December 28, 2010

Dinner Rolls

This is the second time making these yummy rolls.  I just love working with yeast now that I'm not scared of it.  It does require some time however, these need three different rise cycles.  Boy are they yummy, and your kitchen smells so good...

Begin by warming some milk and then dumping the yeast on top and letting it rest for 5 minutes.

Add the butter, eggs, sugar and salt and add to the yeast mixture.  Mix thoroughly.

Gradually add the flour and mix until combined.  Do not over mix.

Plop this mixture into a buttered bowl and turn to coat.

Put a clean towel on top and put in a warm area for an hour.  I usually put a space heater in a small room like my laundry room to get the heat needed to make these rise in the winter time.

This is what it'll look like after about an hour.  Punch it down, turn it over and let it rise again - another hour.  When that hour is up, do it one more time and wait another hour.

OK, now that it's been three hours, pull pieces of the dough off and plop them into a greased 9x13 inch pan.  You want these to be in a ball shape, but you also don't want to work it too much.  They'll get heavier and more dense the more they are handled.

Put into the oven and let bake for 10 - 15 minutes or until they are a golden brown all over.  As soon as they come out of the oven, slather them with softened salted butter.

Now, sit down and enjoy these babies.  They took up your entire afternoon but they are soooooo worth it.

Here is the original recipe: Angies Perfect Dinner Rolls

December 26, 2010

Peppermint Bark

Yeah, I didn't exactly start my holiday baking until Christmas Eve.  Don't judge me. 

I think that everyone has at least tried Peppermint Bark at some point in their lives, but did you know it's super easy to make?  You could make some and dazzle your friends at a holiday party, or you could make some for your own party, or you could make some and give as gifts, or you could make some for yourself and eat it all, in secrecy, I'm just sayin.  You could.

Get a bag of Hershey's Special Dark chocolate chips and melt them using a double boiler (or do like me and get some water simmering in a pot, then put a heat proof bowl on top of that) and melt the chocolate slowly, stirring often until smooth.

Line a jelly roll pan or even a 9x13 in pan with wax paper and pour the chocolate on top.  Spread it out as evenly as possible.  Stick it into the freezer for 30 minutes.

Coarsely chop three bars of white chocolate (I used Ghirardelli and Nestle 4 ounce size bar) and begin to melt in the same way you melted the dark chocolate.

stir often

Little bit more

Now that's done.

Take the dark chocolate out of the freezer and working quickly, pour the white chocolate over the dark chocolate and spread it out. 

Next, put the crushed candy canes over the top and then press down slightly.  Pop this into the refrigerator for about another 30 minutes to an hour.  You want this to be completely cool before breaking.

Once cool, take your hand (or help it along by using a butter knife) and break it into pieces. 

Store in an airtight container.  I keep mine in the refrigerator but its not necessary.

What you'll need:

  • 1 bag (12 ounce) Hershey's Dark Chocolate chips
  • 3 bars (4 ounce each) white chocolate - the good kind.
  • Candy Canes - I used 50 of the mini individually wrapped ones, broken into pieces

Break the candy canes by putting them into a zip lock bag and hitting them with either a hammer or a frying pan.  Try not to break them into a powder, just break them into small pieces.
Using a double boiler, melt the dark chocolate until smooth.  Line a jelly roll pan, or a 9x13 inch pan with was paper and pour the dark chocolate onto the was paper.  Smooth out into an even layer.  Freeze for 30 minutes.
When the Chocolate has been in the freezer for about 20 minutes begin melting the white chocolate by using the same double boiler method.
Work quickly to pour the white chocolate over the dark chocolate and then sprinkle the broken candy canes over the top.  Press the candy canes into the white chocolate.  Refrigerate for at least 30 minutes to an hour until totally cooled.
Break the candy into pieces.  Enjoy.

December 22, 2010

The BEST Garlic Bread

I was just winging this garlic bread to go with my hubbys birthday lasagna this past weekend and stumbled upon a great recipe!

First, cut a loaf of french bread in half length wise (I just used half a loaf as you can see).  Mince two cloves of garlic and mix with about 1/4 cup of softened salted butter.  Slather this mixture on both slices of bread.

Top with grated fresh Parmesan cheese and pepper.  I didn't measure the Parmesan cheese, I grated it directly onto the bread until it was completely covered.

Now put under the broiler (watch it carefully) and take out when the tops just begin to get nice and golden.  Let sit for a few minutes before diving in.


1 loaf of French Bread
2 cloves of garlic (for half a loaf)
1/4 - 1/2 Cup of softened salted butter.  I used 1/4 cup for half of the loaf. 
Grated Parmesan Cheese - I would guess it was about 1 cup for half the loaf.

  Mince the garlic and mix with the softened butter.  Slather onto both sides of the sliced French Bread.  Top with the grated cheese and sprinkle with pepper. 
Broil for about 5 minutes while watching carefully.  Take out when the top turns a nice golden brown.

December 21, 2010

My hubby's birthday Lasagna

This is listed as the Worlds Best Lasagna in the recipe site where I found it.  I agree.  The only modifications that I made to this was using my husbands own homemade sauce instead of making the sauce from the recipe.  Maybe someday, when I get permission from the hubs, I can post his sauce recipe.

Sorry for the lack of pictures, didn't have enough time to document each step because of all the different irons I had in the fire.  I'll make it again and post pictures. 

Here's where you can find the recipe: World's Best Lasagna

December 7, 2010

Homemade Oreo's

Homemade Oreo's, seriously.  I look at it like this, they don't have all the chemicals in them like the packaged variety and therefore they are healthier.  I'd even say health food.....because dark chocolate is healthy, and dairy is healthy, and.....who cares just make some!

Oh, and I should probably get a round cutter.  Nobody would be able to tell mine apart from the actual packaged variety then - so maybe I'll keep em square.

Add some Dutch Processed Cocoa to some flour.

now the baking powder

and the salt.

Whisk this together and set aside for a minute.

Into a large mixing bowl add some sugar to some butter. Mix to combine.

Add an egg yolk and vanilla and mix well.

slowly add the dry mixture.  This mixture will be sort of dry, and that's OK.

Cut the mixture in half, form into two 6" squares. Wrap in plastic wrap and refrigerate for at least 3 hours or overnight. Once chilled, roll the dough out between two pieces of parchment paper to about 1/8 inch thick and about a 14x10 inch rectangle.  Then stick in the freezer for about 10 minutes.

Cut as many pieces as you can out of the frozen dough and place onto another parchment paper lined cookie sheet.  If the dough begins to unthaw - refreeze before cooking.  Re-roll the scraps only once. Bake for about 10-12 minutes and put on a cooling rack. 

While the cookies bake, begin to make the filling.  Sift the powdered sugar and add it to a mixing bowl with the butter, shortening and vanilla.  Once the cookies have cooled, begin to fill them with one heaping tsp. of the frosting mixure. Top with another cookie and press down slightly.

These were eaten pretty quickly at my house.

Here's the recipe: Chocolate Sandwich Cookies

December 5, 2010

Turkey Tetrazzini

Why is it I only make turkey once a year?  Why do I only make Tetrazzini once a year?  After making this I will be making it more for sure! I love this.  So creamy, re-heats well with just a little milk added.  I encourage you to try this.  You'll be oh so happy that you did.

I started by browning a chopped onion and some button mushrooms that I sliced.  Set this aside for now. Now would be the time to get a large pot of water boiling for your spaghetti noodles too.  Oh, pre-heat your oven to 350 also.

Melt 1/2 cup of butter (one stick).  

Shave some Parmesan cheese so its ready. Also, chop up your leftover turkey.

Once the butter has melted, add the flour and stir to get any lumps out.  Let cook for a couple of minutes.

Add the milk slowly while whisking to keep lumps from forming.  Sauce will thicken quickly.

Now add the chicken broth while whisking.  Bring this mixture up to a boil; stirring frequently.

Pour in about 1 1/3 cups of the shaved Parmesan cheese and stir until melted and remove from the heat.

Add about 1/4 to 1/2 cup of Sour Cream and mix to combine.

Next add your leftover chopped turkey.  I think this was about 3 cups or so.  Add the onions and mushrooms.

Next add in the cooked spaghetti and mix well.

Pour into a 9x13 inch pan.

Top with the remaining shaved Parmesan cheese.  Pop it into the oven for about 45 minutes or until the cheese has melted and is beginning to brown slightly.

This delicious creamy tetrazzini can be made with chicken also (for those of you who only cook turkey once a year like me).  I think adding celery would also be delicious.  If you try it, let me know!  I'd love to know what you think.

Turkey (or chicken) Tetrazzini:

1 (16 oz) uncooked spaghetti
1 medium onion, chopped
1 (small blue container) button mushrooms; sliced
1/2 cup butter
1/2 cup flour
2 cups milk
3 cups chicken broth
1 2/3 cup grated Parmesan
1/2 sour cream
3 to 4 cups chopped turkey

Pre-heat the oven to 350

Bring a large pot of salted water to a boil and add the spaghetti.  While the spaghetti is cooking, melt the butter.  Once melted add the flour and whisk well.  Cook for 2 minutes over medium heat.  Add the milk and chicken broth while whisking and bring to a boil.  Once thickened add the 1 1/3 cups of Parmesan cheese.  Stir until melted and creamy.  Remove from the heat and add the sour cream, stirring until combined.  Now add the turkey, onions and mushrooms and stir well.  Next add the cooked spaghetti and then pour into a 9x13 inch pan.  Top with the remaining Parmesan cheese and cook for about 45 minutes or until the cheese has melted and the top is just beginning to brown.  Enjoy!