Coconut Pineapple Bread Pudding

1 loaf of day old French bread
3/4 c. Butter
4 eggs
3/4 c. Sugar
1/2 c. Half and half or heavy cream
11/2 t. Vanilla extract
1/2 t. Cinnamon
3/4 c. to 1 c. Fresh pineapple
1/2 c. Coconut flakes

Preheat oven to 375. Cut bread into 1 inch cubes and toast for 5 or so minutes to get it crispy. When crispy place bread in large bowl. Melt butter and pour over bread, toss to coat.

In a separate bowl whisk the egg, cream and sugar together. Add rest of ingredients and stir to combine.

Pour egg mixture over bread and toss together - I like to use my hands to gently squeeze the bread and make sure it all gets soaked in good.

Pour bread into a greased 8" square pan or something similar. I used my 3 quart round cast iron pot and it worked great!

Bake for 30 to 35 minutes until crispy on top. Serve warm with vanilla ice cream or whipped cream.

Happy St. Patrick's Day Treats

Chocolate Guinness Cupcakes with Bailey’s Cream Cheese Frosting

2 C unbleached all purpose flour
1/2 C Dutch processed cocoa powder
1/4 tsp salt
1 1/2 tsp baking soda
1 C granulated sugar
1/2 C light or dark brown sugar
4 oz./1/2 C unsalted softened butter
2 tsp vanilla extract
2 egg
1/2 C sour cream
1 12 fl. oz. bottle/1 1/2 C Guinness or stout beer

Preheat the oven to 350 degrees and butter or line with paper cups 2 12 count muffin tins.

In a large bowl briefly whisk together the flour, cocoa powder, baking soda, and salt. 

In the bowl of a stand mixer with a paddle attachment or with a hand mixer, beat the butter, granulated sugar, and brown sugar until light and fluffy. 

Add one egg and beat until evenly mixed and fluffy, make sure to scrape down the mixer bowl once in a while. Add the second egg and vanilla extract and beat again until light and fluffy. 

Add the sour cream and beat in, then with the mixer running, slowly pour in the Guinness. 

Sift the dry ingredients into the batter and slowly stir the batter until it is evenly mixed and there are no streaks of flour. Make sure to stop the mixer frequently to scrape down the sides and make sure to mix up any flour pockets hidden on the bottom of the bowl. 

Divide 1/4 C of batter into each muffin cup, you’ll get about 20 – 24 cupcakes. 

Bake at 350 degrees F on the middle rack for 20 – 25 minutes. A toothpick inserted into the center of a cupcake in the middle of the pan should come out clean. Make sure to rotate the pans halfway through baking. Set on a rack to cool to room temperature before frosting.

For layer cakes: baking 25 – 30 minutes, rotate the pans around halfway, a toothpick inserted in the center of the cakes should come out clean.

Bailey’s Cream Cheese Frosting
1 8oz. bar of cream cheese, softened
1 4oz. stick of unsalted butter, softened
2 C confectioner’s sugar
4 – 6 Tablespoons of Bailey’s Irish Cream

In the bowl of a stand mixer with a paddle attachment or with a hand mixer, add the cream cheese, butter, and confectioner’s sugar and beat until light and fluffy. Slowly drizzle in the Bailey’s, more or less depending on how boozey you want the frosting, and beat until completely incorporated into the frosting.



Recipe from: nookandpantry.blogspot.com

Grown Up Strawberry Shortcake (lemon cake with balsamic strawberries)

I did not get a picture of it all assembled.  We ate it too quickly to remember :)  It was awesome!  You assemble it like a strawberry shortcake.  First the cake, then room temperature strawberries and top with fresh whipped cream.  Enjoy!

Lemon Yogurt Cake

2006, Barefoot Contessa at Home, All Rights Reserved

Prep Time:

20 min

Inactive Prep Time:

10 min

Cook Time:

50 min

Level:

Easy

Serves:

1 loaf

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup plain whole-milk yogurt
• 1 1/3 cups sugar, divided
• 3 extra-large eggs
• 2 teaspoons grated lemon zest (2 lemons)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup vegetable oil
• 1/3 cup freshly squeezed lemon juice

For the glaze: (I omitted the glaze because I did not want it to be too sweet)

• 1 cup confectioners' sugar
• 2 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Balsamic Strawberries

Ingredients

• 16oz fresh strawberries hulled and sliced
• 1/4 c. sugar
• 2 T. balsamic vinegar

Directions

Combine all ingredients in a bowl and leave at room temperature for 1 hour and no more than 4 hours.

Fresh Whipped Cream

Ingredients

• 8oz heavy whipping cream
• 2 T. powdered sugar
• 1 heaping teaspoon vanilla

Directions

Place mixing bowl in the freezer for up to 30 minutes before you make this.  You want the bowl to be very cold for best results.

Whip the cream in a mixer on high until soft peaks start forming.  Slowly add the powdered sugar and vanilla.  Be careful to not over mix at this point.

Place in refrigerator until ready to use.

Recipe By: Tracy Lytle

Cheese Tortellini with White Wine Cream Sauce

Ingredients:
Chicken Breast, cooked and cut into strips
Tortellini
4 tablespoons olive oil
4 tablespoons butter
1 small onion, diced
4 garlic cloves
2 T. capers
1/2 c. dry white wine
1 c. chicken stock
2 T. lemon juice
2 T. all purpose flour
1/4 c. heavy cream
2 to 3 cups chopped fresh spinach
salt and pepper to taste

Bring a large pot of water to boil with salt.  Cook tortellini according to package directions.  Usually takes about 12 minutes so it works well to start this first while making the sauce and it should be finished just as you are completing the sauce.

Cook chicken breast in a large pan with olive oil. Once fully cooked remove chicken and set aside.  Melt butter in same pan used to cook chicken and add onions.  Cook until translucent.  Add garlic and capers and cook an additional 2 minutes.  Slowly pour in the white wine and cook until reduced by half.  Add chicken stock and lemon juice.  Whisk in flour until thick.  Slowly pour in heavy cream and continue to whisk until all flour has been incorporated and no longer chunky.  Bring to a low boil.  Add spinach and let it wilt.  At this point I would add salt and pepper and season to your taste.  Cut the already cooked chicken breast into strips, add to sauce.  When your tortellini is cooked drain the water and add the pasta to the sauce.  Serve hot.  Top with freshly grated Romano Cheese.  YUM!

Recipe by: Tracy Lytle 

Apple Crumble Dessert Pizza

All I have to say is OH.MY.GOSH.DELISH!  It took some serious will power to not eat half the pizza.  Looking down at my growing belly helped me stop grabbing for more :)  It is a bit involved, but so worth it!

Preheat oven to 425.

Pizza Crust (makes 2 large cookie sheet thin crust dough's)

1 2/3 c. warm water (80 degrees)
2 T. sugar
2 T. oil
2 t. salt
4 1/2 c. all purpose flour (I used all purposed whole wheat)
2 t. yeast

Put all ingredients in order listed in bread machine and select "pizza course".  Or you can put all ingredients in order listed into a stand mixer with a kneading attachment.  Knead for 5 to 6 minutes and then let it rise until doubled.

Once doubled, cut in half.  Roll each half out into a thin crust, spread a light layer of oil over the crust and on the cookie sheet.  Set aside.

**I used one crust for the dessert pizza and one for a normal cheese pizza.  

Apple Base


2 large apples, peeled and cut into small pieces
1/3 c. water
1 T. butter
2 t. cinnamon
pinch of all spice and nutmeg
___
2 t. corn starch
4 T. cold water

Put all ingredients into a sauce pan and bring to a boil, boil for 5 minutes.  Reduce heat to low and cover for another 5-10 minutes or until apples are soft.  Remove from heat and add cold water/corn starch mixture until thick.  Set aside.

Cinnamon Crumble 


1/2 c. flour
1/2 c. brown sugar
1/2 c. quick cooking oats
1/2 c. butter, cold
1 t. cinnamon

Mix ingredients into a bowl and cut in the butter until it resembles a course mixture.

Icing


2 c. powdered sugar
3 T. cold milk
1 T. melted butter
1 t. vanilla

Mix all ingredients and put into a plastic baggie and place in refrigerator.
__

Pre-bake the plain pizza crust in oven for 3 minutes.  Remove from oven and spread apple mixture evenly over pizza.  Then sprinkle the cinnamon crumble over the apples.  Bake in the oven for 15 minutes or until crust is browned and apple mixture is bubbling.  Let cool slightly then cut a hole in the icing bag and drizzle over pizza.  Serve warm.

Recipe by: Tracy Lytle

Homemade Hot Chocolate

Posted by Debi via The Pioneer Woman Cooks blog

Caramel Stuffed Apple Cider Cookies

I found this recipe on Pinterest! Haven't tried them yet, but I will!!

Ingredients

1 cup softened butter

1 cup granulated sugar

1/2 teaspoon salt

1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix -not sugar free- all 10 packets (I found this in my grocery store near the hot chocolate mixes.)

2 eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

3 cups all purpose flour

1 bag Kraft Caramels (14 oz)

Directions

• Preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!)
• In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
• With your mixer (or an energetic spoon) cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.
• Beat in eggs, one at a time. Add vanilla and mix well.
• Gradually add flour mixture to butter/egg mixture. Mix until just combined.
• Refrigerate for about an hour. (If you're really impatient you don't have to do this, but it makes it so much easier to work with.)
• When you are ready to bake, unwrap your caramels. 
• Scoop out cookie dough ball about the size of a walnut. (I used a rounded cookie scoop-full. My scoop holds about a Tablespoon.)
• Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.
• Bake 12-14 minutes, or until very lightly browned around the edges. Please don't over-bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.) If you forget about them and they cool too much and stick to your parchment, put them into the freezer for a few minutes and they'll pop right off.
• Yield: about 4 dozen, depending on how large you make your cookies (or how many caramels have been snitched out of your bag before you begin.) Store in an airtight container.

Posted by Debi

Three-Berry Cobbler

Yield: 4 custard dishes

CRUST:

1 1/4 cups flour
1 1/2 teaspoons baking powder
1 Tablespoon of sugar
1/4 pound, butter, cut into cubes and kept cold
1 egg
1/3 cup milk

FILLING:

1 1/2 pounds each, blueberries, raspberries and blackberries
2 Tablespoons water
1 1/2 Tablespoons cornstarch
1 Tablespoon freshly squeezed lemon juice

Preheat the over to 350.

Crumble together the flour, baking powder, sugar and butter until it is the texture of coarse cornmeal. Blend in the egg and milk. Mix and form into a ball. Roll out the dough on a floured surface to 1/8 inch thickness. Cut out just larger than the custard cups.

Combine all the ingredients for the filling in a saucepan and bring to a boil, stirring frequently. When the mixture is thick and syrupy, remove from heat. Spoon the mixture into baking dishes. Cover loosely with the crust and bake for 15 minutes until the crust is lightly browned and the berry filling is bubbling out around the edges. Let cool before serving. Serve with vanilla ice cream

Prep time: 1 hour

Recipe from McCormick and Schmick

Apple Halibut

Yield: 2 Servings.

INGREDIENTS:

2 (6 - 7 ozs.) fresh halibut fillets
Pinch of salt
Pinch of pepper
3 Tablespoons flour
4 Tablespoons vegetable oil
3 Tablespoons butter
3 - 4 baby red potatoes, quartered and grilled
3 strips smoked, diced bacon
1/2 cup thinly sliced red onion
1 medium apple, peeled and thinly sliced
1/2 cup Lemon Butter Sauce (recipe follows)
2 Tablespoons chopped chives

DIRECTIONS:

Season the halibut with salt and pepper. Lightly dust in the flour. Heat the oil in a saute pan. Sear the halibut over medium-high heat until golden brown. Remove from the pan and hold in a warm oven. Saute the bacon, red onion, and apples in the same pan for about 2 mintues. Place the red potatoes in the center of your plate. Pour the bacon, apples, and onions over the potatoes. Place the warm halibut on top. Pour the Lemon Butter Sauce over the fish, and sprinkle with chives.

Lemon Butter Sauce:

Yield: 1 cup

6 ounces white wine
3 ounces white wine vinegar
3 whole black peppercorns
1 shallot, quartered
1 cup heavy cream
6 ounces cold, unsalted butter, cut into pieces
3 ounces cold butter, cut into pieces

Combine wine, vinegar, peppercorns, and shallot in a noncorrosive saucepan (stainless steel, Teflon, Claphalon). Reduce until the mixture is just 1 to 2 Tablespoons and has the consistency of syrup. Add the cream and reduce again until the mixture is 3 to 4 Tablespoons and very syrupy. Remove the pan from heat. Add the butter pieces, about 2 ounces at a time, stirring constantly and allowing each piece to melt in before adding more. (If the mixture cools too much, the butter will not melt completely and you will have to reheat it slightly.) Strain and hold warm on a stove-top trivet or in a double-boiler until you are ready to use.

Cilantro Lime Vinaigrette

INGREDIENTS:

1 cup packed cilantro
1/2 cup extra-virgin olive oil
1/4 cup lime juice
1/4 cup orange juice
1/2 teaspoon salt
1/2 teaspoon pepper
Pinch of minced garlic

DIRECTIONS:

Puree cilantro, olive oil, lime juice, orange juice, salt, pepper and garlic in a blender or food processor until smooth.

Photo Credit: ourbestbites.com