Oatmeal and Everything Bars

Using up some leftover cream and a bag of caramels I’d randomly bought ages earlier, with good results!

Ingredients:

  • 1 11 ounce package of caramels
  • 3 tablespoons cream
  • 3/4 cup butter
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 3/4 cup packed brown sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips

Preheat oven to 350 degrees and grease a 11×7″ pan.

In a small saucepan, combine the caramels and cream over medium heat and cook, stirring occasionally, until melted and smooth then set aside.

In a large bowl, melt the butter then stir in the flour, oats, brown sugar, baking soda, and salt.

Press a bit more than half of the oat mixture evenly into the prepared pan.

Sprinkle the chocolate chips on top, then pour the caramel over that.

Crumble the remaining flour mixture over the caramel, then bake for 20 minutes.

Cool in the pan, then cut into bars.

Oatmeal and Everything Bars

Adapted from AllRecipes.

  • 1 11 ounce package of caramels
  • 3 tablespoons cream
  • 3/4 cup butter
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 3/4 cup packed brown sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips

Preheat oven to 350 degrees and grease a 11×7″ pan.

In a small saucepan, combine the caramels and cream over medium heat and cook, stirring occasionally, until melted and smooth then set aside.

In a large bowl, melt the butter then stir in the flour, oats, brown sugar, baking soda, and salt. Press a bit more than half of the oat mixture evenly into the prepared pan. Sprinkle the chocolate chips on top, then pour the caramel over that. Crumble the remaining flour mixture over the caramel, then bake for 20 minutes. Cool in the pan, then cut into bars.

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Chocolate-Glazed Chocolate Tart

An extremely chocolatey, wonderfully smooth chocolate tart.

Ingredients:

Crust:

  • 9 chocolate graham crackers (1 of 3 packages in the box I had), finely ground
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup sugar

Filling:

  • 1 1/4 cups heavy cream
  • 9 ounces bittersweet chocolate, chopped
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt

Glaze:

  • 2 tablespoons heavy cream
  • 1 3/4 ounces bittersweet chocolate, finely chopped
  • 1 teaspoon light corn syrup
  • 1 tablespoon warm water

Preheat oven to 350 degrees.

Stir together the crust ingredients and press evenly and firmly into the bottom and sides of a 9″ tart pan. Bake until firm, about 10 minutes, then remove and cool on a rack for 15-20 minutes.

Safer to move tart pans on something to provide stability.

To make the filling, bring the cream to a boil. While it heats, put the chocolate in a heat-safe bowl. Pour the boiling cream over the chocolate and let stand for 5 minutes. While you wait, whisk together the eggs, vanilla, and salt in a small dish.

Once the cream has sat, gently stir until smooth, then stir in the egg mixture.

Pour the filling into the cooled crust and bake until set about 3″ in from the edge, but still a bit jiggly in the center, 20-25 minutes.

Cool completely on a rack, about an hour, during which time even the center will set.

To make the glaze, bring the cream to a boil. This is obviously a real tiny amount of cream, so don’t take your eye off it for long! Remove from the heat and stir in the chocolate, then the corn syrup, then the water.

Pour the glaze into the center of the tart, then tilt it in all directions until evenly coated, then let stand another hour to set.

Gotta hold the thing together for travel!

Eeeexcellent!

Chocolate-Glazed Chocolate Tart

From Noble Pig.

Crust:

  • 9 chocolate graham crackers (1 of 3 packages in the box I had), finely ground
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup sugar

Filling:

  • 1 1/4 cups heavy cream
  • 9 ounces bittersweet chocolate, chopped
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt

Glaze:

  • 2 tablespoons heavy cream
  • 1 3/4 ounces bittersweet chocolate, finely chopped
  • 1 teaspoon light corn syrup
  • 1 tablespoon warm water

Preheat oven to 350 degrees.

Stir together the crust ingredients and press evenly and firmly into the bottom and sides of a 9″ tart pan. Bake until firm, about 10 minutes, then remove and cool on a rack for 15-20 minutes.

To make the filling, bring the cream to a boil. While it heats, put the chocolate in a heat-safe bowl. Pour the boiling cream over the chocolate and let stand for 5 minutes. While you wait, whisk together the eggs, vanilla, and salt in a small dish. Once the cream has sat, gently stir until smooth, then stir in the egg mixture. Pour the filling into the cooled crust and bake until set about 3″ in from the edge, but still a bit jiggly in the center, 20-25 minutes. Cool completely on a rack, about an hour, during which time even the center will set.

To make the glaze, bring the cream to a boil. Remove from the heat and stir in the chocolate, then the corn syrup, then the water. Pour the glaze into the center of the tart, then tilt it in all directions until evenly coated, then let stand another hour to set.

 

 

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Chocolate Snickerdoodles

It’s not often I see a new recipe I want to try and already have every single ingredient already, but this one fit the bill and I tried it immediately! These are fairly dense, delicious chocolate bites – 2 or 3 bites with the size I made them, actually. My coworkers said they tasted the peanut butter, I don’t notice it as much but either way, they’re good!

Ingredients:

  • 1/3 + 1/2 cup granulated sugar, divided
  • 5 teaspoons ground cinnamon, divided
  • 3 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 2 teaspoons cornflour or starch
  • 6 tablespoons cocoa powder
  • 1 cup unsalted butter, room temperature
  • 1/4 cup light brown sugar
  • 1/2 cup Peanut Butter & Co. Dark Chocolatey Dreams peanut butter
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract

Preheat oven to 375 and line 2 baking sheets with parchment or silpats. In a small dish, combine 1/3 cup sugar and 2 teaspoons of cinnamon and stir together. Set aside. In a medium bowl, combine the flour, 3 teaspoons cinnamon, the baking soda, cream of tartar, salt, cornstarch, and cocoa powder, then set aside.

In a large bowl, cream together the butter, 1/2 cup sugar, and the brown sugar.

Beat in the peanut butter, then the egg, yolk, and vanilla until smooth.

Add the flour mixture 1/3 of a time, beating after each addition.

Roll the dough into individual balls – I used a medium-sized cookie dough scoop, but think slightly smaller might actually be better in the future. Roll each ball in the cinnamon-sugar mixture, then place on the lined sheets.

They don’t spread much, so don’t need to be hugely spaced. Bake for 10 minutes, or until firm, cool briefly on the pans, then transfer to a wire rack to cool completely.

Chocolate Snickerdoodles

From Peanut Butter & Co.

  • 1/3 + 1/2 cup granulated sugar, divided
  • 5 teaspoons ground cinnamon, divided
  • 3 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 2 teaspoons cornflour or starch
  • 6 tablespoons cocoa powder
  • 1 cup unsalted butter, room temperature
  • 1/4 cup light brown sugar
  • 1/2 cup Peanut Butter & Co. Dark Chocolatey Dreams peanut butter
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract

Preheat oven to 375 and line 2 baking sheets with parchment or silpats. In a small dish, combine 1/3 cup sugar and 2 teaspoons of cinnamon and stir together. Set aside. In a medium bowl, combine the flour, 3 teaspoons cinnamon, the baking soda, cream of tartar, salt, cornstarch, and cocoa powder, then set aside.

In a large bowl, cream together the butter, 1/2 cup sugar, and the brown sugar. Beat in the peanut butter, then the egg, yolk, and vanilla until smooth. Add the flour mixture 1/3 of a time, beating after each addition.

Roll the dough into individual balls – I used a medium-sized cookie dough scoop, but think slightly smaller might actually be better in the future. Roll each ball in the cinnamon-sugar mixture, then place on the lined sheets. They don’t spread much, so don’t need to be hugely spaced. Bake for 10 minutes, or until firm, cool briefly on the pans, then transfer to a wire rack to cool completely.

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Reindeer Poop

Why’s it gotta be called that? I don’t know… blame the internet?

This is your quick, OH GOD I NEED A LAST MINUTE SNACK dessert type thing that’s quite simple to make. This requires melting white chocolate, which always goes very terribly with white chocolate chips, but I still always buy those rather than getting some stuff specifically made for melting. I recommend doing otherwise, as it’s a pain to use poorly melted chocolate!

Ingredients:

  • 3 cups corn Chex
  • 2 cups wheat Chex
  • 2 cups mini pretzels
  • 2 cups mini marshallows
  • 1 cup red and green M&Ms
  • 20 ounces white chocolate
  • red and green sprinkles, if desired, for extra “festive”

Stir together the Chex, pretzels, marshmallows, and M&Ms in a large bowl.

Melt the white chocolate and stir into the Chex mixture until evenly coated.

Spread on a lined sheet pan, sprinkle with sprinkles if desired, and refrigerate until firm, about 1 hour.

Break into bite-sized pieces and enjoy.

Reindeer Poop

From Delish.

  • 3 cups corn Chex
  • 2 cups wheat Chex
  • 2 cups mini pretzels
  • 2 cups mini marshallows
  • 1 cup red and green M&Ms
  • 20 ounces white chocolate
  • red and green sprinkles, if desired, for extra “festive”

Stir together the Chex, pretzels, marshmallows, and M&Ms in a large bowl. Melt the white chocolate and stir into the Chex mixture until evenly coated. Spread on a lined sheet pan, sprinkle with sprinkles if desired, and refrigerate until firm, about 1 hour. Break into bite-sized pieces and enjoy.

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Cranberry Petal Pie

A pie from a ’70s cookbook, which meant I wasn’t sure what I was getting into, but it turned out to be simple, delicious, and kind of fun looking!

Ingredients:

  • 3 cups fresh cranberries
  • 8 1/4 ounce can crushed pineapple
  • 1 1/2 cups sugar
  • 1 pie crust
  • 1/4 cup chopped walnuts (left those out)
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 1 pound can pear halves, well drained
  • 1 tablespoon butter, melted

Preheat oven to 450 degrees. Combine cranberries, pineapple (with the syrup), and sugar in a medium saucepan and cook until the sugar dissolves and berries start to pop, stirring constantly. Transfer to a medium bowl to cool.

Place pie crust in dish and flute the edges.

Combine the walnuts, flour, salt, and cinnamon in a small dish, stir together.

Stir the flour mixture into the cranberry mixture, then spoon the filling into the shell.

Arrange the pear halves, rounded-sides up, spoke-fashion on top. Place extra walnuts between each, if desired. Brush pears and walnuts with melted butter. I had a bit of extra butter so also brushed the crust edges.

Bake in 450 degree oven 10 minutes, then reduce oven to 350. Bake 30 more minutes, until pastry is golden and juices bubble up.

Cool completely. Straight out of the oven, it’s quite liquidy, but once cooled it firms up and can actually be safely transported as needed.

Cranberry Petal Pie

From The Family Circle Cookbook.

  • 3 cups fresh cranberries
  • 8 1/4 ounce can crushed pineapple
  • 1 1/2 cups sugar
  • 1 pie crust
  • 1/4 cup chopped walnuts
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 1 pound can pear halves, well drained
  • 1 tablespoon butter, melted

Preheat oven to 450 degrees. Combine cranberries, pineapple (with the syrup), and sugar in a medium saucepan and cook until the sugar dissolves and berries start to pop, stirring constantly. Transfer to a medium bowl to cool.

Place pie crust in dish and flute the edges.

Combine the walnuts, flour, salt, and cinnamon in a small dish, stir together, then stir into the cranberry mixture. Spoon the filling into the shell. Arrange the pear halves, rounded-sides up, spoke-fashion on top. Place extra walnuts between each, if desired. Brush pears and walnuts with melted butter.

Bake in 450 degree oven 10 minutes, then reduce oven to 350. Bake 30 more minutes, until pastry is golden and juices bubble up. Cool completely.

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Homemade Lofthouse Cookies

Clearly I’m a few holidays behind at this point in terms of decoration here, but we’re mostly concerned about flavor/texture so this recipe is good year-round! This recipe is from Bravetart, so has both the more accurate weight measurements, and volume ones.

Extremely lumpy moons, bats whose wings are trying to fly away from each other…Haaappy Halloween!

Ingredients:

Frosting:

  • 10 ounces/3 1/2 cups powdered sugar
  • 1/4 teaspoon Diamond Crystal kosher salt (how convenient that’s the one I already have)
  • 2 1/2 ounces/scant 1/2 cup heavy cream, cold
  • 1 teaspoon vanilla extract

Cookies:

  • 2 sticks unsalted butter, cut into 1/4″ pieces, slightly softened (about 60 degrees)
  • 7 ounces/1 cup sugar
  • 2 teaspoons baking powder
  • 1 1/4 teaspoons Diamond Crystal kosher salt
  • 2 large/2 ounces/1/4 cup egg whites
  • 1 ounce/2 tablespoons heavy cream
  • 1 tablespoon vanilla extract
  • 11 ounces/2 2/3 cup cake flour

Beat all the frosting ingredients in a large bowl, using the paddle attachment if you have a stand mixer. Start on low, to moisten, then increase the speed to medium and beat until light and smooth, about 3 minutes.

Transfer into a sandwich-sized ziplock. Wipe out the bowl/beater with a paper towel. (That requires less effort/care if you didn’t add food coloring to your frosting, as I did.)

To make the cookies, preheat the oven to 350 degrees and line to baking sheets. Beat together the butter, sugar, baking powder, and salt in the large bowl on low speed, then increase to medium and beat until creamy, 5 minutes.

While that beats, in a small dish beat together the egg whites, cream, and vanilla.

yuuuum

Add to the beaten butter mixture in 4 additions, beating and scraping down the bowl after each, then beating until smooth.

I had put some purple dye in with the liquid mixture

Sprinkle in the cake flour and beat in on low speed, then scrape the bowl one last time to ensure everything is mixed.

Transfer your dough to a piping bag fitted with a 1/2″ plain tip and pipe 12 1 1/4 ounce portions onto each of the prepared baking sheets, leaving 2 1/2″ between them. I found that until the very end, the dough was way too stiff to pipe, so I wound up spooning it back out of the bag I’d put it in until the last few cookies.

Both bags!

Bake until golden around the edges, again easier if you didn’t add food coloring, about 15 minutes.

Cool on the pans 5 minutes, then move to a wire rack and cool completely. Once completely cool, snip off the corner of your frosting bag and squeeze a tablespoon of frosting onto two or three cookies, spread it into an even layer using a knife, then repeat in further small batches until all the cookies are frosting.

Plus Oreos, as needed!

Homemade Lofthouse Cookies

From Bravetart.

Frosting:

  • 10 ounces/3 1/2 cups powdered sugar
  • 1/4 teaspoon Diamond Crystal kosher salt (how convenient that’s the one I already have)
  • 2 1/2 ounces/scant 1/2 cup heavy cream, cold
  • 1 teaspoon vanilla extract

Cookies:

  • 2 sticks unsalted butter, cut into 1/4″ pieces, slightly softened (about 60 degrees)
  • 7 ounces/1 cup sugar
  • 2 teaspoons baking powder
  • 1 1/4 teaspoons Diamond Crystal kosher salt
  • 2 large/2 ounces/1/4 cup egg whites
  • 1 ounce/2 tablespoons heavy cream
  • 1 tablespoon vanilla extract
  • 11 ounces/2 2/3 cup cake flour

Beat all the frosting ingredients in a large bowl, using the paddle attachment if you have a stand mixer. Start on low, to moisten, then increase the speed to medium and beat until light and smooth, about 3 minutes. Transfer into a sandwich-sized ziplock. Wipe out the bowl/beater with a paper towel.

To make the cookies, preheat the oven to 350 degrees and line to baking sheets. Beat together the butter, sugar, baking powder, and salt in the large bowl on low speed, then increase to medium and beat until creamy, 5 minutes. While that beats, in a small dish beat together the egg whites, cream, and vanilla. Add to the beaten butter mixture in 4 additions, beating and scraping down the bowl after each, then beating until smooth. Sprinkle in the cake flour and beat in on low speed, then scrape the bowl one last time to ensure everything is mixed.

Transfer your dough to a piping bag fitted with a 1/2″ plain tip and pipe 12 1 1/4 ounce portions onto each of the prepared baking sheets, leaving 2 1/2″ between them. Bake until golden around the edges, about 15 minutes. Cool on the pans 5 minutes, then move to a wire rack and cool completely. Once completely cool, snip off the corner of your frosting bag and squeeze a tablespoon of frosting onto two or three cookies, spread it into an even layer using a knife, then repeat in further small batches until all the cookies are frosting.

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Crockpot Cookie

A very thick cookie that I at first thought was good but nothing special, but then over the days of leftovers got more and more into, especially the crunchy edges! You can mix it up a bit by varying the types of chips you put on top, or just finish off several different bags as I did!

Ingredients:

  • 1 cup butter, melted
  • 2 cups brown sugar, tightly packed
  • 3 teaspoons vanilla extract
  • 2 large eggs
  • 1/4 teaspoon salt, heaping if you used unsalted butter
  • 2 cups all-purpose flour
  • 1 cup chocolate chips any flavor

Line your crockpot with aluminum foil. I only had parchment which was a bit less cooperative, but worked.

In a large bowl, combine the butter and sugar, stirring until smooth.

Add the vanilla and eggs and stir again, then stir in the salt and flour.

Pour the mixture into the lined crockpot. Sprinkle the chocolate chips on top.

Place a long piece of papertowel to cover the whole top of the crockpot, then put on the lid, shutting the paper towel in at the top. This helps catch any water that condenses on the inside of the lid, so it doesn’t fall back down and make wet cookies.

Turn the crockpot on and cook 2 1/2 to 3 hours, until set in the middle. Lift out, using the foil, and let cook at least 1 hour before cutting.

Crockpot Cookie

From The Stay at Home Chef.

  • 1 cup butter, melted
  • 2 cups brown sugar, tightly packed
  • 3 teaspoons vanilla extract
  • 2 large eggs
  • 1/4 teaspoon salt, heaping if you used unsalted butter
  • 2 cups all-purpose flour
  • 1 cup chocolate chips any flavor

Line your crockpot with aluminum foil.

In a large bowl, combine the butter and sugar, stirring until smooth. Add the vanilla and eggs and stir again, then stir in the salt and flour. Pour the mixture into the lined crockpot. Sprinkle the chocolate chips on top. Place a long piece of papertowel to cover the whole top of the crockpot, then put on the lid, shutting the paper towel in at the top.

Turn the crockpot on and cook 2 1/2 to 3 hours, until set in the middle. Lift out, using the foil, and let cook at least 1 hour before cutting.

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Cranberry and Beef Strudel

Don’t forget later this week to use your Thanksgiving leftovers to make Black Friday Bread!!

~~~~~~~~~~~~~~~~~

Is this the first time I’ve worked with phyllo dough? I think so. Do I still have 2/3 of a box in the freezer to use eventually? Sure do. This recipe, originally written for venison, uses a cranberry chutney to keep even the driest of meats moist and super delicious in this impressive-looking roll. Making the chutney felt like it took forever, but luckily you can make the filling parts ahead of time, simplifying matters greatly when it’s time to actually make dinner.

Ingredients:

Cranberry Chutney:

  • 5 ounces dried cranberries (craisins)
  • boiling water
  • 1 red onion, diced.
  • 1/4 cup cider vinegar
  • 1/2 teaspoon caraway seeds
  • 1 teaspoon allspice
  • 1 cinnamon stick
  • peel and juice of 1 orange
  • 1/3 cup brown sugar
  • 2 teaspoon mustard seed
  • 1 teaspoon salt

For the meat:

  • 2 tablespoons vegetable oil, divided
  • 1 large onion, diced
  • 1 pound extra lean ground beef or venison
  • 2 teaspoons salt
  • 1 teaspoon pepper

To combine:

  • 12 sheets thawed phyllo pastry
  • 1/4-1/2 cup melted butter

Begin by making the chutney. Using a bigger saucepan than I did would make things go faster, so I recommend it!

In a small heatproof dish, cover the cranberries with boiling water and let sit 2-3 minutes, then drain.

Meanwhile, place the red onion in a saucepan and cook over medium heat until translucent and softened.

Once softened, stir in the drained cranberries and remaining chutney ingredients.

Reduce heat as needed and simmer the mixture, stirring occasionally, until the mixture has significantly reduced and is thick – if you draw a spatula through it, liquid should not immediately run back in and cover the bottom of the saucepan. This will take anywhere from 30 minutes to an hour, depending on the heat and size of your pot. Set aside to cool.

While the chutney cooks, prepare the meat mixture. In a large skillet, heat one tablespoon of oil over medium heat and add the diced onion. Cook until browned, which takes a while. Just go with it.

Once browned, remove from the pan. Heat the other tablespoon of oil and brown the meat until cooked through.

Season with the salt and pepper, then add the onions back in. Set aside to cool. At this point, you can either refrigerate both parts, or head straight into assembly.

When ready to assemble, heat your oven to 375 degrees and line a baking pan with parchment/a silpat. Get out your thawed phyllo dough, but cover them with a damp cloth/paper towel to prevent them from drying out as you work. Lay out a single sheet of phyllo and brush the whole top with melted butter. Repeat with 5 more sheets layered on top, each brushed with butter, until you have a 6-sheet stack.

Sprinkle half the cooked meat mixture over the dough, leaving a 1″ border clear around all the edges. Top the meat with half of the chutney mixture.

Fold the long edges over, then roll up the pastry like a large burrito.

Place on your lined pan, seam-side-down, and brush the outside with additional butter. Repeat with the remaining ingredients to form a second strudel.

Bake 45 minutes, or until golden brown and crisp. Although phyllo dough is always going to be best the day it’s baked, I was pleasantly surprised at how not-squishy it stayed through a few days of leftovers. Nice!

Cranberry and Beef Strudel

From Jess Pryles.

Cranberry Chutney:

  • 5 ounces dried cranberries (craisins)
  • boiling water
  • 1 red onion, diced.
  • 1/4 cup cider vinegar
  • 1/2 teaspoon caraway seeds
  • 1 teaspoon allspice
  • 1 cinnamon stick
  • peel and juice of 1 orange
  • 1/3 cup brown sugar
  • 2 teaspoon mustard seed
  • 1 teaspoon salt

For the meat:

  • 2 tablespoons vegetable oil, divided
  • 1 large onion, diced
  • 1 pound extra lean ground beef or venison
  • 2 teaspoons salt
  • 1 teaspoon pepper

To combine:

  • 12 sheets thawed phyllo pastry
  • 1/4-1/2 cup melted butter

Begin by making the chutney. In a small heatproof dish, cover the cranberries with boiling water and let sit 2-3 minutes, then drain.

Meanwhile, place the red onion in a saucepan and cook over medium heat until translucent and softened. Once softened, stir in the drained cranberries and remaining chutney ingredients. Reduce heat as needed and simmer the mixture, stirring occasionally, until the mixture has significantly reduced and is thick – if you draw a spatula through it, liquid should not immediately run back in and cover the bottom of the saucepan. This will take anywhere from 30 minutes to an hour, depending on the heat and size of your pot. Set aside to cool.

While the chutney cooks, prepare the meat mixture. In a large skillet, heat one tablespoon of oil over medium heat and add the diced onion. Cook until browned, then remove from the pan. Heat the other tablespoon of oil and brown the meat until cooked through. Season with the salt and pepper, then add the onions back in. Set aside to cool. At this point, you can either refrigerate both parts, or head straight into assembly.

When ready to assemble, heat your oven to 375 degrees and line a baking pan with parchment/a silpat. Get out your thawed phyllo dough, but cover them with a damp cloth/paper towel to prevent them from drying out as you work. Lay out a single sheet of phyllo and brush the whole top with melted butter. Repeat with 5 more sheets layered on top, each brushed with butter, until you have a 6-sheet stack. Sprinkle half the cooked meat mixture over the dough, leaving a 1″ border clear around all the edges. Top the meat with half of the chutney mixture. Fold the long edges over, then roll up the pastry like a large burrito. Place on your lined pan, seam-side-down, and brush the outside with additional butter. Repeat with the remaining ingredients to form a second strudel.

Bake 45 minutes, or until golden brown and crisp.

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Bran Bread

I was recently given some spelt bran, a mystery ingredient as far as I’m concerned. It wound up making a bread with a very firm crust, and a nice fluffy inside. It’s a no-knead bread, so the hands-on time is very low, and the reward is high!

Ingredients:

  • 2 cups bread flour
  • 1 cup spelt, wheat, or oat bran
  • 2 teaspoon yeast
  • 1 1/2 teaspoon salt
  • 1 1/2 cups + 2 tablespoons warm water

In a large bowl, stir together all the ingredients.

Cover and let set at room temperature for 2 hours.

Move to the refrigerator for 24-48 hours.

Remove the dough from the fridge. Lay out a big piece of parchment paper. Coat your hands with flour, then scoop out the bread dough. Shape into a ball and place on the parchment, and let rise for 45 minutes. Meanwhile, place a dutch oven in your oven and preheat to 450 degrees.

I wasn’t very confident about the texture at this point

After the rising time, use a sharp knife or razor blade to cut an X or slashes in the top of the bread.

Remove the dutch oven from your oven. Use the parchment paper to transfer the dough into the dutch oven, and put the lid back on. Return to the oven for 30 minutes. Remove the dutch oven’s lid and bake another 20-25 minutes until crusty, brown, and hollow sounding when tapped on the bottom.

Cool on a wire rack before slicing.

Bran Bread

From Beyond Kimchee.

  • 2 cups bread flour
  • 1 cup spelt, wheat, or oat bran
  • 2 teaspoon yeast
  • 1 1/2 teaspoon salt
  • 1 1/2 cups + 2 tablespoons warm water

In a large bowl, stir together all the ingredients. Cover and let set at room temperature for 2 hours. Move to the refrigerator for 24-48 hours.

Remove the dough from the fridge. Lay out a big piece of parchment paper. Coat your hands with flour, then scoop out the bread dough. Shape into a ball and place on the parchment, and let rise for 45 minutes. Meanwhile, place a dutch oven in your oven and preheat to 450 degrees.

After the rising time, use a sharp knife or razor blade to cut an X or slashes in the top of the bread. Remove the dutch oven from your oven. Use the parchment paper to transfer the dough into the dutch oven, and put the lid back on. Return to the oven for 30 minutes. Remove the dutch oven’s lid and bake another 20-25 minutes until crusty, brown, and hollow sounding when tapped on the bottom. Cool on a wire rack before slicing.

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Caramel Pretzel Cheesecake

If you’re a person that owns a heart-shaped springform, bust this out for Valentine’s and you’re good to go! For everyone else…why wait, eat this now! When you get to the ingredient list it’s going to be very clear that this is a very sweet cheesecake. The day I made it, as I was cutting my first slice (and, hey, I don’t have to share so I was licking the cake cutter) I thought it might even be too sweet, a concept I don’t even like to admit exists, but then once I got a bite with all the layers together, I actually thought it went just right!

Ingredients:

  • 2 ½ cups crushed Snyder’s of Hanover® Sweet & Salty Salted Caramel Pieces, divided (I had to go to Amazon to get these; I crushed with a meat tenderizer, but using a food processor would be better)
  • 12 tablespoons unsalted butter, room temperature
  • 1 1/2 cups heavy cream
  • 1 tablespoon vanilla pudding powder
  • 1 8 ounce package cream cheese, room temperature
  • 1 cup sugar
  • 1 21 ounce can strawberry, cherry, etc. pie filling

Preheat oven to 375 degrees. In a medium bowl, combine the butter and 2 cups of the crushed pretzels. Press into the bottom of a 9″ springform pan and bake 7-10 minutes, then let cool completely.

In a large bowl, beat the heavy cream until just about stiff peaks. Add the tablespoon of pudding powder and beat until stiff – this ensures that the whipped cream doesn’t separate and weep liquid on any leftovers.

In a medium bowl, beat the cream cheese until smooth.

Add the sugar and beat until smooth, then fold in 1 cup of the whipped cream.

Spread the cream cheese mixture on the cooled crust, then top with the pie filling. Refrigerate until completely chilled.

Meanwhile, scoop the remaining whipped cream into a ziplock and keep that in the fridge as well.

To serve, pipe the whipped cream around the edge and in the center of the cheesecake, and sprinkle the remaining 1/2 cup crushed pretzel pieces on top.

Caramel Pretzel Cheesecake

Slightly adapted from Snyder’s of Hanover.

  • 2 ½ cups crushed Snyder’s of Hanover® Sweet & Salty Salted Caramel Pieces, divided
  • 12 tablespoons unsalted butter, room temperature
  • 1 1/2 cups heavy cream
  • 1 tablespoon vanilla pudding powder
  • 1 8 ounce package cream cheese, room temperature
  • 1 cup sugar
  • 1 21 ounce can strawberry, cherry, etc. pie filling

Preheat oven to 375 degrees. In a medium bowl, combine the butter and 2 cups of the crushed pretzels. Press into the bottom of a 9″ springform pan and bake 7-10 minutes, then let cool completely.

In a large bowl, beat the heavy cream until just about stiff peaks. Add the tablespoon of pudding powder and beat until stiff.

In a medium bowl, beat the cream cheese until smooth. Add the sugar and beat until smooth, then fold in 1 cup of the whipped cream. Spread the cream cheese mixture on the cooled crust, then top with the pie filling. Refrigerate until completely chilled.

Meanwhile, scoop the remaining whipped cream into a ziplock and keep that in the fridge as well.

To serve, pipe the whipped cream around the edge and in the center of the cheesecake, and sprinkle the remaining 1/2 cup crushed pretzel pieces on top.

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