Sunday, November 13, 2016

Cranberry Apple Croissant Bread Pudding / #SundaySupper

There is one holiday dessert that I make every year~Bread Pudding! There are so many ways to make this perfect comfort food, and it's a lot of fun creating it so many different ways. It's always a new treat! This year for Thanksgiving, I am making  Cranberry Apple Croissant Bread Pudding. I have made bread pudding in the past using croissants, and it is the best! Their flaky texture make the bread pudding incredible! So light and yummy! I added the cranberries and apple for a taste of fall, and because they are so tasty together! 

 Cranberry Apple Croissant Bread Pudding
(printable recipe at end of post)
serves 5-6
4 large Croissants
2 medium Granny Smith Apples
1 cup Cranberries
3 eggs
2 cups Heavy Whipping Cream
1 teaspoon Vanilla
1 teaspoon Cinnamon
1/4 cup White Sugar
1/4 cup Dark Brown Sugar

Glaze: 
3 tablespoon Confectioners Sugar
2 tablespoon Heavy Whipping Cream 

Preheat oven to 350 degrees.
This is the size of the croissant I used. Cut croissants in to small bite size pieces. Peel and chop apples.
Place croissant pieces, apples, and cranberries into a large bowl.
Mix together eggs, heavy whipping cream, vanilla, cinnamon, and both sugars in a medium bowl.
Pour dry ingredients into baking dish. Pour in liquid and mix together.
Bake in oven for 30-40 minutes. Check to see if done by sticking a knife in the center. If it comes out clean, it is done.
 Allow bread pudding to cool on rack while you prepare the glaze.
Whisk together the confectioners sugar and heavy whipping cream.
Drizzle glaze over bread pudding. Enjoy it warm or cooled. 
Thanks for joining me today! I hope you enjoyed this recipe, and I hope it fits into your Thanksgiving or holiday plans! 

We are celebrating Holiday Desserts at #SundaySupper today. Scroll down to find what everyone else made!

Thank you to our host for today's festive event, T.R. Crumbley from Gluten Free Crumbley!


Bars and Cookies

Cakes

Cheesecakes

Drinks

Pastries

Puddings

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.


print recipe

Cranberry Apple Croissant Bread Pudding

INGREDIENTS:

Bread Pudding
  • 4 large Croissants
  • 2 medium Granny Smith Apples
  • 1 cup Cranberries
  • 3 eggs
  • 2 cups Heavy Whipping Cream
  • 1 teaspoon Vanilla
  • 1 teaspoon Cinnamon
  • 1/4 cup White Sugar
  • 1/4 cup Dark Brown Sugar
Glaze
  • 3 tablespoons Confectioners Sugar
  • 2 tablespoons Heany Whipping Cream

INSTRUCTIONS:

Bread Pudding
  1. Preheat oven to 350 degrees.
  2. This is the size of the croissant I used. Cut croissants in to small bite size pieces. Peel and chop apples.
  3. Place croissant pieces, apples, and cranberries into a large bowl.
  4. Mix together eggs, heavy whipping cream, vanilla, cinnamon, and both sugars in a medium bowl.
  5. Pour dry ingredients into baking dish. Pour in liquid and mix together.
  6. Bake in oven for 30-40 minutes. Check to see if done by sticking a knife in the center. If it comes out clean, it is done.
  7. Allow bread pudding to cool on rack while you prepare the glaze.
  8. Whisk together the confectioners sugar and heavy whipping cream.
  9. Drizzle glaze over bread pudding. Enjoy it warm or cooled.
Created using The Recipes Generator


Saturday, November 12, 2016

3 Simple Ways to Decorate an Acorn Sugar Cookie

I mentioned in my post from last week, Apple Pie Bites For The Dessert Bar, that I was putting together a Dessert Bar for my Thanksgiving dinner guests. I thought it would be fun to add some simple sugar cookies to the Dessert Bar, and these Acorn Sugar Cookies couldn't get much easier. Even if you have never made decorated sugar cookies, these will be no problem for you! The only thing to remember when making these cookies is to allow enough time. It takes time for the dough to chill, time to decorate them and time for the icing to dry after they are decorated. So, if you are serving these cookies on Thursday, you might want to make them the weekend before. 

Acorn Sugar Cookies 
(Makes 5 dozen cookies)
(printable recipe at end of post)

Cookie Dough
5 cups Flour 
3 teaspoon Baking Powder
Pinch of Salt
2 cups Butter
2 cups Sugar
2 Eggs
2 teaspoons Almond Extract

Icing 
6 ounces of Warm Water 
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds of Confectioner's Sugar
Brown Decorating Color
1 cup Chopped Cashews
1 cup Chocolate Sprinkles
1 cup Chocolate Heath Pieces 


Mix together the flour, baking soda, and salt in a large bowl. Set aside. In a large mixing bowl, cream butter and sugar.....
until light and fluffy. Mix in the eggs and almond extract. 
Mix dry ingredients a little at a time to butter mixture. Mix until flour is incorporated and the dough comes together.
The dough needs to be chilled. On the Kitchen Gifts web site they recommend this great idea to help you start cutting out your cookies sooner than later. Take a spatula full of dough, and put it in the middle of a piece of parchment paper. Cover the dough with the same size parchment paper. Roll out the dough to 1/4" thickness.


Place the dough on a baking sheet, cover with plastic, and let it chill in the refrigerator. Repeat the process until all the dough is used, and all the sheets of parchment are in the fridge. By the time you are done, the first sheet you put in should be done. If not, wait about 1/2 hour. They should be done by then. Take out the first batch, cut out, and start baking at 350 degrees for 8-10 minutes. The best thing is that you are not adding any additional flour to your cookies. If covered properly with plastic, these can stay in the fridge overnight. Many times I have made the recipe before I go to bed. and then I cut them out and bake them in the morning.
Frosting:
I have been using this recipe for a little over a year,and I really like it. It makes up quick, and I have had lots of comments of how good it tastes. I found this recipe on the Cake Central website. I love this site. I can truly spend hours browsing the cookies that bakers have
posted. It's a great site!
In the mixing bowl from the mixer, pour in the warm water and the meringue powder. Mix it with a whisk until it is frothy and has thickened a bit, about 30 seconds.
Add the cream of tartar and whisk for another 30 seconds.
Pour all of the confectioners sugar in the bowl, and place the bowl on the mixer.
Use your paddle attachment on low speed, and mix for 10 minutes. I usually stop the mixer at least one time during the 10 minutes to push down the icing that gathers on the wall of the bowl. Your icing will get smooth, thick and creamy.
Place in a sealed container until you are ready to use.

Mix some of the icing with brown color until it is your desired color. Add water to the icing, a little bit at a time, until it is the consistency that will allow you to outline the cookie and fill in the acorn. A good way to gauge this is to pull a spoon through the icing and count to ten. During the ten seconds the icing should go back together where it was pulled apart.
Place the icing in a decorating bag using a Wilton #2 tip. Outline the acorn. Fill in the bottom half of the acorn. Fill in the top part of the acorn.
 
Decorate the tops of the acorn with brown sprinkles, chopped cashews, and chocolate Heath pieces. Let dry and enjoy!

I think these cookies are the perfect addition to my Thanksgiving Dessert Bar! I hope you agree! 


print recipe

Acorn Sugar Cookie

INGREDIENTS:

Cookie Batter
  • 5 cups Flour
  • 3 teaspoons Baking Powder
  • Pinch of salt
  • 2 cups Butter
  • 2 cups Sugar
  • 2 Eggs
  • 2 teaspoons Almond Extract
Icing
  • 6 ounces Warm Water
  • 5 tablespoon Meringue Powder
  • 1 teaspoon Cream of Tartar
  • 2.25 pounds Confectioner's Sugar
  • Brown Decorating Color
  • 1 cup chopped Cashews
  • 1 cup Chocolate Sprinkles
  • 1 cup Chocolate Heath Sprinkles

INSTRUCTIONS:

Cookies
  1. Mix together the flour, baking soda, and salt in a large bowl. Set aside. In a large mixing bowl, cream butter and sugar until light and fluffy. Mix in the eggs and almond extract.
  2. Mix dry ingredients a little at a time to butter mixture. Mix until flour is incorporated and the dough comes together.
  3. The dough needs to be chilled. On the Kitchen Gifts web site they recommend this great idea to help you start cutting out your cookies sooner than later. Take a spatula full of dough, and put it in the middle of a piece of parchment paper. Cover the dough with the same size parchment paper. Roll out the dough to 1/4" thickness.
  4. Place the dough on a baking sheet, cover with plastic, and let it chill in the refrigerator. Repeat the process until all the dough is used, and all the sheets of parchment are in the fridge. By the time you are done, the first sheet you put in should be done. If not, wait about 1/2 hour. They should be done by then. Take out the first batch, cut out, and start baking at 350 degrees for 8-10 minutes. The best thing is that you are not adding any additional flour to your cookies. If covered properly with plastic, these can stay in the fridge overnight. Many times I have made the recipe before I go to bed. and then I cut them out and bake them in the morning.
Icing
  1. In the mixing bowl from the mixer, pour in the warm water and the meringue powder. Mix it with a whisk until it is frothy and has thickened a bit, about 30 seconds.
  2. Add the cream of tartar and whisk for another 30 seconds.
  3. Pour all of the confectioners sugar in the bowl, and place the bowl on the mixer.
  4. Use your paddle attachment on low speed, and mix for 10 minutes. I usually stop the mixer at least one time during the 10 minutes to push down the icing that gathers on the wall of the bowl. Your icing will get smooth, thick and creamy.
  5. Place in a sealed container until you are ready to use.
  6. Mix some of the icing with brown color until it is your desired color. Add water to the icing, a little bit at a time, until it is the consistency that will allow you to outline the cookie and fill in the acorn. A good way to gauge this is to pull a spoon through the icing and count to ten. During the ten seconds the icing should go back together where it was pulled apart.
  7. Place the icing in a decorating bag using a Wilton #2 tip. Outline the acorn. Fill in the bottom half of the acorn. Fill in the top part of the acorn.
  8. Decorate the tops of the acorn with brown sprinkles, chopped cashews, and chocolate Heath pieces. Let dry and enjoy!
Created using The Recipes Generator

Thursday, November 10, 2016

Celebrate It! Blog Link Party!

Welcome to Celebrate It!
Thank you for stopping by today!! I am so glad you are here!
We are gearing up for Thanksgiving and Christmas here at The Freshman Cook, and I am excited to see what you have been doing!
Link up below and share how you celebrate!

Here are last weeks 3 most clicked links:

Thanksgiving Appetizer Platter
from

10 Crafts for Thanksgiving
from

Italian Garlic Cheese Bread
from


I appreciate that you took the time to link up or stop and browse! Thank you!

Here are a few things to do to make the party fun for everyone:


Let's get the party started!



Sunday, November 6, 2016

Southwestern Potato Bake / #SundaySupper

With the holidays just around the corner, it is time to start menu planning for those special dinners and parties that are such a big, and fun part of the season! My family and I have certain dishes that are a "must have" every year, and this Southwestern Potato Bake is always on the menu. This cheesy side dish is filled with an array of flavors that can be hotter if you would like, by adding more Anaheim Pepper, and you could transform the taste simply by using a different cheese, like Queso Blanco or Queso Fresco. Anyway you make it, this dish would be a welcome addition to your holiday table!

Southwest Potato Bake
(Printable recipe at the end of this post)
(Serves 4)
2 1/2 cups Raw Shredded Hash Browns (I used Simply Potatoes)
1/4 cup White Onion~diced
1/4 + 1/4 cup shredded 4 Cheese
1 Egg
1 tablespoon Sour Cream
1 Roma Tomato~diced
1/4 teaspoon Anaheim Pepper~diced
1/4 teaspoon Chipotle Seasoning
Pan Spray
Sour Cream
Avocado
Tortilla Strips


In a large bowl, mix together hash browns, onion, 1/4 cup of 4-cheese, egg, sour cream, tomato, pepper and seasoning. 
Spray each baking cup with pan spray. Evenly distribute the mix between the cups. Divide the second 1/4 cup of shredded cheese, between the 4 cups, and sprinkle over the top of the mix.
Bake in oven until done, approx 15-20 minutes. 
Top with a scoop of sour cream, chopped avocado, and tortilla strips! 
 Thank you for stopping by today!

Thank you to Caroline from Caroline's Cooking for hosting today's tasty event!
Scroll down just a bit to see what yummy dishes the #SundaySupper family created for you today! I know you will love them!


Fruity Side Dishes

Other Side Dishes

Potato Side Dishes

Vegetable Side Dishes

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.



yield: 4print recipe

Southwestern Potato Bake

prep time: 20 MINScook time: 20 MINStotal time: 40 mins

INGREDIENTS:

  • 2 1/2 cups Raw Shredded Hash Browns (I used Simply Potatoes)
  • 1/4 cup White Onion~diced
  • 1/4 + 1/4 cup shredded 4 Cheese
  • 1 Egg
  • 1 tablespoon Sour Cream
  • 1 Roma Tomato~diced
  • 1/4 teaspoon Anaheim Pepper~diced
  • 1/4 teaspoon Chipotle Seasoning
  • Pan Spray
  • Sour Cream
  • Avocado
  • Tortilla Strips

INSTRUCTIONS:

  1. In a large bowl, mix together hash browns, onion, 1/4 cup of 4-cheese, egg, sour cream, tomato, pepper and seasoning.
  2. Spray each baking cup with pan spray. Evenly distribute the mix between the cups. Divide the second 1/4 cup of shredded cheese, between the 4 cups, and sprinkle over the top of the mix.
  3. Bake in oven until done, approx 15-20 minutes.
  4. Top with a scoop of sour cream, chopped avocado, and tortilla strips!
Created using The Recipes Generator










 

Friday, November 4, 2016

Apple Pie Bites for the Dessert Bar

This year for Thanksgiving, I plan on offering my guests a dessert bar, instead of traditional pie slices. That way everyone who wants to, can indulge with several different treats. My idea is to make all the dessert selections mini size, so the choices can be many, without seeming like too much.
I am starting with these apple pie bites. They are simple to put together, and drizzled with caramel sauce, they taste amazing! A lot of these can be made at one time, making them perfect for a dessert bar!

Apple Pie Bites
(printable recipe at end of post)
(makes 16 Apple Pie Bites)
1 large Granny Smith Apple
1/4 cup Sugar
1/4 cup Dark Brown Sugar
1 tablespoon Cinnamon
2 packages of Crescent Rolls (16 total rolls) 
25 Caramel squares
1/8 cup Heavy Whipping Cream-warmed


Preheat oven to 350 degrees.
Peel and core the apple. Slice each of the slices in half, so they are thinner. You will need at least 16 slices. 
In a medium bowl, mix together the sugar, dark brown sugar, and cinnamon.
Unroll the package of crescent rolls and separate each piece of dough. Coat an apple slice in the sugar and cinnamon mix. Sprinkle additional sugar and cinnamon mix down the piece of dough. Roll the apple into the dough, starting on the large end.
Place on a baking sheet covered with parchment paper.
Bake for 10-12 minutes. 
Start melting your caramels in a double boiler. Once they are melted, add the warm cream, just a little at a time. You might not need all of it. Stir the caramel and cream together until they are completely combined. You want the caramel to drizzle off the spoon. You can start the caramels melting at the beginning of the recipe, because they take a while to melt.
Drizzle the caramel sauce over the Apple Pie Bites and enjoy!
These taste great hot or cold, and if you want to offer a dessert bar like I plan to do, you could put the caramel in a mini slow cooker on the table, and let your guests drizzle to their hearts content!

Thanks for stopping by today! I will have more recipes for my Thanksgiving Dessert Bar soon! I hope you will stop back to see them!


print recipe

Apple Pie Bites

prep time: 40 MINScook time: 15 MINStotal time: 55 mins

INGREDIENTS:

  • 1 large Granny Smith Apple
  • 1/4 cup Sugar
  • 1/4 cup Dark Brown Sugar
  • 1 tablespoon Cinnamon
  • 2 packages of Crescent Rolls (16 total rolls)
  • 25 Caramel squares
  • 1/8 cup Heavy Whipping Cream-warmed

INSTRUCTIONS:

  1. Preheat oven to 350 degrees.
  2. Peel and core the apple. Slice each of the slices in half, so they are thinner. You will need at least 16 slices.
  3. In a medium bowl, mix together the sugar, dark brown sugar, and cinnamon.
  4. Unroll the package of crescent rolls and separate each piece of dough. Coat an apple slice in the sugar and cinnamon mix. Sprinkle additional sugar and cinnamon mix down the piece of dough. Roll the apple into the dough, starting on the large end.
  5. Place on a baking sheet covered with parchment paper.
  6. Bake for 10-12 minutes.
  7. Start melting your caramels in a double boiler. Once they are melted, add the warm cream, just a little at a time. You might not need all of it. Stir the caramel and cream together until they are completely combined. You want the caramel to drizzle off the spoon.
  8. Drizzle the caramel sauce over the Apple Pie Bites and enjoy!
Created using The Recipes Generator



 



Thursday, November 3, 2016

Celebrate It! Blog Link Party!

Welcome to Celebrate It!
Thanks so much for stopping by to celebrate with us!
I hope you all had a fun and scary Halloween, full of lots of candy and lots of laughs!
I am excited about all the planning, decorating, cooking, crafting and fun that is coming up in the next 2 months! I can't wait to see how you celebrate the holidays, and I am looking forward to sharing mine with you!

Let's check out last weeks 3 most clicked links:

17 Halloween Games for Kids
from

 Halloween String Art
from

50 Bread Recipes From Scratch
from



Thank you to every one who linked up and to those who stopped by to browse! 

  I appreciate that so many talented and creative people take the time to share!

Here are a few ways to make the party fun for everyone: 


1. It is so much more fun when someone clicks  on your link and visits your page. so visit other blogs if you can!


  2. I pin each of your link ups to the Celebrate It! board, and I will also pin them to another of my boards that fits the pin.    

Your link will get tweeted twice also.

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