My Favorite C.C.C.

My Favorite C.C.C.

I admit that for years I refused to bake anything other than a "toll house cookie." To use any other recipe seemed like flirting with disaster. But,  I started craving a chewier cookie with crispy edges. One in which the dough was less sweet and really proved the chocolate chip was the star of the show. If you like chewier cookies with a crispy edge, then this is the cookie for you.

What you'll need :

• 2 cups all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted melted butter
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 tbsp pure vanilla extract
• 1 egg plus one egg yolk
• 2 cups semi sweet chocolate chips
• 1/2 cup finely chopped walnuts or pecans (optional)

Directions:

Preheat oven to 325°

In a large bowl whisk together flour, baking soda, and salt. In a separate bowl mix butter, sugars, and vanilla extract. Add egg and egg yolk. Beat on medium speed for 5 minutes. Yes, I actually set a timer. You want the mixture to be as creamy and fluffy as possible. Slowly, at low speed, mix in your flour, salt, and baking soda mixture until fully blended. Add chocolate chips (and nuts if you use them) and stir with wooden spoon.

Drop spoonfuls of batter about 2" apart on cookie sheet lined with parchment paper or silpat.

Bake for 15 minutes. Remove cookies from oven and let cool on pan for 2 minutes before removing and cooling on a rack. After they cool completely place in a container with secure lid.

Until next time, happy baking ;o)….

Perfect Cinnamon Rolls

Perfect Cinnamon Rolls..

Oh, the cinnamon roll. I just love them. The problem that I've found with them is they are often way too sweet or way too heavy. Often, I could never get the dough to rise. I have spent months trying to create the "perfect" recipe and I finally did it. I will even share with you a sure way to get your dough to rise. I plan on baking many batches of these to pass on to friends, neighbors, and co-workers for the holidays.

What you will need for the dough:

• 4 cups flour
• 1/2 cup sugar
• 1 tsp salt
• 1/3 cup melted unsalted butter
• 2 eggs
• 1 cup milk ( I use whole)
• 1 package dry active yeast

The filling:

• 1 cup loosely packed brown sugar
• 3 tablespoons cinnamon
• 1/3 cup unsalted softened butter

The icing:

• 1 package (8 oz) softened cream cheese
• 1 cup powdered sugar
• 1 tsp pure vanilla extract

Directions :

In a large bowl mix flour, sugar, and salt together. In a small pan, warm the milk until it is hot to the touch. Remove from heat and add yeast. Whisk together until yeast is completely dissolved. Add slightly beaten eggs and butter to pan and stir. Add pan contents to flour mixture and stir together. Dough will be slightly wet and sticky.  Sprinkle a little flour on a surface and your hands. Knead dough until it becomes smooth.

Here is the BEST part. Just as you start kneading your dough, boil a good amount of water in an oven safe pan and preheat your oven to 180°. Place the pot of water in the oven and turn it off.

Make your dough a large ball and place in a bowl. Cover with a towel. Place in oven with the water and let is rise for an hour.

Remove dough and pan of water from oven. Add a little more water to the pan and set aside.

Flour a surface and your hands. Knead dough well. Sprinkle a rolling pin with flour and roll dough into a rectangle until dough is about 1/4" thick. Brush on softened butter with a basting brush. Mix the brown sugar and cinnamon together then sprinkle onto the buttered dough. LIGHTLY roll over with a rolling pin to help it stick to dough.

Roll dough up and cinch the ends to keep filling in. To cut your rolls, I suggest using dental floss. Cut a large piece and slide it under the roll. Measure a roll about 1 1/2 ", then pull and cross the dental floss until it cuts the dough.

While you are cutting the rolls, preheat your oven to 180° and bring the pan of water to a boil again. Then turn off the oven.

Place rolls in a lightly greased 9 x 13 pan. I usually cut only 9 so I can give them room to rise. Place the pan of water and your cinnamon rolls in the oven. Let rise (uncovered) for one hour.

Your cinnamon rolls should have doubled or even tripled in size. Remove them from the oven.

Preheat your oven to 400°. Bake cinnamon rolls for 12-15 minutes until golden brown. Let cool.

Icing directions:

Mix 8 oz package cream cheese and powdered sugar together until smooth. Add vanilla extract and whip until smooth and creamy. Apply to warm (not hot) cinnamon rolls.

Hints: These cinnamon rolls are not over the top sweet and the icing is meant to be less sweet than most. If you like sweeter icing, add more powdered sugar to taste.

Tweaks: I made apple butter on a previous day and spread it LIGHTLY (as it has a lot of moisture and can result in doughy rolls) on my dough with the cinnamon sugar mixture. You can add peeled, thinly sliced apples, raisins, dates, chopped nuts, or caramelized drained pears.

Tips: The proof box method I explained will guarantee your dough to rise. It works every time I've used it.

Until next time, happy cooking..... ☺

Hells Kitchen Baked Ziti

Hells Kitchen Baked Ziti... 

OK guys, this dish is seriously delicious! You will get asked by even the pickiest eaters to make this dish over and over. It is amazing served with a cool, crisp green salad and some warm garlic bread. It reheats perfectly too. So let's just get into it.

What you will need:

1 16oz package of ziti pasta
1 1/2 lbs of ground, spicy Italian sausage
1 15oz container of ricotta cheese
1 egg
1 large yellow onion chopped
2 tsp minced garlic
1 tsp dried oregano
1/2 tsp of Doc Meyers Pepper Shake
2 jars of your favorite marinara
16 oz of shredded mozzarella ( Do not use packaged, pre-shredded cheese)
2 tsp of dried basil


Directions:
Preheat oven to 350°.
In a large pot, bring water to a boil and add ziti. Cook 8 minutes. Pasta will not be completely done. While the pasta is cooking, brown the Italian sausage and onion in pan and drain. Set aside. In a large bowl mix ricotta cheese, egg, garlic, oregano, and Doc Meyers Pepper Shake. When smooth, add in sausage, pasta, and 1/2 jar of marinara.

Spray the bottom and sides of a 9x13 glass baking dish with nonstick cooking spray.  Add 1/2 jar or marinara to the bottom of the dish. Pour in half of the pasta and sausage mixture and press down slightly. Pour 1/2 jar of marinara and sprinkle with 1/2 of the shredded mozzarella. Press that down slightly and pour the remainder of the pasta mixture into the pan. Add the last 1/2 jar of marinara sauce and the rest of the shredded cheese. Sprinkle the top with 2tsp of dried basil and cover with foil.

Bake, covered, for 40 minutes. Remove foil from dish and cook an additional 10 minutes, or until cheese is bubbly and starts to brown.

Tips: This is a spicy dish and any leftovers will actually be spicier the next day. Also, this recipe makes a lot and it freezes nicely.

Tweaks: You can use andouille sausage or mild Italian sausage if you would like.  However, ground beef makes the dish quite flavorless..

This dish is so perfect for a cold fall evening. I hope you enjoy!!! Until next time, happy cooking!! ;o)

The Best and Easiest Muffins....EVER!

The Best and Easiest Muffins....EVER!

Believe me when I tell you that I have tried every way to make muffins. I could never find one that was moist enough. I also found them too sweet or too heavy. This recipe is one you will absolutely love. I promise!!!  They are moist, light, and fluffy every single time. I baked these for Doug's office and immediately had his co workers asking if they could place orders. So, here it is, the only muffin recipe you will ever need.

What you'll need:

• 2 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon Doc Meyers Pepper Shake
• 3/4 cup sugar
• 1 egg
• 1 cup whole milk
• 1/4 cup vegetable oil

My choice of add ins:
 1 cup ( plus a little more for later) cooked, drained, and crumbled breakfast sausage
 1 cup shredded ( plus a little more for later). Please do not use pre-shredded cheese, there truly is a difference.
 Set a little of the sausage and shredded cheese aside

Directions:

Preheat oven to 410°. In a large bowl, whisk all dry ingredients together. In a smaller bowl beat egg. Add milk and vegetable oil and whisk together.  Add the mixture to the dry ingredients and stir quickly. Do not use a mixer. Batter will be lumpy.  Add sausage and shredded cheese. Fill greased jumbo muffin pan (6 muffins) 2/3 full. Add a small amount of sausage and shredded cheese to the top before baking.

Bake for 15 minutes. Rotate muffins 180°. Reduce heat to 350° and bake for 12-15 more minutes. The higher heat really makes the muffins pop, reducing the heat keeps them from burning and drying out.


Tips: You can use a small muffin (12) pan. If you do, be sure to keep your eye on your cooking time. I suggest 10 minutes at 410°, rotate muffins, and 7-10 minutes at 350°


Tweaks: This is the BEST part. This recipe can be made with ANY add in you like. I have used blueberries, chopped apples, dates, oranges and cranberries.. I have even made an oatmeal crumb topping to bake on top. If using fruit, fresh is always best,

REMEMBER: If you choose to make a sweet muffin, DO NOT add the Doc Meyers Pepper Shake to your dry ingredients.


The muffins I made, I used for a  delicious, savory, country breakfast. I sliced one in half, scrambled two eggs, and made a white pepper, sausage gravy to put over everything. It is my version of biscuits and gravy. Cook your eggs any way you like and try this breakfast idea! You will LOVE it. You can also crumble these muffins over chili and it is super delicious!

Until next time, happy cooking :-)