{Recipe} Butternut Squash Bread Braid

I’ve gotta say…there is nothing better than the smell of fresh baked bread. Wouldn’t you agree?  This recipe is sooooo good, and don’t be intimidated by the braid…it’s easy!!

Butternut Squash Bread Braid

• 2 Tbsp. dry yeast
• ¼ c. warm water
• 2 c. mashed and cooked butternut squash*
• 2/3 c. warm milk
• ½ c. butter, softened
• 2 eggs
• 6 Tbsp. brown sugar
• ¾ tsp. salt
• 6 c. flour

*Any yellow squash may be substituted.

Glaze:

• 1 beaten egg
• 1 Tbsp. water

In a small bowl, dissolve yeast in water. In a mixing bowl, combine squash, milk, butter, eggs, brown sugar, and salt; mix well. Add yeast mixture and 2 ½ to 3 cups flour; mix well. Add enough remaining flour to form soft dough. Knead until smooth and elastic, about 10 minutes. Cover and let rise until doubled—about 1 hour. Punch dough down; divide into 2 loaves. Divide both into thirds; roll each third into an 18 inch rope.

(This picture is courtesy of the Prepared Pantry.  I forgot to take pictures of the braiding process!)

Braid into 2 loaves. Let rise again about 30 minutes. Brush glaze over braids. Bake @ 350 for 20 – 25 minutes.

You’re going to LOVE this!

Linked to:

• Simply Sweet Home

{Recipe}Banana Maple Oat Scone

I've always loved the idea of brunch; spending time with family and friends over a leisurely late breakfast. And to me nothing says "brunch" like a delicious scone. Seeing as they have been around for centuries, its no wonder there are numerous flavors and recipes for this wonderful quick bread. I'm also a huge Ina Garten fan, so I decided to let her take on scones inspire me. But of course I did my own spin on them, because everyone loves a personal touch. And among the changes, I added banana. Instead of mashing them up however, I diced them so you would have a nice warm chunk of maple flavored banana as ate your scone (take that banana bread!). And unlike many scone recipes you'll find, these are neither dry nor lacking in flavor. Give these a try, they make the perfect on-the-go breakfast.

Banana Maple Oat Scones:
(This recipe can easily be doubled)
Scones:
1 and 3/4 cup All-Purpose Flour
1/2 cup Whole Wheat Flour
1/2 cup Quick-Cooking Oats, plus some for sprinkling
1 Tablespoon Baking Powder
2 Tablespoons granulated sugar
1 Teaspoon Salt
2 Sticks Cold, Unsalted Butter diced. (you want this really cold. I put mine in the fridge while gathering other ingredients)
1/4 cup Buttermilk
1/3 Cup Maple Syrup
2 Medium Ripe Bananas, diced in small pieces (the riper the better)
2 Extra- Large eggs, plus one for egg wash(1 egg beaten with 1 Tb. milk)

Glaze:
1 Cup Confectioners Sugar(use pure confectioner's sugar, other brands have cornstarch added and can change the flavor)
1/3 Cup Pure Maple Syrup
1/2 teaspoon Vanilla Extract 

Directions:
Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the first six ingredients. Add the diced, cold butter and mix on the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs together and add quickly to the flour-and-butter mixture. Add diced bananas and mix until just blended. The dough may be sticky.

Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough about 1 inch thick into a circle shape. You should see lumps of butter in the dough. Cut like you would a pizza and make eight pieces. Carefully place on a baking sheet lined with parchment paper.

Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.

To make the glaze, combine the confectioners' sugar, maple syrup and vanilla. When the scones are done, cool for 10 to 15 minutes and drizzle each scone with 1 tablespoon of the glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.

Enjoy and Happy Baking

{Recipe} Nutella Puffs

One of my favorite memories is strolling the streets of Paris with my sweet husband, sharing a chocolate croissant, and taking in the Parisian joy de vivre (joy of life).  Since I can’t live in Paris and I can’t make croissants (yet), the next best thing…Nutella and marshmallow crème wrapped in a lovely puff pastry.   

You only need 5 ingredients…

• Nutella
• Marshmallow Crème
• Frozen Puff Pastry
• One Egg
• Sugar

First, you will need to thaw the puff pastry.  Once thawed, unfold and cut into four squares.

Put a spoonful of Nutella and marshmallow crème on the puff pastry.  Oh, it’s looking good already!!

Fold the square into a triangle and crimp the edges of the pastry with a fork. 

Brush the pastry with an egg wash {one egg, beaten} and sprinkle with a little bit of sugar.

Bake at 350 degrees for 22-25 minutes or until the pastry is lightly browned.  Take out of oven and let cool for 5-10 minutes and then ENJOY!!

The Mocktail…EVERYONE’S Friend

I have to admit that I don’t partake in the traditional bubbly at the new year, but I am a MOCKTAIL lover!  As a child I grew up with a mom who was always concocting fun drinks for us girls.  You know, a girl cannot live on a Shirley Temple alone.  We called them Spritzers and she was always very creative. 

Jamie and I have come up with a few Spritzers for you as you ring in the New Year tomorrow.

White Grape Spritzer

• 1 part White Grape Juice
• 1 part Ginger Ale

This is a perfect bit of bubbly to toast the New Year and much cheaper that the sparkling cider alternative.

Cranberry Lime Spritzer

• 1 part Cranberry Juice
• 1 part Ginger Ale
• A squeeze of lime

I am a lime lover so this is one of my favorites!

Blueberry Pomegranate Spritzer

• 1 part Blueberry Pomegranate Juice
• 2 parts Ginger Ale
• Garnish with pomegranate seeds

The color with this one is stunning!

Sour Apple Spritzer

• 1 part Sour Apple imitation liqueur (I like the Pucker brand)
• 3 parts Ginger Ale
• Garnish with cherries

Huge fan of this one as well.  Who needs an Appletini  when you can have a Sour Apple Spritzer?

Now, don’t forget the details…

…add some fun embellishments to your stemware.  Ribbon, tulle, Divine Twine… get creative!  I also used my new Silhouette SD to etch my stemware and bottle. (Santa was very good to me this year!!)

However you choose to welcome the New Year—at a glamorous party or snuggled in bed with your sweetheart—know that we here at WhipperBerry wish you a fabulous New Year!!

Kisses…

Heather, Jamie, Emily, Whitney, Erin, Kristin, Katie & Christene

Upside-Down Pineapple Cherry Cobbler

When I was growing up, my amazing mother cooked every meal at home. My darling little sister was the baker of the family, and would force me to choose a cookie recipe from Mrs. Field's cookbook every day. Needless to say, I didn't learn the art of cooking or baking at an early age. Truth be told, the first real meal I ever undertook was the first night of marriage at home... chicken-fried steak. Good thing I lived about six houses from my mother-in-law, and she grew her own aloe vera plants! I was nearly burned to death from sizzling oil up both arms!! Since then, I have perfected the art of easy, yet impressive cooking.

This family heirloom is a wonderful, fast and easy, "dry" recipe you can have in your cupboards for a throw-together dessert that is still going to knock the socks off your guests!

Upside-down Pineapple Cherry Cobbler

One box of yellow cake mix (dry)
One stick of butter
One can of crushed pineapple
One can of cherry pie filling

Grease a cake pan and dump the cherry and pineapple cans (juice and all) in the bottom. Mix well. I sincerely hate nuts in my desserts but the nut fanatic may add chopped walnuts at this point as well.

 

Sprinkle the dry cake mix evenly over the top. Roughly chop the butter over the entire surface.

 

And to quote one of my favorite movies ("Steel Magnolias") Bake @ 350 for about 20-25 minutes until golden bubbly! Just add vanilla ice cream to cut the sweetness.

Enjoy this easy family treat anytime with under five minutes of prep! If you are as busy as I am, you can impress in no time :)

White Hot Chocolate

I found this recipe a while ago, and it has already become a favorite. What a wonderful treat for the chilly season!

White Hot Chocolate (from allrecipes.com)

2 cups whipping cream
6 cups milk
1 teaspoon vanilla
1 (12 oz) package white chocolate chips – Note: this recipe tastes the best with a premium white chocolate chip, not vanilla flavored chips.

 
Stir together the whipping cream, milk, vanilla, and white chocolate chips in a slow cooker.
Cover and cook on low for 2 to 2 1/2 hours, stirring occasionally, until mixture is hot and chips are melted. Stir again before serving.

Garnish with whipped cream and candy canes, as desired. Makes ten servings.

Chocolate Ganache Blocks

I admit it…I am a chocolate LOVER!!  I will take it in all forms, but I especially love this recipe.  It’s perfect on its own, but lovely when added to some warm milk to make the most heavenly hot chocolate! Add some homemade marshmallows and you’re all set for a cozy winter night!

Chocolate Ganache Blocks {Click here to print the recipe}

• 1/2 cup of heavy cream
• 14 oz. can of sweetened condensed milk
• 3 cups of semisweet chocolate chips
• 1 teaspoon vanilla {or any other flavoring that you would like, e.g. hazelnut, peppermint, coffee, or whatever would be good with chocolate}

Using a double boiler, (I use a heat-safe bowl on top of a sauce pan) place 2-3 inches of water in the sauce pan.  Bring to a low boil and then turn down to low. Place bowl on top of sauce pan.

Heat the cream and the sweetened condensed milk in the bowl of the double boiler.

Once warm add the chocolate and gently melt.

After about 10 minutes, whisk mixture until thick and smooth.  Add vanilla or the flavoring of your choice.

Whisk in the flavoring and pour into a parchment or foil lined 8x8 in. dish.

 

Let sit overnight to slowly set up.  Once set, turn out onto a clean surface and cut into 1 inch cubes or use a small circle cookie cutter to cut into rounds. {Note: it’s best to heat knife in hot water and wipe clean with each cut.}

This is wonderful as is, but pair it will a fluffy homemade marshmallow and melt it into 4-8 ounces of warm milk…it’s divine!!