Vintage live: recipes

Showing posts with label recipes. Show all posts

~the discovery of the baking bible~

While perusing the isles at TJ Maxx the other day I came across this cookbook.

I have to admit that sometimes I buy cookbooks just for the cover.

I brought this one home for a measly $5.99, and was happily surprised to see that not only did it have an appealing cover, but fabulously yummy recipes!

Each recipe has a full size photo of the finished product.

I swear, you could frame these pages they look so good! So, we tried out these double chocolate muffins and they were heaven!

Thought I'd pass the recipe along to you in case you wanted to try some.

{click on the recipe to enlarge and right click to print it out}

I can't imagine life without chocolate, can you?

I'm hoping to get some holiday decorating done this weekend.

I've never waited this long and I'm having some major anxiety over it!

Be back soon.

{typo in the recipe, it's 1/2 cup brown sugar}

xoxo

~tis the season~

Tis the season to bake.

Fa la la la la....

Okay, I am getting ahead of myself.

But seriously, if you like eggnog, you will love this simple recipe for eggnog pound cake.

It's so simple, 5 ingredients folks!

~here we go~

1 {16 oz.} package pound cake mix

1 1/4 cups eggnog

2 large eggs

1/2 t. nutmeg

1/2 t. vanilla extract.

Preheat oven to 350. Beat all ingredients at low speed with an electric mixer until blended. Increase speed to medium, and beat 2 minutes. Pour into a lightly greased 9 x 5 inch loaf pan

{I used a bundt cake pan. You can also make cupcakes with this recipe}

Bake for one hour. Mine got done a little sooner, like 45 minutes, so be sure to check on it.

Serve with a glass of eggnog for a perfectly delightful fall treat!

Enjoy!

xoxo

~Pull-Apart Cinnamon Sugar Pumpkin Bread with Buttered Rum Glaze~

Ingredients
Bread
2 Tbsp unsalted butter
1/2 cup milk
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt
2 1/2 cups bread flour

1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 Tbsp unsalted butter
Buttered Rum Glaze
2 Tbsp unsalted butter
1/8 cup brown sugar
1 1/2 Tbsp milk
3/4 cup powdered sugar
1 Tbsp rum

Directions

In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through. Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof. Then add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.

Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.

While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well.** Making sure sugar evenly absorbs the butter. Set aside. Next, grease and flour a 9x5 loaf pan and set aside.

When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20x12 inch rectangle.*** Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.

In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes (mine took 37 exactly) or until top is a very deep golden brown.

To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar.

Found on Pinterest

xoxo

~well fed~

It's no secret that I love to bake.

I also happen to love pumpkin.

I thought I'd share a couple recipes with you that I made this past week, and they turned out fantastic!

I am a huge fan of Starbucks pumpkin scones.

I happen to think the other day that I bet I could find a recipe for them online.

So, I googled it and sure enough, a ton of recipes popped up.

I will say, they turned out almost identical to the Starbucks ones!

You can find the recipe here.

This past year I have also discovered Nutella~yum!

I found a recipe for pumpkin nutella bread {you can also make it into muffins if you prefer}

and, h my goodness, soooo good!

You can find the recipe for it here.

xoxo

~happy weekend~

~what I'm cooking today~

~apple cake with brown sugar glaze~
Ingredients
Cake
3 cups all purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
4 eggs
1 cup canola oil
2 teaspoons vanilla
3 cups finely chopped apples
1 cup pecans or walnuts, chopped (optional)

Brown Sugar Glaze
1 cup packed light brown sugar
6 tablespoons butter
1 teaspoon vanilla
2 tablespoons heavy cream
Directions
Preheat oven to 350 degrees. Grease an 9x13-inch pan and set aside. In a medium bowl, combine the flour, sugar, baking soda, salt and cinnamon. In a large bowl, beat the eggs until light and foamy. Add the oil and vanilla and mix well. Stir in the flour mixture with a spoon and continue stirring the batter til the flour disappears. Add the apples and nuts; mix well. Scrape the batter into prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Set the cake on a wire rack.

While the cake is still hot, prepare the glaze. Combine the brown sugar, butter, vanilla and heavy cream in a medium saucepan. Cook over medium heat, stirring often, until the mixture comes to a gentle boil. Continue cooking for 3 minutes. Spoon the hot glaze over the still warm cake. Let the glazed cake cool completely before serving straight from the pan.

The kids start school tomorrow.

It's Savannah's first year of Jr. High school.

I can't believe it, where did the time go.

I'm a little sad to see summer come to a end. I always get a little emotional at this time.

I think I get a little spoiled with the kids being at home and I start to get sad that I won't have them all to myself every day.

Today we meet Cody's teacher and drop supplies off in the classroom.

Then we are off to the state fair. Our one last hurrah before school starts tomorrow.

I hope you are all having a great day!
xoxo

~salted caramel cupcakes~

I made these salted caramel cupcakes yesterday and they are to die for!

Go here for the recipe and let me know how you like them.

xoxo

~in the mood for~

by the way.....chairs below, still for sale.

Make me an offer I can't refuse :)

xoxo

~my niece turns 2, a cake, and a winner!~

We celebrated my darling little niece Lyla's birthday on Saturday, she turned 2.

I made Meg's rainbow cake.

It was very easy and so pretty when you cut into it!

And most importantly, the birthday girl loved it!

I love her big blue eyes!

Happy birthday sweet girl!

I also wanted to announce the winner of the Martha and Ash giveaway......

Denise from The Painted Home, you are the lucky winner of

75% off one item in the Martha and Ash etsy shop!

Please contact me via email

Martha and Ash via their etsy shop,

and then you can start shopping!

I hope everyone had a great mothers day!

xoxo

~fried chicken & champagne, & the pomegranate bistro~

We have this fabulous little bistro near us that serves the most delicious food.

It's quaint, it's delicious, and I love meeting friends there.

One wall in the restaurant is a big window so you can watch the pastry chefs preparing pie crusts, rolls, and desserts. Lisa Dupar is the owner of this restaurant and has this fabulous cookbook with recipes from the bistro. While I don't own the cookbook yet, my friend Lissa was kind enough to share a recipe for the soup I get every single time I go there.

I will say, I am not a huge tomato soup fan.

But I could seriously eat their tomato soup daily, along with their fabulous house salad.

So, although I haven't made it yet, I thought I'd share the recipe with you.

It looks fairly simple to make, not many ingredients and it looks like it will serve a crowd.

Isn't Lisa a doll?

Ok, without further adieu, here is the recipe for Pomegranate's tomato soup.
{and I don't know why the recipe is so funky, sorry!}

pom tomato soup

bouquet garnish:
6 thyme sprigs
1 rosemary sprig

to make the garnish:

tie the thyme and rosemary sprigs together with a piece of kitchen string.

Ingredients:

4 oz butter
3 med size fennel bulbs chopped
1 c chopped yellow onions
1/2 c chopped shallots
2 T chop garlic
3 1/2 lbs canned Italian plum tomatoes, with juice, chopped
1 1/2 quarts chicken stock
1 c heavy cream
salt and pepper
fennel greens for garnish

In a large saucepan over med. heat, melt the butter. Add the fennel, onion, shallots, and garlic. Saute until tender. Add the tomatoes and cook for 5 minutes. Add the bouquet garnish and chicken stock. Bring to a boil. Reduce heat and simmer 15 to 20 minutes. Add the cream and bring to a simmer, then remove from heat and let cool. Discard the bouquet garnish. Blend the soup in a blender or with an immersion blender until smooth, then pass blended soup through a fine strainer. Season to taste with salt and pepper.

Enjoy!
xoxo

~the best strata~

Over the holiday weekend my good friend and neighbor made this strata that was seriously to die for! The recipe is from epicurious and will be a crowd pleaser for sure!

Enjoy!