Cinnamon Bread

Hello!! Didn't want to make a liar out of myself so here I am! Back with the second recipe of the weekend. :) This is a scrumptious, cinnamon bread that you have just GOT to try!! Great for breakfast or really anytime you want a little sweet treat. It's also great because this doesn't require any yeast, rising or waiting. Just mix it up and then pop it in the oven. I made quite a few changes to this recipe so be sure to follow along!

CINNAMON BREAD

What you need for the cinnamon bread:

For the filling:
1/3 cup white sugar

2 teaspoons ground cinnamon

For the bread:
2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup light brown sugar

1 egg, beaten

1/2 cup milk
1/2 cup half and half or heavy cream
1/3 cup vegetable oil

To make the cinnamon bread:

1. Preheat your oven to 350 degrees F. Lightly grease (I used Crisco) a 9x5 inch loaf pan.

2. In large bowl combine flour, baking powder, salt and 1 cup sugar. 

3. Add the egg, milk, cream, and oil to flour mixture and stir until just moistened.

 

4. Pour half of the batter into pan.

 

5. Combine your 2 teaspoons of cinnamon with the 1/3 cup of sugar and mix.

6. Top half of your batter with the cinnamon and sugar mix leaving just a little left. Pour the rest of your batter on top of the cinnamon middle and top with the remaining cinnamon and sugar.

7. Bake for 40-50 minutes in your preheated oven until a toothpick inserted in the center comes out clean. Let cool in pan for about 10 minutes before transferring to a dish to finish cooling.

This creates a cinnamon-y crunchy top!

Once cool, wrap and store in foil.

ENJOY!!

Chocolate Cracker Crunch

Sorry for the long hiatus everyone! Work, travel and family have been super busy!! Plus, I was utilizing a lot of the recipes that I've already posted about so I didn't want to be redundant. Don't worry, I'm back in full swing and have two recipes to share with you this weekend! This one is a sweet, simple, no-bake treat that you can whip up in about a half hour! The ingredients may seem odd but believe me, one bite and you'll be hooked!! I didn't alter much of the recipe other than that I added more than what was originally suggested for the topping and I offered another option below. Have fun!!

CHOCOLATE CRACKER CRUNCH BARS

What you need for the crunch bars:

80 Club crackers

Even with a stick of butter...why not save a few extra calories?

1 cup of butter (two sticks)

2 cups of graham cracker crumbs

1 cup packed light brown sugar

1/2 cup milk

1/3 cup white sugar

For later- 

2/3 cup creamy peanut butter

1/2 cup semi-sweet chocolate chips (I made this a heaping half cup and would suggest closer to 3/4 cup)

1/2 cup butterscotch chips (same as above with these chips!)
Option- instead of adding extra chips, try mixing in a 1/2 cup of prepared caramel icecream topping...I'm definitely doing this next time!!

To make the crunch bars:

1. Line a 9X13-inch baking pan with foil (do not grease), leaving an overhang of foil on either end. 

2. Line the foil with 1 layer of club crackers; they should fit pretty perfectly as mine did but if not, just break them to fit.

3. In a large saucepan, melt butter over medium heat. Add graham cracker crumbs, brown sugar, milk and white sugar. Bring to a boil and then boil for 5 minutes, stirring often. Your mixture will be thick.

4. Remove from heat and spread half of the butter/graham mixture evenly over your prepared crackers.

5. Place another single layer of crackers evenly over the butter/graham mixture. 

6. Spread the rest of your mixture evenly over crackers. Top evenly with remaining crackers.

7. Now, in a small saucepan, combine peanut butter, chocolate chips, and butterscotch chips. (If you use my caramel option, put that in here now, too!) 

8. Melt over medium-low heat, stirring constantly. 

9. Spread evenly over the top of your crackers. Now, pop the pan in the fridge for about an hour. Once cool, lift foil overhang and place bars on a cutting board. 

This is after I pulled them out of the pan.
The foil makes this really easy!

10. Cut into bars. Store in the refrigerator.

YUM!!

ENJOY!!

My boys hanging out with NASCAR while I was in the kitchen! <3

Blueberry Muffins

Who doesn't love a soft, sweet blueberry muffin for breakfast? On a cold winter's day or a bright, springy morning these muffins are perfect for any breakfast occassion! I got some blueberries from Sam's Club a few weeks back and had a lot to use so I was on a mission to find a great recipe. I think this one hits the spot-using sour cream as a secret ingredient. They stay moist and crunchy with the streusel topping. Yum! Try whipping these up for your family or friends this weekend!

BLUEBERRY MUFFINS

What you need for the muffins:

2 eggs

1 cup sugar

1/2 cup vegetable oil

1/2 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup sour cream

1 heaping cup fresh blueberries (rinsed and dried)

What you need for the crumb topping:(this is from a previous recipe)
1/2 heaping cup packed brown sugar (I used dark brown sugar- I think it adds a more intense flavor!)
1/3 heaping cup all-purpose flour
1/3 cup rolled oats
1 1/2 teaspoon ground cinnamon

4 tablespoons butter, melted

To make the muffins:

1. Preheat oven to 375 degrees F and grease or line your muffin cups with paper liners.

2. In a large bowl beat your eggs; gradually add sugar while continuing to beat.

3. Continue beating while adding the oil, then stir in vanilla.

4. In a separate bowl combine flour, salt, and baking soda.

5. Add the dry ingredients to the batter alternately with the sour cream.

6. Gently fold in the blueberries with a spatula. 
7. Prep your crumb topping by mixing all dry ingredients with the melted butter in a large bowl with a pastry cutter.

 7. Fill each of your muffin cups about 2/3 full.

8. Sprinkle with prepared crumb topping.

9. Bake in preheated oven for 18 - 22 minutes; remove from muffin cups and allow to cool on a wire rack. 

 ENJOY!!

White Chocolate Raspberry Cheesecake

So ever since I got this springform pan for Christmas I've been on a cheesecake craze! Which is not a good thing because I think I've gained about 5 pounds since making these recipes! Danny and I can get through a cheesecake like it's nobody's business! Haha! And have I got a great new version for you today!! I've been in love with the Cheesecake Factory's White Chocolate Raspberry Truffle Cheesecake since the first time I dined there. I did a whole bunch of searching to find out how people were creating something similar and after a lot of recipe research and combining, this one pretty much nailed it. I have a few tips below that you can use to help make yours even better. Everyone will be astonished that you made this on your own so take the extra time and whip one of these up to actually share with others (unlike us, who just hoard the whole darn thing for ourselves!) :)

COPYCAT CHEESECAKE FACTORY WHITE CHOCOLATE RASPBERRY CHEESECAKE

What you need for the cheesecake:

1½ cups chocolate cookie crumbs (or 20 crumbled Oreo cookies -filling removed)-I recommend using the Oreos...I didn't like the chocolate cookie I used as much and think this is the best route to go.
1/3 cup margarine, melted
½ cup seedless raspberry jam
¼ cup water
4- 8 oz pkgs cream cheese (softened)
1 1/4 cups granulated sugar
1/2 cup sour cream
2 teaspoons vanilla extract
5 eggs
4 oz white chocolate, chopped into chunks- I would actually cut them even smaller- more like slivers of chocolate

You will also need a large pan or oven-safe skillet filled with about 1/2 inch of water to put into the oven while it preheats. This will be your water bath.

To make the cheesecake:

1. Prepare your water bath pan and preheat the oven to 450 degrees F.

2. Combine the raspberry jam with ¼ cup water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave and stir until all combined. If you used a seeded variety, you can now strain out the seeds.

3. If your cookies are not already smashed, mash them in a large Ziploc bag until crumbs form. (Or use a food processor.) 

4. Measure 1 1/2 cups chocolate cookie crumbs, into a medium bowl. Mix in 1/3 cup melted margarine.

5. Using your fingers or the bottom of a flat cup, press the crumb mixture flat into the bottom of the pan and about 2/3 up the side. (You can line with parchment paper but I did not and did not have any problems with this).

6. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath.

7. Put the crust in your fridge or freezer until the filling is done.

8.Using an electric mixer, combine the softened cream cheese with the sugar, sour cream, and vanilla.

Mix for a couple minutes or until the ingredients are smooth and creamy, being sure to scrape down the sides of the bowl as needed.

9. Whisk the eggs in a separate bowl and then add them to the cream cheese mixture.

Blend the mixture just enough to integrate the eggs.
10. Remove the crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust.

11. Pour half of the cream cheese filling into the crust. Drizzle the raspberry filling mixture over the entire surface of the filling.

12. Use a butter knife to swirl the raspberry into the cream cheese (it doesn’t look super pretty but that’s okay- it still tastes great!) Pour the other half of the filling into the crust.

13. Carefully place the cheesecake into the water bath in the oven.
14. Bake for 12 minutes at 475 degrees F, then turn the oven down to 350 degrees F and bake for 50 to 60 minutes more. The top of the cheesecake should turn a light brown or tan color.

15. Remove the cheesecake from the oven to cool.
When the cheesecake is cool, you can remove it from the spring form pan, transfer to a plate and refrigerate for at least 4 hours. Or, you can just leave it in the pan and remove it when you’re ready to serve.

16. For extra garnish, sprinkle the top with shaved white chocolate and/or whipped cream.

ENJOY!

Creamy Chicken and Wild Rice Soup

This soup can brighten any dreary, cold winters day. It will also warm up your kitchen and your belly! I first had this soup at Panera a while back and I loved it! So of course, I went on a search for a copy cat recipe that I could try. I've made this about 4 times now so I've got the recipe down pretty good. It even won our tailgate's soup/chili cookoff last year! I couldn't believe that every last drop of this soup went. It's creamy, thick and hearty so you could have it all alone or with a grilled cheese to feel even more warm and gooey! If you want a thick soup, I would follow the recipe listed below pretty closely. If you use much more liquid, it can get pretty thin but do whatever suits your family's taste buds!


COPYCAT PANERA CREAMY CHICKEN WITH WILD RICE SOUP

What you need for the soup:
About 3 cups chicken broth
2 chicken breasts (boneless, cooked and cubed-you can always get a rotisserie and just cut it up)
1 (6 ounce) package long grain and wild rice blend, quick cooking version (You will use the seasoning packet so be sure to save it)

1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
3/4 cup butter (12 tbsp)
1 cup carrot, diced
1 cup celery, diced
1 cup onion, diced (I use one medium)
1 cup cremini mushrooms 
About 3 cups light cream (I use 1.5 cups heavy cream and 1 cup skim or 1% milk)

To make the soup:
1. I always start by cooking my chicken first that way it’s out of the way.

 

2. Prepare rice according to package directions except DO NOT use the seasoning mix. You could also substitute chicken broth for the water for added flavor.

 

3. While your rice is cooking, cut up your veggies (I always buy the mushrooms and carrots already cut so all I have to prepare is the celery and onion).

4. Once rice is done, add your cooked chicken to the pot and 2-3 cups of your broth. (I normally start light with 2 cups as you can always add more later.) Leave this pot off (no heat) but covered while you cook your veggies.

 

5. In a small bowl, combine pepper and flour. Set aside.  

6. In a large pot over medium heat, melt your butter. Add carrots, celery, mushrooms and onion and sautee for about 5 minutes. Stir in the contents of seasoning packet, and continue cooking your vegetables until softened, about 5-10 minutes more.

 

7. Now, add in your seasoned flour while stirring constantly to form a roux (a golden, thick mixture of the butter and flour). Continue stirring and cooking the roux for 3-4 minutes until it is nice and thick.

This is the 'roux' after about 5 minutes cooking.

8. Slowly whisk in cream (and/or milk), a little at a time, until fully incorporated and smooth. Cook until thickened, about 5 minutes.

Remember I only used 2.5 cups of 'cream'.

9. Take your broth, rice and chicken pot and stir it into the cream mixture until it’s all well incorporated. If it’s too thick, add more broth. (The original recipe called for 6 cups but we like our soup thick so I never use that much. I actually didn't add any more than the original 2 cups to this particular batch.)

10. Bring soup to a boil and then simmer for about 10 minutes to mix all your flavors. The soup really does thicken as it cooks; if you want, add more broth. Or, if you save it for later in the week to re-heat you can add more chicken stock at that point, too!

It really thickens up after cooking!

Serve with bread or a grilled cheese for an extra yummy meal!! ENJOY!