Barbara’s Pumpkin Cheesecake

  • Servings: 8-10
  • Difficulty: Intermediate

Let me start off by saying we love pumpkin! Pumpkin coffee, pumpkin creamer, pumpkin pie, etc. You get the idea. We always have a pumpkin dessert on Thanksgiving and this pumpkin cheesecake is tied with Teresa's Pumpkin Roll for all-time favorite. After having his first piece a good friend of mine said 'OMG! I'm in pumpkin heaven'. If you love pumpkin & cheesecake you're in for a real treat. 😋  😋

Ingredients

Crust:

  • 9-inch springform pan
  • 1¾ cups graham cracker crumbs
  • 3 Tablespoons light brown sugar
  • 1/2 tsp ground cinnamon
  • 1 stick melted salted butter

Filling: All ingredients should be at room temperature, including the eggs, to properly act as an emulsifier.

  • 3 (8-oz) packages cream cheese, cubed and at room temperature
  • 1 (15-oz) can pureed pumpkin (do not use pumpkin pie mix)
  • 1/3 cup sour cream
  • 3 eggs plus 1 yolk
  • 1½ cups sugar
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 2 Tablespoons all-purpose flour
  • 1 tsp vanilla extract or paste

Instructions

  1. Pre-heat oven to 350ºF.
  2. Grease bottom and sides of a 9-inch springform pan with butter.
  3. Wrap the springform pan in 2 layers of heavy-duty foil to prevent any water from seeping through to the cheesecake.  Set aside.
  4. Crust: In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon.
  5. Add the melted butter. Press down flat into a 9-inch springform pan. Set aside.
  6. Filling: Beat the cream cheese until smooth.
  7. Add the pumpkin, sour cream, sugar, eggs, egg yolk, and spices.
  8. Add the flour and vanilla. Beat together until just combined. Don’t overbeat as it can cause the top to crack in baking.
  9. Pour into graham cracker crust. Spread out evenly.
  10. Before baking run the point of a sharp knife between the cheesecake mixture and the side of the pan about 1/2 to 1-inch down. This will help prevent cracks.
  11. Place the springform pan into a larger pan that contains enough water to go up the sides of the springform about 1-inch.
  12. Bake in the oven for 1 hour. Remove from the oven and run the point of a sharp knife completely down the sides and around edges. Let sit for 15 minutes.
  13. Cover with plastic wrap and refrigerate for 4 hours or overnight.

Notes: For a gluten-free version, substitute all-purpose flour with Bob’s Red Mill 1 to 1 Gluten-Free Flour and use gluten-free graham cracker crumbs.

You can make this 1 or 2 days before and keep refrigerated until ready to serve.

This is the perfect dessert with a cup of coffee after a tasty Thanksgiving dinner.  It also makes a great dessert for a Halloween party, just add some black ribbon bats on black wire. No need to wait for a holiday. You can enjoy this delicious dessert all year round.

 

Recipe adapted from Paula Deen

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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Teresa’s Gluten-Free Pumpkin Roll

  • Servings: 8-10
  • Difficulty: Medium

Teresa has been making this pumpkin roll every Thanksgiving for as long as I can remember. She adapted it to be gluten-free so Jack could enjoy it on Thanksgiving but honestly, you can't tell the difference! We just love everything pumpkin... 🎃 🎃 including the pumpkin mugs I made in a ceramics class back in 1974. That year I brought them to my parent's house on Thanksgiving Day and was insulted when my Dad said he couldn't drink out of them because his nose 👃🏻 was in the way. Once a year I take them out for Thanksgiving dinner and my Dad is still not allowed to drink from them!

Ingredients

Cake:

  • powdered sugar to spread on a clean dish towel
  • ¾ cups gluten-free flour (King Arthur’s Gluten-Free Measure for Measure Flour or Bob’s Red Mill 1 to 1 Gluten-Free Flour)
  • 1/2 tsp baking powder (gluten-free)
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • Tiny pinch of a smidgen of ground nutmeg (see photo for actual amount)
  • 1/4 tsp salt
  • 3 large eggs
  • 1 cup sugar
  • 1/2 tsp vanilla paste or extract
  • 2/3 cup canned pumpkin (do not use pumpkin pie mix)
  • 1 cup chopped walnuts or pecans, optional

Filling:

  • 1 (8-oz) package cream cheese, softened
  • 1 cup sifted powdered sugar
  • 6 Tablespoons butter softened
  • 1 tsp vanilla extract or paste

Instructions

  1. Pre-heat oven to 375ºF.
  2. Grease a 15 x 10 x 1-inch baking pan; line with parchment paper.
  3. Grease and flour paper; set aside. Arrange clean thin, cotton kitchen towel on counter; sprinkle with powdered sugar making sure the towel is well covered in powdered sugar.
  4. In a small bowl, combine flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt.
  5. In a large bowl, combine eggs and sugar; beat until thickened. Add pumpkin; beat until well mixed. Stir in flour mixture.
  6. Spread batter evenly int prepared pan. Sprinkle with chopped walnuts if using.
  7. Bake 13-15 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan; quickly invert onto prepared towel. Remove pan; carefully peel off paper.
  8. Roll up cake in towel while hot, starting with the 10-inch side. Cool completely on wire rack.
  9. Beat the cream cheese, 1 cup powdered sugar, butter and vanilla in a small bowl until smooth.
  10. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake.
  11. Re-roll cake (see video). Using a very sharp knife, trim both ends of the log and discard (or eat) the trimmed pieces.
  12. Wrap in plastic food wrap; refrigerate at least 1 hour. Sprinkle with powdered sugar before serving.

Notes: Make sure you put enough powdered sugar on the towel before rolling up the cake so it doesn’t stick.

Rolling the cake while hot

Icing & finishing the cake

Recipe adapted from Libby’s

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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Portokalopita from The Peloponnese – Greek Orange Phyllo Pie


  • Servings: 10
  • Difficulty: Basic Skills

Amazing, Delicious, Heavenly, Impressive are just a few words to describe this mouthwatering dessert! I had the pleasure of learning to make this creamy custard dessert at THE GREEK KITCHEN while in Athens. If working with phyllo was ever intimidating to you then this is the specialty dessert you will love to make to impress your family and friends...the phyllo is shredded and you cannot make a mistake. Imagine mistake proof and impressive! 😋😋😋

Ingredients

Cake Ingredients:

  • 500g Phyllo Sheets (18-20 sheets)
  • 4 large eggs
  • 200g sugar (1 cup)
  • Zest of 2 oranges
  • 300g fresh Greek Yogurt-full fat (1.057 cups or 10.7 ounces)
  • 2 tsp Vanilla extract
  • 1 tsp Baking Powder
  • 200 ml Sunflower oil (7 ounces)
  • sunflower oil for greasing

Syrup Ingredients:

  • 200g Sugar (1 cup)
  • 1.5 cups room temperature water
  • Juice of 2 oranges
  • 1 Cinnamon stick                                                                                                                                       

Directions

  1. Preheat oven to 360 F.
  2. Remove the phyllo dough sheets from packaging and shred into small tears using a knife or your hands.
  3. Grease an 8″ or 9″ baking dish or cake pan with sunflower oil.
  4. In a large mixing bowl combine the eggs and sugar with a whisk. Beat until the mixture is pale and frothy.
  5. Add the orange zest, Greek yogurt, vanilla extract, and baking powder and continue to beat until well combined.
  6. While beating, slowly add the sunflower oil.
  7. Gradually put the shredded phyllo into the bowl and combine with a spatula until everything is fully incorporated.
  8. Pour the mixture into the prepared baking pan and place in the oven for 45 minutes-1 hour or until the cake has risen and is golden brown.
  9. When the cake is ready, remove from the oven and leave to cool in the pan. You will need to let the cake cool completely before adding the syrup.
  10. To make the syrup: bring the water, sugar, orange juice, and cinnamon stick to a boil in a saucepan over medium heat for 2 minutes.
  11. Pour the hot syrup over the cold portokalopita and set aside for approximately 1 hour until the syrup has been completely absorbed by the cake.
  12. Slice and serve. It’s amazing on its own but adding a scoop of vanilla ice cream is Divine!

Notes:

“The Greek Kitchen”

Athens, Athinas 36, Athina 105  51, Greece

+306978464701

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Aunt Rosemarie’s Scrumptious Ricotta Sheet Cake

Our Aunt Rosemarie was always our fashion role model as we were growing up. Her beautiful red hair is her signature look and she always dresses so beautifully. Aunt Rosemarie always had a way of making us feel so special. Whenever we visited her in Brooklyn, as children or as adults, she cooked so much food that she could have fed all of Brooklyn! We have fond memories of the long folding tables that she and our uncle Ralph set up in the living room to accommodate our large family.  For us, it was like going to a fine Italian restaurant, enjoying appetizers, pasta, main dish, and desserts.  The meal was endless and oh so good! We are happy to share her delicious ricotta sheet cake that she gave us during a recent phone call. This cake is a real crowd pleaser, extremely moist and so easy to make. ❤️❤️

Servings: 12     Prep Time: 10 minutes      Bake Time: 1 hour 25 minutes   Difficulty: Easy

INGREDIENTS

  • 1 box of your favorite yellow cake mix (to make our Gluten-Free version, click here)
  • 2 lbs whole milk ricotta cheese
  • 1 cup granulated sugar
  • juice of 1 small lemon or 1 tsp lemon extract
  • 1 tsp vanilla extract
  • 4 eggs
  • fresh blueberries or raspberries
  • powdered sugar 

DIRECTIONS

  1. Preheat oven to 350º F.
  2. In a medium size bowl mix the ricotta cheese, sugar, eggs, vanilla and lemon juice with a wooden spoon and set aside.
  3. Follow directions on cake mix box and pour into a greased & floured  9 x 13-inch baking pan.
  4. Pour the ricotta mixture directly on top of the cake batter in the pan. No need to spread or stir as the ricotta will sink to the bottom and form a nice layer.
  5. Bake at 350°F for 1 hour and 25 minutes until top is golden brown and a toothpick comes out clean.
  6. Cool in the pan placed on a cooling rack. Once cooled cover in plastic wrap and refrigerate.
  7. Sprinkle with powdered sugar and top with fresh fruit just before serving.
  8. Enjoy!

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Decadent Cannoli Cupcakes, Gluten-Free 😋 😋

Decadent Cannoli Cupcakes, Gluten-Free

  • Servings: 12
  • Difficulty: Easy

These delicious and decadent cupcakes are a combination of our best version of cannoli cream filling along with an orange zest & vanilla gluten-free cupcake, topped with chocolate ganache, cannoli cream, sliced almonds & citron. Anyone saying gluten-free is flat & tasteless hasn't tasted these. The taste is amazing...and they are easy to make. If you're a cannoli fan, you will love these cupcakes.😋 😋

Ingredients

  • CUPCAKE
  • 8 Tablespoons butter, room temperature
  • 3/4 cup sugar
  • 1 tsp orange zest
  • 1 tsp vanilla extract
  • 1/2 tsp Fior di Sicilia
  • 2 eggs
  • 1½ cups Bob’s Red Mill Gluten-Free 1 to 1 flour
  • 1½ tsp gluten-free baking powder (Rumford)
  • 1/2 tsp gluten-free baking soda (Bob’s Red Mill)
  • 1/4 tsp salt
  • 1/2 cup buttermilk (if you don’t have buttermilk take a 1/2 cup of milk and add 1½ tsp vinegar, stir & let sit for 10 minutes.)
  • 1/4 recipe Italian Cannoli Cream – Twiins Style
  • 1/2 cup Semi-Sweet or Bittersweet chocolate chips (for ganache)
  • 1/4 cup heavy cream (for ganache)

 

    Directions

    1. Preheat oven to 350ºF. Lightly grease and flour a cupcake pan & set aside. (Paper liners may be used in place of grease & flour).
    2. Using a hand mixer, beat the butter & sugar together until light & fluffy.
    3. Add the orange zest, vanilla, and Fiori di Sicilia. Mix to incorporate all ingredients.
    4. Add the eggs and beat until well combined.
    5. Add the flour, baking powder and baking soda, salt & buttermilk.
    6. Beat mixture until smooth, about 2 minutes.
    7. Evenly divide the batter into the cupcake pan.
    8. Bake for 15-20 minutes or until a toothpick comes out clean.
    9. Remove from oven and cool in pan on a cooling rack about 15-20 minutes.
    10. Once cooled, remove cupcakes from pan and set on a baking sheet to decorate.
    11. Using a small paring knife, take a cooled cupcake and cut a circular cone out of the center at approximately a 45º angle and to a depth of 1-inch.
    12. Keep the top part of the cut-out portion on the side as you will put it back into the cupcake after filling with cannoli cream.
    13. Fill hole using a pastry bag and replace the cut-out piece of cake over the filling. Press in place.
    14. In a small saucepan on low heat, add the chocolate chips and the heavy cream. Whisk briskly until shiny & smooth and completely melted.
    15. Using a spoon, spread the ganache on the top of each cupcake. Put in refrigerator to set.
    16. Once set, take cannoli filling and pipe around the top of the cupcake using a pastry bag.
    17. Garnish with candied citron and sliced almonds.
    18. Refrigerate until ready to serve. Enjoy!

    Notes: Can also be garnished with chopped pistachios or candied orange peel. 

    This recipe can be made with regular all-purpose flour if gluten is not an issue.

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    Italian Cannoli Cream – Twiins Style

    Italian Cannoli Cream - Twiins Style

    • Servings: 40-60 Cannolis
    • Difficulty: Easy

    Anyone who knows Barbara knows she's a cannoli snob! She compares every cannoli she tastes to her favorite Italian Bakery in Lindenhurst, New York (including the cannoli we had in Italy). There are so many versions of cannolis throughout Italy and every Italian neighborhood throughout the United States that it would be impossible to choose which one is best... So, we set out to incorporate the best of all the cannolis we've ever tried and are so happy to share our best version with you. ❤️❤️

    Ingredients

    • 4½ lbs whole milk ricotta (drained overnight to remove all excess liquid)
    • 1½ lbs granulated sugar
    • 1 Tablespoon vanilla extract
    • 2-3 drops cinnamon oil (or 1 tsp ground cinnamon)
    • 1/4 cup citron, diced
    • 1/4 cup candied orange peel, diced
    • 4 oz semi-sweet Mini chocolate chips (may substitute with bittersweet chips, depending on your preference.)

    Directions

    1. Using a stand mixer with the paddle attachment, place the drained ricotta cheese into the mixing bowl, mix the cheese on lowest speed to combine and smooth.
    2. Add granulated sugar and allow to mix in until dissolved completely. The texture should be smooth, not grainy.
    3. Add the vanilla & cinnamon oil.
    4. Mix until incorporated. Do not overmix.
    5. Gently fold in the citron, candied orange and mini chocolate chips.
    6. Place in a pastry bag and refrigerate until ready to pipe into cannolis & serve.
    7. Before piping, cut the tip of the pastry bag large enough to allow the chips to pass through.

    Notes: If using ground cinnamon, your cannoli filling will not be white. 

    If making cannoli you can save time by purchasing the pre-made shells from Amazon or Costco.

    Do not fill cannoli’s until ready to serve or your shells will be soggy.

    Cannoli Cream Filling can also be used for cakes, cupcakes, and as a pastry filling.

     

     

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    Cranberry Orange Bundt Cake, Gluten-Free, Twiins Style & Doubly Delicious❤️❤️

    Cranberry Orange Bundt Cake, Gluten-Free, Twiins Style & Doubly Delicious

    • Servings: 12
    • Difficulty: Easy

    Did you ever have a cranberry orange Duncan Donuts muffin? If you did then you know they are absolutely amazing! We always loved to get these muffins with a cup of coffee while out shopping together. It became the highlight of our shopping excursions. We are proud to say we achieved that same moist & flavorful combination in our Twiins Cranberry Orange Bundt Cake. No need to wait for a special occasion. Make this bundt cake anytime and it will disappear in the blink of an eye (especially if Jack is nearby)! This is another example of how baking gluten-free is just as delicious in taste and texture as traditional flour is. ❤️❤️

    Ingredients

    • 2¾ cups Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
    • 2 Tablespoons Red Mill Gluten-Free 1 to 1 Baking Flour (for cranberry coating to prevent cranberries from sinking to the bottom)
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1 tsp salt, pink Himalayan
    • 3/4 cup unsalted butter, room temperature
    • 2 cups granulated sugar
    • 2 tsp vanilla extract
    • 2 Tablespoons orange zest
    • 1/3 cup fresh orange juice
    • 1 cup sour cream (we use Daisy)
    • 4 large eggs
    • 1/4 cup canola oil
    • 2¼ cups fresh or frozen cranberries (roll in 2 Tablespoons of the flour above to coat prior to folding into the cake mixture, no need to thaw frozen)
    • Powdered sugar for topping

    Directions

    1. Preheat oven to 350ºF.
    2. In a large mixing bowl whisk together 2¾ cups flour, baking powder, baking soda, and salt. Set aside.
    3. Using the paddle attachment of a stand mixer beat the butter & sugar until light & fluffy.
    4. Add 1 egg at a time then mix in vanilla.
    5. On low speed,  mix in orange zest then slowly add orange juice and the oil until well blended.
    6. Slowly mix in 1/2 cup at a time,  the dry ingredients from step 1 above, alternate with sour cream and finish with the dry ingredients.
    7. Continue to mix on low, scraping bowl as needed until just combined. Do not overmix.
    8. Add the flour-coated cranberries and gently fold them into the batter.
    9. Spray a 10-inch bundt pan with cooking spray or grease with butter & flour.
    10. Pour batter into bundt pan and bake 50-65 minutes depending on your oven.  Test with a toothpick. Toothpick should come out clean.
    11. Remove from oven. Let sit about 30 minutes then remove and continue to cool on wire rack.
    12. Sprinkle with sifted powdered sugar when completely cooled.
    13. Serve and enjoy!

    Serving Suggestions: Enjoy plain or top each slice with a scoop of French Vanilla ice cream, gelato or a dollop of whipped cream.

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    Panna Cotta

    Panna Cotta

    • Servings: 6-8
    • Difficulty: Easy

    Panna Cotta is one of those special desserts we have been serving at dinner parties for several years. It tastes heavenly, is refreshing, incredibly smooth and creamy, not too sweet, naturally gluten-free, and loved by everyone who has ever eaten it. Preparing it the day before makes this recipe so easy. Your family and guests will love it.

    Ingredients

    • 2 tsp (1 packet) unflavored gelatin powder
    • 3 Tablespoons cold water
    • 3 cups heavy cream
    • 2 cups plain whole-milk yogurt
    • 1½ tsp pure vanilla extract
    • 1 vanilla bean
    • 3/4 cup sugar
    • 8 cups sliced fresh strawberries or raspberries
    • 5 Tablespoons balsamic vinegar glaze
    • 2 Tablespoons sugar
    • 1/2 tsp ground black pepper
    • freshly grated lemon zest, for garnish

    Directions

    • In a small bowl sprinkle the gelatin over 3 Tablespoons of cold water.
    • Stir and set aside for 10 minutes to allow gelatin to dissolve.
    • In the meantime, in a medium bowl whisk together 1½ cups of heavy cream, yogurt & vanilla extract.
    • Split the vanilla bean and use the tip of a knife to scrape the seeds into the cream.
    • Heat the remaining 1½cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat. Remove from heat & add the softened gelatin to the hot cream and stir to dissolve.
    • Pour the hot cream/gelatin mixture into the cold cream/yogurt mixture and stir to combine.
    • Place the empty ramekins on a baking sheet. Pour into 8 (6-8 oz) ramekins or custard cups. Refrigerate uncovered until cold, about 1 hour. When the Panna Cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight.
    • 30 minutes to 1 hr before serving, combine the fresh strawberries or raspberries, balsamic vinegar glaze, sugar & pepper. Set aside at room temperature.
    • When ready to serve, surround the Panna Cotta with the fruit/balsamic mixture then dust with freshly grated lemon zest on top & serve.


    Note: This recipe has been adapted from Ina Garten.

    Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

     

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    Cranberry Orange Relish

    Cranberry Orange Relish

    • Servings: 8-10
    • Difficulty: Easy

    Many years ago while hosting a large Thanksgiving dinner I was looking for something different to serve in place of the traditional cranberry sauce. I don't remember if I found this recipe in the food section of a local newspaper or a magazine but it quickly became a family favorite. I took oranges and cut them in half, scooped out the insides, cut a zig-zag pattern around the rims then put the relish recipe below into each orange cup. I then placed them all around the turkey on a large platter. It makes a beautiful presentation for special dinners.

    Ingredients

    • 2 apples, chopped (put in lemon juice to preserve color then drain)
    • 2 navel oranges, cut into small pieces
    • 2 cans Ocean Spray Whole Cranberry Sauce
    • 3 -4 Tablespoons sugar
    • 1/4 tsp of Cinnamon (more or less to taste)
    • dash of ground nutmeg
    • dash of ground cloves
    • 1/8 tsp vanilla extract
    • 1/2 tsp orange peel

    Directions

    • Combine all ingredients into a medium-size bowl, mix well. & cover.
    • Refrigerate overnight for best flavor.

    Note: Cranberry Orange Relish makes a great fruit dessert any time of the year. Serve by itself or over a nice pound cake topped with whipped cream. Compliments poultry, & pork main dishes.

    Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.


     

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    Date Nut Bread

    Date Nut Bread

    • Servings: 1 loaf (about 16 slices)
    • Difficulty: Easy

    I have been making this date nut bread every Christmas morning for what seems like forever! Originally I got this recipe from my longtime friend, Linda O'Donnell. We were next door neighbors and best friends since 1970. A lot of baking went on between us during our children's youth. Every Christmas morning Gary & I would spread some cream cheese on a slice, grab a cup of coffee and watch the kids open presents. We absolutely love it.

    Ingredients

    • 1 ½ cups chopped dates ( I use Sun Maid or Dole)
    • 1 ½ cups boiling water
    • 2 Tbsp butter
    • 1 cup dark brown sugar
    • 1 egg, well beaten
    • 2 ½ cups all-purpose flour
    • 1 tsp baking soda
    • 1 cup chopped nuts (pecans or walnuts – nuts may be omitted)
    • 1 tsp cream of tartar
    • 1 tsp vanilla extract
    • dash of cinnamon

    Directions

    • Preheat oven to 350ºF.
    • Grease a 9¼ x 5¼ x 2¾ loaf pan with butter or cooking spray.
    • In a large mixing bowl, mix the butter & brown sugar with dates.
    • Pour the boiling water over the date mixture and cool.
    • When cool, add beaten egg & dry ingredients. Beat well.
    • Add nuts &  vanilla. Stir well.
    • Bake in loaf pan for 1 hour & 10 minutes or until knife comes out clean from center.
    • When slightly cool, remove from loaf pan and continue cooling on rack.
    • After completely cooled, cover in plastic wrap to keep moist.

    Note: No need to wait for Christmas! Enjoy this anytime with cream cheese or butter spread on top.

    Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.


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