Temp-Tations bakeware Archives - The Midnight Baker

Broccoli Swiss Cheese Casserole

Judith Hannemann — Wed, 19 Mar 2014 00:00:00 +0000

This broccoli swiss cheese casserole side dish is not only easy to prepare, but so delicious, they’ll come back for seconds.

This recipe came my way via Facebook friend Ginny W. We belong to a small recipe group and Ginny was raving about the couple of recipes she’d made from a new cookbook she just bought (a Gooseberry book called “Big Book of Country Baking” available at Amazon – Gooseberry Patch Big Book of Country Baking: Over 400 sweet & savory recipes for every meal of the day)

They’ll come back for seconds

Anyway, she had pics of hers and said about how easy and delicious this was. It looked positively yummy. And since I always have broccoli, because I love the stuff, and soup bases and CHEESE, I just had to make this since I wanted another broccoli-cheese casserole in addition to my Buttery Broccoli Cheese casserole

The original recipe calls for 1 cup of shredded swiss cheese, but I always go overboard and added double the amount. However, if you’re not as into cheese as me, then use the lower amount. It will still flavor the casserole nicely.

Full of cheese

I made up the amount of chopped broccoli (because I only had one brick pack of it) with a whole bag of broccoli florets (16 oz bag) that I roughly hand chopped. So if you don’t want to go the chopped route, using small florets would be a good substitute.

Broccoli Swiss Casserole

This was also the maiden voyage of the baking dish I used. Fans of mine know that I’m a devotee of a couple of brands of bakeware–some high-end, and some very affordable.

Temp-Tations Floral Lace in Light Blue

This is Temp-Tations Floral Lace in light blue. It was also my first set in this color–my “Temp-Tationista” friends know I’m pretty much a dark cobalt gal LOL, but I just loved this shade and wanted to add it to my collection. I wasn’t sorry–it’s stunning! You can see the Floral Lace line (and many others) at Temp-tations.com

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Broccoli Swiss Cheese Casserole

This broccoli swiss cheese casserole side dish is not only easy to prepare, but so delicious, they’ll come back for seconds.

Prep Time10

Cook Time40

Total Time50

Course: side dishes, vegetarian dishes

Cuisine: American

Keyword: broccoli, broccoli casseroles, swiss cheese

Servings: 4

Calories: 424kcal

Author: Judith Hannemann

Ingredients

3 10 oz. frozen chopped broccoli, thawed
1 small onion finely chopped
1 10.75 oz. cream of mushroom soup
1 egg
1/2 cup mayonnaise
1-2 cups shredded swiss cheese
1/2 cup plain bread crumbs
2 tbsp butter

Instructions

Preheat oven to 350 degrees F. Lightly spray or grease a 1.5 quart baking dish.
Drain chopped broccoli well. Set aside.
In a large bowl, lightly beat the egg. Add the soup, onion and mayonnaise. Whisk together well.
Add the drained chopped broccoli and the cheese. Spoon mixture into prepared baking dish.
Mix the bread crumbs with the melted butter, mixing well to make sure they are all coated with butter. Sprinkle buttered crumbs on top of casserole.
Bake at 350 degrees F for 35-40 minutes or until casserole is bubbly.
Serves 4.

Nutrition

So delicious, they’ll beg for more

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Cinnamon Roll Cake

Judith Hannemann — Sun, 09 Mar 2014 00:00:00 +0000

Cinnamon Roll Cake

This yummy cinnamon roll cake tastes just like the rolls you get at the mall–only easier!

Delicious And Easy

I’d seen this type of cake floating around the past few weeks in various groups I belong to on Facebook.

Yummy, buttery and simply perfect

Since I was planning on making more of my Cinnabon Rolls, I figured an easier and less time-consuming option wouldn’t be a bad idea. So I thought I’d give this a try.

I have no idea where the recipe originated. I have seen several renditions of the same thing over the past week, so what I did was take the best–or what I thought would be–of what I saw and combine it, plus adding a touch or 2 of my own cake-baking rituals. I use evaporated milk–only slightly reconstituted. It’s an old trick of using 2 parts evaporated milk to 1 part water in any cake for the liquid. It works and it works WELL.

Buttery Delight

The cake uses a lot of butter. The flavor and the texture is superb and this is just perfect for a lazy Sunday breakfast–a cup of coffee, a HUGE hunk of this and the Sunday papers and you have it made!

One thing I will try the next time is cutting the butter for the topping in half. It actually seemed a bit much to me because the amount of topping was HUGE. Go for it if you like a lot of topping and “candy” running through the actual cake–and remember there’s a lot of icing too. I’m not implying this tastes bad…OMG, it doesn’t, but I found as the cake cooled it became a texture-type thing, at least with me. If the cake doesn’t stand much chance of surviving a few hours, then this won’t be important. I only mention this for singles and empty-nesters who won’t finish a 13×9 cake in one day!!!

I’ve really fallen in love with this baker and that surprises me since I was never an Old World kinda gal. I was always more of a Floral Lace gal.

Temp-Tations Carved Old World Baker

But I have to say I simply LOVE this–it’ looks so rich, especially in the cream color I got it in.

Wonderful cake, wonderful baker

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The Recipe

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Cinnamon Roll Cake

This yummy cinnamon roll cake tastes just like the rolls you get at the mall–only easier!

Prep Time15

Cook Time35

Total Time50

Course: Breakfast, cakes

Cuisine: American

Keyword: cinnamon roll cake, cinnamon rolls recipe

Servings: 12

Calories: 582kcal

Author: Judith Hannemann

Ingredients

CAKE

3 cups flour
1 cup sugar
4 tsp baking powder
1/4 tsp salt
1 cup evaporated milk
1/2 cup water
2 eggs
2 tsp vanilla
1/2 cup butter melted

TOPPING

1 cup very soft butter
1 cup brown sugar
1 tbs cinnamon
2 tbs flour

GLAZE

2 cups confectioner's sugar
1 tsp vanilla
4-7 tbs milk or cream

Instructions

Preheat oven to 350 degrees F. Spray or grease a 13 x 9-inch baking pan.
Mix all dry cake ingredients in a large bowl. In a medium bowl, beat egg with milk, water and vanilla. Add the melted butter to the dry cake ingredients, then stir in the egg/milk mixture, mixing until all dry ingredients are incorporated. It is important here NOT to use an electric mixer but to mix with a spoon--the "cake" is actually a muffin base by the amount of baking powder, so it should not be "over-mixed."
Pour cake batter into prepared pan. Set aside.
In another bowl, beat the topping ingredients until they resemble a paste--for this you CAN use an electric mixer.
Drop topping randomly over top of cake batter--I did 4 rows with 3 dollops in each row, each dollop being about 2 tbs. Now pull a knife through the cake and topping, "marblizing" the topping into the top part of the cake batter.
Bake at 350 degrees F for 25-35 minutes, or until toothpick inserted in the center comes out clean. Remove from oven and cool slightly on a rack.
Mix the glaze ingredients in a small bowl, adding ONLY enough milk or cream to make a thick but pourable glaze--always start with the lowest amount of liquid.
Drizzle glaze over cake and let it set about 15 minutes. Cake may be served warm or completely cooled.
Makes about 12 servings.

Nutrition

Cinnamon Roll Cake

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Chocolate Peanut Butter Cookie Dough Bites

Judith Hannemann — Sun, 02 Mar 2014 00:00:00 +0000

Chocolate Peanut Butter Cookie Dough Bites

Quick and easy no-bake cookie dough that tastes like peanut butter cup candy! No fuss no muss.

I love Reese’s peanut butter cups, so when I saw this recipe over on Tara McConnell’s Temp-Tations Facebook page I just had to make it.

What can I say but that it was quick, easy and VERY tasty.

Wondered why mine didn’t look neat and fudgy like her picture did. Then I discovered–I’d made a mistake in the recipe. However, this mistake turned out to be a vast improvement!

The texture was creamy, just like cookie dough. Plus it stayed moist and doughy the next day. It didn’t dry out. So I count this as another occasion where a disaster turns into a huge happy dance!

Yummy cookie dough bites

Nothing could be faster or easier! And hey, it tastes good.

Chocolate Peanut Butter Cookie Dough Bites

It’s so quick, you can whip up a batch in no time for a snack or evening TV watching.

Enjoy…I did!

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Chocolate Peanut Butter Cookie Dough Bites

Quick and easy no-bake cookie dough that tastes like peanut butter cup candy! No fuss no muss.

Prep Time10

Cook Time2

Total Time12

Course: candy

Cuisine: American

Keyword: candy, chocolate, peanut butter cookie dough

Servings: 16

Calories: 230kcal

Author: Judith Hannemann

Ingredients

1 lb box confectioner's sugar
1/2 cup cocoa powder
1/4 cup unsalted butter melted
1/2 cup milk or cream
1/2 cup shelled or cocktail peanuts
1 cup peanut butter morsels

Instructions

Grease an 8 x 8-inch square pan well.
Sift confectioner's sugar and cocoa together into a large microwave-safe bowl. Set aside.
Melt the butter. Measure out peanuts, milk and peanut butter morsels.
Add the melted butter and the milk to the confectioner's sugar/cocoa mixture. Stir well until most of the dry ingredients are moistened.
Place the bowl in the microwave and heat on HI for 2 minutes, until it bubbles. Stir in the peanuts, stirring until all the sugar is dissolved.
Pour quickly into the prepared pan. Make sure it's pretty evenly distributed in the pan.
Sprinkle with the peanut butter morsels, lightly pressing the morsels into the chocolate mixture. Cool for about 15 minutes on the counter, then refrigerate until throroughly chilled.
Makes 16 one-inch squares.

Nutrition

Just yummy and easy

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Easy Beefy Bacon Mac & Cheese & Temp-Tations Giveaway

Judith Hannemann — Sun, 09 Feb 2014 00:00:00 +0000

Beefy Bacon Mac & Cheese

The easiest beefy macaroni & cheese ever! Dress up this simple supper with a cheerful Temp-Tations bakeware dish–and we’re giving away the set with this dish!

What’s better to come home to than a piping-hot casserole of macaroni & cheese?

This is made even more special by adding ground beef and bacon. It’s no wonder this is a #1 comfort food.

Make it in a jiffy

The recipe is very easy to prepare. It takes advantage of convenience ingredients to make the prep speedy but there’s no loss of flavor. Evaporated milk adds creaminess without a ton of fat–there’s already plenty of THAT in here–so this is not a diet dish!

Of course the canned cheese soup and evaporated milk may be substituted for your own homemade cheese sauce! I’m kind of into quick these days so I’ll often “cheat” a bit and use a quickie convenience product. However, I refuse to sacrifice taste for convenience and this cheese soup isn’t bad tasting at all.

Cobalt Blue Floral Lace Pie Plate

Like the dish it’s cooked in? So do I!!! In fact, this is one of my favorite sets of Temp-Tations bakeware. It’s a 5-piece set which included what you see–they call it a pie plate but I often use it for casseroles. Also included in the set are 4 mini pie plates. You can see them in my Loaded Shepherd’s Pie post. I find the mini pie plates one of the most useful dishes I have as they are perfect for individual portions (like the shepherd’s pie.) Annnndddd…

WE ARE GIVING AWAY THIS SET! You will have your choice of available colors in the available patterns–Floral Lace (mine is cobalt blue, shown), Old World or Polka Dot. Enter below using the Rafflecopter app! Please make sure to read the Terms & Conditions. Contest open to continental US residents only. And remember, even if you’ve liked my FB page and followed me before the contest, you are STILL entitled to those entry points!!

Bake Sets in 3 available patterns

Easy Beefy Bacon Mac & Cheese

8 oz elbow macaroni
1/2 lb lean ground beef
6 slices crisp-cooked bacon, diced
2 cups shredded cheddar cheese
1 can (10.75 oz) cheddar cheese soup
1 can (12 oz) evaporated milk*
1 tsp salt
1/2 tsp pepper
Optional Add-ins:
green chilis
jalapeno peppers
drained diced tomatoes
diced bell peppers
diced chipoltes in adobo
peas or any green veggie
sauteed onion or instant onion flakes

*I used the entire can of evaporated milk because I prefer this on the saucy side. If you like it less saucy, begin by adding only 6 oz, adding only enough to make the sauce as thick as you like it.

Prepare elbow macaroni as per package directions. Drain and rinse with cold water. Set aside. For instructions on cooking pasta in a rice cooker (no draining necessary), please see, “Cooking Pasta in a Rice Cooker.“

Preheat oven to 350 degrees F.

Brown ground beef in a deep heavy skillet or saute pan. Drain excess fat. Add bacon, salt and pepper (and any add-ins if you are using). Stir well.

Add condensed soup to ground beef mixture. Gradually stir in enough evaporated milk (I used entire can) until the sauce is the consistency that you desire. Add 1 1/2 cups of the shredded cheddar.

Add drained elbows and stir well to combine.

Turn into a 1.5-2-quart baking pan. Top with remaining shredded cheddar (you can certainly use more cheese if you want!).

Bake at 350 degrees F for 30-45 minutes, or until casserole is bubbly around the sides of the pan and cheese is beginning to brown.

Serves 4-6

Perfect for a cold night!

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a Rafflecopter giveaway

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Cinnamon Swirl Bread

Judith Hannemann — Mon, 06 Jan 2014 00:00:00 +0000

Cinnamon Swirl Bread

Easy peasy cinnamon swirl bread. A different method stops the cinnamon swirl from separating.

I’ve been lusting after some good old cinnamon swirl bread for a long time now. Trouble was, I needed to find a cinnamon swirl bread recipe that used bread flour, since I’d bought quite a bit of it.

I finally had some success on AllRecipes, but it was a bread machine recipe, and I didn’t want to make this with Crisco..so I changed the recipe slightly to include butter and omit one step and ingredient–coating the inside of the swirl with butter. Instead, I used an egg wash.

Slices of soft and sweet Cinnamon Swirl Bread

The egg wash is something that King Arthur recommends…to prevent the swirly part from separating. When King Arthur Flour talks about technique, I tend to obey it because they are the ultimate authority IMO on bread baking.

And…they are right again! When you cut this bread, it cuts in a neat slice. I thought I might miss the buttery flavor in the swirl, but I honestly don’t notice it missing. I also painted the tops of each loaf with the leftover egg wash so it’d shine very nicely.

FYI, this is not a high-rising bread. Most recipes I read had said as much. One said to use a smaller loaf pan if you want a bigger dome, i.e. 8 x 4 x 3-inch. The pans I have these in are not exactly standard loaf pans, they are 1.5 Q deep rectangular casseroles actually, but the volume is somewhere in between a “standard” loaf pan and a “small” loaf pan so it works. These are from the Temp-Tations bakeware 16 piece set, for those wondering.

Crust is baked with an egg wash for shine

Not only is this bread heaven just by itself, it makes wonderful toast when it’s lathered in butter and just think of the fantasmogoric FRENCH TOAST this would make!!

Cinnamon Swirl Bread

Dough:
1 1/2 cups very warm water water
2 tbs butter or margarine, softened
3 tbs sugar
2 tbs milk
1 tsp kosher salt
2 tsp SAF yeast (instant yeast/bread machine yeast)
4 – 4 1/2 cups bread flour
Filling:
1/2 cup brown sugar
2 tsp cinnamon
Glaze & Filling Wash:
1 egg
1 tsp water

Combine all dough ingredients in the bowl of a sturdy stand mixer -OR- place in a bread machine in the order recommended by the manufacturer.

If using stand mixer with dough hook, gently blend the dough ingredients on low speed, then knead for 5-8 minutes at speed recommended for dough hook use. On a Kitchen Aid, this is speed #2.

(If using a bread machine, use DOUGH cycle and remove after cycle completes.)

Place about 1 tsp of oil in a large bowl. Place kneaded dough in the bowl, coat one side with the oil. Turn oil-side up and cover with greased plastic wrap. Let rise in a warm, draft-free place for about 1 hour or until dough is double in bulk.

(I use the “oven rise” method since my house is drafty. Just turn on your oven on any temp and run the oven for one minute after the heat comes up. Turn off oven and place dough in the oven for the rise period)

When dough has doubled in bulk, punch down and divide into 2 equal-sized balls.

Grease two 9 x 5 x 4-inch loaf pans.

Beat the egg with the teaspoon of water and set aside. Mix the brown sugar & cinnamon and set aside.

Roll out dough in a 12 x 6-inch (approximate) rectangle. Brush the top with the egg wash.

Evenly distribute 1/2 of the cinnamon sugar over the egg-washed surface. Roll up from the short end and seal seams.

Place in prepared loaf pan. Repeat with other ball of dough.

Cover with greased plastic wrap and let rise in a warm, draft-free place until doubled, about 1 hour.

Preheat oven to 350 degrees F.

Bake loaves for 30-40 minutes or until they sound hollow when tapped on the bottom. After about 15 minutes into the baking, brush tops of loaves with the egg wash again. This makes it shine and promotes browning.

Remove from pans immediately and cool on racks.

Makes 2 loaves.

Cinnamon Swirl Bread

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