Saturday, October 3, 2020

Melt-in-Your-Mouth Pumpkin Cookies

Melt-in-your-mouth Pumpkin Cookies
Yield : 60 cookies

Ingredients
2 cups butter, softened                                2 cups granulated sugar
2 teaspoons baking powder                        2 teaspoons baking soda
1 teaspoon salt                                                1 teaspoon ground cinnamon
1 teaspoons ground nutmeg                        2 eggs
2 teaspoons vanilla                                        1  15-oz. can pumpkin 
4 cups flour                                                        (Libby's is preferred)


Brown Sugar Frosting (option 1)
1/2 cup butter                                                1/2 cup brown sugar
1/4 cup milk                                                    1 teaspoon vanilla
3 - 4 cups powdered sugar

White Frosting (option 2)

2 cups confectioners sugar
2 Tbsp melted butter
2 Tbsp milk
3/4 tsp vanilla

Directions

Preheat oven to 350 degrees. In a large bowl, beat the 2 cups butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, 1 tsp cinnamon, and nutmeg. Beat until combined. Beat in the eggs and 2 tsp vanilla until combined.  Beat in pumpkin. Beat in as much of the flour as you can with the mixer.  Stir in remaining with a wooden spoon. 

Drop dough by heaping teaspoon 2 inches apart on ungreased cookie sheets.  Bake for 10-12 minutes or until tops are set.  Transfer to wire racks to cool. 

If making brown sugar frosting, in a small saucepan, heat the 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 tsp vanilla. Beat in powdered sugar until smooth.  Spread frosting on cookies.

If making white frosting,  mix together all ingredients and spread on cookies. Leave out until frosting "sets". 


Apple Cider Doughnut Mini Muffins Recipe

 

Apple Cider Doughnut Mini Muffins Recipe

Ingredients

  • 2 cups all purpose flour
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 teaspoon cinnamon
    1/2 teaspoon ginger
    3/4 teaspoon nutmeg
    1/3 cup dark brown sugar
    1 cup apple cider
    1 egg
    1 teaspoon vanilla extract
    3 tablespoons butter, melted and cooled,

  • Topping

    1/2 cup granulated sugar
    1/2 tsp cinnamon
    4 Tbsp melted butter

Directions

  1. 1.

    Set rack in center of oven, preheat to 400°F. Liberally spray mini muffin pans with nonstick spray, set aside. In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, ginger, and nutmeg. Add brown sugar and work into mixture by hand to break up clumps. Set aside. In a second bowl, whisk together cider, egg, vanilla, and 3 tablespoons melted butter. Add wet to dry ingredients and quickly but gently fold together until all streaks of flour are just incorporated and you have a light, fluffy batter. Divide evenly between cups of muffin pans (about 2/3 full) and bake for 8-10 minutes, turning once.

  2. 2.

    While muffins are baking, whisk together 1/2 tsp cinnamon and granulated sugar. Melt 4 Tbsp butter in a shallow bowl. As soon as muffins are done, immediately turn out onto a rack and roll them a few at a time in the melted butter, then roll in cinnamon sugar and shake until well-coated. (Or if you prefer less sugar, just lightly dip top of muffin in butter and then the cinnamon sugar mixture.) Let muffins continue to cool on rack. You may reheat to serve, with the oven at 400°F— it will only take 1 or 2 minutes.                                                                                                                                                                                                  Recipe credit - https://www.seriouseats.com/recipes/2013/10/apple-cider-doughnut-mini-muffins-draft.html


Monday, April 20, 2020

Braised Asian Meatballs and Cabbage


Braised Asian Meatballs and Cabbage
*Kevin, Caroline, and Austin liked it! (and Clayton ate it without complaining.)
Dinner servings: 6

Ingredients
1 ½ lb ground pork
4 ½ Tablespoons soy sauce
3 teaspoons fresh ginger peeled and minced (or 1 1/2 tsp prepackaged ginger)
2 cloves garlic, minced
1 ½ teaspoons toasted sesame oil
¼ teaspoon  red pepper flakes
2 Tablespoons vegetable oil
½ cup plain breadcrumbs (not panko)
2 bunches green onions, divided (1/2 minced, and ½ sliced horizontally)
1 large green cabbage, trimmed and sliced
2 cups chicken broth
Jasmine rice or rice noodles

Instructions
1.      In a large mixing bowl, use your hands to combine the pork, soy sauce, ginger, garlic, sesame oil, red pepper flakes, diced green onions, and breadcrumbs.  Form into golf ball sized meatballs (no bigger) and set aside.
2.      Boil chicken broth in small pot to reduce.
3.      Make jasmine rice or rice noodles according to the package.  
4.      In a large saute pan with sides, heat the vegetable oil over medium high heat.  Brown the meatballs on all sides, about 5 – 8 minutes.
5.      Add cabbage and sliced green onions and cook, stirring for 2 minutes or so, until it begins to wilt.
6.      Pour in the broth, cover with lid and cook until the meatballs are done all the way through (no longer pink in the inside), another 5 – 10 minutes and broth melds.
7.      Remove the lid and simmer for another few minutes so liquid can reduce slightly.
8.      Pour over rice or rice noodles and serve.

Sunday, April 12, 2020

Raspberry Danish Twist


Homemade Raspberry Danish Twist
Homemade Raspberry Danish Twist
Adapted from:
Note - Pastry dough should be made the night before. 
Homemade Raspberry Danish Tutorial and Recipe-- I love this flaky, buttery, fruity pastry recipe!   Homemade Raspberry Danish Tutorial and Recipe-- I love this flaky, buttery, fruity pastry recipe!
Ingredients - 
Pastry Dough (makes 2 pastry braids)
1/4 cup warm water, 105°F -115°F 
2 and 1/4 teaspoons active dry yeast (1 standard package)
1 tsp sugar
1/2 cup  milk, at room temperature*
1 large egg, at room temperature
1/4 cup granulated sugar
1/2 teaspoon salt
2 and 1/2 cups  unbleached all-purpose flour (spoon & leveled)
14 Tablespoons  salted butter, cold


Raspberry Filling (enough for 2 pastry braids. Half the amts for 1 pastry braid.)
2 and 1/2 cups raspberries, fresh
4 Tablespoons granulated sugar
1 Tablespoon (15ml) warm water
2 - 3 teaspoons cornstarch
Vanilla Glaze
1 cup (120g) confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
2 Tablespoons (30ml) heavy cream or milk
Egg Wash
1 large egg
2 Tablespoons  milk

Instructions


1. Whisk the yeast, sugar, and warm water (using a thermometer to ensure correct temp) together
in a large  bowl. Allow to sit for 5 minutes until foamy or bubbles start to form. This is proofing your yeast. (IIf bubbles do not form, yeast is dead and you should start over.)  
2. Make sure milk and egg is at room temperature. Add milk, egg, ¼ cup granulated sugar, and salt.
Once these wet ingredients are mixed together, set the bowl aside and make your butter/flour mixture.
3. Cut butter into 1/4 inch slices and add to a food processor or blender. Top with flour. Pulse the
mixture 10-12 times, until butter is fairly crumbled.
4. Pour the flour mixture into the wet ingredients. Very gently fold the two mixtures together. Do
not be angry with the dough! You want to be very, very, very gentle when you are folding the two together. Fold *just until* the dry ingredients are moistened. The butter must remain in pieces, which creates a flaky pastry. Turn the dough out onto a large piece of plastic wrap. Wrap the dough up tightly and refrigerate for at least 4 hours orovernight.
5. After 4-12 hours, take the dough out of the refrigerator to begin the “rolling and folding” process.
Flour a  work surface. The dough will be sticky, so make sure you have flour nearby as you roll and fold. Using the palm of your hands, gently flatten the dough into a small square.  
     How to make Danish Pastry Braid (a step-by-step tutorial) by sallysbakingaddiction.com
6. From there, roll out into a 15 inch long rectangle using your rolling pin. You may have to continue
to lightly flour the counter as you are rolling. 
How to make Danish Pastry Braid (a step-by-step tutorial) by sallysbakingaddiction.com
7. Fold the dough together as if it were a business letter. 
How to make Danish Pastry Braid (a step-by-step tutorial) by sallysbakingaddiction.com
8. And roll it out into a 15 inch long rectangle again. Then, fold again into a business letter. You’ll
repeat rolling and folding 1 more time for a total of 3 times.  Repeating the rolling and folding is creating the flaky layers in your pastry dough. If at any point in this process, your dough becomes way too soft, cover and refrigerate it for 30 minutes. And always, always make sure your work surface is floured since the dough is sticky.
9. Fold the dough up tightly, wrap in plastic wrap, and chill for at least 30 minutes or up to 1 day.
How to make Danish Pastry Braid (a step-by-step tutorial) by sallysbakingaddiction.com
10. After at least 30 minutes, take the dough from the refrigerator, unfold it, then cut it in half.
(Since the dough is enough for TWO pastry braids.) Wrap 1 half up and keep chilled as you work
with the first half. Put down parchment paper or a silpat mat. (unlike the picture.)(It will be much
easier to transfer onto baking sheet.) Roll out your dough to make a 12×8  inch rectangle. 
Cut off two corners of the dough and then two small triangles at the other end. 
How to make Danish Pastry Braid (a step-by-step tutorial) by sallysbakingaddiction.com
11. Spread 1/2 of the filling (raspberry or whatever filling you choose) down the length of the center
of the strip. Cut slanting strips (3/4 inch – 1 inch each) along both sides. I used a very sharp knife,
but a pastry wheel or pizza cutter will work just fine. I find this video VERY helpful. 
https://www.youtube.com/watch?v=kd3PMaMt4j4
How to make Danish Pastry Braid (a step-by-step tutorial) by sallysbakingaddiction.com
12. Fold the bottom end up to “seal” the filling in  (eventhough the picture doesn’t show that.)
Allow the braid to rest for 15-20 minutes as you preheat your oven. Repeat with the second half
of the dough and the rest of the filling.
How to make Danish Pastry Braid (a step-by-step tutorial) by sallysbakingaddiction.com
13. Preheat oven to 400°F (204°C). Beat the egg wash ingredients together. Brush the top of the pastry
with egg wash. There will be enough egg wash for both braids. The egg wash gives your pastry that
beautiful sheen.
14. Bake each braid for 15-16 minutes or until golden brown. Make sure to rotate the pan at least two
times to ensure the braid is browning evenly. My oven has hot spots, so I rotated my braid every 5
minutes. Mine took 16 minutes. Allow to cool for at least 10 minutes. Drizzle with glaze, slice, and
enjoy!
Notes

Make Ahead & Freezing Instructions: Prepare the dough through step 3. The dough at this point can
be chilled overnight and up to 3 days. OR prepare the dough through step 5. Fold the dough up tightly,
wrap in plastic wrap, and
chill in the refrigerator for up to 1 day. During this second chilling time, you could actually keep the
dough frozen for up to 1 month. Then thaw overnight in the refrigerator when you are ready to shape
in step 6.

Wednesday, April 1, 2020

Kim Kearny's Poppy Seed Bread

This is my family's most FAVORITE breakfast bread.  It comes from my mom's old friend, Kim Kearny. 

Kim Kearny's Poppy Seed Bread
Makes 2 loaves, or about 5-6 mini loaves

Bread
2 sticks butter, softened (1 cup)                             1 3/4 cup sugar
1/2 tsp almond extract                                            1 tsp vanilla extract
4 eggs, separated                                                    2 1/2 cups + 2 Tbsp flour
1/4 tsp salt                                                              1 tsp baking powder
1/2 tsp baking soda                                                1/4 cup poppy seeds
1 cup buttermilk

Topping
2 tsp cinnamon
1/4 cup sugar

Directions
* Soak 1/4 cup poppy seeds in 1 cup buttermilk for at least 15 minutes.
* Preheat over to 350 degrees.
* Cream butter and sugar.  Add egg yolks, almond extract, and vanilla extract.
* Combine flour, salt, baking powder, and baking soda in a small bowl.
* Add dry ingredients and buttermilk/poppy seed mixture alternately.  Mix well.
* With clean beaters, whip egg whites until they have stiff peaks.
* Gently fold egg whites into batter.
*Grease 2 loaf pans generously (or 6 mini loaf pans.) 
* In small bowl,  mix cinnamon and sugar together. 
* Pour small amount of batter into pans.  Sprinkle half the cinnamon sugar mixture on top.   Add remaining batter on top of the cinnamon sugar.  Top with the rest of the cinnamon sugar.   Dot with butter.
*Bake at 350 degrees for 45 - 55 minutes (or 33 - 35 minutes for a mini loaf.) Insert toothpick to make sure insides are done. (Toothpick should come out clean.)
*Let cool and carefully take out of pans.




Sunday, March 29, 2020

Penne with Vodka Sauce

Penne with Vodka Sauce
Adapted from seriouseats.com

Ingredients
2 Tablespoons butter
4 small shallots, minced (about 1/2 cup)
4 medium garlic cloves, minced
1 28 ounce can crushed tomatoes
2 Tablespoons tomato paste
1/8 tsp red chili flakes (1/4 - 1/2 if you like your sauce spicy.)
1/4 cup + 2 tablespoons vodka
1 tsp sugar
1 1/2 tsp salt
3/4 cup heavy cream
1/3 cup chopped basil, divided
1 1/2 lb dried pasta, like penne
1 lb wilted spinach leaves (optional)


Directions
In a large pot over medium heat, melt butter.  Add shallots and cook, stirring, until softened and just beginning to brown, about 8 minutes.
Stir in garlic and cook until fragrant, about 1 minute.
Add crushed tomatoes (with juice) and tomato paste.
Stir in chili flakes, vodka, 1 1/2 tsp salt, and 1 tsp sugar.
Bring to a boil over medium heat.  Reduce heat to medium low and simmer, stirring occasionally  until slightly thickened and flavors are melded, about 20 - 30 minutes.  Stir in cream and 1/4 cup chopped fresh basil. Season to taste.
Keep warm while you cook pasta.
Cook pasta according to package directions. Drain cooked pasta, reserving 1 cup of pasta water.  Toss pasta with sauce adding pasta water until sauce reaches desired consistency. Stir in rest of chopped basil (and spinach, if using.)  Top with parmesan cheese.
 

Wednesday, March 18, 2020

Aunt Meredith's Barbacoa Tacos

Aunt Meredith's Barbacoa Tacos

Ingredients
1 can low-sodium beef broth
1 large yellow onion, chopped
6 cloves garlic, finely chopped
1 1/2  finely chopped chipotle chiles in adobo sauce
  plus 3 Tbsp. adobo sauce (from 1 can) * or more for spicier beef
1½ teaspoons ground cumin
1 teaspoon dried mexican oregano
2¼ teaspoons kosher salt, divided
1 3½-lb. boneless beef chuck roast or round roast
¼ cup packed cilantro leaves
fresh lime wedges
1 can black beans
cotija cheese (or shredded colby jack)
pico de gallo
guacamole
crema or sour cream
tortillas

Directions
Stir broth, chopped onion, garlic, chipotles, adobo sauce, cumin, oregano, and 1¼ teaspoons salt in a 6- quart slow cooker. Add beef and turn to coat. Cover and cook on low until beef is very tender and pulls apart easily, 7 to 8 hours.

Transfer beef to a large bowl; coarsely shred with 2 forks.  Drain some of the liquid out of the crock pot. Toss beef with 1½ - 2 cups cooking liquid left in the crock and ¾ teaspoon salt.

Serve in warm tortillas with warmed black beans, cilantro, cheese, pico de gallo, guacamole, lime wedges, and sour cream.   Tortilla chips on the side.

Adapted from https://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-mexican-beef-sliders-recipe