These were easy to make, good, and you didn't even need the mixer. I would make them again! I got more like 36 cookies out of this or maybe even more. I normally don't use all butter b/c when I do my cookies spread too much but I did this time and they came out great!
From: http://joyful-mommas-kitchen.blogspot.com/2012/07/m-sugar-cookies.html
M&M Sugar Cookies
Gather your supplies:
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar, plus 1/3 cup for rolling
2 oz cream cheese, cut into 8 pieces
6 tablespoons unsalted butter, melted and still warm
1/3 cup vegetable or canola oil
1 large egg, at room temperature
1 tablespoon milk
2 teaspoons vanilla extract
1-1 1/4 cups M&M's
Enjoy your time in the kitchen:
1. Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Combine 1 1/2 cups of sugar and cream cheese in a large bowl (no need to stir them together yet). Put the remaining 1/3 cup sugar in a pie plate and set aside. Pour the warm butter over the cream cheese mixture and whisk to combine - the mixture won't be completely smooth yet, that's fine. Whisk in the oil then the egg, milk and vanilla extract. Mix until smooth.
4. Use a rubber spatula to start folding the dry ingredients into the wet. When the dry ingredients are partially incorporated, add 3/4 cup of the M&M's to the dough. Continue mixing until a soft dough comes together. (Don't wait to add the M&M's until the dry ingredients are completely incorporated - you'll end up overmixing.) Refrigerate 2-3 hours.
5. Portion the dough onto the prepared baking sheets with a cookie scoop, using about 2 tablespoons for each cookie. Working quickly (if you handle the dough too much you're more likely to wind up with flat cookies), roll the dough into a ball with your hands then roll in the sugar set aside in the pie plate previously. Repeat until you've used all of the dough, placing 12 cookies on each baking sheet.
6. Use the bottom of a glass to flatten the dough balls into discs that are about 2 inches in diameter. Gently press 3 more M&M's into the top of each cookie. NOTE: Your M&Ms on top will crack from the heat while baking so I wait to put the M&Ms on top of the cookie until right after they come out of the oven. Just press how ever many your want on top right when they come out and they won't crack!
7. Bake the cookies, 1 tray at a time, for about 10-12 minutes, or until the edges are set (do not wait until the edges or brown or the cookies will be over done….you want these to be a soft chewy cookie).
8. Remove from oven and press the M&Ms on top if you haven't already put them on top. The tops of the cookies will be puffy and slightly cracked. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then transfer them to the rack to cool completely.
Makes about 24 cookies.
Tuesday, October 9, 2012
Saturday, January 21, 2012
Mexican Casserole and OREO Pie
I made this last night and it turned out good. I added a little salsa to it because it seemed sort of dry. It was a good way to use up the leftover cresents I didn't use at christmas time.
Mexican Casserole
From: Pilsbury
INGREDIENTS:
1lb ground beef, cooked, drained
1package (1 oz) Old El Paso® taco seasoning mix1can
(11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained
1 1/2cups shredded Cheddar-Jack with jalapeño peppers cheese blend
(6 oz)1can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
DIRECTIONS:In 10-inch skillet, mix beef, taco seasoning mix and corn. Heat to boiling over medium-high heat, stirring occasionally. Spoon into ungreased 12x8-inch (2-quart) glass baking dish; sprinkle with 1 cup of the cheese.Separate or cut dough into 2 long rectangles (if using crescent rolls, press perforations to seal). Place on top of meat mixture. Sprinkle with remaining 1/2 cup cheese.Bake at 375°F 15 to 20 minutes.
OREO Pie
I had some leftover whipping cream I had to use and I asked DH what he wanted and he suggested a pie. So I whipped up this. I'm sure this isn't totally original but I kind of just threw it together. It came out very good.Chocolate PieBefore you get started place a bowl and mixer beaters into the refrigerator.18 graham cracker squares, ground into a fine powder1/4 cup sugar1/3 cut butter, meltedMix together and press into pie pan. Bake 375 for 4 minutes. Let cool.3/4 cup whipping cream1 tbsp sugar1/2 tsp vanillaMix in chilled mixing bowl with chilled beaters until soft peaks form.In a separate bowl, mix1 pkg of chocolate instant pudding and 1 1/2 cups milk for 2 minutes. Let sit for 2 minutes. Mix whipping cream, pudding mix, and approx 15 chopped oreos together and poor in crust.Refrigerate. Top with cool whip or whipped cream if desired.
Mexican Casserole
From: Pilsbury
INGREDIENTS:
1lb ground beef, cooked, drained
1package (1 oz) Old El Paso® taco seasoning mix1can
(11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained
1 1/2cups shredded Cheddar-Jack with jalapeño peppers cheese blend
(6 oz)1can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
DIRECTIONS:In 10-inch skillet, mix beef, taco seasoning mix and corn. Heat to boiling over medium-high heat, stirring occasionally. Spoon into ungreased 12x8-inch (2-quart) glass baking dish; sprinkle with 1 cup of the cheese.Separate or cut dough into 2 long rectangles (if using crescent rolls, press perforations to seal). Place on top of meat mixture. Sprinkle with remaining 1/2 cup cheese.Bake at 375°F 15 to 20 minutes.
OREO Pie
I had some leftover whipping cream I had to use and I asked DH what he wanted and he suggested a pie. So I whipped up this. I'm sure this isn't totally original but I kind of just threw it together. It came out very good.Chocolate PieBefore you get started place a bowl and mixer beaters into the refrigerator.18 graham cracker squares, ground into a fine powder1/4 cup sugar1/3 cut butter, meltedMix together and press into pie pan. Bake 375 for 4 minutes. Let cool.3/4 cup whipping cream1 tbsp sugar1/2 tsp vanillaMix in chilled mixing bowl with chilled beaters until soft peaks form.In a separate bowl, mix1 pkg of chocolate instant pudding and 1 1/2 cups milk for 2 minutes. Let sit for 2 minutes. Mix whipping cream, pudding mix, and approx 15 chopped oreos together and poor in crust.Refrigerate. Top with cool whip or whipped cream if desired.
Dinosaur BBQ, French Toast Bread, and Small Batch Cupcakes
I made ribs this weekend with the Dinosaur BBQ Mutha sauce. The sauce is excellent but makes a TON. I rubbed the ribs with a rub and put them in a glass baking dish covered with foil for 4.5 hours at 225. Then at 4.5 hours I took them out and basted them with the BBQ about every 10 minutes for 30 minutes. They were excellent.
Dinosaur BBQ Mutha SauceFrom the Dinosaur BBQ cookbook
1/4 cup vegetable oil
1 cup minced onion
1/2 cup minced green pepper
1 jalapeno pepper , seeded and minced
1 pinch kosher salt
1 pinch black pepper
2 tablespoons minced garlic
1 (28 ounce) can tomato sauce
2 cups ketchup (preferably Heinz)
1 cup water
3/4 cup Worcestershire sauce
1/2 cup cider vinegar
1/4 cup lemon juice
1/4 cup molasses
1/4 cup cayenne pepper sauce
1/4 cup spicy brown mustard
3/4 cup dark brown sugar , packed
1 tablespoon chili powder
2 teaspoons fresh coarse ground black pepper
1/2 teaspoon ground allspice
1 tablespoon liquid smoke (optional)
Directions:
1Pour the oil into a large saucepan over medium-high heat.
2After oil has heated, add the onions, green peppers, and jalapenos and stir.
3Add a pinch of sa1t and pepper and cook until vegetables are soft and onions are golden.
4Add the garlic and cook for 1 minute more. Add remaining ingredients except the Liquid Smoke.
5Bring to a boil, then lower the heat so the sauce simmers.
6Simmer for 10 minutes.
7Turn off heat, add the Liquid Smoke and let the sauce cool.
8Pour it into a container, cover, and store in the fridge until ready to use.
DH requested this for his b-day dinner. It was good, but not what I expected.
Texas Red ChileFrom: the Dinosaur BBQ Cookbook
Ingredients
3 1/2 to 4 pounds beef sirloin or stew meat
kosher saltcoarsely
ground black pepper
1 tablespoon corn oil
1/4 pound bacon, diced
3 cups chopped onion
2 cups chopped green pepper
2 medium jalapeno peppers, seeded and minced
2 heaping tablespoons chopped garlic
4 cups beef broth or stock
1 can (28 ounces) crushed tomatoes
2 bay leaves
1 cinnamon stick (2 1/2 to 3 inches long)
2 tablespoons ground ancho chile (see note)
1 tablespoon ground pasilla chile (see note)
2 teaspoons ground cumin
1 1/2 tablespoons brown sugar
1 tablespoon dried oregano
juice of 1/2 lime
2 tablespoons chopped fresh cilantro
The Garnish:shredded cheddar cheesechopped red onions
Directions
Trim away the fat and membrane from the meat and cut into 1-inch cubes.
Season the meat with 1 tablespoon each of salt and pepper and set aside.
Heat the oil in a large Dutch oven. Toss in the bacon and cook over medium-high heat until brown and crispy. Scoop out the bacon and drain on some paper towels. (The bacon is only for flavoring the oil in the pot, so feel free to eat up all the crispy bits while you cook.)
Keep the bacon fat in the pan and add the beef in batches. Cook each batch about 5 minutes, stirring the pieces around till browned. Scoop each batch out into a bowl when it's done.
Toss the onions, green peppers, and jalapenos into the pot and stir them around in the pan juices, scraping up all the tasty brown bits clinging to the bottom and sides of the pot. Season the veggies with a generous pinch of salt and pepper, and cook until soft. Add the garlic and cook for 1 minute more.Dump all the meat and any accumulated meat juices into the veggies. Add the broth, tomatoes, bay leaves, cinnamon stock, chiles, cumin, and brown sugar and give everything a good stir. Cover the pan and bring to a boil, then crack the lid, turn down the heat to low, and simmer for 1 1/2 to 2 hours, or until the beef is nice and tender but still holds its shape. Finish the chili by adding the oregano, lime juice, and cilantro.Fish out the cinnamon stick and the bay leaves, then check the seasonings and add a bit more salt and pepper of you like. Ladle the chili out into bowls and top with some shredded cheddar cheese and chopped red onion. It's lip-tinglin' good.
I have made this bread before but wanted to try to incorporate some whole wheat flour into it. So I subbed 1/2 white whole wheat flour into it. It turned out well. I also added 1 tbsp of gluten into it. I used raisins instead of apples and added 1 tbsp brown sugar. It came out excellent and you wouldn't know that I had changed the flour in it.
French Toast Bread
http://www.breadmachinedigest.com/recipes/loaf-recipes/french-toast-bread.php
1 cup water1 teaspoon maple extract
2 tablespoons butter
3 cups bread flour
2 tablespoons brown sugar -- packed
1/2 cup dried apples -- cut in 1" pieces
2 tablespoons dry milk powder
1/4 cup maple syrup -- fake or real
1/3 cup walnuts -- coarsely chopped
1 1/4 teaspoons salt
2 teaspoons yeast
Add ingredients to bread pan in order suggested by manufacturer.
Today's my dad's birthday and I wanted to send along a few cupcakes with the kids but didn't want to make a whole batch. These came out well. I actually got 5 cupcakes out of it but it is a perfect small batch cupcake.
Golden Oreo Cupcakes
http://www.cookiemadness.net/2011/03/golden-oreo-cupcakes/
1/2 cup flour (2.25 oz)
1/4 cup plus 2 tablespoons sugar
1/8 teaspoon baking soda
2 tablespoons regular salted butter (if using unsalted, add pinch of salt)
1/4 cup milk mixed with a teaspoon of lemon juice or buttermilk
1/2 teaspoon vanilla
1 large egg yolk
2 Golden Oreos, broken into piece
Icing:4 tablespoons butter, softened
1 1/2 to 2 cups confectioners’ sugar
2 tablespoons milk or 1 tablespoon milk and 1 tablespoon cream (if you have some)
1/2 teaspoons vanilla extract
Preheat oven to 350 degrees F. Line 4 muffin cups with paper liners.Combine the flour, sugar and baking soda in a small mixing bowl. Add the softened butter and mix it around to coat the flour mixture. Mix together the milk, vanilla and egg yolk and add half of the milk mixture to the flour mixture. Using low speed of a hand held mixer, beat just until mixed, then add remaining milk mixture and beat for one minute or just until smooth. Mix in the Oreos.Divide evenly among 4 muffin tins and bake for 22 minutes or until set. Let cool and frost with vanilla icing.Icing: Mix butter and confectioners’ sugar Add milk and vanilla. Beat until mixed, then increase speed of hand mixer and and beat until smooth and creamy, adjusting with more sugar or more milk as needed.Makes 4
Dinosaur BBQ Mutha SauceFrom the Dinosaur BBQ cookbook
1/4 cup vegetable oil
1 cup minced onion
1/2 cup minced green pepper
1 jalapeno pepper , seeded and minced
1 pinch kosher salt
1 pinch black pepper
2 tablespoons minced garlic
1 (28 ounce) can tomato sauce
2 cups ketchup (preferably Heinz)
1 cup water
3/4 cup Worcestershire sauce
1/2 cup cider vinegar
1/4 cup lemon juice
1/4 cup molasses
1/4 cup cayenne pepper sauce
1/4 cup spicy brown mustard
3/4 cup dark brown sugar , packed
1 tablespoon chili powder
2 teaspoons fresh coarse ground black pepper
1/2 teaspoon ground allspice
1 tablespoon liquid smoke (optional)
Directions:
1Pour the oil into a large saucepan over medium-high heat.
2After oil has heated, add the onions, green peppers, and jalapenos and stir.
3Add a pinch of sa1t and pepper and cook until vegetables are soft and onions are golden.
4Add the garlic and cook for 1 minute more. Add remaining ingredients except the Liquid Smoke.
5Bring to a boil, then lower the heat so the sauce simmers.
6Simmer for 10 minutes.
7Turn off heat, add the Liquid Smoke and let the sauce cool.
8Pour it into a container, cover, and store in the fridge until ready to use.
DH requested this for his b-day dinner. It was good, but not what I expected.
Texas Red ChileFrom: the Dinosaur BBQ Cookbook
Ingredients
3 1/2 to 4 pounds beef sirloin or stew meat
kosher saltcoarsely
ground black pepper
1 tablespoon corn oil
1/4 pound bacon, diced
3 cups chopped onion
2 cups chopped green pepper
2 medium jalapeno peppers, seeded and minced
2 heaping tablespoons chopped garlic
4 cups beef broth or stock
1 can (28 ounces) crushed tomatoes
2 bay leaves
1 cinnamon stick (2 1/2 to 3 inches long)
2 tablespoons ground ancho chile (see note)
1 tablespoon ground pasilla chile (see note)
2 teaspoons ground cumin
1 1/2 tablespoons brown sugar
1 tablespoon dried oregano
juice of 1/2 lime
2 tablespoons chopped fresh cilantro
The Garnish:shredded cheddar cheesechopped red onions
Directions
Trim away the fat and membrane from the meat and cut into 1-inch cubes.
Season the meat with 1 tablespoon each of salt and pepper and set aside.
Heat the oil in a large Dutch oven. Toss in the bacon and cook over medium-high heat until brown and crispy. Scoop out the bacon and drain on some paper towels. (The bacon is only for flavoring the oil in the pot, so feel free to eat up all the crispy bits while you cook.)
Keep the bacon fat in the pan and add the beef in batches. Cook each batch about 5 minutes, stirring the pieces around till browned. Scoop each batch out into a bowl when it's done.
Toss the onions, green peppers, and jalapenos into the pot and stir them around in the pan juices, scraping up all the tasty brown bits clinging to the bottom and sides of the pot. Season the veggies with a generous pinch of salt and pepper, and cook until soft. Add the garlic and cook for 1 minute more.Dump all the meat and any accumulated meat juices into the veggies. Add the broth, tomatoes, bay leaves, cinnamon stock, chiles, cumin, and brown sugar and give everything a good stir. Cover the pan and bring to a boil, then crack the lid, turn down the heat to low, and simmer for 1 1/2 to 2 hours, or until the beef is nice and tender but still holds its shape. Finish the chili by adding the oregano, lime juice, and cilantro.Fish out the cinnamon stick and the bay leaves, then check the seasonings and add a bit more salt and pepper of you like. Ladle the chili out into bowls and top with some shredded cheddar cheese and chopped red onion. It's lip-tinglin' good.
I have made this bread before but wanted to try to incorporate some whole wheat flour into it. So I subbed 1/2 white whole wheat flour into it. It turned out well. I also added 1 tbsp of gluten into it. I used raisins instead of apples and added 1 tbsp brown sugar. It came out excellent and you wouldn't know that I had changed the flour in it.
French Toast Bread
http://www.breadmachinedigest.com/recipes/loaf-recipes/french-toast-bread.php
1 cup water1 teaspoon maple extract
2 tablespoons butter
3 cups bread flour
2 tablespoons brown sugar -- packed
1/2 cup dried apples -- cut in 1" pieces
2 tablespoons dry milk powder
1/4 cup maple syrup -- fake or real
1/3 cup walnuts -- coarsely chopped
1 1/4 teaspoons salt
2 teaspoons yeast
Add ingredients to bread pan in order suggested by manufacturer.
Today's my dad's birthday and I wanted to send along a few cupcakes with the kids but didn't want to make a whole batch. These came out well. I actually got 5 cupcakes out of it but it is a perfect small batch cupcake.
Golden Oreo Cupcakes
http://www.cookiemadness.net/2011/03/golden-oreo-cupcakes/
1/2 cup flour (2.25 oz)
1/4 cup plus 2 tablespoons sugar
1/8 teaspoon baking soda
2 tablespoons regular salted butter (if using unsalted, add pinch of salt)
1/4 cup milk mixed with a teaspoon of lemon juice or buttermilk
1/2 teaspoon vanilla
1 large egg yolk
2 Golden Oreos, broken into piece
Icing:4 tablespoons butter, softened
1 1/2 to 2 cups confectioners’ sugar
2 tablespoons milk or 1 tablespoon milk and 1 tablespoon cream (if you have some)
1/2 teaspoons vanilla extract
Preheat oven to 350 degrees F. Line 4 muffin cups with paper liners.Combine the flour, sugar and baking soda in a small mixing bowl. Add the softened butter and mix it around to coat the flour mixture. Mix together the milk, vanilla and egg yolk and add half of the milk mixture to the flour mixture. Using low speed of a hand held mixer, beat just until mixed, then add remaining milk mixture and beat for one minute or just until smooth. Mix in the Oreos.Divide evenly among 4 muffin tins and bake for 22 minutes or until set. Let cool and frost with vanilla icing.Icing: Mix butter and confectioners’ sugar Add milk and vanilla. Beat until mixed, then increase speed of hand mixer and and beat until smooth and creamy, adjusting with more sugar or more milk as needed.Makes 4
Monday, December 19, 2011
Whole Wheat Bread & Chubby Hubby Truffles
My bread machine broke this weekend so I went out and got another one because I have a ton of holiday baking to do this coming weekend. So, I had to test it out. I had some wheat flour to use up so I tried this recipe. It was good. Did not rise as much as I would have liked, but definetely a good bread.
Honey Grain Bread
From Oster Bread Machine Manual
1.5 pound loaf
1 cup water
2 tablespoons butter or margarine
1 and l/2 tablespoons honey
1 teaspoon salt
2 and 1/4 cups bread flour
1 cup whole wheat flour
l/2 cup quick cook oats
2 teaspoons active dry yeast
(I also added 1 tbsp vital gluten)
1) Measure and add tiquid ingredients to the bread pan.
2) Measure and add dry ingredients (except yeast) to the bread pan.
3) Use your finger to form a welt (hole) in the flour where you will pour the
yeast. Yeast must NEVER come into contact with a liquid when you are
odding ingredients. Measure the yeast and corefully pour it into the well.
4) Snap the baking pan into the breadmaker and close the lid.
5) Press ‘Select” button to choose the Whole Wheat setting.
6) Press the “Crust Color” button to choose light. medium or dark crust.
7) Press the “Start/Stop” button.
I also tried these Chubby Hubby Truffles. I knew Jeff would love them with the pretzel/peanut butter combo. They were very good and very easy to make.
Peanut Butter-Pretzel Truffles (a.k.a. Chubby Hubby Truffles)
Yield: About 18 truffles
Prep Time: 20 minutes Chill Time: 1 hour, total
From: browneyedbaker.com
1½ cups pretzel pieces
½ cup creamy peanut butter
1 tablespoon unsalted butter, at room temperature
2 tablespoons light brown sugar
Pinch of salt
3 tablespoons powdered sugar
1 cup milk or semisweet chocolate chips
1 tablespoon vegetable shortening
1. Put the pretzel pieces into a resealable plastic bag and crush into very small bits (a rolling pin works great for this).
2. In a small bowl, combine the peanut butter, butter, brown sugar and salt. Stir until all of the ingredients are completely blended and smooth. Add the pretzel bits to the peanut butter mixture and mix thoroughly. Add the powdered sugar and mix until completely combined.
3. Line a small baking sheet with wax paper. Using a small cookie scoop, or about 2 teaspoons worth of peanut butter mixture, gently shape into a ball with your fingertips. Place the ball on the wax paper-lined cookie sheet and repeat with the remaining peanut butter mixture. Place the baking sheet into the refrigerator and chill for at least 30 minutes.
4. When ready to dip the truffles, microwave the chocolate chips and vegetable shortening together in a small bowl at 50% power in 30-second increments, stirring after each, until completely melted and smooth.
5. Working one at a time, dip one peanut butter-pretzel ball into the melted chocolate and use a fork to roll it around, ensuring that it is completely coated with chocolate. Let any extra chocolate drip off and place back on the wax paper-lined sheet. Repeat with all of the peanut butter-pretzel balls.
6. Return the baking sheet to the refrigerator and again chill for at least 30 minutes. Garnish with a drizzle of melted peanut butter and crushed pretzels, if desired. Store in an airtight container in the refrigerator.
Honey Grain Bread
From Oster Bread Machine Manual
1.5 pound loaf
1 cup water
2 tablespoons butter or margarine
1 and l/2 tablespoons honey
1 teaspoon salt
2 and 1/4 cups bread flour
1 cup whole wheat flour
l/2 cup quick cook oats
2 teaspoons active dry yeast
(I also added 1 tbsp vital gluten)
1) Measure and add tiquid ingredients to the bread pan.
2) Measure and add dry ingredients (except yeast) to the bread pan.
3) Use your finger to form a welt (hole) in the flour where you will pour the
yeast. Yeast must NEVER come into contact with a liquid when you are
odding ingredients. Measure the yeast and corefully pour it into the well.
4) Snap the baking pan into the breadmaker and close the lid.
5) Press ‘Select” button to choose the Whole Wheat setting.
6) Press the “Crust Color” button to choose light. medium or dark crust.
7) Press the “Start/Stop” button.
I also tried these Chubby Hubby Truffles. I knew Jeff would love them with the pretzel/peanut butter combo. They were very good and very easy to make.
Peanut Butter-Pretzel Truffles (a.k.a. Chubby Hubby Truffles)
Yield: About 18 truffles
Prep Time: 20 minutes Chill Time: 1 hour, total
From: browneyedbaker.com
1½ cups pretzel pieces
½ cup creamy peanut butter
1 tablespoon unsalted butter, at room temperature
2 tablespoons light brown sugar
Pinch of salt
3 tablespoons powdered sugar
1 cup milk or semisweet chocolate chips
1 tablespoon vegetable shortening
1. Put the pretzel pieces into a resealable plastic bag and crush into very small bits (a rolling pin works great for this).
2. In a small bowl, combine the peanut butter, butter, brown sugar and salt. Stir until all of the ingredients are completely blended and smooth. Add the pretzel bits to the peanut butter mixture and mix thoroughly. Add the powdered sugar and mix until completely combined.
3. Line a small baking sheet with wax paper. Using a small cookie scoop, or about 2 teaspoons worth of peanut butter mixture, gently shape into a ball with your fingertips. Place the ball on the wax paper-lined cookie sheet and repeat with the remaining peanut butter mixture. Place the baking sheet into the refrigerator and chill for at least 30 minutes.
4. When ready to dip the truffles, microwave the chocolate chips and vegetable shortening together in a small bowl at 50% power in 30-second increments, stirring after each, until completely melted and smooth.
5. Working one at a time, dip one peanut butter-pretzel ball into the melted chocolate and use a fork to roll it around, ensuring that it is completely coated with chocolate. Let any extra chocolate drip off and place back on the wax paper-lined sheet. Repeat with all of the peanut butter-pretzel balls.
6. Return the baking sheet to the refrigerator and again chill for at least 30 minutes. Garnish with a drizzle of melted peanut butter and crushed pretzels, if desired. Store in an airtight container in the refrigerator.
Tuesday, December 13, 2011
Buttercream & Challah
Not together - two separate recipes. This weekend I made a buttercream recipe for my cutout cookies that was given by Wegmans. For those of you who don't know, Wegmans is a grocery store. This dried hard enough that you could stack lightly, but I would not stack too many on top. It worked excellent for decorating. I don't like using the Crisco in my frosting or the merainge powder and this frosting was a good replacement for the traditional "crusting" buttercream - maybe not quite as "crusting" but good enough and tasted better. The cookies came out wonderful.
Buttercream
4 cups powdered sugar
1 stick butter
1 tbsp milk powder
1 tbsp vanilla
approx 3 tbsp water (or to reach your desired consistency)
Mix all in mixer until smooth and fluffy.
I've been trying to find a recipe that matched rolls that I get at another grocery store. The bakery calls them "egg" or "bulkie rolls". So, I tried challah as I know that is a type of egg bread. This bread came out wonderful. Pretty close to the store - but maybe not quite there yet. Perhaps if I add some sugar to the recipe and divide into rolls, I will be there. I'm still searching.
Bread Machine Challah (Egg Bread)
Adapted from The Bread Lover's Bread Machine Cookbook
Ingredients: Make sure you place the ingredients in the order given.
This recipe is for a medium loaf which for my bread maker means 1½ lb (680g) loaf
¾ cup water
2 large eggs
1 tbsp honey
3 tbsp vegetable oil (I used canola)
3 cups bread flour
1 tbsp gluten
½ tsp salt1¾ tsp SAF yeast or 2¼ tsp bread machine yeast (my choice)
1 tbsp poppy or sesame seeds for sprinkling
Directions:1. Place all the ingredients IN ORDER into the bread machine. Select dough setting.
After finished, take out and divide into 3 logs approximately 12 inches. Spray baking pan with spray and sprinkle with cornmeal. Braid the logs and cover and let rise for 45-1 hour until double in size. The recipe says do not let rise too much or it will collape in the oven. Then I beat an egg and brushed it on top. You then sprinkle with the seeds although I did not use them. I baked at 375 for 30 minutes (the recipe says 35-40, but mine didn't need it). When the loaf is finished you should be able to tap it and it should sound hollow.
Buttercream
4 cups powdered sugar
1 stick butter
1 tbsp milk powder
1 tbsp vanilla
approx 3 tbsp water (or to reach your desired consistency)
Mix all in mixer until smooth and fluffy.
I've been trying to find a recipe that matched rolls that I get at another grocery store. The bakery calls them "egg" or "bulkie rolls". So, I tried challah as I know that is a type of egg bread. This bread came out wonderful. Pretty close to the store - but maybe not quite there yet. Perhaps if I add some sugar to the recipe and divide into rolls, I will be there. I'm still searching.
Bread Machine Challah (Egg Bread)
Adapted from The Bread Lover's Bread Machine Cookbook
Ingredients: Make sure you place the ingredients in the order given.
This recipe is for a medium loaf which for my bread maker means 1½ lb (680g) loaf
¾ cup water
2 large eggs
1 tbsp honey
3 tbsp vegetable oil (I used canola)
3 cups bread flour
1 tbsp gluten
½ tsp salt1¾ tsp SAF yeast or 2¼ tsp bread machine yeast (my choice)
1 tbsp poppy or sesame seeds for sprinkling
Directions:1. Place all the ingredients IN ORDER into the bread machine. Select dough setting.
After finished, take out and divide into 3 logs approximately 12 inches. Spray baking pan with spray and sprinkle with cornmeal. Braid the logs and cover and let rise for 45-1 hour until double in size. The recipe says do not let rise too much or it will collape in the oven. Then I beat an egg and brushed it on top. You then sprinkle with the seeds although I did not use them. I baked at 375 for 30 minutes (the recipe says 35-40, but mine didn't need it). When the loaf is finished you should be able to tap it and it should sound hollow.
Friday, December 9, 2011
Strawberry Bars
Made these last night to freeze for christmas. I used strawberry preserves and I added a glaze to the top, powdered sugar, almond extract, and milk. They were very good and very easy.
Delicious Raspberry Oatmeal Cookie Bars
From: Allrecipes
Ingredients:
1/2 cup packed light brown sugar
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup rolled oats
1/2 cup butter, softened
3/4 cup seedless raspberry jam
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
2. Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
3. Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars
Delicious Raspberry Oatmeal Cookie Bars
From: Allrecipes
Ingredients:
1/2 cup packed light brown sugar
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup rolled oats
1/2 cup butter, softened
3/4 cup seedless raspberry jam
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
2. Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
3. Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars
Monday, December 5, 2011
Chicken Fajita Pasta, Apple Yeast Bread, Eggnog Cookies
I liked this pasta but the kids did not. I think it was a "good dish" but nothing spectacular. I didn't think it had much taste and was pretty bland. Next time I think adding some fajita seasoning might actually make it even better. But it was a nice change from traditional pasta. I also put the cheese right into the sauce. I would make this again.
Chicken Fajita Pasta
http://mamagrubbsgrub.blogspot.com/2011/09/chicken-fajita-pasta.html
6 oz penne or fettuccine pasta
2 teaspoons vegetable oil
1 white onion, sliced into strips
1 Green bell pepper,sliced into strips
2 garlic cloves, minced
chicken breast sliced into thick strips
1 teaspoon cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup chicken broth
2 teaspoon cornstarch
1 tomato, seeded and chopped
1/2 cup reduced fat Mexican cheese
Cook the pasta according to the package while preparing the sauce.
Heat the oil in a large sauté pan over med heat. Add the onion and pepper for 3 mins, or until softened. Add garlic and chicken and sauté for 3 mins or until chicken is mostly cooked. Sprinkle the cumin,oregano,salt, and pepper over chicken.
In a small bowl, whisk together the chicken broth and cornstarch. Pour over the chicken and veggies and cook for 2 more mins, or until the sauce is thickened and the chicken is cooked through.
Add the cooked pasta,chopped tomato to the pan. Toss to coat. Sprinkle with the cheese.
These cookies are really good. I did not make the frosting but instead dusted with cinnamon sugar. I also replaced the nutmeg with cinnamon. These are not a really pretty cookie, but definetely great tasting!
Eggnog Cookies with Eggnog Icing
http://blogs.babble.com/family-kitchen/2010/12/15/eggnog-cookies-with-eggnog-icing/
2 sticks unsalted butter, softened
1 cup granulated sugar
1 large egg, room temperature
1 cup eggnog
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon Kosher salt
3/4 teaspoon ground nutmeg
Icing:
2 cups confectioners’ sugar
5 Tablespoons eggnog
1/2 teaspoon ground nutmeg
1. In a mixer fitted with a paddle attachment beat the butter and sugar until light and fluffy. Add the egg and beat well. Then add the eggnog and mix again.
2. Sift together the flour, baking soda, baking powder and nutmeg. Then turn the mixer on low and slowly add the flour mixture to the wet ingredients until everything is just combined. Cover the dough and chill it for at least two hours.
3. Preheat the oven to 350ºF. Drop dough by the round teaspoonful onto lined cookie sheets. Bake one sheet at a time for 10 to 12 minutes, or until the tops are lightly golden. Cool cookies on a wire rack.
4. To make the icing stir together the confectioners’ sugar, eggnog and nutmeg. Icing the cookies when cooled.
This was really good. I halved the recipe. I also added some dried cranberries in the center. I made it into 3 smaller loaves. Definetely a good sweet bread. One side note, it needs more rise time then specified in the recipe.
Walnut Apple Bread
From Healthy Cooking Magazine
Ingredients
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
3/4 cup sugar
1/2 cup warm 2% milk (110° to 115°)
1/4 cup reduced-fat butter, softened
2 eggs
1 teaspoon salt
4 to 4-1/2 cups all-purpose flour
FILLING:
2 cups chopped peeled apples
1/2 cup chopped walnuts
2/3 cup sugar
1 tablespoon all-purpose flour
2 teaspoons ground cinnamon
2 tablespoons reduced-fat butter, softened
GLAZE:
1 cup confectioners' sugar
2 tablespoons apple cider or juice
Directions
In a large bowl, dissolve yeast in warm water. Add the sugar, milk, butter, eggs, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
For filling, in a small bowl, combine apples and walnuts. Combine the sugar, flour and cinnamon; stir into apple mixture. Punch dough down. Roll into a 14-in. x 12-in. rectangle. Spread butter to within 1/2 in. of edges; sprinkle with apple mixture. Roll up jelly-roll style, starting with a long side. Cut in half. Pinch seams to seal and tuck ends under.
Place loaves seam side down in two 9-in. x 5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 30 minutes. With a sharp knife, make eight shallow slashes across top of each loaf.
Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. In a small bowl, combine the glaze ingredients; drizzle over bread. Yield: 2 loaves (16 slices each).
Chicken Fajita Pasta
http://mamagrubbsgrub.blogspot.com/2011/09/chicken-fajita-pasta.html
6 oz penne or fettuccine pasta
2 teaspoons vegetable oil
1 white onion, sliced into strips
1 Green bell pepper,sliced into strips
2 garlic cloves, minced
chicken breast sliced into thick strips
1 teaspoon cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup chicken broth
2 teaspoon cornstarch
1 tomato, seeded and chopped
1/2 cup reduced fat Mexican cheese
Cook the pasta according to the package while preparing the sauce.
Heat the oil in a large sauté pan over med heat. Add the onion and pepper for 3 mins, or until softened. Add garlic and chicken and sauté for 3 mins or until chicken is mostly cooked. Sprinkle the cumin,oregano,salt, and pepper over chicken.
In a small bowl, whisk together the chicken broth and cornstarch. Pour over the chicken and veggies and cook for 2 more mins, or until the sauce is thickened and the chicken is cooked through.
Add the cooked pasta,chopped tomato to the pan. Toss to coat. Sprinkle with the cheese.
These cookies are really good. I did not make the frosting but instead dusted with cinnamon sugar. I also replaced the nutmeg with cinnamon. These are not a really pretty cookie, but definetely great tasting!
Eggnog Cookies with Eggnog Icing
http://blogs.babble.com/family-kitchen/2010/12/15/eggnog-cookies-with-eggnog-icing/
2 sticks unsalted butter, softened
1 cup granulated sugar
1 large egg, room temperature
1 cup eggnog
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon Kosher salt
3/4 teaspoon ground nutmeg
Icing:
2 cups confectioners’ sugar
5 Tablespoons eggnog
1/2 teaspoon ground nutmeg
1. In a mixer fitted with a paddle attachment beat the butter and sugar until light and fluffy. Add the egg and beat well. Then add the eggnog and mix again.
2. Sift together the flour, baking soda, baking powder and nutmeg. Then turn the mixer on low and slowly add the flour mixture to the wet ingredients until everything is just combined. Cover the dough and chill it for at least two hours.
3. Preheat the oven to 350ºF. Drop dough by the round teaspoonful onto lined cookie sheets. Bake one sheet at a time for 10 to 12 minutes, or until the tops are lightly golden. Cool cookies on a wire rack.
4. To make the icing stir together the confectioners’ sugar, eggnog and nutmeg. Icing the cookies when cooled.
This was really good. I halved the recipe. I also added some dried cranberries in the center. I made it into 3 smaller loaves. Definetely a good sweet bread. One side note, it needs more rise time then specified in the recipe.
Walnut Apple Bread
From Healthy Cooking Magazine
Ingredients
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
3/4 cup sugar
1/2 cup warm 2% milk (110° to 115°)
1/4 cup reduced-fat butter, softened
2 eggs
1 teaspoon salt
4 to 4-1/2 cups all-purpose flour
FILLING:
2 cups chopped peeled apples
1/2 cup chopped walnuts
2/3 cup sugar
1 tablespoon all-purpose flour
2 teaspoons ground cinnamon
2 tablespoons reduced-fat butter, softened
GLAZE:
1 cup confectioners' sugar
2 tablespoons apple cider or juice
Directions
In a large bowl, dissolve yeast in warm water. Add the sugar, milk, butter, eggs, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
For filling, in a small bowl, combine apples and walnuts. Combine the sugar, flour and cinnamon; stir into apple mixture. Punch dough down. Roll into a 14-in. x 12-in. rectangle. Spread butter to within 1/2 in. of edges; sprinkle with apple mixture. Roll up jelly-roll style, starting with a long side. Cut in half. Pinch seams to seal and tuck ends under.
Place loaves seam side down in two 9-in. x 5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 30 minutes. With a sharp knife, make eight shallow slashes across top of each loaf.
Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. In a small bowl, combine the glaze ingredients; drizzle over bread. Yield: 2 loaves (16 slices each).
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