Christmas Morning Bread

Christmas Morning Bread

One of the best things about Christmas is jumping out of bed early in the morning in anticipation of unwrapping presents under the tree.  Since our family usually has a big meal planned for Christmas, we don’t tend to eat a huge breakfast.  If you have guests staying with you, it’s nice to put your best foot forward at breakfast — especially on Christmas morning.  We are sharing an easy, tasty and fresh recipe with you that will delight all of the members of your family on that joyous holiday morning.  Your house guests will think that you went all out just for them.  You can smile graciously.  No need to tell them how easy this delectable breakfast was to make.

This recipe was a combination of a few recipes that we had found over the years.  One recipe was from Taste of Home December 2017 issue and the other was from Southern Living December 2009, and then we added in a little twist of our own. This great recipe can be prepped a day ahead and baked fresh in the morning or warmed in the oven.  To make Christmas Morning Bread you will need, sugar, cinnamon, frozen bread roll dough, Kerrygold butter, chopped pecans, brown sugar, Templeton Rye whiskey and semisweet baking chocolate bar.

First we started to thaw out our frozen rolls.  They were not completely thawed by the time we started to work with the dough, but we think it helped to have the dough slightly thawed.  You can make your bread from scratch like Grandma Ruth likes to do, but we opted for the frozen dough which was easier.

Next we combined the sugar and cinnamon.  We melted our Kerrygold butter in the microwave.  We sprinkled a few of our chopped pecans in the bottom of a sprayed bunt pan.  Next we made our whiskey caramel sauce.  We placed brown sugar, butter, and whiskey in a small saucepan; brought it to a boil;  cooked and stirred for 3 minutes. Then removed from heat to cool.

After about 5 minutes,  we poured about 1/3 of caramel in the bottom of the bundt pan with the pecans.  This gave the top of our bread a nice sweet glaze.

We prepped our area by having the rolls handy, along with the butter, sugar cinnamon mixture and bundt pan.  Next we took a roll.  Dipped it in the butter, and then rolled the top 1/2 of the roll in the sugar-cinnamon mixture.  We placed the roll in the bottom of the pan.  We continued until we had a fairly even layer of rolls on the bottom of the pan.  We drizzled caramel mixture and pecans over the first layer of rolls.  Then we continued layering the rolls and adding pecans and caramel drizzle over each layer until we had 3-4 layers. Our package of rolls was 3 lbs.  We thought, “What the heck.  The more the merrier, right?”  Wrong.  It was too much dough and our rolls overflowed in the oven.  Stop at about 2 pounds of dough. (wink)

Next we covered with plastic wrap and placed in a warm toasty spot in our kitchen to rise for about 45 minutes.  If you want to bake these Christmas morning, you can cover and chill them in the fridge.  We would suggest taking them out and letting them rise slightly before placing in the oven.

When you are ready to bake, place them in an oven that has been preheated to 350 degrees.  Make sure to place a baking sheet covered in foil on the bottom oven rack. (Believe us, you do not want to skip this part.  We saved ourselves from cleaning up a huge mess by doing this!) Bake bread for 50-55 minutes or until golden brown.  Remove from oven. Cool in pan for about 10 minutes, and then invert on a serving plate.

To make the chocolate whiskey glaze you will need to melt the chocolate in a small microwave safe bowl.  We melted ours in small bursts of 30 seconds, so we didn’t over cook.  When chocolate is melted, stir in 1/4 cup of whiskey and stir until smooth.  Drizzle the chocolate whiskey glaze over the top of the bread.

If you are viewing this post in your email, visit us at http://www.theblindpig.blog for a full printable recipe of Christmas Morning Bread.

When we made our bread in our test kitchen, it did not last long.  Blind Piglets #2 and #3 and their friends finished it off pretty quickly.  We had a few left overs for the next day, and we think it tasted better on day 2.

Are you going to treat your family Christmas morning?  Do you need to impress your mother-in-law?  Whether you are staying in or headed out, Christmas Morning Bread will be sure to become one of your family’s holiday favs.  Let us know if you try it out.  We love hearing what you think!

   

3 Hot Chocolates with a Twist

Hello friends, how was your Thanksgiving?  Did you serve any of our delicious fall treats at your feast? Who tried the Templeton Pecan Pie?  Did you serve the Zaya Banana Bread? What about the Pumpkin Martini?

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As soon as Thanksgiving is over we start to get into the Christmas spirit around here.  We decorated the house with Christmas decorations, ordered our family Christmas cards, and started watching our holiday movie favorites.  Hands down our family loves Elf with Will Ferrell.  We can recite most of the lines from the movie. Do you know the four main food groups?  Along with the other Christmas festivities, we also enjoy our favorite holiday beverages and foods.  Although it was a balmy 70 degrees in Dallas today as we were hanging our holiday lights, we enjoyed some hot chocolate to get us in the holiday mood.

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This year we decided to kick things up a notch by trying some grown up hot chocolate. Lucky for you, in this post you will get 3 great ideas for the low price of 1. (We just had to partake in the Black Friday Hype!)

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We used a hot chocolate recipe from The Better Homes and Gardens cookbook for the base of our hot chocolate.  However, there are many different recipes out there, and we are not against using Swiss Miss if you must!

Hot Chocolate

  • 2 squares (2 ounces) unsweetened or semisweet chocolate coarsely chopped or 1/3 cup semisweet chocolate pieces
  • 1/3 cup sugar
  • 4 cups milk
  • Garnish:  Whipped cream, marshmallows, mint leaves

In a medium saucepan combine chocolate, sugar and 1/2 cup of milk.  Cook and stir over medium heat until mixture just comes to boiling.  Stir in remaining milk and heat through.

Remove from heat.  Beat milk with a rotary beater until frothy.  Serve hot in cups or mugs and garnish as desired.

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Our first try was Pumpkin Spice.  We know what you are saying, “Thanksgiving is over. Give up on the Pumpkin Spice, Rhonda!”  However, we think you will be pleasantly surprised with this one.  Here is another twist.  It incorporates Rye Whiskey!  We were skeptical, until we tried it.  This one ended up being Rhonda’s favorite. We topped it off with the Whiskey Whipped Cream from our pecan pie.

1.Pumpkin Spice Hot Chocolate

Make hot chocolate as desired.  Add one ounce of Templeton Rye Whiskey.  Add a dollop of whipped cream and sprinkle pumpkin pie spice on top.

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Kerrygold Irish Cream is a very versatile liqueur, and brings a taste of extra chocolate decadence to almost any dessert or beverage.  Our Irish Hot Chocolate is easy.  Just add an ounce of Kerrygold for some extra chocolate indulgence.

2. Irish Hot Chocolate

Make hot chocolate as desired.  Add an ounce of Kerrygold Irish Cream.  Top off with marshmallows.

Branca Menta is a liqueur that we have referenced in the past in our “Who Needs Half-Price Shakes after 8?” post.  It has a smooth mint flavor that stands out in many recipes.  It is perfect for any mint-lover, and gives a refreshing boost to our hot chocolate.

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3. Menta Hot Chocolate

Make hot chocolate as desired.  Add an ounce of Branca Menta.  Top off with marshmallows or whipped cream with a mint sprig for garnish.

3 great hot chocolate drinks for sipping around the fire and watching your holiday favs.  Which one will you try first?  We would love to hear about it.

DISCLAIMER: THE BEVERAGES ON THIS SITE ARE MEANT FOR ADULTS 21 YEARS AND OLDER.  WE DO NOT SUPPORT OR ENCOURAGE UNDERAGE DRINKING.  ALWAYS DRINK RESPONSIBLY AND NEVER DRINK AND DRIVE.

 

 

 

 

The Pies Have It!

Hello, Friends, and Happy Thanksgiving!  We have so many things to be grateful this year, but one of the best things to be grateful is you, our wonderful followers.  Not following the blog yet?  Just click on the “following” button in the lower right hand corner of your screen.  Add your email.  You will get an email to confirm that you are not a robot and really want to follow our blog.  Then you are in!!  You will receive an email from us once a week with our latest post.  We promise not to bombard you with lots of emails to consume your in box through the week.  Ain’t nobody got time for that!!!

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In honor of Thanksgiving we have a wonderful pie recipe to share with you.  Rhonda ripped this pie recipe from her Southern Living Magazine.  Unfortunately, we don’t have the month or year she collected this recipe.  This pie not your ordinary Thanksgiving Pie.  This pie recipe will have your mouth watering and clamoring for more.  We test tasted this pie on not only our esteemed panel of teenagers judges, but also on Rhonda’s friend’s husband, Justin, who apparently is a pecan pie connoisseur!  Justin, the picky pecan pie snob, gave this recipe his full stamp of approval, so there you have it!  It’s a winner!

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So what is so great about this particular recipe?  The crust is tasty – not your ordinary bland pie crust.  The filling is rich with a twist of rye whiskey.  Oh yah!!!

First you need to prepare the crust.  When Rhonda was growing up and made pies with her mother, they always used a pastry blender to knead the crust.  This recipe calls for using the food processor – genius!  Our crust finally turned out perfect.  Another thing that makes this crust so delicious is adding a little bit of kosher salt and ¼ cup of finely chopped sautéed pecans. After the crust is prepared and while it is chilling, you can work on the rest of the pie.

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Saute’ the pecans

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Prep dough in food processor

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Form dough into a disc and refrigerate for an hour.

For the filling you will place corn syrup, sugar, brown sugar and Templeton Rye Whiskey in a saucepan and cook whisking constantly.  Remove this mixture from the heat.

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We use Kerrygold butter for most of our baking now.   We’ve noticed it makes a difference in taste.

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Whisk corn syrup, sugars and whiskey together.

In another bowl whisk together eggs, melted butter, cornmeal and vanilla.  Then add about ¼ of the syrup mixture to the eggs and whisk together.

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Add about 1/4 of syrup mixture to the egg mixture.

Next turn around and add the egg mixture to the syrup mixture whisking constantly.  Add in the toasted pecans.  Cool for about 30 minutes.

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Add toasted pecans and cool.

Preheat the oven to 325 degrees.  Unwrap the dough and roll into a circle on a lightly floured surface. We always find it is easier to put the pie crust into the pan if you roll it out on parchment paper or wax paper. Sprinkle the dough with sautéed pecans.  Place plastic over the dough and lightly roll the pecans into the dough.

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Roll sauteed pecans into crust.

 

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Add to the pie plate. Fold edges under and crimp.  Pour cooled filling into the crust.  Bake for 50-55 minutes.

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We add a pie shield to keep the crust from getting too brown in the oven.

Top with Whiskey Whipped Cream if desired. The recipe says that it makes a pie with 8 slices.  We found that the pie is very delicious, but rich.  Smaller servings are probably better.

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Don’t want to add whiskey to your Thanksgiving Pie?  You can always substitute the whiskey with apple juice.

Templeton Pecan Pie

Crust

  • ½ Tbsp. butter
  • ¼ cup finely chopped pecans
  • Pinch of kosher salt
  • 1 ¼ cups of all-purpose flour
  • 2 Tbsp. granulated sugar
  • ½ tsp. salt
  • ¼ cup cold butter cubed
  • ¼ cup cold shortening cubed
  • 3-4 Tbsp. buttermilk

Filling

  • 1 cup dark corn syrup
  • ½ cup granulated sugar
  • ½ cup firmly packed brown sugar
  • ¼ cup Templeton Rye Whiskey
  • 4 large eggs
  • ¼ cup butter melted
  • 2 tsp plain white cornmeal
  • 2 tsp vanilla extract
  • ½ tsp salt
  • 2 ½ cups lightly toasted pecan halves

Whisky Whipped Cream

  • 1 cup heavy cream
  • 1 tsp Templeton Rye Whiskey
  • 3 Tbsp. powdered sugar
  1. Prepare crust:  Melt ½ Tbsp. butter in a small skillet over medium heat, swirling to coat sides of pan. Add ¼ cup finely chopped pecans and sauté 2 minutes or until fragrant and lightly toasted.  Sprinkle pecan mixture with a pinch of salt.  Remove from skillet, and cool completely.
  2. Pulse flour and next 2 ingredients in a food processor 3 or 4 times or until well combined. Add cubed cold butter and cold shortening: pulse until mixture is coarse.  Drizzle 1 Tbsp. of buttermilk at a time over flour mixture and pulse just until clumps form.  Shape dough into a flat disc and wrap tightly with plastic wrap.  Chill dough for an hour.
  3. To prepare filling, place corn syrup and next 3 ingredients in a large saucepan and bring to a boil over medium heat, whisking constantly. Cook while whisking 2 minutes and remove from heat.  Whisk together eggs and next 4 ingredients in a bowl. Gradually whisk about ¼ of syrup mixture into egg mixture.  Gradually add egg mixture into syrup mixture whisking constantly.  Add lightly toasted pecan halves and cool for about 30 minutes.
  4. Preheat oven to 325 degrees. Unwrap dough and roll into a 13-inch circle on a lightly floured surface. Sprinkle the dough with sautéed pecans.  Place a piece of plastic wrap over the dough and roll the pecans into the dough.  Fit dough into a 9-inch pie plate greased lightly with cooking spray.  Fold edges under and crimp. Pour cooled filling into prepared crust.
  5. Bake at 325 degrees for 50-55 minutes or until set; cool pie completely on a wire rack (about 2 hours) before slicing. Serve with Whiskey Whipped Cream, if desired.
  6. For the Whiskey Whipped Cream, beat 1 cup heavy cream and 1 tsp Templeton Rye Whiskey at medium high speed with an electric mixer until foamy. Gradually add 3 Tbsp. powdered sugar, beating until soft peaks form.

We can’t wait to hear if you make Templeton Pecan Pie for your Thanksgiving meal.  It will be on the table at our house.

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Count your blessings, hug those that you love and Happy Thanksgiving!

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Salted Whiskey Caramel Corn

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This week we have a perfect treat for fall harvest parties or just watching October baseball on TV.  It is a delightful mix of sweet, salty and a twist of rye whiskey.  Our distinguished team of teenage boys taste testers gave this treat two thumbs up.  This truly is some of the best caramel corn that we’ve ever tried.  We knew that it was going to be tasty, but we were pleasantly surprised just how tasty it is.  We aren’t sure if it is the Kerrygold butter, the twist of rye whiskey, the roasted pecans or the sea salt.  Try it and you decide!

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We originally found this recipe on www.kerrygoldusa.com.   We tweaked a few of the ingredients a bit to fit our pantry and our tastes.  As usual, this recipe is easy to make.  You can have this whipped up for trick-or-treaters in no time.

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Salted Whiskey Caramel Corn

  • 10 cups of unbuttered popped corn
  • 1 cup pecan halves
  • 3/4 cup of Kerrygold butter
  • 1 cup of lightly packed brown sugar
  • 1/4 cup light corn syrup
  • 3/4 teaspoon sea salt
  • 1 teaspoon of vanilla extract
  • 3 tablespoons Templeton Rye Whiskey
  • 1 teaspoon baking soda

Pop popcorn.  We used 2 packages of microwave popcorn.  Place in a large bowl.  Sprinkle pecan halves over the top.

Preheat oven to 250 degrees.  Line 2 rimmed baking sheets with cooking spray and set aside.

In a 3 quart heavy bottomed sauce pan, melt the butter over medium to medium-high heat.

Add the brown sugar, corn syrup, and sea salt.  Stir until it starts to boil.

Boil for 4-5 minutes without stirring.  Make sure not to cook the caramel too long or it will burn.

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Remove from heat and add the vanilla extract, whiskey and baking soda.  The mixture will bubble.  Stir until smooth, then quickly pour over pecans and popcorn.  Toss the popcorn and pecans to coat evenly, then spread half in an even layer in one prepared baking sheet.  Repeat with the other.

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Bake for about 30-45 minutes, or until it has reached desired dryness.  Every 15 minutes, rotate pans and toss the popcorn a bit, breaking up any big pieces.

Remove from oven and cool.  Break pieces apart and serve.  Yumm-O!

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Did you try out the Booberry Martini we posted last week?  Will you serve Salted Whiskey Caramel Corn to your ghosts and goblins?

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