Oh Friday, welcome back! Happy weekend lovebugs! Here are my favorite recipes this week!
Pumpkin Pull Apart Monkey Bread with Maple Glaze
c/o Lauren's Latest
Ingredients
for the dough-
1/4 cup warm water
1/4 cup warm milk
1 1/2 teaspoons active dry yeast
1/4 cup granulated sugar
1/2 teaspoon salt
1 egg, beaten
2 tablespoons melted butter, cooled
2/3 cup pumpkin puree
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 2/3-3 1/3 cups bread flour
for the coating-
1/3 cup melted butter
3/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
for the glaze-
1 cup powdered sugar
2 tablespoons maple syrup
2 tablespoons half & half {or milk}
1/8 teaspoon vanilla extract
Directions
In large stand mixer fitted with the dough hook attachment, stir
milk, water, yeast and sugar together. Let it sit for 5-10 minutes to
proof yeast. If mixture is foamy, then you can continue. {If nothing
happens, then odds are your yeast is no good, or you killed it with hot
water and milk! Try to get your water and milk to be warm to the touch,
like baby bath water.}
Stir in salt, egg, butter, pumpkin puree, cinnamon, nutmeg, and half
the flour and mix. With mixer on, pour in remaining flour bit by bit
until dough pulls away from the sides and is sticky but when touched
doesn’t really stick to your hands. {For me, that was 2 tablespoons shy
of 3 cups of flour.} Once you reach this stage, turn mixer on for 4-5
minutes to knead. Lightly grease dough and bowl and cover to rise for 1
hour. Stick it somewhere warm and draft-free.
Lightly grease a bundt or angel food cake* pan with non stick cooking
spray and set aside. Create a coating station by placing sugar and
cinnamon together in a small bowl and melting the butter in another
bowl. Punch down dough and remove from bowl. Cut dough into small pieces
about 1 tablespoon in size. Roll in butter, coat in cinnamon sugar and
place into prepared pan. Repeat until no dough remains. If there is
extra butter or sugar, pour over the top of the dough pieces in the pan.
Cover pan with plastic wrap and let rise another hour in a warm spot in
your kitchen.
Preheat oven to 350 degrees. Bake monkey bread for 25 minutes or
until the top begins to brown slightly. Remove from oven and cool 20
minutes.
While monkey bread is cooling, prepare glaze by mixing powdered
sugar, maple syrup, half & half and vanilla together in a small bowl
until smooth.
Remove warm pull aparts onto serving dish and drizzle with glaze. Serve warm.
*I used an angel food cake pan that had a removable bottom and some
of the butter and sugar mixture leaked out of the bottom and made a mess
of my oven! If you are going to use a similar pan, make sure to place
on a baking sheet, or wrap the bottom of the pan with foil.
Pesto Chicken Alfredo Casserole
c/o Stephanie Cooks
Ingredients
1 pound uncooked rotini
1 1/2 cups shredded cooked chicken
1 7 oz jar roasted red peppers, drained and diced small
1 cup pesto sauce
1 jar Alfredo sauce (small/medium sized- not too large)
1/4 cup fresh grated parmesan cheese
Directions
1- Preheat the oven to 350. Cook pasta according to directions. Drain
and return to the pot. Stir in the chicken, red peppers, pesto, and
alfredo sauce.
2- Spoon the ingredients into a large oven safe dish. Sprinkle the cheese over the top.
3- Cover and bake for 35 minutes. Serve hot
Mexican Slow Cooked Pork Carnitas
c/o Skinny Taste
Ingredients
2.5 lb pork shoulder blade roast, lean, all fat removed
6 cloves garlic, cut into sliver
cumin
dry adobo
seasoning
garlic powder
3/4 cup 99% fat free chicken broth
2-3 chipotle peppers in adobo sauce (to taste)
2 bay leaves
Directions
Season pork with salt and pepper. In a medium sauté pan on medium-high heat, brown pork on all sides for about 10 minutes. Remove from heat and allow to cool.
Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers. Season pork generously with cumin, adobo
and garlic powder all over.
Pour chicken broth in the crockpot, add bay leaves and chipotle peppers. Place pork in crock pot and cover. Cook low for 8 hours. After 8 hours, shred pork using two forks and combine well with the juices that accumalated at the bottom. Remove bay leaves and adjust salt and cumin (you will probably need to add more). Let it cook another 15-30 minutes.
