Lucky Charm Treats

Take a break from traditional rice krispie treats and make these  super gooey White Chocolate Lucky Charm Treats.

6 Cups Lucky Charms cereal
4 Tablespoon Butter
10 Ounces Marshmallows + 1 cup (extra cup is strongly recommended)
1 Cup White chocolate

1. Spray 9 x 13 baking pan with nonstick spray. Set aside.

2. Melt the butter in a large saucepan over low heat. Add the marshmallows until they are just about fully melted into the butter. Add the White Chocolate chips and stir in till melted. Some chunks of marshmallow may remain. Add in the Lucky Charms cereal and stir until the cereal is fully coated.

3. Pour mixture into prepared baking pan and gently spread out evenly. I sprayed the back of a large spatula with non-stick spray and gently pressed the mixture without packing it down. Allow to set for two hours at room temperature before cutting into rectangles or squares, whichever shape/size you prefer.

Drunken, Sunken Irish Coffee Chocolate Cake with Salted Bailey's Cream.

Cake:
9 ounces dark chocolate chopped
1/3 cup stout I used Guinness
2 Tablespoons instant coffee
13 Tablespoons unsalted butter (1 stick + 5 tablespoons)
3/4 cup granulated sugar
2 teaspoons vanilla
6 eggs whites and yolks separated
1 3/4 cup almond meal/flour ground almonds
chopped chocolate and cocoa for dusting

Ganache:
4 oz bittersweet chocolate chopped
2 Tbs heavy cream
1-2 tablespoons Jameson Whiskey

Whipped Cream:
1 cup heavy cream
2 Tbs Bailey's
1/4 tsp sea salt

Instructions:
1. Preheat the oven to 325 degrees F. Grease and line a 9-10 inch spring form pan with cooking spray and parchment paper.
2. Place the chocolate, stout beer, instant coffee and butter in a small saucepan. Place over low heat and gently cook (over the lowest heat) until melted and smooth. Once melted, remove from the heat and stir in the sugar and vanilla. Cool slightly.
3. Add the chocolate mixture to a large mixing bowl. Stir in the eggs yolks and almond meal until smooth.
4. Add the egg whites to a clean mixing bowl and whip until stiff peaks form. Fold half the egg whites into the chocolate mixture to loosen and then fold in the remaining egg whites until just combined. Pour the batter into the prepared spring form pan.
5. Bake for 45-50 minutes until just cooked through. The center should jiggle and be soft. Cool for 15 minutes in the pan and then transfer to a wire rack.
6. Meanwhile, make the ganache. In a microwave safe bowl add the chocolate and heavy cream. Microwave on high for 30 second intervals, stirring between each interval until melted. Once melted stir in the Jameson and a pinch of salt. Pour the ganache over top the cake. Allow the ganache to set up slightly before adding the whipped cream.
7. To make the whipped cream, use an electric mixer to whip the cream until soft peaks form. Add the Bailey's and salt, whip until combined.
8. Top the cake with whipped cream and a dusting of cocoa if desired. Serve slightly warm or at room temperature.

***Great Gluten Free Dessert

Cider Braised Pork Loin

Ingredients 
4 Pound Pork Loin
1/4 Cup Brown Sugar
1/4 Cup Salt
3 Tablespoons Oil
1 Each  Onion
6 Cloves Garlic
2 Cups Apple Cider
6 Sprigs Thyme
2 Each Bay Leaf
1 Each Cinnamon Stick
2 Each Braeburn Apples, cored and cut into 8 wedges
1/4 Cup Apple Butter
1 Tablespoon Cornstarch
1 Tablespoon Apple Cider Vinegar
2 Each yams, peeled and sliced

Instructions
1. Combine Brown Sugar and Salt.  Score the fat side of the pork loin, then rub with the Brown Sugar Brine Mixture. Wrap tightly with Parchment paper and plastic wrap.  Store in the refrigerator for 18-24 hours

2. Preheat oven to 275. Unwrap the pork and brush off as much brine as possible. Pat dry with Paper Towels. Season with Pepper.

3. Heat oil in a Dutch Oven on med-high heat, just till the oil starts smoking. Sear all side of the port for about 3 minutes each. Turn fat side up and add in the onion that has been thinly sliced. Cook until fragrant and browning then add minced garlic. and cook about 2 more minutes. Add in 1 3/4 cups of the Apple Cider, Thyme, Bay Leaves and cinnamon stick. bring to a simmer.

4. Cover and transfer to the oven, cook for about 90 minutes and the meat registers to 160 degrees.

5. 30 minyes before pulling the meat out oil and season the sweet potatoes and place in over to roast

6. Transfer to a carving board and tent with foil.  Strain the braising liquid and reserve the liquid.

7. With a paper towel clean the Dutch Oven and add in 2 Tablespoons for the braising fat. Add in the apples cut side down, cook until brown about 3 minutes flip and do the same on other side.

8. Remove the apple to a platter and cover with foil. add 2 cups of the braising broth to the pot and whisk in the apple butter. Once to a boil, add some broth into the cornstarch to make a slurry and add to the hot liquid and whisk till smooth.  Add in the vinegar and allow to simmer.

9. Slice the pork loin and arrange on platter with apples & Sweet Potatoes, Pour the Cider Glaze into a gravy dish and pour lightly over the pork.

Tiramisu Crepe Cake

Tiramisu Crepe Cake

Crepes
1 1/2 Cup All Purpose Flour
2 Tab Cornstarch
¼ Cup granulated sugar
2 Teaspoon kosher salt
4 Large Eggs
5 Large Egg Yolks
1 Stick Butter, unsalted
2 Cups Milk, whole
3 Tbs Grand Marnier
Tiramisu Filling
1 ¼ Cups Confectioners' Sugar
4 Cups Mascarpone Cheese
½ Cup Espresso
¼ Cup Cocoa Powder

Make the crepe batter

1. In a fine-mesh sieve set over a medium bowl, sift together all-purpose flour, cornstarch and sugar, 5 times (this is important to aerate the flour). Whisk in the salt. In another medium bowl, whisk together the eggs and egg yolks. Add the egg mixture to the flour mixture and whisk until smooth and webby (it will be very thick). In a slow, steady stream, whisk in the butter, then the milk and the Grand Marnier, until the batter is smooth (if there are any lumps, strain the batter through a fine-mesh sieve and into a medium bowl). Cover the bowl with plastic wrap and refrigerate for 1 hour.

2. Line a baking sheet with parchment paper. Set an 8-inch nonstick skillet over medium-high heat. Gently stir the crêpe batter, then pour ¼ cup of batter into the skillet. Holding the skillet by the handle, tilt and turn the skillet to quickly disperse the batter. Cook the crepe until the underside is golden-brown, about 1½ minutes. Lightly jerk the skillet to loosen the crepe, then flip the crepe over using a spatula, a more vigorous jerking motion or your fingers. Cook on the other side until golden-brown, about 30 seconds, then slide the crepe onto the parchment-paper-lined baking sheet. Repeat until all of the batter is used (you'll end up with about 20 crepes total, and will need 18 for the cake). Refrigerate the crepes on the baking sheet until completely chilled, at least 2 hours or overnight.

Make the tiramisu filling:

1. In a fine-mesh sieve set over the bowl of a stand mixer, sift the confectioners' sugar. Add the mascarpone cheese and the Espresso. Use the paddle attachment to combine the mixture on low speed until well combined.

2. Remove the crepes from the refrigerator. Add 1 crepe to the bottom of an 8-inch springform pan so it lies flat. Add ¼ cup of the tiramisu filling to the center of the crepe and use a small offset spatula to evenly spread the filling over the crêpe. Repeat with the filling and 17 more crêpes. Refrigerate the leftover filling; you'll use it to finish the cake. Chill the cake in the refrigerator for at least 2 hours or overnight.

3. Remove the cake from the refrigerator, undo the springform pan and set set it on a cake plate or platter. Spread the remaining tiramisu cream on top of the cake. Add the cocoa powder to a fine-mesh sieve and sprinkle it over the top of the cake. Slice and serve

Servings: 12
Yield: 8" Cake

Tunnel-of-Fudge Cake

Ingredients

2 ½ cups Pecans, chopped2 tablespoons Butter, unsalted
¼ teaspoon Salt
1 ¼ cups Butter, cut into tablespoon-size pieces.
1 cup Sugar
¾ cup Brown Sugar, packed
¾ teaspoon Salt
1 teaspoon Vanilla
⅓ cup Vegetable Oil
2 large Egg Yolk
4 large Eggs
2 cups Confectioners Sugar
2 ¼ cups All-Purpose Flour

¾ cup Cocoa Powder

Procedure:

Place a heavy baking sheet or pizza stone on a shelf in the lower third of the oven. Heat the oven to 350 degrees .

On a large baking sheet, roast nuts in the oven for 10 minutes. Keep watch that they do not burn. Pour into a bowl, and add 2 tablespoons butter and 1/4 teaspoon salt. Toss well and set aside.

Generously butter the inside of a large 12-cup Bundt cake pan.

In a mixer, beat butter to soften until it becomes fluffy. Add sugar, then the brown sugar and continue to beat until airy. While beating, if the bowl does not feel cool, place it in the freezer for five minutes, then resume beating.

Beat in 3/4 teaspoon salt, vanilla and vegetable oil.

Beat in two egg yolks into the cake mix. 

Crack the four whole eggs into a large mixing bowl. With a small knife, cut yolks and barely stir the eggs, minimally blending the whites and yolks.

With the mixer on the lowest speed, beat the eggs into the batter in three batches. Mix in confectioners' sugar and the cocoa.

In a large mixing bowl, stir flour and nuts together. Then with a spatula stir the flour-nut mixture into the batter. Pour the batter into the Bundt Pan.

Bake for 40 minutes. You cannot use the toothpick test because the cake contains so much sugar that the center will not set but will remain a tunnel-of-fudge. You are dependent on a correct oven temperature and the 40-minute cooking time.

When removed from the oven, the cake will have a runny fudge core with an air pocket above the fudge. About 30 minutes after taking the cake out of the oven, press the inside and outside edge of the cake bottom down all the way around to minimize the air pocket. 

Let the cake, still in the pan, cool on a rack for 3 hours, this is important to keep the shape. Invert the cake onto a platter and let cool completely.

Note: Bundt Pan from William-Sonoma 

Dutch Baby

3 eggs
½ cup flour
½ cup milk
1 tablespoon sugar
Pinch of nutmeg
4 tablespoons butter
Syrup, preserves, confectioners' sugar or cinnamon sugar



Preheat oven to 425 degrees.

Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.

Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.

Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar with a pinch of nutmeg

Apple Cider Apple Fritter

For the Doughnuts:
2 ½ cups apple cider
2 ¼ tsp (1 packet) active dry yeast
3/4  cup milk, at room temperature
14 2/3  oz (3 ¼ cups) all-purpose flour
1 oz (2 tbsp) unsalted butter, at room temperature
1 oz (2 tbsp) shortening
3 egg yolks
2 Tbs brown sugar
1 ½ tsp cinnamon
3/4 tsp nutmeg
1 tsp salt
1 ½ quarts canola oil, for frying

For the Apple Filling:
2 lbs (4-5 medium) apples – I used SweeTango apples
2 oz (1/4 cup) unsalted butter
(1/4 cup) brown sugar
1 tsp cinnamon
1 tsp vanilla
? tsp salt
1 tsp apple cider vinegar or lemon juice

For the Glaze:
¼ cup apple cider concentrate (made during the doughnut preparation)
2 cups powdered sugar
½ tsp vanilla extract
¼ tsp salt

To Make the Doughnuts:

1. Pour the apple cider into a medium saucepan, place the pan on medium heat, and bring it to a low boil. Continue to cook the apple cider until it reduces down to ¾ cup, which might take 45-55 minutes. This step can be done ahead of time and the apple cider concentrate can be stored in the refrigerator until you're ready to use it.

2. Divide up the ¾ cup apple cider concentrate: Pour ¼ cup of it into a small bowl. Pour another ¼ cup of it into the bowl of a large stand mixer, and reserve the remaining ¼ cup to make the glaze later.

3. Heat the small bowl of apple cider concentrate in the microwave in short 10-second bursts, until it is warm but not scalding—it should be around 105-110 F, so hotter than body temperature. Sprinkle the yeast on top, stir it in gently, and let it sit for about 5 minutes, until the yeast foams up.

4. To the large mixing bowl with the apple cider concentrate, add the milk, butter, shortening, sugar, yolks, salt, cinnamon, and nutmeg. Pour the yeast mixture into the large mixing bowl as well, then add half of the flour (7? oz, or 1? cups). Mix with the paddle attachment for 3-5 minutes, until very smooth.

5. Add the rest of the flour (7? oz, or 1? cups) and mix with the paddle for another 2 minutes. Switch to the dough hook and mix for 5-7 minutes, until the dough forms a soft, smooth ball around the hook and pulls away from the sides of the bowl. If it seems very sticky while it’s mixing, add a touch more flour, but only another tablespoon or two. Let the mixing do most of the work and resist the temptation to add too much flour, or else you will have tough doughnuts. When the dough is smooth, supple, and pulling away from the sides of the bowl, turn off the mixer. It will still be a bit soft and sticky!

6. Generously oil a large bowl and turn the doughnut dough into the oiled bowl. Cover loosely with a cloth and set it in a warm place to rise for 1 hour, until doubled in size.

To Make the Apple Filling:

1. While you wait for the dough to rise, prepare the apple filling. Peel, core, and chop the apples into small pieces about ½-3/4" wide. Place a large saucepan over medium heat, and melt the butter. Add the sugar, and stir it in until the sugar melts. (The mixture will be sandy and grainy.) Add the apples, cinnamon, vanilla, salt, and apple cider vinegar.

2. Cook the apples, stirring occasionally, until they are golden and caramelized, and almost all of the liquid has evaporated from the pan. The time required depends on your pan and your apple variety, but 15-20 minutes is a rough cooking estimate. Scrape the apples into a shallow pan or bowl, and refrigerate them until they're room temperature or cooler. (Apples can be made ahead of time and kept in the refrigerator until ready to use.)

To Assemble, Fry, and Finish:

1. After an hour, dust your work surface with flour, punch down the dough, and turn it out onto your work surface. Gently pat it or roll it into a thin layer about ½-inch thick. Spread half of the apples over half of the dough. Fold the dough over on itself, and press down gently to seal the apples into the middle of the dough.

2. Press the dough out into a thin rectangle again, flour it as necessary to keep it from sticking. Add the rest of the apples on half of the dough, and fold it over itself again. (This process helps distribute apples randomly throughout the dough layers.) Pat the dough back into a thin rectangle.

3. Use a bench scraper or large sharp knife to cut the dough into small squares, about 1½" or so. Line two baking sheets with parchment , and dust it lightly with flour. Gather together about 4-5 squares (total weight 2.5-3 oz) and press them together into a patty, pinching them at the top to help secure them. Don't worry if the patties seem to have a ragged appearance, or if apples poke out—this assembly method produces the beautifully craggy and randomly-shaped signature apple fritter appearance! Place a fritter on a baking sheet, then repeat until all of your fritters are formed. You should get about 15 fritters from this recipe.

4. Cover the fritters loosely with cloths and let them rise in a warm place until nearly doubled, about 30 minutes.

5. Toward the end of the fritter rise time, pour the frying oil into a medium-large saucepan, and insert a deep fry thermometer. Turn the heat to medium and heat until the oil reaches 350 F. During the frying process, keep a close eye on the thermometer and monitor the temperature carefully.

6. Once the fritters have risen and the oil is the right temperature, gently place 2-3 fritters at a time in the oil and fry them for 1-2 minutes per side, until they are puffed and golden brown. Once cooked, remove them from the oil using a slotted spoon or frying tool, and place them on a paper-towel lined wire rack to cool. Repeat with the remaining fritters. Periodically remove any stray apples or dough that's floating in the oil. If the oil gets too hot, turn the heat down or take the pan briefly off the heat, and if it gets too cool, pause your frying until it has a chance to heat up again.

7. To make the glaze, whisk together the reserved ¼ cup apple cider concentrate along with the rest of the ingredients. Try brushing some on a warm (but not super hot!) fritter. It should brush easily, and start to melt into the outside of the fritter. If it is too thick, and looks more like frosting than glaze, add a little apple cider or milk, a small spoonful at a time, to get the right consistency. Brush the glaze on the fritters, or spoon it on and spread it around with the spoon. Repeat until all of the fritters have been glazed.

8. Let the glaze set for about 20 minutes, then serve! These fritters are best on the day they are made, but they will keep for several days in an airtight container at room temperature.

Servings: 15
Yield: 4 hours

Cooking Times
Preparation Time: 4 hours

Cooking Time: 4 hours

Honey-Butter Bread

Honey-Butter Bread

1 cup Water, Lukewarm
1 Package Active dry yeast (2 1/4 Teaspoons)
2 Each Eggs
1 Each Egg, separated, egg white reserved
8 Tablespoons unsalted Butter, melted, cooled to room temperature, divided (1 Stick)
1/4 cup Honey
4 1/2 cups all-purpose flour
2 Teaspoons fine sea salt
Flaked sea salt (optional)

1. Sprinkle yeast over the water in the bowl of a stand mixer and let stand until the yeast dissolves, about 5 minutes. Fit the mixer with the dough hook attachment. Add the eggs, egg yolk, honey and 4 tablespoons butter to the yeast mixture in the bowl and beat until blended and frothy.
2. Add half of the flour and the salt to the yeast mixture and stir on medium speed until just blended. Add the remaining flour and mix until blended, stopping the machine once or twice to scrape down the sides of the bowl. Increase the speed to medium-high and beat until the dough is smooth and forms a ball that pulls away from the sides of the mixing bowl, about 7 minutes.
3. Transfer the dough to a lightly floured surface. Brush a large bowl with the melted butter. Add the dough and turn gently to coat with butter. Cover the bowl with a clean dish towel and let the dough rise in a warm, draft-free area until doubled in volume, about 2 hours.
4. Transfer the dough to a lightly floured surface and cut into 5 even pieces. Form each piece into a smooth ball. Brush a 3.5-quart enameled cast iron pan generously with the melted butter. Arrange dough balls, spacing evenly, in the pan. Cover the dough with a clean dish towel and let stand in a warm draft-free area until almost doubled in volume, about 1 hour.
5. Meanwhile, position the rack in the center of the oven and preheat to 350°F. Re-melt the remaining butter if necessary and drizzle over the bread. Beat the egg white to blend. Gently and thoroughly brush the dough with the egg white and sprinkle with salt if desired. Bake until golden brown. About 40 min and an instant-read thermometer inserted into center of bread registers 190°F to 200°F. Cool the bread in the cocotte on a rack. (Bread can be baked one day ahead. Cover with the lid and keep at room temperature.)
Servings: 12
Yield: 1 large loaf

Apple Fritter Bread

Apple Fritter Bread

Bread Loaf
1/3 cup light brown sugar
1 tsp ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 3/4 tsp baking powder
1/2 cup milk or almond milk
2 apples, peeled and chopped (any kind), mixed with 2 tablespoons sugar and 1 teaspoon cinnamon

Old-Fashioned Creme Glaze
1/2 cup of powdered sugar
1-3 tablespoons of milk or cream- (depending on thickness of glaze wanted)

Instructions

1. Preheat oven to 350 degrees. Use a 9x5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.

2. Mix brown sugar and cinnamon together in a bowl. Set aside.

3. In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.

4. Beat in eggs, 1 at a time, until blended in; add in vanilla extract.

5. Combine & whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended.

6. Mix milk into batter until smooth.

7. Pour half the batter into the prepared loaf pan; add half the apple mixture, then half the brown sugar/cinnamon mixture.

8. Lightly pat apple mixture into batter.

9. Pour the remaining batter over apple layer and top with remaining apple mixture, then the remaining brown sugar/cinnamon mixture.

10. Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.

11. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes.

12. To make glaze, mix powdered sugar and milk or cream together until well mixed.

13. Let cool for about 15 minutes before drizzling with glaze.

Servings: 8

Mirror Glaze

Mirror Glaze for Cakes

Ingredients:

1 Cup Water

1 1/2 Cup Sugar

2/3 Cup Sweetened Condense Milk

2 cups White Chocolate Chips

2 TAB Gelatin

1/4 Cup Water

Food Dye - Powder or Gel

Glitter

Instructions:

1. Bloom Gelatin in 1/4 cup of water. Set aside.

2. Over medium heat, water, sugar, and condensed milk until it begins to bubble, stirring occasionally.

3. Once bubbling, stir in the gelatin and mix until it dissolves.

4. Turn off heat and gently pour in White Chocolate Chips. Stir slowly until the White Chocolate is fully melted and incorporated.

5. Pour through strainer, then divide evenly between 5 bowls. Color Pink, Purple, Blue and Black. Keep one White

6. Start with Black glaze, using only half the amount. The swirl in all the Blue, Purple and then Pink. Drizzle in some of the White.

7. Sprinkle some of the glitter on top.

8. Place frozen, smooth butter cream cake on top of a circular item, on a pan with edges (to catch the dripping's.)

9. Use leftover glaze for another cake

10. Allow to set a bit, then pop onto the refrigerator.

Mirror Glaze test cake.

A video posted by mymackandcheese (@mymackandcheese) on Sep 18, 2016 at 2:59pm PDT

Checkerboard Cookies aka Brysselkex

Checkerboard Cookies

Difficulty: Easy

Time: 2hrs

Number of servings: about 40 cookies

Ingredients:

Vanilla Dough
27 oz butter *room temperature
10 oz powdered sugar
35 oz bread flour
a few drops of vanilla extract

1 egg, for egg wash 

Directions:

Vanilla Dough
1. Cream the butter and sugar in a bowl until white and fluffy.
2. Add beaten egg little by little and mix well.
3. Add a few drops of vanilla extract and mix well.
4. Sift in cake flour, then mix well with a spatula. When the dough starts to crumble, use your hands to mix tougher until formed. 

5. Divide into the number of colors you would like, make each ball the same size. Color each dough to your desired color. 

6. Roll each dough into a rectangle shape and the same thickness! This is key to have great looking cookies. Place in freezer for 15-20 minutes. 

Assembly
1. Bring out you desired first color dough, egg wash it and place the second color dough. Repeat till all your dough in layered.
2. Trim the edges if needed. Save the scraps for a border (by mixing in a tablespoon of cocoa, or color to a darker shade).

3. Cut the stack into even log shape, this will be the shape of the cookie, the thickness  will come later.

4. You can cut the logs into strips and rotate to get a checker board pattern. Just egg wash them together. 

5. For a border, roll one piece of dough to wrap the log leaving the ends exposed.
6. Preheat the oven to 350F. Slice the dough into 1/4" thick. Place them on a baking sheet lined with parchment paper.
7. Bake at 350F for about 15 minutes or until the edges turn slightly brown. Cool the cookies on the baking sheet or a wire rack. 

Key Lime Ice Cream on a Graham crust cone

Key Lime Ice Cream

3 cups Heavy Cream

1 can Condenced Milk

1/4 cup Sugar

2 limes, juiced

1 pinch salt

Heat 1/2 milk and dissolve sugar, then combine the remaining ingredients. Allow to cool.

Process in ice cream maker. Place in a freezer container and hold in freezer.

For the cone, dip in some melted dark chocolate and roll in Graham Cracker crumbs! Top your cone with the ice cream. 

Babka

Babka

Dough

6 1/3 Cups all-purpose flour (795 grams)

3/4 Cup Sugar

1 Tablespoon active dry yeast

1 Tablespoon Orange - Zest

4 Large Eggs

3/4 Cup Milk

1 Teaspoon vanilla bean paste

16 Tablespoons Butter- softened

1 Teaspoon Salt

 

Egg Wash

1 each Egg

1 Tablespoon water

 

Simple Syrup

1/2 Cup Sugar

1/2 Cup water

 

1 Mise en place all ingredients at room temperature.

2 In a bowl for a stand mixer with dough hook attachment, combine the flour, sugar, yeast and zest, combine completely. With the mixer on low add eggs, milk and vanilla. Beat until the mixture comes together, adjust with milk or flour until it comes together.

3 With mixer on low add the butter a tablespoon at a time, Add salt, beating just until combined. Increase the speed and beat until a smooth and elastic dough forms and pulls away from the sides, until it passes a pane test.

4 Spray a bowl with cooking spray, place dough in bowl, allow to proof in a warm draft free area for 1-1.5 hours, or until double in size. Refrigerate for 30 minutes or over night

5 Bring dough out of the refrigerator to warm up slightly and divide in half. On a heavily floured surface roll out to a 12" x 16" rectangle, Brush with egg was on the edges. Spread the desired filling leaving a 1" border on long side of dough. Starting at one long side, roll up dough, jelly-roll style, and press the edge to seal. Using a sharp knife cut in half lengthwise. Carefully twist the dough pieces around each other leaving the exposed cut facing up. Place in a prepared greased 8x4 loaf pan. Tuck the ends under loaf. Repeat with the 2nd half. Cover and let stand in a warm draft free place (75 degrees) until double in size, about 1-1.5 hours

6 Preheat oven to 350 degrees, Bake loaves for 30 minutes, Cover with foil and bake until a wooden pick inserted in the cent come out clean, about another 30 min.

7 While babka bakes, prepare the Simple Syrup. In a small sauce pan, bring sugar and water to a boil over medium heat, stirring occasionally until sugar is dissolved. Remove from heat and allow to cool. Pour over the warm loaves while still in pans. Let cool in pans doe 5 minutes before transferring to a cooling rack.

 

Chocolate Filling (2 Loaves)

1 Cup Semisweet Chocolate Chips

3/4 Cup Butter

3/4 Cup Powdered Sugar

1/2 Cup Cocoa

1/2 Teaspoon Salt

Melt the butter and chip until smooth, whisk in the sugar, cocoa and salt. Let cool to room temperature

 

Cinnamon Pecan Filling (2 Loaves)

2 Cups Butter

2 Cups Sugar

4 Tablespoons Cinnamon

2 Teaspoons Nutmeg

1 Cup finely chopped Pecans

Combine all in a mixing bowl until fluffy and smooth. 3-4 minutes.

 

Orange Cranberry Scone

Scones:

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1/3 cup sugar

1 large egg

scant 1/2 cup half and half

zest of one orange, divided

1/2 cup unsalted butter, cut in small pieces and well chilled

1/2 cup dried cranberries, roughly chopped

Glaze:

1 cup sifted powdered sugar

2 tablespoons orange juice (from the zested orange)

1/2 teaspoon orange zest (reserved from above)

1. Preheat oven to 425 degrees and line a baking sheet with parchment paper.

2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.

3. In a separate small bowl, whisk together egg, half and half, and most of the orange zest (reserve about 1/2 teaspoon for the glaze); set aside.

4. Rub cold butter pieces into the flour mixture with your fingertips (or use a pastry blender) until it resembles coarse crumbs. Stir in the chopped cranberries.

5. Add the egg mixture to the flour mixture all at once and stir until the mixture clumps together. Dump mixture out onto a floured countertop and, with floured hands, gather into a ball and knead once or twice to combine everything. If it’s quite sticky, just sprinkle some extra flour on the counter and on top of the dough to keep it from sticking. Cut dough into two equal pieces and pat each into a circle about 3/4 inch thick. Cut each circle like a pie into 8 slices. Arrange scones on the parchment-lined baking sheet.

7. Bake in a preheated 425 degree oven for 15 minutes or until lightly browned. Remove to a cooling rack and let cool completely before dipping in the glaze.

Glaze:

In a small bowl that is wide enough to dip a scone, combine 1 cup sifted powdered sugar with 2 tablespoons orange juice and the reserved orange zest. Whisk until smooth. Drizzle glaze over the scones.  Once glaze is dry, scones can be stored in a container or covered in plastic wrap. They are best eaten the day they are made, but will stay somewhat fresh for a day or two if carefully wrapped.

Cookie Monster Ice Cream Blocks

2 cups Heavy Whipping Cream

1 teaspoon Vanilla Bean Paste

6 drops Blue Food Coloring

14 oz. Sweetened Condensed Milk

30 mini Chocolate Chip Cookies

Cut cookies into quarters or small chunks.

Pour cream and vanilla in a mixing bowl and whip on medium speed until stiff peaks are formed, adding the food color, adjust the recipe to your desired Cookie Monster color, add in the condesed milk, mix well. Fold in the cookies.

Spoon into desired molds. A loaf bread pan works well. Freeze over night!

 

Key Lime & Huckleberry Popsicles

5 8oz Key Lime Greek Yogurt

3 Tab. Huckleberry Jam 

1 zest of a Lime

Place all yogurt into a bowl, add the zest and mix well. Add the Huckleberry Jam and fold together lightly. 

Place mix in a pastry bag and pipe into Popsicle molds. Place the lid on mold and insert sticks

Freeze overnight and enjoy! 

Gumbo-laya

“Gumbo-laya” Stew with Spicy Sausage, Chicken and Shrimp with Okra

(Serves about 6-8)

Ingredients:

2 tablespoons olive oil
1 pound spicy andouille (or smoked) sausage, sliced
8 chicken tenderloins (or 2 skinless/boneless chicken breasts), cut into bite-size pieces
• Salt
• Pepper
3 celery stalks, finely diced
1 large onion, finely diced
1 large bell pepper, finely diced
2 bay leaves
½ teaspoon Creole seasoning
¼ teaspoon cayenne pepper
3 cloves garlic, finely chopped
1 tablespoon, heaping, tomato paste
½ pound okra, sliced into ¼ – ½” thick slices
1 (28 oz) can organic diced tomatoes with juice
2 cups chicken stock, hot
½ pound peeled and cleaned, medium size shrimp (raw)
1 tablespoon flat-leaf parsley, chopped
• Rice

Preparation:

-Place a large pot or Dutch oven over medium-high heat, and add the olive oil; once the oil is hot, add the sliced sausage in, and allow it to caramelize and brown for a few minutes; once well browned, remove the sausage from the pot, and set it aside for a moment; next, add the chicken pieces into the pot along with a sprinkle or two of salt and pepper, and allow them to brown in the oil/sausage drippings for about 2-3 minutes; remove the chicken pieces from the pot, and set aside for a moment; next, add in the diced celery, onion and bell pepper, and caramelize it for about 2-3 minutes in the oil, then add in the bay leaves, the Creole seasoning, the cayenne pepper, ½ teaspoon of salt and ½ teaspoon of black pepper, and stir to combine; next, add in the garlic and stir, and once it becomes aromatic, add in the tomato paste, and cook for about 1 minute to cook out the “raw” tomato flavor; next, add in the sliced okra, the diced tomatoes with juice, the hot chicken stock, and the browned sausage and chicken, and stir to combine, and allow the stew to simmer gently on low/medium-low, uncovered, for 20 minutes; after 20 minutes, add in the shrimp (you can season it with a sprinkle of salt/pepper if you wish), and simmer for only 2 minutes more as to not overcook the shrimp; finish by stirring in the chopped parsley and cilantro, and serve over the Fragrant Garlic Rice, with some additional spice/heat options like hot sauce, red pepper flakes or cayenne pepper, if desired.

EXTRA FLUFFY BLUEBERRY ALMOND PANCAKES

EXTRA FLUFFY BLUEBERRY ALMOND PANCAKES

Prep time:  10 mins

Cook time:  15 mins

Total time:  25 mins

Serves: 2

 

These pancakes are extra thick & fluffy with the addition of Greek yogurt, and are full of fresh blueberries, slivered almonds, and lemon zest.

Ingredients

• 1 cup all purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• 2 tbsp ground almonds
• 2 tbsp granulated sugar
• 1 tsp lemon zest
• ¾ cup Greek yogurt
• 6 tbsp almond milk, or any milk {see note}
• 1 egg
• ½ tsp almond extract
• ¼ cup slivered almonds
• 1 cup fresh blueberries

Instructions

1. In a small bowl, combine flour, baking powder, baking soda, ground almonds, sugar, and lemon zest. Set aside.
2. In a large bowl, whisk together yogurt and milk. Add egg and almond extract and mix until smooth.
3. Combine wet and dry ingredients. Fold in slivered almonds and blueberries.
4. Heat a frying pan over medium heat; spray with oil. Cook ¼ cup pancake portions for 2 minutes on the first side (or until edges have set and bottom is golden). Flip and cook for 1 minute on the other side (or until golden and cooked through)

Notes

Batter will be quite thick...you will need to flatten pancakes slightly with the back of a spoon.
If batter is too thick, add more milk one tbsp at a time.

BBQ Baby Back Ribs

Found the perfect formula for fall-off-the-bone Ribs

3-2-1

3 hours at 180 with a dry rub.

2 hours at 225 wrapped in foil

1 hour at 225 unwrapped basted with sauce. 

Fried Ravioli

20 frozen Raviolis

2 cups Panko

2 cups Italian Bread Crumbs

1/2 cup Parmesan Cheese 

Flour

Egg wash

Mix the Panko, crumbs and cheese with some salt and pepper. Dip the ravioli in the flour, then egg wash and press into the crumb mixture

Fry in hot oil at 350 for 3 min each side until golden brown 

For more food and recipes please visit www.mymackandcheese.com