The Daring Bakers’ Challenge, 2012 February: Quick Bread

The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

My friend and coworker Stacy recently gave me a bag of praline pecans so I could experiment in the kitchen.  After throwing around some ideas in my head, such as praline cheesecake bites and praline brownies, I decided to combine the two ideas – and finish my Daring Bakers Challenge.  Three birds with one stone (or praline).  That’s not bad for a Monday night.

Thanks for all of your encouragement, Stacy!  And don’t worry, I’ll save a piece (or two) of bread for you.

Brownie Loaves with Praline Cream Cheese Filling

(adapted from Best-Ever Brownies)

Cream Cheese Filling

8 oz cream cheese, room temperature

2T butter, room temperature

2 T flour

1 egg

½ t vanilla

¼ c caramel topping

½ c roughly chopped praline pecans

Brownie Loaf

2 c flour

¾ c cocoa

1 t salt

1 t baking soda

1 t cinnamon

1 ½ c butter, room temperature

2 c sugar

1 c brown sugar, firmly packed

2 t vanilla

5 eggs

1 c milk, room temperature

½ c roughly chopped praline pecans, if desired

Preheat oven to 350° F.  Grease two 9-inch loaf pans.

To prepare cream cheese filling, with a hand mixer, beat cream cheese and butter about 1 minute, until fluffy. Beat in flour, egg, vanilla and caramel topping.  Set aside. [Note: As you can see, the bread just has a thin ribbon of cream cheese filling.  This was perfect for my tastes – and it kept the bread very moist. Next time I’ll try doubling the filling recipe for more of a cream cheese punch.]

To prepare brownie loaf, in a medium bowl, combine flour, cocoa, salt, baking soda, and cinnamon.

In a large bowl, beat butter with a hand mixer until light and fluffy.  Add sugars, then vanilla.  Add eggs, one at a time.

Alternately add milk and flour mixture, just until combined.

Pour about ¼ of the batter into each loaf pan.  Pour half of the cream cheese mixture into each pan, then add the remaining brownie loaf batter to the pans.  If desired, sprinkle with ½ c praline pecans.

Bake 45 – 50 minutes, or until bread springs back from a light touch.  Cool in pans for about 5 minutes and then transfer the loaves to a cooling rack.

Enjoy!

Peanut Butter Bacon Biscuits

Well, it’s mid-February and my chronic Valentine’s Day Reflex (VDR) is kicking in again.  In case you’re unfamiliar with the term (because I just made it up), VDR is the unconscious rolling of one’s eyes and biting of one’s tongue to prevent a stream of sarcastic comments from spilling out when Valentine’s Day is mentioned.  What can I say?  I’ve never been a fan of Cupid.

However, like most rules, this one has an exception.  Three years ago, I brought home my beagle Maisy.

When the adoption date was set for February 14, I knew my life would change.  Not only would I gain a family member, but I’d also find a reason to be a little (let’s not get crazy) more Valentine’s Day tolerant.

Red roses still make me sneeze and sappy cards still make me feel uncomfortable, but after a bout of VDR, I’m quick to smile and think of my Miracle Mai.  It’s been an intense three years, but against all odds my spunky girl continues to fight cancer and charm (or at least overwhelm with enthusiasm) everyone she meets.  Thanks, Maisy.  And thanks Pet Rescue of Maryland and Pikesville Animal Hospital – you’re the reason we’re celebrating today.

I was so busy making Mai’s treats I forgot to take pictures of the process.  It’s a quick and easy recipe, though.  I just followed the directions on Bullwrinkle.com (gotta love the name) and added five strips of crumbled bacon.  The biscuits have been a BIG hit. 

Peanut Butter Bacon Biscuits

Look at those ears!

 

Peanut Butter Pie Bars

You knew it was going to be a good day when your teacher rolled in the really tall cart with the TV on top of it.  Growing up in Lancaster County, Pennsylvania, where weather and farm reports were big news, we could always count on seeing that TV on Groundhog Day.  Thank you, Punxsutawney Phil, groundhog superstar.

Believe it or not, I almost forgot the day this year.  I’m afraid I have no groundhog-shaped cookies or cakes with fondant animals to mark the occasion.  That’s going on the list for next year. 

If you’re willing to use some imaginative thinking, however, the marshmallows peeking out from the chocolate are kinda like a groundhog peering out from his home. (Just humor me, okay?  It’s been a long week.)  Oh, and check out the Punxsutawney Groundhog Club’s website.

Peanut Butter Pie Bars (adapted from Joy of Baking)

Crust

1 ¾ c broken chocolate wafer cookies

6 T butter, melted

Filling

1 c peanut butter

1 c powdered sugar

8 oz cream cheese

½ c heavy cream

1 heaping cup mini marshmallows

Topping

6 oz chocolate chips

2 T butter

1 T heavy cream

Preheat oven to 350° F. 

In a food processor (or use a sealed plastic baggie and a rolling pin if you’re feeling stressed or angry or just in the mood to smash things), make cookie crumbs.  In a small bowl, combine cookie crumbs and melted butter and press into an 8 x 8 square pan. 

Bake 10 minutes, or just until crust sets.  Let cool in pan.

Beat together peanut butter, powdered sugar, and cream cheese.  In another bowl, whip heavy cream until stiff peaks form.  (Use a chilled metal bowl to make the job go faster.)  Gently fold the whipped cream into the peanut butter mixture.  Spread mixture on top of the cooled crust and sprinkle the marshallows on top.  Refrigerate until firm.

Melt together chocolate and butter, then stir in heavy cream. Spread the chocolate over the peanut butter mixture, letting some marshmallows peek out here and there (you know, like little white, sugary groundhogs).  Keep refrigerated.