Pigs In A Blanket

1 tube refrigerated pizza dough, thin crust

14 oz cocktail sausages

2 T butter, melted

¼ tsp garlic powder

½ cup BBQ sauce, or dip of choice

Preheat the oven to 400⁰. Prepare springform pan, by placing an oven proof bowl in the middle of the pan and generously spraying the pan and outside of the bowl with nonstick spray. 

On a lightly floured surface unroll tube of pizza dough. Using a knife or pizza cutter, cut into 35-38 rectangles {depending on how many sausages are in your 14 oz package}. Combine melted butter and garlic powder, spread generously onto each rectangle using a pastry brush.

Wrap each cocktail sausage into a piece of dough. Once all of the sausages have been wrapped, begin to place them vertically into the prepared pan. You want them to be snug but not super tight. 

Bake for 35-40 minutes. Remove from the oven, allow to cool for about 5 minutes. Remove the outside ring of the springform pan, fill the bowl with your dip of choice.

Serve your pigs in a blanket wreath and enjoy!

Pumpkin Cheesecake

Crust:

1¾ c graham cracker crumbs

5 T sugar

¾ tsp cinnamon

6 T butter, melted

Filling:

32 oz cream cheese, softened

1¼ c sugar

½ c sour cream

1 c pumpkin puree

4 eggs

1 tsp pumpkin pie spice

1 tsp cinnamon

2 tsp vanilla 

Preheat oven to 350⁰. Mix graham cracker crumbs, sugar, cinnamon & melted butter. Press into spring form pan. Bake for 8-10 minutes. Turn oven down to 325⁰.

Mix cream cheese, sugar, sour cream, pumpkin & eggs in mixer until smooth. Pour into pan. Rap the pan on thr counter 4 or 5 times to get the bubbles out. Bake for 40 minutes. Reduce temp to 250⁰ & bake another 45 minutes. Do NOT open the oven. There will be a slight giggle in the middle when done. Turn the oven off & leave in the oven for 30 minutes. Crack oven door & leave in the oven for 1 hour. 

Cool to room temperature for 2 or 3 hrs. Cover with a towel & refrigerate overnight. 

Top with toasted pecans & caramel sauce. 

Pie Crust

2 1/2 cups all-purpose flour

1 tablespoon sugar

1 teaspoon salt

1 cup cold unsalted butter, cut into cubes

1/2 cup cold buttermilk

1-2 tablespoons cold water

1 large egg, beaten, for the egg wash

Combine the flour, sugar, and salt in a large bowl. Add the cubed butter and toss to coat. Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. Mixture will be very flaky. Return mixture to the bowl and place in the freezer for 15 minutes to chill the butter.

Remove from freezer and add the buttermilk. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add the water a tablespoon at a time. Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill until ready to use. 

English Butter Toffee

1 stick unsalted butter

1 cup light brown sugar

1 teaspoon fine sea salt

Line a small rimmed baking sheet with parchment paper or a silicone baking mat.

In a heavy-bottomed small saucepan, begin melting the butter over medium heat. Add the sugar and salt to the partially melted butter and whisk vigorously for one minute until combined. Cook, stirring constantly, until the mixture looks like melted peanut butter and a candy thermometer reaches 295 to 305°F, about 10 minutes.

If the mixture separates at all, remove from heat and whisk vigorously until recombined. Return to heat and continue cooking.

Immediately and carefully pour the hot toffee onto the prepared baking pan, allowing it to spread into an even layer. Let cool and harden for about 20 minutes.

Place the sheet of toffee on a cutting board or in a zip top bag. Use a mallet, rolling pin, or heavy object to crack it into small pieces. You can also cut into bits with a sharp serrated knife. Store in an airtight container for up to 1 week.

Can top with melted chocolate & chopped nuts,  if desired.

The Best Cornbread

¾ cup Yellow Cornmeal

1 cup Flour

½ cup Sugar

2 T Honey

2 teaspoons Baking Powder

½ teaspoon Salt

4 T Butter, melted)

¼ cup oil

1 cup Milk (or buttermilk)

1 large Egg

1 large Egg Yolk

Honey Butter

½ cup Butter, softened)

¼ cup Honey

Preheat the oven to 350⁰. Grease a 12" cast iron skillet with butter. 

In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. Add melted butter, oil, milk, honey, egg, and egg yolk and mix until smooth. Stir gently until just combined. Be careful not to overmix—this ensures a tender crumb.

Let the batter sit for 5–10 minutes to allow the cornmeal to soften and incorporate with the wet ingredients.

Pour the batter into the prepared pan. Bake for 24–30 minutes, or until a toothpick inserted into the center comes out clean. Watch carefully because you don't want to overbake cornbread.

Allow the cornbread to cool for about 10 minutes before slicing. Serve warm with butter or honey or homemade honey butter.

Honey Butter:

Allow the butter to come to room temperature or place it in the microwave for about 10 seconds. You don't want it to be melted but just slightly softened. Add in honey and stir.

Vanilla Custard Cake with Berry Filling

6 cups whole milk, divided

6 egg yolks

1 tablespoon vanilla extract

1 cup sugar

1¼ cups cornstarch

7 T butter, room temperature and cubed

2 cups heavy cream, whipped to medium peaks

Fruit Layer:

3 cups frozen cherries (or frozen berries of choice)

½ cup sugar

3 T cornstarch

½ cup water, divided

Powder sugar, for dusting

2 sheets puff pastry

To make the vanilla custard whisk together the egg yolks and sugar in a bowl until smooth. Whisk in 3/4 cup of the milk. Add the cornstarch, and vanilla. Set aside.

Add the remaining 5 ½ cups of milk into a medium pot and bring to a simmer.

Remove from the heat, and temper about ½ of the hot milk into the egg yolk mixture, whisking vigorously. Return the mixture to the pot. Place the pot on low heat and cook for a few minutes, whisking constantly until thickened. Bring the custard to a boil for 5 minutes, then remove from heat. Whisk in the room temperature butter.

Transfer the custard to a mixing bowl, cover the top with plastic wrap and set aside until completely cold at room temperature.

In three additions, fold in the whipped heavy cream. Keep refrigerated until ready to use.

In a medium pot, combine the cherries, and half of the water. Bring the cherries to a boil. Whisk together the remaining water with the cornstarch to make a smooth slurry. Add the slurry to the boiling fruit, and continue to cook, stirring constantly for 5-8 minutes until the mixture is thick and jammy. Remove from heat and set aside to cool completely.

Preheat the oven to 425°.

Roll each of the two pieces of the puff pastry into 15x11 inch rectangles. Transfer one rolled pastry onto a baking sheet. Use a fork or sharp knife to prick the pastry all over. Bake for 15 minutes until medium golden color. Repeat the baking process with a second puff pastry sheet.

Set the baked puff pastry sheets aside to cool.

Assembly: 

Place the first baked pastry sheet into a deep baking pan (15x11 inches).

Spread half of the vanilla custard evenly over top of the puff pastry.

Spread the fruit filling evenly over the custard and repeat the same steps with the remaining custard.

Top with the last sheet of baked puff pastry, pressing down gently to adhere it into the custard.

Refrigerate the cake for 1-2 hours to set. Dust with powdered sugar before slicing and serving.

Homemade Chocolate Syrup

Great for gift-giving!

12 C sugar

3 c cocoa powder

6 c water

2 t salt

2 T vanilla 

Bring to a boil for 3 minutes. Ladle into hot ½ pint jars & water bath for 15 minutes

Pecan Pie Balls

1 cup pecans, finely chopped

1 cup graham cracker crumbs

½ cup powdered sugar

½ cup unsweetened cocoa powder

½ cup butter, softened

¼ cup maple syrup

1 teaspoon vanilla extract

¼ teaspoon salt

1 cup semi-sweet chocolate chips (for coating)

1 teaspoon coconut oil

In a large mixing bowl, combine the finely chopped pecans, graham cracker crumbs, powdered sugar, cocoa powder, and salt. 

In a separate bowl, cream together the softened butter, maple syrup, and vanilla extract. Beat until the mixture is smooth and creamy. Pour into the bowl with the dry ingredients. Using a spatula, fold the wet ingredients into the dry ingredients until everything is well combined. 

Once the mixture is fully combined, cover the bowl with plastic wrap and chill for 30 minutes. 

After the mixture has chilled, scoop out about a T of the mixture and roll it into a ball.

Place on a parchment-lined baking sheet. 

Continue rolling. You should end up with about 20-25 pecan pie balls. Chill another 30 minutes. 

While the balls are chilling, prepare the chocolate coating. In a microwave-safe bowl, add the semi-sweet chocolate chips.

Microwave the chocolate chips in 30-second intervals, stirring in between, until they are completely melted and smooth. Add a teaspoon of coconut oil or vegetable oil to thin it out.

Once the chocolate is melted, using a fork or a toothpick, dip each ball into the melted chocolate, making sure to coat it completely.

Allow any excess chocolate to drip off before placing the coated ball back onto the parchment-lined baking sheet. Add extra chopped pecans on top for garnish while the chocolate is still wet.

Repeat until all the balls are coated in chocolate. 

Chill for about 30 minutes to allow the chocolate to set completely.

Panera Broccoli Cheese Soup

Yield:  8 servings 

½ cup butter

1 onion, chopped

½ cup flour

4 cups chicken broth

4 cups half-and-half

5 cups broccoli, chopped 

2 cup carrots, grated

nutmeg, little sprinkle

1 lb sharp cheddar cheese, grated

salt and pepper to taste

Bread Bowls

Melt butter in a pot on medium heat. Add onion and saute until golden, about 5 minutes, stirring a few times.

Next, sprinkle flour and cook for 1 minute, whisking constantly.

Slowly add 4 cups of chicken broth whisking it with flour, then add 4 cups of half-and-half, whisk until everything is combined.

 Into the same pot add broccoli, grated carrots and season with salt and pepper to taste. 

Bring soup to a boil, turn the heat to low heat and simmer for 20 minutes, stirring few times.

Add a little sprinkle of nutmeg. Remove from the heat and stir the cheese into the broccoli soup.

Pour Soup into a bread bowl. Garnish with more cheese and a sprinkle of freshly ground black pepper. Enjoy!

Biscoff Cookie Butter Ice Cream

1 cup Biscoff cookie butter, divided

14 oz. canned sweetened condensed milk

1 tsp ground cinnamon

1 tsp vanilla extract

2 cups heavy cream

5 - 6 Biscoff cookies, crushed

Pour ¾ cup Biscoff cookie butter into a microwave safe bowl. Heat the cookie butter for 15 - 30 seconds or until the spread becomes more liquidy.

Reserve the remaining ¼ cup cookie butter for swirling into the ice cream.

Pour the Biscoff cookie butter, sweetened condensed milk, ground cinnamon and vanilla extract into a mixing bowl fitted with whisk attachment. Mix the ingredients together on medium speed until well combined. 

With the mixer on low speed, pour in the heavy cream into the cookie butter mixture. Once all the heavy cream has been added, increase the speed to medium until the cream mixture whips into soft-medium peaks. 

Layer ½ of the homemade Biscoff ice cream into the freezer proof container. Swirl in 2 T of Biscoff cookie butter and ½ of the crushed Biscoff cookies.

Repeat with the remaining Biscoff ice cream mixture, melted cookie butter and crushed cookies.

Transfer the ice cream to the freezer to set for 1-2 hours. Then cover the entire container in plastic wrap and a layer of foil. Freeze the ice cream for at least 8 hours, but preferably overnight.

Pull the ice cream out to sit at room temperature for about 5 minutes, scoop and enjoy!

Buster Bar Ice Cream Cake

24 Oreo cookies, crushed

6 T Butter, melted

1.5 qt Vanilla ice cream, softened

1 cup Hot fudge sauce, slightly warmed

1 cup Spanish peanuts, chopped

1 cup Heavy whipping cream, chilled

2 T Powdered sugar

1 teaspoon Vanilla

2 T Chocolate syrup

Crush Oreos in food processor. Mix crushed Oreos with melted butter.

Press the mixture into a 9x13 inch pan to form the crust.

Freeze the crust for 10–15 minutes.

Spread softened vanilla ice cream evenly over the crust.

Pour and spread slightly warmed fudge sauce over the ice cream layer.

Sprinkle chopped peanuts evenly over the fudge layer.

Freeze for at least 1 hour to set the layers.

Whip the chilled cream with powdered sugar and vanilla until soft peaks form.

Spread whipped cream on top of the frozen layers.

Drizzle chocolate syrup over the top.

Cover with plastic wrap or foil and freeze for at least 6 hours or overnight.

Slice and serve chilled.

Bread Bowls

Yield: 6 bread bowls 

½ cup warm water (110⁰)

1½ Tbsp fast rise yeast 

½ tsp sugar 

2 cup warm water (110⁰)

6 cup all purpose flour 

1½ Tbsp sugar

2 Tbsp extra virgin olive oil 

2 tsp refined sea salt

1 egg white

DIRECTIONS:

1. Add ½ cup of 110⁰ water, 1 & ½ Tbsp of fast rise yeast and ½ tsp of sugar to a stand mixer. Let it sit for about 5 minutes. 

2. Using the dough hook, turn it on the lowest speed and then add in the olive oil, sugar, salt, 2 cups of 110⁰ water. Finally, add in the flour, one cup at a time. 

3. Once the dough comes together, turn it up one notch and then let it knead for 5 minutes. *It’s ok if the dough looks sticky. 

4. Scrape the sides of a bowl and then cover with a bowl cover or tea towel. 

5. After resting for 15 minutes, punch the dough down one time. Repeat this step 3 more times for a total of 4 punches and 1 hour. 

6. After 1 hour, your dough should have visibly risen. Pour it out onto a lightly floured work surface and cut it into 6 even pieces. 

7. Form each piece into a ball and then place them on a parchment lined baking sheet. *I like to form them like I shape my sourdough. You can shape them however you like to though. Be sure to keep any seams on the bottom though. 

8. Cover with a tea towel and let them rise for 30 more minutes. During this time, preheat oven to 450⁰. 

9. After the second rise is complete, brush each one with the whites of 1 egg. 

10. Bake at 450⁰ for 10 minutes, reduce heat to 350⁰ and then bake another 18-20 minutes. 

11. Let cool slightly before cutting off the tops and scooping out the insides. *We use the insides to dip in our soup.

Southern Poppy Seed Chicken Casserole

4 chicken breasts, 5 cups shredded chicken

2 T butter

1 onion finely diced

2 T flour

1 cup milk

1 ½ cups chicken broth

¼ teaspoon garlic powder

1 teaspoon Worcestershire sauce

1 cup sour cream

2 cups Town House Crackers 40 crackers – 1 sleeve, crushed

½ cup butter

1 T poppy seeds

Preheat oven to 350º. Spray a 9 x 13 baking dish with cooking spray.

In a large skillet, add butter and onions and cook over medium heat until the onions are soft, about 3-5 minutes. Add flour and cook for 1 minute.

Warm milk in the microwave for 1 minute. Slowly add warm milk and chicken broth to the onion mixture, whisking continuously until it has thickened.

Once thickened to the consistency of soup, remove from the heat and whisk in sour cream.

Add shredded chicken to the sauce and pour into a baking dish.

Crush the crackers and add melted butter, stirring with a fork to combine. Add poppy seeds and stir to combine.

Cover the chicken mixture with the cracker mixture and bake for 25-30 minutes until it starts to bubble.

Serve over rice.

Farmer's Casserole

6 cups frozen, shredded hash brown potatoes

1½ cups shredded Jalapeno Monterey Jack Cheese (or cheddar)

2 cups diced, cooked ham (or bacon)

½ cup green onions, sliced

8 large eggs, beaten

Two 12-ounce cans evaporated milk (can use whole, 2% or fat free)

¼ teaspoon salt

¼ teaspoon ground pepper

Grease a 3-quart rectangular baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl, combine eggs, milk, salt and pepper. Pour egg mixture over potato mixture.

At this point, you can cover and refrigerate until ready to bake (several hours or overnight). When ready to bake, preheat oven to 350°. Bake, uncovered, for 1 hour and 15 minutes or until the center appears set. Let stand for 5 minutes before serving. If baking after casserole has been chilled, you will need to increase baking time to 1 hour and 30 minutes.

Italian Chicken Penicillin Soup

1 quart chicken broth 

6 c water

Rotisserie chicken pieces, broken up (include backbone)

2 tsp chicken bouillon 

1 onion, chopped

1 lb carrots, chopped

3 celery ribs, chopped

4-6 garlic cloves, diced

½- 1 tsp crushed red pepper flakes

Tumeric (optional. I use about ¼ tsp)

Add broth, water, chicken, veggies, garlic & spices to a large soup pot. Cover, simmer on medium heat 35-45 min until chicken falls apart & veggies are tender.

While this is cooking, start making the French Bread & the soup will be done about the same time. 

Remove chicken & bones. Remove half of the veggies. Blend remaining veggies & chicken broth in the pot with an immersion blender. Dice chicken. Add reserved veggies & diced chicken back into the pot. Add salt & pepper to taste.

Add a splash of cream or butter (2-3 T -This gives the soup a buttery mouth feel) & stir.

 

Orzo pasta, cooked

Parmesan cheese, grated

Fresh parsley, chopped

Add ½ cup of pasta to a bowl & add a ladle of the soup. Top with parmesan & parsley.

Serve with French Bread

Banoffee Pie

1 (13.4 oz) can dulce de leche

1 ½ cups graham cracker crumbs

⅓ cup white sugar

2 teaspoons ground ginger (Optional)

6 T butter, melted

3 bananas, sliced

1½ cups heavy cream

3 T powdered sugar

chocolate shavings (Optional)

Preheat the oven to 350⁰.

Mix graham cracker crumbs, white sugar, ginger (if using), and melted butter together in a medium bowl. Press mixture into an ungreased 9-inch fluted tart pan with a removable bottom or 9-inch pie plate.

Bake crust in preheated oven until set, about 12 to 15 minutes. Cool crust on a wire rack for 15 minutes. 

Spread dulce de leche in the cooled crust; arrange bananas evenly on top.

Beat heavy cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Spread whipped cream over bananas.

Refrigerate pie for at least 2 hours to overnight. Sprinkle with chocolate shavings & cocoa powder before serving.

Fluffy Japanese Pancakes

2 large eggs, separated

½ cup milk

¼ tsp vanilla

1 cup flour

1 tsp baking powder

¼ tsp salt

¼ cup sugar

Butter (for greasing)

For Serving:

Powdered sugar

Maple syrup

Whipped cream

In a large bowl, whisk together the egg yolks, milk, and vanilla extract until smooth. Sift in the flour, baking powder & salt, then gently fold until just combined. Be careful not to overmix; we want to keep that airy texture!

In a separate clean bowl, beat the egg whites with a pinch of cream of tartar. Gradually add the sugar while continuing to beat until stiff, glossy peaks form. This is the secret to achieving that signature fluffiness in your Fluffy Japanese Pancakes.

Gently fold the whipped egg whites into the batter base, one-third at a time. Heat a non-stick pan over low heat and grease with a little oil. Use a cookie cutter or ring mold to shape the pancakes. Cook for about 4-5 minutes on each side, covering the pan with a lid to steam the pancakes.

Once golden brown and cooked through, carefully remove the pancakes from the pan. Stack them high, dust with powdered sugar, and serve immediately with your favorite toppings. Watch as they jiggle and delight your guests!

Coconut Cream Pie Bars

Coconut Cream Filling:

1 cup of canned unsweetened coconut crea, divided 

2 T cornstarch

1 T flour

½ cup + 1 T sugar

2 large eggs

1 cup milk

2 cups shredded sweetened coconut

2 T unrefined coconut oil

2 T butter

1 T vanilla

Shortbread Crust:

½ cup butter, softened

¼ cup + 2 T sugar

½ T vanilla

1 ¼ cups all-purpose flour

⅛ tsp salt

Coconut Whipped Cream Frosting

Coconut flakes, toasted 

Pour the coconut cream into a small mixing bowl.  Whisk to re-combine the cream and liquid into one creamy mixture. Measure out one cup to use in the filling and set aside. Reserve the remaining cream for the whipped topping.

In a small bowl, whisk together 2 T cornstarch, 1 T flour, ½ cup + 1 T sugar and 2 large eggs until fully combined and creamy. Set aside and keep at room temperature.

In a heavy bottomed saucepan on medium heat add the 1 cup coconut cream previously set aside and 1 cup milk, briefly stir to combine and then add 2 cups shredded sweetened coconut. Stir frequently on medium heat until you see small bubbles forming and it looks like the mixture is about to start boiling. It will begin to look frothy. The mixture shouldn't boil for more than a few moments or this could affect the texture and consistency. Turn the heat to medium-low.

Before adding the heated milk mixture to the egg mixture you’ll want to temper it first to make sure you don’t turn it into scrambled eggs! To do this take one T of the nearly boiling coconut cream mixture and transfer it to the bowl with the egg mixture whisking constantly very quickly. Repeat this process 4 more times while continually whisking until the egg mixture temperature has raised a bit.

Now slowly pour the tempered egg mixture into the saucepan with the coconut cream mixture while whisking continually very quickly for at least another 30-60 seconds over medium-high heat. Turn the heat to medium or medium-low and continue to cook the mixture while stirring for another 5 minutes or until thick and custard like.

Be sure to stir quickly and constantly to prevent burning. 

Remove the saucepan from the heat. Add 2 T unrefined coconut oil and 2 T butter, whisk together until fully combined. Then add 1 T vanilla and mix again to combine.

Transfer the coconut pastry cream filling to a bowl, cover with plastic wrap and refrigerate until it's completely cold. 

Make your shortbread crust.

Shortbread Crust:

Preheat your oven to 350⁰. Line a 9×9-inch baking pan with parchment paper and lightly grease it with butter for easy removal.

In a mixing bowl, add ½ cup softened butter, and ¼ cup + 2 T sugar. Cream together until the mixture is light and combined. Add ½ T vanilla and mix until fully combined.

In a separate bowl, whisk together 1 ¼ cups flour and ⅛ teaspoon salt.

Gradually add the dry ingredients to the butter mixture, mixing until just combined to avoid overworking the dough. Press the dough evenly into the prepared pan & bake for 10-11 minutes. Bake until it is still pale but no longer shiny. It shouldn't look raw, but you’ll want to avoid baking until it's golden brown. Let it cool and keep it at room temperature until ready to assemble.

Add the cold coconut pastry cream filling on top of the shortbread crust and spread into an even layer. Top with Coconut Whipped Cream & toasted coconut. 

Coconut Whipped Cream

1 cup cold heavy cream

1 cup canned full-fat coconut cream, cold

½ T vanilla

1/2 cup powdered sugar

 

Pour the entire can of unsweetened coconut cream into a small mixing bowl. I like to use the Thai Kitchen brand. Use a whisk to re-combine the cream and liquid into one creamy mixture. Measure out one cup of the recombined cream and set aside.

To a separate mixing bowl, add cold heavy cream & whip until soft peaks form.

Add a ½ cup of the recombined canned coconut cream to the soft whipped heavy cream and mix on low for 15 seconds. Add the remaining canned coconut cream, vanilla, and powdered sugar. Mix on low for another 30 seconds and then on high until stiff peaks form. Be careful not to overwhip, as the cream can turn grainy.

Keep the whipped cream frosting in the refrigerator until ready to use, a quick few whips with a mixer will help to recombine. Sprinkle with shredded coconut before serving for an extra touch of flavor and texture. Perfect for layering onto cakes or as a light and creamy topping for your favorite desserts!

Flaky Buttermilk Biscuits

Yield: 14 biscuits 

3 cups flour

1½ T baking powder

½ teaspoons baking soda

½ teaspoons salt

1½ T sugar

1½ sticks cold butter

1½ cup plus 3 T full-fat buttermilk

Very soft butter for brushing baked biscuits

Preheat oven to 425⁰

Grease a 9-inch iron skillet with crisco and set aside (using butter here will make the biscuits brown on the bottom too much).

Add the flour, baking powder, baking soda, salt and sugar to a large bowl. Use a fork or whisk to thoroughly combine the dry ingredients.

Cut the butter into small chunks and transfer them to the bowl of flour. Using a pastry cutter, cut the butter into the flour until the butter is about the size of peas.

Make a well in the center of the flour and pour the buttermilk into the well. Using a wooden spoon or spatula, gently fold the flour into the buttermilk and mix just slightly until all of the flour is wet. This is a wet dough. Overworking the dough will result in tough biscuits.

Transfer the dough to a floured work surface. Using floured hands, pat the dough into a rectangle, about 10 x 12 inches or so. It doesn’t have to be a specific size, just big enough to fold. Gently fold one side of the dough into the center, then fold the other side into the center. Turn the dough so that it’s horizontally in front of you. Lightly press the dough out into a rectangle again. Turn one side of the dough into the center, then the other. Repeat this process one more time, a total of 3 times.

Using your hands, pat the dough into a rectangle, about 3/4″ in thickness. Using a sharp biscuit cutter, cut the biscuits by cutting down through the dough and straight up. It’s important to not twist the cutter. Cut them as close together as possible. Gather up any scraps and rework the dough as little as possible and cut out with the cutter. Try to use a cutter that is at least 2.25 inches in diameter if you want pretty good sized biscuits, use a 3-inch cutter.

Transfer the biscuit rounds to the greased skillet or pan, making sure they are close together with sides touching. Brush the tops with buttermilk.

Bake for approximately 17-18 minutes until biscuits are golden brown on top.

Brush the tops with very soft or melted butter.

Serve hot with your favorite jam or with gravy.

Fluffy Dinner Rolls

2 tbsp active dry yeast

2 cups warm water

2 eggs

2 tsp salt

1/2 cup granulated sugar or honey

1/2 cup melted butter

6 1/2 cups flour

Mix the wet ingredients together and then slowly incorporate the flour until a dough ball forms and is no longer sticky. Knead for 2-3 mins until smooth. Cover and let rise for 1-2 hrs, until double. Punch down and shape into 32 rolls. Place on a sheet pan and cover, let rise for another 30 mins or so until puffy. Bake at 350 for 15-18 mins, until golden brown!

Can also be made into sandwich bread

Maple Brown Sugar Cookies

2 ⅓ cups flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter, softened

1 cup brown sugar

1 large egg, room temp

⅓ cup pure maple syrup

1 teaspoon vanilla

1 teaspoon maple extract

1 cup chopped pecans

Maple Icing

2 T butter

1/3 cup (113g/80ml) pure maple syrup

1 cup sifted confectioners’ sugar

In a medium bowl, whisk the flour, baking soda, and salt together. Set aside.

In a large bowl beat the butter and brown sugar on medium-high speed until light and creamy, about 3 minutes. Add the egg and beat on high speed until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla, and maple extract, then beat on high speed until combined, about 1 minute. Pour the dry ingredients into the wet ingredients and beat on low speed until combined. Add the pecans and beat on low speed until just incorporated. Dough will be creamy and soft. 

Cover the dough and refrigerate it for at least 2 hours (and up to 3 days). 

Preheat oven to 350°. Line large baking sheets with parchment paper or silicone baking mats.  If the dough has chilled for longer than 3 hours, let it sit at room temperature for about 30 minutes before shaping the cookies.

Scoop and roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie. Arrange the cookies 3 inches apart on the prepared baking sheets.

Bake for 12–13 minutes or until the edges are lightly browned and set but the centers still look very soft. Cool the cookies on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely.

Make the icing: In a small saucepan over low heat, melt the butter with the maple syrup, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar and salt. Taste. Drizzle over the cooled cookies. Icing will set after about 1 hour. Store cookies covered tightly at room temperature for up to 2 days or in the refrigerator for up to 1 week.

Caramel Apple Dip

8 oz cream cheese, softened

¼ cup brown sugar

½ cup caramel sauce

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

4 oz Cool Whip

2 T caramel sauce

2 T chopped roasted peanuts

2 T mini chocolate chips

Mix cream cheese, brown sugar, ½ cup caramel sauce, vanilla, and cinnamon together with an electric mixer. Use a spatula to fold in the Cool Whip.

Refrigerate until ready to serve.

Before serving, drizzle with caramel sauce and sprinkle with roasted peanuts and mini chocolate chips.

Serve with apple slices, graham crackers, and pretzels.

Peanut Butter Stuffed Chocolate Cookies

For the peanut butter filling:

¾ cup creamy peanut butter

6 T powdered sugar

½ teaspoon vanilla

For the cookie dough:

½ cup butter

1 cup light brown sugar

1 large egg, room temp

1 large egg yolk, room temp

1 teaspoon vanilla

1 cup plus 2 T flour

⅔ cup cocoa powder

1 teaspoon baking soda

¼ teaspoon sea salt

1 cup semisweet chocolate chips, plus more for garnish

Flaky sea salt, for finishing, optional

Prepare the filling:

In a medium bowl, use a stiff spatula to vigorously stir the peanut butter, powdered sugar, and vanilla until well combined.

Using a small 1-tablespoon scoop, drop the mixture by thirteen scoops onto a small parchment-lined rimmed baking sheet. Freeze for at least one hour while you prepare the dough.

Prepare the cookie dough:

In a large microwave-safe bowl, microwave the butter in 20-second bursts until melted. Whisk in the brown sugar. Let cool until just warm.

Whisk in the egg, egg yolk, and vanilla until completely smooth and combined. With a rubber spatula, stir in the flour, cocoa powder, baking soda, and salt. Fold in the chocolate chips with a rubber spatula. Cover and chill for 1 hour.

Preheat the oven to 400°. This higher temperature helps create thick cookies.

Using a large spring-loaded scoop, drop 3-tablespoon balls of dough onto a parchment lined baking sheet. Flatten each ball of dough and place a peanut butter ball in the center. Cover in the dough, leaving some peanut butter peaking out. Flatten slightly. Dot generously (more than you think!) with additional chocolate chips.

If the peanut butter balls become too warm at any point, return to the freezer and return the cookie dough to the fridge until firm enough to handle.

Bake for about 8 minutes or until just set. Remove from the oven and immediately sprinkle each cookie with sea salt. Cool for 5 minutes before removing to wire racks to cool completely.

Cookies can be stored in an airtight container at room temperature for up to 3 days

Apple Fritters with Salted Caramel Glaze

1½ cups flour

1 T granulated sugar

½ teaspoon salt

2 teaspoon baking powder

½ teaspoon ground ginger

⅔ cup whole milk warmed to 110-115⁰.

1 T salted butter melted

2 large eggs, room temp

2 teaspoon vanilla extract

3 honeycrisp apples peeled, cored, and diced into ¼ inch chunks

1 cup soft caramel bits

splash of water to melt the caramel bits

finishing salt to sprinkle on fritters

Begin heating your oil to 375⁰.

In a large bowl whisk together the flour, baking powder, sugar, ginger, and salt. Set aside.

In a medium mixing bowl, whisk together the milk, butter, eggs, vanilla. Pour this into the large bowl of dry ingredients and whisk together until just combined.

Use a baking spatula to gently fold in the apple chunks.

Once the oil is at temperature, use a ¼ cup measuring spoon and drop apple fritter dough into the hot oil. Fry 2-3 fritters at a time at most, making sure the temperature stays around 375⁰.

Fry for about 2-3 minutes on each side or until both sides are a deep golden brown. Transfer to a baking sheet lined paper towels to drain any oil.

Make the Caramel Glaze.

Melt the caramel bits with the splash of water in the microwave, stirring every 30 seconds until completely melted.

Glaze + Serve the Apple Fritters

After the fritters have cooled for a few minutes and you can hold them, dunk them into the warm caramel. Sprinkle a light amount of finishing salt over the caramel. Serve the apple fritters warm!

Instead of caramel apple fritters coat them in a powdered sugar glaze or toss them in cinnamon sugar fresh out of the oil.

A dash of cinnamon, nutmeg, or cardamom can give your fritters a cozy, autumnal flavor.

Chopped pecans or walnuts add a satisfying crunch to each bite.

Creamy Southern Baked Mac n Cheese

• 1 T butter for buttering the pan
• 16 oz elbow macaroni, uncooked
• 10 cups water mixed with chicken Bouillon
• 8 oz sharp cheddar cheese shredded, save half for topping
• 8 oz colby jack cheese shredded, save half for topping
• 8 oz mozzarella cheese, shredded
• 8 oz American cheese, cubed
• 4 oz cream cheese, softened
• 1 cup half and half
• 1 cup heavy cream
• kosher salt and freshly cracked black pepper to taste
• ½ teaspoon smoked paprika
• 1-2 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon mustard powder
• 2 large eggs

Instructions

• Preheat oven to 350º. Butter a 9X13-inch baking dish and set aside.
  
  
• Fill a large stockpot or dutch oven halfway with chicken broth (or water and 1 tablespoon salt if you don't have broth), and bring to a boil. Add in elbow macaroni and cook until just under al dente, according to package directions. Do not fully cook or overcook the macaroni pasta, it'll finish cooking through completely in the oven. Once just under al dente, drain the pasta.
  
  
• While the pasta boils,  mix the half and half, heavy cream, half of the cheddar, half of the colby jack, all of the mozzarella, all of the American cheese, and all of the cream cheese in a large mixing bowl.
  
  
• Add smoked paprika, garlic powder, onion powder, mustard powder, and some kosher salt and pepper, stirring well and tasting the mixture to ensure there is a good flavor. Do not add too much salt. Once satisfied with the seasoning, stir in the cooked macaroni and eggs until well incorporated with the cheese.
• Pour the macaroni mixture into the baking dish and spread evenly.
• Top with the rest of the cheddar cheese and colby jack cheese. Sprinkle the top with a little more smoked paprika, if desired.
  
  
• Bake the mac and cheese for 35 minutes or until the cheese crust is bubbly and nicely browned. Do not over-bake or the macaroni pasta will become mushy and the cheese mixture will become dry.
• Let the baked macaroni and cheese cool for about 5 minutes or until just cool enough to serve. Serve hot so the cheese is nice and creamy.
• Keep in an airtight container in the fridge for up to 4 days.
  

Creamy Tomato Basil soup & Mini Grilled Cheese

¼ cup EVOO

2 T salted butter

1 yellow onion, finely diced

2 large carrots, finely diced

1 ½ teaspoons salt

2 teaspoons black pepper

2 teaspoons dried basil

1 tsp crushed red pepper

56 oz San Marzano Tomatoes (Cento)

1 teaspoon lemon zest

4 cups vegetable stock

2 cups heavy whipping cream

1 large handful freshly grated parmesan

2 handfuls fresh basil

1. Heat the olive oil and butter on medium high heat. Add in the onions and carrots. Cook them until the onions are translucent (approximately 10 minutes).

2. Add salt, pepper, red pepper flakes, dried basil, and lemon zest. Then add the tomatoes and vegetable stock. Stir to combine and let it simmer for approximately 30 minutes.

3.Add the heavy whipping cream and let it simmer for approximately 5 minutes. You can also add a handful of finely grated Parmigiano Reggiano to make it extra delicious.

4.Remove it from the heat, then add fresh basil and blend it until it's smooth.

For the Grilled Cheese:

1 pack of King's Hawaiian Original Sweet Rolls

Fontina Cheese, sliced

Garlic Herb Butter:

6 T softened butter

1 T Freshly grated parm

1/2 teaspoon oregano

1/2 teaspoon garlic powder

oregano, garlic powder, and parsley.

Cut King’s Hawaiian Original Hawaiian Sweet Rolls individually, then cut each roll into thirds and spread garlic herb butter on one side of each roll slice.

Assemble mini grilled cheese sandwiches on a baking sheet, then bake at 350°F for about 20-25 minutes, flipping halfway through.

Serve sandwiches with tomato soup. 

Chocolate Peanut Butter Dump Cake

1 small box instant chocolate pudding mix

2 cups cold milk

1 tsp vanilla extract

1 cup creamy peanut butter

1 box chocolate cake mix

1 cup semi-sweet chocolate chips

½ cup butter, melted

Preheat the oven to 350° and lightly grease a 9×13-inch baking dish with nonstick spray.

In a bowl, whisk together the chocolate pudding mix and cold milk until it begins to thicken, about 2 minutes. Stir in the vanilla extract.

Pour the pudding mixture evenly into the bottom of the prepared baking dish.

Drop spoonfuls of peanut butter over the pudding layer, spacing them out across the surface. Do not stir.

Sprinkle the dry chocolate cake mix evenly over the top of the pudding and peanut butter. Again, do not mix.

Scatter the chocolate chips over the top of the dry cake mix.

Drizzle the melted butter as evenly as possible over the entire surface, covering as much of the cake mix as you can.

Bake for 35 to 40 minutes, or until the top is set and the edges are bubbling. The center may still be slightly gooey, which is ideal for this style of cake.

9 Allow to cool for 10 to 15 minutes before serving. Serve warm as is or with vanilla ice cream for an extra indulgent treat.

French Crullers

1 cup water

6 T butter

1 T sugar

¼ tsp salt

1 cup all-purpose flour

3 large eggs

1 egg white

Vegetable oil, for frying

For the Honey Glaze:

½ cup powdered sugar

1 tbsp honey

2 tbsp milk

In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.

Reduce heat to low, add the flour all at once, and stir vigorously with a wooden spoon until the mixture forms a dough and pulls away from the sides of the pan (about 1 minute).

Remove from heat and let the dough cool for a few minutes. Beat in the eggs and egg white, one at a time, ensuring each is fully incorporated before adding the next. The dough should be smooth and glossy.

Transfer the dough to a piping bag fitted with a large star tip (#1M or #846).

In a deep fryer or large pot, heat vegetable oil to 375°.

Pipe rings of dough directly onto parchment squares for easy handling. Place in the fridge for 10 minutes. Carefully place them into the hot oil. Fry in batches until golden brown, about 2 minutes per side.

Transfer crullers to a paper towel-lined plate to drain excess oil.

In a bowl, whisk together powdered sugar, honey, and milk until smooth.

Dip each cruller into the honey glaze, then place on a wire rack to set.

Can also use a vanilla glaze instead of the honey glaze:

½ cup powdered sugar

3 tbsp milk

1 tsp vanilla

Italian Herbs and Cheese Bread

3 c all-purpose flour

1 T sugar

2¼ tsp active dry yeast

1 tsp salt

1 c warm water (about 110°F)

2 T olive oil

1 tsp dried oregano

1 tsp dried basil

½ tsp garlic powder

½ c mozzarella cheese, shredded 

¼ c Parmesan cheese, grated

1 T melted butter for brushing (optional)

In a large bowl, combine the warm water, sugar, and yeast. Let sit for 5 to 10 minutes until the mixture is foamy.

Add the flour, salt, olive oil, oregano, basil, and garlic powder to the yeast mixture. Stir until a dough forms, then knead on a lightly floured surface for about 8 minutes until smooth and elastic.

Fold in the mozzarella and Parmesan cheese, kneading gently to incorporate.

Place the dough in a lightly oiled bowl, cover with a towel, and let rise in a warm place for about 1 hour or until doubled in size.

Punch down the dough and shape it into a loaf. Place it into a greased 9×5-inch loaf pan. Cover and let rise again for 30 to 40 minutes.

Preheat the oven to 375⁰. Bake the bread for 25 to 30 minutes, or until the top is golden and the loaf sounds hollow when tapped.

Brush the top with melted butter while still warm if desired. Let cool slightly before slicing and serving.

Notes

For extra flavor, sprinkle additional herbs and cheese on top of the loaf before baking. You can also shape the dough into rolls instead of a loaf for individual servings. This bread freezes well—just wrap tightly and reheat in the oven. It pairs perfectly with soups, marinara dipping sauce, or even as the base for a gourmet grilled cheese sandwich.

Turtle Bars

1 cup butter, softened

2 cups flour

½ cup packed brown sugar

1 ½ cups chopped pecans

1 cup caramel sauce

1 cup semi-sweet chocolate chips

Preheat the oven to 350° and line a 9×13-inch baking pan with parchment paper or lightly grease it.

In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add the flour and mix until a crumbly dough forms.

Press the dough evenly into the bottom of the prepared pan to form a firm crust. Bake for 15 to 18 minutes or until the edges just begin to turn golden.

Remove from the oven and immediately sprinkle the chopped pecans evenly over the hot crust. Drizzle the warm caramel sauce over the pecans, spreading gently to cover.

Return the pan to the oven and bake for another 10 to 12 minutes, or until the caramel is bubbly and set.

Remove from the oven and while still warm, sprinkle the chocolate chips over the top. Let sit for 2 to 3 minutes until melted, then use a spatula to gently spread the chocolate into a smooth layer.

Allow the bars to cool completely at room temperature before cutting into squares.

Hot Spinach Dip

8 oz cream cheese, room temperature

1 c sour cream

1 pkg (10 oz) chopped frozen spinach, thawed and well drained

1 yellow onion, finely diced (or ½ tsp onion powder)

½ tsp garlic powder 

6 strips of bacon, cooked & crumbled

1 c cheddar cheese, shredded

2 c mozzarella, shredded

½ tsp salt

1 tsp black pepper

Preheat the oven to 375°F. Grease a 8X8 inch baking dish, set aside.

In a large bowl, beat the cream cheese and sour cream until smooth. Add the spinach, onion, garlic, bacon, salt, pepper, cheddar cheese and half of the mozzarella cheese and stir to combine.

Transfer the dip to the prepared baking dish and sprinkle the remaining mozzarella on top.

Bake dip for 20 to 25 minutes, until bubbly and beginning to brown on top. Let spinach dip cool for 5 minutes, then serve with your favorite dippers!

Dippers: Tortilla chips, veggies or pretzel chips

No Bake Pecan Pie Dip

8 oz cream cheese, softened

4 oz cool whip, thawed

1 cup powdered sugar

½ cup brown sugar

3 T cold butter, diced 

⅓ cup light corn syrup

1 cup chopped pecans

1 large egg

1 ½ tsp vanilla

¼ tsp salt

Apple slices, pretzel crisps, or graham crackers for serving

Combine cream cheese, cool whip & powdered sugar in a mixing bowl. Beat with an electric mixer until smooth.

Spread mixture along the bottom of a 9-inch pie plate and refrigerate while you prepare the topping.

Combine brown sugar, butter, corn syrup, pecans, vanilla extract, egg, and salt in a saucepan. Bring mixture to a gentle boil over medium-high heat, stirring constantly. Cook for 1 minute & remove from heat.

Allow topping to cool for 10 minutes before stirring and pouring evenly over the cream cheese layer. Serve immediately or refrigerate until ready to serve. 

Serve with apple slices, pretzel crisps or graham crackers.

Hot Honey Lemon Pepper Chicken Skewers

2 lbs boneless skinless chicken thighs cut into 1.5-inch chunks

2 T olive oil

2 tsp lemon pepper seasoning

1 tsp garlic powder

1 tsp smoked paprika

1 tsp kosher salt

½ tsp black pepper

Wooden or metal skewers

For the Hot Honey Glaze:

½ cup hot honey

2 T fresh lemon juice

1 tsp lemon zest

1 T melted butter

– ½ tsp red pepper flakes, optional

Soak wooden skewers 30 minutes. Preheat grill to medium-high heat (375-400°F).

Cut chicken into 1½ inch chunks. Toss with olive oil, lemon pepper seasoning, garlic powder, paprika, salt, and pepper.

Make glaze by warming hot honey, lemon juice, zest, butter, and red pepper flakes in small saucepan for 2-3 minutes.

Thread seasoned chicken onto skewers with small gaps between pieces.

Grill 10-12 minutes, turning every 3-4 minutes until internal temperature reaches 165°F.

Brush with glaze during last 2 minutes of cooking, turning once to coat both sides.

Rest 2-3 minutes, then serve with extra glaze and lemon wedges.

Artisan Pizza Dough

500g (3¾ C plus 2 T) all-purpose flour

375g (1 1/2 C water plus 2 T) warm water, divided

1g (¼ tsp) active dry yeast

10g (1½ tsp) fine salt

Instructions:

Mix flour and all but 1 tablespoon of the water in a large bowl until just combined, then cover and set aside for 20 minutes to rest. Sprinkle yeast over remaining warm water and set aside to dissolve. 

Sprinkle salt over the surface of the dough. Stir yeast mixture and pour over dough. 

Fold the dough: 

Lightly wet your hand, reach under the dough, and stretch a section of it over the top. Repeat until the center of the dough is covered. Then, using your thumb and fingers as pincers, squeeze and pinch off 5- 6 chunks of dough. Wet your hand to minimize sticking. Fold the dough over itself a few times. Repeat pinching and folding until the yeast and salt are fully mixed and a shaggy dough is formed. Cover the bowl and lest rest about an hour.

Fold the dough one time to develop the gluten: 

Lightly wet your hand, reach underneath the dough and stretch up a section of the dough, then fold it over the center. Rotate the bowl and fold four to five more times, or until the dough has tightened into a ball. Take the entire ball of dough and invert it into a clean, lightly greased bowl, so the seam is down and the top is smooth. Cover and let rise until doubled in volume, 5- 6 hours.

Turn the dough out onto a floured work surface and cut in half. Working with one piece of dough at a time, shape into a ball as follows. Stretch out a quarter of the dough just until you feel resistance, then fold it back over the center. Repeat stretching and folding the remaining three edges until the center is covered and a loose ball is formed. Turn the ball over so the seam is down and place it on an un-floured area. Cup your hands around the dough and gently pull it towards you, dragging the bottom along the counter to create a bit of tension. Rotate the ball 90 degrees and drag it a few inches towards you again. Repeat rotating and gently dragging until the top of the dough tightens up and the ball is round.

Transfer to a greased plate and repeat with remaining dough. Lightly oil the tops, cover and let rest at room temperature for about an hour. Preheat oven at this time. If not using right away, cover tightly with plastic wrap and refrigerate until ready (for up to 2 days).

To make pizza:

Place pizza steel, stone, or inverted baking sheet on the middle rack of the oven and preheat to 500°F (or as high as it will go). Let oven heat up for at least 45 minutes. Generously flour a pizza peel and set aside. Alternatively, lightly grease a cast iron pan with olive oil and set aside.

Place one dough ball on a floured surface and flatten the middle into a large disk, leaving a thick 1-inch lip. Pick up the disk, and holding the thick edge, use gravity to gently shape the dough into a 12-inch circle. Lay on prepared pizza peel and adjust shape into a circle. Jiggle the peel to make sure the dough isn’t sticking, and add more flour if it is. Alternatively, shape the dough to the size of your prepared cast iron pan, then place it inside.

Add sauce and toppings to pizza dough, leaving the 1-inch perimeter empty. Slide pizza onto the hot steel and bake for 5 minutes. Turn on the broiler and broil for 2- 4 minutes, or until cheese is melted and crust is golden and blistered. If using the cast iron pan, bake for 15- 20 minutes and broil for the last few minutes to get spots of char. Repeat with remaining pizza dough and toppings.

The Perfect Rice Crispy Treats

⅓ C butter

2 10 oz bags mini marshmallows, divided

1 tsp vanilla

8 C Rice Crispy cereal

Spray 9X13 pan with non stick spray. Set aside. In large bowl melt butter in microwave, about 45 seconds. Add 1 bag + ⅓ of the 2nd bag of marshmallows & stir until coated. Microwave  for 1 minute, stirring halfway. Add vanilla. Stir in Rice Crispy cereal until well combined. Fold in remaining marshmallows. Gently press into 9×13 pan. Once cooled, cut and enjoy!

Easy Focaccia Bread

FOR THE DOUGH:

1¾ c lukewarm water

2 tsp instant dry yeast

2 tsp sugar

4 c all-purpose flour or bread flour

1 ½- 2 tsp salt

2 T extra virgin olive oil + 2 T to grease the baking pan

FOR THE TOPPING:

2 T extra virgin olive oil

3 T water

½ tsp salt

3 pinches dried rosemary

BLOOM THE YEAST: 

Add lukewarm water, instant dry yeast & sugar to a small bowl, whisk & set aside for 30 seconds.

Yeast must fully dissolve. If it doesn’t, start again with fresh yeast.

MAKE THE DOUGH: To a large mixing bowl, add flour & salt. Stir.

Now add the yeast-water mixture & stir with a sturdy wooden spoon until you have a wet, sticky dough (about 1 minute).

Add extra virgin olive oil and stir one more minute until incorporated.

Choose quick or slow proofing.

QUICK PROOFING (1.5 to 2 hours): Cover the bowl with a damp cloth or plastic wrap, leaving enough space between the dough and the cloth.

Put the bowl in a slightly warm oven for 1.5 to 2 hours or until double in volume.

SLOW PROOFING (8 to 24 hours): Cover the bowl with plastic wrap and let the dough mature slowly in the fridge for 8 to 24 hours.

When ready, remove from fridge and leave it at room temperature for 2 to 3 hours before the next step.

FOLDING: After proofing, fold the dough with a spoon over itself 20 to 40 times (it takes 30 – 60 seconds) from the outside to the inside while still in the bowl.

Stop folding once the dough gets tight; you’ll feel it.

FINAL PROOFING: Grease your baking pan with 2 to 3 tablespoons of olive oil and drop the dough into the pan.

Spread the dough with the back of two spoons until most of the baking pan is covered.

Wet the spoons with water to prevent them from sticking. It’s okay if the focaccia gets a little wet on top.

Cover with a damp cloth/baking tray/or plastic wrap. Proof a second time in the warm oven for 45 minutes.

In the meantime, preheat the oven to 450° & prepare the topping.

TOPPING: In a small bowl, mix 2 T extra virgin olive oil, 3 T water and ½ tsp salt until dissolved.

Dip fingers in it, then press dimples across the focaccia. Repeat.

Pour the remaining oil-water mixture over the dough, letting it seep into the dimples.

Add 3 pinches rosemary and sprinkle with flaky salt.

BAKE: When the oven reaches 450⁰, place the focaccia on the medium-low rack and bake it for 20 to 25 minutes.

Baking times vary. If your focaccia is thick, it’ll take closer to 25 minutes. If it’s thin, it’ll take closer to 20 minutes. It should be golden brown and crispy on top, well-cooked on the bottom, and still soft inside.

Let it cool down for at least 5 minutes before removing it from the pan, cutting it, and serving it.

Yum!

Simple White Bread

2 ½ tsp active dry yeast

½ T sugar

2 c warm water (105°)

¼ c melted butter , plus 1 T for brushing on top

¼ c sugar

½ c evaporated milk

1 T salt

6-7 c bread flour or all-purpose flour

1 T shortening or butter

Proofing the Yeast:

In a small bowl, add the yeast and sugar. Pour the warm water over the yeast mixture and let it sit 5 to 10 minutes, or until nice and bubbly.

In the bowl of a stand mixer fitted with a paddle attachment, mix together the butter, sugar, evaporated milk, and salt on medium low. Mix in the yeast mixture just until combined.

Swap out the paddle attachment for a dough hook. With the mixer on low, add 3 cups flour until combined. Add 1 cup flour at a time and stir until combined. After adding a total of 6 cups flour, add 1/2 cup flour at a time until the dough is no longer sticking to the sides. It’s ready when the dough is no longer sticky. You can knead by hand, if needed.

Cover the ball of dough and sides of the bowl with shortening. Cover the bowl with a warm towel. Set it in a warm oven to let rise 1 hour, or until doubled in size. When it has risen over the bowl, punch it down, and transfer to a floured surface.

Spray 2 9×5-inch bread pans with nonstick cooking spray.

Knead the dough 2 to 3 minutes. Cut into 2 equal pieces. Using a rolling pin, roll one piece into a rectangle. Starting at the shorter side, roll the dough up and tuck the ends under. Place into a bread pan. Repeat with the remaining piece.

Preheat oven to 375° & place the rack in the middle of the oven.

Let the loaves rise about 30 minutes. When it looks like a good loaf of bread, place in the oven and bake 25 to 35 minutes, or until golden on top and cooked through. If the tops are browning too fast, tent the top with foil.

Remove from the pans to a cooling rack. Brush the tops with butter. Slice once slightly cooled. Enjoy with butter and jam, if desired.

THE Best Toffee

1 cup unsalted butter

1 cup granulated sugar

¼ teaspoon salt

1 teaspoon vanilla extract

2 tablespoons water

1 cup semi-sweet or milk chocolate chips

½ cup chopped pecans, walnuts, or almonds

Line a 9×13-inch baking dish with parchment paper or a silicone mat. Have all your ingredients measured and ready to go, as the process moves quickly!

In a heavy-bottomed saucepan, melt the butter, sugar, salt, and water over medium heat, stirring constantly with a wooden spoon or silicone spatula. Continue cooking, stirring often, until the mixture reaches a deep golden brown color and hits 300° (hard crack stage) on a candy thermometer. This will take about 10-15 minutes. Once at the correct temperature, remove from heat and stir in vanilla extract.

Immediately pour the toffee mixture onto your prepared baking sheet and spread it out evenly with a spatula. Let it sit for 1-2 minutes, just until it begins to firm up slightly.

Add the Chocolate:

While the toffee is still warm, sprinkle the chocolate chips evenly over the top. Let them sit for about 2 minutes to melt, then spread the melted chocolate evenly with a spatula.

While the chocolate is still soft, sprinkle the chopped nuts over the top. Gently press them in so they stick.

Allow the toffee to cool at room temperature for 2 hours, or chill in the fridge for 30 minutes to speed up the process. Once the toffee has hardened, break it into bite-sized pieces and enjoy!