Alcohol Free Pub Cheese (Spreadable Cheese)

November 9, 2020 by

Have you planned your Thanksgiving yet? I am an early planner, I love planning a big fun meal. We usually eat Thanksgiving dinner in the late afternoon and instead of serving lunch first I put out fun appetizers and snacks. Cheese ball is always popular but my husband’s favorite is always a spreadable cheese. I used to purchase it premade but after making it I have to say it’s now my favorite too! My husband smokes all our cheddar so of course I used that but if you are just using unsmoked cheese it will still be amazing!
I wanted an alcohol free recipe since we don’t drink it and the only alcohol I keep around is for vanilla extract. All the recipes I came across used beer so I ventured out to make an alcohol free recipe. I think the sweetness of apple pairs really well with the cheddar. A dash of liquid smoke and paprika make it just a little more smoky.
While this does keep for a couple weeks in the fridge you may want to hide it if you’re making it for a holiday appetizer!

This comes together in a zip. Pulse the garlic and cheeses until they look crumbly

After adding the additional ingredients make sure it is processed until smooth.

Filed Under: Appetizers / Dips / Snacks, Holiday Recipes Tagged With: , , , , , ,

Sourdough Chocolate Cake

November 6, 2020 by

If nothing has convinced you that you need a sourdough starter in your life yet, this will. At least it convinces me that I can’t do without one!
This started as a recipe from King Arthur Baking and after I made some tweaks it is the favorite chocolate cake recipe in our house.
When I was a teenager working in a historical tea house I learned the trick of adding coffee to chocolate recipes. Since we don’t drink coffee I keep Pero (a coffee substitute) on hand for the trick but if you don’t have coffee or Pero it will still be one amazing chocolate cake!
This cake freezes very well too and keeps tender and fluffy and stays fresh much longer because of the sourdough.

Filed Under: Cake / Cake Pops, Sourdough Tagged With: , , ,

Stuffed Acorn Squash

November 2, 2020 by

I had a couple of acorn squash staring at me the other day and while I love making it roasted or mashed for a side dish I wanted to make it the main attraction. So I took inspiration from my Mom’s dinner in a pumpkin recipe and this might be new favorite fall dish. Acorn squash are easy to find and inexpensive through fall and they’re also smaller and easier to prepare.

By dicing the vegetables smaller it’s easier to mound the filling in the squash and also I have found those in our household who have mushroom aversions don’t notice them sometimes too.
I used brown rice and I think it’s hearty flavor pairs well here but if white is what you have that’s ok too. The maple syrup compliments the squash well but if you don’t have pure maple syrup I would leave it out.
Happy fall!

Filed Under: Halloween / Fall, Pork Tagged With: , ,

Slow Cooker Pear Butter

October 26, 2020 by

Does anything quite say fall like something cooking in the slow cooker? Especially when cinnamon is involved. My oldest daughter loves, LOVES jams, spreads, condiments of any kind. I haven’t made pear butter in forever and had a big bag that was getting too soft for eating so I knew what to do.
This could easily be made with apples too and it isn’t safe for canning it freezes quite well and in little jars it would make a wonderful gift especially with some fresh bread or biscuits. My girls have discovered it’s yummy on pancakes as well.

Filed Under: Freezer, Halloween / Fall, Sauces / Condiments Tagged With: , , , ,

The only sugar cut out cookie recipe you’ll ever need

October 24, 2020 by

I have been using variations of the same sugar cookie recipe for over 20 years now. Along the way I’ve made alterations and tried some different things and I can say I’m 100 percent certain these are the best sugar cut out cookies!

There are few things that I think make these the best.
1. No shortening. These have all butter. I trust cows more than scientists anyways.
2. NO CHILLING. So when it’s 7 pm and you forgot you promised your kid you were going to make cut out cookies you can get ALL the extra super mom (or dad!) points!
3. No spreading. Because what’s the benefit of not having to chill if they spread out?!

These cookies are buttery, tender, and perfect for eating plain or with frosting! Because let’s be honest, that’s the best part of making cut out cookies, right? Putting out colored frosting and copious amounts of sprinkles and just making the best yummiest mess!
If you need a simple cookie frosting this is always a classic. Except I make it with all butter unless I really need it super white.

In case you aren’t sure what things should look like I broke it down for you.
When creaming the butter and sugar it should be smooth but don’t expect it to lump all together:

After adding the egg and vanilla you want it well combined but no need to beat for long. Scrape the bowl if necessary:

Only mix briefly after all the dry ingredients are combined. Use a bowl scraper to lump all the dough together. If you see any streaks of butter mix for a couple more minutes.

I like using a floured piece of parchment paper to roll out on. Dust with flour first (I love my flour duster!) Place half the dough on and dust the top with a little flour.

Top with another sheet of parchment paper and roll out to 1/4 inch thickness.
I much prefer a small wood rolling pin because it’s easier to maneuver. and gives you a more even roll if it isn’t tapered.

When you’ve rerolled a couple of times I just scoop the dough into balls and flatten with a glass.

Or roll in colored sugar then flatten.

And for our all time favorite, with miniature chocolate chips! They come out wonderfully and who doesn’t love chocolate chips in cookies?!

Enlist your little ones if you have them. This one has been well taught to place the cutter close to the cut edge of the next cookie…

And push down with a flat open hand from above.

I love these “Holy Sheet” baking sheets from Great Jones. They are coated with a nonstick ceramic coating so no need to grease or use parchment paper! Everything slides off of them.

As you can see, any spreading is miniscule!

And they hold up to impressions well too!

Looks good enough to eat! And since these are all butter they have amazing flavor if you don’t want to go to the work of frosting.

I like them soft but if you want a firmer cookie bake for an additional 30-60 seconds. I don’t have much issues with breakage though and nobody minds the broken cookie that needs taken care of…

Filed Under: Christmas / Winter, Cookies, Holiday Recipes Tagged With: , , ,

Caramel Oat Shortbread Bars

October 3, 2020 by

What’s better than shortbread? Shortbread with caramel and chocolate!
Don’t worry, there’s some oats as well so really it’s a breakfast bar…
I make these using my pink salt caramel sauce. If you don’t want to take that step (which believe me, that sauce is worth the step!) you could melt premade caramel or just sprinkle with caramel bits. Using a sauce makes these so much more decadent though.
These are great when you need a big batch of something, I make a double batch in a jelly roll pan and bake for the same amount of time.

Filed Under: Brownies / Bars

Pink Salt Caramel Sauce

October 2, 2020 by

Caramel is such an easy thing to make but can often go wrong.
I keep a jar of this in my cupboard for baking with or topping ice cream. A lot of recipes call for butter but I prefer making mine without. I find it works better when adding it to recipes. The other thing I do different is use pink salt. I’ve been doing this for years and everyone always asks what I add to my caramel to make it taste so good. I used to use sea salt with good results but once I tried making it with pink salt on a whim and now it’s the only way I make it!
I don’t use a candy thermometer, I find it’s easier to watch the color. For me, it’s just perfect when it’s a medium amber. Using a nonstick pot will make it easier to clean but harder to see what color it is so I use a heavy stainless pot. Boiling water in the pot afterwards helps cleanup.
This sauce makes perfect little gifts and can be used for an apple dip, ice cream sauce, or incorporated into baking instead of melting down caramel cubes (which taste like straight corn syrup, not caramel!)

Filed Under: Candy / Confections, Sauces / Condiments, Uncategorized

Vanilla Lime Butter Cookies

October 2, 2020 by

These are twist on these orange butter cookies. I love the combination of floral vanilla bean with tart lime.
These cookies are rich and tender from the extra egg yolks but not overly sweet. The citrus is pleasant without being overly tart. Lime juice powder is always in my pantry I add it to baked goods when I want that extra pop of citrus without adding liquid or too much tartness. I think it’s worth keeping on hand but if you don’t have any available you could double the amount of lime zest and add some lime juice as well to the dough.
This dough requires no chilling and doesn’t spread much in baking. I’ve made them in small to extra large with great results. (Nobody turns down a giant cookie!)

Filed Under: Cookies Tagged With: , ,

Soft Cinnamon Rolls

September 22, 2020 by

When I was making the soft milk bread I knew I had to try making cinnamon rolls with it too. They are the new favorite cinnamon rolls in our house and just in time for cinnamon roll season! Because they have tangzong (that’s that cooked slurry of flour, water, and milk) they stay fresh and tender much longer. The dough is easy to make and after the first rise you’ll roll it out (I find it’s easier to do in 2 pieces) and brush with melted butter.

Enlist your favorite helpers to sprinkle on the spiced sugar.

Roll each roll up tight and pinch shut.

I like the dental floss technique. If you use a knife make sure it’s very sharp. If it pinches the layers together when you cut they won’t raise as evenly.

Bake after a second rise in a 9 by 13 pan…

Are you a frost while warm or cooled person? I do like how the frosting melts into them a little while warm.

And best part? You can make 3 pans (9 inch rounds) with the same recipe.

I like to put some frosting in a small ziplock bag on top of them before freezing. Then when I rewarm them I add the frosting then. Make extra pans to share, if you have any elderly neighbors, friends or family I have found homemade breads and cinnamon rolls are always appreciated!

Filed Under: Bread, Yeast, Breakfast, Doughnuts / Pastries Tagged With: ,

Soft Milk Bread – with whole wheat variation

September 16, 2020 by

If you are a baker chances are you’ve heard of the tangzhong method. If you haven’t heard of it, it is an Asian method where you cook a slurry of flour, milk, and water and incorporate into a yeasted bread dough.
Why should you try it?
It makes breads softer, fluffier, and also extends shelf life. Like a week later your bread will still be fluffy, soft, and tender.
I decided to put it to the test with whole wheat. Would it still be as magically pillowy soft and tender? Would it extend the shelf life? Typically I freeze whole wheat breads that won’t be eaten within 2 or 3 days max.

So what’s the verdict?
At 50% whole wheat:
Pillow soft? .. check
Tender?… check
And after a week? still?…. check!

What about at 100% whole wheat? certainly not then…
Pillow soft? .. check
Tender?… check
And after a week? still?…. check!
Much to my amazement the 100% whole wheat was still incredibly soft, tender, and fresh! I realized after I did cheat by using all purpose flour in the tangzong method but at a mere 2 tablespoons I’m not going to fret over that.

For fun I also tried some in a pullman pan (using a double batch as it is a long loaf). It made for some amazing tea sandwiches!

This bread is DEFINITELY worth the 5 minutes of extra work. You’ll be rewarded with amazing bread whether you want to use all, part, or no whole wheat. And while it is typically made with the signature look of placing 3 or 4 rolls of dough in the bread pan it won’t affect the outcome if you just make it into a regular loaf.

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Filed Under: Bread, Yeast, Whole Grain Tagged With: , , , ,