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Elegant CakesElegant Cakes http://pin.photosyd.com Life Should Be Cake Thu, 23 Nov 2017 19:15:09 +0000 en-US hourly 1 http://wordpress.org/?v=3.8.23 12 Thanksgiving Cakes To Make You EXTRA Thankful http://pin.photosyd.com/uncategorized/12-thanksgiving-cakes-to-make-you-extra-thankful http://pin.photosyd.com/uncategorized/12-thanksgiving-cakes-to-make-you-extra-thankful#comments Thu, 23 Nov 2017 19:15:09 +0000 http://pin.photosyd.com/uncategorized/12-thanksgiving-cakes-to-make-you-extra-thankful John and I actually had our Thanksgiving dinner with family on Monday, and we had ham instead of turkey, but it was still totally Thanksgiving dinner because we used cloth napkins and the phrases "What's that supposed to mean?" and "No, YOU'RE wrong!" were used. YAY HOLIDAYS.

If that doesn't already make you feel more thankful, then here are twelve wrecks to remind you just how blessed you are to have a phone with Internet access so you can look at goofy cake pictures while your family argues politics. (Yeah, I know you're out there. Welcome!)

 

"Also, you're on fire."

 

It's the original Thanksgiving streaker!

(But what in the name of Stovetop is that "stuffing" made of?)

 

 

This bird is here to PUMP... *clap!* ...YOU UP!

"HURRRG! Watch me flex, ya!"

 

And this:

 

Aw, don't cry, little fella! I'm sure all turkey cakes have visible bowels.

Or at least the ones around here, anyway.

 

This cake doesn't need commentary; it needs a sound effect.

Something like, "BLTTHHHHPPPPPPPPPP. THPP."

 

 

As a proud geek girl, I usually use the word "shiny" as a compliment.

Not this time. 

Also, that "cake" is butted up against real raw potatoes. You know how I know they're real potatoes? Because they're the only thing on that platter that looks like the thing they're supposed to be.

 

A lot of people have complained about Christmas decorations creeping in alongside all the Thanksgiving ones this year, but I didn't think it was so bad 'til I saw this:

YOU'RE NOT FOOLING ANYONE, GINGERBREAD MAN.

 

Now for a quick etiquette lesson:

This is why you should always chew with your mouth closed.

And also why you should never confuse your TP with TNT. (Ouch.)

 

Which reminds me: anyone else think this turkey is mooning us?

(HEYO!)

 

So in conclusion, allow me and the Ghost of Turkeys Past here to wish you a very Happy...

..."Itanksgiving."



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Sweet Potato Cheesecake http://pin.photosyd.com/uncategorized/sweet-potato-cheesecake http://pin.photosyd.com/uncategorized/sweet-potato-cheesecake#comments Wed, 22 Nov 2017 09:15:14 +0000 http://pin.photosyd.com/uncategorized/sweet-potato-cheesecake Sweet Potato Cheesecake is smooth, creamy and loaded with fall flavors. The buttery gingersnap crust makes it irresistible.

This post is sponsored by Challenge Dairy. Thank you for continuing to support the brands that make My Baking Addiction possible.

I haven’t always been a sweet potato lover. I remember my Nana making canned sweet potatoes every Thanksgiving and I’d just pick the toasted marshmallows off the top when she wasn’t looking.

In fact, I wasn’t fond of them at all until I was in my late 20’s and my stepmom introduced me to the real deal.

A perfectly baked sweet potato drenched in cinnamon butter. I can’t remember if she made it, or we ordered it at a restaurant, but I’ve been hooked ever since.

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Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/sweet-potato-cheesecake/feed 0 Return Of The Poo-Wangs! http://pin.photosyd.com/uncategorized/return-of-the-poo-wangs http://pin.photosyd.com/uncategorized/return-of-the-poo-wangs#comments Tue, 21 Nov 2017 16:15:15 +0000 http://pin.photosyd.com/uncategorized/return-of-the-poo-wangs When you think about it, turkey cakes have a lot going against them. I mean, most of the time they either look like poo:

Or...this:

So...a little stiff.

 

However, sometimes, if you're reeeally lucky, they look like both:

And the turkey poo-wang is born!

 

Now sit back, relax, and cue the immature, mind-in-the-gutter giggling!

*giggle*

 

*giggle giggle*

 

Heads up; this drumstick's a real handful:

*giggle snort*

 

And finally, these "cake slices" are looking a bit testy, if you ask me:

But maybe they're just a little cold.

 

Thanks to Sandy P., Tom M., Heather K., Ashley G., Kristina G., Christi A., & Wendy C. for the cockeyed head-scratchers.

*****

Thank you for using our Amazon links to shop! USA, UK, Canada.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/return-of-the-poo-wangs/feed 0 Chocolate Bourbon Pecan Bars http://pin.photosyd.com/uncategorized/chocolate-bourbon-pecan-bars http://pin.photosyd.com/uncategorized/chocolate-bourbon-pecan-bars#comments Tue, 21 Nov 2017 08:15:15 +0000 http://pin.photosyd.com/uncategorized/chocolate-bourbon-pecan-bars Chocolate Bourbon Pecan Bars are a fun twist on
Karo’s original Pecan Pie Bars. They’re the perfect bar dessert for the holidays!

This post is sponsored by Karo® Syrup as part of the Season of Sweetness Blogger Program. Thank you for continuing to support the brands that make My Baking Addiction possible.

I have a confession. I’m a bit of a control freak – especially when it comes to holiday meals.

I have an amazing family that always offers to bring dishes to pass for Thanksgiving dinner. And I’m like, “Awesome, can you bring soda, ice and perhaps some corn?” I mean, corn is corn, right?

I’m not gonna lie, when people start asking if they can bring mashed potatoes, stuffing, or dessert, I smile, get all awkward, and tell them I have everything under control. And I totally don’t.

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Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/chocolate-bourbon-pecan-bars/feed 0 Italian Herb Baked Meatballs http://pin.photosyd.com/uncategorized/italian-herb-baked-meatballs http://pin.photosyd.com/uncategorized/italian-herb-baked-meatballs#comments Tue, 21 Nov 2017 03:15:48 +0000 http://pin.photosyd.com/uncategorized/italian-herb-baked-meatballs These Italian Herb Baked Meatballs are the most AMAZING meatballs ever! Bursting with an Italian flavor, they will become your family’s new favorite!



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/italian-herb-baked-meatballs/feed 0 Wreck A "Bye," Baby http://pin.photosyd.com/uncategorized/wreck-a-bye-baby-2 http://pin.photosyd.com/uncategorized/wreck-a-bye-baby-2#comments Mon, 20 Nov 2017 15:15:10 +0000 http://pin.photosyd.com/uncategorized/wreck-a-bye-baby-2 You know, there's nothing quite like a goodbye cake for that really emotional farewell:

Because "this cake isn't going to pay for itself" wouldn't fit.

 

If you're one to keep your feelings bottled up, you can always rely on a tried and true saying to do the emoting for you:

A missing apostrophe, an unnecessary comma, a snarky sentiment... this is what Cake Wrecks is all about, folks.

 

Sometimes a playful insult can help soften the blow of a friend leaving town:

Because there's nothing like a good punch to the ol' funny bone to cut through those pesky tears.

 

For your friends moving down under, there's always the short and sweet route:

 So sweet. Like a lemon. Like a misspelled lemon. Like the face you make when you get lemon juice squirted in your eye. Which is coincidentally like the face I'm making right now.

 

Of course, the sweet can turn sour when an aspiring artist joins in:

I'd like to flick off those quotation marks used to indicate "waving."

Although, actually, it kind of works. Like even the wreckorator knew that hand was a joke.

 

Seeing off your oldest friend becomes a whole lot easier when you invite Tom Foolery to the party:

Because confusion is the best distraction from actual emotion. Who is dancing? Are there two princes or just one princess? What's a goad? Does Micheal really spell his name that way? WHAT IS GOING ON HERE?!

 

Still, regardless of your wording, remember to keep the attitude positive by finding something genuinely nice to say:

Hey, that could have ben a lot crappier.

 

Buh bye, Lynne R., buh bye, Stephanie F., buh bye, Tisiphone, BUH BYE, Corie, buh bye, Kary N., buh bye, Mollie R., & buuuuh BYE, Casey S.

*****

Thank you for using our Amazon links to shop! USA, UK, Canada.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/wreck-a-bye-baby-2/feed 0 Gluten-free Cornbread http://pin.photosyd.com/uncategorized/gluten-free-cornbread http://pin.photosyd.com/uncategorized/gluten-free-cornbread#comments Mon, 20 Nov 2017 06:15:17 +0000 http://pin.photosyd.com/uncategorized/gluten-free-cornbread This gluten-free cornbread is sweet, soft, and can also be made as muffins! With a dairy-free and vegan option. Don’t need it to be gluten-free? It works great with all-purpose and whole wheat flours. Scroll down to the bottom for a how-to recipe video.

Before we get to the recipe – a little update! Please meet the latest member of the Texanerin Baking team. :) His name is Björn and he loves to cuddle!

And now for the recipe. For me, Thanksgiving isn’t complete without cornbread. Give me some turkey breast, cornbread, and some dessert and I’m good. And if there’s sweet potato mac and cheese on the table, that’s a nice bonus.

When it comes to cornbread, I’m all about sweet. I like my cornbread to basically be like cake. This recipe uses 1/3 cornmeal and 2/3 cup flour so this isn’t super corny. For me, it’s the perfect ratio!

This gluten-free cornbread is soft and fluffy right out of the oven. But it’s also great at room temperature! After it’s sat for a while, it becomes a little denser. But it’s a nice dense!

If you don’t like your cornbread sweet, this recipe isn’t for you. You unfortunately can’t just omit 1/2 cup of sugar from a recipe and expect it to work. If only things were that easy. ;)

Even with all that sugar, I don’t think this cornbread is very sweet. So you don’t have to worry that there won’t be space for more sugary sweets, like my pecan pie bars, vegan pumpkin pie or Swedish apple pie (all of which can be made gluten-free!).

You can also make this gluten-free cornbread recipe as muffins!

If you’re worried about picky non-gluten-free family members not liking this cornbread, don’t worry. It’s every bit as delicious as the version with gluten! I know because I’ve tried it. They definitely won’t be able to tell a difference!

Perhaps you’re looking for dairy-free or vegan cornbread and don’t care about gluten. If you don’t need this cornbread to be gluten-free, you can use all-purpose flour or white whole wheat flour. I definitely don’t recommend regular whole wheat flour unless you want a whole grain-y taste! Even with white whole wheat, you’ll still be able to taste the whole wheat.

And if you don’t care about it being dairy-free, you can use 1 cup + 2 teaspoons of buttermilk in place of the homemade dairy-free buttermilk!

If this gluten-free cornbread is a little too plain for you, try this roasted sweet potato and spice cornbread from Barefeet in the Kitchen. It can also be made with gluten-free or all-purpose flour!

Substitution questions:

  • I don’t have lemon juice or vinegar to make the homemade buttermilk option – can I just use buttermilk powder? I’ve never actually used buttermilk powder so I really have no idea. I’m assuming it’d work, though!


  • What about just plain milk? I’m not sure. By leaving out the buttermilk, you’re omitting the acidity. That could have an effect on the baking soda and I’m not sure how you’d need to adjust the baking soda, if at all. I think it’d work, but I’m really not sure. If you try it out, let us know!


  • I don’t have the recommended 1-to-1 GF baking flour. Can I use XYZ brand? Since I haven’t tried it, I can’t guarantee it. You should have good results as long as it’s meant as a 1-to-1 sub for all-purpose flour!


  • Can I make this cornbread recipe grain-free with coconut flour, almond flour, etc.? Nope. Sorry! Those flours are absolutely not interchangeable with the GF baking flour recommended. Try this paleo cornbread instead.


  • Can I sub something for the cornmeal? Not that I’m aware of. Cornmeal is pretty unique! Plus, I have no idea why you’d want to make cornbread without cornmeal. ;) If it’s because you’re allergic to corn, check out the recipe linked to above.


  • Can I sub something for or omit the sugar? I think coconut sugar wouldn’t taste very good in this cornbread. Subbing honey or maple syrup wouldn’t work unless you reduce the liquids a bit (and I have no idea by how much so I’m not going to guess). You can’t just omit all the sugar but you could reduce it a little if you want.


  • Can I add a can of corn? I think if you drain it really well, you should be fine. Haven’t tried it, though, so I can’t guarantee it.


  • Can this be doubled for a 9×13? I’m sure it could but I have absolutely no idea of the baking time. You’ll just have to experiment. :)

Click below to view the how-to video for this vegan and gluten-free cornbread! Or click here to view the video on Facebook. Thanks! :)

Gluten-free Cornbread (with vegan, dairy-free, whole wheat, all-purpose flour options)



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/gluten-free-cornbread/feed 0 Pecan Pie Vodka http://pin.photosyd.com/uncategorized/pecan-pie-vodka http://pin.photosyd.com/uncategorized/pecan-pie-vodka#comments Mon, 20 Nov 2017 06:15:09 +0000 http://pin.photosyd.com/uncategorized/pecan-pie-vodka Pecan Pie Vodka is sweet, nutty, and everything you’d want a drink like this to be. It’s the perfect addition to any of your favorite vodka cocktails.

This post is sponsored by Everclear®. Thank you for continuing to support the brands that make My Baking Addiction possible.

We’re gearing up for some pretty epic holiday celebrations around here. As I’ve mentioned before, I’m sort of a control freak when it comes to the holidays.

We host, and I’m in charge of execution of pretty much every aspect, because, well, because I have control issues. But we all seem to have a good time, so I think it’s okay.

Dear Family: Tell me when it’s not okay! (Or maybe let me live in blissful ignorance.)

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Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/pecan-pie-vodka/feed 0 Easy Chicken Chili http://pin.photosyd.com/uncategorized/easy-chicken-chili http://pin.photosyd.com/uncategorized/easy-chicken-chili#comments Sun, 19 Nov 2017 17:15:09 +0000 http://pin.photosyd.com/uncategorized/easy-chicken-chili Easy Chicken Chili is so simple! Rotisserie chicken, tomatoes, corn, and beans are simmered with your favorite chili spices for a total win at dinner time.

This post is sponsored by Red Gold Tomatoes. Thank you for continuing to support the brands that make My Baking Addiction Possible.

You guys, we’re in full on holiday mode over here and I’m all kinds of overwhelmed. Between work, decorating, shopping, and a minor basement renovation, I feel like we’ve been going nonstop for weeks.

You might remember me telling you that my husband tore his ACL while playing basketball a few weeks back. Well, the swelling has finally gone down enough to schedule surgery, so we’re trying to get as much done as we can before he’s laid up for a bit.

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Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/easy-chicken-chili/feed 0 Pecan Pie Cheesecake Recipe http://pin.photosyd.com/uncategorized/pecan-pie-cheesecake-recipe http://pin.photosyd.com/uncategorized/pecan-pie-cheesecake-recipe#comments Sun, 19 Nov 2017 05:15:08 +0000 http://pin.photosyd.com/uncategorized/pecan-pie-cheesecake-recipe Say hello to pecan pie CHEESECAKE! Graham cracker crust, a layer of pecan pie filling, classic cheesecake, and a pecan praline sauce on top. This is an easy cheesecake recipe (thanks to using one of the new
The Cheesecake Factory At Home cheesecake mixes!) and perfect for Thanksgiving!

We are closing in on Thanksgiving week and I am crazy thrilled to share this recipe for pecan pie cheesecake with you today! I know that there are many different camps of people when it comes to Thanksgiving food… the turkey people (I think there are turkey people, but I’ve yet to meet one!), the sides people, and the dessert people. The dessert people can further be divided up into pumpkin pie and non-pumpkin pie people.

I’m slightly afraid to admit that I am squarely a non-pumpkin pie person. I like pumpkin (pumpkin cupcakes, pumpkin rolls, pumpkin gingerbread trifles), but just not pumpkin PIE. However, put a pecan pie in front of my face, and you won’t see me again until December 1st, because I will not share.

My love of pecan pie on Thanksgiving, along with my long-standing love affair with cheesecake, collided into this most decadent, and most amazing mashup recipe, which I guarantee will be a massive hit at your Thanksgiving dinner.

Watch the Pecan Pie Cheesecake Being Made!

Let’s talk specifics about this beauty…

First, we have a traditional graham cracker crust, which is then topped with a layer of pecan pie filling. On top of THAT is a traditional cheesecake. Once it’s chilled and set, I spooned a bit of pecan praline sauce over top, swirled on some whipped cream, and sliced it up.

It is a serious DREAM.

And do you know what makes it even better? I took advantage of the brand-spanking new Cheesecake Factory At Home Cheesecake Mixes… these have just hit stores and they include a pouch of crust mix (just add butter) and a pouch of cheesecake mix (just add cream cheese and eggs).

I have eaten approximately umpteen slices of cheesecake from The Cheesecake Factory, so I know how crazy delicious they are, and was excited to see how the box mixes would measure up.

I was seriously BLOWN AWAY by the cheesecake that came out of my oven. You all know I’ve made dozens upon dozens of cheesecakes over the years, and while they have all been delicious, I have never made one that looked so perfect. My husband walked past the stove after I took it out of the oven and said, “wow! that looks amazing!” I’m talking absolutely level (no raised sides or sunken middle), ZERO cracks, and a totally even pale yellow color. I’m seriously still stunned; it was the picture-perfect cheesecake that every home baker dreams about.

I used the classic cheesecake version to make this pecan pie cheesecake, but it also comes in strawberry and salted caramel flavors (mmmm!). You can find out which stores near you carry The Cheesecake Factory At Home Cheesecake Mixes HERE.

If you like to have alternatives to pumpkin pie on Thanksgiving, please please please give this cheesecake a try. I think you will absolutely love the varying flavors and textures, and you will most definitely wow your guests.

(Also, please someone tell me I’m not the only person who doesn’t run to the pumpkin pie!)

Three years ago: Brussels Sprouts with Pancetta, Cranberries & Pine Nuts
Four years ago: Salted Caramel Apple Pie
Five years ago: Brussels Sprouts and Bacon Gratin
Seven years ago: Mashed Sweet Potato Brulee

Did you make this recipe?
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Pecan Pie Cheesecake

Graham cracker crust, a layer of pecan pie filling, classic cheesecake, and a pecan praline sauce on top. This is an easy cheesecake recipe and perfect for Thanksgiving!

Ingredients:

Pecan Pie Layer

  • 5 tablespoons butter, melted
  • 1 cup dark brown sugar
  • ⅔ cup light corn syrup
  • ½ teaspoon salt
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups pecans, finely chopped

Cheesecake

Pecan Praline Sauce

  • 1 ¼ cups light brown sugar
  • ¾ cup evaporated milk
  • 1 tablespoon salted butter
  • ½ teaspoon vanilla extract
  • ¼ cup coarsely chopped pecans

Directions:

  1. Make the Pecan Pie Layer: Combine the melted butter, brown sugar, corn syrup, salt, and eggs in a medium saucepan. Place over medium-high heat and bring to a boil, whisking constantly. Reduce heat to medium-low/low to maintain a simmer and cook for 5 to 7 minutes, whisking constantly, until thick. Remove from the heat and stir in the vanilla extract and chopped pecans. Set aside.
  2. Make the Cheesecake: Prepare the crust as directed and press into the bottom of a 9-inch springform pan. Pour the pecan pie filling over the crust and set aside while you prepare the cheesecake filling.
  3. Prepare the cheesecake filling according to the package directions. Pour the cheesecake filling over the pecan pie layer and bake until the edges are set and the middle still jiggles slightly, 45 to 60 minutes. Cool to room temperature, run a knife around the edges of the cheesecake, then refrigerate until thoroughly chilled, at least 4 hours but preferably overnight.
  4. Make the Pecan Praline Sauce: In a small saucepan, combine the brown sugar, evaporated milk and butter. Place over low heat and stir constantly until smooth and slightly thickened. Remove from the heat and stir in the vanilla extract and chopped pecans. Allow to cool to room temperature.
  5. Spoon some of the sauce over the top of the cheesecake, leaving an inch border around the outside of the cheesecake. Reserve the remaining sauce for serving. Return the cheesecake to the refrigerator for 30 minutes.
  6. Garnish the outside of the cheesecake with fresh whipped cream, if desired, and serve. Leftovers should be stored, covered or in an airtight container, in the refrigerator for up to 5 days.

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

All images and text ©Brown Eyed Baker, LLC.

Thank you to Continental Mills for sponsoring this post! As always, all content and opinions expressed are my own.

The post Pecan Pie Cheesecake Recipe appeared first on Brown Eyed Baker.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/pecan-pie-cheesecake-recipe/feed 0 Animaniacal http://pin.photosyd.com/uncategorized/animaniacal http://pin.photosyd.com/uncategorized/animaniacal#comments Thu, 16 Nov 2017 21:15:12 +0000 http://pin.photosyd.com/uncategorized/animaniacal For many wreckerators, no cake is more of a tongue-out, slightly-hunched-and-grunting impossibility than an animal cake. It's not for lack of trying, mind you. ("Squished Shih Tzu" is actually a bakery standard these days.) For all their trying and failing, though, there are times when the results are actually kind of cute. Kind of. In a mutant sort of way.

 

For example:

 

 

 

 

 

I don't really know what this is:

 

 

 

 

This is a blow fish:

 

 

 

And this is a blow fish on antidepressants:

 

 

 

 

And if you think that bakers only try to make cutesy animals...

 

 

 

 

...think again:

 

 

 

Thanks to Tim A., Stephanie D., Shirley L., Nathan M., JoeyJoJo and Monique R., who are all toy-gers. Toit toy-gers. Rawr.

*****

Thank you for using our Amazon links to shop! USA, UK, Canada.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/animaniacal/feed 0 Share November Holiday Moments with Starbucks http://pin.photosyd.com/uncategorized/share-november-holiday-moments-with-starbucks http://pin.photosyd.com/uncategorized/share-november-holiday-moments-with-starbucks#comments Tue, 14 Nov 2017 23:15:06 +0000 http://pin.photosyd.com/uncategorized/share-november-holiday-moments-with-starbucks This post is sponsored by Starbucks. Thank you for continuing to support the brands that make My Baking Addiction possible.

I am so excited to be teaming up with Starbucks to help spread the word about the Starbucks® Share the Cheer Sweepstakes. If you’re unfamiliar with the sweepstakes, allow me to fill you in!

By participating in the Starbucks® Share the Cheer Sweepstakes, you’ll create a game board by choosing 6 holiday moments you would like to find. You can create up to 3 game boards.

This is where the game gets fun and festive! After you select your holiday moment, you’ll snap a photo of the moment and upload it to your game board. You’ll earn an entry for a chance to win a $300 sterling silver Starbucks Card for each completed game board. See official rules here.

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Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/share-november-holiday-moments-with-starbucks/feed 0 Pumpkin Pancakes http://pin.photosyd.com/uncategorized/pumpkin-pancakes http://pin.photosyd.com/uncategorized/pumpkin-pancakes#comments Tue, 14 Nov 2017 10:15:11 +0000 http://pin.photosyd.com/uncategorized/pumpkin-pancakes Pumpkin Pancakes are loaded with delicious fall flavor. They’re the perfect warm and cozy start to any chilly morning.

Last week I received an email from a gal named Sarah (hey, Sarah, hey!) about my Pumpkin Crunch Cake. She wrote to tell me how much she enjoyed the recipe and that she’d be making it along with a pumpkin roll for Thanksgiving dinner.

By the way, if you haven’t tried those recipes, you need to!

Sarah then asked why I don’t share more of my daily life on social media. She said she’d love to see behind the scenes stuff on Snapchat or Instagram Stories for a sneak peek into my life as a full time blogger and toddler mom.

Well, I didn’t really have an answer, so I had to think about it.

(more…)

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Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/pumpkin-pancakes/feed 0 Peanut Butter Cup Stuffed Chocolate Cookies http://pin.photosyd.com/uncategorized/peanut-butter-cup-stuffed-chocolate-cookies http://pin.photosyd.com/uncategorized/peanut-butter-cup-stuffed-chocolate-cookies#comments Tue, 14 Nov 2017 10:15:04 +0000 http://pin.photosyd.com/uncategorized/peanut-butter-cup-stuffed-chocolate-cookies

This is what happens when I buy too many bags of Reese’s peanut butter cups to hand out for Halloween. So instead of stuffing my face with those leftover little cups of peanut butter comfort, I’m stuffing them into these jumbo chocolatey chocolate chip cookies to share with friends.

Oh my! oh my! Look at these beauties.

Cookie dough ingredients! The dough also has a 1/2 cup of peanut butter mixed inside for extra yum.

And let’s not forget the main attraction. You’ll need a dozen regular size Reese’s peanut butter cups.

Mix the cookie dough and stir in half of the semisweet morsels. Save the other half to press into the cookies before baking.

Get the scoop. A 1 1/2-inch cookie scoop that is. Place one scoop of dough on top of the candy cup and one on the bottom. Then press together and press the seams together around the edge. Oh yeah, chill the dough for about 30 minutes first to make it easier to work with.

Then take each cookie dough covered candy cup and press into a cup filled with the rest of the morsels. If you have any remaining morsels, press a few onto the sides and bottoms as well.

Sitting pretty and ready to bake.

Bake for about 15 minutes and you’ll end up with these jumbo stuffed surprise-inside chocolate cookies.

Yum! Yum! Yes!

Peanut Butter Cup Stuffed Chocolate Cookies

Ingredients:

  • 1 1/2 cups all purpose flour
  • 3/4 cup natural unsweetened cocoa
  • 3/4 teaspoon baking soda
  • 1 1/2 sticks butter (I used salted), at room temperature
  • 1/2 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 cups (12 oz pkg) semisweet chocolate morsels
  • 12 Reeses peanut butter candy cups (regular size)
 

Directions:

  1. Sift flour, cocoa, and baking soda together in a medium bowl and set aside.
  2. In a stand mixer, cream butter, peanut butter and both sugars until light and fluffy.
  3. Add eggs and vanilla to butter mixture and mix until incorporated.
  4. Slowly add flour mixture in three additions, mixing each until combined. Scrape down sides of bowl and mix again to incorporate.
  5. Stir in 1 cup of the chocolate morsels, reserving the rest.
  6. Chill dough and peanut butter candy cups for 30 minutes.
  7. Preheat oven to 350 degrees Fahrenheit and line baking sheet with parchment paper.
  8. When dough is chilled, scoop mounds of dough on to the top and bottom of each chilled candy cup.
  9. Press dough together and make sure the edges are sealed. Then press the tops of the cookies in a small bowl containing the remaining morsels. When done, adding morsels to the tops, press any remaining morsels on the sides and bottoms of cookie dough balls.
  10. Place 3 inches apart on prepared baking sheet. Bake for 13-15 minutes. Cool for about 10 minutes (if you can wait that long) before stuffing your face. Note: I baked the cookies in two groups to make sure I had enough room on the baking sheet for them.

Oh and here’s a pic for a little cookie-to-candy cup reference. The peanut butter cups melt and flatten just a bit, helping make these some big beautiful chocolate cookies.

Enjoy!



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White Chocolate Lemon Truffles http://pin.photosyd.com/uncategorized/white-chocolate-lemon-truffles http://pin.photosyd.com/uncategorized/white-chocolate-lemon-truffles#comments Tue, 14 Nov 2017 08:15:06 +0000 http://pin.photosyd.com/uncategorized/white-chocolate-lemon-truffles These creamy White Chocolate Lemon Truffles will become a new holiday favorite! Perfect for gift giving or including on a cookie tray.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/white-chocolate-lemon-truffles/feed 0 Turkey Tetrazzini http://pin.photosyd.com/uncategorized/turkey-tetrazzini http://pin.photosyd.com/uncategorized/turkey-tetrazzini#comments Tue, 14 Nov 2017 06:15:04 +0000 http://pin.photosyd.com/uncategorized/turkey-tetrazzini This classic turkey tetrazzini recipe is creamy, cheesy, and full of noodles – a perfect way to use up Thanksgiving leftovers!

The countdown to Thanksgiving is officially on! I cannot believe that it’s only a week from Thursday… it totally snuck up on me this year! I’m totally ready for my kitchen to be a hot mess of pie crust, cranberry sauce, stuffing, peeled potatoes, and a turkey ready to take a dip in some hot oil. I can’t wait to fill my belly with all sorts of deliciousness next week!

It seems that no matter how much we manage to eat on Thanksgiving day, there is always an infinite amount of leftovers. The good news is, Thanksgiving leftovers take very well to reheating, making them easy to eat again and again. The bad news? There are only so many turkey sandwiches one can eat. It gets boring, fast. Luckily, we’re not relegated to turkey sandwich prison; you can repurpose that turkey in a ton of different ways. Previously, I’ve made my grandma’s famous Thanksgiving leftovers casserole, a turkey-rice soup and turkey pot pie. Those are all fabulous, but I have to say, I think turkey tetrazzini definitely takes the cake.

I really can’t resist any type of baked noodle dish, be it baked ziti, macaroni and cheese, or something like tetrazzini.

I also can’t help myself when it comes to picking the crunchy bread crumb and cheese-coated noodles off of the top layer. Shhh, if anyone asks, it wasn’t me!

I won’t lie. I ate this tetrazzini for lunch and dinner multiple days in a row after making it. That’s sort of a big deal for me, as I tend to accumulate leftovers without finishing them off. Ask my husband about the sheer number of take out and Tupperware containers that threaten to take over a refrigerator. It’s downright scary. Not this time, though. This time I finished every last morsel and was seriously bummed when I realized it was gone. I secretly didn’t even want to share it. Between the noodles, the creamy sauce, mushrooms, turkey and peas, it was baked perfection.

This turkey tetrazzini is a total no-brainer when it comes to using up some of that leftover turkey, plus, don’t throw away that almost-empty bottle of wine! You can use it in this, too! It’s the perfect dish to pop in the oven when you’re taking out all of the Christmas decorations; total comfort food.

What’s your favorite way to use up leftover turkey?

Four years ago: Cinnamon-Sugar Candied Pecans
Five years ago: Pumpkin Roll
Six years ago: Cranberry Sauce

Did you make this recipe?
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Turkey Tetrazzini

This classic Turkey Tetrazzini recipe is creamy, cheesy, and full of noodles – a perfect way to use up turkey leftovers from Thanksgiving!

Ingredients:

  • 12 ounces mushrooms, sliced
  • 11 tablespoons (156 grams) unsalted butter, divided
  • ¼ cup (35 grams) all-purpose flour
  • 12 ounces egg noodles
  • 1½ cups (360 ml) whole milk
  • ¼ cup (60 ml) heavy cream
  • 2 cups (480 ml) turkey stock (can substitute chicken stock/broth)
  • ¼ cup (60 ml) white wine (can substitute stock or broth)
  • 3 cups (375 grams) chopped cooked turkey
  • 1 cup (110 grams)  frozen peas
  • 6 ounces Gruyère cheese, shredded (about ¾ cup shredded), divided
  • 3 ounces grated Parmesan cheese (about ⅔ cup), divided
  • Salt and pepper, to taste
  • 1 cup (112 grams) plain bread crumbs

Directions:

  1. Preheat oven to 375 degrees F. Butter a 9×13-inch baking dish; set aside. Fill a large pot with water and put it over high heat to boil.
  2. In a large, 12-inch skillet with sides, melt 3 tablespoons of the butter over medium heat. Add the mushrooms and cook, stirring occasionally, until all of the liquid has evaporated, about 10 minutes. Transfer the mushrooms to a bowl and set aside.
  3. In the same skillet, melt 4 tablespoons of the butter over medium heat. Whisk in the flour and cook, whisking occasionally, until the flour is browned and has a nutty aroma, about 3 minutes.
  4. While the flour cooks, add the noodles to the boiling water and cook to al dente. While the noodles are cooking, continue on with the recipe.
  5. Slowly whisk the milk, cream, turkey stock and wine into the butter/flour mixture. Bring to a simmer, then reduce the heat to medium-low and cook, stirring constantly, until the sauce is thickened, 6 to 8 minutes.
  6. Drain the pasta when it is finished, then add the cooked pasta, mushrooms, turkey and peas to the sauce in the skillet, tossing everything together until it is evenly coated. Add half of the Gruyere and half of the Parmesan cheese, stirring until the cheese is melted. Add salt and pepper to taste. Pour the mixture into the prepared baking dish.
  7. Melt the remaining 4 tablespoons unsalted butter. In a small bowl, toss together the bread crumbs, remaining Gruyere, remaining Parmesan and the melted butter. Toss with a fork until the bread crumbs and Parmesan are evenly moistened. Sprinkle the mixture evenly over the top of the tetrazzini.
  8. Bake for 30 to 40 minutes, or until the filling is bubbling and the top is golden brown. Let sit for 10 minutes before serving. Leftovers can be stored in the refrigerator in an airtight container for up to 4 days.

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

(Recipe adapted from Simply Recipes)

All images and text ©Brown Eyed Baker, LLC.

This recipe was originally published on November 21, 2012.

The post Turkey Tetrazzini appeared first on Brown Eyed Baker.



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How to Make Cranberry Sauce http://pin.photosyd.com/uncategorized/how-to-make-cranberry-sauce http://pin.photosyd.com/uncategorized/how-to-make-cranberry-sauce#comments Mon, 13 Nov 2017 22:15:05 +0000 http://pin.photosyd.com/uncategorized/how-to-make-cranberry-sauce Wondering how to make cranberry sauce? It couldn’t be any easier! You just need cranberries, orange juice and zest and a sweetener. Can easily be made vegan and paleo! For a how-to recipe video, scroll to the bottom of the post.

I already have a recipe for cranberry orange sauce that’s honey-sweetened but I wanted to share a vegan cranberry sauce recipe for today.

The only difference between the two cranberry sauce recipes is the sweetener. Instead of honey, you can use maple syrup for a naturally sweetened paleo cranberry sauce or granulated sugar for a non-paleo version.

I love the cranberry and orange combination so much in cranberry sauce and I see no need to fix something that’s not broken, so here we are. :)

I also thought I’d try out this cranberry sauce with cinnamon and it’s also really, really good! But I still think I prefer the orange version.

If you’ve never had homemade cranberry sauce before, you’re in for a treat! This is nothing like the canned stuff. I’ve always passed on that stuff.

I’d much rather have saved room for dessert, like my maple cheesecakes, pumpkin cupcakes, or caramel apple cake.

So how to make cranberry sauce. It’s way easier than you’d think. You just mix together a few ingredients and simmer for 10-15 minutes. Just don’t forget about it on the stove and you can’t mess it up!

Homemade cranberry sauce is the perfect task for those family members who don’t know how to cook or bake but still want to participate in the Thanksgiving preparation! If you want something a little different, try this cranberry pomegranate sauce from Bellyfull!

So with just a few days left before Thanksgiving – are you ready? We haven’t done a darn thing. With a 1-week-old at home, we don’t even know if we’re going to do Thanksgiving! It’s so much effort for two people.

I might just make these gluten-free apple crumbles for two and call it a day.

Looking for some other easy Thanksgiving sides recipes? Try my gluten-free cornbread (which can also be made with all-purpose flour!) or soft and fluffy whole wheat dinner rolls.

And for dessert? I have loads of options! Some of my favorites are these pumpkin pie bars, which have an easy and simple streusel crust and topping and these mini pumpkin cheesecakes!

Click below to view the how to make cranberry sauce video!

How to Make Cranberry Sauce (naturally paleo, vegan)



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/how-to-make-cranberry-sauce/feed 0 The Wreckers Who Don't Bake Pirate Things http://pin.photosyd.com/uncategorized/the-wreckers-who-dont-bake-pirate-things http://pin.photosyd.com/uncategorized/the-wreckers-who-dont-bake-pirate-things#comments Mon, 13 Nov 2017 17:15:38 +0000 http://pin.photosyd.com/uncategorized/the-wreckers-who-dont-bake-pirate-things ♫  Arr arr ARR!!

We are the wreckers 

who don't bake pirate things!

Any ship we make

  Looks run-aground!

 

And if you ask us

To bake pirate things... 

We'll just tell you...

We can't bake pirate things.


Wellllllll weeeee've ... 

Never seen a doubloon

And our "octopus" ain't clever

And we think the Jolly Roger 

is that weird guy from the mall!

And our swords are always phallic

 Treasure Island's full of plassss-tic!

And our pirate chest 

looks like it took a fall!

'Cauuusssee weeee're the

Wreckerrrrs! 

Who can't bake pirate things


See, our skull and 'bones 

will astound!!

We'll just tell you...

We can't bake pirate things.


***


There now. Arrrrrn't you glad we're done?


Thanks to Laura I., Vicki H., Cindy G., April L., Dianne P., Jeanne T., Courtney S., Sara H., Shannon T., and Steph R., who I trust have never kissed a chipmunk.


All together now, ye scalawags!

*****

Thank you for using our Amazon links to shop! USA, UK, Canada.



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