Directions:
Saute garlic in butter for 1 minute. Cool. Add all ingredients to machine according to manufacturer's directions.
Chocolate-Chocolate Chunk Muffins
from Baking: from my home to yours
Ingredients:
3/4 of a stick (6 tablespoons) unsalted butter
4 ounces bittersweet chocolate, coarsely chopped
2 cups all-purpose flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder, sifted
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
1 large egg
2 teaspoon pure vanilla extract
Directions:
Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water; or do this in a microwave. Remove from the heat.
In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough-a few lumps are better than overmixing the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin molds.
Bake for 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.
Yields 12 regular sized muffins, 24 if you use mini muffin tins.
Apple Cupcakes
9 regular cupcakes / 350 degree oven
2-3 apples, granny smith
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon ginger
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup oil
1/4 cup apple juice
1 teaspoon vanilla
1. Rinse and core the apples. Place them on an ovenproof pan or baking sheet and bake for 30-40 minutes until soft.
2. Remove the apples from the oven, let cool slightly, then remove peel and mush the apple with the back of a fork. Measure out 1 cup of apple mush and set aside to cool.
3. Combine flour, sugar, ginger, cinnamon, nutmeg, baking soda, and salt in a medium sized bowl and whisk to combine.
4. Crack the eggs into a separate, medium sized bowl and beat with a form to break up. Add the oil, apple juice, vanilla, and cooled apple mush and mix to combine.
5. Combine the wet and dry ingredients until all ingredients come together.
6. Scoop into cupcake papers about 3/4 full so cupcakes will have a significant dome. Bake at 350 degrees for 20-22 minutes, rotating the pan after 15 minutes, until a toothpick comes out clean.
Cream Cheese Filling
4 ounces Philly cream cheese
1/4 stick butter
2 cups sifted powdered sugar
1 teaspoon vanilla
1. Be sure to bring the butter to room temperature by letting it sit out for 1 or 2 hours. Then beat the butter vigorously with an electric mixer.
2. Scrape the bowl and add the cream cheese and beat until combine.
3. Add the sifted powdered sugar and vanilla and beat until smooth.
Fill Cupcakes
1. Cut out a cone from each cupcake. Flip the cone and cut off the excess. Set the top aside.
2. Fill each cavity with the cream cheese filling.
3. Replace each top.
Thick Caramel
1/2 cup butter
1 cup packed brown sugar
1/2 cup light corn syrup
6 ounces sweetened condensed milk
1 tablespoon heavy cream
1 teaspoon vanilla
1/2 teaspoon salt
1. Bring the butter, brown sugar, corn syrup and sweetened condensed milk to a boil over medium-high heat stirring to combine.
2. With a wooden spoon, stir all ingredients together and then slowly add the heavy cream.
3. Continue to stir for about 20 minutes until the caramel reached 248 degrees. It is important to continuously stir the mixture and to allow it to reach temperature.
4. Remove from heat and stir in the vanilla and salt. Transfer to a bowl and continue to stir for 2-3 minutes allowing the caramel to cool slightly.
Final Assembly
1. Using a small offset spatula, frost each cupcake with the caramel.
2. If desired sprinkle warm caramel with any number of toppings, like coconut or crushed nuts.
3. Transfer the cupcake into the freezer to allow the caramel to set without dripping over the edge of the cupcake paper.
4. Continue frosting and topping the cupcakes and try to work fast. As the caramel cools, it becomes less spreadable. If possible work in pairs and let your helper top the cupcakes and transfer them to the freezer. By the time you reach the last few cupcakes, you will not longer need to freeze them and you can take all the cupcakes out and transfer them to the counter.
5. Top off each cupcake with a popsicle or craft stick to finish off the look.
* 1 Two-gallon, heavy-duty freezer bag1 package Yeast
3 cups Bread flour
1 tablespoon Sugar
1 1/2 teaspoons Salt
1 tablespoon Butter
10 ounces Beer -- flat
4 ounces American cheese
4 ounces Jack cheese -- cut in 1/4" cu
Warm beer and American cheese over low heat on top of stove or in microwave.
Cheese doesn't need to melt completely. STIR. Add all ingredients in the orde
r listed if you are using a home type automatic baking machine.
You'll want to start making your second batch before you taste the first loaf...
you'll want more, soon, like yesterday
4. Distribute 1/3 cup of jam (about 1/2 tablespoon each) into bottoms of the wonton cups. Pipe peanut butter mixture on top of jam. Chill mini tarts, loosely covered with plastic wrap, until firm, at least 3 hours. Just before serving, stir strawberries with remaining 1/2 cup of jam with a rubber spatula until coated. Spoon over mini tarts. Serve immediately.
heres a hint for you...bake your potatoes in your crock pot. if you are going to barbecue later in the day., put your taters in the crock in the morning over a plate, add bacon and spices to some water in the bottom..make sure taters DONT touch the water. also you can cut the taters in half, season, insert bacon slice, wrap back together with foil, and place in crock..cover with more foil and lid, set temp on llow and cook all day without worrying about them. They taste like they were on the fire but werent! if you really like em smokey, add liquid smoke to the water in the bottom...use about an inch of water for a full 6 qt crock pot.
Diane’s Buns
1 Tbsp dry yeast
1/2 cup warm water
1 tsp sugar
2 cups cold water
2 cups cold milk
1/2 cup sugar
2 Tbsp butter
4 tsp salt
6-7 cups of flour
Combine yeast, 1 tsp sugar and 1/2 cup warm water, let stand for 10 minutes.
Scald milk, add sugar, butter and salt, stir until sugar has dissolved and butter has melted.
Add the cold water, stir and the mixture should now be lukewarm. Add yeast mixture, stir to combine, then gradually stir in 6 cups of flour, (add the seventh nearer the end, while kneading). The dough should be smooth and soft. Knead the dough until elastic, roughly 10 minutes. Place the dough in a large, greased bowl, cover and let rise until doubled in bulk, roughly 2 hours. Punch down the dough and use for whatever you like, especially Bananas Foster Buns or Sticky Cinnamon Buns...
Bananas Foster Buns
1/4 dough
2 medium bananas, one chopped, one mashed
1/4 cup butter, spreadable
1 cup brown sugar, plus a handful or so
3-4 Tbsp rum, or rum extract, plus a splash or two
1 cup golden corn syrup
Preheat oven to 350℉.
Pour corn syrup into the bottom of a rectangular baking pan, big enough to fit all the buns once cut and placed face side up (or down, really it’s the same thing). Splash a little rum in there if you please, and a nice sprinkling of brown sugar also. (I didn’t when I made them, but soon realized what an awesome addition that would have been once I pulled apart my first delicious bun!)
Roll out the dough on a slightly floured surface, to roughly 1/2” thick rectangle.
Combine rum and brown sugar. Spread butter, then mashed banana on the dough, followed by brown sugar and rum mixture, finally topped with the chopped bananas. Roll the dough lengthwise, pinching the seam to seal. I like to cut the small nubbly bits before cutting the rolls, usually I just bake them off and eat them straight away, without an ounce of guilt. But you can do as you please. Cut roll into twelve buns and place cut side up/down into the corn syrup lined pan.
Bake until golden brown and fragrant! Try not to over bake them otherwise your buns will dry out and be really hard (effectively ruining the buns - and now, who wants that?!) Invert the pan onto a plate immediately, careful though some syrup might spill. Eat immediately while still hot! That is an order! ... oh I suppose you don’t have to, but they are the best that way!
Ingredients:
225g Cake flour
1 tsp baking powder
1 tsp bicarbonate soda
150g butter
150g castor sugar
2 eggs, large
50ml milk
3 large bananas (mashed)
½ tsp banana essence (optional)
Steps:
**NOTE** if baking in loaf, increase baking time to 50-60mins.
4 teaspoons of baking powder
½ teaspoon of salt
2/3 cup of cold unsalted butter cubed
1 ¼ cups of heavy cream
Special equipment: a muffin tin with 8 (1/2-cup) muffin cups; paper liners
Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.
Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.
Ingredients (2 baguettes)
500g of flour
300ml of lukewarm water
10-20 g of salt
30g of fresh yeast
10-50ml of olive oil or melted butter
Ingredients
Preheat oven to 350 degrees. Grease a 8 by 8 by 2-inch square baking dish with the butter.
In a mixing bowl, whisk the eggs and milk together. Season the mixture with salt and pepper. Add half of the cheddar cheese, the bacon and the tater tots. Mix the mixture thoroughly.
Pour the mixture into the prepared pan and sprinkle the top with the remaining cheese. Place in the oven and bake for 40 to 45 minutes or until the top is golden brown. Remove from oven and let rest for 5 minutes before serving.
Almond Biscotti
Adapted from Bon Appetit, December 1999
They’re supposed to make 3 dozen, but my batch yielded at least 45
3 1/4 cups all purpose flour
1 tablespoon baking powder
1/3 teaspoon salt
1 1/2 cups sugar
10 tablespoons (1 1/4 sticks) unsalted butter, melted
3 large eggs
1 tablespoon vanilla extract
1 tablespoon Grand Marnier or orange liqueur
1 tablespoon orange zest
1 cup whole almonds, toasted, coarsely chopped or sliced almonds
1 large egg white
Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla extract, orange liquer and zest in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds.
Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart. Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.
Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.
Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscotti over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool.
Can be prepared 1 week ahead. Store in airtight container at room temperature.
2 cups flour
1 Tbs baking powder
1/2 Tbs salt
1/2 cup shortening
Enough buttermilk to mix it (probably 1/2 to 3/4 cup)
Preheat oven to 425.
Mix dry ingredients. Cut the shortening into the flour mixture with a pastry blender until it resembles coarse corn meal. Stir in the buttermilk until all is moistened. Knead on a floured surface - not too much - just until it is relatively smooth and workable. Roll out - not too thin - about 1/2″ or so. Pour vegetable oil on a baking sheet with sides. Cut the biscuits, dip them in the oil on both sides, and place them close together on baking sheet. Bake for about 15 minutes or until golden brown.
Makes: 15-20 biscuits depending on how big you make them. Serve with cold butter and anything else your heart desires
2-3 tablespoons olive oil
3-4 cloves garlic, minced
1 large Spanish onion, minced
3 baked potatoes, skin removed and roughly chopped
3 chorizos, grilled and chopped
1 roasted red bell pepper, chopped
8 eggs, beaten
salt and pepper to taste
Preparation:
Heat the olive oil in a medium sized, deeper saute pan.
Buttercrunch ToffeeThe Perfect Scoop, David Lebovitz
1 cup, almonds, toasted and finely chopped
1 tablespoon water
4 tbsp butter, salted or unsalted butter, cut into pieces
1/2 cup granulated sugar
2 tbsp packed light or dark brown sugar
1/8 teaspoon baking soda
1/2 teaspoon vanilla extract
1/2 cup chocolate chips, or 3 oz bittersweet or semisweet chocolate, chopped
Using half of the chopped almonds, form an 8-inch circle in an even layer on an ungreased baking sheet.
Fit a small, heavy-duty saucepan with a candy thermometer, then add the water, butter, granulated sugar, and brown sugar, mixing them together. Have the baking soda and vanilla measured and ready.
Cook the mixture over medium heat, stirring as little as possible. When the mixture reaches 300F, remove the pan from the heat and immediately stir in the baking soda and vanilla. Mix just until combined; don’t overstir.
Right away, pour the hot toffee mixture over the circle of almonds on the baking sheet. Using as little movement as possible, spread the toffee to cover the circle.
Scatter the chocolate pieces over the toffee and wait 2 minutes to allow them to melt. Use a spatula to spread the chocolate into an even layer, then scatter the remaining chopped almonds on top, pressing them into the chocolate. Cool completely until the chocolate is firm. Depending on the temperature of your kitchen, you may need to cool it in the refrigerator. Remove it once the chocolate has hardened.
Chinese Five Spice Honey Snaps
Adapted from Pure Dessert by Alice Medrich
57 grams (4 Tbs) unsalted butter
96 grams (3 Tbs) honey
55 grams (¼ cup) sugar
¼ tsp Chinese five spice powder
57 grams (½ cup) all purpose flour, sifted before measuring
2 pinches of salt
Preheat oven to 400 degrees. Butter four baking sheets if you’ve got that many. If not you just won’t be able to drop all the batter before baking, which is okay, you’ll just have to work a little quicker to switch out baking sheets.
In a small saucepan, heat the butter, honey, sugar and spice powder over low heat, until the butter is melted. Remove the pan from heat and stir in flour and salt. Mix well.
Drop 6 teaspoons of batter onto each baking sheet, allowing planty of room for spreading. Place one sheet at a time in the oven and bake until they are golden brown, 3 to 5 minutes. While they are baking, butter the handle of a wooden spoon.
When the first batch is done, take it out and immediately replace it with the next batch. Allow to cool for about 15-20 seconds, then lift one with a metal spatula onto the wooden spoon handle (or on a cooling rack if you don’t want to curl them). Lay the hot snap on the spoon handle and let it hang down. Fit as many as you can on the handle and let them stay there until they firm up, about a minute. Repeat for all 6 snaps of the first batch. If they harden before you can roll them, return the baking sheet to the oven for a few seconds to allow them to soften up. Do not bake more than 6 at a time or you won’t be able to keep up. Cool completely.
Ingredients:
1/2 cup whole wheat flour
1/2 cup white flour
4 teaspoons poppy seeds
1/2 cup grated Parmesan cheese
1/2 cup grapeseed/vegetable oil
3 teaspoons soy sauce
3 teaspoons ice water (or more as needed)
1. In bowl, add flours, poppy seeds and cheese. Mix dry ingredients thoroughly together.
2. In separate bowl, whisk together oil and soy sauce and add to dry mixture.
3. Continue adding ice water a little at a time as needed until the dry mixture becomes a moist dough ball.
4. Wrap dough ball in plastic wrap and chill for about 30 minutes.
5. Oil cookie sheet and preheat oven to 325° F.
6. Break off piece of dough and lay between two plastic wraps. Roll out dough flat or until desired cracker thin-ness . Using plastic wrap will keep the dough from sticking to your rolling pin and your work surface. Occasionally, the plastic wrap will wrinkle in the dough. Remove one of the plastic wrap sheets from the dough and straighten it out again to remove wrinkles.
7. Once dough is rolled out, remove top layer of plastic wrap and cut dough to desired size with a sharp knife or pasta cutter.
8. Grab the plastic wrap on the bottom of the dough and flip it over on to cookie sheet. Remove last plastic wrap. Carefully separate the cut pieces of dough so that the crackers can have a crispy edge when baked.
9. Bake for about 15-20 minutes or until lightly golden brown. DO NOT OVER BAKE because the Parmesan cheese will burn and become bitter.
10. Serve with cheese or your favorite dip!
Homemade Garlic and Olive Oil Baked Potato Chips
3 Tablespoons extra virgin olive oil
few small pinches Kosher salt
small pinch Lawry’s Garlic Salt
Solid Peanut Butter Cups
Dixie Bars 
