Brownie Batter Dip

Once again I had a bunch of cream cheese to use up, and this time it wasn’t going away without bringing a billion calories with it. Luckily, this dip is really delicious, but not something you need to eat a giant amount of to be content, so you can share the fat with your friends. Or at least pretend that you’re going to, and then eat it all yourself over a few days.

IMG_1379Ingredients:

  • 8 ounces cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 2 1/2 cups powdered sugar
  • 5 tablespoons all-purpose flour
  • 5 tablespoons cocoa powder
  • 3 tablespoons brown sugar
  • 2-3 tablespoons milk, divided
  • 1 teaspoon vanilla
  • 1 teaspoon sea salt
  • 1 cup mini chocolate chips
  • something to dip in the dip

In a large bowl, beat together the cream cheese and butter until smooth. This is much easier if you do actually take them out in time to become room temp.

IMG_1374Beat in the brown sugar, cocoa powder, flour, vanilla, salt, and 1 tablespoon of the milk, until smooth.

IMG_1375Beat in the powdered sugar and a second tablespoon of milk, until smooth again. You can add the remaining tablespoon of milk if you’d prefer a thinner dip, I didn’t find it necessary.

IMG_1376Mix in the chocolate chips.

IMG_1377Serve with cookies, pretzel thins, or maybe some apple slices? Or just, of course, spoons.

IMG_1378An excellent amount of chocolateyness.

Brownie Batter Dip

From Something Swanky.

  • 8 ounces cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 2 1/2 cups powdered sugar
  • 5 tablespoons all-purpose flour
  • 5 tablespoons cocoa powder
  • 3 tablespoons brown sugar
  • 2-3 tablespoons milk, divided
  • 1 teaspoon vanilla
  • 1 teaspoon sea salt
  • 1 cup mini chocolate chips

In a large bowl, beat together the cream cheese and butter until smooth. Beat in the brown sugar, cocoa powder, flour, vanilla, salt, and 1 tablespoon of the milk, until smooth. Beat in the powdered sugar and a second tablespoon of milk, until smooth again. Add the remaining tablespoon of milk if you prefer a thinner dip. Mix in the chocolate chips.

Serve with something to dip.

 

Posted in Dessert | Tagged , , , , , | 4 Comments

Bagels

Two weeks ago I made a cheesecake for a friend’s birthday party. I had some cream cheese leftover, so kept my eye out for bagels in the supermarkets and bakeries around town, but never came across any. This week my internet friend and postal hero Craig gave me a bagel recipe, and we were having another ‘international food fest’ type dealie at school, making it clear what had to be done.

IMG_1352I didn’t even especially realize I missed bagels until I was eating them. Brittany, another American, said her life flashed before her eyes when she took her first bite. (…in an “oh my god the memories!” sort of way, not a “well now I’m dead” way.)

IMG_1364The one time before this I had made bagels it was a terrible process, with dough that didn’t want to knead and multiple refrigeration periods, and I planned to never make bagels again. I really don’t know what the point of that recipe was, because this one was quite simple, and made bagels that taste and feel just like bagels should, so… bagels are back on the menu!

IMG_1345Ingredients: (This is another one that came in metric measurements but was easy to finagle into cups)

  • 250 ml (1 cup + 2 teaspoons) milk
  • 1 teaspoon instant yeast
  • 380 grams (3 cups) all-purpose flour
  • 1 1/2 teaspoons sugar, plus extra for boiling
  • 1 teaspoon salt
  • vegetable oil for brushing
  • egg white for brushing
  • any add-ins (I used 1 tablespoon cinnamon and half a cup tiny raisins)

Warm the milk and stir in the yeast. Set aside long enough to stir together the flour, sugar, salt, and any spices such as cinnamon in a large bowl. Pour the milk into the flour mixture and stir until the dough roughly holds together, then knead until smooth. If adding chunkier add-ins, like raisins, add them about halfway through kneading, and keep kneading until they are all worked into the dough and evenly distributed throughout it.

IMG_1336

Yes, I do my kneading in a bowl lately, have you seen our counters??

Cover the dough and let it rise somewhere warm for 20 minutes.

IMG_1337Divide the dough into 8-10 balls.

Ran out of parchment, but I don't think you even need it, these didn't stick at all.

Ran out of parchment, but I don’t think you even need it, these didn’t stick at all.

Starting by working your thumb through the balls, one at a time, form them into a bagel shape.

IMG_1339IMG_1340Try to keep them evenly thick all the way around, so that they cook evenly. Place them on a baking sheet.

IMG_1341Brush the tops with oil, cover, and let rise another 30 minutes. Towards the end of that time, get a large pot of water boiling and preheat your oven to 200c (390f). Add 1 tablespoon of sugar for each liter of water in your pot. I don’t have a giant pot, so was using two tiny ones, and didn’t really bothering the amount of sugar. Not a big deal.

Place as many bagels in the water as can fit without touching, and boil them for about 1 minute per side. Place the boiled bagels back on your baking sheet, and boil the remaining bagels.

The bottom ones have been boiled, you can see they get bigger during.

The bottom ones have been boiled, you can see they get bigger during.

Brush the surface with egg white, using that to attach seeds, if you’re into seedy bagels. (I sure am not!)

IMG_1344Bake 25-30 minutes, get your self some cream cheese, and go to town!

IMG_1346IMG_1347

Bagels

  • 250 ml (1 cup + 2 teaspoons) milk
  • 1 teaspoon instant yeast
  • 380 grams (3 cups) all-purpose flour
  • 1 1/2 teaspoons sugar, plus extra for boiling
  • 1 teaspoon salt
  • vegetable oil for brushing
  • egg white for brushing
  • any add-ins

Warm the milk and stir in the yeast. Stir together the flour, sugar, salt, and any spices in a large bowl. Pour the milk into the flour mixture and stir until the dough roughly holds together, then knead until smooth. If adding chunkier add-ins, like raisins, add them about halfway through kneading, and keep kneading until they are all worked into the dough and evenly distributed throughout it. Cover the dough and let it rise somewhere warm for 20 minutes.

Divide the dough into 8-10 balls. Starting by working your thumb through the balls, one at a time, form them into a bagel shape. Try to keep them evenly thick all the way around, so that they cook evenly. Place them on a baking sheet.

Brush the tops with oil, cover, and let rise another 30 minutes. Towards the end of that time, get a large pot of water boiling and preheat your oven to 200c (390f). Add 1 tablespoon of sugar for each liter of water in your pot.

Place as many bagels in the water as can fit without touching, and boil them for about 1 minute per side. Place the boiled bagels back on your baking sheet, and boil the remaining bagels. Brush the surface with egg white, using that to attach seeds, if desired.

Bake 25-30 minutes, then enjoy.

Posted in Bread, Breakfast, Brunch | Tagged | 2 Comments

Brunsviger (Danish Caramel-Topped Cake)

I’ve been killing time lately in a chat room that’s mostly people scattered across Europe (and one American desperate to get out of the US forever, and me, really looking forward to returning). One of them gave me his recipe for Brunsviger, which I had never heard of, but immediately had to try. I had to do a tiny bit of interpreting (apparently they only ever have fresh yeast in Denmark?), but it came together really easily, and has a delicious crunchy sugar top!

IMG_1310Because it came in metric measurements, but is pretty easy to convert, I’ll give both for once.

Ingredients:

Dough:

  • 1/4 liter (8.5 ounces) warm milk
  • 50 grams fresh yeast or 5 tablespoons active dry yeast
  • 100 grams (7 tablespoons) unsalted butter, room temperature
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 eggs
  • 500 grams (4 cups) all-purpose flour
  • 2 teaspoons cinnamon (my addition, but I recommend it)

Topping (can be doubled):

  • 150 grams (10 1/2 tablespoons) butter
  • 150 grams (2 1/2 cups) brown sugar

The first challenge here is pan size. The pan I used is a bit bigger than a 9 x 13″ (possibly 40 x 27cm, but I don’t have a measuring tape to check), and the dough was thick enough that it rose so high it was pushing some of the caramel over the sides. I can’t really think of a larger, but still standard, sized dish you would have in the US that has high sides, so I guess I suggest using a 9 x 13″ and also a bread pan? Sure. Whatever pan(s) you find, grease them well and set aside. Potentially also line a sheet pan with foil and put your greased pans on that, to catch any drips? Never a bad idea.

Stir the yeast into the warm milk in a large bowl. Stir in the remaining dough ingredients, and knead until smooth and shiny. I felt at first like it was going to need additional flour, but it actually became a nice dough pretty quickly.

IMG_1302Pat your dough into the bottom of your greased pan(s). Cover, and set aside to rise for 20 minutes. During this time, preheat your oven to 200 C/390 F.

IMG_1303In a medium saucepan, combine the topping ingredients over medium-high heat. Bring to a boil, stirring increasingly frequently as it heats.

IMG_1304Remove the boiling mixture from the heat and set aside just long enough to poke holes all over the dough with a finger or spoon for the topping to go into.

POKE POKE

POKE POKE

Pour the hot sugar mixture evenly over the dough.

IMG_1306Bake 25 minutes. When it comes out of the oven, you can eat it pretty much right away. The dough holds together well, and the top hardens quite quickly, so you can take out pieces without worrying it will fall apart.

IMG_1307If you want to make this quickly in the morning, you can prepare the dough the night before, using 1/2 the amount of yeast, and get it as far as spread out in the pan, then whip up the topping and throw it in the oven in the morning just in time for breakfast.

sugar close up

sugar close up

The cake turns out fluffy, big, and nice. Oh, the person that gave me the recipe suggested doubling the topping, for extra deliciousness. I didn’t have enough brown sugar to do it, which in retrospect turned out to be a very good thing, since mine already overflowed without twice as much, but if you’re not alarmed by that much butter (it’s over a huge amount of baked good, it’s fine, you’ll share, really you will this time), go for it!

Brunsviger

Dough:

  • 1/4 liter (8.5 ounces) warm milk
  • 50 grams fresh yeast or 5 tablespoons active dry yeast
  • 100 grams (7 tablespoons) unsalted butter, room temperature
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 eggs
  • 500 grams (4 cups) all-purpose flour
  • 2 teaspoons cinnamon, optional

Topping (can be doubled):

  • 150 grams (10 1/2 tablespoons) butter
  • 150 grams (2 1/2 cups) brown sugar

Grease a large baking dish well and set aside.

Stir the yeast into the warm milk in a large bowl. Stir in the remaining dough ingredients, and knead until smooth and shiny. Pat dough into the bottom of the greased pan. Cover, and set aside to rise for 20 minutes. During this time, preheat your oven to 200 C/390 F.

In a medium saucepan, combine the topping ingredients over medium-high heat. Bring to a boil, stirring increasingly frequently as it heats. Remove the boiling mixture from the heat and set aside just long enough to poke holes all over the dough with a finger or spoon. Pour the hot sugar mixture evenly over the dough, then bake for 25 minutes.

Posted in Bread, Breakfast, Dessert | Tagged , , | Leave a comment

Rabbit Stifado (grody picture warning)

I was thinking about not posting this, because we had to kind of improvise a bit and it doesn’t look pretty, but Mary Kate wanted to see it, and I haven’t been cooking a ton of things worth sharing lately (lotta gross vegetables), so… here we go!

IMG_1244Oh, and as the title suggests, from here on out the pictures may be pretty unappealing. This thing had a face.

Carmen plays dentist.

Carmen plays dentist.

IMG_1236Ingredients:

  • 1 large rabbit, jointed (approximately 3 1/2 pounds)
  • 2 bay leaves
  • 4 tablespoons red wine vinegar or balsamic vinegar
  • 1/2 cup olive oil, divided
  • 2 tablespoons tomato paste
  • 1/3 teaspoon sugar
  • 4 garlic cloves, roughly chopped
  • 1 small cinnamon stick (about 3 inches)
  • 4 whole allspice
  • 1 sprig rosemary
  • 2/3 cup red wine
  • 1 1/4 cups hot water
  • salt and black pepper
  • 1 1/2 pounds white pearl onions, peeled but left whole

Besides not having the right pots and pans (which will quickly become apparent) we didn’t have allspice and had shallots rather than pearl onions. I have never eaten as many shallots in my life, but…they’re fine/good?

The meat counter guy didn't speak English, but mimed chopping, so I went with that.

The meat counter guy didn’t speak English, but mimed chopping, so I went with that.

Rinse the rabbit and put them in a large bowl with the bay leaves and vinegar. Mix well, and leave to marinate at least 2 hours, up to overnight.

IMG_1234Heat 1/4 cup of the olive oil in a large saucepan until hot. Pat dry the rabbit piece them and add to the oil, frying until brown on all sides. We didn’t have anything big enough, so were using two pots at once, and still having to rotate meat in and out of the pots so that everything could be heated on the bottom.

IMG_1237 IMG_1238Once the meat is all browned on the outside, add the tomato paste, bay leaves, sugar, garlic, spices, wine, and water, then season with salt and pepper. I added more water, since they were split and it seemed like it could use it to cover most of the meat.

IMG_1240

Bring the mixture to a boil, then reduce the heat to a simmer, cover, and simmer for about an hour. When 15 minutes remain, heat the remaining 1/4 cup of olive oil in a frying pan and add the onions. Saute gently for 15 minutes, stirring occasionally, until golden all over.

Let's just pretend...

Let’s just pretend…

Add the onions, and any remaining oil in the pan, to the rabbit mixture. Re-cover, and simmer a further 15 minutes.

IMG_1242Remove the cinnamon stick, allspice, and rosemary.

This would be good with rice, and even better with some crispy potato wedges!

IMG_1243The sauce is delicious (dip potatoes in it!), and the meat is nice and tender. Even with the problems my kitchen has, this was a good meal!

Rabbit Stifado

From food.com.

  • 1 large rabbit, jointed (approximately 3 1/2 pounds)
  • 2 bay leaves
  • 4 tablespoons red wine vinegar or balsamic vinegar
  • 1/2 cup olive oil, divided
  • 2 tablespoons tomato paste
  • 1/3 teaspoon sugar
  • 4 garlic cloves, roughly chopped
  • 1 small cinnamon stick (about 3 inches)
  • 4 whole allspice
  • 1 sprig rosemary
  • 2/3 cup red wine
  • 1 1/4 cups hot water
  • salt and black pepper
  • 1 1/2 pounds white pearl onions, peeled but left whole

Rinse the rabbit and put them in a large bowl with the bay leaves and vinegar. Mix well, and leave to marinate at least 2 hours, up to overnight.

Heat 1/4 cup of the olive oil in a large saucepan until hot. Pat dry the rabbit piece them and add to the oil, frying until brown on all sides.

Once the meat is browned all around, add the tomato paste, bay leaves, sugar, garlic, spices, wine, and water, then season with salt and pepper.

Bring the mixture to a boil, then reduce the heat to a simmer, cover, and simmer for about an hour. When 15 minutes remain, heat the remaining 1/4 cup of olive oil in a frying pan and add the onions. Saute gently for 15 minutes, stirring occasionally, until golden all over. Add the onions, and any remaining oil in the pan, to the rabbit mixture. Re-cover, and simmer a further 15 minutes.

Remove the cinnamon stick, allspice, and rosemary. Serve with rice or potato.

Posted in Dinner | Tagged , , , , | 4 Comments

Cinnamon Sweet Bread

I’ve been kind of slacking on Daring Bakers’ posts lately, because…everything is just a bit more of a pain in Greece, but this one was pretty easy to bang together, and looks cool. Or, as they’d have us say: Beauty surrounded the Daring Bakers this month as our host, Sawsan, of chef in disguise, challenged us to make beautiful, filled breads. Who knew breads could look as great as they taste?

IMG_0302Ingredients:

Dough:

  • 1/4 cup warm water
  • 3/4 cup warm milk
  • 1 large egg
  • 1/4 cup butter, softened
  • 1/4 cup white sugar
  • 1/2 teaspoon salt
  • 3 1/4 to 3 1/2 cups all-purpose flour
  • 2 teaspoons dry yeast
  • 1/4 teaspoon cardamom, optional

Topping:

  • 1/4 cup of milk
  • 1 tablespoon sugar

Filling:

  • 1/2 stick butter, melted
  • 1/4 cup cinnamon
  • 1/2 cup sugar

For Drizzling:

  • 1 14 ounce can sweetened condensed milk

To start the dough, whisk together the egg, milk, water, sugar, butter, and yeast in a medium bowl.

Or, say, the pot you warmed the milk and water in.

Or, say, the pot you warmed the milk and water in.

In a large bowl, sift together 3 1/4 cups of the flour, salt, and cardamom if you are using it, then stir the liquid ingredients in. Knead until a smooth dough forms, adding the remaining quarter cup of flour if needed. Place the dough in a greased bowl, turn to coat, then cover the bowl and set somewhere warm to double, about an hour.

IMG_0286 IMG_0287 IMG_0288 IMG_0291Once risen, turn the dough out onto a lightly floured surface and divide it into four parts. Roll each quarter into a circle at least 8″ in diameter.

I need to look up a video on how to roll circles, apparently.

I need to look up a video on how to roll circles, apparently.

Line a baking sheet and set aside. Stir together the cinnamon and sugar of the filling. I know that that seems like an insane amount of cinnamon, but it is not overpowering in the final product. Brush 1/4 of the melted butter over one of the rolled out pieces of dough, and sprinkle 1/3 of the cinnamon sugar mixture evenly over the butter. Top with a second piece of dough, and repeat with another 1/4 of the butter and 1/3 of the cinnamon sugar, and again with the third piece of dough. Top with the final piece of dough, and brush with the remaining butter.

IMG_0293IMG_0294Cut the stack of dough circles into eight even pieces, using a sharp knife. In the center of each piece, cut a line that goes through all 4 layers, from about 1/2″ from the point to 1/2″ to the base.

IMG_0295Take the tip of each triangle, fold it back, insert it through the cut, and pull through. It’s like doing a topsy-tail hairdo!

IMG_0296As you’re handling each one, move them on to your baking sheet.

IMG_0297Pinch together the two outside corners of each triangle. The dough, especially with the butter, is moist enough it should stick together with no problems.

IMG_0298Brush the dough with the 1/4 cup milk, and sprinkle with sugar. Allow to rest 15 minutes while your oven preheats to 500, or whatever the highest it can reach is.

IMG_0299Lower the temperature to 460 as you put the pan in. Bake five minutes, then lower further, to 390 degrees. Bake 15-20 more minutes, until golden brown. Remove from the oven and let rest 5 minutes.

IMG_0300Transfer to a wire rack and drizzle the sweetened condensed milk on top. If you don’t have a wire rack, at least pull the pieces apart, or they will form a sort of pool, holding in all the condensed milk, and will eventually make the dough soggy.

IMG_0301At first bite, I thought maybe I would have preferred a milk/powdered sugar glaze, but in the end, I think the condensed milk was a nice change. The one person I was willing to share one of these with thought they were delicious, and I agree!

Cinnamon Sweet Bread

Dough:

  • 1/4 cup warm water
  • 3/4 cup warm milk
  • 1 large egg
  • 1/4 cup butter, softened
  • 1/4 cup white sugar
  • 1/2 teaspoon salt
  • 3 1/4 to 3 1/2 cups all-purpose flour
  • 2 teaspoons dry yeast
  • 1/4 teaspoon cardamom, optional

Topping:

  • 1/4 cup of milk
  • 1 tablespoon sugar

Filling:

  • 1/2 stick butter, melted
  • 1/4 cup cinnamon
  • 1/2 cup sugar

For Drizzling:

  • 1 14 ounce can sweetened condensed milk

To start the dough, whisk together the egg, milk, water, sugar, butter, and yeast in a medium bowl. In a large bowl, sift together 3 1/4 cups of the flour, salt, and cardamom if you are using it, then stir the liquid ingredients in. Knead until a smooth dough forms, adding the remaining quarter cup of flour if needed. Place the dough in a greased bowl, turn to coat, then cover the bowl and set somewhere warm to double, about an hour.

Once risen, turn the dough out onto a lightly floured surface and divide it into four parts. Roll each quarter into a circle at least 8″ in diameter.

Line a baking sheet and set aside. Stir together the cinnamon and sugar of the filling. Brush 1/4 of the melted butter over one of the rolled out pieces of dough, and sprinkle 1/3 of the cinnamon sugar mixture evenly over the butter. Top with a second piece of dough, and repeat with another 1/4 of the butter and 1/3 of the cinnamon sugar, and again with the third piece of dough. Top with the final piece of dough, and brush with the remaining butter.

Cut the stack of dough circles into eight even pieces, using a sharp knife. In the center of each piece, cut a line that goes through all 4 layers, from about 1/2″ from the point to 1/2″ to the base.

Take the tip of each triangle, fold it back, insert it through the cut, and pull through. As you’re handling each one, move them on to your baking sheet. Pinch together the two outside corners of each triangle.

Brush the dough with the 1/4 cup milk, and sprinkle with sugar. Allow to rest 15 minutes while your oven preheats to 500, or whatever the highest it can reach is.

.Lower the temperature to 460 as you put the pan in. Bake five minutes, then lower further, to 390 degrees. Bake 15-20 more minutes, until golden brown. Remove from the oven and let rest 5 minutes. To finish, transfer to a wire rack and drizzle the sweetened condensed milk on top.

Posted in Bread, Brunch, Dessert | Tagged , , , , | 2 Comments

Conchas

I’ve had some version or other of these bookmarked for years. A lot of the stuff I have bookmarked is more challenging in my Greek kitchen than it will be when I get back to the US, so this, which requires no specific sized pans or fancy ingredients, finally got to jump up the line.

IMG_0521It’s basically some soft, lightly flavored rolls, with a crisp delicious cinnamon-y topping. I quite like it! I gather they are Mexican, but I’ve never had any from a Mexican bakery, so I can’t really tell you how this recipe compares to the real deal.

Ingredients:

Dough:

  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup warm water
  • 1/2 cup evaporated milk
  • 1/4 cup plus 2 tablespoons white sugar
  • 1 teaspoon salt
  • 1/3 cup butter, melted
  • 1 egg
  • 4 cups all-purpose flour, divided
  • 1/2 teaspoon ground cinnamon

Topping:

  • 2/3 cup white sugar
  • 1/2 cup butter, melted
  • 1 cup all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons vanilla extract

In a large bowl, stir the yeast into the water. Add the evaporated milk, sugar, butter, salt, egg, and two cups of the flour, and stir together.

IMG_0512Gradually stir in the remaining 2 cups of flour and the cinnamon, then knead 6-8 minutes, until smooth and elastic. Place in a greased bowl, and roll the dough to coat on all sides.

IMG_0513Cover, and let rise in a warm place until doubled, about an hour.

Towards the end of that hour, make the topping. In a medium bowl, whisk together the butter and sugar well. Beat in the flour, then vanilla and cinnamon. The mixture should be moist enough to stick together, but solid enough to shape. If it is too dry, add a spoonful or two of water. The recipe I was using didn’t say to melt the butter, so I had to take remedial action. Set aside.

On the stove. Please, be real careful when heating glass - sudden temperature changes can cause it to crack/shatter!

On the stove. Please, be real careful when heating glass – sudden temperature changes can cause it to crack/shatter!

Divide the risen dough into 12 pieces.

IMG_0514Shape into balls and place on a lined baking sheet, spaced widely. Divide the topping into 12 portions, and roll into balls.

IMG_0516Flatten each between your hands, and press one gently over each ball of dough. They should stick fine with no additional liquid and no smashing.

IMG_0517Use a knife to cut grooves in the topping.

IMG_0518 IMG_0519Cover, and let rise until doubled again, about 45 minutes. Preheat oven to 375 degrees. Bake 20 minutes, or until lightly golden.

IMG_0520 IMG_0523Mine clearly didn’t come out perfectly, as the topping design is supposed to look more like a shell. I’m not sure if the topping would hold that shape better if you didn’t cut as deep through it, or if then it would just crack and break randomly as the dough beneath it expanded. The taste is good, anyway, so looks can wait for future experimentation.

Like a tasty hedgehog!

Like a tasty hedgehog!

Conchas

Lightly adapted from One Perfect Bite.

Dough:

  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup warm water
  • 1/2 cup evaporated milk
  • 1/4 cup plus 2 tablespoons white sugar
  • 1 teaspoon salt
  • 1/3 cup butter, melted
  • 1 egg
  • 4 cups all-purpose flour, divided
  • 1/2 teaspoon ground cinnamon

Topping:

  • 2/3 cup white sugar
  • 1/2 cup butter, melted
  • 1 cup all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons vanilla extract

In a large bowl, stir the yeast into the water. Add the evaporated milk, sugar, butter, salt, egg, and two cups of the flour, and stir together. Gradually stir in the remaining 2 cups of flour and the cinnamon, then knead 6-8 minutes, until smooth and elastic. Place in a greased bowl, and roll the dough to coat on all sides. Cover, and let rise in a warm place until doubled, about an hour.

Towards the end of that hour, make the topping. In a medium bowl, whisk together the butter and sugar well. Beat in the flour, then vanilla and cinnamon. The mixture should be moist enough to stick together, but solid enough to shape. If it is too dry, add a spoonful or two of water. Set aside.

Divide the risen dough into 12 pieces. Shape into balls and place on a lined baking sheet, spaced widely. Divide the topping into 12 portions, and roll into balls. Flatten each between your hands, and press one gently over each ball of dough. Use a knife to cut grooves in the topping. Cover, and let rise until doubled again, about 45 minutes. Preheat oven to 375 degrees. Bake 20 minutes, or until lightly golden.

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Eggless Cookie Dough

Several days ago I saw some dumb joke image about going on a ‘raw’ diet, with a picture of a tube of cookie dough. Since then, my constant baseline desire for cookie dough has been pretty maxed out, and I finally got around to making some eggless cookie dough for snacking yesterday.

IMG_0264Ingredients:

  • i stick unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 2 tablespoons milk
  • 1 cup chocolate chips or other mix-ins

To begin – don’t bother preheating your oven or lining any baking sheets, for once that doesn’t matter.

Cream together the butter and brown sugar until light and fluffy, then beat in the vanilla.

IMG_0259Add the salt and flour and beat until just combined.

IMG_0260Beat in the milk. It may seem for a minute like it’s not going to be enough liquid, but it should come together.

IMG_0261Add the chocolate chips, and anything else you want. I used up the remainder of a bag of marshmallows, torn into pieces.

IMG_0263Hey presto, done already! Grab a spoon and get snacking! Store any leftovers in the fridge.

Eggless Cookie Dough for Snacking

Adapted from Center Cut Cook.

  • i stick unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 2 tablespoons milk
  • 1 cup chocolate chips or other mix-ins

Cream together the butter and brown sugar until light and fluffy, then beat in the vanilla. Add the salt and flour and beat until just combined. Beat in the milk, then stir in the chocolate chips. Consume!

Posted in Dessert | Tagged , , | 2 Comments