Wednesday, October 18, 2017

Easy Fall Chocolate Tart / #Choctoberfest

It is #Choctoberfest this week, which means that a lot of your favorite bloggers will be sharing recipes featuring chocolate. My chocolate recipe today is an Easy Fall Chocolate Tart. I really do mean easy. There is no oven involved. Which is great because I know a lot of us are still experiencing summer! I made this recipe with four small tart pans thinking of a dinner party dessert, or maybe Thanksgiving.
You could also serve this for Christmas and decorate with candy canes. Crush them and sprinkle them all over, or use mini candy canes to decorate the way I did the pumpkins.

Easy Fall Chocolate Tart 
(printable recipe at end of page)
(Makes 4 mini tarts)

1 pound block solid Milk Chocolate 
3-5 ounces Heavy Whipping Cream
4 Mini Tart Pans (with removable bottoms)
9 ounce package Chocolate Wafer Cookies
4 ounces Butter
Candy Pumpkins

Royal Icing
1/2 cup Solid vegetable Shortening
1/2 cup Butter
1 teaspoon Clear Vanilla Extract
1 pound Imperial Sugar 10X Powdered Sugar
2 tablespoons Milk



Chop chocolate into small pieces for even and quicker melting. Place in double boiler to melt over low heat.
 Heat 6 ounces of heavy whipping cream in a separate pan. Do not get hot, just bring it to warm temperature.
Add warmed whipping cream to chocolate, a little at a time, and whisk together. The consistency should be slightly loose, and should take 3-5 ounces of cream. Keep double boiler on medium low heat.
Crush cookies with a food processor, or place cookies in a ziplock plastic bag, and crush with a rolling pin. Set aside.
The tart pans I used are 4 1/2" across, and 3/4" high. You will need 1/2 cup of crushed wafers per tart. Melt 1 tablespoon of butter, per tart, and add it to the crushed wafers. Add the butter a little at a time. If too much is added, they will become soggy. You can always add more.  Using a fork to mix the two together works very well. I mixed the crust for each tart individually, and not together. it is easier to use the correct amounts this way. Place the mix in each tart. Use your hands to push the crushed cookie mix against the sides of the tart pan and against the bottom. Try to keep the amount of cookie crust you are placing on the side of the pan even all the way around. That was my only struggle with these.
Pour chocolate in to each mini tart pan. Let set up. Make the buttercream frosting by creaming the butter and vegetable shortening together. Add the vanilla, and add the Imperial Sugar, (click for their awesome Halloween ideas!), a little at a time, mixing on medium speed. Once all the sugar is added, add the milk and mix again. This recipe makes 3 cups, so you may want to divide it in half. Color some of the frosting green for the leaves. Decorate with pumpkins and leaves.  Use a Wilton #4 for the stems and a Wilton #68 for the leaves. You can cover and refrigerate these, and they will collect moisture on them, but let them sit outside the fridge  for 15 minutes or so, before serving them so they will be soft and yummy! ( the moisture will dissipate)
 Thanks for joining me today!


Follow The Freshman Cook here:


Easy Fall Chocolate Tart

INGREDIENTS:

Tart
  • 1 pound block solid Milk Chocolate
  • 3-5 ounces Heavy Whipping Cream
  • 4 Mini Tart Pans (with removable bottoms)
  • 9 ounce package Chocolate Wafer Cookies
  • 4 ounces Butter
  • Candy Pumpkins
Royal Icing
  • 1/2 cup Solid vegetable Shortening
  • 1/2 cup Butter
  • 1 teaspoon Clear Vanilla Extract
  • 1 pound Imperial Sugar 10X Powdered Sugar
  • 2 tablespoons Milk

INSTRUCTIONS:


  1. Chop chocolate into small pieces for even and quicker melting. Place in double boiler to melt over low heat.
  2. Heat 6 ounces of heavy whipping cream in a separate pan. Do not get hot, just bring it to warm temperature.
  3. Add warmed whipping cream to chocolate, a little at a time, and whisk together. The consistency should be slightly loose, and should take 3-5 ounces of cream. Keep double boiler on medium low heat.
  4. Crush cookies with a food processor, or place cookies in a ziplock plastic bag, and crush with a rolling pin. Set aside.
  5. The tart pans I used are 4 1/2" across, and 3/4" high. You will need 1/2 cup of crushed wafers per tart. Melt 1 tablespoon of butter, per tart, and add it to the crushed wafers. Add the butter a little at a time. If too much is added, they will become soggy. You can always add more. Using a fork to mix the two together works very well. I mixed the crust for each tart individually, and not together. it is easier to use the correct amounts this way. Place the mix in each tart. Use your hands to push the crushed cookie mix against the sides of the tart pan and against the bottom. Try to keep the amount of cookie crust you are placing on the side of the pan even all the way around. That was my only struggle with these.
  6. Pour chocolate in to each mini tart pan. Let set up. Make the buttercream frosting by creaming the butter and vegetable shortening together. Add the vanilla, and add the sugar, a little at a time, mixing on medium speed. Once all the sugar is added, add the milk and mix again. This recipe makes 3 cups, so you may want to divide it in half. Color some of the frosting green for the leaves. Decorate with pumpkins and leaves. Use a Wilton #4 for the stems and a Wilton #68 for the leaves. You can cover and refrigerate these, and they will collect moisture on them, but let them sit outside the fridge for 15 minutes or so, before serving them so they will be soft and yummy! ( the moisture will dissipate)
Created using The Recipes Generator

Monday, October 16, 2017

It's #Choctoberfest Week!

Choctoberfest-2015-2


Today is one of my favorite days of the year, because it is the official start of #Choctoberfest!

This is the third annual food blogger celebration of all things chocolate, made possible thanks to our gold sponsor Imperial Sugar and the other sponsors listed below. Over 70 bloggers are participating in #Choctoberfest 2017 and will be posting 200+ chocolate recipes over the next week. Keep your eyes peeled, visit any of the blogs listed below, or use the #Choctoberfest hashtag on Instagram, Twitter, and Facebook to follow along.

You can also check out our #Choctoberfest Pinterest board, where we post chocolate recipes all year long. You can also enter to win our #Choctoberfest prize pack. Thank to our amazing sponsors who are contributing the following items for the prize:
  • $100 gift card to Williams Sonoma or Sur La Table from our gold sponsor Imperial Sugar
  • 1 case of granulated white sugar (40 pounds), 1 case of light brown sugar (24 pounds), 1 case of dark brown sugar (24 pounds), and 1 case of powdered sugar (24 pounds) from our gold sponsor Imperial Sugar
  • 16 oz Barlean’s Butter-Flavored Coconut Oil, 9.52 oz canister of Chocolate Silk Greens, and 8oz bottle of Essential Women Omega-Swirl Chocolate Mint from our silver sponsor Barlean's
  • 300-piece Lindt LINDOR Truffles gift bag (you choose the flavors!) from blog sponsors The PinterTest Kitchen
This prize pack is valued at over $450! 
 To enter, simply follow participating sponsors and bloggers using the below giveaway widget.



Stay tuned to see the delicious recipes bloggers have cooked up using Imperial Sugar and Barlean's products. Thank you also to Davis Chocolate and Rodelle for being #Choctoberfest shoutout sponsors! Watch Instagram and Facebook to find out more about about their chocolate products.

 Here is a complete list of all the bloggers participating in #Choctoberfest 2017, so you can see the recipes they are posting throughout the week:

The PinterTest KitchenFix Me a Little LunchSavory MomentsCrumbs in my MustachioHouse of Nash EatsBake It With LoveThat RecipeHardly A GoddessCooking With CarleeA Kitchen Hoor's AdventuresBody RebootedCindy's Recipes and WritingsThe Redhead BakerFaith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceSweet CoraliceSeduction in The KitchenCooks&Books&RecipesEveryday EileenUnder My Apple TreeFamily Around The TableBottom Left of the MittenThe Spiffy CookieFairyburgerJoin Us, Pull up a ChairJonesin' For TasteJane's Adventures in DinnerTake Two TapasJennifer BakesThe Unlikely BakerHostess At HeartKaren's Kitchen StoriesKate's Recipe BoxKelly Lynns Sweets and TreatsWildflour's Cottage KitchenChocolate SlopesLittle House Big AlaskaMakes, Bakes and Decor2 Cookin MamasThat Skinny Chick Can BakeBooks n' CooksMildly MeanderingLiving IdeasRestless ChipotleGet the Good Stuff!The Weekday GourmetAn Affair from the HeartWest Via MidwestCookie Dough and Oven MittThe Bitter Side of SweetCookaholic WifeDaily Dish RecipesFor the Love of FoodThe Saucy SouthernerCook's HideoutBy the PoundsTramplingrose: Cooking, Baking & Ranting in Small-Town South DakotaSarah Cooks the BooksChef Sarah ElizabethFantastical Sharing of RecipesSarah's Bake StudioThe Pajama ChefFrankly EntertainingLong Distance BakingPalatable PastimeThe Freshman CookThe Food Hunter's Guide to Cuisine ♥ A Day in the Life on the FarmWendy PolisiTampa Cake GirlMy Southern Sweet ToothCanning and Cooking at HomeFull Belly SistersSuperSizeGuy.comOur Good Life The Life Jolie

To get an idea of how fun #Choctoberfest is, check out these recipes I made for last years event: 


Chocolate Cookie Butter Cups


Corny Chocolate Mini Cake


Thanks for dropping by.
 Stop by tomorrow for this weeks first recipe of #Choctoberfest2017!


Sunday, October 15, 2017

Homemade Spaghetti Noodles with Stuffed Meatballs / #SundaySupper

  We are talking about Comfort Food Pasta Recipes today at #SundaySupper and I am sharing my Homemade Spaghetti Noodles with Stuffed Meatballs. These juicy, tasty meatballs, made with ground chuck, are stuffed with fresh chunks of mozzarella adding an amazing dimension of taste.
Unfortunately, my pasta maker fell off the table and broke as I was rolling out my pasta dough, so my homemade spaghetti noodles turned into store bought spaghetti noodles. But they are still delicious, and major comfort food!

Why is this comfort food for me? This recipe brings back lots of family memories of my husband, son and I enjoying this meal quite often when my son was a little boy and we all three had time to sit down to dinner together. It gives me feelings of warmth, happiness, and joy!

Spaghetti Noodles w/ Stuffed Meatballs 
(printable recipe at end of post)
(makes 20-22 meatballs)

Meatballs
1/4 cup diced onion (small diced)
1/2 cup Italian Style Bread Crumbs
1/4 cup Half and Half
1 pound Ground Chuck
1/4 teaspoon Ground Pepper
1/4 teaspoon Salt
1/2 teaspoon Worcestershire Sauce
1 Egg

Sauce
28 ounce can San Marzano Peeled Tomatoes
1 cup diced Onions
2 clove Garlic
1 teaspoon Sugar
2 teaspoon Italian Medley (Mrs. Dash)
3/4 teaspoon Salt 

Other Ingredients
Spaghetti 
Parmesan Cheese, shredded

Preheat oven to 400 degrees.
 Add diced onion, bread crumbs, half and half, ground chuck, pepper, salt, worcestershire sauce, and egg to a large bowl.
Use  a spoon or your hands, to mix all ingredients together.
Cut approx. 1/4 of the mozzarella cheese off of the ball of cheese. Cut into slices and then cut into small cubes.
Use a  1 1/2" across the top scoop, and start scooping the ground chuck mix into balls. Place the balls on a cutting board, smashing them down a bit, like in the picture. Place a cube of cheese into the center of  each meatball.
 Form the meatballs around the cheese, encasing it in the ground chuck. Place in an ungreased pyrex type pan that is oven safe. Bake for 20-25 minutes. Remove from oven and set aside. 
While the meatballs are baking, make the sauce by mixing together the peeled tomatoes, diced onions, garlic, sugar, Italian Medley, and salt. As you are adding the ingredients crush the tomatoes with a spatula or spoon, as you are mixing them together. Heat on medium temperature.
Boil water and cook spaghetti according to package directions. Plate meal and sprinkle meatballs with parmesan cheese. Enjoy!

Thanks for joining me today!
Scroll down a bit to see lots of yummy Comfort Food Pasta Recipes from #SundaySupper family members!
Thank you to today's host, Christie Campbell who
blogs at A Kitchen Hoor's Adventures!

 

Must Make Meaty Comfort Food Pasta Recipes

Must Make Veggie Comfort Food Pasta Recipes

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Spaghetti Noodles w/ Stuffed Meatballs

prep time: cook time: total time:

INGREDIENTS:

Meatballs
  • 1/4 cup diced onion (small diced)
  • 1/2 cup Italian Style Bread Crumbs
  • 1/4 cup Half and Half
  • 1 pound Ground Chuck
  • 1/4 teaspoon Ground Pepper
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Worcestershire Sauce
  • 1 Egg
Sauce
  • 28 ounce can San Marzano Peeled Tomatoes
  • 1 cup diced Onions
  • 2 clove Garlic
  • 1 teaspoon Sugar
  • 2 teaspoon Italian Medley (Mrs. Dash)
  • 3/4 teaspoon Salt
Other Ingredients
  • Spaghetti
  • Parmesan Cheese, shredded

INSTRUCTIONS:


  1. Preheat oven to 400 degrees.
  2. Add diced onion, bread crumbs, half and half, ground chuck, pepper, salt, worcestershire sauce, and egg to a large bowl.
  3. Use a spoon or your hands, to mix all ingredients together.
  4. Cut approx. 1/4 of the mozzarella cheese off of the ball of cheese. Cut into slices and then cut into small cubes.
  5. Use a 1 1/2" across the top scoop, and start scooping the ground chuck mix into balls. Place the balls on a cutting board, smashing them down a bit, like in the picture. Place a cube of cheese into the center of each meatball.
  6. Form the meatballs around the cheese, encasing it in the ground chuck. Place in an ungreased pyrex type pan that is oven safe. Bake for 20-25 minutes. Remove from oven and set aside.
  7. While the meatballs are baking, make the sauce by mixing together the peeled tomatoes, diced onions, garlic, sugar, Italian Medley, and salt. As you are adding the ingredients crush the tomatoes with a spatula or spoon, as you are mixing them together. Heat on medium temperature.
  8. Boil water and cook spaghetti according to package directions. Plate meal and sprinkle meatballs with parmesan cheese. Enjoy!
Created using The Recipes Generator

Friday, October 13, 2017

I'm Watching You! / Halloween Popcorn Box Party 2017 & Giveaway



It's time for the Halloween Popcorn Box Party! Today I am joining many creative bloggers to participate in this Halloween party fun thrown by Laura Kelly Designs! This is my third time joining in the crazy creativity and it is so much fun! Participants decorate the  popcorn boxes for Halloween in any way you want, scary, funny, plain, just go crazy!. Just use your creativity, and have fun!
I think eyes in the dark are freaky, scary and very Halloween, so I thought they would be fun to use them! I covered the popcorn box with the paper and then added the cheese cloth for a little "oomph".
Make the frosting following the recipe here.  Color it orange. Add water a little at a time to thin it to the above looking consistency, so it drizzles.
Pop the popcorn and let it cool on a baking sheet. Once cooled, drizzle the orange frosting all over the popcorn. Before it sets up, sprinkle some Halloween sprinkles or sugars over the wet drizzle. Let sit until completely set up and dry. 
Add some edible eyes and start munching!

Thank you to our sponsors this year:
World Market,  Kunin Group,  Udderly Smooth,  Expressionery, Ellison/Sizzix and Oriental Trading

Thank you also to Laurie Kelly Designs for such a fun challenge!

Click below to see all the Popcorn Box Designs this year! So cute and clever!




Don't forget to enter the Giveaway for some great prizes
a Rafflecopter giveaway

  Thanks for stopping by!  Happy Halloween!

 

Thursday, October 12, 2017

Celebrate It! Blog Link Party!

I am so glad you are here! Thank you for stopping by!



Here are some features from last weeks party!

 Mocha Cupcakes w/ Mocha Frosting Recipe
from
Sugar, Spice and Family Life 

Easy 2x4 Halloween Crafts
from
Clover House 

Cider Ginger Beer Sangria 
from
Don't Sweat The Recipe


A million apologies for messing up the start time last week! 
I think I have figured out what I did wrong, and I
Thank You for coming back!
  Let's get started!


Sunday, October 8, 2017

Slow Cooker Southwestern Pork Stew / #SundaySupper

 Do you use your slow cooker often? I made this Slow Cooker Southwestern Pork Stew recently, and I realized that I should really use mine more often. I placed all the ingredients in the slow cooker and went to run some errands. It was so nice when I got home, and the aroma of this tasty meal was wafting through the house. It was also nice to know that I would not have to hurry around the kitchen to prepare dinner~it was already done!
This stew smelled amazing and tasted as good as it smelled. It is full of flavors, like cumin and oregano, beans and chilies! I made this stew with mild beans and chilies, but you could turn up the heat by using hot ones instead. You could expand the flavor of this stew, by adding rice to the mix, or serving it on noodles. No matter how you cook it, you are going to love the aroma, flavors and the convenience of this recipe!

Slow Cooker Southwestern Pork Stew
(printable recipe at end of page)
(makes 6 servings)

1 medium Onion, chopped 
3 large cloves minced Garlic
2 pounds boneless Pork Loin
1/4 cup Cornmeal
2 teaspoons Ground Cumin
1/2 teaspoon dries Oregano Leaves
1/2 teaspoon Salt
15 ounce can Chili Beans in Sauce (undrained)
14 1/2" can diced Tomatoes and Mild Chilies (undrained)
1 cup Chicken Broth
2 cups Frozen Corn
Biscuits ( use your favorite)


Chop onion and cloves and set aside.Trim the pork loin of excess fat and chop the pork loin into 1/2" pieces.
 In a medium bowl, mix together the cornmeal, ground cumin, dried oregano leaves and salt. 
Place the onions and garlic on the bottom of the crock pot. Add pork, and mix in the cornmeal mix.
Add beans, tomatoes, and broth. Do not drain the can of beans or tomatoes. Mix everything together. Cook on low for 5-6 hours.
Mix into the corn 20-30 minutes before pork is finished. Cook biscuits.
Serve and enjoy!





Scroll down to find a yummy variety of Slow Cooker recipes from members of the #SundaySupper family:

 

Slow Cooker Comfort Food Recipes #SundaySupper

Desserts, Breakfasts, and Sides

Main Dish

Soups, Stews, and Pastas

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Slow Cooker Southwestern Pork Stew

INGREDIENTS:


  • 1 medium Onion, chopped
  • 3 large cloves minced Garlic
  • 2 pounds boneless Pork Loin
  • 1/4 cup Cornmeal
  • 2 teaspoons Ground Cumin
  • 1/2 teaspoon dries Oregano Leaves
  • 1/2 teaspoon Salt
  • 15 ounce can Chili Beans in Sauce (undrained)
  • 14 1/2" can diced Tomatoes and Mild Chilies (undrained)
  • 1 cup Chicken Broth
  • 2 cups Frozen Corn Biscuits ( use your favorite)

INSTRUCTIONS:


  1. Chop onion and cloves and set aside. Trim the pork loin of excess fat and chop the pork loin into 1/2" pieces.
  2. In a medium bowl, mix together the cornmeal, ground cumin, dried oregano leaves and salt.
  3. Place the onions and garlic on the bottom of the crock pot. Add pork, and mix in the cornmeal mix.
  4. Add beans, tomatoes, and broth. Do not drain the can of beans or tomatoes. Mix everything together. Cook on low for 5-6 hours.
  5. Mix into the corn 20-30 minutes before pork is finished. Cook biscuits.
Created using The Recipes Generator

Friday, October 6, 2017

Caramel Pecan Pumpkin Bread / #PumpkinWeek

This Caramel Pecan Pumpkin Bread is my favorite pumpkin recipe. It is full of fall flavors like nutmeg, cinnamon, dark brown sugar, and of course, pumpkin. I added a caramel drizzle to the bread with some pecans and roasted pepitas to decorate the top of the loaf. This recipe is easy to make, and so much fun to eat. It is perfect for fall, snacks, picnics, or just because! You can also change the recipe to fit the likes and dislikes of your family. For example, omit the pecans and use chocolate chips instead! Drizzle the bread with chocolate instead of caramel, if you prefer. Also~my favorite way to eat this bread, is to spread a thin layer of softened cream cheese on a slice. It is the best! Keep reading down the page and you will find lots of delicious #PumpkinWeek recipes from fellow bloggers, and a printable recipe for my Caramel Pecan Pumpkin Bread!


Caramel Pecan Pumpkin Bread
( printable recipe at end of page)
(makes 1 loaf)

3 1/2 cups Flour 
2 teaspoons Baking Soda
Pinch of Salt
1 teaspoon Cinnamon
1 teaspoon Nutmeg
2 cups Sugar
1/2  cup Dark Brown Sugar
1 cup Corn Syrup
4 Eggs
2/3 cup Water
2 cups Pumpkin
1 cup chopped Pecans
Caramels
Pecan Halves
Toasted Pepitas


Preheat oven to 350 degrees. 

 Add flour, baking soda, salt, cinnamon, nutmeg, sugar and brown sugar to a large bowl. Make a hole in the center.
Add the corn syrup, eggs, water, and pumpkin to the bowl. Mix together.
Add in the chopped pecans, and pour batter into a greased and floured pan. Bake for 30-40 minutes. Bake longer if needed. Check with a toothpick like you do with a cake to check if bread is done.
Remove from oven and cool completely.
 Melt caramel chips or squares and drizzle over the bread. Add pecan halves and roasted pepitas.
Enjoy your Caramel Pecan Pumpkin Bread! Thanks so much for stopping by today!




Here are today's #PumpkinWeek recipes:

Pumpkin Drink Recipes:

"Grown Up" Potter Pumpkin Juice from The Crumby Kitchen
Hot'N'Spicy Pumpkin Margarita from Culinary Adventures with Camilla

Savory Pumpkin Recipes:

Pumpkin and Fish Stew from A Day in the Life on the Farm
Pumpkin Chili from Making Miracles
Pumpkin Crab Soup from Hardly A Goddess
Pumpkin Pasta from Caroline's Cooking
Thai Pumpkin Curry from Palatable Pastime

Sweet Pumpkin Recipes:

Caramel Pecan Pumpkin Bread from The Freshman Cook
Easy Pumpkin Ice Cream from Forking Up
Fall Harvest Pumpkin Sourdough Muffins from Cooking With Carlee
Homemade Pumpkin Pie Pecan Fudge from Love and Confections
Pumpkin Cheesecake Macaron from A Kitchen Hoor's Adventures
Pumpkin Cream Horns from Mildly Meandering
Pumpkin Milkshake from Family Around The Table
Pumpkin Pancakes with Apple Cider Syrup from The Chef Next Door
Pumpkin Spice Thumbprint Cookies from The Bitter Side of Sweet
Pumpkin Spiced Banana Bread from Daily Dish Recipes
Pumpkin Tiramisu from The Redhead Baker


Other Pumpkin Recipe:

Pumpkin Dog Biscuits from Feeding Big

Caramel Pecan Pumpkin Bread

INGREDIENTS:

  • 3 1/2 cups Flour
  • 2 teaspoons Baking Soda
  • Pinch of Salt
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg
  • 2 cups Sugar
  • 1/2 cup Dark Brown Sugar
  • 1 cup Corn Syrup
  • 4 Eggs
  • 2/3 cup Water
  • 2 cups Pumpkin
  • 1 cup chopped Pecans
  • Caramels
  • Pecan Halves
  • Toasted Pepitas

INSTRUCTIONS:

  1. Preheat oven to 350 degrees.
  2. Add flour, baking soda, salt, cinnamon, nutmeg, sugar and brown sugar to a large bowl. Make a hole in the center.
  3. Add the corn syrup, eggs, water, and pumpkin to the bowl. Mix together.
  4. Add in the chopped pecans, and pour batter into a greased and floured pan. Bake for 30-40 minutes. Bake longer if needed. Check with a toothpick like you do with a cake to check if bread is done.
  5. Remove from oven and cool completely.
  6. Melt caramel chips or squares and drizzle over the bread. Add pecan halves and roasted pepitas.
Created using The Recipes Generator