July 30, 2015

Pecan Applesauce Breakfast Bread

Today I am sharing my final recipe from Joanne 
Fluke's new murder mystery Double Fudge Brownie Murder. I was intrigued by her Applesauce Bread in her book and couldn't wait to try it. This breakfast bread turned out moist and delicious and was the perfect warm and comforting meal on a busy weekday morning. It's full of pecans and spices and best served toasted with butter. Also try making Applesauce Muffins too! 
Check out my other Joanne Fluke recipes:

Ingredients:

  • 3/4 cup salted butter (1 1/2 sticks), softened
  • 1 8oz package cream cheese, softened
  • 2 cups sugar
  • 2 large eggs, beaten
  • 1 tsp vanilla
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cardamom
  • 1 1/2 cups applesauce
  • 3 cups flour
  • 1 cup pecans, chopped

Directions:

  1. Preheat oven to 350 degrees.
  2. Beat the softened butter, softened cream cheese, and sugar together in a large bowl until they're light and fluffy. 
  3. Add the beaten eggs and vanilla and mix well.
  4. Sprinkle in the baking powder, baking soda, salt, cinnamon, nutmeg, and cardamom and mix until well combined. 
  5. Now add applesauce and mix well.
  6. Then add flour, a cup at a time. Mix after each addition.
  7. Now add pecans and stir by hand, being sure to scrape down the sides and mix everything up from the bottom of the bowl. 
  8. Spray the inside of your pans. I used a 1 quart loaf pan and 2 mini loaf pans.
  9. Pour batter into loaf pans, smoothing down the top.
  10. Bake your bread in the center of the oven. If using a large loaf pan bake for 60-70 minutes. If using small/mini pans bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. 
  11. *If the top of your bread browns too fast, tent a piece of foil over the top of the pan and finish baking. 
  12. Remove from oven and let cool slightly (until it's warm but not hot) then loosen the bread by running a knife around the inside of the pan and finish cooling on a wire rack.
  13. Slice and serve warm or toasted with butter. Also great for sandwiches!
  14. *You can also make these as muffins. Bake at 375 degrees for 25 minutes. 
Recipe from Double Fudge Brownie Murder by Joanne Fluke.

Beat the softened butter, softened cream cheese, 
and sugar together in a large bowl until they're light and fluffy. 
Add the beaten eggs and vanilla and mix well.

I love the smell in my kitchen from these flavorful spices while the bread bakes! 

Sprinkle in the baking powder, baking soda, salt, cinnamon,
 nutmeg, and cardamom and mix until well combined. 
You need 1 1/2 cups of applesauce for this recipe.
Add applesauce to the batter and mix well.
Then add flour, a cup at a time. 
Mix after each addition.


Now add pecans and stir by hand.
Be sure to scrape down the sides...

... and mix everything up from the bottom of the bowl. 

Spray the inside of your pans. 
I used a 1 quart loaf pan and 2 mini loaf pans.

Pour batter into loaf pans, smoothing down the top.

Bake your bread in the center of the oven. If using a large loaf pan bake for 60-70 minutes. If using small/mini pans bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. 

Remove from oven and let cool slightly (until it's warm but not hot).
 Then loosen the bread by running a knife around the inside of the pan 
and finish cooling on a wire rack.

Slice and serve warm or toasted with butter. 
Also great for sandwiches!
This recipe is the perfect on the go weekday 
breakfast and is a new family favorite.
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July 29, 2015

Orange Dreamsicle Dessert Bar Cookies

Orange Creamsicle Bars
Here's another recipe from Joanne Fluke's new foodie mystery novel, Double Fudge Brownie Murder. As soon as I read her recipe for Orange Dreamsicle Bar Cookies I knew I had to try them! I love citrus desserts and lemon bars are a favorite of mine but I had never had Orange Bars before. After baking (and eating) these gooey dessert bars, I have to admit (shhh!)- I even like them better than regular ol' lemon bars! 

Be sure to check out my other Joanne Fluke recipes and enter the giveaway to win a copy of Double Fudge Brownie Murder here



Ingredients:

Orange Cookie Crust:
  • 2 cups all purpose flour (packed)
  • 1 cup cold salted butter (2 sticks)
  • 1/4 tsp orange zest (about 1/2 an orange)
  • 1/2 cup powdered sugar
Orange Filling:
  • 4 eggs, beaten
  • 2 cups sugar
  • 1/4 cup orange juice (or 1/2 cup if not using liqueur)
  • 1/4 tsp orange zest (about 1/2 an orange)
  • 1/4 cup orange liqueur (like Triple Sec), optional
  • 1/2 tsp orange extract
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 3/4 cup all purpose flour (packed)
  • powdered sugar, to sprinkle the top

Directions:

For the Crust:
  1. Preheat oven to 350 degrees.
  2. Add 2 cups of flour to a food processor.
  3. Cut each stick of butter into 8 pieces and add them to the flour. 
  4. Next add 1/4 tsp orange zest.
  5. Sprinkle powdered sugar on top of the orange zest.
  6. Pulse in the food processor until the mixture looks like coarse cornmeal.
  7. Prepare a 9X13 baking dish by coating with cooking spray or line it with aluminum foil and then spray. 
  8. Spread the crust mixture out in the prepared pan, patting down and smoothing it on top.
  9. Bake in the center of the oven for 15-20 minutes or until it is golden around the edges.
To make the Orange Filling:
  1. Combine the eggs with the sugar in a large bowl (or food processor).
  2. Add orange juice, orange zest, orange liqueur, orange extract, salt, and baking powder. Mix thoroughly. 
  3. Add the flour and mix until everything is incorporated. 
  4. Remove the hot crust from the oven (leave the oven on) and pour the orange filling on top of the crust. 
  5. Let it sit for 5 minutes (on a cold burner). This helps the filling stick to the crust.
  6. After 5 minutes add the pan to the oven and bake for 30 minutes.
  7. Remove from oven and cool then sprinkle with powdered sugar.
  8. Cut into squares and serve to your delighted guests! 
Recipe from Double Fudge Brownie Murder by Joanne Fluke.

Preheat oven to 350 degrees. 
Prepare a 9X13 baking dish by coating 
with cooking spray or line it with aluminum foil and then spray. 

For the crust: cut 2 cold sticks of butter into 8 pieces each.

Zest an orange. You should get about 1/2 tsp. 
You need 1/4 tsp for the crust and 1/4 for the filling.
Add 2 cups flour, butter, powdered sugar, and zest to a food processor.

Pulse in the food processor until the mixture looks like coarse cornmeal.


Spread the crust mixture out in the prepared pan, patting down and smoothing it on top.
Ava loved helping with this part!


Bake in the center of the oven for 15-20 minutes or until it is golden around the edges.


Now for the filling: combine the eggs with the sugar in a large bowl (or food processor).


Add orange juice, orange zest, orange liqueur, orange extract, salt, 
and baking powder. Mix thoroughly. 


Add the flour and mix until everything is incorporated. 


Remove the hot crust from the oven (leave the oven on).   

Pour the orange filling on top of the hot crust. 

Let it sit for 5 minutes (on a cold burner). 
This helps the filling stick to the crust.

Bake in the center of the oven for 30 minutes. 

Remove from oven and let cool then use a sifter filled with powdered sugar.

Sprinkle the top with powdered sugar.
Once completely cooled remove from the pan. 
Cut into squares.
Now they are ready to serve and gobble up!
How amazing do these Orange Bars look?! 
Believe it or not they taste even better than they look! 


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July 25, 2015

Razzle Dazzle Baked Brie with Cashews and Raspberry Jam

Here's another recipe from my favorite new author, Joanne Fluke.
This Razzle Dazzle Baked Brie is an impressive and delicious appetizer featuring warm Brie cheese that is coated in cashews and topped with raspberry jam. 
 I came across on Amazon this recipe collection from Joanne Fluke on Amazon. It is her Lake Eden Cookbook, essentially a collection of recipes from her whole book series! 

 Giveaway!

Be sure to enter to win a copy of Joanne Fluke's new book, Double Fudge Brownie Murder and see the recipe here.

Ingredients:
  • 1 cup salted cashews, finely chopped (measure after chopping)
  • 2 eggs
  • 2 tbsp heavy cream
  • 1 small wheel of Brie with rind all over it (a small wheel between 8-13 ounces)
  • 1/3 cup seedless raspberry jam (also try apricot or peach jam)
  • crackers and sliced fruit for serving
  • cooking spray

Directions:

  1. Chop the salted cashews in a food processor. The pieces should be no larger than coarse grains of sand. 
  2. Place the cashews in a glass pie plate or large baking dish sprayed with cooking spray.
  3. Whisk the eggs and heavy cream together in a small bowl until blended. Pour into a shallow dish or pie plate.
  4. Unwrap the Brie but leave the rind on. You need the rind intact so that the cheese will hold it's shape.
  5. Dip the bottom of the Brie into the egg mixture then pick it up by its sides and set it in the chopped cashews, making sure the nuts adhere to the egg mix.
  6. Lift the Brie and place it back in the egg mix on the sides of the Brie wheel this time. Tip the cheese on its side and roll in the egg mixture until coated.
  7. Carry the Brie to the dish with the finely chopped nuts and roll it around in there so that the nuts adhere to the sides. Use you hands to press the nuts on the sides if you need too.
  8. Position the Brie in the center of the pie plate with the cashews, the bottom side down and the top side up(without any nuts).
  9. Heat the raspberry jam for 5 to 10 seconds in the microwave on high until it's easily spreadable.
  10. Spoon it on top of the Brie, right in the middle. Using a rubber spatula, spread it out to the edges.
  11. Sprinkle some cashews on top of the jam but be sure to not cover all the jam.
  12. Leave the rest of the cashews on the pie plate around the Brie.
  13. Bake the Brie at 350 degrees in the center rack for 15-10 minutes or until the cheese is beginning to melt inside.
  14. Serve warm with crackers and sliced fruit for dipping.

Chop the salted cashews in a food processor. 
The pieces should be no larger than coarse grains of sand. 
 I used this 8 ounces wheel of Brie. 
Leave the thin rind on it so it hold the cheese together when it bakes. 

Place the cashews in a glass pie plate or large baking dish sprayed with cooking spray.

Whisk the eggs and heavy cream together in a small bowl until blended and pour into a shallow.
 
 Dip the bottom of the Brie into the egg mixture...
  then pick it up by its sides and set it in the chopped cashews.
Make sure the nuts adhere to the egg mix and cover the bottom.
Lift the Brie and place it back in the egg mix on the sides of the Brie wheel this time.
Tip the cheese on its side and roll in the egg mixture until coated.
 Carry the Brie to the dish with the finely chopped nuts and roll it around in there so that the nuts adhere to the sides. Use you hands to press the nuts on the sides if you need too.

Position the Brie in the center of the pie plate with the cashews, the bottom side down and the top side up (without any nuts).

Heat the raspberry jam for 5 to 10 seconds in the microwave on high until it's easily spreadable.
 Spoon it on top of the Brie, right in the middle. 
Using a rubber spatula, spread it out to the edges.
How amazing does that look?
 Sprinkle some cashews on top of the jam but be sure to not cover all the jam.
Leave the rest of the cashews on the pie plate around the Brie.

Bake the Brie at 350 degrees in the center rack for 15-10 minutes

 or until the cheese is beginning to melt inside.
 Serve warm with crackers and sliced fruit for dipping.
 Warm, gooey, salty, and sweet this sure was a delicious treat! 
My little foodie loved the baked Brie and ate
 it with her favorite apple slices for dessert!
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