vanillabeanglaze hashtag performance

PECAN PRALINE SOURDOUGH GINGERBREAD BUNDT CAKE Can’t think of anything more I’d want for this 🥹 Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details: Pecan Praline Topping: - 1/4 cup salted butter, melted - 1 cup chopped pecans - 1/3 cup brown sugar - 1 tbsp maple syrup - 1/2 tsp cinnamon Brown Butter Sourdough Gingerbread Cake: - 3 cups all-purpose flour @Bob’s Red Mill - 1 tsp baking powder - 1 tsp baking soda - 1 tsp cinnamon - 1 tsp ground ginger - 1/2 tsp ground cloves - 1/2 tsp salt - 1/2 cup salted butter - 3/4 cup granulated sugar - 3/4 cup brown sugar - 4 eggs, room temp - 1/2 cup greek yogurt, room temp - 1/2 cup sourdough discard, room temp (sub: additional 1/2 cup greek yogurt) - 1/4 cup milk of choice, room temp - 1/3 cup molasses - 2 tsp vanilla extract Vanilla Bean Glaze: - 2 cups powdered sugar - 1 1/2 tsp vanilla bean paste or extract - 3-4 tbsp milk of choice Instructions: Preheat the oven to 350F. Grease a 10” (12-cup) bundt pan generously with butter, and then dust with flour. This is ESSENTIAL to ensure that the pecan topping doesn’t stick! Prepare the pecan praline topping. In a medium bowl, combine the melted butter, chopped pecans, brown sugar, maple syrup, and cinnamon. Pour evenly into the bottom of the prepared bundt pan and set aside. Make the brown butter sourdough gingerbread cake batter. Start by browning the butter. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown (~5 minutes), while stirring continuously. Remove from heat and immediately pour into a separate large bowl. Allow to cool slightly. In a separate large bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Set aside. Once the brown butter has slightly cooled, add both sugars, and whisk until combined. Add in the eggs, and whisk until fully incorporated. Then, add in the greek yogurt, sourdough discard, milk, molasses, and vanilla. Whisk to combine, until the mixture is smooth. Add the dry ingredient mixture to the wet, and use a wooden spoon or spatula to mix until just combined, being careful not to over-mix. Scoop or pour the batter into the prepared bundt pan, and spread into an even layer. Bake at 350F for 40-45 minutes, or until golden and a toothpick inserted into the middle comes out clean or with a few moist crumbs. Allow the cake to cool for 10-15 minutes, then run a knife along the edges and gently invert onto a wire cooling rack. While cooling, beat together the ingredients for the vanilla bean glaze in a medium bowl. Once cooled, top the cake with the vanilla bean glaze. Slice and enjoy! #pecanpraline #pecancake #pecanpralinecake #sourdough #sourdoughdiscard #sourdoughdiscardrecipe #sourdoughcake #sourdoughstarter #sourdoughbread #cake #gingerbreadcake #gingerbreadrecipe #christmas #christmascake #christmasrecipe #christmasbaking #holidays #holidayrecipe #holidaybaking #christmasbreakfast #christmasbrunch #Breakfast #brunch #dessert #christmasdessert #vanillabeanglaze #bundtcake #homemade #homemadesourdough #homemadecake @From Our Place @Earlywood @Nordic Ware

BLACK CHERRY CHEESECAKE TOASTER STRUDELS You can’t convince me that there’s anything better 🤌 Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (makes 9): Ingredients: - 2 sheets puff pastry, thawed according to instructions @Pepperidge Farm - 2/3 cup black cherry jam (or jam of choice) - 2 tsp cornstarch - 1 egg + 1 tbsp water, for egg wash - Turbinado sugar or coarse sugar of choice, for topping @In The Raw Cream Cheese Filling: - 8oz cream cheese, at room temperature @Philly Cream Cheese - 1/2 cup powdered sugar - 1 tsp vanilla extract Vanilla Bean Glaze: - 1 cup powdered sugar - 1 tsp vanilla bean paste or extract - 2-3 tbsp milk of choice Instructions: Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside. Prepare the black cherry jam. In a medium bowl, whisk together the black cherry jam and cornstarch until well combined. Set aside. Start by preparing the cream cheese filling. In a large bowl, beat together the cream cheese, powdered sugar, and vanilla until light and fluffy. Transfer the mixture to a piping bag or a ziplock baggie with the corner snipped off. Set aside. In a small bowl, whisk mix together the egg and water for the egg wash. Assemble the toaster strudels. Lay both sheets of puff pastry on a lightly floured surface or piece of parchment paper. Cut each sheet into 9 rectangles/squares to get 18 total. Brush the rims of half (9) of the rectangles with the egg wash. Pipe ~1 1/2 tbsp of the cream cheese filling into the center of each rectangle with the egg wash. Then, spoon ~ 1 1/2 tbsp of the jam on top of the cream cheese filling, leaving ~1/4” border all around the edges. Lay the remaining rectangles/squares of puff pastry on top of the ones with the filling. Use your fingers to gently press the edges down. Then, use a fork to crimp the edges to seal. Place the toaster strudels onto the prepared baking sheet. Lightly brush the top of each strudel with the egg wash, then sprinkle with turbinado/coarse sugar. Bake at 400F for 15-18 minutes, or until golden brown and puffed. Remove from the oven and cool for 10-15 minutes. While cooling, whisk together the ingredients for the vanilla bean glaze. Drizzle the glaze over the strudels. Enjoy! #blackcherry #cherryjam #blackcherryjam #cheesecake #creamcheese #creamcheesefilling #toasterstrudel #toasterstrudels #strudel #homemade #homemadetoasterstrudel #homemadestrudel #toasterstrudelrecipe #vanillaglaze #vanillabean #vanillabeanglaze #puffpastry #puffpastryrecipe #Breakfast #brunch #desert #snack @KitchenAid