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Farmer Cheese with Grilled Peaches

Farmer Cheese with Grilled Peaches

INGREDIENTS

  •         Peaches
  •          Olive oil
  •          Honey
  •          Farmer cheese
  •          Basil

DIRECTIONS

1.       Halve peaches; brush with olive oil. Grill, cut sides down, until soft with char marks, about 4 minutes. Serve with honey-drizzled chilled farmer cheese, and garnish with basil.

 

Article Source: http://www.marthastewart.com/314390/farmer-cheese-with-grilled-peache

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Toasted Marshmallow, Charred Bread, and Banana Sticks with Chocolate Fondue

Toasted Marshmallow, Charred Bread, and Banana Sticks with Chocolate Fondue

INGREDIENTS

FOR THE CHOCOLATE FONDUE

  • ·         8 ounces bittersweet chocolate, chopped (1 1/2 cups)
  • ·         1 cup heavy cream
  • ·         3 tablespoons bourbon (optional)

FOR THE SKEWERS

  • ·         2 rolls Skillet Bread, cut into 1 1/2-inch cubes
  • ·         4 ripe but firm bananas, cut into 1 1/2-inch-thick pieces
  • ·         1 bag (10 ounces) marshmallows

DIRECTIONS

1.       Make the chocolate fondue: Place chocolate in a heatproofbowl. Bring cream to a simmer in a medium saucepan set over a campfire or on a medium-high grill; pour over chocolate. Let stand for 5 minutes. Whisk until smooth. Whisk in bourbon.

2.      Make the skewers: Thread bread, bananas, and marshmallows onto 8 skewers. Toast over campfire. Serve with chocolate fondue for dipping.

Article Source: http://www.marthastewart.com/354910/toasted-marshmallow-charred-bread-and-banana-sticks-chocolate-fondu

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Grilled Vanilla Peaches

Grilled Vanilla Peaches

INGREDIENTS

  •        8 freestone peaches
  • ·         1 lemon
  • ·         1 tablespoon vegetable oil
  • ·         1 1/2 tablespoons packed light-brown sugar
  • ·         2 teaspoons water
  • ·         2 teaspoons pure vanilla extract
  • ·         1/8 teaspoon ground cinnamon
  • ·         1/8 teaspoon coarse salt
  • ·         1 quart vanilla ice cream

DIRECTIONS

1.       Peel, halve, and pit peaches.

2.      Preheat grill to high. Combine lemon juice and vegetable oil in a bowl. Add peaches; toss to coat. Place peaches (with liquid) on a large piece of parchment-lined foil.

3.      Stir together brown sugar, water, vanilla extract, cinnamon, and salt. Brush over peaches. Fold foil to form a packet, crimping edges to seal. Grill, covered, for 15 minutes.

4.      Slice peaches, and divide among 8 bowls. Top with scoops of ice cream.

 

Article Source: http://www.marthastewart.com/315978/grilled-vanilla-peaches

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Grilled Banana Splits with Hot Fudge and Rum Caramel Sauce

Grilled Banana Splits with Hot Fudge and Rum Caramel Sauce

INGREDIENTS

  •         6 firm-ripe unpeeled bananas, halved lengthwise
  • ·         6 tablespoons honey
  • ·         12 tablespoons (3/4 cup) packed light-brown sugar
  • ·         Vanilla ice cream, for serving
  • ·         Hot Fudge Sauce, for serving
  • ·         Rum Caramel Sauce, for serving
  • ·         2 cups lightly sweetened whipped cream, for serving
  • ·         Finely chopped roasted lightly salted peanuts, for serving
  • ·         6 maraschino cherries, for serving

 

DIRECTIONS

1.       Preheat a grill to high, and lightly oil the grill grate.

2.      Place the banana halves, cut side up, on a baking sheet and drizzle the honey evenly over them. Sprinkle with the brown sugar. Place the bananas, cut side up, directly on the grill, arranging them so they are perpendicular to the grill grate. Close the grill cover and cook until the bananas are caramelized around the edges and the fruit is beginning to pull away from the peel, 3 to 5 minutes.

3.      Carefully transfer the grilled banana halves (still in their skins) to a small baking sheet. Using two small forks or a long, thin spatula, carefully remove the banana halves from their skins and place 2 pieces of banana on each dessert plate. (This is a little tricky because the bananas are now very soft.) Top each banana with 1 or 2 scoops of vanilla ice cream. Drizzle with the Hot Fudge Sauce and Rum Caramel Sauce. Top with dollops of whipped cream and sprinkle with chopped peanuts. Garnish each banana split with a maraschino cherry, and serve immediately.

 

Article Source: http://www.marthastewart.com/348852/grilled-banana-splits-hot-fudge-and-rum-caramel-sauce

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Grilled Brioche with Warm Fruit

Grilled Brioche with Warm Fruit

INGREDIENTS

  •        3 tablespoons sugar
  • ·         2 tablespoons bourbon
  • ·         2 tablespoons water
  • ·         5 ounces blueberries (1 cup)
  • ·         5 ounces strawberries, hulled and quartered (1 cup)
  • ·         5 ounces raspberries (1 cup)
  • ·         2 tablespoons unsalted butter, room temperature
  • ·         4 slices brioche (1/2-inch thick)
  • ·         1/4 cup whipped cream

DIRECTIONS

1.       Heat a grill to medium-high. In a large cast-iron skillet, combine sugar, bourbon, and water. Place on grill and cook, stirring, until sugar dissolves. Add blueberries and strawberries and cook until fruit is warmed through, about 2 minutes. Remove from heat and stir in raspberries. Let stand 5 minutes.

2.      Butter both sides of each brioche slice. Grill, turning quickly, until golden brown, about 10 seconds per side. Serve brioche topped with fruit mixture and whipped cream.

 

Article Source: http://www.marthastewart.com/333808/grilled-brioche-with-warm-frui

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Skillet-Cooked Mixed-Berry Grunt

Skillet-Cooked Mixed-Berry Grunt

INGREDIENTS

  • ·         2 pounds fresh mixed berries, such as blueberries, raspberries, and          blackberries
  • ·         1/4 cup plus 2 tablespoons sugar
  • ·         2 tablespoons water
  • ·         1 tablespoon fresh lemon juice
  • ·         1 cup all-purpose flour
  • ·         1 teaspoon baking powder
  • ·         1/2 teaspoon baking soda
  • ·         Coarse salt
  • ·         1/2 cup plus 2 tablespoons low-fat buttermilk
  • ·         2 tablespoons unsalted butter, melted
  • ·         1/8 teaspoon ground cinnamon mixed with 1 teaspoon sugar

DIRECTIONS

1.       Cook berries with 1/4 cup sugar, the water, and lemon juice in a cast-iron skillet set over a campfire or on a mediumgrill, until thickened, 10 to 15 minutes.

2.      Meanwhile, whisk together flour, baking powder, baking soda, 1/4 teaspoon salt, and remaining 2 tablespoons sugar. Add buttermilk and butter; stir until a moist dough forms.

3.      Spoon 6 dollops of dough over fruit. Sprinkle cinnamon-sugar over dough.

4.      Cover skillet tightly with parchment-lined foil. Cook until dumplings are set and tops are dry, about 20 minutes.

Article Source: http://www.marthastewart.com/354916/skillet-cooked-mixed-berry-grunt

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Grilled Peach Melba

Grilled Peach Melba

INGREDIENTS

FOR THE PEACH MELBA

  • ·         2 large ripe peaches
  • ·         2 tablespoons melted unsalted butter
  • ·         2 tablespoons light-brown sugar

FOR THE RASPBERRY SAUCE

  • ·         1/2 pint raspberries
  • ·         2 tablespoons sugar
  • ·         Ice cream

DIRECTIONS

1.       Heat grill to medium. Halve and pit peaches; prick skins with a fork. In a bowl, stir together butter and light-brown sugar; brush butter mixture over peach halves, coating entirely.

2.      Make the raspberry sauce: In a bowl, toss raspberries with sugar; let sit 5 minutes. Pass through a sieve into anotherbowl, pressing with a spoon to extract as much liquid as possible; discard solids.

3.      Grill peaches on both sides until fruit is tender, 5 to 10 minutes. Serve warm, topped with ice cream and drizzled with raspberry sauce.

Article Source: http://www.marthastewart.com/348527/grilled-peach-melba

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Grilled Plum Kabobs

Grilled Plum Kabobs

INGREDIENTS

  •         8 ripe plums, quartered and pitted
  • ·         2 tablespoons grapeseed oil or vegetable oil
  • ·         2 pints vanilla ice cream
  • ·         Caramel Sauce

DIRECTIONS

1.       Arrange 4 plum quarters on each of 8 skewers so that cut sides of fruit all face in the same direction. Brush cut side of fruit with oil, and place, cut side down, on a medium-hotgrill, off direct heat.

2.      Grill just until fruit begins to turn golden brown, about 2 minutes. Brush bottoms of fruit with oil, and turn over. Grilluntil pit cavity fills with juices and fruit is soft, about 5 minutes, depending on ripeness of fruit and heat of grill.

3.      Serve with bowls of vanilla ice cream, drizzled with caramel sauce.

 

Article Source: http://www.marthastewart.com/349907/grilled-plum-kabobs

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Grilled Pineapple with Coconut Sorbet

Grilled Pineapple with Coconut Sorbet

INGREDIENTS

  •        Vegetable oil, for grates or pan
  • ·         1 pineapple, peeled, cut crosswise into 4 thick slices, and cored
  • ·         2 tablespoons honey
  • ·         1/8 teaspoon cayenne pepper
  • ·         1 cup coconut sorbet
  • ·         1/4 cup torn fresh mint leaves, for garnish

DIRECTIONS

1.      

Heat grill or a grill pan to medium; lightly oil grates or pan. In a bowl, toss pineapple with honey and cayenne. Grilluntil light-brown grill marks appear, 10 to 15 minutes, turning once. Serve pineapple with sorbet; garnish withmint.

Article Source: http://www.marthastewart.com/341209/grilled-pineapple-with-coconut-sorbe

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Grilled Plums with Cookies and Ice Cream

Grilled Plums with Cookies and Ice Cream

INGREDIENTS

  • ·         Vegetable oil, for grill
  • ·         4 ripe plums, halved and pitted
  • ·         1/2 cup crumbled cookies
  • ·         Vanilla ice cream, for serving

DIRECTIONS

1.       Heat a grill to medium. Clean and lightly oil hot grill. Grillplums, cut side up, until charred, 2 minutes. Flip and cook until fruit is soft, about 5 minutes. Transfer plums to a platter, sprinkle with cookies, and serve with ice cream.

Article Source: http://www.marthastewart.com/316606/grilled-plums-with-cookies-and-ice-cream

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Very Berry Pizza

Very Berry Pizza

Ingredients

·         1 cup ricotta cheese

·         ½ teaspoon vanilla extract

·         5 tablespoons sugar

·         2 tablespoons finely chopped crystallizedginger

·         Zest of ½ lemon, finely grated with a Micro- plane or zester

·         2 tablespoons all-purpose flour, for kneading the dough

·         3⁄4 teaspoon ground cinnamon

·         1 ball prepared pizza dough, at room temperature

·         ¼ cup uncooked grits or polenta, for rolling the dough

·         2 tablespoons vegetable oil (such as canola) or nut oil (such as walnut)

·         ½ pint fresh blueberries, picked over

·         ½ pint fresh raspberries, picked over

·         ¼ cup honey

Instructions

Combine the ricotta, vanilla, 2 tablespoons of the sugar, the ginger, and lemon zest in a medium bowl. Reserve for topping.

Sprinkle the work surface with the flour. Mix the remaining 3 tablespoons sugar with the cinnamon and knead it into the dough. Set aside until ready to make pizza.

Set the EGG for direct cooking at 400°F/204°C. Preheat a Pizza & Baking Stone.

Roll out and shape the dough, add to preheated Pizza & Baking Stone, and cook the first side of the crust. Use tongs to turn the crust over. Continue cooking until the bottom crust is well browned.

Remove from the EGG and immediately spread it evenly with the ricotta mixture. Let your inner artist dictate how you arrange the berries over the top. Finish with a generous drizzle of honey. Slice and serve immediately.

Serves 2 to 4

*You may also want to try adding the pulp from 2 fresh passion fruits to the ricotta cheese mixture.

*Buy a few extra raspberries and make your own raspberry lemonade.

Article Source: http://biggreenegg.com/recipes/very-berry-pizza/

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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/

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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

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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/

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Claire’s Cream Cheese Swirl Brownies

Claire’s Cream Cheese Swirl Brownies

Claire’s Cream Cheese Swirl Brownies.jpg

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

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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/

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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/

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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/

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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/

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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/

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