Here are some more delightful treats!!
Bacon Cheddar Chive Scones
2-¼ cups all-purpose flour
½ cup sugar
1 tablespoon baking Powder
½ teaspoons salt
½ cup cold unsalted butter, cut into cubes
1 whole large egg
2 tablespoons sour cream
¼ cup heavy cream
4 slices bacon, cooked and crumbled
2 teaspoons chopped fresh chives
1 1/2 cups shredded sharp cheddar cheese
Preparation:
1.Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
2.In a large bowl combine flour, sugar, baking powder, and salt. Cut in butter using a pastry cutter or your fingers until the mixture resembles small peas.
3.Add egg, sour cream, and heavy cream and blend just until combined. Be careful not to over mix the dough or you’ll end up with tough scones.
4.Gently fold in the cooked crumbled bacon, cheese and the chopped chives.
5.Turn dough out onto a lightly floured surface and form into a 12” x 6” rectangle about ¾” thick. Cut into quarters the short way, and thirds the long way to create 12 squares that are 3” x 2.” Cut each square into two triangles. Place on prepared sheets.
6.Bake 12-15 minutes until edges are set. The tops should look dry, but not golden brown.
Cinnamon Roll Scones
For the Scones:
1 cup whole wheat pastry flour
1 cup all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¼ cup light brown sugar,packed
¼ cup granulated sugar
4 teaspoons ground cinnamon,divided
¼ cup butter, cold
⅓ cup whole milk
For the Icing:
½ cups powdered sugar
1 teaspoon pure vanilla extract
1 tablespoon whole milk
Preparation:
1.Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2.Combine the flours, baking soda, baking powder, salt, sugars, and 2 teaspoons of cinnamon in a large bowl and stir well with a whisk. Add in the butter and continue to mix until the mixture begins to crumble. Pour the milk in. Stir the dough just until combined (a cohesive dough will form — it will be sticky!) Gently knead the mixture and transfer to the prepared baking sheet and form a large circle, about 8-9 inches in diameter and about 1 inch thick. Sprinkle 1 teaspoon of cinnamon over the dough. Cut into 8 wedges and bake for 15-18 minutes and remove from the oven when done.
To make frosting:
1.In a bowl, mix powdered sugar, remaining 1 teaspoon cinnamon, vanilla and milk until well combined. Drizzle on top of warm scones.
Sunday, September 11, 2011
Bakery Treats!
Here are some of my Personal Chef Client's All-Time Favorite "Bakery Treats by Ashley"!! I hope you all enjoy these!!
Pepperoni Pizza Monkey Bread Delights!
½ cup butter
1 cup italian blend cheese, Shredded
½ cup pepperoni slices, cut into small pieces(can also use cooked sausage)
1 teaspoon dried oregano
1 teaspoon salt
2 cloves garlic, minced
1 package (8 Oz. Size) Buttermilk Biscuits, Cut Into 1-inch Cubes, or you can make your biscuits homemade
1 cup your favorite marinara Sauce Or pizza sauce, for dipping
Preparation:
1.Spray a large bundt pan with PAM or cooking spray.
2.Melt the butter in a small bowl.
3.Combine the cheese, pepperoni, oregano, salt and garlic in a large bowl. Add the melted butter and mix together with a spoon. Toss in the cut dough and make sure it all gets a coat of the butter mixture. Start layering the cubes into the bundt pan until it is 3/4 full.
4.Let sit for 30 minutes for the dough to rise a little more.
5.Place bundt pan into the oven and bake at 400ºF for 25-30 minutes until the bread and cheese is golden brown.
6.Serve with warmed marinara sauce or pizza sauce.
Chocolate Pumpkin Cinnamon Rolls
For the Dough:
1 tablespoon yeast
¼ cup lukewarm Water
½ cup 2% milk
¼ cup granulated sugar
¼ cup unsalted butter
1 teaspoon salt
¼ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¾ cup canned pumpkin puree
1 Tablespoon all-purpose flour
4 cups all-purpose flour
_____
For the Filling:
¼ cups unsalted butter
1 cup brown sugar
2 Tablespoons ground cinnamon
½ teaspoons ground nutmeg
½ cup semisweet chocolate chips
_____
For the Glaze:
2 cups powdered sugar
4 Tablespoons whole milk
1 teaspoon pure vanilla extract
Preparation:
1.For the dough: In bowl of stand mixer, combine water and yeast.
2.In a 2 cup measuring cup, scald milk in microwave. Once milk has scalded, remove from microwave and then add sugar, butter, salt, cinnamon and nutmeg. Stir.
3.Pour milk mixture in with yeast mixture. Add soy flour and pumpkin. Using dough hook, turn on your mixer and add flour gradually. Mix until dough all comes together. Remove dough from bowl and grease the bowl. Place dough back into the greased bowl and cover. Let rise for 1 hour.
4.On a floured surface, roll dough out into a rectangle. Spread with ¼ cup unsalted butter, room temperature.
5.Combine filling ingredients and then sprinkle this mixture onto the rolled dough. You can also sprinkle with ½ cup semisweet chocolate chips if you like.
6.Roll up like a bug in a rug. Pinch seam together.
7.Cut in 1 ½ inch intervals. Place in prepared pan, 9x13
8.Bake at 350 degrees for 20 minutes.
9.Remove from oven and let sit for a few minutes. While they are sitting, combine the glaze ingredients. While the rolls are still warm, drizzle with glaze.
Serve warm!
Caramel Apple Sticky Buns
For the Rolls:
2 cups whole milk
1-¼ cup granulated sugar
½ cup canola oil
1 package (2 1/4 Teaspoons) active dry yeast
4-½ cups all-purpose flour, divided
2 teaspoons salt
½ teaspoon baking Soda
½ teaspoon (heaping) baking powder
¾ cups Melted Butter
4 Tablespoons Ground Cinnamon
_____
For the Caramel Topping:
1 stick butter
1-½ cup packed light brown sugar
1 Tablespoon dark corn syrup
2 Tablespoons heavy cream
2 Tablespoons apple juice (optional)
1 whole granny smith apple, peeled and finely diced
Preparation:
To make the dough:
Heat milk, oil, and 1/2 cup sugar until warm (do not boil.) Allow to cool to lukewarm. Sprinkle in yeast and 4 cups flour. Stir gently and cover with a tea towel, allowing it to rise for 1 hour. After 1 hour, add remaining flour, baking soda, baking powder, and salt. Set aside.
To make the caramel topping:
Add 1 stick butter, brown sugar, corn syrup, cream, and optional apple brandy or apple juice. Allow to melt over low heat until totally combined. Allow to boil for a few seconds, then remove from heat. Set aside.
To make the rolls:
Roll out half the dough into a large rectangle. Pour on half the melted butter, half the remaining 3/4 cup sugar, and half the cinnamon. Roll into a long roll, then slice into rolls.
To assemble:
Spray 9-inch cake pan with cooking spray. Pour in half the caramel topping. Sprinkle diced apple over the top, then arrange sliced rolls all over the pan. Allow to rise for 20 to 30 minutes.
Bake at 375 degrees for 30 to 35 minutes, covered in foil for the first 25 minutes.
(Repeat above with the other half of dough if desired, or save the dough in the fridge for another use.)
Invert on a cake pedestal or serving plate. Rolls will be very hot at first; allow to cool slightly before serving.
Pepperoni Pizza Monkey Bread Delights!
½ cup butter
1 cup italian blend cheese, Shredded
½ cup pepperoni slices, cut into small pieces(can also use cooked sausage)
1 teaspoon dried oregano
1 teaspoon salt
2 cloves garlic, minced
1 package (8 Oz. Size) Buttermilk Biscuits, Cut Into 1-inch Cubes, or you can make your biscuits homemade
1 cup your favorite marinara Sauce Or pizza sauce, for dipping
Preparation:
1.Spray a large bundt pan with PAM or cooking spray.
2.Melt the butter in a small bowl.
3.Combine the cheese, pepperoni, oregano, salt and garlic in a large bowl. Add the melted butter and mix together with a spoon. Toss in the cut dough and make sure it all gets a coat of the butter mixture. Start layering the cubes into the bundt pan until it is 3/4 full.
4.Let sit for 30 minutes for the dough to rise a little more.
5.Place bundt pan into the oven and bake at 400ºF for 25-30 minutes until the bread and cheese is golden brown.
6.Serve with warmed marinara sauce or pizza sauce.
Chocolate Pumpkin Cinnamon Rolls
For the Dough:
1 tablespoon yeast
¼ cup lukewarm Water
½ cup 2% milk
¼ cup granulated sugar
¼ cup unsalted butter
1 teaspoon salt
¼ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¾ cup canned pumpkin puree
1 Tablespoon all-purpose flour
4 cups all-purpose flour
_____
For the Filling:
¼ cups unsalted butter
1 cup brown sugar
2 Tablespoons ground cinnamon
½ teaspoons ground nutmeg
½ cup semisweet chocolate chips
_____
For the Glaze:
2 cups powdered sugar
4 Tablespoons whole milk
1 teaspoon pure vanilla extract
Preparation:
1.For the dough: In bowl of stand mixer, combine water and yeast.
2.In a 2 cup measuring cup, scald milk in microwave. Once milk has scalded, remove from microwave and then add sugar, butter, salt, cinnamon and nutmeg. Stir.
3.Pour milk mixture in with yeast mixture. Add soy flour and pumpkin. Using dough hook, turn on your mixer and add flour gradually. Mix until dough all comes together. Remove dough from bowl and grease the bowl. Place dough back into the greased bowl and cover. Let rise for 1 hour.
4.On a floured surface, roll dough out into a rectangle. Spread with ¼ cup unsalted butter, room temperature.
5.Combine filling ingredients and then sprinkle this mixture onto the rolled dough. You can also sprinkle with ½ cup semisweet chocolate chips if you like.
6.Roll up like a bug in a rug. Pinch seam together.
7.Cut in 1 ½ inch intervals. Place in prepared pan, 9x13
8.Bake at 350 degrees for 20 minutes.
9.Remove from oven and let sit for a few minutes. While they are sitting, combine the glaze ingredients. While the rolls are still warm, drizzle with glaze.
Serve warm!
Caramel Apple Sticky Buns
For the Rolls:
2 cups whole milk
1-¼ cup granulated sugar
½ cup canola oil
1 package (2 1/4 Teaspoons) active dry yeast
4-½ cups all-purpose flour, divided
2 teaspoons salt
½ teaspoon baking Soda
½ teaspoon (heaping) baking powder
¾ cups Melted Butter
4 Tablespoons Ground Cinnamon
_____
For the Caramel Topping:
1 stick butter
1-½ cup packed light brown sugar
1 Tablespoon dark corn syrup
2 Tablespoons heavy cream
2 Tablespoons apple juice (optional)
1 whole granny smith apple, peeled and finely diced
Preparation:
To make the dough:
Heat milk, oil, and 1/2 cup sugar until warm (do not boil.) Allow to cool to lukewarm. Sprinkle in yeast and 4 cups flour. Stir gently and cover with a tea towel, allowing it to rise for 1 hour. After 1 hour, add remaining flour, baking soda, baking powder, and salt. Set aside.
To make the caramel topping:
Add 1 stick butter, brown sugar, corn syrup, cream, and optional apple brandy or apple juice. Allow to melt over low heat until totally combined. Allow to boil for a few seconds, then remove from heat. Set aside.
To make the rolls:
Roll out half the dough into a large rectangle. Pour on half the melted butter, half the remaining 3/4 cup sugar, and half the cinnamon. Roll into a long roll, then slice into rolls.
To assemble:
Spray 9-inch cake pan with cooking spray. Pour in half the caramel topping. Sprinkle diced apple over the top, then arrange sliced rolls all over the pan. Allow to rise for 20 to 30 minutes.
Bake at 375 degrees for 30 to 35 minutes, covered in foil for the first 25 minutes.
(Repeat above with the other half of dough if desired, or save the dough in the fridge for another use.)
Invert on a cake pedestal or serving plate. Rolls will be very hot at first; allow to cool slightly before serving.
Friday, September 9, 2011
Random Recipes!
Sorry about the lack of postings on here lately, things have been absolutely just crazy busy around here! Here are some good, quick recipes that are delicious, easy to prepare, easy on your money and you can get these on your dinner table in no time at all! Hope you all enjoy and if you get a chance to make them let me know how they come out for you, I would love to know! Thanks!
Italian Style Chicken
• 4 boneless, skinless chicken breasts
• 1 cup your favorite jarried marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup freshly chopped basil
Preparation:
Preheat oven to 450 degrees. Tear 4 sheets of foil wrap measuring 12" by 18". Place one chicken breast in the center of each foil sheet. Spoon one-fourth of the marinara sauce over each chicken piece, followed by cheese and basil. Bring up the sides of the foil and fold the top edge over twice. Seal the edges, leaving enough room for air to circulate inside. Place each packet on a large cookie sheet and bake in the oven for 20 minutes. Unseal foil packets carefully, as the steam will be extremely hot. Enjoy with noodles and vegetables. Serves 4.
Mexican Chicken Bake
• 1 tbsp canola or vegetable oil
• 1/2 red onion, sliced
• 1/2 yellow or red pepper, cut into strips
• 1 jalapeno pepper, deseeded and finely chopped
• 1 tbsp ground cumin
• 1 14.5-ounce can recipe-ready Mexican style tomatoes (reserve 1/4 cup)
• 1 1/2 cups shredded cooked white-meat chicken
• 2 6-inch corn tortillas
• 2 tbsp chopped cilantro
• 1/2 cup shredded Jack cheese
Preparation:
Prehat oven to 350 degrees. Heat oil in a large nonstick skillet. Sauté onion, pepper strips and jalapeno for 3-4 minutes. Sprinkle cumin and stir well. Add tomatoes, except 1/4 cup, and simmer for 5 minutes. Add shredded chicken and cook for 2 minutes.
Spray a 9-inch pie dish with nonstick cooking spray. Place one tortilla on the bottom. Spoon the chicken mixture on top. Cover with other tortilla. Spoon remaining tomatoes over top, followed by cilantro and cheese. Bake for 15-20 minutes.
Stuffed Bell Pepper Soup
1 ½ lbs ground chuck or ground beef
3-8oz cans tomato sauce with garlic, basil and oregano
2-14.5oz cans diced tomatoes, undrained
2 cups diced green bell peppers
1 small yellow onion, chopped
1 cup uncooked rice
2 ¼ teaspoons beef bouillion granules
¼ cup light brown sugar
1 ½ teaspoons salt
1 teaspoon ground black pepper
½ teaspoons minced garlic
1- 2 teaspoons worchestershire sauce
Preparation:
In a large sauté pan brown meat and drain. Add all other remaining ingredients in a large soup pot and bring to a boil. Add meat and reduce heat, cover and simmer for 30-40 minutes. Add enough water to desired consistency Heat through and serve with shredded cheddar cheese.
Beef Taco Hash
1lb ground chuck or ground beef
3 cups Ore Ida Potatoes O’Brien( Cubed Potatoes with Green Peppers and Onions)
16 oz jar of your favorite salsa(I used Old El Paso Thick and Chunky Medium)
1-11oz can Mexicorn, drained
1 cup shredded Mexican Cheese Blend
2 tablespoons vegetable oil
1 packet Taco Seasoning Mix
Salt and Pepper to your tastes
Squeeze of fresh lemon and lime juice
Sliced pickled jalepeno peppers, lettuce, guacamole, tomatoes and sour cream for garnish
Preparation:
1. In a large skillet over medium high heat cook meat until browned. Transfer to a colander to drain off the fat
2. In the same skillet over medium heat add the hash browns spreading in an even layer, cook without stirring for 6 minutes then stir potatoes again, spreading in an even layer and cook for 3-4 minutes more or until browned.
3. Stir in meat with the potatoes and add the corn, salt and pepper to your tastes, taco seasoning, lime juice, lemon juice and salsa and heat through. Sprinkle with cheese, lettuce and tomato. Top with sour cream, you can even add sliced pickled jalepeno peppers. Serve from skillet.
Italian Style Chicken
• 4 boneless, skinless chicken breasts
• 1 cup your favorite jarried marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup freshly chopped basil
Preparation:
Preheat oven to 450 degrees. Tear 4 sheets of foil wrap measuring 12" by 18". Place one chicken breast in the center of each foil sheet. Spoon one-fourth of the marinara sauce over each chicken piece, followed by cheese and basil. Bring up the sides of the foil and fold the top edge over twice. Seal the edges, leaving enough room for air to circulate inside. Place each packet on a large cookie sheet and bake in the oven for 20 minutes. Unseal foil packets carefully, as the steam will be extremely hot. Enjoy with noodles and vegetables. Serves 4.
Mexican Chicken Bake
• 1 tbsp canola or vegetable oil
• 1/2 red onion, sliced
• 1/2 yellow or red pepper, cut into strips
• 1 jalapeno pepper, deseeded and finely chopped
• 1 tbsp ground cumin
• 1 14.5-ounce can recipe-ready Mexican style tomatoes (reserve 1/4 cup)
• 1 1/2 cups shredded cooked white-meat chicken
• 2 6-inch corn tortillas
• 2 tbsp chopped cilantro
• 1/2 cup shredded Jack cheese
Preparation:
Prehat oven to 350 degrees. Heat oil in a large nonstick skillet. Sauté onion, pepper strips and jalapeno for 3-4 minutes. Sprinkle cumin and stir well. Add tomatoes, except 1/4 cup, and simmer for 5 minutes. Add shredded chicken and cook for 2 minutes.
Spray a 9-inch pie dish with nonstick cooking spray. Place one tortilla on the bottom. Spoon the chicken mixture on top. Cover with other tortilla. Spoon remaining tomatoes over top, followed by cilantro and cheese. Bake for 15-20 minutes.
Stuffed Bell Pepper Soup
1 ½ lbs ground chuck or ground beef
3-8oz cans tomato sauce with garlic, basil and oregano
2-14.5oz cans diced tomatoes, undrained
2 cups diced green bell peppers
1 small yellow onion, chopped
1 cup uncooked rice
2 ¼ teaspoons beef bouillion granules
¼ cup light brown sugar
1 ½ teaspoons salt
1 teaspoon ground black pepper
½ teaspoons minced garlic
1- 2 teaspoons worchestershire sauce
Preparation:
In a large sauté pan brown meat and drain. Add all other remaining ingredients in a large soup pot and bring to a boil. Add meat and reduce heat, cover and simmer for 30-40 minutes. Add enough water to desired consistency Heat through and serve with shredded cheddar cheese.
Beef Taco Hash
1lb ground chuck or ground beef
3 cups Ore Ida Potatoes O’Brien( Cubed Potatoes with Green Peppers and Onions)
16 oz jar of your favorite salsa(I used Old El Paso Thick and Chunky Medium)
1-11oz can Mexicorn, drained
1 cup shredded Mexican Cheese Blend
2 tablespoons vegetable oil
1 packet Taco Seasoning Mix
Salt and Pepper to your tastes
Squeeze of fresh lemon and lime juice
Sliced pickled jalepeno peppers, lettuce, guacamole, tomatoes and sour cream for garnish
Preparation:
1. In a large skillet over medium high heat cook meat until browned. Transfer to a colander to drain off the fat
2. In the same skillet over medium heat add the hash browns spreading in an even layer, cook without stirring for 6 minutes then stir potatoes again, spreading in an even layer and cook for 3-4 minutes more or until browned.
3. Stir in meat with the potatoes and add the corn, salt and pepper to your tastes, taco seasoning, lime juice, lemon juice and salsa and heat through. Sprinkle with cheese, lettuce and tomato. Top with sour cream, you can even add sliced pickled jalepeno peppers. Serve from skillet.
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