Bourbon Vanilla Cherries Jubilee #SundaySupper

Bourbon Vanilla Cherries Jubilee

When I made this Mom asked if I was going to flame it.  I told her of course not.  I don’t even have a way to flame it if I wanted.  And fire freaks me out.  How did she not know me better than this?

She never knows with me, she said.

Wait, what?

Bourbon Vanilla Cherries Jubilee

We spend the vast majority of our time together; I would like to think we know each other pretty well by now.  While I might be more culinarily adventurous than her, I haven’t lost my mind yet.

Yes, I push us to do things like cook leg of lamb and a giant prime brisket from Costco (because prime and Costco), and I want to try uni more than just about anything on earth (bonus, uni is definitely on the Whole30!).  But I try to keep the effort in most recipes to a minimum and it is never my goal in life to harm the house, myself, or anyone else.

Bourbon Vanilla Cherries Jubilee

Am I going to light something on fire, she wondered, unsure.  Um … no.

Really, though, do we ever know someone completely?  She really wasn’t sure if I would want to go all Food Network on the stainless steel skillet with a match or something.  While we’re all constantly changing and evolving, I’d like to think I am pretty even keeled and level headed.

Bourbon Vanilla Cherries Jubilee

Maybe I’m wrong.  Maybe all the concert going and watching Santa Clarita Diet has Mom seeing a side of me that she didn’t expect and so she doesn’t know what’s coming next.  But really, that’s both the good and bad of life.  we never know what’s coming next, so sometimes it’s nice to let loose and get a little wild and crazy, break out of whatever rut or routine we might be in.

But, no, I’m still not going to flame my Bourbon Vanilla Cherries Jubilee, and I don’t recommend you do either.

Bourbon Vanilla Cherries Jubilee

Flame or no flame, it is delicious.  With a syrupy, sweet sauce, that unmistakable hit of bourbon, and tons of juicy cherries, this is good straight from the pan, though it’s real soul mate is vanilla ice cream.  I imagine pancakes, waffles, pound cake, and more would make fine accompaniments.  I also added some peanut brittle to my sundae for a sweet and salty crunch.

Get a little wild and crazy and discover what you like best!

Bourbon Vanilla Cherries Jubilee

Bourbon Vanilla Cherries Jubilee

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4 servings

Ingredients

½ vanilla bean, split and scraped, pod reserved
2 cups Bing cherries, pitted, fresh or frozen and thawed
2 tablespoons coconut oil
1/3 cup brown sugar
2 tablespoons bourbon

Instructions

  1. Heat a large skillet over medium heat. Once hot, add the coconut oil, followed by the brown sugar. Cook until a sauce forms, add more oil or sugar as necessary to achieve a sauce like consistency. Add the vanilla bean seeds and pod and the cherries and cook, stirring frequently, for about 10 minutes until the cherries are soft and the sauce is reducing.
  2. Remove the pan from the heat. Add the bourbon and stir to combine. Place the pan back over the heat and cook for an additional 5 minutes, until the sauce has thickened. Remove the vanilla bean pod. Serve immediately over ice cream. Leftovers may be stored in an airtight container in the refrigerator for up to 1 week. Reheat in a pot on the stove until warmed through.
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Don’t forget to check out the other Sunday Supper dishes!  Thanks to Marion of Life Tastes Good for hosting!

APPETIZERS

MAIN DISHES

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DESSERTS

Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday!

We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement?

It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Caramel Nut Shortbread Bars

Caramel Nut Shortbread Bars

You guys, there’s this bright light in the sky and I don’t know what it is.

Oh, that’s the sun???!!!

You’ll have to forgive me for not recognizing it.  I can’t remember the last time the sun was out.  This winter hasn’t been that bad as far as winters go.  We recently had a ten day stretch during which even low temperatures did not dip below freezing.

Caramel Nut Shortbread Bars

But it has been so dark and grey and lifeless and downright depressing I can’t even.

Winter has me down.  This happens every year, but this year it’s stronger than ever.  Maybe it’s because I was making the same wishes last birthday as I did a little over a week ago on this one and because year after year things build and build and build until they come to a head.

I want to frolic outside in the sun and take walks and eat outside and be happy and not have to slather lotion and oil and all things moisturizing on my skin.  Please tell me I’m not alone.

Caramel Nut Shortbread Bars

Caramel Nut Shortbread Bars

I won’t be alone in loving these Caramel Nut Shortbread Bars.  I made these years ago, before the blog and loved the filling but not the crust.  Then I made them again recently with a different crust that tasted great but totally fell apart.

Enter test three.  These are the winner.  The filling is as gooey and rich as ever with tons of crunchy nuts.  The base is a vanilla bean olive oil shortbread.  I know olive oil in shortbread sounds weird, but trust me, it is heaven.  It provides a fruity, light note against the rich filling.

Winter is no match for these bars.  Well, really it is, but we can pretend it’s not while we make them.

Caramel Nut Shortbread Bars

 

Caramel Nut Shortbread Bars

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 18 bars

Ingredients

Crust
3 cups all-purpose flour
½ cup granulated sugar
½ teaspoon kosher salt
½ stick unsalted butter, melted
2/3 cup olive oil
1 tablespoons vanilla bean paste
Filling
1 ½ sticks unsalted butter
1 ¼ cups packed light brown sugar
½ cup honey
½ teaspoon kosher salt
1 cup heavy cream
4 cups untoasted nuts, I used half pecans and half walnuts

Instructions

  1. Preheat oven to 350 degrees F. generously butter a 9 by 13-inch pan.
  2. Make the crust. In a large bowl, stir together flour, sugar, salt, butter, oil, and vanilla bean paste until a thick dough forms that holds when squeezed together. If it falls apart, add a bit more oil until it holds. Press into the prepared pan, bringing some of the dough up the sides. Bake for about 15 minutes until just barely golden brown.
  3. While the crust bakes, make the filling. In a medium saucepot, stir together butter, brown sugar, honey, and salt over medium heat. Bring to a boil and simmer for about 10 minutes until the mixture is slightly thickened and foamy.
  4. Remove the pan from the heat and stir in the cream. Be careful! It will bubble up. Place pan back over the heat and cook until a candy thermometer reaches 240 degrees or about 10 more minutes. I actually did this without a candy thermometer. It’s rather forgiving and you can always test for soft ball stage in a bit of cold water.
  5. Add the nuts and cook an additional 2 minutes. Pour filling over the hot crust, spreading into an even layer. Bake for about 15 minutes, until bubbling and the crust is golden brown. Cool completely in the pan before cutting and serving. Bars may be stored in an airtight container for up to 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag. Thaw at room temperature about 1 hour.

Notes

Filling recipe adapted from Food and Wine

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Fluffernutter White Hot Chocolate

Fluffernutter White Hot Chocolate

Don’t drink your calories.  That’s kind of one of my mottos.  My aunt said she thought about it the other day when tempted to order a fancy drink at a coffee shop.

I used to drink my calories like a champion.  Gatorade, orange juice, milkshakes, Frappuccinos, soda.  And my body paid for it.  I stopped pretty much cold turkey and reaped the rewards.  Plus I didn’t really miss any of those things.

Fluffernutter White Hot Chocolate

Fluffernutter White Hot Chocolate

But every once in awhile rules are meant to be broken.  Especially around the holidays (and when you need a super easy blog post 🙂 ).  I made Fluffernutter White Hot Chocolate and it is kind of the best thing since sliced bread or at least regular hot chocolate.  Because what’s better than peanut butter and marshmallow melted into drinkable heaven?

It is rich and rather sweet, so I swapped it for dessert instead of dessert and caloric drink like old me would have and really you definitely do not need dessert after this, nor do you need a large portion.

Fluffernutter White Hot Chocolate

It’s easy to make, gluten free, and perfect for these super chilly winter days.  I’m thinking this is a must for Christmas morning present opening.

Fluffernutter White Hot Chocolate

Super warm and comforting, it is extra creamy from the marshmallow fluff melted right into the beverage.  the peanut butter flavor is prominent with a hint of vanilla.  My favorite might just be the topping of more fluff and peanut butter.  I loved to get the topping and the beverage all in one drink.

You will absolutely love the peanut butter and marshmallow drink!

Fluffernutter White Hot Chocolate

Fluffernutter White Hot Chocolate

Prep Time: 2 minutes

Cook Time: 10 minutes

Total Time: 12 minutes

Yield: 4 drinks

Ingredients

4 cups milk (I used almond, use what you love!)
¾ cup white chocolate chips
1/3 cup marshmallow fluff, plus more for serving
¼ cup creamy peanut butter, melted, plus more for serving
2 teaspoons vanilla bean paste

Instructions

  1. In a small sauce pan, stir together milk, white chocolate chips, marshmallow fluff, and peanut butter that has been melted in the microwave for about 30 seconds.
  2. Place over medium heat, and cook, stirring frequently, until everything has melted together and the mixture is steaming hot. Remove from heat and stir in the vanilla bean paste.
  3. Divide evenly among mugs. Tip: if your mugs are microwave safe, warm them for about 1 minute before filling with hot chocolate.
  4. Top each mug with a dollop of fluff and a drizzle of melted peanut butter. Serve immediately.
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http://piesandplots.net/fluffernutter-white-hot-chocolate/

The BEST Gluten Free Blueberry Pancakes

 

The BEST Gluten Free Blueberry Pancakes

Update October 5, 2016:  I made these pancakes and paired them with peach maple syrup to update the post with better photos.  They are great with plain maple syrup as well, but to make the peach syrup, saute three peaches in a pot with 1 tablespoon coconut oil over medium heat for about 5 minutes.  Add 2/3 cup maple syrup and heat until warm.  I hope you enjoy these pancakes as much as I do!

I’ve been keeping a secret from you. I mean other than the fact that I’m clearly seasonally challenged. I mean, first Peach and Plum Pie and now Blueberry Pancakes. You’d think it’s July, not – gasp – October! But my real secret is that I do a lot of gluten free baking.

The BEST Gluten Free Blueberry Pancakes

The BEST Gluten Free Blueberry Pancakes

In fact, many of the recipes you see here are gluten free. I just don’t tell you. Let me be clear, I do not have Celiac Disease and I am not gluten free one hundred percent of the time. I simply find a gluten free diet most of the time makes my body happiest. In addition, so many people are looking for amazing gluten free recipes these days, and I would like to help them out.

When I do gluten free baking, I always use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. I’ve tried other brands and the flavor and texture just don’t suit my palate. It even smells like all-purpose flour. When I use it, no one ever knows the difference. Ever!

Sometimes I even like the gluten free version of baked goods better than that made with traditional flour. Like in Blackberry Pie Bars and Blueberry Buckle. It even works in pie crust.  I bake a lot for some friends that are gluten free and they have remarked that the treats are some of the best they have ever had!

The BEST Gluten Free Blueberry Pancakes

 

I’m not being paid to say this. I wish I was. Hey, Bob’s Red Mill, are you listenin??? I just love this flour in the things I make – like these Blueberry Pancakes. I’ve eaten more than my fair share of pancakes and these are definitely the best blueberry pancakes I’ve had. They’re probably the best pancakes I’ve ever had . . . and they’re gluten free!

What makes these pancakes so amazing is how thick and fluffy they cook up. Because they are so thick, you’ll need some patience to cook them low and slow, so they cook all the way through without burning, but it’s sooooo worth it.

The BEST Gluten Free Blueberry Pancakes

The heavenly cake-like texture helps them truly live up to their name – they are cakes cooked in a skillet. The burst of blueberries really makes them sing. Because blueberries are going out of season (nooooooooo!), feel free to use ones that have been frozen, thawed, and drained well. Now all you need is some pure maple syrup!

The Best Gluten Free Blueberry Pancakes

 

The BEST Gluten Free Blueberry Pancakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4 servings

Ingredients

1 ½ cups Bob's Red Mill Gluten Free 1 to 1 Baking Flour

3 tablespoons granulated sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

2 large eggs

2 tablespoons vegetable oil, plus additional for cooking

1 1/3 cups unsweetened almond or coconut milk

1 teaspoon pure vanilla extract

2 cups blueberries, preferably fresh, but frozen, thawed, and drained will work

Instructions

Preheat oven to 200 degrees F.

In a medium bowl, stir together flour, sugar, baking powder, baking soda, and salt. In a separate medium bowl, whisk together eggs, oil, milk, and vanilla. Pour the wet ingredients into the dry ingredients and stir just until a batter is formed. A few lumps is okay. Fold in the blueberries.

Heat a large skillet over medium to medium-low heat. I used my stainless steel skillet (which I use for everything), but a non-stick or cast iron skillet is recommended. Add a little vegetable oil and scoop about ¼ cup portions of the batter into the skillet. Cook until a couple bubbles appear around the edges, about 1 ½ to 2 minutes. Flip the pancakes over and cook for about an additional 1 ½ minutes, until the pancakes are golden brown on both sides. You may need to flip a couple additional times. Use your judgment based on how they’re cooking. Insert a toothpick in the center of each pancake to check for doneness. The toothpick should come out clean or with just a few crumbs.

Store pancakes on aluminum foil in the oven while you repeat the process with the rest of the batter. Pancakes are best served immediately, but may be frozen, individually wrapped in parchment and foil and placed in zipper bags for up to 3 months. Thaw in the microwave for 30 seconds or in the toaster. Serve with warm maple syrup

Notes

Recipe adapted from Bobby Flay

http://piesandplots.net/the-best-gluten-free-blueberry-pancakes/

Cherry Pie Muffins

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #EasterMadeEasy #CollectiveBias

Cherry Pie Muffins

Easter will be here before you know it.  It’s one of my favorite holidays with the candy, spring weather, and blooming flowers.  Plus, there’s always Easter brunch.

It’s such a great time to sit down with the people who mean the most to you and celebrate.  And for me, it is all going to start with these Cherry Pie Muffins.  These muffins don’t just taste like cherry pie, they are actually made with it!  A Mrs. Smith’s Cherry Pie to be exact.

Deconstructing the Pie

Mom told me when she was growing up Mrs. Smith’s pies were always on the table for holidays and big family dinners.  They were her favorite and then when she began her own life and family, she continued serving them.

Shopping at Walmart

We love Mrs. Smith’s pies because they taste like we made them and are made with real butter, unlike all the other frozen pies on the market.  While Mrs. Smith’s pies are perfect for Easter or any other holidays, they are great for beating the Monday blues and celebrating the weekend or any other occasion.

Edwards Pie

When we aren’t in the mood for a fruit pie, we turn to Edwards’ pies for a creamy treat with lots of different layers, flavors, textures, and a home baked cookie crust.  Now I can’t pick.  Luckily we don’t have to!  Join Ibotta and you can earn $1.00 for each Mrs. Smith’s and Edwards pie you purchase.  You can stock up at Walmart, just like I did.

Cherry Pie Muffins

 

Cherry Pie Muffins

Now back to these muffins.  When I shared these with my neighbors, they received reviews as the best muffins ever.  So clearly you need to make these.  They are cinnamon-y and loaded with the cherry pie filling and then topped with a pie crust streusel.  That’s right.  I said it.  PIE CRUST STREUSEL!

In fact you better not wait until Easter to make these muffins and serve a Mrs. Smith’s or Edwards pie!  Head to the store today!  What flavor do you want to try first?

Cherry Pie Muffins

Cherry Pie Muffins

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 12 muffins

Ingredients

1 Mrs. Smith’s Cherry Pie

Muffins

1 ¾ cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

½ teaspoon kosher salt

½ cup granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

½ cup olive oil

¾ cup milk (I used almond, use what you love)

2 cups of the filling from the pie

Topping

¼ cup old fashioned rolled oats

2 teaspoons ground cinnamon

1 heaping cup crust from the pie

2 tablespoons granulated sugar

2 tablespoons olive oil

Instructions

Prepare the pie according to the instructions on the box. Cool completely, preferably overnight.

When ready to make the muffins, preheat the oven to 350 degrees F. Line a muffin tin with paper liners.

Make the muffins. In a medium bowl, stir together flour, baking powder, cinnamon, and salt.

In a large bowl, stir together sugar, eggs, vanilla, and oil until well combined. Alternately add the milk and flour mixture, beginning and ending with the flour. Stir until combined. Stir in the cherry pie filling until distributed.

Make the streusel. In a small bowl, stir together oats, cinnamon, the pie crust, sugar, and olive oil until combined.

Using an ice cream scoop, evenly distribute the batter in the muffin tin. Top with the streusel.

Bake 30-35 minutes until a toothpick inserted in the center of the muffins comes out clean or with a few moist crumbs. Serve warm or cool completely in pan. Muffins may be stored in an airtight container at room temperature for up to 4 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.

Notes

Additional time to bake and cool the pie is necessary

http://piesandplots.net/cherry-pie-muffins-2/

5 Ways to 1-Up Your Yogurt Cup

5 Ways to 1-Up Your Yogurt Cup

Yoplait® yogurt has been a staple in my house since before I can remember. Mom says it was a food she introduced into my diet early on because she knew it was an easy to eat, tasty, good for me food. And it’s a good thing she did, because I’ve been hooked on it ever since.

Their original varieties are my favorite. My refrigerator is always stocked with tons of those red lidded containers that I pick up at Walmart. They make a great breakfast, lunch, snack, or dessert. Personally I went through a phase when I ate a different flavor of Yoplait® with pretzels every day for breakfast.

Shopping at Walmart

Now my tastes have matured a bit, although that is a pretty good combo, and I’m always coming up with new and exciting ways to jazz up my yogurt, and I have five awesome ideas for you to 1-Up Your Cup.

What does that mean? Well, it’s adding toppings and mix ins to yogurt to enhance the flavor and make it more meal worthy. Adding nutritious foods makes Yoplait® an awesome way to stay fit, whether you are continuing on New Year’s resolutions or getting ready for spring break.

5 Ways to 1-Up Your Yogurt Cup

I love to have a different variety of yogurt every day and with Yoplait® that is so easy to do. I stuck with the original variety here, but they have light, Greek, and even lactose free available.

Chocolate Covered Cherry

Start with Cherry Orchard. Mix in 1 tablespoon carob or cocoa powder and top with a few fresh or frozen Bing cherries.

PBJ

5 Ways to 1-Up Your Yogurt Cup

Mix 1 tablespoon creamy peanut butter into Strawberry Banana. Top with a few slices of banana and strawberries.

Superfood Delight

5 Ways to 1-Up Your Yogurt Cup

Stir 1 tablespoon chia seeds into Mountain Blueberry. Top with 1 tablespoon flaked unsweetened coconut and a few almonds.

Ice Cream Sundae

5 Ways to 1-Up Your Yogurt Cup

Mix 1 teaspoon vanilla bean paste into French Vanilla. Top with a sprinkle of carob or cocoa powder. Garnish with a fresh or frozen Bing cherry … or two … and a few almonds.

Cheesecake Parfait

Top Strawberry Cheesecake with some crushed cereal of your choice and some toasted coconut. It’s a better for you version of graham cracker crust.

These are just the tip of the iceberg. I hope I have inspired you to jazz up your yogurt. How will you 1-Up Your Cup?

This is a sponsored conversation written by me on behalf of General Mills. The opinions and text are all mine.

Homemade Oatmeal Creme Pies #SundaySupper

Homemade Oatmeal Creme Pies

Who’s excited for the Oscars tonight?  I certainly am.  Not only do I love movies, but I also have a great appreciation for those who work on them.  All it takes to make a movie great.  It really is something.  Plus, I know I will be at the Oscars one year soon.  Maybe 2018?  2017 seems like a lot of pressure.

I’ve actually seen all of the Best Picture nominees other than The Revenant.  And I was pleasantly surprised at the high caliber of these films.  They are truly the best films of the year, though I did really love Burnt.

It’s hard for me to pick a favorite.  The stories of The Big Short and Spotlight grabbed my attention since they are shockingly, heartbreakingly true.  Room is perhaps the most emotionally engrossing movie I have ever seen.  So much so in fact that I don’t know if I could watch it again.

Homemade Oatmeal Creme Pies

But really, I just love The Martian.  Love it.  One of my friends said she didn’t think it would be interesting and I told her it may be one of my favorite movies ever.  I can’t wait to watch it again.  It’s part exciting action movie, part captivating human story, part science fiction that makes me wonder how a writer could come up with such a complex, detailed story.

Most of the reason why I love it so much is Matt Damon.  You can’t help but cheer for him throughout every engrossing moment.  And his performance shows that while action and science fiction are great, it’s the humanity in a story that really grips us.

Really, though, no matter which movie wins, it’s cool with me.  Watching these movies has shown me what a truly excellent cinematic experience is.  What movie do you want to win?

Homemade Oatmeal Creme Pies

Of course, you’ll need something to eat while you watch the Oscars.  So I present Homemade Oatmeal Creme Pies.  They may quite fit with today’s Sunday Supper pie theme, but they are technically pies … it says so on the label.

I’ve actually never had a real Oatmeal Creme Pie, so I can’t compare these to the original, but I can tell you they are crazy good.  When I was making them, taking pictures of them, wrapping them to freeze, packing them for Dad’s lunch, I kept taking taste after taste.

The soft, chewy, slightly crispy cookies are perhaps the best oatmeal cookies I’ve ever had.  And sandwiched with vanilla bean buttercream, while these are simply irresistible.  Enjoy one while you watch the Oscars and some movies!

Homemade Oatmeal Creme Pies

Homemade Oatmeal Creme Pies #SundaySupper

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 12 sandwiches

Ingredients

Oatmeal Cookies

2 ½ sticks unsalted butter, room temperature

1 cups packed dark brown sugar

½ cup granulated sugar

1 large egg

1 tablespoon pure vanilla extract

1 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon kosher salt

2 teaspoons ground cinnamon

3 cups quick cooking oats

Filling

1 stick unsalted butter, room temperature

2 ½ - 3 cups confectioners’ sugar

2 teaspoons vanilla bean paste

2 tablespoons milk (I used almond, use what you love)

Instructions

Make the cookies. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.

In a large bowl, cream butter and sugars, until light and fluffy. I did this by hand but a hand or stand mixer will work as well.

Beat in the egg and vanilla until mixture is once again light and fluffy. Add the flour, baking soda, salt, cinnamon, and oats and mix until combined. The dough will be thick. You could refrigerate the dough up to overnight until you are ready to bake.

Scoop the dough using a small ice cream scoop, about 1 ½ - 2 tablespoons onto the baking sheets. Bake about 15 minutes, rotating halfway through, until cookies are golden brown and set around the edges. They will still be soft in the center. Cool completely on tray.

Once the cookies are cool, make the frosting. Using a hand or stand mixer, beat the butter with the confectioners’ sugar. It is best to add the sugar slowly so it doesn’t make a mess. Beat in the vanilla bean paste and milk as necessary until a spreadable consistency is reached.

Spread one cookie with a generous amount of filling and top it with another. Repeat until all the cookies have been sandwiched. Cookies may be stored in an airtight container in the refrigerator for up to 4 days or frozen, wrapped individually in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw in the refrigerator about 2 hours.

Notes

Recipe adapted from Kevin and Amanda

http://piesandplots.net/homemade-oatmeal-creme-pies-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

#SundaySupper Pies: Sweet & Savory

Sweet As Pie

Mealtime Pie

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Winter Fruit Salad #SundaySupper

Winter Fruit Salad - a tropical, gluten free delight!

If you read my blog frequently, then you probably know a few things about me, one of which is that I hate winter.  Really, I can’t stand it.  The thought alone makes me want to build a blanket fort and crawl under it, not coming out until it’s spring.

As I write this, it is rather spring like (thanks, El Nino!).  The sun is shining in a cloudless blue sky and the temperature is in the 60s.  Too bad the wind is so strong it literally may blow me over.  Still it’s better than last February.

Winter Fruit Salad

Other than pretending it’s nice out, dreaming of moving, and looking at pictures of sunnier, warmer days, fruit is a great way to get a feel for summer in the dead of winter.

My Winter Fruit Salad is the perfect way to get that summer vibe going.  Match a bowl of this, and enjoy it, maybe with your eyes closed and thoughts of flowers and beaches rolling through your mind.

Winter Fruit Salad

While I will always take fruit as it is, I jazzed this salad up with a quick dressing, toasted coconut, and candied ginger.  It only took about ten minutes to make and is best made ahead of time and allowed to chill so all the flavors marry.  Make this on Sunday and enjoy it throughout the week on oatmeal, as a snack, or even as dessert with some ice cream.

I’m already feeling summer vibes, and you will be too as soon as you make this salad!

Winter Fruit Salad

 

Winter Fruit Salad

Winter Fruit Salad #SundaySupper

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 2-4 servings

Ingredients

Juice of 1 lemon

2 tablespoons honey

2 teaspoons vanilla bean paste

2 navel or honeybell oranges, peeled and split into segments

1 large mango, peeled and diced

1 ½ cups blueberries

½ cup toasted coconut

¼ cup candied ginger, diced

Instructions

In a medium bowl, stir together lemon, honey, and vanilla. Add oranges, mango, and blueberries. Stir until well combined. Fold in the coconut and ginger.

Cover the bowl with plastic wrap and refrigerate overnight for best flavor. Salad may be stored in an airtight container in the refrigerator for up to 4 days.

Notes

Recipe is easily doubled or tripled

http://piesandplots.net/winter-fruit-salad-sundaysupper/

#SundaySupper Winter Salads

Roasted Brussels Sprouts and Wild Rice Salad plus more Winter Salad Recipes #SundaySupper from Sunday Supper Movement

Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Orange Vanilla Bean Cheesecake Pie + Blogiversary!

Orange Vanilla Bean Cheesecake Pie

Crazy as it may seem, I began this blog four years ago.  I don’t really know where the time has gone.

It’s been an interesting journey and I’ve learned a lot about blogging and far more importantly myself.

I know writing is my true love, not blogging or food.  Nothing makes me happier than creating characters and worlds sometimes far different and sometimes quite similar to our own.  Yes, cakes and pies are great, but they’re not the be all end all for me.  As I inch closer to make my writing dreams come true, my heart is full in a way I never thought it could be.

Orange Vanilla Bean Cheesecake Pie

People can be wonderful.  They leave nice comments and support me.  They make my recipes and love them.  They just stop by to say hi.  And I’ve unfortunately learned people can be not so great too.  I try to ignore the haters, but that’s a lesson I’m still learning.

Baking isn’t always a science.  Yes it’s important to follow the recipe, but it’s more important to have fun.  If your butter is a little more melted than room temperature and you accidentally added too much sugar, there’s a good chance the recipe will still turn out and may even be better than the original.  The best thing is that you had a good time and hopefully the end product turned out great.

Fancy desserts are often amazing, but simple ones can be just as good.  The same goes for the rest of life.  Quiet nights in can be better than fancy ones out.  Classic black dresses are often superior to their crazy, trendy counterparts.  Taking time to enjoy the small things in life is better than rushing through always looking to the next thing.

Orange Vanilla Bean Cheesecake Pie

Follow your heart and your gut and your soul and your instinct.  Listen to you.  Not all the other voices from people who may or may not know you or the situation.  You know you best.  I know me best.  We need to fight for ourselves.

And we definitely need to make this Orange Vanilla Bean Cheesecake Pie.  It is the lightest, fluffiest cheesecake you will ever eat.  It’s not too sweet, but not overly tangy either, something that often drives me crazy about cheesecakes.

Orange Vanilla Bean Cheesecake Pie

Despite only adding orange zest, the orange flavor shines through and really adds something to the cake.  I also used graham crackers from Zingerman’s, my favorite bakery, to make a buttery crust with the perfect combination of snap and crumble.  This is hands down the best cheesecake I’ve ever had, and I know you will love it too.

Also, I’ve recently becomes obsessed with Harry Potter and wrote all about it for She Knows.  I’d love if you’d check it out!

Orange Vanilla Bean Cheesecake Pie

Orange Vanilla Bean Cheesecake Pie

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yield: 8 servings

Ingredients

Crust

2 cups graham cracker crumbs

½ stick unsalted butter, melted, plus more for pan

2 tablespoons granulated sugar

Filling

16 ounces cream cheese

¼ cup sour cream

1 cup granulated sugar

1 tablespoon vanilla bean paste

2 large eggs

Zest of one orange

Instructions

Preheat oven to 325 degrees F. Generously butter a pie pan. Set aside.

Make the crust. In a medium bowl, stir together graham cracker crumbs, butter, and sugar until well combined. Pour into the pie pan. Spread into an even layer and press in firmly using hands or the flat bottom of a measuring cup. Spread the mixture up the sides of the pan as much as possible.

Make the filling. In a large bowl, using a hand or stand mixer, beat the cream cheese, sour cream, sugar, and vanilla bean paste until well combined, about two minutes. Add the eggs and orange zest and beat until light and fluffy, about 5 minutes.

Pour the filling into the crust and spread into an even layer. Bake 40-50 minutes, until the center is slightly giggly and the edges are golden brown. Cool at room temperature about 1 ½ hours, then refrigerate until completely chilled, at least 4 hours, though overnight is preferable.

Cheesecake may be stored in an airtight container in the refrigerator for up to 4 days.

Notes

Additional chilling time is necessary

http://piesandplots.net/orange-vanilla-bean-cheesecake-pie-blogiversary/

 

Very Vanilla Muffins

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CarnationSweepstakes #BetterBreakfast #CollectiveBias

Very Vanilla Muffins

What are mornings like in your house?  Are you running around frantically trying to get out the door?  Or do you enjoy a leisurely breakfast while reading the newspaper?

I fall somewhere in the middle.  I used to skip breakfast all the time but now it is an important part of my day.  Eating a nutritious breakfast without falling into a rut is tough though.  That’s why I turn to Carnation Breakfast Essentials ® that I pick up on my trips to Kroger.

Shopping at Kroger

Carnation Breakfast Essentials ® gets me going with nutrients and protein that my body craves so I can start my day right and have energy to write, run the blog, exercise, and more.

I have fallen in love with the French Vanilla Carnation Breakfast Essentials® Ready-to-Drink Bottles.  They are great for a quick meal on the go with the rich vanilla flavor.  They also work in smoothies and even oatmeal.

Very Vanilla Muffins

When I feel like getting creative, I turn to Carnation Breakfast Essentials® Powder to make things like these Very Vanilla Muffins.  These muffins are such a classic and feel like an indulgent breakfast without being heavy or too caloric like muffins can be.

The Carnation Breakfast Essentials® Powder combines with vanilla bean paste to lend tons of flavor to these tender muffins.  And then just to add a little more excitement to breakfast, I topped them with a glaze made from French Vanilla Carnation Breakfast Essentials® Ready-to-Drink Bottles.  The glaze really makes them special.

Very Vanilla Muffins

 

Very Vanilla Muffins

These muffins are perfect for a make ahead breakfast that you can enjoy throughout the week.  They can even be frozen for mornings that are super busy.

I hope Carnation Breakfast Essentials® and I have inspired you to get into a better breakfast.  You can join me in taking the Carnation 7-Day Breakfast Challenge to eat a nutritious breakfast every day for one week.  It’s a great way to make sure we all start our days on the right foot.

Very Vanilla Muffins

Throughout February you can complete breakfast missions for the chance to win prizes.  Ready to get started? Follow these easy steps

  1. Sign up at CarnationBreakfastChallenge.com.
  1. Complete a simple yet fun breakfast mission for a chance to win. New prizes revealed every day!
  1. Come back any day in February to complete missions and see new prizes. The prizes range from a Fitbit to a GoPro and other awesome stuff!
  1. Head to your favorite store to purchase a Carnation Breakfast Essentials® Nutritional Product and upload your receipt for five extra entries per day.

And now that we all have these Very Vanilla Muffins and Carnation Breakfast Essentials® in our lives we can get started.  What are you going to make for breakfast?

Very Vanilla Muffins

Very Vanilla Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 12 muffins

Ingredients

Muffins

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon kosher salt

½ cup granulated sugar

2 packets Vanilla Carnation Breakfast Essentials®

1 tablespoon vanilla bean paste

¼ cup olive oil

2 large eggs

1 ¼ cup milk

Glaze

1 cup confectioners’ sugar

¼ cup French Vanilla Carnation Breakfast Essentials® Ready-to-Drink Bottles

1 teaspoon vanilla bean paste

Instructions

Make the muffins. Preheat the oven to 350 degrees F. Line a muffin tin with paper liners.

In a large bowl stir together sugar, Vanilla Carnation Breakfast Essentials®, vanilla bean paste, olive oil, and eggs until well combined.

In a medium bowl, stir together flour, baking powder, and salt.

Alternately add the milk and flour mixture, beginning with the milk and ending with the flour. Mix just until the batter comes together, a couple lumps are okay.

Scoop the batter into the prepared muffin tin, filling almost to the top. Bake for about 20 minutes, until muffins are risen, golden brown, and a toothpick inserted in the center comes out clean or with a few moist crumbs.

While the muffins cool slightly, make the glaze. In a small bowl, wish together sugar, French Vanilla Carnation Breakfast Essentials® Ready-to-Drink Bottles, and vanilla bean paste, adding more sugar or Carnation as necessary to achieve a thick, yet spreadable glaze. Spoon over the muffins.

Serve warm or store in an airtight container at room temperature for up to 3 days. Muffins may also be frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave for about 1 minute.

http://piesandplots.net/very-vanilla-muffins/

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