September 29, 2010

Praline-Apple Bread

Oh, Heaven help me!  This was To DIE for!  You have this Praline topping that you just want to eat by the spoonful...you even have a little extra praline left because there is so much...and you better believe that I am using that on every slice of bread as the "butter"...but it's ok, because there is lots of butter in the sauce;)  My family devoured the bread...I, on the other hand, devoured the praline sauce:)

The bread is extra moist since there is sour cream in it, the apples help as well!  I got this recipe from My Recipes...I love them because of this recipe!!

I hope you enjoy this!!  And enjoy the nice Fall aroma that takes over your home!

Praline-Apple Bread
adapted from myrecipes.com


  • 1 1/2  cups  chopped pecans, divided
  • 1  (8-oz.) container sour cream
  • 1  cup  granulated sugar
  • 2  large eggs
  • 1  tablespoon  vanilla extract
  • 2  cups  all-purpose flour
  • 2  teaspoons  baking powder
  • 1/2  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg (opt.)
  • 1 1/2  cups  finely chopped, peeled Granny Smith apples (about 3/4 lb.)
  • 1/2  cup  butter
  • 1/2  cup  firmly packed light brown sugar



Preheat oven to 350°. Bake 1/2 cup pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 4 minutes.
Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended.
Stir together flour and next 5 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and 1/2 cup toasted pecans. Spoon batter into a greased and floured 9- x 5-inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter.
Bake at 350° for 1 hour to 1 hour and 5 minutes or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.
Bring butter and brown sugar to a boil in a 1-qt. heavy saucepan over medium heat, stirring constantly; boil 1 minute. Remove from heat, and spoon over top of bread; let cool completely (about 1 hour).
Note: To freeze, cool bread completely; wrap in plastic wrap, then in aluminum foil. Freeze up to 3 months. Thaw at room temperature.

September 27, 2010

I'm Bragging;)

Hello Friends!  Well, I'm back from my trip and done with the whole jet lag and sickness (I got bronchitis...yuck!).  Things are finally getting back to "normal"!

I have TONS of stuff to share with you all and can't wait to get started!  Especially with the yummy things I've been making...like Tortellini Au Gratin, Praline-Apple Bread, etc...

Now for the bragging....
I WON A CRICUT CAKE!!  Do you know how exciting this is???  It is worth $400!  A HUGE thank you to Today's Creative Blog for picking me:)  I can't wait to get my hands on this!  My cupcakes and cakes will now look A-MAZING!!  Here is what a Cricut Cake is:

I know...exciting right!  Pinch me NOW!  So basically my cakes/cupcakes/cookies are going to look professional now:)  Can't wait!  Oh...can you tell I"m excited???

September 10, 2010

Europe....Here I Come!!


Hello Friends!  Hope you all have a FABULOUS weekend/week!  You see...I am checking out for the next 10 days because I am going here:

Picture from: dailyventure.com
and here:

Picture from dailyventure.com
I am so excited I can't stand it! So I won't be posting anything since I didn't get my act together and have posts come up automatically!  Maybe I will post some pics of my trip while I'm there...so just keep checking! I will miss you all!!  And a huge thank you to Abby for the help on my Rome trip!!  Your the best!!

Oh...because I know I will get asked...I'm going with my parents, 2 brothers and a sis-in-law.  My amazing hubby is staying home playing Mr. Mom...can't wait to see how that goes:)  Love you Babes;)
Ciao!

September 8, 2010

Chicken and Wild Rice Soup

I don't know about you guys, but we are getting a TON of rain!  It is crazy!  Hermine is kicking our trash:)  It hasn't stopped for 2 days straight!  I'm not complaining...I love the rain!  Its just soothing to me...unless we start to flood and then I will tell you otherwise...

I wanted to share this recipe since it is soup weather here...even though it is still in the 80's!  Rain and soup go hand in hand!!  I found this recipe on The Sisters Cafe and I'm not going to lie to you...it is my new favorite soup!  My whole family snarfs it in and begs for more.  That is a true sign of success!  I made a few changes to the original recipe, so if you want the original...click on the link!  Try this!!  You will thank me for it!




Chicken and Wild Rice Soup


½ c. butter
1 finely chopped onion
½ - 1 c. frozen corn 
½ c. carrots, sliced
¾ c. all-purpose flour
6 ½ c. chicken broth (can use 7 bouillon cubes plus 6 ½ c. water)
2 c. cooked wild rice (I used the Uncle Ben's rice, you put in microwave for 90 seconds)
1 lb boneless, skinless chicken breasts, cooked and cubed (I used a whole Rotisserie Chicken)
½ tsp salt
1/4 tsp curry powder
½ tsp dried parsley
½ tsp black pepper
1 c. slivered almonds
2 c. half-and-half (you could use non-fat half-and-half for a low-fat version, but I haven't tried it.)

Melt butter in a large saucepan over medium heat. Stir in the onion, corn, and carrots and sauté for 5 minutes. Add the mushrooms and sauté 3-4 minutes more. Then add flour and stir well. Transfer mixture to a large pot. Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added. Bring just to a boil and then reduce heat to low and let simmer.

Next add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow to heat through then pour in the half-and-half. Let simmer for 1 to 1 ½ hours. Do not boil or the roux will break. Delicious served in a bread bowl as well. 
Yield: 6-8 servings

September 2, 2010

Peaches and Cream Tart

Yeah...another mini dessert!  I don't know whats wrong with me!  I am so obsessed with anything MINI!  They just look so cute AND I feel like I can eat more:)  I got this recipe from my friend Jodi forever ago and I just don't make it enough!  I love it!  The best part...no OVEN!  Yeah, you heard me!  Pop it in the freezer and BAM!  Yumminess!

Its a PEACHES and cream tart because of the peaches on top...so if you don't like peaches...do strawberries or blueberries...whatever you want!

Peaches and Cream Tart

Crust:
2 c. Macaroon Cookie crumbs (almost 1 pkg. cookies)
1/4 c. butter, melted

Combine crumbs and butter.  Put in spring form pan or mini cheesecake pan.  Freeze for 15 minutes.

Filling:
1 c. heavy cream
2 (8 oz.) pkg. cream cheese
2/3 c. sugar
4 TBS orange juice concentrate
2 tsp. vanilla
1 tsp. almond extract

Whip whipping cream till stiff, set aside.  Beat cream cheese, sugar, OJ, vanilla and almond.  Stir in whipping cream.  Spread over crust.  Refrigerate 2-4 hours or freeze 1 hour.   Peel and slice peaches (or strawberries, raspberries, blueberries...) and sprinkle with sugar.  Put fruit on top of filling before serving.

If you want you can make some homemade whipped cream (1 c. heavy cream, 1/2 c. sugar, 1 tsp. almond) and put on top before the fruit...so good:)