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Recipe Review

How to Make Mini Pecan Pies

By Food No Comments

Mini pecan pies are the perfect answer to, ‘I don’t want a whole slice, but I want a taste’. Easy to make and they are the perfect sizing for a group setting. The taste of the filling was really good and very simple to make. This is definitely an easy recipe that you can do if you are in a pinch. The taste of these pies is also incredible, taste just like your favorite pecan pie just in a smaller version!

Mini Pecan Pies Overall Review: 4/5

Overall, these mini pecan pies tasted good, were easy to make and didn’t require a ton of ingredients. The biggest downside is the amount of filling. I’m sure that the goal was to not overfill the mini pies, but we found they ended up lacking in filling. Personally, I believe doubling the filling (not the amount of pecans) would help tremendously. Even if you don’t use all the filing, you need more than what’s listed in my opinion. HOWEVER, if you like quite a bit of crust these are perfect as is. The taste is really good don’t get me wrong and they are so easy to make you won’t regret doing it!

Check out more of our recipe reviews here: Cultivate Confidence Reviews

Mini Pecan Pies

Recipe From Mini Pecan Pies – Belly Full

  • 2 Pie crusts (From 14 oz Refrigerated box)
  • 1/4 cup Light brown sugar
  • 2 tbsp Granulated sugar
  • 1 tbsp Unsalted butter, melted
  • 1 Large Egg
  • 1/3 cup Light corn syrup
  • 1 tsp Vanilla extract
  • pinch Salt
  • 1/2 cup Chopped pecans
  1. Preheat oven to 350 degrees F. Coat a 12-cup muffin pan (normal size) with nonstick spray.

  2. Roll the pie crusts out of the package and cut circles with glass cup or cookie cutter to 3.5 inches in diameter. (I had to use a coffee mug as it was the only thing I had that size!) The goal is to get 6 circles per pie crust. I got 5 before I had to reroll the crust together.

  3. In a mixing bowl, whisk the brown sugar, granulated sugar, melted butter, beten egg, corn syrup, vanilla extract, salt and pecans. Mix well.

  4. Fill each pie crust with 1 1/2 tbsps of filling. (Mine really only made enough for 1 tbsp per pie. If you want a very full mini pie, you would need to double the filling –not the pecan amount though).

  5. Bake for 25 minutes until center of pie starts to solidify and isn't jiggly.

  6. Cool completely in pan.

  7. To get out of pan, gently run a knife to loosen any parts that are stuck. BE CAREFUL doing this so you don't break the flakey crust off.

  8. Enjoy!

How to Make the Best Apple Cider Cinnamon Rolls

By Food No Comments

Apple Cider Cinnamon Rolls. Ya’ll, these might be one of the best recipes I’ve ever tried! Everything is made from scratch which I also love. If I’m going to make something I want to be able to say I made it all from scratch. This was my first-time making cinnamon rolls from scratch, and I will say it turned out to be easier than I was anticipating. The dough itself is going to be your biggest hurdle to overcome. Read the directions carefully before you start and be sure not to mix to the correct texture. The recipe called for the dough to be kneaded until smooth and elastic. Personally, I wasn’t entirely sure what elastic dough should look like, so I googled some pictures to help me get to the right consistency. I highly recommend doing so if you aren’t comfortable with what that dough texture should look like.

Apple Cider Cinnamon Rolls Overall Review: 4.8/5

Overall, I found these to be some of the best cinnamon rolls. There is plenty of flavor, which makes it absolutely perfect for autumn or the holidays. I might even make these again Christmas morning as a yummy treat! The small downsides are the price, good apples and good apple cider, as well as the number of calories per roll. It’s definitely not a healthy option, so be sure to have lots of people to share them with to spread the wealth! If you decide to try out these apple cider cinnamon rolls, let me know what you think in the comments below!

Check out more of our reviews here: Cultivate Confidence Reviews

Apple Cider Cinnamon Rolls

Recipe from Taste of Home – Fall Baking 2021

Cinnamon Roll

  • 3 1/4 cups All-purpose flour
  • 1/4 cup Sugar
  • 1 pkg Quick rise yeast
  • 1/2 tsp Salt
  • 3/4 cup 2% Milk (I used whole milk )
  • 1/4 cup Apple Cider (or apple juice)
  • 1/4 cup Butter softened
  • 1/3 cup Butter softened
  • 1 Large Egg (room temperature)
  • 2 cups Finely chopped peeled tart apples
  • 1 1/4 cups Packed brown sugar
  • 3/4 cup Finely chopped walnuts
  • 3 tsp Ground cinnamon

Apple Cider Cream Cheese Frosting

  • 2 cups Apple cider (or apple juice)
  • 1 Cinnamon Stick
  • 1 pkg Cream Cheese (softened)
  • 1/4 cup Butter (softened)
  • 1 cup Confectioners' Sugar
  1. Take a large bowl and combine 2 1/4 cups flour, sugar, yeast and salt. Set aside

  2. In a saucepan, heat milk, cider, and 1/4 cup butter (to 120-130 degrees). Add to the dry ingredients you set aside and beat until just moistened. Add egg and beat until smooth. Take your remaining flour and add a small amount at a time. You are looking to add just enough to make a soft dough (sticky dough—I used about all that was remaining).

  3. Put dough on a floured surgace and knead until smooth and elastic(I recommend googling what elastic dough looks like for a better idea). Should take around 8 minutes to do. Cover the dough and let sit for about 10 minutes.

  4. Roll your dough into a 15×10 rectangle and spread remaining butter to about 1/2 of the border. In a small bowl, combine your apples, brown sugar, walnuts and cinnamon. Once combined sprinkle over the butter.

  5. Roll up jelly-roll style, starting with the long side. Pinch the seam to close. Cut into 12 slices (somehow, I only cut 11 haha). Place the cut side down on an a greased/parchment lined baking pan or dish. Cover and let rise in a warm place for 30 minutes

  6. Preheat oven to 325 degrees. Bake until golden brown (30-35 minutes).

  7. Frosting: In a small saucepan bring the cider and cinnamon stick to a boil. Let cook(stirring frequently) until liquid is reduced to 1/4 cup (20-30 minutes depending on your stove). Remove cinnamon stick and cool the cider.

  8. In a large bowl, beat cream cheese and butter fluffy. Add confectioners' sugar and your reduced cider. Combine until smooth. Spread over warm rolls (watch how much you put on or you will overpower the cinnamon roll taste).

The only thing I would caution you on is how much frosting to put on top, the recipe makes a ton of icing for the cinnamon rolls. My husband and I think about 1/2 to 3/4 of the frosting made is what you actually need to properly frost the cinnamon rolls. If you are a huge icing fan, make the whole thing as it does taste great! It can just overwhelm the cinnamon roll if you aren’t careful.

How to Make the Easiest Apple Muffins

By Lifestyle No Comments

Hey y’all! Another fall day, another apple recipe! When fall hits, I am cooking all things apple and this recipe did not disappoint! It’s from Southern Living, a favorite of mine as all the recipes are amazing! These muffins did not take long to make and had a great flavor profile. My only suggestion to this would be that you may want to incorporate another 1/2 cup of apples. I like chunky muffins with lots of apple bites and feel like another 1/2 cup would have made the perfect muffin! Overall though, they are the perfect fall breakfast item and I highly recommend them!

Overall Review: 4.7/5

Apple Muffins

From: Southern Living https://www.southernliving.com/recipes/apple-muffins-recipe

  • 1 1/2 cup Diced Apples
  • 1/2 cup Granulated Sugar
  • 2 cups All-Purpose Flour
  • 1/3 cup Packed light brown sugar
  • 1 tbsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 tsp Ground Cinnamon
  • 1/2 cup Whole Milk
  • 1/2 cup Salted Butter (Melted and Cooled)
  • 1 tsp Vanilla Extract
  • 2 Eggs (Slightly Beaten)
  1. Preheat oven to 400 degrees

  2. Grease a 12 cup muffin pan with spray

  3. In a medium bowl mix the apples and granulated sugar and set aside

  4. In a large bowl — Whisk flour, brown sugar, baking powder, salt and cinnamon

  5. Stir milk, butter, vanilla and eggs in the apple mixture

  6. Add apple mixture to flour mixture. Stir until just combined.

  7. Evenly pour into muffin cups

  8. Bake for 18 minutes until a wooden pick inserted to center comes out clean.

  9. Remove muffins to wire rack and let cool.

  10. Serve with butter and enjoy!


How to Make a Buttermilk Blueberry Puff – Magnolia Table

By Food 5 Comments

Y’all, why I decided to try a new dish for a get together…. I’ll never know! But this dish is so easy to make and has such a unique taste! All the eggs and buttermilk give it a very unique texture and honestly was hard for me to work through. I absolutely loved the flavor profile, everything about the flavors is exactly what you’d hope for. Between the berries, the pastry and the coarse sugar topping the flavor is immaculate. But it is a very squishy dessert and I wasn’t huge on it. If there was a way to toughen it up -it would be the perfect dessert! But it was good in its own right and is definitely worth trying!

*Fun fact, figured out afterwards it should be cooked croissants. Fun lesson learned!

Overall Review: 3.5/5

I honestly just couldn’t get over the texture, but this is a super easy recipe to make and is a great brunch item! So if squishy textures don’t bother you, give it a shot and let me know what you think below!

Buttermilk Blueberry Puff

From Magnolia Table by Joanna Gaines

  • 12 tbsp Unsalted Butter at Room Temperature
  • 12 cups Cubed Croissants (6-8 large)
  • 3 cups Blueberries or Blackberries
  • 1 cup Granulated Sugar
  • 6 Large Eggs
  • 2 cups Heavy Cream
  • 1 cup Buttermilk
  • 2 tbsp Pure Vanilla Extract
  • 1 tsp Salt
  • 1 tbsp Coarse Raw Sugar
  1. Preheat the oven to 375 degrees

  2. Grease a 9 x 13 x 3 baking dish with 1 tbsp butter

  3. Spread the croissant cubes evenly in the dish and top with berries

  4. Use a mixer and beat the 12 tbsp butter with granulated sugar until creamy. This takes a couple minutes to do.

  5. Beat in the eggs, one at a time, beating well after each addition.

  6. Beat in the cream, buttermilk, vanilla and salt.

  7. Pour over the croissants and berries. Sprinkle with coarse sugar

  8. Bake until a knife inserted near the center comes out clean, about 35 minutes.

  9. Serve warm. Leftovers last about 2 days.

How to Make After School Banana Bread – Magnolia Table

By Food No Comments

I have NEVER topped my banana bread with sugar and seriously it is a game changer! It added the perfect crunch to the top of the banana bread and made it taste so much better! I couldn’t have loved that addition to this recipe more! Overall, I really liked this banana bread. The recipe really isn’t much different than other recipes but nonetheless, it had the crunch and sweetness that you want so I will chalk it up to a success! This banana bread took no time at all to make and is perfect for rainy cold days or days of quarantine boredom.

Overall Rating 4.5/5

After-School Banana Bread

From Magnolia Table by Joanna Gaines

  • Nonstick Cooking Spray
  • 8 tbsp Salted Butter (melted and cooled) — Plus more for serving
  • 1 cup Packed Light Brown Sugar
  • 2 Large Eggs
  • 1 1/2 tsp Pure Vanilla Extract
  • 4-5 Very Ripe Bananas -Mashed
  • 1 3/4 cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 1/2 cup Chopped Pecans (I used Walnuts)
  • 1-2 tbsp Granulated Sugar
  1. Preheat to 350 degrees. She recommends an 8×8 pan but I think a bread pan works just as well! Make sure to grease the pan.

  2. In a medium bowl beat (with a mixer) the butter, brown sugar, eggs and vanilla until blended.

  3. Add bananas and combine.

  4. In another medium bowl, whisk the flour, baking soda, and salt.

  5. Add the dry ingredients to your wet ingredients and combine. Add pecans and combine.

  6. Pour batter into greased pan and spread evenly. Sprinkle granulated sugar on top.

  7. Bake for about 40-45 minutes until cooked. Use a knife or toothpick to test that its cooked.

  8. Slice and serve with butter.

Bow Tie Pasta with Baby Kale & Sun-Dried Tomatoes – Magnolia Table

By Food No Comments

This pasta is AMAZING! It’s definitely a heavier dish, but the flavors that you get are astounding. Don’t skimp adding in the kale, tomatoes and artichokes. They are all necessary to the flavor profile and worth the cost! So this dish does take a bit of time, so be patient with it. None of the steps are difficult, its just that it takes some time to get everything together. I highly suggest buying canned artichokes too because artichokes are a huge pain to cut from the whole artichoke, plus you need quite a lot of them. But finding canned versions are super easy! This recipe was a huge hit with me and my husband! I was so surprised he liked it too, because there were a lot of veggies and no meat. But like I mentioned earlier, the flavors make this pasta what it is. You definitely only need one bowl at a time so this will last several days if it’s just two people eating. I’d highly recommend making this one night, especially for these coming chilly fall nights!

Overall Review: 5/5

Bow Tie Pasta with Baby Kale & Sun-Dried Toamtoes

From Magnolia Table by Joanna Gaines

  • Salt
  • 1 pd Bow Tie Pasta
  • 2 tbsp Extra Virgin Olive Oil
  • 2 Garlic Cloves
  • 2 cups Heavy Cream
  • 1 8-oz block cream cheese
  • 1 1/2 cups Shredded Parmesan Cheese
  • 1 12-oz marinated quartered artichoke hearts – drained and halved lengthwise
  • 1 8.5 oz jar oil-packed sun-dried tomatoes
  • 5 oz baby kale or spinach
  • Ground Black Pepper
  • 1/2 cup Chopped Walnuts
  • 1/4 cup Chives — For Garnish
https://www.youtube.com/watch?v=duU8n_ptrv4

Jalapeno Cornbread- Magnolia Table

By Food No Comments

Is there anything more Midwestern than a good slice of cornbread?! Seriously, whenever people mention cornbread my first thought is one of our family dinners with a big bowl of chili with a hearty slice of cornbread. It’s just one of those Midwestern staples you can’t help but love. So when I saw it in the Magnolia Table cookbook I knew it was my next recipe to review! And I was so excited to review it!

First off, this recipe is so darn easy! It doesn’t take any time to put together (except pickled – jalapenos if you so choose). The ingredients aren’t expensive making this the perfect go to side dish for any soup or dinner you might be making. The recipe calls for two optional ingredients jalapenos and ___. I opted for neither and instead cut up one jalapeno (seeds included) and threw that into the liquid mixture. I knew my husband would like the kick of spice that came along with it. My next attempt will include the pickled jalapeno option, but for today the raw jalapenos were included. The recipe does take a hot minute to bake — 50 minutes — but as long as you do this before the rest of your dinner prep you should be good to go!

Now for the one downside I have and this is towards cornbread in general. It’s a very dry dish. It’s just the way its meant to be and that’s totally okay. This is a home-style dish that is served with extraordinary amounts of butter. So be prepared to have butter on the side otherwise this is very hard to get down. Regardless, this recipe is perfect for what it was intended to be and is definitely one that I will keep in my back pocket for future family dinners.

Jalapeno Cornbread

From Magnolia Table by Joanna Gaines

  • 4 Tbsp Butter (Melted)
  • 1 Cup All-Purpose Flour
  • 1 Cup Fine Yellow Cornmeal
  • 1 Tsp Salt
  • 1/2 Tsp Garlic Powder
  • 1 Cup Heavy Cream
  • 2 Eggs
  • 1 Cup White Corn (I used yellow)
  • 1/4 Cup Chopped drained pickled jalapenos (I used raw jalapenos) – OPTIONAL
  • 1/4 Cup Chopped roasted pimientos – OPTIONAL
  1. Preheat the oven to 375 degrees

  2. Butter a circular baking dish — It calls for a cast iron but mine is too big for a small recipe like cornbread. If you have a smaller cast-iron skillet use it!

  3. Whisk flour, cornmeal, salt and garlic powder and set aside

  4. Whisk melted butter, cream and eggs

  5. Add liquid ingredients to the dry flour mixture. Add the corn, jalapenos and pimientos. It states to not overmix them just mix until moist.

  6. But the mixture into your circular baking pan and cook for 50(ish) minutes. Once the endges are golden brown and the top is starting to brown is when you take it out. Stick a knife or toothpick in to make sure it's cooked through.

  7. Cut into individual sections. I did 8, but the recipe calls for 6.

  8. Serve warm with a heaping amount of butter! Enjoy!

How to Make Flatbread Pizza with Prosciutto & Red Potatoes- Magnolia Table

By Food No Comments

Ya’ll this flatbread pizza turned out so good! The flavors complimented each other perfectly, it was easy to make and even my husband loved it! This is one of those recipes that will continue to be in my rotation.

A few tips from my experience. The amount of cheese mixture that is called for is pretty thick and for those who aren’t huge cheese lovers it’s a bit too much. For the non cheese lovers in your family, only put half the cheese mixture on the flatbread and save the other half for another flatbread. That amount of cheese was perfect for my husband. Brought all the flavors that you needed to pull together the meal without the overwhelming cheese taste. But for those who love cheese, I suggest lathering the whole mixture on there as it really has an amazing taste to it! Additionally, I would error on the side of more prosciutto and potatoes than less. It adds to the quality of the flatbread and the thinner your potatoes the better your pizza will be.

This definitely is more of an appetizer or light lunch. I would highly recommend making at least two flatbread pizzas if you are cooking for two. That or pair it with another food item so you get filled up. Overall, I would highly recommend this flatbread pizza as it is easy to make and the taste is well worth your time! If you cook this recipe let me know how it goes below! You can get this recipe and more in Joanna Gaines book Magnolia table by clicking here.

Overall Review: 5/5

Flatbread Pizza

From Magnolia Table by Joanna Gaines

  • Red Potatoes
  • Salt
  • Butter
  • Garlic Clove
  • All-Purpose Flour
  • Heavy Cream
  • Gorgonzola Cheese
  • Black Pepper
  • Flatbread Crust
  • Extra Virgin Olive Oil
  • Prosciutto
  • Parmesan Cheese
  • Basil Leaves
  1. Preheat oven to 375 degrees

  2. Heat a medium pot with salted water until it boils

  3. Add in the potatoes for 6-8 minutes. Then drain and let cool. Once cool, cut into thin slices.

  4. In a small saucepan, heat a tablespoon of butter until melted.

  5. Add garlic and let brown.

  6. Add two tablespoons of flour and whisk with the butter and garlic

  7. Once combined, add a cup of heavy cream and whisk together.

  8. Once combined, add a cup of Gorgonzola cheese and whisk until melted and combined.

  9. Take off heat and sit aside

  10. On a baking sheet lay parchment or foil down. Then place your flatbread down and add a small amount of oil and spread on the flatbread

  11. Take the cheese mixture you set aside and spread across the flatbread. Make as even as possible.

  12. Lay 4-6 pieces of prosciutto onto the flatbread.

  13. Add the sliced potatoes, some under the prosciutto and on top of the prosciutto.

  14. Top with Parmesan cheese and cook for 15 minutes

  15. Add five basil leaves to the top of the flatbread.

  16. Cut into four slices and serve immediately!

Mina’s Lemon Bars Review – Magnolia Table

By Food 3 Comments

Y’all, my husband LOVES lemon bars. He’d rather have lemon bars over cookies, cake, any other dessert. And to be honest, he loves the kind that comes out of a box. but I wanted a good homemade recipe instead. Today, we tested out the Magnolia Table Lemon Bar Recipe and oh my word was it amazing! The crust is, in a word, so flaky and crumbly that it melts in your mouth. And to be honest, I did not use fresh lemon juice. Mainly because I didn’t have it, but I did have the lemon juice that’s in a bottle and the lemon middle was so good I didn’t even notice it wasn’t fresh lemon juice.

This recipe is by the one, the only, Joanna Gaines. Which means I was expecting the best lemon bars I’ve ever had. I can tell you with confidence that these lived up to that standard. I highly highly recommend that you get her book and start making these recipes! So far I’m very impressed with how easy the recipes are and how good they taste.

Overall Review: 5/5

Mina’s Lemon Bar Recipe

From Magnolia Table by Joanna Gaines

  • 2 Cups Flour
  • 1/2 Pound Butter (ie. 2 sticks)
  • 1/4 Cup Powdered Sugar
  • 1/4 tsp Sea Salt
  • 2 Cups Granulated Sugar
  • 4 Eggs (Slightly Beaten)
  • 5 tbsp Lemon Juice
  1. Oven Preheated to 350 degrees

  2. I only have one set of glass bakeware, so technically I probably was not using the right size. But considering she was very clear in her recipe that we need glass to bake lemon bars–glass it was!

  3. Melted the butter and added it to the flour, powdered sugar and salt. Combine

  4. Once combined it pretty much fell right out of the bowl and into the glass bakeware making it easy to spread to the bottom of the pan. Stick in oven for 20 minutes

  5. In a new bowl, combine sugar, eggs and lemon. Whisk and add to crust you just baked

  6. Bake this for 15 minutes. Then cover with foil and bake for 15 more.

  7. Sprinkle (I heavily sprinkle) and then let cool. I swear cooling takes forever but worth it to get the good taste and easier cutting.

  8. I stick the lemon bars in the fridge for a bit so that way the center and crust are nice and cool. Serve cool.

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!