Baking

Grandma’s Old-Fashioned Apricot Nut Bread

/ Jodi / 36 Comments

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For those of you that have been following my blog for a while, you may recall this recipe.

It is worth repeating – at least for me.

Let me share what I wrote in my post two years ago when I first shared this recipe that is one of my ALL-TIME favorites.

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December 15, 2014:

One of my favorite things to bake (and eat) for the holidays is my Grandma’s Old-Fashioned Apricot Nut Bread.

For me, it is like spending a little time with Grandma – even though she’s been gone for 20 years now.  The smells that fill the house… using her recipe card – complete with stains from baking episodes past… using her old tin measuring cup, snipping apricots, chopping nuts…  To me, the holidays aren’t truly here until I make Grandma’s Apricot Nut Bread and spend a little time with her through this ritual.

When I was young, I spent Christmas vacations (and every other moment I could) with Grandma.  We spent a lot of our time together in the kitchen.  While we were cooking or baking, Grandma would tell me stories about her childhood.  It was sadly a pretty short one, because she had to become Mama to her baby brothers at only 9 years old when her mom died at a devastatingly early age.  We would talk about her early married life with outhouses, coal furnaces, and washboards.  And some of my favorite stories, especially when I was young, were the ones she would tell about me when I was a baby and how she danced in the hospital hallway with the doctor after I was born and how she fed me her homemade chicken soup on my first day home.

We laughed while we worked, and I never felt so loved.

One of the things Grandma made every year was Apricot Nut Bread.  Growing up, it really wasn’t my favorite.  I much preferred the lady locks or nut horns or nut roll – even the chocolate chip cookies.  This bread is not overly sweet.  It is not overly moist.  But as an adult, it has become my absolute favorite.  A slice with a swirl of creamy salted butter or a schmear of rich cream cheese and a cup of coffee might just be my favorite way to start the day.

This weekend, I once again made my annual batch of Grandma’s Old-Fashioned Apricot Nut Bread.  I can  only hope for cherished times like this to share with my granddaughter some day.

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Here’s the recipe if you’d like to try.  May it bring you as much joy as it does me.

Grandma’s Old-Fashioned Apricot Nut Bread

  • Servings: 2 medium or 1 large and 1 small loaf
  • Print

Ingredients:

  • 1 cup dried apricots, chopped
  • 1 cup boiling water
  • 2 eggs
  • 1 cup sugar
  • 2-3/4 c. flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 cup chopped walnuts

Mix together 1 cup chopped apricots and 1 cup boiling water.  Let stand until the rest of the ingredients are ready.

In larger mixer bowl, beat two eggs and gradually add 1 cup of sugar.

In a third large bowl, stir together flour, baking powder salt and baking soda.

Add the first two mixtures to the dry ingredients – alternating as you incorporate.  Fold in chopped nuts.

Bake one large loaf at 375 degrees F for approximately 40 minutes, then 350 degrees F for 20 additional minutes, or until toothpick inserted comes out clean.

For smaller loaves, bake at 350 degrees for 40-50 minutes.

P.S. I typically quadruple the recipe, and I get 8 mini loaves and 1 large loaf.  We eat the large loaf (right away!) and I give away the mini loaves.

Cheers & Holiday Baking Hugs,
Jodi

Best Ever Pecan Pie

/ Jodi / 31 Comments

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If you have it with coffee, it counts as breakfast.
Right??
Confession – I ate a slice of pecan pie for breakfast the day after Thanksgiving.

There.
It’s out!

And O M G – was it delicious!

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I made this pecan pie for Thanksgiving, and I have to admit,  I was too full of turkey and stuffing and much too busy holding my new granddaughter to even give a second thought to dessert that day.

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But the next morning (while decorating for Christmas 😉  ), I decided to have my piece.

This recipe is simply divine.  If you’ve never tried making a pecan pie, you really should try this.  You won’t be sorry!  MMM MMM Good!

Best Ever Pecan Pie

Ingredients:pecan-pie-2

Pie Crust:

  • 1 cup flour
  • Heaping 1/3 cup Crisco shortening
  • Dash of Salt
  • 1/3-1/2 cup cold water

Filling:

  • 1 cup brown sugar, packed
  • 1 1/2 cups light corn syrup
  • 4 eggs
  • 1/4 cup butter
  • 2 tsp. vanilla
  • 2 cups whole pecans

Directions:

Preheat oven to 350 degrees F.

Prepare pie crust by blending flour, shortening and salt with pastry blender until fine crumbs form.  Add cold water and mix just until dough comes together and can be formed into a ball.  Do not overwork dough – this makes it tough.  Place ball on floured surface and roll out to fit into 9″ pie plate.  Fold dough in half and then in quarters.  Life and unfold in pie plate.  Pinch edges to flute.

Prepare filling by boiling brown sugar and corn syrup in a saucepan for 2-3 mins.  Set aside to cool slightly.

In a large bowl, beat eggs lightly.  Slowly pour the syrup mixture into the eggs, stirring constantly.  Stir in butter, vanilla and pecans, and pour into crust.

Bake for approximately 50-60 minutes or until set.  Cool completely.

Cheers & Hugs,
Jodi

 

 

 

Easy Cinnamon Roll Apple Pie

/ Jodi / 53 Comments

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When my sister-in-law posted one of those amazing Tasty Videos on Facebook for a Cinnamon Roll Apple Pie, I just knew I HAD to try it!

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We love apple pie.  We love cinnamon rolls.  Who doesn’t??!!  Putting them together to make an EASY apple pie = Winner!

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If you struggle with making homemade crust or are looking for a new twist on traditional apple pie, this is an easy and super yummy semi-homemade version to try.

I made it for a birthday brunch yesterday when the family came over to celebrate hubby’s upcoming birthday.  After gorging ourselves on smoked sausages (that hubby smoked himself in his Pit Barrel Cooker we got him this past Father’s Day), Spinach, Feta, Bacon & Roasted Red Pepper Egg Casserole, Warm Biscuits and Sausage Gravy (homemade by our oldest son), and a fresh berry fruit salad, we waited a little while before eating this.  But when we did….. thumbs up all around!

I tweaked the recipe up a bit to assure the apples would be fully cooked without overbaking and drying out the cinnamon rolls.  It turned out wonderfully amazing!  And the smell……..  can you even imagine the wonderful smell?!?!

Hope you will give this delicious treat a try.  (Thanks for sharing Terri!)

Cinnamon Roll Apple Pie

Ingredients:cinnamon-roll-apple-pie-3

  • 6 cups peeled, cored, and thinly sliced tart apples
  • 1/2 cup sugar
  • 1 tsp cinnamon
  • 1 Tbsp butter
  • 3 Tbsp flour
  • 2 cans Pillsbury Cinnamon Rolls

Directions:

Preheat oven to 350°F/180°C.

Melt 1 Tbsp butter in large skillet, add apple slices, sugar, and cinnamon.  Cook on medium heat for approximately five minutes until tender.  Add flour and stir.  Cook one more minute until thickened.

Roll out each cinnamon roll in one tube until flat and thin using a small amount of flour to avoid sticking to rolling pin and counter.  Layer on the bottom and up sides of pie pan to form bottom crust.  Add the cooked apples.

Roll out each cinnamon roll in second tube until flat and thin, and layer on top of apples to form top crust.

Cover with foil and bake for 30 minutes.  Remove foil and bake for another 5 minutes.

Allow pie to cool and drizzle with icing from one tube of cinnamon rolls.

Enjoy!

Cheers & Hugs,
Jodi

Pumpkin Banana Chocolate Chip Bread

/ Jodi / 33 Comments

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What do you do when you have over-ripe bananas and a half of a can of leftover pumpkin puree (from making Chewy Pumpkin Cinnamon Chip Cookies – which Hubby has officially declared his current all-time favorite cookie!)?

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Well – you make wonderfully sweet and delightful Pumpkin Banana Chocolate Chip Bread of course!

Have you ever thought of combining pumpkin and bananas in a yummy sweet bread?

Wowza!  Pure blissful deliciousness!

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If you are looking for a lovely Autumn sweet bread to enjoy with your morning coffee, afternoon tea, or to curb your after-dinner sweet tooth, look no further.  And how fun is it to make four mini loaves instead of one big loaf so you can keep one (or two) and share the others as sweet surprises for friends or loved ones!  To me, that is more than half the joy in baking…. creating something I can share to make someone smile and brighten their day and tantalize their tummy.

Make this bread to share as a Thanksgiving hostess gift or guest’s sweet surprise.  Or just make it to enjoy!  I’m betting you will!  Warm from the oven, a slice with some melting salty butter is just about heavenly!

Pumpkin Banana Chocolate Chip Bread

  • Servings: 4 mini loaves
  • Print

Ingredients:pumpkin-banana-chocolate-chip-bread-1

  • 3/4 cup softened butter
  • 1 1/2 cups firmly packed brown sugar
  • 3 eggs
  • 1 1/4 cups pumpkin puree
  • 3 mashed ripe bananas
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 3 cups all purpose flour
  • 1 1/4 cups chocolate chips

Directions:

Preheat oven to 350 degrees F.

Cream butter and brown sugar with electric mixer on high approximately 2 minutes.  Add eggs and continue mixing until light and fluffy – 1-2 more minutes.  Add pumpkin and mashed bananas.  Mix well.

Add dry ingredients:  baking soda and powder, cinnamon, salt, and flour, and beat just until blended.   Remove from mixer.

Stir in 1 cup of chocolate chips with wooden spoon or spatula.

Pour into 4 greased mini loaf pans.  Sprinkle tops with remaining 1/4 cup chocolate chips.

Bake for 40 mins or until toothpick inserted comes out clean.

Cool 10 minutes in pans and then remove loaves to cooling rack to completely cool.

Cheers & Hugs,
Jodi

Chewy Pumpkin Cinnamon Chip Cookies

/ Jodi / 46 Comments

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Is there anything better this time of year than pumpkiny, cinnamony treats fresh from the oven?!!

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I’ve discovered a way to make a FABULOUS Pumpkin Cinnamon Chip Cookie that is like no other pumpkin cookie you’ve ever had!  These are crispy on the outside, chewy and gooey on the inside, and they are seriously BURSTING with cinnamon!

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Most pumpkin cookies are “cake-like,” which is fine, but when you want a “cookie” to sink your teeth into, you have got to try these!

I had some pumpkin and was trying to decide what to make.  I perused some recipes on Pinterest and came across a recipe that reminded me of my standby cookie recipe I use to make chocolate chips and blueberry white chocolate chips and so many other of my family and friends’ favorites.  I decided to tweak it up a bit and found if I use my standard recipe, but substitute pumpkin for the eggs, change the ratio of sugars to a bit more brown, up the vanilla a tinch, and add a zip of cinnamon, I get these amazing Chewy Pumpkin Cinnamon Chip Cookies.

Make some to share with your family and friends.  They are sure to bring smiles. They would make a great addition to a Thanksgiving cookie tray or even a new one to add to your holiday cookie faves.  Go stock up on you Hershey’s Cinnamon Chips and get baking!

Chewy Pumpkin Cinnamon Chip Cookies

  • Servings: 4 dozen large cookies
  • Print

Ingredients:chewy-pumpkin-cinnamon-chip-cookies-2

  • 1 lb. (4 sticks) butter, room temperature
  • 2 cups brown sugar, packed
  • 1 cup white sugar
  • 4 tsp vanilla
  • 1 cup pumpkin puree
  • 2 tsp baking soda
  • 1 tsp salt
  • 3 tsp cinnamon
  • 5 cups all purpose flour
  • 5 cups cinnamon chips (I use Hershey’s)

Directions:

Preheat oven to 375 degrees F.

Cream butter in electric stand mixer about 2 minutes.  Add sugars and continue beating.  Add vanilla and continue beating.  Add pumpkin and slowly mix in to incorporate.  Next add the baking soda, salt, and cinnamon.  Gradually mix in the flour on very low speed and just until all is incorporated.  Stir in cinnamon chips with rubber spatula or wooden spoon.

Scoop dough with 1/4 measuring cup and roll into a golf ball sized ball.  Place two inches apart on baking stone or prepared cookie sheet.  Bake approximately 15 minutes until golden brown on the outside with crisp edges.  Allow to cool on baking stone/cookie sheet for 15 minutes before removing to cooling rack.

Enjoy!  

Cheers & Hugs,
Jodi

Jodi’s White Chocolate Macadamia Nut Cookies

/ Jodi / 47 Comments

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I made another trip to Aldi this past week, and was once again blown away by the great prices and quality of products.  I was a skeptic, but am a total new fan.   I found a super deal on a beautiful bag of roasted, salted Macadamia nuts.  I also bought some of their white chocolate chips knowing exactly the cookie I wanted to bake this week!

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It was so hard not to eat all of those wonderful macadamia nuts before coarsely chopping them and adding them to the cookie batter!

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I can’t swear to you that the whole 10 oz. bag was used in this recipe as it is likely a bit less from my lack of willpower, but these cookies still turned out to be one of my top faves!  I must give them away before I eat too many.  Luckily that is not a problem this week as there are plans for these tempting treats.

Here is my simple, classic recipe.

Jodi's White Chocolate Macadamia Nut Cookies

Ingredients:white-chocolate-macadamia-nut-cookies-1

  • 1 lb. (4 sticks) softened salted butter
  • 1 1/2 cups white sugar
  • 1 1/2 cups packed brown sugar
  • 4 eggs
  • 2 tsp pure vanilla extract
  • 2 tsp salt
  • 2tsp baking soda
  • 5 cups flour
  • 1 10 oz bag macadamia nuts (more or less), coarsely chopped
  • 1 12 oz bag white chocolate chips

Directions:

Blend butter and sugar until creamy with electric mixer on high speed for approximately 2 minutes.  Add eggs, one at a time, and continue beating.  Add vanilla, then salt and baking soda.  Turn mixer to low.  Slowly add flour, and mix just until fully incorporated.   Gently fold in macadamia nuts and white chocolate chips with wooden spoon or spatula.  Refrigerate dough at least 2 hours or up to 2 days.

Preheat oven to 375 degrees F.  Roll refrigerated dough into 1″ balls.  Place on backing stone or cookie sheet.  Flatten slightly.  Bake approximately 10 minutes until golden brown.

These cookies freeze well, and defrost quickly, so I store in Ziploc bags in the freezer.

Enjoy!

Cheers & Hugs,
Jodi

October is #NationalCookieMonth!

Jewish Apple Cake (Bread)

/ Jodi / 39 Comments

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What better smell is there in Autumn than cinnamon and apples baking up in yummy cakes and pies and breads?

This recipe for Jewish Apple Cake is one I got from my BFF Jill, who doesn’t necessarily love to bake or cook, but when she does, she has some amazing recipes.  This is one of them.  The first time I tasted it, I had to have the recipe, and now I make it more than her.

In fact, she texted me yesterday morning, and I said, “Guess what I just took out of the oven?”  She mentioned she hasn’t made it in “forever.”  (That might be why she is thin, and I’m – well  – Not!)

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I’m not sure why this is called “Jewish” Apple Cake, so I did a little Wiki research (and I’m going to look forward to hearing what my BFF Bubby has to say.)

Per Wikipedia:  Jewish apple cake is a kind of dense cake made with apples and sold mostly in Pennsylvania in the United States. It has limited known connections to Jewish cuisine. It is thought that this cake is actually a Pennsylvania Dutch culinary item that was erroneously attributed to Jews because it seemed “old world.”  It may also be considered Jewish because it contains no dairy, and it may therefore be eaten with meals containing meat, in accordance with Jewish laws of kashrut.

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Seems most people make this in a bundt cake or springform cake pan, but Jill always made it in loaves of bread, so that is the way I do too!

Besides… when you do, you can keep one, and give two away… which is exactly what I plan on doing.

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This cake/bread tastes delicious with coffee or tea for breakfast or a snack or dessert.  It is not too sweet, but cinnamony, and apply, and nutty enough to rock your world!

Hope you’ll give it a try.  Let me know if you do.

Jewish Apple Cake (Bread)

Ingredients:jewish-apple-cake-3

  • 4-5 pared apples, sliced thin (I used Honeycrisps)
  • 1 cup chopped walnuts
  • 2 1/2 cup sugar
  • 2 tsp. cinnamon
  • 4 eggs, beaten
  • 2 1/2 tsp vanilla
  • 1/2 cup orange juice
  • 1 cup oil
  • 3 cups flour
  • 2 tsp baking powder

Directions:

Preheat oven to 350 degrees F.  Grease and flour 3 bread loaf pans (approx. 8″x4″).

Mix together, apples, walnuts, 1/2 cup sugar, and cinnamon.  Set aside for sugar and cinnamon to soak into the apples and nuts.

Whisk together 2 cups sugar, eggs, vanilla, orange juice, and oil.  Add baking powder and flour, and stir just until batter is incorporated.

Alternate layering:  batter, apples, batter, apples, batter.

Bake 45 minutes or until toothpick inserted comes out clean.  Cool  in pan 10-15 mins.  Remove from pans and cool on wire rack.

Sprinkle with powdered sugar if desired.  Store in airtight bag.  Freezes well.

Enjoy!

Cheers & Hugs,
Jodi

Chocolate-Covered Cookie Butter-Stuffed Oreos

/ Jodi / 54 Comments

About

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O. M. G!  Have you tried the new Oreo Thins yet?  If there is one store bought cookie I love, it is Nabisco’s Oreo.  There’s really nothing like them.

I rarely buy them, but I have been curious about the new Oreo Thins I’ve been hearing about.  Double Stufs are DIVINE, so how are the Thins?

I needn’t wonder long, because when I saw an incredible idea for Cookie Butter Stuffed Oreos from Ruthanne, the incredibly creative baker at Easybaked, I knew I had to try them.

And they are AMAZING!

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But who stops at amazing, when you can make them doubly amazing by topping them with a scoop of cookie butter…

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placing another on top of that…

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sandwiching….

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and covering with chocolate?!

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I was dying to try them, but knew we didn’t need a batch of these around the house for the three of us.  So when my son Nick was heading over to celebrate his future father-in-law’s birthday yesterday, I asked if I could make them for him to take over for a little birthday gift.

He offered to help, so I gave him the jobs of “hand model” and sampler to assure they were okay to send.

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He approved!

I filled a little pint-sized red berry basket with a dozen, wrapped it in clear cellophane and tied with some raffia to send on it’s way.

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And now we only have to worry about having eight of these decadent little buggers around to taunt us with their amazingness!

Such a fun treat!  I hope you’ll give them a try.  And for more cuteness, check out Ruthanne’s Emoji Oreo Pops!    I’m kinda tempted!!   😉

Chocolate Covered Cookie Butter Stuffed Oreos

Ingredients:chocolate-covered-cookie-butter-stuffed-oreos-7

Directions:

Place 20 Oreo Thins Cookies on a cookie sheet.  Top each cookie with a teaspoon-sized scoop of cookie butter.  Press a second Oreo Thin on top to make a sandwich.  Freeze for approximately 30 minutes.

Melt Candy Melts in microwave in 30 second increments, stirring after each increment, until chocolate is melted and smooth.  (It took mine about 3 increments.)

Take 3-4 cookies out of the freezer at a time, and carefully dip – one at a time – in the melted chocolate.  Use a fork to tap excess off, and slide the bottom of the cookie along the edge of the bowl to remove excess.  Set on parchment or wax paper to harden.

Add sprinkles (if desired) before chocolate hardens, or drizzle with white or contrasting chocolate after it hardens.

Enjoy!

Cheers & Hugs,
Jodi

Cinnamon Pie Crust Leaves

/ Jodi / 30 Comments

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I consider myself a pretty good pie baker.
But we all have “those days” – eh?

This past Sunday, I decided to bake a cherry pie.  It’s been quite a while since I got my hands on tart red cherries, so when I found some in the frozen food section at our local supermarket recently, I swooped them up with all good intentions of baking a surprise cherry pie for my guys.  Sunday, especially with Fall approaching, is always a good time to have dessert as a special treat.

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The simple recipe I found online in a quick search called for using cornstarch as the “thickener.”  I typically use flour, but found a box of cornstarch in the back of my spice cabinet and decided to follow the recipe and use it.

I prepared the pie and baked it (10 minutes longer than the recipe called for because the filling was not bubbling out of the slits on top yet – and Grandma always told me a pie is never done until it bubbles over).  I decided it had to be done, so removed it from the oven, cooled it, and looked forward to serving it to my guys who had been working hard chopping and splitting and stacking wood in preparation for Fall and winter fires.

Well – the pie filling just didn’t thicken.  My guys ate their whole slices like champs, even though they were more like cherry soup topped with crust and vanilla ice cream.

I had a major cherry pie FLOP!

I’m glad I also followed Grandma’s guidance and made cinnamon pie crust treats with the leftover dough that wasn’t needed on the pie.  Grandma typically just cut the leftover dough into strips, brushed with milk, sprinkled with cinnamon-sugar, and baked until brown.  I had fun cutting mine out into maple and oak leaves with cookie cutters to make them a little fancier.

The cinnamon pie crust leaves didn’t make it to the next day.  Glad something turned out right!

Does cornstarch go bad?  Does it loose its “thickening” ability?  I must admit it wasn’t sealed very airtight, and what I used was at the very end of the box.  Or did I just not bake the pie long enough?  I actually put it back in the oven for 15 more minutes after serving the two pieces to my guys wondering if it might thicken up.  No luck.

I guess we all have “those days” right?!

Cherry Hugs,
Jodi

Roasted Yukon Gold Potatoes with Garlic & Rosemary

/ Jodi / 50 Comments

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There aren’t many meals potatoes don’t go wonderfully with in my opinion.  I do love potatoes no matter what way they are prepared.

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One of my favorite ways to make them is to roast them.  Add some garlic, fresh rosemary, a dash of salt, and a drizzle of olive oil, and I’m pretty much in heaven.

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And Yukon Golds have become one of my favorite varieties to roast.  They crisp up beautifully on the outside and remain tender and flavorful on the inside.

This recipe is simple, but so delicious and complimentary to most any meal.  They go great with chicken, beef, pork, and even eggs (and are great reheated for breakfast “home fries”).  Sprinkle some cheese on top if you like – parmesan, cheddar, swiss,  or muenster.  Dunk them in ketchup or barbecue or hot sauce.  Dip them in ranch dressing or honey mustard.  Or just enjoy them plain.

Here is how I make them.  Hope you will give them a try.

Roasted Yukon Gold Potatoes with Garlic & Rosemary

Ingredients:roasted-rosemary-and-garlic-yukon-gold-potatoes-2

  • 6 medium Yukon Gold Potatoes
  • 3 large cloves garlic, minced
  • 3 Tbsp minced fresh rosemary
  • 3 Tbsp olive oil
  • 1 tsp salt

Directions:

Preheat oven to 450 degrees F.

Wash and cut potatoes (leaving skin on) into bite-sized chunks.

Spread potatoes evenly in single layer onto a baking stone with sides (stoneware bar pan) or aluminum jelly roll sized pan.  Drizzle with half of the olive oil.  Sprinkle with minced garlic, minced rosemary, and salt.  Drizzle remaining olive oil over top.

Roast for 20-30 minutes until golden brown – tossing with a spatula halfway through cooking time.  Serve immediately.  

Enjoy!

Cheers & Hugs,
Jodi