TWD: Sour Cream Pumpkin Pie

Another winner from Dorie Greenspan... this pumpkin pie might become my go-to recipe! I loved the addition of sour cream. It was a very creamy pie and oh so delicious!!!

Thanks to Judy of Judy's Gross Eats for hosting this week. The recipe can be found at her blog.

Pumpkin Bread with Streusel Topping

This is one of the best pumpkin breads I have ever tasted! The streusel really puts it over the top. My family went through 2 large loaves in less than 3 days... it was SO good! I think I may have to make it again before my pumpkin is gone!

Pumpkin Bread with Streusel Topping
Recipe adapted from Bakingdom

3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup vegetable oil
1/2 cup apple sauce
1 1/2 cups sugar
1/2 cup brown sugar, packed
4 eggs
1 15-ounce can pumpkin puree
2/3 cup water

FOR THE STREUSEL
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 cup chopped nuts
2 teaspoons ground cinnamon
1/4 cup unsalted butter, melted

Preheat oven to 350 degrees. Lightly spray 6 mini loaf pans or 2 regular loaf pans with nonstick cooking spray; set aside.

In a large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves; set aside.

In a large bowl, or the bowl of a standing mixer, combine the oil and apple sauce. Stir in the sugars until combined, then add the eggs, one at a time, mixing well between each addition. Stir in the pumpkin until thoroughly combined. Stir in the water. Sprinkle about half of the flour mixture over the wet ingredients and mix until just combined. Add the remaining flour mixture, and mix just until no streaks of flour remain. Divide the batter evenly between the prepared pans and set aside while you mix the streusel topping.

To make the streusel:

In a medium bowl, mix the sugar, flour, and cinnamon together, whisking until thoroughly combined. Stir in nuts. Drizzle the melted butter over the mixture and stir with a spoon until you have a mixture that resembles lumpy wet sand. Do not break up the clumps too much.
Divide the streusel evenly between the pans, sprinkling it over the top of the bread batter to cover it completely.

Bake mini loaves, three at a time on a rimmed baking sheet, for 20 minutes. Rotate the pans, front to back, and bake for another 20 to 22 minutes, until a toothpick inserted in the center comes out clean. If making large loaves, bake 45-55 minutes or until a toothpick comes out clean.

TWD: Bittersweet Brownies

I realize it is Wednesday and that I was supposed to post these yesterday but with all the unpacking I kinda lost track of the days! :)

I made these brownies a few weeks ago for my daughter's teacher. We saved a couple at home to try and they were delicious! They were super fudgy... just the way I like my brownies!

Thanks to Leslie of Lethally Delicious for hosting this week. The recipe can be found at her blog.

Cheesy Rotel Chicken

This is one of the meals I made when I was trying to empty my freezer and pantry prior to moving. It was really super easy and incredibly delicious! It was a great way to use up the food I had and I will be making it again!

Enjoy!

Cheesy Rotel Chicken

2 large boneless, skinless chicken breasts
Salt, pepper, cumin - to taste
1 can Rotel
Colby Jack cheese, shredded

Season chicken. Bake at 350 for 20-25 minutes until cooked through. Top with Rotel and cheese; return to oven until tomatoes are heated through and cheese is melted.

Pesto Parmesan Chicken

I first had this recipe over the summer when I was visiting my best friend in Georgia. She made this for dinner one night and it was DELICIOUS! I knew that I had to make it myself when I got home. Unfortunately it took me a while to get it on the menu but it was worth the wait. This chicken is incredibly easy to make and incredibly delicious!


Enjoy!


Pesto Parmesan Chicken
Recipe from Cassie Craves


4 boneless skinless chicken breasts (about 1 1/4 pounds)
3 tablespoons basil pesto
2 tablespoons mayonnaise
1/2 cup plain panko bread crumbs
1/2 cup finely shredded parmesan cheese

1. Heat oven to 400 degrees. Line baking sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick.

2. In shallow dish, mix together pesto and mayonnaise. In another shallow dish mix together bread crumbs and cheese. Dip chicken into pesto mixture then dip in panko mixture. Place on baking sheet.

3. Bake 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut and coating is golden brown.

Hawaiian Dinner Rolls

I love the Hawaiian rolls that you buy at the store and was thrilled to find this copycat recipe. These were so delicious and I will definitely be making them again!

Hawaiian Rolls

Recipe from A Homemade Kitchen

1/2 cup warm water
1/2 cup pineapple juice
1/4 cup melted butter, plus more for brushing
1 tablespoon dry yeast
1 large egg, beaten
1/2 teaspoon pure vanilla extract
6 tablespoons sugar
3 cups all-purpose flour

Combine water, pineapple juice, and melted butter in a large bowl. Sprinkle in yeast. Add salt, egg, vanilla, and sugar, stir to combine. Using a wooden spoon, mix in the flour 1 cup at a time. Use your hands to mix if the dough becomes too stiff. The dough will be very soft and slightly shaggy. Cover loosely and let rise in a warm spot until doubled in size, about 2 hours.

If baking later, place the covered and risen dough in the fridge overnight before shaping into rolls and baking.

On baking day, spray two 9-inch round cake pans with non-stick spray. Shape the dough into 16 evenly sized balls. If you have a digital scale, use it to size each ball at 1 1/2 ounces. Place 8 balls of dough in each cake pan, cover with a towel, and let rise until doubled in size, about 2 hours.

Preheat oven to 350 degrees F. Brush the rolls with melted butter. Bake for 20-25 minutes, or until golden brown. Cool on rack.

Broccoli and White Cheddar Mac & Cheese

This is another meal I made while trying to clean out my pantry/fridge before the move. It was a delicious mac & cheese and my family really loved it!

Enjoy!

Broccoli and White Cheddar Mac & Cheese
Recipe adapted from Craving Chronicles

3 cups fresh broccoli
1/2 pound elbow macaroni
1 1/2 tablespoons unsalted butter
2 tablespoons flour
1 1/3 cups milk
4 ounces sharp white cheddar cheese, grated
2 ounces pepper jack cheese, grated
salt to taste

Fill a large pot with water and bring to a boil. Add elbow macaroni and broccoli. Cook until noodles are done.

Meanwhile, melt butter in a saucepan over medium heat. Add flour and whisk to form a paste (roux). Cook 1-2 minutes to eliminate raw flour taste. Slowly pour in milk, whisking briskly to remove lumps. Continue cooking over medium heat, whisking constantly, until milk mixture thickens. Remove from heat and whisk in shredded cheese. Add salt to taste.

Add drained macaroni and broccoli back to pot. Pour cheese sauce over macaroni and stir to combine.

Pumpkin Chocolate Chip Cookie Pie

That title is a mouthful but oh my goodness is this pie delicious!!!!!! A combination of pumpkin pie and chocolate chip cookies. SO GOOD!

Pumpkin Chocolate Chip Cookie Pie
Recipe from How Sweet It Is

2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cup butter, melted and cooled to room temperature
1/3 cup pureed pumpkin
2 teaspoons vanilla extract
1 tablespoon + 1 teaspoon pumpkin pie spice
1 cup chocolate chips
1 unbaked pie shell
whipped cream or ice cream

Preheat oven to 325 degrees F.

In the bowl of an electric mixer, beat eggs until foamy. Beat in flour, sugar and brown sugar until well blended. Add in vanilla extract, pumpkin and pumpkin pie spice and mix until combined.. Blend in melted butter. Toss chocolate chips with a sprinkling of flour and fold into batter. Pour into an unbaked 9-inch pie shell. Bake for 55 minutes, or until center is no longer jiggly.

Serve warm with ice cream of whipped cream.

TWD: Honey Nut Scones

Oh my goodness... It has been 10 days since my last blog post! I really didn't realize it had been that long. Time kinda slipped away from me. The past 10 days have been crazy. My hard drive on my laptop broke and I had to take it in to get repaired and I was without internet access for 4 days (TORTURE!).  Then we cleared out of our rental house and moved to a hotel. We are buying a house and won't close on it until next week so for the time being I am without a kitchen. :( But, I have still have some things to post so hopefully I can keep blogging from the hotel. :)

These scones I made before I completely packed up my kitchen and we loved them. Then again, what isn't to love? Honey and walnuts wrapped up in a scone! YUM!

Thanks to Jeanette of Whimsical Cupcake for hosting this week. The recipe can be found at her blog.