Chicken and Dumplings
It’s been a cold past few weeks here in Georgia and I have been craving a comforting soup. What is better to warm your body and soul than chicken and dumplings? I made this in the midst of also cleaning out my fridge and I …
Author: lovefrombennieskitchen
Chicken & Waffles
My family and I love the beach it’s become a summer tradition to make our way to Myrtle Beach every year. They have a few of my favorite restaurants ever but, my absolute fav is a cute brunch spot that makes the most amazing crepes …
French brioche bread
Brunch is one of my favorite meals, and I am always looking for new ways to spruce up my old recipes to make my family feel like we’ve stepped into one of our favorite brunch spots in Atlanta. So, I woke up one morning with a mean French toast craving but I was tired of the sub-par bread from the grocery stores (that and I always think I can do a better job). So I went to my favorite site Pinterest and went on a hunt for a yummy brioche recipe. Now who would’ve thought finding a recipe in English would be so difficult (I guess when they said it’s French they meant anyone who doesn’t speak it isn’t worthy of the recipe lol). Finally I was able to stumble upon one with a picture that was appetizing to me from Itbakesmehappy and guys can I say that I wasn’t a bit disappointed. I consider myself a bread connoisseur and this shit is BOMB.COM. Like seriously I could’ve eaten the entire loaf if I wasn’t watching my figure…who am I kidding, I didn’t eat the whole dang loaf because I knew I had to feed my children breakfast. This bread will bring your French toast to new heights, and might get you a ring if you don’t already have one. Be sure to tag me on Instagram if you try this out and let me know what your thoughts are!
| Prep Time | 8 hours |
| Cook Time | 35 minutes |
| Servings |
loaf
|
Ingredients
- 2 tbsp milk warm
- 2 tsp dry active yeast
- 1/2 tsp sugar
- 4 eggs extra large
- 2 cups unbleached all purpose flour
- 1 tsp sea salt
- 3/4 cup unsalted butter softened
- 1 egg beaten for egg wash
Ingredients
|
|
Instructions
- In the bowl of your stand mixer fitted with the dough hook combine the warm milk, yeast and sugar; let bloom for about 5 minutes, until frothy.
- Add the eggs, sea salt, flour and butter, mixing on low speed for about 2 minutes, until the mixture begins to come together.
- Scrape down the sides of the bowl and mix on medium speed for 10 minutes, the dough will become smooth and sticky.
- Place the dough into a large floured bowl and cover tightly with plastic wrap, let rise at room temperature for 2 hours; until doubled in size.
- Punch down the dough and recover with plastic wrap, refrigerate for 4 hours or overnight.
- Prepare a 9"x5" loaf pan with butter.
- Remove the dough from the refrigerator and roll it out on a lightly floured surface into an 8"x4" rectangle.
- Starting with the long side roll it into a log and place the dough seam side down in the pan and cover tightly with plastic wrap, let rise 1 1/2 - 2 hours until doubled in size.
- Preheat your oven to 375º F, brush the egg wash over the top of the dough and bake for 30-35 minutes, until golden brown.
- Remove from the oven and let cool in the pan for 35-40 minutes, transfer to a wire rack and cool completely,
- Slice and serve, store left over bread in an air tight container for up to 4 days, refrigerate to store for up to 1 week.
Classic Banana Pudding Recipe
I have finally created a banana pudding recipe that can compete with someone’s grandma or auntie. After years of failed pudding attempts I gave up on creating or finding a banana pudding recipe that reminded me of the one I loved so much during my …
Vegan “KFC Famous bowl”
Day 2 of this 21 day challenge was a complete struggle day for me. Everything I craved today was on my “do not touch” list so, when dinner rolled around I new it’d have to be something really good on the menu, something comforting. This …
Pecan Pie cheesecake
This is what happens when I can’t choose between baking a cheesecake and a pecan pie. So, I combine them into one and create a sweet, creamy, nutty love child. I should be ashamed because I’m sure this cheesecake is an obnoxious amount of calories but, guess what? I. Don’t. Care. I haven’t even bothered putting this recipe into My fitness pal to see how much trouble I’m getting myself into because again. I don’t care. This is not one of those desserts that you want to make if you’re watching your figure because you will fail with this sitting around in the fridge. I never promised guilt free food I just promised good food and this my friends is just that!
| Prep Time | 20 minutes |
| Cook Time | 70 minutes |
| Passive Time | 6-8 hours |
| Servings |
slices
|
Ingredients
- 1/4 cup whole milk
- 2- 8 oz packages cream cheese softened
- 1/4 cup mascarpone cheese softened
- 1/4 cup sour cream
- 3 eggs
- 1 tsp vanilla
- 1/4 tsp nutmeg
- 1 tsp cinnamon
- 1-1/2 cups crushed vanilla wafers
- 1/2 cup finely chopped macadamia nuts
- 1 cup granulated sugar
- 1 cup sugar
- 1/2 cup light brown sugar
- 1/3 cup melted butter
- 2 large eggs
- 1- 1/2 cups roughly chopped pecans
- 1 tsp madagascar vanilla
- 3 tbsp maple syrup
- 3 tbsp melted butter
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/4 cup heavy whipping cream
- 1 cup toasted pecans.
- 1/4 cup heavy whipping cream
- 1 cup toasted pecans.
Ingredients
|
|
Instructions
- Preheat oven to 350 degrees.
- Place vanilla wafer cookies and nuts in food processor and blend until fine, about 1 minute.
- Press cookie mixture into your greased 9 inch springform pan. Place in the oven for 10 minutes. (DO NOT OVER COOK!)
- In a medium saucepan combine sugar, corn syrup, butter, eggs, pecans, syrup, and vanilla and bring to a boil over a medium high heat. Be sure to stir constantly until sauce thickens. Pour into your baked crust and set aside.
- Using an electric mixer, beat cream cheese, mascarpone, and sour cream on medium speed until completely smooth.
- Gradually add sugar.
- Beat in eggs (one at a time), vanilla, and milk. STIR in cinnamon and nutmeg.
- Pour batter into pan on top of your pecan pie layer.
- Bake for 70 minutes until center is almost set. cheesecake should jiggle a bit.
- Remove cheesecake from oven and allow to cool completely. About an hour.
- Leave cheesecake on springform tray only and wrap in cool wrap and allow cheesecake to cool for 6-8 hours.
- In a small saucepan combine butter and brown sugar. Cook for 5 minutes or until mixture starts to bubble and stir in heavy cream, cinnamon, and toasted pecans. Allow mixture to cool.
- Remove cheesecake from springform pan and spoon pecan topping over cheesecake. Slice and enjoy!
Recipe Notes
You can swap out macadamia nuts for pecans.
Before placing your cheesecake in the over place your pan in water bath to keep the top from cracking while baking.
Run knife under hot water to make slicing cheesecake easier.
Vegan chocolate chip cookie
It’s day 2 of my 21 day vegan fast and I already feel like a tortured soul. To improve my mood I decided to test out my chocolate chip cookie recipe with vegan substitutions. With me being a rookie baker I’ve been too intimidated to …
CAJUN BLACK EYED PEAS W/ COUSCOUS
CAJUN BLACK EYED PEAS W/ COUSCOUS Shopping List: 2 packs frozen black eyed peas Yellow onion Red onion Jalapeno Garlic Mini sweet peppers Paprika Cayenne Pepper Chili Powder Emeril Essence Seasoning Herbs de Providence Vegetable broth EVOO Cous Cous
Brussel sprout and Kale salad
BRUSSELS AND KALE SALAD
Shopping List:
Brussel Sprouts
Kale
Spicy mustard
Lemon
EVOO
Rice Vinegar
Honey
Crushed Red Peppers
Salt
Pepper
Italian Seasoning
Avocado
Red Onion
Corn
Tomato
Cucumber
Jalapeno (de-seeded)
Servings
Ingredients
- 12 Brussel sprouts shaved
- 4 cups kale
- 1/2 cup fresh corn
- 1 tomato
- 1 cucumber
- 1 jalapeno
- 1 avocado
- 1 red onion
- 2 tbsp spicy mustard
- 1 lemon
- 1/4 cup EVOO
- 1 tbsp honey
- 3 tbsp Rice Vinegar
- 1 tsp salt
- 1/2 tsp cracked peppercorn
- 1 tsp Italian seasonings
Servings
Ingredients
- 12 Brussel sprouts shaved
- 4 cups kale
- 1/2 cup fresh corn
- 1 tomato
- 1 cucumber
- 1 jalapeno
- 1 avocado
- 1 red onion
- 2 tbsp spicy mustard
- 1 lemon
- 1/4 cup EVOO
- 1 tbsp honey
- 3 tbsp Rice Vinegar
- 1 tsp salt
- 1/2 tsp cracked peppercorn
- 1 tsp Italian seasonings
Instructions
-
Veggies prep; You can buy Brussel sprouts shaved at the grocery store or thinly slice them yourself. Rough chop kale, dice tomatoes, avocado, and de-seeded jalapeno slice cucumbers, and thinly slice red onion.
-
Briskly whisk dressing ingredients until mixture looks like a dressing. Pour into a jar, and enjoy with salads.
Recipe Notes
Keep sauce stored in a canning jar for storage up to 2 weeks.
| Servings |
|
Ingredients
- 12 Brussel sprouts shaved
- 4 cups kale
- 1/2 cup fresh corn
- 1 tomato
- 1 cucumber
- 1 jalapeno
- 1 avocado
- 1 red onion
- 2 tbsp spicy mustard
- 1 lemon
- 1/4 cup EVOO
- 1 tbsp honey
- 3 tbsp Rice Vinegar
- 1 tsp salt
- 1/2 tsp cracked peppercorn
- 1 tsp Italian seasonings
Ingredients
|
|
Instructions
- Veggies prep; You can buy Brussel sprouts shaved at the grocery store or thinly slice them yourself. Rough chop kale, dice tomatoes, avocado, and de-seeded jalapeno slice cucumbers, and thinly slice red onion.
- Briskly whisk dressing ingredients until mixture looks like a dressing. Pour into a jar, and enjoy with salads.
Recipe Notes
Keep sauce stored in a canning jar for storage up to 2 weeks.
Spicy Kale Salad
SPICY KALE SALAD: Shopping List: Kale Portabella mushrooms Shallots Garlic Yellow tomato EVOO Cayenne pepper Crushed red peppers Red curry Sea salt Cracked peppercorn Recipe: 5 cups kale (Chopped) 1 yellow tomato (diced) 1 Avocado (diced) ½ package portabella mushrooms 2 shallots 3 garlic …