Favorite Recipes from 2013

As 2013 comes to a close we reflect on the memorable moments throughout the year, express gratefulness for the people and blessings in our lives and begin to look forward to a whole new year of possibilities and dreams. 

 Part of my reflection includes the recipes I have tried this year and shared with all of you.  I want to thank you for following me!   Here is a compilation of some of the fan favorites from 2013.  I look forward to sharing more deliciousness with you in 2014!!

 

In January I made  the Best Carrot Cake from Southern Living Magazine ~ 3 Moist, full of flavor layers loaded with carrots, pineapple, coconut and pecans,  glazed with a buttermilk glaze, and filled and frosted with a sweet cream cheese frosting:   http://rosiescountrybaking.blogspot.com/2013/01/the-best-carrot-cake.html

For February a delicious Strawberry Shortcake Layer Cake ~ a bit of a shortcut using boxed yellow cake mix (but no shortcut on taste!) that is brightened up with fresh lemon zest.  The cake is layered and frosted with fresh whipped cream and strawberries:  http://rosiescountrybaking.blogspot.com/2013/02/strawberry-shortcake-layer-cake.html

In April a creamy Italian Cheesecake with Strawberries ~ a combination of Ricotta and Mascarpone, baked on an amaretti and graham cracker cookie crust, topped with macerated strawberries and strawberry sauce, inspired by my favorite Italian restaurant ~ Becco:  http://rosiescountrybaking.blogspot.com/2013/04/italian-cheesecake-with-strawberries.html

In July for my daughters graduation party a fresh and flavorful Table Caprese Salad ~ tender baby arugula is used for the lettuce, then heirloom cherry tomatoes and fresh marinated mozzarella balls are arranged on top.  This lovely salad is then drizzled with a homemade Lemon -Pesto Vinaigrette:  http://rosiescountrybaking.blogspot.com/2013/07/table-caprese-salad.html

In August a favorite cookie turned into a delicious bar ~ Raspberry Linzer Bars with Sweet Almond Glaze:  http://rosiescountrybaking.blogspot.com/2013/08/raspberry-linzer-bars-with-sweet-almond.html

In the summer I made a BBQ favorite that doesn't need an actual BBQ because it is slow cooked in the oven, this Slow Baked Brisket with Bourbon Mustard Barbeque Sauce is just melt in your mouth delicious and full of flavor:  http://rosiescountrybaking.blogspot.com/2013/08/slow-baked-brisket-with-bourbon-mustard.html

In the fall I made these Apple Pie Muffins ~  a delicious batter chock full of apples, and pecans, then covered in a sweet crumble topping.  If you love apple pie you will fall in love with these muffins:  http://rosiescountrybaking.blogspot.com/2013/09/apple-pie-muffins.html

Another fall favorite was these Spiced Apple Cider Doughnuts inspired by a trip to our local apple picking farm, there's nothing like fresh warm homemade doughnuts!  http://rosiescountrybaking.blogspot.com/2013/10/spiced-apple-cider-doughnuts.html

For my father-in -laws birthday in October I made this Chocolate Cream Pie and it was really good!!  A chocolate Oreo crust (store bought) is filled with a rich and silky creamy chocolate filling the topped with a sweet vanilla whipped cream topping and garnished with bittersweet chocolate shavings:  http://rosiescountrybaking.blogspot.com/2013/10/chocolate-cream-pie-with-oreo-crust.html

 Wishing you all a Happy and Healthy New Year!

 

 

Chocolate Dipped Praline Pretzels

These pretzels have it all ~ you get the sweet, salty, chocolate and nutty flavors all in one delightful bite.  They are great for gifting!

 

 

3/4 cup chopped pecans

1 Tbsp light brown sugar

1 1/2 tsps heavy cream

4 oz bittersweet, semisweet or milk chocolate chips

8 pretzel rods



 

Preheat oven to 350°. Stir together pecans, brown sugar, and cream. Spread in a single layer in a lightly buttered 9-inch round cake pan. Bake for about 10 minutes or until pecans are fragrant and sugar is slightly crystallized, stirring once.  Let cool in pan.  Lay a piece of wax paper on table for setting pretzels on.  Place chocolate in a microwave-safe measuring cup. Microwave at 50% power for 1 minute, stir, then continue to microwave at 30 second intervals at 50% power, stirring after each until melted and smooth.   Dip two-thirds of each pretzel rod into chocolate, twirling to coat all sides, set pretzel on wax paper.   Sprinkle pecan mixture over coated ends of pretzel, continue with each pretzel. Let stand until chocolate is set. Wrap in tall cellophane bags and tie with ribbons. 
Recipe adapted from Southern Living

 

Enjoy!