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Tag: Baking

Koulouri (Sesame Bread Rings)

Koulouri (Sesame Bread Rings)

069a8216f75f1af16b94dcb4e972b0f71 ounce fresh yeast or 1 tablespoon active dry yeast
Pinch of sugar
6 cups bread flour
1 teaspoon salt
¼ Cup olive oil

Flour paste

3 teaspoons bread flour
3 tablespoons water
1 cup sesame seeds

Crumble the fresh yeast or sprinkle the dried into a bowl. Add the sugar, 10½ ounces lukewarm water and a handful of flour. Whisk to smooth any lumps. Leave until it starts to activate and bubble, about 10 minutes. Add the rest of the flour, the salt and oil and mix with a wooden spoon until a loose dough forms. Knead on a lightly floured surface for 7 to 8 minutes or until the dough is smooth and spongy. Wipe out the bowl with an oiled paper towel and put the dough in. Cover with plastic wrap, then a dish cloth, and leave in a warm spot for about 2 hours, until puffed and doubled in size. Preheat the oven to 400° and line 2 baking sheets with parchment paper. For the flour paste, mix the flour and water in a bowl until smooth. Knead the dough briefly, then divide it into equal parts. Roll, stretch and coax each piece into a thin rope about 16 inches long (Make the first 6 and while baking, prepare the next batch). Brush each rope lightly with the paste, and sprinkle sesame seeds all over, then roll through the seeds that have dropped on your work surface so that they’re covered all over. Turn each rope on itself, forming a ring, pressing the ends together to seal. Place on the baking sheets and bake for 20 minutes or until golden. Sesame seeds that have fallen onto the trays can be used elsewhere.

Savory Scones with Gruyere, Prosciutto and Green Onion

Savory Scones with Gruyere, Prosciutto and Green Onion

savoryscones2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 cup butter
2 large eggs
2/3 cup buttermilk
2/3 cup grated gruyere
1/2 cup chopped prosciutto
1/4 cup grated parmesan
1/4 cup chopped green onion
2 tablespoons half and half
Sea salt
Additional parmesan for sprinkling

In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a pastry cutter, cut the butter into the flour mixture, until you have coarse crumbs. This can also be done with two knives or a food processor. Whisk the eggs lightly and combine with the buttermilk. Add to the flour mixture and stir until just moist. In a small bowl, mix together the gruyere, prosciutto, parmesan and green onion. Add this to the batter, then mix lightly. The dough will be sticky. On a lightly floured surface, turn the sticky dough out and knead lightly until all the cheese, prosciutto and green onion are incorporated into the dough. Roll the dough 3/4 inch thick. Cut out 3 inch squares, then cut diagonally to make triangles. You should have about 10 scones. Place the scones on a baking sheet lined with parchment or a silicone mat, and lightly brush with half and half. Sprinkle with sea salt. Place the scones in the freezer for 30 minutes. Meanwhile, preheat the oven to 400 degrees F. Once the scones are chilled, bake for 20 minutes, or until golden. Sprinkle with additional parmesan cheese and serve warm.

My Mom’s English Muffin Bread

My Mom’s English Muffin Bread

embread5 1/2 cups warm water
3 packages RAPID RISE yeast
2 Tablespoons salt
3 Tablespoons sugar
11 cups flour (I used bread flour, but my Mom always used All-Purpose)

Mix altogether, then spoon into (4) well-greased loaf pans. Let rise in pans until dough reaches the top of the pans, and bake in 350 degree oven for 45 minutes or until golden brown. (My oven runs a little hot so I ended up cooking mine for a total of 35 minutes. Just keep an eye on it. You’re looking for golden brown.) 10 minutes before done, brush with melted butter. Makes 4 loaves. Bread will be moist at first. Allow to COOL COMPLETELY before cutting. Makes terrific toast.

Snickerdoodle Bundt Cake

Snickerdoodle Bundt Cake

Snickerdoodle Bundt Cake

 

2 teaspoons ground cinnamon

1 cup white sugar

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon Kosher salt

1 cup unsalted butter, at room temperature

1 cup white sugar

1 cup light brown sugar

3 eggs, at room temperature

2 teaspoon vanilla extract

1 cup full-fat sour cream, at room temperature

 

In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix together really well and set aside.  Preheat oven to 325F. Generously spray a 9 inch Bundt pan with a nonstick baking spray with flour, being careful to cover all the nooks and crannies, as well as the center tube.  If you don’t want to use baking spray with flour, you can just grease the pan with shortening. Gently dust the entire inside of the pan with the sugar and cinnamon mixture. You should only need about 1/4 to 1/2 cup of sugar, but you want to try and evenly coat the inside surface of the pan, including the tube. Save the remaining sugar and cinnamon mixture and set everything aside.  Sift together the flour, baking powder, baking soda and salt. Set aside. Beat just the butter on medium speed for one full minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar. Mix for 2 minutes until the mixture looks light brown and uniform in color. Add the eggs one at a time, beating each for 1 full minute. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well.  Spread half of the batter into the prepared pan. Sprinkle with 1/4 to 1/3 of a cup of the cinnamon sugar mixture over top the cake. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top.  Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.

Hot Cheddar Puffs

Hot Cheddar Puffs

cheddar-cheese-puffs-b2 tsp. curry powder
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/4 tsp. ground red pepper (cayenne)
6 T. butter or margarine, cut into pieces
1/2 tsp. salt
1 C water
1 C all-purpose flour
4 large eggs
4 ounces cheddar cheese, shredded (1 cup)

Preheat oven to 400. Grease two large cookie sheets. In a 3-quart saucepan, combine curry powder, coriander, cumin, and ground red pepper. Cook over medium heat, stirring constantly, until very fragrant, about 1 minute. Stir in butter, salt, and water; heat to boiling over high heat. Remove from heat. With wooden spoon, stir in flour all at once. Return pan to medium-low heat, stirring constantly, until mixture forms a ball and leaves side of pan. Remove from heat. Stir in eggs, one at a time, beating well after each addition, until batter is smooth and satiny. Stir in cheddar. Spoon batter into large pastry bag fitted with 1/2″ plain tip. Pipe batter, about 1 inch apart, on cookie sheets, forming 1″ wide and 3/4″ high mounds. Alternatively, drop teaspoons of dough on cookie sheets. With fingertip dipped in cool water, smooth peaks. Bake puffs until deep golden, 25-30 minutes, rotating cookie sheets between oven racks halfway through baking. Transfer to wire racks to cool. Repeat with remaining batter. Serve puffs at room temperature or reheat in 400 degree oven 5 minutes to serve hot.

Manakeesh

Manakeesh

Israeli_zaatar_manakeesh1 T. active dry yeast (or 1/2 oz. compressed yeast) — (1 envelope)
1 tsp. sugar
1 1/4 C. lukewarm water
3 1/4 C. all-purpose flour
1/2 tsp. salt
6 T. extra virgin olive oil
4 T. zaatar

Proof the yeast in a few tablespoons of the warm water, with the sugar mixed in. Sift the flour and salt into a large bowl and make a well in the center. Add the yeast mixture and remaining water and knead until you have a firm dough. Transfer to a floured work surface and continue to knead for 10-15 minutes or until smooth and elastic. During this time, knead in 1 tablespoon olive oil into the dough – this will make it softer. Wash and dry the mixing bowl and grease with a little oil. Add the dough and roll around in the bowl until well oiled. Cover with a clean cloth and leave in a warm place to rise for about 2 hours or until doubled in bulk. Punch down the dough and knead for a few minutes. Divide into 10 portions and roll each between your palms until smooth and round. Flour a work surface. Flatten each round with a rolling pin until it is circular, even, and about 1/4 inch thick. Cover and leave in a warm place to rise for 20 more minutes. Preheat the oven to 450F. Put 2 large oiled baking sheets in the oven to heat. Brush the tops of the rounds with a little of the olive oil. Mix the remaining oil with the zaatar and spread the mixture over the surface of each round. Slide the bread onto the hot baking sheets and bake for 8-10 minutes. Remove from the oven and place on wire racks to cool.

Best Snickerdoodles Ever

Best Snickerdoodles Ever

bestsicks1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Preheat oven to 400°F (200°C). Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Caramel Shortbread Squares

Caramel Shortbread Squares

caramelsquares2/3 cup butter, softened
1/4 cup white sugar
1 1/4 cups all-purpose flour
1/2 cup butter
1/2 cup packed light brown sugar
2 tablespoons light corn syrup
1/2 cup sweetened condensed milk
1 1/4 cups milk chocolate chips

Preheat oven to 350°F (175°C). In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9-inch square baking pan. Bake for 20 minutes. In a 2-quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to fi rm. Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20-second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1-inch squares. These need to be small because they are so rich.

Blueberry Ocean Tart

Blueberry Ocean Tart

Blueberry Ocean Tart

 

Crust:

1 C. almond flour

1 C. all purpose flour

2 T. coconut butter, melted

4 T. coconut oil, melted

1 T. maple syrup

 

Filling:

1 15oz (400ml) can full-fat coconut cream

â…“ C. maple syrup

â…› C. lime juice

1 tsp. agar agar powder

½ C. cashews, soaked

1 T. Unicorn Superfoods Ocean Blend

 

Topping:

½ C. blueberries

¼ C. blackberries

zest of 1 lime

 

Preheat the oven to 175°C/350°F and grease a 8” (20cm) tart tin. For the crust, place all ingredients into a food processor until you have a sticky and crumbly dough. Transfer to the tart tin and press down evenly to the bottom and up the sides. Fill with baking beans, place in the oven and bake for 15-20 minutes until golden brown. Add the coconut cream, maple syrup, and lime juice to a medium pot over high heat. Bring to a boil, add in the agar agar and let simmer for 1 minute until it has dissolved. Use a whisk to mix everything together. Pour into a heat-resistant high speed blender, add the cashews and ocean blend and blend on high until smooth. Poor into the tart tin and transfer to the fridge for 2-4 hours. Top with blueberries, blackberries and lime zest and enjoy!

Peachy Cheesecake Cupcakes

Peachy Cheesecake Cupcakes

For Peach Mango topping:
2 cups peeled, chopped fresh ripe peaches
½ cup mango juice
â…“ cup sugar
2½ tablespoons cornstarch

For Cheesecake:
3 8-ounce packages cream cheese, softened
4 eggs
1½ teaspoon vanilla
1 cup sugar

For Sour Cream filling:
1 cup sour cream
3 tablespoons sugar
1 teaspoon vanilla

Combine 1 cup of the peaches, mango juice, sugar and cornstarch in a medium saucepan. Cook and stir over medium heat until mixture thickens. Cool for 10 minutes, then add the remaining 1 cup peaches. Set aside. Preheat oven to 300º. Combine all cheesecake ingredients in a mixing bowl and beat on medium speed with electric mixer until smooth. Place paper baking cups into muffin tins and fill cups ⅔ full with cheesecake batter. Bake for 40 minutes. Mix sour cream filling ingredients in a mixing bowl. When the cupcakes sink in the middle, place a tablespoon of sour cream filling into the middle of each one. Place back in the oven for 5 more minutes. Remove from oven and cool. When cool, spoon about 2 tablespoons of peach topping of the top of cupcake.

Lemony Blueberry Bread

Lemony Blueberry Bread

594a055f359c7e9a20aca966e6f737c21/3 cup melted butter
1 cup white sugar
3 tablespoons lemon juice
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon zest
1/2 cup chopped walnuts
1 cup fresh or frozen blueberries
2 tablespoons lemon juice

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×4 inch loaf pan. In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan. Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.

Mini Peach Upside Down Cakes

Mini Peach Upside Down Cakes

Mini Peach Upside Down Cakes

 

1/3 C. plus 1 T. (90gr) unsalted butter, softened

6 tsp. light brown sugar

3 peaches

1 ½ C. 190gr all-purpose flour

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

2/3 C. 130gr sugar

1 large egg

1 tsp. pure vanilla extract

½ C. 120ml buttermilk

 

Preheat the oven to 350°F (177° C). Spray muffin pan with non-stick cooking spray. Divide 1 T. of butter equally into 12 muffin C.. Sprinkle ½ tsp. of brown sugar into each muffin C.. Slice 1-2 peaches into thin slices. Put about 3 slices into the bottom of each muffin pan. Cut the remaining peaches into small cubes. You should get about 1 C. of cubed peaches. Set aside. To make the batter, in a small bowl, whisk together flour, baking powder, baking soda and salt. In a mixing bowl with paddle attachment, beat the remaining 1/3 C. of butter and sugar together until creamy. Add egg and vanilla extract and beat for another 2-3 minutes, or until well combined. The mixture should be fluffy and white. Add half of the flour mixture into the batter, beat for 1 minute.  Stir in the buttermilk and beat for another minute. Add the remaining flour mixture and beat just until combined. Fold in the cubed peaches. Divide the batter into 12 muffin pan C.. I like to use this large cookie scoop. Bake for 25-30 minutes, or until inserted toothpick comes out clean. Cool the cakes in the pan for 5 minutes. Place the wire rack over the muffin pan and carefully turn the pan upside down to remove the cakes. Cool completely before serving.

Janna’s French Bread

Janna’s French Bread

DSC_00013 1/2 cups Bread Flour
1 1/2 tsp. salt
1 T. olive oil
1 1/4 cups warm water
1 package of active-dry yeast
1 T. sugar

In a large bowl, combine flour, salt, and oil. In a large measuring cup, combine warm water, yeast, and sugar. Set it aside to get foamy and bubbly, about 5 minutes. Add to the dry ingredients and mix well. (You can also do this in your stand mixer.) Turn the dough onto a lightly floured board. Knead the dough by hand for about 5 minutes, until smooth. Return the dough to a lightly oiled bowl. Cover with plastic wrap and let rise for about 1 hour.  Preheat oven to 375. Punch down the dough and shape into loaves (however many you’re making. We prefer 1 big one). Place on a baking sheet and bake 25-30 minutes, until beautifully browned on top and sounds hollow when tapped. Let rest about 5-10 minutes before slicing and devouring.

Cheddar & Scallion Popovers

Cheddar & Scallion Popovers

1 cup all-purpose flour
1/2 tsp. salt
2 eggs
1 cup milk
1 cup shredded sharp cheddar cheese
3 scallions, trimmed and chopped.

Spray muffin pan and heat oven to 450. In bowl, whisk together flour and salt. In second bowl, whisk together eggs and milk. Add to flour mix; stir until just combined, blended. Fold in cheese and scallions. Fill muffin cups 3/4 full and bake for 15 minutes. Reduce oven temperature to 350 and bake 10-15 minutes, until browned and puffed. KEEP OVEN CLOSED UNTIL END OF BAKING TIME. Remove popovers from oven and immediately remove from pan. Pierce sides once with knife to release steam. Serve warm

Brownie Cupcakes

Brownie Cupcakes

brownie1/2 pound softened unsalted butter
1 3/4 cups light brown sugar
5 large eggs at room temperature
5 ounces bittersweet chocolate, melted
1 tsp. vanilla extract
1 cup all-purpose flour
1/2 cup finely chopped macadamia nuts
1 medium overripe banana, mashed
1 recipe White Chocolate Frosting

Preheat oven to 350°. Line a 12-well muffin pan with paper liners; set aside. In a large bowl and using an electric mixer at medium-high speed, beat butter and sugar together until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Add chocolate and vanilla extract, and mix well. In a small bowl, combine flour and nuts. Alternately add flour mixture and mashed banana to chocolate mixture, beginning and ending with flour. Divide batter evenly among muffin cups; bake for 30 to 35 minutes, or until a wooden pick inserted in centers comes out clean. Cool cupcakes in pan 5 minutes, then transfer to a wire rack to cool completely. Top with White Chocolate Frosting.
White Chocolate Frosting

1 cup softened unsalted butter
2 cups confectioners’ sugar
1/8 tsp. salt
7 ounces good-quality white chocolate, melted and cooled
4 T. heavy whipping cream
1 tsp. clear vanilla extract (if you can find it – keeps the frosting very white)

In a large bowl, and using an electric mixer at medium-high speed, beat butter, confectioners’ sugar, and salt together for 5 minutes, or until light and fluffy. Add white chocolate, cream, and vanilla extract. Beat at high speed for 5 to 6 minutes, periodically scraping down sides of bowl, until smooth and thick.

Buttery Bread Knots

Buttery Bread Knots

d5c0b04709987635f781c6d129ae74621½ cups warm water
1 tablespoon sugar
2¼ teaspoons active dry yeast
2¾ cups flour
2 tablespoons olive oil
1 teaspoon salt
3 tablespoons butter melted
1 tablespoon Italian seasoning

In the bowl of a stand mixer fitted with a paddle attachment, combine water, honey, and yeast. Let rest for 10 minutes. Stir in the oil. Add flour and salt and stir until incorporated. Dough should be a little sticky but not wet. If the dough is too wet, add additional flour 1 tablespoon at a time until the dough comes together. Switch out the paddle attachment for a dough hook and knead for 5 minutes. Drizzle a little bit of olive oil into a large bowl. Add the dough and toss to coat in the oil. Cover and place in a warm place for 30-45 minutes or until the dough has risen to double in size. Preheat oven to 400. Roll the dough out into a large rectangular shape on a clean flat surface. Use a pizza cutter to cut into 14-16 even strips. Carefully tie each strip into a knot. Grease a baking sheet and place knots in a single layer on the prepared sheet. Drizzle with melted butter and sprinkle with Italian seasoning. Bake 10-12 minutes until very lightly golden.

4th of July Brownie Stars

4th of July Brownie Stars

brownies

Your Favorite Brownie Recipe, cooked and cooled

Cut into star shape with cookie cutter

Decorate with white frosting and top with red, white, and blue sprinkles.

Applesauce and Cheese Biscuits

Applesauce and Cheese Biscuits

cottage-cheese-biscuits-300x2002 c. flour
¼ tsp. baking soda
4 Tbsp. shortening
¾ c. cheddar cheese (grated)
2 tsp. baking powder
1 tsp. salt
¾ c. applesauce
2 T. butter
1/8 tsp. garlic powder

Mix dry ingredients and cut in shortening. Add applesauce and cheese. Roll dough to ½-inch thickness and cut with a biscuit cutter or use the rim of a glass. Bake eight or 10 minutes in a preheated 400-degree oven. While baking, melt butter and mix in garlic powder. Drizzle over baked biscuits.

Yield: 8 biscuits
Calories: 175
Fat: 8g
Fiber: 1g

Apple Cheddar Bread

Apple Cheddar Bread

apple-cheddar-bread2

2 cups all-purpose flour

2 tsp. baking powder

½ tsp. kosher salt

8 T. butter, room temperature

¼ cup light brown sugar

2 large eggs, room temperature & fork beaten

2 cups apples (any favorite), unpeeled & finely shredded

1 cup cheddar cheese, shredded

2-3 T. minced sage, to taste

 

Preheat oven to 350 degrees F. Coat a 9” loaf pan with cooking spray. (Insert parchment paper overlapping over the long sides if you’d like.) In a separate bowl, stir together the flour, baking powder and salt. Set aside. Using an electric mixer, beat the butter, sugar until light and fluffy. Then beat in the eggs until combined. By hand, mix in the flour mixture. Fold in the apples, cheese and sage. Spread batter into prepared pan. Bake until risen and a wooden skewer comes out of the center clean, about 45 minutes. Cool to room temperature before slicing

Cajun Hot Tomato Bread

Cajun Hot Tomato Bread

1 C. Bloody Mary mix

1 C. water

1 package active dry yeast

1/3 C. honey

1/4 C. vegetable oil

1/4 C. chopped green onion tops

1/4 C. chopped parsley

1 clove garlic, pressed

1 tsp. salt

5 1/2 C. flour

 

In small saucepan, combine Bloody Mary mix and water. Cook over low heat to 105-115[F. Pour into large warm mixing bowl and add yeast; stir until dissolved. Add honey, oil, onion tops, parsley, garlic and salt; mix well. Add 1 C. flour and stir until smooth. Stir in more flour until a firm dough is formed. Knead on a lightly floured board about 5 minutes. Shape into a ball and place in a large greased bowl; turn to grease all sides. Cover bowl and set in a warm place to rise for 1 hour or until doubled in size. Punch dough down and divide into 2 equal parts. Shape each piece into a loaf and place in a greased 9x5x3-inch loaf pan. Cover and let rise in a warm place about 1 hour or until doubled in size. Bake 400[F about 30 minutes or until loaves have a hollow sound when tapped and crust is brown. Remove from pans and cool on wire rack.

Beer Bread

Beer Bread

beer-bread_63053 cup flour, sifted (you must SIFT!)
3 tsp baking powder
1 tsp salt
1⁄4 cup sugar
12 oz can beer
1⁄2 cup butter, melted (1/4 cup will do just fine)

Preheat oven to 375 degrees. Mix dry ingredients and beer. Pour into a greased loaf pan.
Pour melted butter over mixture. Bake 1 hour, remove from pan and cool for at least 15 minutes. NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.

Olive Bread (Eliopsomo)

Olive Bread (Eliopsomo)

olive-bread2 tsp. active dry yeast
pinch of sugar
5 1/2 oz. warm water
3 cups bread flour
1/2 tsp. salt
1 T. Olive oil, plus extra for brushing
1/2 cup drained pitted Kalamata olives, halved
1 tsp. dried oregano
small spring of dried oregano for the top

Scatter the yeast into a large bowl. Add the sugar and 5 1/2 oz warm water and leave to activate and bubble for about 10 minutes. Add the flour, salt, and olive oil and mix first with a wooden spoon, then your hands to get a soft dough. Knead for 8-10 minutes, until smooth and spongy. Wipe out the bowl with a paper towel and put the dough in. Make a cross on the dough by pressing with the edge of your hand (to bless the dough). Cover the bowl with plastic wrap and then a dish cloth and put in a warm spot for a couple of hours to rise. Pat the olives dry. Put them in a bowl with the oregano and toss well. When the dough has risen and is double in size, knead it again, this time working in the olives and oregano until they are evenly distributed. You might need to use a little extra flour, as the olives will add some oil to the dough. Shape into an oval loaf, making sure a few olives are showing on the outside. Put on a baking sheet lined with parchment paper. Brush the bread with oil and if you have the sprig of oregano, press this onto the top. Cover with a dish cloth and leave in a warm spot for about 1 hour to rise again. In the meantime, preheat the oven to 400 F. Bake the bread for 30 minutes, until it is golden and sounds hollow when tapped on the base. Cool on a wire rack before slicing.

Garlic-Cheese Twists

Garlic-Cheese Twists

3532a73ac3c6f2a1feac89b3bda718ff3 cups all-purpose or bread flour, divided use
2 ½ tsp. active dry yeast
1 T. granulated sugar
1 ½ tsp. salt
1 ¼ cups warm water (110F)
1 T. canola oil
1 cup freshly shredded Tillamook Cheddar Cheese
1 clove garlic, minced
Olive oil for brushing

Butter (or spray) a baking sheet; set aside. Combine half of the flour with yeast, sugar and salt in a large bowl; add warm water (110F) and oil; beat on medium speed with an electric mixer until smooth, 3 to 4 minutes. Stir in garlic and as much of the remaining flour as needed to make a stiff dough. Turn dough out onto a floured surface and knead 4 or 5 times or until smooth and elastic. Divide dough into fourths; shape each portion into a ball then divide each ball into 10 portions. Shape each portion into a 6-inch stick. Brush 1 stick with water and twist it with another stick, pressing at the top and the bottom. Arrange the twists on a baking sheet. Repeat with the remaining sticks. Place twists 2-inches apart on baking sheet. Brush the twists with olive oil and sprinkle cheese on top. Cover and let rise in a warm place for about 50 minutes. Preheat oven to 400°F. Bake until lightly browned, 12 to 15 minutes. Serve warm.

Pretzel Breadsticks

Pretzel Breadsticks

IMG_60371 1/2 cups warm water
2 1/2 tablespoons yeast
1 tablespoon sugar
3-5 cups flour
1/3 cup sugar
2 teaspoons salt
1 tablespoon butter, melted

Mix together warm water, yeast and tablespoon of sugar in bowl and let sit for about 10 minutes or until it blooms. Combine 3 1/2 cups flour, sugar, salt and melted butter together with the yeast mixture in a stand mixer with a dough hook. Mix for about 5 minutes or until the dough comes together and pulls off the hook, adding more flour if necessary. Place dough in a large lightly oiled bowl, cover and let rise until doubled in size, about an hour. Heat oven to 400 degrees. When dough is ready, boil 4 cups of water with 1/2 cup baking soda. Break dough into 1- 1 1/2 oz portions and roll into small breadsticks. Dip each breadstick in the boiling water using a slotted spoon or spatula for no more than 30 seconds. Place drained breadstick on sheet pans lined with parchment paper or silicone liners. .Bake for 9-11 minutes until golden. Brush with melted butter as they come out of the oven. .Try one while they’re still warm because that’s how they’re best!

Notes: These are very easily adapted to make rolls or buns. We’ve made smaller rolls, like slider buns, using the same amount of dough and rolling them into balls and dipping and baking in the same manner.

Spiced Pear and Cranberry Pocket Pies

Spiced Pear and Cranberry Pocket Pies

Although I used pear and cranberry to fill these pies, you could really tuck almost any fruit or savory filling you want inside. The key is to keep the liquid level low, so that the bottom layer of dough doesn’t become soggy during or after baking. Let your imagination run wild!

IMG_1719_crop1 1/4 cup all-purpose flour
1/4 tsp salt
1 stick of butter, cold, and cut into 1/2-inch cubes
4-5 tablespoons of ice cold water

3/4 lb. (for me this was 2) sweet, ripe pears; I used Red Bartlett
1/2 cup orange-flavored dried cranberries from Trader Joes (or, plain dried cranberries plus zest from one orange)
1/2 tsp cinnamon
1/8 tsp ground cloves
1 1/2 tsp vanilla extract
1 T. flour

2 T. brown sugar
1 egg, lightly beaten with 1 tsp water
1/4 cup milk

First make dough. In a food processor, add the flour and salt and pulse just once or twice to mix. Add in all the cubes of butter, and pulse until it is all incorporated and the mixture resembles coarse, dry sand (just a minute or so). Add 4 tablespoons of the ice cold water, and pulse just until the dough comes together (only a few times). Squeeze and a bit of the dough between your fingertips: If it doesn’t hold together, add more ice water 1/2 tablespoon at a time until it is soft and sticks together. I find 4 tablespoons is usually perfect for me. Turn out dough onto a lightly floured surface and work with your hands for only a minute or two to evenly distribute butter (remember, keep this quick so the heat from your hands doesn’t warm the butter in the dough). Roll dough into a ball, then flatten into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour. Meanwhile, make the filling. Peel and mince the pears, then mix with the remaining ingredients in a medium bowl. Let fruit sit for 15 minutes to macerate. To make pies, preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Dust a clean surface with flour, and roll out the dough very thinly (the thinner the better). Use a round cutter, or the rim of a drinking glass, to cut 3-3 1/2 inch rounds from the dough. (The dough should make 12 rounds (for 6 pies) but you will need to re-roll the dough at least once or twice to cut them all out.) Place one round on the parchment-lined baking sheet, and carefully place about 2 heaping tablespoons of filling in the center of the round, making sure to leave the edges clean. Lightly brush the edges with the beaten egg, then top with a second dough round; press the edges together gently with your fingertips, then press completely together using the tines of a fork. Use a sharp knife to make a few slits in the top for venting. Repeat for the remaining pie rounds. Just before baking, brush the top of each pocket pie with a little bit of milk, then bake at 375 degrees Fahrenheit for approximately 25-27 minutes, or until tops are golden brown. Remove from the oven and allow to cool on the baking sheet for a few minutes, then transfer to a cooling rack.

Easy Garlic Parmesan Popovers

Easy Garlic Parmesan Popovers

Easy Garlic Parmesan Popovers2 tablespoons bacon fat
1 1/2 cups milk, at room temperature
3 large eggs, at room temperature
1 1/2 cups all-purpose flour
1 tablespoon chopped fresh chives
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon ground black pepper
2 tablespoons unsalted butter
2 tablespoons freshly grated Parmesan

Preheat oven to 425 degrees F. Place a popover pan (or standard muffin tin) into the oven. In a large bowl, whisk together milk and eggs until frothy, about 1 minute. Whisk in flour, chives, garlic powder, salt, basil and pepper until just incorporated. Remove popover pan from the oven and generously grease with bacon fat. Working quickly, fill popover pan half full with egg mixture. Place into oven and bake for 25-30 minutes, or until golden brown. Serve immediately with butter and Parmesan.

Garlic Bread Muffins

Garlic Bread Muffins

Garlic Bread Muffins7 T. EVOO, divided
1 C. finely chopped Onion
5 cloves Garlic, minced
2 C. Flour
2 tsp. Baking Powder
1 tsp. each dried Oregano & Basil
½ tsp. Salt
1 C. Milk
1 Egg
1/3 C. plus 2 T. grated Parmesan Cheese

Preheat oven to 350 degrees and line 12 muffin cups with aluminum or paper liners. Heat 1 T. oil over medium high heat in medium sized nonstick skillet. Add onions and cook while stirring often, until they start to soften, about 3-4 minutes. Add garlic and cook another 3-4 minutes, until onions just begin to brown and garlic is fragrant. Remove from heat and cool 5 minutes. In a large bowl, whisk together the flour, baking powder, oregano, basil and salt.
5.In a medium bowl, whisk together the remaining six tablespoons of the oil, the cooled onion mixture, milk, egg and 1/3 cup of the Parmesan. Add the milk mixture into the flour mixture and mix well. Spoon the batter into the muffin cups. Sprinkle the remaining two tablespoons of the cheese evenly over the muffin batter. Bake until a toothpick inserted into the center of a muffin comes out with a few moist crumbs, 16 to 17 minutes. If desired, broil the muffins for 30 seconds to brown the cheese. Transfer the muffins to a wire rack. Cool for 10 minutes before serving.

Amaretto Cheesecake

Amaretto Cheesecake

 

3 tablespoons margarine

1/3 cup sugar

1 each large egg

3/4 cup unbleached flour

24 ounces cream cheese, softened

3/4 cup sugar

3 tablespoons unbleached flour

3 each large eggs

1 16 oz. can halved * peaches (drained and pureed)

1/4 cup Almond Flavored liqueur

Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake at 450 degrees F., 10 minutes. Combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well.  Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 65 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with additional peach slices and sliced almonds, if desired.

After Five Gourmet Blueberry Dessert

After Five Gourmet Blueberry Dessert

1 box white or yellow or strawberry cake mix

1 tsp. lemon zest and 1 tsp. lime zest

2 C. whipping cream

2 to 4 T. sugar, powdered sugar, or Splenda

Zest of 1 lime and 1 lemon

2 pints fresh or frozen blueberries

 

Prepare cake mix according to package directions. Stir the pistachios if using, lemon zest, and lime zest into the batter and bake as directed in a 9×13-inch pan. Allow cake to cool thoroughly. Cut cake in half and break up one half of the cake and place in bottom of a clear trifle bowl. Measure whipping cream and sugar into a medium bowl. Beat with an electric hand mixer on medium-high speed until mixture is slightly thick and fluffy (do not over-beat). Add the zest of lemon and lime and beat for 30 seconds. Spoon half of the whipped cream over the cake in bowl. Wash and dry blueberries. Spoon half of the blueberries on top of the cream in the bowl. Cut the second half of the cake to fit into the bowl, spoon remaining cream on top of cake and top with remaining blueberries. Note: Pistachios may be added to the cake batter or sprinkled over the first layer of blueberries in the bowl.

African Ginger Cakes

African Ginger Cakes

 

1 tsp. baking powder

1/4 C. warm buttermilk

4 C. sifted flour

3/4 C. raw sugar

1/2 tsp. salt

1/4 tsp. cayenne pepper

1 T. ginger

1/2 tsp. cinnamon

1/2 tsp. nutmeg

3/4 C.  molasses

1/2 C.  butter

2 eggs

1 tsp. vanilla

 

Preheat oven to 350° F. Dissolve baking powder in warm buttermilk. Sift all other dry ingredients together into a bowl; set aside. Mix molasses, butter, eggs and vanilla. Add molasses mixture into buttermilk mixture. Gradually blend in dry ingredients until dough has formed. Roll dough out onto a lightly flour-dusted surface to approximately 1/4 inch thickness and cut out cakes with a round cookie cutter or glass. Place the cakes on a greased baking sheet and bake 10 to 15 minutes or until a toothpick comes out clean.

9” Hot Milk Sponge Cake

9” Hot Milk Sponge Cake

2 eggs

¼ tsp. salt

1 C. sugar

1 tsp. vanilla extract

½ C. milk

1 T. butter

1 C. flour

1 tsp. baking powder

 

Preheat oven to 350 degrees. Heat milk in a small pan until it just starts to boil. Add butter to milk, stirring until melted. Keep milk warm. Beat eggs until light in color; add sugar, salt, vanilla and continue beating until mixed. Add baking powder to flour and stir to distribute. Add flour and milk alternately to the egg mixture with mixer running. Begin and end with flour; add milk in a thin stream. Pour into a buttered 9” cake pan. Cook at 350 degrees for 25-30 minutes. Leave in cake pan for 10 minutes and then turn out onto a cake rack. Serve warm or at room temperature. Often, simple is best, and this little cake certainly has passed the test of time. Served in the summer with fresh fruit or at other times with home made preserves or jams.

Ma’s Butter Dips

Ma’s Butter Dips

1/3 C. Margarine or Butter

21/4 C. Flour

1 T. Sugar

3 1/2 tsp. Baking Powder

1 1/2 tsp. Salt

1 C. Milk

 

Heat oven to 450. Melt butter in 9×13 pan.  Mix flour, sugar, baking powder, salt, and milk. Stir slowly with fork.  Turn on to floured board.  Knead about 30 stroke, pat 1/2″ thick and cut into 1″ strips. Turn in melted butter.  Lay strips close together. Bake 15-20 minutes.  Can add cheese, garlic, paprika, celery salt, poppy seeds, etc for change of taste.

 

Three-milk Cake with Peach and Lemon Thyme Jam

Three-milk Cake with Peach and Lemon Thyme Jam

Three-milk Cake with Peach and Lemon Thyme Jam

200g unsalted butter, softened

1 1/3 C. (295g) caster sugar

2 tsp. vanilla bean paste

Finely grated zest of 1 lemon

6 eggs

3 C. (450g) self-raising flour, sifted

600ml buttermilk

375ml can evaporated milk

2 1/2 C. (625ml) milk

500g mascarpone

1 C. (250ml) thickened cream

1/2 C. (60g) pure icing sugar, sifted

LEMON THYME JAM

1/2 bunch lemon thyme, leaves picked

2/3 C. (150g) caster sugar

4 yellow peaches, roughly chopped

1/2 C. (125ml) elderflower cordial

 

Preheat the oven to 160°C. Grease a 22cm springform cake pan and line with baking paper. In a stand mixer fitted with the paddle attachment, beat butter and caster sugar until pale. Add vanilla and zest, and beat to combine. Add eggs, 1 at a time, beating well after each addition. In 2 batches, fold in flour and 350ml buttermilk, then spoon batter into prepared pan and smooth top. Bake for 1 hour 15 minutes or until a skewer inserted into center comes out clean. Stand for 20 minutes, then prick top all over with a skewer. Combine evaporated milk, milk and remaining 250ml buttermilk in a jug, then pour half over cake. Stand to soak for 15 minutes, then pour over remaining milk mixture. Chill for 3 hours or overnight until cold. Meanwhile, for the jam, place all ingredients in a saucepan over medium low heat and stir to combine. Cook, stirring occasionally, for 45 minutes or until a thick, jammy consistency. Cool completely. Whisk mascarpone, cream and icing sugar until combined. Place cake on a serving plate, release from pan and spread top with mascarpone mixture. Drizzle over lemon thyme jam just before serving.

Oregon Snowball Cookies (PNW)

Oregon Snowball Cookies (PNW)

Oregon Snowball Cookies (PNW)

 

The classic Russian tea cake gets an Oregon twist with the addition of chopped fir needles and brandy. One of Portland’s first craft distilleries, Clear Creek Distillery, got its start back in 1985 and became famous for its pear-in-the-bottle eau de vie. Its Douglas Fir brandy, which I boil to reduce its alcohol content, adds a delicate, evocative evergreen note to these cookies. It’s almost more scent than taste, like a winter hike in cookie form. If you can’t get your hands on the brandy, see the Note below.

1/2 C. Clear Creek Distillery Douglas Fir Brandy or other brandy (see Note)

1 1/2 C. toasted hazelnuts

1/2 pound (2 sticks) unsalted butter

1 1/2 C. confectioners’ sugar, divided

2 tablespoons finely minced fresh fir tree needles (see Note)

1 teaspoon vanilla extract

1/2 teaspoon kosher salt

2 1/2 C. all-purpose flour (spooned and leveled)

 

Heat the oven to 400°F. Line 2 baking sheets with parchment paper. In a small saucepan over medium-high heat, bring the brandy to a boil. Reduce the heat to medium-low and simmer until reduced by half, to V4 cup. Remove from the heat and set aside to cool. In a food processor or by hand, finely chop the hazelnuts. Set aside. In a food processor or a stand mixer fitted with the paddle attachment, process or beat the butter, 1/2 C. confectioners’ sugar, and minced fir needles until light and fluffy. Add the cooled brandy, vanilla extract, and salt and pulse or mix to combine. Add the flour and nuts and pulse or mix until fully incorporated. Shape the dough into 1-inch balls and arrange on the baking sheets (place them about 1 inch apart; they don’t spread). Bake until just barely beginning to brown, 10 to 12 minutes. Allow cookies to cool slightly and then roll them in the remaining confectioners’ sugar. When completely cool, roll again. Serve or store in an airtight container. Note : I happen to have a true fir tree in my backyard, but if you don’t, look around the neighborhood or go for a walk. Just don’t use your Christmas tree, unless you know for certain it hasn’t been sprayed. If you use Douglas fir needles, keep in mind that they’re more potent. Note: For a brandv-free variation, in a food processor, process ¥2 C. granulated sugar with 2 tablespoons chopped fir needles until the needles are reduced to fine particles and blended into the sugar. Roll the baked cookies in the sugar while still slightly warm. When completely cool, roll in the confectioners’ sugar.

Blueberry Pie French Toast Muffins

Blueberry Pie French Toast Muffins

Blueberry Pie French Toast Muffins

8 eggs

3/4 C. milk

1 tsp. vanilla extract

1/4 tsp. lemon zest

1/2 tsp. lemon juice

1/4 tsp. ground allspice

1/4 tsp. salt

8 thick slices of whole grain bread, cut into cubes

1/4 C. blueberries

 

Preheat the oven to 350°F. Grease 8 C. of a 12-cup muffin tin. In a large bowl, whisk together the eggs, milk, vanilla, lemon zest, lemon juice, allspice and salt. Add the bread cubes and stir, making sure all the cubes are covered in eggy mixture. Let soak for 5 minutes. Fold in the blueberries. Spoon the bread mixture into muffin cups. Bake for 12 to 14 minutes, until the egg is cooked and the muffins are golden brown. Turn out onto a rack to cool completely. Store in an airtight container in the refrigerator for up to 1 week. Tip: This recipe lends itself to any seasonal fruit. To reheat these babies, pop them into the toaster oven with the rack on the lowest level and heat them for 4 to 6 minutes. Serve with a drizzle of maple syrup or honey. If you’re eating on the go, use a healthy smear of jam to avoid a sticky mess.

Easy Batter Bread

Easy Batter Bread

Easy Batter Bread

1 pkg. Dry Yeast

1 1/4 C. Water, warm

2 T. Honey

2 T. Butter

1 tsp. Salt

3 C. Flour

 

Combine Yeast, water and honey in small bowl; stir slightly.  Let stand until doubled in size, about 10 minutes.  In large bowl, combine yeast mixture, butter, salt, and 2 C. flour.  Beat on low until blended.  Beat at medium at medium speed about a minute.  Stir in last cup of flour by hand.  Cover and let rise in warm place about 1 hour or until doubled in size.  Stir batter down; spoon into greased 9×5″ loaf pan.  Cover and let rise in warm place, about 45 minutes or until doubled in size again.  Bake at 375 for 35-45 minutes or until browned and bread sounds hollow when tapped.  Remove from pan and cool.

Rye: mix with 2 cups white flour, then add 1/2 cup white flour and 1 cup rye flour.

Whole Wheat: Mix with 1 1/2 C. white flour and 1/2 Wheat flour, then add 1 cup wheat flour

Cheese: Add 1 cup grated cheddar cheese along with remaining cup flour.

Soft Whole-Wheat Ginger Spice Cookies

Soft Whole-Wheat Ginger Spice Cookies

Soft Whole-Wheat Ginger Spice Cookies

1 1/4 C. all-purpose flour

1 C. whole-wheat flour

2 tsp. ground ginger

1 tsp. baking soda

3/4 tsp. ground cinnamon

1/2 tsp. ground cloves

1/4 tsp. freshly ground black pepper

1/4 tsp. salt

3/4-C. butter, softened

1 C. white sugar

1 egg

1 Tbs. water

1/4-C. molasses

2 T. white sugar

 

Preheat oven to 350F.  Stir together flours, ginger, baking soda, cinnamon, cloves, pepper and salt. Set aside.  In a large bowl, cream together butter and one C. sugar until light and fluffy.  Beat in egg and then stir in water and molasses.  Gradually stir dry ingredients into molasses mixture.  Shape dough into walnut-sized balls and roll them in remaining two T. sugar.  Place the cookies two inches apart onto an ungreased cookie sheet and flatten slightly.  Bake for 8-10 minutes in preheated oven.  Allow cookies to cool on baking sheet for five minutes before removing to a wire rack to cool completely. Store in an airtight container.

Peppermint Cookies

Peppermint Cookies

Peppermint Sugar Candy Cane Cookies

 

1 cup unsalted butter; softened

1 1/2 cups powdered sugar

1 egg

2-3 teaspoons flavoring; pick what you like

2 1/2 – 2 3/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

 

Edible Cookie Paint Color

Vanilla Peppermint Sugar

 

Cream together softened butter and confectioner’s sugar.  Crack the egg into a separate bowl and add the flavoring. I use emulsions but extract also works well.  Add that to the butter sugar mixture and mix until the egg is thoroughly incorporated.  In a separate bowl, sift together the flour, baking powder, and salt, then add little by little to the mixture. (I can tell the dough is ready when most of it sticks to the paddle. When I touch it, it has a little give, but does not stick to my fingers.)  Roll out on parchment to about 1/4 an inch thick, use flour for dusting as necessary.   Cut out.  (Decorate with Edible Paint and Peppermint Sugar) Then bake at 400 degrees for 7-8 minutes.

 

 

Peppermint Pinwheel Cookies

 

2 sticks Unsalted butter

1 1/4 cup Caster sugar

2 Eggs, medium

3 tsp Peppermint extract

3 cups Plain flour

½ tsp Baking powder

Red food coloring

Green food coloring

Red, Green and white sprinkles

 

Using a stand mixer with the paddle attachment, beat the butter until softened. Alternatively, you can make the cookie dough, in a large mixing bowl, by hand or with an electric hand whisk. Add the sugar to the softened butter and cream until light and fluffy. Add the eggs, one at a time, to the creamed mixture. Beat well between adding each egg. Add the peppermint to the mixture and mix until well combined. Sift the flour and baking powder together and add to the mixture. Gently mix until the dough comes together and is smooth. Turn the cookie dough out onto a lightly floured work surface and split into 3 equal portions. Shape one piece of cookie dough into a rectangle, about 2cm thick, and wrap in cling film. This will be the white part of your cookie. Place one portion of cookie dough into the stand mixer bowl and add green food coloring. Mix well until all the cookie dough is green in color. Add more coloring until you get the color you want. The color will fade when baked, so it is best to go stronger on the coloring, rather than pale. Turn the green cookie dough out onto a lightly floured work surface and shape into another rectangle, similar to the ‘white’ cookie dough. Wrap in cling film. Scrap down the mixer bowl and paddle to remove any remaining green dough. Place the final portion of cookie dough into the stand mixer bowl and add red food coloring. Mix well until all the cookie dough is red in color. Add more coloring until you get the color you want. Turn the red cookie dough out onto a lightly floured work surface and shape into another rectangle, similar to the ‘white’ cookie dough. Wrap in cling film. Chill all 3 portions of cookie dough in the fridge for 30 minutes.

 

Remove the chilled cookie dough from the fridge and unwrap. Place the white cookie dough onto a large piece of cling film and place another piece of cling film on top. Gently roll the dough out into a large rectangle, until about 4mm thickness. Every 5 rolls, peel back the top layer of cling film to release the dough, replace and continue to roll out the dough. Repeat for the green and red cookie dough, so you have 3 pieces of cookie dough of similar size. Remove the top sheet of cling film from the white and red cookie doughs. Place the uncovered side of the red dough on top of the uncovered side of the white dough. Flip over the dough so the white dough is on top and remove the cling film. Remove the top sheet of cling film from the green cookie dough, and place on top of the white dough. Gently roll over the cookie dough to seal the three layers together. Remove the cling film from the top of the green dough layer, and from the narrow end begin to roll the cookie dough into a sausage. Use the bottom layer of cling film to pull the dough into a tight roll. Pour the sprinkles into a baking tray, it stops them rolling everywhere, and place the cookie dough sausage on top. Roll the sausage in the sprinkles so that they coat the dough. Wrap the sprinkle dough in a clean piece of cling film and chill in the fridge for 2 hours, or overnight.

 

Preheat the oven to 355F and line two large baking sheets with baking parchment. Remove the chilled dough from the fridge and unwrap. Using a sharp knife, slice the cookie dough into equal rounds, approximately 1cm in width. Place the rounds onto the baking parchment, leaving space between them to allow them to spread when baking. Bake for 10-12 minutes or until a pale golden color. Slide the baked cookies and parchment off the baking tray and onto a wire rack to cool.

Flooded Christmas Light Cookies

Flooded Christmas Light Cookies

Flooded Christmas Light Cookies

Brown Sugar Roll-Out Cookies

 

3/4 c. unsalted butter

1 1/2 c. dark brown sugar

2 eggs

1 tbsp. milk, half and half, or orange juice

2 tsp. extract or emulsion {I used orange and vanilla}

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

3 c. all-purpose flour

2 tsp. cinnamon {spices optional}

1 tsp. nutmeg

dash ground cloves

 

Cream together butter and sugar. Add eggs, extract, and orange juice. Mix until fluffy. Sift together dry ingredients a cupful or so at a time until all of the dry mixture is incorporated. The dough should be soft but not sticky. If it’s sticky, add flour little by little until it isn’t. Divide dough into three parts, wrap in plastic wrap and chill for at least 30 minutes. Roll to 1/4 inch thickness and cut into shapes. Dusting lightly with flour as needed. Bake 375 for 8-10 minutes until tops are not shiny.

 

 

Royal Icing

 

2 pounds {one bag} confectioner’s sugar {907 grams}

5 tablespoons meringue powder {approximately 53 grams}

2-3 teaspoons oil-free extract or emulsion

1/2-3/4 cups warm water

Instructions

 

Begin by stirring the flavoring into half the water. Using a paddle attachment, gently mix the sugar and meringue powder. It’s not necessary to sift the sugar beforehand, but you can if you like. With the mixer on it’s lowest setting slowly add the water/flavoring mix to the dry ingredients. As the water is added, the icing will become thick and lumpy. Continue to add the remaining water {this may or may not be the entire amount} until the mixture reaches a thick, honey like consistency. At this point, turn the mixer to medium speed and whip 2-4 minutes until this icing is thick and fluffy. Mixing time can vary greatly so watch carefully and stop mixing when the icing is this enough to form a soft peak. Notes:  Don’t be afraid to experiment by adding corn syrup, glycerin, or cream of tartar to the mixture. Use a fan for a smooth shiny finish. Royal icing can be affected by many variables. With a little time and patience, you will find your perfect match.

 

https://www.sweetsugarbelle.com/2011/07/outlining-and-filling-cookies-with-royal-icing/

Zucchini & Goat Cheese Tart

Zucchini & Goat Cheese Tart

Zucchini & Goat Cheese Tart

 

1¼ cups all-purpose flour

Kosher salt and freshly ground black pepper

10 tablespoons (1¼ sticks) cold unsalted butter, ½-inch-diced

½ teaspoon white wine vinegar

5 tablespoons ice water

1½ pounds zucchini, unpeeled and sliced ⅛ inch thick

2 tablespoons good olive oil, divided

8 ounces plain creamy goat cheese, such as Montrachet, at room temperature

1 teaspoon minced fresh thyme leaves

¼ teaspoon grated lemon zest

 

Place the flour, ¾ teaspoon of salt, and the butter in the bowl of a food processor fitted with the steel blade and pulse 12 to 14 times, until the butter is the size of peas. With the processor running, pour the vinegar and ice water through the feed tube and continue to process and pulse until the dough just comes together. Dump out on a floured board, form into a disk, wrap in plastic, and chill for 30 minutes. Meanwhile, place the zucchini in a colander set over a plate. Toss it with 2 teaspoons of salt and set aside for 30 minutes. Spread the zucchini out on a clean dish towel, roll it up, and squeeze gently to remove some of the liquid. Put the zucchini slices into a bowl and toss with 1 tablespoon of olive oil. With a fork, mash together the goat cheese, thyme, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper and set aside. Preheat the oven to 400 degrees. Roll the dough out on a floured board to an 11-inch circle and place on a sheet pan lined with parchment paper. Spread the dough with the goat cheese mixture, leaving a ½-inch border. Lay the zucchini slices in tightly overlapping circles, starting at the very edge of the -pastry (the zucchini will shrink when it bakes). Continue over-lapping circles of zucchini until the whole tart is covered. Drizzle with the remaining tablespoon of olive oil and sprinkle with pepper. Bake for 40 to 50 minutes, until the dough is golden brown. Cut in wedges and serve hot, warm, or at room temperature.