Butter, with a side of Bread // Easy family recipes and reviews.

Wednesday, September 17, 2014

PUMPKIN CREAM CHEESE GINGERBREAD

PUMPKIN CREAM CHEESE GINGERBREAD: Butter With A Side of Bread
 

Sweet breads like this one are a huge hit around our house because for whatever reason, I've deemed them appropriate for snack time, dessert and even breakfast. This Pumpkin Gingerbread has a swirl of sweetened cream cheese in the middle and then a cream cheese glaze on top which give it a lovely moist texture. The rich flavor is incredible too- especially the next day after the flavors have been able to meld. Enjoy. 

Pumpkin Cream Cheese Gingerbread
Yields: 2 large loaves (or 6 mini loaves)

  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 cup oil (I used coconut oil)
  • 4 eggs
  • 2/3 cup water
  • 2 cups pumpkin puree (one 15 oz can)
  • 2 TBSP molasses
  • 3 1/2 cups flour
  • 2 tsp ground ginger
  • 1 tsp nutmeg
  • 1 tsp ground cloves
  • 2 tsp cinnamon
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 1/2 tsp salt


Cream Cheese Swirl/ Glaze
  • 1 8-oz block cream cheese, softened to room temperature
  • 1/2 cup sugar
  • 2 tsp vanilla

Mix to combine, then take about 1/2 cup of the mixture and set aside for the glaze. 

Glaze: Take the 1/2 cup of cream cheese mixture and add 1/2 cup powdered sugar, 2 TBSP melted butter and 1 TBSP milk. Whisk until smooth. 

**********************************

Preheat the oven to 325 degrees F. 

Spray 2 large bread pans with cooking spray and set aside. 

In a large mixing bowl, combine sugars, oil, eggs, pumpkin, water and molasses. Mix to combine. 

Put 1 cup of the flour in a small bowl. Add in all of the spices as well as the baking soda, baking powder and salt. Whisk gently to break up any clumps of spices. Add to the wet mixture and mix to combine. 

Add remaining flour, 1 cup at a time, mixing each time. 

To prepare the cream cheese swirl, mix the block of cream cheese, 1/2 cup sugar and vanilla until as smooth as possible. Don't worry if there are still some cream cheese lumps- you won't be able to tell after you bake it. Remove 1/2 cup of the mixture to use for the glaze after the bread is baked. 

Pour bread batter into each bread pan until the pans are just under 1/2 full. 

Spoon in the cream cheese swirl onto the bread batter. Use a knife to swirl the cream cheese around a bit. Top with the remaining batter. 

Bake at 325 degrees F for 1 hour 15 minutes. (Bake mini loaves for 45 minutes or muffins for 20 minutes.)

Glaze: Take the 1/2 cup of cream cheese mixture and add 1/2 cup powdered sugar, 2 TBSP melted butter and 1 TBSP milk. Whisk until smooth.

Once bread is baked, remove from oven and place on a cooling rack. After about 10-15 minutes, gently overturn bread and remove it from the bread pan to cool further. 

After bread is fully cool, spoon glaze on top. I also topped mine with finely chopped candied ginger mixed with a bit of coarse sugar. 

Enjoy!


PUMPKIN CREAM CHEESE GINGERBREAD: Butter With A Side of Bread

PUMPKIN CREAM CHEESE GINGERBREAD: Butter With A Side of Bread

PUMPKIN CREAM CHEESE GINGERBREAD: Butter With A Side of Bread

PUMPKIN CREAM CHEESE GINGERBREAD: Butter With A Side of Bread

PUMPKIN CREAM CHEESE GINGERBREAD: Butter With A Side of Bread

PUMPKIN CREAM CHEESE GINGERBREAD: Butter With A Side of Bread

PUMPKIN CREAM CHEESE GINGERBREAD: Butter With A Side of Bread

PUMPKIN CREAM CHEESE GINGERBREAD: Butter With A Side of Bread
 

Tuesday, September 16, 2014

WE'RE HEADED TO IFBC 2014 in SEATTLE!


We have some exciting news! In just a couple of days, Nellie and I will be in Seattle for the annual International Food Bloggers Conference! Neither of us have been before and we are thrilled that Zaycon Foods has invited us along.

We have some sight seeing planned as well as attending the conference. Pike Place? Yep. Something about some Underground tour? Yep. Space Needle? Of course. Anything else we should see?

I'd love to hear some recommendations about places to eat as well. Leave a comment or hop on over to our Facebook page where we're talking about it right now...

Monday, September 15, 2014

CARAMEL MARSHMALLOW POPS

CARAMEL MARSHMALLOW POPS: Butter With A Side of Bread


We have Family Night once a week and practically the only way I can convince my 5 children to sit still and listen to a short lesson is to have some really yummy treats sitting on the counter. Some might call it bribery, but we call it motivation! These fun little sweets were so easy to make and they provided some really great motivation. I love that we could customize them with sprinkles for the kids or salted nuts for my hubby and I. Enjoy.


Caramel Marshmallow Pops
Yields~ about 30 pops
  • 25 square caramels
  • 1/2 cup canned sweetened condensed milk
  • 1/4 cup butter
  • 30 large marshmallows
  • chopped salted peanuts, sprinkles, tiny M&M's, etc. 

Microwave caramels, milk and butter in a glass bowl on HIGH 2 min. or until caramels are completely melted and sauce is well blended, stirring after each minute. Le the caramel sauce sit for about 5-10 minutes, to cool slightly.

Insert lollipop stick into 1 marshmallow; dip in caramel sauce. Hold marshmallow pop upright and turn slightly to get the caramel coating as you'd like it. If the caramel sauce drips off too easily, let the sauce cool a little longer. Dip into nuts or sprinkles and even sprinkle more on the sides.

Place on waxed-paper covered baking sheet.

Repeat with remaining marshmallows, sauce and nuts. Let stand 20 min. or until caramel coating is firm.

**For an extra delicious treat, use the Toasted Coconut Marshmallows and cover them in the caramel then top with chopped salted peanuts. WOW!


CARAMEL MARSHMALLOW POPS: Butter With A Side of Bread

CARAMEL MARSHMALLOW POPS: Butter With A Side of Bread

CARAMEL MARSHMALLOW POPS: Butter With A Side of Bread

CARAMEL MARSHMALLOW POPS: Butter With A Side of Bread

CARAMEL MARSHMALLOW POPS: Butter With A Side of Bread
 

Saturday, September 13, 2014

KITCHEN REVIEWS: The Best Cookie Tools & Gadgets

Post may contain affiliate links. We make a small amount off items purchased through these links.
Since it's COOKIE WEEK we thought it'd be fitting to share several of our favorite kitchen tools and gadgets for making incredible cookies. In no particular order, here we go...

Baker's Secret Cookie Dough Scoop- Get perfect scoops of cookie dough every time. I love how fast it is and how it leaves your hands mess-free. I use mine every single time I make cookies! See the cookie dough scoop here. 


Non-Stick Silicon Baking Mat Set- These came highly recommended from a good friend and are currently on my wish list. There's nothing more frustrating than spending time creating a gorgeous, delicious cookie recipe then to have them stick to the pans. These are less expensive than the brand name Silpat mats and are just as highly rated. See the Non-Stick Artisan Silicon Baking Mats here. 
Nordic Ware Baking Sheets- I need to come clean and say I'm a cookie sheet snob. I know, I know, of all the things I can opt to be selective about it's cookie sheets. At any rate, I spent many years going through cheap cookie sheets and then I decided to purchase a Nordic Ware set and I adore them. After 10+ years of use they still look nearly brand new. I have 3 Baker's Half Sheets and 1 Baker's Quarter Sheet. I need another quarter sheet- I end up using that size more often than I ever thought I would! See the Nordic Ware Baking Sheets here. 
Non-Stick Cooling Racks- A good set of cooling racks are a must if you're doing a lot of baking! I have several sets- the non-stick cooling racks pictured above are fantastic. If you're looking for something larger, you can also try these stainless steel cooling racks here. 


Wilton Cookie Cutter Set- Cookies just wouldn't be the same without a good set of cookie cutters. I love the variety and durability of the Wilton sets. They're moderately priced, work well and last forever.



Friday, September 12, 2014

SOFT PUMPKIN GINGERSNAP COOKIES

SOFT PUMPKIN GINGERSNAP COOKIES: Butter With A Side of Bread


Mmmm.... can you just smell these cookies baking? I can! I love, love, love Gingersnap Cookies. They just taste like the holidays to me. My husband isn't super fond of them, but it's more because of the crisp-chewy texture of most gingersnaps. He took one bite of these Pumpkin Gingersnaps- where the added pumpkin really changes the texture and he was sold. They're all the flavor of a traditional gingersnap but with a lovely soft texture. They're our new favorite holiday cookie! Enjoy.

Soft Pumpkin Gingersnap Cookies
Recipe from Dessert Now, Dinner Later
Yields 3 1/2 dozen cookies

  • 1/2 cup butter, room temperature
  • 1 cup granulated sugar, plus more for rolling the cookies
  • 1/2 cup pure pumpkin
  • 1/4 cup molasses
  • 1 large egg
  • 1 tsp vanilla
  • 2 1/3 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cloves
  • 1/2 tsp salt

In the bowl of a stand mixer, beat the butter & sugar together until creamy & smooth. Add the pumpkin, molasses, egg, & vanilla, mix until well combined.

In a medium bowl, whisk together flour, baking soda, spices, & salt. Add dry ingredients to wet ingredients & mix until combined. The dough is fairly sticky, so be sure to REFRIGERATE the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days. I personally think these cookies taste better after the dough has sat in the fridge for a day to allow the flavors to meld!

When you are ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Place sugar in a small bowl. Roll tablespoon-sized balls of dough in the sugar until well coated & place on prepared baking sheet, about 2 inches apart. {I use Turbinado sugar- it is coarse so the granules of the sugar stand out more.}

Bake for 10-12 minutes, or until cookies look cracked & set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.

SOFT PUMPKIN GINGERSNAP COOKIES: Butter With A Side of Bread

SOFT PUMPKIN GINGERSNAP COOKIES: Butter With A Side of Bread

SOFT PUMPKIN GINGERSNAP COOKIES: Butter With A Side of Bread

SOFT PUMPKIN GINGERSNAP COOKIES: Butter With A Side of Bread

SOFT PUMPKIN GINGERSNAP COOKIES: Butter With A Side of Bread
 

Thursday, September 11, 2014

COOKIES & CREME COOKIES

I discovered this recipe several years ago (thanks to my sister!) and it has been a favorite of mine ever since!  These cookies are amazing!

Cookies & Cream Cookies

1 cup butter, softened
1/2 cup brown sugar
1/2 cup sugar
1 (4.2 oz) pkg Oreo Cookies & Cream pudding mix
2 eggs
1 tsp vanilla extract
2 1/4 cups flour
1 tsp baking soda
1 cup white chocolate chips
15 Oreo cookies, coarsely crushed (you want big chunks!)

Cream the butter and sugars.  Add the pudding mix and mix until well blended.  Add the eggs and vanilla and mix well.  Add the flour and baking soda and continue mixing.  Stir in the white chocolate chips and Oreo cookie chunks.  Drop cookies by rounded teaspoonfuls (I use a cookie scoop) onto a greased cookie sheet.  Bake for 10 minutes at 350.  Enjoy!








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