This is an easy recipe to double if you want a large batch. I can get 30 cookies from a single batch if I make them small, about 1 inch balls.
recipe found here
1/2 cup butter (1 stick), softened
1/2 cup granulated sugar
1/3 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
For rolling:
2 Tablespoons granulated sugar
1 teaspoon cinnamon
1. In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth.
2. In another bowl, combine the flour, salt, baking soda, and cream of tartar.
3. Pour the dry ingredients into the wet ingredients and mix well.
4. Preheat oven to 300 degrees while you let the dough rest for 30 to 60 minutes in the refrigerator (or 20 min in freezer).
5. In a small bowl, combine the sugar with the cinnamon for the topping.
6. Take about 2 1/2 Tablespoons of the dough and roll it into a ball (I make them smaller and get about 30 cookies). Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet. Repeat for the remaining cookies.
7. Bake the cookies for 12 minutes. When the cookies have cooled they should be soft and chewy in the middle.
Monday, February 27, 2012
Friday, February 10, 2012
Roasted Parmesan Green Beans
Recipe found here
12 oz green beans, trimmed (make sure they are dry)
2 teaspoon olive oil
kosher salt + fresh cracked pepper to taste
1/4 teaspoon garlic powder
1 1/2 Tablespoons shredded parmesan
Directions: Preheat the oven to 425°F. Line a baking sheet with aluminum for easy clean-up. Lay green beans out on the baking sheet and drizzle oil over them. Season with salt, pepper and garlic powder and toss to evenly coat.
Spread them out on the sheet so that they all lay flat and place on the lower third section of your oven. Bake 10 minutes, shake the pan to turn; bake 5 additional minutes. Remove from the oven and sprinkle with grated cheese.
12 oz green beans, trimmed (make sure they are dry)
2 teaspoon olive oil
kosher salt + fresh cracked pepper to taste
1/4 teaspoon garlic powder
1 1/2 Tablespoons shredded parmesan
Directions: Preheat the oven to 425°F. Line a baking sheet with aluminum for easy clean-up. Lay green beans out on the baking sheet and drizzle oil over them. Season with salt, pepper and garlic powder and toss to evenly coat.
Spread them out on the sheet so that they all lay flat and place on the lower third section of your oven. Bake 10 minutes, shake the pan to turn; bake 5 additional minutes. Remove from the oven and sprinkle with grated cheese.
Sunday, February 5, 2012
Shepherd's Pie
Another fabulous recipe for Shepherd's Pie is found at Once Upon a Chef, it is more work, but very "restaurant quality."
1 pound ground beef
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 (14oz ) can cut green beans, drained
1 (10 3/4 oz) can tomato soup (can substitute can tomato sauce in a pinch)
2 cups grated cheddar cheese
Mashed potatoes (I just buy pre-made in the refrigerated section)
Brown ground beef until no longer pink, drain. Add onion powder, salt and pepper. Mix well. Put into a 9x13-inch baking dish. Top with drained green beans. Spread tomato soup over beans. Spoon potatoes over mixture. Top with grated cheese. Bake at 350 degrees for about 30 minutes.
1 pound ground beef
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 (14oz ) can cut green beans, drained
1 (10 3/4 oz) can tomato soup (can substitute can tomato sauce in a pinch)
2 cups grated cheddar cheese
Mashed potatoes (I just buy pre-made in the refrigerated section)
Brown ground beef until no longer pink, drain. Add onion powder, salt and pepper. Mix well. Put into a 9x13-inch baking dish. Top with drained green beans. Spread tomato soup over beans. Spoon potatoes over mixture. Top with grated cheese. Bake at 350 degrees for about 30 minutes.
Wednesday, December 21, 2011
Holiday Pretzel Treats
(Found here, from Kirsten R.)
Bite-size, waffle-shaped pretzels
Hershey's Kiss or Hershey's Hug (we preferred the hugs)
M&M's candy
ButterSnaps are my favorite pretzels! These are the kind I used.
1. Heat the oven to 170F. Set a number of bite-size, waffle-shaped pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with an unwrapped Hershey's Kiss or Hershey's Hug (I think the peppermint kisses for Christmas would be good too).
2. Bake for 4 to 6 minutes (I did 7min) (the white chocolate will melt more quickly), until the chocolates feel soft when touched with a wooden spoon. Remove the cookie sheet from the oven and quickly press an M&M's candy into the center of each Kiss.
3. Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10 minutes. Place handfuls of the candies in clear plastic bags and tie on colorful ribbons.
Bite-size, waffle-shaped pretzels
Hershey's Kiss or Hershey's Hug (we preferred the hugs)
M&M's candy
ButterSnaps are my favorite pretzels! These are the kind I used.
2. Bake for 4 to 6 minutes (I did 7min) (the white chocolate will melt more quickly), until the chocolates feel soft when touched with a wooden spoon. Remove the cookie sheet from the oven and quickly press an M&M's candy into the center of each Kiss.
3. Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10 minutes. Place handfuls of the candies in clear plastic bags and tie on colorful ribbons.
Wednesday, November 30, 2011
***Delicious Dinner Rolls***
Recipe found here
Using jellyroll pans give the rolls a great shape. Adding dough enhancer will keep these rolls fresh for up to 6 days stored at room temp in Tupperware or zip-lock bag. You will get exactly 4 dozen rolls every time!
In a large microwave safe bowl:
1 1/2 cups of milk (I prefer to use 1% or higher fat)
3/4 cup granulated sugar
1 stick of butter (1/2 cup)
In a 2 cup or larger sized liquid measuring cup:
1 Tablespoon sugar
2 Tablespoons active dry yeast
2 cups of warm water (100-110 degrees)
In KitchenAid Mixing Bowl:
9-10 cups of flour (I use King Arthur All-Purpose flour or Turkey bread flour from Costco).
3 Tablespoons, plus 1 teaspoon of store bought dough enhancer/conditioner (pictured below), helps preserve bread
1 egg, beaten
1 Tablespoon salt
2 sticks of butter for buttering the pans and baked rolls
Parchment paper
Scald milk, 3/4 cup sugar, and 1/2 cup butter in a microwave safe bowl, for about 4-5 minutes (or until butter is mostly melted).
In the KitchenAid mixer with dough hook attachment, add 4 cups of flour, salt, dough enhancer, and egg. Mix a few times with spatula to combine.
Meanwhile, in a measuring cup with 2 cups of warm water add 1 Tablespoon sugar, then 2 Tablespoons of yeast, mix slightly. Let it sit for a couple of minutes until it is bubbles up (proofed).
Now add the scaled milk, sugar, and butter to the KitchenAid mixer with the flour mixture. We are going to add yeast to this hot mixture, but it will be too hot to just dump the yeast mixture yet. To cool it down stir in 2 more cups of flour.
Keep track of how much flour you are adding!!!
Now add the yeast mixture, after it has proofed.
Gradually stir in remaining 9-10 cups of flour (counting the flour you have already added to cool it earlier, 3-4 cups of flour are left to be added). I would recommend adding 1 cup at time and stirring in between. You can mix these by hand in a large bowl or with a mixer. You will have to knead it by hand at the end.
I lay out parchment paper and knead the last cup or two of flour by hand.
At the end the dough will be dense and sticky, and may be hard to stir, you can use your hands to incorporate the rest of the flour if needed. Be sure not to add too much flour. You want to get it so it is no longer sticky, but you don't want to crumbly and falling apart from adding too much flour.
Then smooth the dough out and cover the bowl with plastic wrap (spray a little pam on the plastic wrap or sprinkle some flour on top of dough, so it doesn't stick). Leave it in a warm place and let it rise (about an hour). Let the dough rise until it has doubled in size.
When your dough is close to rising completely, butter 2 cookie sheets and set them aside.
AFTER THE DOUGH RISES
Lay out parchment paper and lightly cover it with flour to prevent the dough from sticking. Dump your dough out and divide it into 4 balls. Eyeball the sizes, then lift them up and feel the weight of each ball. Try to make them even, but they don’t have to be perfect.
Using one ball of dough at a time: roll the dough into a circle on a floured counter. Once it is rolled out spread the top with butter from edge to edge. You will use about 2 Tablespoons per circle of dough.Cut the dough into quarters using a pizza cutter. Then cut each quarter into 3 pieces. You should end up with 12 triangles from each circle of dough.
You will roll the dough starting with the wide end of the triangle.Tuck the tail of the triangle under the roll and place it on the buttered cookie sheet. You will make 3 rows, with 8 rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill 1 pan. You will get a total of 48 rolls!
Pre-heat your oven to 350 degrees. Place the pans of rolls in a warm place to let them rise, I cover them with a lightweight towel. They will need about 45-60 min to rise again.
AFTER THE 2ND TIME RISING
Once they are full in size, bake (one pan at a time) in the oven until they are golden brown. About 10 – 20 minutes, It may take more or less time depending on how fast your oven cooks. Keep a close eye on your first pan to get the right time for the second.
While they are still hot out of the oven, brush with\ melted butter for a delicious buttery glaze.
Using jellyroll pans give the rolls a great shape. Adding dough enhancer will keep these rolls fresh for up to 6 days stored at room temp in Tupperware or zip-lock bag. You will get exactly 4 dozen rolls every time!
In a large microwave safe bowl:
1 1/2 cups of milk (I prefer to use 1% or higher fat)
3/4 cup granulated sugar
1 stick of butter (1/2 cup)
In a 2 cup or larger sized liquid measuring cup:
1 Tablespoon sugar
2 Tablespoons active dry yeast
2 cups of warm water (100-110 degrees)
In KitchenAid Mixing Bowl:
9-10 cups of flour (I use King Arthur All-Purpose flour or Turkey bread flour from Costco).
3 Tablespoons, plus 1 teaspoon of store bought dough enhancer/conditioner (pictured below), helps preserve bread
1 egg, beaten
1 Tablespoon salt
2 sticks of butter for buttering the pans and baked rolls
Parchment paper
.................................................................................................................................
To Keep Bread/Rolls fresher for longer:
2 teaspoons of dough conditioner/enhancer (if using homemade version)
plus
2 Tablespoons gluten
Homemade dough conditioner:
¾ cup lecithin
3 Tablespoons ascorbic acid
2 Tablespoons ginger
3 Tablespoons cornstarch
Store in air tight container at room temperature.
OR
2 Tablespoons from the can (it already contains gluten so you don't have to add that to it), if using the store bought (pictured below).
.................................................................................................................................
Scald milk, 3/4 cup sugar, and 1/2 cup butter in a microwave safe bowl, for about 4-5 minutes (or until butter is mostly melted).
In the KitchenAid mixer with dough hook attachment, add 4 cups of flour, salt, dough enhancer, and egg. Mix a few times with spatula to combine.
Meanwhile, in a measuring cup with 2 cups of warm water add 1 Tablespoon sugar, then 2 Tablespoons of yeast, mix slightly. Let it sit for a couple of minutes until it is bubbles up (proofed).
Now add the scaled milk, sugar, and butter to the KitchenAid mixer with the flour mixture. We are going to add yeast to this hot mixture, but it will be too hot to just dump the yeast mixture yet. To cool it down stir in 2 more cups of flour.
Keep track of how much flour you are adding!!!
Now add the yeast mixture, after it has proofed.
Gradually stir in remaining 9-10 cups of flour (counting the flour you have already added to cool it earlier, 3-4 cups of flour are left to be added). I would recommend adding 1 cup at time and stirring in between. You can mix these by hand in a large bowl or with a mixer. You will have to knead it by hand at the end.
I lay out parchment paper and knead the last cup or two of flour by hand.
At the end the dough will be dense and sticky, and may be hard to stir, you can use your hands to incorporate the rest of the flour if needed. Be sure not to add too much flour. You want to get it so it is no longer sticky, but you don't want to crumbly and falling apart from adding too much flour.
Then smooth the dough out and cover the bowl with plastic wrap (spray a little pam on the plastic wrap or sprinkle some flour on top of dough, so it doesn't stick). Leave it in a warm place and let it rise (about an hour). Let the dough rise until it has doubled in size.
When your dough is close to rising completely, butter 2 cookie sheets and set them aside.
AFTER THE DOUGH RISES
Lay out parchment paper and lightly cover it with flour to prevent the dough from sticking. Dump your dough out and divide it into 4 balls. Eyeball the sizes, then lift them up and feel the weight of each ball. Try to make them even, but they don’t have to be perfect.
Using one ball of dough at a time: roll the dough into a circle on a floured counter. Once it is rolled out spread the top with butter from edge to edge. You will use about 2 Tablespoons per circle of dough.Cut the dough into quarters using a pizza cutter. Then cut each quarter into 3 pieces. You should end up with 12 triangles from each circle of dough.
You will roll the dough starting with the wide end of the triangle.Tuck the tail of the triangle under the roll and place it on the buttered cookie sheet. You will make 3 rows, with 8 rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill 1 pan. You will get a total of 48 rolls!
Pre-heat your oven to 350 degrees. Place the pans of rolls in a warm place to let them rise, I cover them with a lightweight towel. They will need about 45-60 min to rise again.
AFTER THE 2ND TIME RISING
Once they are full in size, bake (one pan at a time) in the oven until they are golden brown. About 10 – 20 minutes, It may take more or less time depending on how fast your oven cooks. Keep a close eye on your first pan to get the right time for the second.
While they are still hot out of the oven, brush with\ melted butter for a delicious buttery glaze.
Sunday, September 25, 2011
Oilve Tapenade Dip/Spread
from Ina Garten, Foodnetwork
1/2 pound good black olives, such as kalamata, pitted and diced (I used mostly kalamata but also some green olives)
3 tablespoons capers, drained
8 anchovy fillets (I left these out)
1 garlic clove, minced
1/2 cup good olive oil (I used extra virgin olive oil)
1 tablespoon freshly squeezed lemon juice
2 teaspoons Dijon mustard
1 teaspoon minced fresh thyme leaves (I used 1/4 tsp crushed dried thyme)
1 tablespoon chopped fresh parsley leaves
1 baguette, sliced and toasted (I used crackers)
Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky. Keep refrigerated.
Serve on toasts, french bread slices, etc.
1/2 pound good black olives, such as kalamata, pitted and diced (I used mostly kalamata but also some green olives)
3 tablespoons capers, drained
8 anchovy fillets (I left these out)
1 garlic clove, minced
1/2 cup good olive oil (I used extra virgin olive oil)
1 tablespoon freshly squeezed lemon juice
2 teaspoons Dijon mustard
1 teaspoon minced fresh thyme leaves (I used 1/4 tsp crushed dried thyme)
1 tablespoon chopped fresh parsley leaves
1 baguette, sliced and toasted (I used crackers)
Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky. Keep refrigerated.
Serve on toasts, french bread slices, etc.
Roast Beef Bruschetta Appetizer
Kirsten R.
Recipe Found Here
1 loaf (1 lb.) baguette French bread, cut into 30 (1/4 in) slices
2 Tablespoons olive or vegetable oil
½ cup chive-and-onion cream cheese spread
* ½ lb. thinly sliced cooked roast beef (from deli)
¼ teaspoon coarsely ground pepper
4 plum (roma) tomatoes, thinly sliced
8 medium green onions, sliced
Heat oven to 375 degrees. Brush both sides of bread slices with oil. (I sprayed them with my Presto oil sprayer to make the coating lighter). Place on ungreased cookie sheet. Bake about 5 minutes or until crisp. Cool 5 minutes.
Spread cream cheese over each bread slice. Top with beef; sprinkle with pepper. Top each with tomato slice and onions.
Makes about 30 bruschetta.
* Can substitute roast beef with ham or turkey if preferred
Recipe Found Here
1 loaf (1 lb.) baguette French bread, cut into 30 (1/4 in) slices
2 Tablespoons olive or vegetable oil
½ cup chive-and-onion cream cheese spread
* ½ lb. thinly sliced cooked roast beef (from deli)
¼ teaspoon coarsely ground pepper
4 plum (roma) tomatoes, thinly sliced
8 medium green onions, sliced
Heat oven to 375 degrees. Brush both sides of bread slices with oil. (I sprayed them with my Presto oil sprayer to make the coating lighter). Place on ungreased cookie sheet. Bake about 5 minutes or until crisp. Cool 5 minutes.
Spread cream cheese over each bread slice. Top with beef; sprinkle with pepper. Top each with tomato slice and onions.
Makes about 30 bruschetta.
* Can substitute roast beef with ham or turkey if preferred
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