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How to Make Apple Fritter Bread

By Lifestyle No Comments

This bread is TO DIE FOR! Seriously this is a non negotiable fall item that you must bake! All the layers come together to form the most perfectly balanced fall bread that will have you craving more. I always know a dessert is good when my husband goes back for more. He absolutely loved this bread and I guarantee you will too. The biggest thing I love about this recipe from Home is Where the Boat is, that the layer in the center keeps the bread moist and allows that great apple cinnamon flavor with every bite. If you have a group dinner or event coming up, or just want something special to eat Sunday morning, this is the bread for you! See the photos below to see what I mean!

Please note that there are a lot of bowls involved in this, and that is to help create the layers that make the bread so good. So just be aware that there will be more cleanup than normal for this recipe. But the work is so worth it that you won’t care about the cleanup!

Overall Review: 5/5

Apple Fritter Bread

From: Home is Where the Boat Is
https://homeiswheretheboatis.net/2020/02/19/cinnamon-swirl-apple-fritter-bread/

Ingredients
  

  • 1/3 cup Light brown sugar
  • 2 tsp Ground Cinnamon
  • 2 Apples Peeled and Chopped
  • 2/3 cup Sugar plus 2 tbsps
  • 1/2 cup Softened butter
  • 2 Large Eggs
  • 1 1/2 cups All purpose flour
  • 1 3/4 tsps Baking Powder
  • 1 tsp Salt
  • 1/2 cup Milk
  • 1 cup Powdered Sugar

Instructions
 

  • Preheat oven to 350 degrees
  • Spray a 9×5 inch loaf ban with nonstick spray
  • In a small bowl, mix brown sugar and 1 tsp cinnamon and set aside
  • In another bowl mix 2 tbsp granulated sugar and tsp cinnamon with apples and set aside
  • Using a hand mixer and a large bowl, beat butter and remaining 2/3 cup sugar with mixer until fluffy
  • Add eggs to butter mixture one at a time.
  • Add vanilla extract to egg/butter mixture.
  • In a medium bowl, whisk flour, baking powder and salt.
  • Add butter mixture to flour mixture and combine until well blended.
  • Mix 1/2 cup milk until batter is smooth
  • Pour half the batter into loaf pan. Then add half of the apple mixture
  • Sprinkle half the brown sugar/cinnamon mixture on top of apple mixture
  • Pour remaining batter on top of cinnamon/apple mixture. Then top with remaining apple mixture and then remaining cinnamon sugar mixture.
  • Lightly push down the top apple layer and swirl the brown sugar mixture through apples with a knife.
  • Bake for about 1 hour and 10 minutes or until a toothpick stuck through center of bread comes out clean.
  • Let cool and serve with butter! Enjoy!

Granny’s Monkey Bread Review

By Food No Comments

Monkey see — Monkey do! I have always always always loved monkey bread. I remember having this as a special treat on Christmas morning and it was always the perfect breakfast. So for our 5-year anniversary this year I decided to make this breakfast for my husband and I! I thought this Granny’s Monkey Bread from Self Proclaimed Foodie sounded amazing! So today is my review of this recipe. Please note the original recipe is linked below for your reference.

Overall Review: 3/5

Before I get to the ingredients and instructions based on my experience, I did want to go over my review of this recipe. I personally think this turns out a bit more ‘buttery’ than I would like. It was still really good and tasty, especially right out of the oven. But the butter taste is pretty overwhelming. I did post all the pictures from my experience so you can see the steps and how everything turned out. I definitely will try another monkey bread recipe in the future! If you have a good Monkey Bread recipe I should try let me know if the comments!

Granny’s Monkey Bread Review

My review of Granny's Monkey Bread from Self Proclaimed Foodie

Ingredients
  

  • 24 ounces Buttermilk Biscuits
  • 1 cup Sugar
  • 2 tsps Cinnamon
  • 1 cup Butter
  • 1/2 cup Brown Sugar

Instructions
 

  • Preheat the oven to 350 degrees
  • Cut the biscuits into sections of 4. Kitchen scissors are easier to cut if you have them!
  • Combine one cup of sugar and 2 tsps cinnamon in a bowl
  • Toss the cut biscuits in the sugar/cinnamon mixture — I had to do them in small groups to make sure they all got an even coating.
  • Once you have the pieces coated in the sugar/cinnamon mixture– carefully place them in the bundt pan
  • In a small saucepan place the remaining sugar/cinnamon mixture. Its supposed to be about a cup, if it doesn't fill a full cup I would personally add more to make sure you have a full cup
  • Add 1 cup(2 sticks) of butter to the saucepan
  • Let the ingredients melt together — I whisked them to get it to the right consistency
  • Pour this on top of the biscuits in the bundt pan. Try to make it as even as possible
  • Place in the oven for about 12-14 minutes until golden brown and no doughy butter comes out when you put a knife in it.
  • Flip the bundt pan on a plate and serve!

Notes

To see the full recipe from Self Proclaimed Foodie go to https://selfproclaimedfoodie.com/grannys-monkey-bread/.
 
 

My Experience Trying to Make a Chocolate Souffle

By Food No Comments

Hi everyone! For some reason I have always wanted to make a chocolate souffle. Probably because in one of my favorite movies, Because I Said So, she makes chocolate souffles that look amazing! So when I went out to HomeGoods this weekend I bought some ramekins and the materials needed so I could give it a shot!

My first shot making this was a bit rough! Took me way too long and I definitely made some mistakes! I mean it still tasted good but was nowhere near correct. So today I had enough ingredients and decided to try it again! Definitely turned out a bit better but not perfect by any stretch! If you want to watch, I included the video below!

Overall Review: 4/5

This was an easy recipe to follow along with but there are definitely a lot of ways to screw it up. I think its one of those desserts that comes with time and practice. Especially to get it to rise correctly as mine keep rising crooked. I’ll continue to try recipes until I get one that works the best! There’s a Gordon Ramsey Raspberry one that I would love to try next.

Recipe is Chef Johns Chocolate Souffle from All Recipes. I included the link to the recipe here. If you try it let me know what you think!

Back to the Kitchen – Thai Chicken Curry Soup

By Food No Comments

Apparently, I was in a soup mood this week as Thai Chicken Curry Soup was also on the menu! I went to a different cookbook today, one that I’ve used for other recipes in the past and has always been good. This recipe comes from Freddie Prince Jr.’s Back to the Kitchen cookbook. There are several recipes I LOVE from this cookbook and highly recommend you buy it! Click here for the Back to the Kitchen Cookbook.

Ingredients you will need:

  • 3 Tablespoons Olive Oil
  • 1 Medium Yellow Onion, Halved, Thinly sliced
  • 1 Red Bell Pepper, Thinly sliced
  • 4 cups chicken stock
  • 1 can unsweetened coconut milk
  • 2-4 Tablespoons Thai Red Curry Paste
  • 1 Pound Boneless chicken chicken breast (thinly sliced)
  • 2 tablespoons lime juice
  • 4 ounces pad Thai-style rice vermicelli noodles
  • 1/4 cup green onions
  • 1 jalapeno chile slivered

How to Make Butternut Squash Soup with Prosciutto Crisps

By Food No Comments

Butternut squash soup is comfort food at its finest! Any kind of squash soups are my favorite during the fall season. This one in particular had an amazing flavor profile that was worth all the effort it took to make! With that being said, lets crack open Chrissy Teigen’s Cravings cookbook and try her Butternut Squash Soup!

Butternut Squash Soup with Prosciutto Crisps

From Chrissy Teigens Cravings Cookbook

Ingredients
  

  • 1 Large butternut squash Peeled, seeded and cut into 1-inch cubes
  • 5 tbsp Extra-Virgin Olive Oil
  • 1 tbsp Salt
  • 1 tsp Ground Black Pepper
  • 4 cups Low-sodium chicken broth
  • 16 Sage Leaves
  • 1 Medium Onion-chopped
  • 1 tbsp Minced Garlic
  • 3/4 cup Heavy Cream
  • 6 Prosciutto Crisps

Let’s start with the butternut squash, it needed to be cut, peeled and seeded. I have NEVER done this before. Seriously, was not entirely sure how to do it so I googled how to do it like anyone else. Gimme Some Oven has a great step by step tutorial that you can access here: How to Cut Butternut Squash. Definitely soften the squash because otherwise it is a giant pain to cut and peel!

After you get the squash peeled and cut into cubes place it into a mixing bowl and put one tablespoon olive oil, and your salt and pepper into the bowl. Mix until all the pieces have the mixture on them. Heat 2 tablespoons of olive oil in large pot and put it on medium heat. Then place half of your squash in the pot and make sure they are in a single layer, they should not be overlapping or in two rows. Don’t move the squash for 7 minutes while the bottoms get soft and browned. Flip the squash and pull up any brown bits, let sit for another 5 minutes and then add a splash of chicken broth to get the remaining brown bits. Transfer to a mixing bowl and repeat the process with the second batch of squash. Only difference is the second batch stays in the pot.

While the second batch of squash is cooking get your other ingredients prepared. Grab 4 sage leaves and finely chop them. Then take a medium onion and chop that into small pieces. Once your second batch of squash is cooked, take your onion, sage and garlic and add them to the mixture. Let this sit for 8-9 minutes while the onion cooks and becomes translucent. After that, add the rest of the chicken broth and let it simmer for 25 minutes so the squash gets soft and starts to come apart.

While the squash is simmering, work on your crisp sage leaves and prosciutto. Bring about 1/2 inch of olive oil to a hot simmer. Then add batches of sage leaves, I recommend 3 at a time so its easy to manage, to the oil. They will quickly cook, it only takes about 10 second. Then pull them out onto a paper towel so the excess oil gets soaked up. For the prosciutto, line a baking sheet with parchment or foil. Then layer the prosciutto in a single line so nothing is overlapping. Put in the oven at 400 degrees for about 12 minutes. They will come out nice and crispy. Both the sage leaves and prosciutto need set aside until the end.

Once you have your cooked squash, transfer to a blender. Mine fit in one batch but you may need two depending on your blender. Blend the mix for a few minutes until the pieces are mixed together. This only took 2-3 minutes at the most.

Pour your blended mixture back into the pot and add your heavy cream and mix. Then put the pot on low and let the cream and soup blend and heat up to a nice temperature. Move your soup to individual bowls. Once in individual bowls add a small spoonful of heavy cream to the top. Then add the crispy prosciutto and two crisp sage leaves. You are then good to serve!

Overall Review Score: 4/5

All in all, I would say this was a fantastic butternut squash soup. It definitely took some time, but the flavors were fantastic! For those who love squash this is definitely the recipe for you! If you try this soup let me know what you think below!

xoxo- Kayla