I made these for Paul, Dana, and the kids while they were in town for the Chili Cook-off and they were a big hit. Another Barefoot Contessa (Ina Garten) recipe.
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems
Preheat the oven to 350 degrees. Place 16 paper liners in muffin pans.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into prepared muffin pans, filling each cup just over the top (I use the large OXO ice cream scoop for this, it's a perfect size).
Bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
Kerry served this app yesterday along with Party Shrimp for a perfect Sweet and Spicy appetizer combination.
2 (15 count) packages frozen phyllo cups (30 total)
1 lb. regular cut bacon (any flavor/smoke preference)
3/4 cup brown sugar
1/2 cup maple syrup
Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper and lightly great it with cooking spray. Place the phyllo cups onto the baking sheet and set aside briefly.
Fry the bacon in batches in a large skillet, cooking until the bacon is just about done but not crispy. (The bacon should be on the chewier side, as it will continue to cook more as you bake it). Drain the bacon onto a large paper towel lined plate and let cool briefly before chopping into tiny bits.
Scoop a 1/2 teaspoon of brown sugar into each phyllo cp and add a small squirt of maple syrup on top. Fill past the brim of the phyllo cup with bacon, mounding it into the cup. Sprinkle with remaining brown sugar.
Bake for approximately 12-15 minutes or until the phyllo cups and bacon are crisp and the maple caramel is bubbly and caramelized.
Cool for about 5 minutes before serving.
adapted from thedomesticrebel.com
Kerry made this app for the Chili Cook-off and they were so easy and delicious!
2 pounds large shrimp, peeled and deveined
1 package Italian seasoning mix
3 tablespoons vegetable or olive oil
1 tablespoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
Pinch of salt
Drain shrimp well.
Add shrimp to a large ziplock bag or lidded container. (Kerry used a ziplock bag).
Whisk together dressing mix (unprepared), oil, paprika, garlic powder, cayenne pepper and salt until well combined, then add to shrimp.
Toss to coat shrimp then refrigerate for 1 - 4 hours.
Lie a baking sheet with aluminum foil then spray with cooking spray. Arrange shrimp in a single layer on baking sheet, discarding marinade.
Broil shrimp on top rack of oven for 5 - 7 minutes or until pink and cooked through, flipping once halfway through cooking time.
Serve hot or at room temperature with cocktail sauce.
adapted from southyourmouth.com
Kerry makes these for the Maman annual chili cook-off and they are always so popular.
1/4 cup packed brown sugar
2 tablespoons rice vinegar
2 tablespoons maple syrup
ground black pepper to taste
1 pound thick-cut bacon
Preheat oven to 350 degrees.
Mix brown sugar, rice vinegar, maple syrup and black pepper in a small bowl.
Place bacon slices on cooling rack over a baking sheet.
Bake in the preheated oven for 10 minutes, turn slices, and bake another 5 minutes.
Remove bacon and brush both sides with brown sugar mixture. Return bacon to the oven and bake another 5 minutes. Repeat basting every 5 minutes until bacon is browned and crisp, about 35 minutes.
adapted from allrecipes.com
Everyone compares their cinnamon roll recipe to Cinnabon. In Chicago we have a restaurant called Ann Sather's which makes, by far, the best cinnamon roll I have ever had. Since I love to bake and I find making something with yeast to be extremely satisfying, I decided to make these recently. They turned out perfect!
Roll Dough
1/4 cup warm water (110-120 degrees)
1 Tablespoon active dry yeast
3/4 cup buttermilk, at room temperature
2 large eggs, at room temperature
1/2 cup + 1/2 teaspoon granulated sugar, divided
1 teaspoon salt
1/2 teaspoon pure vanilla extract
6 Tablespoons unsalted butter, diced into 1 Tablespoon pieces and melted
3 1/2 - 4 cups bread flour (I used King Arthur)
Cinnamon Filling
6 Tablespoons unsalted butter, well softened
1 cup packed light brown sugar
2 Tablespoons Saigon Cinnamon (I buy mine at The Spice House)
Cream Cheese Icing
1/4 cup unsalted butter, softened
3 ounces cream cheese, softened
1/2 teaspoon pure vanilla extract
1 1/2 cups powdered sugar
Instructions:
Pour water in a owl of an electric stand mixer, pour in yeast and 1/2 teaspoon sugar and whisk well. Let rest 5 - 10 minutes to proof (if it doesn't puff up your water was either too hot or the yeast is bad and the rolls won't rise).
Add in buttermilk, eggs, 1/2 cup granulated sugar, salt, vanilla and 6 Tablespoons melted butter. Fit mixture with whisk attachment and blend mixture until combined.
Pour in 2 1/2 cups of the flour and mix until well combined. Switch to a hook attachment then add another 1 cup flour. Knead mixture until combined.
Continue to knead on moderately low speed about 5-6 minutes while adding a little more flour as needed to reach a soft and moist dough. (Dough shouldn't stick to the sides of the bowl but does stick to the bottom). I used 3 3/4 cups flour.
Transfer dough to an oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 1/2 hours.
Butter a rimmed 15 x 10 jelly roll pan then line with parchment paper. Butter parchment, then set aside.
Punch dough down. Dust a working surface lightly with flour and turn dough out onto surface. Sprinkle top of dough with a little flour then roll dough out into a 20 x 18 rectangle.
Spread 6 Tablespoons butter evenly over entire surface (just use your hands). In a small mixing bowl whisk together brown sugar and cinnamon. Sprinkle and spread brown sugar mixture evenly over butter layer (try to leave about 1/2 inch border uncovered along all edges).
Beginning on the 18 inch side, tightly roll dough into a cylinder. Pinch the seam to seal (brushing a little lightly beaten egg white helps, if needed.
Cut into 12 equal portions using a large sharp knife (they should be 1 1/2 inch each). Arrange rolls, spacing evenly apart on prepared baking sheet.
Cover with plastic wrap (leave plastic a little loose but be sure it fully encloses to keep air out.
Let rise in a warm place until doubled in volume, about 1 1/2 hours.
Preheat oven to 375 degrees. Bake rolls about 18-22 minutes.
While rolls are baking, in a medium bowl using an electric mixer, whip together butter and cream cheese until smooth. Add in powdered sugar and whip until light and fluffy.
Spread icing over hot cinnamon rolls and serve.
adapted from cookingclassy.com
I stored these in a container to munch on all during the holiday season. So easy and delicious. I bought this container and use it for various holiday snacks as the label is a chalk marker surface.
1 pound pecan halves
1 large egg white
1 tablespoon water
1/2 teaspoon pure vanilla extract
1 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon salt
Preheat oven to 250 degrees.
Line a rimed 18 x 13 sheet pan with parchment paper.
In a large mixing bowl, vigorously whisk the egg white with water and vanilla until very frothy.
In a separate small mixing bowl, whisk together sugar, cinnamon, and salt.
Add pecans to egg white mixture and toss until evenly coated.
Pour sugar mixture over pecans and toss until evenly coated.
Pour coated pecans onto the prepared baking sheet and spread into an even layer.
Bake in preheated oven for 1 hour, stirring every 15 minutes. Allow cooling then store in an airtight container.
adapted from cookingclassy.com
I love having a bowl of reindeer chow on the table whenever the grands come over during the holiday season.
6 cups Rice Chex cereal
1 cup semisweet chocolate chips
1/2 cup creamy peanut butter
1 cup powdered sugar mixed with 1 1/2 tablespoons cocoa powder
1 bag Christmas M&M's (12-ounce bag)
2 cups mini peanut butter cups
2 cups pretzel twists
Place the cereal in a large bowl. In a medium bowl, combine the chocolate chips and peanut butter. Microwave the chocolate mixture for 30-second intervals until melted; stir until smooth.
Pour the chocolate mixture over the cereal and use a spatula to gently toss the cereal in the chocolate until completely coated.
Place the mix of powdered sugar mixed with cocoa powder in a resealable
gallon-sized plastic bag. Add the chocolate-coated cereal. Seal, then shake until cereal is coated in the sugar/cocoa powder mix.
Spread the cereal out in a single layer on a sheet of parchment paper; cool completely until dry.
Combine the cereal, M&M's, mini peanut butter cups and pretzel twists; then serve.
adapted from www.dinneratthezoo.com
