Comment

Cinnamon Rolls on the BGE

DOUGH INGREDIENTS:

  • 3 cups of all purpose flour
  • 1/2 cup of sugar
  • 3 1/2 tsp of active dry yeast
  • 1 tsp salt
  • 3/4 cup of milk warmed to 112 degrees
  • 2 eggs
  • 4 tbsp canola oil
  • extra flour for kneading

INSTRUCTIONS:
Whisk all of the dry ingredients in a mixing bowl to combine them evenly. Stir in your wet ingredients until combined. Once combined, turn out the mixture onto a lighting floured surface. Sprinkle extra flour as needed. The dough should be kneaded until it is smooth. (approx 5 minutes)  Form your dough into a ball, place in a mixing bowl, cover with plastic wrap and all the dough to rest for approx 20 minutes. 
***NOTE: Your should not be gooey. It should be firm, but pliable. 
While your dough is resting, prepare your filling.

FILLING INGREDIENTS

  • 1/2 cup brown sugar
  • 3tsp cinnamon 
  • 1/2 stick of softened butter

Combine the brown sugar and cinnamon in a bowl. Stir together with a fork. Set aside. 
Grease your cooking vessel. I used a Lodge 12" cast iron skillet and greased with Crisco. 

Your dough should have risen slightly during it's rest. Turn the dough ball out onto a lightly floured surface. Lightly flour a rolling pin and roll your dough out to a 12 x 18 square (approx) or as close as possible. Using a spatula, evenly spread the softened butter over the entire surface of the dough. Pour your brown sugar and cinnamon mixture into the middle of the dough surface. Use a spoon or a spatula to push the mixture out to the edges. 

Starting length wise, roll the dough. Rolling the dough creates the spiral layers of dough and sugar. Once rolled into a log, use dental floss to cut your rolls. Slide the floss underneath of the log, cross the two ends and pull. The floss will cut them perfectly. Place your sliced rolls into your greased pan and cover with plastic wrap. Put them into a warm, draft free place and allow them to rise for 2 hours. 

BIG GREEN EGG SETUP:
Set up your Big Green Egg for indirect cooking. Plate setter legs up with the grill grate on the legs. Heat your Egg to 350F. No smoke.  

The dough has risen and it's time to cook! Place your vessel on the grill grate inside of the 350F Big Green Egg. Bake at 350 for 15-20 minutes. I start checking them around the 12 minute mark. 

15-20 minutes later!!! Remove the cinnamon rolls once they have achieved your desired color. Allow the rolls to sit and cool for approx 10 minutes. Use this time to make the frosting.

FROSTING INGREDIENTS:
 

  • 1 1/2 cups powdered suger
  • 1/2 tsp vanilla extract
  • 3 tbsp milk

Whisk together until combined

Once your rolls have cooled, drizzle the frosting all over the top of the cinnamon rolls. Use a spatula to spread evenly. Allow the frosting to set up for 3-5 minutes. before serving.

See more at: http://www.biggreencraig.com/cinnamonrolls.html#sthash.3mgEoH1x.dpuf

Comment

Comment

Planked Twinkies

Planked Twinkies

Ingredients

  • ·         8 individual Twinkies, or 4 packages
  • ·         3⁄4 cup Nutella, or other chocolate hazelnut spread 6 Oreo cookies, smashed into chunks
  • ·         1⁄2 cup mini marshmallows
  • ·         1⁄4 cup chocolate toffee pieces
  • ·         1 regular cedar plank, soaked in water

Instructions

Set EGG for direct cooking (no convEGGtor) at 275°F/135°C.

Arrange the Twinkies on the plank, Slather the top of the Twinkies evenly with Nutella. Sprinkle with Oreo chunks, mini marshmallows and chocolate toffee pieces.

Place the plank on the EGG and close the dome. Allow Twinkies to heat and smoke slowly for 15 minutes, until marshmallows are golden brown and everything is heated through. Remove from EGG and serve immediately with a big glass of milk.

Makes 4 servings.

 

Article Source: http://biggreenegg.com/recipes/planked-twinkies/

Comment

Comment

S’mores in a Cone

S’mores in a Cone

Here’s the perfect treat for your holiday party…you’ll have a hard time keeping everyone away from these.

Ingredients

  • ·         20 sugar cones
  • ·         20 large marshmallows
  • ·         20 Hershey’s® Chocolate Bar pieces

Instructions

Set the EGG for indirect cooking at 350ºF/177ºC.

Place one marshmallow and one piece of chocolate into each sugar cone.

Place the Big Green Egg Pepper Grilling Rack on a Pizza/Baking Stone. Add the cones to the rack and place the stone on the EGG. Cook for about 10 minutes, or until the chocolate is gooey and the marshmallows start to brown.

 

Article Source: http://biggreenegg.com/recipes/smores-in-a-cone/

Comment

Comment

Snickers-Stuffed Baked Apples

Snickers-Stuffed Baked Apples

Ingredients

  • ·         8 large Jonagold or other cooking apples
  • ·         ¼ cup (2 ounces) butter, at room temperature
  • ·         ¼ cup packed brown sugar
  • ·         8 mini Snickers bars
  • ·         8 large marshmallows
  • ·         8 pecan halves
  • ·         Freshly grated zest of 1 lemon

Instructions

Set the EGG for indirect cooking at 350°F/177°C.

With the large end of a melon baller, remove the stem and core of the apples, leaving the bottoms intact. Hollow the apples out so a Snickers bar and a marshmallow will fit inside each one.

With a razor knife, score the skin of the apple from top to bottom ever ½ inch. Then score a ring around the bottom of the apple to connect all of the top-to-bottom cuts. Rub the outsides of the apples with the butter and sprinkle with the brown sugar.

Place the apples in a greased pan. Place a Snickers bar in the cavity of each apple and bake for 25 minutes. Add a marshmallow to the cavity of each apple and bake for another 20 minutes, or until the apples are tender.

Remove from the EGG and top each apple with a pecan half and a little of the lemon zest.

Makes 8 servings

 

Article Source: http://biggreenegg.com/recipes/snickers-stuffed-baked-apples/

Comment

Comment

Grilled Apricot Cheesecake Quesadilla

Grilled Apricot Cheesecake Quesadilla

For this recipe, you don’t have to go through all the trouble of baking a cheesecake — you can buy a small whole plain cheesecake or, if possible, a couple of slices instead.

Ingredients

  • ·         4-inch (10 cm) round cookie cutter Nonstick cooking spray
  • ·         1⁄2 cup (125 mL) honey
  • ·         2 tsp (10 mL) dried lavender or 1 tsp (5 mL) chopped fresh sage
  • ·         6 apricots
  • ·         2 oz (60 mL) Canadian Club Small Batch 1 tbsp (15 mL) white sugar
  • ·         2 slices plain NY-style cheesecake (approx. 11⁄2 cups/375 mL) 1⁄2 cup (125 mL) cream cheese, softened
  • ·         8 small flour tortillas, 5 to 6 inches (12 to 15 cm) in diameter

Instructions

Set EGG for indirect cooking at 225°F/107°C.

In Stir Fry/Paella Pan, combine honey and lavender and warm over low heat, stirring occasionally, for 1 hour. Remove from heat and let stand at room temperature overnight. Strain and set aside for later drizzling.

Cut apricots in half and remove pit. Drizzle apricots with whiskey and add sugar. Set aside. Set EGG for direct cooking at 400°F/204°C.

Grill the apricots, cut side down to start, for 3–5 minutes per side, until the flesh is tender and the skins are coming away from the flesh. Remove from EGG and peel skins from the hot flesh. Set aside to cool.

Slice each apricot into four slices. Set aside.

Remove cheesecake from the packaging. As best you can, separate the crumb crust from the cheesecake. Crumble the mixture. Set aside.

Place the cheesecake into a bowl, add cream cheese and smash together with the back of a wooden spoon to make it spreadable.

Lay a flour tortilla onto a flat work surface. Take the cookie cutter or a paring knife and cut a tortilla into a small round 4 inches (10 cm) in diameter so that you can make smaller dessert quesadillas. Repeat with remaining flour tortillas.

Spread about 1 to 2 tbsp (15 to 30 mL) cheesecake and cream cheese mixture over the entire surface of a tortilla. Lay a couple of slices of apricots onto one half of the cheesecake-spread tortilla. Drizzle apricots with a little Lavender Honey. Fold tortilla over to form a half-moon shape. Press down on tortilla so that the filling sticks to the shell. Spray outside of quesadilla with nonstick cooking spray on both sides. Repeat with remaining flour tortillas. Cover with plastic wrap and refrigerate for up to 1 hour.

Set EGG to direct cooking again at 400°F/204°C.

Grill quesadillas on EGG for 2–3 minutes per side, until lightly charred and crisp (but not burned) and the cheesecake mixture is warm. Remove from EGG and rest for 2–3 minutes prior to cutting so that filling will set. After quesadillas have rested, cut each in half and serve with an extra drizzling of Lavender Honey.

Makes 8 small quesadillas

 

Article Source: http://biggreenegg.com/recipes/cheesecake-quesadilla/

Comment

Comment

Apple Walnut Muffins

Apple Walnut Muffins

These tender, eggless muffins full of apples and crunchy walnuts have a crisp exterior and a wonderful apple flavor. You really have to make them to know how good they are.

Ingredients

  • ·         4 apples (1 ½ - 1 ¾ lbs.), peeled, cored and halved*
  • ·         4 ½ cups all-purpose flour
  • ·         1 ¾ cups + 2 tablespoons sugar
  • ·         1 teaspoon salt
  • ·         1 teaspoon baking soda
  • ·         1 teaspoon cinnamon
  • ·         1 ½ cups chopped California walnuts, toasted
  • ·         2 cups canola oil

·         *Use Granny Smiths if you like firm, tart apples, or Golden Delicious if you like sweeter apples.  Both are very good in this recipe.

Instructions

Set EGG for indirect cooking at 350°F/177°C.

Grease standard muffin pans (cups about 4 oz. or ½ cup capacity) with butter or vegetable shortening, or coat them generously with nonstick cooking spray.

Chop the apples coarsely, or dice them, so they are in about ¼” – ⅓” pieces. You should have about 4 cups, and slightly more or less is okay. In a very large bowl combine the flour, sugar, salt, baking soda and cinnamon. With a wire whisk, stir the dry ingredients together for a minute or two, until evenly mixed.

Add the apples and the nuts, then stir and toss to distribute them evenly and coat them with flour. Add the oil, then mix vigorously using a large wooden spoon – or plunge right in with your clean hands to mix – until the ingredients are completely blended. The batter will be very stiff and chunky, almost like a dough, and different from most batters you have probably worked with.

Scoop up ⅓ cup portions of the batter, and in your hands, pat them quickly into irregular balls, and place in the prepared muffin pans.

Bake 35-40 minutes, until the muffins are golden brown, the tops look dry, and they spring back when pressed gently. Cool in the pans 5-10 minutes, then remove to racks to cool completely. The cooled muffins may be stored in a sealed container at room temperature for up to two days. Freeze for longer storage.

Makes 24 muffins

 

Article Source: http://biggreenegg.com/recipes/apple-walnut-muffins/

Comment

Comment

Grilled Coconut Rum French Toast

Grilled Coconut Rum French Toast

Ingredients

  • ·         One loaf Challah or Brioche, sliced into ½” pieces
  • ·         4 eggs
  • ·         2 tbsp milk
  • ·         2 tbsp coconut rum
  • ·         Dash Cinnamon

Instructions

Set the EGG for direct cooking at 350°F/177°C.

Using the Half Moon Cast Iron Griddle, use half of the cooking space to grill up breakfast sausage patties or links while grilling the French toast.

Combine eggs, milk, coconut rum and cinnamon. While the EGG is heating up, soak your bread pieces in the egg mixture.

Coat the cooking grid with canola oil so the bread does not stick. Grill the bread until nice char marks form, about 4 minutes each side.

Serve the French toast with diced strawberries (or fruit of your preference), whipped cream and sausage.

 

Artilce Source: http://biggreenegg.com/recipes/french-toast/

Comment

Comment

Chocolate Bread Pudding

Chocolate Bread Pudding

If you thought bread pudding couldn’t get any more luscious, you haven’t tried this version that features a creamy, rich chocolate sauce.

Ingredients

  • ·         8 slices Nature's Own Butterbread
  • ·         2 cups whole milk
  • ·         2/3 cup sugar
  • ·         4 ounces bittersweet chocolate (60% cacao), coarsely chopped
  • ·         2 tablespoons butter
  • ·         1/8 teaspoon salt
  • ·         2 teaspoons softened butter
  • ·         4 eggs
  • ·         1 teaspoon vanilla
  • ·         Whipped topping (optional)
  • ·         Strawberries or raspberries for garnish

Instructions

Set the EGG for indirect cooking at 350°F/177°C.

Combine milk, sugar, chocolate, 2 tablespoons butter and salt in medium saucepan. Heat on the stove over medium heat, stirring frequently, 12 to 15 minutes or until chocolate and butter are melted. Remove from heat; cool 15 minutes. Butter a 2 quart casserole with softened butter.

Cube bread and layer evenly in prepared casserole. Beat eggs and vanilla in medium bowl. Stir into milk mixture. Pour milk mixture over bread. Gently press bread cubes with fingertips until all are moistened. Bake 45 to 50 minutes or until puffy and center is set.

Serve warm with whipped topping, if desired. Garnish with berries.

Serves 6

Article Source: http://biggreenegg.com/recipes/chocolate-bread-pudding/

Comment

Comment

Homemade Ice Cream Sandwiches

Homemade Ice Cream Sandwiches

This is a great way to beat the heat while cooking on the EGG. Mix and match your favorite flavors of ice cream with your favorite type of cookie!

Ingredients

  • ·         Your favorite cookie dough
  • ·         Your favorite ice cream
  • ·         Perforated Cooking Grid
  • ·         Aluminum foil
  • ·         Baking Stone

Instructions

Set the EGG for indirect cooking (with convEGGtor) at 350°F/177°C, unless otherwise specified by the cookie dough recipe. Preheat a Baking Stone on the grid of the EGG.

Make cookie dough as directed.

Wrap Perforated Cooking Grid with aluminum foil to prevent cookies from dripping through perforation. Evenly space cookie dough around the Perforated Cooking Grid.

Make 4 small balls with aluminum foil. Place 4 balls of foil evenly spaced on Baking Stone and place Perforated Cooking Grid on top of the foil. This allows for proper air circulation so the cookies bake evenly. It isn’t necessary, but is helpful.

Allow to bake for 9-11 minutes, unless otherwise specified by the cookie dough recipe.

Remove cookies once fully baked and allow to cool. Pair up cookies in sets of two based on relative size. Scoop your favorite type of ice cream onto one cookie and sandwich it with the other.

Eat immediately.

Article Source: http://biggreenegg.com/recipes/homemade-ice-cream-sandwiches/

Comment

Comment

Smoked Apples

Smoked Apples

Ingredients

  • ·         6 firm, sweet apples, such as Honey Crisps or Galas
  • ·         6 tablespoons unsalted butter, at room temperature
  • ·         1⁄4 cup firmly packed dark brown sugar
  • ·         1⁄4 cup dried currants
  • ·         1⁄4 cup shortbread or gingersnap crumbs
  • ·         1⁄2 teaspoon ground cinnamon
  • ·         1⁄4 teaspoon freshly grated nutmeg
  • ·         1 teaspoon vanilla extract
  • ·         4 whole cinnamon sticks
  • ·         4 marshmallows, halved (optional)
  • ·         Vanilla ice cream for serving (optional)

Instructions

Core the apples using an apple corer or melon baller, but don’t cut all the way through the bottom; the idea is to create a cavity for stuffing.
Cream the butter and brown sugar in a medium bowl until light and fluffy. Beat in the currants, cookie crumbs, cinnamon, nutmeg, and vanilla. Spoon the mixture into the apples, dividing it evenly among them. Stick a cinnamon stick upright through the filling of each apple and place a marshmallow half (if using) on top, cut sides down. Arrange the apples on Big Green Egg Grilling Rings, or make some of your own with crumpled aluminum foil.
Set up your Big Green Egg according to the manufacturer’s directions and preheat it to 300°F/177°C.
Smoke the apples until the sides are squeezably soft, but not collapsing, 1 to 1-1⁄2 hours. If the marshmallows start to brown too much, tent the apples with foil. Serve the apples hot, with ice cream on the side if desired.
Serves 6.

Article Source: http://biggreenegg.com/recipes/smoked-apples/

Comment

Comment

Big Green Egg Cake Pops

Big Green Egg Cake Pops

Ingredients:

  • 1 box (about 18 ounces) Favorite cake mix

  • 1 box (3.4 ounces) instant pudding and pie filling mix

  • 4 eggs

  • 1 cup water

  • 1/3 cup vegetable oil

  • 1 bag (14 ounces) Candy Melts®

 

Instructions:

Step 1

Preheat oven to 350°F. Spray one 13 x 9 x 2 in. sheet pan or two 8 in. or 9 in. round pans with vegetable pan spray.

Step 2

In large bowl, combine cake mix, pudding mix, eggs, water and oil; beat at medium speed with electric mixer 2 minutes. Pour into prepared pan.

Step 3

Bake 30-35 minutes for round pans; 35-40 minutes for sheet pan, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling grid and cool completely. Divide cake in half; freeze one half for future use.

Step 4

In large bowl, use hands to crumble cake until no large chunks remain. Add icing; mix with fingers until well combined. Form mixture into cake balls. Chill in refrigerator at least 2 hours. Melt Candy Melts according to package directions. Dip sticks into melted Candy Melts and insert into cake balls; let set. Wait until candy is completely firm before dipping the pops completely in melted Candy Melts.

Step 5

Makes 48 - 1 tablespoon sized cake ball pops (each about 1-1/4 in. diameter) 
Makes 24 - 2 tablespoon sized cake ball pops (each about 1-1/2 in. diameter) 
Makes 16 - 3 tablespoon sized cake ball pops (each about 1-3/4 in. diameter)

 

Article Source: http://www.wilton.com/basic-cake-ball-pops/WLRECIP-376.html#.T51otdAaDck.pinterest

Comment

Comment

Strawberry Pound Cake

Strawberry Pound Cake

This is the perfect dessert to make when strawberries and raspberries are fresh and plentiful. This pound cake is particularly moist because of the addition of yogurt to the recipe. The coulis is a thick strained fruit sauce and joins the macerated berries on top of the cake. The coulis is also delightful served over ice cream with fresh berries.

Ingredients

  • ·         1 cup unsalted butter, at room temperature
  • ·         3 cups granulated sugar
  • ·         6 large eggs
  • ·         3 cups cake flour
  • ·         1⁄4 teaspoon table salt
  • ·         1⁄4 teaspoon baking soda
  • ·         1 cup plain yogurt
  • ·         2 teaspoons vanilla extract

Instructions

Set the EGG for indirect cooking at 325°F/177°C.

To make the pound cake, in a large bowl using an electric mixer, cream the butter and sugar for 3 to 5 minutes. Add the eggs, 1 at a time, with the mixer on low. Blend until the eggs are completely incorporated. Mix the flour, salt, and baking soda in a separate bowl. With the mixer on low, add the yogurt and the flour mixture, alternately, until both are completely incorporated. Add the vanilla and continue mixing for 15 seconds.

Pour the batter into the prepared loaf pan and place the cooking grid. Close the lid of the EGG and bake for 1 hour, or until an inserted toothpick comes out clean.

To assemble, place a slice of cake on each plate. Top with the macerated strawberries and raspberries, spoon the coulis over the berries, and top with the whipped cream.

Serves 6 to 8

Strawberry-Raspberry Coulis Ingredients

  • ·         1 pound fresh strawberries, hulled and quartered
  • ·         1 cup raspberries, fresh or frozen
  • ·         1 cup granulated sugar
  • ·         2 tablespoons freshly squeezed lemon juice

Strawberry-Raspberry Coulis Instructions

To make the coulis, using a small paring knife, quarter the strawberries and place them in a small bowl with the raspberries. Add the sugar and lemon juice. Using a spoon, toss the strawberries and raspberries in the sugar. Place half of the strawberries and raspberries in the bowl of a blender or food processor fitted with the steel blade and refrigerate the other half. Puree the berries in the blender for 3 minutes on high. Strain the coulis into a small bowl.

Whipped Cream Ingredients

  • ·         1 cup heavy cream
  • ·         1⁄2 cup confectioners’ sugar
  • ·         1⁄2 teaspoon vanilla extract

Whipped Cream Instructions

To make the whipped cream, using a whisk or electric mixer, beat the cream, confectioners’ sugar, and vanilla for 5 minutes, or until light and fluffy.

Article Source: http://biggreenegg.com/recipes/strawberry-pound-cake/

Comment

Comment

Irish Cream Cupcakes

Irish Cream Cupcakes

Recipe adapted from blogger Bree Hester. For more of her tasty recipes, visit bakedbree.com.

Frost cupcakes with frosting and drizzle with caramel.

Ingredients

  • ·         1 cup Guinness
  • ·         1 cup butter
  • ·         3⁄4 cup cocoa powder
  • ·         2 cups flour
  • ·         2 cups Dixie Crystals sugar
  • ·         1 1⁄2 teaspoons baking soda
  • ·         3⁄4 teaspoon salt
  • ·         2 eggs
  • ·         2/3 cup sour cream

Instructions

Add the Guinness and butter to a medium saucepan, bring to a simmer over medium heat. Add cocoa and whisk until smooth. Cool. Whisk flour, sugar, baking soda, and salt in a large bowl. Beat the eggs and sour cream in the bowl of an electric mixer. Add the Guinness mixture and beat until combined. Add the flour mixture and mix until just combined.

Set EGG for indirect cooking (with convEGGtor) to 350°F/177°C. Divide the batter evenly among two muffin tins lined with paper liners and cook in EGG for 17 to 20 minutes. Cool completely on a wire rack.

Caramel Ingredients

  • ·         1 cup Dixie Crystals sugar
  • ·         1⁄4 cup water
  • ·         6 Tablespoons Jameson Irish Whiskey
  • ·         1⁄4 cup heavy cream
  • ·         1⁄4 teaspoon salt

Caramel Instructions

Add sugar and water in a saucepan. Combine whiskey, cream, and salt in a measuring cup and set aside. Bring sugar to a boil over medium high heat, without stirring, until the sugar is deep golden brown. It takes about 5 to 10 minutes. Remove the pan from the heat and add the cream. Whisk until it is smooth.

Bailey’s Frosting Ingredients

  • ·         1⁄2 cup butter, room temperature
  • ·         3 cups Dixie Crystal’s confectioners sugar
  • ·         1⁄4 cup – 1⁄2 cup Bailey’s

Bailey’s Frosting Instructions

Beat the butter in the bowl of an electric mixer. Add 1 cup sugar, beat until combined, gradually add remaining sugar. Add the Baileys until the frosting is desired consistency. Add more Bailey’s or sugar if needed.

 

Article Source: http://biggreenegg.com/recipes/irish-cream-cupcakes/

Comment

Comment

Molten Chocolate Cake

Molten Chocolate Cake

Andy Husband’s exquisite molten chocolate cake with its rich, saucy center is one of the most spectacular desserts you’ll ever taste and certainly not something you would expect to cook in a grill. Fortunately, it is also one of the easiest to prepare. Serve it hot before the liquid center congeals.

Ingredients

  • ·         2/3 cup all-purpose flour
  • ·         3⁄4 cup plus 2 tablespoons bittersweet chocolate chips
  • ·         4 large eggs
  • ·         4 large egg yolks
  • ·         1 teaspoon vanilla extract
  • ·         1 cup unsalted butter
  • ·         2 cups confectioners’ sugar
  • ·         7 sugar for dusting (about 1 cup)

Instructions & Equipment: 10 (8 ounce) glass or metal baking cups

Set the EGG for indirect cooking at 450°F/232°C.

Spray the baking cups with cooking spray and dust the entire inside with the granulated sugar. Set aside. Place the butter and chocolate in a saucepan on the stove top over low heat, stirring frequently, until the chocolate is melted. Set aside and let cool for 10 minutes.

Place the eggs and egg yolks in the bowl of an electric mixer. Using the whisk attachment beat on medium speed for 3 to 4 minutes, until light and ribbony. Add the vanilla and confectioners’ sugar and beat for 1 minute more. Slowly add the melted chocolate and beat for 1 minute, then add the flour and beat for 1 more minute or until just incorporated. Fill each baking cup three quarters full. Refrigerate for a minimum of 30 minutes and up to 24 hours.

Place the cups on the grid and close the lid of the EGG. Cook for 6 to 8 minutes, until slightly firm to the touch. The cakes should be firm but not cooked all the way through.

Immediately turn out onto individual plates and serve with whipped cream.

Article Source: http://biggreenegg.com/recipes/molten-chocolate-cake/

Comment

Comment

Wickles Garlic Toast

Wickles Garlic Toast

Recipe courtesy of Wickles Pickles. For more information, visit wicklespickles.com.

Ingredients

  • ·         1 loaf french bread
  • ·         1/2 cup garlic-infused olive oil
  • ·         Sea Salt to Taste

Instructions

Set EGG for indirect cooking (with convEGGtor) at 325°F/163°C.

Coat sliced bread with oil and salt. Put on EGG until toasted, approximately 5 minutes.

Serve with your favorite meal.

Article Source: http://biggreenegg.com/recipes/wickles-garlic-toast/

Comment

Comment

Sticky Buns

Sticky Buns

Use this recipe when you want to have the sweetest breakfast around!

Ingredients

·         Your Favorite Dough (approx. 24 oz)

Instructions

Set the EGG for indirect cooking (with convEGGtor) at 350°F/177°C and lightly grease a Stir Fry & Paella Pan.

Prepare topping and filling as laid out below.

Place dough on a lightly greased work surface and pat or roll it into a rectangle, about 1⁄4” thick. Spread filling evenly over the dough and roll dough into a log, the long way.

Use a serrated knife to slice the log into 16 slices. To make clean cuts, rinse the blade in hot water and wipe it off between slices.

Place buns in the Stir Fry & Paella Pan and pour the remaining topping over them.

Cook sticky buns in the EGG for 25 minutes, or until slightly brown. Remove them from the EGG and loosen their edges with a knife and scoop out with a rubber spatula.

Allow to cool slightly before serving. Store extras at room temperature in an airtight container. Makes 16 buns

Topping Ingredients

  • ·         1/2 cup Real Maple Syrup 1/4 cup Butter (melted)
  • ·         1 cup Brown Sugar
  • ·         1 cup Chopped Pecans

Topping Instructions

For the topping, whisk together the syrup and softened butter. Pour half of the glaze in the bottom of the Stir Fry & Paella Pan and sprinkle brown sugar and pecans on top. Reserve the remaining topping for later.

Filling Ingredients

  • ·         2 tbsp Butter (Softened) 1/2 cup Brown Sugar
  • ·         2 tsp Cinnamon

Filling Instructions

For the filling, whisk together the butter, sugar and cinnamon.

 

Article Source: http://biggreenegg.com/recipes/sticky-buns/

Comment

Comment

Claire’s Cream Cheese Swirl Brownies

Claire’s Cream Cheese Swirl Brownies

Ingredients

  • ·         4 ounces reduced-fat cream cheese
  • ·         1 cup plus 2 tablespoons sugar
  • ·         1⁄2 teaspoon pure vanilla extract
  • ·         2 large eggs, at room temperature
  • ·         3⁄4 cup whole wheat pastry flour
  • ·         1⁄2 cup cocoa powder
  • ·         3⁄4 teaspoon baking powder
  • ·         1⁄2 teaspoon fine sea salt
  • ·         1⁄4 cup canola oil
  • ·         6 ounces best-quality semisweet chocolate, finely chopped
  • ·         1⁄2 cup low-fat buttermilk
  • ·         1⁄2 cup unsweetened applesauce
  • ·         2 teaspoons pure vanilla extract

Instructions

Set the EGG for indirect cooking with the convEGGtor at 325°F/163°C. Spray an 8-inch square baking pan with nonstick cooking spray.

In the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, the 2 tablespoons of sugar, and vanilla, stirring until creamy and smooth. Separate one of the eggs, reserving the white for later use, and add the yolk to the cream cheese mixture. Stir to combine, then set aside.

In a small bowl, whisk together the flour, cocoa, baking powder, and salt; set aside.
In a medium saucepan, heat the oil and chocolate over medium heat, whisking until the chocolate is melted. Whisk in the sugar and stir until melted. Add the buttermilk, applesauce, and vanilla. Remove from the heat. Add the remaining whole egg and the reserved egg white, whisking constantly until incorporated to prevent the eggs from curdling. Add the reserved flour mixture, mixing until just combined. Transfer brownie batter to the prepared pan.

Using a tablespoon, drop 9 dollops of the cream cheese mixture on top of the brownie batter. Draw the tip of a sharp knife or skewer through the two batters in a criss-cross fashion to create a swirled effect.

Bake the brownies until the top is just firm to the touch, about 40 minutes. Let cool completely in the pan on a wire rack.

Coat a serrated knife with nonstick cooking spray and cut into 16 squares. Store in an airtight container in the refrigerator up to 3 days.

Makes 16 2-inch square brownies

Calories 199 Fat 9 g Carbs 27 g Fiber 2 g Protein 3 g

 

Article Source: http://biggreenegg.com/recipes/virginia-willis-valentines-day-menu-part-three/

Comment

Comment

Grilled Peeps

Grilled Peeps

These are a fun way to incorporate color and fun into your Easter meal!

Ingredients

·         2 packs of peeps (or as many as desired to grill)

Instructions

Set EGG for direct cooking at 200°F/93°C.

Put peeps on a skewer and hold over the EGG as if roasting a marshmallow. They will puff and turn brown. Let them cool before eating.

 

Article Source: http://biggreenegg.com/recipes/grilled-peeps/

Comment

Comment

Cinnamon Roll Breakfast Bake

Cinnamon Roll Breakfast Bake

Recipe courtesy of Nature’s Own. Visit Nature’s Own for more recipes.

Enjoy the flavor of hot, homemade cinnamon rolls without the kneading, rising and shaping.

Ingredients

  • ·         12 slices Nature’s Own Cinnamon Raisin Swirl Bread
  • ·         4 eggs
  • ·         11⁄4 cups milk
  • ·         11⁄4 tsp vanilla, divided
  • ·         2 tbsp sugar
  • ·         1⁄2 tsp ground cinnamon
  • ·         2 cups powdered sugar
  • ·         2 tbsp butter, softened

Instructions

Set the EGG for indirect cooking at 350°F/177°C. Spray 8 or 9 in square (2-quart) baking dish with cooking spray.

In a large bowl, beat eggs, milk, 1 teaspoon of the vanilla, sugar and cinnamon until smooth. Cut bread slices in quarters; add to bowl and stir into egg mixture, breaking bread into chunks, until liquid is absorbed. Let stand 5 minutes.

Pour into 8 or 9 in square (2-quart) baking dish. Place dish on cooking grid and bake 30 to 40 minutes or until puffed and knife inserted near center comes out clean. Let stand while making icing.

In large bowl, beat powdered sugar, butter, 2 tbsp of the remaining milk and remaining 1⁄4 tsp vanilla with electric mixer on low speed or by hand until sugar is moistened. Beat at medium speed or by hand until smooth and creamy, adding milk a little at a time until spreading consistency. Spoon and spread icing over warm breakfast bake. Cut in squares to serve.

Serves 9

Article Source: http://biggreenegg.com/recipes/cinnamon-roll-breakfast-bake/

Comment

Comment

Banana French Toast

Banana French Toast

Recipe adapted from Sarah of Droolworthy. For more recipes from Sarah, visit her blog at Droolworthydaily.com.

Ingredients

·         2 thick (1-1⁄2 inch) slices Italian bread

  • 1 tablespoon butter
  • 3 eggs
  • 1⁄4 cup half and half
  • 1⁄2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • Powdered sugar (for serving)
  • Maple syrup (for serving)

Instructions

In a separate bowl, whisk together eggs, half and half, cinnamon and vanilla extract.

Make a slit halfway through each bread slice with a knife – this will be the “pocket” for the filling. Soak bread in the egg mixture for 5-7 minutes or until soggy, flipping half way through.

Set EGG for indirect cooking (with convEGGtor) at 350°F/177°C.

Melt 1 tablespoon butter in a Half Moon Cast Iron Griddle. Toast bread in the skillet for 7 minutes, flipping occasionally, until each side is lightly browned. Remove from heat and set aside.

Fold bananas into the ricotta mixture. Spoon the mixture into the slit in each piece of bread. Drizzle with maple syrup and a dash of powdered sugar. Enjoy!

For the caramelized bananas Ingredients

·         1 banana, sliced

·         1 tablespoon butter

·         1 tablespoon brown sugar

·         1⁄4 teaspoon cinnamon

For the caramelized bananas Instructions

Melt 1 tablespoon butter in a Stir Fry and Paella Pan. Add bananas. Sprinkle bananas with brown sugar and cinnamon. Cook, flipping occasionally, for 4 minutes or until bananas are slightly browned.

For the filling Ingredients

·         1⁄2 cup ricotta cheese

·         1⁄4 cup half and half

·         2 tablespoons powdered sugar

For the filling Instructions

In a medium bowl, whisk together ricotta, half and half and powdered sugar until creamy.

 

Article Source: http://biggreenegg.com/recipes/banana-french-toast/

Comment