cooking

Apple Pie Bread

Happy Thanksgiving Eve! I hope everyone (and their stomachs) are ready for round 1 of the holidays. Today, I will be sharing Apple Pie Bread. I don’t know whats better than having something that tastes like Apple Pie but literally takes no time at all. This is great for the upcoming awaited Thanksgiving dinner. It can be served alongside the main course or as dessert. Let’s get started!

Ingredients:

  • 1-1/2 cups of All Purpose Flour
  • Pinch of Baking Powder
  • Pinch of Salt
  • 1/2 cup of Granulated Sugar
  • 1/2 cup Unsalted Butter, softened at room temperature
  • 2 Eggs
  • 2/3 cup of Milk (you might need a bit more if the mixture is too thick)
  • Dash of Vanilla Extract
  • 2 Medium Apples

Directions:

1) Preheat your oven to 350 degrees. Grease a 9×5 inch loaf pan with some non-stick spray and set aside.

2) In a small bowl, whisk the sugar, vanilla extract, butter, and eggs.FullSizeRender-2.jpg

3) Add the milk, salt, baking powder, flour, cinnamon, and nutmeg until it forms a batter.FullSizeRender-3.jpg

4) Dice the apples into small bite sized cubes.FullSizeRender-1.jpg

5) Pour half of the batter in your prepared pan, then spoon half of the apples (push them in the batter a bit) followed by the remaining batter. Top the remaining apples.FullSizeRender-4.jpgFullSizeRender-6.jpgFullSizeRender-5.jpg

6) Bake for about 50 minutes to an hour. Let cool

7) Plate and serve!FullSizeRender-10.jpgFullSizeRender-12.jpgFullSizeRender-11.jpg

Suggestions, Substitutions, Tips & Tricks:

  • This serves about 5 people.
  • When dicing the apples, you can add apple butter to give it an extra flavor. If you do this, be sure to skip the cinnamon and nutmeg as apple butter is already very flavorful.
  • You can add a buttery strudel topping before baking it. Just dice some butter with two forks and brown sugar. Top over the topped apples and then pop it into the oven.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

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cooking

McCrea’s Caramel Candies

McCrea’s Caramel Candies are just the perfect bite sized caramel desserts you could ask for! Jason cooked his first batch of caramel in his home kitchen using a wooden spoon, a few pots and pans, and a candy thermometer. After years of research and development, meticulous testing, and scores of kitchen trials, Jason knew that his slow cooked, small batch caramels ought to be cut and wrapped exactly as they were back in the day. A scientist with a background in chemistry and an abiding appreciation for natural ingredients, Jason is a man possessed by the single, simple idea to make the best caramel in the world—nothing less.

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Each flavor is delicious and mouth watering. Check out their flavors at the links below! https://www.mccreascandies.com

https://www.instagram.com/mccreascandies/

https://www.facebook.com/mccreascandies/

https://twitter.com/mccreascandies?lang=en

Click follow and hit the like button to keep updated on new recipes!

-Mitz

cooking

Monkey Bread

Hi everyone!

I hope everyone is having a great week! Now that winter is OVER and spring visited the east coast for about a month, temperatures are very high and already feels like summer. Great weather means it’s a great time to grill, have family and friends over, and enjoy your food under the sun!

Today, I will be sharing my recipe on Monkey Bread! It is always a hit when it comes to family and friends potluck gatherings or even a great addition to a birthday if you want to do something different besides bake a cake or cupcakes. Very easy and very delicious. Who doesn’t like warm, soft, cinnamon rolls anyway? Let’s get started!

Ingredients:

  • 2 cans of Pillsbury Grands Flaky Layers Buttermilk Biscuits
  • Cinnamon
  • Sugar
  • Brown Sugar
  • Butter

Directions:

  1. In a larger ziplock bag, add about 1 cup of sugar and at least 2 table spoons of cinnamon. Mix well.
  2. Cut each Pillsbury biscuit into 4 equal pieces and toss in the cinnamon-sugar bag.FullSizeRender.jpg
  3. Continue to cut each biscuit until the first can is finished and toss in the bag to evenly coat with the mixture. FullSizeRender-6.jpg
  4. Mix well.
  5. In a coated baking pan, carefully transfer each biscuit piece and arrange layer by layer. Overlapping is fine.FullSizeRender-2.jpg
  6. Repeat steps 3 – 5 with the second can of biscuits.
  7. In a small sauce pan, add about 1/2 a cup of butter and let it melt over low heat.FullSizeRender-8.jpgFullSizeRender-9.jpg
  8. Add about 4 tablespoons of brown sugar and stir lightly to make the glaze.
  9. Preheat the oven to 375 degrees F.
  10. Pour the butter-brown sugar glaze over the biscuits in the pan to coat.FullSizeRender-15.jpg
  11. Place in oven at 375 degree F for 40 minutes.
  12. When ready to serve, flip the pan upside down on a large dish so the glaze is now on top.
  13. Dig in while it’s still gooey and hot!FullSizeRender-19.jpg

Suggestions, Substitutions, Tips & Tricks:

  • 2 cans of biscuits will usually serve about 8 people
  • Use any kind of baking tray you have. The proper way is to bake it in a bundt cake pan but who follows the rules nowadays?! I sometimes use a circular pan or just a regular square one.
  • If you’re not serving right away after it’s fresh out of the oven, do not flip it upside down just yet. When ready to serve, flip it on a large dish and microwave for 1 minute.

This dessert is very high in calories but it’s so well deserved once in a while! Go make some monkey bread!

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

cooking

Brigadeiro, a Brazilian Sweet: Valentine’s Version

Hi everyone, Happy Valentine’s Day!!

I know it’s a Tuesday, but I decided to share this Brigadeiro recipe today on actual Valentine’s Day rather than tomorrow, so those who still have to prepare a last minute vday treat, can do so with ease! I wish Valentine’s day always fell on a weekend so I had more time to bake delicious goodies.

I was introduced to Brigadeiro last summer at my cousin’s birthday party, when his Brazilian-American girlfriend had made them. Unfortunately, I had no idea these existed in the universe, had absolutely no idea on how they were made, what was in it, and how they tasted. However, no taste bud can go wrong with chocolate. For some reason, my brain picked between two potential flavors on how Brigadeiro would taste: either tootsie rolls (I am not a fan of tootsie rolls) or Lindt chocolate (I think I was expecting something gooey to be inside the ball, just like a Lindt chocolate). It tasted like neither. The moment I took a bite into one, I was in heaven. There’s no proper way to describe how Brigadeiro taste. It’s fudgey, chocolately, and just so so so good. I proceeded to eat 5 more as I learned how easy it was to make.fullsizerender-18

The word, Brigadeiro, was definitely a foreign word to me at that time. Although I had a Brazilian foreign exchange intern in my lab who would share pretty much everything you needed to know about Brazil, including the food and the way of life, she forgot to mention the most important sweet that brings Brazilians together- Brigadeiro!! Brigadeiro is a small chocolate ball covered in chocolate sprinkles that is always present at a celebration, mainly birthdays. Today, I decided to make Brigadeiro for Valentine’s day, as it is a very special day for me and my Valentine. Of course, this is a very rich sweet and should probably only be indulged on special occasions or be shared with more people besides yourself. I must warn you…once you eat Brigadeiro, you’re never going to want to stop eating them! All you need are 4 ingrediants – so easy!

Let’s get started!

Ingredients:
Yields about 10-12 Brigadeiro

  • 14 oz (usually 1 can) of sweet condensed milk
  • 2 tablespoons of butter (plus a little bit more for your hands when rolling into balls)
  • 5 tablespoons of cocoa powder
  • Sprinkles (whatever color your heart desires)

Directions:

  1. In a medium sized sauce pot, pour the sweet condensed milk in and add 2 tablespoons of butter.
  2. In a small bowl, add 5 tablespoons of cocoa powder and some water to dissolve the cocoa powder. Stir with a spoon until dissolved.
    • The cocoa powder doesn’t fully dissolve in sweet condensed milk, so dissolving it in water beforehand does the trick.
  3. Add the cocoa powder-water mixture to the pot and place on stove on medium-low.fullsizerender-3
  4. Here comes the semi arm work out/what feels like a century but is actually only 20 minutes: Stir the contents of the pot with a wooden spoon or spatula constantly!
    • Constantly means constantly. Don’t let the mixture burn.
  5. Continue stirring for about 20-30 minutes or until the mixture thickens. You want to make sure the heat is still on medium-low to medium. Any higher than medium and the chocolate will burn.fullsizerender-12
  6. You will know the mixture is thick enough and ready when you run a wooden spoon right through it on the bottom of the pan. Both sides of the Brigadeiro “batter” should take a while to touch back together. fullsizerender-1
  7. Once thickened, turn off the stove and butter the top of a large plate.
  8. Pour the Brigadeiro “batter” on the plate and spread evenly.
    • This is the part where you can taste test and lick the spatula after spreading the batter evenly.
  9. Let it cool at room temperature for about 30-45 minutes.fullsizerender-11
  10. Arrange your mini cupcake liners and pour the sprinkles in a bowl.
  11. Place a little butter on your hands and grab about a table spoon of the Brigadeiro batter and roll into a bite sized ball.
  12. Fully cover the Brigadeiro in your favorite sprinkles and place in a mini cupcake liner.
  13. Chill for about 30 min and then serve!

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Suggestions, Substitutions, Tips & Tricks:

  • Use whatever sprinkles you want! Traditionally, chocolate sprinkles are used. Today, I used Valentine’s Day sprinkles and liners. You can even use crushed Oreos or coconut flakes; whatever your heart desires.
  • The bottle of sprinkles I used was just enough to cover 10 Brigadeiro. I suggest having 2 bottles or a bigger size if you are making more.
  • Constantly stirring until the mixture thickens can be tedious. I suggest putting on some music or having the TV on in the background.
  • Make sure you constantly stir- this is a hit or miss with Brigadeiro.
  • The more cocoa powder you add, the more chocolatey it’ll be. I went ahead and added 5 tablespoons; 4 tablespoons is the “normal” amount.
  • Since these are homemade, each Brigadeiro will not be the same size and that’s ok! If you want to present them as the same size, I suggest using a tablespoon to scoop the batter before rolling each Brigadeiro into a ball.

I hope everyone can try making Brigadeiro this weekend! This will be a very special treat for your Valentine, your friends and family, or even for yourself! You can never go wrong with chocolate. It takes minimal effort to make them and you can get very creative with the exterior coating. I love being culturally open and incorporating cuisines together. So, I am already planning on spreading this Brigadeiro goodness over brownies as a frosting for the next occasion! My mouth is already watering..about to go eat another Brigadeiro!

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

-Mitz