Brie and Jam Pastry Puffs

I am in love with Puff Pastry. This was one I threw together. I've seen similar appetizers and figured, simple as pie, and it was. Looking for a quick app to bring to any event, this is it. We here at the Grand Canyon had another ladies night, thanks to Lindsey. I think some really enjoyed these. I hope you do too.

The recipe I created uses nuts. I would suggest not omitting them because I did for half of the recipe and they didn't turn out the same. For some reason they stuck to the pan and the puff pastry wasn't cooked as well.

Recipe: Brie and Jam Pastry Puffs

Ingredients:

1 1/3 sheets Puff Pastry
16 tsp Jam or choice, I used raspberry
16 small tsp sized slices brie
16 tsp chopped pecans
1 egg
1 tbsp water

Directions:

Preheat oven to 400 degrees Fahrenheit.

Cut 1 1/3 sheets of puff pastry into 16 equal sized squares.

Press squares into mini muffin tin. Lining the muffin holes. Place one tsp of brie, topped by 1 tsp jam, and 1/2 tsp chopped nuts, into each muffin unit.

Fold Puff Pastry over top and pinch together.

Once all puffs have been pinched closed, prepared egg wash. Mix egg with water. Brush the tops of puffs with egg wash.

Place on middle rack in preheated oven. Cook for approximately 20 min or until tops are golden brown and flaky. Enjoy.

Cinnamon Crown Bundt Cake

Number one of two baking projects this weekend. I chose to go with a Bundt (Pronounced B-oo-nt according to My Big Fat Greek Wedding mother. I love that movie.) This was really quite easy and I partially chose it because I had all the ingredients on hand, so I bet most of you would too.

This cake makes for a nice presentation and it tastes great with coffee. Make this on your next weekend for your lazy Sunday Breakie (Breakfast) or make it for a nice breakfast/brunch for others. Enjoy!

Recipe: Cinnamon Crown Bundt Cake

Ingredients:

• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 cups sugar
• 3 eggs, at room temperature
• 3 teaspoons vanilla
• 1 cup milk, at room temperature
• 1/2 cup chopped pecans or walnuts
• 1/2 cup quick-cooking oats
• 1/2 cup firmly packed brown sugar
• 2 teaspoons cinnamon
• 1/2 cup applesauce
• Confectioners sugar (optional)

Directions:

Preheat the oven to 350 degrees F. Grease and flour a 10 or 12 cup Bundt pan.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, beat butter and sugar using an electric mixer on high speed until light and fluffy. Add the eggs one at a time, beating well after each. Add the vanilla and beat to combine. Alternatively add the flour and milk, beginning and ending with the flour, mixing after each addition until combined. Do not over-mix. Pour half of the batter into the bundt pan.

In a bowl, stir together the nuts, oats, brown sugar, cinnamon, and applesauce. Add the mixture to the remaining half of the batter and stir to combine. Pour the batter into the bundt pan.

Bake 55 to 65 minutes until a toothpick or cake tester inserted in the center comes out clean. Cook cake in the pan for 15 minutes. Invert to remove cake onto a cooling rack. Cool completely. Dust with confectioners sugar if desired. Transfer to a serving plate, slice, and enjoy!

Recipe adapted from magnoliadays.com

Caramelized Onion Dip

Part of the Super Bowl spread this year was a caramelized onion dip with a dash of sass, as a previous blogger said. I really enjoyed this dip, so did Stuart. He got mad at me when I ate the last of it. You snooze you loose, buddy. :P
I hope you enjoy it too. It takes a little bit of time because caramelizing onions is a process, but it is worth it.

Caramelized Onion Dip

Ingredients:
2 large yellow onions
2 large shallots
2 tablespoons unsalted butter
3 tablespoons olive oil
1/4 teaspoon cayenne pepper
1 teaspoon chopped fresh thyme (stems removed)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 ounces light cream cheese, softened to room temperature
2/3 cup reduced fat sour cream
2/3 cup light mayonnaise

Directions:
* This recipe calls for shallots. I didn't have any, so I just used onions instead and it turned out great.

1. Cut the onions and shallots in quarters and slice into thin strips.
2. Heat a large saucepan over medium heat. Combine butter and olive oil in pan.
3. Add the onions, shallots, cayenne, salt and pepper. Saute for about 10 minutes, until softened. Reduce heat to medium-low and continue sauteing for another 30 minutes, stiring frequently, until the onions are browned and caramelized. About 10 minutes before they are done add the thyme.

4. Remove onions from pan and let cool.
5. Place cream cheese, sour cream and mayonnaise in a large bowl. Using a electric mixer, beat until fully combined and smooth.
6. Add the onions. Season with salt and pepper to taste.

7. Serve at room temperature with chips (or a spoon!).

Adapted from A Dash of Sass

Chocolate Mint Cake

OK, so it's been a while since I last posted and I was hoping my next post would be something out of the ordinary, but I felt like making a cake. Nothing too crazy, but a different take on the regular chocolate cake. I enjoyed it and so did my husband. I hope you do too. It's rich and tasty.  We ended up finishing it by taking 2 bites at a time, (Probably too many times per day.) but it was quickly devoured. 

Chocolate Mint Cake 

Ingredients:

for the cake

1/2 cup boiling water

1 cup sugar

3/4 cup + 2 tablespoons (or 1 cup minus 2 tablespoons) flour

1/4 cup + 2 tablespoons cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 egg

1/2 cup milk

1/4 cup vegetable oil

1/2 teaspoon vanilla extract

1 cup chopped andes mints (about 16 mints)

for the buttercream

1/2 cup (1 stick) unsalted butter, room temperature

2 3/4 cups powdered sugar

1/2 teaspoon vanilla extract

1/2 teaspoon mint extract

1/4 cup milk 

green food coloring

This recipe makes a four layer 6" cake or a two layer 8" cake. I made the 8". 

1. preheat your oven to 350F. grease and flour - or line with parchment - two 6 inch cake pans. set aside.
2. to make the cake, bring the water to a boil. while the water is heating, mix the sugar, flour, cocoa powder, baking soda, baking powder, and salt. add the egg, milk, oil, and vanilla, and mix until combined. mix in the boiling water and the andes mints.
3. divide the batter equally between the two pans. bake for about 23 minutes, or until a toothpick comes out clean. cook in the pan for a few minutes before turning out on a wire rack to cool completely.
4. while the cake cools, make the buttercream. combine the butter, sugar, vanilla, and mint and mix until combined. slowly add the milk, a tablespoon at a time, until your buttercream is the consistency you want. beat for about a minute. add green food coloring, if you like, and be sure to mix well to ensure the color is evenly distributed.
5. to make a four layer cake, cut each of the layers in half. place bottom layer on serving plate, top with about a third of a cup of icing, top with the next layer. repeat until the cake is built. spread a thin layer of icing over the cake and refrigerate for 15 minutes. ice with the remaining frosting. top with more chopped andes mints or nuts.

I will say that this recipe will likely cause your cake to sag, not fall, but sag at higher elevations. So just don't be surprised if that happens. Cover the sagging with a little extra frosting and you are good to go. Plus it'll be a nice little surprise when you get that big bite of buttercream frosting, my favorite. 

Adapted from Kitchen Trial and Error

White Lasagna Casserole

So I've been seeing alot of recipes lately that are pasta dishes with white sauces. I found a super simple and quick weeknight dish that mimics lasagna, but slightly different. I really enjoyed this dish and would totally make it again.

If you are looking for something quick and tasty, this is it. It was ready in 45 min and total prep time was 15min. So on those nights when you really don't have time, this is the meal you should make. Throw together a salad while it is cooking and you are set! Enjoy!

Recipe adapted from http://www.navywifecook.com/2012/08/baked-spasanga.html.

White Lasagna Casserole

Ingredients
egg noodles, cooked (16 oz)
shredded mozzarella cheese (8oz)
8 oz ricotta cheese
6oz sour cream
3/4 cup half-and-half
1/2 cup grated parmesan cheese, divided
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1 teaspoon minced garlic
1 teaspoon salt
1 jar spaghetti sauce (24 oz), or your favorite tomato sauce
1 lb ground beef (Optional)

Directions

1. Heat oven to 350 degrees. Cook noodles according to package directions, drain.
2. In medium bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, pepper, garlic, salt, and half the Parmesan cheese. Add noodles and toss until well coated.
3. Pour noodle mixture into a greased 9x13 pan. Top noodles with remaining Parmesan cheese. Cover dish and bake 25 minutes. Remove cover and cook an additional 5 minutes.
4. While pasta is baking, prepare meat sauce. Brown ground beef/meat in large skillet. Drain. Add spaghetti sauce and simmer.
5. Remove pasta from oven. Cut into squares and top with sauce.

Nutella Cookie Cups

Well it is the weekend and I have no sweets in my house. I am always seeing recipes that include Nutella and I thought I'd try one of them. I picked one that is easy and quick. I like them. There is something about the cookie part that reminds me of another food and I cannot place what it is. If you try this recipe and figure it out, let me know. I hope you enjoy!!!

 

Recipe Adapted from http://www.justputzing.com/2012/08/nutella-buttercream-cookie-cups.html

 

NUTELLA COOKIE CUPS

 

 

Ingredients:

(Cookie cups)

• 1 stick butter (softened)
• 1/2 cup white sugar
• 1/4 cup packed brown sugar
• 1 egg
• 1/2 tbsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Sliced strawberries, raspberries, or other fruit (optional)

(Buttercream)

• 1/3 cup Nutella
• 1 cup powdered sugar
• 1/2 stick butter, softened

Directions:

1. Preheat oven to 350 degrees. Grease a mini muffin tin.
2. In a large bowl, cream together butter and sugars until light and fluffy.
3. Add eggs and vanilla and stir until fully incorporated.
4. Add dry ingredients and mix well.
5. Allow dough to chill for 30 minutes, then roll it into 1.5-2 inch balls.
6. Drop balls of dough into each cup of the mini muffin tin and bake for 10 minutes, or until golden brown.

1. Remove cookies from the oven and immediately press into the poofy centers of each cookie with the bottom of a shot glass, creating a cup/well. Allow cookie cups to sit for 5 minutes, then pop them out of the tin and onto cooling racks.

1. In a medium bowl, cream together 1 stick butter, powdered sugar, and Nutella. Add more Nutella based on taste, if desired.
2. Spoon Nutella buttercream into the center of each cookie.
   ** The dough makes over 3 dozen cookies, and the frosting should be enough for at least 2 dozen…I deliberately made less frosting than I would need, b/c I really wanted an excuse to spoon straight Nutella into some of the cups…
3. Gently press a slice of strawberry, a raspberry, or any other fruit into the frosting of each cup.
4. Enjoy immediately!

Maple Oat Scones

Today was a lovely Sunday filled with hiking, taking care of my sick puppy and baking/cooking. First my poor little Basset, Dozer, was sick this AM. I figured it was nothing as dogs on occasion will get sick. I took him for a hike up Red Butte and he got sick again. He hardly had his normal energy. What a bad parent I am. We took it slow on the way down though. Once we got home I was ready to bake and he was ready to sleep.

 As a wedding gift from my coworkers they all pitched in and gave me a KitchenAid mixer. I am loving it. I have never done so much baking.

One of my projects today was Maple Oat Scones. These were surprisingly easy. They had the perfect amount of crispy outside to soft and moist inside. Thanks to food networks Ina Garten for this super easy and quick recipe. Enjoy!

 

INGREDIENTS
Scones

• 1 3/4 cups all-purpose flour
• 1/2 cup whole-wheat flour
• 1/2 cup quick-cooking oats (or old-fashioned oats)
• 1 tbsp. baking powder
• 3 tbsp. light brown sugar (not packed)
• 1 tsp. salt
• 1/2 tsp. cinnamon
• 1/2 lb. (2 sticks) unsalted butter–cold and diced
• 1/4 cup cold buttermilk
• 1/4 cup pure maple syrup
• 2 extra-large eggs, lightly beaten
• 1/4 tsp. vanilla extract
• 1/4 tsp. maple extract
• 1 egg beaten with 1 tbsp. milk or water, for egg wash

Glaze

• 1 1/4 cups powdered sugar
• 1/2 cup pure maple syrup
• 1 tsp. pure vanilla extract

DIRECTIONS
* Preheat oven to 400 degrees F.
* In the bowl of an electric mixer fitted with the paddle attachment, combine the flours, oats, baking powder, sugar, cinnamon and salt.
* Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces.
*Combine the buttermilk, maple syrup, and eggs and add quickly to the flour mixture. Mix until just blended. The dough may be sticky.

*Dump the dough onto a well-floured surface and be sure it is combined. Flour your hands and pat the dough into a circle until it is about 3/4-inch or 1-inch thick. You should see lumps of butter in the dough. Cut the circle of dough into 8 wedges and place on a baking sheet lined with parchment paper or a silicone mat.

* Brush the tops of the scones with egg wash.

* Bake for 20-25 minutes, until the tops are crisp and the insides are done. Remove from oven and cool for 5 minutes before drizzling with glaze.
* Combine the glaze ingredients. Drizzle onto scones. While glaze is still wet, sprinkle a bit of oats onto the tops for garnish.