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Monday, October 24, 2016

Challah *quick*

INGREDIENTS (1 challah)
1 tbsp. yeast
1 cup warm water
3 tbsp. sugar
1/2 tbsp. salt
1/3 cup canola oil
3 cups all-purpose flour + 1/4 cup
1 egg for basting (optional for vegan challah, substitute olive oil)
Sesame seeds for topping
1. In a 1 gallon plastic ziplock bag, add the yeast, water, sugar, salt, oil and 3 cups of flour.
2. Give the bag a little shake. Don’t work too hard- remember, it’s a lazy challah!
3. Place the bag in a bowl of warm water for 30 mins. The dough should be very wet. It will start to bubble and self-knead. WHOA.
4. Add the 1/4 cup flour and give the bag another shake.
5. Leave the bag for 1 hour to rise. This step can vary depending on the temperature in your house, so let the dough rise until it looks kneaded. It should still be a wet dough. You can flip the bag over every 20 mins to help it along.
6. Preheat oven to 300F/150C
7. On a floured surface, separate the dough and stretch out 3 strands. Braid.
8. Baste with egg and sprinkle sesame seeds (optional for vegan challah, substitute olive oil). Leave to rise for 15 mins (optional but recommended).
9.  Bake on a non stick tray for 40 mins or until golden on top.

Monday, October 17, 2016

Almond shortbread cookie

These are AMAZING.  A quick easy cookie for any time of the year.  These are light and delicious.  A great cookie to add to your holiday list.  I made these for work and they were a big hit.  Shape them any way you like.  This will definitely be added to my holiday cookie list.

Prep time: 35 min (not counting freezer and fridge time)
40-50 cookies

1 cup (2 sticks) unsalted butter, room temperature
1 cup confectioners’ sugar
1 teaspoon amaretto liquor or almond extract (I used amaretto)
1/4 teaspoon salt
2 cups all-purpose flour (sifted)
3/4 cup sliced almonds, lightly toasted

  In a large mixing bowl, using mixer, beat butter, sugar, amaretto, salt until smooth and creamy.
2) With mixer on low speed, add flour and mix until dough forms.
3) Using rubber spatula, mix in almonds.
4) Form dough into a rectangular log (or 2 rectangular logs). Wrap each log in plastic wrap. Once the log is wrapped in plastic wrap, it is easier to continue shaping it as a more perfectly shaped rectangular log. Freeze the log for 40 minutes in freezer, then 20 minutes in refrigerator.
5) Preheat oven to 325. Using sharp knife, cut dough into 1/4 inch thick slices, place them on parchment lined baking sheet 1 inch apart. Bake until edges are golden, about 15-18  minutes. (depending on your oven)
6) Cool on baking sheet for 10 minutes, then transfer to wire rack to cool completely.

Thanks for stopping by,  have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.

Monday, October 10, 2016

Almond Joy Cookie

 I made these for work back in August.  They were very easy but I found them to be very sweet.   They would be a great addition to Holiday baking.  These were a big hit.
Makes about 44 cookies
  from here

1 14 oz bag sweetened coconut flakes
2 cups semi-sweet chocolate chips
⅔ cup chopped lightly salted almonds (I used Blue Diamond Low Sodium Lightly Salted - light blue bag)
1 14 oz can sweetened condensed milk (regular or fat-free works)
  1. Preheat the oven to 325F.
  2. Line a large baking sheet with parchment paper and set aside.
  3. In a large bowl combine coconut, chocolate chips, almonds, and sweetened condensed milk.
  4. Stir until combined.
  5. Scoop out dough with a cookie scoop onto prepared baking sheet.
  6. Moisten the tips of your fingers with water and shape into discs. Pat the tops flat.
  7. Bake cookies for 13 to 16 minutes or until tips of coconut are just starting to turn golden brown.
  8. Let cool on baking sheet.
  9. Store cookies in an airtight container.
thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.

Monday, October 3, 2016

Chocolate Sugar Cookies

It's a raining day here in KS and it has finally cooled down a bit.  It's been over 100° everyday for the past week or so.  Each day worst than the next, makes it really hard to breathe.  I won't complain to much because I really hate winter and it will be here before we know it!  sigh!
I made these for work, found the recipe on Pinterest and I changed it up a bit.  To one of the batches i added peanut butter just to see what they would taste like.   They were a hit.  Next time I think I'll add caramel bits and maybe a batch with chopped walnuts.  So guess you can do a lot with this recipe.  Give it a try.

makes about 44 cookies
  • 1 cup butter, softened
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3/4 cup cocoa powder
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup granulated sugar for rolling
  1. Cream together butter and brown sugar with a mixer until fluffy, about 5 minutes.
  2. Add in eggs, one at a time, mixing after each addition, and then vanilla.
  3. Combine cocoa powder, flour, baking soda and salt. Slowly add flour mixture to butter mixture. Mix well.
  4. Refrigerate dough for one hour.
  5. Using a cookie scoop, scoop dough and place into granulated sugar, roll around to coat. Place sugar coated dough on lightly greased or parchment lined baking sheet, space cookies 2 inches apart. Bake in a preheated 350 degree oven for 9-10 minutes.
  6. Let cookies cool on baking sheet for 10 minutes before removing to racks to cool completely. Store in an airtight container. 
Thanks for stopping by,  have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.

Monday, September 26, 2016

Blueberry Muffin Cake

This is what I made for work after coming back from my vacation. (Which was back the end of May into the first week of June.  I have my posts done for 2 months ahead.) The guys were having with-drawls from not having a dessert 2 weeks in a row.   Truth be told i really didn't feel like making anything because I'm pooped, I've been working in the yard for the past 3 days trying to get my flower beds cleaned up and a bunch of new plants planted.  Boy what a chore.  This AM my daughter and I planted our tomatoes, eggplant, beans, corn and cucumber plants.  Another chore. 
adapted from here 

Crumb Topping
¾ cup granulated sugar
⅓ cup plus 3 tablespoons all-purpose flour
¾ teaspoon ground cinnamon
¼ cup plus 2 tablespoons butter, room temperature

2 cups all-purpose flour
¾ cup granulated sugar
¼ cup butter, room temperature
¾ cup milk
1 egg
2½ teaspoons baking powder
¾ teaspoon salt
2 cups fresh blueberries

½ cup powdered sugar
¼ teaspoon vanilla
1 teaspoon milk

  1. Preheat the oven to 375°F/190°C
  2. Spray a 9" Spring-form pan with nonstick spray and set aside, *I lined the bottom with parchment paper and sprayed that.
  3. In a medium bowl combine all the Crumb ingredients with a fork or pastry cutter until they are blended. Set aside.
  4. In a large bowl mix together all the cake ingredients except the blueberries and mix until mostly smooth. Fold in the blueberries.
  5. Spread the cake batter into the prepared pan and top evenly with the crumb topping.
  6. Bake for 40-50 minutes until a toothpick inserted in the center comes out clean.
  7. Allow the cake to cool for 10 minutes in the pan. Loosen the edges of the cake from the pan with a butter knife and then remove the sides of the pan.
  8. For the glaze mix together all the ingredients together until smooth and then drizzle on top of the cake.
  9. Serve warm or at room temperature.  (I bet a scoop of ice cream would be good on top)
Thanks for taking time to stop by, have a wonderful week and Always Remember to Find  the Time to Do ALL the things You L♥ve.

Monday, September 19, 2016

Another Scratch Brownie

These are the brownies I made for my special friend.  He loves goodies and brownies are one of his favorites.  This is a super easy recipe and makes a 9x13 pan so you'll have plenty.  I think these are a must try.
  • 1 cup Butter, softened
  • 2 cups Sugar
  • 1 cup Brown Sugar
  • 4 Eggs
  • 1 Tablespoon Vanilla
  • 1 cup Flour
  • ½ cup Cake Flour
  • 1 cup Cocoa Powder
  • ½ teaspoon Salt
  • 1½ cups Semi-Sweet Chocolate Chunks or Chips (I used a Large Hersey Bar chopped)
  • 2/3 cup chopped walnuts or pecans
  • *Optional: add 8 ounce jar Dulce de Leche. Carefully heat in microwave. Swirl in 4 ounces into batter. Bake. Top brownies with remaining Dulce de Leche.
  1. Preheat oven to 350 degrees.
  2. In large mixing bowl, cream together butter, sugar, and brown sugar for 3-4 minutes or until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla.
  3. Stir in flour, cake flour, cocoa, and salt until mixed together.
  4. Fold in chocolate chips.
  5. Pour into 9 x 13 pan and spread evenly.
  6. Bake for 28-36 minutes.
  7. *Adapted from I am Baker's decadent brownies
Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things you L♥ve.

Monday, September 12, 2016

Peanut Butter Cowboy Cookies

Peanut Butter Cowboy Cookies

Every year at work starting July 29 and for 3 days we have what's called "Turn".  It's a time when most leases end and old tenants move out and the new get ready to move in.  We usually have about 3-5 days to get units ready.  The painting crew that comes in and does this work for us works those 3 days straight and by the end of it most of them are real punchy.  I try to make them goodies for the last day.  This year this was one of them.  I also made the head painter carrot cake cupcakes with cream cheese frosting (his favorite) and the owner of the company(by special request) I made him brownies from scratch (which was a new receipe).   I will share these recipes over the next two weeks.

Serves: 26-28 large cookies or 60 regular
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 cup butter, softened
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • ⅔ cup smooth peanut butter
  • 2 tsp pure vanilla extract
  • 2 large eggs
  • 2 cup quick cooking oats
  • 1 cup cocktail peanuts, roughly chopped
  • 1 cup sweetened flaked coconut
  • 12 oz milk chocolate chips
  1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
  2. Sift together the all-purpose flour, baking powder, baking soda and salt. Set aside.
  3. In the bowl of a stand mixer, cream together the softened butter, light brown sugar, granulated sugar, peanut butter and vanilla. Beat for 3 minutes until smooth, fluffy and light beige in color. Add the eggs one at a time beating well after each addition. Stop to scrape the bowl periodically so all of the ingredients fully combine.
  4. Add the dry ingredients gradually while beating on low speed, mixing well between each addition.
  5. Repeat until all of the dry ingredients have been added, stopping to scrape the sides of the bowl as needed.
  6. After all of the dry ingredients have been added, increase the speed of the mixer and beat for 1 minute.
  7. Use a large non-stick spatula to mix in the quick-cooking oats, peanuts, milk chocolate chips and sweetened flaked coconut by hand. The batter will be stiff.
  8. Use a 4 oz ice cream scoop or the small scoop (which I used) to separate the dough. Place the dough rounds at least 3-inches apart on the baking sheet. Press the centers to flatten slightly for even baking.
  9. Bake for 16-18 minutes until lightly golden.
  10. Cool on the cookie sheet for 5 minutes, then remove to a cooling rack to cool completely.
Thanks  for stopping by,  have a great week and always Remember to Find the Time to DO ALL the thing You L♥ve.
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