Category Archives: Baked Goods

Chocolate No Bake Cookies

Posted by admin in Baked Goods, Desserts, Vegetarian and tagged with ,
  • 1/4 cup unsalted butter
  • 1 1/2 cups sugar
  • 1/2 cup milk
  • 1/4 cup cocoa powder
  • 2/3 cup creamy peanut butter
  • 1 Tablespoon vanilla extract
  • 3 cups old-fashioned whole rolled oats
  • 1/8 teaspoon salt

In a medium saucepan over medium heat, combine the butter, sugar, milk, and cocoa powder together and whisk until the butter melts. Bring to a boil, then stop whisking and allow to boil for 1 minute. Remove from heat and stir in the peanut butter and vanilla extract until completely combined. Add the oats and salt and mix to coat thoroughly. Allow to sit for 5 minutes.

While the chocolate oat mixture sits, line two baking sheets with parchment paper. Using a spoon, drop approximately a Tablespoon of the mixture onto the lined baking sheets and repeat until all the mixture is distributed. Refrigerate the cookies for 30-60 minutes until set. Remove from the refrigerator and enjoy!

Chocolate Cheesecake

Posted by admin in Baked Goods, Desserts, Vegetarian

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CRUST

  • 24 Oreo cookies
  • 5 Tablespoons unsalted butter, melted

CHEESECAKE

  • 1/4 cup whole milk
  • 1 3/4 cup semisweet chocolate chips
  • 24oz cream cheese, room temperature
  • 1 pinch salt
  • 1 cup sugar
  • 1/4 cup sour cream
  • 1 Tablespoon vanilla extract
  • 4 eggs, room temperature
  • 3 Tablespoons flour

GANACHE

  • 1/3 cup semisweet chocolate chips
  • 1/3 cup heavy whipping cream

WHIPPED CREAM

  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 3 Tablespoons cocoa powder

Preheat oven to 350F. To make the crust, add the Oreo cookies to your food processor and pulse until broken into small pieces. Pour in the melted butter and pulse until fully combined. Transfer the mixture to a 8-9″ springform pan and spread with your fingers/palms until evenly coating the bottom and about halfway up the sides. You can use a glass to press it down more evenly. Bake for 10 minutes at 350F. Remove from oven and set aside. Reduce oven temperature to 325F.

To make the cheesecake filling, microwave the milk for about 30 seconds on high, or until hot and bubbling. Place the chocolate chips in a glass bowl then pour the hot milk over them. Stir to mix and then microwave in a few 20 second intervals as needed, stirring in between, until almost all of the chocolate is melted. Cover and set aside.

Add room temperature cream cheese to stand mixer fitted with a paddle attachment and mix at medium speed.
Add the sugar and the salt to the bowl and mix on medium until creamy. Scrape the bowl down with a spatula and mix until completely homogenous. Add the sour cream and vanilla extract, mixing well. Add the eggs, continuing to mix. Sprinkle in the flour while mixing, then scrape the bowl down with a spatula and mix until completely smooth. Pour in the melted chocolate mixture and mix on low until combined, scraping the bowl to make sure everything is fully combined.

Pour the batter into the prepared Oreo crust. The batter will not rise much at all, so you can fill it up almost to the top. Place springform pan into the oven along with another pan of water on the rack below (this works as a water bath to provide the moisture needed to bake the cheesecake evenly).

Bake at 325F for 20 minutes then reduce temperature to 300F and bake another 30 minutes. The cake’s edge is should be set, but the center is still wobbly. Turn the oven off, but leave the door closed and allow cake to rest for an additional hour in the oven. Remove from the oven and cool to room temperature. Then cover with a plate or foil and chill in the refrigerator overnight.

To make the ganache, microwave the heavy cream for about 30 seconds on high, or until hot and bubbling. Place the chocolate chips in a glass bowl then pour the hot cream over them. Stir to mix and then microwave in a few 20 second intervals as needed, stirring in between, until almost all of the chocolate is melted. Spread the ganache onto the cake, avoiding the edges, and return to refrigerator to chill while you make the chocolate whipped cream.

To make the chocolate whipped cream, add the cold heavy whipping cream, vanilla extract, and powdered sugar to the bowl of your stand mixer. Sift in the cocoa powder then mix with a whisk attachment until peaks begin to form. Transfer the whipped cream to a piping bag fitted with a star attachment and pipe onto the cake’s edge using small circular motions. Serve, wiping off the knife between each cut, and enjoy!

Pistachio Baklava Cheesecake

Posted by admin in Baked Goods, Desserts, Vegetarian

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Cheesecake Filling

  • 22 oz cream cheese
  • 1 cup sugar
  • 2 eggs
  • 1/3 cup plain Greek yogurt
  • 1/3 cup flour
  • 1 tsp vanilla
  • 1.5 tsp rose water

Crust

  • 10 sheets phyllo pastry
  • 1 cup walnuts, halved
  • 1/4 cup pistachios, whole and unsalted/lightly salted
  • 1/4 cup butter, melted

Syrup

  • 2/3 cup water
  • 1/4 cup sugar
  • 1/4 cup honey
  • 1/2 lemon, juice only
  • 1 cinnamon stick
  • 1.5 tsp rose water

Preheat the oven to 375F.

In a large bowl, combine the softened cream cheese with sugar until smooth. Add the eggs and Greek yogurt and continue to mix. Add the flour, vanilla, and rose water and mix thoroughly. Set aside.

Add the walnuts and pistachios to a pan and dry roast on medium heat (about 3 minutes). Remove from the heat, and allow to cool. Transfer nuts to a food processor, and pulse until chopped finely (do not turn into a powder).

Lightly grease an 8-10″ springform pan with butter. Place one sheet of phyllo in the pan. Add another one on top (rotating 90 degrees so the excess covers all the sides). Brush liberally with the melted butter. Sprinkle a fourth of the chopped nuts evenly on top. Repeat the process of adding the 2 sheets of phyllo, melted butter, and roasted nuts 3 more times. Cover the final layer of nuts with the remaining 2 sheets of phyllo. Pour the cheesecake filling into this prepared crust. Trim the overhanging pastry sheets with a pair of scissors, just along the top edge of the springform pan. This should leave about 1″- 2″ of the crust above the filling.

Bake in the preheated oven for 75 minutes at 375F, or until the cake is golden and has the slightest of the wobble n the center. Turn off the oven and leave the cake inside for 20 minutes with the oven door slightly ajar.

While the cheesecake is sitting in the oven, prepare the syrup by boiling the water with the sugar, cinnamon stick, lemon juice, and honey. Once it comes to a boil, lower the heat and let it simmer on low for about 10 minutes until the syrup has thickened. Take out the cinnamon stick and let the syrup cool a little. Add the rose water.

Take your cheesecake out of the oven, place on a large pan (like a jellyroll pan), and very carefully remove the ring from the cake tin. Pour or ladle the syrup around the edges of the cheesecake (while it is still hot) where the baked phyllo sheets are, so they absorb it (it’s okay if some gets on the cheesecake).

Let the cheesecake sit at room temperature for 2 -3 hours for the syrup to get soaked in, then refrigerate it overnight. Garnish with more chopped pistachios.

Cake Mix Cookies

Posted by admin in Baked Goods, Desserts and tagged with
  • 1 15.25oz box cake mix (any flavor)
  • 1/2 c vegetable oil
  • 2 eggs

Preheat the oven to 350F. Combine cake mix, oil, and eggs together in a large bowl. Form dough into 1-inch balls and place 2 inches apart on an ungreased baking sheet.

Bake 6-10 minutes, to desired softness. Cool cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Easy Sugar Cookies

Posted by admin in Baked Goods, Desserts, Vegetarian and tagged with ,
  • 1 c unsalted butter, room temperature
  • 2/3 c + 3 T granulated sugar , divided
  • 2 c + 1 T flour , leveled
  • 1 t vanilla
  • rainbow sprinkles or nonpareils (optional)

Preheat oven to 325F. Line a baking sheet with parchment paper. In a large bowl with an electric mixer, beat together butter and 2/3 cup of sugar until combined. Add in flour and vanilla and blend well.

Roll the dough into 1-inch balls. Gently roll the balls in the remaining 3 tablespoons of sugar until lightly coated. Set on the baking sheet 2 inches apart. With the bottom of a measuring cup or glass, press down on the ball of dough to flatten. If using sprinkles or nonpareils, sprinkle over flattened cookie dough and lightly press down so they stick.

Bake for 14-16 minutes or until just slightly golden around the edges and on the bottom. Remove from the oven and let rest on the baking sheets for at least 10-15 minutes to finish baking. Transfer to a cooling rack to cool completely.
Enjoy!

Apple Crisp

Posted by admin in Baked Goods, Desserts, Vegetarian
  • 6 apples, peeled and thinly sliced
  • 1/2 c cinnamon sugar*
  • 1/2 lb (2 sticks) butter, melted
  • 3 c rolled oats
  • 1 c flour
  • 1 c brown sugar

Preheat oven to 350F. Spread out apple slices in an ungreased 9×13 pan. Sprinkle generously with cinnamon sugar. In a bowl, mix remaining ingredients. Place evenly on top of apples. Bake at 350F for 30-40 minutes. Great with vanilla ice cream!

* Mix a ratio of 1 part cinnamon, 4 parts sugar.

Naan (Yeast-free)

Posted by admin in Baked Goods, International, Side Dishes, Vegetarian

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  • 1 3/4 c flour
  • 2 t sugar
  • 1 t salt
  • 3/4 t baking powder
  • 2 t oil (neutral like vegetable or olive oil)
  • 1/2 c milk
  • 1 t minced garlic (optional)
  • 1/4 c butter
  • 1/2 t garlic powder (optional)
  • 2 T parsley

In a bowl, combine all dry ingredients and whisk together. Add the oil and milk (and minced garlic, if desired) and mix until it forms a ball. Place on a clean surface and knead for at least 5 minutes until very smooth and elastic, adding more flour or milk if needed (should be moist, but not loose). Let the dough rest for 10 minutes, then divide equally into 8 pieces.

Melt the butter in a small bowl (add garlic powder if you’d like) and have parsley ready in another small bowl. Heat a skillet over medium-high heat. Roll each piece of dough until very thin (less than 1/8″). If the skillet isn’t non-stick, melt some butter before each piece. Cook the each piece individually for about 90 seconds on each side. Immediately after removing, brush one side with butter and sprinkle with parsley.

Pizza Crust

Posted by admin in Baked Goods, Base Ingredients, Main Dishes, Vegetarian

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  • 1 3/8 c warm water
  • 1 packet instant dry yeast
  • 3 T sugar
  • 4 c flour
  • 2 t salt
  • 1 1/2 T vegetable oil

In a large mixing bowl, add the water, yeast, and sugar. Stir gently to combine. Add the flour and salt, mixing thoroughly until combined and forms a ball (if using a KitchenAid mixer, use the dough hook). If the dough is too sticky, add a tablespoon of flour at a time until the dough doesn’t stick to the sides of the bowl.

In a separate large bowl, add the oil and coat the inside of the bowl. Add the ball of dough and roll to coat with oil on all sides. Set the oven to warm (lowest setting) and allow to sit for about 3 minutes before turning off. Put a hot pad on a baking sheet and place the bowl on top of the hot pad. Run a clean dish towel under warm water and wring out as much water as possible. Place the towel over the bowl and place in the oven (with the baking sheet and hot pad – adjust the oven rack to fit). Leave the dough in the oven for an hour to rise.

Remove the baking sheet and bowl setup from the oven. Preheat the oven to 400F. Grease two large pizza pans. Remove the towel and punch the center of the dough to remove any large air bubbles. Divide the dough in half and form each half into a ball. Place the dough, one ball at a time, onto a floured work surface. Roll it out with a rolling pin as much as you’re able. Place the center of the dough circle on the palm of one hand and rotate the dough, gently pulling the edges with the other hand. Once the dough has reached the desired size, place on a greased pizza pan and stretch out the dough more if needed.

Add desired sauce and toppings and bake at 400F for 12-13 minutes or until the edges of the crust is golden in color.

Alfajores

Posted by admin in Baked Goods, Desserts, International, Vegetarian

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  • 1/2 c butter, room temperature
  • 1/2 c sugar
  • 4 egg yolks, lightly beaten
  • 1 t vanilla extract
  • 2 T apple juice
  • 1 t lemon zest, freshly grated
  • 2 c flour
  • 1 c cornstarch
  • 1/8 t salt
  • 1/2 t baking soda
  • 1 t baking powder
  • 1 c dulce de leche
  • 3/4 c grated coconut (use shredded if unavailable)
  • powdered sugar

Beat butter and sugar until creamy. Add egg yolks and mix. Add vanilla, apple juice and lemon zest. Mix well and set aside.

In a separate bowl, whisk together the flour, cornstarch, salt, baking soda, and baking powder. Add to the butter mixture and work together with your hands until all is combined and the dough is soft. Do not add any extra flour. If dough appears crumbly, add a few drops of milk. Cover and chill for 2 hours.

Preheat oven to 325F. Line baking sheets with parchment paper.

Work with half of the dough at a time (keep the other half refrigerated). On a floured work surface, roll out dough to a 1/4-inch thickness. Cut into 2-inch rounds and transfer to prepared baking sheets. Repeat rolling/cutting with 2nd half of chilled dough. Bake at 325F for 12-15 minutes or until done. The cookies should be dry but not brown.

When cookies are cool, match them up into pairs of like-sizes. Spread about a tablespoon of dulce de leche onto the flat side of one cookie in each pair. Place its partner on top (flat side down) and gently press so that the dulce de leche comes to the edges. Roll edges in coconut and place on a cooling rack to set. When ready to serve, sift a light layer of powdered sugar over the tops of the cookies.

BYU Mint Brownies

Posted by admin in Baked Goods, Desserts, Vegetarian and tagged with , ,

BROWNIES

  • 13⁄4 c flour
  • 2 c sugar
  • 1 c butter, melted
  • 4 eggs
  • 1⁄2 c cocoa
  • 2 T honey
  • 1⁄2 T baking powder
  • 1⁄2 t salt

Preheat oven to 350F.

Mix melted butter and cocoa with whisk. Stir in flour, white sugar, eggs, honey, baking powder and salt. Grease rectangular metal cake pan, line with parchment paper and grease again. Spread batter in prepared pan. Bake at 350F for about 25 minutes. Let cool.

MINT ICING

  • 2 1⁄3 c powdered sugar
  • 5 T butter, softened
  • 3 T milk
  • 1 T light corn syrup
  • 1 dash salt
  • 1⁄4 t mint extract
  • 4-5 drops green food coloring

Mix butter, corn syrup and salt with hand mixer. Add powdered sugar and mix thoroughly. Mix in milk slowly until consistency is a little thinner than normal frosting. Add mint extract and food coloring, and mix. Spread mint icing on brownies. Chill in freezer for 10-15 minutes to set icing.

CHOCOLATE FROSTING

  • 4 c powdered sugar
  • 8 T butter, melted
  • 1⁄4 c milk
  • 6 T cocoa powder
  • 1 t vanilla extract

Mix butter and cocoa with hand mixer. Add milk and vanilla extract. Add powdered sugar slowly and mix on low. Add more milk as needed to reach desired consistency. Spread chocolate frosting on iced brownies. Cut and serve.

M&M Cookies

Posted by admin in Baked Goods, Desserts, Vegetarian
  • 1/2 c butter, softened
  • 1/2 c shortening
  • 1 c sugar
  • 1 c light brown sugar, packed
  • 2 eggs
  • 1/4 c milk
  • 1 t vanilla extract
  • 3 c all-purpose flour
  • 1 3.4oz box vanilla pudding mix
  • 1 t baking soda
  • 1 t salt
  • 1 1/2 c mini chocolate chips
  • 1 10oz bag Mini M&M’s, divided

Preheat oven to 350F and line a cookie sheet with parchment paper.

Using an electric mixer, cream the butter and shortening for about 2 minutes, until fully mixed. Add sugars and mix until well combined. Add the eggs, vanilla, and milk, mixing thoroughly.

In a separate bowl, whisk together flour, pudding mix, baking soda and salt. Pour into wet ingredients and mix until flour is completely incorporated. Stir in mini chocolate chips and half the bag of mini M&M’s. Place the other half of the M&Ms into a shallow bowl.

Scoop dough using a medium cookie scoop. Press the ball of dough into the bowl of mini M&M’s, so that the candies coat the top part of the cookie dough ball. Place dough balls about 1.5-2″ inches apart on the baking sheet.

Bake for 11-12 minutes or until cookies just barely begin to lightly brown on the sides. Let cool on the cookie sheet for 10 minutes before transferring to cooling rack.

Apple Pie

Posted by admin in Baked Goods, Desserts, Holiday Dishes, Vegetarian
  • 8 T unsalted butter
  • 3 T flour
  • 1/4 c water
  • 1 c sugar
  • 6-7 Granny Smith Apples, peeled and cored (thinly sliced)
  • 1 1/2 t cinnamon
  • 2 refrigerated pie crusts
  • 1 egg

Preheat oven to 425F.

In a medium saucepan, melt butter over medium heat. Whisk in flour, then simmer for 1 minute, whisking constantly. Whisk in water and sugar. Bring to a boil, then reduce heat and continue simmering 3 minutes, whisking frequently. Remove from heat.

Thinly slice the apples and place them in a large bowl. Sprinkle the top with the cinnamon and toss to combine. Pour the sauce over the apples and stir to coat.

Place one pie crust in a 9″ pie plate. Add apple mixture, mounding slightly in the center. Unroll second crust and cut into 10 even-thickness strips using a pizza cutter. Arrange strips in a woven lattice pattern over the top. In a small bowl, beat together egg and 1 tablespoon of water and brush the top of the pie crust lattice with the egg mixture.

Bake at 425F for 15 minutes. Reduce the heat to 350F and continue baking another 45 minutes or until apples are soft and filling is bubbling. Rest at room temperature for 1 hour before serving.

Zucchini Bread

Posted by admin in Baked Goods, Vegetarian
  • 3 c all-purpose flour
  • 1 t baking powder
  • 1 t baking soda
  • 1 T cinnamon
  • 3 T brown sugar
  • 2 c sugar
  • 3 eggs
  • 1 c vegetable oil
  • 1 t almond extract
  • 3 t vanilla extract
  • 1 medium-size zucchini

Preheat oven to 325F degrees.

Add all dry ingredients into one bowl and mix well. Into another bowl, add all wet ingredients (except zucchini) and mix together. Slowly mix the dry ingredients into the wet ingredients, until it is all combined well.

In a food processor or blender, chop your zucchini until almost smooth. Using paper towels or a cheesecloth, press out any excess moisture. Gently fold in your the zucchini into the batter.

For bread loaves: Spray 2 loaf pans with non stick spray or line with parchment paper and bake at 325F for about 50 minutes or until a toothpick placed into the middle comes out clean.

For muffins: spray muffin tins or line with cupcake liners and bake at 325F for 18-22 minutes (until they spring back when touched in the center). Allow to cool just enough to flip out onto a clean towel or cooling rack.

Copycat Crumbl Cookies

Posted by admin in Baked Goods, Desserts, Vegetarian and tagged with
  • 1 c cold butter, cut into small pieces
  • 1 1/4 c brown sugar
  • 1/2 c white sugar
  • 2 eggs
  • 2 t vanilla
  • 3 c all-purpose flour
  • 1 t baking soda
  • 1 t salt
  • 2 c milk chocolate chips (Ghirardelli preferred, larger chips)

Preheat oven to 375F. Line a baking sheet with parchment paper.

In a large bowl, beat the butter and sugars on high speed for 3-5 minutes. Add eggs and vanilla and beat until thoroughly mixed, about 1 minute. Mix in flour, baking soda, and salt. Stir in chocolate chips.

Measure 1/3 cup of dough and form into a ball. Place the dough balls on the prepared cookie sheets 2 inches apart (6 cookies per sheet). Bake for about 10 minutes, or until cookies are just golden. Do not over-bake. Let sit on cookie sheet for 10 minutes before moving to a wire rack to cool completely. Repeat as necessary until all cookies are baked.

Pumpkin Pie

Posted by admin in Baked Goods, Desserts, Holiday Dishes, Vegetarian

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  • 1 refrigerated pie crust
  • 3/4 c sugar
  • 1/2 t salt
  • 2 t cinnamon*
  • 1 t ground ginger*
  • 1 t nutmeg*
  • 1/4 t ground cloves*
  • 2 large eggs
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk

Preheat the oven to 425F. Remove the pie crust from the refrigerator and allow to sit at room temperature for 10 minutes before unrolling. Press pie crust into 9-inch pie plate and flute the edges with your thumb.

In a mixing bowl, combine the sugar, salt, cinnamon, ginger, nutmeg, and cloves. Add the eggs and whisk until blended. Add pumpkin and evaporated milk until combined. Pour into pie crust.

Bake in a 425F oven for 15 minutes. Cover the pie crust edges with foil or a pie shield and lower temperature to 350F. Bake for an additional 40-45 minutes, until you can insert a toothpick and it comes out clean.

Remove from oven and cool. Refrigerate until ready to serve.

*Spices can be substituted with 1 tablespoon pumpkin pie spice mix.

Pecan Pie

Posted by admin in Baked Goods, Desserts, Holiday Dishes, Vegetarian

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  • 1 refrigerated pie crust
  • 3/4 c corn syrup
  • 1 c brown sugar
  • 1/4 c unsalted butter
  • 2 t vanilla extract
  • 1/2 t cinnamon
  • 3 large eggs
  • 1 1/4 c pecans, halved or chopped

Preheat the oven to 350F and position the oven rack in the bottom 1/3 of the oven. Take the pie dough out of the fridge and let sit at room temperature for about 10 minutes. Transfer the pie dough to the pie plate. Place the pie plate and crust in the fridge as you make the filling.

Add the corn syrup, brown sugar and butter to a medium saucepan over low heat. Melt together until the sugar is no longer grainy and the butter is melted, stirring occasionally. Remove the pan from the heat and whisk in the vanilla extract and cinnamon.

In a separate bowl whisk the eggs until frothy. Whisk 1 tablespoon of the brown sugar mixture into the eggs. Quickly, so the eggs don’t scramble, whisk the rest of the warm brown sugar mixture into the eggs.

Take the pie crust out of the fridge and place the pecans in the pie shell, then pour the filling mixture into the crust (the pecans will float to the top). Fold over and crimp any excess crust. Cover the edges of the crust with a pie shield or foil to prevent it from burning.

Bake in the preheated oven for 50-60 minutes, then remove from the oven and let sit at room temperature for at least 4 hours before serving. Refrigerate any leftovers.

Pumpkin Chocolate Chip Cookies

Posted by admin in Baked Goods, Desserts, Vegetarian
  • 1 c pumpkin puree (canned)
  • 1 c granulated sugar
  • 1/2 c vegetable oil
  • 1 T pure vanilla extract
  • 1 t baking soda
  • 1 t milk
  • 1 large egg
  • 2 c all-purpose flour
  • 2 t baking powder
  • 1 t ground cinnamon
  • 1/2 t pumpkin spice
  • 1/2 t salt
  • 1 1/2 – 2 c chocolate chips

Pre-heat oven to 350°F. Combine pumpkin, sugar, vegetable oil, vanilla, baking soda, milk, and egg in a large bowl. Mix until smooth.

In a separate bowl, stir together flour, baking powder, cinnamon, pumpkin spice and salt. Add dry mixture to the wet mixture and mix until just combined. Stir in chocolate chips.

Line a baking sheet with parchment paper or a baking mat. Place spoonfuls of cookie dough about 2 inches apart. Bake for 10-11 minutes. Allow to cool on the pan for a couple minutes before transferring to a cooling rack.

Jalapeño Cheese Bread

Posted by admin in Baked Goods, Vegetarian

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  • 3 ½ c bread flour, plus more for dusting
  • 2 ½ c shredded sharp cheddar cheese, divided
  • 2 jalapeños, seeded and coarsely chopped
  • 1 jalapeño, sliced into rings
  • 1 T kosher salt
  • 2 c warm water
  • 2 ¼ t instant yeast
  • 1 T olive oil

In a large bowl, combine the bread flour, 2 cups of cheddar cheese, the chopped jalapenos, and salt. Stir well. In a separate large bowl, combine the warm water and yeast. Pour the flour mixture on top of the water and use a silicone spatula to stir until the dough comes together.

With the spatula, fold the dough around the edges of the bowl toward the center, rotating the bowl each time and folding a total of 8 times. Cover with a kitchen towel and let rest in a warm place for 60 minutes, or until almost doubled in size. Using the spatula, fold the dough toward the center again 8 more times. Cover with the towel and let rest for 30 minutes.

Add the Dutch oven and lid to the oven, and preheat to 450˚F (230˚C) for 30 minutes. Lightly flour a clean work surface and your hands. Carefully peel the dough out of the bowl and onto the floured surface. Flip over and carefully brush away excess flour. Fold the edges of the dough towards the center 8 times, then flip over the dough and transfer to a piece of parchment paper.

Brush the top of the dough with the olive oil, so the cheese will stick. Sprinkle the remaining ½ cup (50 g) of cheese on top. Use a sharp knife to score the bread with an “X”, which will allow steam to escape. Arrange the jalapeño rings on top of the cheese.

Carefully remove the Dutch oven from the oven and use the parchment to lift the bread into the pot. Cover with the lid and bake for 30 minutes, then remove the lid and bake for 20 more minutes, until the bread is golden brown.

Carefully slide the bread out of the pot and onto a wire rack. Remove the parchment paper and let the bread cool for at least 1 hour before slicing.
Slice the bread and serve as desired.

Cornbread

Posted by admin in Baked Goods, Vegetarian

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  • 1 c all-purpose flour
  • 1 c yellow cornmeal
  • 2/3 c white sugar
  • 1 t salt
  • 3 1/2 t baking powder
  • 1 egg
  • 1 c milk
  • 1/3 c vegetable oil

Preheat oven to 400F. Spray or lightly grease a 9-in round or 9×9 pan. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan. Bake in 400F oven for 20-25 minutes or until a toothpick inserted into the center of the loaf comes out clean.

Kneaders Chunky Cinnamon Bread

Posted by admin in Baked Goods, Vegetarian and tagged with ,

Dough

  • 1 c warm water
  • 1 T yeast
  • 3 T sugar
  • 3 c all purpose flour
  • 1/4 c dough enhancer
  • 3 T butter, softened
  • 1 T oil
  • pinch of salt

Brown Sugar Filling

  • 2 cup brown sugar
  • 1/2 cup butter, melted
  • 2 teaspoons cinnamon

Proof the yeast by sprinkling it over the water. Sprinkle the sugar over the yeast. It should all start to sink into the water and eventually become foamy. Meanwhile, add remaining dough ingredients into a bread machine or a stand mixer. Add the yeast mixture into the bread machine or bowl. If using a bread machine, run through dough cycle. If using a stand mixer– use a paddle attachment to mix together until a dough ball forms. Cover and let rise in a warm place for 30 minutes. Punch down with bread hook. Repeat two more times.

Meanwhile, grease and line two bread loaf pans with parchment paper. In a new bowl, mix together the brown sugar, melted butter, and cinnamon. Remove dough from bread machine or bowl and divide into halves. Continue to divide into halves until you have 64 small dough balls. Line the bottom of the two pans with dough balls. Spread each of them with the brown sugar mixture. Continue alternating layers of dough with layers of brown sugar until no more remains. Cover and let rise for 30 more minutes.
Bake at 375 degrees for 27 to 28 minutes. Remove and let cool in pan for about 10 minutes. Remove from pan and let continue to cool on rack.

Makes 2 loaves

**Haven’t made this yet – will try with Rhodes Rolls to make it faster and easier.

Banana Bread

Posted by admin in Baked Goods, Vegetarian

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  • 3 bananas , very ripe
  • 1/3 c butter, melted
  • 3/4 c sugar
  • 1 egg, beaten
  • 1 t vanilla extract
  • 1 t baking soda
  • 1/4 t salt
  • 1 1/2 c all-purpose flour
  • 1/2 c walnuts, chopped (optional)

Preheat the oven to 350 F.

In a large bowl, smash bananas (using a potato masher works very well). Mix butter into the mashed bananas and add the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour and mix thoroughly. If desired, add 1/2 cup of chopped walnuts or chocolate chips to the batter and mix to distribute evenly.

Spray a 4×8 inch loaf pan or 4-6 mini-loaf pans with non-stick spray. Place the batter in the pan(s), filling no more than 2/3 of the pan(s). If baking mini loaves, place them side-by-side on a baking tray. Bake for 1 hour for a full loaf or 45 minutes for mini loaves or until a toothpick comes out clean.

Allow to cool. Remove from pan(s) and slice to serve.

Turtle Cake

Posted by admin in Baked Goods, Desserts

Turtle Cake (2)

2 boxes Duncan Hines Triple Chocolate cake mix
1-2 cans sweetened condensed milk
Chocolate ganache
Caramel sundae syrup
chopped walnuts
mini chocolate chips

In 3 round cake pans, bake chocolate cake as directed on box. Cool and even out tops to allow for layering. In a saucepan, heat sweetened condensed milk until it browns (making dulce de leche). Stack round cakes with dulce de leche between layers. Cover with chocolate ganache (you may want to cut a cake-sized circle out of wax paper and set it around cake to prevent ganache from spilling onto pan or cake plate). Top with walnuts and chocolate chips. Drizzle caramel syrup.

Cheddar Bay Biscuits

Posted by admin in Appetizers, Baked Goods, Side Dishes and tagged with
4 c baking mix
3 oz Cheddar cheese, shredded
1-1/3 c water
1/2 c melted butter
1 t garlic powder
1/4 t salt
1/8 t onion powder
1/8 t dried parsley

Preheat oven to 375 degrees. Line a baking sheet with parchment paper. In a mixing bowl, combine the baking mix, cheese, and water. Mix until dough is firm. Using a small scoop, place dough on the prepared pan. Bake for 10-12 minutes or until golden brown.

Combine the melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removing from oven

Whippersnapper cookies

Posted by admin in Baked Goods, Desserts

1 box cake mix (lemon or chocolate)
2 c whipped topping
1 egg, beaten
1/2 c confectioners’ sugar
In a large bowl combine cake mix, whipped topping and egg; mix until well combined. Chill the dough for at least 4 hours. Preheat oven to 350 degrees. Form tablespoons of dough into one inch balls and roll them in the confectioners’ sugar. Place the cookies on greased or parchment lined cookie sheet a couple inches apart. Bake 10-12 minutes until cookies are set, but not browned. Cool on wire rack.
Makes about 18 cookies.

Cake Mix Cookies

Posted by admin in Baked Goods, Desserts and tagged with

1 pkg of cake mix (any flavor)
1 large egg
¼ cup of oil
¼ cup of water

Preheat oven to 350.  Combine cake mix, egg, oil, and water.  Beat until well blended.  Add nuts, chocolate chips, etc. if desired. Drop by teaspoon about 1 inch apart onto greased cookie sheet.  Bake for 15 minutes or until done.

Makes approx. 4 dozen cookies

Toll House Cookies

Posted by admin in Baked Goods, Desserts and tagged with

2 ½ cups sifted flour
1 teaspoon baking powder
1 teaspoon salt
1 cup shortening
¾ cup white sugar
¾ cup brown sugar
2 eggs
2 teaspoons vanilla
6 ounce package of semi-sweet chocolate chips

Preheat oven to 375 degrees.  Sift together 2 ½ cups sifted flour, 1 teaspoon baking powder, 1 teaspoon salt.  Set aside.  Combine 1 cup shortening, ¾ cup white sugar, ¾ cup brown sugar.  Add 2 eggs and 2 teaspoons vanilla.  Beat till creamy.  Add dry ingredients.  Stir in 6 ounce package of semi-sweet chocolate chips.  Put on greased cookie sheet.  Bake at 375 degrees for 10-12 minutes.

Milk Chocolate Florentine Cookies

Posted by admin in Baked Goods, Desserts

2/3 c butter
2 c quick oats
1 c granulated sugar
2/3 c all-purpose flour
1-3/4 c milk chocolate morsels
¼ c dark corn syrup
¼ c milk
1 t vanilla extract
¼ t salt

Preheat oven to 375°. Line cookie sheets with foil. Melt butter in medium saucepan; remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla and salt; mix well. Drop by level-teaspoon, about 3 inches apart, onto prepared cookie sheets. Spread thinly with rubber spatula. Bake for 9-11 minutes or until golden brown. Cool completely on cookie sheets and wire racks. Peel foil from cookies. Microwave morsels in medium, uncovered microwave-safe bowl on medium-high (70%) power for one minute. Stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10-15 second intervals, stirring just until morsels are melted. Spread thin layer of melted chocolate onto flat side of half of the cookies. Top with remaining cookies.

Makes about 2 dozen sandwich cookies

*The cookies are should turn out flat, and bumpy with a few holes. They should harden once they’re cooled. They can be frozen to prevent chocolate from leaking through holes.

Raspberry Shortbread Cookies

Posted by admin in Baked Goods, Desserts

1 c shortening
2 egg yolks
3 T milk
½ c granulated sugar
½ c brown sugar
2 t vanilla
2 t cream of tartar
½ t salt
1 t baking soda
2 2/3 c all-purpose flour
Raspberry fruit preserves

Cream shortening and sugars. Beat in yolks, milk and vanilla.  Sift together dry ingredients; add to creamed mixture. Chill for 1 hour. On well floured surface roll half the dough to 1/8″ thick ; cut with 2″ circular cutter for the bottom. Place 1/2 teaspoon preserves on each cookie. Seal by placing a second cookie cut (with hole in the center) on top and sealing the edges. Bake on ungreased cookie sheet at 350° for 10-12 minutes.

Sugar Cookies

Posted by admin in Baked Goods, Desserts
  • ½ c margarine
  • 1 egg
  • 1 t vanilla
  • 2 t baking powder
  • 1 c sugar + more for sprinkling on top
  • 1 T milk
  • 2 c flour
  • ¼ t salt

Beat margarine, sugar, egg, milk and vanilla together until fluffy. Sift dry ingredients and add to egg mixture. Chill dough thoroughly (at least 2 hours). Roll out dough on a lightly floured surface. Using a cookie cutter, cut out shapes and sprinkle with sugar. Bake at 375° for 8 minutes. Cool and store in a tightly covered container.

Makes 4 dozen.

Soft Peanut Butter Cookies

Posted by admin in Baked Goods, Desserts
  • 1 c peanut butter
  • 1 c brown sugar
  • 2 eggs
  • 2 c flour
  • ½ t salt
  • ½ c oil
  • 1 c white sugar
  • 1 t vanilla
  • 2 t baking soda

Blend peanut butter, oil, sugars, eggs and vanilla. Sift flour, soda and salt. Blend mixtures together. Form into 1-inch balls. Place 2 inches apart on ungreased cookie sheet and flatten with a fork in a criss-cross pattern. Bake 7-12 minutes at 350°. Let stand in pan until slightly cool.