Thatâs the best bit about making your own, you can personalize the size!
Youâre welcome! I have a few more recipes to post today. I kinda⌠ran out of posts yesterday. Oops. LOL!
3 Likes
Oops! No worries haha - every day brings a fresh refull of posts and hearts 
Thatâs so true! Thereâs so much freedom in cooking and baking. Itâs a very expressive craft! 
3 Likes
Iâm trying to trim back next weekâs posts, but with Fall coming around thereâs so many yummy things! Add in a couple of Pirate recipes, and well, yeah, I already have a list. 
3 Likes
I can imagine - as it gets colder, the cravings increase for warm treats and hearty dishes! Autumn is truly a season for the kitchen witches
3 Likes
So true! I think itâs because itâs finally cool enough to bake again.
3 Likes
Easy Chocolate Bread
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 14 slices
Ingredients:
For the Chocolate Bread:
2 cups cake flour (250 grams)
1 ½ teaspoons baking powder
Âź teaspoon baking soda
Âź teaspoon salt
½ cup unsweetened cocoa (50 grams)
2 large eggs (room temperature)
1 large egg yolk (room temperature)
1 cup plain yogurt (250 grams)
½ cup vegetable oil (I use corn or sunflower) (100 grams)
1 cup + 1 tablespoon granulated sugar (212 grams)
½ teaspoon vanilla
Âź-â
cup chocolate chips (45-60 grams)
1 teaspoon all-purpose flour
Chocolate Glaze:
8 ounces dark or milk chocolate (or half and half) chopped (150 grams)
Âź cup cream (whole/heavy/whipping/half & half) (60 grams)
2 tablespoons butter (soft)
Directions:
Pre-heat oven to 350F (180C). Grease and flour a 9-inch (25cm) loaf pan.
Toss the chocolate chips with 1 teaspoon of flour; this keeps the chips from sinking to the bottom of the loaf when baked. Set aside.
In a medium bowl, add the flour, baking powder, baking soda, and salt. Sift in the cocoa, then whisk all the ingredients together.
In a mixing bowl, beat together the eggs, yolk, and sugar until smooth and light in colour, approximately 3 minutes.
Continue to beat while slowly adding the oil, then add the yogurt and vanilla and beat until smooth, add the whisked flour mixture and beat until smooth. Stir in almost all the chips (leave some to sprinkle on top).
Spoon into prepared loaf pan and sprinkle remaining chips on top. Bake, approximately 30-40 minutes, check with a toothpick for doneness. Let the bread cool in the pan, then remove to a wire rack or plate to serve. Dust with powdered sugar or chocolate glaze. Enjoy!
Chocolate Glaze:
Heat butter and cream until butter is melted, mix together, remove from heat, then add the chopped chocolate and stir continuously until smooth. Add a little extra cream if too thick (make sure cream is warm), set aside for 2 minutes to cool before using.
Notes:
In order to make homemade Cake flour, for every cup of all-purpose flour, remove two tablespoons and replace them with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times; this way, it is sure to be properly combined and lump-free.
For room temperature ingredients, remove them from the fridge 1 hour before using.
What is the best cocoa to use?
The best cocoa to use is Dutch Cocoa Powder. In order to produce cocoa powder, it starts with washing the cocoa beans in an alkaline solution of potassium carbonate. This wash neutralizes the acidity in the beans. Therefore, making dutch processed cocoa powder neutral, alkalizing cocoa makes it darker in colour, more mellow in flavour, and helps it to dissolve easily into liquids.
Why use oil?
Cakes made with vegetable oil tend to be higher and have a more even crumb; they also tend to stay moister for a longer period of time than cakes or sweet breads made with butter.
How to store it:
The bread should be stored in an airtight container and will last up to 3-4 days at room temperature or a week in the fridge. If stored in the fridge, bring it to room temperature before serving.
How to freeze it:
The loaf can be frozen in a freezer-safe bag or container; it will keep up to 3 months in the freezer. You can also wrap individual slices in plastic wrap before freezing. This way, you can take out a slice whenever you want.
Nutritional Facts:
Calories: 236kcal | Carbohydrates: 32g | Protein: 5g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 84mg | Potassium: 145mg | Fiber: 2g | Sugar: 17g | Vitamin A: 81IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
Recipe courtesy of An Italian In My Kitchen.com
3 Likes
Oh! This is right up my alley! Saving in my recipe section of my BoS!
3 Likes
Glad you like! Chocolate for the win!
3 Likes
Always!!! I wish I could make some right now!
3 Likes
Blackberry-Thyme Scones with Lemon Curd
Makes 6 scones
Ingredients:
2 cups all-purpose flour
Âź cup granulated sugar
2 teaspoons baking powder
2 teaspoons lemon zest
1 teaspoon fresh thyme, finely chopped
1 teaspoon kosher salt
Âź cup cold unsalted butter, cubed
â
cup fresh blackberries
ž cup cold heavy whipping cream
1 large egg, room temperature
1 tablespoon water
Lemon Curd (recipe follows)
Garnish: fresh blackberries, fresh thyme
Directions:
Line a rimmed baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, lemon zest, thyme, and salt. Using a pastry blender or 2 forks, cut in cold butter until mixture resembles coarse crumbs. Add blackberries, stirring to combine.
Add cold cream, stirring just until dry ingredients are moistened. Working gently, bring the mixture together with your hands until a dough forms.
Turn out dough onto a lightly floured surface and gently knead until smooth, 4 to 5 times. Roll the dough into a 7-inch smooth disk (approximately ž-inch thick). Using a bench scraper or a thin-bladed knife, cut the disk into 6 wedges; place wedges 2 inches apart on prepared pan. Freeze until firm, about 15 minutes.
Preheat oven to 375°.
In a small bowl, whisk together egg and 1 tablespoon water; brush onto scones.
Bake until lightly golden and a wooden pick inserted in the centers comes out clean, 20 to 25 minutes. Let cool on pan for 5 minutes. Remove from the pan and let cool completely on wire racks. Serve warm with Lemon Curd; garnish with blackberries and thyme, if desired.
Lemon Curd
Ingredients:
â
cup granulated sugar
Âź cup cornstarch
1½ teaspoons lemon zest
Ÿ cup fresh lemon juice (approximately 1½ lemons)
1 large egg, room temperature
1 large egg yolk, room temperature
1 tablespoon heavy whipping cream, room temperature
Âź cup unsalted butter, softened
Directions:
In the top of a double boiler, whisk together sugar, cornstarch, lemon zest and juice, egg, egg yolk, and cream. Cook over simmering water, whisking frequently, until thickened, 10 to 15 minutes.
Strain mixture through a fine-mesh sieve into a medium bowl. Add butter, 1 tablespoon at a time, whisking until combined after each addition. Cover and refrigerate until set.
Recipe courtesy of Victoria Mag.com
3 Likes
Lemon Custard Rose Sweet Rolls
Servings: 12
Prep Time: 20 minutes
Cook Time: 20 minutes
Resting Time: 1 hour 30 minutes
Total Time: 2 hours 10 minutes
Ingredients:
For the dough:
3 Âź cups (400g) all-purpose flour
1/3 cup (70g) sugar
1/2 tsp (3g) salt
Lemon zest of a lemon
1 ½ tsp (5g) active dry yeast (or 20g fresh yeast)
1 cup (240ml) lukewarm milk
1 egg, beaten
1 tsp (5g) vanilla extract
1/4 cup (56g) butter, melted
Lemon Custard:
1 cup (240ml) milk
1/4 cup (50g) sugar
2 tbsp (16g) cornstarch
1 tsp (5g) flour
1 egg yolk
1/4 tsp (1g) salt
1 tsp (5g) vanilla extract
lemon zest from 2 lemons
Sugar Syrup:
1/4 cup (50g) sugar
3 tbsp (50ml) water
Directions:
Prepare the vanilla pastry cream:
Place milk in a medium saucepan and bring to a simmer.
Meanwhile, whisk the egg yolk with sugar and salt until well combined. Add flour and cornstarch and mix to combine.
Gradually add milk to the egg mixture and return to heat. Cook, stirring constantly until it boils and thickens.
Remove from heat and add vanilla extract and lemon zest.
Pour the cream into a clean bowl, cover it with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming skin on the surface. Let cool to room temperature.
Prepare the dough:
In a medium bowl, add yeast, 1 tsp (5g) sugar, and 1/4 cup (60ml) lukewarm milk. Let it rest for 5 minutes to activate the yeast.
In a large bowl, whisk together the flour, sugar, lemon zest, and salt. Add the remaining milk, dissolved yeast, beaten egg, vanilla extract, and melted butter. Start kneading until smooth, for about 5-10 minutes. You can knead by hand or use a hand mixer or a stand mixer.
Transfer the dough to an oiled bowl and cover it with plastic wrap.
Let the dough rest for about 1 hour at room temperature (warm space) until doubled in size
Prepare the rose sweet rolls:
On a floured surface, turn the dough out and divide it into 12 equal pieces. Shape each piece into a ball.
Roll each piece of dough until about 4 ½ inches (11-12 cm) in diameter.
Make 4 cuts, leaving the center as is.
Add about 1 teaspoon of lemon custard in the center.
Take one of the sections and cover the side of the filling.
Take the opposite section and cover the other side of the filling. Pinch to seal.
Repeat with the remaining sections.
Transfer to a parchment paper-lined baking sheet.
Cover with a kitchen towel and let them rest for 30-45 minutes at room temperature.
Meanwhile, preheat the oven to 350F (180C).
Brush each roll with beaten egg.
Bake for 20-25 minutes until golden brown.
Meanwhile, prepare the sugar syrup:
Place sugar and water into a small saucepan and bring to a boil.
Remove from heat and let cool slightly.
Remove the rolls from the oven and brush each with sugar syrup. Enjoy!
Nutritional Facts:
Serving: 1 serving out of 12Calories: 233kcalCarbohydrates: 39.4gProtein: 5.7gFat: 5.7gSaturated Fat: 3.2gCholesterol: 45mgSodium: 181mgPotassium: 79mgFiber: 1gSugar: 12.1gCalcium: 60mgIron: 2mg
Recipe courtesy of Home Cooking Adventure.com
3 Likes
Homemade Yogurt Crescent Rolls
Prep Time: 15 minutes
Cook Time: 20 minutes
Rising Time: 3 hours
Yield: 8 crescent rolls
Ingredients:
3 1/3 tablespoons milk (lukewarm) (50 grams)
1 teaspoon active dry yeast
2 cups + 3 tablespoons all-purpose flour (270 grams)
1/2 zest of half an orange*
1/4 teaspoon salt
1 large egg*
1/4 cup vanilla yogurt* (65 grams)
1 1/2 tablespoons vegetable oil (I use corn or sunflower)
1/4 cup granulated sugar (50 grams)
*Remove from fridge 45 minutes before using.
Extras:
1 egg*
1 tablespoon milk*
2-3 tablespoons powdered / icing sugar
Directions:
In a small bowl, add the lukewarm milk (temperature 100-105F (38- 40 °C)) and sprinkle the yeast on top. Let sit for 5 minutes, then stir to combine.
In the bowl of a stand-up mixer, whisk together the flour, salt, and zest. Make a well in the middle and add the egg, yogurt, oil, sugar, and yeast mixture and start to knead.
Continue to knead for about 4-5 minutes or until the dough is smooth and compact and pulls away from the sides of the bowl.
On a flat surface, place the dough and form it into a ball. Place the dough in a lightly oiled medium to large bowl, cover with plastic and a clean tea towel, place in a warm draft-free area, and let rise 2 hours or until doubled in bulk.
Roll the dough into a circle (about 14Ă13 inches / 35Ă33 cm), cut into 8 more or less even triangles. Cut a slit in the bottom part of the triangle (as shown in the photo), pull the ends gently a little apart, and roll up. Place on a parchment paper-lined cookie. Cover with the tea towel and let rise for one hour.
Pre-heat oven to 350F (180C).
Egg Wash:
In a small bowl, beat the egg and 1 tablespoon of milk until well combined.
Gently brush the crescent rolls with egg wash and bake for about 15-20 minutes. When done (see notes), let the crescents cool 2-3 minutes on the pan, then move to a wire rack to cool completely. When cool, dust with icing sugar and serve!
Notes:
If you want, you can substitute the orange with lemon or mandarin.
For this recipe, you can substitute with Greek yogurt, although you may need to add an extra tablespoon of room temperature milk to help bring the dough together.
Make sure your milk isnât too hot or too cold; the perfect temperature is between 100-105F.
The croissants will be done when they are a deep golden brown, and they should sound hollow when tapped on the bottom. An instant-read thermometer will read 190°F at the centre of the crescent roll when done. If you find they are browning too quickly, then cover the pan loosely with foil and continue baking.
Store the cooled baked crescent rolls in an airtight container or bag. They will keep for up to three days at room temperature and up to a week in the fridge.
Why do you make a slit in the dough?
A slit or incision is made in the dough because it helps remove tension, which helps make the yogurt spread better during the baking. In traditional crescent rolls, it would be the butter.
Tips for making the best Crescent Rolls:
Make sure your milk isnât too hot or too cold; the perfect temperature is between 100-105F.
Make sure your yeast is active. In a small bowl, add a 1/2 cup of water, sprinkle 1 1/2 teaspoons of yeast and a pinch of sugar over the top, stir it up, then let it stand for about 5 minutes.
If the yeast is still active, it will dissolve completely into the water, and the liquid will start bubbling. If not, the yeast is dead, and itâs time for a new package.
Make sure your oil, zest, and egg are all room temperature. Remove any refrigerated ingredients at least 45 minutes before using them from the fridge.
Be sure to use whole-fat yogurt; a vanilla yogurt is the best choice. You can substitute with Greek yogurt, although you may need to add an extra tablespoon of room temperature milk.
Make sure to let the dough rise covered in a warm, draft-free room.
When baked, let the crescent rolls cool for 2-3 minutes, then move them from the cookie sheet and place on a wire rack to cool.
How to store them?
Store the cooled baked crescent rolls in an airtight container or bag. They will keep for up to three days at room temperature and up to a week in the fridge.
Can you freeze them?
They can be frozen once they are cooled completely. You could freeze them first on a cookie sheet, then place them in a freezer-safe bag or container.
Or you could freeze them in a freezer-safe container in single layers separated by parchment paper. They will keep for up to a month in the freezer.
Nutritional Facts:
Calories: 203kcal | Carbohydrates: 34g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 48mg | Sodium: 101mg | Potassium: 90mg | Fiber: 1g | Sugar: 10g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg
Recipe courtesy of An Italian In My Kitchen.com
3 Likes
Honey Wheat Oat Bread
Prep Time: 20 minutes
Cook Time: 40 minutes
Rising Time: 1 hour 30 minutes
Total Time: 2 hours 30 minutes
Yield: 14 servings
Ingredients:
1 1/2 cups + 1 Tablespoon (200 g) all-purpose flour, spooned and leveled
1 1/2 cups + 1 Tablespoon (200 g) whole wheat flour, spooned and leveled
1 cup (100 g) large-flake oats
1 1/2 teaspoons (8 g) fine salt
350 ml (350 ml) lukewarm water
1/4 cup (60 ml) clear runny honey, or maple syrup or brown sugar
2 1/4 teaspoons (7 g) Active Dry or Instant Yeast
Before baking:
1 large egg, beaten
Additional rolled oats
For baking:
1 cup water
Directions:
Tip! For best results, use the weight measurements and a kitchen scale to measure out the flour and oats. If you donât have a scale, be sure to measure the flour using the spoon and level method.
Add the whole wheat flour, all-purpose flour, and salt to a large bowl or the bowl of a stand mixer fitted with the kneading hook. Mix together briefly.
In a small bowl or measuring cup, stir together the lukewarm water, honey, and yeast. Let it stand for 5 minutes.
Add the yeast mixture to the flour and oat mixture and mix together until the flour is mostly incorporated. Let the dough rest for 15 minutes.
Knead the dough for 10 minutes by hand or on Speed 2 with a stand mixer. The finished dough should clean the bowl well and wrap the kneading hook, but it might be a bit sticky at the bottom. Remove the dough to a floured work surface and knead briefly, adding additional flour only if the dough is sticking to your hands or the work surface. Place the dough into a greased bowl, cover with plastic wrap, and let rise until doubled, about 45-90 minutes.
Remove the dough to a lightly floured work surface. Gently deflate the dough. Cover the dough with plastic wrap and let it rest for 15 minutes.
Press the dough into a rectangle about 8 inches wide and 12 inches long. Roll the dough up jelly-roll style, rolling from the short end. Place on a parchment-lined baking tray and cover with plastic wrap. Let rise until doubled, about 30-60 minutes.
Preheat oven to 375F (non-convection). Have a rimmed baking sheet ready.
When the dough is nearing readiness, place the rimmed baking sheet into the oven to preheat, placing it on a rack just below the centre rack.
Brush the loaf with the beaten egg, then press some additional rolled oats onto the loaf. With a sharp knife or a bread lame, slash the loaf 3 or 4 times. Place the loaf into the oven and pour the 1 cup of water into the preheated baking sheet below.
Bake for 40-45 minutes until deep golden, and the loaf registers 195F when tested with an instant-read thermometer.
Remove from the oven and immediately transfer to a cooling rack to cool completely before slicing.
Notes:
Rising times will vary from kitchen to kitchen and season to season, so the times listed are approximate. Let the dough rise until it doubles and no longer, even if that happens in less time than suggested or takes longer than specified.
Loaf Pan Variation:
This loaf is also lovely baked in a loaf pan, for large slices for sandwiches. Use a greased 9Ă5-inch loaf pan. Baking time is similar to the free-form loaf.
Storing and Freezing:
Store the baked and cooled loaf in a bread bag at room temperature for about 48 hours. If you donât think you can eat the entire loaf in that time, freeze some of it.
It isnât recommended to store bread in the refrigerator, as the airflow can cause the bread to dry out more quickly.
Freeze this loaf well-wrapped for up to 3 months.
Nutritional Facts:
Serving: 1serving, Calories: 233kcal, Carbohydrates: 49g, Protein: 8g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.3g, Sodium: 254mg, Potassium: 167mg, Fiber: 5g, Sugar: 5g, Vitamin A: 2IU, Vitamin C: 0.04mg, Calcium: 18mg, Iron: 2mg
Recipe courtesy of Seasons and Suppers.ca
3 Likes
Strawberry Sour Cream Bread
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 10(1 loaf or 10 slices)
Ingredients:
For the strawberry bread:
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
3 large eggs
1/2 cup sour cream (or Greek yogurt)
1 teaspoon vanilla extract (optional)
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
2 cups strawberries, sliced (fresh or frozen)
For the strawberry glaze:
1/2 cup strawberries, finely chopped or coarsely mashed
2 cups powdered/confectioners sugar
1 tablespoon lemon juice
Directions:
For the strawberry bread:
Cream the butter and sugar in a bowl.
Beat in the eggs, one at a time, followed by the sour cream and vanilla.
Mix the flour, baking powder, baking soda, salt, and cinnamon in another bowl.
Mix the wet ingredients into the dry ingredients before mixing in the strawberries.
Pour the batter into a greased 9X5-inch loaf pan and bake in a preheated 350F/180C oven until a toothpick pushed into the center comes out clean, about 50-60 minutes.
For the strawberry glaze:
Mix everything until the sugar has melted into a thick sauce before drizzling over the cooled bread.
Notes:
Variations:
Option: Add 1/2 cup coarsely chopped toasted pecans, or other nut.
Option: Add 1/2 cup white chocolate chips!
Option: Use less confectionersâ sugar for a sauce rather than a glaze.
Nutritional Facts:
Nutrition Facts: Calories 381, Fat 13g (Saturated 7g, Trans 0.3g), Cholesterol 86mg, Sodium 168mg, Carbs 61g (Fiber 1g, Sugars 40g), Protein 5g
Recipe courtesy of Closet Cooking.com
3 Likes
Chocolate Rose Buns
Total: 4 hr 40 min (includes rising time)
Active: 40 min
Yield: 12 buns
Ingredients:
Dough:
1 cup (240 grams) whole milk
1/2 cup (1 stick; 113 grams) unsalted butter, at room temperature, plus more for the pan
1 teaspoon vanilla extract
4 1/2 cups (585 grams) all-purpose flour, plus more for dusting if needed
1/3 cup (67 grams) sugar
2 1/4 teaspoons instant yeast
1 teaspoon kosher salt
2 large eggs
Neutral oil, for the bowl
Chocolate Filling:
1 cup (216 grams) semisweet chocolate chips (60-70%)
6 tablespoons (84 grams) unsalted butter, at room temperature
1/4 cup (80 grams) honey
1/4 cup (40 grams) unsweetened cocoa powder
1 teaspoon vanilla extract
Pinch kosher salt
1 large egg, beaten with a splash of water
Syrup:
1/4 cup (80 grams) honey
2 tablespoons (30 grams) rosewater
Pinch of kosher salt
Flaky salt
Food-safe dried rose petals, for garnish, optional
Directions:
To make the dough: Combine the milk and butter in a small saucepan over low heat, stirring gently, until the butter is just melted. Remove from the heat and allow to cool to lukewarm. (You can also do this in a glass liquid measuring cup in the microwave, heating in 30-second increments until the butter is melted.) Add the vanilla extract and stir to combine.
In the bowl of a stand mixer fitted with the dough hook attachment, whisk together the flour, sugar, yeast and kosher salt. Place the bowl onto the stand mixer. Add the milk mixture and eggs and mix until the dough comes together, scraping the sides as necessary.
Turn the mixer up to medium speed and knead until the dough is smooth, slightly sticky and cleans the side of the bowl, about 10 minutes. Transfer to an oiled bowl, flip to coat and cover with plastic wrap. Allow to rise until doubled in size, 1 1/2 to 2 hours. (This dough can also be made ahead of time and refrigerated overnight.)
To make the chocolate filling: In a medium heatproof bowl, add the chocolate, butter and honey. Set over a saucepan of barely-simmering water to melt. Remove from the heat and whisk in the cocoa powder, vanilla extract and kosher salt.
Allow to cool slightly before assembling the rolls.
Grease a 9-by-13-inch pan.
Turn the dough out onto a lightly floured surface, if needed, and roll out into a 22-by-16-inch rectangle. Spread the chocolate filling in an even layer over the dough, leaving a 1/2-inch border at the top. Roll up (the long way) into a tight roll and pinch to seal. Slice into 12 even pieces and space evenly in the prepared pan.
At this point, you can cover and refrigerate overnight or cover with plastic and proof at room temperature until puffed up and doubled, 1 to 1 1/2 hours. (If refrigerated overnight, remove from the refrigerator and allow to proof at room temperature until puffed up and almost doubled in volume, about 2 hours.)
Preheat the oven to 350 degrees F.
Brush the top of the rolls with the egg wash and bake until puffed up and deep golden brown; begin checking at 28 minutes (the internal temp of the buns should be an ideal 185 degrees F).
To make the syrup: When the buns are almost done baking, add the honey and 1/2 cup (120 grams) water to a small saucepan over low heat. Stir until the honey is dissolved. Remove from the heat and add the rosewater and a pinch of kosher salt. Keep warm.
Remove the buns from the oven and immediately pour the syrup over them. Sprinkle with flaky salt and dried rose petals, if using.
Allow to cool a little while they absorb the syrup, then eat them while warm. They will keep in an airtight container at room temperature for a day or two.
Recipe courtesy of Food Network.com
3 Likes
Herb-Cheddar Scones
Prep Time: 25 mins
Total Time: 50 mins
Yield: 10
Ingredients:
2 cups unbleached all-purpose flour, plus more for dusting
2 teaspoons baking powder
1 ½ teaspoons kosher salt
Âź teaspoon freshly ground pepper
1 stick cold unsalted butter, cut into ½-inch pieces
½ cup heavy cream, plus more for brushing
2 large eggs
4 ounces sharp cheddar, shredded (1 cup)
½ cup thinly sliced scallions (from 4 to 6), plus more for sprinkling
2 tablespoons fresh dill sprigs, plus more for sprinkling
Directions:
Preheat oven to 425 degrees. Line a baking sheet with parchment. In a large bowl, whisk together flour, baking powder, salt, and pepper. Toss butter in flour mixture to evenly coat, then press between your fingers until mixture has the texture of coarse meal, with a few pea-size pieces remaining. In another bowl, whisk together cream and eggs.
Make a well in flour mixture; add egg mixture, cheddar, scallions, and dill. Stir together with a fork until dough begins to form but mixture is still crumbly. Turn out onto a lightly floured surface; knead just to combine (do not overwork). Pat out 1/2 inch thick. With a floured 2 3/4-inch biscuit cutter, cut out rounds, as closely together as possible; place on prepared sheet. Gather scraps; pat out again and repeat.
Brush tops with cream; sprinkle with more dill and scallions. Bake, rotating sheet halfway through, until golden brown, 23 to 25 minutes. Let cool completely.
Recipe courtesy of Martha Stewart.com
4 Likes
Chocolate Strawberry Scones with an Orange Glaze
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Ingredients:
Scones:
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon grated orange zest
1 stick cold unsalted butter, cubed
1 large egg, lightly beaten
1/3 cup + 2 Tbsp cold heavy cream
3/4 cup strawberries, hulled and finely diced
3/4 cup semi-sweet chocolate chunks
extra heavy cream for brushing the tops
Orange Glaze:
1-2 Tbsp orange juice
1 cup powdered sugar
1 tsp orange zest
Chocolate Drizzle:
1 Tbsp semi-sweet or dark chocolate (melted)
Directions:
Preheat oven to 400.
In a bowl, mix flour, sugar, salt, orange zest, and baking powder together. Cut in cold butter with a pastry cutter and mix the dough until the butter is about the size of peas and the dough resembles coarse crumbs.
Mix heavy cream and egg together, and slowly drizzle into the scone batter while stirring gently. Stir just until combined.
With a couple paper towels, squeeze as much juice out of the strawberries as possible (a few good squeezes should be enough; this keeps the strawberries from releasing too much juice into the dough). Add strawberries into the dough. Add chocolate chunks into dough. Fold until just combined.
On a floured surface, turn out the dough and pat into a 1-inch thick circle. Cut the dough into eighths, place on a greased baking sheet, brush with heavy cream, and bake for 14-16 minutes, or until golden brown.
While the scones are cooling, mix together orange juice, powdered sugar, and zest. Once combined, drizzle the glaze over the scones. Top with chocolate drizzle.
Enjoy!
Recipe courtesy of A Latte Food.com
3 Likes
Valentineâs Day Strawberry Muffins
Prep Time: 20 mins
Cook Time: 25 mins
Additional Time: 5 mins
Total Time: 50 mins
Servings: 24
Yield: 24 muffins
Ingredients:
1 tablespoon lemon juice
1 cup milk
1 ½ cups white sugar
½ cup butter, at room temperature
4 large eggs
2 teaspoons lemon extract
½ teaspoon lemon zest
1 ½ cups chopped fresh strawberries
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup miniature semisweet chocolate chips (Optional)
12 slices fresh strawberry
1 tablespoon white sugar
Directions:
Mix lemon juice with as much milk as needed to measure 1 cup; let the soured milk stand for 5 minutes before using.
Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin tins with paper liners.
Beat together 1 1/2 cups sugar and butter in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in lemon extract. Gradually stir in soured milk and lemon zest, then gently fold in strawberries.
Mix together flour, baking powder, baking soda, and salt in a medium bowl until combined. Stir into the butter mixture until the batter is just combined. Fold in chocolate chips until evenly distributed.
Spoon batter into the prepared muffin cups, about 2/3 full. Place a strawberry slice atop each muffin and sprinkle the tops with 1 tablespoon of sugar.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool in the pans for 5 minutes before serving warm.
Recipe courtesy of All Recipes.com
3 Likes
Gluten-Free Double Chocolate Muffins (Dairy-Free Option)
Prep Time: 15 mins
Cook Time: 22 mins
Total Time: 37 minutes
Yield: 12 muffins
Ingredients:
1 3/4 cups gluten-free measure-for-measure flour
1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup milk
1/2 cup unsalted butter, melted
1 cup chopped semi-sweet chocolate, melted
1/3 cup chocolate chips for sprinkling
Directions:
Preheat and Line: Preheat the oven to 375°F (190°C). Line a regular muffin pan with paper liners or grease it lightly with nonstick baking spray.
Whisk Dry Ingredients: Whisk together the gluten-free measure-for-measure flour, xanthan gum (if using), unsweetened cocoa powder, baking powder, and a pinch of salt in a large bowl.
Mix Eggs, Sugar, and Vanilla: In another bowl, whisk the eggs, sugar, and vanilla extract until fluffy.
Add Milk: Add milk and mix well until combined.
Combine Dry Ingredients with Wet Ingredients: Sift the dry ingredients into the wet ingredients and mix them. Do not overmixâjust until combined. The mixture will be thick.
Add Butter and Melted Chocolate: Melt the chocolate and butter. Add the melted butter and melted chocolate and stir the mixture with a spatula until you get a thick and homogeneous dark brown batter.
Transfer Batter to Muffin Tin: Scoop the batter into the paper muffin liners in the pan, filling them about ž full. Sprinkle chocolate chips evenly over the top of the batter.
Bake Until Ready: Bake for 18 to 22 minutes or until a toothpick inserted in the center of a muffin comes out with just a few moist crumbs.
Cool Before Eating: Let the gluten-free chocolate muffins cool in the muffin pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes:
Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour blend (a 1:1 gluten-free substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).
Xanthan Gum: Xanthan gum is a replacement for gluten in gluten-free flours and helps the ingredients to better bind together. If your gluten-free flour blend doesnât include xanthan gum, make sure to add it in.
Cocoa Powder: Make sure to use unsweetened cocoa powder because we will already be adding sugar.
Baking Powder: Baking powder is the only leavening agent used to make the chocolate muffin batter rise, so be sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Eggs: Eggs help to bind the ingredients together as well as to give the batter rise. I do NOT recommend substituting the eggs.
Sugar: I used granulated white sugar, but cane sugar, light brown sugar or dark brown sugar will work just as well.
Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. However, if youâre not a fan of vanilla or donât have it on hand, feel free to leave it out.
Milk: I used regular milk, but you may also use buttermilk if you prefer. If you are lactose-intolerant, go ahead and use an unsweetened non-dairy milk (such as almond milk, cashew milk, rice milk, or oat milk).
Butter: Make sure to use unsalted butter, as we will already be adding salt. If you are lactose-intolerant, go ahead and use unsalted dairy-free butter.
Chocolate: I like using semi-sweet chocolate as opposed to milk chocolate for a deeper and richer flavor. If you are lactose-intolerant, go ahead and use dairy-free chocolate.
Chocolate Chips: Sprinkling chocolate chips on top of the batter makes the gluten-free chocolate muffins even more decadent. If you are lactose-intolerant, go ahead and use dairy-free chocolate chips instead.
Storing/Freezing: To store, place the cooled gluten-free double chocolate muffins in an airtight container or an airtight bag and store in the refrigerator for up to 4 days. Bring muffins to room temperature before serving. To freeze, place the chocolate muffins in a freezer-safe container and freeze for up to 2 months. Thaw and reheat the muffins in the oven for a few minutes until warm before serving.
Dish by Dish Tips/Tricks:
Use Muffin Liners: To make sure the muffins are removed easily from the pan, I recommend using muffin liners, or if you donât have liners, make sure to grease the pan very well with nonstick baking spray!
Make Mini Muffins or Giant Muffins: This recipe makes 12 regular muffins. However, you can use a mini muffin pan to make 24 mini chocolate muffins (bake for 12 to 15 minutes) or use a jumbo muffin pan to make 6 giant muffins (bake for 30 to 35 minutes).
Storing: To store, place the cooled gluten-free chocolate muffins in an airtight container or an airtight bag and store in the refrigerator for up to 4 days. Bring muffins to room temperature before serving.
Freezing: To freeze, place the chocolate muffins in a freezer-safe container or freezer bag and freeze for up to 2 months. Thaw and reheat the muffins in the oven for a few minutes until warm before serving.
Recipe courtesy of Dish by Dish.com
3 Likes
No Knead Seeded Oat Bread
Prep Time: 4 hours
Cook Time: 40 minutes
Total Time: 5 hours (includes slight cooling)
Yield: 1 loaf: 10-12 servings
Ingredients:
3 cups (390g) bread flour (spooned & leveled), plus more as needed for shaping and pan
2 teaspoons (about 6g) Platinum Yeast from Red Star instant yeast
1 cup (85g) old-fashioned whole rolled oats
1/4 cup (30g) unsalted pumpkin seeds (pepitas)
1/4 cup (30g) salted or unsalted sunflower seeds
2 Tablespoons (18g) flax seeds or sesame seeds
2 teaspoons coarse salt
2 Tablespoons (43g) honey
1 and 1/2 cups (360ml) warm water (about 95°F (35°C))
optional: cornmeal for dusting the pan
Topping:
1 Tablespoon (5g) old-fashioned whole rolled oats
1 Tablespoon (8g) pumpkin seeds (pepitas)
1 Tablespoon (8g) sunflower seeds
1 teaspoon flax seeds or sesame seeds
Directions:
Watch the video below before you begin, and let that be your visual guide for this recipe.
In a large, ungreased mixing bowl, whisk the flour and yeast together. Add the oats, pumpkin seeds, sunflower seeds, flax seeds, and salt and whisk to combine. Mix the honey and water together, and then pour over the dry ingredients.
Using a silicone spatula or wooden spoon, gently mix together. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands to work the dough ingredients together. The dough will be very sticky. Shape into a ball in the bowl as best you can. (Tip: Stir dough by hand. Dough is too sticky for a mixer.)
Keeping the dough in the bowl, cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature (honestly, any normal room temperature is fine). Allow to rise for 3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles.
You can continue with step 5 immediately, but for the absolute best flavor and texture, I strongly recommend letting this risen dough rest in the refrigerator for at least 12 hours and up to 3 days. (Even just a couple of hours is good!)
Place covered dough in the refrigerator for up to 3 days. The dough will puff up during this time, but may begin to deflate after 2 days. Thatâs normal and nothing to worry about.
Lightly dust a large nonstick baking sheet (with or without rims, and make sure itâs nonstick) with a little flour and/or cornmeal. Using generously floured hands and gentle pressure so as to not deflate the dough too much, shape the risen dough into a ball. (I just do this right inside the bowl itâs in, or you can do this on a lightly floured work surface.) The dough is very sticky.
Transfer the ball to the prepared baking sheet. Mix topping ingredients together. Sprinkle on top of the dough, and if the seeds arenât sticking, press them into the dough as best you can. Loosely cover and allow the dough to rest for 45 minutes.
You will bake the dough on this prepared baking sheet. See recipe note if you want to use a pizza stone or Dutch oven.
During these 45 minutes, preheat the oven to 425°F (218°C).
When ready to bake, using a very sharp knife or bread lame (you could even use kitchen shears), score the dough with a slash or X about 1/2 inch deep. (âScoreâ = shallow cut.) If the shaped loaf flattened out during the 45 minutes, use floured hands to reshape.
Place the shaped and scored dough (on the flour/cornmeal-dusted pan) in the preheated oven on the center rack.
Optional for a slightly crispier crust: Place a shallow metal or cast-iron baking pan or skillet (I usually use a metal 9Ă13-inch baking pan) on the bottom oven rack. Carefully and quickly pour 3â4 cups of boiling water into the shallow pan. Quickly shut the oven to trap as much steam inside. The steam helps create a crispier crust.
Bake for 40 minutes or until the crust is golden brown. If you notice the exterior browning too quickly, tent the bread with aluminum foil. How to test for doneness: Give the warm bread a light tap. If it sounds hollow, itâs done. For a more accurate test, the bread is done when an instant-read thermometer reads the center of the loaf as 195°F (90°C).
Remove the bread from the oven and allow it to cool for at least 10â20 minutes before slicing and serving.
Store leftovers loosely covered at room temperature for up to 3 days or in the refrigerator for up to 10 days.
Notes:
Make Ahead & Freezing Instructions: The dough can sit in the refrigerator for up to 3 days (step 4), so this is a wonderful recipe to begin ahead of time. You can also bake the bread, allow it to cool, and freeze for up to 3 months. Thaw in the refrigerator and allow to come to room temperature before serving. You can also freeze the dough. Complete the recipe through step 5.
Wrap in plastic wrap and place in a freezer-friendly container. Freeze up to 3 months. To bake, allow the dough to thaw overnight in the refrigerator, or for 2â3 hours at room temperature. Continue with step 6, including allowing the dough to rest for 45 minutes before baking. Keep in mind that the bread tastes a little heavier after freezing/thawing the dough and then baking it.
Flour: For the absolute best flavor and chewy texture, I strongly recommend using bread flour. You can use a 1:1 substitution of all-purpose flour in a pinch with no other changes to the recipe. I recommend avoiding whole wheat flour in this dough; however, if necessary, you can replace up to 1 cup (about 130g) of the bread flour with whole wheat flour. The bread will taste a bit heavy.
Yeast: I always use Platinum Yeast from Red Star, an instant yeast. You can use any instant yeast in this dough. If using active dry yeast, the 1st rise time is usually slightly longer, about 3.5â4 hours.
Salt: Use a coarse salt, such as coarse sea salt, in this bread. I find the flavor slightly lacking when using regular table salt. If you only have table or fine salt, reduce to 1 and 1/2 teaspoons.
Seeds: Feel free to use more/less of a particular seed you love, or skip any seeds if you wish. Around 1/2 cup of larger seeds and 2 Tablespoons of smaller seeds is ideal. I usually use unsalted pepitas and salted sunflower seeds. Salted or unsalted are fine, but I donât recommend 1/2 cup of salted seeds, so if you want to use salted, use 1/4 cup of salted and 1/4 cup unsalted. If you want to add poppy seeds, replace 1 Tablespoon of flax seeds/sesame seeds with poppy seeds. Or just use 1 Tablespoon poppy seeds and skip the flax/sesame.
Using a Dutch Oven: You need a 6-quart or larger Dutch oven or any large oven-safe pot with a lid. Prepare the dough recipe above through step 4, including refrigerating the risen dough for at least 12 hours. After refrigerating, turn the dough out onto a lightly floured work surface and, using lightly floured hands, shape it into a ball as best you can. Doesnât have to be perfect. Transfer the dough to a large piece of parchment paper. (Large enough to fit inside your pot and one that is safe under such high heat. I use this parchment, and itâs never been an issue.) Lift the parchment paper, fold it up, and place it all into a large mixing bowl. Cover the dough lightly with plastic wrap and leave it alone for 30 minutes. During these 30 minutes, preheat the oven to 425°F (218°C). Place your Dutch oven (with the lid) inside for 30 minutes so that itâs extremely hot before the dough is placed inside.
After 30 minutes, sprinkle the seed topping all over the dough. Using a bread lame or sharp knife, gently score a 1/2-inch-deep slash or X into the top. Remove the dutch oven from the oven and carefully place the dough inside by lifting it with the parchment paper and placing it allâparchment paper includedâinside the pot. Cover with the lid. Bake for 30 minutes with the lid on. Carefully remove the lid and continue baking for 10 more minutes or until the bread is golden brown. You can test for doneness exactly how you would in step 11 above. Remove the pot from the oven, carefully remove the bread from the pot, and allow it to cool on a wire rack for 10â20 minutes before slicing/serving.
Using a Pizza Stone: If you want to bake your bread on a pizza stone, place the pizza stone in the preheating oven. Remove hot pizza stone, dust with cornmeal or a little flour, and then transfer shaped and scored dough to hot pizza stone and bake as directed.
No Nonstick Pan? If you donât have a nonstick baking sheet, line it with parchment paper instead. Coat with a dusting of flour and/or cornmeal before placing the dough on top. Parchment paper can burn, so itâs best to check the box to see how much heat your paper can tolerate. Lower your oven heat if necessary, and bake the bread for longer until itâs golden brown and sounds hollow when tapped.
Recipe courtesy of Sallyâs Baking Addiction.com
4 Likes