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Banana Bread, Cinnamon Bun, Brownie, Bread Pudding with Carmel Sauce

11 Aug

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I made all this Banana Bread the other day. It had been about a week and the second loaf had barely been touched. It eyed me from afar, in the depths of the over crowded fridge. In that moment, i was inspired to make it into something new.

My roomy and I headed over to the grocery store to pick up supplies. As we wandered up and down the isles, i spotted, there on the half price shelf, a container of brownies and 3 iced cinnamon buns. I decided then, that these had to be involved in the Bread Pudding!! How could I not try and top my previous version.

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Banana Bread, Cinnamon Bun, Brownie, Bread Pudding

Adapted from Paula Deen

Ingredients:

• 2 cups granulated sugar
• 1/2 cup packed brown sugar
• 5 large beaten eggs
• 1/2 cup milk
• 1 1/2 cups heavy cream
• 2 teaspoons pure vanilla extract
• 1/4 cup butter, softened
• 1 cup cubed Stale brownies
• 3 stale cinnamon buns cut up
• 1/2 cup white chocolate chips
• 1/2 cup milk chocolate chips

Directions:

Preheat the oven to 350 degrees F.
Grease a 13 by 9 by 2-inch pan.

1. Mix together the sugars, eggs, and milk in a bowl; add vanilla and butter.

2. Next, add the chips. Pour over cubed bread and let sit for 10 minutes.

3. Pour bread mixture into prepared pan. Bake for 35 to 45 minutes, or until set. Remove from oven. Top with Easy Caramel Sauce by Ree Drummond.

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Easy Caramel Sauce

Total Time: 20 minutes
Yield: 1 1/2 cups

Ingredients:

• 1 packed cup brown sugar
• 1/2 cup half-and-half
• 4 tablespoons butter
• Pinch salt
• 1 tablespoon vanilla extract

Directions:

1. Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking for 5 to 7 minutes, until it gets thicker.

2. Then, add the vanilla and cook another minute to thicken more.

3. Turn off the heat and allow the sauce to cool slightly. Next, pour the sauce into a jar. Refrigerate until cold.

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Easy Cashew Alfredo Pasta

2 Nov

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My sister told me about this amazing Alfredo sauce that she made. I’m not really that fond of pasta, so i never thought about making it. Anyways, when I was visiting family last weekend, we made it. It was super easy and fast. I sautéed a bunch of veggies leftover from my nephews bday party that day. The Alfredo sauce was quite delicious. I loved it so much! I made it the next night, after I was home. It’s from the Vegan Yum Yum cookbook.

The recipe says that it serves 2-3. We managed to serve 5 adults and 3 children. Mind you, we also sautéed a bunch of veggies and mixed it altogether.

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I sautéed a red onion, zucchini, celery and spinach.

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Alfredo Sauce
Yield: 2-3 servings

Ingredients:

• 1 c almond milk
• 1/3 cup cashews
• 1/4 cup nutritional yeast
• 3 Tbsp soy sauce
• 2 Tbsp olive oil
• 1 Tbsp tahini
• 1 Tbsp lemon juice
• 2 tsp mustard
• 1/2 tsp paprika
• 1 pinch nutmeg
• 2-4 garlic cloves
• Salt and pepper to taste

Directions:

1. Put everything into a blender and mix it all together.

2. Sauté any veggies that you would like to add to the pasta and sauce.

3. Mix everything together and enjoy!

I thought I’d add some cute photos from the birthday party as well. Here they all are.

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Fabulous Bread Pudding and Strawberry Sauce

11 Sep

Did I mention how much I love bread pudding. I don’t mean fresh from the oven bread pudding. I mean, sitting in my fridge overnight, bread pudding. Something about it tastes a million times better. I love how some dishes seem to age, like a fine wine, overnight. This is definitely one of them.

I spotted about 12 strawberries in my fridge, that were about to expire. My daughter wanted pancakes. I wanted cinnamon bun bread pudding :)
I got busy making the pancakes. That was when my daughter Ava thought I should make strawberry sauce. She was in luck. I had just enough strawberries to pull it off.

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Strawberry Sauce

Ingredients:

• 1 cup water
• 1 cup raw cane sugar
• 2 cups strawberries, quartered

Direction:

Combine water and sugar in a saucepan over medium-high heat. Stir until sugar is dissolved. Then mix strawberries into saucepan and bring to a boil. Boil for 10 minutes. Reduce heat to medium-low and simmer until strawberries are mushy and sauce is thick. Takes about 10 minutes. Strain liquid into a bottle and refrigerate.

Now, I’m sure you probably noticed, I didn’t have 2 cups of strawberries, but no one was the wiser. You don’t have to strain the liquid either, if you don’t like. I never actually do.

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Cinnamon Bun Blueberry Bread Pudding with Vanilla Sauce

11 Sep

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I love Bread Pudding. I never actually experienced this wonderful dish until I was 28. I don’t think I even knew what is was beforehand. I started working at a new restaurant that served it as a dessert. I was in love. Since then I’ve made a bunch of different versions.

Anyways, I made a ton of cinnamon buns this week and came up with the idea of making them into bread pudding. Much better then letting them all go to waste. I normally make such big batches of buns. My family never seems to eat them all, before they start to go stale.

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First I assemble all the ingredients that I will be using.

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20120908-121318.jpgI actually only used 4 of these very large iced cinnamon buns. They measured 5 cups once they were all cut up into cubes.

20120908-121602.jpgMix the blueberries and cubed cinnamon buns in a bowl.

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20120908-122023.jpg Pour cinnamon bun, blueberry mix in a greased 8×11 in baking dish. Pour liquid ingredients over top. Then put the dish in the fridge and let sit for an hour. Any who, let’s get to the recipe.

Cinnamon Bun Bread Pudding

Ingredients:

•4 cinnamon buns (roughly 5 cups)
•1/2 cup blueberries
•2 Tbsp chia seeds ground
•6 Tbsp warm water
•2 1/2-3 cups soy milk
•1/2 cup maple syrup
•1 tsp vanilla
•2 tsp cinnamon
•1/2 tsp salt

Directions:

1. Cut up the cinnamon buns and combine in a bowl with blueberries.

2. Mix chia seeds with warm water to make your egg replacer. Mix with a fork and then set aside.

3. In a large bowl combine the last 5 ingredients. Then add the egg replacer. Whisk the liquid ingredients so that the egg replacer isn’t clumped together.

4. Place the cinnamon bun, blueberry mix in a greased 8×11 in pan. Then pour the liquid mixture over top. Let sit in the fridge for about 30 min.

5. Bake in a 350 F oven for 45-55 min or until the top is browned and bubbly.

Vanilla Icing:

•1 1/2 powdered sugar
•2 tablespoons coconut oil
•2 teaspoons vanilla
•1/4 cup soy milk

Directions:

1.Heat at the ingredients in a sauce pot on med-low and stir frequently. Drizzle onto bread pudding before serving.

Cover and refrigerate for the next day. It always tastes better after its been sitting over night.

*Feel free to use any egg replacer you desire in this recipe. This recipe could also be made at night and then cooked in the morning.

Louisiana BBQ Sauce

7 Sep

A couple of weeks ago I made this really great Louisiana BBQ Sauce. It’s so delicious and super easy. I use it on anything and everything. Anyways, I hope everyone enjoys it as much as I have.

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This is my second time making it. I put it on vegan chicken nuggets here and it is delicious! The original recipe is actually orange. I didn’t have 2 red peppers, like the recipe calls for. Instead, I substituted what I had on hand.

1/2 a red pepper
1/2 a green pepper
1/2 a orange pepper
I still grilled the peppers.

Update:
Here are pictures when I had the right ingredients.

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Grilling the peppers.

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Rubbing off the burnt skin in warm water.

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Blending all of the ingredients together.

Louisiana BBQ Sauce

Yield: 1 1/2 cups.
Preparation time: 30 minutes to roast the peppers and 10 minutes to unite ingredients

Ingredients:

• 2 large grill roasted or smoked red bell peppers
• 3 cloves of garlic
• 2 Tbsp Chipotle Tabasco Sauce
• 2 Tbsp of molasses
• 4 Tbsp distilled vinegar
• 3 Tbsp organic ketchup
• 1 pinch sea salt

1) Grill red peppers on gas range stove top or BBQ. Turn when each side is blackened. When they are completely black, remove and let cool. Then rinse under water and peel off blackened skin. Remove the seeds and cut into pieces.

2) Turn the heat on the grill down to medium. Peel the garlic cloves and wrap them in foil. Put them on the grill for about 15 minutes or until they are tender. You can omit roasting garlic if you prefer.

3) Put the pepper and garlic in a blender and puree. You should get about 1 cup of liquid. If you have more or less pepper juice, adjust the rest of the ingredients accordingly.

4) Add the remaining ingredients and liquefy. Taste and adjust the flavors to your preferences. Add more Tabasco if you want it hotter or more syrup if you want it sweeter. Bottle it in a clean jar and refrigerate. It will lose some of its freshness after a month or so.

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Here I added the Louisiana BBQ sauce to a veggie burger.

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These are the Best Vegan Veggie Burgers ever. Truly amazing! Stayed tuned for next week, when I make the Best Vegan Veggie Burgers.

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