Makes 42 cups
2 tsp cookie scoop
1-1/2 stick butter
3/4 cup brown sugar
1/2 cup granulated sugar
1 egg yolk
1/2 tbsp vanilla extract
1-3/4 cups flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp nutmeg
1/4 tsp cinnamon
Cinnamon Sugar for brûléeing
7. Allow cookie balls to cool slightly, press dough into the muffin pan so it resembles a little cup.
8. Remove cookie cups from the mini muffin pan and allow them to cool completely on a cooling rack.
9. Once cookies cool completely, fill them with Eggnog custard. Place in the fridge, uncovered, to set up for at least 2 hours.
10. When ready to serve, sprinkle cinnamon sugar mixture onto the cookie cups. One at a time torch the cups with a kitchen torch until the sugar melts and caramelizes.
3/4 cup heavy cream
3/4 cup Eggnog
1/3 cup sugar
2 tsp vanilla extract
4 large egg yolks
2 tablespoons cornstarch
2 tbsp granulated sugar
3/4 tsp ground cinnamon
A few days ago I posted that delicious Sweet Potato Bunt Cake with Maple Cream. I had a little bit of mashed sweet potato left over. It wasn’t quite enough to bake another cake with. Although that would’ve been perfect. However waffles came to mind plus, I hadn’t made waffles in a while.
Sweet potatoes are naturally dense and sweet, plus they add a special fluffiness to the waffles. However, it’s not an overpowering flavor. It’s very subtle and a perfect complement to the maple.
These waffles are great on their own, but the Maple Cream Sauce brings them over the top. I’m warning you now, that Maple Sauce is dangerous lol. After making it you’ll definitely want to put it on everything, hence the reason for me making it for the Sweet Potato Bunt Cake, and again for these waffles. The only thing that would make these waffles even better is topping them with candied pecans.
This Sweet Potato Bunt Cake w/ Maple Cream Sauce is filled with fall flavors. This cake is dense and moist and topped with a delicious maple cream sauce. If anything, just make this recipe for the maple cream sauce. It’s so good you can drink it.
Whether you’re looking to make a cake for dessert for the week, or bring something to a dinner party or make a new dessert for your thanksgiving table, this sweet potato cake recipe is an absolute winner! Additionally, this cake makes a great breakfast cake. It’s not overly sweet, its just the right amount.
The first step in making this cake is creaming the butter and the sugars (granulated sugar as well as maple sugar). Once the butter and sugar are fluffy and eggs one at a time. Next, you’ll add the mashed sweet potatoes along with vanilla extract. Finally, you’ll add the dry ingredients, flour, baking powder, salt, cinnamon and nutmeg. Mix well, but do not over mix. The batter will be thick, that’s ok. Pour the batter into a lightly greased bunt pan. Bake in a preheated oven for 45 – 55 mins or until a toothpick inserted in the cake comes out clean.
When I was younger, my family and I looked forward to apple picking every year. We would drive about 2 hours upstate New York, and spend the day, and had so much fun. The orchard we used to go to sold preserves and other food products they made with the apples or other fruit they grew.
Every year my mom would buy either pear or apple preserves from the orchard. I loved the Ginger Pear preserves. I found myself recently reminiscing about those ginger pear preserves, and decided to make my own batch.
I used some fall spices in these pear preserves. I started this recipe by boiling some nutmeg, cinnamon, and cloves in one cup of water. I allowed the spiced water to reduce by half and added about 1/2 cup more. Next, I added diced pears, some sugar, crystallized ginger, and grated about 1 inch of ginger into the pot. I allowed the pears to boil, then I reduced the heat and let the pears to simmer for about 2 hours until the preserves thickened a bit.
Lobster Ma & Cheese is rich and decadent as Mac and Cheese except there are tender bits of buttery lobster mixed in. This recipe is the perfect combination of cheesy, creamy, and gooey goodness. When I decided to create this recipe I instantly thought about the delicious creamy lobster sauce from my Shrimp and Grits recipe (side note, if you haven’t tried it its definitely a must try 😉 ). This Lobster Mac and Cheese essentially is a combination of my Shrimp and Grits recipe with my Mac and Cheese recipe. I started this recipe by broiling 1 pound of lobster tails. I simply seasoned the lobster with Old Bay and butter. If you don’t want to buy lobster tails, you can for sure buy lobster meat. If you buy the lobster meat, it will be cooked already so it will save you the step of broiling the lobster. However if you are broiling the lobster tails, it’s important to watch them so they don’t over cook. The last thing you want is dry tough lobster. Once the lobster tails are finished cooking allow them to cool to room temperature, so you can chop it. While the lobster is in the broiler grate and dice the cheddar cheese. It’s very important to grate the cheese by hand instead of using shredded cheese from a bag, it is not the same, Trust Me!! Shredded cheese that comes in a bag is actually coated in an anti-caking agent so the cheese won’t stick together in the bag, which is the reason why it won’t melt that great in a sauce.
Next I created a cheese sauce. While you’re making your cheese sauce, boil your pasta. The creamy cheese sauce is made with milk, shredded cheddar cheese, and lobster base. I start the cheese sauce with butter and flour, to create a roux. (Read more about what a roux is from The Best Mac and Cheese post. Add Old Bay seasoning and lobster base to your roux. Once the roux has cooked, you will add your milk. Continue to mix the milk mixture until smooth, add shredded cheese, and whisk until the cheese has melted completely.
When the macaroni is cooked, I drain the macaroni and dump it into a big bowl. I mix in the lobster cheese sauce, and season to taste with salt, pepper, granulated garlic, and granulated onion. Next, I mix in the chopped lobster, and the diced cheddar cheese. I pour the mac and cheese into a baking pan and bake on 350 degrees for about 30 – 35 minutes. When I take the mac and cheese out of the oven, I like to add another handful or two of shredded cheese on top, and put the pan back in the oven just long enough for the cheese to melt.
What is more comforting than a warm bowl of chicken soup. The weather in Charlotte is finally transitioning from summer to fall, and we are getting some cool weather. Soup is just the perfect thing to eat when the weather is chilly.
When it comes to chicken soup, my recipe is pretty simple. I simply put carrots, celery, caramelized onions, and of course, chicken. I allow the chicken to cook in the soup. I usually remove the chicken skin before adding the chicken to the soup. I personally don’t like the texture of the chicken skin after it’s been boiled in the soup, plus it makes the soup oily. If you leave the skin on the chicken when cooking it in the soup, there is more fat to skim off the top of the soup when the soup has cooled.
I usually make my soup on the stove, but for the first time, I decided to make the soup in the slow cooker. It was nice to just “set it and forget it.” To make this chicken soup, I caramelized onions, sauteed carrots, and celery, and added the vegetables to the slow cooker. Cooking the vegetables isn’t necessary because they will cook in the soup, but I just love 😍 the flavor of caramelized onions. The next step is adding a whole chicken to the slow cooker, and adding enough water to cover the chicken, about 8 – 10 cups of water. I also add 2 bay leaves, about 1/4 cup of lemon juice, and season my soup with salt, pepper, granulated garlic, and granulated onion. The soup cooks on high for about 4-6 hours in the slow cooker. However, if you want to put the soup while you’re at work, you can sautee your vegetables the day before and refrigerate them overnight. Before you go to work, you can put your vegetables in the pot and add your chicken. You can set your slow cooker to low, and it will be ready in about 6-8 hours.
After about 5 hours (on high temperature), I turned the slow cooker off. Next, I removed the chicken from the slow cooker. I placed the chicken on a cutting board and allowed it to cool a bit. Once the chicken was cool to touch, I removed the meat from the bones, cut the chicken, and added it back to the pot.
When I was younger, my family went apple picking every year. One of the best things about the apple orchard is the fresh apple cider donuts. The smell of the doughnuts just stops you in your tracks, and you feel like you MUST have one. Well, that’s how I feel anyway. The apple orchard I used to go to would always have a line wrapped around the building for the amazing apple cider donuts. As I stood in line I would always contemplate should I buy a half dozen or a buy a dozen doughnuts? I mean a dozen doesn’t even seem like enough because I only get them once a year when I go apple picking.
After years of visiting the apple orchard, I finally decided to try to make these apple cider donuts on my own. I tried the Cider Spiced Doughnuts recipe from the 2018 October/ November Fine Cooking Magazine. I followed the recipe precisely since it was my first time making doughnuts like these. They were delicious, especially warm.
This recipe was relatively easy to make. The first thing I did was bring apple cider to a boil until it reduced to a half cup. Once the apple cider reduced, I cooled it down in the refrigerator. Cooling down the apple cider is vital because if you put the hot cider in the bowl with the butter and eggs, it will just melt your butter, and cook your eggs. While the apple cider was cooling, I measured my dry ingredients to get them ready for mixing. Next, I creamed the butter with the sugar, and I added eggs one at a time. The next thing I did was pour in the buttermilk, vanilla, and reduced apple cider. I slowly added my dry ingredients to the wet ingredients. The dough was thick and a bit sticky. I lined a baking sheet with parchment paper and sprinkled it with flour. Next, I pressed the dough evenly into the pan, covered the pan with plastic wrap and refrigerated it overnight, (however the recipe says you can refrigerate it for 2 hours at minimum)
I used a 3 inch circle cutter to make the doughnuts, and a 1 inch circle cutter to make doughnut holes. Using the 3 inch circle, I was able to get about 9 doughnuts out of the dough. I filled a pot about 2/3 of the way with oil to fry the doughnuts. I used a candy thermometer to heat the oil to 350 degrees. It is important to measure the temperature of the oil because if your oil isn’t hot enough your doughnuts will be too oily, and if your oil is too hot your doughnuts the outside of your doughnuts may cook too fast and the inside my be raw. I cooked the doughnuts about 2-3 minutes per side. When I took the doughnuts out of the oil, I tossed them in a cinnamon sugar mixture.
These doughnuts are definitely a must try. There is absolutely nothing better than biting into a warm, fresh doughnut that’s been tossed in cinnamon sugar.