Tag Archives: Sweet Things

Heavenly Baked Apple Raisin Caramel Pudding

So you love apples, caramel, pudding cakes, sweet & creamy that are so delish it makes you yell out in your loudest outdoor voice”YUM”!!! This is a definite recipe to add to your favorites. It is so versatile you can serve it plain for breakfast with cream or powdered sugar; for an outrageous dessert to serve your family and friends, or high tea sliced in bars and/or change it up with other yummy ingredients* and make it your own.  This is my favorite version of all the variations I create.  >>>

Baked Apple Raisin Caramel Pudding

Ingredients

1/3 cup raisins
2 tablespoons cognac or dark rum
3 tablespoons Amaretto or other liqueur
2-3 cups peeled apple wedges (about 4 whole fruits)
Juice of 1/2 lemon
2/3 cup all-purpose flour
1/2 cup sugar
1 1/2 cups cream
4 large eggs
1 tablespoon pure vanilla extract
2 tablespoons unsalted sweet butter cut into pieces
Confectioners’ Sugar for sprinkling
Caramel Sauce*
Whipped Cream (optional)

Instructions:

1. Soak raisins in cognac or rum and Amaretto for 30 minutes. Drain and set aside.

2. Preheat oven to 375 degrees F, with a rack in the upper third. Butter a shallow casserole or baking dish.

3. Toss the apple wedges with lemon juice and drained raisins and then spread in prepared dish.

4. In bowl, combine flour, sugar until no lumps. In another bowl, whisk milk, eggs and vanilla until smooth. Add to dry ingredients. Whisk until smooth. Pour batter over fruit, dot top with butter.

5. Bake the pudding until he custard sets, about 30 minutes. Transfer to wire rack to cool.

6. Drizzle Confectioner’s Sugar on top and place under broiler for less than minute to glaze. Remove and set on wire rack.

7. Drizzle Caramel Sauce over top and add dollop of whipped cream.

*Caramel Sauce: I create this recipe with several different caramel recipes. The one pictured is my very own creation from my cookbook. You can use any caramel sauce from simple to store-bought or serve with warm Maple Syrup.

Enjoy and as always, this recipe is “beyond the yum“!

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Note:  This dessert is heavenly and you will make it often changing out various fruits. The recipe is based in part on an original recipe by Richard Sax “Classic Home Desserts” – a must-own dessert cookbook

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Yummy Pumpkin Almond Sweet Rolls

Pumpkin Almond Sweet Rolls

Ingredients

3/4 cup milk
1/3 cup packed brown sugar
1/4 cup sugar
5 tablespoons butter, divided
1 teaspoon salt
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 to 2-1/2 cups all-purpose flour
1-1/2 cups whole wheat flour
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg

Directions for Rolls

In a small saucepan, heat the milk, brown sugar, sugar, 4 tablespoons butter and salt to 110°-115°; set aside.
In a large bowl, dissolve yeast in warm water. Stir in the milk mixture. Add 1-1/2 cups all-purpose flour, wheat flour, pumpkin, cinnamon, ginger and nutmeg. Beat until smooth. Add enough remaining all-purpose flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide into 10 to 20 pieces (for small or large rolls); shape into balls. Place on large greased cookie sheet. Cover and let rise for 30 minutes or until doubled.

Melt remaining butter; brush over dough. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack and set aside for glazing.

Almond Glaze

Ingredients
3 tablespoons hot water
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
1/4 teaspoon salt
2 3/4 cups (about) powdered sugar
Sliced Almonds

Preparation
Mix water, extracts and salt in small bowl. Whisk in enough powdered sugar to form icing thick enough to pipe over rolls. Sprinkle with sliced almonds. Serve warm. Yield: 10-20 rolls.

These are totally yum and you can glaze, sprinkle with powdered sugar or eat plain. Anyway you have them, they are truly yummy, tender, sweet and will become a staple roll recipe in your kitchen. It is also delish as a plain dinner roll and a holiday favorite. At our house, we like them big and dripping with lots of glaze for breakfast!

Chocolate Ganache & Maple Cream Bacon Cupcakes

Chocolate Ganache & Maple Cream Bacon Cupcakes

This is a wonderful cupcake filled with such good things it makes your heart smile!  The cakes themselves can be made from scratch as indicated or you can get that yummy “Ghiradelli Triple Chocolate Brownie Mix” which makes a delish version too.*  I make them both so as your time permits, go for them, you and your guests will be in chocolate sweet and salty cupcake heaven!

Ingredients

Cupcakes:
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
3 sticks unsalted butter, cut into pieces
12 ounces unsweetened chocolate, coarsely chopped
3 cups sugar
6 large eggs, room temperature
1 tablespoon pure vanilla extract

Maple Cream Cheese Filling:
1 package Philadelphia Cream Cheese
2 Tablespoons Pure Maple Syrup
1/4 cup powdered sugar

Bacon Topping:
 6-10 pieces of bacon fried crisp, chopped

Chocolate Ganache
12 ounces of dark chocolate (chopped or chips)
4 ounces of semisweet Chocolate (chopped or chips)
2 cups heavy cream  2 tablespoons granulated sugar

Directions

1.  Preheat oven to 350 degrees. Line standard muffin tins with paper liners.

2.  Whisk flour, baking powder, and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.

3.  Attach bowl to mixer, add sugar, and whisk on medium-high speed until smooth, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low, and add flour mixture.

4.  Divide batter among muffin cups, filling each 2/3 full.  Bake about 18 minutes. Let cool in tins and pan on wire racks.

5.  Assemble Pastry Bag with medium round tip and fill with Maple Cream Cheese filling. Punch hole in center of cupcake and pipe filling in until filled. Smooth off excess.

6.  Frost cupcakes with chocolate ganache. Garnish tops with chopped bacon.

Directions:  Maple Cream Cheese Filling
– Melt cream cheese in microwave until soft.
– Add 2 tablespoons of maple syrup. Stir until smooth.
– Add 1/4 cup sifted powdered sugar. Stir until smooth.
– Set in fridge until assembly

Directions:  Chocolate Ganache
– Place chocolate in a large bowl.
– Heat 2 cups heavy cream and 2 tablespoons of sugar in small saucepan over medium high heat.  When not, stir to dissolve the sugar.  Bring to a boil.  Pour the boiling cream over the chocolate.
– Set aside for 5 minutes before stirring with a wire whisk until smooth.

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* Tips:
If you use the Ghiradelli version, add two eggs to the package mix.
If you like strong Maple taste, add a few drops of Maple Extract.
Add a dash of cinnamon for extra spice.
Versions:  Add mini chocolate chips or pecan chips to cupcake mixture.
Plating:  Drizzle Maple Syrup or Chocolate Syrup on plate;  a dollop of whipped cream, chocolate covered strawberries or glazed pecans make it irresistible!

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