Garlic Herb Breadsticks

1 tsp dry active yeast
2 tsp sugar
1 tsp kosher salt, plus more for sprinkling
2 1/4 c flour, plus more for dusting
1 T olive oil, plus more for brushing
4 T. unsalted butter, softened
1 clove garlic, minced
chopped fresh herbs, for sprinkling

1. Put 3/4 c warm water in bowl and sprinkle with yeast and let sit until foamy, about 5 minutes. Add sugar and 2 tsp salt, stirring until dissolved. Add the flour, olive oil, and 1 T. butter mixing until the dough forms a ball.

2. Lightly grease with oil a Ziploc bag and refrigerate overnight. Or place in a warm spot to rise for 1 hour.

3. Roll out dough and cut in pieces or strips. Arrange on a greased cookie sheet and brush strips with oil.

4. Preheat oven to 400 F. Melt the remaining 3 T. butter and garlic. Brush on bread sticks with garlic butter, sprinkle with herbs, and salt. Bake until golden brown, approximately 15-20 minutes.


MIX & MATCH breads

PERIOD 5 BREAD

1. Mix together in a bowl:
     1 1/4 c flour
     3/4 c sugar
     1 tsp baking powder
     1 tsp salt
    1/2 tsp each baking soda, cinnamon, nutmeg
     1 c walnuts, chopped
     1 c mini chocolate chips

2. In separate bowl combine:
    2 eggs
   1/2 c cooled melted butter or vegetable oil
   1/2 c plain yogurt or sour cream
   1 tsp vanilla
   1 tsp citrus zest (optional)

3. In a small bowl mash:
   1 banana

4. Stir in mashed banana into egg mixture. Once blended mix in dry ingredients just until blended.

5. Spread batter in the prepared pans. Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf, 35-40 minutes for mini loaves. Cool 30 minutes in a ban on a rack then turn out onto the rack to cool completely.

6. GLAZE: whisk 1 cup confectioners sugar, 2 T cocoa powder, 2 T. milk, 1/4 tsp vanilla and a pinch of salt. Once bread has cooled bread and let set 15-20 minutes.


PERIOD 7 BREAD

1. Mix together in a bowl:
     1 1/4 c flour
     3/4 c sugar
     1 tsp baking powder
     1 tsp salt
    1/2 tsp each baking soda, cinnamon, nutmeg
     1 c mini chocolate chips

2. In separate bowl combine:
    2 eggs
   1/2 c cooled melted butter or vegetable oil
   1/2 c plain yogurt or sour cream
   1 tsp vanilla
   1 tsp citrus zest (optional)

3. In a small bowl mash:
   1 banana

4. Stir in mashed banana into egg mixture. Once blended mix in dry ingredients just until blended.

5. Spread batter in the prepared pans. Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf, 35-40 minutes for mini loaves. Cool 30 minutes in a ban on a rack then turn out onto the rack to cool completely.

6. GLAZE: Whisk 1 c powder sugar, 1 T milk, and the seeds from 1 vanilla bean.Pour on the cooled bread and let set, 15-20 minutes.

PERIOD 8 BREAD

1. Mix together in a bowl:
     1 1/4 c flour
     3/4 c sugar
     1 tsp baking powder
     1 tsp salt
    1/2 tsp each baking soda, cinnamon, nutmeg
     1 c pecan/walnut mix, chopped
     1 c mini chocolate chips

2. In separate bowl combine:
    2 eggs
   1/2 c cooled melted butter or vegetable oil
   1/2 c plain yogurt or sour cream
   1 tsp vanilla
   1 tsp citrus zest (optional)

3. In a small bowl mash:
   1 banana

4. Stir in mashed banana into egg mixture. Once blended mix in dry ingredients just until blended.

5. Spread batter in the prepared pans. Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf, 35-40 minutes for mini loaves. Cool 30 minutes in a ban on a rack then turn out onto the rack to cool completely.

6. GLAZE: whisk 1 cup confectioners sugar, 2 T cocoa powder, 2 T. milk, 1/4 tsp vanilla and a pinch of salt. Once bread has cooled bread and let set 15-20 minutes.

 

Quick & easy veggie chili

6 T. olive oil
2 medium onion, diced
4 red bell peepers, cored and diced
8 gloves garlic
1 T. cumin
1/2 tsp cayenne pepper
2 T. chili powder
2-15 oz cans kidney beans, drained and rinsed
2-15 oz cans black beans, drained and rinsed
6 -15 oz cans diced tomatoes
2 c frozen corn
salt & pepper to taste


1. In a large pot or dutch oven, heat oil over medium high. Add onions, peppers, garlic, cumin, cayenne, and chili powder.  Stir together and cook until soft, 3-4 minutes.

2. Mix in beans, diced tomatoes, and corn.

3. Bring the mixture to a boil, then lower the heat and simmer for 30 minutes, stirring occasionally. Taste and season with salt and pepper, if necessary.

4. Top with your favorite garnish and serve immediately. (can be covered and refrigerated or frozen for a few months)


Marta's Pound Cake




1. preheat oven to 350 degrees F.
2. With a mixer, cream together:
             2 sticks butter
             1/2 c shortening
3. A a little at a time:
            3 c sugar
4. Add one at a time beating after each addition:
           5 eggs
5. Stir together in a separate bowl:
          3 c all-purpose flour
          1/2 tsp. baking powder
          1/2 tsp. salt
6. Blend together in a small bowl:
        1 c milk
        1 tsp. vanilla
7. Add to butter mixture alternating between flour and milk. (beginning with flour and ending with flour)
8. Pour into a greased/floured tube pan and bake for 1- 1/12 hours, until a toothpick inserted in the center of the cake comes out clean.







Chips-alot Oatmeal Cookies


1 stick + 6 T. softened butter
3/4 cup firmly packed brown sugar
1/2 c sugar
2 eggs
1 tsp. vanilla
1 1/2 c flour
1 tsp. baking soda
1/2 tsp. salt (optional)
3 c Oatmeal oats
3/4 c various chips (chocolate, butterscotch, cinnamon, white, peanut butter, etc…)


1.    Heat oven to 350F. In a large bowl, beat butter and sugars on medium speed until mixture is creamy.
2.    Add eggs and vanilla, beat well.
3.     In a separate bowl combine flour, oats, baking soda, chips, and salt; mix well. Add to the butter mixture, mix well.
4.    Drop by rounded tablespoonful onto ungreased cookie sheets.
5.    Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.


BAR COOKIES:

 Bake 30-35 minutes in ungreased jelly roll pan.

Hard Cider Mustard


1 1/3 cup apple cider vinegar
2/3 cup hard cider
1 1/3 cup mustard seeds (I like 50/50 yellow and brown)
2 teaspoons kosher salt, or to taste
1-2 tablespoon brown sugar (optional)
Honey (optional, for honey mustard)
In a large bowl or jar (a wide mouth quart jar works perfectly) combine the first three ingredients. Cover and set aside at least 24 hours.
The next day, the mustard seeds will have absorbed most of the liquid. Add sugar and salt and blend in a blender or food processor until creamy, 1-2 minutes.
If you taste the mustard at this point, it will be quite vinegar-y and sharp; for the best flavor, cover the jar again and let set at room temperature for another 24-72 hours. When the flavor is what you like, refrigerate the mustard and use within 3 months.
If you want to turn this into honey mustard, simply stir in honey to taste before refrigerating.

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Peanut butter Nutella Cookies

1/2 cup unsalted butter, softened
3/4 cup smooth peanut butter {I used Jif}
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
1 3/4 cups all-pourpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup Nutella

Directions
Preheat oven to 350 degrees.
In a mixing bowl combine the butter, peanut butter, sugars, egg, and vanilla and blend until smooth. Slowly add the flour, baking soda and salt and mix until all the ingredients all combined.
Drop spoonfuls of  Nutella on top of the dough and then swirl it through the dough with the back of a spoon.
Use a 1 tablespoon cookie scoop to get the perfect sized dough balls, then roll the ball in coarse or granulated sugar. Place on a lined baking sheet  and press the tops of the cookies down the a fork. Bake at 350 degrees for 8- 10 minutes.
Makes 4 dozen

Home made Brown sugar

How easy can this be to make and always have on hand when ever needed.

Home-made Brown Sugar

1 cup plain old sugar 
1 Tbsp.  molasses {for light brown sugar} and 2 Tbsp. molasses {for dark brown sugar}


Place both ingredients in a bowl.  Beat on low with a hand mixer.  It will be a bit sticky and lumpy at first, but press on.  After just the tiniest bit of patience, you will have no-one-can-tell-it’s-not-store-bought-brown-sugar.
To store, just pop it into an airtight container and use as needed.

Pepperoni Pizza Twists

1 pkg pizza dough package (Pillsbury type)
2 ounces pepperoni slices, cut in half
1 Tablespoon Italian seasoning
4 Tablespoon grated Parmesan cheese
1/2 teaspoon garlic salt


Directions:

Preheat oven to 350.In a bowl mix together the Italian seasoning, Parmesan cheese, and garlic salt. Take dough out of package and roll out onto a flat surface. Cut into strips and  place 3-4 pepperoni slices on half of each strip and sprinkle with Italian seasoning mix. Fold other half of dough over the pepperoni slices. Then, twist breadstick dough 3-4 times. Spray a baking sheet with nonstick cooking spray and place breadsticks on it. Repeat until all breadsticks are assembled. Bake for 8-10 minutes until golden brown. Remove from oven and allow to cool.

Freezing Directions:

Cook as instructed above. Flash freeze. Place into indicated number of freezer bags, label, and freeze. To serve: reheat in microwave for 30 seconds.

Servings: 24 twists


blue cheese buffalo bites


Yield: 30 appetizer bites
Prep Time: 25 min
Cook Time: 10 min

ingredients:

5 slices Potato Sliced Bread
1/2 cup buffalo hot sauce (example: Frank's® RedHot®)
1/3 cup finely crumbled blue cheese
30 wooden toothpicks

directions:

1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or a silpat mat.
2. Use a pizza cutter or sharp knife to cut the edges (crusts) off of each slice of bread. Use a rolling pin to roll each slice of bread very flat (like a tortilla). Brush each slice of rolled bread with the buffalo sauce and sprinkle with the blue cheese crumbles. Roll up each slice tightly. Use a bread knife to cut 6 slices from each roll-up. Secure eat cut piece with a toothpick and place on the prepared baking sheet.
3. Bake for 10 minutes. Remove from oven and place on a serving platter. Serve immediately.

tips:


MAKE AHEAD TIP: Prepare the bites and place them on the baking sheet. Wrap tightly with plastic wrap and refrigerate for up to 2 or 3 hours. Remove plastic wrap before baking.

Mardi Gras King Cake



FOR THE DOUGH:
1. Preheat oven to 375 F. In a medium saucepan over medium heat, add and melt:
     2 T. unsalted butter
     4 T. sugar

2. Once melted, add and heat until, luke warm about 105 degrees:
    8 oz. sour cream

3. In a medium size bowl mix together:
    1 T. sugar
    1/4 c. warm water
    1 pkg. (2 1/4 tsp) active dry yeast

4. Allow the yeast to sit for about 5 minutes until it bubbles and becomes active.

5. Whisk into the bowl with yeast the butter mixture. Add:
    1 egg

6. With a wooden spoon, mix in (dough to be tacky but not sticky):
     2 cups flour

7. Turn the dough out onto lightly floured surface. Knead the dough approximately 5 minutes. (adding flour a little at a time if needed.)

8. Place dough into a large, well oiled bowl, then flip the dough so all of the surface area of dough is oiled. Cover the bowl with plastic wrap and a hand towel, then set the bowl in a warm place to rise(doubled in size) about 1 hour.

9. While dough is rising. In a small bowl mix together, stirring until fully combined:
    2 tsp cinnamon
    1/2 cup sugar
    4 T. melted butter

10. Once the dough has doubled in size, turn it out onto a lightly floured surface and roll into a rectangle about 14x18 inches.

11.Spread the cinnamon sugar mixture evenly over the dough, leaving 1 inch border around the outside of the dough. Roll the cake up jellyroll style and pinch the seams shut.

12. Carefully move the roll to a parchment lined baking sheet, seam-side down. Bring the ends together to form an oval and press the edges together to completely seal the cake into an oval.

13. Cover the cake with plastic wrap and hand towel, allowing to rise for another 30 minutes.

14. Remove the plastic wrap and towel from cake and bake int he upper third of the oven for about 25 minutes, or until the cake is golden brown. Immediately transfer the cake to a cooling rack. All the cake to cool for at least 20 minutes before icing the cake.

15. ICING: Whisk together in a small bowl until the icing is easily drizzled but not just run right off the cake.
     2 c. powder sugar
     4 T. whole milk
     1 T. melted butter
     1 tsp. vanilla

17. Place cake on the platter you wish to serve it on. (this is when you will put the plastic baby in the bottom of the cake). Drizzle the icing evenly over the cake and allow it to ooze down the sides. Before the icing has a chance to set, sprinkle on a rotating strip the different colored sugars. (yellow, green, purple)

King cake can be served warm or at  room temperature.

 
 video of recipe





Vegan Cakes

Vanilla Vegan Cake Pops



1 1/2 cups unbleached all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1 cup soymilk
1 tablespoon vanilla extract
1 tablespoon vinegar



Heat oven to 350°F and prepare cake pan by Lining 8-inch round or square cake pan with parchment paper and grease bottom and sides of the pan. Then flour the pan. Whisk together flour, sugar, baking soda, and salt. Add vegetable oil, soy milk, and vanilla extract; whisk until no lumps appear and batter is smooth. Add vinegar, stir about seven times, and quickly pour into pan. Bake around 30 minutes, until cake begins to pull away from sides and/or toothpick inserted in the center pulls out clean. Let stand until cooled before proceeding with cake pop directions. ***


Chocolate Vegan Cake Pops



3 cups all-purpose flour
2 cups sugar
1 tsp. salt
2 tsp. baking soda
½ c cocoa powder
¾ c. vegetable oil
2 tsp. vanilla
2 T. white vinegar
2 c. cold water



Preheat oven to 350F and spray a 9x13 pan with cooking spray and set aside. Sift all dry ingredients together into a large bowl. Make three wells and put the oil in one, the vanilla in another and the vinegar in the last. Pour water over it all and mix until well blended. Pour into prepared pan and bake 30-40 minutes, or until toothpick inserted in center comes out clean. Let stand until cooled before proceeding with cake pop directions***

Red Velvet Cake Pops


1 pkg. cake mix
Ingredients from cake mix




Make cake according to package directions. Bake in a rectangle pan. Cool cake completely.


DIRECTIONS TO MAKE THE CAKE POPS
1 can frosting
1 bag melting chocolate

Remove cakes in pieces and place them in your food processor. Process to crumbs, dump crumbs into a large bowl. Add up to one tub of frosting to the crumb mixture. (Depending on the moisture of the crumbs) Mix with the back of a large spoon or with your hands. Form into quarter sized balls with your hands and place onto baking pan lined with waxed paper. Place into a freeze until firm. Melting the chocolate either in a double broiler or microwave at 30 second intervals.  Place a stick about a half inch into the melted chocolate and then gently push into one of the frozen balls. Hold the ball with your hand to make sure that it goes in nicely and doesn't cause it to crack. Gently dip the ball into the melted chocolate and turn quickly to coat. Place the decorated pop back onto the baking sheet and let set. Pops should be stored in freezer or refrigerator until ready to serve.