Oatmeal Date Cookies

I do not like raisins. They are one of the foods that sit pretty high on my short list of dislikes. This means I never eat oatmeal raisin cookies. I consider it a loss to have to cut out an entire type of cookie from my diet. An oatmeal cookie has so many desireable qualities. Deep carmelized sugar and chewy baked oats make for a delicious combination.

With a large container of fresh dates and lack of ideas to use them for, along came these cookies. I chopped up the dates to resemble a raisin, then replaced the raisins in my cookie batter. Let’s just say I made up for the many years of missed cookies by almost eating the entire batch alone.

Despite my disfavor to the original dried fruit, I can confidently say that this version of an oatmeal cookie is superior. The fresh dates add even more deep dark caramel flavor to the already oey gooey cookie. Please let me know what you think of this much needed upgrade.

Oatmeal Date Cookies

Category: Sweet Recipes

Oatmeal Date Cookies

Ingredients

1 Cup Of Softened Butter
1 Cup of Packed Brown Sugar
1/4 Cup of Sugar
1 Cup of Chopped Dates
2 Eggs
1 Tablespoon of Vanilla
1 Tablespoon of Molasses
1 1/2 Cups of AP Flour
3 Cups of Rolled Oats
1/2 Teaspoon of Salt
1 Teaspoon of Baking Soda
1 1/2 Teaspoons of Cinnamon

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Prepare two cookie sheets with parchment paper and set aside.
Cream together the butter and two sugars.
While butter and sugar creams, in a bowl mix together the remaining dry ingredients. Set aside.
Mix in the eggs, one at a time, followed by the vanilla and molasses.
Slowly mix in the dry ingredients until well combined and dough is formed. Finish by hand mixing in the chopped dates.
Chill the dough for 30 minutes before baking.
When ready to bake, roll out balls of dough and place of cookie sheet.
Bake for 12-15 minutes, until golden brown on top and crispy on the edges.

https://epicuropedia.com/2020/03/28/oatmeal-date-cookies/

This recipe is copyrighted

Apple Walnut French Toast

Featuredby Lindy Moody2 Comments

Yes I know that everyone is eating healthy and looking for healthy recipes, but I also know that everyone needs a cheat day. Breakfast is the best food of all, so you should cheat with this recipe. At least I did because – can you really say no to soft and chewy, warm, sticky sweet, crunchy French toast fresh out of the oven?

Today’s recipe is extra easy for the user. You can prep the french toast the night before and place it in the fridge until the morning. Who wants to wake up extra early to make a meal? As much as I try to be a good southern wife, sometimes it is not always possible. With this recipe wake up late and throw on some coffee while you bake the bread.

It is just as delicious if you make it the same day. The last time I prepared it I threw it together in a flash the morning of for a late Saturday morning breakfast.

Apple is added for its natural sweetness and walnuts for the earthy crunch. French toast always need some texture to make it truly delicious. Whipped cream is option for this one, but the cinnamon is not. You cannot bake an apple without cinnamon.

Per usual, with this recipe you can substitute whatever you like. Take out the walnuts and replace the apple with blueberry. Use pecans to make the dish extra southern. The breakfast possibilies are bountiful.

Apple Walnut French Toast

Category: Uncategorized

Apple Walnut French Toast

Ingredients

1 Loaf of Challah Bread, sliced
1 Cup of Walnuts, toasted and chopped
2 Cups of Whole Milk
1 Cup of Heavy Cream
2 Tablespoons of Melted Butter
1/3 Cup of Light Brown Sugar
1/4 Teaspoon of Salt
1 Teaspoon of Vanilla
2 Teaspoons of Cinnamon
6 Eggs
3 Apples, peeled and diced
For the Crumble Topping:
1/2 Cup of Flour
3/4 Cup of Toasted Walnuts, chopped
1/4 Cup of Brown Sugar
4 Tablespoons of Room Temperature Butter

Instructions

Preheat your oven to 350 degrees Fahrenheit.
Evenly arrange the bread slices in and 8x8 baking pan. Set aside
In a mixing bowl, whisk together the milk, cream, cinnamon, brown sugar, salt, eggs, and vanilla. Pour over bread.
Layer in the chopped walnuts and apples between the slices.
Make the crumble by cutting the butter into the flour. Mix in the remaining ingredients by hand until the mixture looks thick and crumbly.
Evenly top French toast with the crumble.
Bake for 50 minutes. If crumble begins to brown, cover with foil to reduce darkening.

https://epicuropedia.com/2020/01/14/apple-walnut-french-toast/

This recipe is copyrighted

Check out this varation to breakfast

Sweet Recipes

Cheesecake Stuffed Panettone

Featuredby Lindy MoodyLeave a Comment

With Christmas only two weeks away I am in full holiday mode. For me that means baking as many seasonal treats as possible. Since Thanksgiving I have managed to cover almost every holiday staple in the kitchen.

I cannot think of a more Christmas dessert than Panettone – a strange Italian sweet bread version of fruit cake, yet it is nothing like fruit cake. It is airy and buttery with a light peppering of dried fruits. I am not going to pretend like I have ever attempted to bake one. You see bread is kinda my kryptonite. But making a solid dessert doesn’t always require making it fully yourself.

This recipe cuts down some of the effort by using a premade panettone. Like puff pastry, there are just some ingredients that are worth buying premade. It also ensures consistency.

This time of year you can find the bread almost anywhere. You can even find them with variations like pistachio and chocolate

The idea is to gently remove the inside of the panettone, laquer it with egg wash, bake it, then stuff it with cheesecake. Simple right? It really is.

The finished cake is a show stopping and unique dessert. It has a fluffy creamy vanilla inside with a golden brown and carmalized chewy shell. Every few bites you will get a pop of tart dry fruit.

Cheesecake Stuffed Panettone

Category: Sweet Recipes

Cheesecake Stuffed Panettone

Ingredients

1 Panttone
1 Egg
3 Tablespoons of Butter, melted
12 Ounces of Cream Cheese, Softened
1 Lemon
1 Cup of Heavy Whipping Cream
1/2 Cup of Powdered Sugar
1 Tablespoon of Vanilla

Instructions

Preheat your oven to 350 degrees Fahrenheit.
Slice the lid off of the panettone and gently hollow out the center.
Coat the outside of the panettone in the melted butter then wrap with foil.
Use the egg the create an egg wash, then egg wash the center of the panettone.
Bake in the oven for 15 minutes.
Set aside to cool.
Prepare the filling.
Whip the heavy whipping cream until stiff peaks form. Set aside.
In a mixing bowl combine cream cheese, sugar, zest from the lemon, juice from the lemon, and vanilla.
Mix until fully combined.
Gently fold the whipped cream into the cream cheese mixture, 1/3 at a time.
Pour in cheesecake into the center of the cooled panettone.
Allow to set for at least 4 hours in the fridge.

https://epicuropedia.com/2019/12/14/cheesecake-stuffed-panettone/

This recipe is copyrighted

For another great holiday dessert click Here

Sweet Recipes

Butternut, Burrata, and Rye Pie

Featuredby Lindy MoodyLeave a Comment

For the past week I have been posting unique recipes to wow your guests this holiday season. I like the idea of taking a classic recipe and imparting a slight twist–just enough to make the consumers say, “What is that?”

What better way to end the week leading up to Thanksgiving than with my favorite pie of the series. This recipe, a Butternut Squash and Burrata swirled pie on a Rye crust, takes a classic pie recipe and transforms it into something completely new. I often find butternut squash and pumpkin pies way too sweet. Besides cutting back on the sugar, the best way to combat their sweeties is to add some savory ingredients.

The recipe for the butternut filling stands up on its own, so if you are not that adventurous you can always leave out the burrata. You will be left with a pie that is an upgraded version of the classic.

The crust is a classic pie crust recipe with a bit of rye flour substituted for the all purpose flour. Burrata is an ultra creamy mozzarella cheese with a very mild flavor. It makes for the perfect addition to swirl into the silky sweet butternut custard. This is a pie for those who don’t eat desserts because they find them too sickly-sweet.

Make this recipe for your thanksgiving feast and you will surely inspire your family.

Butternut, Burrata, and Rye Pie

Category: Uncategorized

a slice of pie

Ingredients

For the pie crust:
1 Stick of Cold Unsalted Butter, cubed
1 Cups of AP Flour
1 1/2 Cups of Rye Flour
A Pinch of Salt
3-4 Tablespoons of Iced Water
For the Custard:
1/2 Cups Of Roasted Butternut Squash
2 Eggs
2 Egg Yolks
1 1/2 Teaspoons of Vanilla
1/2 Cup of Packed Brown Sugar
1/4 Cup of Sugar
1/4 Teaspoon of Salt
1 1/2 Teaspoons of Ground Ginger
1 1/2 Teaspoons of Cinnamon
1/2 Teaspoon of Nutmeg
1 1/4 Cup of Heavy Cream
16 Ounces of Burrata

Instructions

At least one hour before baking the pie, prepare the pie crust.
Start by combining the two flours and salt in a small mixing bowl. Mix until evenly combined.
Cut in the cold butter with a pastry cutter. You want the butter to resemble small peas.
Next pour in one to two tablespoons of water.
Gently begin kneeling the dough together until a dough of ball forms. Add more water if needed.
After a ball is formed, wrap the dough in plastic and allow to rest in the fridge for at least one hour.
Preheat your oven to 350 degrees Fahrenheit.
After at least an hour, turn the pie dough out onto a well floured surface.
Roll into a 12 inch round for a 9 inch pie pan.
Gently transfer into the pie pan, crimp the edges, and poke holes into the bottom with a fork.
Line the crust with parchment paper and fill with pie weights.
Par-bake the pie crust for approximately 15 minutes.
While the crust bakes, prepare your filling.
In a food processor combine all of the ingredients, except for the burrata, for the filling.
Puree until filling is smooth.
Pour filling into your partially baked pie crust.
Bake the custard for approximately 30 minutes. After thirty minutes crumble the burrata over the top then swirl into the custard.
Return to the oven to finish cooking the pie for an additional 15 minutes.

https://epicuropedia.com/2019/11/27/butternut-burrata-and-rye-pie/

This recipe is copyrighted

For another cool burrata baked good, click here.

Sweet Recipes

Burrata Cheesecake

Featuredby Lindy Moody1 Comment

Fall has finally hit Savannah. As of this week are away from our 90 degree days and our on with the coats and boots.

With cooler days I find myself at home more, baking. Especially considering thanksgiving is creeping up swiftly. As a steady at-home baker, it is often hard to come up with new and exciting recipes. But for this one, I think I really discovered something – Burrata Cheesecake.

Burrata is a form of mozzarella cheese. It is ultra creamy and mildly flavored. You will still taste the tangy notes of the cream cheese, but the burrata lends a more complex and interesting flavor.By replacing one half of the cream cheese in a cheesecake recipe, the result is a cheesecake that balanced and not as sweet.

I portioned down the size of the cheesecake to the size of a tart. After you try out this super easy recipe, I promise you will never go back.

You can top it with whatever fruit you like, peaches, candied oranges, plums, or anything fresh.

Burrata Cheesecake

Category: Sweet Recipes

Burrata Cheesecake

Ingredients

For the crust:
1/2 Cup of Shortbread Cookies, crushed
1/2 Cup of Butter, melted
1 Tablespoon of Sugar
For the cheesecake:
8 Ounces of Burrata, just the creamy inside
2 8 Ounce Packages of Cream Cheese
1 Teaspoon of Vanilla Extract
1 Egg
3/4 Cup of Sugar
Juice from 1/2 of a Lemon
A Pinch of Salt

Instructions

Preheat the oven to 350 degrees Fahrenheit.
First prepare the crust.
Combine the melted butter and cookie crumbs. Press down evenly into the bottom of a tart pan. Set aside.
Make the cheesecake batter by combining both cheeses and the sugar in the bowl of a food processor.
Pulse until smooth and combined.
Add in the remaining ingredients, and pulse until the batter is smooth.
Pour into your prepared crust and bake with a water bath for approximately 30-40 minutes. The cheesecake is done with it is firm but still slightly giggly in the center.
Allow to cool before slicing.

https://epicuropedia.com/2019/11/15/burrata-cheesecake/

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