New York Style Crumb Cake Week #10

Crumb Cake

Ingredients

Crumb Topping:

• 8 tablespoons unsalted butter, melted
• ⅓ cup sugar
• ⅓ cup packed dark brown sugar
• ¾ teaspoon ground cinnamon
• ⅛ teaspoon salt
• 1¾ cups cake flour
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• NEW YORK STYLE CRUMB CAKE Recipe:

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• 1¼ cups cake flour
• ½ cup granulated sugar
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 6 tablespoons unsalted butter, cut into 6 pieces and softened
• ⅓ cup buttermilk
• 1 large egg plus 1 large yolk
• 1 teaspoon vanilla extract
• confectioner's sugar for dusting

Instructions

1. Preheat oven to 325 degrees. Line 8 inch square baking pan with foil. Place 2 long sheets of foil, criss crossing to make a sling leaving extra foil to hang over edges. Push foil into corners and sides, making completely smooth.

For topping

1. Whisk melted butter, granulated sugar, brown sugar, cinnamon and salt together in a medium bowl to combine. Add flour and salt with wooden spoon until it resembles thick dough. Set aside to cool and make cake batter.

For cake:

1. Using a stand mixer, mix flour, sugar, baking soda, and salt on low speed just until combined. With mixer running, add softened butter 1 piece at a time. Continue beating until mixture is moist crumbs and well blended, about 1 to 2 minutes. Add buttermilk, egg, yolk and vanilla. Beat on medium speed until light and fluffy, about 1 minute. Scrape down bowl as necessary.
2. Transfer batter to foil lined pan. Using spatula to spread out evenly. Break apart crumb topping in pieces over batter. Top evenly. Bake until crumbs are golden and toothpick inserted comes out clean, about 35-40 minutes. Let cool on wire rack for 30 minutes. Remove from pan and dust with confectioner's sugar.

Baked Creamy Chicken Taquitos- Week #9

Creamy Chicken Taquitos

3 ounces cream cheese, softened

1/4 cup salsa

1 tablespoon lime juice

1/2 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon onion powder

2 cloves of garlic, minced

3 tablespoons chopped cilantro

2 tablespoons chopped green onions

2 cups shredded chicken

1 cup shredded Mexican cheese blend

small flour tortillas (if you use larger ones, cut in half)

cooking spray

Preheat oven to 425 degrees. Lightly grease a baking sheet with cooking spray.

In a large bowl, combine cream cheese, salsa, lime juice, cumin, chili powder, onion powder, and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese. Mix until well combined.

Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 seconds) or place the tortillas in a gallon size Ziploc bag.

Spoon approximately 3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the Taquitos are not touching each other. Spray the tops lightly with cooking spray.

Bake for 15 – 20 minutes or until crisp and golden.

Serve with salsa, sour cream or guacamole.

Red Velvet Valentine Chex Mix Week #8

RED VELVET VALENTINE CHEX MIX 

Ingredients:
5 cups Corn Chex Cereal
6 oz. almond bark
2 oz. or 1/4 cup semi-sweet chocolate chips
2 tbsp. milk
2 oz. cream cheese, softened
1 cup red velvet cake mix
1/2 cup confectioner’s sugar

Directions:
Cover a baking sheet with parchment paper, set aside.

In a large bowl, add chex cereal, set aside.

In a gallon ziploc bag add cake mix and confectioner’s sugar.  Seal and shake to combine. Set aside.

In a medium sized bowl, add almond bark and chocolate chips.  Heat in microwave in 20 second increments, stirring in between each time, until melted and smooth.

Once chocolate has melted, add the cream cheese and milk to the chocolate mixture and stir to combine.  Immediately pour chocolate over the chex cereal and gently stir to coat fully.

Transfer chocolate coated chex into the ziploc bag with the confectioner’s sugar mixture.  Seal bag and shake well until ceral is fully coated.  If necessary, add a couple more tbsp. confectioner’s sugar.

Pour coated cereal out onto the prepared baking sheet and let set until cool.

If cereal doesn’t have that red tint you are looking for, bake it in a 350 degree oven for 2 to 3 minutes and that will help the color come out.  Let cool and store in an airtight container in the refrigerator.

Lemon Cornbread Shortbread Bars Week #6

Lemon Cornbread Shortbread Bars

1 1/2 sticks (3/4 cup or 12 T.) unsalted butter, room temp.
3/4 cup powdered sugar
1 Tbsp. finely grated lemon zest
1/2 tsp. lemon extract
1 cup all-purpose flour
1/2 cup finely ground yellow cornmeal
1/4 tsp. table salt
2 Tbsp. Turbinado or sparkling sugar (optional)
Position a rack in the middle of the oven and heat oven to 325 degrees F. Lightly grease the sides and bottoms of an 8x8-inch square baking pan. Line with a sheet of parchment. Set aside.
In a medium bowl, combine butter, sugar, lemon zest and extract. With a hand mixer, beat on medium high speed til light and creamy; about 3 minutes. Add the flour, cornmeal and salt and mix on low speed until the dough begins to form moist clumps. Dump the dough into the prepared pan.
Using a rubber spatula (I used my hand moistened with water) spread the dough into the pan in a smooth even layer. Dip the tip of a knife or a bench scraper in flour to prevent sticking and score the dough all the way through the bars. Cut the bars into finger like shapes (I cut the bars into 6 pieces on one side and 3 on the other side for a total of 18 pieces). Sprinkle the tops of the uncooked shortbread with turbinado or coarse grain sugar.
Bake until the tops look dry and are golden, about 35-40 minutes. Transfer the pan to a rack. Immediately cut the shortbread into bars using the previously scored lines as a guide (they will have faded a bit during baking). Let the bars cool completely in the pan before removing them from the pan.
NOTES: It's important to cut the shortbread as soon as it comes out the oven . If you wait til it's cooled, it will crumble when you try to cut it.
~ If you leave an overhang on the parchment paper, it will be easier to remove from the pan.

Super Bowl Appetizers-Stuffed Pizza Rolls-Week 5

Easy Pizza Dough Ingredients

• 1½ cups Warm Water
• 1 tsp Salt
• 1 tbsp Sugar
• ⅓ cup Olive Oil
• 4 cups Flour
• 2¼ tsp Yeast

Directions:

Use 1½ cups warm water pour sugar and yeast; let yeast activate for 5 minutes or until becomes frothy.

In the bowl of your mixer, add the flour and salt and mix. Add the olive oil and using the dough hook, mix for about a min.

Add the yeast combo to the flour mixture and mix until well incorporated. Shape the dough into a ball and place in an oiled bowl, rubbing oil on the dough as well, cover with plastic wrap and refrigerate. If you’re not using the dough right away, you can also freeze it.

Stuffed Pizza Rolls

Ingredients

• Pizza Dough (store bought or homemade)
• Pepperoni
• 6 Mozzarella String Cheese Sticks
• 4 tbsp Butter
• 2-3 Cloves of Garlic, minced
• 1 tbsp Fresh Parsley, chopped
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• Dipping Sauce
• 1- 8oz can Tomato Sauce
• 1 tsp dried Italian Seasoning
• 1/2 tsp Garlic Powder

Instructions

1. Preheat your oven to 400 degrees (or according to the dough's package directions). Roll out the pizza dough, making a 12" X 18" (approximately) rectangle. Using a pizza cutting wheel, cut 24 squares. As you can tell from my picture below, the squares do not have to be exactly the same size.
2. I used sandwich pepperoni from the deli, so I had to quarter my slices to fit in the squares. Lay a slice (I used 2 quarters) of pepperoni on each square.
3. Then top with cheese. I also quartered the string cheese sticks. We thought that ended up being the perfect amount of cheese per roll.
4. Pull the 4 corners of each square together to seal & place the rolls, seam side down, in the dish.
5. In a small skillet, melt the butter over low heat.
6. Add the minced garlic & cook for 1-2 minutes.
7. Then add in the chopped parsley & turn off the heat.
8. Brush the garlic butter on the top of the rolls, coating well. (I also sprinkled a little Parmesan Cheese on the top!)
9. Bake at 400 degrees (or according to package directions) for 10-15 minutes, until golden. Just keep an eye on them since all dough cooks differently.
10. While your rolls are in the oven, you can make the dipping sauce. In a small sauce pan, heat the tomato sauce with the dried Italian Seasoning & Garlic Powder over low/ medium heat, stirring occasionally.

Print

Stuffed Pizza Rolls

Ingredients

• for the rolls
• Pizza Dough (store bought or homemade)
• Pepperoni
• 6 Mozzarella String Cheese Sticks
• 4 tbsp Butter
• 2-3 Cloves of Garlic, minced
• 1 tbsp Fresh Parsley, chopped
• for the dipping sauce
• 1- 8oz can Tomato Sauce
• 1 tsp dried Italian Seasoning
• 1/2 tsp Garlic Powder

Instructions

1. Preheat your oven to 400 degrees (or according to the dough's package directions). Roll out the pizza dough, making a 12" X 18" (approximately) rectangle. Using a pizza cutting wheel, cut 24 squares. As you can tell from my picture below, the squares do not have to be exactly the same size.
2. I used sandwich pepperoni from the deli, so I had to quarter my slices to fit in the squares. Lay a slice (I used 2 quarters) of pepperoni on each square.
3. Then top with cheese. I also quartered the string cheese sticks. We thought that ended up being the perfect amount of cheese per roll.
4. Pull the 4 corners of each square together to seal & place the rolls, seam side down, in the dish.
5. In a small skillet, melt the butter over low heat.
6. Add the minced garlic & cook for 1-2 minutes.
7. Then add in the chopped parsley & turn off the heat.
8. Brush the garlic butter on the top of the rolls, coating well. (I also sprinkled a little Parmesan Cheese on the top!)
9. Bake at 400 degrees (or according to package directions) for 10-15 minutes, until golden. Just keep an eye on them since all dough cooks differently.
10. While your rolls are in the oven, you can make the dipping sauce. In a small sauce pan, heat the tomato sauce with the dried Italian Seasoning & Garlic Powder over low/ medium heat, stirring occasionally.

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Super Bowl Appetizers -Week 4

Our class Chili Bites

Mini Mexican Chili Bites

Ingredients:
3-4 Tortilla Shells
2 (15oz) Cans of Chili
1 Cup Shredded Cheese
Small can of Black Olives (sliced)
3-4 Scallions/ green onions (finely sliced)
1/2 cup Sour Cream

***NOTE- I made homemade chili beans by placing pinto beans into the crockpot, cover the beans with water, add a can o tomato sauce and I added a gluten free package of chili mix. Using an immersion blender when beans are done, I made them into chunky chili beans. Beans will need to cook in crockpot for about 6 hours on high. 

Method:
– Using a cookie cutter or round lid cut circles out of the tortilla’s. (Note: It’s easier to cut them when they’re cold).
– Then pop the circles into the microwave for 10 seconds so that the tortilla’s become more pliable.Press them snuggly them into the bottom of your mini muffin pan.
– Pre-heat your oven to 425F. Then open and drain all the liquid from your chili (you don’t want it to make the tortilla cups soggy). Spoon a little chili into each tortilla cup and press down with the back of your spoon so it doesn’t spill over.
– Top each chili filled cup with a little grated cheese, a few olive slices and a sprinkling of finely sliced green onion.
– Pop the tray into the oven for just 10-12 minutes, until the tortilla shells are crisp and the cheese is melted.
– Serve on a bed of chopped lettuce and with a dollop of sour cream on each one. You can even serve with some salsa for dipping…though there are good just as!

Cake Batter Truffles Week 2

Christmas NO-BAKE Cake Batter Truffles

INGREDIENTS:

1 cup white cake mix
1/2 cup all purpose flour
1/2 cup granulated sugar
1/4 cup butter, melted
1/2 teaspoon vanilla
2 tablespoons milk
1 tablespoon Christmas sprinkles + more for decoration
1 1/2 cups white chocolate chips or vanilla almond bark

DIRECTIONS:

In a large bowl, whisk cake mix, flour and sugar. Stir in melted butter, vanilla, milk and sprinkles. Mixture should be moist and be able to hold its shape easily when formed. Using a cookie scoop, form mixture into even balls and refrigerate 20-30 minutes.

In the mean time, melt chocolate in a double boiler or slowly in the microwave. Using a fork, drop one of the cake batter truffles into the chocolate and roll around to coat. Tap off the excess gently and transfer to cookie sheet lined with wax paper. Top with more sprinkles, if desired.