Tuesday, December 30, 2008
These rolls are amazing, I'll be making them again soon!
Thanks to A Cookie a day for the recipe!
4 cups bread flour *I couldn't find bread flour in my grocery store, so I used all-purpose flour (Start with 3 if you are hand kneading)
1 cup warm water (105° to 115°F)
1/4 cup honey
3 tablespoons canola oil
1 1/4 teaspoons salt
1 egg, lightly beaten
1 package dry yeast (1/4-ounce)
Vegetable cooking spray
Hand kneading instructions:
In a large bowl, dissolve the yeast in the warm water and let stand until foamy, about 5 minutes. Using a wooden spoon, stir in the honey, egg and oil. Add roughly 3 cups of the flour and the salt until the dough comes together in a sticky mass. Turn the dough out onto a lightly floured surface and knead, working in the remaining flour as necessary to keep the dough from being too sticky, until the dough is smooth and elastic, 8 minutes. Do not be tempted to add too much flour. The dough should stay soft and will become less sticky with kneading.
Form the dough into a ball and transfer it to a lightly oiled bowl. Cover the bowl with a damp kitchen towel and let the dough rise in a warm, draft-free spot until it doubles in bulk, about 2 hours.
Bread Machine Instructions:
Follow manufacturer’s instructions for placing first 7 ingredients into bread pan; select dough cycle, and start bread machine. Remove dough from machine (do not bake).
Turn dough out onto a lightly floured surface, and knead 30 seconds. Cover dough, and let rest 10 minutes.
Punch dough down, and divide into 12-18 equal portions. Shape each portion into a ball, and place on baking sheets coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 20 minutes. Uncover and bake at 400° for 13 minutes or until browned. Remove rolls from pans, and serve warm or at room temperature.
(About 5 minutes into baking I topped my rolls with 1 tbsp melted butter and 1 tbsp honey to give it that golden brown shiny coat)
2 1/4 tsps McComick Season-all *I used Penzey's seasoned salt
Tuesday, December 23, 2008
Chocolate Mint Candies Cookies
Recipe from: All Recipes
3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 (4.5 ounce) packages chocolate covered thin mints
In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.
Peanut Butter Blossoms
Recipe from: Hershey
48 HERSHEY'S KISSES Brand Milk Chocolates
1/2 cup shortening
3/4 cup REESE'S Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1. Heat oven to 375°F. Remove wrappers from chocolates.
2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
About 4 dozen cookies. (We love these so much, we double the recipe!!)
Wednesday, December 3, 2008
Monday, November 10, 2008
Pumpkin & Chocolate Chip Muffins
1 1/2 cups all-purpose flour
1 1/2 cups whole-wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon or pumpkin pie spice
1/2 teaspoon salt
4 large eggs, slightly beaten
2 cups granulated sugar
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 cup vegetable oil
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels (I used 1/2 bitter sweet and 1/2 semi sweet... next time I'll cut down on the altogether - they were very chocolately!)
PREHEAT oven to 350° F. Grease thirty-six 2 1/2-inch muffin cups or line with paper bake cups. (I got 24 muffins and 1 mini loaf)
COMBINE all-purpose flour, whole-wheat flour, baking soda, baking powder, cinnamon and salt in medium bowl. Combine eggs and sugar in large bowl. Add pumpkin and oil; mix well. Stir in flour mixture until moistened. Stir in morsels. Spoon batter into prepared muffin cups.
BAKE for 20 to 25 minutes or until top springs back when lightly touched. Cool in pans on wire racks for 5 minutes; remove from pans.
Monday, October 13, 2008
Wednesday, October 1, 2008
I was beyond excited when I found out we could do a recipe rewind, instead of the Creme Brulee. I decided to go over the recipes I had not made yet and Michael chose my recipe for the week! It's Perfectection Pound Cake. The recipe can be found on pages 222 & 223 in Baking: From My Home to Yours.
1 1/4 cups uncooked macaroni
1 cup 1% milk
2 tbsp all purpose flour
1 1/4 cups shredded reduced fat sharp cheddar cheese
a few grinds of a pepper mill
Cook pasta in a medium saucepan according to package directions.
Transfer to a colander.
In the same saucepan, combine the milk and flour over medium heat, stirring with a whisk.
Cook, stirring constantly until thickened (about 2 minutes).
Add cheese, salt, and pepper, and continue whisking until all the cheese is melted.
Turn off heat, stir in the pasta, and let sit for a few minutes before serving.
Tuesday, September 23, 2008
Thanks to Michelle of Bak-en for choosing this weeks recipe! Check out Michelle's blog for the recipe!
Spicy Garlic Herbed Pasta
1 lb pasta of choice (I used egg noodles)
2 tsp olive oil
5 large garlic cloves, minced or pressed (I used a large spoon full of the already chopped stuff, I'm a cheater!)
1/2 tsp dried hot red-pepper flakes
1/2 c. dry white wine
1 tsp salt
1/2 tsp black pepper
5 Tbsp unsalted butter
1/2 c. fresh flat-leaf parsley, minced
1/8 c. fresh thyme, minced
juice 1/2 lemon
-Bring a 6- to 8-quart pot of salted water to a boil.
-Cook pasta in boiling water until just tender, according to package instructions.
-Reserve 1 c. pasta-cooking water, then drain pasta in a colander.
-Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking.
-Add garlic to skillet and cook until beginning to brown, about 1 minute.
-Add red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute.
-Add butter to skillet, stirring until melted, and stir in herbs and lemon juice.
-Remove skillet from heat.
-Toss pasta well in large bowl, adding some of reserved cooking water if necessary to keep moist. (mine did not need this)
Lemon Velvet Chicken
1 Tbsp. flour (I used about 1.5 tbsp)
1 t. seasoned salt
2 or 3 boneless skinless chicken breasts (I used 2 large breasts)
2 Tbsp. butter
1 jar Alfredo sauce (I used reduced fat)
juice of 1 lemon
Mix flour and salt. Cover chicken with the mixture. Melt butter in hot pan, add chicken and cook for 5-10 minutes. Squeeze lemon over, add sauce, put on low and simmer for 10-20 minutes or until chicken is cooked through.
We served this alongside Spicy Garlic Herbed Pasta - yumm!
Pear & Walnut Salad
1 head of lettuce (or a bagged lettuce)
1/4 cup walnuts
2 tsp lemon juice
3 tbsp honey
Slice or chop lettuce, pears and walnuts and mix together in a large salad bowl. Drizzle with lemon juice and honey.
This is a delicious meal - I hope you enjoy!
Wednesday, September 17, 2008
Tuesday, September 9, 2008
In a bowl whisk together soy sauce, 1 Tbsp oil, honey, and mustard. Add steak, tossing to coat, and let marinate, refrigerated, for 1-2 hours.
In a heavy skillet or wok, heat remaining tablespoon oil over moderately high heat until hot and sauté garlic. Add steak and cornstarch, stirring, until browned 2-3 minutes. Stir in scallions, sesame seeds, and salt and pepper to taste and heat until just heated through. Serve immediately.
Wednesday, September 3, 2008
I made the dough the day before I needed it, but I think next time I should do it same day. When I made it, I wrapped it in Saran Wrap and stuck it in the refrigerator. Well, twice it grew and broke the saran wrap! So by the time I went to roll it and stretch it out - I could have made 2 pizzas! So I just made a nice, thick crust!
1 tbsp. granulated sugar
1 c. warm water
1 c. whole wheat flour
3/4 c. all purpose flour
Well, this bread didn't turn out to be my favorite. Part of the bottom got way too dark - if I make it again, I might not cook it on high at all, just low for 3 or so hours. I'm not sure. It was also very dense, I like a fluffier bread. Feel free to tweek as you'd like!
Classic White Bread
101 More Things To Do With A Slow cooker
Stephanie Ashcraft and Janet Eyring
1 envelope (.25 ounce) of active dry yeast
1 tsp sugar
1/4 cup warm water
1/4 cup vegetable oil
1 cup lukewarm water
1 tsp salt
1/4 cup sugar
3 1/2 to 4 cups flour (I used 2 cups whole wheat flour & 1 3/4 or so cups AP flour)
In a bowl combine yeast, 1 tsp sugar, and 1/4 cup warm water. Allow yeast to foam, about 5 minutes. Add egg, oil, lukewarm water, salt, 1/4 cup sugar, and 2 cups of flour. Beat with an electric mixer for 2 minutes on low. With a wooden spoon, stir in remaining flour. Place dough in greased 4-5 quart slow cooker. Cover and cook on high heat for 2-3 hours. (Again, I think I'd cook it on low 3-4 hours since the bottom of mine got too dark) Remove stoneware from cooker and let stand for 5 minutes before slicing.
Tuesday, September 2, 2008
I made this (with the help of my sister-in-law) when we were at the beach. Everyone loved it - they said it tasted like a Snicker's slushie!
Weight Watchers Snickers Pie
1 pint of vanilla frozen yogurt (I use fat free or lowfat) (We used a large container of yogurt, not the frozen yogurt)
2 tbsp of chunky peanut butter (JIF Reduced Fat) (We used creamy)
1/2 package of instant chocolate pudding mix
1/2 container (6 oz) of cool whip (ff, lite or regular, whichever you prefer)
Let frozen yogurt soften or put in microwave for 30-45 seconds (we obviously skipped this step!). Mix all ingredients in a large bowl. Pour into an 8" pie pan. Freeze until set. Top with a dollop of cool whip, and a drizzle of chocolate and caramel (we used hot fudge and a chopped up snickers bar, which may or may not hurt WW points!) with a few peanuts.
Tuesday, August 12, 2008
Wednesday, August 6, 2008
Inside the package was all sorts of cupcake decorating supplies! I got a cupcake pan with a lid, 2 cupcake liners, 2 different sprinkles and a 12-piece cupcake decorating set with decorating bags and tips. I was so excited, I went ahead and made vanilla cupcakes with vanilla frosting! I didn't take pics because they were just Betty Crocker box mix - but they looked awesome thanks to Shawna!
Thanks girl, I love it!
Tuesday, August 5, 2008
These bars are really good! I highly recommend them. I'll probably try them again, using the correct amounts of baking powder and soda. oops!
Monday, August 4, 2008
In Central VA we have a grocery store called Ukrops. Their bakery is simply amazing - but the best part is definitely the cakes. This cake is whipped icing atop a white cake. And just because Justin (birthday boy) is a goof-ball, we got him a cake with pink flowers!
Here is Justin, showing off his cake. Happy 22nd birthday!
This is the best homemade pretzel ever - it was obviously a LOT larger than this, but we all dug in so fast I almost forgot to snag a picture! The dip in the blue dish is a wonderful homemade mustard dip. It's grainy, flavorful and amazing.
My meal came with a salad, and I chose the caesar. I'm generally very picky with my caesar dressings - to me they are usually too overpowering. This one was not that at all. It was light and delicious. I'd definitly get this again.
Really, that doesn't do it justice. It's so flavorful and light - not overwhelming at all. And the chicken was so moist and delicious. I highly recommend this dish.
I didn't get a picture of dessert because well, I ate it too fast. It was great. It is called the Brownie Rockslide. The bottom is a moist and delicious brownie, topped with vanilla bean ice cream and drizzled with white chocolate ganache and caramel. *wow* yumm!
And my lovely parents... doesn't it look like they had a good time??
Atmosphere: A: we sat outside and it was lovely!
Staff/Service: B: It took a while for our waitress to even acknowledge us, but once she did the service got much better
Food: A+: Really, just awesome food - come hungry!
Capital Ale House
Midlothian Village, just east of 288
Wednesday, July 23, 2008
Plus, this is my 50th post! YAY! Time to celebrate :)
Pepperoni & Cheese Stuffed Chicken
Source: Delicious Meliscious
Boneless Skinless Chicken Breasts
Cheese (I used mozz)
Extra Virgin Olive Oil
Salt & Pepper
-Between wax paper pound out the chicken breasts until thin
-Layer the sliced pepperoni- however much you would like
-Layer the cheese, however much you would like
-Roll the chicken up and secure it with toothpicks, seam-side down
-Place in oven safe dish- drizzle with EVOO and sprinkle with S&P and Italian Season to your liking
-Bake on 325 for about 30 minutes or until done
We served this with spaghetti and sauce, it was awesome! Enjoy - this is so yummy :)
Sunday, July 20, 2008
1/2 cup shortening
1 cup sugar, divided
1 egg, beaten
2 1/2 cups all-purpose flour, divided
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups fresh or frozen blackberries
2 teaspoons lemon juice
1/2 teaspoon ground cinnamon
1/4 cup cold butter
In a large mixing bowl, cream the shortening and 1/2 cup sugar until light and fluffy. Add the egg and mix well. Combine 2 cups flour, baking powder and salt; add to the creamed mixture alternately with the milk, beating well after each addition.
Spread into a greased 9-in. square baking dish. Toss the blackberries with lemon juice; sprinkle over batter. In a small bowl, combine the cinnamon and remaining sugar and flour; cut in the butter until mixture resembles coarse crumbs. Sprinkle over berries.
Bake, uncovered, at 350 degrees F for 45-50 minutes or until a toothpick inserted near the center comes out clean. Refrigerate leftovers.
Wednesday, July 16, 2008
Monday, July 14, 2008
Wednesday, July 9, 2008
Makes two 1-pound loaves, 18 dinner rolls, or 12 burger or hot dog buns
4¼ cups (19 ounces) unbleached bread flour (I used 1/2 whole wheat, 1/2 white flour)
1½ teaspoons (.38 ounces) salt
1. Mix together the flour, salt, sugar, and yeast in a 4-quart bowl (or in the bowl of an electric mixer). Pour in the egg, butter, and milk and mix with a large metal spoon (or on low speed of the electric mixer with the paddle attachment) until all the flour is absorbed and the dough forms a ball. If the dough seems very stiff and dry, trickle in more milk until the dough is soft and supple.
2. Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook), adding more flour, if necessary, to create a dough that is soft, supple, and tacky but not sticky. Continue kneading (or mixing) for 6 to 8 minutes. (In the electric mixer, the dough should clear the sides of the bowl but stick ever to slightly to the bottom.) The dough should pass the windowpane test and register 80° F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.
8. Bake the rolls or buns for approximately 15 minutes, or until they are golden brown and register just above 180° F in the center. Bake loaves for 35 to 45 minutes, rotating 180 degrees halfway through for even baking, if needed. The tops should be golden brown and the sides, when removed from the pan, should also be golden. The internal temperature of the loaves should be close to 190° F, and the loaves should sound hollow when thumped on the bottom.
Wednesday, June 18, 2008
Source: All Recipes
1 boneless, skinless chicken breast
1 TBSP light soy sauce
salt & pepper
1 1/2 TBSP trans-fat free peanut butter
1/4 TSP garlic powder
1/2 TBSP fresh lemon juice
1/4 packet sugar substitute
1 1/2 TBSP water
sprinkle of cayenne pepper to taste
1. To make peanut sauce: Place the ingrendents in a bowl and stir well. Microwave for 30 seconds.
2. Pound chicken breasts between pieces of plastic wrap to a uniform thickness. Rub each breast with about 1 TBSP of light soy sauce. Then season both sides of each breast with a couple pinches of salt and pepper. Place in a skillet and grill a couple minutes per side. Remove and cut into strips or cubes and thread onto skewers. Dip into peanut sauce and enjoy.
This was very different for my husband and I, but we both enjoyed it very much. I hope you do too!
Tuesday, June 3, 2008
- makes 16 brownies
1/2 cup all-purpose flour
Getting ready: Center a rack in the oven and preheat the oven to 300°F. Line an 8-inch square baking pan with foil, butter the foil, place the pan on a baking sheet, and set aside.
Whisk together the flour, salt and cinnamon, if you're using it.
Put the raisins in a small saucepan with the water, bring to a boil over medium heat and cook until the water almost evaporates. Add the rum, let it warm for about 30 seconds, turn off the heat, stand back and ignite the rum. Allow the flames to die down, and set the raisins aside until needed.
Put the chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Slowly and gently melt the chocolate, stirring occasionally. Remove the bowl from the saucepan and add the butter, stirring so that it melts. It's important that the chocolate and butter not get very hot. However, if the butter is not melting, you can put the bowl back over the still-hot water for a minute. If you've got a couple of little bits of unmelted butter, leave them—it's better to have a few bits than to overheat the whole. Set the chocolate aside for the moment.
Working with a stand mixer with the whisk attachment, or with a hand mixer in a large bowl, beat the eggs and sugar until they are thick and pale, about 2 minutes. Lower the mixer speed and pour in the chocolate-butter, mixing only until it is incorporated—you'll have a thick, creamy batter. Add the dry ingredients and mix at low speed for about 30 seconds—the dry ingredients won't be completely incorporated and that's fine. Finish folding in the dry ingredients by hand with a rubber spatula, then fold in the raisins along with any liquid remaining in the pan.
Scrape the batter into the pan and bake 50 to 60 minutes, or until the top is dry and crackled and a knife inserted into the center of the cake comes out clean. Transfer the pan to a rack and allow the brownies to cool to warm or room temperature.
Carefully lift the brownies out of the pan, using the foil edges as handles, and transfer to a cutting board. With a long-bladed knife, cut the brownies into 16 squares, each roughly 2 inches on a side, taking care not to cut through the foil.
Serving: The brownies are good just warm or at room temperature; they're even fine cold. I like these with a little something on top or alongside—good go-alongs are whipped crème fraiche or whipped cream, ice cream or chocolate sauce or even all three!
Storing: Wrapped well, these can be kept at room temperature for up to 3 days or frozen for up to 2 months.