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Tag Archives: brown sugar

Churro Rum Baked Donuts

05 Friday Jun 2015

Posted by BakedNorthwest in Baking, Boozy, Breakfast

≈ 1 Comment

Tags

brown sugar, butter, Churro, cinnamon, Donuts, doughnut pan, Doughnuts, rum, sugar

Churro Rum Baked Donuts

Another day, another food holiday…out of all of the ridiculous food “holidays” out there, I’d have to say National Donut Day is probably the most legit. Why? Because: A.) Donuts are the BEST
B.) You have an excuse to eat one of the best foods ever created
C.) Lots of your favorite donuts places are giving out free donuts!

Rum Churro Baked Donuts

Oh, and my instagram feed has been blowing up over it all week. Nobody got this excited for National Burger Day, just sayin’. For my first official celebration of Donut Day, I chose to bake some at home. A donut pan was a wedding gift I gave to myself, since part of me was a little too embarrassed to register for it. I now realize how crazy I was being – everyone needs a donut pan! They are inexpensive, and if there is going to be a guilt-free way to eat donuts, it’s when you bake them. Plus, this recipe is a cinch to make.

Churro Rum Donuts

For my next baked donut extravaganza, we will need to talk about the correct spelling…is it donut or doughnut? Doh!

Churro Rum Baked Donuts

Recipe
Churro Rum Baked Donuts
Makes about 18 donuts
By Baked Northwest

Ingredients

  • 2 cups flour
  • 1 1/2 cups sugar
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 large egg, lightly beaten
  • 1 1/4 cups milk (I used nonfat, but whole or any other milk would work)
  • 2 tbsp butter, melted
  • 1 tsp pure vanilla extract
  • 1 tsp dark Rum (such as Meyers)
  • Baking spray

For the topping:

  • 8 tbsp (1 stick) unsalted butter
  • 2 tbsp dark rum (optional)
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/2 tsp ground cinnamon

Directions

Preheat the oven to 350 degrees Fahrenheit. Spray a donut pan well. If you have more than 1 donut pan, use them both! I had to do 3 batches in the oven because I only have 1 donut pan.

In a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In another smaller bowl, whisk together the egg, milk, melted butter, vanilla, and rum. Stir the wet mixture into the dry mixture until combined.

Spoon the batter into the baking pan, filling each one about three-quarters full. Careful here, if they are too full you will not have a hole in your donuts when they come out of the oven! Bake for 17 minutes, until a toothpick comes out clean.

While donuts are baking, make the topping: Melt 8 tablespoons of butter in a small saute pan with the rum. Let the butter melt completely and get a little bit bubbly before turning off the heat. Stir well to make sure the rum is incorporated. Combine the cinnamon, sugar, and brown sugar in a bowl or a plate (whatever will be easy to dip your donuts into).

Remove donuts from oven. Allow to cool for a few minutes. You may want to use 2 wooden skewers to loosen the donuts around the edges, mine didn’t fall out of the pan, they had to be finessed a bit before removing. Remove donuts onto a wire rack with some wax paper or a baking sheet under it, to catch little bits of cinnamon sugar after we dip them!

Dip each donut into the butter, then into the cinnamon sugar mixture, I just dipped the tops, but you can certainly do both sides if you are feeling wild.

 

Whole Wheat Honey Oatmeal Bread

23 Thursday Apr 2015

Posted by BakedNorthwest in Baking, Bloggerific, Breads

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Tags

bread, brown sugar, cinnamon, honey, oatmeal, whole wheat, yeast

Whole Wheat Honey Oatmeal Bread
I’m so happy I participated in Joy the Baker’s Baking Boot Camp this year. The boot camp is long over, but the skills I learned with yeast were unforgettable! I got over my fear of making anything that you had to let rise once or twice. More than anything, I learned it just takes time and patience, not pastry chef skills.

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The Fruitcake Phase

17 Wednesday Dec 2014

Posted by BakedNorthwest in Boozy, Cookies, Desserts, Entertaining, Holidays, LuLu's Classics, Throwback Thursday

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Tags

boozy, brandy, brown sugar, Cake, candied cherries, candied ginger, cookies, fruit, fruitcake, fruitcake mix, holiday baking, holiday cookies, nuts, pecans, sherry, walnuts

Fruitcake...with a cat

It happens at this time every year…you can’t avoid it…the fruitcake joke. I have to admit, I never really understood it, since I was never subjected to fruitcake growing up. I was never gifted it, never tried it, never really thought about it. All I knew is it must be really, really bad for it to somehow come up as this terrible thing every year.

Fruitcake Cookies

Enter Christmas 2014 – what I am deeming as the “fruitcake phase.” I found out from my mom and aunt that not only did they grow up with my grandpa making fruitcake every year, but he never really gave it away…since he loved it so much. To this day, it is the only thing he has ever baked in his entire life – that is how much he loves the stuff. So, we found the old recipe he used, from a 1950 copy of the Gourmet Cookbook. Still having this cookbook is a treasure in itself, and I think this is about as classic of a fruitcake as you can get.

fuitcake

So, we made a few loaves…and I started to understand the stigma around the dreaded dessert. It’s a dense cake full of weird candied fruit whose sole purpose is to put in the cakes, and then it literally “ripens” in booze for a few weeks. What? I’m all about things chillin in booze, but it was a little weird. However, this fruitcake is real, it’s not a store-bought 10 pound bowling ball that’s already wrapped and easy to regift. It’s real, old-school ingredients, that really don’t end up tasting that bad, if you are into that sort of thing. Which my family is. Jordan and I are still on the fence about classic fruitcake, but I totally get it now (finally). But I couldn’t stop there, I had to go on and make fruitcake cookies…

Fruitcake Cookies...and a Cat.

Don’t ask about the cat…He was apparently going through a fruitcake phase as well. Anyways though, I was a tad skeptical about these cookies. I hoped they would be lighter than actual fruitcake while I was letting the fruit soak in some booze. I hoped people would actually want to eat them…and they turned out great! They are not the prettiest cookie in the world…Sort of like the ugly duckling of cookies, not too cute, but once they hit your lips…so good! Continue reading →

Gingerbread Dutch Baby

06 Saturday Dec 2014

Posted by BakedNorthwest in Baking, Breads, Breakfast, Holidays

≈ 1 Comment

Tags

brown sugar, butter, cast iron, cast iron skillet, cinnamon, cloves, dutch baby, dutch pancake, ginger, gingerbread, gingerbread spice, molasses, nutmeg, pancake, syrup

Gingerbread Dutch Baby

Happy Saturday! Just a quick and easy little holiday breakfast recipe for you. My obsession with Smitten Kitchen continues…and I made this gingerbread dutch baby this morning. I didn’t stray too far from the original recipe, but I used a 10 inch cast iron skillet instead of a 9, cut back on the butter and used nonfat milk instead of whole. Enjoy!

Recipe
Gingerbread Dutch Baby
Makes 1 (10 inch) Dutch Baby, serving 2
adapted from the Smitten Kitchen Cookbook

Ingredients

  • 2 large eggs
  • 1 tbsp brown sugar
  • 1 tsp unsulfured molasses
  • 1/3 cup flour
  • 1/4 tsp ground cinnamon
  • 1/8 tsp (a dash or two) ground ginger
  • pinch of ground cloves
  • 1/8 tsp (dash or two) nutmeg
  • dash salt
  • 1/3 cup milk (I used nonfat, though the recipes suggests to use whole)
  • 1 tbsp butter
  • Powdered sugar and maple syrup, for serving

Directions

Preheat oven to 400F. Crack the eggs into a blender and run until they are pale in color. Add remaining ingredients except for the butter and powdered sugar, and process until smooth. Add the butter to the cast iron skillet (I used a 10 inch, though the recipe suggested a 9 inch) and put in the oven for a minute until the butter is melted. Swirl the butter around and up the sides, making sure the pan is nicely coated.

Pour the batter into the prepared skillet, and bake for 15-20 minutes, until the pancake has puffed up and browned a bit. Mine went in for the full 20 minutes and didn’t really poof until the last five minutes of baking.

Remove pancake from oven and sprinkle with powdered sugar. Serve slices directly from the cast iron skillet with warm maple syrup.

Sweet Potato Pie

23 Sunday Nov 2014

Posted by BakedNorthwest in Bloggerific, Desserts, Entertaining, Thanksgiving

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Tags

brown sugar, butter, cinnamon, coriander, evaporated milk, mini marshmallows, no roll pie crust, nutmeg, pecans, pie, pie crust, sweet potato pie, sweet potatoes, thanksgiving

Sweet Potato Pie

Let’s talk Thanksgiving – if there is one thing I have never understood, it’s having TWO potato dishes – mashed potatoes AND a sweet potato casserole. I get it if you are having 30 people over for Thanksgiving…yeah, you are going to need a lot of dishes and a lot of food. But for a smaller get together, I feel like a person should only have to worry about 1 potato dish and leave room for the other good stuff – stuffing, rolls, veggie sides…and DESSERT.

Sweet Potato Pie

If you want both, I think a sweet potato pie is the way to go! We have the same idea as a pumpkin pie going here – but instead we use real sweet potatoes! Doesn’t that make you feel great about yourself? And pssst – I really think this sweet potato pie is better than pumpkin pie!

Sweet Potato Pie

Continue reading →

Homemade Applesauce

08 Monday Sep 2014

Posted by BakedNorthwest in Easy, Healthy, LuLu's Classics, Sauces

≈ 1 Comment

Tags

apple, apple juice, apples, applesauce, brown sugar, cinnamon, cloves, lemon, lemon juice, nutmeg, pumpkin pie spice

Homemade Apple Sauce

When life gives you apples…you make…applesauce! Lulu’s apple tree produced a lot of good (and yes, a few bad) apples this year. While I would have liked to make 10 batches of apple cobbler, I felt like applesauce was a little more practical and healthy. Plus, I had never made homemade applesauce before, and it’s a pretty dang easy, wing-it recipe. From scratch applesauce is also about 130912830912 times better than anything you would buy at the store. I don’t care how cute those little squeeze tubes are!

Apples

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Party Nuts!

24 Tuesday Jun 2014

Posted by BakedNorthwest in Appetizers, Easy, Entertaining

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Tags

almonds, brown sugar, butter, cashews, mixed nuts, nut, nuts, pecans, salt, sriracha

Party NutsThese mixed nuts are one of my favorite things to make when we are having guests over…they’ve always gotten rave reviews. A lot of recipes call for roasting nuts in the oven, but I like doing these in a large skillet on the stovetop, it gives me a little more control. Always make sure you start with raw, unsalted nuts. They are quick and easy to make even though you have to keep an eye on them, but they can be made days in advance before your guests come over.Party NutsI typically use almonds, cashews, and pecans because I can buy them in bulk and they lend themselves to many other recipes and snacking for later. Feel free to do walnuts, macadamias, or any other nut you prefer.Party NutsThese nuts usually turn out different every time, but they are always awesome! (as long as you don’t burn them or over-season them). I usually experiment with different hot sauces each time I make them. But for starters, Tabasco or sriracha (or both, in my case) work really well. But if you don’t like hot sauce, you can go for Worcestershire, or what about sweet chili sauce? Really, there are lots of possibilities!Nuts!

Recipe
Party Nuts!
by Baked Northwest
makes about 3 cups, enough for a small crowd

Ingredients

  • 1 cup raw cashews
  • 1 cup raw almonds
  • 1 cup raw pecans
  • 3 tbsp. brown sugar
  • 3 tbsp. butter
  • sea salt
  • 1/2 tsp. Tabasco
  • 2-3 sprigs rosemary and/or parsley (optional)
  • Optional moves – a dash of Sriracha or Worcestershire, sweet chili sauce, dijon, whatever you think sounds good!

Directions

Melt the butter in a large skillet over medium-low heat. Add the brown sugar and stir to get it dissolved a little. Add a little salt to the mixture, then add all of the nuts at once. Roast for several minutes, turning up the heat if necessary. Toss the nuts around, making sure they aren’t burning! When they become nice and browned, remove from heat and add a few dashes of Tabasco or sriracha, any hot sauce works great! Be careful when you do this – the hot sauces may flare up and slap you in the face! I tend to add the hot sauce with the butter and brown sugar, just to get it all incorporated. Just be careful when you put hot sauce in a hot skillet! I like to add some chopped rosemary or parsley, when the nuts are done and off the heat, but it’s totally optional.

To cool, spread nuts out on a plate or sheet pan to in the thinnest layer possible. We don’t want the nuts sticking together! Cool via a quick blast in the freezer, about 20 minutes. Break any big nut chunks apart before serving. These can be made days (even weeks) in advance and stored in an airtight container in the freezer. I usually make them a few days before having people over and store them in the pantry. However, sometimes they disappear before the party even starts…

Upside-down Pecan Rolls

11 Wednesday Jun 2014

Posted by BakedNorthwest in Baking, Breads, Breakfast, Entertaining, Holidays, LuLu's Classics

≈ 2 Comments

Tags

breakfast, brown sugar, butter, cinnamon, cinnamon rolls, Easter, holidays, pecan buns, pecan rolls, pecans, sticky buns, yeast

Pecan Sticky BunsThese cinnamon rolls are, without a doubt, one of the top family recipes in existence. I don’t remember the first time I had them, but all I know is Grammy made them, then my mom, and now it’s my turn. In other words these cinnamon rolls are totally emotional (er, they make me emotional. On a flavor level and personal level. Now it’s getting weird). They are super decadent and rich, and they are so good I refuse to feel guilty any time I eat them. The fact that it’s mandatory to put butter on top of your hot roll in my family is just amazingly ridiculous, and I LOVE IT. (Totally know you are judging us, and judge away, if you had these, you would want to do it too).Caramel Pecan RollsI have never really been a pro at making cinnamon rolls, but I love them so much. These are definitely worth the time and effort. Plus they freeze great. Let’s not talk about how I came home one (late) night and microwaved one and it tasted EVEN better than it ever had before. Let’s also not talk about WHY that could have been the case…Pecan RollsBut in all (semi) seriousness, this is just one of my favorite recipes of all time. It would probably go on my last-meal list, which makes sense since these rolls do send you straight to heaven.Cinnamon Pecan Rolls

Okay. I’m done with the bad puns. At least for today.

Cinnamon Pecan Rolls

Recipe
Upside-down Pecan Rolls
from Lulu
makes 12 cinnamon rolls

Ingredients

  • 2/3 cup milk (nonfat is ok)
  • 1 3/4 cups sugar
  • 1 tsp. salt
  • 1/2 cup butter
  • 2 packages active dry yeast
  • 1/2 cup warm water (about 110 degrees F)
  • 5 1/2 – 6 cups flour
  • 2 eggs
  • 1/4 cup butter, melted
  • 1 tbsp ground cinnamon
  • 1 cup coarsely chopped pecans
  • water

For the Brown Sugar Nut Syrup:

  • 1/4 cup butter
  • 2 tbsp water
  • 1 cup firmly packed dark brown sugar
  • 1 cup Pecan halves

Directions

In a pan, combine milk, 3/4 cups of the sugar, salt and 1/2 cup of the butter (cut into pieces). Heat, stirring, to about 110 degrees (butter need not melt completely).

In a large bowl, dissolve yeast in water. Blend in milk mixture. Gradually mix in 3 cups of the flour, then beat for 5 minutes. Beat in 1 whole egg and 1 egg yolk (reserve remaining egg white), then gradually beat in enough of the remaining flour (about 2 cups) to make a stiff dough.

Turn dough out on to floured board, knead until smooth and satiny (10-20 minutes), adding flour as needed to prevent sticking. Turn dough over in a greased bowl, cover and let rise in a warm place until doubled (about 2 hours).

Punch dough down. knead briefly on a lightly floured board to release air; let rest for 10 minutes. Then roll and stretch dough into a 24×18 inch rectangle. Brush evenly with the 1/4 cup melted butter. Combine the remaining 1 cup sugar with cinnamon. Sprinkle evenly over butter, and then sprinkle with chopped pecans. Starting with a narrow side, roll up jellyroll fashion. Moisten edge of dough with water and pinch it snugly against roll to seal. With a sharp knife, cut roll into 12 equal parts.

Prepare brown sugar nut syrup. Boil together 1/4 cup butter, 2 tbsp water and 1 cup firmly packed dark brown sugar for 1 minute. Immediately pour into a 9×13 inch baking pan; tilt pan so syrup forms an even layer. Arrange 1 cup pecan halves, flat side up, on syrup.

Arrange cinnamon roll slices cut side up in pan. Cover and let rise in a warm place until almost doubled (about 1 1/2 hours). Brush surfaces of rolls with reserved egg white beaten with 1 tsp water. Bake, uncovered in a 350 degree oven for 30-35 minutes or until well browned. Immediately invert onto a serving tray. Makes 12 rolls.

*NOTE: The original recipe makes 6 GIANT rolls. You can do this, and we used to do this, however this year we downsized and everyone liked having 1 manageable roll to eat!

 

Trail Mix Cookies

27 Tuesday May 2014

Posted by BakedNorthwest in Baking, Bloggerific, Desserts, Easy, Travel

≈ Leave a comment

Tags

brown sugar, butter, chocolate, cinnamon, cookie, cookies, eggs, flour, M&Ms, peanuts, raisins, trail mix

Trail Mix CookiesI’m one of those people who can shamelessly polish off about a pound of trail mix in under five minutes. And I’m not picky either…Yes, I like to make sure I’m getting a balanced handful, and I never pick out all of the chocolate before everything else. You’ve gotta plan ahead for the last perfect bite!Trail mix cookiesThese cookies make trail mix less complicated. All the goodness of trail mix in one cookie. Totally portable, and perfect for a road trip or camping weekend. And if you are a germ-o-phobe (I’m def not) these are good because a bunch of people aren’t sticking their hands into one bag…Trail Mix Cookies

Trail Mix CookiesThis recipe can be adapted. I almost added butterscotch chips, but wanted to keep it as classic as possible. Peanut butter chips, other nuts, golden raisins, tons of other stuff would work, make your own favorite trail mix into a cookie!Trail Mix Cookies

Recipe
Trail Mix Cookies
adapted from the Joy the Baker Cookbook
makes about 3 dozen cookies

Ingredients

  • 2 cups old-fashioned oats
  • 1 cup flour
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1 cup (2 sticks) butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 1 1/2 cups M&M chocolate candies
  • 1 cup coarsely chopped roasted and salted peanuts
  • 3/4 cup raisins

Directions

Preheat oven to 350F. Line 2 baking sheets with parchment paper, or spray with nonstick cooking spray. Set aside.

In a medium bowl, whisk together oats, flours, baking powder, baking soda, salt, and cinnamon. Set aside.

In the bowl of an electric stand mixer fitted with a paddle attachment, beat together butt and sugars until light and fluffy, 3 to 5 minutes. Add eggs one at a time, beating on medium speed for 1 minute between each addition. Stop the mixer and scrape down the bowl as necessary. Beat in the vanilla until thoroughly incorporated.

Stop the mixer and add the flour mixture all at once. Beat on low speed until just cinforporated. Add the M&M’s, peanuts, and raisins. Remove the bowl from the mixer, and finish incorporating the cookie batter with a spatula.

Roll generous tablespoonfuls into balls and place on prepared baking sheet. Bake for 10-13 minutes or until lightly browned around the edges. Remove from oven and allow to cool on the cookie sheet for 10 minutes before removing to a wire rack to cool.

Cookies will last at room temperature in an airtight container for about 5 days.

Meatless Monday | Grilled Green Tomato Caprese

14 Monday Oct 2013

Posted by BakedNorthwest in Appetizers, Entertaining, Grilling, Healthy, Meatless Monday, Salad, Side Dish, Vegetarian

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Tags

balsamic, basil, brown sugar, caprese, garlic, green tomatoes, grilled, mozzarella

Oh Hey. Sooo I know Green Tomatoes are kind of a “Summer” thing…But here in the Northwest…I still have tons of Green Tomatoes on my plants. I did get some ripe ones out of my summer…but some didn’t quite mature. But that’s okay…Because!!!Green Tomato CapreseFun times with Green Tomatoes! A recipe that is a bit healthier than Fried Green Tomatoes…These Grilled Green Tomatoes made into a Caprese Salad!Grilled Green TomatoesI like this recipe because it is waaay easier than Fried Green Tomatoes. Just marinade them in a little saucy sauce, throw em on the grill…and add mozzarella and basil! We took the extra step to melt the mozz under the broiler, but this recipe is great with fresh cold mozzarella as well!Grilled Green Tomato Caprese

Recipe
Grilled Green Tomato Caprese
serves 8 as an appetizer or side
adapted from Southern Living

Ingredients

  • 1/2 cup olive oil
  • 1/4 cup white balsamic vinegar (we used regular, it was still delish)
  • 2 garlic cloves, minced
  • 1 tablespoon brown sugar
  • 1/8 teaspoon salt
  • 4 medium-size green tomatoes, cut into 1/4-inch-thick slices (about 2 lb.)
  • 1 (16-oz.) package fresh mozzarella cheese
  • Kosher salt and freshly ground pepper to taste
  • 1/3 cup thinly sliced fresh basil

Directions

  1. Combine first 5 ingredients in a large bowl or baking dish, stir. Add tomatoes and cover, letting chill for at least 1 hour.
  2. Preheat grill to 350° to 400° (medium-high) heat. Remove tomatoes from marinade, reserving marinade. Grill tomatoes, covered with grill lid, 3 to 4 minutes on each side or until tender and grill marks appear.
  3. Arrange alternating slices of warm grilled tomatoes and mozzarella cheese on a large, shallow platter. We put our dish under the broiler for a minute to melt the cheese a little bit, it’s great both ways! Drizzle with reserved marinade; season with salt and pepper to taste. Sprinkle with basil.
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