My nieces leave today to go camping so I made them these.

INGREDIENTS

3 cups old fashioned oats
2 tablespoons oil
2 tablespoons brown sugar
2 tablespoons maple syrup
¼ cup honey
1 teaspoon vanilla
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 – 1½ cups add-ins (walnuts, almonds, dried fruit, wheat germ, etc)
5 ounces dark chocolate 

DIRECTIONS

Preheat the oven to 350°F and scatter the oats in a pan. Let them toast, stirring at least once, for about 15 minutes. When they are done they will look slightly golden and you will smell the toasty oats.

Line a 9 X 9 pan with parchment paper or foil. You want a piece large enough that the sides will come back over and cover the top of the bars once you fill the pan.

While the oats toast heat the oil in a small saucepan on the stove. Add the brown sugar, maple syrup, honey, vanilla, cinnamon, and nutmeg.

Bring it to a simmer over medium high heat. Stir to make sure the brown sugar dissolves, and turn the heat off.

Put the toasted oats in a large bowl. Pour the hot liquid over the oats and stir to coat evenly. Stir in all your add-ins. Scrape the mixture into the prepared pan.

Fold the parchment or foil over the top of the granola in the pan and PRESS to fill the corners and flatten. Keep pressing and smooth the granola out so that it is even across the pan.

Let the granola bars set up in a cool dry place for at least an hour. They will set faster in the freezer. I like to make mine in the evening and let them set up overnight.

Turn them out of the pan onto a cutting board. Peel the parchment or foil away. Slice down the middle and then cut each half into 6 bars. Lay the bars on a clean piece of parchment or foil. Melt the chocolate in a small saucepan over low heat. Use a spoon to drizzle the chocolate over the sliced bars. Let it set up and ENJOY!

I got the recipe here.

I started these last night and let the dough rest overnight in the fridge. Perfect breakfast treat for my nieces. Even though it looks a mess, it tastes delicious.

INGREDIENTS

1/2 pound (16 tablespoons) unsalted butter
1 tablespoon active dry
1/2 cup water or milk
1/4 cup sugar
6 large eggs
2 teaspoons salt
4 to 4 1/2 cups all-purpose flour
1 yolk beaten with 1 tablespoon water, for the glaze

DIRECTIONS

Give the butter about an hour to soften.  Cut it into 16 tablespoon pieces

Combine the yeast and water in the bowl of a stand mixer, and allow the yeast to dissolve for a few minutes. Add the sugar and the eggs, and whisk until the eggs are mixed. Add the salt and 4 cups of the flour. Stir until you’ve formed a loose floury dough.

Use a dough hook on low speed to knead for about 2 minutes, until the dough comes together in a ball.

Increase the mixer speed to medium. Begin adding the butter one tablespoon at time. Wait until one lump is mostly mixed in before adding the next. Stop and scrape down bowl as needed.

Once all the butter is added, knead using the dough hook for another 5 minutes making sure the butter is completely absorbed. The dough should look glossy and smooth.

Let the dough rest for about 60-90  minutes until it has doubled.

Cover the bowl with plastic wrap and let it rest in the refrigerator overnight.

In the morning, grease two loaf pans. Turn the dough out onto a lightly floured counter and pat into a rectangle; the dough will be quite stiff and easy to shape. Divide the rectangle into 12 equal pieces, then roll each piece into a ball. Tuck 6 balls of dough into each loaf tin, staggering them slightly.

Cover the brioche loosely and let it double again for another 60 minutes. They should begin to come up out over the pan.  About 30 minutes in, preheat the oven to 350 degrees.

Glaze the brioche by whisking together the yolk and water. Brush it evenly over the tops of the brioche.

Bake the brioche 30 to 40 minutes. Finished loaves should look puffed, glossy, and golden-brown.

Let them cool for a few minutes and they will come out easily of the loaf pans.

I worked with this  recipe.

Always be multi-tasking. Even when baking.

INGREDIENTS

Flaky Crust

4 cups Flour
3.5 Sticks butter, chilled
2 tablespoons crisco, chilled
1/2 teaspoon salt
1 teaspoon sugar
2/3 cups ice water

Fillings

Fruit
Apricot Jam
Pastry Cream
Whipped Cream

DIRECTIONS

Add flour, sugar, and salt into large bowl. Cut in butter and crisco. Use a fork to mix in water, a little at a time.  Pour on to counter and press mixture into two separate disks and refrigerate for at least an hour.

For fruit tart: roll out crust on parchment paper.  Add fruit (sprinkle with lemon and sugar) making sure you leave a 2″ border.  Use parchment paper to lift up sides to cover some of the fruit to form a rustic tart. Bake at 400 degrees for approximately 45 minutes until golden brown and fruit is bubbling.

For Pastry Cream: Follow directions for pastry cream. Roll out crust and place in pie tin. Blind bake at 400 degrees for 20 minutes. When cooled. Add a layer of apricot jam then a layer of cooled pastry cream. Top with fresh whipped cream.

Congrats! You’ve made it halfway through the week.  Celebrate with a chocolate frosted, vanilla cake filled with homemade apricot jam.

INGREDIENTS

Cake

1 cup butter, softened

½ cup vegetable shortening

3 cups granulated sugar

5 eggs, room temperature

3 cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

½ cup whole milk, room temperature

½ cup buttermilk, room temperature

2 teaspoons vanilla extract

Apricot Jam

1lb fresh apricots, cubed
1 1/4 cups sugar

Chocolate Buttercream

1½ cups butter (3 sticks), softened
1 cup unsweetened cocoa
5 cups confectioner’s sugar
½ cup milk
2 teaspoons vanilla extract
½ teaspoon espresso powder

DIRECTIONS

Cake

Preheat oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour.

Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one 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.

Evenly distribute cake batter between cake pans and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.

Jam

While cake is cooling. Add apricots to a medium saucepan, add sugar and let boil.  Lower heat and let jam simmer for approximately 20 minutes. Let cool.

Frosting

Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.

Cream together butter and cocoa powder until well-combined.

Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.

Add vanilla extract and espresso powder and combine well.

If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

You could be eating these in under 30 minutes.  Thanks to Add a Pinch for the recipe.

2 cups self-rising flour
¼ teaspoon salt
½ teaspoon granulated sugar
3 tablespoons shortening
1 tablespoon butter
1 cup buttermilk
1 tablespoon ice water

3 tablespoons butter, melted
1 tablespoon cinnamon
3 tablespoons brown sugar

1 cup confectioner’s sugar
2 tablespoons milk
1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 475ºF. Butter a round cake pan or skillet and set aside.

Add the flour, salt and sugar to a large mixing bowl. Cut shortening and butter into flour mixture with a pastry blender. Slowly pour milk and water into your dry ingredients and stir together until just combined. Pour the dough onto a lightly floured surface and gently pat into a rectangle about ½ inch thick.

Mix together cinnamon and sugar and sprinkle on top of melted butter. Roll the dough, beginning at the long edge, until a log of dough has been formed. Cut dough into rolls about 1½ – 2 inches thick. Place slices into the buttered cake pan or skillet. Place the pan into the oven and bake for 10-12 minutes, or until lightly browned and cooked through. Do not overbake.

As the cinnamon roll biscuits are baking, mix together the confectioner’s sugar, milk and vanilla until well combined and smooth. Remove the biscuits from the oven and allow them to cool for a few minutes and then spread the glaze over the top and serve.

My neighbors, Mike and Mel are always good for something fun to bake with. This time it was zucchini. 

INGREDIENTS

1 ½ cups grated zucchini
⅔ cup light brown sugar
⅓ cup olive oi
⅓ cup plain Greek yogurt
2 large eggs
1 teaspoon vanilla extract
1 ½ cups flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon finely grated lemon zest
½ cup chopped walnuts

DIRECTIONS

Heat oven to 350 degrees. Butter an 8-inch loaf pan.

In a large bowl, use a rubber spatula to mix together the grated zucchini, sugar, olive oil, yogurt, eggs and vanilla extract.

Whisk together the flour, salt, baking soda, baking powder, lemon zest and spices in a separate bowl. Fold the dry ingredients into the wet ingredients. Fold in the walnuts if using.

Pour the batter into the prepared loaf pan and bake for 40 to 55 minutes, rotating the pan halfway through baking. The bread will be done when a toothpick inserted into the middle comes out clean.

Cool on a wire rack for 10 minutes. Remove the bread from the pan and cool on a rack completely before cutting and serving.

I got the recipe here.

The Susman’s went to Europe and I got an amazing book about Lindt Chocolate. Here is there classic brownie recipe.

INGREDIENTS
100 grams of bittersweet chocolate, chopped
75 grams butter
3 eggs
150 grams sugar
1 teaspoon vanilla
1/2 teaspoon salt
120 grams flour

DIRECTIONS
Preheat oven to 350 degrees.  Grease an 8 x 8 square baking pan and line with parchment paper.

Melt the chopped chocolate and butter stirring constantly. Remove from heat and let cool.

Beat together eggs, sugar, vanilla, and salt until well combined.

Add the melted chocolate and eat gently by hand until evenly incorporated.

Add the flour and mix until just combined.

Pour the mixture into prepared pan and bake about 20-25 minutes.

Great combination of flavors and textures. I adapted this recipe.

INGREDIENTS

Crust

1 stick unsalted butter
1/4 cup sugar
1 teaspoon vanilla extract
1 egg yolk
1 1/4 cups cake flour

Strawberry Filling

1 pint strawberries, rinsed, hulled and sliced

Almond Filling

1/4 pound almond paste
1/4 cup sugar
1 egg yolk
1 teaspoon grated lemon zest
1/2 stick soft butter
1 egg
3 tablespoons flour

Whole berries and confectioners’ sugar for finishing

One 9- or 10-inch tart pan

DIRECTIONS

For the dough, beat the butter and sugar with the paddle on medium speed until very soft and light. Beat in the vanilla and the yolk and continue beating until smooth and shiny, about 3 more minutes. Stop the mixer, sift the cake flour and add to the butter mixture. Mix until just incorporated. Press into tart pan and let chill in refrigerator.

For the almond filling, combine almond paste, sugar, yolk and zest and beat by machine until smooth. Beat in butter, scrape bowl and beaters and beat in egg. Continue beating until light. Stir in flour.

Set rack in the middle level of the oven and preheat to 350 degrees.

Spread almond mixture on top of chilled crust. Arrange the sliced berries evenly on top.

Bake the tart about 25 minutes, until dough is baked through and filling is set. Cool in pan, unmold and dust with confectioners’ sugar.

It has the consistency and flavor of focaccia.  What’s not to like?

INGREDIENTS

2 1/4 tsp active dry yeast
2 cups warm water
1 tbsp salt + additional for sprinkling
4 1/3 cups flour
Olive oil
Sesame seeds and poppy seeds for sprinkling

DIRECTIONS

Combine years and water in a large mixing bowl. Mix in 1 cup of flour and then add salt. Continue to mix in one cup at a time until well mixed.  Dough will be wet. Cover loosely and let rise for 1 hour.

Lightly oil skillet.  Sift some flour not he top of the dough and then your hands. Take the dough and shape into a disk without punching it down. Place in skillet and cover loosely with a towel again and allow to sit for another 1/2 hour.

Sprinkle with any toppings you like. I used a little salt, poppy and sesame seeds.

Preheat oven to 400 degrees and bake for 35-40 minutes until top is browned.

I have made this so many times and it never fails. 

INGREDIENTS

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter, softened
1 cup + 2 tablespoons sugar (divided)
Zest of one lemon
1 egg
1 teaspoon vanilla
1/2 cup milk
1 pound of strawberries

DIRECTIONS

Preheat oven to 350 degrees F. Butter a deep pie pan.

In medium blow mix together flour, baking powder and salt, and set aside.

Using electric mixer, cream butter, sugar, until fluffy. Add egg, vanilla, and zest until well combined. Slowly add dry ingredients alternating with milk and beat on low until smooth.

Scoop batter (it will be thick) into pan and smooth. Arrange strawberries (hulled and halved) on top with the cut side down.

Reduce oven to 325 degrees and cook for about an hour.  Let cool.