Christmas Bark

This is one of my favorite holiday desserts and I have made it every Christmas for the last few years.  I first got this recipe from a coworker who made it for our holiday work luncheons.  I had no idea that it was made out of crackers when I first tasted this Christmas Bark.  I ended up using saltines and leftover matzos.  You can feel free to top with nuts such as pecans, almonds, or walnuts.  I like topping with crushed candy canes to give the peppermint taste for the holidays.  FYI - I placed candy canes in a plastic bagged and crushed them with a hammer, easy!  You should definitely make this if you like toffee because that is what this Christmas Bark tastes like.  I can't stop eating this Christmas Bark but I better so that I can share with my family and friends.  Enjoy!

P.S. I finally added Disqus to my blog to make commenting easier, so feel free to leave comments :)

 

Christmas Bark

Printable Recipe

Ingredients

1 to 2 sleeves of saltine crackers (and/or matzos crackers)

1 cup butter

1 cup brown sugar

2 cups chocolate chips

crushed candy canes (optional)

Directions

Preheat oven to 400 degrees F.  Line baking sheets (jelly roll pans with sides is best) with foil or parchment paper.  If using foil, spray lightly with non-stick spray.

Arrange crackers in one layer to completely cover baking sheet/pan.

In a saucepan over medium-high heat, add butter and brown sugar.  Bring to a boil for 3 minutes.

Pour butter sugar mixture immediately over the crackers.

Bake for 5 minutes.

Remove from oven and sprinkle chocolate chips on top.  Let sit 5 minutes to allow chocolate to melt.  Spread melted chocolate with a spatula.

Sprinkle crushed candy canes on top of chocolate.  

Allow to cool to completely before breaking into pieces.  You may also refrigerate it to cool overnight. 

Store in airtight container.

Slow Cooker Berry Bread Pudding

I took a chance during Hurricane Sandy to make a slow cooker meal on Monday!  Luckily I never lost power and I was able to make this slow cooker berry bread pudding.  I really liked this bread pudding but it was a little bit watery when I made it.  Next time I will probably use a little less milk and see how it turns out.   This is such a simple recipe and perfect when you don't want to bake something.  I have eaten this berry bread pudding for dessert and even breakfast already.  It's delicious!  Happy Halloween everyone! 

Slow Cooker Berry Bread Pudding

Printable Recipe

Ingredients

1 package of Hawaiian Sweet Rolls (I used King’s brand, 12 count.)

2 ½ - 3 cups vanilla soy milk (You may use regular milk.)

4 eggs

¼ cup butter, melted

½ cup sugar

¼ teaspoon cinnamon

¼ teaspoon nutmeg

½ teaspoon vanilla

2 ½ - 3 cups berries (I used diced strawberries and blueberries.)

Directions

Tear sweet rolls into bite size cubes; I tore each sweet roll into 4 pieces.

Spray slow cooker with non stick cooking spray.  Place half the cube rolls into the bottom of the slow cooker.   Top with half the berries.

In a large bowl, whisk together butter, soymilk, eggs, sugar, cinnamon, nutmeg and vanilla.

Pour half the mixture over the bread cubes and berries.  Press bread down to ensure the mixture is being absorbed by the bread.

Layer with remaining bread cubes and berries.  Pour remaining mixture on top.  Press bread down gently.  (Optional – sprinkle some additional sugar on top.)

Cover and cook on low for 3-4  hours.  Turn on high for the last 30 minutes and leave the lid cracked up to let the steam escape.

It will be done when a knife inserted near the center comes out clean.   

Broccoli Cheese Soup

I am loving this homemade broccoli cheese soup!  It is so much better than the canned soups and its super easy to make.  Not only does this broccoli cheese soup taste better than canned, its healthier.  You can control the amount of sodium and use low-fat milk.  This soup is warm, creamy and delicious.  It also reminds me of Panera's broccoli cheese soup too.  You could also serve this soup in a bread bowl.  Enjoy!

Broccoli Cheese Soup

Printable Recipe

Ingredients

4 tablespoons butter

½ yellow onion, diced

1 ½ to 2 cups broccoli florets

3 tablespoons flour

3 cups milk

¼ teaspoon nutmeg

½ teaspoon freshly ground black pepper

½ teaspoon salt

1 ½ cups shredded cheese (cheddar and/or jack)

Directions

In a saucepan, over medium heat, add butter and onions.

Cook onions for about 5 minutes until soft.

Stir in flour and cook for about 1 minute.

Next, add in milk.

Add in broccoli, nutmeg, black pepper and salt.

Cover and cook for about 20 minutes until broccoli is tender.

Stir in cheese until melted.

You may serve as is or puree soup in a blender and/or food processor.  You may also use an immersion blender.

Top with extra shredded cheese if desired.

Berry Cake

I had some extra strawberries and blueberries to use up and this berry cake turned out wonderful!  I adapted this berry cake recipe from Martha Stewart's Strawberry Cake (original recipe here).  The cake is light and moist.  One of the online Martha Stewart reviewers said it tastes like a cross between an angel food cake and a buttery pound cake, which is exactly right!  I couldn't have described it any better.   I will definitely be making this cake again and again.  You could serve this berry cake as is or with vanilla ice cream or whipped cream.  Enjoy!

Berry Cake

Printable Recipe

Ingredients

6 tablespoons unsalted butter, room temperature

1 ½ cups flour

1 ½ teaspoons baking powder

½ teaspoon salt

1 cup plus 2 tablespoons sugar

1 egg

½ cup milk

1 teaspoon vanilla extract

½ pound strawberries, hulled and halved

½ pound blueberries

Directions

Preheat oven to 350 degree F.   Grease a 10 inch pie plate with butter.

In a bowl, whisk together (or sift) flour, baking powder and salt.

In a stand mixer, on medium-high speed, beat together butter and 1 cup sugar until pale and fluffy.  On medium-low speed, mix in egg, milk, and vanilla.

On low speed, slowly add in flour mixture about ½ cup at a time.  You may need to use a spatula to scrape sides of bowl down.  

Pour batter into buttered pie plate.  Arrange strawberries and blueberries on top.  Place strawberries cut side down.  Sprinkle remaining 2 tablespoons sugar over berries.  

Bake for 10 minutes and then reduce temperature to 325 degrees F.  Bake for additional 60 minutes until cake is golden brown and firm to the touch.  

Allow cake to cool in pie plate.  Store cake at room temperature loosely covered for up to 2 days or refrigerate.

Easy Caramelized Figs

I had purchased a pint of figs at the farmers market not too long ago and was thinking of what to do with them.  My thoughts went to dessert and I ended up with these easy caramelized figs.  All you need is butter and brown sugar; it can't get any easier.  I spooned the warm caramelized figs over some frozen vanilla greek yogurt (from Trader Joe's) and it was amazingly delicious!

Easy Caramelized Figs

Printable Recipe

Ingredients

7 figs

2 tablespoons butter

2 tablespoons brown sugar

Directions

Slice figs in half lengthwise with stems removed.

In a small pan, over medium heat, melt butter and brown sugar.  

Add figs, cut side down, and cook for 3 to 4 minutes until caramelized.  Spoon sauce over figs.

Turn figs over and cook on other side.   The butter-sugar sauce will thicken as it cooks.

You may serve the caramelized figs warm or at room temperature.

Serve over ice cream, yogurt, or cake.   

Simple Berry Cobbler

This is truly a simple berry cobbler recipe.  I loved this berry cobbler, it is such a warm and inviting dish.  I served it with a scoop of TJ's frozen vanilla greek fat free yogurt.  It was delicious and is the perfect contract between sweet and tart.  You could also serve it with vanilla ice cream or fresh whipped cream, but I was trying to be somewhat healthy.  This simple berry cobbler is great as a dessert or even breakfast.  Enjoy!

Simple Berry Cobbler

Printable Recipe

Ingredients

1/3 cup butter
1 ½ cups flour
1 cup granulated sugar

½ cup brown sugar
1 ½ cups milk
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 cups blueberries

2 cups strawberries, diced (same size as blueberries)

Directions

Preheat oven to 375 degrees F.

In a 9x13 inch baking dish, add butter and place in oven while preheating so butter melts.

In a large mixing bowl, add flour, baking powder, cinnamon and salt.  Whisk dry ingredients together. 

Next, add in sugars and milk.  Whisk together until a batter forms and there are no more lumps.

Pour batter in the baking dish with the melted butter.  There is no need to stir the butter, it will come up around the batter and that is fine.

Top batter with the blueberries and strawberries.

Bake for 45 to 60 minutes, until top is lightly browned and a toothpick inserted comes out clean.  (It took me about 55 minutes to bake.)