Peanutbutterscotch Crunchies

I’m not sure where I found this recipe on the internet, but I’m glad I did.  It’s a goodie!

Three ingredient recipes are always keepers.

Nutella Pastry Christmas Tree

This pastry Christmas tree was all the rage this year.  I just had to try it.

At first I thought, “Great, this is simple”

Ok it’s simple, but its messy!

Because I had Nutella all over my hands I didn’t take any step by step pictures.

Thumbprint Cookies

There are so many variations of Thumbprint cookies and they all look pretty good.  This recipe however, caught my eye years ago and I’ve been using it ever since.  This is actually a Kraft recipe.  I love the fact that the cookie itself has cream cheese in it to make the cookie even more flavorful.

Swedish Meatballs

My  mother had this recipe since I was a kid.  I remember her making this for company or family gatherings.  I also vividly remember the amazing aroma it filled the house with.

I remembered these Swedish Meatballs while looking for something to bring to a dinner party.

So here it is.  So glad this recipe was recovered from so many years ago.

Fathead Pizza

I’m loving this pizza crust made with almond flour!

 

 

Ingredients

The Crust:

1 1/2 cups shredded mozzarella
¾ cup almond flour
2 tbs cream cheese
1 egg
Garlic salt
Parchment paper and cookie sheet

 

Instructions:

-put  mozzarella & cream cheese in a medium size  microwaveable bowl
-Microwave for 1 min, stir and then another 30 sec, stir (very hot!)
-Stir in egg &  almond flour
-Wet hands and spread “dough” thin on parchment paper. It should spread evenly with dough-like consistency (if “stringy” then your cheese has hardened too much—just put it back in the microwave for maybe another 20 seconds)
-Dock (poke rows of holes) with a fork to avoid bubbling
-Sprinkle with garlic salt
-Put in 425 degree oven
-After about 8 minutes, check it and poke holes where any large bubbles may be.
-continue cooking for a total 12-14 min, or until slightly brown on top.
For Toppings:
Add anything you like to the top.  (No raw meat, cook your meat first).
Since the crust is already cooked and hardened I add my tomato sauce, mozzarella, pepperoni, etc. and put it under the broiler.
KEEP AN EYE on the broiler, it will only take a few minutes.
Alternatively you could just put it back in the oven until your toppings are the way you like them.

Recipe from: http://www.fathead-movie.com/

Enjoy!

Homemade Ricotta

This recipe just can’t get any easier.

This recipe doesn’t make a large batch but you can make it twice, I did and we ate it all!

Ingredients:

4 cups whole milk

1 cup buttermilk

1/3 cup heavy cream

Salt

Preparation:

Line a strainer with about 4 layers of cheesecloth.  Set over a medium sized bowl.

Combine milk, buttermilk and cream in a medium sized heavy saucepan and heat over medium-high heat.

Bring to a bowl.  Boil until you see the curds (solid white parts are separated from the liquid whey). This should take about 10 minutes.  Stir a couple of times during boiling. Curds will be small.

Remove from heat and pour a little into your cheesecloth, sprinkle with a little salt , pour some more and sprinkle salt again.

Gather up your cheesecloth as pictured above and hang or set over a small cup to drain.

I don’t like my ricotta too dry so I don’t drain it too much.  If you like it drier, give it a squeeze.

Also, I don’t pour the whey down the drain right away. 

When I take the ricotta out of the cheesecloth and put it into a bowl I like to put a few tablespoons of the whey into the cheese because I like my ricotta a little looser.

When I get it to the consistency I like, I’ll discard the rest of the whey.

Next step:  Eat it while its warm! 

Enjoy!

Slow Cooker Cinnamon Raisin Bread Pudding

I absolutely love Bread Pudding.

Although…. I’ve had some I’ve absolutely hated. 

There are so many variations to Bread Pudding, so when I set out to find a good recipe it took me a while.

Here is one recipe that I found that is incredible.  Tried, tested and tasty !

I will post a picture of my bread pudding the next time I make it.

I served this for a large crowd and didn’t remember to take a picture before serving.

SLOW COOKER BREAD PUDDING

serves 8-10, depending on serving size
8 cups bread cubes ** See note below 
4 cups whole milk
6 eggs
1 tablespoon vanilla extract
1 tablespoon cinnamon
1/4 cup  maple syrup
2 tablespoons rum (optional)
Method:
In a large bowl, whisk the eggs, then stir in the milk, vanilla, cinnamon, sugar, and rum. Mix well.
Add the bread cubes, pressing them into the egg-milk mixture, and let sit for 15-20 minutes.
Meanwhile, very liberally coat the slow cooker insert with butter.
After the bread cubes have soaked, pour the entire mixture into the slow cooker insert.
Cook on low for 4-8 hours. (It’s typically done after four, but longer won’t hurt it.) Mine cooked for about 6 hours! It was perfect.
Before I served, I poured the *Spiced Rum sauce all over it.  Alternatively it can be served on the side.
Note**
I used about 4 cups of raisin bread and 4 cups of egg bread (Challah), or you can use Brioche.
Bread cubes need to be stale.  I bought fresh bread, cut in cubes and placed them on a cookie sheet and baked in the oven for about 15-20 mins.  Keep your eye on them and stir them around so the bottoms get toasted too.
I also threw in an additional handful of raisins, ( just because!)
Recipe adapted from  www.nourishingjoy.com

 

SPICED RUM SAUCE

INGREDIENTS

• 1 cup (packed) golden brown sugar
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup whipping cream
• 2 tablespoons spiced rum or dark rum
• 3/4 teaspoon ground cinnamon

PREPARATION

Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add cream, rum, and cinnamon and bring to simmer. Simmer until sauce thickens and is reduced to 1- 1/2 cups, about 5 minutes. Serve warm. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving.)

Recipe courtesy of Epicurious