Apple Cheese & Pear Cheese Danishes

Apple Cheese Danish

I've never eaten a pear.  Well, let me say that again...I've never eaten a pear since I can remember eating.  I'm sure when I was a baby my mom fed me that pureed garbage stuff.  I don't really know why I haven't had one, I love pear scented lotion and hand soap.

Pear Cheese Danish

I love almost all fruits but I NEVER eat those fruit cups with the juice. YUCK!!!!  The only fruit I will eat from a can with juice is pineapple.  I guess it's a texture thing; I feel like canned fruits that are in the juice seem limp, soft, and mushy.  I like my fruit firm, like when you bite into a fresh peach, apple, maybe even a pear.?

This fall I have seen multiple pear recipes that look yummy so when I went to the grocery I picked myself up some pears. I couldn't decide which recipe to make until I saw this post and decided to make an apple danish and a pear danish.  They were both great!

Apple Cheese & Pear Cheese Danishes  
Adapted from: A Cozy Kitchen
Printable Recipe 

Yield: 2 danishes

Ingredients:

8 ounces cream cheese, room temperature
3 tbsp. ricotta
juice of 1 lemon
1/8 tsp. Kosher salt
1/2 tsp. vanilla extract
5 tbsp. sugar, divided
2 Gala Apples (or 2 Pears)
1/2 tsp. cinnamon
1 box frozen puff pastry, defrosted

Directions:

1. Preheat oven 400 degrees F.

2. In the bowl of a stand mixer, add cream cheese, ricotta, vanilla, salt, and 4 tbsp. sugar. Mix until      smooth with paddle attachment. 

3. Peel and slice your apples or pears into 1/4 inch slices and toss with 1 tbsp. sugar, 1/2 tsp. cinnamon and juice of 1 lemon in a bowl with a wooden spoon.

4. Unfold 1 sheet of puff pastry and roll into 11 inch by 8 inch rectangle with a floured rolling pin.

5. Place puff pastry on parchment paper and place on cookie sheet.  At an angle, slice off the top corners of pastry and cut two notches in the bottom.  Cut 1 inch strips diagonally down both sides of puff pastry, making sure to leave center intact.  You should have about 8 strips per side. (Check out A Cozy Kitchen for step-by-step photos.)

6. Add half the cream cheese/ricotta mixture to center of puff pastry and spread out evenly.  Top with slices of apple or pear.

7. Fold in the bottom and top flaps of pastry then braid the side strips.  Brush danish with egg wash and sprinkle with sugar and cinnamon.

8. Refrigerate pastry 15 minutes until baking.  Bake 20-23 minutes or until danish is golden brown. 

9. Repeat steps 4-8 with second piece of puff pastry.

Grab some fruit at your grocery and makes some yummy fruit and cheese danishes :) These were great right out of the oven and even the next morning for breakfast, just pop 'em in the microwave about 15 seconds.

Pumpkin Cinnamon Rolls

 My love for all things pumpkin continues...

I don't know if I've shared this but Stephen doesn't like pumpkin, AT ALL! Although this breaks my heart in one way, it also makes me happy because that means for pumpkin cinnamon rolls for me! :) The downside is that he complains that I make too many pumpkin dishes and he doesn't get anything because he doesn't like pumpkin.  Tough luck, buddy! 

The original recipe is vegan and I had never made anything vegan before.  When I saw this over at Eat, Live, Run I knew this was going to be my first ever vegan dish.  I was wrong :(  I didn't have the vegan butter substitute and I had just went to the grocery that evening and wasn't about to go back.  Besides, I'm not a vegan so I didn't feel bad about using regular butter.  If you want to do this vegan, just use a vegan buttery spread. 

Pumpkin Cinnamon Rolls
Printable Recipe
Source: Eat, Live, Run

Yield: 8 or 9 rolls

Ingredients:

2 tbsp butter
1/3 cup almond milk or regular milk
1/3 cup pumpkin puree
1/4 cup sugar
1 pkg dry yeast
2 cups all purpose flour
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp cloves
1/8 tsp ginger

Filling:

1/4 cup brown sugar
2 tbsp butter
2 tsp cinnamon

Glaze:

1 cup powder sugar
1 tbsp almond or regular milk
1/4 tsp vanilla extract

Directions:

Heat milk and butter in a small sauce pan, over low heat.  Heat until butter is melted and milk is warm to the touch. 

Remove from heat and sprinkle yeast into the mixture, stir to dissolve and let sit 5 minutes. Make sure your milk is only warm and not hot or it will kill the yeast.

Whisk flour, salt, cloves, cinnamon, ginger, nutmeg, allspice, and sugar together in a large bowl or bowl of stand mixer.

Add pumpkin to flour mixture and pour in yeast. 

Knead dough by hand 10 minutes or if using a stand mixer, knead with dough hook about 6 minutes.  Dough should be smooth and elastic.

Place dough in a greased bowl and cover with a dish towel.  Sit bowl in a warm place and allow dough to rise 1 hour and 15 minutes.

While dough is rising, make the filling by mixing butter, brown sugar, and cinnamon in a small bowl.

Remove dough to a lightly floured surface and roll out into a large rectangle.

Spread filling over dough, leaving a 1-inch boarder around all four sides.

Gently roll the dough into a log and slice into 1/2 inch slices with a sharp knife.

Place rolls into a greased 9-inch cake pan or pie plate. 

Cover with a dish towel and allow to rise in a warm place 45 minutes.*

Cook rolls in a 350 degrees F preheated oven for 25 minutes or until golden brown.

Allow rolls to cool & make glaze.

Mix powder sugar, milk, and vanilla extract and pour over rolls.

*If you don't want to bake the rolls right away, cover with plastic wrap and keep in refrigerator until ready to bake.  You can bake them straight from the fridge, you don't need to let them come to room temperature.

Banana Bread

Since today is my good friend, Brittany's Birthday I thought I would share one of her recipes.  Besides, is there any better way to use those overly-ripe bananas but to make a quick bread?  I think not.  If you think you can't cook or bake, you're wrong.  For those of you reading this that feel it takes some sort of supernatural talent to bake or you want to boost your kitchen confidence...make this bread!  I'm telling you it's the easiest thing and it never fails! 

This is my friend, Brittany's recipe for banana bread but I added cinnamon to mine-which is why it's a little darker than normal banana bread.  The bread is great without cinnamon but since I love it so much, I add it to just about everything I bake.  :) You can also add walnuts to this recipe but I really prefer it without, but that's just me. 

Banana bread is something I like for breakfast, with my lunch, or for dessert :) It's very versatile in my opinion.  My favorite is to barely warm it in the microwave and spread some cream cheese on top...YUMMY!

Banana Bread   

Printable Recipe

Yield: 1 loaf

Ingredients:

3 or 4 ripe bananas, mashed
1/3 cup melted butter
1 cup sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
1 tbsp cinnamon(optional)
pinch of salt
1 1/2 cups flour (all purpose)

Directions:

Preheat oven 350 degrees F.

Prepare loaf pan by spray with non-stick spray.  I also line the bottom of mine with parchment paper.

Mix all ingredients with a wooden spoon*, adding flour last.

Bake for 1 hour or until toothpick comes out clean when inserted in the middle.

Allow bread to cool completely before inverting pan onto a plate then sprinkle a little sugar on top for some extra sweetness.  

*I'm not sure if using a wooden spoon really matters because I've never tried it without :) It's just one of things where I know the wooden spoon always works so why take a chance.  Next to my iron skillet, a wooden spoon is probably my next invaluable kitchen tool.  If for some crazy reason you don't have one, go get one!

Cream Cheese Cinnamon Rolls

After several failed attempts at one cinnamon roll recipe (I'm not going to say which one b/c it's supposed to be a no-fail amazing recipe) I finally threw in the towel and went on the hunt for another one-one that I could make! HA!  I don't know what my problem had been, I followed the directions exactly as they were printed in my cookbook but after four failed attempts, and 2 full bags of flour wasted, I gave up.  I don't like giving up, especially not on a recipe, I will usually keep trying until I have it mastered but this time it was just too much.  I found this great recipe on a favorite blog of mine Joy the Baker.  If you haven't checked it out, you need to...RIGHT NOW :) I did a little bit of editing to suite my tastes and what I had on hand and these were a HUGE success!

These cinnamon rolls makes a great breakfast, better snack, or good supper :) If you're into eating sweets as a meal, which I am.

Warning: If you make these, your kitchen might look like a war zone-or maybe only mine did:

 

 

  

 

 

The mess is worth it, trust me!

Cream Cheese Cinnamon Rolls

Adapted from Joy The Baker
Printable Recipe 

For the Dough:
1 1/4oz package active dry yeast
1/2 teaspoon, plus 1/4 cup sugar
1/2 cup milk at room temperature
2 Tablespoons light brown sugar
1/2 teaspoon vanilla extract
1 egg
1 egg yolk
2 3/4 cups all-purpose flour, sifted, plus more for kneading
3/4 teaspoon salt
8 Tablespoons (1 stick) unsalted butter, at room temperature, plus more for the pan

For the Filling:
1/2 cup sugar
1/4 cup dark brown sugar
1 Tablespoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground cloves
2 Tablespoons maple syrup
4 oz. cream cheese, at room temperature
8 Tablespoons (1 stick) unsalted butter, melted

For the Icing:
2 cups confectioners' sugar
1/4 cup buttermilk
2 tbsp. heavy whipping cream

Making the Dough:
In the bowl of a stand mixer combine yeast, 1/2 teaspoon sugar and 1/4 cup water heated to 115 degrees F.  Stir to combine and let sit until frothy and foamy, about 10 minutes.

Add remaining sugar, milk, light brown sugar, vanilla, egg, and egg yolk.  Beat with a wire whisk until well combined.  Fit the bowl onto the mixer, fitting with the dough hook attachment.  Add the flour and salt and mix on medium speed until the dough just begins to come together.  Turn the machine on medium-high and knead the dough for 4 minutes.

Add the butter and continue to knead for about 6 minutes.  The dough will the wet and sticky.  Place the dough on a well floured work surface, and knead about 1/3 cup all-purpose flour into the dough.  Don't worry, the dough still might be a little sticky. Just set the dough to rest in a large greased bowl.  Cover the bowl with plastic wrap and a kitchen towel and allow to rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.

While the dough rises, make the filling.  Combine the sugar, dark brown sugar, cinnamon, salt and cloves in a large bowl.  Stir to combine.  Stir in the maple syrup.  Set aside.

When the dough has doubled in size, dump if from the bowl onto a heavily floured work surface.  Gently knead the dough until it is no longer sticky, adding more flour as needed.  I think I added about 3 Tablespoons of flour.  Work the dough for about 1 or 2 minutes.  Once it's no longer sticky, place a kitchen towel over the dough and let rest for 5 minutes before you roll it out.

Using a floured rolling pin, roll the dough into a 10 x 10-inch square.

In a small bowl, mix the cream cheese with a knife until it's smooth and spreadable.
Spread the cream cheese evenly over the dough square.  Fold the square into thirds like you would fold a letter to fit into an envelope.  Take the open ends of the rectangle and fold into thirds again, to make a smaller dough square.

Invert the dough so that the seam is face down and, using the rolling pin, gently roll it into a 10 x 20-inch rectangle.  You make find that some cream cheese sneaks through.  Be as gently as possible with the dough, but continue to work it until you reach the size you need.

Turn the dough so that the short sides are parallel to you.  You're going to roll from the short sides of the dough.

Brush the top of the dough with half of the melted butter.  We'll use the rest of the butter after the rolls are baked.

Pour all of the filling onto the dough.  Spread evenly, leaving a 1-inch boarder at one of the short edges of the dough so the roll can be properly sealed.  Lightly press the filling into the dough.

Using your hands, lift up the bottom edge of the dough and roll it forward into a tight cylinder.  Place dough cylinder seam side down on a cutting board.  Using a sharp, thin knife, trim off the uneven edges.

pre-baking

 Heat the oven to 375 degrees F.  Uncover the rolls.  If you refrigerated the rolls (this is what I did), let them sit at room temperature for 15 minutes before baking.  Bake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes.

Make the icing:  While the rolls are baking, whisk together the sugar and buttermilk in a small bowl until smooth, then add heavy cream if desired. 
Transfer the pan of cinnamon rolls to a cooling rack.  Brush with remaining butter.  Let cool for 5 minutes.  Dip the tines of a fork into the icing and drizzle over the rolls.  Serve immediately.

 SO YUMMY! A special thanks to my baking buddy: Greta, without her assistance, I could bake in peace ;)

Surprise Monkey Bread

 

 Do you have a favorite recipe that you don't even use a recipe for? If I had to choose one go-to dessert (this could be breakfast too, or lunch or dinner, hehe) that I no longer read the actual recipe for it would be this yummy ring of goodness!  I first made this for a snack party at my former job and it was an instant hit. In fact, at every snack party I was asked to bring this.  I was watching TV tonight with my hubby and it hit me....MONKEY BREAD, MUST MAKE NOW!  So, I headed to the kitchen and whipped this up.  I had to find the original recipe in order to post.  Although I use the same ingredients the amounts tend to change and vary each time I make this depending on my mood. Shall I add more brown sugar, more cinnamon, no walnuts, etc...you get the idea.  You could really add or omit any of the ingredients depending on your personal tastes, another reason I love this so much....adaptability (is that even a word?)

Ingredients

Depending on what's in the frig, I sometimes use extra flaky buttermilk biscuits, grands, really just whatever I have on hand.  Sometimes I don't have walnuts, chopped peanuts are nice as well.  So is caramel sauce instead of brown sugar/butter combo.  Although this is a pretty good treat warmed up the next day, if I'm taking this to work or a social gathering there are NEVER leftovers.  So, if you want to take this somewhere and want to have some yourself, just make two :)

Another reason I love this, as if I need another reason aside from the brown sugar, cinnamon/sugar combo (so delish) is that if you don't like cream cheese, or you THINK you don't, you will change your mind after this.  My step-dad claims to loath cream cheese, as did many of my fellow co-workers.  When asked what the "surprise" component was, a HUGE, yet evil grin came to my lips as I stated. "That would be cream cheese, a whole brick of it!" YAY, score for cream cheese! I personally LOVE cream cheese and often spent many summer lunches in the kitchen making cream cheese and olive sandwiches with my Grandmother, but that's another story for another day.  

So, go ahead and make this. You can thank me now or later, I'm not picky ;)

Surprise Monkey Bread
Printable Recipe

Source:  Taste of Home Prize Winning Recipes, April 2010

Ingredients:

1 cup packed brown sugar
1/2 cup butter, cubed
2 tubes refrigerated biscuits
1/2 cup sugar
1 tbsp ground cinnamon
1 package (8 oz) cream cheese, cut into 20 cubes (if each biscuit tube has 10 biscuits)
1-1/2 cups chopped walnuts (optional)

Preheat oven 350 degrees F

Melt butter and brown sugar in a microwave-safe bowl until the sugar is dissolved.  I start on 2 minutes on 50% power and then go longer in 30 second increments.  Set aside. 

brown sugar & butter

Combine cinnamon and sugar, set aside.

Flatten each biscuit into a 3 inch circle and sprinkle 1/2 tsp of cinnamon/sugar mixture in the middle of the circle and spread so the whole biscuit is covered.  Top with 1 cream cheese cube then fold dough over filling; pinch edges to seal tightly. 

Sprinkle 1/2 cup walnuts into a 10 inch fluted tube pan coated with non-stick cooking spray.  Layer with half the biscuits, cinnamon/sugar mixture, & butter/brown sugar mixture and 1/2 cup walnuts.  Repeat layers.

 

layer one

add brown sugar/butter mixture

layer two

Bake 40-45 minutes or until golden brown, invert pan onto serving dish and enjoy! Best served warm

Oh, so yummy.

Cinamon Sugar Pull-Apart Bread

If you want a simple yet delicious treat MAKE THIS! Not next week, tomorrow, or even in an hour, make it right now.  It's that good, trust me (I ate the whole loaf myself, well almost).  I was browsing through some of my favorite food blogs and when I saw this over at Joy The Baker I knew it was going to be a match made in heaven.  If you don't know me then you don't know about my love affair with cinnamon & sugar.  I love almost anything that is made with these two ingredients. This is now a new favorite.

Cinnamon Sugar Pull-Apart Bread
 Printable Recipe
source: Joy the Baker 
*The only change I made was leaving out the nutmeg 

Dough:

• 2 3/4 cups plus 2 tablespoons all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 teaspoons active dry yeast
• 1/2 teaspoon salt
• 2 ounces unsalted butter
• 1/3 cup whole milk
• 1/4 cup water
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract

 Filling:

• 1 cup granulated sugar
• 2 teaspoons ground cinnamon
• 2 ounces unsalted butter, melted until browned

In a large mixing bowl whisk together 2 cups flour, sugar, yeast, and salt.  Set aside.

Whisk together eggs and set aside.

In a small saucepan, melt milk and butter until butter has just melted.  Remove from the heat and add water and vanilla extract. 

 Let mixture stand for a minute or two, or until the mixture registers between 115 to 125 degrees F.

Pour the milk mixture into the dry ingredients and mix.  Add the eggs and stir the mixture until the eggs are incorporated into the batter.  The eggs will feel soupy and will seem like the dough and the eggs are never going to come together.  Keep up the stirring, it will come together.  Add the remaining 3/4 cup of flour and stir for about 2 minutes.  The mixture will be sticky.  

Place the dough is a large,  greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Place in a warm space and allow to rest about 1 hour, or until dough is double in size.  *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning.  If you do this, let the dough rest on the counter for 30 minutes before following the roll-out directions below.

While the dough rises, whisk together the sugar, cinnamon. Set aside.  

Melt 2 ounces of butter until browned.  Set aside.  Grease and flour a 9x5x3-inch  loaf pan.  Set aside.

Deflate the risen dough and knead about 2 tablespoons of flour into the dough.  Cover with a clean kitchen towel and let rest for 5 minutes.  On a lightly floured work surface, use a rolling pin to roll the dough out.  The dough should be 12-inches tall and about 20-inches long.  If you can't get the dough to 20-inches long... that's okay.  Just roll it as large as the dough will go.  Spread melted butter across all of the dough.  Sprinkle with all of the sugar and cinnamon mixture.  

Slice the dough vertically, into six equal-sized strips.  Stack the strips on top of one another and slice the stack into six equal slices once again.  You'll have six stacks of six squares.  Layer the dough squares in the loaf pan like a flip-book.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.   

Place a rack in the center of the oven and preheat to 350 degrees F.  Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.  The top may be lightly browned, but the center may still be raw.  A nice, dark, golden brown will ensure that the center is cooked as well.  

Remove from the oven and allow to rest for 20 to 30 minutes.   Run a butter knife around the edges of the pan to loosen the bread and invert onto  a clean board.  Place a plate (or whatever you wish to display this yummy loaf ) on top of the  upside down loaf, and carefully invert so it's right side up. 

*Try not to eat the whole loaf in one sitting, if you can resist! :)