Cookhouse Journal

Cardamom Cream Puffs: Cannabis Infused

2020-02-13T13:41:00.000-08:00

Spending long winters in the great white north I find myself looking for cozy baked treats. Living in a mostly Finnish area, I was inspired to use one of their staple ingredients, Cardamom.

This sweet and peppery spice is used in breads to cookies all throughout the year. This spice brings out the spirit and wonder of the Finnish cuisine.

Inspired by my husbands favorite dessert, Italian cream puffs, I wanted to make a blend of our winter traditions with the new traditions I have grown to know and love over the last five years.

Blending these two ideas I wanted to take it up a notch by making them with cannabis infused butter. To finish off the dessert I chose to fill them with pastry cream and local raspberry sauce (Picked in my own yard).

Cardamom Cream Puffs: Cannabis Infused

Cook time: 45 to 50 Minutes
Yield: 8 Large Puffs
Ingredients

1 Cup Water
1/4 Cup Butter
1/4 Cup Cannabis Butter
1 Cup All Purpose Flour
4 Each Eggs

Cooking Directions

Heat butter and water to boiling.
Stir in All Purpose Flour, until mixture leaves pan and forms into a ball.
Remove from heat. Cool.
Beat in eggs 1 at a time until mixture is smooth and velvety.
Portion onto ungreased sheet pan.
Bake 400 degrees, 45 to 50 minutes. Golden brown, hollow when tapped.

Printable Recipe
All levels of this dessert have been cannabis infused, creating a next level dessert the reaches new heights.

Blondie's 3 Ways: Cannabis Infused Coconut Oil

2019-08-08T11:47:00.004-07:00

This by far is the easiest blondie recipe I have ever made. There are only 5 ingredients that make up this amazing treat. After creating a base you can do this recipe in multiple different flavors. The cherry on top of these bars is the cannabis infused coconut oil. I wanted to create a range of ideas for this post allowing you to see how creative you can be.

Just a simple note, the cannabis coconut oil was made by slow cooking oil and plant leaves in the crock-pot on low overnight. This allows for not only chemicals to infuse, but flavors to draw out.

Cannabis Infused Coconut Oil

BLONDIE BASE RECIPE

Coconut Oil (Regular Or Cannabis Infused) 8 Tablespoons

Light Brown Sugar 1 Cup, lightly packed

Large Egg 1 Each

Vanilla Extract 1 1/2 Teaspoon

Almond Extract 1/2 Teaspoon

All-Purpose Flour 1 Cup

Cream together brown sugar and coconut oil until light and fluffy
Add in egg mix together, fully blended.
Stir in both extracts.
Mix in flower until just blended, Don't OVER-MIX.
Create your flavor, Bake at 350°F for 12-17 minutes. Toothpick test clean.

My favorite thing about my yard is fresh raspberries that grow every summer. They are ready for harvest around the first week of August. The fruit is bright red, slightly sour, and naturally juicy. I thought these would make a nice addition to a sweet cheesecake base, and added to the blondies.

Harvested Fresh Berries

CHEESECAKE BASE/FILLING

Cream Cheese 8 Ounces

Granulated Sugar 1/4 Cup

Large Egg 1 each

Vanilla Extract 1 1/2 Teaspoon

Cream together cheese and sugar until smooth and fully combined.
Add in egg, mix until smooth.
Stir in vanilla extract.

Cream Cheese Mix Layered Over Base

Top with Fresh Raspberries

Finish with Left Over Batter

Bake until filling is set and lightly golden around the edges. Allow to cool before serving. I like to refrigerate over-night so they are less likely to fall apart.

Raspberry Bars

PEANUT BUTTER: Melt and drizzle over base.

Top with Left Over Base

Watch not to over bake. Take out when, just done. If it goes over time then the peanut will likely burn.

Peanut Butter Bars

CHOCOLATE CHIP: Add in 3/4 Cup Chips to base.

These taste like a big, soft, chocolate chip cookie. So simple, yet so delicious. I like these warmed up and topped with ice cream, Great way to medicate on a warm day.

Chocolate Chip Bars

These are all well balanced with the taste of the infused oil. Weather they match or mask, these can be held for up to two weeks refrigerated in an airtight container.

All Three Bars: Variety to die for.

WARNING: DO NOT eat one large piece at once. Take one dose (1/4 piece) and wait 30 minutes. After that time you may feel some effects and can gauge dosage. DO NOT drive or operate machinery. I am NOT a doctor and make NO medical claims about this product. Consult with a physician before consuming. KEEP OUT OF REACH OF CHILDREN & ANIMALS.

Hamburger Buns: The Final Item

2019-07-26T12:04:00.003-07:00

Summers around me are made for all day outside cooking. We have snow so long that you just can't get enough of the beautiful warm days. Barbecues are the best way to feed a crowd and get in that good quality time with family and friends.

I love to make everything from scratch when entertaining crowds. It allows me diversify my abilities and possibly create new experiences for others.

Since I have made a whole grilling menu from scratch I didn't really know what to create. Side dish? Dessert? What about buns? I know they are cheap but how fun to have the final touch made from scratch.

I have managed to develop a recipe that is around an hour to make. Depending on experience and environment this could take just a little longer with bake time.

The recipe that I have used for a while is made with ingredients that i readily have available.

Hamburger Bun Recipe

All Purpose Flour 4 Cups

Active Dry Yeast 1 Package

Water 1 1/2 - 2 Cups

Eggs 2 Each

Olive Oil 1 Tbsp

Mix 1/2 Cup of water with packet of active dry yeast. Allow mixture to rise and foam.

Add in flour and make a well for the rest of the ingredients.

Put in eggs, oil, 1 Cup water into the well, begin mixing to bring the dough together.

Make sure you use the well method when mixing bun dough. This allows the liquid ingredients to evenly disperse, and stops dough from sticking to the bowl.

Add water and/or flour as needed to make a slightly sticky dough.

Knead at least 10 minutes, Dough will start our wrinkled and sticky.

You will begin to see these nice smooth round ball. Once you are at this point allow the bread(gluten) to rest for a few minutes.

After resting portion into 12 equal pieces. They don't need to be perfect, this keeps a fun homemade look to the buns.

Round out the balls in a sweeping motion to make the cylinders evenly round. Pinch in any loose dough to make a round as possible.

Evenly align on sheet pan dusted with corn flower &/or regular flower. These will help keep the buns from sticking during the baking process.

Cover with a slightly damp towel while you allow your oven to preheat, 400 degrees. Doing this relaxes the dough and jump starts the rising process.

Proofed Dough

When the oven is all set and ready brush the buns with egg wash and top with sesame seeds. This extra addition gives the buns that perfect grilling season look.

Bake 15-20 minutes. The buns will become golden brown and sound hollow when knocked on the bottom.

Allow to cool to the point where you can easily handle. Then they are perfectly ready to be sliced and filled.

Smoked Pulled Pork Sandwhich

Hamburger Buns

Prep time: 30 Minutes
Cook time: 30 Minutes
Total time: 1 Hour
Yield: 12 Buns
Ingredients

4 Cups All Purpose Flour
1 Package Active Dry Yeast
1 1/2-2 Cups Water
2 Each Eggs
1 Tablespoon Olive Oil

Baking Directions

Mix 1/2 Cup of water with packet of active dry yeast. Allow mixture to rise and foam.
Add in flour and make a well for the rest of the ingredients.
Put in eggs, oil, 1 Cup water into the well, begin mixing to bring the dough together.
Add water and/or flour as needed to make a slightly sticky dough.
Knead at least 10 minutes, Dough will start our wrinkled and sticky.
You will begin to see these nice smooth round ball. Once you are at this point allow the bread(gluten) to rest for a few minutes.
After resting portion into 12 equal pieces. They don't need to be perfect, this keeps a fun homemade look to the buns.
Round out the balls in a sweeping motion to make the cylinders evenly round. Pinch in any loose dough to make a round as possible.
Evenly align on sheet pan dusted with corn flower &/or regular flower. These will help keep the buns from sticking during the baking process.
Cover with a slightly damp towel while you allow your oven to preheat, 400 degrees. Doing this relaxes the dough and jump starts the rising process.
When the oven is all set and ready brush the buns with egg wash and top with sesame seeds. This extra addition gives the buns that perfect grilling season look.
Allow to bake 15-20 minutes. The buns will become golden brown and sound hollow when knocked on the bottom.

Printable Recipe

Overnight Chocolate Chip French Toast

2019-05-16T11:23:00.001-07:00

My grocery store always has the day old bread on sale for 99¢. There is nothing different from the fresh baked, except it can be a little dry. Recipes like bread pudding, crostini, and panini sandwiches are all good ways to utilize this awesome discount.

A few years back I created a recipe out of pure laziness. I really wanted some bread pudding but I wasn't up for slicing a full loaf of french bread into little cubes. With many failed attempts to soak overnight and pan fry I had to think of something else. Instead I thought to layer full slices and bake off like bread pudding.

Overnight Baked French Toast

By Stefanie Schuckert

Simply made overnight for a rich, sweet, and filling breakfast.

Prep time: 1 hour(Overnight), Cook time: 45 minutes, Total time: 1 hour
Yield: 1: 9" x 13" Pan

Ingredients:
Stale French Bread 1 Loaf
Eggs 6 Each
Heavy Cream 2 cups
Whole Milk 2 Cups
Sugar 1/2 cup
Vanilla 1 Tablespoon
Cinnamon 2 Tablespoons
Nutmeg 1 Teaspoon
Chocolate Chips 1-2 Cups
Instructions:

Cut bread into 1/2" thick slices. Set aside, and dry out, while prepping other ingredients.

Mix together all other ingredients, heat on low to dissolve sugar.

Layer bread, shingle pattern, into a sprayed 9"x 13" pan.

Slowly pour mix over stale bread. Top with chocolate chips. Wrap and chill overnight to allow bread to soak up mix.

In the morning bake in oven at 425°F for 10 minutes, turn down to 350°F and bake another 30 minutes, until top is light golden brown. The center will come out clean when poked with a toothpick.

Slice pieces straight from the pan, serve warm, topped with maple syrup and powdered sugar.

Printable Recipe

This recipe works perfect for a delicious morning family meal. You can add fresh fruit, chocolate, or even fresh herbs to create something of your own. I love to do this recipe for large groups. Need an idea for family in town? Impress mom, and show off your culinary skills with this simple to execute recipe.

Kentucky Bourbon Balls

2019-05-07T13:07:00.001-07:00

Today I was thinking instead of sharing something I know, I would share some new I tried. Even after all these years I still find new recipes and traditions to explore.

The Kentucky Derby celebration has been held by my sister-in-law for the last 5 years. Every year we look forward to the hats, the dresses, and the food. Keeping with her food theme I chose a dessert that is straight from the home state of Kentucky.

One of my favorite alcohols is Kentucky Straight Bourbon. Sweet, full bodied, and unique to the derby. Bourbon balls are delicious morsels, simple and insanely sweet. From what I have gathered they are bourbon flavored frosting balls, dipped in chocolate, and topped with toasted pecans.

Kentucky Bourbon Balls

By Stefanie Schuckert

Chocolate dipped bourbon frosting balls, topped with toasted pecans.

Prep time: 2 hours, Total time: 2 hours
Yield: 30-40/1" Balls

Ingredients:
Butter 1 stick/1/2 cup
Coconut Oil 1 Tablespoon
Powdered Sugar, sifted 4-5 cups
Kentucky Straight Bourbon 1/4 cup
Vanilla Extract 2 Teaspoons
Semi-Sweet Chocolate Chips 12 ounce bag
Pecans, Toasted
White Chocolate, melted
Instructions:

Cream together butter, coconut oil, and powdered sugar until light and fluffy.

Slowly add in bourbon and vanilla. Mix until fully blended.

Refrigerate mix while you melt chocolates, and toast pecans.

When ready scoop out 1" portions/about a tablespoon on to a sheet pan. Freeze for 15 minutes.

Remove from freezer and roll into more uniform balls. Freeze again 15 minutes.

Dip in melted chocolate, allow to chill and decorate with white chocolate and pecans.

Printable Recipe
To say the least making these things came in a few more steps than I realized. It was nice and toasty in my house so I had to keep putting the bites in and out of the fridge. The longer they sat out the more they began to soften, making it extremely hard to dip in warm chocolate.

At the end of the day I feel they worked out amazing. A little sweet for my taste, but the party seemed to enjoy them. Complements from left and right. I am defiantly going to do these again. Now that I have an idea of what they are suppose to be , I can make them even better next time.

Have you ever struggled to create a recipe of your own? I feel it is a release of creativity and growth of skill. Trying things is how I have come to love what I do. Even in my thought of failure or struggle I grow with each new experiment. With good fun and an open mind these bourbon balls are a perfect addition to any Kentucky Derby celebration.

Pretzel Buns

2019-05-03T09:30:00.002-07:00

og:https://cookhousejournal.blogspot.com/ Thank goodness it's Friday and Spring is here. Up where I live the weekends are spent outside. People grilling, children playing, and dogs. It's our little joy that we have only a few months out of the year to truly embrace our freedom from snow.

Any excused I have to use my smoker I take. One of my go to meats is pork. When I use to eat meat this heavy, soft, fatty meat melted my heart with every bite.

My creation this weekend is smoked pork, creamy coleslaw, layered in a pretzel bun. My husband gave me the idea to add pickled onions. The highlight of this sandwich is the rich, chewiness of the pretzel bun. It is perfect for soaking up the meats juices and sauce of the coleslaw.

Pretzel Buns

By Stefanie Schuckert
Delicious, rich buns that taste just like pretzels from state fair.
Prep time: 3 Hours, Cook time: 20 Minutes, Total time: 3 hours & 20 Minutes
Yield: 32 Buns

Ingredients:
Whole Milk 3 Cups
Brown Sugar,packed 1/2 Cup
Butter 3 Ounces or 3 Tablespoons
Active Dry Yeast 1 Package
All Purpose Flour 6-7 Cups
Salt 1/2 Tablespoon
Water 4 Cups
Baking Soda 1 Cup

Instructions:

Heat milk, butter, and brown sugar until melted and dissolved. Allow to cool to 95°F-105°F.

When milk mix is ready poor into yeast and let sit 10 minutes until foaming.

Sift together 5 Cups of flour and salt. Add this to the yeast mixture until combined.

Slowly knead in the rest of the flour until smooth and elastic, about 5 minutes.

Allow to sit in an oiled bowl lightly wrapped. Let it ferment, double in size, about 2 hours.

When dough is ready portion into 32 equal pieces (3 ounces each), and shape into buns

Let these rounds rest while you simmer water and baking soda

Simmer 1 minute each side. Place on sprayed baking pan.

Bake at 425°F for 15 minutes. Look for rich golden brown.

Serve warm or cooled if slicing

Printable Recipe

I really wanted to share this recipe with everyone because its such a great way to add a special item without breaking the bank. I went to the grocery store and they wanted $5 a pack of 4. This recipe gives you $32 for less than a 10¢ a bun (equals $3.20 all together). I would call that a deal.

This recipe was intimidating when I first started working with it. I had to make it a few times to get in the grove of timing, water temperature, and dough texture. Try a small batch first, then as you feel more comfortable the larger batch you can make. I hear all the time, "I just CAN"T bake". I say, "YES YOU CAN!". This recipe can be very forgiving for new bakers.

You can set yourself with a nice bread based recipe. Have fun with this, try it in different sizes and shapes. Have you ever wanted a different way to jazz up a burger? These pretzel buns could get you that next level of flavor, save some money, and take you to that next level of baking.

Sweet Cardamom Braid

2019-04-24T12:26:00.003-07:00

Over the Easter Holiday I got rave reviews of my cardamom braid loaf. I thought it would be nice to share my recipe with everyone. You can make this to impress mom with this sweet gift on the upcoming Mothers Day.

I fondly remember cardamom bread from my teenage years. People would line up at 6 am outside of this bakery I worked at in high school. The highest sales of the year where usually around Easter time through Mother's Day. We would ship them all over the country for those pining far away.

This bread is like a large sweet roll. Soft, and buttery, served best warm with a little powder sugar frosting. Going over the multitude of sweet bread recipes I found something called, Finish Pulla. The recipes I saw seemed to match perfectly with the ideas I had in creating this bread. Over the years I have grown my recipe development skills. Putting together the two ideas together, I felt I came up with a recipe that would be exactly what I needed.

Cardamom Braid Loaf Recipe
Yield: 2 Large Loaves
Active Dry Yeast 2 packets
Whole Milk 2 cups, 1 cup extra on the side
Sugar 2/3 cup
Salt 3/4 teaspoon
Cardamom 2 Tablespoon
Eggs, room temp 2 each
All Purpose Flour 6-7 cups
Butter, melted 1/2 cup (allow to cool)

Melt together sugar, milk, and butter. Allow to cool to 105°F
Add in yeast, let foam up and activate
Add 2 cups of flour, salt, cardamom, eggs to combine.
Slowly add in more flour until the dough forms and is slightly sticky.
Take out and knead until smooth and elastic.
Let down set 2 hours to ferment. Allow to rise until double in size.
When ready punch down dough, this removes extra gasses from fermentation.
Cut into 10 equal piece and roll into 14" ropes. This is going to make two loaves.
Braid as desired, I did a 5 braid loaf style.
Ounce the braids are done place on a sheet pan and allow to proof.
Let bread sit until double in size.
When the dough has risen brush with an egg wash, dust with cardamom sugar blend.
Bake at 375°F for 30 minutes. The bread will be golden brown and have a hollow sound when tapped.
Allow to cool slightly and drizzle with glaze.

Glaze Recipe

Powdered Sugar 1 cup

Lemon Juice 1 teaspoon

Vanilla 1 teaspoon

Egg Whites 1 each

Whole Milk 2-3 Tablespoon

Sift powdered sugar into a bowl.
Add in all ingredients, NOT the milk.
Slowly add in milk until desired consistency. I like mine a little thick. Use more milk if needed.
Store covered tightly with plastic wrap.

Printable Recipe

This worked so much better than I could have ever imagined. I was right on the nose, brought my right back into that bakery store front I will never forget. I love the almost nutmeg flavor this spice has. It is rich and strong, which really gives this bread it’s true uniqueness. Serve warm and enjoy with coffee. If keeping for later make sure you rap this bread up tight, or keep in a bread box to protect it from moisture loss.

Pasta Made Simple

2019-04-17T10:46:00.000-07:00

Sometimes you can be taught a new recipe in the strangest of places. I always thought that someday in the heart of Italy, sipping wine, I would learn how to make traditional fresh pasta.

To my surprise just across the way I made friends with my fun-loving country neighbor. Over the last year he has taught me a thing or two about baking. He makes amazing fry bread, white bread, and fresh pasties, a Michigan tradition.

Recently he invited the family and I over for dinner. Behold my eyes, he was making some sort of dough. Curious, I watched over his every move. Every knead, every fold, and then the pasta maker came out. I was so geeked! Someone was finally showing me the tricks and simplicity that is pasta dough.

After a few lessens making the dough with him I finally felt comfortable going at it alone. There are a few tips you must keep in mind when making this dough. Patience and hard work will pay off. Once you eat this amazing fresh dough, you will never by the box stuff again.

Dough Recipes
All Purpose Flour 2 cups
Eggs 5 Each
Kosher Salt 1 Teaspoon
Optional: Olive Oil 1 Tablespoon

Sift together dry ingredients.
Make a well in the center of the flour blend.
Add in your eggs, and optional olive oil.
Slowly mix together until the dough starts to form.
Begin to slowly knead together until the dough is stiff and smooth.
Use extra flour while kneading to prevent any sticking.

Printable Recipe

Do not fear, if the dough seems too stiff. When you are done you want to let it rest about 15 minutes. This allows the dough to relax before rolling and shaping.

When your dough is ready bust out the pasta machine. Make sure the dough is thin when rolled. If you have to hand roll, it will take some time. Let rest in between rolling and cutting. This action allows the gluten to relax and not bounce back.

Feel free to have fun with you shapes and uses. No matter how you make it the boiling point is less than your normal boxed pasta. You want to heat water until boiling, place in pasta, bring back to a boil, and let it roll for 2-4 minutes. This will make the pasta al dente (just done), cooked but still a little firm.

My pasta this week was married with infamous Scratch Tomato Sauce and meatballs. I just dunked the noodles to boil, and rinsed with cool water to stop them from sticking. When the toppings where done I covered them over the pasta for a delicious homemade meal the whole family could enjoy.

Flourless P.B. Cookies

2019-04-10T12:46:00.002-07:00

Over the last few months I feel like a have lost my drive. The chaos of life brought on that hard scratching feelings of anxiety and stress. Like a lot of folks I have been known to eat my feelings. Ice cream, candy, french fries, pretty much anything the is chocolaty, greasy, and sweet, soothing those sad feelings inside. Trying to pick myself back from the slump I had to create and motivate.

The other evening I found myself staring in my kitchen trying to find that late night snack. Looking around I found jars and jars of peanut butter. One of those items in my house that always finds its way home from the grocery store.

A craving for this delicious spreadable goodness came over me like a light break on a cloudy day. Should I do a smoothie? Take out an my mixer and make some muffins? Let's see, it was 3 am, I want to keep quite, but still get that snack.

With a bowl and spoon I took from the list, inside my mind, something fast, filling, full of indulgent goodness. My flourless peanut butter cookies. They are made from only 6 ingredients, but can be done with as little as 3. A 5 minute prep and a short bake time, these cookies fit the bill for my late night munchies.

Flourless Peanut Butter Cookies

Peanut butter 2 cups
When weighing using plastic wrap to make emptying the cup easier

Granulated Sugar ¾ cup
Brown Sugar ¼ cup
Eggs, whole 2 each
Salt ¼ Teaspoon
Vanilla ½ Teaspoon

Mix all ingredients until well blended.
Spoon out a press with for in desired size.
Bake at 325°F for 18-20 minutes (scoop size of 2 ounces).
The cookies will puff up and become light golden brown on the bottom.
Pull out when they are that just done, you have a carryover baking (3-5min).
OMIT: vanilla, salt, use only granulated sugar. If desired.

Printable Recipe

They can be eaten fresh out of the oven, watch for the "I couldn't wait they smelled so good mouth burn". LET THEM COOL!!!!! Feel free to top these with ice cream or add chocolate chips to jazz it up for those extra low down days.

Irish Soda Bread: A Saint Patrick's Tradition

2019-03-17T12:49:00.004-07:00

Saint Patrick’s Day is here. Around the world this holiday has grown from celebrating the patron Saint of Ireland to indulging in everything Irish. The city of Chicago has been dying the MI river green since 1962.
You will see foods like corned beef and cabbage, whiskey truffles, and green beer at almost any party. Fun fact, the traditional color of Saint Patrick was blue not green. The color was adapted as the holiday grew because of the green color of the shamrock.The Shamrock is the national plant of Ireland. The plant symbolizes the holy trinity in Christian faith, to Ireland, they saw it as their hope and faith during English rule in the 15th century.
There are many traditions that have changed over the decades. One for me that will never change is delicious Irish soda bread.

This year has been crazy, so I wasn't planning on doing any baking. I went my local grocery and was very disappointed by what I saw.

They where selling a fruit cake, yeast raised loaf as Irish Soda Bread.
This bread is actually a pour mans bread. It is simple, cheap, and made quickly for any meal. The recipe traditionally: calls for only four ingredients.
To keep with my favorite holiday tradition I had to make some Soda Bread of my own.

Irish Soda Bread

All Purpose Flour 8 Cups
Sugar 4 Tablespoon
Baking Soda 3 Teaspoon
Salt 2 Teaspoon
Buttermilk 3 1/2 Cups
1. Sift together all dry ingredients in a bowl.
2. Slowly add buttermilk until the dough just comes together.
3. Knead: four turns, make sure you do not over knead or the bread will become stiff.
4. Brush with egg wash to help brown the crust.
5. Allow dough to rest while you heat your oven to 400 degrees.
6. Bake in a deep pan,buttered, preferably cast iron on the middle oven rack.
7. When the bread is done you will hear a hollow sound at the bottom of the loaf or when a tester comes out clean.
8. Allow to cool slightly before slicing.
Printable Recipe

I hope that I can spread the word about this simple unique bread, maybe give people something they can easily make for years to come.

Raise Your Hands For: Glazed Donuts

2019-02-27T09:40:00.000-08:00

Back when I was in high school, I worked at this amazing old mom and pop bakery. I had to get up at 6 am every Saturday morning and walk 3 miles to work. I enjoyed going in and smelling the fresh baked breads, cookies, and my favorite, the donuts. Chocolate covered, glazed, old fashioned, and cream filled long johns are just to name a few. I prefer a straight up raised glazed, simple and sweet.

On busy days I got the luck of helping make these delicious breakfast goodies. I did the toppings and fillings, if I was super lucky, I got to work with a bakers and do some frying. I was thinking about this time the other day, missing the great old bakeries.

Remembering the good times I dug up a school recipe for raised yeast donuts. I never go straight from a book recipe. My school book has something called bakers percentage that gives me a base that I can use to create my own. I did a little flexing due to my dry air, electric oven, and high altitude. I added little extra flour, warmer water, and extra proofing time to create these classic glazed donuts. This baking project hit the spot, brought me back to all those beautiful memories.

Yeast Raised Donuts

Ingredients

8 ounces Sugar
1 ounce Salt
3 pounds 8 ounces Bread Flour
3 ounces Dry Milk Powder
1/2 teaspoon Cinnamon
3 1/2 teaspoon Mace
6 ounces Shortening
10 each Eggs
6 fluid ounces Buttermilk
1 fluid ounce Vanilla Extract
1 ounce Active Dry Yeast

Cooking Directions

Condition yeast with a little warmed buttermilk. Stir together with yeast and let it sit at least 15 minutes until a foam forms on the surface.
Combine sugar, salt, bread flour, milk powder, cinnamon, mace, and shortening. Mix until just combined.
Add this mix in with conditioned yeast in a mixer with a dough hook. Low speed 2-3 minutes.
Beat eggs lightly, stir in vanilla. Add to mixture.
Slowly add buttermilk to make a soft and slightly sticky dough.
Ferment 1-2 hours: let sit in a warm space, dough will double in size.
Divide into 4 pieces, work with each individual piece to roll and cut into shapes.
After cutting allow dough to rest and rise again. Cover with slightly wet towel, make sure to spray cut outs.
This will grow about 1.5 times.
Heat fry oil to 385 degrees. Fry each side 1 minute, light golden brown.

Glaze Topping: 1 cup powdered sugar, dash of lemon juice, milk until desired thickness.

Printable Recipe

Frying in a cast iron is important to me. It holds heat the best a gives fried foods a fresh bakery taste.

You can use your extra dough from cutting rings to make donut holes. Keep rings solid and they can be filled to make bismarks. Twist, shape, cut, have fun with this project, I know I did. Nothing like these perfectly light and flavorful snacks to spark some memories of your own.

I Love Scones!

2019-02-18T13:44:00.000-08:00

What is a scone? Who eats them? Why are they so amazing?

In England scones accompany tea time(4 pm), which has been a tradition since the early 1800's. The story is Anna the Duchess of Bedford enjoyed them so much she had them brought to her every day for her afternoon tea. They can be made savory or sweet, not matter your taste there is a scone for you.

I grew up eating ones that tasted a lot like a biscuit. During Culinary school i learned that the first types of scones where known to originate in Scotland in the 1500's. Instead of being made with flour and baked, they where done with oats and out on fire griddles.

"...She was so nice and cared about me

No one else did, literally

I don't think I've ever felt love before that

She's a peach, scone

She's a peach scone..."

-The Rise of Hobo Johnson: Hobo Johnson

Like a first love, they are the perfect sweetness for a light morning meal.
Made like biscuits you want to make sure that all your ingredients and tools are cold. Recipe base.

Cream Scones

Ingredients

4 1/2 cups All Purpose Flour

2 Tablespoons Baking Powder

1/4 cup Sugar

2 teaspoon Salt

4 ounces/ 1/2 stick Butter, cold and grated

1 each Lemon, zested, & juiced

1 each Egg

Cooking Directions

Mix all dry ingredients together in a large bowl.

Add in lemon zest.

Take butter and mix in to dry mix until the blend looks mealy. This is called cutting in.

Gently fold in flavor ingredients depending on you taste.

Add in egg, then cream until to dough just comes together, much like a biscuit. You may Not USE ALL of the cream, or you may need more depending on moisture.

Press dough to 1" thick and cut as desired. I use a 1/4 sheet pan to make shaping into triangles easier.

Bake at 350 degrees about 30 minutes. You will see the edges get slightly brown and pull from the oven.

Printable Recipe

Flavor Varieties

Peach: Add 3 chopped up peaches (fresh or frozen), 2 lemons, zested, and juiced.

Mocha Chip: 2 Tablespoon instant coffee, 1/4 cup chocolate chips.

Raspberry White Chocolate: 1/4 cup raspberries (fresh or frozen), 1/4 cup white chocolate chips.

Cheddar Herb: 1/2 cup shredded sharp cheddar, 2 tablespoon chopped fresh herbs.

Cover frozen fruit with flour to keep from bleeding while baking. Watch when using fresh fruit because they can add extra unwanted moisture. Make dough a little dry to compensate for that.

I think no matter when you like your scones. They are delicious any time of day. I like mine a little warmed with butter.

Mededible: Love they Chocolate Chip Cookie

2019-02-13T13:31:00.000-08:00

Back in my day the first medicated treat I tried was a chocolate chip cookie. These simple delicious snacks are the best for some mid-day medicating.

Using a simple infused butter or coconut oil can be used in this recipe. I have made tons of chocolate chip cookies over the years. Some people like them crunchy, soft, or chewy. I like mine chewy in the center with a slight border crust.

With Valentines Day coming up I was thinking of making some for my husband. He has been having terrible problems these last few months. With his chronic pain and the cold weather, this is mixing to be rough rest of winter. I thought maybe if I made him some medicated goodies, he could get a good nights by elevating some pain.

Medicated Chocolate Chip Cookies

Ingredients

4 ounces/ 1/2 cup Butter (2 ounces medicated butter) all soft
4 ounces/ 1/2 cup Sugar
4 ounces/ 1/2 cup Brown Sugar
1 each Egg
1 teaspoon Vanilla Extract
7 ounces/ about 1 cup All Purpose Flour
1/4 teaspoon Baking Soda
1/4 teaspoon Salt
8 ounces/ 1/3 cup Semi Sweet Chocolate Chips

Cooking Directions

Cream together butters and sugars with a mixer and a paddle.
Add eggs and vanilla until well blended.
Mix in dry ingredients until just come together.
Fold in chocolate chips by hand.
Bake at 325 degrees 12 minutes rotating half way threw.
Cookies will be done when you see a light golden brown.

Printable Recipe
The most important thing to know about doing a good cookie recipe is to make sure you cream the butter and sugar together until whipped a light in color.

I also love using brown sugar, which give cookies a finish chewy texture.

Make sure you mix until the dough starts to come together.

When you scoop out dough make sure to lightly press out on the pan. This allows the dough to bake evenly.

Last thing I like to keep in mind is baking until almost done. The borders will get just golden brown. A this moment you wan to pull them out of the oven. Cookies have carry over baking that happens when the cookies cool on the sheet pan.

Sometimes it’s the little tricks that make all the difference. I often here people say that cookies can be complicated unless it comes from a box. I hope this recipe can give you those little details that you may have never thought of. Do you have any tips or trick that make for a good cookie?

I say with a little thought and love you can make anything well.

WARNING: DO NOT eat one large piece at once. Take one dose (1/4 piece) and wait 30 minutes. After that time you may feel some effects and can gauge dosage. DO NOT drive or operate machinery. I am NOT a doctor and make NO medical claims about this product. Consult with a physician before consuming. KEEP OUT OF REACH OF CHILDREN & ANIMALS.

Last Minute Game Day Cheese Crackers.

2019-02-03T10:51:00.000-08:00

What try something fun that can be done last minute for your super bowl party?

I have a simple recipe that will add cheesy twist to your game day celebration.

There are some foods in this world that are no stop addictive. Once you open the box the meal is over because you can’t have just one. Oreo's, potato chips, and pickles just to name a few. My favorite food like this are the amazing cheese its. The little crunchy squares of cheesy goodness are out of this world.

Back in Minneapolis I visited a bar that had these yummy treats out free like peanuts. It was so awesome to get these salty snacks while drinking my cheap beer. They were unique in the fact they were not the regular store-bought ones. I was intrigued that night. Could I make these? I have done some crackers at places I have worked. Plus, I can almost guarantee that I have a school book that could lead me in the right direction.

Cheese Cracker

Ingredients

12 Ounces Shredded Sharp Cheddar Cheese
2 Cups All-purpose flour
4 ounces Butter, cold, shredded
1/2 Tablespoon Salt
10 Ounces Water, cold

Cooking Directions

Mix first four ingredients in a food processor until well blend. If you do not have a processor you can use a mixer with a paddle attachment.
Add water slowly until the dough comes together. It will be stiff and that is okay. You do not want it sticky, you may not need all the water.
Roll out 1/4 of the batch at a time, as thin as a piece of paper.
Fold like you would pie dough, and place on paper lined sheet pan.
Cut into shapes as desired on baking sheet.
Bake at 300 degrees for 20-30 minutes. Rotate half way through. Look for lightly brown coloring.
Allow to cool completely before serving or storage. Once cool the crackers will be crispy.

Printable Recipe

I searched and searched and discovered I should be able to make crackers much like a tart dough. I can cut in butter to a flour base, roll thin and bake. This should make a thin, flaky, crispy cracker. Adding cheese was going to be a challenge. I didn’t want it thick were the dough would cook fast and burn. On the other side if it was too fine, would I get the full cheese flavor after baking. With these ideas in mind I formulated a recipe that should work to get the results I am looking for.

I hope all my research and trails gives you something unique to try for today's Americas game. Take a seat and enjoy some addictive snacks.

Pop Over, for a Popover

2019-01-22T14:34:00.001-08:00

What is it?

“…is a light, hollow roll made from an egg batter similar to that of Yorkshire Pudding, typically bakes in a muffin tin or dedicated popover pan, which have straight-walled sides rather than angled,” -Wikipedia

When did I ever have one?

The first time I ever tried one was at the Minnesota Renaissance festival when I was 15. The flaky, crispy, egg filled flavor was delightful. After entering culinary school, I was lucky enough to learn to make them in my advanced baking class. I could finally make the myself even though really you can get them in any cafe in South Minneapolis.

Why I like them?

You can eat them savory or sweet. Breakfast, lunch or dinner these delights can be eaten at any time of the day. Much like Yorkshire Pudding folks will eat these with some compound butter and a sweet jam. You can shred cheese, blend with herbs for a fun dinner roll. I like to do them filled. I haven’t seen them done this way too often, but it is my favorite way. Like a pot pie you can switch up the flavors and just one can easily be a full meal.

Popovers

Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Yield: 12
Ingredients

12 Tablespoons Vegetable Shortening
8 ounces All-purpose flour
1 teaspoon Kosher Salt
6 each Eggs
16 fluid ounces Whole milk
3 ounces Butter, melted

Cooking Directions

Preheat oven to 450 degrees
Take large muffin tin, add 1 tablespoon per spot of vegetable shortening.
Heat shortening until it smokes lightly. Do this while mixing your batter.
Sift together flour and salt.
Stir in eggs, milk, and melted butter. The batter my have lumps and that is okay.
Remove smoking muffin pan from oven and pour batter into tin.
Place right back in oven. Bake for 20 minutes.
DO NOT open oven at this time.
Turn temperature down to 350 degrees and bake another 20 minutes.
Again, DO NOT open the oven door.
Allow to get to golden brown.
Remove from oven and pan. Allow to cool on wire rack.
If eating filled: Cut open tops and add filling, top with cheese. Bake again just to melt cheese.

Printable Recipe

During the process you might find yourself nervous like I was the first few times. I can't see through my oven doors so I had to hope all was going well. The wait is unbearable, but I couldn't open those doors. These are souffles if you let out the heat they will drop and be dead. This may take a few rounds to get the baking down. When you do, the results are phenomenal.
In the end this can be a great addition to any breakfast, lunch or dinner. Enjoy with family or alone with that morning cup of Joe.

Save Money, Prep Ahead

2019-01-14T09:33:00.001-08:00

In my home I am the only vegetarian. I have to make separate meals just for myself that makes for extra time in the kitchen. I wanted to save myself the hassle and do some pre-made meals.
This idea can be used for anyone looking to shorten cook time or even save money for single meals. I use to do this when it was just my son and I. I would take ground beef in bulk, break it down into portions and make simple oven meals for us.

I wanted to share with you guys the steps to efficiently prep, portion, and safely freeze all with speed and low cost in mind.

Step One: Gather Recipes

The first thing that needs to be done when getting ready to do a large prep project is to gather recipes. You want to have an idea of what to make and how much of everything you need.

In the culinary industry us cooks always follow the idea of mis en place. This is a French saying for everything in its place. Before starting you want to take out all ingredients you have already in the house. Compare products to recipe to deduce what you will need from the store.

After this is done write up your shopping list. Fun fact about me is I tend to write my list in order of how I walk around the grocery store instead of by category. This allows me to rarely forget items.

Italian Meat Vegan Meat Blend

Prep time: 15 minutes
Yield: Just over 1 pound
Ingredients

1 pound Vegan ground meat
1 Egg
1/4 cup Bread crumbs
1 Tablespoon Thyme
1 Tablespoon Oregano

Preparation Directions

Mix all ingredients together in a bowl
Portion as desired
Meatballs: 2 ounce portions
Burger Patty: 1/4 pound
Plan ground for lasagna meat: as desired
Meatloaf: Add 1/4 cup ketchup per pound and place in mini loaf tin.

Printable Recipe

Taco Meat Blend:

I like to use the pre-made blends. It’s nice because I can split half & half with regular meat for the family.

Lasagna

Prep time: 30 minutes
Yield: 1 Loaf Pan
Ingredients

1 pound Vegan ground meat
6 each Noodles, ready to bake
4 cups Red pasta sauce
2 cups Vegan cashew ricotta
3 cups Vegan shredded cheese

Cooking Directions

Cook, make all ingredients and allow to cool.
Spray glass loaf pan.
Layer Lasagna: Sauce, noodles, meat & cheese, more sauce. Do this until the pan is full.
Wrap tightly with saran wrap and freeze.
Bake as need at 350 degrees until 165 in the center.

Printable Recipe

Vegan Soup

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 5 quart pot
Ingredients

1 can Peas
1 can Carrots
1/2 pound Vegan Meat
1 cup Onions, diced
4 cups Vegetable Stock
4 cups Water
3 Tablespoons Dill
As needed Salt & Pepper

Cooking Directions

Cook meat until fully done in a stock pot.
Add in veggies and cook until tender.
Add in stock, season, bring to a boil.
Allow to cool completely before freezing.
I chose to freeze mine in plastic bags, so when ready heat in a bowl and pour out of bag.

Printable Recipe

Step Two: Make a list & Prepare a budget

Shopping List and Cost
Item	Weight	Cost
Seasoning	4-27 grams	$3.92
Bread Crumbs	15 oz	$1.50
Eggs	1 dozen	$2.67
Butter	1 pound	$2.98
Milk	1 gallon	$3.50
Ketchup	14 oz	$2.00
Pasta Sauce	24 ounces	$1.50
Onions	3 pound bag	$2.24
Canned Veggie	2 cans	$1.00
Stock base	8 ounces	$3.72
Noodles	9 ounces	$1.98
Vegan Ricotta	8 ounces	$5.00
Vegan Shredded Cheese	8 ounces	$4.00
Vegan Meat	5-14 ounces	$24.90
	Total Cost	$60.91
	Meals	24
	Cost per Meal	$2.54

Regular Meat	5-per pound	$12.50
Ricotta	8 ounces	$1.88
Shredded Cheese	8 ounces	$4.25
	Total Cost	$45.64
	Meals	24
	Cost Per Meal	$1.90

This is the most basic of costing. I took all ingredients and divided by how many meals I would make. The cost per meal will actually be less than a dollar because you will not use everything you bought.

Step Three: Production & Storage

As mentioned before stick to your mis en place. Have all ingredients out for your meal prep, as well as tools, bake ware, and storage.

I like to move down the list from easiest to hardest recipe. Make sure to have a soapy dish sink so you can easily clean as you go. When done with one product put away to allow more space on your counter.

Once you have everything ready to be frozen the pile might seem overwhelming. Do I have the space? Fortunately, I have these amazing metal containers that I can nicely lay my packages in.

Now that I have all these meals for myself, I feel a little weight lifted from my meals. I can easily pop most of these items in the oven at 350°F for 20-30 minutes while I prepare everyone else’s meals. If it was burger night, I can pull out a patty and heat in a separate pan. I am not so particular to have special pans for my veggie meals, I just never cook it with other products.

At the end of the day I enjoyed the time creating a ton of meals for such a low cost. I can continue my vegetarian lifestyle without greatly impacting my budget, time, and frustration of double cooking every day. For those cooking for one you can perfectly portion meals just for you.

New Year New Menu

2018-12-31T16:01:00.000-08:00

As the New Year approaches the idea of parties to come are so exciting for me. It’s a new time to do things better and to have fun trying new recipes. Menu planning is at the top of the list for hosting a well-organized party. Planning makes things so much easier. It’s important to start with any specific dietary restrictions. In my case I am the only vegetarian. If you have children attend your party, it is safe to say you may want something simple that those picky eaters can have.

Using my recent Christmas party, I am going to let you into my creative world of menu planning. I wanted to play with the traditional flavors and foods of the Christmas season.

Traditional foods I looked at:

Glazed ham with pineapple
Mash potatoes
Sausage stuffing
Cranberry sauce

I chose these items based on my favorite things. I’m sure there is a few out there like, “Where is the green bean casserole or dinner rolls?” Instead of these items I added a little twist to create my own unique menu.

POTATO CROQUETTES

Battered and baked mashed potatoes.

STUFFED MUSHROOMS

Sausage cornbread stuffing baked inside button mushroom heads.

HAM & PINEAPPLE SKEWERS

Smoked ham and pineapple covered in a honey mustard glaze.

DIPS WITH CROSTINI

Ricotta cheese topped with sweet cranberry sauce.

Buffalo Jackfruit cream cheese.

DANISH

Figure eights with cream cheese and raspberry

Cinnamon sugar twists.

Straight plain or cream cheese.

One major part of menu creation is to work with what you have. A lot of the list is items I already had around the house. The reason i chose to smoke meat was because I had a ton of wood still left from summer barbecues. Another major part of menu creation is the thought of prep work. Do you want to take days or hours? I usually do things that take a few days of prep. This allows me to feel as if I put more heart into it. Here is my schedule for this menu. Mind I had some help from the kiddo or this would have taken a least an extra day.

Prep schedule
	Mushrooms	Croquettes	Skewers	Danish	Dips
Day One	Make stuffing	1. Make mashed potatoes 2. Portion & roll into balls	1. Chop into cubes 2. Skewer alternating	1. Make up dough 2. Filling & Frosting	Make Ricotta
Day Two	Stuff and bake	Bread and bake	1. Smoke for 4 hours min 2. Make glaze for finishing	Make up and Bake	1. Smoke Jack-fruit, 4 hour 2. Assemble & heat to serve

Each task should take about 30 minutes: 30 * 8 = 4 hours

I say that I allowed 30 minutes for each task. Well, that was before actual execution. Make sure to allow yourself the flexibility for mistakes, missing items, and pace of helpers. Don’t allow yourself to get frustrated, keep focusing back on your list. This mindset will help you to stay on task.

Keeping all the planning in mind don’t be afraid to try new things. Have a few staples of what you know and add a few extra surprises that will personalize your party and build to a one of a kind experience.

Dip it, Dip it Good.

2018-12-26T14:58:00.000-08:00

Some foods I always see at parties are chips and dips. Any salty sweet combination is a good buffer before any meal. The guests have something to snack on as they drink and wait on the main attraction. Dips can be done quickly and for low cost. I wanted to take this appetizer up a notch. Instead of buying something I wanted to do it all from scratch.

I needed some dip for my Christmas party that was different from tradition. I always like trying new thinks on the family because they are so open to try my food. As a friend of mine says, “you can make dirt taste good.” This boosts my confidence to try anything I can. They will give me honest feedback when I play with unique flavors.

Using a little seasonal inspiration I came up with a baked ricotta cheese dip topped with a cranberry sauce and a jack-fruit buffalo cream cheese dip.

Ricotta Cheese Dip

I went a little extra here and made my own ricotta cheese. It is so simple you will never by it again.

Ricotta Cheese (4:1 ratio always)

Whole Milk 4 cups

Buttermilk 1 cup

This batch makes about a ½-1 cup of cheese. They more you practice this technique the higher yield you will get.
Heat milk to a boil. Right when it happens remove from heat. Don't let milk scald.
Pour in buttermilk

Make The Dip

Italian Herbs 2 Tablespoons

Honey ¼ cup

Mix all together in a bowl and poor into sprayed 6” glass baking dish.
Bake at 325°F for 20-30 minutes.
The center will be set and the whole thing will have a slight solid jiggle.

Printable Ricotta Dip

Top with Cranberry Sauce

Fresh cranberries 1 bag

Sugar ½ cup

Salt 1 dash

Cinnamon 1 tablespoon

Heat all ingredients on stove top until sugar is dissolved, about 10 minutes.
Stir as occasionally to reduce chance of scalding.

Jackfruit Buffalo Dip

Jackfruit, meat (smoked 4 hours) 3 cups, chopped

Cream Cheese 1 ½ pounds

Buffalo or hot sauce To Taste I used ¼ cup of wing sauce

Mix all ingredients and put in crock pot.
Allow to heat until 145°F keep warm to serve.

Printable Buffalo Dip

With every good dip there is an even better chip. Alone they are fun snacks together they are a happy marriage. I opted to not buy chips but to make . These can add a little extra flavor with little effort needed.

You take a French baguette loaf slice at an angle about ¼” thick.
Brush with some olive oil, dust with salt and pepper.
Bake at 325°F for 5-10 minutes.
You will see some light color, but the bread becomes crunchy like a crouton.

I really enjoyed making these appetizers. It gave the party a non traditional treat that seemed to wow the crowd. I will say next time I would add shredded cheese to the ricotta. I think it would have made the dip creamier instead of so solid. It was interesting that my final buffalo dip looked like cheese sauce. The texture was creamy and the flavor was bold and smoky. I couldn’t have asked for better people to share my ideas with.

Danish Anyone?

2018-12-19T12:24:00.001-08:00

For so many years I have been doing desserts for Christmas parties. Most years I have done cookie trays, pies, and cakes. I wanted to try something different this year because it wasn’t the usual dinner party. It was cocktail style, so we could do crafts and play games.

When I was in high school, I use to work at a bakery that made these amazing Danish. I miss them so much I thought why not re-create them. I chose not to do a traditional dough instead I used what I call a quick puff dough. This is a flaky buttery dough that can be used for croissants, Danish, and even cheese twists. It is much faster to use this recipe because you bypass the yeast process as well as the folding in of sheet butter. I still use the folding to build the buttery layers and get as close to the original product as possible.

Quick Puff Dough Recipe

All Purpose Flour 7 ounces

Cake Flour 7 ounces

(If you only have A.P Flour use only 12 ounces)

Butter, cold & diced 10 ounces

Salt 2 teaspoon

Lemon Juice 1 teaspoon

Water, cold 7 fluid ounces

Sift together dry ingredients.
Cut in butter just slightly, keep in larger chunks.
Pour in lemon juice and water to bring dough together.
This will seem a lot like pie dough, press all together and allow to refrigerate at least two hours. Better if left overnight.

Begin the folding technique

Lightly flour surface roll dough to ½” thick.
Brush off excess flour and fold into thirds.
Again, brush off excess flour and fold in half.
Repeat this folding process 3-4 times. Allow dough to refrigerate at least 1 hour between each turn. You will know it’s ready when the butter disappears into the dough.
Once your dough in ready you can make a multitude of shapes. Here are a few that I chose to do. You can look online or in books for my fun ideas.
Now that you have your shapes brush with egg whites and bake at 350°F until golden brown. Always use parchment paper to prevent any burning on the bottom of the Danish.

Printable Quick Dough Recipe

Flavors

Cream cheese

Cream cheese 2 pounds

Egg 1 each

Vanilla 1 teaspoon

Raspberry

Raspberry Jam ½ - 8 ounce

Cinnamon Sugar

Use as needed based on how many you make.

When these lovely babies are all send and done, I like to drizzle them with a little sweet glaze.

Powdered Sugar Glaze

Powdered Sugar 1 cup

Lemon Juice 1 teaspoon

Vanilla 1 teaspoon

Milk 1 Tablespoon (give or take for desired thickness).

Take these Danish and plate them up and serve as a delicious finger food dessert. Surprise the family with a traditional technical treat.

Family Pizza Night

2018-12-11T16:23:00.002-08:00

Some days can be long and stressful. Dinner comes around in our house, we try take this meal time to chill and connect. On days like this we would usually do pizza, movie night. I figured I wasn’t up for the regular ordered pizza. Why can’t we make our own? In our house we can. This night is going to be some fun bonding time doing a project with the family.

Fried Pepperoni with Three Cheese

Anytime I make scratch pizza I use my husband’s recipes. He has been some form of pizza cook for 15 years. He has worked with wood fire ovens, stone ovens, and grills. He keeps his dough traditional, light and fluffy, with a slightly crispy crust. There is not much to this dough. It’s a simple recipe but like most yeast dough's it does require some patience. We are a house of everything scratch made, this time however I didn’t have all the ingredients to make a scratch sauce. We went with a jazzed up can sauce. I added some Italian seasoning and tons of garlic to give it some deeper flavor profiles.

Dough Recipe
10 Grams Sugar
10 Grams Salt
10 Grams Yeast
900 Grams All Purpose Flour
400-500 Grams Water, warm around 95 degrees

Add yeast, sugar and 1/4 of the water (100 grams) to bowl. Whisk with a fork and allow mixture to become foamy.
Add flour and salt start to mix with dough hook.
Slowly add in rest of water until dough form and is slightly sticky.
Allow dough to knead in mixer until it is smooth yet sticky. About 15 minutes.
Use dough as desired. Freeze for later up to two weeks.

Printable Dough Recipes
Make Dough

Allow to rest until the dough has doubled in size. You know the dough is ready when you press your finger in slightly and it bounces back.
Punch the dough down to deflate, releasing extra air from the fermenting yeast.

Portion Dough

5 ounces = 10” personal size pizza

10 ounces = 12” medium pizza

12 ounces = 14” large pizza

Use a sharp knife or what us bakers call a bench knife. Cut dough into pieces depending on the size of your pies. Do not tear the dough it will cause over working and breaking in the final product.

Roll into balls and allow the dough to rest.

It will rise again slightly but not as much as the first rise.

After dough has risen lightly press into a circle. Start from the center out pressing and spinning to get a nice round. Try and leave a thicker edge, this will create a crust and keep all your topping in during cooking.

Pressed and Topped Dough

Lightly dust a sheet pan with cornmeal or flour (which my burn a little so replace every new pizza) to prevent sticking. Bake at 425°F until crust in light golden brown. The crust will be firm to the center and the cheese will bubble and lightly brown.

When done allow to cool slightly before cutting.

Toppings

Cheeses: I like to use mozzarella, but feel free to use any cheese you like. I will say when using orange cheeses, you can over cook them before the pizza is even done.

Meat: Cut up meat to match the size of your pizza. My son wanted his big huge pieces, like I told him though, they just slid right off the cheese.

Sauce: Homemade or canned is just fine. I have also done cream sauces or just oil and garlic for a fun twist.

Vegetarian Jack fruit with BBQ Sauce

Left-over Dough: You can freeze a par baked crust or dough for later use.

Garlic Cheese Bread

This night I chose to use my extra dough for garlic cheese bread.

You press out the dough like your pizza just slightly thicker without a rim.
Brush with melted butter and garlic.
Top with any cheese and bake at 425°F for 15-20 Minutes
Cheese will be fully melted, and crust will be golden brown on the bottom.
Serve with extra pizza sauce or anything you my like.

Have fun mixing and matching you pizza night. Take time with the family and enjoy life one slice at a time.

Cinnamon Sugar Pie Chips

2018-12-05T11:47:00.000-08:00

Every once and while I like to try a “wing it” project. The most cost-effective way I thought this could be done was by using left-overs. I had so much pie dough left Thanksgiving I had to do something before it went bad. Usually I would just find some fun pie to make or even create little pocket pies that the family can have for snacks. This time, however, I didn’t want to make something I have already done before.

In school I learned that you can make a treat called elephant ears from extra puff pastry dough. You mix with cinnamon sugar and roll into thin rounds and bake. They turn out as these fluffy, crispy, disks of sugary goodness. I figured why not take this technique and try it on some pie dough. This was an exciting idea that could be served with a sweet dip or crushed in ice cream for a layered treat.
Recipe
Pie Dough Whatever you have left

Cinnamon & Sugar as desired

Melted butter for topping

Take left over pie dough and fold in cinnamon and sugar.

Roll out thin. I did mine about the thickness of card stock.

Use a cutter to make desired shapes. I used a round jar to make small disks. Place on lightly sprayed baking sheet.

Brush with melted butter, top with a combination of cinnamon and sugar.
Bake at 300°F for 5 minutes. Watch for light browning. These will bake fast and if left too long they will burn quickly.
Remove from oven and allow to cool. Use as desired on any dessert or eat alone with dip like chips.

This was a quick way to make a delicious snack. The pie bites finished like flaky, layered, sweet chips. Over the years my husband has been the one to really teach me the art of winging it. Take my education and experience, use them to develop creative recipe projects. Are you skilled at winging it? Using left-over foods can be a great way to test those skills. If something doesn’t work, you are not wasting expensive product. If it works you now have another recipe to reuse what you have and reduce waste.

Challenge: Soft Gingerbread Cookies

2018-11-29T11:45:00.003-08:00

I was recently challenged to make soft gingerbread cookies. Folks up here believe gingerbread cookies are always hard as rock. I can think of four different types of gingerbread, 2 out of the four are soft. Opportunities like this are always fun to show off my knowledge and skill.

Many years ago, I got this cookie book from taste of home (2009 329). There was a frosted soft gingerbread that I tried over Christmas. It was love at first bake. The recipe was soft and sweet, topped with rich frosting. Over the years I have adjusted the recipe to create something that was easier to roll, stronger in ginger flavor, and I now use my own royal icing to frost.

Thanks to my schooling I have the knowledge to adjust recipes. I can alter texture, flavor, and scale to work more to my liking. I easily scaled up the recipe, so the family and I could have a fun night of cookie decorating.

Soft Gingerbread Recipe

Butter 2 sticks

Sugar 1 cup

Eggs 2 each

Molasses 1 ¼ cup

Cold Water 4 fluid ounces

All Purpose Flour 6 cups

Baking Soda 5 teaspoons

Salt 1 teaspoon

Cinnamon 2 teaspoon

Ginger 2 teaspoon

In a mixer with a paddle attachment, cream together sugar and butter until light and fluffy.
Add eggs one at a time, scraping bowl after each addition, blend until smooth.
Beat in molasses, then water. The mix will look broken and that is okay.
Sift together dry ingredients, slowly add to wet mixture until dough just comes together. Be careful here not to over mix.
Cover tightly with plastic wrap and chill for 4 hours.
When ready lightly flour work surface and roll to 1/8” thick. Cut as desired.
Bake at 325°F 6-8 minutes. They will lightly fluff and become softer in color. Don’t look for browning or they will end up over done.
Cookies have carry-over baking and they will continue to bake a hot sheet pan cools.

Printable Cookie Recipe

Royal Icing

Egg whites 2 each

Powdered Sugar 2-4 cups

Cream of Tartar 2 teaspoon

Lemon juice 1 dash

Vanilla 1 teaspoon

In a mixer whisk together egg whites and cream of tartar until the eggs begin to foam and ribbon.
Slowly add in sifted powdered sugar until desired consistency, smooth or stiff.
Splash in lemon juice and vanilla.
Use as desired to decorate cookies. When not using keep well covered, close to top of frosting.

Printable Icing Recipe

I have finally got this recipe down to the perfect soft texture. They are sweet and flavorful. Adjusting the sugar and molasses I believe helped these cookies stay soft for about a week. I increased the flour to make up for the dryness of the winter air and altitude. My high altitude reduces leavening effects, so to make them a little fluffier I slightly increased baking powder. The frosting is firm and sweet but over the week it can get hard. If you want these cookies to stay amazing their whole lives, top with sugar before baking. They will have a nice crunch over the softness.

I hope this recipe finds its way into your kitchen for the holidays. Feel free to play with cookie recipes. When adjusting use small changes at ¼ teaspoon for items like baking powder. All over the world baking ratios change because of environmental variants. Cookies are easier and less frustrating to start. Have fun this holiday, try a little science, share with the family.

Source:

Taste of Home Cookies: 623 Irresistible Delights!Taste of Home Books, 2009.

Peace and Pie

2018-11-25T15:39:00.001-08:00

Thanksgiving is a holiday that has changed for me over the years. I have broken away from the false historical traditions and turned my focus to the beauty of the coming winter. This is the time when we get to settle in and rejuvenate from the long year lived.

This past Thursday was lovely. I went over to my in-law’s beautiful lake home. My sister-in-law set up candle light, soft decorations, a simple romantic ambiance, perfect for an intimate dinner. I oversaw the pies, like every other year, a baker’s number one job. I kept in traditional and went with pumpkin and apple. I had some fun doing a lattice crust on my apple pie. The sweet secret to my pumpkin pie is cream cheese. This base keeps the pie firm yet creamy like the traditional kind.

Pumpkin Pie Recipe

Cream Cheese, softened & warm 8 ounces

Pumpkin, canned (not pie base) 2 cups

Sugar 1 cup

Salt ¼ tsp

Egg 1 each

Egg yolks 2 each

Half & Half 1 cup

Butter, melted 4 ounces

Vanilla 1 tsp

Cinnamon 1 tsp

Ginger ½ tsp

Par bake a pie shell, 20 minutes at 325°F. Pie Dough
Cream together cream cheese and sugar in a mixer with a paddle
Add pumpkin until smooth, scrape bowl.
Mix in egg and egg yolks, slowly, scrape sides with each small addition.
Stir in half & half, butter, and vanilla, scrape and smooth out.
Add cinnamon and ginger to blend.
Place pie tin on sheet pan and place on oven rack. Pour filling into crust.
Bake 45 minutes at 325°F until set. You will see small cracks in the center. The sides will start to pull away from crust. The filling will jiggle like stiff pudding.
Allow to cool completely before cutting.
Serve room temp with whip cream (we like cool whip).

Printable Pumpkin Pie Recipe

When making an apple pie it is key to get the right apples. I like to use small sour one like granny smith. They hold up well during baking. The sour balances with the sweet. Lastly, they have high natural pectin that helps keep your sauce thick.

Sour Gala Apples

Apple Pie Recipe

Apples 8-10 each depending on size and type.

Brown Sugar, light ¾ cup

Lemon Juice 2 tsp

Salt 1 dash

Cinnamon 1 Tablespoon

Cornstarch 2 Tablespoon

Butter, melted 4 ounces

Slice and peel apples. Toss with lemon juice.
Toss apples with all other ingredients.
Place in unbaked pie shell Pie Dough cover with a top crust designed as you like. I chose to do lattice crust with a few fun cut-outs.
Egg wash crust and top with raw sugar to create a sweet crunch on the crust.
Bake 325°F, about 30 minutes. Crust will be golden brown. The filling will bubble in the center
Allow to cool completely before slicing. This can be served warm with ice cream or even room temp with some whipped cream.

Printable Apple Pie Recipe

Finished Filling is Solid

Lattice Crust Construction

The process of doing lattice is a simple basket weave technique. I like to do mine on paper and slide over the top of my pie.

Roll pie dough about 1/4" thick
Cut into long strands at as desired thickness
Weave together strand to form basket pattern
Egg wash and sugar top.
Attach to pie as desired.

Enjoying conversation and great food is something I haven’t done with the family in quite a while. With a full stomach the day finished as a good omen for a relaxing and revitalizing winter.

Medicated Rice Cereal Treats

2018-11-19T14:29:00.002-08:00

The Midterm elections have come and gone. I am happy to say that Michigan is now the 10th State to allow recreational marijuana. I have always been a supporter of medical since my father was diagnosed with lung cancer. Unfortunately, he lost is battle with the disease. While he was sick marijuana ingesting helped him immensely with his pain and loss of appetite. Now I support the new recreational laws in helping the decriminalization of marijuana.
Let's celebrate with a easy, delicious rice cereal treats.

This is a medicated(marijuana dosed) product, and also low fat. I replaced the commonly used butter with coconut oil. The frosting on top is literally that, chocolate ganache with a coconut oil base.

Treat Recipe: Yield 18 piece-1/4 piece per dosage
Toasted Rice Cereal 10 cups
Coconut Oil, Medicated 10 Tablespoons
Marshmallows 12 ounces, 1 bag-regular

Heat coconut oil until melted
Add 1/2 of marshmallows, stir until blended.
Add the other 1/2 marshmallows, stir until blended.
Pour mixture onto cereal, in a bowl.
Use on oiled spoon to stir together all ingredients.
Press, lightly, into sprayed metal baking pan/tin.

Make Ganache

Semi Sweet Chocolate Chips 12 ounces

Coconut Oil, Medicated 4 Tablespoons

Pour ganache and smooth over the top of finished treats.
After cooling, cut into 18 pieces

These finished treats are soft and chewy. The ganache never fully firms and stays nice and creamy like chocolate frosting.
Celebrate and enjoy yourself with this simple recipe. Hopefully this can help you or someone else you know.

Printable Treat Recipe

WARNING: DO NOT eat one large piece at once. Take one dose (1/4 piece) and wait 30 minutes. After that time you may feel some effects and can gauge dosage. DO NOT drive or operate machinery. I am NOT a doctor and make NO medical claims about this product. Consult with a physician before consuming. KEEP OUT OF REACH OF CHILDREN & ANIMALS.

Surprise Shepard's Pie

2018-11-15T11:49:00.001-08:00

I have always followed the saying, waste not want not. With a small family of three, we tend to have a lot of left-overs. I love to cook large meals and forget sometimes that we are not a large family. Instead of eating that same meal repeatedly I try to find unique ways of reusing meals.

This week we had a beef roast crock pot style. It was a hearty meal, mixed with potatoes and carrots. A simple, yet delicious slow cooked meal. I thought why not use these left-overs to make an old-fashioned Shepard’s pie.

A Shepard’s pie is a meat and vegetable filling topped with mashed potatoes and baked. This recipe can be done with any pie dough, whether bought or scratch made. The filling usually is a meat and vegetable base. This is where I used this weeks left-overs. Topping it all with mashed potatoes, which can be done scratch or instant made.

Over the years I have tried and tried to recreate my grandmothers pie dough. Unfortunately, I am going on stories of her. I never got to know her, and she is not with us anymore. I hear she was the master baker of the family. She was infamous for her pie dough. Reusing left-overs sounded like a great way to try this recipe again.

Pie Dough Recipe

All Purpose Flour 1 cup

Sugar 2 Tablespoon

Salt 1 pinch

Butter, frozen 1 Stick/8 Tablespoon

Ice Water ½ - 1 cup as needed

Sift together dry ingredients
Shred butter and cut into dry ingredients until mealy
Slowly add in water until dough just comes together.
Chill at least 1 hour and use as desired

Printable Recipe

Build a Shepard’s Pie

Make pie dough and place in sprayed glass pie pan.
Par bake at 375°F, 15 minutes, with dry beans in foil to prevent dropping or over rising.
Allow dough to fully cool before finishing next steps.
Add in desired filling, top with melted butter and season as desired. I like to use a dash of an Italian blend.
Top with mashed potatoes. Feel free to create designs or swooshes for a nice finished look.

Whichever way you want to build this dish it is totally up to you. It is fast, simple, and filling. A quick way to use left-overs with a fun wintry warm twist.