Pinned It Made It Monday 2-29

Happy Leap Year Day! My pinned item today is Peanut Butter Donuts with Chocolate Ganache. So quick and easy and so good! The recipe calls for gluten free cake mix. I didn't have one on hand and just used what I had and it worked great.

recipe via: jolynneshane.com

GF PEANUT BUTTER DONUTS WITH CHOCOLATE GANACHE

 

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PREP TIME

15 mins

COOK TIME

15 mins

TOTAL TIME

30 mins

 

Author: Jo-Lynne Shane

Recipe type: dessert

Serves: 14 donuts

INGREDIENTS

• 4 eggs
• 1 stick butter, melted
• 1 cup water
• 1 box liveGfree yellow cake mix
• ½ cup peanut butter

Chocolate Ganache

• 1 cup semi-sweet chocolate chips
• 2 Tablespoons heavy cream

Optional Toppings

• mini chocolate chips
• sprinkles

INSTRUCTIONS

1. Preheat oven to 325 degrees.
2. Grease 2 donut pans or mini muffin tins.
3. Whip eggs and butter until frothy. Add the water and mix to blend.
4. Add the yellow cake mix and peanut butter. Mix on medium-high for one to two minutes until smooth.
5. Spoon donut batter into a zippered storage bag and cut a hole in the corner. Squeeze into the donut pans, filling each well ¾ full. This recipe makes about 14 donuts.
6. Bake at 325 degrees for 15 minutes. They are finished when they are cooked through and dense to the touch.
7. Cool in the pans for 5 minutes, then remove to a wire rack to cool.
8. Meanwhile, heat chocolate chips and cream together on the stove over low heat, stirring constantly. Remove to a shallow bowl or pie plate, and dip each donut to coat. Sprinkle with desired toppings.

Pinned It Made It Monday 2-22-16

Bet you can't guess what I'm posting....yes, another recipe. LOL Yesterday our church had a potluck dinner afterwards and that is a perfect time to try out new recipes. Although,  honestly my family is so good about trying new foods, so that is never a problem.

Yesterday, I took S'mores Poke Brownies. This recipe is definitely a keeper. I was happy that there were only 4 pieces left, so the whole pan wouldn't be tempting me.

recipe via: Betty Crocker

S’mores Poke Brownies

Ingredients

1 box (18.3 oz) Betty Crocker™ brownie mix fudge

Water, vegetable oil and eggs called for on brownie mix box

1 cup marshmallow creme

3 tablespoons water

1 jar (about 12 oz) hot fudge topping

1 cup broken up graham crackers

2 cups miniature marshmallows

Directions

1.    Heat oven to 350°F. Spray 9-inch square pan with cooking spray.

2.    Make brownies as directed on box for 9x9-inch pan. Cool 30 minutes. Use a wooden dowel to poke holes in brownies about 1 inch apart, pushing all the way down to bottom of pan.

3.    In small microwavable bowl, microwave marshmallow crème uncovered on High 30 seconds or until soft. Add water; stir until smooth and pourable. Pour over brownies. Let stand 30 minutes.

4.    Spread half of the hot fudge topping over top of brownies. Top with broken graham crackers and miniature marshmallows. Set oven control to broil. Broil with marshmallows 4 to 6 inches from heat 2 to 3 minutes or until marshmallows are lightly browned. Drizzle with remaining hot fudge topping. When ready to serve, cut into 4 rows by 4 rows.

Pinned It Made It Monday 2-15

I have a yummy recipe to share with you today for my PIMIM post. (yes I do pin and make more than food. Will have to share those sometime. LOL) 

 Today's pin is Two Minute Mug Brownie. So my SIL and I were chatting online and she sent me a link for foods you can make in a mug. I told her about my grandma and me making cake in a mug and how one year we mixed up a big batch of dry ingredients and then bagged them up with typed instructions and she added them to the multiple mugs she had and was trying to get rid of by giving her kids, grandkids and greatgrandkids a fun gift and treat. 

It's a nice way to have a little something to satisfy your sweet tooth without having the rest of a huge pan left over (not that that is always a BAD thing, unless your waistline says otherwise Ü).

I was telling her I had a board on Pinterest for "mug food" and decided to go and give one of them a try.

The recipe I chose calls for water, milk, or coffee. Coffee would have brought out the best flavor, but we don't drink it, so used water as that is what I use when I made homemade brownies and I was thinking the milk might make it more cake-y and I wanted brownie. 

I used Canola oil and added the pecans. I did have to cook mine for 1.5 minutes, but our microwave is VERY old and takes forever to just heat a cup of water.

I think I should try a mug a week. Ü Let me know if you have tried food in a mug and what your favorite is.

recipe via babble.com:

Two-Minute Mug BrownieAdapted from Instructables.com

1/4 cup all-purpose flour

1/4 cup packed brown sugar

2 Tbsp unsweetened cocoa powder

Pinch salt

2 Tbsp canola or other mild vegetable oil

2 Tbsp milk, coffee or water

2 Tbsp chopped dark chocolate or chopped pecans (optional)

In a heatproof mug or ramekin, stir together the dry ingredients until no lumps remain. Stir in the oil and milk until you have a thick paste. Stir in the chopped chocolate or nuts, if you’re using them.

Microwave on high for a minute, checking it after 30 seconds (microwaves vary) – it will be done when it’s springy on top but still a bit gooey – like the very best brownie. Eat warm.

Pinned It Made It Monday 2-8-16

I have a super yummy dessert and sauce recipe to share with you for this week's PIMIM.

Apple Pecan Bread Pudding with Vanilla Bean Sauce. The pin is HERE. They used cranberries which would have been good, but we still have apples that needed used up, so I decided to go with that instead.

If you don't like bread pudding, make the sauce! It is amazing!!!

recipe via Mother Thyme:

BREAD PUDDING WITH VANILLA BEAN SAUCE

 

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Prep time

15 mins

Cook time

45 mins

 

Serves: 8 servings

INGREDIENTS

• 1 loaf of day old French bread cut into large bite size cubes (about 8 cups)
• ½ cup dried cranberries
• ½ cup chopped pecans
• 2 cups whole milk
• 1 cup heavy whipping cream
• 1 teaspoon cinnamon
• Pinch of ground nutmeg
• ¾ cup Tate+Lyle® Organic Pure Cane Sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract

Vanilla Bean Sauce

• 1 cup Tate+Lyle® Organic Pure Cane Sugar
• ½ cup unsalted butter
• ½ cup heavy whipping cream
• 1 vanilla bean split lengthwise and beans removed.

INSTRUCTIONS

1. Preheat oven to 350 degrees. Butter or spray with cooking spray a 9-inch springform pan and set aside.
2. In a large bowl toss cubed bread, cranberries and nuts.
3. In another large bowl mix milk, cream, cinnamon and nutmeg.
4. In a small bowl whisk eggs with sugar and vanilla until blended then stir into milk mixture.
5. Add bread, cranberries and pecans and gently stir until it has almost absorbed all of the milk mixture.
6. Pour into prepared pan and bake for about 45 minutes until top is golden brown and center of pudding comes out clean with a tester.
7. Place pan on a cooling rack and allow to cool for about 10-15 minutes.

Vanilla Bean Sauce

1. While pudding is cooling, add sugar, butter, cream, vanilla beans and pod to a small saucepan and bring to a low boil over medium heat, stirring occasionally.
2. Reduce heat to a simmer for about 15-20 minutes.
3. Remove from heat, discard vanilla bean pod and allow to cool slightly.
4. Pour over bread pudding or serve on the side.

Pinned It Made It Monday 2-1-16

Today's PIMIM is a yummy Oatmeal Buttermilk Bread recipe. So soft and moist on the inside with a little crispy exterior.

my favorite part of the bread is cutting the heel right when it comes out of the oven, you can even see the steam in this photo.

then slather with homemade apple butter from made from our own apples...yum!

recipe via fortysomething

Oatmeal Buttermilk Whole Wheat Bread

This lovely bread is good plain or toasted. The dough is moist and sticky though, so a stand mixer is pretty much a necessity with this bread. Be sure to check the temperature, if you have a thermometer. If you don’t, you’ll want to aim for about 45 minutes, no matter how done it looks earlier. Cover with tin-foil to prevent it from over-browning, if necessary. This recipe will make two loaves.

Ingredients

• 1 1/4 cups large flake (old fashioned) rolled oats
• 1 cup boiling water
• 2 tsp. active dry or instant yeast
• 1/4 cup warm water
• 1 1/2 cups buttermilk
• 1/2 cup canola, vegetable or other neutral-tasting oil
• 1/2 cup brown sugar
• 2 cups whole wheat flour
• 3 cups bread or all-purpose flour
• 1 Tbsp. salt
• 
  
• Instructions
• In the bowl of your stand mixer, combine the rolled oats with the 1 cup of boiling water. Stir to moisten the oats and let stand about 10 minutes.
• 
  
• Meanwhile, proof your yeast in 1/4 cup of warm water. Let stand until oats are ready.
• 
  
• To the soaked oats, add the buttermilk, oil, brown sugar and the proofed yeast mixture. Stir to combine. Add the 2 cups of whole wheat flour and 2 cups of the bread flour (HOLD BACK THE LAST CUP FOR NOW). Knead with the dough hook for 2-3 minutes, then let rest in the bowl for 20 minutes. After the dough has rested, add the 1 Tbsp. salt and knead with your mixer, adding as much of the last cup of flour (or more) as needed to bring the dough together around the hook (it will still be sticky, but will start to wrap itself around the hook and begin to clean the sides a bit.
• 
  
• Scrape the dough out into a well oiled bowl, turn to coat the dough, and then cover and let rise for about 1 hour, or until doubled (Mine took about 90 minutes)

1. Punch down the dough and cut in half. With one half, place on a lightly floured surface and press into a rectangle. Fold into thirds, letter-style, then roll up. Pinch the seams closed and place seam side down into a greased 8×4-inch loaf pan. Repeat with other half of the dough.

1. Let rise in a warm place, covered with a towel or greased plastic wrap for an additional 30-60 minutes, or until loaves crest the side of the pan by an inch or so in the centre. Lightly brush with water and sprinkle a few additional oats onto the dough.

1. Preheat oven to 375° F. Bake for approx. 45 minutes, or the internal temp reaches 190-200 degrees. *Check bread at 30 minutes and cover top with a piece of tin foil, if necessary, to prevent the top from over-browning.

Prep time: 20 min | Cook time: 45 min | Total time: 3 hours

Pinned It Made It Monday

I decided to bring back PIMIM as part of my word for the year 2016 {simplify}. I have been going through my pinned boards and cleaning them out. Being very intentional and real on what I would really make/create/do, etc. Part of that is trying recipes that I think we would like and if we do, keep them, if not...delete.

Here are a couple new recipes that I have tried lately and liked:
Asiago Artisan Bread (I am ♥ing my new cast iron Dutch Oven that I rec'd from my kids for Christmas) Cut thick and then toasted, it is amazing with soup!

M & M Chocolate Chip Skillet Cookie

Recipes:

ASIAGO ARTISAN BREAD
via: My Favorite Meals
3 C. Sifted Flour (plus extra for kneading)
2 1/2 tsp. Yeast
2 tsp. Salt (a little less if adding strong cheese)
2 TBS. Sugar
Mix dry ingredients, then add:
2 C. Water (Warm water if you're in a hurry) 

1-2 Cups cheese, Blogger used shredded Asiago, cheddar chunks and a few tablespoons of Parmesan, I added the cheese when I kneaded dough. Add shredded Asiago to the top of the bread once you place it in the dutch oven.

Mix ingredients together until well mixed with a fork, cover bowl with plastic wrap let sit until mixture has doubled or tripled in size. (About an hour.) It will look really wet and bubbly.

Turn oven on to 400, add Dutch oven to heat up with oven. (Dutch oven needs to be very hot when adding the dough.)

Meanwhile, knead dough with a extra of flour, add cheese let rise for 30 min while oven heats up. 

When oven is at temperature and your dough has doubled in size again, add to hot dutch oven. Do not add any oil. Cook with lid on for 30 min. Remove lid and cook for 10-15 more minutes to brown bread. 

Remove from oven. This is the end result. Yummy hot cheesy bread. 

M & M Chocolate Chip Skillet Cookie
via: Sally's Baking Addiction y
  prep time: 10 MINUTES         total time: 50 MINUTES           yield: SERVES 6-8

• INGREDIENTS:
• 1 cup unsalted butter, softened to room temperature
• 1/2 cup granulated sugar
• 1 cup packed light brown sugar (or dark brown)
• 2 large eggs, room temperature preferred
• 2 teaspoons vanilla extract
• 2 and 1/2 cups all-purpose flour
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 3/4 cup M&M’S® Baking Bits
• optional: ice cream and chocolate syrup

Special Equipment

• 9 - 12 inch oven-safe skillet1

Directions:

1. Preheat oven to 325°F (162°C). Lightly grease your oven-safe skillet.1 
2. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in eggs and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
3. In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the chocolate chips and M&M’S®, then mix on low for about 5-10 seconds until everything is evenly disbursed.
4. Using a rubber spatula or wooden spoon, spread the cookie dough evenly into prepared skillet.
5. Bake for 30-35 minutes or until puffed, browned on the sides, and lightly browned on top. If you want your skillet cookie a little more cooked through, bake for 40 minutes. Allow the cookie to slightly cool in the pan set on a wire rack before digging in. You can scoop/slice and serve or serve with a whole bunch of spoons so everyone can dig in together. I always serve with ice cream and chocolate syrup. Cover leftovers and store in the refrigerator for up to 5 days.
6. Make ahead tip: Prepare cookie dough through step 3. Cover dough tightly with aluminum foil or plastic wrap and chill for up to 3 days in the refrigerator or freezer for up to 3 months in the freezer. If freezing, thaw in the refrigerator before continuing to the next step
7. Additional Notes:The most important part of this recipe is using an oven-safe skillet. You want anything from 9 to 12 inches in diameter. When making skillet cookies, I always use my 10-inch cast iron skillet. As stated in the recipe directions, adjust the baking time. A larger skillet will take a little less time, a smaller skillet will take a little more time.