Hash Browns

S'mores

S'mores are one of my kids favorite desserts!

My kids are pyromaniacs. So are my brothers (as you can see here), and when we get together as a family, the camp fire burns. This simple recipe is a family tradition at gatherings.

S'mores

You will need a flaming campfire, graham crackers, marshmallows, and chocolate (Hershey's chocolate bars work the best).

1. Roast your marshmallow ~ my kids say it has to catch on fire, then you blow it out.

2. Squeeze in between graham crackers and chocolate.

3. Enjoy!

Chocolate Soufflé Layer Cake with Mascarpone Cream and Raspberries ...

...Dessert oh Divine...


For the chocolate glaze:
1/4 cup heavy or whipping cream
1/4 cup light corn syrup
4 oz. semisweet chocolate, chopped
1 Tbs. unsalted butter
1 Tbs. whiskey or liqueur (optional)
For the cake:
1 oz. (2 Tbs.) unsalted butter
8 oz. good-quality bittersweet or semisweet chocolate, chopped
1/4 cup strong coffee or whiskey, or a mix
7 large eggs
1 cup granulated sugar
1/4 tsp. table salt
Confectioners’ sugar for dusting
For the mascarpone-cream filling:
1 cup mascarpone cheese
1-1/4 cups heavy or whipping cream
3 Tbs. granulated sugar
1 tsp. pure vanilla extract
For the final assembly:
1-1/2 cups fresh raspberries
Confectioner's sugar for dusting
Make the glaze:
In a small saucepan, mix the cream with the corn syrup. Stir over medium heat until the syrup dissolves, and then bring the mixture to a full boil. Remove from the heat, and add the chocolate all at once. Let stand for 2 minutes and then whisk until smooth. Whisk in the butter and then the whiskey or liqueur, if using. Keep at room temperature if using the same day; otherwise, cover and refrigerate.

Make the cake:
Heat the oven (not a convection oven) to 375°F. Grease a jellyroll pan or half sheet pan (about 11x16 inches) and line the bottom and long sides with parchment. Grease the parchment or spray it with baking spray.

In a small heavy-based saucepan (or a double boiler), melt the butter, chocolate, and coffee or whiskey over very low heat, stirring with a whisk occasionally. Take care not to let the chocolate scorch and heat only until the chocolate has melted. Remove from the heat, whisk until the mixture is smooth and glossy, and set aside to cool slightly while you beat the eggs.

Separate the egg yolks and whites into two large clean mixing bowls. Using an electric mixer (either a hand or a stand mixer) on medium high, beat the egg whites first until soft peaks form. Add about 2 Tbs. of the sugar and beat on high speed for about 30 seconds. Set aside.

Without cleaning the beaters or whip, beat the egg yolks on medium high, with the salt and the remaining sugar, until the mixture becomes light and thick and forms a ribbon trail when the beaters are lifted, about 3 minutes with a hand mixer, slightly less with a stand mixer. Turn the mixer to low speed, add the chocolate, and mix until completely blended, scraping down the sides of the bowl with a rubber spatula as needed.

With a clean whisk, vigorously beat the whites until a definite peak forms, about another 30 seconds.

Transfer about one-third of the whites into the bowl with the chocolate and fold them in with a rubber spatula. The whites should be smooth and blend into the chocolate thoroughly. Now scrape all of the chocolate mixture at once into the bowl with the remaining whites. Fold together lightly to blend, but don’t overwork—try to preserve as much volume as possible. Scrape the batter into the prepared pan and smooth the top with the spatula. Give the pan a gentle rap on the table to release any large air bubbles.

Put the pan in the middle of the heated oven and bake for 15 minutes. Turn the oven down to 325°F and let the cake cook another 5 minutes. The cake should look puffed, and a toothpick should come out clean.

Transfer the pan to a cooling rack. Moisten a clean, flat-weave (not terry-cloth) dishtowel and wring it out completely so it’s just barely damp. Cover the cake with the towel; the cake will sink slightly as it cools. Once the cake has cooled, slide the pan into the fridge until chilled, about 1 to 2 hours. This will help the trimming and assembly process.

Make the filling:
In a medium bowl, beat the mascarpone, cream, sugar, and vanilla with an electric mixer on low speed until blended. Increase the speed to medium high and beat until the cream is thick and firm peaks form (don't overbeat or the mixture will curdle). Keep refrigerated until ready to assemble.

Assemble the cake:
Lift the towel off the cake. Carefully loosen the parchment from the pan and run a knife along the edges to free the cake from the parchment. Dust the top of the cake generously with confectioners’ sugar. Lay a large piece of parchment, a large cutting board, or a dry dishcloth perfectly flat over the cake, pulling taut on both ends, and with a deep breath, invert the cake onto a work surface, long side facing you. Gently peel away the parchment.

With a large, sharp knife, carefully trim about 1/4 inch off the edges to get an even rectangle. Use a slow sawing motion to avoid tearing the cake; a light coating of confectioners’ sugar on the knife will prevent sticking. Cut the rectangle crosswise into four even panels, each about 4x10 inches. Slide a long spatula or a long, wide knife, like a bread knife, under the first panel and carefully transfer it to a flat serving platter.

Tuck strips of parchment, plastic wrap, or foil under the edges of the cake layer and over the plate to keep the plate clean during assembly. Spread one-third of the filling evenly over the cake layer. Sprinkle one-third of the raspberries over the cream and press them in gently. Top with a second cake panel and another third of the cream and berries. Top with a third cake panel and the remaining cream and berries. Arrange the final cake layer on top and press gently.

Dust the top of the cake generously with more confectioners’ sugar. Drizzle the chocolate glaze over the top of the cake. Carefully slide the parchment strips away from the plate. Refrigerate the cake until about 15 minutes before serving.

Make Ahead Tips:

The glaze can be made up to four days ahead and refrigerated. Let it come to room temperature before using. The cake can be made up to one day ahead. Refrigerate it with a sheet of plastic stretched taut across the top of the pan so it doesn't touch the cake surface. The filling can be made up to an hour before assembly. The whole cake can be assembled the morning of the day you want to serve it, but don't decorate the top with confectioners' sugar and glaze until two hours before serving. Keep the fully decorated cake in the fridge, uncovered, until about fifteen minutes before serving.

This is the famous dessert that may just turn up at your 40th birthday party! I've been at more than one 'over-the-hill' celebration where this was served. Cindy is the only one brave enough to make it, so make sure she gets an invite!

This is Cindy Pollard's Specialty! This is a recipe she found in the magazine for people who love to cook - 'Fine Cooking'.

Huevos Rancheros

A healthy way to start the day!

Huevos Rancheros

1-2 tomatoes

1 small onion

1/4 cup chopped cilantro leaves

1 jalapeno chile, halved and seeded

8 eggs, beaten

1 can black beans (I use 15 ounces)

8 small corn tortillas

1/2 cup shredded cheese (I use Monterrey Jack)

1/4 cup light sour cream

1. Using a food processor, pulse together the tomatoes, onion, cilantro and jalapeno until chunky.

2. Coat a large skillet with cooking spray and heat over medium-high heat. Add the eggs, season with salt and pepper and scramble for 3-4 minutes.

3. Transfer eggs to another dish, and wipe out the skillet. Add the beans and 2 tsp water. Cook over medium heat until warm. Transfer to another bowl. Wipe out the skillet, add the salsa, season with salt and cook for 5 minutes.

4. Top each tortilla with beans, eggs, salsa, cheese, sour cream, cilantro, and we always add avocado as well.

Rockin Peanut Butter Cookies

Rockin Peanut Butter Cookies

1/2 C margarine or shortening

1/2 C peanut butter

1/2 C Sugar

1/2 C Brown Sugar

1 egg

3/4 tsp baking soda

1 1/4 C flour

1 bag mini recesses peanut butter cups

SPRAY PAN - really well - Mix all together roll into balls about a tablespoon

size. Put into mini muffin pan.

350 for 7-10 minutes

take out of oven - immediately press peanut butter cups into the center of the cookies. Let cool completely then take out of pan.

** for the shower I put whipping cream and shaved chocolate on them... they didn't look very good, because the whipping cream, fell.....*** I normally don't put anything on top of them. Really easy and YUMMY!

Thank you to Amy Kirby for this delicious dessert!

Stuffed Bleu Cheese Potatoes

 

If you read Bleu Cheese and immediately run for the hills STOP and keep reading.  I know bleu cheese may sound kind of scary but these were SO good.  Almost everyone had seconds even the kids.  You can't taste the bleu cheese it just gives it a little bit of a kick.  I didn't tell anyone what the secret ingredient was until they had all eaten (and had seconds)  then when I told everyone they were shocked.  No one could tell.  They are that good!

8 medium baking potatoes
 1 Cup sour cream
  2 oz (1/2 cup) crumbled bleu cheese
1/2 Cup milk or buttermilk
  8 Tbs real butter, cut into chunks
 1 1/2 tsp salt
Dash pepper
 1 t garlic powder
  16 pieces bacon, cooked crisp and crumbled
Grated cheddar cheese

1. Preheat oven to 400 degrees. Wash and dry potatoes. Rub them lightly with a bit of shortening or vegetable oil (helps crisp the skin) and place directly on oven rack, or a cookie sheet. Bake for one hour or until potatoes are done.

2. Remove potatoes and let cool just a bit. Cut an opening on the top and hollow out each potato, OR cut each potato in half (as shown in photos) to make 8 servings. You may want to hold them with a potholder as they will still be hot!

3. Scoop out the insides and place in a bowl. Mash, and add butter, sour cream, bleu cheese, milk, salt, pepper, and garlic. Beat with a hand mixer until fluffy. Carefully spoon mixture back into potato shells. Place in a baking dish.

Return to hot oven and bake for 12-15 minutes.

4. Remove and sprinkle bacon and cheddar cheese over each potato

bake an additional 3-5 minutes or until cheese is melted and bubbly

Creme Brulee

My all time favorite dessert!

Creme Brulee at it's best...

Ingredients

• 9 egg yolks
• 3/4 cup superfine white sugar plus 6 tablespoons
• 1 quart heavy cream
• 1 vanilla bean

Directions

Preheat oven to 325 degrees F. In a large bowl, cream together egg yolks and sugar with a whisk until the mixture is pale yellow and thick.

Pour cream into a medium saucepan over low heat. Using a paring knife, split the vanilla bean down the middle, scrape out the seeds and add them to saucepan. Bring cream to a brief simmer, do not boil or it will overflow. Remove from heat and temper the yolks by gradually whisking the hot vanilla cream into yolk and sugar mixture. Do not add hot cream too quickly or the eggs will cook.

Divide custard into 6 (6-ounce) ramekins, about 3/4 full. Place ramekins in a roasting pan and fill pan with enough water to come halfway up the sides of the ramekins. Bake until barely set around the edges, about 40 minutes. You may want to cover loosely with foil to prevent browning. Remove from oven and cool to room temperature. Transfer the ramekins to the refrigerator and chill for 2 hours. Sprinkle 1 tablespoon of sugar on top of each chilled custard. Hold a kitchen torch 2 inches above surface to brown the sugar and form a crust. Garnish with cookies and fresh fruit. Serve at once.

Variation: Before dividing into ramekins: add 3 ounces of shaved dark chocolate for chocolate creme brulee; add 4 slices of crystallized ginger for ginger creme brulee; add 3 slices of orange peel for orange creme brulee. Let steep 20 minutes to infuse the flavor. Strain out the ginger and orange peel before baking.

Basic 5 pound SUGAR FONDANT

Oh la la, I love this filling!

My friend, Courtney asked if I wanted to learn how to make homemade chocolate. I answered 'yes' (of course)! She wasn't sure when they were going to do it, as her sister was visiting from New York, but I was certain that whenever it was, I would be there!




Basic 5 pound SUGAR FONDANT

5 lbs (10 cups) sugar

2 cups half and half

1 1/8 cup milk

1/4 cup white corn syrup

1/2 cup butter (half goes in fondant while cooking; half goes on top)

Couple sprinkles of salt

Flavoring oils and food coloring

Over a medium high heat on stove, stir all ingredients until dissolved. Stir frequently and cook until reaches soft-ball stage. Pour into glass 9*13 pans or onto a marble slab. Put remaining half of butter, sliced, on top of fondant. Cool until you can poke it and it is cold and fairly stiff. Beat the fondant. Add flavorings and colorings as you begin to beat. It will go through a couple of stages including a taffy-like sticky stage where it is glossy and shiny, then a dull smooth stage. When it is dull and looses it's stickiness, it is ready to be formed into balls and dipped in chocolate. you can form the fondant into large balls (butter your hands) and wrap them in plastic ad refrigerate them for up to three days before forming them into small balls.

Flavoring suggestions:

Orange (use the zest of one good sized orange and mix it right into the fondant)

Pineapple coconut (use small dried pineapple bits)

Cherry rolled in peanuts

Chocolate

Peppermint

Butter pecan

Strawberry

Lime zest

Peanut butter

Dip fondant mixture in melted chocolate and let set.

This recipe is from Chellae Brooks, and it is truly amazing!

Sweetheart Cinnamon Rolls

The best ever Valentine's Day treat!

Maren's Cinnamon Rolls

Pour into microwaveable bowl and heat in microwave for 4 minutes:

2 1/2 Cups tap water, cold
2 1/2 Cups cold milk

Put into Bosch (or any bread mixer) and mix:
3/4 cup sugar
3/4 cup oil
2 Tablespoons salt
Add heated water and milk

Sprinkle 2 heaping Tablespoons Red Star Yeast onto top of mixture - mix a little to moisten yeast

Let the yeast rise 4-5 minutes

Add 12-13 cups flour, 1 cup at a time. Keep adding flour until the dough no longer sticks to the sides of the bowl, but is still sticky. Do not add too much flour. Let beat on lowest speed for 4-5 minutes.

Transfer to another bowl and cover and let rise until it doubles and reaches the top of the bowl - about 45-60 minutes.

Roll out ¼ of dough at a time, spread 1/4 cup melted butter, then sprinkle brown sugar and cinnamon on rolled out dough.

Roll dough like a jellyroll and ‘slice’ with thread into 12 rolls. Place into greased jellyroll pan.
Cover and raise 20 minutes.

Bake at 350 for 17-20 minutes.

Cream Cheese Frosting
1 cube softened butter.
1 pkg. cream cheese
3 ½ cups powdered sugar
1 tsp. vanilla
Mix together and frost cinnamon rolls while still hot.

I have to say this is the best out of my 3 favorite cinnamon roll recipe's! This recipe just works - every time! A great tip from Maren is to use a portion of the dough for regular dinner rolls. So, on Sunday mornings we have adopted her tradition of having cinnamon rolls for brunch, (I roll out the dinner rolls crossant style, let them rise, then cover & put the dough in the refrigerator) and freshly baked rolls for dinner!

Maren made over 125 dozen of these little beauties for our tweens to sell for girls camp. It was an incredible fundraiser! Many of the girls sold enough to pay their entire way to camp! We packaged these frozen, and the idea was that people could let them rise over night, and bake them themselves Valentine's Day morning. Yum!

These would be a great gift at Christmas or Easter as well!

Here are the directions that came with the frozen rolls:

Sweetheart Cinnamon Rolls

Put cinnamon rolls in the freezer until the night before making them. When ready to thaw, place them in a greased 9*13 baking dish and let set overnight (6-7 hours) on the counter. Place frosting bag in the refrigerator.

In the morning the rolls should have risen sufficiently to cook. Bake at 350 for about 20 minutes or until golden brown on top. Remove from oven and frost with all the cream cheese frosting while the rolls are still hot.

Happy Valentine’s Day!

Chocolate Ganache Truffles

My friend, Courtney has a sister visiting from New York this week, who knows how to make delicious chocolates! When Courtney asked me what I was giving my husband for Valentine's Day, I answered 'cinnamon rolls' since I've made almost 75 dozen this week (for a girls camp fundraiser). I thought a box of homemade chocolate sounded a lot more thoughtful (especially since I haven't ever done that before) and am so grateful for the techniques Chellae taught us!

These recipe's are from Challae's husbands family, who are originally from Canada. Apparently, back in the day when you had to raise money to build a church this was his gift. He was famous for his delicious creations, and friends and neighbors looked forward to them all year.






Chocolate Ganache
(Truffle Filling)

1 cup heavy whipping cream
1 lb semisweet or bittersweet chocolate, coarsely chopped
1/4 cup light corn syrup
4T (1/2 stick) unsalted butter, softened at room temperature
2 tsp vanilla extract

Place chopped chocolate in a medium sized, heat-proof bowl. Pour cream into a medium saucepan over medium heat and bring to a boil. Remove from heat and pour over chocolate, Shake bowl and allow to stand for about 2 minutes. Stir with a whisk until smooth. Cool until set. Shape into balls and dip in cocoa powder or chocolate.

Wilton Chocolate Lollipops

http://images.amazon.com/images/G/01/richmedia/images/cover.gif

These little lollipops are so easy to make! The molds and sticks can be purchased at any craft store (Michael's). Just melt the chocolate in the microwave, and start designing your own edible creations!

Baked Potato Soup

I love this soup, especially on cold, yucky days in the fall and winter - or as cold and yucky as it gets in San Diego. It's deceptively thick and rich--you use 1% milk and light sour cream and it tastes like the real thing.  I know everyone says that and then you bite into something low fat made with splenda and you KNOW the difference.  This soup you will NOT know it is low fat.  You can alter the amounts below based on your family size.  Since mine is ginormous and my boys eat like men we always go for more.  This will comfortable feed a family of 7 with leftovers to spare.

Baked Potato Soup

8 baking potatoes (about 2 1/2 pounds)
1 c. all-purpose flour
12 cups 1% milk
2  c. cheddar, divided
3 tsp. salt
1 tsp. black pepper
2 c. light sour cream
1 1/2 c. chopped green onions, divided
12 slices turkey bacon, cooked and crumbled.

1. Pierce potatoes with a fork; bake at 400 for 1 hour or until tender. This step can be done in advance or you can even use leftover baked potatoes. Allow to cool. Slice in half and then scoop insides into a bowl. Discard the skins and break any large chunks into bite-sized (or smaller) pieces.

2. Place flour into a large pot and gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly, but do NOT bring to a full boil! Boiling will lead to curdled soup, and hey, no one likes curdled soup.

3. Add potatoes, 1 1/2 c. cheese, salt, and pepper. Stir until cheese melts and remove from heat.

4. Stir in sour cream and 1 c. onions.

5. Cook over low heat until soup is heated thoroughly.  You have to be vigilant at this stage--don't let it boil and don't let it burn the bottom of the pot (unless you feel like scouring a pot for hours.  Not that I did that - no way!)

6. Ladle into bowls and sprinkle with bacon, remaining cheese, and green onions.

7.  Sit back, eat and enjoy!

Crispy Coconut Chicken Fingers

 

Crispy Coconut Chicken Fingers

12 chicken tenders
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder

preheat oven to 400 degrees.

Give coconut a rough chop so it's about the same size as the panko pieces
Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.
Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating.

Working with one chicken tender at a time, dredge in flour...then dip in egg...
And then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.

Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray. You can give them a  teeny drizzle of olive oil on top to help them crisp nicely, but it's optional.


Bake in your 400 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they're big they can take more like 25. You may need to move the tenders to a lower rack in the oven if they start to brown too much. The coconut will be nice and golden and the panko crisp, but light in color still.

Great to dip in ranch or sweet and sour sauce

courtesy www.ourbestbites.com

Kimberly's Coconut Sweet Rice

This rice is AHmazing.  It is so good that you will throw all your low card ideas out the window and just go for seconds.....or thirds.  I wouldn't know if you would go for fourths but it may be possible.  Plus it is oh so easy!  

2 cups basmati or jasmine rice - white or brown

3 cups water (or follow the instructions on the rice package)

1/4 - 1/2 cup coconut creme (found in the liquor aisle - it is the creme used to make pina colada's.  Usually in a squeezable bottle)

1 cup chopped cliantro

1 can chopped and drained pineapple

Cook the rice in the rice cooker until done.  Can I just say that they are the greatest invention ever?

When the rice is done add the coconut creme and all the other ingredients one at a time and stir until all mixed.  Serve immediatley and let your tastebuds die of happiness.

Black Bean Soup

Black Bean Soup

1 T olive oil
8 large cloves garlic, minced
1 1/2 C diced carrots (about 3 med carrots)
1 1/2 C diced celery (about 4 ribs)
1 1/2 C diced onion (about 1 med onion) 

3 cans black beans, rinsed and drained
6 oz can green chilies
3 cans low-sodium beef broth
2 t kosher salt
2 dash black pepper
1 t chili powder
1/2 t cumin

1 t dry oregano leaves (if you use ground oregano, use 1/2 t)
1 1/2  bay leaf

Serves 6-8

Toppings: sour cream, tortilla chips, grated cheese

I began slicing and chopping and ended up slicing off a little too much of my thumb - that was fun! - so I gave up slicing since I really quite enjoy my fingers and used my food processor to chop the carrots, celery and onions.  It worked great.  I didn't get them too fine just chopped enough to our liking.

Add olive oil to a large stock pot on med-high heat. Saute carrots, celery, onion, and garlic about 4-5 minutes.

Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.

Simmer uncovered for about 20-25 minutes or until carrots are soft.

Remove from heat. Find that bay leaf and pull it out. I forgot to get it out *gasp* and it still tasted great but STILL don't do what I did and remember to take it out. 

Place half of the soup in a blender.  If you want it more pureed then put all the soup in the blender.  We liked it with some chunks.  Especially since my kids gave some great comparisons to all things brown and chunky - while polishing their bowls and asking for seconds I might add. Place lid on blender, but remove the stopper in the middle. Place a paper towel over the hole though to avoid getting black bean soup burns all over your face. That would be an embarrassing story to tell.  Plus a HUGE mess to clean up.

Puree soup until smooth. I leave it in for several minutes. Return to pan and make sure it's heated through completely. Squeeze in the juice from two big limes.

Ladle into bowls and top with grated cheese, tortilla chips, etc. Serve with extra lime wedges.  Even though it is brown and chunky my whole family gobbled it up and said it was the best soup EVER.  I took that as a real compliment that they could get past the color and just taste the goodness of this soup.

Nutritional Information (1 C soup, w/o toppings):
125 calories, 2g fat, 8g fiber
2 Weight Watchers points
South Beach Diet Phase 2 (eat carrots sparingly)
courtesy www.ourbestbites.com 

Southwest Burgers

These have become a favorite in our house! They are healthy, full of flavor, easy to make! 

I doubled the recipe to make enough for leftovers.

3/4 cup Salsa (reserve 1/4 cup for sauce) 
1/3 cup shredded cheddar cheese 
3 tsp. paprika 
1 tsp. oregano 
1 tsp. ground cumin 
3/4 tsp. sugar 
3/4 tsp. garlic powder 
1/2 tsp. dried thyme 
1/4 tsp. salt 
1/4 cayenne pepper 
1 pound extra lean ground beef  
1/4 cup sour cream 4-6 hamburger buns 
1/2 cup torn endive avocado slices 
1 medium tomato, chopped 


In a large bowl, combine 1/2 cup salsa, cheese and spices into the crumbled ground beef. Mix well and shape into burgers. If grilling burgers, coat grill rack with cooking spray. Grill covered over medium heat. Or, you can broil 4 inches from the heat for 7 minutes on each side, thermometer should read 165 degrees and juices run clear. In a small bowl, combine sour cream and salsa. Place burgers on the buns and top with endive, avocados, chopped tomatoes and sour cream mixture.

Homemade Whole Wheat Bread

Recipe's from Shar are one of my very favorite things! Here's a link:

http://www.sharskitchen.com/recipes/recipe.php?id=166&rec_cat=bread

If you are missing any ingredients, such as the dough enhancer you can order products from her site as well.

Perfect Every Time!

Made from 100% fresh ground whole wheat!

Ingredients

6 cups warm water, approx. 115 degrees

2 tbs. Sea salt

2/3 cup canola oil

2/3 cup honey

3 tbs. Dough enhancer

2 cups high gluten bread flour or 1/3 cup vital wheat gluten

3 tbs. Saf instant yeast

6 to 8 cups of fresh ground flour (to begin with) (10 to 11 cups of un-ground grain will make enough flour for this recipe)

Directions

Use the momentary switch (m) to mix well. Turn the machine to speed 1 and continue to add wheat flour only until the dough begins to pull away from the sides of the bowl. When you can see the sides pull clean as well as the dough coming clean from the bottom of the bowl you know you have enough flour. (do not add too much flour) the dough should be very sticky and does not come together at this point, but the bowl is clean.

Knead on speed 1 for 8-10 minutes or until the gluten has been developed. If you feel your dough is too dry, simply add a few tablespoons of water to moisten. (always pulling the sides clean) if dough starts sticking simply add a little white flour to take up the moisture. (remember your bosch has 700 watts of power and a reset button.)

Oil your hands, remove dough from mixer onto a slightly oiled counter, divide your dough with a dough divider into 4-5 large loaves depending on your pan size. (we like the 8 ½ by 4 ½” pan, and we usually get 5. However, because we never measure our flour exactly, sometimes we get 4 ~ it will depend on the weather and the climate outside.

Shape loaves, and place in a well greased or sprayed (pam) pan, never use oil. Cover with a dry towel and let rise until dough has risen double or approx. 2 inches above the rim of the pan. This will take from 30 to 60 minutes depending on the room temperature.

Bake in preheated oven at 350 degrees for 30-35 minutes, or until the inside temp. is 200 degrees. An instant read thermometer is very useful in telling whether your bread is done. Tests after baking time is complete by taking bread out of its pan and pushing the thermometer into side or bottom of loaf. If not 200 degrees, place back in pan and bake another few minutes.

Cool on cooking racks before putting into bread bags. The bread can be frozen up to 30 days without freezer burn.

Enjoy!

Cupcake Pops

Cupcake Pops and Cupcake Bites

1 13X9 baked cake (from a box cake mix or from scratch … any flavor)

1 can cream cheese frosting (or about 2 cups equivalent from scratch)

1 flower shaped cookie cutter (1.25″ wide X .75″ tall)

1 package chocolate bark or chocolate candy melts

1 package pink candy melts or white chocolate bark

bowls for dipping

wax paper

aluminum foil

lollipop sticks

sprinkles, m&ms or something similar for top of cupcake

small plastic treat bags and ribbon to package the Cupcake Pops

candy cups and truffle boxes to individually package the Cupcake Bites

styrofoam block

1.  Bake a cake from a mix or from scratch and cool completely.

2.  Crumble cooked cake into the food processor until it is a fine consistency like dirt.  Yes dirt

3.  Add can of cream cheese frosting or homemade frosting and blend together using the back of a large spoon or your hands. Blend thoroughly.

4.  Roll mixture into 1.25″ – 1.5″ size balls and lay on wax paper covered cookie sheet. You might have to rinse and dry your hands off in between it's pretty messy.

5.  Cover them with foil or plastic wrap and put them in the fridge for a few hours or the freezer for about 15 minutes.

6.  Remove. Begin to shape into cupcakes using a small flower-shaped cookie cutter. The one from Williams Sonoma is the best - see below

 Take the chilled ball and roll it into more of an oval and then slide into the flower cookie cutter. Push it into cutter until about half fills the cutter and the rest sticks out of the top in the shape of a mound. Then push the shaped cupcake carefully out of the cookie cutter from the bottom. Set right side up on a wax paper covered cookie sheet. Continue with remaining balls.

You can also just roll into balls and dip - that is the easiest way.  They look cute either way!

7.  Once shaped, cover and return to freezer. (5-10 minutes)

TIP: You can leave them covered in the refrigerator overnight if you want to do the dipping on the following day.

8.  While cupcake shapes are chilling, begin to heat up your chocolate bark.  Brown chocolate bark for the bottoms. Pink, white or red chocolate for the tops.  Follow the instructions on the package for melting. Most recommend heating for 30 second intervals at a time and stirring in between. You can also do the double boiler method.

9.  When you are ready to dip, remove from freezer and set up another wax paper covered cookie sheet.

10.  Take the cupcake shaped mixture and dip bottoms into the melted chocolate – just to the point where the mounded shape starts. Then lay on the wax paper upside down. If you want them to be lollipops, then go ahead and insert the lollipop sticks while the chocolate is still wet. Continue with rest of the cupcakes. You can also leave some without the sticks. They’re just as cute as Cupcake Bites. 

TIP: Dip end of your lollipop stick in the melted chocolate before inserting into chocolate bottoms. Not sure if this helps a lot, but it couldn’t hurt.  DON’T – get water in the chocolate. Make sure your hands are completely dry. Water will cause the chocolate to separate and mess up all your hard work

11.  Dry completely. (15-20 minutes)  Once dry, dip the tops of the cupcakes in the pink or white chocolate. You may need to move it around a little to cover all the exposed areas.  
TIP: Let the colored chocolate sit for a few minutes after heating to thicken. This will help it from dripping down the sides of the cupcake 
TIP: You can use a toothpick to help cover any areas the melted chocolate didn’t cover.

*For the Cupcake Bites – just turn right side up and rest on the wax paper. Then go ahead and put a m&m on the top and add sprinkles while wet.

*For the lollipops, Continue holding and place an m&m on the top and add sprinkles. Let them dry in a styrofoam block that you have already poked holes into.

*When completely dry, cover the lollipops with small plastic treat bags and tie with a ribbon. 

Makes about 50.
You can store these in an airtight container and they will last for several days. You can also store in the refrigerator if you would like them cold.

recipe courtesy of www.bakerella.com