From My Baking and Pastry Class
Ingredients
1 c oats
1/2 c peanut butter
1/2 c chocolate chips/cocoa nibs
1/3 c honey/agave nectar
1 Tbsp chia seeds
1 tsp vanilla extract
1/3 c dried fruit (ex: cherries, chopped apricot, raisins, craisins, blueberries, chopped pineapple, etc.)
Directions
Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the fridge for half an hour. Once chilled, roll into balls, about 1 in in diameter. Store in an airtight container and keep refrigerated for up to a week.
Monday, May 13, 2019
Simply Sinful Cinnamon Muffins
From My Baking and Pastry Class
Ingredients
For the Muffins
1/2 c melted butter
3/4 c milk
2 eggs
1 3/4 c flour
1/2 c oats
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/2 c cinnamon chips
2 Tbsp cornstarch
3/4 c sugar
For the Topping
1/3 c brown sugar
1/4 c oats
3 Tbsp softened butter
1/2 c flour
For the Filling
3 Tbsp softened butter
1/2 c brown sugar
1 Tbsp cinnamon
Directions
Preheat Oven to 400. Line muffin pan with papers.
For the Muffins
Whisk together the butter, milk, and eggs. In a separate bowl mix together the dry ingredients, including chips. Add dry to wet, mix until just combined.
For the Topping
Mix all ingredients together until crumbly. Set aside.
For the Filling
Mix all ingredients together. Gradually add water to make a soft pudding-like consistency.
Assembly and Baking
Divide half of the muffin batter among 12 tins. Dollop 2 tsp of filling into each tin. Top with remaining batter and sprinkle with topping. Press topping on lightly. Bake for 20-25 min, or until golden brown Remove from oven and wait 5 min until transferring to a cooling rack.
Ingredients
For the Muffins
1/2 c melted butter
3/4 c milk
2 eggs
1 3/4 c flour
1/2 c oats
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/2 c cinnamon chips
2 Tbsp cornstarch
3/4 c sugar
For the Topping
1/3 c brown sugar
1/4 c oats
3 Tbsp softened butter
1/2 c flour
For the Filling
3 Tbsp softened butter
1/2 c brown sugar
1 Tbsp cinnamon
Directions
Preheat Oven to 400. Line muffin pan with papers.
For the Muffins
Whisk together the butter, milk, and eggs. In a separate bowl mix together the dry ingredients, including chips. Add dry to wet, mix until just combined.
For the Topping
Mix all ingredients together until crumbly. Set aside.
For the Filling
Mix all ingredients together. Gradually add water to make a soft pudding-like consistency.
Assembly and Baking
Divide half of the muffin batter among 12 tins. Dollop 2 tsp of filling into each tin. Top with remaining batter and sprinkle with topping. Press topping on lightly. Bake for 20-25 min, or until golden brown Remove from oven and wait 5 min until transferring to a cooling rack.
Dutch Letters
Ingredients
For the Filling
8 oz almond paste
1 c sugar
1 egg
1/2 tsp lemon extract
For the Dough
4 c flour
1 tsp salt
2 c cold butter
1 c ice water
For Egg Wash
1 egg white
2 tsp water
Directions
Preheat oven to 350
For the Filling
In a bowl, beat all filling ingredients until smooth. Divide into four portions. On a lightly floured surface, roll each portion into a 12 in x 1/2 in rope; set aside.
For the Dough
In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into four portions.
Assembly and Baking
On a lightly floured surface, roll out each dough portion into 14 in x 6 in rectangles. Place one almond paste rope in the center of each rectangle. Moisten the long edges of dough; fold overfilling. Press seam to seal; tuck in ends. Transfer seam side down to a greased baking sheets; form each rope into an "S" shape, or other desired shape. Whisk egg wash ingredients and brush over dough. Using a fork, prick tops at 1 in intervals to vent. Bake for 30-35 minutes or until golden brown. Cool on wire racks.
For the Filling
8 oz almond paste
1 c sugar
1 egg
1/2 tsp lemon extract
For the Dough
4 c flour
1 tsp salt
2 c cold butter
1 c ice water
For Egg Wash
1 egg white
2 tsp water
Directions
Preheat oven to 350
For the Filling
In a bowl, beat all filling ingredients until smooth. Divide into four portions. On a lightly floured surface, roll each portion into a 12 in x 1/2 in rope; set aside.
For the Dough
In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into four portions.
Assembly and Baking
On a lightly floured surface, roll out each dough portion into 14 in x 6 in rectangles. Place one almond paste rope in the center of each rectangle. Moisten the long edges of dough; fold overfilling. Press seam to seal; tuck in ends. Transfer seam side down to a greased baking sheets; form each rope into an "S" shape, or other desired shape. Whisk egg wash ingredients and brush over dough. Using a fork, prick tops at 1 in intervals to vent. Bake for 30-35 minutes or until golden brown. Cool on wire racks.
Loaded Mashed Potatoes
From My Regional and World Cuisine Class
Ingredients
2 lb. potatoes, peeled/ cubed
Ingredients
2 lb. potatoes, peeled/ cubed
3/4 c. sour cream
1/2 c. milk
3 t. Butter
3 c shredded cheddar cheese blend, divided
1/2 lb sliced bacon, cooked & crumbled
3 green onions, sliced
salt/ pepper to taste
Directions
Place potatoes in Dutch oven & cover with water. Bring to a boil. Reduce heat; cover & simmer for 10-15 mins or until tender. Drain & place in large bowl. Add sour cream, milk, butter, salt & pepper. Beat on medium- low speed until light & fluffy. Stir in 2 c. cheese, bacon, & onions. Transfer to a greased Baking dish. Top with remaining cheese. Bake, uncovered, at 350 degrees for 30 mins. Or until heated through & cheese is melted.
Peanut Butter Blossoms
From My Baking and Pastry Class
Ingredients
1/2 c butter
1/2 c peanut butter
1/2 c packed brown sugar
1/2 c white sugar
1 egg
2 Tbsp milk
1 tsp vanilla
1 1/4 c flour
1 tsp baking powder
1/2 tsp salt
1/4 c sugar (for décor)
24 Hershey kisses
Directions
Preheat oven to 375. Spray cookie sheets with cooking spray or line with parchment. In a large bowl, cream butter, peanut butter and sugars until light and fluffy. Beat in egg until combined. Add milk and vanilla. Combine the remaining dry ingredients in a separate bowl. Stir into peanut butter mixture until well blended. Shape Tbsps of dough into balls and roll in sugar. Place cookies 2 inches apart on the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove from oven and immediately press a chocolate kiss into each cookie. Allow to cool completely; the kiss will harden as it cools.
Ingredients
1/2 c butter
1/2 c peanut butter
1/2 c packed brown sugar
1/2 c white sugar
1 egg
2 Tbsp milk
1 tsp vanilla
1 1/4 c flour
1 tsp baking powder
1/2 tsp salt
1/4 c sugar (for décor)
24 Hershey kisses
Directions
Preheat oven to 375. Spray cookie sheets with cooking spray or line with parchment. In a large bowl, cream butter, peanut butter and sugars until light and fluffy. Beat in egg until combined. Add milk and vanilla. Combine the remaining dry ingredients in a separate bowl. Stir into peanut butter mixture until well blended. Shape Tbsps of dough into balls and roll in sugar. Place cookies 2 inches apart on the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove from oven and immediately press a chocolate kiss into each cookie. Allow to cool completely; the kiss will harden as it cools.
Saturday, May 11, 2019
Oatmeal Cherry Walnut Cookies
From My Regional and World Cuisine Class
Ingredients
● 3/4 cup white sugar
● 3/4 cup packed brown sugar
● 3/4 cup butter
● 2 eggs
● 2 tablespoons milk
● 1 teaspoon baking soda
● 1 teaspoon baking powder
● 1 teaspoon salt
● 1 teaspoon ground cinnamon
● 1 teaspoon vanilla extract
● 1 cup all-purpose flour
● 3 cups quick cooking oats
● 1 cup chopped walnuts
● 1 cup dried cherries
Directions
Preheat oven to 350 degrees. In a mixer bowl, combine the white sugar, brown sugar and
butter. Beat until smooth and creamy. Add the eggs one at a time mixing well after each one. Beat mixture until well combined. Mix in the milk, baking soda, baking powder, salt, cinnamon and
vanilla to the egg mixture. Beat for one minute. Add the flour and mix until incorporated. Add the walnuts and mix again. Add the oats one cup at a time, mixing well after each addition. Stir in the dried tart cherries and mix just until they are distributed evenly. Drop heaping tablespoonfuls of batter about 2 inches apart on ungreased cookie sheets. Do not shape them, they will spread evenly during the baking process. Bake at 350 degrees F (175 degrees C) for 12 to 13 minutes. The tops of the cookies should just turn a light golden brown. Remove the cookies from the oven and let sit on the sheets for about 5 minutes before moving the cookies to cooling ra
Ingredients
● 3/4 cup white sugar
● 3/4 cup packed brown sugar
● 3/4 cup butter
● 2 eggs
● 2 tablespoons milk
● 1 teaspoon baking soda
● 1 teaspoon baking powder
● 1 teaspoon salt
● 1 teaspoon ground cinnamon
● 1 teaspoon vanilla extract
● 1 cup all-purpose flour
● 3 cups quick cooking oats
● 1 cup chopped walnuts
● 1 cup dried cherries
Directions
Preheat oven to 350 degrees. In a mixer bowl, combine the white sugar, brown sugar and
butter. Beat until smooth and creamy. Add the eggs one at a time mixing well after each one. Beat mixture until well combined. Mix in the milk, baking soda, baking powder, salt, cinnamon and
vanilla to the egg mixture. Beat for one minute. Add the flour and mix until incorporated. Add the walnuts and mix again. Add the oats one cup at a time, mixing well after each addition. Stir in the dried tart cherries and mix just until they are distributed evenly. Drop heaping tablespoonfuls of batter about 2 inches apart on ungreased cookie sheets. Do not shape them, they will spread evenly during the baking process. Bake at 350 degrees F (175 degrees C) for 12 to 13 minutes. The tops of the cookies should just turn a light golden brown. Remove the cookies from the oven and let sit on the sheets for about 5 minutes before moving the cookies to cooling ra
Thursday, May 2, 2019
Strawberry Muffins
From My Regional and World Cuisine Class
Ingredients:
1 1/2 cups chopped fresh strawberries
1/2 cup white sugar
1/4 cup white sugar
1/4 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
Directions:
In a small bowl, combine the strawberries and 1/2 cup sugar. Set aside for 1 hour. Drain, reserving liquid and berries separately. Preheat the oven to 425 degrees F (220 degrees C). Grease a 12 cup muffin tin, or line with paper liners. In a medium bowl, cream together the butter and 1/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture alternately with the juice from the berries. Gently stir in the berries. Spoon batter into the prepared muffin cups. Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan on a wire rack.
Subscribe to:
Posts (Atom)
