Sunday, June 26, 2016

S'mores Waffles / #SundaySupper

Do you like your waffles sweet or savory? I am partial to the sweet ones, which is how I came to make these S'mores Waffles! I baked graham cracker waffle sticks, stuffed them with roasted mini marshmallows, and drizzled them with a creamy chocolate ganache. S'mores for dessert, rain or shine!
Today the #SundaySupper family is celebrating waffles, and you are going to love all the variety!
S'mores Waffles

1 3/4 cup Flour
1 tablespoon Baking Powder
1/3 cup Sugar
4-5 tablespoons Graham Crackers~crushed
Pinch of Salt 
2 Eggs
1 3/4 cups Whole Milk
1/2 cup Cooking Oil
Mini Marshmallows
4 ounces Milk Chocolate
2 ounces Heavy Whipping Cream

Mix together the flour, baking powder, sugar, graham crackers and salt. Make a well in the bowl with the mix. Set aside.
 Divide the eggs, and place the yolks in a bowl. Beat them a little. Add the milk and oil. Stir together. Pour into the well in the bowl with the dry ingredients. Stir until moistened. The batter will be slightly lumpy.
 Place the egg whites in a small bowl. Beat egg whites until stiff peaks form. Gently fold the egg whites into the bowl of batter. Don't overmix.
 Heat up the waffle iron. Make the waffles according to the instructions with the iron. Let the waffles cool.
 Use a double boiler to heat and melt the milk chocolate. As the chocolate melts, heat the heavy whipping cream in the microwave to a warm, but not hot temperature. Add the cream to the melted chocolate and stir it together.
 Use a kitchen torch to roast the mini marshmallows. You will need one marshmallow for each section of each waffle stick, plus a few for the plate.
 
Place a marshmallow into the cavities on one side of the waffle stick.


Build up the waffles on the plate to resemble a campfire. 

 

Add some additional marshmallows and drizzle with ganache.
Enjoy!

Thank you for stopping by and joining me today! Scroll down to see all the sweet and savory recipes from the SundaySupper family!




A big shout out and a thank you to Sue Lau from A Palatable Pastime for hosting these tasty creations today!

Sweet and Sinful:
Savory Brinner Winners:
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
 

Thursday, June 23, 2016

Celebrate It! Blog Link Party!

Welcome to Celebrate It!
celebrate it, link, party
Hi! I am so glad you have stopped by!
 I hope you brought lots of creative ideas to share!
Let's get the fun started!

Congrats to last weeks 3 most clicked links!:

How To Make Shape Monograms
from

Breakfast Bundt Cake
from
Apple Cinnamon Yeast-Rolls
from
Something Sweet 

Thank you to everyone who linked up last week!
I love having a front row seat to all this creativity!

  1. Visit 1 or 2 other party goers if you can.
It is so much more fun when someone clicks
 on your link and visits your page.

2. I pin each of your link ups to the Celebrate It! board,
 and I will also pin them to another one of my
 boards that fits the pin.
 Your link up will get tweeted both times also!


3. By linking up you are giving me permission to feature
 your post on social media.  Proper credit is always given.
You may receive an email reminder about this party.
It's Party Time!


Sunday, June 19, 2016

Pineapple Upside Down Cake / #SundaySupper

Are there some recipes that you miss, or some that you haven't thought about in a quite a while? You know what I'm talking about? The ones that your grandmother or your aunts, used to make for family gatherings, and you might talk about them sometimes, but it has been a while since you actually had any to eat. Well, today for #SundaySupper we are talking about those ~Nostalgic Summer Recipes!
For me, that means Pineapple Upside Down Cake. One of my long time favorites, but one I hardly ever make. I loved the sweet tanginess of the pineapple rings and the crunch of the cherries mixed with that melted brown sugar. Heavenly! But I thought it might be time for a slight update. So I made the cakes in mini size, used shredded pineapple and chopped cherries, and let the cake sit on a bed of pineapple juice with a drizzle on top. A kind of Pineapple Upside Down Cake 2.0! I hope you like the upgrade!


Mini Pineapple Upside Down Cake
Makes 4 mini cakes
1 1/2 cups Buttermilk Baking Mix
1/2 cup Sugar
1/2 cup Milk
2 tablespoons Shortening
1 teaspoon Vanilla
1 Egg
2 tablespoons Butter
4 tablespoons Brown Sugar
1 can Crushed Pineapple
1 jar Maraschino Cherries
1/4 cup Powdered Sugar
1-2 pineapple juice
4 mini Cheesecake Pans


Preheat oven to 350 degrees.

Mix together the baking mix, sugar, milk, shortening, vanilla and egg. 
Melt the butter and distribute it evenly into the four pans. Swish it around to cover the bottom and some of the sides.
Add some of the shredded pineapple into the pan, lightly covering the brown sugar. Cut one marashino cherry for each cake. Chop the cherry into 8 small pieces, and sprinkle onto the pineapple.
Fill the pan halfway with the batter. Bake for 15-20 minutes. Let cool for 10 minutes. 
 Remove from pan and let cool completely.
Mix together the powdered sugar and the pineapple juice. Add the juice a little at a time until the mix is slightly thickened. Place a circle of juice mix on the middle of serving plate. Place upside down cake on top of mix. Drizzle cake with juice mix. Sprinkle plate with pineapple and cherry pieces.
Enjoy your Pineapple Upside Down Cake!

Thank you to Coleen from The Redhead Baker for hosting today's fun and tasty trip down memory lane!

There are a lot more recipes to see! Scroll down and check out what the rest of the #SundaySupper family prepared for today!

Beverages Breakfast Appetizers Main Dishes Side Dishes Desserts 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.

Thursday, June 16, 2016

Celebrate It! Blog Link Party!

It's time for Celebrate It!
 I am so glad you stopped by today! I hope you are enjoying your summer holiday and creating all kinds of memories, with meals, gifts, DIY's, gardens, crafts, photos, vacation trips, day trips, or anything that you do to Celebrate Summer!
 Don't forget to Share with us!

Last weeks 3 most clicked links:

 Chicken Feta Tostadas
from

Patriotic M and M's Cookie Cake
from
Meatball and Tortellini Bake
from
So glad you are here to share your projects and ideas!!
We love to celebrate with you!



Here are a few things that will make this party fun for everyone:


  1. Visit 1 or 2 other party goers if you can.
It is so much more fun when someone clicks
 on your link and visits your page.

2. I pin each of your link ups to the Celebrate It! board,
 and I will also pin them to another one of my
 boards that fits the pin.
 Your link up will get tweeted both times also!


3. By linking up you are giving me permission to feature
 your post on social media.  Proper credit is always given.

You may receive an email reminder about this party.





Sausage & Apple Cornbread Bundt Cake w/ a White Gravy Drizzle / #BundtBakers

This Sausage and Apple Cornbread Bundt Cake w/ a White Gravy Drizzle is definitely a change from the bundt cakes I usually make, but it is a welcome change! This savory bundt cake is bursting with tasty flavors and would be perfect for lunch, dinner, or even a brunch! I made a favorite cornbread recipe, but before I baked it I added chopped Chicken and Apple Sausage, grilled corn, and onion. Once it was out of the oven, I topped it with a White Gravy drizzle, and sprinkled it with black pepper. Very easy and yummy!

bundt cake

Sausage and Apple Cornbread Bundt Cake w/ a White Gravy Drizzle
 (printable recipe)
Makes 6 Mini Bundt Cakes

1 1/4 cup Flour 
3/4 cup Cornmeal
2 teaspoons Baking Powder
1/3 cup Sugar
3/4 teaspoon Salt
1 1/4 cup Whole Milk
1/4 cup Shortening 
1 Egg
3 tablespoon chopped Onion
1 link Chicken and Apple Sausage, chopped
2 tablespoon Grilled Corn, cut from cob
1 package Country Gravy Mix

Preheat oven to 350 degrees.
 Mix together the flour, cornmeal, baking powder, sugar and salt. Add the milk, shortening and egg. Mix just until combined. 
Slice the sausage, lengthwise, into four pieces, then chop the sausage into small slices. Chop the onion into small pieces. Grill the corn over medium heat. Slice the corn from the cob. Add the sausage, onion, and corn to the batter. Pour into the mini bundt pan.
Bake for 15-17 minutes. Remove from oven, let cool, then remove from pan. 
 Make gravy according to package directions. Drizzle over bundt and sprinkle with black pepper. 
 Cut into the bundt and enjoy all those savory flavors!

Thank you for joining me today! Scroll down to see all the tasty, savory bundts baked by the #BundtBakers members!

Thank you to Padmajha, who blogs at Seduce Your Tastebuds for hosting today!


BundtBakers
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

Tuesday, June 14, 2016

Chocolate Peanut Butter Stuffed Mini Cheesecakes

Just last week I needed to make dessert for 50 people, anything I wanted and no restrictions. I immediately thought of making these mini cheesecakes. I have made them several times, and they are always a big hit! But I wanted to top them with something that was delicious and would be loved by everyone. I walked around the grocery and I came across these mini Reese Pieces. The colors were perfect, and everybody likes chocolate and peanut butter. So these Chocolate Peanut Butter Stuffed Mini Cheesecakes were the result! Each cheesecake is stuffed full of mini Reese Cup pieces and drizzled with chocolate sauce and peanut butter sauce, then topped with those mini Reese Pieces that started it all!
Chocolate Peanut Butter Stuffed Mini Cheesecakes
 (printable recipe)
Makes 12 cheesecakes

3/4 cup crushed Pretzels
1/4 cup Melted Butter
12 oz. block Cream Cheese, softened
1/3 cup Sugar
1/4 cup Heavy Whipping Cream
2 1/2 teaspoons Cornstarch
2 Eggs
1 Egg Yolk
1/8 cup Vanilla flavored Syrup
1 teaspoon Vanilla Extract
24 mini Reese's Mini Peanut Butter Cups
Milk Chocolate Blocks
Heavy Whipping Cream
1/4 cup Creamy Peanut Butter 
1/2 cup Powdered Sugar
4 tablespoons Milk
Reese's Mini Pieces

Crush the pretzels using a food processor or put pretzels in a bag and crush by using a rolling pin.
Pour crushed pretzels in a bowl and mix in the butter.
Place 1 tablespoon of crushed pretzel into each cavity. Press down until it is smooth and level. A note about this pan: I bought this pan at a craft store. The bottom of each cavity is a removable disk, making it easy to remove the cheesecakes once they are baked. 
Mix together the cream cheese, sugar, heavy whipping cream, cornstarch, eggs, egg yolk, syrup and extract with a mixer.  Beat until smooth. 
Cut the mini Reese Cups in half. Place 4 halves into each cup of cheesecake batter. Push down so they are fully immersed. 
Bake for 15-20 minutes. Check to see if they are done by using a toothpick.  When done, remove from oven and use a toothpick to go around the edges of each toothpick. Cool completely. Go around edges to loosen them again. Pop up from the bottom of the pan, and place on a plate or on something you can refrigerate.
Melt the chocolate in a double boiler. Heat the heavy whipping cream in a microwave or in a small pot on the stove, to a warm heat. Add the heavy whipping cream to the melted chocolate, and whisk together until the chocolate is a drizzle consistency. Set aside, keeping it warm.
In a small bowl, mix together the peanut butter, powdered sugar, and milk. If needed, add more milk until a drizzle consistency is achieved.  

Drizzle each cheesecake with peanut butter drizzle and chocolate drizzle. Top with Reese's mini pieces. Refrigerate until you are ready to serve. 
 Thanks for joining me today! 

Here are some other recipes you might enjoy!