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Category: Baked Goods

Cornbread Waffles

Cornbread Waffles

Cornbread WafflesCornbread Waffles

 

1 C. cornmeal

1 C. flour

4 tsp. baking powder

1/4 C. sugar

1 tsp. salt

2 eggs

1 C. milk

1/4 C. vegetable oil

 

Preheat waffle iron. In a large bowl, combine corn meal, flour, baking powder, sugar, and salt. Add eggs, milk, and oil and stir just until smooth. Pour batter into hot waffle iron and bake in batches. Makes 4 7-inch waffles. Spoon warm chili over waffles or waffle sections. Garnish with toppings.

 

Servings: 4
Serving Size: 1 waffle (7-inch)

Calories: 502
Fat: 19 g
Fiber: 2 g
Protein: 11 g

Sticky Gingerbread

Sticky Gingerbread

Sticky GingerbreadSticky Gingerbread

 

1 stick (1/2 C.) plus 3 T. butter

3/4 C. dark corn syrup

3/4 C. molasses

2/3 C. packed soft dark brown sugar

2 tsp. finely grated fresh ginger

1 tsp. ground ginger

1 tsp. ground cinnamon

1/4 tsp. ground cloves

1 C. milk

2 eggs, beaten

1 tsp. baking soda, dissolved in 2 T. warm water

2 C. all-purpose flour

 

Preheat oven to 350 degrees and line cake pan (about 12 x 8 x 2 inches) with aluminum foil or parchment paper (grease foil if using). In saucepan, melt butter over low heat along with syrup, molasses, sugar, fresh ginger, ground ginger, cinnamon, and cloves. Remove from heat, and add milk, eggs, and dissolved baking soda in it’s water (mixture will foam a bit). Measure flour into bowl and pour in liquid ingredients, beating until well mixed. (Batter will be very wet.) Pour into pan and bake for 45-60 minutes (mine was perfect at 45 min.), until bread rises and is firm on top. Do not overbake; it will continue to bake as it cools. Transfer pan to wire rack and let cool before cutting gingerbread into squares,

 

Servings: 16
Serving Size: 1 square (1/16 of pan)

Calories: 271
Fat: 9 g
Fiber: 1 g
Protein: 3 g

Snickerdoodle Banana Bread

Snickerdoodle Banana Bread

Snickerdoodle Banana BreadSnickerdoodle Banana Bread

 

3/4 tsp. baking soda

1 1/2 tsp. cream of tartar

1 3/4 C. flour, all-purpose

1/2 tsp. salt, table

1/3 C. Crisco, butter-flavored sticks

2/3 C. sugar, white

2 Large egg, whole

1 C. banana mashed, overripe

1 C. chips, cinnamon

Cinnamon Sugar:

2 T. sugar, white

1/2 T. cinnamon, ground

 

Preheat the oven to 350 degrees. Spray a bread pan (not a large bread pan, but a slightly smaller bread pan.) and set aside. In a medium bowl, whisk together the baking soda, cream of tartar, flour and salt. set aside. Cream together the softened butter and sugar. add the eggs and mix until smooth. In a glass measuring cup, smash the bananas. Add a little flour to the egg mixture and turn on the mixer. cream everything together as the four gets incorporated add a little banana. continue to alternate between the dry ingredients and banana, ending with the banana. stir in the cinnamon chips and place in the bread pan. Mix together the 2 T. of sugar and the cinnamon. Sprinkle the loaf with 1 1/2 T. of the cinnamon sugar and bake for 50 to 60 minutes. Sometimes I tent with foil the last 15 minutes if its getting too brown. Remove from the oven and sprinkle with the last T. of cinnamon sugar, allow to cool before slicing for nice slices, or dig in while it’s warm but it may be a little more crumbly hot. If making 3 mini loaves, put 1/2 T. on each loaf before baking and the other 1/2 T. on each loaf when it comes out.

 

Servings: 12
Serving Size: 1 slice (1/12 of loaf)

Calories: 272
Fat: 10 g
Fiber: 1 g
Protein: 3 g

Leftover Turkey Biscuit Pot Pie

Leftover Turkey Biscuit Pot Pie

Leftover Turkey Biscuit Pot PieLeftover Turkey Biscuit Pot Pie

 

1 lb. chicken or turkey sausage

3 T. unsalted butter

3 oz. all-purpose flour

2 C. whole milk

1 1/2 C. turkey broth (chicken is fine)

1 1/4 lb. cooked turkey, shredded or chopped (approx 2 C.)

1 1/2 tsp. kosher salt

1 1/2 tsp. sage leaves, chopped

1/2 tsp. ground black pepper

For the Biscuits:

12 oz. all-purpose flour, plus extra for rolling

2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. kosher salt

1 tsp. fresh oregano, chopped

1 tsp. sage leaves, chopped

1/4 tsp. cayenne pepper

4 oz. cheddar cheese

4 oz. unsalted butter, frozen

7 oz. reduced-fat buttermilk

 

Preheat the oven to 400°F. For the filling: Set a 10-inch cast-iron skillet over medium heat. Crumble the sausage in the pan and cook, stirring occasionally, until no longer pink, about 6 minutes. Add the butter and melt, stirring to coat the sausage. Sprinkle the flour onto the sausage and cook for 2 minutes, stirring frequently. Pour in the milk and broth and scrape any browned bits off the bottom of the pan. Bring to a simmer and cook until sauce thickens, about 2 minutes. Add the turkey, salt, sage, and pepper. Stir to combine and set aside while preparing the biscuits. For the biscuits: Combine the flour, baking powder, baking soda, salt, oregano, sage, and cayenne pepper in a medium mixing bowl and set aside. Grate the cheese and butter using the large shredding disk of a food processor or the large side of a box grater. Immediately add the cheese and butter to the flour mixture. Stir to combine. Pour in the buttermilk and stir just to combine. Dump the dough onto a floured work surface and start folding the dough over on itself, gently kneading for 30 seconds, or until the dough is soft and smooth. Press the dough into a 1/2-inch thick round. Use a 3-inch round cutter to cut out the biscuits, being sure to push the cutter straight down through the dough to the work surface. Make your cuts as close together as possible to limit waste. Gather together any remaining dough, pat out again, and cut out as many biscuits as you can in order to get 9 total. To build the pie: Set the biscuits on top of the filling, placing 8 around the edge of the pan and 1 in the middle. Bake until the biscuits are tall and golden brown, 15 to 20 minutes. Cool on a cooling rack for 10 minutes before serving.

 

Servings: 9
Serving Size: 1/9 of pie (1 biscuit with filling)

Calories: 575
Fat: 28 g
Fiber: 1 g
Protein: 37 g

Gramma Knapp’s Orange Cookies

Gramma Knapp’s Orange Cookies

Gramma Knapp’s Orange CookiesGramma Knapp’s Orange Cookies

 

1 C. butter, salted

2 C. sugar, white

2 Large egg, whole

1/2 C. juice, orange concentrate, frozen thawed

1 C. sour cream

1/2 tsp. baking soda

2 tsp. baking powder

4 1/2 C. flour, all-purpose

4 C. sugar, powdered

6 T. juice, orange concentrate, frozen or more

 

Cream together the butter and the sugar. Add the eggs, one at a time, mixing completely. Add the orange juice concentrate and sour cream and mix thoroughly. In a separate bowl, mix together the flour, baking soda and baking powder. Blend the dry ingredients into the wet. Chill the dough for 1 hour. Preheat oven to 375. On an ungreased cookie sheet, place balls of dough slightly smaller than a golf ball, leaving a couple inches of room in between. Bake 10 to 12 minutes, until bottoms are slightly browned. Let cool to room temperature. Frost and eat. To make the frosting: Start by adding about 6 T. of the concentrate into the powdered sugar, and mix thoroughly. If the frosting seems too thick, add more concentrate, one T. at a time. Put a generous dollop atop each cookie. Lick the bowl.

 

Servings: 48
Serving Size: 1 frosted cookie

Calories: 168
Fat: 5 g
Fiber: 0 g
Protein: 2 g

Popovers with Lemon Verbena Strawberry Butter

Popovers with Lemon Verbena Strawberry Butter

Popovers with Lemon Verbena Strawberry ButterPopovers with Lemon Verbena Strawberry Butter

 

1 C. whole milk

2 large eggs

1 tsp. vanilla paste or vanilla extract

2 tsp. sugar

1 C. unbleached all-purpose flour

½ tsp. kosher salt

2 T. butter, melted

6 tsp. vegetable oil

Strawberry Butter

In a blender add the following ingredients in this order: milk, eggs, vanilla paste (or extract), sugar, flour, salt. Blend on a low speed until smooth, about 15 seconds. Add the melted butter and blend for a few seconds until incorporated. Let the batter rest for 30 minutes before baking popovers. While the batter is resting, preheat the oven to 450°F and place the popover pan in the oven. Just before baking, remove the pan and add 1 tsp. vegetable oil to each C. Return the pan to the oven for 2 minutes to heat the oil. Remove the hot pan and evenly divide the batter among the six C. – fill each C. about ¾ full. Immediately return the filled pan to the oven and bake for 20 minutes at 450°F. Do not open the oven during these first 20 minutes. Rotate the pan and reduce the oven temperature to 350° F. Bake for an additional 15-20 minutes or until popovers are nicely browned. Enjoy hot out of the oven with strawberry butter.

 

Servings: 6
Serving Size: 1 popover

Calories: 207
Fat: 12 g
Fiber: 1 g
Protein: 6 g

Croque Madame Popovers

Croque Madame Popovers

Croque Madame PopoversCroque Madame Popovers

 

1 C. whole milk

2 large eggs

1 C. unbleached all-purpose flour

½ tsp. kosher salt

¼ tsp. coarse black pepper

2 T. butter, melted

1 T. minced fresh chives, optional

For the pan: 6 tsp. vegetable oil

2 ¼ tsp. unsalted butter

2 ¼ tsp. unbleached all-purpose flour

½ C. whole milk

2 oz. grated swiss cheese, about ¾ C.

Good pinch each kosher salt and ground black pepper

1/3 C. diced cooked ham, about 2 ½ oz.

1/3 C. finely grated swiss cheese, about 1 ¼ oz.

6 large eggs

chopped chives for garnish

 

For the popover batter: In a blender add the milk and eggs then the flour, salt and pepper and blend on a low speed until smooth, about 15-30 seconds. Add the melted butter and blend for an additional few seconds. Transfer to a two-cup measure or something similar with a spout, stir in the chives if using and let the batter rest for 30 minutes. For the mornay sauce: in a small saucepan over medium-high heat, melt the butter then whisk in the flour to form a paste. Continue to whisk for another 1 minute to cook out any raw flour flavor. Whisk in milk until smooth and cook, whisking frequently, until sauce comes to a simmer and begins to thicken slightly. Turn the heat off but leave the pot on the burner and slow whisk in the swiss cheese, a little at a time, until smooth. If needed, turn the burner back to low heat if needed to fully melt the cheese. Let cool a bit then transfer to a piping bag or a freezer type Ziploc bag and set aside. Can be made at least one day ahead and refrigerated. Let come to room temperature before proceeding. Crack the eggs into ramekins or small bowls to make it easy to pour them into the popovers. Set aside until needed. To cook the popovers: While the batter is resting, preheat the oven to 450°F along with the popover pan for at least 10 minutes. Just before baking, remove the pan and add 1 tsp. oil to each popover cup Return the pan to the oven for 2 minutes to heat the oil. Remove the hot pan and evenly divide the batter among the six C. Immediately return the filled pan to the oven and bake for 20 minutes at 450°F. Do not open the oven. After 20 minutes, rotate the pan and reduce the oven temperature to 350°F and bake for an additional 10 minutes or until popovers are lightly golden brown. Remove the pan from the oven and make a small opening in the top of each popover with a paring knife. Snip the tip off the piping bag and pipe 1-2 T. of the mornay sauce into each popover, then add about 1 T. each of ham and grated cheese. Pour one egg into each opening and top with a pinch of cheese. You might have to make the openings a bit larger to accommodate the egg. Return to the oven and bake for 10 minutes until hot and bubbly and the egg is just cooked but still runny. Serve hot, split open and garnished with a pinch of chives.

 

Servings: 6
Serving Size: 1 filled popover

Calories: 378
Fat: 24 g
Fiber: 1 g
Protein: 19 g

Baghrir (1,000 Hole Crêpes)

Baghrir (1,000 Hole Crêpes)

Baghrir (1,000 Hole Crêpes)Baghrir (1,000 Hole Crêpes)

 

1 ½ C. fine semolina (8 ½ oz.)

¼ C. unbleached all-purpose flour

1 tsp. active dry yeast

½ tsp. kosher salt

1 ¾ C. warm tap water

4 ½ tsp. baking powder

for serving: butter, honey, jam or whatever wonderful thing you can think of

 

In a blender, combine the semolina, flour, yeast, salt, and water and blend on the lowest speed (I used low #2 on my VitaMix) for 6 minutes (the long blending time allows the semolina to become finely ground so it thickens the crêpe batter). Scrape the blender with a rubber spatula about 2 minutes in as the semolina has a tendency to settle on the bottom in a thick paste. Add the baking powder and continue blending for 4 more minutes. Pour the crêpe batter into a medium bowl, cover with a kitchen towel, and let stand at room temperature until foamy, about 2 hours. Heat the oven to 180°F and line a sheet pan with a kitchen towel. Heat an 8” nonstick skillet over medium for 2 minutes. Whisk the crêpe batter to ensure it is well mixed and pour 1/3 C. of the batter into the skillet. Do not tilt the pan – just pour the batter in a nice round circle like making a pancake. Cook the crêpe, undisturbed, until holes set on the surface and the crêpe has no more wet spots, 3-4 minutes. Transfer the crêpe to the sheet pan and keep warm in the oven while you cook more crêpes with the remaining batter. When ready to serve, arrange the crêpes on a serving platter and serve hot, drizzled with melted butter and warmed honey or whatever you like.

 

Servings: 5
Serving Size: 2 crepes (plain, without toppings)

Calories: 198
Fat: 1 g
Fiber: 2 g
Protein: 7 g

Parmesan Pepper Savory Shortbread

Parmesan Pepper Savory Shortbread

Parmesan Pepper Savory ShortbreadParmesan Pepper Savory Shortbread

 

16 T. (2 sticks) unsalted butter, room temperature

¼ C. powdered sugar

2 tsp. coarsely ground black pepper

½ tsp. Italian seasoning

½ tsp. garlic powder

1 tsp. kosher salt

2 C. unbleached all-purpose flour (9.5 oz.)

1 C. finely grated parmesan (about 3.5 oz. oz.)

2 T. olive oil

1 tsp. coarsely ground black pepper

3 T. grated parmesan

 

Using an electric mixer, beat butter in a medium bowl on low speed until smooth, 1-2 minutes. Add powdered sugar, 2 tsp. pepper, Italian seasoning, garlic powder and kosher salt. Reduce speed to medium and beat, occasionally scraping down sides of bowl, until light and fluffy, 4-5 minutes. Add flour and 1 C. parmesan and reduce mixer speed to low and beat mixture just until dough comes together. Divide the dough in half, flatten into a rectangles and wrap in plastic and. Chill until firm, at least 2 hours. DO AHEAD: Dough can be made 5 days ahead. Keep chilled. Let stand at room temperature for 30 minutes before continuing. Dough can also be frozen at this point for 2 months. Defrost in the fridge overnight. Arrange a rack in center of oven and preheat to 350°F. Line a baking sheet with parchment paper. Roll out dough on a lightly floured surface about ¼” thick. Cut into shapes and arrange cookies on parchment lined sheet pans ½” apart. Brush cookies with oil, then sprinkle with a pinch of grated parmesan and ground pepper. Bake, rotating sheet halfway through, until cookies are golden brown, 20-24 minutes. Let cool on sheet pan for at least 10 minutes. Do ahead: Can be made 2 days ahead. Store airtight at room temperature.

Upside-Down Salted Caramel Apple Pecan Cake

Upside-Down Salted Caramel Apple Pecan Cake

Upside-Down Salted Caramel Apple Pecan Cake

 

3 medium Honeycrisp Apples, peeled and thinly sliced

1 1/2 C. all purpose flour

1/2 C. salted butter, softened

1/3 C. of chopped pecans

1 tsp. baking powder

1/4 C. granulated sugar

3/4 C. dark brown sugar

2 eggs

1/2 C. of milk of choice (almond, skim, etc)

2 T. sour cream

1 1/4 tsp. vanilla

3/4 tsp. of cinnamon

Pinch of nutmeg

Brown sugar for dusting

Coarse Sea Salt for sprinkling

 

1/2 C. of unsalted butter (1 stick)

3/4 C. of packed dark brown sugar

1/2 tsp. of sea salt

 

Preheat the oven to 350 degrees F. Generously grease the sides of a 9-inch cake pan with butter or non stick cooking spray. Peel and thinly slice apples, set aside. For the salted caramel sauce: Melt 1 stick of butter in saucepan over medium heat, add 3/4 C. of dark brown sugar and stir until bubbling. Add 1/2 tsp. of sea salt and stir for 30 seconds then turn off heat. Spread caramel mixture in cake pan and layer with apples and pecans. For the cake, in small bowl mix flour, baking powder, cinnamon and nutmeg; set aside. In medium bowl beat 1/2 C. of softened butter and both sugars until creamy. Add eggs, vanilla, and beat until fluffy, about 3 minutes. Alternate adding flour mixture and almond milk. Beat about 2 minutes until smooth, then add in sour cream and mix until well combined. Pour cake batter on top of the apples. Generously sprinkle brown sugar all over top of cake batter. Bake 45-55 minutes, or until a toothpick put into center comes out clean. Cool 15-20 minutes then run a knife along the outer edge of the cake to loosen and place on platter then flip over to remove cake from pan. Sprinkle top of cake with sea salt. Let the cake cool for an additional 10 minutes. Serve warm with vanilla bean ice cream.

Lazy Sourdough Starter

Lazy Sourdough Starter

Lazy Sourdough StarterLazy Sourdough Starter

 

1½ C. (340 grams to be exact) warm water

1 (¼-ounce) packet instant or active dry yeast (2¼ tsp.)

1 C. (120 grams) all-purpose flour

¼ C. (28 grams) whole wheat flour

 

Grab a small bowl and add 1½ C. (340 grams to be exact) warm water (a little warmer than body temperature, 100° to 110°F) and 1 (¼-ounce) packet instant or active dry yeast (2¼ tsp.). Do not stir. Let sit for 10 minutes in a warm place until it’s frothy. Add 1 C. (120 grams) all-purpose flour and ¼ C. (28 grams) whole wheat flour and mix well with a whisk or fork. Make sure there’s no lumps or dry pockets of flour. Move the mixture over to a small, clean bowl, cover with a kitchen towel, and let sit for 24 hours in a warm place. After 1 day it should be very bubbly and have a slight sour smell, which means it’s ready to use. Now it’s time to get baking. (Once it’s made, I use it all up, and just make a fresh batch next time I want to bake. You could probably keep it going with regular feedings, if you wanted.)

Southern Skillet Cornbread With Cheddar

Southern Skillet Cornbread With Cheddar

Southern Skillet Cornbread With CheddarSouthern Skillet Cornbread With Cheddar

 

1 1/4 C. yellow cornmeal

1 1/4 C. unbleached all-purpose flour

1/4 C. sugar

2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

1 C. creamed corn (one 8-oz. can)

1 C. buttermilk

1 4-oz. can diced green chiles

1/2 C. minced onion

1 egg, lightly beaten

1 C. shredded sharp cheddar cheese

4 T. butter, in large pieces

 

Preheat the oven to 400°F. In a large mixing bowl, mix the dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, and salt. In another mixing bowl, combine the creamed corn, buttermilk, egg, chiles, onion, and cheddar cheese. Make a well in the center of the dry ingredients. Pour the liquid mixture into the dry, and mix just until fully combined. Heat the butter in a 10″ cast-iron skillet over medium-high heat until the butter melts and foams. Swirl the butter to coat the bottom and sides of the pan. Pour the butter into the cornmeal batter. Leave the skillet on low heat while you’re stirring the butter into the batter. Then immediately pour the batter into the hot skillet. PRO TIP: It is essential that the skillet is still very hot when the batter is poured into it. If the skillet is not hot, you will not get a nice brown crust on the bottom, and the baking time will be longer. Bake for 30 minutes, until golden brown and a cake tester comes out clean in the center. Serve warm with good, soft butter.

 

Servings: 10
Serving Size: 1 wedge (1/10 of skillet)

Calories: 259
Fat: 10 g
Fiber: 2 g
Protein: 7 g

Rhubarb Chess Pie

Rhubarb Chess Pie

Rhubarb Chess Pie

 

single-crust pie pastry

2 C. (½‑inch thick) slices rhubarb

1 ¼ C. granulated sugar (divided)

2 tsp. unsalted butter (at room temperature)

3–4 pinch kosher salt (divided)

4 large eggs (lightly beaten)

½ C. heavy cream

¼ C. melted unsalted butter

2 T. white vinegar

1 T. cornstarch

1 T. cornmeal

1 tsp. vanilla

 

Set oven rack to the middle position and preheat the oven to 400ºF. On a lightly floured surface, roll the pastry out to a 12-inch circle, a generous ⅛‑inch thick. Carefully transfer the dough to a 9‑inch pie plate and gently press it up the sides. Drape any excess crust over the edge, then fold under and crimp decoratively. Use a fork to prick holes in the bottom of the dough. Line the dough with parchment or foil and fill with dried beans or pie weights. Bake for 8 minutes. Carefully remove the weights and parchment or foil, then continue baking for another 5 minutes, or until the crust is dry and pale colored. Remove from the oven and set aside on a rimmed baking sheet to cool.  Meanwhile, toss together sliced rhubarb, ¼ C. granulated sugar, butter, and a big pinch of salt on a separate rimmed baking sheet. Roast, stirring once, until just tender, about 12 minutes. Scrape the rhubarb, and any juices, evenly across the bottom of the prepared pie pastry. Lower the oven temperature to 350ºF. In a large bowl whisk together eggs, remaining sugar, cream, melted butter, vinegar, cornstarch, cornmeal, vanilla and 2 or 3 big pinches of salt. Once well-combined pour the mixture over the rhubarb in the pie pastry. Place the pie, on the rimmed baking sheet, in the heated oven and bake for 40 minutes., or until the center of the pie is just set. If the crust get too brown lightly tent it with foil for the last 10 or 15 minutes of baking. Cool on a wire rack 2 hours. Cover and chill the pie at least 3 hours. Allow the pie to sit at room temperature 15 or 20 minutes before slicing.

 

Servings: 8
Serving Size: 1 slice (1/8 of pie)

Calories: 395
Fat: 22 g
Fiber: 1 g
Protein: 5 g

Spicy Everything Bagel Cheddar Cheese Crackers

Spicy Everything Bagel Cheddar Cheese Crackers

Spicy Everything Bagel Cheddar Cheese Crackers

 

1 10 oz. block sharp cheddar cheese shredded

1 1/2 C. all-purpose flour

1/2 C. butter one stick, cut into small cubes

1/4 tsp. cayenne pepper

3 T. half and half

1 egg

2 tsp. water

Everything Topping:

2 T. dried chopped onion toasted

1 T. pretzel salt or coarse salt

1 T. black sesame seed I got mine at Williams-Sonoma

1 T. sesame seeds regular

1 T. poppy seeds

 

Place the dried chopped onion on a parchment lined baking sheet and toast in the oven for 3 minutes. Keep a close eye on the onion because it tends to burn rather quickly. You want it to be a nice golden brown. Cool, then place in a small bowl. Add next 4 topping ingredients and stir together. Set aside. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside. In a large bowl combine cheese, flour, butter and cayenne pepper. Using a pastry cutter mix together ingredients until they resemble coarse crumbs. Add the half and half and mix until dough forms a ball. Divide dough into 2 workable batches. Roll out to 1/4 inch thickness on a floured surface and cut. (I used a 1 1/2 inch fluted square cookie cutter) Place on prepared sheet about 1 inch apart. Whisk together egg and water. Brush tops of crackers with egg mixture and sprinkle with everything topping mixture. Bake for 15-18 minutes or until golden brown. Repeat with remaining dough.

 

Servings: 12
Serving Size: 5 crackers

Calories: 247
Fat: 18 g
Fiber: 1 g
Protein: 9 g

Parmesan Rosemary Pizzetta

Parmesan Rosemary Pizzetta

Parmesan Rosemary PizzettaParmesan Rosemary Pizzetta

 

1 3/4 lb. pizza dough, at room temperature

All-purpose flour, for dusting

1 T. extra-virgin olive oil

1 generous T. chopped fresh rosemary

1/4 tsp. kosher salt

1/2 tsp. fresh-ground black pepper

1 T. grated Parmigiano-Reggiano cheese, plus more to garnish

 

Preheat the oven to 550°F with a pizza stone if you have it. If you are not using a pizza stone, lightly grease a half-sheet baking pan and set the oven temperature to 500°F. Generously flour the room-temperature pizza dough and a clean countertop with flour. Gently stretch and press the pizza dough into a thin circle. (Do not worry if it is imperfect. It’s not messed up; it’s rustic!)If using a pizza stone, place the dough on a floured pizza peel. If not, place the dough on the baking sheet. Generously brush the dough with the olive oil. Top with the salt, pepper, rosemary, and Parmigiano-Reggiano cheese. Bake for approximately 5 or 6 minutes on a pizza stone — around double that or more on a baking sheet — until the top and bottom are a nice golden brown. Slide the pizza onto a cutting board. Garnish with an extra drizzle of olive oil, a generous pinch of additional cheese, and cut into wedges to serve.

 

Servings: 8
Serving Size: 1 wedge (1/8 of pizzetta)

Calories: 256
Fat: 5 g
Fiber: 2 g
Protein: 8 g

Gluten Free Strawberry Rhubarb Scones

Gluten Free Strawberry Rhubarb Scones

Strawberry Rhubarb Scones

 

6 T.  non-dairy milk (I used oat milk)

2 tsp. apple cider vinegar (you could sub lemon juice)

2 cups Bobs Red Mill all-purpose gluten-free flour (In the dark red bag)

½ cup sugar

2 tsp. baking powder

½ tsp. baking soda

½ tsp. xanthum gum

1 tsp. kosher salt

6 T.  cold vegan butter cut into chunks

½ cup strawberries cut into slices and then halved

½ cup rhubarb sliced into small pieces

Vanilla Glaze:

¾ cup powdered sugar

1 tsp. vanilla extract

1 T.  non-dairy milk (I used oat milk)

 

Pre-heat the oven to 400 degrees and prepare a sheet pan with parchment or a silpat. In a small bowl, combine the unsweetened coconut milk and the apple cider vinegar and set aside. In the bowl of a food processor combine all of the dry ingredients and pulse to combine. Pulse in the vegan butter until it is well combined into the dry ingredients. Stream in the milk while running the food processor and pulse it until the dough comes together into a ball. Transfer the dough to your work surface and shape into a disc. Using your hands, pull the disc in half across the middle. This will make it more rustic, but you get the rhubarb and strawberries distributed through the dough instead of just in the middle. Shape the dough back together on the top and shape into a disc. Then slice the disc into 6 wedges and transfer them to your prepared sheetpan. Bake the scones for 14 minutes until golden. Let them cool slightly and then drizzle with the Vanilla Glaze.

 

Servings: 6
Serving Size: 1 scone

Calories: 413
Fat: 13 g
Fiber: 5 g
Protein: 4 g

Red, White and Blue Pinwheel Icebox Cookies

Red, White and Blue Pinwheel Icebox Cookies

Red, White and Blue Pinwheel Icebox Cookies

 

3 cups all-purpose flour

1/2 tsp. baking powder

1/2 tsp. salt

1 cup (2 sticks) unsalted butter

1 1/3 cups sugar

2 large eggs

2 tsp. vanilla extract

Red food coloring

Blue food coloring

 

In a medium bowl, sift together the flour, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 2 minutes. Add the sugar and continue beating until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, beating between each addition, then add the vanilla. Turn the mixer off. Add the flour and then beat just until combined. Remove the dough and separate it into three equal pieces. Shape one piece of the dough into a 4- by 4-inch square, wrap it securely in plastic wrap and place it in the fridge. (This will be the white portion of the cookies.) Return one of the remaining pieces of dough to the stand mixer bowl, and with the mixer on “low,” add in the red food coloring until it reaches your desired color. Remove the red dough, shape it into a 4- by 4-inch square, wrap it securely in plastic wrap and place it in the fridge. (This will be the red portion of the cookies). Clean out the bowl to remove any red food coloring residue. Add the final piece of dough to the stand mixer bowl, and with the mixer on “low,” add in the blue food coloring until it reaches your desired color. Remove the blue dough, shape it into a 4- by 4-inch square, wrap it securely in plastic wrap and place it in the fridge. (This will be the blue portion of the cookies.) Refrigerate the dough for 30 minutes. Remove the dough from the fridge and cut each square in half to form two rectangles. Wrap half of each color of dough in plastic wrap and return it to the fridge. Place the red dough in between two pieces of wax paper and roll it into a rectangle about 1/8-inch thick. Roll out the white dough between two separate pieces of wax paper until it is a rectangle about 1/8-inch thick. Roll out the blue dough between two separate pieces of wax paper until it is a rectangle about 1/8-inch thick.

Peel the top layer of wax paper off of the red dough and then peel the wax paper off one side of the white dough and use the other side to transfer the white dough on top of the red dough. Peel off the wax paper from one side of the blue dough and use the other side to transfer it atop the white dough. Very lightly roll the three layers together. Starting at the shorter end of the rectangle, roll the dough as tightly as possible into a log. Repeat the rolling and stacking process with the remaining dough in the fridge. Wrap the logs in wax paper and then plastic wrap and refrigerate them for 1 hour. Remove the dough logs and roll them on the counter several times so they don’t develop a flat side. Alternately, stand the rolls up in glasses in the fridge. Refrigerate the dough for 4 more hours. When ready to bake, preheat the oven to 350ºF and line two baking sheets with parchment paper. Remove the dough from the fridge and slice each log into 1/4-inch rounds. Place the rounds about 2 inches apart on the baking sheets, as the cookies will expand when baked. Bake the cookies for 9 to 11 minutes until pale golden, and then transfer them to a wrack to cool completely.

 

Servings: 24
Serving Size: 2 cookies

Calories: 175
Fat: 8 g
Fiber: 0 g
Protein: 2 g

Gram’s Hot Milk Cake

Gram’s Hot Milk Cake

Gram’s Hot Milk Cake

 

1 C. whole milk

8 T.  butter unsalted

2 and ¼ C. all-purpose flour

2 tsp. baking powder

1 tsp. salt

4 large eggs at room temperature

2 C. granulated sugar

½ T.  pure vanilla extract

 

Preheat the oven to 350℉.Grease a 13×9 pan with solid vegetable shortening like Crisco. In a small saucepan, heat milk and butter until the butter is melted. Remove from heat. In a bowl combine the flour, baking powder, and salt, whisk to combine. Crack the eggs into the bowl of your electric mixer. Beat the eggs until thick and light yellow. Once thick, gradually add the sugar and beat until fluffy. Add vanilla. Turn the mixer to a slow speed and slowly add in the flour mixture. Mix until smooth. Slowly pour in the milk and melted butter. Mix until just combined. Pour the batter into your prepared cake pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean or with dry crumbs.  Allow the cake to cool completely on a wire rack. Serve dusted with powdered sugar, or with chocolate frosting of your choice.

 

Servings: 15
Serving Size: 1 piece (1/15 of 13×9 cake)

Calories: 256
Fat: 8 g
Fiber: 1 g
Protein: 4 g

Sweet & Salty Blueberry Pancake Bites

Sweet & Salty Blueberry Pancake Bites

Sweet & Salty Blueberry Pancake BitesSweet & Salty Blueberry Pancake Bites

 

Nonstick cooking spray

3 C. all-purpose flour

¼ C. granulated sugar

1 T. baking powder

2-1/4 C. whole milk

½ C. aquafaba (liquid from canned chickpeas)

6 T. unsalted butter, melted

2 tsp. vanilla extract

1 C. blueberries

6 slices thick-cut bacon, finely chopped

1/4( 8-oz.) package cream cheese, softened

¾ C. powdered sugar

¼ C. maple syrup

 

Preheat oven to 375°; spray 2 (24-cup) mini muffin pans with cooking spray. In large bowl, whisk flour, granulated sugar and baking powder. In medium bowl, whisk milk, aquafaba, butter and vanilla extract; whisk into flour mixture until just combined. Fold in blueberries; divide batter into prepared pans. Bake pancake bites 15 minutes or until toothpick inserted in center of bites comes out clean; cool 5 minutes in pans, then transfer to wire rack to cool completely. In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; transfer to paper towel-lined plate. In small bowl, whisk cream cheese, powdered sugar and syrup; drizzle over bites and sprinkle with bacon. Makes 48 bites.

 

Servings: 12
Serving Size: 4 bites

Calories: 314
Fat: 12 g
Fiber: 1 g
Protein: 7 g

Waffle Iron Cinnamon Donuts

Waffle Iron Cinnamon Donuts

Waffle Iron Cinnamon DonutsWaffle Iron Cinnamon Donuts

 

Nonstick cooking spray

¼ C. granulated sugar

2 T. ground cinnamon

1 can (16.3 oz.) Our Family® Buttermilk Jumbo Flaky Biscuits

3 T. unsalted butter, melted

 

Preheat waffle iron; spray both sides with cooking spray. In small bowl, whisk sugar and cinnamon. Makes about 1/3 C. On work surface, using 1-inch cookie cutter or glass, cut out holes from center of each biscuit; gather dough scraps, roll into 2 1/2-inch circle and cut out hole from center. Discard remaining dough. For each donut, place 1 biscuit in center of waffle iron; close iron and cook 4 minutes or until golden brown. Immediately brush both sides of donuts with butter; using tongs, dredge both sides of donuts in sugar mixture. Makes 9 donuts.

 

Servings: 9
Serving Size: 1 donut

Calories: 221
Fat: 10 g
Fiber: 1 g
Protein: 4 g

Blueberry Breakfast Pinwheels

Blueberry Breakfast Pinwheels

Blueberry Breakfast PinwheelsBlueberry Breakfast Pinwheels

 

1 package (8 oz.) Neufchâtel Cheese, softened

¼ C. vanilla nonfat Greek yogurt

1-1/2 tsp. Ground Cinnamon

2(9-1/2 x 7-1/2-inch) honey wheat or multigrain lavash flatbreads

1 C. halved fresh blueberries

¼ C. plus 2 T. Chopped Pecans

¼ C. chopped crystallized ginger

2 T. Pure Honey plus additional for serving (optional)

 

In medium bowl, stir cheese, yogurt and cinnamon. Makes about 1 C. cheese mixture. Leaving a 1/2-inch border, spread cheese mixture over 1 side of flatbreads. Top cheese mixture with blueberries, pecans and ginger; drizzle with honey. Starting with long end of each flatbread, tightly roll up to enclose filling; tightly wrap in plastic wrap and refrigerate at least 2 hours or up to overnight. Remove plastic wrap from roll-ups; cut each roll-up crosswise into 12 (3/4-inch-thick) slices. Makes 24 pinwheels. Serve pinwheels drizzled with honey, if desired.

 

Servings: 8
Serving Size: 3 pinwheels

Calories: 188
Fat: 11 g
Fiber: 2 g
Protein: 5 g

Chokecherry Chiffon Pie

Chokecherry Chiffon Pie

Chokecherry Chiffon PieChokecherry Chiffon Pie

 

1 pre-cooked 9 inch pie pastry

1/4 C. water

1 T. gelatin

1 C. chokecherry juice

3/4 C. sugar

5 egg yolks

5 egg whites

1/4 tsp. cream of tartar

2 T. sugar

1 C. heavy whipping cream (35%)

2 T. powdered sugar

1/2 tsp. vanilla

syrup or pieces of fruit to garnish (optional)

 

Dissolve the gelatin in the water. In a saucepan, combine the juice, sugar and egg yolks. Cook gently over a medium low heat, stirring constantly for about 10 minutes until the mixture coats the back of a spoon which occurs at 140 degrees F if you have a thermometer. Remove from the heat and stir in the gelatin until it has completely dissolved. Set aside to cool in a basin of cold water until it is about room temperature but not set. Meanwhile, beat the egg whites and cream of tartar until it starts to mound. Add the sugar and continue to beat until soft peaks form. The mixture should not be too dry. Fold the egg whites carefully into the chokecherry mixture and fill the pastry. Set in the fridge to cool for at least four hours. Whip the cream with the sugar and vanilla and spread on top. Garnish with pieces of fruit or a drizzle of syrup or softened jelly.

 

Servings: 8
Serving Size: 1 slice (1/8 of pie)

Calories: 340
Fat: 19 g
Fiber: 0 g
Protein: 7 g

Simple Vanilla Cake with Jam Topping

Simple Vanilla Cake with Jam Topping

Simple Vanilla Cake with Jam ToppingSimple Vanilla Cake with Jam Topping

 

125 grams all purpose flour

1 tsp. baking powder

1/2 tsp. fine salt

125 grams room temperature butter

125 grams sugar

2 eggs

1 tsp. vanilla extract

1/2 C. jam according to my research, berry is traditional, but I think apricot or even marmalade would also be good here

 

Preheat the oven to 350°F/177°C. Butter a baking dish that can hold 6 C. It can be a square 8×8, a round 8×2, or some other shape. I used a vintage rectangular pan that happened to be in circulation at the time I was making this cake. Whisk the flour, baking powder and salt together in a small bowl and set them aside. In a large bowl using an electric hand mixer, whip the butter and sugar together for 3-4 minutes. You want it to become really light and fluffy. Add the eggs and vanilla extract and mix to combine. Add the dry ingredients to the wet and mix on the slowest setting, just until everything is uniformly combined. Scrape the batter into the prepared pan and bake for 18-20 minutes, until a toothpick inserted into the center of the cake comes out mostly clean (a couple dry crumbs are okay). Let the cake cool for a few minutes and then top with the jam. You want it to be warm so that it absorbs the flavors a bit, but not so hot that the jam liquifies. Serve warm or at room temperature

 

Servings: 9
Serving Size: 1 piece (1/9 of cake)

Calories: 271
Fat: 12 g
Fiber: 1 g
Protein: 3 g

Dandelion Cake

Dandelion Cake

Dandelion CakeDandelion Cake

 

1 C. butter

1/2 C. sugar

1/4 C. dandelion petals (approx. 12 flowers)

5 eggs

1/4 tsp. vanilla

2 C. casava flour or coarse semolina

1 C. flour

1 tsp. baking soda

1 C. dandelion syrup

 

Cream the butter with the sugar and petals. Add the eggs, one at a time and beat well after each addition. Mix the dry ingredients together and add to the batter, beating well. Pour into a greased 9 inch square pan and bake at 350 degrees F. for about 30 minutes. Remove from the oven and immediately cut it into serving size pieces. Pour the cooled syrup over it slowly, letting it be absorbed by the hot cake gradually.

 

Servings: 16
Serving Size: 1 piece (1/16 of 9-inch square cake)

Calories: 290
Fat: 13 g
Fiber: 1 g
Protein: 3 g

Beurre & Sel Jammers

Beurre & Sel Jammers

Beurre & Sel JammersBeurre & Sel Jammers

 

1 C. butter, at room temperature

1/2 C. sugar

1/4 C. icing sugar

1/2 tsp. salt

2 large egg yolks

2 tsp. vanilla

2 C. all-purpose flour

3/4 C. all-purpose flour

1/3 C. sugar

1/4 tsp. salt

5 T. chilled butter, cut into bits

3/4 C. thick, chunky jam, such as blackberry, peach, apricot or marmalade

 

Make the cookie dough first – in a large bowl beat the butter, sugars and salt for a few minutes, until pale and creamy. Beat in the egg yolks and vanilla. Add the flour and beat on low speed or stir just to combine. Take walnut-sized chunks of dough and press into the bottom of muffin tins; alternatively, roll between sheets of parchment 1/4″ thick, freeze and then cut into rounds the same size as your muffin tin (I used a small glass rim). To make the streusel, in a small bowl, mix the flour, sugar, and salt, then rub in the butter with a fork or your fingertips until well blended. Preheat the oven to 350°F. Drop a small spoonful of jam into the middle of each round of dough. Using your fingers or a small spoon, sprinkle 1-1 1/2 T. streusel around edges of each cookie, trying not to get any in the jam. Bake for 20 minutes, or until the sides and streusel are golden; cool until warm enough to handle, then use a thin knife to remove the cookies from the pan.

 

Servings: 24
Serving Size: 1 cookie

Calories: 206
Fat: 11 g
Fiber: 0 g
Protein: 2 g

White Texas Sheet Cake

White Texas Sheet Cake

White Texas Sheet Cake

 

1 cup unsalted butter

1 cup water

2 cups all-purpose flour

1½ cups granulated sugar

1 teaspoon baking soda

¼ teaspoon table salt

½ cup sour cream

2 eggs lightly beaten

1 teaspoon clear vanilla extract

 

¾ cup unsalted butter cubed

½ cup milk

6 cups confectioners sugar

½ teaspoon almond extract

2 cups walnuts chopped and divided

Fresh berries for garnish optional (blueberries, strawberries, blackberries, raspberries)

 

Preheat the oven to 350 degrees.  Grease an 18×13” (large jelly roll baking sheet) rimmed ½ sheet pan well with nonstick spray or shortening. a. Note: A large rimmed cookie sheet, or a jelly roll pan works best for this recipe. Using a 9×13 standard cookie sheet is too small. In a medium saucepan, melt the butter over medium/low heat. Once melted, whisk in the water then bring to a low boil for 30 seconds. Remove the saucepan from the heat and let cool for 2 minutes, stirring in intervals. In a large glass mixing bowl, combine the flour, granulated sugar, baking soda, and salt with a spoon or spatula and stir to combine. a. Note: Use a glass that can allow some* heat when the butter/water mixture is added. Pour the warmed butter mixture into the flour and mix by hand with a spatula. Once combined, add the sour cream, eggs, and vanilla. Continue mixing, and make sure to scrape the bottom and sides of the bowl. Pour the batter into the prepared pan and spread evenly with an offset spatula. Bake at 350 degrees for 12-15 minutes until the cake is cooked. While the cake is cooling, make the icing. In a medium saucepan over low heat, melt the butter. Once melted, add the milk and continue whisking until combined. Add 1 cup of confectioner sugar at a time, whisking each time until the sugar is combined. This process will take approximately 5 minutes. Add the almond extract with the final cup of powdered sugar, and then mix until smooth and blended.

 

Servings: 24
Serving Size: 1 piece (1/24 of cake)

Calories: 404
Fat: 21 g
Fiber: 1 g
Protein: 4 g

London Fog Shortbread

London Fog Shortbread

London Fog ShortbreadLondon Fog Shortbread

 

1 T. loose Earl Grey tea leaves

1 C. butter, at room temperature

1/2 C. sugar

2 C. all-purpose flour

1/4 tsp. salt

 

Preheat the oven to 325 F. If you’re starting with dry tea leaves, put them into a small dish and pour just enough boiling water over them to cover (about a T. or two); set aside for a few minutes, then pour off the water. In the bowl of a food processor, pulse the butter, sugar and softened tea leaves until well blended and creamy. Add the flour and salt and pulse until the dough comes together. Roll the dough into walnut-sized balls and place on a parchment-lined sheet. Press down with a cookie stamp, bottom of a glass, or crisscrossed with a fork. (Alternatively, roll the dough into a log, wrap and chill, then slice and bake.) Bake for 10 minutes, or until pale golden around the edges. Cool on the pan or on a wire rack.

 

Servings: 18
Serving Size: 2 cookies

Calories: 163
Fat: 10 g
Fiber: 0 g
Protein: 2 g

Blackberry-Plum Friand

Blackberry-Plum Friand

Blackberry-Plum FriandBlackberry-Plum Friand

 

3 plums, pitted and sliced

1 C. blackberries

3 T. sugar

1/2 tsp. vanilla

a shake of cinnamon

3/4 C. icing sugar

1/2 C. ground almonds

3 T. all-purpose flour

1/8 tsp. salt

2-3 large egg whites

1/3 C. butter, melted

 

Preheat the oven to 400F. Put the plums and blackberries into a bowl and sprinkle with the sugar, vanilla and cinnamon. Set aside. In a medium bowl, whisk together the icing sugar, ground almonds, flour and salt. Whisk the eggs until they’re frothy; add to the icing sugar mixture along with the melted butter. Pour into a buttered or otherwise greased pie plate or 8 or 9-inch baking dish, and top with the fruit, scattering any excess sugar (or pouring juices) overtop. Bake for 45-50 minutes, covering with foil for the final 10 minutes, until the cake is deep golden and the fruit is bubbling. Serves 4-6.

Blueberry Vanilla Muffins

Blueberry Vanilla Muffins

Blueberry Vanilla MuffinsBlueberry Vanilla Muffins

 

1 ½ C. flour

1/2 C. sugar

2 tsp. baking powder

1/2 tsp. salt

1/3 C. vegetable or canola oil

1 egg

1 ½ tsp. vanilla extract

2/3 C. milk

1 C. fresh blueberries

1/4 C. sugar

1/4 C. flour

4 T. cubed butter

1 tsp. cinnamon

 

Preheat oven to 400°. Line a 12-cup muffin pan with liners, or use a silicone pan. In a large bowl whisk together the flour, sugar, baking powder, and salt. In a small bowl gently whisk together the oil, egg, vanilla, and milk. Gently stir the wet ingredients into the dry ingredients just until combined. Gently fold in the blueberries. Scoop evenly into muffin pan. In a bowl, using a fork, combine the topping ingredients to form a crumble. Add a heaping scoop on top of each muffin, press down lightly. Bake for 15-18 minutes or until toothpick comes out clean. Cool, enjoy, and store in an air-tight container.

 

Servings: 12
Serving Size: 1 muffin

Calories: 226
Fat: 11 g
Fiber: 1 g
Protein: 3 g

Eggnog Thumbprint Cookies

Eggnog Thumbprint Cookies

Eggnog Thumbprint CookiesEggnog Thumbprint Cookies

 

¾ C. butter, softened

½ C. granulated sugar

¼ C. packed light brown sugar

1 large egg

1 tsp. pure vanilla extract

2 C. all-purpose flour

½ tsp. salt

¼ C. butter, softened

1 C. powdered sugar

1 T. Captain Morgan Spiced Rum

ground nutmeg, as needed

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

 

In a large bowl, use an electric mixer to cream together ¾ C. butter, granulated sugar, and brown sugar until smooth. Beat in the egg and vanilla. In a separate bowl, combine the flour and salt. Beat the dry ingredients into the creamed mixture just until slightly combined. Finish by mixing with a wooden spoon to form a soft dough. Use a small cookie scoop to the scoop the dough then roll into 1- to 1 ½-inch balls. Place them 2-inches apart on the prepared baking sheet. Make an indentation in the center of each cookie using your thumb or index finger. Bake for 12 minutes in the preheated oven. Remove from the oven and allow the cookies to cool on the baking sheet for about 3 minutes, then transfer to a wire rack to cool completely.

In a small bowl, use an electric mixer to combine ¼ C. butter, powdered sugar, and rum. Transfer the icing to a pastry bag with a decorative tip and pipe it on to completely cooled cookies. Sprinkle with nutmeg.

 

Servings: 24
Serving Size: 1 cookie

Calories: 155
Fat: 8 g
Fiber: 0 g
Protein: 1 g

Coca-Cola Cake

Coca-Cola Cake

Coca-Cola CakeCoca-Cola Cake

 

2 C. all-purpose flour

2 C. granulated sugar

½ C. unsweetened cocoa powder

1 tsp. baking soda

½ tsp. salt

1 C. Coca-Cola

½ C. vegetable or canola oil

½ C. butter, cubed

½ C. buttermilk

2 large eggs, room temperature

2 tsp. pure vanilla extract

1 C. Coca-Cola

½ C. butter, cubed

¼ C. unsweetened cocoa powder

½ tsp. pure vanilla extract

4 C. powdered sugar, or as needed

2 T. buttermilk, or as needed

 

Preheat oven to 350 °F. Coat a 13- x 9-inch baking dish with nonstick cooking spray. In a large bowl, whisk the flour, sugar, cocoa powder, baking soda, and salt. Set aside. In a small saucepan over MEDIUM heat, combine the cola, oil, and cubed butter and bring to a boil, stirring occasionally, until the butter has melted. Pour the hot cola mixture over the dry ingredients and using an electric mixer, mix until just moistened. Mix in the buttermilk until well combined. Then, add the eggs and vanilla and beat again, until combined. Transfer the batter to the prepared baking dish. Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean. About 15 minutes before the cake is done, prepare the icing. In a large saucepan over HIGH heat, bring cola to a full boil. Reduce to MEDIUM (or MEDIUM-HIGH if needed) and cook, at a steady boil, for 10 minutes or until the liquid is reduced to about ½ C. Reduce heat to LOW, add the butter, and cook, stirring occasionally, until the butter is melted. Whisk in the cocoa powder and vanilla until smooth. Remove from the heat and whisk in the powdered sugar, 1 C. at a time, whisking vigorously after each addition until smooth, then whisk in the buttermilk. The icing should be smooth, glossy, and pourable but thick enough to coat the cake. You can adjust the consistency, if needed, with additional powdered sugar or buttermilk, whisking vigorously until smooth. Remove the cake from the oven and immediately pour the icing over the top, spreading it out with an offset spatula. Allow to set for a few minutes before slicing and serving the cake.

 

Servings: 15
Serving Size: 1 piece (1/15 of 13×9 cake)

Calories: 499
Fat: 21 g
Fiber: 2 g
Protein: 4 g

Persimmon Jelly Tarts

Persimmon Jelly Tarts

Persimmon Jelly Tarts

 

Persimmon Jelly

3 Cups Diced Ripe Persimmons

2 Cups Water

½ Cup Sugar

1 T. Lemon Juice

⅛ – ¼ tsp. Ground Cinnamon, to preference

Tart Crust

2½ Cups Flour

1 tsp. Sugar

1 tsp. Salt

¾ Cup (1½ sticks) Chilled Unsalted Butter, cut into small cubes

¼ Cup Ice Water

1 Egg, well beaten, for egg wash

Raw Sugar, for sprinkling (granulated white sugar is fine)

 

Persimmon Jelly: In a large pot on medium-high heat, bring the persimmons & water to a boil. Turn down to medium-low, cover, & simmer until the persimmons are soft. Mash well with a potato masher & simmer a bit longer until the mixture is very soft & pulpy. Strain the mixture very well through a fine mesh strainer or flour sack/cheese cloth. You should have about 1¾ – 2 cups of liquid. Pour the liquid back into the pot & bring to a boil on medium-high. Stir in the sugar, lemon juice, & cinnamon. Cook until the mixture thickens & measures 220ºF on a candy thermometer, stirring occasionally so it doesn’t stick to the bottom of the pot, & to deter the liquid from bubbling over. Pour the liquid into a shallow, heat resistant dish to help it cool quicker while you work on the crust. Tart Crust: In a large bowl whisk the flour, sugar, & salt. Using your fingers, rub in the cubed butter until the mixture is crumbly. Drizzle in the water & cut it in with the side of a spoon until the mixture just comes together in a shaggy dough. Mound the dough together & then split in half. Wrap each half in a large sheet of plastic wrap, flattening into discs about ½-inch thick. Chill in the fridge for about 30 minutes. Pre-heat your oven to 375ºF. Line a large baking tray with parchment paper. Remove 1 of the doughs from the fridge & roll to about ⅛-inch thickness (it will be crumbly to begin with but will soften up). Using an overturned bowl that is about 5-inches in diameter or a 5-inch diameter circle template cut from card-stock, cut out 6 discs from the dough & lay on the tray, re-rolling the dough as needed. Building & Baking: Spoon about 1 T. of the persimmon jelly into the center of each dough circle & spread to within ½-inch of the edges. Fold 3 sides of each disc towards the center to create a triangle, overlapping the edges slightly & leaving a triangle opening in the center. Pinch the corners well to close. Brush the tarts lightly with the beaten egg & sprinkle with sugar. Bake on the middle oven rack for about 20-25 minutes, or until golden & the jelly center is bubbling. Remove to a cooling rack. Repeat the process with the rest of the dough & jelly. Store in an airtight container. Makes about 12 tarts.

Brown Butter Bliss

Brown Butter Bliss

Brown Butter Bliss

 

3 large apples, peeled and sliced thin (or try 8 or so plums, thickly sliced, or apricots, or 3 peaches)

3/4 C. + 3 T. sugar (or to taste, according to the sweetness of the fruit)

1/2 tsp. cinnamon

1 tsp. lemon juice

1 stick and a half of butter (12 T.)

1 tsp. vanilla

2 large eggs

1 C. all-purpose flour

1/4 tsp. salt.

 

Preheat the oven to 350°F and butter a glass pie plate. Toss your fruit in the pie plate with about 2 T. sugar and sprinkle with cinnamon & lemon juice. Here is the only hard part (not really): Melt the butter in a small saucepan and keep cooking it, swirling the pan occasionally, for about 6 minutes or until it turns golden and starts to smell nutty. The milk solids should be separating from the butter, make sure the butter does not burn. At the last minute, add the vanilla, the butter will sizzle from the addition to the vanilla extract. Pour into a medium mixing bowl and let cool a few minutes. Stir the 3/4 C. of sugar into the butter, then the 2 eggs, then the flour. Spread batter over the fruit with a rubber spatula and sprinkle with the last T. of sugar. Bake for 30 minutes, until golden and crusty, and the juices ooze from around the edges. Serve warm with vanilla ice cream. This would be great with peaches, or plums

 

Servings: 8
Serving Size: 1 slice (1/8 of pie plate)

Calories: 356
Fat: 19 g
Fiber: 1 g
Protein: 4 g

Stuffed Cheese Bread w/ Herbs

Stuffed Cheese Bread w/ Herbs

Stuffed Cheese Bread w/ HerbsStuffed Cheese Bread w/ Herbs

long loaf Bread

2 T. of chopped fresh basil

2 T. chopped fresh parsley

2 T. green onion (or chives)

2 T. of chopped fresh arugula leaves

1 C. of shredded mozzarella (or your favorite cheese)

2 garlic cloves, minced

1/4 C. olive oil

salt & pepper

 

Take a long loaf of bread and slice in half. Scoop out the middle, and save the insides for breadcrumbs later. In a bowl, combine the stuffing ingredients and mound into the hollowed out bread. Put the lid back on the bread to cover and wrap tightly in aluminum foil. Bake at 350F for 30 minutes. Wait till cool enough to slice. I also grill this on the top rack of my grill in the foil and it comes out terrific!

Blackberry Upside-Down Cake:

Blackberry Upside-Down Cake:

Blackberry Upside-Down Cake:

 

1 cup all-purpose flour

3/4 cup granulated sugar

1 1/2 tsp. baking powder

1/4 tsp. salt

1 egg, room temperature

1/2 cup milk

1/4 cup butter, room temperature

1/4 tsp. lemon zest, grated

1 tsp. lemon juice, fresh-squeezed

1 tsp. pure vanilla extract

Blackberry Topping:

1/4 cup butter

1/2 cup firmly-packed brown sugar

1 1/2 tsp. lemon zest (yellow rind), grated

1/4 cup nuts of your choice, chopped

3 cups fresh blackberries

Instructions

Blackberry Upside-Down Cake Instructions:

Preheat oven to 350 degrees F.

 

Prepare Blackberry Topping (see below); set aside.

 

In a large bowl, combine flour, sugar, baking powder, and salt.  Add egg, milk, and butter; beat 2 minutes.  Add lemon zest, lemon juice, and vanilla extract; beat 2 minutes.  Pour over blackberries in frying pan, spreading evenly. Bake 40 to 50 minutes or until a toothpick inserted in center comes out clean.   Cake is done when the internal temperature registers approximately 190 to 200 degrees F. on your cooking thermometer. Remove from oven and cool 5 minutes on a wire rack. Run knife around edge of pan to loosen; cover with a cake plate and invert.  Serve warm.

 

Servings: 8
Serving Size: 1 slice (1/8 of cake)

Calories: 352
Fat: 15 g
Fiber: 4 g
Protein: 4 g

Zucchini & Leek w/ Gruyere & Olive Oil Crust

Zucchini & Leek w/ Gruyere & Olive Oil Crust

Zucchini & Leek w/ Gruyere & Olive Oil CrustZucchini & Leek w/ Gruyere & Olive Oil Crust

 

250 grams (8.8 oz., a little more than a C.) of light whole wheat flour, or a 50/50 mix of all-purpose and whole wheat flour

1 tsp. fine sea salt

1 tsp. dried herbs (I used dried dill but rosemary is good too)

1/4 C. olive oil

1/4 C. + 1 T. ice water

 

Mix the flour w/ the salt & herbs in a bowl. In a measuring cup, add the water and olive oil together. Mix with a fork until it becomes thick and emulsified. Pour into the flour and mix w/ a fork until it become a ball of dough. You can press the dough into an 8″ pie or tart pan, but I rolled my dough out so it fitted nicely into my pan. Keep the dough chilled until ready to use (cover it if you are making it ahead or it will dry out).

 

Make the filling:

2 zucchini, grated and drained in a colander (squeeze out the moisture)

2 fat leeks, sliced

1 T. butter

1 T. olive oil

kosher salt & pepper

handful of fresh dill

1 egg, plus 2 egg yolks

1/3 C. of heavy cream or half & half

1/2 C. of grated Gruyere cheese

Dijon mustard for the bottom of the crust

 

Sauté the leeks and zucchini in the butter and olive oil until leeks are wilted. Season with kosher salt. Let cool. Spread some Dijon mustard on the bottom of the pastry crust with a silicone spatula. When mixture is cool, spoon into the tart pan. Whisk the eggs, cream and Gruyere and season w/ a pinch of salt & pepper. Pour over the zucchini and leek mixture in the pan. Bake in a 375F oven for 25-30 minutes until quiche is puffed and golden. Let rest 10 minutes in the pan and remove tart pan ring. This will be your new method to bake tart dough! So easy and delicious.

 

Servings: 8
Serving Size: 1 slice (1/8 of tart)

Calories: 309
Fat: 18 g
Fiber: 5 g
Protein: 9 g

Vanilla Rose Scones

Vanilla Rose Scones

Vanilla Rose Scones

 

2 cups (250 g) all purpose flour

1/2 cup (100 g) granulated sugar

1/2 tsp kosher salt

2 1/2 tsp baking powder

1 stick unsalted butter, frozen

1/2 cup buttermilk

2 T.  heavy cream for brushing scones

1 large egg

1 tsp vanilla extract

1/2 vanilla bean

1 tsp cardamom

1 T.  rosewater

For vanilla glaze

1/2 cup powdered sugar sifted

1-2 T.  heavy cream or half and half

1 vanilla bean

 

Whisk all the dry ingredients in one large bowl.  Grate the frozen butter into the dry ingredients bowl, then incorporate into the dry ingredients until combined (the butter should be in pea-sizes). Place bowl in freezer during the next step. Whisk wet ingredients in a smaller bowl. Pour evenly over butter/flour mixture and mix with a rubber spatula or your hands until just incorporated. Do not over mix! Pour dough onto a lightly floured surface and make into a ball with your hands. Flatten out into an 8-inch circle or one that is about an inch in thickness. You can use a rolling pin to help with this. Cut into 8 triangles then add these to a parchment paper lined baking sheet. Pop into freezer and preheat oven to 400 degrees. Once oven is preheated, take scones out of freezer and brush each with heavy cream. Bake for 20-25 minutes or until golden brown. Cool on a wire rack when done. Make vanilla glaze by whisking together ingredients and drizzle on the scones! Optional: add edible rose petals on top!

Maialino’s Citrus Olive Oil Cakes

Maialino’s Citrus Olive Oil Cakes

Maialino's Citrus Olive Oil CakesMaialino’s Citrus Olive Oil Cakes

 

2 C. all-purpose flour

1 3/4 C. sugar

1 1/2 tsp. kosher salt

1/2 tsp. baking soda

1/2 tsp. baking powder

1 1/3 C. extra-virgin olive oil

1 1/4 C. whole milk

3 large eggs

1 1/2 T. grated orange zest

1/4 C. fresh orange juice

1/4 C. Grand Marnier

Icing:

2 C. confectioner’s sugar

1-2 T. fresh orange juice

 

Heat the oven to 350° F. Oil, butter, or spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper. If using a mini bundt pan, this will make 8-10 mini cakes (since my mold is only for 6 cakes, I had enough batter for a mini loaf cake too). Make sure you grease the molds VERY well, to insure easy out. In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Grand Marnier. Add the dry ingredients; whisk until just combined. Pour the batter into the prepared pan (I use a measuring cup to pour into the mini bundt molds….easier) and bake for 50 minutes to 1 hour (30 minutes if doing mini bundts), until the top is golden and a cake tester comes out clean. Transfer the cake(s) to a rack and let cool for 30 minutes. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely. I like to ice my cakes while still warm (I know you are supposed to wait, but I have no patience). Whisk icing with a fork and pour into a cereal bowl. Dip each cake into the icing, working quickly, so it doesn’t harden. Let the icing drip down and harden

 

Servings: 12
Serving Size: 1 slice (1/12 of 9-inch cake)

Calories: 528
Fat: 26 g
Fiber: 1 g
Protein: 5 g

Soft Amish Sugar Cookies

Soft Amish Sugar Cookies

Soft Amish Sugar Cookies

 

2 cups butter 1 cup softened to room temperature and 1 cup melted

1 cup granulated sugar

1 cup powdered sugar

2 large eggs at room temp

2 tsp. almond extract or vanilla extract

4 and ½ cups all-purpose flour

1 tsp. baking soda

1 tsp. cream of tartar

 

2 T.  butter at room temp

2 T.  cream cheese at room temp

1 to 2 T.  heavy whipping cream can substitute whole milk

½ tsp. almond extract

2 to 2.5 cups powdered sugar (aka confectioners) sifted, then measured

 

In the bowl of your electric mixer, beat the butter and sugars until combined. Stop mixer and scrape sides, combine again. Beat in eggs and vanilla. Stop the mixer and scrape sides, combine again. In another large bowl, whisk together flour, baking soda, and cream of tartar. In two additions, add flour mixture to the butter mixture, beating until just combined. Do not overmix. Chill dough for at least one hour before baking. Line baking sheets with parchment paper or silicone baking mat. Using a spring-release scoop drop onto a silicone mat on a sheet pan. (My spring release scoop holds 1 T.  of dough.) Press dough slightly flat with your palm or the bottom of a glass. Bake at 350 for 11 to 13 minutes, or until edges and bottoms are very lightly browned. Cool for 2 minutes on the sheet pan before moving to a wire rack to cool completely. These are good for 5 days stored in an airtight container on the counter before they start drying out. If you frost with cream cheese frosting, you’ll need to store them in the refrigerator. This cookie dough freezes great!  Beat the butter and cream cheese until smooth.

Add 1 cup of the sifted powdered sugar, whipping cream, and extract and mix until creamy. Slowly add the remaining powdered sugar and mix until smooth. Frost cookies and serve. Store in an airtight container in the refrigerator

Apple Cream Torte

Apple Cream Torte

Apple Cream TorteApple Cream Torte

 

3 large Gala or Fuji apples, peeled, cored and sliced into rings

3 large eggs

1 C. sugar

3/4 C. of HEAVY CREAM

1 tsp. vanilla

1 C. flour

1 1/2 tsp. baking powder

1/2 tsp. salt

powdered sugar for dusting the top

 

Preheat oven to 325F. Spray an 8″ springform pan with cooking spray and cover the bottom with a round piece of parchment paper (and if you don’t have a springform, I think it’s time to go to Home Goods and buy one). Mix the eggs, cream, sugar and vanilla for 2 minutes until creamy. Add in flour, baking powder and salt and combine. Add in the apples and coat them with the batter. Pour the batter into the prepared pan, making sure the apples are flat. Bake 1 hour (you may need a few more minutes on the time). Important: Let rest in the pan for 20 minutes, then run a knife around the sides and release the mold.

 

Servings: 8
Serving Size: 1 slice (1/8 of torte)

Calories: 294
Fat: 10 g
Fiber: 1 g
Protein: 5 g