Ways, but any fun size candy bar would work great, just choose your favorites!
Here's the inside of the Snickers stuffed cookie,
and the inside of the Reese's Peanut Butter Cup cookie,
and finally the Milky Way stuffed cookie, my favorite!

Candy Bar Stuffed Chocolate Chip Cookies: (Picky Palate)
Makes abour 24 large cookies

-2 sticks butter, softened
-1 cup granulated sugar
-3/4 cup brown sugar
-2 large eggs
-1 tablespoon pure vanilla extract
-3 1/2 cups all-purpose flour
-1 teaspoon baking soda
-1/2 teaspoon salt
-10 oz. bag chocolate chips
-variety of fun sized candy bars, about 24

1. Preheat oven to 350 degrees F. In a stand or electric mixer, cream together the butter and sugars until well combined. Add eggs and vanilla until well combined.

2. Place flour, baking soda, and salt in a large bowl; mix and then slowly add to the wet ingredients. Add chocolate chips to combine. Using a cookie scoop, take one scoop of cookie dough and place on top of candy bar. Take another scoop of dough and place on bottom of candy bar. Seal edges together by pressing and cupping in hand until candy is enclosed with dough. Place on parchment or silpat lined baking sheet and bake 9-13, or until cookies are baked to your liking. Let cool for 5 minutes and then transfer to a wire rack to cool completely.

Saturday, November 24, 2012

Vermont Maple-Pumpkin Pie

Vermont Maple-Pumpkin Pie



What You Need
35 NILLA Wafers, finely crushed (about 1-1/4 cups)
1/4 cup butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar, divided
3 eggs, divided
1-1/4 cups canned pumpkin
1 cup canned evaporated milk
1-1/2 tsp. pumpkin pie spice
3/4 cup thawed COOL WHIP Whipped Topping
3 Tbsp. chopped PLANTERS Walnuts
1/4 cup maple syrup


Make It
Heat oven to 350°F. Mix crumbs and butter; press onto bottom and up side of 9-inch pie plate.
Beat cream cheese, 1/4 cup sugar and 1 egg with mixer until well blended. Spread onto bottom of crust. Mix remaining sugar, eggs, pumpkin, milk and spice; carefully pour over cream cheese mixture. (Note: Crust will be full.)
Bake 1 hour to 1 hour 5 min. or until center is set. Cool completely. Serve topped with remaining ingredients.


Monday, November 19, 2012

Apple Cider-Brined Turkey with Savory Herb Gravy-How to Brine a Turkey




Brining a turkey before roasting it is one way to get a tender, moist and flavorful bird. Here are some steps for successful brining.


So last year was my first try at Turkey brining, and I have to say it turned out delicious, everyone commented over and over how tasty the turkey was and how juicy, now mind you I have been cooking Turkeys for years and I have tried a few different methods and yes I do like this one very much so this year once again I am making My Apple Cider Turkey Brine.

Below is the recipe that I find tastes really good.

What is Brining?

Brining turkeys is a technique where the turkey (or other meat) is soaked in a saltwater mixture in order to tenderize, moisturize, and flavor the meat. It’s method that comes in and out of style and there are debates about the pros and cons of brining. Some cooks claim that it’s the only way to get a moist and juicy bird; other claim that it doesn’t make a difference and you can get a juicy bird without brining.

Steps for Brining

Prepare the brining mixture according to your recipe directions.

Use two turkey-size oven bags, one placed inside the other, or buy a food-grade resealable brining bag in order to prevent leaks. (You can buy these bags at places such as Williams-Sonoma, Bed, Bath, and Beyond, or other types of cooking stores.) Fold down the sides of the bag for a contamination-free seal, then place the turkey in the bag, breast side up. I turn mine over a few times over the next 24 hours or so.

(I put mine in the refrigerator, we have two so I have room) If you don't you can follow the instructions below

Transfer the bag to a large cooler filled halfway with ice, snuggling the bag down into the ice. Spread open the top of the folded bag, then pour the brine over the turkey.

Fold up the sides, press out any excess air, the seal the bag. Fold over the top of the bag and completely cover bag with ice. You can brine a turkey in a large bucket, stockpot, or other large container, but it needs to stay in the refrigerator. Since most people don’t have that kind of room in the refrigerator, we recommend using a cooler. Also, you can just pour the cooled brine mixture over the turkey, seal the bags, and place the bags directly in the refrigerator instead of covering the bird in ice.

Check the temperature of the ice with a thermometer to make sure it registers 40 degrees or lower at all times so that bacteria can’t grown. Keep the cooler shut, and refill with ice as necessary.

Soak the turkey in the brining mixture around 24 hours.

Remove the turkey from the brining mixture and discard the brining mixture.

Brining Tips

Pay attention to the balance of salt in the brining mixture because too little salt won’t do any good and too much salt will make the turkey taste too salty.

Kosher salt works well for the brine because it dissolves more easily than table salt.

Use a fresh turkey instead of a frozen for brining because many of the frozen turkeys have already been injected with salty solutions. Well I have to say that finding a fresh turkey is impossible around here at least, so I did use frozen and I thawed it out a day ahead of putting it in the brine, I do use a little less salt than what I had found other people do though and last year it was delicious




Recipe:

Apple Cider-Brined Turkey with Savory Herb Gravy

Ingredients

.Brine:

8 cups apple cider

1/2 cup kosher salt

2/3 cup sugar

1 tablespoon black peppercorns, coarsely crushed

1 tablespoon whole allspice, coarsely crushed

8 (1/8-inch-thick) slices peeled fresh ginger

6 whole cloves

2 bay leaves

1 (12-pound) fresh or frozen turkey, thawed
you will also need:
1 large orange or 2 small oranges, quartered

6 cups ice this is to cool off the hot brine mixture that you will cook for a few minutes to mix everything

Remaining ingredients:
These go in and around the turkey
4 garlic cloves
4 sage leaves
4 thyme sprigs
4 parsley sprigs
1 onion, quartered

1 (14-ounce) can fat-free, less-sodium chicken broth
2 tablespoons unsalted butter, melted and divided
1 teaspoon freshly ground black pepper, divided
1/2 teaspoon salt, divided 
                                                     This is the main ingredient for My Brine
If you really don't like cider you can use Apple Juice with the spices listed in the recipe
Preparation

To prepare brine, combine first 8 ingredients in a large saucepan; bring to a boil. Cook 5 minutes or until sugar and salt dissolve. Cool completely.

                                         Here is what the Brine looks like when it's simmering

Remove giblets and neck from turkey; and don't forget the gravy packet that come in some turkey's too. reserve for Savory Herb Gravy. Rinse turkey with cold water; pat dry. Trim excess fat. Stuff body cavity with orange quarters. Place a turkey-sized oven bag inside a second bag to form a double thickness. Place bags in a large stockpot. Place turkey inside inner bag. Add cider mixture and ice. Secure bags with a good twist tie. Refrigerate for 12 to 24 hours, turning occasionally.

Preheat oven to 500º.
Remove turkey from bags, and discard brine, orange quarters, and bags. Rinse turkey with cold water; pat dry. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen string. Place garlic, sage, thyme, parsley, onion, and broth in the bottom of a roasting pan. Place roasting rack in pan. Arrange turkey, breast side down, on roasting rack. Brush turkey back with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 500º for 30 minutes.
Reduce oven temperature to 350º.
Remove turkey from oven. Carefully turn turkey over (breast side up) using tongs. Brush turkey breast with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 350º for 1 hour and 15 minutes or until a thermometer inserted into meaty part of thigh registers 170º (make sure not to touch bone). (Shield the turkey with foil if it browns too quickly.) Remove turkey from oven; let stand 20 minutes. Reserve pan drippings for Savory Herb Gravy. Discard skin before serving; serve with gravy

What's the best way to thaw my turkey?

What's the best way to thaw my turkey? 

enlarge
There are two good ways to thaw your turkey: (1) in the refrigerator, which takes several days, depending on the size of the turkeyand (2)submerged in cold water. In both cases, leave the turkey in its original wrapper. When thawing in the refrigerator, place the turkey on a large tray or pan to catch the leaking juices. Once thawed, the turkey can safely last in the refrigerator another two days before cooking.
Thawing in cold water is quicker, but requires more of your attention. Make sure the wrapping is secure. If you think it is not water-tight, wrap over the existing wrapper with additional plastic until it is. Submerge your wrapped turkey in a big bowl (or sink) of very cold tap water. (Avoid the temptation of using warmer water: the inside will still be frozen and the outside will become breeding ground for bacteria). Change the water every 30 minutes, again using very cold tap water and submerging the turkey.
It is not safe to thaw the turkey in the garage, where the temperature can fluctuate, no matter what the weather. See Turkey 101and Top Turkey Questions Answeredfor more turkey tips for the holidays.

Chai Pumpkin Spice Thumbprints

Chai Pumpkin Spice Thumbprints

adapted from The Curvy Carrot

Ingredients:

Preparation:
Combine the butter and sugar in the bowl of your stand mixer and cream at medium speed until fluffy, or with a hand mixer, for about 2-3 minutes. Add the egg, chai concentrate, and the vanilla, mix until combined. Add the flour, baking soda, and salt, scraping down the sides of the mixing bowl as necessary. Cover with plastic wrap and refrigerate for 1 hour.
Preheat the oven to 325 degrees F.
Using your hands, roll the dough into 22 to 24 1 inch round balls. Place the dough balls on parchment paper lined baking sheets and sprinkle chai spice mix lightly over cookies.
Bake the cookies for 12-15 minutes. Meanwhile, unwrap kisses.
Remove the cookies from the oven and immediately place pumpkin kisses in the center of each cookie. Don’t touch or the kisses will turn into puddles! Cool completely.
So mix up the classic pumpkin pie at your Thanksgiving feast this year and throw these bad boys on the table instead.

Tuesday, November 13, 2012

Pumpkin Bread with Maple Cream Cheese Filling

Pumpkin Bread with Maple Cream Cheese Filling

Pumpkin Bread with Maple Cream Cheese Filling - - Yum Recipe
 
RecipeRating:
 
:
Serves:30
Prep Time:15 Min
Cook Time:50 Min

Ingredients

FILLING
2 pkg (8 oz. each) cream cheese, softened
1/4 c sugar
1 egg
1 Tbsp milk
1 tsp maple extract or 1 tablespoon maple syrup
BREAD
3 c sugar
1 3/4 pumpkin puree (or 1 can solid-packed pumpkin)
1 c canola oil
1 c water
4 eggs
4 c all purpose flour
4 tsp pumpkin pie spice
2 tsp baking soda
1 tsp ground cinnamon
1 tsp baking powder
1/4 tsp ground nutmeg
1 tsp salt
1/4 tsp ground cloves
1/2 c chopped pecans
Try Diamond of California Nuts
1/2 c chopped walnuts
Try Diamond of California Nuts
1 c currants or raisins
 

Directions

1
Beat the cream cheese, sugar, egg and milk in a small bowl until creamy, add your maple extract or syrup and blend. Set aside for now.
2
In a large bowl, beat the sugar, pumpkin, oil, water and eggs. In another large bowl mix the flour, baking soda, baking powder, salt and spices.
3
Now gradually add the dry ingredients to your wet. Stir in the nuts.
4
Pour half of the batter into three flour-greased 8" x 4" loaf pans. Now spoon the filling over the batter. Note I dropped the filling 3 spoon fulls and used a satula to spread it out carefully. Then add the remaining batter making sure you completely cover the filling.
5
Bate at 350° for 50 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes in the pans before removing the bread to a wire rack to cool completely. Store your bread in the refrigerator wrapped in plastic wrap.