Wednesday, August 31, 2016

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Strawberry Rum Pound Cake

Strawberry Rum Pound Cake Photo

Strawberry Rum Pound Cake has all my favorite flavors baked up into one delicious dessert! All you need is a little vanilla ice cream on the side. And even if you don't have ice cream, this pound cake is still the best I've had.

We're not huge dessert people in my house, I know that sound strange to some people but it's true. Even our boys really would skip dessert most of the time at a party, unless it's ice cream. They're always up for ice cream… but really, sweet cakes and cookies, it's not their thing.

I guess it's all what you grow up with to, we don't bake a lot so when it's time for some sort of dessert the boys usually grab a treat like a piece of candy or a dish of ice cream.

Strawberry Rum Pound Cake Picture

But pound cake is one thing we all seem to love. We even make pound cake cookies if we want our pound cake more bite sized. I guess it's just a simple, buttery cake that's not too sweet and we all love it.

This strawberry rum pound cake is right up my alley, though. It uses a basic pound cake recipe, adds some fresh strawberries and has a hint of rum going through the whole cake.

For this pound cake I opted for just using rum extract, it really drives home the rum flavor without adding any actual booze to the recipe.

Strawberry Rum Pound Cake Image

Don't get me wrong, I'm a big fan of booze in most recipe like the coconut rum cookies or my favorite Fireball apple fritters. But I just wanted to keep things simple for this pound cake and make something that everyone would enjoy.

The batter starts out really simple, just beating together butter and sugar, then mixing in eggs and the extracts.

Then you mix in the flour to get your batter together and fold in a couple of cups of diced strawberries.

Strawberry Rum Pound Cake Pic

That's pretty much it, so easy even I can do it…

And you can totally swap out any other berry you have on hand or want to use – a raspberry pound cake would be great, or blueberries or blackberries – all of those will work. And since you can get any of those berries all year long, this cake can be made whenever you feel like having it.

The toughest part is just waiting for this cake to come out of the oven and cool.

Strawberry Rum Pound Cake

Just a little.

Then you can slice and eat. And repeat!

Strawberry Rum Pound Cake Recipe

Ingredients

  • 2 cups diced strawberries
  • 1 1/2 sticks butter, softened
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 1 egg yolk
  • 1/4 cup milk
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon rum extract

Directions

  1. Preheat the oven to 350°F.
  2. Butter and flour a loaf pan and set aside.
  3. Whisk the flour, salt and baking powder in a small bowl.
  4. In a larger bowl, beat the butter and sugar with a hand mixer or in a stand mixer until smooth.
  5. Add in the eggs, one at a time, mixing in between each egg.
  6. Pour in the vanilla and rum extracts and mix.
  7. Slowly add half of the flour to the butter and sugar mixture and mix.
  8. Next pour in the milk and mix again until smooth.
  9. Add the rest of the flour mixture, mix until smooth and then fold in the diced strawberries.
  10. Pour the batter into the prepared pan and bake for 1 hour until a toothpick comes out clean in the center.

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Source: Recipe adapted from Serious Eats


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Chicken Grilled Cheese

Chicken Grilled Cheese Photo

There used to be a farmer's market every Sunday morning at a municipal airport near the house in which I grew up. My parents would be there every Sunday. Local, small farmers would line their trucks on both sides of the parking lot and open their trucks to show off their fresh produce.

I never cared much for those Sunday morning excursions. For one thing, those were EARLY mornings. Sleep trumped good food back then. Secondly, mom never seemed to buy the fruits and veggies I wanted.

She would buy bushels of green peppers (for roasting), lots of tomatoes, corn, and green beans. She skipped over the watermelons and cherries that my belly craved.

Chicken Grilled Cheese Picture

The farmer's market attendance waned over the years. Fewer and fewer farmers and buyers made it out each Sunday. My mom was faithful up until the peppers and tomatoes disappeared.

At the time, I was grateful; I could finally sleep in on Sundays. But the gravel lot that held the market each Sunday was eventually converted into a blacktopped bike path. Over the years it occurred to me that I got way more use out of that old farmer's market than I did the bike path.

Chicken Grilled Cheese Image

It saddened me to think how times had changed. What happened to all those farmers and what happened to their land? All that hard work, tradition, and pride. You just don't see that in your big grocery store chains.

This grilled cheese pays homage to those farmer's market days. This sandwich is inspired by my naan pizza and my grilled chicken pizza. Deli chicken slices, fresh peach slices, halved cherries and crisp poblano peppers are tucked inside country style bread slices. Creamy, spreadable Brie cheese holds everything together and makes this sandwich taste outstanding.

Chicken Grilled Cheese Recipe

Ingredients

  • 2 teaspoons butter
  • 4 slices country style white bread
  • 4 tablespoons spreadable brie cheese
  • 1 small peach, sliced
  • 1/2 cup pitted halved cherries
  • 1/2 poblano pepper, sliced
  • 4 slices deli chicken

Directions

  1. Heat a grill pan over medium heat.
  2. Butter one side of each slice of bread with 1/2 teaspoon butter. Place two slices of bread, buttered side down onto hot grill pan.
  3. Top bread with 2 tablespoons Brie cheese, half of the peach slices, half of the cherries, poblano and 2 slices of deli chicken. Top with remaining bread slice, buttered side up.
  4. Grill sandwich for 3-4 minutes, or until golden, flip sandwich and heat the second side until golden brown.

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Tuesday, August 30, 2016

15 Gluten Free Recipes That Bake the Cake



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Chocolate Almond Breakfast Cookies

Chocolate Almond Breakfast Cookies Photo

Elle is officially obsessed with cookies. Whether she's sneaking Daddy's knock-off Thin Mints out of the freezer, or trying to scale the pantry shelves for an Oreo, the girl just loves cookies. The girl has also been very feisty lately.

She has transitioned from wanting help with everything to wanting help with nothing. And while letting her try new things like putting on her own clothes and rinsing conditioner from her hair, may take at least triple time, we're trying to let her find her own way and become a little more independent.

Meanwhile, we're secretly sobbing inside wondering where our little babe went. She's a lover of all things pink, sparkly toenails, and a hater of sticky fingers and ponytails. She's sweet, she's kind, but she's feisty. And I wouldn't have it any other way.

Chocolate Almond Breakfast Cookies Picture

Last week she woke up and proclaimed that she would like to forgo her typical breakfast of fruit, yogurt and an egg in a hole because she wanted cookies. Not just one cookie, she specifically said she wanted to eat the whole bag of cookies.

Let's be real here, I've given her a few Annie's Bunny Grahams with yogurt and maybe just maybe given into her puh-lease, mama once or twice for a freshly baked chocolate chip cookies before 10:00 AM, but cookies for breakfast certainly aren't the norm around here even though sometimes I'm baking them before the sun comes up.

A few months ago, I came across a recipe for breakfast cookies, so I thought I'd give them a shot. I changed up the flavors a bit to correspond with what I had on hand and I must say they were pretty darn delicious.

Chocolate Almond Breakfast Cookies Image

Chocolate Almond Breakfast Cookies are loaded with dark chocolate chips, almonds and coconut. They also contain some better-for-you cookie ingredients like whole wheat flour, natural almond butter and flaxseed meal. And I even cut back a bit on the sugar and substituted in a bit of honey.

Are they the most perfect, well-rounded breakfast we could eat? Nope, but they might be a little better than the chocolate glazed donut Elle and I shared on Sunday. I mean, they don't call it Sunday Funday for nothing, right?

Not only are these breakfast cookies delicious, they're also really adaptable. Just stir in your favorite mix-ins like dried cherries, walnuts, and raisins — basically any dried fruit and nut combo would be amazing.

Chocolate Almond Breakfast Cookies Pic

Serve these Chocolate Almond Breakfast Cookies up with a cup of coffee, or tuck them into your bag for an afternoon pick-me-up. Trust me, you'll love them no matter what time of day.

For more delicious breakfast recipes, be sure to check out these Zucchini Bread Pancakes and this Baked Peach Oatmeal.

Chocolate Almond Breakfast Cookies Recipe

Ingredients

  • 1 cup whole raw unsalted almonds
  • 1 1/2 cups old fashioned rolled oats
  • 1/3 cup whole wheat flour
  • 1/2 cup ground flax seed
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 cup almond butter
  • 1/3 cup coconut oil, melted
  • 1/3 cup honey
  • 1/3 cup light brown sugar
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup sliced almonds
  • 1 cup dark chocolate chips

Directions

  1. Preheat oven to 375°F. Line baking sheets with parchment paper.
  2. Add almonds to the bowl of a food processor and pulse until the almonds are ground into almond flour.
  3. In a medium bowl, mix the ground almonds, rolled oats, whole wheat flour, flax meal, baking soda, salt, and cinnamon until thoroughly combined.
  4. In a large bowl with an electric mixer, combine the almond butter, coconut oil, honey, brown sugar, eggs, and vanilla extract until well combined.
  5. Add the dry ingredients to the wet ingredients and mix until just combined.
  6. Stir in the coconut, sliced almonds and dark chocolate chips.
  7. Use a medium cookie scoop (about 1 1/2 tablespoons) to scoop the dough onto prepared baking sheets, about 2 inches apart.
  8. Bake in the preheated oven from 8-9 minutes, or until golden brown. 
  9. The cookies do not flatten much while baking, so you can use a spatula to flatten them out a bit if you want a flatter cookie.
  10. Allow the cookies to cool on the pans for about 5 minutes before removing them to a wire rack to cool completely. 

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Source: Recipe adapted from allrecipes.


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Monday, August 29, 2016

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How to Bake an Easy Peach Cobbler

One of the best parts of summer is the fresh fruit, and one of the most flavorful of fruits is the peach!

Before the summer is over and they disappear…you'll want to use those peaches to make some amazing desserts.

So let's bake peach cobbler!

Peach Cobbler

Preheat oven to 350°F.

Buy a can of refrigerated cinnamon rolls. You know the type…where you need to use a spoon to pop open the tube.

Separate the cinnamon rolls and cut into 1 inch pieces.

Place the cinnamon roll pieces into a medium bowl and set aside.

Take 3 peaches and cut each peach into 8-12 wedges.

Place in a medium bowl and add 1 and 1/2 teaspoons cornstarch and 1 teaspoon cinnamon and mix to coat each peach.

In a baking dish, place half of the cinnamon rolls down on the bottom. Then add half of the peaches on top.

Repeat and add the rest of the ingredients.

Making Peach Cobbler

Check out the video below for all of the delicious details.

Drizzle the icing packet from the cinnamon roll tube over the cobbler and bake for 30 minutes.

Serve warm with a scoop of vanilla ice cream.

Then eat and enjoy!



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