Jenny Creates

Rosemary-Lemon No Knead Bread

2020-05-08T11:05:00.006-04:00

This simple, delicious bread is a breeze to make, as long as you remember to start it the day before you’d like to eat it. The rosemary and lemon add a wonderful flavor, but could be left out for a more versatile recipe.

Ingredients:

3 cups all-purpose flour
1/4 tsp. active dry yeast
1 3/4 tsp. salt
2 tsp. chopped fresh rosemary
2 tsp. chopped lemon zest
13 ounces water
Cornmeal as needed

Directions:

In a large bowl, combine the flour, yeast, salt, rosemary and zest. Add 13 ounces water and stir until blended; the dough will be messy and very sticky. Cover the bowl and let the dough rest at room temperature until the surface is dotted with bubbles, 12 to 18 hours.

Place the dough on a lightly floured surface. Sprinkle the dough with a flour and fold the dough over onto itself once or twice. Cover loosely and let rest for 15 minutes.

Using just enough flour to keep the dough from sticking to the work surface and your fingers, gently and quickly shape the dough into a ball. Generously coat a cotton towel, preferably a flour sack towel (not terry cloth), with cornmeal. Put the dough, seam side down, on the towel and dust with more flour or cornmeal. Cover with another cotton towel and let rise until the dough is more than double in size and does not readily spring back when poked with a finger, about 2 hours.

At least 30 minutes before the dough is ready, put a 3 quart cast iron dutch oven in the oven and preheat to 450°F.

Carefully remove the pot from the oven. Slide your hand under the towel and turn the dough over, seam side up, into the pot; it may look like a mess, but that is OK. Shake the pan once or twice if the dough is unevenly distributed; it will straighten out as it bakes. Cover with the lid and bake for 30 minutes. Uncover and continue baking until the loaf is browned, 15 to 30 minutes more.

Transfer the pot to a wire rack and let cool for 10 minutes. Turn the pot on its side and gently turn the bread; it will release easily. Makes one 1 1/2-lb. loaf.

Adapted from Williams Sonoma.

Barbecue Sauce

2020-05-08T11:05:00.003-04:00

Ingredients

2 1/2 cups ketchup
1 cup dark brown sugar
1/2 cup molasses
1 cup pineapple juice
2 tablespoon Worcestershire sauce
5 teaspoons ground mustard
4 teaspoons smoked paprika
1/2 teaspoon cayenne pepper (more or less depending on your spice preference)
1 tablespoon salt
2 teaspoons pepper

Instructions

Combine all ingredients in a saucepan, heating over low heat, stirring to combine. Serve with your favorite dish.

Jo’s Chocolate Fudge Icing

2020-05-08T11:04:00.001-04:00

Ingredients

2 1/4 cups sugar
1 cup semi-sweet chocolate chips
12 tablespoons butter
12 tablespoons milk

Directions

Mix sugar, butter and milk in pot on stove top. Bring to a boil and boil for 30 seconds, stirring constantly. Remove from stove and stir in chocolate chips. Place pot in a pan of ice water, stirring to help cool down and thicken.

Forrest's Waffles

2020-05-08T10:52:00.000-04:00

Ingredients

1/2 cup almond flour
1.5 cups whole wheat flour
4 tablespoons coconut flour
1 teaspoon baking soda
1 teaspoon salt
5 teaspoon cinnamon
Shaved nutmeg
2 medium sweet potato
4 eggs
5 teaspoons vanilla
4 tablespoons maple syrup
1 tablespoons coconut oil
2/3 cup almond milk

Instructions

Combine all ingredients in bowl of mixer and mix.
Scoop into waffle maker according to machine’s directions.

Butternut Squash Chicken Stew

2020-05-08T10:50:00.003-04:00

Ingredients

1½ lb. butternut squash, peeled, seeded & chopped into ½-inch pieces
4 cups chicken broth
1½ lb. boneless, skinless chicken thighs
½ tsp kosher salt
1½ tsp dried oregano
1 can (28 oz) crushed tomatoes
1/2 tsp ground black pepper

Instructions

Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
Transfer the chicken thighs to a plate and allow to cool enough to shred.
Return the saucepan and chicken broth to the stovetop and lower heat to medium. Add salt, pepper; oregano, tomatoes, butternut squash pieces, and mashed butternut squash. Stir to combine.
Shred the chicken and stir into the stew and simmer, uncovered, to heat, about 5-10 minutes.

Slow Cooker Butter Chicken

2020-05-08T10:50:00.000-04:00

INGREDIENTS

1 pound boneless skinless chicken breast, cubed
2 tablespoons butter
1 tablespoon freshly grated ginger
2 teaspoons curry powder
2 tablespoons garam masala
1/2-1 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 teaspoon salt
fresh ground pepper
1 (6 ounce) can tomato paste
1 (14 ounce) can coconut milk
1/2 cup greek yogurt

INSTRUCTIONS

Combine all ingredients in slow cooker. Cook on high for 4 hours or on low for 6 to 8 hours. Serve with rice.

Vermont Oatmeal Maple-Honey Bread

2020-05-08T10:49:00.000-04:00

Vermont Oatmeal Maple-Honey Bread
adapted from The King Arthur Flour’s Baking Companion- The All-Purpose Baking Cookbook

2 1/2 cups boiling water
1 cup rolled oats
1/2 cup maple sugar or brown sugar
1 tbsp honey
4 tbsp (1/2 stick) unsalted butter
1 tbsp salt
1 tsp cinnamon (I omitted this as it was going to be a sandwich loaf)
1 tbsp instant yeast
1 1/2 cups white whole wheat flour
4 cups all-purpose flour

In a stand mixer bowl, combine the water, oats, maple sugar, maple flavor, honey, butter, salt, and cinnamon. Let cool to lukewarm.
Add the flours and yeast, mixing slowly with dough hook. Knead about 7 minutes until the dough is smooth. Add flour as needed to form dough ball.
Divide dough into 2 balls, shape into logs, and add to 2 lightly greased 8 1/2 x 4 1/2 inch bread pans. Cover the pans with lightly greased plastic wrap and let rise in a warm place until the loaves have crowned about 1 inch over the rim of the pan, about 1 1/2 hour.
Preheat the oven to 350. Bake the loaves for 30-40 minutes, until golden brown. Let stand for 5 minutes in pan. Remove from pan and cool completely on wire rack.

Coq au Vin

2020-05-08T10:47:00.000-04:00

Coq au Vin

3 pounds chicken thighs
2 ½ teaspoons kosher salt, more as needed
½ teaspoon freshly ground black pepper, more to taste
3 cups pinot noir red wine
1 bay leaf
1 teaspoon chopped fresh thyme leaves
4 ounces pancetta, diced
3 tablespoons extra-virgin olive oil, more as needed
1 large carrot, peeled and diced
8 ounces white or brown mushrooms, sliced
1 teaspoon tomato paste
1 tablespoon all-purpose flour
3 tablespoons unsalted butter

Season chicken with 2 1/4 teaspoons salt and 1/2 teaspoon pepper. In
a large bowl, combine chicken, wine, bay leaf and thyme. Cover and
refrigerate overnight.

In a large Dutch oven cook pancetta over medium-low heat until fat has rendered and is golden and crisp, 10 to 15 minutes. Using a slotted spoon, transfer pancetta to a paper-towel-lined plate, leaving fat in pot.

Remove chicken from wine, reserving the marinade. Pat chicken pieces until very dry. Heat pancetta fat over medium heat until it’s just about to smoke. Working in batches,
add chicken in a single layer and cook until well browned, 3 to 5 minutes per side. (Add oil if needed) Transfer browned chicken to a plate.

Add carrot, half the mushrooms and the remaining 1/4 teaspoon salt to pot. Cook until vegetables are lightly browned, about 8 minutes, stirring up any brown bits from the pot, and adjusting heat to prevent burning.

Stir in tomato paste and cook for 1 minute, then stir in flour and cook for another minute. Add marinade to pot.

Add chicken, any accumulated juices and half the cooked pancetta to the pot. Cover and simmer over low heat for 1 hour, turning chicken halfway through. Uncover pot and simmer for 15 minutes to thicken. Taste and add salt and pepper, if necessary.

Rosemary Pork Loin

2020-05-08T10:43:00.003-04:00

Rosemary Pork Loin

2 pound pork loin
1 tbsp chopped fresh rosemary
1 tsp salt
freshly ground pepper
1 cup dry white wine

Combine rosemary, salt, and pepper in a bowl. Dry pork loin and coat in rosemary mixture. Place in slow cooker with 1 cup of wine. Cook on low for 6 hours.

Chocolate and Coconut Milk Pots de Crème

2020-05-08T10:43:00.001-04:00

Chocolate and Coconut Milk Pots de Crème

Adapted from The Bojon Gourmet

Makes 6 small yet rich servings (about 4 ounces each)

For the pots de crèmes:
1 can full-fat coconut milk (1 3/4 cups)
1 tbsp vanilla bean paste
3 ounces (85 grams) bittersweet chocolate finely chopped
1 tablespoon cocoa
1 large egg
2 large egg yolks
1/4 cup (1.25 ounces / 35 grams) sugar
1 tablespoon dark rum

For serving:
3/4 cup (175 mL) heavy whipping cream
1 tablespoon coconut sugar
1/2 teaspoon vanilla extract
splash dark rum, to taste
flaky salt, such as Maldon

Make the Pots de Crème:
Position a rack in the center of the oven and preheat to 300ºF . Place six four-ounce ramekins in a baking dish with 2-inch high sides.

In a medium saucepan, gently warm the coconut milk with the vanilla bean paste until the coconut milk is steamy-hot, swirling occasionally. Cover and let steep 10 minutes. Whisk in the salt, chocolate, and cocoa powder until completely smooth.

Whisk together the egg, egg yolks, and coconut sugar in a medium bowl. Slowly whisk the warm chocolate mixture into the egg mixture until smooth, then whisk in the rum.

Carefully divide the mixture evenly among the ramekins in their baking pan. Pour enough hot water to come halfway up the sides of the jars. Transfer the pan to the oven.

Bake the custards until they are mostly set and wiggle like Jell-o when you give the pan a gentle shake, 30-45 minutes. Let the custards cool slightly, remove from the pan, and let cool to room temperature. Chill the custards until set, about 3 hours (or cover and chill for up to 3 days).

Make the whipped cream:
Whip the cream with the coconut sugar, vanilla extract, and rum until it holds soft peaks. Serve the pots de crème dolloped with the whipped cream and topped with a few cacao nibs and flakes of salt.

Lemon-Glazed Pound Cake

2020-05-08T10:42:00.003-04:00

Adapted from King Arthur Flour

Cake

3/4 cup plus 2 tablespoons (14 tablespoons) unsalted butter
3/8 cup cream cheese
1/2 teaspoon salt
1 1/2 cups sugar
1 3/4 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
2 teaspoons vanilla extract
1/2 teaspoon lemon oil OR 1/4 teaspoon Fiori di Sicilia flavor
5 large eggs

Glaze

1/4 cup fresh lemon juice
1/2 cup Baker’s Special Sugar or granulated sugar

Directions

To make the cake: Preheat your oven to 350°F. Grease two 8 1/2″ x 4 1/2″ loaf pans or one tube or bundt-style pan.
In a medium-sized mixing bowl, beat together the butter and cream cheese until soft and fluffy. Add the salt, sugar, flour, and baking powder, and beat for 5 minutes; the batter will be stiff.
Add the vanilla and lemon oil, and 1 egg. Beat well. Continue to add the eggs, one at a time, beating well and scraping the sides and bottom of the bowl after each addition. When done, the batter will be very fluffy. Spoon the batter into the prepared pan(s).
Bake the cake for 55 to 60 minutes (for the tube or bundt-style pans) or 35 to 40 minutes (for the two loaf pans), or until a cake tester or toothpick inserted into the center comes out clean.
To make the glaze: Just before the cake is done, combine the lemon juice and sugar and heat over low heat (or in the microwave) until the sugar is dissolved; don’t let the mixture boil.
Remove the cake from the oven; allow it to cool for 10 minutes in the pan. Turn it out onto a rack or serving platter.
Poke the top of the cake all over with a cake tester or toothpick, and gradually drizzle the glaze over it, pausing occasionally to let

Braised Italian Chicken Thighs

2020-05-08T10:42:00.001-04:00

6 large bone-in, skin-on chicken thighs
2 teaspoons kosher salt
2 tablespoons olive oil
1 yellow onion, chopped
4 garlic cloves, chopped
2 tablespoons tomato paste
2 sprigs of rosemary
1 cup red wine
1 16-ounce can crushed tomatoes
1 cup chicken stock
2 tablespoons balsamic vinegar

1. Preheat the oven to 325°F.

2. Season the chicken thighs with salt.

3. Heat the olive oil in a dutch oven over medium high heat.

4. Sear the chicken thighs, skin side down, turning after about four minutes. Cook for another few minutes until evenly browned on both sides (you don’t have to worry about cooking them through at this point). Once browned, remove the chicken from the pan and set aside.

5. Reduce the heat to medium and sauté the onion and garlic in the rendered chicken fat. Once the onion is caramelized, add the tomato paste, rosemary, and red wine. Stir to combine and let simmer for a few minutes (just enough to cook off some of the alcohol).

6. Add the crushed tomatoes and chicken stock, and return the browned chicken thighs. Cover the dutch oven with its lid and place in the oven. Let it cook for two hours.

7. After two hours, remove the pot from the oven. Place it on a burner, and remove the chicken to a plate.

8. Over low heat, add the balsamic vinegar to the tomato sauce, and cook for a few minutes to reduce.

9. Top the chicken with the reduced sauce or return the chicken to the pot to serve.

Easy Pizza Sauce

2020-05-08T10:41:00.003-04:00

Adapted from Cat Cora

Ingredients

One 4-ounce can tomato paste
1 1/2 cups water
1/3 cup extra-virgin olive oil
Salt and pepper
1/2 tablespoon chopped fresh oregano leaves
1/2 tablespoon chopped fresh basil leaves
1/2 tablespoon chopped fresh rosemary leaves
Pinch of crushed red pepper

Directions

Mix together the tomato paste, water, and olive oil. Mix well. Add garlic, salt and pepper, to taste, oregano, basil, and rosemary. Mix well and let stand several hours to let flavors blend. No cooking necessary, just spread on dough.

Chewy Chocolate Chip Cookie Bars

2020-05-08T10:41:00.000-04:00

Adapted from King Arthur Flour

2/3 cup (10 2/3 tablespoons) unsalted butter
2 cups + 2 tablespoons firmly packed brown sugar
1 teaspoon salt
1 teaspoon vanilla extract
3 large eggs
2 1/4 teaspoons baking powder
2 3/4 cups King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour
3 cups chocolate chips; or a combination of different flavored chips, or chips and nuts

Directions

Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan.
Melt the butter, and stir in the brown sugar. Add the salt, vanilla, and flavor, stirring until well combined.
Allow the mixture to cool slightly (if it’s very hot to the touch), then add the eggs one at a time, beating well after each addition. Scrape the sides and bottom of the mixing bowl midway through this process.
Add the baking powder, espresso powder, and flour, stirring to combine.
Stir in the chips or other additions of your choice.
Scoop the batter into the prepared pan, spreading it to the edges with a wet spatula (or your wet fingers). Smooth the top as best you can.
Bake the bars for 30 to 32 minutes, until they’ve risen, and their top is shiny and golden. Bake for the shorter amount of time in a darker pan; the longer time in a light/shiny pan. A cake tester inserted into the center won’t come out clean; in fact, the center of the very middle of the pan may look quite molten when you dig into it. But so long as no wet batter is showing farther out towards the edges, the bars are done. As they cool, the center will solidify.
Remove the bars from the oven, and use a heatproof spatula to press down the risen edges; this will make bars with flat, rather than humped tops. Let the bars cool completely before cutting; overnight is best. Once bars are cool, wrap airtight. Store wrapped bars at room temperature for a couple of days.

Pumpkin Gingerbread with Orange Glaze

2020-05-08T10:40:00.001-04:00

Cake

3/4 cup (12 tablespoons) butter or vegetable shortening
1 1/4 cup brown sugar
2 3/4 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon allspice
1/2 teaspoon nutmeg
1/3 cup mini diced ginger
1/2 cup diced pecans or 1/2 cup chocolate chips, optional
3 large eggs
2 tablespoons molasses
2 cups (or one 15-ounce can) pumpkin purée

Glaze

1 1/4 cups confectioners’ sugar
1/4 teaspoon orange oil OR 1 tablespoon orange zest (grated orange rind)
2 tablespoons water or milk

Directions

Preheat your oven to 350°F. Grease two 8 1/2″ x 4 1/2″ loaf pans for loaves; if you’re making muffins, grease 24 muffin cups, or line them with muffin papers.
In a large bowl mix together the butter (or shortening) and brown sugar until well blended.
Add the flour, baking powder, baking soda, salt, spices, ginger, and nuts or chips, if you’re using them. Mix well — the batter will look crumbly.
Add the eggs one at a time, scraping the bottom and sides of the bowl after each addition.
Stir in the molasses and pumpkin, combining well.
Scoop the batter into the greased loaf pans or the muffin cups, filling the cups about 2/3 full.
Bake the muffins for 18 to 20 minutes, or until they’re lightly browned on the edges and the middle springs back when touched. Bake the loaves for 50 to 55 minutes, or until a cake tester inserted in the center comes out clean.
Remove the bread from the oven and let it cool for 15 minutes before taking it out of the pan(s). Let it cool a bit, then glaze if desired.
To make the glaze: Whisk together all the ingredients, adding extra liquid until the glaze is smooth and the consistency of molasses.
For a shiny finish, brush the glaze over the bread or muffins while they’re still warm; for a thick white finish, cool the bread completely before glazing.
Store well wrapped on the counter for 3 to 4 days; or freeze for up to 3 months.

Chocolate Coconut Pound Cake | Desserts

2014-05-16T08:24:00.001-04:00

We topped this with fresh strawberry ice cream and it was delicious!

Chocolate Coconut Pound Cake
Adapted from Bon Appetite

Ingredients

1/4 cup butter, room temperature
1½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon kosher salt
¾ teaspoon baking powder
½ cup virgin coconut oil, room temperature
1½ cups plus 1 tablespoon sugar
3 large eggs
1 teaspoon vanilla extract
⅔ cup buttermilk
¼ cup unsweetened coconut flakes

Directions

Preheat oven to 325°. Butter a loaf pan; line with parchment paper, leaving a overhang on the sides to help with removing the cake. Stir together flour, cocoa powder, salt, and baking powder in a medium bowl; set aside.

Using a stand mixer on medium-high speed, beat oil, ¼ cup butter, and 1½ cups sugar until pale and fluffy, 5–7 minutes. Add eggs one at a time, beating to blend between additions; beat until mixture is light and doubled, 5–8 minutes. Stir in vanilla.

Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients (do not overmix; it will cause cake split). Scrape batter into buttered pan. Sprinkle with coconut and remaining 1 Tbsp. sugar.

Bake cake, covering lightly with foil if coconut browns too much before cake is done (it should be very dark and toasted), until a tester inserted into the center comes out clean, 70–80 minutes. Transfer pan to a wire rack; let cake cool in pan 20 minutes before turning out.

Enchiladas with Mole Sauce

2014-05-16T08:12:00.001-04:00

Homemade enchiladas are a new favorite on the menu around here. We have made them with pork shoulder, ground beef, ground bison, and shredded chicken. You need to make the Mole sauce first, but you should have enough for 2 different meals. Keep the leftover sauce in the fridge until you are ready to make another batch.

Pork Enchiladas

Ingredients

4 to 6 lb. pork shoulder
1 cup chicken stock
1/2 batch mole sauce (recipe follows)
1 batch enchilada sauce (recipe follows)
10-12 Tortillas, I prefer flour, but corn may be used
shredded Mexican style cheese

Directions

Place pork shoulder in crockpot, cover with mole sauce and chicken stock. Let cook as long as you can. When ready, shred pork, mixing in the sauce and juices. Remove any large chunks of fat and or bone.

Spray baking dish with non stick spray. Fill tortillas with meat and place in pan, seam side down. Cover with enchilada sauce and cheese. Bake at 350° until cheese is browned.

Ground Beef or Bison Enchiladas

Brown ground meat in skillet, adding mole sauce once meat is cooked. Continue with above recipe.

Mole Sauce

Ingredients

1 red bell pepper, cut into chunks, seeds and ribs removed
1 jalapeno pepper, cut in half- for more heat leave the seed in, for less heat, remove them
2 plum tomatoes, quartered
1/2 cup roasted, unsalted cashews
1/2 cup dried apricots, chopped
1 ripe plantain, cut into chunks
1 tsp sea salt
Water if necessary

Directions

On a roasting pan, drizzle peppers and tomatoes with oil and roast in a 375° oven until slightly charred, turning once. Remove from oven and let cool.

In the bowl of a food processor fitted with the chopping blade, process all ingredients until smooth. Add water to adjust consistency.

Enchilada Sauce

Ingredients

2 tbsp coconut oil
1 tbsp flour
1/2 tsp chili powder (more as desired)
2 cups chicken stock
10 oz tomato paste
1 tsp oregano
1 tsp cumin
1 tsp salt
2 cups chicken stock

Directions

Heat oil in a saucepan until hot, add in flour, stirring constantly until thickened. Add chili powder, tomato paste, oregano, cumin, and salt, stirring to heat thoroughly. Slowly add in stock, stirring constantly. Reduce heat and let simmer for 10 minutes, adding additional stock if needed.

Minestrone with Pesto Sauce | Soups and Stews

2014-04-15T08:24:00.001-04:00

Minestrone
Adapted from Wolfgang Puck Makes it Easy

Ingredients

1/2 cup navy beans, soaked and drained
4 cups chicken stock
2 tbsp evoo
2 ounces pancetta, chopped
28 oz crushed tomatoes
1/2 cup diced carrots
1/4 cup chopped parsley
2 small potatoes, cubed
1 medium zucchini, cut into small pieces
3 springs fresh thyme
1 tsp salt
1/2 tsp pepper
1/2 cup pesto sauce (recipe follows)

*This soup can be cooked on the stove, but cooking it in a pressure cooker increases the flavors.

Directions

Heat pressure cooker over medium heat, add oil and pancetta, browning about 5 minutes. Remove pancetta pieces, leaving liquid behind.

Stir in tomatoes, 3 cups of broth, beans, carrots, parsley, zucchini, thyme, salt and pepper. Cook on high pressure for 30 minutes. Allow pressure to release, adjust salt and pepper to taste.

Serve topped with pesto sauce and freshly grated parmesan cheese.

Pesto Sauce
Adapted from Cuisines of the Alps

Ingredients

1/2 cup fresh basil
1/2 cup freshly grated parmesan cheese
1/4 cup evoo

Directions

Combine basil and cheese in a food processor and process until relatively smooth. With motor running, add in evoo in a stream until desired consistency.

Brioche | Yeast Bread

2014-03-11T12:36:00.003-04:00

Poor Man’s Brioche

Adapted from The Bread Baker’s Apprentice

Ingredients

For the sponge

1/2 cup bread flour

1 tablespoon instant yeast

1/2 cup whole milk, lukewarm

For the dough

2 large eggs

3 1/2 cups bread flour

1 tablespoon sugar

1 teaspoon salt

3/4 cup unsalted butter, room temperature

Directions

To make the sponge, in the stand mixer bowl, add the 1/2 cup flour, yeast, and lukewarm milk and stir with spoon until combined. Cover with plastic wrap and let it rise for about an hour until it looks frothy.

To make the dough, add the four eggs to the sponge and whisk until everything is combined. In a separate medium bowl, stir or whisk together the 3 1/4 cups of flour, sugar and salt. Mix to combine. Let rest for 5 minutes.

Using the dough hook, add the butter two tablespoons at a time, wait until the butter is completely mixed in before you add the next two tablespoons. Increase the speed to medium low and knead the dough for about 6 to 8 minutes. Add a little more flour if the dough seems too sticky: It should easily clear the sides of the bowl in the mixer. The dough should be very smooth and warm, and light when it’s done.

Lightly oil a bowl, and transfer the dough to it. Cover with plastic wrap, and let it rise for about an hour and a half to two hours, or until it’s doubled in size.

When it’s ready, shape it into either small rolls or into a rectangle for a loaf. Let the dough rise again for another hour, or until it fills the pan.

Preheat the oven to 400F, and bake the bread for about 35 to 40 minutes.

Remove the bread from the mold or pan as soon as it comes out of the oven and let it cool on a rack.

Forrest's Honey Mustard

2014-03-04T10:21:00.002-05:00

Ingredients

1/8 cup dried mustard
2 tbsp coconut sugar
3 1/2 tbsp coconut vinegar
1/2 oz honey
1 tbsp lemon juice
2 oz plain yogurt
1/2 oz porter or stout beer

Directions

Mix mustard and sugar together. Whisk in vinegar, honey, and lemon juice. Whisk in yogurt. Whisk in stout or porter to desired consistency.

Chocolate Hazelnut Mousse Cake

2014-02-17T13:48:00.000-05:00

Moist Chocolate Cake

Adapted from King Arthur Flour

2 cups King Arthur Unbleached Cake Flour Blend
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsweetened cocoa powder
1 3/4 cups granulated sugar
1/2 cup (1 stick) unsalted butter, very soft
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 cup milk
1/2 cup brewed, cooled coffee, or water
4 large eggs

Directions

Sift flour, baking powder, baking soda, salt, cocoa, and sugar into a medium bowl.

Add the butter to the bowl of a stand mixer and and mix at low speed for 1 minute. With the mixer running, add the oil.

Combine the vanilla with the milk and coffee or water. Beginning and ending with the dry ingredients, alternately add flour mixture and milk mixture. Mix at low speed until combined, stop and scrape the sides and bottom of the bowl, then mix for 30 seconds.

Add the eggs one at a time, beating well at medium-high speed between additions. The batter will be thin.

Pour the batter into two 9" greased round pans. Bake in a preheated 350°F oven for 28 to 30 minutes. The cake is done when a toothpick inserted in the center comes out clean. Remove from the oven and cool on a rack before frosting.

Chocolate Hazelnut Cream Cheese Mousse

Adapted from Cookies and Cups

8 oz whipping cream
8 oz cream cheese, softened
3/4 cup chocolate hazelnut spread
2 cups powdered sugar, sifted
1 tsp vanilla

Directions

In the bowl of a stand mixer fitted with the whisk, whisk the cream on high speed until peaks form, about 2 minutes. Refrigerate until ready to use.

In the bowl of a stand mixer fitted with the paddle, beat the cream cheese and hazelnut spread until smooth. With mixer on low, slowly add powdered sugar and vanilla, beat until smooth.

Fold in whipped cream.

Pumpkin-Cinnamon Streusel Buns

2014-02-13T18:17:00.000-05:00

These cinnamon buns are surprisingly simple to prepare. I like to double the filling and the glaze, but it's still yummy as directed.

Pumpkin-Cinnamon Streusel Buns
Adapted from The Best of Cooking Light

Ingredients
Buns:

1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
2 3/4 cups all-purpose flour, divided
1/2 cup Pumpkin Puree
1/2 cup milk
1/4 cup butter, melted
1 tablespoon granulated sugar
1 1/4 teaspoons salt
1/2 teaspoon ground nutmeg
1 tsp ground cinnamon
Cooking spray
3 tablespoons granulated sugar
3 tablespoons brown sugar
2 tablespoons all-purpose flour
3 teaspoons ground cinnamon
2 tablespoons chilled butter, cut into small pieces

Glaze:

3/4 cup sifted powdered sugar
1 tablespoon hot water
1/4 teaspoon vanilla extract

Directions
To prepare the buns, dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 2 cups flour, pumpkin, and next 5 ingredients (pumpkin through nutmeg); beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining 3/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place , free from drafts, for 45 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, the dough has risen enough.)

Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Punch dough down; cover and let rest for 5 minutes. Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place slices in a 9-inch square baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.

Bake the rolls at in preheated oven at 375° for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.

To prepare the glaze, combine the powdered sugar, 1 tablespoon water, and vanilla extract in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm.

Cranberry-Orange Scones

2014-02-13T18:14:00.000-05:00

Some days scones are just necessary.

Cranberry-Orange Scones
adapted from The Williams Sonoma Baking Book

Ingredients

3 cups (15oz) all purpose flour
3 tbsp sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
grated zest of 1 orange, or 1 tsp orange oil
10 tbsp cold unsalted butter, cut into pieces
1 cup (8 fl oz) cold buttermilk
1 cup (6 oz) frozen or dried cranberries
3/4 cup (3 oz) powdered sugar, sifted
1 tbsp fresh orange juice, or as needed

Directions
Preheat oven to 425.

In a bowl, sift together the flour, sugar, baking powder, baking soda, salt, and orange zest. Add the butter to the flour mixture. Using a pastry blender cut the butter until the mixture resembles coarse crumbs.
Add the buttermilk to the flour mixture all at once and stir until a sticky dough forms. Stir in the cranberries until evenly distributed.

Scrape the sides and bottom of the bowl and turn the dough out onto a lightly floured work surface. With floured hands, gently knead the dough 8-10 strokes, it will be very soft. Press the dough into a thick circle. Cut into 8 pieces.

Place the wedges, 2 inches apart onto a baking sheet or pizza stone. Bake until the scones are golden brown 14-18 minutes. Transfer to wire racks.

In a small bowl, stir together the powdered sugar with the orange juice until smooth. Adjust the consistency with a little more juice, if needed; it should be thick but pourable. Using a pastry brush, top warm scone with glaze. Let stand 10 minutes to set.

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Homemade Tortillas

2014-02-13T18:08:00.000-05:00

Tortillas have long been something I would like to perfect. This recipe is about as close as I've gotten yet. These were perfect served with beans and rice, but would also be excellent with guacamole or cheese dip.

Thin Tortillas
Adapted from King Arthur Flour Baker's Companion

Ingredients

1 1/3 cups (5 1/2 ounces) unbleached all purpose flour
2/3 cup (2 3/4 ounces) yellow cornmeal
4 tbsp (1 3/4 ounces) vegetable oil
1/2 cup plus 1 tbsp (4 1/2 ounces) water
1/2 tsp salt

Directions

Combine flour, cornmeal and oil in a medium bowl. Slowly mix in water and salt. Knead briefly, until dough becomes smooth.

Divide dough into 10 pieces, weighing about 1 1/4 ounces each. Round the pieces into balls and press to flatten slightly. Let rest, covered, for at least 30 minutes.

Preheat a griddle or frying pan over medium high heat.

Flatten dough balls into 8 inch rounds using either a tortilla press, rolling pin, or your hands. Fry the tortillas in an ungreased pan for about 45 seconds on each side.

Serve warm or at room temperature.

Sour Cream Old Fashioned Doughnuts

2014-01-13T15:17:00.002-05:00

When we visited Seattle a few years ago, one of the top places on my must see what Top Pot Doughnuts. The first bite of their delicious cakey treats brought us back three times that trip.

Sour Cream Old Fashioned Doughnuts

Adapted from Top Pot Hand Forged Doughnuts

Ingredients

2¼ cups cake flour
1½ teaspoon baking powder
1 teaspoon salt
¾ teaspoons ground nutmeg
½ cup sugar
2 tablespoons shortening
2 large egg yolks
⅔ cups sour cream
coconut oil for frying

Directions

Sift flour, baking powder, salt and nutmeg together in a medium bowl, and set aside.
In a stand mixer fitted with the paddle attachment, mix the sugar and shortening for 1 minute on low speed. Add the egg yolks, then mix for 1 more minute on medium speed, scraping the sides of the bowl with a spatula, until the mixture is light colored and thick.
Add the dry ingredients to the wet ingredients in three separate additions, alternating with sour cream, mixing until just combined on low speed and scraping the sides of the bowl each time. The dough will be sticky, like biscuit dough.
Transfer the dough to a clean bowl and refrigerate, covered with plastic wrap, for at least 45 minutes.
Using a candy thermometer to measure the temperature, heat oil (at least 2 in deep) in a high-sided frying pan to 325°F. Roll out the chilled dough on a generously floured surface to ½ in thick, flouring the top of the dough and the rolling pin as necessary to prevent sticking. Cut into as many doughnuts and holes as possible, dipping the cutter into flour before each cut. Fold and gently reroll the dough to make extra holes (working with floured hands makes the dough less sticky), and cut again.
Shake any excess flour off the doughnuts before carefully adding them to the hot oil a few at a time, taking care not to crowd them. Once the doughnuts float, fry for about 15 seconds, then gently flip them. Fry for about 60 seconds, until golden brown and cracked, then flip and fry the first side again for 60 seconds, until golden brown. Transfer to a rack set over paper towels.
Dip doughnuts in coating of choice.

Jenny Creates

Rosemary-Lemon No Knead Bread

This simple, delicious bread is a breeze to make, as long as you remember to start it the day before you’d like to eat it. The rosemary and lemon add a wonderful flavor, but could be left out for a more versatile recipe.

Ingredients:

Directions:

Barbecue Sauce

Ingredients

Instructions

Jo’s Chocolate Fudge Icing

Forrest's Waffles

Butternut Squash Chicken Stew

Slow Cooker Butter Chicken

INGREDIENTS

INSTRUCTIONS

Vermont Oatmeal Maple-Honey Bread

Coq au Vin

Rosemary Pork Loin

Chocolate and Coconut Milk Pots de Crème

Lemon-Glazed Pound Cake

Cake

Glaze

Directions

Braised Italian Chicken Thighs

Adapted from GOOP

Easy Pizza Sauce

Chewy Chocolate Chip Cookie Bars

Directions

Pumpkin Gingerbread with Orange Glaze

Cake

Glaze

Directions

Chocolate Coconut Pound Cake | Desserts

Enchiladas with Mole Sauce

Minestrone with Pesto Sauce | Soups and Stews

Brioche | Yeast Bread

Forrest's Honey Mustard

Chocolate Hazelnut Mousse Cake

Pumpkin-Cinnamon Streusel Buns

Cranberry-Orange Scones

Homemade Tortillas

Sour Cream Old Fashioned Doughnuts