Chef Tess Bakeresse

My Best Authentic Tres Leches Cake

2025-09-19T11:15:00.000-07:00

The Request...My Best Authentic Tres Leches Cake.

Living in Arizona has given me many wonderful experiences. I've been here just over thirty years. I moved here initially to go to college. I planned to leave this crazy-hot and dry place as soon as I finished school, but my adorable boyfriend (soon-to-be husband) had other plans. So I stayed. Darn that wry smile and the way he carried himself in blue jeans! I digress.

Arizona. One of my favorite experiences working in the kitchens and restaurants of Phoenix is meeting so many friends from Mexico. Many came to America to get a better life. I know my life has been better having known so many Hispanics. I love their devotion to family and zest for life.

A few weeks ago, one of my friends, Juan, asked me if I could make him a Tres Leches cake. Of course, I always bake for the people I love. Juan and his wife are amazing people; I've loved getting to know them in our small town. So the test was on. Juan is an expert because he grew up with it. Right?

If you haven't tried Tres Leches Cake, let me tell you. It can go one of three ways: Either you love it, you have had a bad one, or you haven't had mine yet (and sworn off any other Tres Leches on the planet but mine). Mine is a little different from some that I have tried, but I insisted that Juan try it.

What is it?

Traditionally, tres leches cake is a white or yellow sponge cake baked, then cooled, drenched in a sweet milk mixture, and covered with whipped cream. There are many variations, but the general consensus is that the milk mixture should be sweetened condensed milk, evaporated milk, and milk.

The cake is served cold, having had the milk mixture soak it for about twenty-four hours. I like to use just the right amount of milk mixture so that the cake can still hold together and be served in slices. If the milk mixture's viscosity is too thin, then the cake becomes a weirdly textured, soggy mess. Some use cinnamon. Some do not. I like a hint of it in mine, but not an overpowering amount.

The frosting is the key!

My secret is the whipped cream frosting. I use a small package of cream cheese instant pudding not only to add stability to the cream but also for a richer flavor. This gives the whipped cream a mousse-like texture that adds another layer of creaminess to the finished product. It's super hot here, and stabilizing the whipped cream ensures that it doesn't melt the second it comes out of the fridge.

It's a big batch!

This is for a party. For this cake, you will need 2 9x13x2-inch metal baking dishes or 2 10x4-inch round springform pans.

I like to make one cinnamon cake and one with fresh berries. That way, everyone can fight over the cakes and punch each other in the foreheads, deciding which cake is the best. At that point, my job is to sit back and bask in my cake glory. You can do the basking too!

My Best Authentic Tres Leches Cake

Cake:

2 cups King Arthur All Purpose Flour (240g)

1 Tbsp. baking powder (12g)

½ tsp. salt

10 large eggs, separated

2 cups granulated sugar, divided (400 g)

2/3 cup whole milk (160 ml)

1 Tbsp. vanilla extract (15ml)

Milk Mixture:

2-12-ounce cans of evaporated milk (680g)

2 14-ounce cans of sweetened condensed milk (793g)

½ cup whole milk (120ml)

1/8 tsp. salt (optional)

Whipped Topping:

1 quart (4 cups) heavy whipping cream (950ml)

1 small package of cheesecake instant pudding

1 tsp. vanilla extract (2.5 ml)

ground cinnamon, for topping (optional)

Directions:

Preheat oven to 350℉. Grease 2 9X13X2 pans (or equivalent)

Prepare the Cake:

· In a medium bowl, combine flour, baking powder, and salt.

· Separate the eggs into two other mixing bowls.

· Add 1 ½ cups sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add 2/3 cup of milk and vanilla and stir to combine. Pour the egg yolk mixture over the flour mixture and stir gently until combined (don't over-mix).

· Use electric beaters to beat the egg whites at high speed. As they begin to whip into stiff peaks, gradually mix in the remaining ½ cup of sugar. Fold the stiffly beaten egg whites into the batter gently, scraping the bottom and sides of the bowl, until combined.

· Divide the batter between two greased 9x13x2 metal baking pans and smooth the batter into an even layer. Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely.

Milk Mixture:

· Combine the evaporated milk, sweetened condensed milk, and whole milk in a medium bowl. Once the cake has cooled, use a fork to poke holes all over the top of the cake.

· Slowly pour the milk mixture over the top of the cake, making sure to pour near the edges and all around. Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.

· In the meantime, whip the heavy cream, pudding mix, and vanilla until stiff peaks form. Smooth over the top of the cake. Sprinkle cinnamon on top. Serve with fresh sliced strawberries, if desired. Enjoy! Also.

Here are some extra pictures so you can drool. You're welcome.

P.S. Juan loved the cake. Too much. Hahaha! Now his wife needs the recipe! So, this is for Robyn and Juan. Love you guys!

It's your turn.

There you go!
Always My Very Best
Chef Tess

Best Ever Cheddar Cheese Puffs

2025-05-08T12:20:00.000-07:00

While it may seem complex, this type of dough is surprisingly easy to make. It’s used to create a variety of pastries, including cream puffs, eclairs, cheese puffs (gougères), beignets, and Mexican churros. Once you get the hang of the specific technique, you’ll find it’s a fantastic and functional style of dough. It can be a little stiff to work with by hand, but with some practice, you’ll master it in no time.

This recipe for cheese puffs is our favorite. They are made with cheddar cheese and a bit of thyme. For a smoky touch, add crumbled bacon to the mix. A savory herbal addition is delicious. We use sage, basil, or dill. One could use a small amount of blue cheese instead of cheddar. They are also outstanding and more traditionally made with Gruyere or Emmenthaler.

Don’t be afraid to add your twist to the recipe. Experiment with different cheeses, herbs, and even add-ins like ground mustard or other savory ingredients. This is your chance to be creative and make these cheese puffs uniquely yours.

These cheese puffs are Excellent as dumplings in a cream soup. They can be used instead of traditional croutons. We prefer eating them with reckless abandon as the most addictive appetizer.

Cheddar Cheese and Herb Puffs

4 oz unsalted butter

1 cup (8oz.) water

1 cup (120g) Panhandle Milling all-purpose flour

4 large eggs, at room temperature

4 oz. grated sharp cheddar cheese or 2 oz. blue cheese

1 Tbsp. chopped fresh thyme, rosemary, or dill

Fresh ground black pepper

Directions

Add the water, butter, and salt to a medium-sized, deep saucepan or skillet and bring to a boil over high heat.
Reduce the heat to medium and add the flour all at once. Combine quickly and stir with vigor. As the flour cooks, the mixture will form a dough ball that will pull away from the sides of the pan. It helps to use a sturdy wooden spoon to stir. The dough will be thick. Continue to cook for 3 to 5 minutes.
Remove the pan from the heat and let it cool for at least ten minutes. Stirring will enable the dough to cool evenly. The dough should be warm, but not hot enough to cook eggs. We suggest allowing it to cool to under 140°F.
Add the eggs one at a time. Stir well after each addition until the eggs are fully incorporated into the dough. The dough should become somewhat creamy.
Stir in the grated cheese, thyme, and fresh cracked black pepper.
Heat the oven to 425°F. Spoon the dough into balls by rounded Tablespoon onto a parchment-lined baking sheet, allowing at least one inch between each ball.
Place the pan in the oven and bake for 12 minutes at 425°F.
Then, reduce the heat to 350°F and bake for 15-20 minutes. Turn off the oven and allow the puffs to stay in the oven for a few minutes more. Test the interior of one of the puffs. It should be dry and fluffy.
Serve the puffs filled with a small amount of cream cheese or chicken salad. Store leftover unfilled puffs in the freezer in an airtight container for up to four months.

Always My Very Best,

Your Friend Chef Tess

Best Delicious No-Knead Dill Pickle and Garlic Bread

2025-05-06T16:16:00.000-07:00

Pickles are all the rage these days. I feel as though everyone is finally catching up to my lifelong obsession with dill pickles. This quick and easy no-knead bread comes together in minutes and is perfect for tuna salad sandwiches.

I serve this bread warm with cheese soup. It’s the perfect companion for fish dishes. It is divine when toasted and served with cream cheese and Swedish cured gravlax (salmon).

I use cottage cheese in the dough to add a rich texture and tenderness to the finished bread. Its subtle tang builds a fantastic flavor profile and complements the dill. You can use fresh dill instead of dried, which brings a bright and robust flavor. If fresh dill is used, use 1/4 cup instead of the dry dill. Adding the pickles is optional, but it lends an almost sourdough note to this quick and easy bread.

No-Knead Dill Pickle Garlic Bread

1 package (1/4 ounce) Red Star active dry yeast

3/4 cup warm water (110° to 115°)

1 cup 2% cottage cheese, small curd

½ cup finely chopped dill pickles

2 Tbsp. minced fresh garlic

2 Tbsp. dry dill

2 Tbsp. Extra Virgin Olive Oil

1 tsp. salt

2 Tbsp. sugar

1 large egg, room temperature, lightly beaten

3 cups (360g) Organic Bread Flour

Directions

In a large bowl, dissolve yeast in warm water. Add cottage cheese, pickles, dill, olive oil, salt, sugar, egg, and 1 cup flour; beat until smooth.
Stir in the remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, for about 1 hour.
Punch down the dough. Turn onto a lightly floured surface; shape into a 6-inch circle.
Transfer to a greased 9-in. cast-iron skillet or round baking pan. Cover and let rise in a warm place until doubled, about 45 minutes.
Preheat the oven to 350°F. Bake until the crust is golden brown and the bread’s internal temperature is over 180°F, about 35-40 minutes. Remove from the pan to a wire rack to cool.

There you go!

Always My Very Best,

Your Friend Chef Tess

The Ultimate Pastry Chef's Wheat Flour Science of Baking Guide

2025-05-01T16:16:00.000-07:00

Although flour is an essential addition to many recipes and is the most popular baked goods, do you know how it works scientifically? Let my chef's guide give you all the insights you need!

Head millers spend years in college studying the properties of milling equipment and how to produce exquisite flour that meets exact specifications. Bakers and pastry chefs devote the entirety of their careers to using it creatively and studying hands-on with experimentation. If they’re any good at their job, baking instructors also learn the science behind what makes each flour work in each application. So, do you really know how flour works?

How often did you add flour to your cookies and cakes and overlook its true importance for the chemical and physical changes needed for the finished product to come out of the oven with an acceptable finished look and taste? You probably haven’t had to think about it until something went wrong. Why are the cookies as hard as a rock? Why is the cake extra thick and weird today? What happened to the bread? It looks like a two-headed monster! We certainly prefer the question, “Who ate all the bread?” That’s a question suggesting that everything went perfectly in the baking process.

Understanding the science behind flour and its interactions during baking can provide valuable insights into our baking items. When we select a specific type of flour, it should be chosen for a recipe that will complement the properties of the flour and produce delicious results. This knowledge empowers us to achieve the best results with each flour, making us more knowledgeable and confident in our baking endeavors.

Gluten Is Not Evil.

Gluten, often misunderstood, is a vital component of wheat flour, especially in baking. Its role in baking is significant and multifaceted. First, it acts as a binding agent for doughs and batters. Secondly, in bread and batters, it traps the gases released by yeast or leavening agents during baking, preventing bread, cakes, and cookies from being too dense. Furthermore, gluten is ultimately responsible for the shape and texture of baked goods. Understanding and appreciating the role of gluten in baking can enlighten us and enhance our baking experiences.

How exactly does this miracle protein work?

Gluten is made up of two proteins, glutenin and gliadin. When mixed with water, these two proteins combine to create strong, elastic gluten strands in the dough. These gluten strands become stronger and more developed the more you mix the dough, ultimately affecting the texture and type of dough formed. The more gluten proteins in flour, the quicker and stronger the elastic gluten strands will be created in the dough.

The Fat Role

The role of fat in baking is crucial and often overlooked. The fat content in a dough or pastry significantly affects how quickly and tightly the gluten strands are formed. Fat prevents the proteins from connecting as rapidly as possible and can even prevent them from connecting altogether. This understanding can prepare us when choosing the right flour for our recipes. For instance, when a more tender finished product is desired, higher fat content is often seen in pastries, cookies, and cakes. It’s also not uncommon for a higher protein flour to be used in pastries with a lot of fat in the formulation, as bakers may want more structure and a longer shelf life. Fat in baking adds to the shelf life of baked goods, keeping them moist when exposed to air.

Which flour for which baked goods is most appropriate?

The protein percentage is the best indicator for choosing the flour for a specific baked good. Different types of dough and batters require different levels of gluten content. For instance, bread, pizzas, and pasta require a higher protein content. The higher amount of gluten makes the bread dough elastic and stretchy, contributing to open-air pockets and a tender loaf that won’t fall apart when sliced. It helps the pasta to have enough protein so that, when cooked, it has a desirable texture.

On the other hand, cakes, cookies, and other pastries require less gluten, making them lighter and fluffier. The gluten connections are less connected and elastic. Therefore, as expected, bread flour has a higher protein content than pastry or cake flour. Oddly enough, hard wheat varieties produce higher protein content flours for bread and pasta. Softer wheat varieties produce lower protein content for softer products. If someone mentions they prefer soft wheat, they are more than likely to create baked goods that are more delicate, like cakes and cookies.

Bread Flour

Bread flour, durum semolina, and hard whole-wheat flour have the most protein, about 12-15%. Bread flour is made from hard wheat and forms strong, durable gluten, making the elastic dough necessary for good bread. Whole-wheat flour provides a more wheat flavor and is slightly darker than white flour. It is produced by milling whole wheat berries instead of just parts. These flours are, therefore, ideal for yeast-raised dough and pizzas.

All-Purpose Flour

As its name suggests, all-purpose flour can be used for almost anything since it is generally a mix of hard and soft wheat. It falls in the middle regarding protein content, 9-12%, and thus can be used for most home-baked goods. It also comes in bleached and unbleached versions. The difference between these two is that bleached flour has been treated with an agent to whiten it. Its nutrients are restored, while unbleached flour remains untouched and keeps all its nutrients on its own. Regarding baking results, however, these two are equal and will work the same.

Pastry Flour

Pastry flour is made from soft wheat and contains 8-9% protein. This results in weaker gluten and a softer product, resulting in a crumbly, fluffy texture. Thus, it is mainly used for different types of pastries.

Cake Flour

Cake flour is very similar to pastry flour. It is made from soft wheat and falls below pastry flour with a 7-8% protein content. The lower protein content ensures that cakes turn out fluffy and tender.

Type 55 Flour

Typically described as low-protein bread flour with .50-55% ash, this flour is ideal for Artisan bread, laminated dough, Neapolitan pizza, cookies, scones, and quick bread.

Tortilla Flour

The typical falling numbers* for this flour mean it can’t be used as well for bread, but is excellent for flatbreads, crackers, pizza, and tortillas.

High Gluten Flour

As the highest-gluten flour (13-14%), it’s key to helping you bake lusty, chewy artisan and whole-grain bread with a hearty, lofty texture. It’s suitable for breads that require long fermentation, like no-kneads, and great for dense, chewy breads like bagels, crusty rolls, artisan hearth breads, and pizza crusts — adding a toothsome quality and a bakery-worthy interior. Higher protein flour absorbs more liquid than other flours, so add about 1 tablespoon or more extra liquid for each 120g when subbing in a recipe.

Baker’s Patent Flour

Patent flour is milled from the innermost part of the wheat kernel’s endosperm, producing pure, high-quality white flour. It typically falls in the 12.2% to 12.8% protein range, making it suitable for breads and rolls that need structure and chewiness. Patent flour is usually made from hard spring wheat, contributing to its strong gluten development. It is ideal for yeast breads, European Artisan Breads, French breads, Ciabatta, Focaccia, rich sweet doughs, Cinnamon Rolls, and Doughnuts.

The Food Science Lab

*Understanding Falling Numbers in Flour

For baking bread, falling numbers ideally should be between 250 and 300 seconds, as this range indicates good flour quality and optimal enzyme activity. Falling Number measures the amount of pre-harvest sprouting that occurs in the grain while on the stalk in the field. It is a lab test in which a slurry of flour and water is placed in a test tube, and the time it takes for a plunger to fall through the slurry to the bottom of the test tube is measured.

Why is the Falling Number Significant?

The test assesses the level of alpha-amylase, an enzyme that breaks down starch in flour, negatively impacting bread quality.

What are Ideal Falling Numbers?

For optimal baking results, flour with falling numbers between 250 and 300 seconds is generally considered ideal, especially for bread baking.

Falling Number Too High?

A very high falling number (above 300 seconds) can indicate a lack of enzyme activity, which may require the addition of amylolytic enzymes or malted flour to the baking process.

Falling Number Too Low?

A low falling number (below 250 seconds) indicates high enzyme activity, often caused by sprout damage or high moisture content in the wheat kernels. Such flour might be unsuitable for milling and baking or require adjustments to the baking process.

Whatever you are baking, we hope this essential guide has been helpful and will give you insights into choosing the flour that best fits your desired results. Happy baking.

Always My Very Best,

Chef Tess

Simple Delicious Gluten Free Buckwheat Blender Carrot Cake (No Flour)

2025-04-25T16:23:00.000-07:00

This Gluten-Free carrot cake features whole grains of buckwheat milled in the blender! The result is a rich nutty flavor profile and a tender crumb.

Carrot cake is one of my favorite desserts, and I developed this recipe for all my gluten-free friends who are looking for a hearty whole-grain version of the classic. A common misunderstanding when baking gluten-free is that buckwheat contains wheat. Buckwheat is not related to wheat; it is naturally gluten-free and a fantastic choice for those with celiac disease or who are trying to eat gluten-free.

What is the benefit of the whole grain buckwheat?

Buckwheat is an excellent source of fiber, protein, magnesium, potassium, and antioxidants.
Buckwheat’s high fiber content and antioxidants can help lower cholesterol levels and reduce the risk of heart disease.
Buckwheat is ideal for blood sugar control for people with diabetes. Its low glycemic index means it slowly releases sugar into the bloodstream, which can help regulate blood sugar levels and prevent spikes.

Buckwheat can improve digestive health when included in the diet. Its high fiber content promotes regular bowel movements and supports a healthy gut microbiome.
Buckwheat can assist with weight loss. Because it fills and slows digestion, it can help curb hunger and promote weight loss.

Buckwheat is rich in antioxidants, such as rutin, which may help protect cells from damage and reduce inflammation.

Buckwheat may also benefit bone health and immune function and reduce the risk of certain types of cancer.

Gluten-Free Whole Grain Buckwheat Blender Carrot Cake

2 cups Hulled Organic Buckwheat Groats

5 large eggs

1 1/4 cup vegetable oil

1 tsp. orange zest

1 Tbsp. vanilla

2 cups brown sugar

1 Tbsp. baking powder

1 Tbsp. ground cinnamon

¾ tsp. salt

3 cups finely grated carrots

1 cup coarsely chopped walnuts or pecans

1 cup raisins or dried cranberries

Ingredients for Lemon Cream Cheese Frosting

16 ounces of cream cheese, at room temperature

1 cup unsalted butter, at room temperature

2 lbs.. powdered sugar, sifted to remove lumps

1 tsp. lemon zest, micro-grated

2 tsp. vanilla extract

Toasted finely chopped nuts and/or toasted

coconut, for garnish

Directions for Cake:

Preheat the oven to 350° and prepare 3 8-inch round cake pans. Line with parchment circles and grease the sides with butter and flour.
In a blender, blend the groats until they are a fine flour.
Add the eggs and oil and blend until very smooth, about 3 minutes.
Add the sugar, vanilla, and orange zest and blend for 15 seconds. Pour into a large bowl and add the remaining ingredients.
Transfer the batter evenly between the 3 pans to the oven.
Bake for 40-50 minutes. Test the baked cakes with a knife inserted into the centers; it should come out clean. Transfer the pans to cooling racks, cool for 15 minutes, then turn out onto racks to cool to room temperature.

Directions for frosting:

In a mixer fitted with the paddle attachment, beat the cream cheese and butter until smooth and creamy. Gradually add the sugar and extracts.
Continue to beat until velvety smooth.
Frost the cooled cake. Garnish with coconut or toasted nuts.

Always My Very Best,

Your Friend Chef Tess

Best Ever Black Bottom Cream Cheese Chocolate Chip Cupcakes

2025-04-18T16:32:00.000-07:00

These luscious chocolate cupcakes are filled with a rich cream cheese chocolate chip filling.

What is a Black Bottom Cupcake? Heaven. I have fond memories of these cupcakes from my childhood.

These delicious velvety chocolate cupcakes have a cream cheese chocolate chip filling baked right into the batter. They come together in just a few minutes and can be served as a warm addition to brunch or a dessert. I like topping them with fresh fruit and whipped cream for a contrast in texture. Fresh berries can also be added to the cream cheese filling before baking.

The recipe is easy to assemble in just a few minutes. Enjoy!

Black Bottom Cupcakes

Filling:

1 package (8 ounces) cream cheese, softened

1/3 cup (67g) sugar

1 large egg (57g)

1 tsp. (5g) vanilla extract

1 cup semisweet chocolate chips

Cupcakes:

1 cup (200g) sugar

1 cup (255g) water

1/3 cup (75g) vegetable oil

1 large egg (57g)

1 Tbsp. (14g) white vinegar

1 tsp. (5g) vanilla extract

1-1/2 cups (180g) All-purpose Flour

1/4 cup (23g) baking cocoa

1 tsp. (6g) baking soda

1/2 tsp. (6g) salt

Directions

In a small bowl, beat the cream cheese, sugar, egg, and salt until smooth. Stir in chips; set aside.
For cupcakes, beat the sugar, water, oil, egg, vinegar, and vanilla until well blended in a large bowl. Combine the flour, cocoa, baking soda, and salt; gradually beat into the egg mixture until blended.
Fill 24 paper-lined muffin cups half full of chocolate batter. Drop a heaping tablespoonful of cheese mixture in the center of each cupcake. Sprinkle with sugar and chopped almonds, if desired.
Bake at 350°F for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans for 10 minutes before removing to racks to cool completely. Refrigerate leftovers.

Always My Very Best,

Your Friend Chef Tess

My Simple Best Homemade Pound Cake

2024-02-20T12:51:00.000-08:00

This homemade pound cake comes together in a few minutes and tastes superior to any grocery store frozen product. It is by and far one of the simplest cakes to make. Yet, it is my most craved dessert! Why? Because it's that simple taste of home.

Here are a few things to know about ingredients and procedures to ensure your cake turns out awesome.

It is made with nine simple ingredients:

Unsalted Butter: Higher quality butter is the key to a tender pound cake.
Granulated Sugar: Sugar will keep your pound cake sweet and contributes to a moist crumb. We prefer to use granulated sugar. A lower-sugar pound cake can be made using half sugar and half granulated stevia or erythritol.
Eggs: Most height and structure come from beating the eggs into the batter. They are seamlessly incorporated into the batter by ensuring the eggs are at room temperature.
Vanilla Bean Paste: This vanilla extract incorporates the inner specs of the vanilla bean and bourbon into the extract. The flavor is pronounced and very clean.
Sour Cream: Sour cream adds a slight tanginess to the loaf, perfectly complementing the sweetness. One can substitute low-fat plain yogurt for the sour cream if desired.
Milk: The milk will lighten the pound cake so it’s not too dense.
All-Purpose Flour: Panhandle Milling All-purpose flour will give your pound cake a soft, tender crumb. We prefer to weigh this ingredient to ensure it is appropriately measured.
Baking Powder: We use a half teaspoon of baking powder in the cake. It will give your cake the perfect rise without creating too many air bubbles.
Salt: We use salt to offset the sweetness and enhance the flavor of this pound.

Steps are important

Familiarizing yourself with the steps for making the cake is helpful. Pound cake is a very simple recipe, but we’ll break it down step by step to take out any guesswork for you! You can make this pound cake with a hand mixer or stand mixer or by hand with a whisk if you’re up for an arm workout!

Step 1: Cream the butter and sugar together until light and fluffy.

Step 2: Add the eggs and vanilla and beat until pale and fluffy, about 4 minutes.

Step 3: Scrape down the bowl and add half of the dry ingredients to the mixture. Fold together until just mixed.

Step 4: Mix the sour cream and milk until just combined.

Step 5: Add the rest of the dry ingredients and fold until combined and no flour streaks remain. It’s important not to overmix the pound cake batter once you’ve added the flour. Once the flour has been added, gluten bonds will start forming, and if you mix the batter too much, your cake will become tough and dense!

Step 6: Bake until golden brown and a knife inserted into the center comes out mostly clean!

Simple Best Homemade Pound Cake

1 cup (227g) unsalted butter, at room temperature

1 1/3 cups (267g) granulated sugar

4 large eggs, at room temperature

1 ½ tsp. Vanilla bean paste

2 cups (250g) All-purpose flour

1/2 tsp baking powder

1/2 tsp. salt

1/4 cup (58g) sour cream or plain yogurt

1/4 cup (59ml) milk

Directions:

Preheat the oven to 350°F and generously butter a standard-size loaf pan on all sides.
Combine the softened butter and granulated sugar in a stand mixer with the whisk attachment. Beat on medium speed until light and fluffy, about 2 minutes.
Scrape down the sides of the bowl and add the eggs one at a time, beating well between each addition. Add the vanilla and almond extract and mix well.
In a separate mixing bowl, combine the flour, baking powder, and salt and stir to combine.
Add about half of the flour mixture to the bowl of the mixer and mix until just combined. Add the sour cream and milk and mix until just combined. Add the remaining flour and mix until just combined and no streaks of flour remain. Refrain from over-mixing.
Transfer the batter to your prepared pan and spread it into an even layer using a silicone spatula.
Bake for 45 to 50 minutes, or until a knife inserted into the middle comes back primarily clean and the loaf is golden brown.

Variation:

Add 1 Tbsp. lime zest and 1 tsp. coconut extract to the cake for a delicious coconut lime pound cake.

There you go, darlings! Make some awesome pound cake.

Always My Very Best,

Your Friend Chef Tess

Best Ever Sticky Toffee Pudding an English Classic

2024-02-09T10:08:00.000-08:00

To know it is to love it! Once you know how to make sticky toffee pudding, your dessert game will change. You will dream about variations. This classic British dessert will strike a chord of warmth and rich tradition. According to legend, it was created in a pub in northwest England. It is popular throughout Britain, Canada, Australia, and New Zealand. It has at its core a moist, tender sponge cake sweetened with brown sugar and finely chopped or pureed dates. I use puree. The cake gets sandwiched between layers of creamy toffee sauce before it's returned to the oven, then generously topped with more on the plate. The baked pudding is served with custard, whipped cream, or vanilla ice cream to complement the rich sauce.

Here, I used a super simple method to ensure the sauce is easy to make. The sauce uses dark corn syrup and sweetened condensed milk to ensure the rich caramel stays smooth and deepens the toffee flavor. We enliven the cake’s flavor with a bit of almond extract. We suggest serving the puddings with a generous amount of lightly sweetened whipped cream for contrast.

Sticky Toffee Pudding

Active Time: 1 hr. 30 mins Total Time: 2 hrs. 20 mins Yield: 6 servings

Toffee Sauce

1 can sweetened condensed milk

1 stick unsalted butter (4 ounces)

1 cup dark corn syrup

1 cup granulated sugar

Cake

¾ cup pitted dates (about 7-10 dates)

¾ cup water

1 ½ cup All Purpose Flour

1 ½ tsp. baking powder

¼ tsp salt

¼ cup unsalted butter, softened, plus more for greasing ramekins

¾ cup packed dark brown sugar

1 large egg

1 tsp. pure vanilla extract

¼ tsp. almond extract

Vanilla ice cream or lightly sweetened whipped cream for serving

Directions

Gather the ingredients.
Make the Toffee Sauce: In a medium saucepan, combine condensed milk with the butter, corn syrup, and sugar; bring to a boil.
Cook over moderately low heat, stirring frequently, until a deep amber caramel forms, about 30 minutes. Strain the sauce through a sieve into a bowl.
In a small saucepan, simmer the dates in ¾ cup water over moderately low heat until the water is nearly absorbed and the dates are soft, about 15 minutes. Transfer the dates and any liquid to a food processor and puree until smooth.
Preheat the oven to 350°F. Lightly butter six 4-ounce ramekins. In a small bowl, whisk the flour with the baking powder and salt.
In a medium bowl, using an electric mixer, beat the butter with the brown sugar at medium speed until light and fluffy. Beat in the egg and vanilla, then beat in the date puree.
At low speed, beat in the dry ingredients.
Spoon the batter into the ramekins and smooth the tops.
Bake for 20 minutes or until a toothpick inserted into the center comes clean. Remove cakes and let cool slightly. Leave the oven on.
Using a small, serrated knife, trim the tops of the cakes level with the rims of the ramekins.
Unmold the cakes and invert them onto a wire rack. Slice each cake in half horizontally.
Wipe out the ramekins and spoon 1 tablespoon of the toffee sauce into each. Return the bottom layers of the cakes to the ramekins, cut side up.
Spoon another tablespoon of the toffee sauce into the ramekins and top with the remaining cake layers.
Spoon another tablespoon of the toffee sauce over the cakes and spread evenly. Place the ramekins on a baking sheet and bake for 10 minutes or until the toffee bubbles around the edges.
Let the puddings cool for 5 minutes, then run a thin-bladed knife around the insides of the ramekins; invert each pudding onto a dessert plate. Rewarm the remaining toffee sauce and spoon some around the puddings. Serve with vanilla ice cream or whipped cream.

There you go! Try it!!

Always My Very Best,

Your Friend Chef Tess

Best Ultimate Moist Banana Cake with Cream Cheese Frosting

2024-02-02T10:11:00.000-08:00

Get ready, people. This cake is Grandma's comfort dessert. This is the one. The epitome of an ideal banana cake that is tender and flavorful. It is one of life's simple pleasures, covered with decadent cream cheese frosting. My bakery-quality recipe for old-school banana cake is extra-rich and moist, made most exquisite in taste using the ripest bananas. Don't omit the instant pudding mix (it must be instant). This ingredient adds stability to the incredible sponge texture of the cake.

Yields: one 8" three-layer cake

SERVINGS: 16 slices

PREP TIME: 30 minutes mins

Bake TIME: 26 minutes mins

Moist Banana Cake with Cream Cheese Frosting

Dry Ingredients

400 grams (3 cups) All-Purpose Flour
1 ½ tsp Baking Powder
1 ½ tsp. Baking Soda
1 ½ tsp Salt
1/3 cup Vanilla Instant Pudding
400 grams (2 cups) Sugar

Wet Ingredients

6 small Overly-ripe Fresh Mashed Bananas 260 grams (1 ¼ cup)
¼ cup Water
4 large Eggs
1 1/3 cup Buttermilk
2/3 cup Vegetable Oil
1Tbsp. Vanilla Extract
2 sticks (s) (8 ounces) of Salted Butter, melted

Cream Cheese Frosting

2 cups Unsalted Butter, softened
7 cups confectioners’ sugar (2 lb. or 907g)
16 ounces Cream Cheese, cut into 8 pieces, softened
¾ cup Hot Water
2 tsp. Vanilla Bean Paste
Pinch of Salt
Toasted finely chopped nuts and/or toasted coconut for garnish

Directions:

Mash the bananas until a fine puree without any chunks. A wire pastry blender works best when mashing them in a bowl. One could also use a fork and mash them on a plate. Measure out 260 g (around 1 ¼ cup) banana puree.

Make Banana Cake:

Preheat oven to 325°F. Line 3 8-inch by 2-inch round cake pans with parchment paper, then spray the pan with nonstick cooking spray.
Combine water, banana puree, eggs, buttermilk, vegetable oil, vanilla extract, and melted butter in a large bowl and whisk until smooth and well-blended.
Sift the Dry Ingredients into a separate large bowl using a sifter or fine-mesh strainer. Whisk until well blended.
Pour the Wet Ingredients into the Dry Ingredients and whisk until incorporated.
Divide the banana cake batter evenly between the three prepared pans and smooth the batter until even.
Bake in the middle or top rack (avoid the bottom rack) of a preheated 325°F oven for 22-26 minutes. The internal temperature should be over 210°F for optimal baking. Check the cake is done when a toothpick comes out clean when quickly stuck in the cake.
The delicate cake will be easiest to layer from cold or frozen- allow it to cool for at least an hour before removing it from the pan. Wrap and freeze the cake on cake circles for at least two hours (up to 2 weeks ahead of time) before decorating.

For the frosting:

With an electric mixer, beat butter and sugar on medium-high speed until fluffy, about 4 minutes.
Add cream cheese, one piece at a time, and beat until incorporated, about 30 seconds. Beat in water, vanilla, and salt. Refrigerate until ready to use if it feels too soft.
Reserve the nuts for decorating.

Layer, Decorate, and Serve:

We have found that the simplest way to layer the cake is to layer and decorate it from frozen the day before it is served. If serving the cake on the same layering day, use refrigerated cake layers instead of frozen.
Fill each cake layer with prepared Cream Cheese Frosting. An offset icing spatula helps with this.
We recommend frosting a thin crumb coat of buttercream on the outside of the cake, which will catch all the crumby edges, then allowing it to set up in the freezer for about 10 minutes until the frosting is firm.
Spread a final layer of Cream Cheese Frosting over your set-up crumbed cake and decorate as desired. We used a small offset icing spatula to make a homestyle texture, then topped the cake with toasted nut pieces or coconut.
We recommend letting the cake set up in the fridge, being sure to come to room temperature before serving. This cake has the best texture at room temperature. Enjoy!

There you go! Make some banana cake, love!

Always My Very Best,

Your Friend Chef Tess

The Best Homemade Fresh Lemonade Cake with Lemonade Buttercream Frosting

2024-01-26T10:20:00.000-08:00

This Fresh Lemonade Cake is the season's best and most requested. I wanted a moist cake with a tender crumb tart with lemonade flavor that was still sweet.

The frosting had to be made with butter to capture a good mouthfeel, unlike the grease of a shortening frosting. Do not substitute margarine here, or the flavor and texture will not be the same. I also wanted the frosting to have a good lemonade flavor without tasting "fake," as is often the case with a lot of lemon extract; thus, the lemonade concentrate was used in the frosting. My family and neighbors agree this is the best-tasting lemon buttercream imaginable!

Baker's Tip:

This recipe uses almost 12 oz can of frozen lemonade concentrate (thawed) between the cake and the frosting. It also uses nearly a full pound of butter softened to room temperature between the cake and the frosting. It is helpful to plan on these ingredients.

Fresh Lemonade Cake

¾ cup (1 ½ sticks) unsalted butter, softened

2 ¼ cup (11 oz) All-Purpose flour, sifted

1 small box (3.4 oz) instant vanilla pudding mix

1 cup granulated sugar

1 Tbsp baking powder

1 tsp. kosher salt

4 large eggs

3/4 cup frozen lemonade concentrate, thawed

1/2 cup milk at room temperature

2 tsp. pure vanilla extract

Pink or red food coloring (optional)

Lemonade Buttercream Frosting

1 cup salted butter (2 sticks) softened at room temperature

2 lbs. powdered sugar

3/4 cup frozen lemonade concentrate, thawed

1 tsp vanilla

yellow food coloring (optional)

Optional: lemon slices to decorate the cake.

Directions:

For the cake:

Wash and sanitize hands, tools, and all work surfaces. Preheat the oven to 350°F and grease 3- 9-inch cake pans lined with parchment.
Combine the flour, pudding mix, sugar, baking powder, and salt in an electric mixer with a paddle attachment. With the mixer on low speed, add the softened butter a few Tablespoons at a time until the butter is fully incorporated and the mixture resembles a coarse meal.
Whisk together the eggs, lemonade, milk, lemon extract, and vanilla extract in a separate medium bowl.
Add the egg mixture and mix for 1 minute with the mixer still on low speed. Scrape the sides and bottom of the bowl with a rubber spatula to ensure the mixture is fully incorporated. Mix 2 minutes more. If desired, stir in a few drops of pink or red food coloring to create a light pink color.
Divide the batter evenly between the pans. Spread the batter evenly into the prepared pans.
Bake 30-35 minutes until a toothpick inserted into the cake comes clean. Wash and sanitize all work surfaces, and do not eat raw batter. Cool in the pan on a wire rack after the cake is out of the oven. The cake must be cooled completely before frosting.

For the frosting:

Combine the butter, powdered sugar, lemonade concentrate, and vanilla extract in a mixer with the paddle attachment. Start on low speed for 30 seconds, then increase to high-speed whipping until it is fluffy. Add food coloring if desired.
Once the cake is thoroughly cool, ice it with the frosting and decorate it with lemon slices, if desired.

There you go! Make a lemonade cake, darlings!

Always My Very Best,

Your Friend Chef Tess

The Best Fast and Easy 4-Ingredient Bread Bowls

2024-01-19T10:32:00.000-08:00

Looking for a quick and easy recipe for dinner tonight?

These fast and easy Bread Bowls use only flour, yeast, water, and salt. They can be filled with soup or any of your favorite hot or cold dips for entertaining! They come together from start to finish within less than two hours, making them a great choice. We've included the volume and weight measurements for the ease of any home baker. Give them a try.

Fast and Easy 4-Ingredient Bread Bowls

Yield: 8 Bowls

Ingredients:

8 cups King Arthur Bread Flour (34 oz, 960g)

2 packages Red Star instant or rapid-rise yeast (1 ½ Tbsp, ½ oz, 14g)

1 1/2 Tbsp. kosher salt

3 cups warm water (not hot water, about 110°F)

Directions:

Wash and sanitize all tools and work surfaces.
Whisk the flour, instant yeast, and salt in a stand mixer bowl. Add the warm water to the bowl and stir with a dough hook until kneading 5 minutes on medium speed.
Remove from the dough hook and mixing bowl. Form into a ball. Wipe out the mixing bowl and place the dough ball back in the mixing bowl. Cover with plastic wrap. Rest for 20 minutes. Transfer the dough to a clean work surface lightly dusted with flour. Cut into eight equal pieces.
Shape the dough into bowls by rolling it into a ball, then pulling it down on the edges to seal the seam on the bottom. Place the shaped bowls on two sheet pans lined with parchment paper and cover with plastic to rise for 1 hour.
Wash and sanitize the work surface used to shape the dough.
Preheat your oven to 450°F. Lightly dust the top of the bowls with flour and use a sharp knife to slash the top of the bowls with an X pattern.
Bake at 450°F for 25 minutes or until golden brown and crusty, with an internal temperature of 190°F.
Let the bread cool slightly before cutting into the tops. Cut a circle from the top with a small serrated or paring knife. Scoop out the extra bread on the inside of the bowl, allowing room for soup or dip, and reserve the removed bread for dipping in soup.
Unused bowls can be cooled completely, wrapped in plastic, and stored in the freezer for up to 3 months. Rewarm in a 350°F oven until heated through, about 10 minutes.

There you go! Make some amazing bread bowls this season!

Always My Very Best,

Your Friend Chef Tess

Best Ever Homemade Caramel Candy

2023-12-19T17:13:00.000-08:00

Soft caramels are my most requested holiday treat. They are tender buttery, with just the right texture when made correctly. I roll them up yearly and put them in the kid's stockings or a string around the tree. For a few years now, I've ordered them from a friend due to health issues, but I can make them again this year, and I'm thrilled! If you've been searching for an old-fashioned caramel recipe that works without fail, this is the one.

My youngest son, Luke, is home from his missionary service this year. He will be here for a few months and then off to college. My older son Samuel started his mission in August. He is serving locally, and we're blessed to have him home. I know these last two precious years are going to go by quickly! It seems like I started this blog only yesterday. The days are long, but the years are short. As we gather together in the kitchen, there is joy! I have never felt more blessed as a mother.

So yes. We're making the caramels. It has to happen.

Chef’s note:

Temperature matters. The most important part of making homemade caramels is ensuring they reach the right temperature. For soft caramels, 238°F is the perfect temperature. I like to use a candy thermometer while stirring/cooking the caramels, and then, MOST IMPORTANTLY, I double-check the temperature with an instant thermometer. Be sure to check the temperature in the middle of the caramel mixture! The temperature won't be correct if the thermometer touches the pan's bottom.
Use a stainless-steel pot if possible! These caramels turn out so much better when made in a stainless-steel pot (as opposed to an enameled Dutch Oven).

Prep Time15minutes minutes

Cook Time1hour hour

Best Ever Homemade Caramel Candy

2 sticks butter (1 cup)
4 cups sugar
2 cups dark corn syrup
1 teaspoon Kosher salt
2 12 oz. cans evaporated milk
2 tsp. vanilla

Directions:

Line a 9x13 pan with parchment paper and set aside.
Melt the butter, sugar, corn syrup, and salt together in a large, heavy-bottomed stainless-steel pot over medium heat.
Once the mixture comes to a boil, add the evaporated milk a little at a time, taking 10 minutes per can and stirring constantly.
Once all the milk is added, bring the mixture to 238-240°F. Temperature is pivotal. Use a candy thermometer, not any hotter! Even a few degrees hotter will make the caramels really chewy instead of tender and soft. This will take another 15-20 minutes. Double-check the temperature with an instant-read thermometer. Be sure to check the caramel mixture in the middle without touching the pan's bottom.
Immediately pour into the prepared pan and cool completely. Once the caramels are cool, it is recommended to refrigerate them for a few hours to get the caramel solid enough to slice. Cut and wrap in individual pieces of wax paper.

Storage:

Store them in an airtight container or in a candy jar. One can also store them in the fridge. They will last several weeks!

There you go! Make some amazing caramels and enjoy this Christmas with those you love. I know I am!

Always My Very Best,
Your Friend Chef Tess

Natural Whoopie Pies and Updated Natural Homemade Chocolate Cake Mix

2023-11-09T11:00:00.000-08:00

Oh I love exploding myths and making convenience foods from scratch. Why is it? Why do I love it? Well...perhaps it's the sweet stream of email flowing to my heart thanking me for saving family budgets around the world. Literally. It's so highly motivating to get a thank you note. It warms the coggles of my heart.

How many recipes call for a box of cake mix? Well, in America anyway, I've seen whole books written on the subject. They're books that doctor a cake mix into a lot of other stuff. However...what if the person making the cake or doctored mix had some crazy stipulations? I do. I want the mix being made with all natural ingredients, from scratch and things most people have access to. I want it made to taste wonderful without adding a lot of chemicals to my diet. Yikes...did I just say "diet" in blog entry about chocolate cake? Oh the irony of my existence is sometimes scary.

You will need some very high quality vanilla. It will still make a very impressive cake. If this recipe looks familiar, It is in fact an adaptation of the Chocolate Toffee Buttermilk Cake Mix. A simple form of that cake with some subtle changes. The texture is still perfect.

Chef Tess' Natural Chocolate Cake Mix

yield 16 cups mix (4 mixes total)

1 cup (8 oz) Avocado oil
6 cups (1 lb 11 oz) Organic grains sprouted white wheat flour here
3 cups (11.5 oz) baking cocoa
1 cup ( 4.5 oz) non-fat milk powder or soy milk powder
2 1/2 cups coconut sugar or Pyure Organic Stevia Sweetener
4 tsp salt
1/3 cup baking powder (2 oz)
1T double strength vanilla bean paste
1 tsp ground cardamom
1 tsp cayenne pepper

To prepare mix: In a large 3 gallon or larger bowl, combine the flour, cocoa, dry milk
sugar, baking powder and salt very well. You may use an electric mixer if you have one with a large enough bowl. With a wire whisk, ease the avocado oil into the dry ingredients in a steady stream until the mixture resembles sand. Take the mix and a couple of cup fulls at a time, run through a flour sifter. I use a hand flour sifter that works very well to help the mix become smooth and homogeneous. ( Need a picture tutorial on the mix making process? See: My Yellow Homemade Cake Mix) Divide into quart size bags. 20 oz of mix equals one conventional cake mix. This is almost exactly 4 cups of measured mix.

To bake:
Combine with 3 eggs
1/3 cup Avocado oil
1 cup water
200 strokes by hand or 3 minutes medium speed.

Bake time 350 degrees:
Pan size: 2 8 inch 33-35 minutes
2 9 inch 28-31 minutes
13 by 9 inch 32-35 minutes
bunt 38-43 minutes
24 cupcakes 18-21 minutes
High altitude: stir 1/4 cup all purpose flour into mix. Mix as directed.

Whoopie Pies from Cake Mix

4 cups cake mix
3 eggs
1/3 cup Avocado oil
Mix to combine. Scoop by rounded Tablespoon onto parchment lined baking sheet, allowing 1 inch between cookies for spreading. Bake at 350 degrees for 12-14 minutes until cake springs back. Remove from oven and cool completely. Sandwich with cream cheese white chocolate frosting (below).

Cream Cheese and White Chocolate Orange Frosting

3 ½ c powdered sugar
½ c butter, softened
8 oz cream cheese, softened
6 oz white chocolate*, melted and cooled
½ t orange extract
1 T orange zest

Chop the white chocolate and melt in the microwave. Start with 30 seconds then stir and microwave in 10 second increments until nearly melted. Stir until remaining small chunks melt entirely. Set aside to cool. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until it is completely smooth, with no visible lumps. Add the cream cheese and beat until combined. Add the powdered sugar and orange extract and beat until smooth. Gently fold in the white chocolate and the orange zest. Do not over beat the filling, or it will lose structure. (The filling can be made 1 day ahead. Cover the bowl tightly and put it in the refrigerator. Let the filling soften at room temperature before using.) *Please use real white chocolate. White“confection,” “dipping chocolate,” “bark,” or “morsels” will not work. You know it’s white chocolate if in the ingredient list you see cocoa butter. If you can’t find white chocolate, it’s better to leave it out than to use the fake stuff.

There you go darlings! Something wickedly delicious and somewhat healthy for a crazy day.

Always My Very Best,
Your Friend Chef Tess

Best Easy Pumpkin Pie Pecan Sticky Buns

2023-09-17T16:19:00.002-07:00

I don't know about your house, but at my place, the Pumpkin pie and pecan pie are always the top picks for dessert at the Thanksgiving table. What if those pies' flavors could be captured in a fantastic swirl of spiced flavor-like frenzy embodied in a fluffy roll for your dining enjoyment? Breakfast, lunch, dinner, brunch, snack options, and a dessert buffet would be fair game for these babies!

Behold, these glory rolls are about to become your family’s most requested “yummy thing” that must always be made for Thanksgiving and every holiday close to it.

This recipe features a method of yeast bread called Tangzhong.

Tangzhong is a yeast bread technique with origins in Japan and Asia. It involves cooking some of a bread recipe’s flour in liquid before adding it to the remaining dough ingredients. Milk is the most popular liquid used in this method. Bringing the temperature of the flour and liquid temperature to 65°C (149°F) pre-gelatinizes the flour’s starches, making them more able to retain liquid, thus enhancing the resulting bread’s softness and shelf life.

When used for sweet rolls, the result is a soft, pillowy texture and velvety crumb. You need this method in your life. Please don’t skip it. Please don’t change the recipe. Just accept that this is part of the magic.

Best Easy Pumpkin Pie Spice Pecan Sticky Buns

Tangzhong*

1/2 cup (113g) whole milk
3 Tbsp. (23g) Bread Flour

Dough

2/3 cup (151g) organic hazelnut creamer (or whole milk)
2 1/2 cups (300g) Bread Flour
1 tsp. (6g) salt
¼ cup (50g) granulated sugar
2 tsp. Red Star instant yeast
¼ cup (57g) unsalted butter, melted
¼ cup wheat germ

Filling

½ cup (107g) dark brown sugar, packed
½ cup (113g) Libby’s solid pack pumpkin
1 Tbsp. (8g to 10g) pumpkin pie spice

Caramel Nut Topping

1 jar, 11.5 oz. Smucker’s Simple Delight® Salted Caramel Topping OR caramel-flavored Spoon-able ice cream topping. Up to 12.5 oz.
1 cup toasted pecans, toasted and chopped

Directions:

To make the tangzhong:

Combine the ingredients in a small saucepan and whisk until no lumps remain.
Place the saucepan over medium heat and cook the mixture, stirring regularly, until thickened, paste-like, and the spoon or spatula leaves lines on the bottom of the pan. This step should take 1 to 3 minutes.
Remove from the heat and transfer to the bowl of a stand mixer.

To make the dough:

Weigh your flour or measure it by gently spooning it into a cup and sweeping off any excess. Add the creamer, the flour, and the remaining ingredients to the mixing bowl in the order listed; the heat from the tangzhong will help warm the creamer.
Mix on low speed of a stand mixer with the dough hook attachment. Increase the speed by 8-10 minutes.
Shape the dough into a ball in a bowl and cover the bowl with plastic wrap or a reusable cover.
Let the dough rise until about doubled in size, about 60 to 90 minutes in a warm kitchen.

To make the filling:

Combine all ingredients for the filling in a small bowl until smooth.

To assemble the rolls:

Transfer the dough to a lightly oiled work surface and roll the dough into a 10″ x 12″ rectangle about 1/2″ thick.
Spread the filling over the dough, covering all but a 1/2″ strip along one long side.
Starting with the filling-covered long side, roll the dough into a log.
Score the dough lightly into eight equal 1 1/2″ to 2″ pieces, making large, saucer-sized cinnamon rolls. Cut the dough at the score marks. We use unflavored dental floss for the cleanest cut: pull off a long piece of floss, loop it underneath the log at the score mark, and pull the ends in opposite directions to cut the dough. Repeat until you’ve cut all of the rolls. Note a bench knife or sharp knife will work; be sure it is sharp and serrated is preferred.
Lightly grease a baking sheet or line it with parchment paper.
Place the rolls onto the prepared baking sheet, spacing at least 2″ apart and 2″ away from the edges of the pan. Tuck the ends of the spiral underneath the rolls to prevent unraveling during the rise and bake.
Lightly coat the top of the rolls with melted butter or oil, cover them with plastic wrap or a reusable cover, and let them rise for 45-60 minutes (depending on the warmth of your kitchen). They should be very puffy.
Preheat the oven to 375°F 20 minutes before you bake, and position a rack in the top third of the oven.
Bake the rolls for 15-20 minutes, until they’re a light golden brown, and a digital thermometer inserted into the center of one roll reads 190°F. Bake for less time for extra-soft rolls and extended time for rolls with a bit more color and slightly firmer texture.
Remove the rolls from the oven, place the pan on a rack, and brush the hot rolls with 1 ½ Tbsp. (21g) of the melted butter.

To make the caramel topping:

Combine the sauce with the toasted chopped pecans.
Scoop several Tbsp. Of the nut mixture over each roll, allow the caramel to drizzle down the sides. Serve warm.

Easy Homemade Banana Bread Granola

2023-09-16T13:08:00.002-07:00

Hello, my darlings! Welcome back to my homemade everything series. I swear I've made everything from Homemade cottage cheese to homemade veggie dogs. Those who have been on this journey with me for the past 15 years of blogging saw a ton of the homemade stuff when I started. Back then, I was a full-time stay-at-home mom with two small children. They are both fully grown adults, and I am happy that we often still make homemade Breakfast cereal.
My two sons are now full-time missionaries (for missionary and college student cooking; see The Missionary Cookbook posts). It has been one of my favorite experiences in my life having this happen!

Back to breakfast cereal. It's a food group among college kids...well, any kids. My guys will eat a couple batches a month. I like mixing it with cornflakes or bran flakes for added staying power.

If you’ve been paying attention to baking trends, you might have noticed the advent in popularity of the spice blend known as Speculaas. Speculaas Spice Mix is often used in the Netherlands and Dutch cuisine during Autumn and Winter. Holiday baking and cold weather bring a full spectrum of delicious recipes calling for Speculaas spice blend. Though most often associated with the Netherlands, it is also a blend of spices used throughout Europe, though known by other names in different countries. In Germany and Austria it’s called Spekulatius, and in Belgium and France, it’s called Speculoos. It is similar to the American Pumpkin Pie Spice mix but is a lot more complex in flavor. Generally, all Speculaas include cinnamon, nutmeg, clove, aniseed, white pepper, and coriander. Next to that, people add ginger, cardamom, and sometimes mace. I have included the recipe for speculaas below, in case you'd like to try to make it from scratch.

In its origin, Speculoos spiced baked goods in the shapes of animals were offered to the gods as a supplication for good harvests. As Christianity rose in popularity, the cookies and baked goods took on the shape of beloved patron saints like the bishop of Myra AKA Saint Nicholas. This tradition continues even in our age as Speculaas spiced goods are still served on Saint Nicholas Day. Traditionally, every baker had their own unique blend of Speculaas. At one point, there was even a custom of giving a male or female-shaped baked good to a suitor or lover as a token of your affection. We love it in our baked goods no matter what they are intended to represent, as long as they are delicious!

This whole-grain granola is just such a treat. Adding this complex spice gives it a unique and divine flavor, and will surely become one of your favorites.

Banana Bread Speculaas Granola

Ingredients

¼ cup Coconut Oil or olive oil
½ cup Coconut Sugar or Brown Sugar
1 Tbsp. Vanilla, pure extract
2 Medium ripe Bananas, mashed
4 cups Rolled Oats
¾ cup Whole Almonds, raw, chopped
¼ cup Teff, Chia Seeds, or Flax seeds
1 Tbsp. Dutch Speculaas spice or Cinnamon
½ tsp salt

Directions:

- Wash and sanitize all work surfaces and tools.

- Preheat the oven to 325°F.

- Line two baking sheets with parchment paper.

- Combine coconut oil, sugar, vanilla, and mashed bananas in a large bowl. Add remaining ingredients and stir well.

- Bake the granola by dividing it between the two baking sheets. Bake for 35 minutes, stirring halfway through baking. Remove from oven and cool completely. Yield 20 1/4 cup servings.

Estimated Nutritional Information: 144 cal, 7 g fat, 18 carbohydrate, 3 g fiber, 3 g protein.

Speculaas Spice blend

3 Tbsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
½ tsp. white pepper
½ tsp. ground ginger
½ tsp. ground cardamom

Directions: Combine all the spices well. Transfer to an airtight spice jar. Yield approx 1/4 cup.
There you go, darlings! Make some homemade granola!

Always My Very Best,
Chef Tess

6 Grain Red Bean Pilaf with Grilled Garlic Jalapeño Chicken

2023-09-02T14:13:00.005-07:00

Healthy, whole-grain, budget-friendly meals are one of my specialties! This recipe uses Triticale, Red Wheat, White Wheat, Barley, Oat Groats, or Rye interchangeably. If you use all of the grains, it is very colorful and has a more significant nutrition range, but there's no wrong way to make this! I know it will surely be a hit at your dinner.

6 Grain Red Bean Pilaf

1 1/2 cups Whole hard red wheat, white wheat, oat groats, barley, rye, or triticale
3 cups Organic Red Beans, canned, drained
2 Tbsp. Montreal-style Steak Seasoning
3 Tbsp. Garlic, minced

Directions:

Add 6 cups water to the grain in a 4-quart slow cooker on high for 1 ½ hours to cook the grain. Drain the grain well.
It should make about 5 cups. After the grain is tender, add the remaining ingredients and cook for 30 minutes more on high.

You can use any combination of those whole unrolled grains or one grain by itself, as long as it equals 1 1/2 cups of uncooked grain. The cooked amount of grain will be 5 cups.

Grilled Garlic Jalapeño Chicken

Marinade:

4 Jalapeño, seeded and chopped fine
3 Tbsp. Garlic, minced
1/2 cup Olive or Avocado Oil
1/2 cup Lime Juice
2 tsp Sea salt
1 Tbsp. Black Pepper

8 Chicken and leg thighs

Directions:

Combine the first six ingredients and whisk well.
Retain 1/2 cup of the marinade for drizzling over the chicken after cooking. In a gallon-sized Ziploc bag, combine the chicken with the remaining marinade and place in the fridge overnight (up to 3 days).
When ready to eat, bake in a covered cast iron dish for 20-25 minutes until the internal temperature is over 165 degrees.
Finish cooking on a BBQ grill or a stove-top grill pan. Serve over the 6 Grain Red Bean Pilaf.

There you go! Make a delicious and healthy whole-grain meal today!

Always My Very Best,
Chef Tess

Grandma's Classic Soft Ginger Molasses Cookies

2022-12-29T14:33:00.001-08:00

Looking for a soft, spiced molasses cookie with flavors to instantly transport you back to Grandma's kitchen? This is it. I bake them most often during the holidays, but I love them all year round!

I used freshly grated ginger for the most distinct flavor in this recipe, but you may use dry ginger if you'd like. We favor adding a little vanilla to the dough, as it mellows the flavors and marries them. We also love them with a good coating of Raw sugar. Raw sugar is the residue left after sugarcane has been processed to remove molasses and refine the sugar crystals. With a flavor similar to brown sugar, it should not be confused with brown sugar. We coat these cookies in Demerara sugar, a coarse-textured, dry, raw sugar from the Demerara area of Guyana, just before baking. It gives them a crispy, sugary coating that remarkably compliments the soft ginger cookies.

Soft Ginger Molasses Cookies

¾ cup butter softened
1 cup sugar
1 large egg
¼ cup blackstrap molasses
1 tsp. vanilla
2 ½ cups All-purpose Flour
2 tsp. freshly grated ginger root (or 1 tsp dry ground)
1 tsp. baking soda
2 tsp. Ground Saigon cinnamon
½ tsp. Ground cloves
½ tsp. salt
1/2 cup Raw Demerara Sugar for Garnish

Directions:

In a large bowl, cream butter and sugar until light and fluffy.
Beat in egg, molasses, and vanilla.
Combine the flour, ginger, baking soda, cinnamon, cloves, and salt; gradually add to the creamed mixture and mix well.
Roll into 1-1/2-in. balls, then roll in Raw sugar.
Place 2 in. apart on ungreased baking sheets. Bake at 350°F until puffy and lightly browned, 10-12 minutes. Remove to a wire rack to cool.

The Best Money-Saving Homemade Baking and Mix Ideas for the Holidays

2022-12-14T12:34:00.018-08:00

It's that time of year. We all know the crunch as the season of giving stresses our budgets to the limit and sometimes makes us wish that the whole process of gifting didn't have to be so materialistic. I've long been a person who considers gift-giving as my love language. I listen intently all year long when friends and family talk about their secret wishes or favorite flavors. I mentally store away that magical information to find or make that perfect present. When someone else does the same for me, my heart will almost skip a beat. I feel it on a deeply personal level. Yet, that warm need to share never goes away.

I've also been known for many years for my Meal in a Jar mixes and baking mixes. I love to make jar mixes because they can be kept on hand and used conveniently. As a result, there's less temptation to eat all the treats at once.

So without further blah, blah, blah. Here are some of the best Money-Saving Homemade Baking and Mix Ideas for the Holidays. They're not in any particular order.

Sweet Potato Buttermilk Sticky Bun Baking Kit

I build the kit in a large #10 can and wrap the can with a holiday apron when I give it away.

No Bake Rasberry Peach Trifle Desserts

Evil Genius 4 Holiday Cookie Mixes in One

Probably one of the most popular posts of all time! Holiday Cookie Mix!

7 Genius Holiday Cookie Mixes

Whole Grain for the Holidays! Cookies and Bars Collection

Gifts of Impeccable Taste (Holiday Mix Class Notes and Printable)

Neighbor Gift Ideas for Christmas!

Holiday Soup and Gravy Mix (The 101)

Infused Holiday Vinegar Tutorial

Okay, it's not actually baking, but we use this vinegar in many of our baking recipes.

Homemade Strawberry Almond Milkshake Fudge Mix and Peanut

Chef Tess Magic Fudge Mix

Fruit Crisp Mix

There you go! Make some great and extremely cool personal gifts this year! I know we're doing the same. After issues with my personal health and some setbacks, it's time to save money.

Always My Very Best,

Chef Tess

The Missionary Cookbook Chapter 4: Pasta Profiles 4 amazing Pasta Salads from one basic recipe

2022-06-29T17:34:00.000-07:00

It's time for a little update on the mission of my amazing son Elder Luke Petersen. For those who have been following his adventures with us. We've had a change in location happen recently that was unexpected but necessary for his health. We are excited to share that Luke was transferred to Salt Lake City, Utah to finish his missionary service staying with his grandparents (my parents). He is still away from home and still a full-time missionary. He is what is called a Service Missionary.

He is now working with the horticultural department and plants that will help make beautiful church Temple grounds, at our church headquarters, conference center, and visitor center. The grounds are extensive and full of gorgeous areas that need a huge amount of work. This is an amazing opportunity for someone who loves plants like Luke does! People come here from all over the world to feel the love of God and learn about Jesus Christ. It's Luke's way of spreading the seeds of the gospel. I him for being willing to serve in this way. I am also so excited to see his love of God's creations in action.

He has also been working with my parents fulfilling humanitarian efforts at Welfare Square to feed the hungry worldwide. My parents have been full-time service missionaries at the Bishop's Storehouse at welfare Square for the last year. Welfare Square is a landmark location for The Church of Jesus Christ in its efforts to care for those in need. The square hosts various employment services, food production, and storage facilities, distribution centers, and training facilities. The services housed here are provided free of charge.

We believe in following the example of Jesus Christ to feed the hungry, clothe the naked, and lift up the downtrodden. In the 1930s, many people in the Salt Lake City area were struggling as a result of the Great Depression. In 1936, the Church formalized a welfare program to provide for basic needs and give opportunities for employment. Two years later, in 1938, Welfare Square was created.

Welfare Square resides on its own campus and includes a 178-foot grain silo, a milk and cheese processing plant, a cannery, a bakery, a market-style grocery, a clothing collection warehouse, and employment assistance offices. Services on the square are operated by volunteers and employees of the Church.

I love that God knows our hearts. He knows how much Elder Petersen has always loved working with plants and the peace that he feels when he is surrounded by God's creations. I know that the Lord's creations testify in their own way that God is real and so does my sweet son. I don't doubt that he is working with these plants because he is learning some lifelong lessons to lead people to Jesus Christ.

It is a wonderful experience so far and one that he is growing from immensely. No pun intended. Okay. Maybe a little pun intended.

Look how awesome he looks in his official uniform. My heart. Xoxo! I'm just a little bit bursting with momma pride. Only because I saw my own father wear this same uniform for forty-five years of my life. I know what kind of a dedicated Christ-like man my dad has always been, and it takes a giant to fill these threads. Luke's calling is for the next eighteen months. Time is going to fly!

So, I know that even though my son is staying with his grandparents and serving a service mission now, he is still making meals and taking his own lunches to the temple grounds in Salt Lake City.

So here's the premise. One salad to rule them all.

The original post for this was called the profile of a Killer Salad on this blog and something I taught my kiddos early on was how to step into the kitchen and know what flavors worked together. So this is something I wanted to share today with this chapter of The Missionary Cookbook for those who are looking for beginner simple recipes to make life easier for those first starting lives away from home.

Herb Alchemy 101 Cooking Without a Recipe

How many just read the words "herbs and spices without a recipe" and panic set in? I can hear you saying, "I don't cook like that! I need a recipe.” If that is you, then this post is for you. I want you to try to let go of your cooking inhibitions and think with your heart. If my 5-year-olds could do this, you most definitely can do it now! I believe in you!

So to begin with a basic explanation, herbs are the aromatic leaves, flowers, and stems of plants and spices are seeds and the bark of aromatic edible plants. Fresh or dry herbs and spices will work in cooking applications, but make sure you smell them inside the jar. If it smells like a spice or herb, then the stuff inside is still full of flavor. Most spices will need to be in an in-ground or grated form for cooking or baking. If you don't have a spice mill (not many people do), then just buy them pre-ground.

Below is the basic outline of some flavors that work together well. Follow the steps and you will find success.

Step 1: Begin with the pasta salad base.

Chef Tess’ Pasta Salad 101

Basic Pasta Salad

Ingredients:

1 lb. pasta of your choice, cooked al dente according to package directions and seasoned well with salt and pepper

1 cup chopped bell pepper

1 cup carrots, shredded or chopped

1 stalk celery, sliced thin

½ medium red onion, sliced thin or chopped fine

Mix together all ingredients in a large bowl.

Step 2: Make one batch of basic vinaigrette.

Basic Vinaigrette for Pennies a Jar!

Ingredients:

¾ cup olive or vegetable oil (flavored oils are great)

¼ cup red wine vinegar or cider vinegar

1 tsp. fresh pressed garlic

Herbs and spices (see below for variations)

Salt and pepper

Directions:

Whisk oil and vinegar with other ingredients in a bowl.
Start with a half teaspoon at a time of the herb or spice you want to add and then sample.
Adjust flavors according to your taste.
For one batch of salad, you will need one batch of salad dressing.

Step 3: Add flavor profile to dressing & mix salad.

Dressing Variations

These herb and spice suggestions are to be used in the basic vinaigrette recipe to customize the recipe to fit your need. Add the flavor combinations directly to the basic pasta salad recipe. Come up with your own and try mixing and matching fresh veggies as they are in season. You can even add seasonal fruit you like. For hearty dinners, add some roasted chicken, beef, fish, or tofu. Try marinating your meat in the vinaigrette to save a lot of money instead of buying those fancy bottles of pre-made stuff. You can do this! It can be very liberating, but for you folks who just want a grab-and-go dressing fix, just use the pre-made spice blends.

These are lists of flavors that work together for the cuisine you want to create they are not a complete list. They are intended to get you started.

Italian

Herbs: Basil, rosemary, thyme, flat-leaf parsley, marjoram

Spices: Fennel, caraway, crushed red pepper, celery seed

Flavoring: Hard cheeses like parmesan, asiago, olives, roasted peppers, citrus zest, capers

Greek

Herbs: Dill, oregano, rosemary, mint, parsley,

Spices: Fennel, anise, black pepper, dill seed

Flavoring: Feta cheese, olives, pickled peppers

Mexican

Herbs: Cilantro, oregano, thyme

Spice: Cumin, coriander, chile pods, black pepper, allspice

Flavoring: Lime zest, roasted corn, green onions, radish, black olives

Asian

Herbs: Cilantro, mint, lemon grass, sesame oil (use 2 tsp. in place of some of the oil)

Spices: Cumin, chile paste, curry paste, fennel, ginger

Flavoring: Lime zest, soy sauce, hoisin sauce, citrus zest, peanuts or cashews

©Chef Stephanie Petersen. 2011. All rights reserved. Copies are NOT permitted without written consent from the author even for personal or church use! Chef Stephanie Petersen can be contacted at Stephanie@cheftessbakeresse.com and is Chef Tess on Facebook and Twitter. www.cheftessbakeresse.com

There you go darlings. Begin learning some flavor profiles. I'll be posting more in the future! I promise.

Always My Very Best,
Your Friend Chef Tess

Pastry Chef's Guide to Baking with Buckwheat Flour

2022-06-22T18:19:00.003-07:00

If you're new to buckwheat, it can seem like a confusing little nugget because it is not a grain or a grass but rather technically known as a "pseudo-grain." Therefore, it can never cross-pollinate with anything containing gluten. Hooray! Despite the glaring term "wheat" in its name, it's always gluten-free as long as it is processed in a facility that is also gluten-free. Buckwheat has long been used for Japanese noodles and Russian porridge. It is grown and consumed worldwide. It is full of protein and fiber, making it excellent for those following special diets, including vegans. That brings us to baking. With a pronounced complex earthy and floral flavor profile that couples well in both sweet and savory baking applications, it is destined to become one of the most elegant and sophisticated flours to add to your baking products. It is one of the most exciting whole grain flour to use in baking.

Buckwheat in Baking

Flavor Factors

Tastes are impacted dramatically by the addition of buckwheat flour to baked goods and the choice of the variety of buckwheat flour.

· HulledBuckwheat Flour variety: The dark hull has been removed before milling. Most bakers prefer it because of its milder, less bitter nature. The flavor is slightly earthy with delicate grassy notes and hints of floral.

· Unhulled Buckwheat Flour varieties:

The dark hull has been included in the milling process. These have slightly bitter assertive notes and are usually combined with other mild-tasting flours. They are most notedly used in French Buckwheat Crepes.

Applications:

In sweet applications, buckwheat pairs well with nuts, caramel, cocoa, and deep rich flavors.
In savory applications, buckwheat pairs well with complex cheeses, herbs, cured meats, and dairy.

Texture factors

It seems pretty apparent to the seasoned baker when baking with buckwheat, but we'll point it out. It is gluten-free. Here are a few other things to be aware of with texture.

Bread: Buckwheat loaves of bread are not as light and fluffy as wheat loaves of bread due to a lack of gluten and may need the addition of xanthan, tapioca flour, or guar gum to achieve additional texture.
Muffins and quick bread: Light buckwheat flour is preferred in vanilla or golden-colored cookies and cakes. Buckwheat adds moistness to cakes and tenderness to cookies and bars.
Possible Problems: Some quick bread and muffins can become "gummy" if larger amounts of buckwheat are used—test the recipe before converting to 100% buckwheat.

Color of Buckwheat Flours

Hulled Buckwheat flour has a lovely light brown color that will show up in the final baked good.
Unhulled Buckwheat flour will be a light grey and finished baked goods will keep that distinct color like rye. Like rye, one will need to add molasses or cocoa to batters or doughs if the desired finished bake is expected to be a rich golden brown.

Start baking with buckwheat

Ready to start baking with it now?

Cakes cookies and quick bread: Start with 25%. Again, because of the lack of gluten and the possible downfalls of buckwheat's nature, we suggest you start by substituting 25% buckwheat flour for the wheat flour in non-yeast bread or yeasted recipes like a muffin or cookie.
Bread: Start with 15%. Adding whole-grain flour will change the formulation, and gluten-free flour is a little finicky. The general rule is to increase the hydration by 10% when adding that 15% if using whole grain buckwheat.
Check baking temperatures: Because the color of the dough is different from buckwheat, always test the internal temperature of baked goods. Bread should be 185°F or higher. Batter products will vary but generally should be over 170°.

Buckwheat Brownies

Bake Time: 30-35 minutes

Ingredients

½ cup organic avocado oil

1 ½ cup organic cane sugar

2 tsp. vanilla

4 eggs or vegan alternative

1 Tbsp. dark corn syrup or blackstrap molasses

2 cups Organic Grains Buckwheat Flour

¾ cup organic dark cocoa powder

½ tsp. non-aluminum baking powder

1 tsp. sea salt

Directions

Wash and sanitize all work surfaces and tools—Preheat the oven to 350°.
In a medium mixing bowl, mix the oil, sugar, vanilla, eggs, and syrup until the sugar dissolves, about 4 minutes. Add the flour, cocoa, and salt, mixing for 2 minutes. Allow batter to rest for about 5 minutes.
Spread into a lightly greased bar pan (8x8x2 inch). Bake 30-35 minutes until an internal temperature of 150° or higher.
Cool the brownies in the pan for at least 30 minutes before cutting, allowing them to set up.

Buckwheat Pancakes

Bake Time: 15-18 minutes

Ingredients

1 cup Organic Grains Buckwheat Flour

1 Tbsp. sugar

1 tsp. baking powder

¼ tsp. salt

1¼ cups milk

1 large egg, beaten

Directions

Whisk buckwheat flour, sugar, baking powder, and salt together in a bowl.
Beat egg and milk together in a bowl. Add the dry ingredients and whisk until the batter is thick and smooth. Let batter rest for at least 5 minutes before cooking.
Drop batter by large spoonful onto the greased griddle and cook until bubbles form and the edges are dry for 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with the remaining batter.

Vegan & Gluten-Free Bread

Bake Time: 45-55 minutes

Ingredients

2 2/3 cups Organic Grains Buckwheat Flour

3 Tbsp. Organic Grains White Chia Seeds

1 cup Organic Grains Tapioca Flour

¼ cup sugar

½ tsp. salt

2 ¼ tsp. instant yeast (1 packet)

¼ cup olive oil

2 Tbsp. maple syrup

1 ¼ cup of water between 100-105° F

Directions

Grind the chia seed into flour using a high-speed blender.
Using an electric mixer with the paddle attachment, combine the buckwheat flour, chia flour, tapioca starch, organic cane sugar, and salt. Mix in the instant yeast. Add the olive oil, maple syrup, and warm water. Mix on low for about 15 seconds. Stop the mixer and scrape down the sides of the bowl. Continue mixing on medium-high for about 3 minutes.
Use a spatula to group the dough together in a ball at the bottom of the mixing bowl. Pour about two teaspoons of additional olive oil on top of the dough. This will help you continue to form the round loaf without the dough sticking to the spatula (or your hands).
Carefully remove the dough from the mixing bowl and onto a parchment-lined baking sheet. Use your hands to form the dough into a round/oblong loaf. Cover loosely with plastic wrap and rise for 3 hours at 75°. Score the top of the loaf with a sharp kitchen knife or a razor blade.
Preheat the oven to 400°F. When the loaf is finished rising, bake for 45-55 minutes, or until the internal temperature of the loaf reaches over 180°F.

There you go! Make some amazing gluten-free buckwheat flour stuff. I'm cheering for you 100%.

Always My Very Best,

Your Friend, Chef Tess

Classes with the Culinary Institute of America in Napa, CA and Wheat Foods Council

2022-04-18T11:00:00.001-07:00

So...I finally got to go to the CIA. Tim O'Conner, the President of Wheat Foods Council

invited me to attend this remarkable event in Napa last week! It was by and far one of the most amazing experiences yet! There were about 50 chefs there from all over the country that they considered the "most influential in wheat foods." To be honest, I was humbled beyond words to be invited, but also thrilled! The facility was gorgeous, and the instructors were world-class.

In this elite invitation-only event, I was asked to attend the workshop at the CIA COPIA campus with Chefs Victor Gielisse and Chef Lisa Brefere, Consulting Partners of The Culinary Institute of America, Consulting Group. We explored the opportunity of differentiating in a competitive foodservice and hospitality market, driven by the challenges for Chefs in creating and implementing high-performing culinary teams. First, I explored the options that Chefs face and must understand in their business to determine what adds value. Then, learned at what stage to initiate another point of menu differentiation to stay ahead of the competition. New and natural value creation for organizations and teams were also highlighted.

Key outcomes from this two-day hands-on culinary session included:

Understanding and improving upon culinary repertoires by exploring creative uses of wheat foods within the global flavor palette
Analyzing the importance of plant-based approaches to create delicious culinary dishes with cultural appeal
Explore the principles of menu concepts and the impact on food and ingredient use
Continue to approach a diversity of menu strategies by leveraging globally inspired culinary strategies.
Lead with menu strategies around flavor development

I look forward to continuing my work with Wheat Foods Council and building on this friendship. I've learned so much from my relationships with wheat farmers across the country and seeing the change that is taking place in the world of food because of the hard work that state wheat councils are doing together nationally under the direction of the Wheat Foods Council is impressive.

Always My Very Best,
Your Friend Chef Tess

The Missionary Cookbook Chapter 3: 9 Easy Egg Recipes for Beginners

2022-03-28T19:07:00.002-07:00

For those who have been following the joyful journey of this family, you know that my youngest son Luke (pictured above on the far right) is now a missionary and away from home. I know I'm not the first mom who's had a child leave home and want to be sure they eat healthy easy meals.

Missionaries for our church are not paid to serve, for those who don't know. They actually go on a volunteer basis and pay their own way. Their food allowance is meager. So, I decided to send my son a monthly recipe book with several new easy meals and recipes to try out.

Not every missionary has a chef for a mom. Luke told me he has several with him who have no idea where to begin. So here's where to begin. This stuff. The basics. I hope this helps you and your loved ones as much as I hope it helps him. This is the 3rd chapter, so please feel free to go back and check out the earlier ones. We'll sometimes have a theme. Sometimes not. This just worked out with Easter.

April means Eggs! Easter there are always eggs on sale and these are a good source of protein. They're easy to cook and usually something that can be made pretty quickly. So this month we've got 10 recipes for easy eggs that these guys and gals can do.

Perfect Hard-Boiled Eggs

Ingredients

6 to 12 large eggs, straight from the fridge

Directions:

Add the eggs to a saucepan and cover with water:

Fill a saucepan about a quarter of the way with cold water. Place the eggs in a single layer at the bottom of the saucepan. Add more water so that the eggs are covered by at least an inch or two of water.

The more eggs that are crowding the pan the more water you should have over the eggs. 6 eggs should be covered by at least an inch, 7 to 12 eggs, 2 inches.

Bring to a rolling boil: Leave the pan uncovered. Turn the heat to high and bring the water to a rolling boil.

Turn off the heat, cover, and let sit: Depending on how cooked you like your hard-boiled eggs, the eggs should be done perfectly after sitting for 10-12 minutes. That said, depending on your altitude, the shape of the pan, the size of the eggs, and the ratio of water to eggs, it can take a few minutes more. Or if you like your eggs not fully hard-cooked, it can take a few minutes less. When you find a time that works for you, given your preferences, the types of eggs you buy, your pots, stove, and cooking environment, stick with it. I also find that it is very hard to overcook eggs using this method. I can let the eggs sit, covered, for up to 15-18 minutes without the eggs getting overcooked.

SIMPLE TIP!

Adding a teaspoon of vinegar to the water may help keep egg whites from running out if an egg does crack while cooking. Also, some people find adding 1/2 teaspoon of salt to the water helps prevent cracking as well as makes the eggs easier to peel. If desired, add either or both of these ingredients as the water begins to boil.

If you live at a high altitude, let the eggs sit in the hot water longer or lower the heat and maintain a low simmer for 10 to 12 minutes.

Mom’s Baked Southwestern Chorizo Scotch Eggs

4 large eggs, hard-cooked and peeled

4 oz. good quality turkey sausage

4 oz. chorizo or soy-Rizo meat replacement

Home-made dry breadcrumbs or a good quality crumb such as Panko

Vegetable oil for brushing onto eggs.

Directions:

Heat oven to 350°F.

Place the sausage meats in a large bowl and mix thoroughly.

Divide the sausage meat into 4 equal portions.

Form each meat portion into a flat cake large enough to fit around the egg.

Work the sausage meat around the egg as evenly as possible whilst working hard to keep the egg shape and making sure there are no cracks.

Place the meat-coated eggs in the fridge for 15-20 minutes.

Roll the sausage-coated eggs into the crumbs and press lightly to ensure a good coating.

Mist generously with a spritz of vegetable oil, or coat lightly with oil using a pastry brush. Place on a cookie tray and pop into the preheated oven for 15 minutes or until golden brown all over.

Buffalo Chicken Eggs-n-Bacon Salad

4 hard-cooked eggs, peeled and coarsely chopped

1 cup diced cooked chicken

¼ cup cooked diced bacon crumbles

½ cup low-fat mayonnaise

2 Tbsp celery, chopped

¼ cup blue cheese crumbles, optional

hot wing sauce (to taste)

Directions:

· In a medium bowl, combine all salad ingredients.

· Serve on fresh buns or salad greens drizzled with more wing sauce.

Cupcake Quiche Cups

8-10 oz cooked turkey or ham, well-seasoned

8 slices of bacon, sliced into 3 pieces (total of 24 small pieces)

6 eggs, beat well

1/4 bell pepper, chopped fine (optional)

1 cup chopped fresh spinach (optional)

12 1-inch squares of Havarti or Swiss Cheese

Directions:

· Spray the inside of 12 muffins well with a non-stick coating (or line with a cupcake liner).

· Put pieces of bacon, spinach, and a few chunks of turkey or ham in each muffin cup. Fill cup 2 Tbsp. scrambled egg. Put a nice little cheese on top of each cup. Bake 425°F for 13-15 minutes. Serve warm. Any leftovers need to go in the fridge.

Variations of Flavors: Change the seasoning using your favorite variety of fajita seasoning for a Southwest quiche, French herbs de Provence for a more classic flavor, cooked potato or cooked rice can replace the bell pepper if desired. Play with these!

Easy Ham and Egg Casserole

6 eggs, beaten

½ cup milk

1 cup ham or turkey ham, chopped

1 cup cheese, shredded

1 cup chopped tomato or cooked potato

¼ tsp. salt

¼ tsp. ground pepper

2 Tbsp. butter, melted

1/2 cup Bisquick or pancake mix

Directions:

· Mix everything together and put in a well-greased 9x13 cake pan.

· Bake at 350° degrees for 40 minutes or until the knife inserted in the center comes out clean.

· Let sit for 5 minutes before cutting.

2-Ingredient Fried Rice Patties (AKA Rice Patties)

These rice patties taste a lot like fried rice but hold their shape and are a great way to use up leftover rice. The rice must be cold and best if it is the next day. We love them made with rice-a-roni too. Yes, very fancy-schmancy. Yes, you can use brown rice or pretty much any cooked grain. Barley is amazing. My mom uses cold cooked cracked wheat. Yea, those are good too.

You will need:
2 cups cooked cooled rice (leftover in the fridge)
2-3 large egg

Directions:

Mix the rice and egg.

In a large skillet with a heavy bottom, cook over medium heat. Make sure you use a non-stick pan or one you have oiled well.

Scoop them into little patties, about ½ cup of rice at a time.

Cook 3-4 minutes on one side and then carefully slide a spatula under the patties and turn over gently. Cook 3-4 more minutes. We also like them with a slice of cheese.

Top with butter while hot and season well with salt and pepper. They are delicious with soy sauce, sweet and sour sauce, or anything Asian. Hello daddy. There you go. Simple, comforting, and easy. What a wonderful world.

Mom's Gourmet French Toast

4 thick slices of day-old brioche or Texas Toast

2 eggs

1/3 cup whole milk, (80 ml)

1 tsp vanilla extract, (5 ml)

A pinch of nutmeg or cinnamon

2 tbsp unsalted butter, (28 grams) for the pan

powdered sugar, to garnish

maple syrup, to drizzle on top

Directions:

· To a medium, shallow bowl, add the eggs, milk, vanilla and spice, and granulated sugar. Whisk to combine and break up the eggs completely.

· In a medium pan over medium heat, melt 1/2 a tablespoon of butter, moving the pan from side to side to evenly distribute the melted butter.

· Use a fork to dip a slice of brioche or bread into the liquid batter, dipping both sides of the brioche. Place the brioche into the prepared pan, cooking each side for approximately 1 minute, or until it's golden brown and crisp. Repeat this step for the remaining brioche slices, melting a 1/2 tablespoon of butter in the pan before frying each piece of bread.

· Drizzle maple syrup all over, then dust with powdered sugar.

Easy Scrambled Cheese Eggs

Ingredients

4 eggs

½ cup cheddar cheese, grated (or Monterey Jack)

1 tsp butter

Salt and pepper to taste

Directions:

Put a frying pan on medium-low heat and put in the butter or oil.

Break the eggs into a bowl and beat quickly with a fork.

Grate the cheese and have it ready.

Tip the beaten eggs into the frying pan. Layer the cheese on top. The eggs will start to solidify almost straight away – as soon as they do use a spatula and ‘pull’ the eggs in from the side to the middle. Repeat the pulling in several times.

It doesn’t take long, the idea behind this is you’ll have soft, lightly cooked fresh eggs. It’s hard to undercook an egg really, but very easy to overcook. 2 – 3 minutes of cooking time is all you’ll need. When the egg has no ‘watery’ bits left, you’re done! Add some salt and pepper to taste. Done! Quickly remove from heat and transfer to plate – preferably on top of some lovely, hot, buttered toast.

Cheese Strata

This is a totally delicious, simple, make-ahead heaven of a dish that anyone could do in minutes and could not mess up! It's bread cubes combined with an egg and milk batter topped with cheese or having the cheese folded into the bread mixture. It's then good for keeping in the fridge and baking at dinner time or baking ahead and reheating individual servings in the microwave or oven. Usually, we omit the bacon and Jalapeno if we’re trying to save money since the bacon is just getting expensive, but that’s totally up to you!

Ingredients

5-6 cups of bread cubes
6 oz brie, sliced (or any cheese of your choice)
3 eggs
2 cups milk or cream
1/4 lb. bacon, diced (optional)
3 jalapeno peppers, seeded and diced (optional)
Salt and fresh cracked pepper to taste
butter for coating the baking dish

Directions:

Butter the inside of an 8X8X4 inch baking dish and fill with bread cubes topping with brie slices. Crack fresh black pepper over the mixture and fold them together.

Combine the milk and eggs. Add salt and pepper to them. Whisk well. Pour the egg mixture over the bread and brie mixture. Allow to sit awhile. Now for the bacon and jalapeno. Heat a large skillet over medium-high heat 3-4 minutes. Add the bacon. Cook until almost crispy then add the jalapenos. Cook 2-3 minutes more.

Distribute the bacon mixture over the bread-brie mixture, leaving most of the bacon on top...meaning seriously don't mix them up. Do you know why? Because when you bake it, the bacon will stay crispy.

At this point, you can either put the unbaked strata in the fridge and chill for up to 1 week or bake for dinner/breakfast right now. We usually opt for baking it right away. 350 degrees 20-25 minutes until bubbly and delicious.

You'll have this thick rich layer of cheese strata topped with a crispy bacon jalapeno layer that will seriously rock the universe. Most of the time we drizzle it with maple syrup or a simple apricot jam for a savory-sweet yin-yang magical experience.

There you go! Happy Egg cooking!

Always My Very Best,

Your Friend Chef Tess

The Missionary Cookbook Chapter 2--6 Easy Mom-Approved Meals with 6 ingredients or Less

2022-03-08T19:32:00.000-08:00

The Missionary Cookbook. Chapter 2

For those who have been following the joyful journey of this family, you know that my youngest son Luke is now a missionary and away from home. I know I'm not the first mom who's had a child leave home and want to be sure they eat healthy easy meals. Missionaries for our church are not paid to serve those who don't know. They actually go on a volunteer basis and pay their own way. Their food allowance is meager. So, I decided to send my son a monthly recipe book with several new easy meals and recipes to try out. Not every missionary has a chef for a mom. Luke told me he has several with him who have no idea where to begin. So here's where to begin. This stuff. The basics. I hope this helps you as much as I hope it helps him.

Month Two.

Luke sent me a picture of his apartment kitchen. I think it is pretty nice compared to many! Plus two blenders. Seriously. What? Smoothies? Milkshakes? German pancakes.

He's really proud of the fact that he learned how to make German pancakes too. He sent me the recipe, so now I guess I need to know some new recipes! Hey mom. Make these!

Last month, for those who missed it, we started with All Purpose flour recipes, which can be found here. To ensure Luke always has access to these recipes, I decided to share these recipes here on the blog. Plus, I figure this is also an excellent place for other moms and missionaries, college students, new parents, beginning cooks, and, well, anyone, to access the basics.

This month, it's 6 Easy Meals with 6 Ingredients or Less. Included in his envelope with these recipes, I sent a Chili Powder, All-Purpose Seasoning, and Taco Seasoning packet.

Mom's Easy Meal Recipes

2-Ingredient Ravioli Eggs

2 cups spaghetti sauce or tomato sauce with your favorite seasoning in it
6-8 eggs
Italian seasoning (optional)
1/4 cup Parmesan cheese (optional)

Directions:

· In a heavy 10-inch skillet with a lid, pour tomato sauce.

· Turn on heat to medium and slowly crack the eggs into the sauce as you would for poached eggs.

Sprinkle the top with Italian seasoning and Parmesan cheese. Cover and reduce heat to low for 10-12 minutes until cooked through... yolks cooked silly.

Serve warm with bread for breakfast, lunch, or dinner. For a spicier version see My Shakshuka

Camping at Home Foil "Hobo" Dinner's A La Mom

2 Russet potatoes, cut into chunks
1 cup frozen or fresh carrot
½ c chopped onion
1Tbsp. All-purpose or steak seasoning
4 hamburger or Turkey patties

2-3 Tbsp. vegetable oil
4 sheets of heavy-duty foil (use the heavy stuff if you don't want a mess) about one foot long each.

Directions:

· In a large bowl, combine the carrots, onions, potatoes, and seasoning.

· Place one cup of vegetable mixture onto a lightly oiled sheet of foil.

· Place the hamburger on top of the vegetable mixture and wrap tightly.

· Roll the ends and sides very well. Repeat until you have used all your hamburger and vegetable mixture. You can use veggie burgers if you choose instead of meat. Top the beef with a few tablespoons of gravy if you want.

Baking directions: Place a 400-degree oven on a sheet pan for 20-25 minutes until the hamburger is cooked through.

Mom's Home-Style Chili

½ lb. hamburger or ground turkey (about 2 patties of frozen meat)
½ cup chopped onion
1 (15 oz.) can diced tomatoes
2 (15 oz.) cans kidney beans
2 Tbsp. chili powder or Fajita Seasoning

Directions:

· Cook the beef and the onion on the stove in a quart-sized pot.

· Add the seasoning and remaining ingredients. Simmer for 10-15 minutes.

· Serve with shredded cheese or biscuits if desired.

Mom's Super Easy Cheesy Taco Rice Casserole

3 cups cooked rice*
2 cup tomatillo salsa or red salsa
1 packet taco seasoning of your choice (or homemade),
1 cup shredded cheese

Directions:

· Mix the taco seasoning with salsa. Mix the salsa mixture into the rice. Place in a 9X13 casserole dish. You can add any cooked beef or chicken if you want.

· Cover with cheese.

· You can cover and store up to 5 days in the fridge or bake and eat right away.

· Bake 20-25 minutes uncovered at 350°F or 10-12 minutes in the microwave on high until heated through.

*Basic Rice on the stovetop

1 cup white rice
2 cups water
salt to taste (about 1/2 tsp)

Directions:

·Combine water and salt in a 1 and a half quart (6 cups) capacity heavy pot with a tight-fitting lid and bring to a boil.
· Add the rice, cover the pot, and turn the burner to the lowest setting.
· Cook covered without stirring for 20 minutes. Fluff.

Mom's Home Style Simple Chicken Noodle Soup (just the noodles and the chicken)

1 cup cooked chicken (about one breast or thigh chopped and cooked)
1 1/2 cup broken dry linguine or fettuccine noodles (I go by weight 3.5 oz)
1 Tbsp Chicken Bullion (or 4 cubes)
2 tsp garlic granules or powder
1 tsp poultry seasoning
1/8 tsp turmeric (for color and flavor)
¼ cup flour (optional)

Directions:

· Combine all the ingredients in a pot. Add 6 cups water.

· Bring to a boil, stir and simmer 12-15 minutes until noodles are tender. Serve hot.

*You may add frozen vegetables like peas, carrots, onions, and so on. Put them in when the noodles are cooked and warm through. This will make sure the noodles cook correctly.

Mom's Roasted Corn, Potato, and Chicken Green Chile Skillet Meal

3 cups frozen corn (fresh corn pictured)
1 yellow onion, chopped
1/2 cup chopped roasted mild green chiles (one small can)
1 cup chopped peeled potatoes (cut in small cubes)
2 chicken thighs, boneless, skinless chopped
Fajita seasoning (to taste and optional)
1 can (15 oz) stewed Mexican Style tomatoes like Ro-tel

Directions:

Sauté the onions, chicken, and corn in 1Tbsp. hot oil for 5-6 minutes until well cooked and slightly caramelized. Add all remaining ingredients.

Sauté 10-15 minutes more until potatoes are cooked through.

There you go! Make some healthy meals away from home.

Love you!

Always My Very Best,

Chef Tess

The Missionary Cook Book-- 10 Easy All Purpose Flour Recipes for Beginners

2022-03-01T16:40:00.002-08:00

For those who have been following the joyful journey of this family, you know that my youngest son Luke is now a missionary and away from home. I know I'm not the first mom who's had a child leave home and want to be sure they eat healthy easy meals. Missionaries for our church are not paid to serve (for those who don't know). They actually go on a volunteer basis and pay their own way. Their food allowance is meager. So, I decided to send my son a monthly recipe book with several new easy meals and recipes to try out. Not every missionary has a chef for a mom. Luke told me he has several with him who have no idea where to begin. So here's where to begin. This stuff. The basics.

Last month we started with All Purpose flour recipes. To ensure Luke always has access to these recipes, I decided to share these recipes here on the blog. Plus, I figure this is also an excellent place for other moms and missionaries, college students, new parents, beginning cooks, and, well, anyone, to access the basics.

I hope these will help you and those you love.

I get all my All-Purpose flour from Panhandle Milling for these recipes. I am their corporate chef and company recipe developer and I know that these recipes will work with this flour. They will ship anywhere in the US.

Mom's Easy All-Purpose Flour Recipes

Mom's Best Drop Biscuits

2 cups (8 ½ oz) all-purpose flour

1 Tbsp. baking powder

1 Tbsp. sugar

1 tsp. salt

1 cup buttermilk or almond milk* (cold)

½ cup melted butter slightly cooled

2 Tbsps. melted butter or coconut oil for brushing biscuits

Directions:

· Adjust oven rack to middle position and heat oven to 475°F. Combine the flour, baking powder, sugar, and salt in a large bowl. Combine buttermilk and melted butter in a medium bowl, stirring until butter forms small lumps on the surface of the cold buttermilk.

· Add the buttermilk mixture to dry ingredients and stir just until just combined and batter pulls away from sides of the bowl. Drop by ¼ cup scoops onto a parchment-lined baking sheet about 1 ½ inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes.

· Brush biscuit tops with remaining 2 tablespoons melted butter and cool a few minutes before serving.

Quick Cinnamon Jam Breakfast Cake

¾ cup sugar

1 ¾ cup All-Purpose Flour

2 tsp baking powder

½ tsp. salt

½ cup melted butter

1 egg

½ cup milk

½ cup blackberry or strawberry jam

Cinnamon Mix

2 Tbsp. Sugar

1 Tbsp. cinnamon

Directions:

· Preheat oven to 375°. Spray an 8-inch cake pan with non-stick spray.

· Mix the sugar, flour, baking powder, and salt. Mix the melted butter, eggs, and milk in a separate bowl. Blend just until combined.

· Spoon into the prepared pan. Dot with jam, 1 tsp at a time over the top. Sprinkle with the cinnamon-sugar mixture. Bake for about 20 minutes.

5-ingredient Basic Soda Bread

3 cups (12 ¾ oz. or 360g) All-Purpose flour

1 Tbsp. baking powder

1 ½ tsp. salt

1 (12 ounces) can Soda (ginger-ale, Sprite™, etc.)

½ cup (8 oz) melted butter or vegetable oil

Directions:

Preheat oven to 375° F.
In a large bowl, mix together the dry ingredients.
Form a hole in the dry ingredients and add the melted butter and beer. Stir until just combined. Pour into a greased loaf pan 9x5 inches.
Bake 55-60 minutes until a toothpick inserted in the middle comes out clean.

Quick and Easy Thin-crust Pizza Dough

6 cups (30 oz) All-Purpose Flour

2 1/2 cups (20 oz) water

1 Tbsp. baking powder*

1 Tbsp. rapid-rise yeast

1 Tbsp. salt

1/3 cup vegetable oil

Directions:

· Combine all ingredients in a mixer and knead for 5 minutes at medium-high speed.

· Let the dough rest for 10 minutes. Form into 3 10-inch crusts.

· Transfer the crust onto a lightly floured pizza peel and top with sauce, cheese, and pizza toppings of your choice. Bake at 475°F for 15-20 minutes. Serve hot.

*The addition of baking powder ensures the quick rise of the dough. It is optional.

Mom's Fudge Brownies

1 cup butter
4 cups sugar
1Tbsp. vanilla
8 eggs
2 cups All-purpose Flour
1 1/2 cup dark cocoa powder
1 tsp. salt

Directions:

· Wash and sanitize all work surfaces, utensils, and hands before baking. Preheat the oven to 350°F. Lightly grease a half-sheet pan (18-in x 13-in x 1-in).

· Cream the butter, sugar, eggs, and vanilla in a mixer with a paddle attachment.

· Add the flour, cocoa, and salt, mixing for 2 minutes. Pour into the prepared half-sheet pan and spread out evenly. Bake 40-45 minutes until a wooden pick inserted in the center will come out with moist crumbs (150°F). Wash and sanitize all work surfaces, utensils, and hands after baking.

Mom's Best Chocolate Chip Cookies

1 cup unsalted butter, slightly melted

2 cups dark brown sugar, packed

2 tsp high-quality vanilla

2 eggs

3 ¼ cups All-Purpose Flour

½ tsp. salt

2 tsp. baking powder

12 oz. semi-sweet chocolate chips

4 oz. Milk chocolate chunks

Directions:

· Preheat oven to 350°.

· Cream butter, sugar, and vanilla until very smooth, about 2 minutes.

· Add the eggs one at a time and mix well between additions. Add the flour, salt, and baking powder and mix 1-2 minutes, just until combined. Fold in the chocolate chips and chunks.

· Scoop by rounded Tablespoon onto an ungreased cookie sheet or cookie sheet lined with parchment paper about 2 inches apart. Bake 10-13 minutes and cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Mom's Fluffy Sugar Cookies
1 ½ cup butter, softened
¾ cup granulated sugar
1 ¼ cup brown sugar
3 large eggs
½ cup milk
1 Tbsp. Vanilla
4 ½ cups All-Purpose Flour
½ tsp. salt
1 Tbsp. baking powder

Directions:

· Preheat oven to 375° F. Wash and sanitize all work surfaces, utensils, and hands before handling raw flour and dough. In a mixer with a paddle attachment, cream butter and sugar until fluffy.

· Add the eggs one at a time. Add vanilla and milk. Stir well. Combine the flour mixture with the creamed butter mixture, just until combined.

· Scoop by rounded Tablespoon onto an ungreased cookie sheet or sheet lined with parchment paper. After handling raw flour and dough, wash and sanitize all work surfaces, utensils, and hands.

· Bake until lightly golden, about 10-13 minutes. Allow cooling on the baking sheet for about 10 minutes before transferring to another location. Store in an airtight container. Yield approx. 5 dozen cookies

Grandma's Old-Fashioned Pancakes

1 ½ cups All-purpose Flour

1 Tbsp. Baking powder

½ tsp. salt

1 Tbsp. sugar

1 ½ cup milk

3 Tbsp. butter, melted

Directions:

Stir together the flour, baking powder, salt, and sugar in a large bowl. Make a hole in the center of the dry ingredients, pour in the milk and melted butter; mix until smooth, about 20 turns.
Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Authentic Navajo Frybread and Navajo Tacos

2 cups All-Purpose flour

1 Tbsp. Baking Powder

1 ½ tsp salt

¾ cup of Lukewarm Water

1 lb. lard or shortening (for frying)

Directions: Combine All-Purpose flour, baking powder, and salt in a medium mixing bowl. Add lukewarm water to make a soft dough. Fold dough over until smooth. Cover and set aside for 10 minutes. Meanwhile, heat about 3 inches of oil or shortening in a heavy pan at high heat. A deep fat fryer can be used to heat oil to at least 360° F. Divide the dough into four equal parts and roll into round frybreads of 1/4" thickness. Cut a 1/2" size hole in the middle of each rolled piece. Fry until it's golden on both sides, turning once. They'll puff up and brown if the oil is hot enough. Drain on paper towels.

Navajo Taco Toppings: Taco Seasoned Ground Beef, Chili Beans, Diced Onion, Diced Tomatoes, Shredded Lettuce, Shredded Cheese, Hot Sauce. Serve with toppings listed. Makes 4 tacos.

Chef's Homemade Tortillas

5 cups All-Purpose Flour

1 Tbsp. salt

1 Tbsp. baking powder

1 cup shortening or butter

2 cups water

Directions: In a gallon bowl, measure and mix the flour, salt, and baking powder. Measure the shortening. Cut shortening into flour, baking powder, salt, and seasoning with the paddle in an electric mixer and mix until the shortening is in fine pieces smaller than peas. This can be done using the lowest speed setting on the mixer and allowing it to mix for 2-3 minutes. Boil the water in a small saucepan on the stove. Carefully pour the boiling water into the flour mixture. Combine with a paddle or spoon for about 3 minutes. Remove dough from the bowl and form it into 18 dough balls. Roll the tortillas into rounds. Cook on a medium skillet (medium-high heat) until done (about 2 minutes on each side). It should bubble up. Put cooked tortillas in a deep covered pan with a lid to keep tender. Serve immediately.

There you go! Make some healthy homemade stuff so your mom doesn't worry about you.

Love, Mom

Always My Very Best,

Chef Tess

Onward He Goes and End of 2021

2021-12-22T11:15:00.001-08:00

2021 has been a no-entry quiet year here for me on the blog. I apologize. It's been a struggle. In January my eldest Son went into the hospital and has been in and out with some health issues the entire year. In April my doctor told me that my brain tumor doubled in size. I haven't been really vocal about it on social media, but I've been quietly dealing with the reality that I'd have to be facing a higher level of pain for the rest of my life. It is still benign. Thankfully, but it will cause me pain. June hit and covid came to our family. I was out with pneumonia that comes with it for almost two months. Somewhere in the midst of it, I asked the Lord why I was still permitted to live. Yes. It got that bad. I am still recovering. My lungs are weak. However, something good has come. For at the end of this struggle, we have this miracle.

In 2008 when I started this blog, my baby was not even in elementary school and I was just struggling for sanity. Many of my faithful followers have been with me through all of the changes and challenges of this baker Mom's life and seen this little dude basically grow up on the blog. He's been such an amazing influence in my journey and inspired me to do so many hard things. From my first TV spot on local TV on raising kids on whole foods to getting out and teaching moms how to cook.

Later when he and his brother were in school I started working a full-time job and supporting the family so my husband could be a full-time care provider for his parents. That was hard. This little dude was always part of the fabric of the blog and the family, bringing joy to the food and the fun ideas to the recipes we would create. Often we'd teach homeschool classes with other children. Both of my boys were always involved in that part of what I did with the recipes. Back then I called him Face on the blog. His name is actually Luke.

At age 18 Luke now has an Associates's degree in Business Accounting and has graduated from Seminary. He is determined to go into Horticultural Science and Agronomy when he returns in two years. January he will start something else. I mean he will be growing but in a totally different way.

Sunday I'll be speaking in the church at a send-off service. In two weeks, Luke will be devoting his life to serving Jesus Christ and God as a full-time missionary in Denver, Colorado. In this day and age, it is a brave and honorable thing to devote any portion of one's life to that level of service. We're very proud of him. I admit that I'm nervous to see him go. Sad even, as I've relied so heavily on Luke for so many things over the last few years, but I am so thankful for his willingness to serve the Lord.

Other updates.

My husband Ace is still the primary care provider for his mother, who lives with us here in the mountains of Arizona. It's probably the least appreciated job on earth, but he does it every day without complaint and with kindness.

Our eldest son Sam is still here with us as well. After a year of health struggles and stuff, I'm seriously grateful for that. His health has not permitted him to serve as a missionary. He loves everyone. He is a kind and good man with a bright mind and wonderful thoughtfulness in everything he does. He brings me so much joy. Sam has finished his Associates's degree as well and continues to pursue his personal goals.

So 2021 ends with some pretty wonderful news and some miracles. We're all still here. Luke leaves soon for Denver. Sam is alive and smiling. I'm still working at a job that I adore. I've been with them for 5 years and they've continued to be an answer to prayer time and time again.

Ace continues to cheer for all of us. Oh. That's my favorite part. Ace continues to be the best darn Dad and husband a family could hope to have. He's also about the kindest and most thoughtful son he could be to his mom. In a crazy world full of insanity, this is all we can hope for.

There you go. Merry Christmas to all. I hope your year has been full of adventures and joy. I've missed updating here, but please know that we are well.

Always My Very Best,

Chef Tess

Chef Tess Bakeresse

My Best Authentic Tres Leches Cake

The Request...My Best Authentic Tres Leches Cake.

What is it?

The frosting is the key!

It's a big batch!

My Best Authentic Tres Leches Cake

Milk Mixture:

Whipped Topping:

Directions:

Prepare the Cake:

Milk Mixture:

It's your turn.

There you go!Always My Very BestChef Tess

Best Ever Cheddar Cheese Puffs

Cheddar Cheese and Herb Puffs

Directions

Best Delicious No-Knead Dill Pickle and Garlic Bread

No-Knead Dill Pickle Garlic Bread

Directions

The Ultimate Pastry Chef's Wheat Flour Science of Baking Guide

Gluten Is Not Evil.

How exactly does this miracle protein work?

The Fat Role

Which flour for which baked goods is most appropriate?

Bread Flour

All-Purpose Flour

Pastry Flour

Cake Flour

Type 55 Flour

Tortilla Flour

High Gluten Flour

Baker’s Patent Flour

*Understanding Falling Numbers in Flour

Why is the Falling Number Significant?

What are Ideal Falling Numbers?

Falling Number Too High?

Falling Number Too Low?

Simple Delicious Gluten Free Buckwheat Blender Carrot Cake (No Flour)

What is the benefit of the whole grain buckwheat?

Gluten-Free Whole Grain Buckwheat Blender Carrot Cake

Directions for Cake:

Directions for frosting:

Best Ever Black Bottom Cream Cheese Chocolate Chip Cupcakes

Black Bottom Cupcakes

Filling:

Cupcakes:

Directions

My Simple Best Homemade Pound Cake

Steps are important

Simple Best Homemade Pound Cake

Directions:

Variation:

Best Ever Sticky Toffee Pudding an English Classic

Sticky Toffee Pudding

Toffee Sauce

Cake

Vanilla ice cream or lightly sweetened whipped cream for serving

Directions

Best Ultimate Moist Banana Cake with Cream Cheese Frosting

SERVINGS: 16 slices

PREP TIME: 30 minutes mins

Bake TIME: 26 minutes mins

Moist Banana Cake with Cream Cheese Frosting

Dry Ingredients

Wet Ingredients

Cream Cheese Frosting

Directions:

Make Banana Cake:

For the frosting:

Layer, Decorate, and Serve:

The Best Homemade Fresh Lemonade Cake with Lemonade Buttercream Frosting

Baker's Tip:

Fresh Lemonade Cake

Lemonade Buttercream Frosting

Directions:

For the cake:

For the frosting:

The Best Fast and Easy 4-Ingredient Bread Bowls

Fast and Easy 4-Ingredient Bread Bowls

There you go!
Always My Very Best
Chef Tess

Always My Very Best,
Your Friend Chef Tess

Always My Very Best,
Chef Tess

Always My Very Best,
Chef Tess

Always My Very Best,
Your Friend Chef Tess