Blueberry Cheesecake Stuffed French Toast

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Ok, just haven't put all that info in a post lately so now, about this Blueberry Cheesecake Stuffed French Toast!  YES!  It IS awesome!

Hubby had made a request, and much to my surprise, what I made was completely different than what he was requesting but we both decided it was so good, (as did my daughter in law) that I wanted to share it with you.  This would be an awesome breakfast, brunch or even dessert dish!  It is easy and can be baked, refrigerated and eaten cold or reheated!

Here is what you will need!

12 (ish) slices of Texas Toast (the fresh stuff, no garlic toast, no frozen, fresh, or you can use a loaf of bread  you slice very thick.

For the FILLING you will need:
12 oz. cream cheese
1 cup powdered sugar
1 tsp vanilla extract
1 1/2 cups fresh blueberries

Custard:
5 eggs
2 cups milk
3/4 cup sugar
1 tsp vanilla extract

Preheat your oven to 350 degrees F.  Butter or grease a 9x13 baking pan.  Take a knife and make a slit in the side of your bread about halfway through.  It is easier if your bread is cold or even frozen!  Do this to all of your slices.  Put aside and prepare the cheesecake filling.

Add on FILLING ingredients together and with a hand mixer, mix until combined.  You can leave out a few of the blueberries to fold in whole, or just add them all in the mixture.  Divide between all the slices of bread and fill up the pocket you created.

Now prepare the CUSTARD.  Again, combine all ingredients and beat until combined, and frothy.  Pour over your pan of stuffed french toast evenly.  It won't come above the bread probably.  No worries, just pour over and it will be fine!

Let sit just a couple of minutes and bake for 35-45 minutes.  Let cook for 10 minutes!

I sprinkled mine with some powdered sugar and served!  You get a cheesecakey side and a bread pudding side and the tops are a little crisp like french toast.  (DROOL)

ENJOY!

Pineapple Crisp

Now, hear me out.  I know many of you asked for NO BAKE summer desserts, and I promise you, they are coming.  This recipe, was loosely based on something one of my sisters ate.  As it turned out it was nothing like it but, a complete success anyway.  How can you ignore that?

I thought that pineapple in a crisp might be sort of perfection.  I am not a fruit lover, we all know this, but pineapple, is a food group of its own in my opinion.  I love pineapple.  Please don't skip the ice cream on top.  That was a request from my husband.  He says, you must have the ice cream, but if you don't, I won't tell, he won't know and then everything will be fine! This isn't an OVERLY sweet dessert, but it is just the perfect finish to a good BBQ, and is delicious served warm OR cold.

I sort of feel like I "crumble" things often lately but......  I just gotta have it.  I hope that you think so as well!

You can absolutely use fresh pineapple.  If you do that, just peel that baby down and chunk into maybe 1 inch chunks.  If you use fresh, you just one pineapple.  I used canned.  Why?  No reason, I had it in the pantry and just did.  I used a combination of chunk and crushed but, go with your gut friends.....you do you!

Here is what you will need:
20 oz. can of crushed pineapple, drained
20 oz. can of chunk pineapple, drained
2 T. cornstarch
pinch of salt

Preheat your oven to 350 degrees F.  Combine the pineapple and cornstarch together and set aside.

For your crumble you will need:
3/4 cup flour
1 cup brown sugar
1/2 cup slivered almonds
1/2 cup butter, melted or softened.

Using a fork or pastry cutter, combine all ingredients until you achieve a crumbly mess that will hold together if you squeeze some in your had.

In a 9x9 or similar sized casserole dish, (I used a round one, obviously) spray with nonstick spray.  Pour your pineapple mixture into the dish and even out.  Now place your crumble evenly on top.  Don't leave any bare spots, that drives me nutso!

Now, bake for 35-40 minutes until the top is golden and bubbly.  Let cool or serve hot, and for the love of the dish, do NOT forget the ice cream!

ENJOY!

Sticky Buns

How did you like that awesome teaser photo?  I posted it on FB and tweeted it, and boy the "where is the recipe" comments flooded in!

This is a bit of a repeat recipe, it is just doing something different.  It is my Not Your Mom's Cinnamon Rolls recipe.  I will rewrite the recipe below, and then get on to the treatment of these lovely babies, that makes them sticky buns!

Make these, freeze them, eat them, photograph them, just, for the love of food, make sure you share the love!  I had been planning on making these awhile ago and for some reason just kept putting them off.  Well, when I did make them, they were a hit, complete with moans, groans and "OMG's"  That my friends is when you know you have hit the jackpot!

Here we go!
1 pkg dry active yeast
1 tsp sugar
1/4 cup water at 110-115 degrees
3/4 cup milk
1/4 cup granulated sugar
1 tsp vanilla extract
1 egg
1/2 tsp salt
5 tbsp melted butter
1 tsp ground cinnamon
4-4 1/2 cups flour

In a measuring cup place hot water and 1 tsp sugar.  Put a thermometer in it and if it is to hot, wait for it to cool to 110-115 degrees.  I know some people say they always kill the yeast so better to have it to hot and have to wait for it to cool a bit.  I do it like this and just wait for it to get to the temp I want!

When it gets to the correct temperature add in your packet of yeast, give it a tiny stir and remove thermometer.  Let sit 3-4 minutes.  It should get foamy on the top!

Now in a bowl or stand mixer  (using your dough hook) add in the egg, milk, melted butter, sugar and salt.  Mix until combined.  Now add in the yeast mixture, flour, cinnamon, and vanilla.  I mig ht have slipped and added extra vanilla too!  I always do, you know that! HA!

Now once you get it all combined, by hand or machine, either knead it for 3-4 minutes until smooth, or let it go in the stand mixer the same amount of time, or until smooth. 

Turn the dough out into a buttered, or sprayed with non stick cooking spray, or oiled bowl.  Cover tightly with plastic wrap and sit in a warm, draft free place.  Sometimes I turn the oven on to preheat for baking and set the bowl on the stove top.  This could take an hour, or it could take 3 hours.  The warmer the area, the faster it will happen.  It should about double in size!

When it is doubled in size, take it out of the bowl unto a floured surface.  Roll the dough out into a rectangle shape.  It should be about...hmmm.....14-16 by about 10-12.  Never thought about it, just always did it!  What comes next is the filling and here is what you will need for that....

Filling

1 1/2 cups brown sugar

1/2 cup VERY soft butter (can melt and use a pastry brush as well)

2 tbsp ground cinnamon

Spread the butter over the dough, make sure to get it covered everywhere!  Sprinkle brown sugar evenly and then the cinnamon.  

Roll up the dough into a log.  Pinch the dough to seal it all the way across, flip so the seam side is down and set aside.

Spray your 9x13 with nonstick cooking spray.  Set aside and combine the following ingredients in a small pot.  

Sticky Topping

1/2 cup butter

1 cup packed brown sugar

1/2 cup syrup (pancake syrup, the cheap stuff)

1 1/2 cup chopped pecans

Let heat until brown sugar is dissolved, stirring constantly.  Then pour into your prepared 9x13 pan and spread evenly.  

Cut your roll of rolls into 12 rolls.  Place in the pan on top of the sticky topping.  Cover and let raise until they have nearly doubled in size and then bake for 30 minutes at 350 degrees F.

Let cool for 2 minutes only!  Turn upside down on a large tray or cookie sheet and let sit for a couple of minutes before lifting the pan off the top.  Waaaaa-laaaa!  Perfect sticky buns!

ENJOY!

Taco Chicken Fingers

 Happy winter evening!  I want to discuss something with you......  happy accidents.  Yes, yes, they do happen from time to time.  Ironically 1 week after I made this recipe for the second time, I was in an UNhappy car accident with my daughter in law.  Four hours in the ER was not my idea of a good time.  I digress....

I was over at my son and daughter in laws house watching my littles when this accident happened.  The happy one, that is.  I was told there was chicken in the fridge that needed used, I found some chips and decided to make chicken fingers.  They were fabulous.  I used minimal ingredients, and they were awesome dipped in some queso.  My littles are all about dipping!  The next time I made this, I tossed in a packet of taco seasoning, just to see how it would taste.  Holy taco chicken batman.  Delish!  If you don't groove on the store bought packets feel free to use your own homemade.

This is so kid friendly, get them in the kitchen with you!  It is fun, good, and if you make it into nugget shaped pieces you could use it for an appetizer or just make nuggets for eating!

2 cups corn chips, crushed into crumbs (should have 2 cups after crushed)
1 packet taco seasoning
3 lbs boneless skinless chicken breasts cut into strips or use tenderloins
1 stick of butter, melted (1/2 cup)

Preheat your oven to 400 degrees F.  In one bowl combine corn chip crumbs and taco seasoning, in the other melt 1 stick of butter.

Line baking sheet with foil.  Dip the chicken strips in the butter, and then coat in the crumbs.  Make sure to press crumbs into the chicken well!  Place on your baking sheet until all of the chicken is coated!

Bake for 20-25 minutes until chicken is completely done, and the outside is crispy!  Make sure not to over cook!

I served these with salsa for dipping.  OMGOSH, delicious!

ENJOY!

Apple Cake

How are my easties?  Still under tons of snow?  We might as well have had 3 feet, it has been so blah, cloudy, flurrying, might as well be snow on the ground since it is going to be so gloomy anyway kind of weather.  But ALAS...........  I have brought you CAKE!  Cake makes everything better!

As many of you know, I am not a huge fan of the fruit, all fruit.  Apples are one fruit, I can take.  This recipe came from simply, apples being on sale.   Sometimes that is how recipes happen, I find a good deal, and then I WORK it out!  I don't like fake flavors, and I don't like eating an apple cake that appears to have NO apples at all, whatsoever, in the cake.  This cake should rectify that for anyone who is like me.  I used a cake mix, but if you have a fantastic yellow cake recipe you want to whip up and work into this, get on with your bad self, I was in a cake mix state of mind.

It doesn't matter what kind of apples you use, just use apples.  I know I am supposed to have some technical jargon on why you use this apple for this and that apple for that, but the truth is, I don't care enough to figure that out.  Remember my feelings for the fruit?  The frosting is SAAAAWEET, and the cake is pure bliss.  I doubt the kind of apples you use is going to make the kind of difference some people are looking for in their life.  Sometimes you just have to accept the WHOLE apple.........no matter its background and just be one, with the apple.

Yellow Cake Mix
Apple Juice
1 T. Cinnamon
1/2 tsp. nutmeg
2 tsp. vanilla extract
4 med applies, peeled and cut into whatever size you prefer

Frosting:
4 oz. of cream cheese
2 T. butter
1 tsp. vanilla
1 tsp. cinnamon
1 cup brown sugar
Milk (if needed, my ingredients were VERY soft and I didn't need it)
1 cup chopped nuts of your choice to sprinkle on top (Optional)

Preheat your oven to the temperature recommended on your cake mix, likely 350 degrees F.  Follow directions to mix up the cake mix, EXCEPT use apple juice in place of the water.  Add in cinnamon, nutmeg, and vanilla, and mix until combined.

 

Dump in your chopped apples, any apples will do, and mix with a spoon.

Pour into greased 9x13 pan (preferably an old horrible looking one from your childhood that brings you joy) and bake for the recommended amount of time.  If you are not sure if  it is done, stick a toothpick or piece of uncooked spaghetti in the middle, if it comes out clean with no wet batter on it, you are in business.  With the addition of the apples/moisture it may take a couple of minutes longer, so don't be surprised if that happens.

Let cool...........

In your stand mixer or in a mixing bowl, add in all frosting ingredients.  Using the whisk attachment let beat for 3 minutes.  If you are using a stand mixer, mix the same amount of time.  When the cake is cooled, frost it up and dig in!  Enjoy the chunks of apples, the spicy cinnamon and the sweet brown sugar!

Caramel Apple Dump Cake

Good evening my favorite people!  I hope this finds you all enjoying some nice fall weather and pretty colored trees!  It is definitely getting chilly here in the Midwest and I could NOT be happier if I am honest.  I am not a heat girl.  I like hot weather for a week or so, and then I am ready to not sweat and get dirty.  I prefer getting my dirty on in the.........KITCHEN.

So this cake, which may be familiar to some of you, was not, to me.  My friend "Coop", who btw, is an amazing singer.  If you are in Ohio, and you haven't driven to hear her sing at any number of Opry Houses or the like, you should.  Ask her to sing you some Patsy Cline.  You can check her out on Facebook!

You won't find a harder working, honest, mother, wife, grandmom or woman around.  She has been a friend for years, though we have never met in person we "met" on a step-parenting website probably 12 or 13 years ago!  Anyway, she had posted that her and her son, Chad were making this cake one evening.  She had me at "caramel apple".  I mean seriously, nothing can be bad if it contains those 2 ingredients.  I made her send me the recipe, and have made it twice...BUT, so have my kids, so, I don't feel so bad.

This is definitely a shortcut cake.  It uses apple pie filling and a box cake mix.  No judgement, just listen to me this time and do it.  I need to make it again, (haha, right) and dump a spoonful on top of some ice cream.  Oh yeah!  Now I was directed to dot the butter on top, but I found melting it and drizzling it on worked better for me AND, I used more than I was supposed to.  You are going to FREAK when you see the amount of butter I used but I only did it, after my son said he did it and I felt like I had to try it because, well, I mean, he can't make it better than me.  NOT going to happen.  Read me?  So freak out, if you want, you can even leave me freak out comment on my social media, I won't care because I know the joy this baby brings to her family and how good a spoonful is when you wake up in the middle of the night hungry.  I mean, IF that happens to you.  Again no judging.  HA!

Heeeere we go!

2 cans of apple pie filling
1 jar of caramel ice cream topping (I used more of this as well so about 1 cup)
1 tsp. cinnamon
1 yellow cake mix
2 sticks or 1/2 cup butter, melted

Preheat your oven to 350.  I sprayed my 9x13 pan with some nonstick cooking spray.  Dump in both cans of apple pie filling and if you are like me the entire jar of caramel sauce and cinnamon.  Mix it right in the cake pan.  Now sprinkle the yellow cake mix over the top and then carefully drizzle the butter on top of that, covering every bit of it you can.  The original called for 1 and 1/2 sticks of butter and to dot it on top.  I found melting it, just made it better for me.  Now bake for 55-60 minutes, I went a full 60 because The Real Housewives was on and I wasn't missing the last 5 minutes to grab the cake.  Priorities people.  The caramel will bubble up through the top in some places and it will be hotter than the sun, so please let it sit a good 15 minutes before you even consider how good it might be warm. 

I am not responsible for the burning off of tongue or mouth skin if you don't follow my directions.

ENJOY!

Food Truck Baked Ham and Cheese Sandwiches

Evening!  I hope you are experiencing the same FABULOUS temps we are!  Spring has sprung, and I couldn't be happier.  Spring is my favorite season, so I am a happy girl!

These sandwiches.  Oh these sandwiches.  Some of my all time favorites.  At a previous place of employment in Jersey, every day around 11 the same food truck would come park outside, (we had a different name for it) and they would have these ham and cheese sandwiches.  They had a tiny bit of a mustard-ish sauce and they were wrapped in foil and I KNOW they had been in that oven for hours, maybe days, God only know but they were SO SO SO SO GOOD!

This is my version of them at home.  Now, I don't know whether this is a real recipe persay, or just a method.  I mean you can change the cheese, the meat, the sauce, but this is MY baked ham and cheese so I am giving you the ingredients I use.  As I always say, the world is your sandwich, make it how you like it!

I am pleased to announce I have found white American cheese in Nebraska.  Oddly, it isn't all American at all, it is an American/Swiss hybrid and it tastes just like WaWa white American cheese used to taste! ACK, I am in heaven.  I literally have a gigantor size square log of it pre sliced, ready for my enjoyment at any moment of the day!

I made 4 sandwiches, but obviously adjust to how many you need.  Such a great quick weeknight or weekend meal and I don't see any problem putting these on your grill either!  Make them all at once, perfect!

For the sauce you will need:
1/4 cup mustard (yellow or Dijon)
1=2 tsp. mayo

Just combine ingredients together in a small bow and set aside.

4 hoagie buns
8 thin slices of ham (if you use shaved that is fine, just get as much as you will want for 4 sammies)
8 slices of white American cheese

Preheat your oven to 400 degrees.  Slice rolls in half length wise.  Slather sauce on one side of the bun. Then  bend a slice cheese in half and use them length wise to cover the bun. 

Add two pieces of ham folded in half. 

Add another slice of halved cheese and put the tops on!  Roll each sandwich in a piece of foil and place on a cookie sheet, and put into your preheated oven for 25-40 minutes.  You can check them at 25 but you want them crispy, crusty and ooey, gooey melty cheese. 

Enjoy these yummy delights!!!

Butterscotch Brownies

Hello friends!  I am finally back on my game!  WOOHOO!  I hope you are all doing well.  I have been busy in the kitchen, just doing a lot of testing, tweaking and tasting!   I just have been keeping it from you, I guess.  Life got hectic, good and bad.  I am back and ready to roll out some more great food!

Brownies or blondies?  Which do you prefer?  What if there is a chocolate in a blondie or blondie in a brownie?  The struggle is real people, the struggle is real.  I love both and I will admit, I am still on a bit of a "use up".  I way over bought at Christmas and then there was clearance from Valentine's Day and well, the cupboards are jam packed. 

This recipe is a little of this and a little of that.  I started it based on another recipe I have and then 2 tries later, I got it.  I did it, thank the good Lord above because someone has to eat these misadventures and it can no longer be me!

These have something for everyone, chocolate, butterscotch, marshmallows, and toffee!  They are chewy and the perfect brownie/blondie consistency in my opinion.  I don't like hard and crunchy, I don't like raw, these, are chewy and soft, and oh so yummy!  Give them a try!

You will need:
1/2 cup butterscotch chips
1/4 cup butter
3/4 cup flour
1/3 cup brown sugar, firmly packed
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla extract or vanilla paste
1 egg
1 cup miniature marshmallows
1/4 cup toffee bits
1 cup milk chocolate chips (use semi sweet if you choose)

Preheat your oven to 350 degrees F.  In a heavy bottom saucepan, melt together butterscotch chips and butter stirring constantly.  Remove from heat and let cool until it is just warm.  Add in flour, brown sugar, baking powder, salt, vanilla and your egg.  Mix well!  Let cool for 5 minutes.  Stir in marshmallows, toffee bits, and chocolate chips.  Fold just until combined.  Place into a well greased 9x9 baking dish. 

Spread evenly and back 20-23 minutes, the center should still be a WEE BIT jiggly.  It will set as it cools. Don't over bake or you will get dry and hard brownies!

Enjoy these!  I like putting them in the fridge, because I like them cold.  I like all brownies refrigerated.  Freaky fact I guess.

Coffee Cake Cupcakes!

What actually differentiates a cupcake from a muffin?  My answer to that question, is that a cupcake has frosting.  Right?  A muffin can be topped with a crumble, or something of that nature, but, is there icing on a muffin?  There shouldn't be, should there?  I am so confused, I have so many questions and nobody to answer them!  But, what do I always say?  The world is your sandwich my friends, make it how you like it.  And I am doing just that.

Cupcakes for breakfast.  That is how I want MY day to start out.  Coffee cake is one of my favorite things, and for the record, if you eat it without drinking coffee at the same time, weird stuff happens in your lower GI.  Total truth.  Or is it your upper GI?  Is there a middle GI?  If so, it happens there too.  Tea or coffee, don't risk it guys. 

Since this is my birthday MONTH.  I decided I have the right to make as many kinds of cupcakes as I can think of or you request.  I will make hot wing cupcakes if I need to and frankly, I have my own challenge facing me in regards to cupcakes. Spaghetti and Meatballs Cupcakes.  It will happen my friends, oh yes, it WILL happen.  I mean I managed to make a cupcake that is completely meant to be eaten in the morning.  Psshh, I am basically a cupcake goddess now. (in my own mind of course) 

Here is one little, teeny, weeny, minor issue I have with this recipe.  I was heating up some soup for breakfast.  What?  Don't judge.  Anyway I hit the clear button on the micro 2 times and it cleared out the time remaining on my cupcakes! OMG I have no idea how long they took to bake!  Well after whittling it down by use of the radio and how many songs had played, googled said songs for the song length and adding it up, I came up with a pretty close range I think.  I never claimed to be on top of things, I am just resourceful in fixing things.  Probably because I mess up so much!

Heeeeeeeere we go!
1 cup milk
1/2 cup granulated sugar
1/2 cup brown sugar
2 cups flour
4 tsp. baking soda
pinch of salt
2 eggs
4 T. melted butter
1 tsp. vanilla
2 tsp. cinnamon
granulated sugar for topping

Preheat your oven to 350 degrees.  Line cupcake pan with liners, this will make 15-18 regular sized cupcakes.  Toss all of your ingredients into a bowl and mix until just combined. 

Easy or what?  Fill up those cupcake papers, sprinkle the tops with a little sugar and bake for (as we discussed) 15-20 minutes.  Check with a toothpick.  Insert into the middle, if it comes out clean, with no wet batter, it is done!  Let cool completely. 

Next you need the part that makes it a CUPCAKE, in my humble opinion!  The frosting!
5 oz. softened cream cheese
2 T room temperature butter
1/3 cup vanilla coffee creamer (powdered)
1 tsp. vanilla
1 1/2 T milk
pecan halves, or pieces for topping. 

Mix all ingredients by hand or with a hand mixer.  Place into a piping bag or a Ziploc bag and snip off the top and drizzle that way or just frost them.  Place the pecan in the center on the top or sprinkle with pieces.  Or don't do either! 

Enjoy these!!!

Loaded Sweet Potato Casserole

Evening friends!

I asked you all on Facebook what you thought the perfect sweet potato dish looked like.  What would you put it in, what do you like it to have, and you all responded with SO MANY things!  I saw everything from the way my mom and few of my sisters make them to entirely new perspectives.  I wanted to create something new for my sweet potatoes and it came to me.  If people can LOAD regular potatoes, why can't I load sweet potatoes?!?!

I saw it all, brown sugar, pecans, butter, pineapple, marshmallows, the list went on and on.  Though my mom was a canned yam woman, toss em' in a casserole, throw on some butter, brown sugar and 4 inches of marshmallows, I wanted something better than that.  I didn't want mush, covered in gag me with a spoon amounts of sweetness.  So here is what I did, and I hope you decide to try it.  There is ONE thing I did not do, that I will do next time.  I WILL add a few marshmallows to the TOP in the last 10 minutes of baking next time.  Simply for that "old times" feeling and look. 

So here is the recipe, YOU wrote, with your comments!!

You will need:
2 lbs. sweet potatoes
1 cup brown sugar
4 tbsp. butter, melted
pinch of salt
2 eggs
1 cup mini marshmallows
1/2 cup chopped pecans

Topping:
4 tbsp. softened butter
1/2 cup brown sugar
1/2 cup chopped pecans
1 cup miniature marshmallows (optional)

Roast your sweet potatoes, skin on for about 45 minutes to 1 hour.  Let them cool completely, cut the potatoes in half and scoop out the insides into a bowl.  Now add the brown sugar, butter, salt, and eggs.  Mix to combine completely.  Now fold in the marshmallows and pecans,  and place into about a 2 qt. casserole. 

Now combine your topping ingredients (except marshmallows) with a fork or pastry cutter (or your fingers!).  Sprinkle evenly on top.  Bake at 350 degrees F, for 40 minutes.  IF you are going to add the mini marshmallows, put them on at the 30 minute mark, and then bake for 10 more minutes

ENJOY!!

Peach Upside Down Bundt Cake

Evenin' friends!

Excuse my lack of new recipes, things are NOT slowing down!  I am getting a lot of recipe writing done, now to get some recipe making done!  As I was making a midnight run to Walmart the other night, I noticed when I walked in I could literally SMELL the peaches.  Not being a huge fan of the peach, I sort of poo-poo'd it and moved along.  I had to come back by the produce again and the smell was just incredible so I picked up a few.  I knew my husband and kids would love dessert with some fresh peaches. 

I decided to treat them much the same was a pineapple upside down cake.  I wanted a beautiful pound cake to be the cake part though and I have my moms sour cream vanilla pound cake recipe and thought it would be the perfect marriage.  Boy WAS it!  That baby was gone before I could even get coffee made to go with it!  I do have a tip.  Blanch your peaches.  Toss them in boiling water for 5 minutes and then let cool, the skin will come right off.  Hairy peaches (shutters).  Yuck!

I hope you make and enjoy!  I make mine in a bundt pan but feel free to use an 8x8 or 9x9 square.  Same toothpick rules apply, your baking time will be slightly decreased I would guess!

3 fresh peaches, peeled and sliced
1 cup brown sugar
1/4 cup butter, melted
1/2 cup butter, softened
1 1/2 cups white granulated sugar
3 eggs
1/2 cup sour cream
2 tsp. vanilla extract
1/8 tsp. baking soda
1 1/2 cups all purpose flour

Preheat your oven to 375 degrees.  Spray a Bundt pan with nonstick cooking spray all over the sides and inside of pan.  Place melted butter in the bottom of the pan.  Swirl around until the entire bottom is covered.  Sprinkle in brown sugar all over the top of the butter and then place sliced peaches on top of the brown sugar.  Place them in a design or just spread them around!  Remember this will be the top of your cake in the end!  Set aside and mix up your cake batter.  In a mixing bowl cream together softened butter and sugar.  When it is creamy and smooth, add in eggs and sour cream.  Continue to mix until mixture is thoroughly mixed and creamy.  Add in vanilla and baking soda and mix in, completely.  Now add in flour and mix JUST UNTIL combined.  Pour this mixture evenly (might need to spoon it) over the peaches and even out the top.

Bake for 45-60 minutes.  Start checking at about 40 minutes.  When a toothpick comes out clean, it is done.  Let sit 3 minutes, and then turn out on to a cake plate! 

Enjoy!

Cheesecake Bread

Evenin' friends!  I hope your summer has been full of fun and sun!  With so much going on, I took some time out to get back in the kitchen, where I always love to be, (obviously, right?) to make this bread that my daughter in law shared with me! 

 It has certainly been a busy summer around here!  For those who don't know, my son, daughter in law and twin littles (grandbabies) moved here in May, which explains my periods of absence.  I am so busy watching them grow, playing, snuggling, and enjoying them and the kids, I can't seem to find a balance.  However, I am missing my website and friends, I will figure this out, I am new to this "having my littles near me" thing.   It put me in full on Nonna mode!!  Here is who has been blessing my life!

Gorgeous, aren't they?

Let's get to this delicious cheesecake bread that was inspired by a recipe my daughter in law used to make at a pizza shop she worked at!

For the dough you will need:
3 1/4-1/2 cups all purpose flour
1 tsp salt
3 tsp sugar
2 tsp vanilla extract
1 1/4 cup warm water (approx. 105 degrees F)
1 packet of yeast

Add yeast to your warm water.  Remember if the water is to hot it will kill the yeast and if not hot enough, it will not activate the yeast!  You can do this! Just sprinkle the yeast on top and let it sit for 3-5 minutes until it becomes foamy or scummy on top.  While that is happening combine your flour, salt, sugar and vanilla.  Add yeast mixture when it is ready.  Using a dough hook on your stand mixer let it "knead" for 5 minutes.  Yes, 5 minutes.  If you don't have a stand mixer, knead until the dough is smooth and gorgeous!  Oil, butter or spray a large bowl with nonstick cooking spray, put your ball of dough in it, and cover.  Let sit in a warm place with no breezes until it has doubled or nearly doubled in size. 

For the filling and finishing you will need:
1 small plain cheesecake (I purchased mine)
1/2 cup of cinnamon and sugar mixture.  (1/2 cup granulated sugar, with 2-3 tsp of cinnamon)
1 egg with 1 tbsp. water for egg wash
1/4 cup butter (melted)

When the dough has risen, divide it into 4 small sections.  (you can also do one, large one with the entire dough ball but you know how I feel about mini anything!)  Roll dough out into a rectangle or circle, it really doesn't matter.  Divide your cheesecake pieces up if doing mini loaves.  I had enough to do 3 slices of cheesecake for each of my 4 individuals.  Use them all for one large one, obviously.

Crumble the cheesecake up on top of the dough, sprinkle liberally with the cinnamon sugar mix and seal it up, however you want!  I fold in both sides then tuck the ends and flip it over! 

Now brush the top with your egg wash, make two slits on the top with a knife and bake at 425 for 15-30 minutes depending on the size.  When the top is golden and hard, it will be done!  Immediately brush with melted butter and sprinkle on more cinnamon sugar mixture on top!

Serve these warm, OR.......put them in the freezer and serve at room temp when you need them!  Allow a couple of hours to thaw.  DELICIOUS!

ENJOY!