Rosemary Walnut Parmesan Loaf

Photo Courtesy of  Tart to Heart

Rosemary Walnut Parmesan Loaf « Tart to Heart

Rosemary Walnut Parmesan Loaf
Adapted from Bon Appetit

Yield: 1 large loaf, about 16 slices

Ingredients:

1 cup milk (any fat % is fine)
1 1/2 Tbsp sugar
1 Tbsp unsalted butter
1 tsp salt
2 Tbsp warm water (about 100°F)
2 1/2 tsp (1 package) active dry yeast
1 egg, beaten
1 1/2 cups whole wheat flour
1-1/2 cups all-purpose flour (or more, as needed)
1/2 cup toasted, chopped walnuts
2 tsp chopped fresh rosemary
1/2 oz (about 1/2 cup) freshly grated parmesan cheese (I used my microplane grater to get a really fine shred).
1 egg yolk beaten with 1 Tbsp water, to glaze

Directions:

In a small bowl or liquid measuring cup, combine the milk, butter, sugar and salt. Heat in the microwave 45-60 seconds, or until the butter melts. Stir to dissolve the sugar and set aside.
In another small bowl, combine the warm water and yeast, stirring to dissolve. Set aside until foamy, about 10 minutes.
In a large mixing bowl or the bowl of your stand mixer, combine the milk mixture, yeast mixture and beaten egg and mix wit the paddle attachment. Add 1 cup whole wheat flour and 1 cup all-purpose flour and beat until smooth. Cover the bowl with a towel and let the sponge sit until bubbly, about 15 minutes.
Attach the dough hook to your mixer. Add the rosemary, walnuts and parmesan and stir into the sponge. Gradually add the remaining 1/2 cup whole wheat flour and 1/2 cup all-purpose flour. Mix until a soft, slightly tacky dough forms, adding more all-purpose flour as needed until the dough clears the sides of the bowl (I ended up adding about another 1/4 cup flour).
Knead the dough (either with the dough hook or by hand) until smooth and elastic, about 10 minutes. Remove the dough to a lightly grease a large bowl, cover and let rise until doubled, about 1 hour.
Grease a large loaf pan. Remove the dough from the bowl to a lightly-floured surface. Press down into a rectangle, tuck the top end in, then tuck in the sides, then roll over, pinching the edge to seal (check out photos of shaping the dough here). Place seam-side down in the loaf pan. Set aside, uncovered, to proof until nearly doubled, about 45 minutes.
Meanwhile, preheat the oven to 375°F. When the bread has proofed, brush with the egg glaze and use a sharp knife to cut a slit down the length of the loaf. Bake until the internal temperature reaches 180°F or until the bread sounds hollow when knocked, about 30-35 minutes. Tent with foil after 15 minutes if the top gets dark.
Remove from the oven and let cool in the pan 10 minutes before removing to a wire rack to cool completely before slicing. I know, it’s hard to wait, but you need to do it or this lovely loaf will smush and crumble. Reward your patience with a thick slice, or use two slices to make a flavorful sandwich. Enjoy!

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Many thanks Tart to Heart blog!

Rainbow Cake with Lemony Swiss Buttercream

Photos Courtesy of  ~ Mrs. Regueiro's Plate

Rainbow Cake with Lemony Swiss Buttercream ~ Mrs. Regueiro's Plate

Rainbow Cake with Lemony Swiss Buttercream
Adapted from Martha Stewart

Printable Recipe
Ingredients:
Vegetable shortening
3 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, (2 sticks) room temperature
2 ⅓ cups sugar
5 large egg whites, room temperature
2 teaspoons vanilla extract
1 ½ cups milk, room temperature
Food Gel Coloring: Red, orange, yellow, green, blue, purple (I used pink...but I added too much)

Frosting:
Lemony Swiss Meringue Buttercream
10 large egg whites
2 cups sugar
2 cups unsalted butter, (4 sticks) room temperature
2 teaspoons lemon extract

Preparation:

Preheat oven to 350 degrees. Coat the six 8-inch round cakes pans with shortening (or whatever amount of cake pans that you have. I only have three, reuse what you have). Line each of the cake pans with a fitted parchment paper, coat again with shortening.

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

In the bowl of the stand mixer, cream together the butter and sugar. Slowly add the egg whites and vanilla extract and mix until fully combined. Alternate adding in the dry ingredients and milk ingredients with the butter mixture. Mix until fully combined.

Make sure you have at least 6 medium size bowls and divide the batter evenly. A food scale would help and I figured about Add enough food coloring to each bowl until the desired shade is reached. Transfer batter to pan. Bake for 15 minutes, or until a cake taster comes out clean.

Remove cakes from oven and transfer to a cooling rack. Let cool for 10 minutes. Invert cakes on cooling rack and cool completely.

To make the frosting, cook egg whites and sugar in a small saucepan over medium heat in a heatproof bowl, whisking constantly until sugar has completely dissolved. Once the temperature has reached 140 degrees, transfer to the bowl of the stand mixer fitted with the whisk attachment. Mix egg white mixture on high speed until it reaches room temperature. With the mixer on low, slowly add butter, one tablespoon at a time. Mix until fully combined. Remove whisk attachment, and switch back to paddle attachment. Increase the speed to medium-high and beat until buttercream comes together, add the lemon extract.

Using a serrated knife, even out the cake and trim off any excess. Place a large piece of wax paper on the serving cake plate or on top of a lazy susan. Place the purple layer on the cake plate. Spread a dollop (½ cup or more) of buttercream filling and spread it evenly with a cake spatula. Repeat process with blue, green, yellow, and orange layers.

Place the remaining red layer on top, bottom-side up. (Which I neglected to do but you can barely tell). Brush away any excess crumbs with a pastry brush or your hands. Using an offset spatula, cover the top and sides with a thin layer of frosting. Refrigerate until set, abut 30 minutes.

Using the offset spatula, cover cake again with remaining frosting. Garnish with colored sprinkles if desired.

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Many thanks to MrsRegueiro.com!

Banana Crumb Muffins

Photo Courtesy of   | Sweet Pea's Kitchen

Banana Crumb Muffins | Sweet Pea's Kitchen

Banana Crumb Muffins

Ingredients:

1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
3 bananas, mashed
1/2 cup white sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
1 egg, lightly beaten
1/3 cup canola oil
1/3 cup packed brown sugar
2 tablespoons all purpose flour
1 teaspoon ground cinnamon
1 tablespoon butter

Directions:

Preheat oven to 375°. Lightly grease 12 muffin cups or line with muffin papers
In a large bowl, mix together flour, baking soda, baking powder, salt, nutmeg, and cinnamon. In another bowl, beat together bananas, white sugar, brown sugar, vanilla, egg, and oil. Stir the banana mixture into the flour mixture until just moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, flour, and cinnamon. Cut in butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18-20 minutes or until a toothpick inserted into center of muffin comes out clean.

Source: adapted from allrecipes.com

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Many thanks SweetPea'sKitchen!

Black Forest Crinkle Cookies

Photo Courtesy of SweetPeasKitchen

Black Forest Crinkle Cookies | Sweet Pea's Kitchen

Black Forest Crinkle Cookies

Ingredients:

3/4 cup all-purpose flour
3/4 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons unsalted butter
1/3 cup cocoa powder (not Dutch process)
1 egg
1 teaspoon espresso powder, mixed with 2 tablespoons hot water
1/2 teaspoon vanilla extract
1/3 cup semi-sweet mini chocolate chips
1/3 cup dried tart cherries (1.5 ounces)
3/4 cup sifted powdered sugar

Directions:

Preheat oven to 350°F. Line two baking sheets with parchment paper.
Whisk together flour, sugar, baking powder and salt together in a bowl.
Melt butter in a second small bowl in a microwave or a small saucepan over low heat.
Add cocoa to melted butter, whisking until smooth. Stir in the egg, espresso mixture, and vanilla, fully blending in each one before adding the next.
Stir chocolate mixture into flour mixture just until combined.
Fold chocolate chips and cherries into the dough until evenly distributed. Shape into generous 2 inch balls using a cookie scoop or a heaping tablespoon measure.
Roll balls in powdered sugar two times, then arrange on prepared baking sheets, spacing 2 inches apart.
Bake for 12 – 14 minutes or until cookies are cracked, yet still soft, do not overbake.
Let cookies cool on the pan for 5 minutes, then transfer to a rack.

Source: Taste of Home Fall Baking 2010

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Many thanks SweetPeasKitchen!

Related link:

http://sweetpeaskitchen.com/category/cookies/

Cinnamon Sugar Doughnut Muffins

Photo Courtesy of  Sweet Pea's Kitchen

Cinnamon Sugar Doughnut Muffins | Sweet Pea's Kitchen

Cinnamon Sugar Doughnut Muffins

Ingredients:

1 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1/3 cup oil (or melted butter)
3/4 cup white sugar
1 egg
3/4 cup milk

For the Coating:

1/2 cup melted butter
3/4 cup white sugar
1 teaspoon cinnamon

Directions:

Preheat oven to 350 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
In a large bowl whisk together flour, baking powder, salt, nutmeg and cinnamon.
In small bowl whisk together oil, sugar, egg and milk.
Add liquid ingredients to dry ingredients and stir until just combined. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 22 to 24 minutes, rotating halfway through baking time.
While the muffins are baking, combine sugar and cinnamon in a medium-sized bowl. Place melted butter in a small bowl. Once baked, shake muffins out immediately and while hot, dip in melted butter, then roll in sugar and cinnamon.

Yields: 12 muffins

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Many thanks to SweetPeasKitchen!

Special Meal for Friends....

MY DEAR FRIENDS,

I HAVE A SPECIAL MEAL RECIPE 

FOR YOU.... 

HANDS THAT CARE, 

A PLATE OF LOVE, 

A GLASS OF PEACE, 

A BOWL OF PRAYERS AND DUAAS, 

A SLICE CAKE OF TRUST,  

THE SWEETNESS AND SPICES OF THE NOBLE QUR'AN. 

ENJOY THIS MEAL.

HOPE YOU ENJOY YOUR DAY....

ASSALAMU'ALAIKUM......

May Allah bring PEACE, LOVE and PROSPERITY in your HOMES....

Peanut Butter Truffle Brownies

Photo Courtesy of  In Katrina's Kitchen:

In Katrina's Kitchen: Peanut Butter Truffle Brownies

Peanut Butter Truffle Brownies
Source: Sweet Pea's Kitchen

For the Brownies:
1 cup butter
2 cups sugar
3 eggs
3 teaspoons vanilla
2/3 cup cocoa powder
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder

For the Peanut Butter Filling:
1/2 cup butter, softened
1/2 cup peanut butter
2 cups powdered sugar
1-3 teaspoons milk

For the Ganache Topping:
1/4 cup peanut butter
2 cups chocolate chips
1/4 cup butter
2 tablespoons heavy whipping cream

Directions:

Preheat oven to 350F. Butter the bottom and sides of a 9 by 13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
In a medium saucepan over medium heat, melt the butter. Remove from heat and add the sugar; stir to combine. Beat in eggs and vanilla until combined. Mix in cocoa, baking powder and salt. Add flour and stir until just combined and no streaks of dry ingredients remain. Pour into prepared pan and spread into an even layer. Bake for bake 25-30 minutes. Let cool completely in pan on a cooling rack.
While the brownies are cooling, make the peanut butter filling. In the bowl of a stand mixer fitted with the paddle attachment, combine the ingredients and beat until smooth. Add more milk if necessary to make it spreadable. Spread in an even layer over the brownies. Place in the refrigerator until filling is set, about 30 minutes.
While the filling is setting, make the ganache, combine the ingredients in a double boiler or in a microwave safe bowl. Melt together and combine. Pour the ganache over the top and spread gently. Return to the fridge until set.

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Many thanks to In Katrina's Kitchen!

Chocolate Chip Oreo Cookie Sandwich

Photo Courtesy of In Katrina'sKItchen

In Katrina's Kitchen: Chocolate Chip Oreo Cookie Sandwich

Chocolate Chip Oreo Cookie Sandwich
Source: Picky Palate

2 sticks softened butter
3/4 Cup packed light brown sugar
1 Cup granulated sugar
2 large eggs
1 Tablespoon pure vanilla
3 1/2 Cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 bag Oreos

1. Preheat oven to 350 degrees F. In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.
2. In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo Cookie. Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack. Serve with a tall glass of milk, enjoy!
Makes about 2 dozen VERY LARGE cookies

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Many thanks to In Katrina's Kitchen!

Cookie Monster Cookies

Photos Courtesy of  In Katrina's Kitchen

In Katrina's Kitchen: Cookie Monster Cookies

Basic Sugar Cookie
( Makes 15-20 LARGE cookies)

**Also you DO NOT CHILL this dough before cutting

Ingredients:
· 2 cups of butter
· 2 cups of sugar
· 2 teaspoons of vanilla extract
· 1 teaspoon of almond extract
· 2 eggs
· 4 teaspoons baking powder
· 6 cups flour

Directions:
1. Preheat oven to 375 degrees.
2. In the bowl of your mixer cream butter and sugar until smooth.
3. Beat in extracts and eggs.
4. In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a counter top surface. Wet your hands and finish off the dough by hand.
5. DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (the idea is to hold a lot of icing, right?!).
6. Bake for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

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Many thanks to In Katrina'sKitchen!

Chocolate Chip Cookie Cheesecake

Photos COurtesy of In Katrina's Kitchen

In Katrina's Kitchen: Chocolate Chip Cookie Cheesecake

Classic No Bake Cheesecake

Ingredients:
· 1 (8 oz) package of cream cheese
· 1 (14 oz) can of sweetened condensed milk
· 1 Tablespoon of lemon juice (can be omitted)
· 1 Teaspoon of vanilla extract (I used clear vanilla extract)

Directions:
1. Add all ingredients to the bowl of your mixer and mix until creamy. Pour over your prepared crust. Chill 5 hours or overnight.

For the Chocolate Chip Cookie Crust

Ingredients:

2 1/4 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter (2 sticks), softened

3/4 cups granulated sugar

3/4 cups brown sugar

1 teaspoon vanilla extract

2 eggs

1 package chocolate chips (about 2 cups)

Directions:

Combine flour, baking soda, and salt in a bowl; set aside. Beat butter and sugars until combined and creamy. Add eggs and extract. Add the dry ingredients and fold in chocolate chips. Divide dough into 6 equal portions and place in mini springform pans. Bake at 350 for approximately 15 minutes. You can adjust the baking

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