CBS Pie

 

img_5419

Cream, Butter, Sugar Pie. You can thank Judit for turning me on to this masterpiece.

INGREDIENTS

Crust

6 tablespoons very cold butter

1 1/2 cups flour

1/2 teaspoon salt

2 teaspoons sugar

4 tablespoons  cup very cold Crisco

3-4 tablespoons ice water

Filling

4 tablespoons cornstarch

¾ cup sugar

4 tablespoons butter, melted

2 ¼ cups heavy cream

1 tablespoon vanilla

Topping

4 tablespoons butter, melted

½ cup sugar

2 teaspoons cinnamon

DIRECTIONS

Crust:

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl and whisk. Add the butter and shortening. Use a pastry cutter to cut in the butter and Crisco. Add water slowly and form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate overnight.

Preheat oven to 325 degrees F. Roll out dough and place in pie plate. Blind bake for approximately 10-12 minutes or until partially baked. Set aside.

In a small bowl, mix together the cornstarch and sugar until blended. In a medium saucepan, bring the cornstarch-sugar mixture, melted butter and heavy cream together over medium heat, stirring constantly. The mixture is done when it’s thick and creamy. Stir in the vanilla.

Pour the mixture into the prepared pie crust and smooth out the top. Drizzle on the melted butter and evenly sprinkle on the cinnamon sugar. Bake for approx. 25 minutes, then turn on the broiler and broil for about 1 minute, watching carefully. Remove from oven and allow to come to room temperature before refrigerating for at least one hour to set. Store in fridge.

 

I worked with this recipe.

Carrot Zucchini & Walnut Muffins

IMG_1158

Add sugar to any vegetable and they taste better. That’s my motto.

INGREDIENTS

1 cup flour

½ cup oats

1 ½ cups whole wheat flour

2 scoops protein powder (use a flavor that will compliment or no flavor)

1 ½ cups sugar

1 tablespoon baking powder

1 teaspoon salt

1 ½ teaspoons cinnamon

¼ teaspoon ground ginger

¼ teaspoon ground nutmeg

½ cup chopped walnuts

¾ cups melted butter, cooled

3 large eggs + 1 egg white

1/2 cup milk

1/4 cup yogurt

1/2  cup shredded carrots

1/2  cup shredded zucchini

DIRECTIONS

Preheat oven to 350 degrees. Grease muffin cups.

Whisk together dry ingredients in a large bowl.

In a separate bowl, whisk together cooled melted butter, eggs, milk, and yogurt. Stir in grated carrots and zucchini.

Combine wet and dry ingredients until just mixed. Fill muffin tins ¾ full and bake for about 20 minutes.

Cool on rack.

 

Happy Birthday To Me Cake

img_5394

I turned 49 today. So I bake a couple little cakes.

INGREDIENTS

1/2 cup butter, softened

¼ cup vegetable shortening

1 ½ cups granulated sugar

2 eggs, room temperature

1 ½ cups all-purpose flour

1 teaspoon baking powder

Pinch of salt

¼ cup whole milk, room temperature

¼ cup buttermilk, room temperature

1 teaspoons vanilla

Decorations

Fresh Whipped Cream

Fresh Strawberries

 

DIRECTIONS

Preheat oven to 350º F. Coat a jelly roll pan with butter and flour.

Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar ½ cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.

Sift together flour, baking powder, and salt. Pour milks and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.

Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.

Pour cake into prepared pan and smooth to make even. Bake for 20-25 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in pan for about 5 minutes, then cool completely on a wire rack.

Once cooled, use circular cutouts to make 6 even circles.

Make whipped cream. Slice strawberries. Take on circle and add strawberries and whipped cream, then add the next circle and continue until there are three layers of cake.

I got the recipe here.

Yia Yia’s Cookies

img_5301

My nephews’ Grandmother passed away the other day. We spent many holidays together over the years and I always loved her Greek cookies. She gave me the recipe a few years ago and this is the first time I made them.  Thank you, Dina.

INGREDIENTS

1 3/4 sticks of butter, room temperature

1/4 cup vegetable oil

1 egg

1 cup sugar

4 cups flour

1/4 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon vanilla

1/4 fresh orange juice

shot of brandy

DIRECTIONS

Preheat oven to 350 degrees.

Cream butter and sugar.  Add egg, vanilla and oil and beat until well combined.   Sift dry ingredients together and add slowly until a dough forms.  Add juice and mix until combined. Make a flat disk 2″ thick, cover with plastic wrap and refrigerate for 20 minutes or so.  Roll out to doubt 1/4″ thick and use any cookie shape you like.  Use flour so you can work with dough easier.  It warms quickly.  Brush with egg wash and sprinkle on sesame seeds or poppy seeds.  Bake for about 10-12 minutes. Let cool and eat.  They are even better the next day.

12 hour Cinnamon Rolls

img_1208

Start these chunks of heaven the night before and you’ll have a wonderful treat in the morning.

INGREDIENTS

4 egg yolks and 1 whole egg

2 ounces sugar

3 ounces of unsalted butter, melted

6 ounces buttermilk, room temperature

20 ounces flour

2 1/4 teaspoons instant dry yeast

1 1/4 teaspoons kosher salt

Filling

8 ounces light brown sugar

1 teaspoon ground cinnamon

pinch salt

3/4 ounces melted butter

Icing

2 cups powdered sugar

1-2 tablespoons milk

1/4 teaspoon vanilla

 

 

DIRECTIONS

For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.

Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.

Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight.

Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 350 degrees F.

When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.

While the rolls are cooling slightly, make the icing by mixing together the ingredients until smooth.  Drizzle over buns.

Alton Brown helped me out with this one.

Cake for Coffee

img_5272

Grab a cup of coffee and a slice of this cake.  It is better than Calgon.

INGREDIENTS

1-1/2 stick butter, softened.

2 cups sugar

3 cups sifted flour

4 teaspoons baking powder

1 teaspoon salt

1-1/4 cup buttermilk

3 whole egg whites, beaten until stiff

FOR THE TOPPING:

1-1/2 stick butter, softened

3/4 cups flour

1-1/2 cup brown sugar

2 Tablespoons cinnamon

Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.

Cream butter and sugar. Add flour mixture and milk alternately until combined. Don’t overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 baking pan.

In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.

Bake for 40 to 45 minutes until toothpick comes out dry in cake part. Cinnamon/sugar/butter mixture part will still be sticky.

I got the recipe here.

Marcus’ Jam

IMG_5259.JPG

Marcus is a beautiful man that sits near me at work and always samples my baking.  When he asks for Jam cookies he gets them.

INGREDIENTS

2 cups flour

¾ teaspoon salt

½ teaspoon baking powder

12 tablespoons unsalted butter, room temp

2/3 cup granulated sugar

1 egg

1 teaspoon vanilla

½ cup jam or other filling

DIRECTIONS

Heat the oven to 350°F. Line 2 baking sheets with parchment paper; set aside. Whisk the measured flour, salt, and baking powder in a medium bowl to aerate and remove any lumps; set aside.

Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, scraping down the sides of the bowl as needed, about 3 minutes. Stop the mixer, scrape down the paddle and the sides of the bowl, and add the egg and vanilla. Beat on medium speed until incorporated, about 1 1/2 minutes. Stop the mixer and scrape down the bowl.

Add the flour mixture and beat on low speed until the dough just comes together, about 45 seconds.

Turn the dough onto a floured work surface and form it into a disk. Divide the dough into 4 equal portions. Using your hands, roll each portion into a 10-by-1-inch log. Carefully transfer 2 of the logs onto each prepared baking sheet. Using the handle of a wooden spoon, make a 1/2-inch-wide and 1/2-inch-deep trough in the center of each log, leaving a 1/2-inch border at each end. Place the jam in a piping bag and pipe the jam into each of the troughs. Place both baking sheets in the oven and bake for 10 minutes. Rotate the baking sheets front to back and top to bottom and bake until the cookie logs are light golden brown around the bottom edges, about 10 to 12 minutes more. Place the baking sheets on wire racks and let the logs cool for 15 minutes. Pick up 1 of the parchment sheets and carefully transfer the two logs to a cutting board. Cut each log on the diagonal into 1-inch-wide pieces. Transfer the cookies to the wire rack. Repeat with the remaining parchment sheet and cookie logs. Let the cookies cool completely.

I followed this recipe.

Better Banana Bread


Banana bread made even better with chocolate.

INGREDIENTS

3 medium-to-large very ripe bananas

1/2 cup butter, melted

3/4 cup brown sugar

1 large egg

1 teaspoon pure vanilla extract

1 teaspoon baking soda

1/4 teaspoon table salt

1 cup flour

1/2 cup cocoa powder

1 cup semisweet chocolate chips or chunks

DIRECTIONS

Heat your oven to 350°F. Butter a 9×5-inch loaf pan, or spray it with a nonstick baking spray.

Mash bananas in the bottom of a large bowl. Whisk in melted butter, then brown sugar, egg, and vanilla. Place baking soda, salt, flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients. Stir dry and wet ingredients with a spoon until just combined. Stir in chocolate chunks or chips.

Pour into prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature.

I worked with this recipe.

 

 

Digestive Biscuits

img_1188

I’m missing my friends from England so I made these.

INGREDIENTS

75g cold butter

100g wholewheat flour

65g oatmeal

1/4 teaspoon baking soda

35g brown sugar

1 to 2 tablespoons milk

melted chocolate for decoration

DIRECTIONS

In a large bowl, mix together butter, flour and until with your fingers until it looks like breadcrumbs.

Add in baking soda and sugar and mix to combine.

Add 1 tablespoon of milk and form a dough.  Use an additional tablespoon of milk if it is not coming together. It should stick together but not all over your hands.

Shape the dough into a thick slab. Place it between two sheets of plastic wrap and use a rolling pin to roll it out to 2cm thick.  Chill for at least 30 minutes.

Roll out dough onto floured surface to about 1cm thick. Using a straight edged cookie cutter cut as many rounds as you can. Use a fork to make pricks in each cookie. Place on a cookie sheet and chill for 20 minutes while oven is preheating to 325 degrees.

Bake for 10 to 12 minutes until edges start to brown.

Once cooled, dip in melted chocolate.

I worked with this recipe.

 

Salty Maple Bacon Chocolate Cookies


Can you believe this is the first dessert I’ve made with bacon?

INGREDIENTS

12 bacon slices, minced

1/4 cup maple syrup

1 cup unsalted butter, softened

1 ¼ cups sugar

1 large egg

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1 1/2 cups quality milk chocolate chips

Flaky sea salt

 DIRECTIONS

Preheat to 350 degrees F. Line a cookie sheet with silpat or parchment.

For the bacon: In a medium frying pan, saute the bacon until the fat has rendered and the bacon is crisp. Drain the fat from the pan, add the maple syrup and stir to blend. Saute until the maple syrup becomes thick, 1 to 2 minutes. Transfer immediately to a small bowl and let cool.

For the batter: With a standing or handheld mixer, blend the butter and sugars until light and fluffy, 3 to 5 minutes. Add the egg and beat until well blended, 1 minute. Add the vanilla and beat for 30 seconds more. Stir in the flour and baking soda with a wooden spoon. Add the bacon and chocolate and stir to combine. Scoop heaping teaspoons of dough onto the prepared baking sheet and sprinkle with sea salt. Bake until golden around the edges, 9 to 10 minutes.

I worked with this recipe.