Thursday, August 21, 2014

Rice Pudding

I made this recipe in the crock pot yesterday.  It turned out well. 

2 1/2 cups cooked white rice
1 1/2 cups evaporated milk or scalded milk
3 tbsp butter
2 tbsp butter
1/2 cup raisins (I omitted)
3 eggs
1/3 cups sugar

Combine in the slow cooker on low for around 2 hours.  Add more milk if needed.

I got the recipe out of the Fix it and forget it cookbook (may want to verify amounts).

Cosmic Brownies

These turned out ok but I'm not sure I'd make again.  If I wanted a really rich dense brownie, this is what I would use.  However, I think my family prefers the box mix brownie.

Ingredients:

For the Brownies
3/4 cup unsalted butter (1 1/2 sticks), melted
2 large eggs
1 cup granulated sugar
2/3 cup light brown sugar, packed
2 tablespoons water
2 teaspoons vanilla extract
3/4 cup unsweetened natural cocoa powder or dark cocoa powder (I used Hershey's Special Dark)
3/4 cup all-purpose flour
For the Ganache
1 1/2 cups semi-sweet chocolate chips
1/2 cup cream
1 cup M&M

Directions:

  1. For the Brownies - Preaheat oven to 350F. Line a 13-by-9-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large, microwave safe bowl, melt the butter, about 90 seconds on high power.
  3. Add the eggs, sugars, coffee, vanilla, and whisk to combine.
  4. Add the cocoa powder, instant espresso, and whisk until incorporated, free from lumps, and smooth. It could take a few minutes if your cocoa powder is lumpy.
  5. Add the flour and stir until it's just incorporated; don't overmix.
  6. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for 20 to 25 minutes, or until top has just set, isn't jiggly in the center, and a toothpick inserted in the center comes out clean or with a few fudgy moist crumbs, but no batter.
  7. For the Ganache - Add chocolate chips and cream for one minute.
  8. Pour ganache over mostly cooled brownies and stick in refrigerator for 10 minutes.  Then add M&M.

Monday, August 18, 2014

Cafe Mocha Cookies

These cookies came over very well.  I didn't have bold coffee so I just used regular strength.  The caramel wasn't overly prominent, you could add more if you want more of a caramel flavor.  Kids and adults really enjoyed these.

Ingredients

  • 6 tablespoons butter, softened
  • 1/3 cup shortening
  • 1/2 cup packed brown sugar
  • 1/3 cup sugar
  • 1 egg
  • 2 tablespoons hot caramel ice cream topping
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 4 teaspoons dark roast instant coffee granules
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups (9 ounces) dark chocolate chips
 

Directions

  1. Preheat oven to 350°. In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in egg, ice cream topping and vanilla. In another bowl, whisk flour, coffee granules, baking soda and salt; gradually beat into creamed mixture. Fold in chocolate chips.
  2. Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool.Yield: about 3 dozen.
Freeze option: Drop dough by rounded tablespoonfuls onto waxed paper-lined baking sheets; freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake frozen cookies as directed, increasing time by 1-2 minutes.


Read more: http://www.tasteofhome.com/recipes/cafe-mocha-cookies#ixzz3AkICn5sR

Chocolate Muffins

I made these this weekend and they were very good.  I made them in the big muffin pan and got 6 muffins out of the recipe.  I baked them for about 22 minutes.

Triple Chocolate Muffins

Ingredients

  • 1¾ cup flour
  • ½ cup brown sugar
  • ¼ cup + 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup warm water
  • ¼ cup oil
  • 1 tablespoon red wine vinegar
  • 2 teaspoons vanilla
  • 1 egg + 1 egg yolk
  • ½ cup milk chocolate chips (regular or large)
  • ½ cup semi-sweet chocolate chips
  • ½ cup mini semi-sweet chocolate chips


Instructions
  1. Preheat oven to 400. Line 12 medium sized muffin tins with cupcake/muffin liners and spray lightly with cooking spray. (Will make 12 total muffins)
  2. In a large bowl whisk together flour, brown sugar, cocoa powder, baking soda, and salt. In another bowl whisk together warm water, oil, red wine vinegar, vanilla, egg and egg yolk. Add wet ingredients to dry ingredients and mix until all ingredients are incorporated. Gently stir in chocolate chips, reserving about 2 tablespoons of each kind. Divide batter evenly between the 12 liners, filling each about ¾ full. Sprinkle reserved chocolate chips on top of the batter. Bake about 15 minutes until an inserted toothpick comes out clean. Store in airtight container.

Thursday, June 12, 2014

Honey Corn Brioche Rolls

I really wanted these to work but they didn't.  I had to throw all the dough out because it was too soft.  I definetely should have added more flour.  I may try again.  They still sound good.

http://www.halfbakedharvest.com/salted-honey-butter-cornbread-brioche-burger-buns/
Ingredients
1 cup warm water
3 tablespoons warm milk
1 1/2 tablespoons active dry yeast
1/3 cup honey
2 eggs, divided
2 cups bread flour
1 3/4 cups yellow corn meal
tiny pinch of kosher salt
2 1/2 tablespoons salted butter, softened
Salted Honey Butter (optional)
4 tablespoons salted butter, softened
1-2 tablespoons honey (depending on your taste)
Instructions
  1. In a glass measuring cup, or glass bowl combine one cup warm water, the warm milk, yeast and about 2 tablespoons honey. Let sit, undisturbed until foamy, about five minutes. Meanwhile, beat one egg.
  2. In a large bowl, whisk the bread flour, yellow corn flour and salt. Add the butter and rub into flour mixture between your fingers, making crumbs. Stir in the yeast mixture, beaten egg and remaining honey until a dough forms. Scrape dough onto clean, well-floured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes. Or you may also use a stand mixer fitted with the dough hook, kneading it for about 4-6 minutes. The dough will be on the sticky side, but try to leave it sticky. If needed add 1 tablespoon of bread flour at a time to help the dough come together, but it should be sticky.
  3. Grease a large bowl, shape the dough into a ball and add it to bowl. Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk, one to two hours.
  4. Line two baking sheets with parchment paper. Divide dough into 8 equal balls for regular buns or 16 equal balls for sliders. Gently roll each into a ball and arrange three inches apart on the prepared baking sheets. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray or a damp kitchen towel and let the buns rise again in a warm place for one to two hours.
  5. Place a large shallow pan of water on the bottom rack of your oven and preheat the oven to 400 degrees F.
  6. Beat the remaining egg with one tablespoon water and brush it on top of the buns. Bake, turning the sheet halfway through baking, until tops are golden brown, about 15 minutes or 8-10 for the sliders. Cool completely and use within the next two days or freeze for longer storage.

30 Minute Pretzels

These pretzels were awesome and so QUICK!  I did half with salt and the other half I rolled in butter and then shoke in cinnamon sugar.  Both kids devoured them.  I used my bread machine for the kneeding and used closer to a tbsp of yeast.  I also let the dough sit for a little while to rise.

30 Minute Pretzels - from Sally's baking addiction

Ingredients:

  • 1 and 1/2 cups warm water (lukewarm, no need to take temperature)
  • 1 packet active instant yeast (2 and 1/4 teaspoons)
  • 1 teaspoon salt
  • 1 Tablespoon granulated sugar
  • 3.75 - 4.25 cups all-purpose flour + more for the counter surface to knead (or mix of whole wheat flour and all-purpose flour)
  • 1 large egg, beaten
  • coarse sea salt for sprinkling

Directions:

  1. Preheat oven to 425F degrees. Line baking sheet with parchment paper or silicone baking mat. Set aside.
  2. Dissolve yeast in warm water. Stir with a spoon until fairly mixed, about 1 minute. Some clusters of yeast will remain. Add salt and sugar; stir until fairly combined. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add up to 1/2 cup more. Poke the dough with your finger - if it bounces back, it is ready to knead.
  3. Turn the dough out onto a floured surface. Knead the dough for about 3 minutes and shape into a ball. With a sharp knife, cut ball of dough into 1/3 cup sections. This measurement does not have to be exact - use as much or little dough for each pretzel as you wish - the size of the pretzel is completely up to you.
  4. Roll the dough into a rope with an even diameter. My ropes were twenty inches long. This measurement will depend how large you want the pretzels. Once you have your long rope, take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape. See above for link to visual instructions.
  5. This fifth step is optional. You can boil 9 cups of water with 2/3 cup of baking soda. Dunk the pretzels one by one into the mixture for 30 seconds. Read why this is a good option here. But again, it's not necessary and I did not do it for these pretzels.
  6. In a small bowl, beat the egg and pour into a shallow bowl or pie dish. Dunk the shaped pretzel into the egg wash (both sides). Place on baking sheet and sprinkle with salt.
  7. Bake for 10 minutes at 425F degrees. Turn the oven to broil and bake for 5 more minutes to brown the tops. Watch closely to avoid burning.
  8. Allow to cool and enjoy. Serve warm or at room temperature. Pretzels may be stored in an airtight container or zipped top bag for up to 3 days (will lose softness). Pretzels freeze well.

Monday, June 2, 2014

Graham Cracker Cookies

I had some graham cracker crumbs to use up as well as some easter candy so I made these cookies.  They were very good.  I would make again. 

Graham Cracker Cookies from allrecipes.com

3/4 cup butter, softened (I used 1/2 butter, 1/2 Crisco)
Directions
  1. Beat together margarine and sugars until light and fluffy. Blend in egg and vanilla. Add combined flour, graham cracker crumbs, baking soda and salt. Mix well. Stir in chocolate chips , M & M's, and nuts.
  2. Drop dough by heaping tablespoonfuls onto greased cookie sheets about 3 inches apart . Press 2 or 3 additional M & M candies on top of cookies if desired.
  3. Bake in pre-heated oven 375 degrees F (190 degrees C) for 8-10 minutes or until lightly browned. Cool on sheet about 3 minute and remove to wire racks.