Tags: baking, Brown Butter, chocolate chips, Pecans, raspberries, Recipe, streusel, Streusel Cake
I love warm rainy days in the spring and summer. I love the scent of lilacs. I love the smell of Fall. I love when someone brushes my hair. Are you gagging yet? Well you won’t be when I tell you what I love next.
I love streusel..lots and lots of streusel. Who doesn’t? I don’t think I’ve ever met a person who doesn’t love streusel. However, I know plenty of people who hate the scent of lilacs, abhor rainy days, despise Fall because it’s the official end of summer, and can’t stand someone else brushing, much less touching, their hair.
Tags: apples, caramel, cottage cheese, Egg Noodles, Hanukkah, noodle kugel, sour cream, upside-down noodle kugel
So, it’s the 7th night of Hanukkah and I’m finally putting a Hanukkah post up. Why so late, you ask? (as if ‘late’ isn’t the norm for me) – because Thursday night was the first Hanukkah dinner we had at home and I didn’t cook or bake anything prior to that.
Yes, I know.. Hanukkah is associated with foods fried in oil, such as latkes and sfganiyot (jelly or whatever filling suits your fancy – filled doughnut) to commemorate the miracle of a one-day supply of oil miraculously burning and giving light for eight days. But, obviously we don’t just eat fried foods to celebrate Hanukkah, a misconception a former coworker of mine had for years..resulting in her scolding me for ordering a tuna salad sandwich for lunch several years ago..
“Lisa, give me that sandwich..you’re only supposed to eat fried foods during Hanukkah – get some fries!”
I’m dead serious.
Tags: Cheddar Cheese, Cheese Bread, Pepper Jack Cheese, Sriracha Cheddar Bread, Sriracha Sauce
One of the best parts about being a food blogger is coming up with a great recipe and being able to share it with many people at once. However, sometimes someone has already come up with your ‘oh so genius and unique’ recipe. You do a Google search and BOOM…thousands of ‘your idea’ pop up. There’s been a lot of discussion about this within the food blogging community, mainly dealing with recipe attribution and all that jazz..but that’s not where I’m going with this.
Recipes have been developed for hundreds of years, so although you think you may have come up with something unique and original, there’s a pretty good chance others thought of it first…and it’s been around for a while in some form that’s pretty close to your idea. Your brilliant idea could even date back to the Paleolithic period….
“MMMMPH..berries good with thick part of Woolly Mammoth milk and tree nuts”
Berries and Cream Nut Crumble
adapted from UGG and OOGA
OK..I have no clue how they communicated outside of maybe a range of accentuated grunts, or whether or not they knew how to milk a Woolly Mammoth without getting crushed, or even knew they could get milk from a female Woolly Mammoth. In fact. I doubt they even knew what milk was…but you get the idea.
That said, when trying to come up with an idea to submit to my friend Shelley of CMomCook, who is hosting Bread Baking Day #53, - Swirly Breads, for a swirly bread (look at her gorgeous Chocolate Povitica!), it hit me one sleepless night.
Sriracha and cheese! This was an idea stemming from the Sriracha Macaroni and Cheese I made in June.
I knew deep down that someone or someone(s) had most certainly thought of this before me,..especially since Sriracha is one of the most popular hot chili sauces out there..but there’s always a small chance, right?
Well..it was not to be..but I did find this great recipe for it..saving me a lot of leg work. Of course, I made a few changes..like doubling the sriracha and adding 1 cup of pepper jack cheese along with the cheddar to increase the heat factor, but you can use all cheddar, or any combination of cheeses you prefer.
This bread is not your usual soft crusted white bread, since you spray the sides of the oven and top of the loaf with water before shutting the oven door…resulting in a very crisp, flaky, rustic crust – similar to a baguette. If you prefer a softer crust, skip the water spray steaming.
So outside of my latest Pinterest obsession, where my deepest thoughts have been..Should I pin these sticky buns to my bread board or breakfast board? The pasta salad to my pasta board or salad board?..it was nice to obsess of over this bread. This is for you, Shelley!
Recipe for Sriracha Cheddar Swirl Bread – Add one cup of shredded pepper jack cheese and double the sriracha in the recipe. I also rolled the dough to 9″ x 12′ inch rectangle…rolling it up from the 9-inch side.
Note – I guess it must have been a little too warm in my kitchen because after 2 hours the dough had risen well over the sides of the pan, collapsing a bit.. so I had to press it down and push the sides back in.. deflating it as best I could. Since it was rolled up with the fillings..I feel that ruined the swirl. SO – check the rising loaf after 1 hour since 2 or more hours may be too much. About 1-inch over the top of the pan is what you’re looking for…so you end up with a pretty swirl.
Finally..of course you can make great sandwiches with this bread, but trust me, between two people..you’ll end up ripping off hunks and finishing it before you can say sandwich.
Now to the winner of the giveaway!
Random.org chose #19, and #19 lands on Korena of Korena in the Kitchen!
Congratulations, Korena..I’m sure you’ll do some amazing things with whatever you choose with your coupon! As soon as I receive an email back from you, I’ll send you the coupon code ASAP..unless I’m asleep.
Caramel Apple and Banana – Peanut Butter Pudding Parfaits with Vanilla Wafer Streusel and a Giveaway! Giveaway Closed.August 25, 2012 at 6:59 am | Posted in Dessert, Fruit, Giveaway, Puddings | 171 Comments
Tags: Apple, Banana, caramel, Parfait, Peanut Butter, Peanut Butter Pudding, Pudding, streusel, Vanilla Wafers
I caved. I finally joined in on the Pinterest craze. Craze is the operative word here because I’ve gone crazy pinning stuff. This is also why I’ve labeled the photo below..in case anyone pins it, so those who see it know what it is without having to read the fine print. It’s also there to draw your attention away from the overexposed topping..but hey, that’s artificial light for ya.
Like I said...crazy..crazed. I wake up to go to the bathroom, I end up pinning for an hour. I pin before work..I pin after work…I get up in the middle of watching a movie or Yankee game..
“I’m going to go pin, ok?”
I can’t surf without pinning. This is why I abstained for so long. I knew this would happen. Fresh air is dwindling.
Everyone says it’ll wear off soon. I seriously question that.
The plus side is, I hated navigating through my thousands of bookmarks looking for specific recipes. Now I don’t have to. They sit in neatly categorized boards with a photo. One click, no searching. Relief.
I also have a great giveaway for you all. Restaurantware.com is offering one of my readers a $50.00 gift coupon code to use on their site. When I made my strawberry panna cotta verrines back in 2011, many people commented and emailed asking where I got the ‘glasses’ I used. Well..they aren’t glasses..they are plastic cups that look like glasses. Granted, I purchased them somewhere else, but Restaurantware.com sells them too, at a better price in bulk.
If you’re a food blogger who doesn’t want to spend a ton of money on real glassware or real silverware..or real most any tableware or serverware, for photo props, this is your place. If you’re a person who loves to throw parties..this is your place. If you’re a person who hates doing dishes..this is your place.
All of their disposable and/or biodegradable stuff is pretty amazing because it’s all beautiful and it all looks real, from bamboo to plastic. They also have a new line of gorgeous porcelain tableware and severware, which you can see HERE.
Every single thing in each photo (outside of the dessert itself – though that is disposable – if you don’t like it!)) in this post is disposable and/or biodegradable, graciously sent to me by Restauarantware.com. Instructions on how to enter this giveaway are below the recipe for these parfaits.
Now..speaking of the recipe, it came to me when I had a craving for peanut butter pudding. As I was stirring away..all of these ideas started popping into my head. Before I knew it, what should have only taken 15 minutes turned into an hour, and I had a bowl of rich caramel bananas and apples and a pan of vanilla wafer streusel sitting in front of me.
Vanilla wafer streusel? Yep…instead of oatmeal, I used crushed vanilla wafers. No, it isn’t weird..it’s pretty awesome. With a vanilla bean or two..some cinnamon, brown sugar, flour and butter, this could be a snack on its own. Try it and see for yourself!
The verdict on these parfaits? ”OMG, this is an explosion of amazing flavors”, was one comment. The empty disposable glasses was all the proof I needed to post these. It’s not often I get it exactly how I want it the first time around..so here they are…
Caramel Apple and Banana – Peanut Butter Pudding Parfaits with Vanilla Wafer Streusel
Number of servings depend on the size glasses you use and how much of each ingredient you layer into said glasses
Caramel Bananas and Apples
2 bananas, peeled, split vertically into thirds, and cut into 1-inch chunks
1 medium apple, preferably tart, like a Granny Smith, peeled, cored and cut into 1/2-inch to 1-inch chunks
1/4 cup granulated sugar
1/4 cup dark brown sugar
1 tablespoon butter
pinch of salt
1 teaspoon vanilla extract
Vanilla Wafer Streusel
1 cup crushed (not ground..just pounded in a ziplock bag with a mallet) vanilla wafers
1/4 cup flour
1/3 cup light or dark brown sugar
1 teaspoon cinnamon
1/4 teaspoon allspice (optional)
pnch of salt
2 fat vanilla beans, split and scraped (place empty pods in sugar for vanilla sugar)
4 tablespoons butter
1. Make Peanut Butter Pudding from recipe linked above. Pour into a bowl and press plastic wrap flat against the top of it to avoid a skin forming. Place in the refrigerator to set up a bit more.
2. Make the caramel bananas and apples. Heat a saute pan over medium-high heat until hot, but not smoking. Reduce the heat to medium, and sprinkle the granulated sugar evenly around the pan, then top with the dark brown sugar. When the granulated sugar starts to liquify and turn golden..start shaking the pan to distribute the heat and sugar evenly. The brown sugar won’t melt as fast as the granulated sugar, but that’s ok. Once the granulated sugar is melted, start stirring the brown sugar into it..it will melt instantly. If you’re worried about crystallization since this is the dry method of caramelizing sugar, stir in a little water or corn syrup with the sugars, then start heating it.
3. Immediately stir in the butter once the sugars are melted and golden brown, then add the chopped apples. Stir for a minute, then add the chopped bananas and salt. Cook until the fruits have softened, but are not mushy, about 3 minutes. Add vanilla extract and pour caramelized fruit and syrup into a heat proof bowl or glass.
4. Make the Vanilla Wafer Streusel. Preheat the oven to 350 degrees F. Line a baking sheet with a silpat or parchment paper. Place all of the ingredients in a food processor and pulse until crumbly, but it comes together when you squeeze some with your fingers.
5. Spread on a baking sheet, squeezing some together to make clumps, if desired. Bake for 15 to 20 minutes..stirring half way through to make sure it crisps and browns evenly.
6. Assemble parfaits. This is all up to you. Layer each ingredient in glasses or cups, any way you want. I made some with pudding, then streusel, then caramel fruit, then more pudding, then more caramel fruit and streusel – lather, rinse, repeat. I also made some with mostly pudding, a thin layer of the caramel fruit, and a light sprinkle of streusel. I just glopped everything in, but you can make these really beautiful. Enjoy!
To Enter the Restaurantware.com Giveaway, just leave a comment. But first check out their site by clicking the photo below to see all the amazing stuff you can choose from!
For 4 bonus entries (can never leave you without bonus entries!)
1. Like Restaurantware.com on Facebook
2. Follow Restaurant.com on Twitter
3. Follow me on Twitter
4. Tweet this giveaway - Restaurant.com $50.00 gift card Giveaway: http://wp.me/pg5pm-4Qc
Giveaway ends August 31, 2012. I’ll be choosing a winner via Random.org. If the winner does not respond within two days, another winner will be chosen.