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Pear Quick Bread with Streusel Topping

Pear Quick Bread with Streusel Topping

Print Recipe
By Prep Time: 55 minutes Cooking Time: 1 hour

Ingredients

  • 3 medium pears (1 1/2 cups chopped)
  • 1 cup whole wheat flour
  • 1 cup white all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp table salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp powdered ginger
  • 2/3 cup buttermilk
  • 6 tbsp unsalted butter, melted and cooled
  • 2 large eggs
  • 1/4 cup maple syrup
  • 1 tsp vanilla
  • 3 tbsp unsalted butter, softened
  • 1/3 cup whole wheat flour
  • 1/2 cup pecans, finely chopped
  • 2 tbsp light brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp powdered ginger
  • 1/4 tsp table salt

Instructions

1

Preheat oven to 350F. Grease a 9x5 loaf pan and set aside.

2

Peel pears. Chop the pears into 1/2 inch dice. Take 1/2 cup of the chopped pear and mash it well until it's basically pureed.

3

In a large bowl, mix together wheat flour, white flour, baking soda, baking powder, salt, and spices.

4

In a medium bowl, whisk together buttermilk, butter, eggs, maple syrup, and vanilla. Stir in chopped pears and pear puree. Pour the liquid ingredients into the dry ingredients and combine with a large spatula until just mixed together.

5

For streusel, add all remaining ingredients to a bowl and mix with your fingers until until well combined and there is no dry flour left.

6

Using the spatula, scrape the pear batter into the prepared loaf pan. Sprinkle the streusel over the top, patting it down to push it into the batter a little. This will help it adhere to the bread.

7

Bake the bread for 45 minutes at 350 degrees. Reduce the temperature to 325 degrees F and bake for 15 minutes more. Allow the bread to cool for 1 hour on a rack. Then run a butter knife around the edges and carefully take the bread out of the loaf pan.

Notes

Source: https://www.justalittlebitofbacon.com/pear-quick-bread-with-streusel-topping/

Bread/ Sides/ Snacks/ Sweets

Streusel Blueberry Buckle

Streusel Blueberry Buckle

Print Recipe
Prep Time: 30 minutes Cooking Time: 55 minutes

Ingredients

  • 2 c flour
  • 3/4 c sugar
  • 1/2 c milk
  • 1/4 c butter, softened
  • 1 egg
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1 c fresh or frozen blueberries
  • 1/2 c sugar
  • 1/3 c flour
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 c butter, softened

Instructions

1

Combine, flour, sugar, milk butter, egg, baking powder, salt, and nutmeg. Beat on low speed for 1-2 minutes.

2

Stir in berries by hand. Spread batter into a greased and floured 8-inch pan.

3

Combine sugar, flour, cinnamon, and nutmeg. Cut in butter. Sprinkle over batter in pan.

4

Bake at 375 degrees for 55 minutes or until toothpick inserted in center comes out clean.

Dessert/ Sweets

Chocolate Fudge Pie

Chocolate Fudge Pie

Print Recipe
By Prep Time: 50 minutes Cooking Time: 1 hour

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 cup unsalted butter (cold and cut into half inch cubes)
  • 2–4 tablespoons cold water
  • 1 cup half and half
  • 1/4 cup unsalted butter
  • 8 ounces bittersweet chocolate-chopped
  • 1 1/2 cups sugar
  • 3/4 cup cocoa powder
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 eggs
  • 3 egg yolks

Instructions

1

To make the crust: In a large bowl whisk together flour, sugar and salt.

2

Add butter and mix with a fork until it starts to look like a coarse meal.

3

Add 1 tablespoon of water at the time and continue mixing until a dough forms.

4

Wrap the dough with the plastic wrap and refrigerate for 2 hours.

5

Lightly greased 9-inch pie plate and preheat oven to 350 F.

6

Take the dough from refrigerator and roll out on a lightly floured work surface into a circle about 1/8 inch thick.

7

Transfer the dough to a pie plate and trim excess of a dough from edges.

8

To make the filling: In a bowl whisk together sugar, cocoa powder, flour, and salt.

9

Combine in a sauce pan half and half, butter, and chocolate and stir over a medium-low heat until it become smooth.( Let it cool a few minutes before you add it over dry ingredients and eggs)

10

Add eggs, egg yolks and chocolate mixture into dry ingredients and stir until well-combined

11

Transfer filling to pie crust in pan.

12

Bake 45 to 50 minutes (until the center is set and the edges start to crack)

13

Cool 10-15 minutes before serving.

Notes

Source: https://omgchocolatedesserts.com/chocolate-fudge-pie/

Dessert/ Sweets

Ghirardelli Brownie Pecan Parfait

Ghirardelli Brownie Pecan Parfait

Print Recipe
Prep Time: 2 hours, 10 minutes Cooking Time: 15 minutes

Ingredients

  • 4 oz butter
  • 1 c sugar
  • 1 egg
  • 4 oz Ghirardelli 100% cacao unsweetened chocolate
  • ½ c flour
  • 4 egg yolks
  • ⅓ c sugar
  • ⅓ c brown sugar
  • ¾ c evaporated milk
  • 1 ½ T cornstarch
  • 1 tsp vanilla
  • 1 ½ c cream
  • 1 c chopped toasted pecans
  • 1 c caramel sauce

Instructions

1

To make the brownies, preheat oven to 350 degrees and grease and flour an 8-inch square pan. Melt chocolate and butter in double boiler and whisk until smooth. Whisk together sugar and egg, then stir in the chocolate mixture, then the flour. Bake 15 minutes. Once cool, cut into ½ inch squares.

2

To make the parfait, whisk together egg yolks and sugars. Whisk in the evaporated milk and then the cornstarch. Cook over medium heat, stirring constantly until thick, about 5 minutes. (If the mixture gets lumpy, briefly switch to a whisk until smooth again.) Place in a clean bowl and place plastic wrap directly on the surface. Refrigerate until cold. Whip the cream and fold it in.

3

Layer: 4 pieces of brownies, 2 tsp caramel sauce, 2 tsp pecans, 3 T parfait. Repeat layers once, then end with a third layer of brownie, caramel, and pecans.

4

Cover with plastic wrap. Refrigerate 30 minutes to overnight.

Bread/ Sides/ Sweets

Peach and Pecan Muffins

Peach and Pecan Muffins

Print Recipe
By Prep Time: 30 minutes Cooking Time: 25 minutes

Ingredients

  • 1 cup white sugar
  • 2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. vanilla extract
  • 1/3 cup sour cream
  • 2 large eggs
  • 1 stick butter
  • 2 cups peaches, peeled and diced
  • 3/4 cup chopped pecans

Instructions

1

Preheat oven to 425°.

2

Mix sugar, baking soda, vanilla, sour cream, eggs and butter in a large mixing bowl with an electric mixer until smooth.

3

Add flour, peaches and pecans.

4

Stir just until moistened.

5

Spoon muffin batter into greased or sprayed muffin tins until almost full.

6

Sprinkle more chopped pecans over top of each muffin in pans.

7

Press pecans slightly into batter.

8

Bake in a preheated 425° oven for 5 minutes.

9

Adjust temperature to 350°.

10

Bake at 350° for 15-20 minutes or until a toothpick inserted in center comes out clean.

Notes

Source: https://cantstayoutofthekitchen.com/2015/08/31/peach-and-pecan-muffins/

Dessert/ Sweets

Peach Cobbler

Peach Cobbler

Print Recipe
Prep Time: 25 minutes Cooking Time: 50 minutes

Ingredients

  • 4 c sliced peaches
  • 1 c juice or water
  • 3/4 c sugar
  • 1 T flour
  • 1/2 c shortening
  • 1 c flour
  • 1/2 c sugar
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 c milk

Instructions

1

Put peaches in an 8x8 baking dish. Add sugar and flour and mix. Add juice and stir.

2

Mix together shortening, flour, sugar, salt and baking powder until light and smooth. Drop by tablespoons over the peaches.

3

Bake at 350 degrees for 50 - 60 minutes, until lightly browned.

Dessert/ Sweets

Cheesecake

Cheesecake

Print Recipe
Serves: 12 Prep Time: 2 hours, 30 minutes Cooking Time: 1 hour 15 minutes

Ingredients

  • 1 1/2 c graham cracker crumbs; (1 individual package)
  • 2 T sugar
  • 6 T melted butter
  • 24 oz cream cheese
  • 1 1/2 c sugar; or 2 5/8 c powdered sugar
  • 4 eggs
  • 1 tsp vanilla
  • 1/2 tsp lemon or orange extract
  • 1 pint sour cream
  • 1 tsp vanilla
  • 2 T sugar

Instructions

1

Grease a 9 - inch springform pan and dust sides with graham cracker crumbs.

2

In a food processor, combine the 1 1/2 c graham cracker crumbs, 2T sugar, and 6 T melted butter. Pat this mixture into the bottom of the springform pan to make a crust. Chill the crust while preparing the filling.

3

With a mixer, beat the cream cheese, then add 1 1/2 c sugar or 2 5/8 c powdered sugar. Add eggs one at a time. Add 1 tsp vanilla and 1/2 tsp lemon or orange extract. Pour into crust.

4

Preheat oven to 325 degrees. Put a pan of hot water on the lower rack in the oven. Bake the cheesecake for 75 minutes, or until the middle is set.

5

Remove the cheesecake from the oven and heat the oven to 450 degrees. Allow the cheesecake to cool for 15 minutes while the oven is heating.

6

Mix together sour cream, 1 tsp vanilla, and 2T sugar. Spread on top of cheesecake.

7

Bake for an additional 10 minutes at 450 degrees.

8

Turn off the oven and open the oven door, but don’t remove the cheesecake until it’s cooled.

Cookies/ Sweets

Chocolate Peppermint Bark Cookies

Chocolate Peppermint Bark Cookies

Print Recipe
By Prep Time: 1 hour, 50 minutes

Ingredients

  • 2 cups flour
  • 1/4 teaspoon salt
  • 1 cup butter room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 egg yolk
  • 6 ounces bittersweet or semisweet chocolate; chopped
  • 1/2 cup red-and-white striped hard peppermint candies or candy canes
  • 2 ounces white chocolate

Instructions

1

Preheat oven to 350 degrees. Grease a 9x13 metal baking pan and line the bottom with a long strip of parchment paper, leaving overhang on both sides.

2

Whisk flour and salt together.

3

Beat butter until creamy, about 2 minutes. Gradually beat in sugar. Continue beating until light and fluffy, stopping occasionally to scrape down the sides of the bowl, about 3 minutes. Beat in vanilla, then egg yolk. Gradually add flour mixture, beating on low speed just to blend.

4

Drop dough by tablespoonfuls into prepared baking pan, spacing evenly. Using moistened fingertips, press dough to form an even layer over the bottom of the pan. Pierce dough all over with a fork.

5

Bake the cookie base until it’s light golden brown and slightly puffed and edges begin to come away from the sides of the pan, about 30 minutes. Place pan on rack; immediately sprinkle bittersweet chocolate over. Let stand until chocolate softens, about 3 minutes. Spread the chocolate over the top of the cookie in a thin, even layer. Immediately sprinkle chopped peppermint candies over.

6

Melt white chocolate in a double boiler. Use a fork or small squeezable bottle to drizzle white chocolate all over the cookies. Chill until the white chocolate is set, about 30 minutes.

7

Use the parchment overhand to lift the cookie from the pan. Cut cookie into triangular pieces.

Notes

Variation : Substitute chopped peanut brittle or peanut butter cups for the peppermint candies.

Dessert/ Sweets

Strawberry Whipped Sensation

Strawberry Whipped Sensation

Print Recipe
Prep Time: 6 hours, 25 minutes

Ingredients

  • 4 c strawberries
  • 1 14oz can sweetened condensed milk
  • ¼ c lemon juice
  • 8 oz Cool Whip
  • 8 Oreos
  • 1 T butter

Instructions

1

Line a loaf pan with foil. Mash 2 c of strawberries. Stir in sweetened condensed milk, lemon juice, and 2 c of Cool Whip; pour into pan. Chop Oreos and mix them with melted butter, then press them into top of mixture in pan. Cover and freeze at least 6 hours.

2

Invert onto plate. Remove foil and frost with remaining Cool Whip. Slice the remaining strawberries and put them on top to serve.

Dessert/ Sweets

Strawberry Cheesecake Lush

Strawberry Cheesecake Lush

Print Recipe
By Prep Time: 25 minutes

Ingredients

  • 1 package Golden Oreos (36 cookies)
  • 6 tablespoons butter, melted
  • 8 ounces softened cream cheese
  • 1 cup powdered sugar
  • 1 (16-ounce) container Cool Whip, divided
  • 2 packages (3.4 ounce each) instant cheesecake pudding mix
  • 3 cups milk
  • 3½ cups sliced strawberries

Instructions

1

Crush the entire package of Oreos. When the cookies are fine crumbs, transfer them to a large bowl and mix in 6 tablespoons of melted butter. Press the cookie mixture into a 9x13 pan and refrigerate while you prepare the remaining layers.

2

Beat together 1 cup of powdered sugar, the cream cheese, and 1 cup of Cool Whip. Spread over your cookie layer.

3

For the next layer, mix together the pudding mix, milk, and another 1 cup of Cool Whip. Spread over the cream cheese layer.

4

Layer the sliced strawberries on top, and spread the remaining Cool Whip on top.

5

Keep refrigerated until ready to serve.

Notes

Source: https://kitchenmeetsgirl.com/strawberry-cheesecake-lush/