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Candied Yam Casserole With Brown Sugar Streusel

Candied Yam Casserole With Brown Sugar Streusel

Candied Yam Casserole With Brown Sugar Streusel
 
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Traditional candied yam flavor taken up like 10 notches with a bubbly, crunchy brown sugar crumble.
Author:
Recipe type: Holiday Desserts
Cuisine: Comfort Food
Serves: 10-12 servings
Ingredients
  • (1) 40 oz. can + (1) 27 oz. can yams drained
  • ½ cup fresh squeezed orange juice
  • 2 tablespoons lemon juice
  • 1 teaspoon orange zest
  • ½ teaspoon lemon zest
  • ½ teaspoon vanilla
  • ½ teaspoon fresh ginger, grated
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • pinch of black pepper
  • pinch of salt
Brown Sugar Streusel
  • 1 cup pecans (or your favorite nuts), chopped
  • 1 stick of unsalted butter, chopped
  • ¾ cups flour
  • ¾ cups brown sugar
  • ¼ teaspoon salt
Instructions
  1. Preheat oven to 400 degrees
  2. In a large bowl, add yams (drained) and mash until smooth with light chunks. Stir in orange juice, lemon juice, lemon zest, orange zest, black pepper, salt, vanilla, ginger.
  3. In a separate bowl add pecans, flour, salt and brown sugar and stir until mixed. Cut chilled butter into pieces and add it to the dry bowl of dry ingredients. With you hands work the butter into the dry ingredients until large, moist clumps begin to form.
  4. In a greased casserole dish pour yam mixture and spread evenly. Sprinkle brown sugar crumble over top. Bake for 15-20 minutes until bubbly and golden brown.

 

Grilled Peaches with Salted Caramel and Toffee Crumble

Grilled Peaches with Salted Caramel and Toffee Crumble

Grilled Peaches with Salted Caramel and Toffee Crumble
 
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Succulent and juicy peaches charred to perfection over the grill and topped with caramel and toffee goodness
Author:
Recipe type: Sweets
Serves: 4 servings
Ingredients
GRILLED PEACHES
  • 4 peaches (cut in halves)
  • vanilla ice-cream
  • 3 tablespoons butter (melted)
SALTED CARAMEL
  • ½ cup granulated sugar
  • 3 Tablespoons salted butter
  • ¼ cup heavy cream
  • ½ teaspoon sea salt flakes
TOFFEE CRUMBLE
  • 8 werther’s originals hard candies (grounded)
  • 3 tablespoons of butter
  • ¼ cup flour
  • 3 tablespoons brown sugar
  • ¼ teaspoon salt
Instructions
TOFFEE CRUMBLE
  1. In a food processor intermittedly pulse the werther’s originals until they reach a fine gravel-like texture.
  2. Into a medium bowl add in the ground werther’s, flour, sugar and salt and whisk together. Cut the butter into a few large pieces and toss these in the dry ingredients. With your hands, work butter into the mixture until large, moist clumps form. Cover and refrigerate until ready to use.
SALTED CARAMEL
  1. In a saucepan on medium high heat, add in sugar and whisk. The sugar will begin to form clumps and then turn golden and melt. Keep a close eye on the sugar as it can easily burn.
  2. Once the sugar is completely melted and temperature reaches 350 degrees F immediately add in the butter. The butter will cause the sugar to bubble up but don’t be alarmed. Continue to which in the butter until it is completely melted into the sugar.
  3. Slowly whisk in the heavy cream. This will cause the mixture to bubble up again. Resume with a slow whisk until you achieve a smooth caramel. Allow the sauce to continue to simmer for 30 seconds - 1 minute then remove from the heat and stir in ½ teaspoon of sea salt flakes.
GRILLED PEACHES
  1. Heat grill to high. Brush peaches with butter and place flesh down into the grill. Cook for 5-7 minutes or until the peaches are soft to the touch.
ASSEMBLY
  1. Place a peach half, face up and top with vanilla ice cream. Sprinkle on the toffee crumble and drizzle with the salted caramel.
 

Easy No Bake Truffles

Easy No Bake Truffles

Easy No Bake Truffles
 
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Author:
Recipe type: Sweets
Serves: 5 Servings
Ingredients
  • 18 Oreos or Nutter Butters
  • 4 oz cream cheese, softened
  • 1½ cups dark chocolate chips or white chocolate chips
  • 1 TBS coconut oil (optional)
  • Optional Toppings: candy bar, sprinkles, cookie crumbs, white or dark chocolate, nuts ... your options are endless
Instructions
  1. Pulse cookies in a food processor until they break down into crumbs. In a bowl mix together cookie crumbs and cream cheese. Roll your mixture into approximately ½tablespoon sized balls and place on a wax paper lined cookie sheet. Place in freezer for 20 minutes.
  2. Add chocolate to a microwave safe bowl along with the coconut oil. Microwave in 15 second intervals and stir often until the chocolate is fully melted.
  3. Insert a toothpick into each truffle and dip into the chocolate and place on waxed paper.
  4. Drizzle, crumble or sprinkle on additional toppings for garnish.
  5. Refrigerate for truffles to cool and harden for at least 1 hour.

 


Homemade Banana Ice Cream Brownie Sunday

Homemade Banana Ice Cream Brownie Sunday

Homemade Banana Ice Cream Brownie Sunday
 
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Author:
Recipe type: Sweets
Serves: 2 Servings
Ingredients
  • 1 box of brownie mix, baked
  • 2 chopped frozen bananas
  • ½ raw banana, thinly sliced
  • 1 cup of popcorn, cooked
  • 4 tablespoons of chocolate “magic shell” ice cream topping
  • 4 tablespoons of carmel “magic shell” ice cream topping
  • pinch of sea salt (flakes optional)
  • mint sprig for garnish (optional)
Instructions
  1. Preliminary work: bake brownie according to instructions and cook popcorn according to instructions. Let brownie completely cool before manipulating or plating.
  2. On a wax paper lined baking sheet, spread out popcorn and drizzle with caramel and chocolate “magic shell” sauce. Place popcorn in refrigerator to cool and harden approximately 20 minutes.
  3. In a food processor, blend frozen bananas until they reach a smooth ice cream consistency.
  4. With a pastry cutter (or round shaped object), cut out four rounds in the brownie. Gently shake the cutter to help release the brownie round before lifting out of the baking pan.
  5. To plate, place the first brownie round in the center of plate. Fan out a layer of sliced banana on the brownie round, then top that layer with a second brownie round. The banana slices should be sandwiched between the two brownies making a small tower.
  6. Place a scoop of banana ice cream on top of brownie tower. Take a hefty scoop of popcorn and place it on top of the ice cream. Let the popcorn fall around the tower. Drizzle the remaining chocolate and caramel “magic shell” sauce around the plate. Finally, sprinkle with sea salt flakes on top and add a sprig of mint for garnish.

 


Microwave Friendly Mango with Sticky Rice

Microwave Friendly Mango with Sticky Rice

Microwave Friendly Mango with Sticky Rice
 
Prep time
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Author:
Recipe type: Sweets
Serves: 2 Servings
Ingredients
  • Ingredients
  • 2 ripe mangoes, sliced
  • 1½ cups of sweet or glutinous rice
  • 1 cup of water
  • Optional garnish
  • toasted sesame seed for garnish
  • mint leaf
  • Salted Coconut Sauce
  • 1 cup coconut milk
  • ½ cup sugar
  • ¼ tsp salt
  • 1 tsp starch
Instructions
  1. Rinse and drain rice 4-6 times or until the water runs clear. Then let the rice soak in water for at least 3 hours. Drain of all liquid when time has lapsed.
  2. In a medium to large size microwave save bowl, whisk together coconut milk, sugar and corn starch for approximately 1 minute or until all the dry components are dissolved. Warm up sauce in the microwave on high for 2 minutes, then remove from the microwave and stir. Repeat this process once more for a total cook time of 4 minutes. Once complete set sauce to the side.
  3. In a large microwave safe bowl combine rice with 1 cup of water and cover with a lid or a plate to keep in the steam. Cook rice on high for 3 minutes, then remove from the microwave and lightly stir (maybe 2-3 folds of the spoon). Repeat this step 2 more times for a total cook time of 9 minutes. Once complete, water should be completely absorbed and the rice grains should not be hard but chewy.
  4. Stir in half of the prepared coconut sauce (approx. ½ cup) to the sticky rice. Break up any lumps and let the rice cool with the lid on.
  5. When ready to serve, stir salt into remaining coconut sauce and reheat in microwave for 20-30 seconds.
  6. Serve mango slices along rice, sprinkle toasted sesame seed garnish, and ladle additional sauce on rice and mangoes.