Slow Cooker Brown Butter Carrots

Made these at Thanksgiving (2019).  They are pretty good, but not over the top. 8/10.

Link to original recipe: https://www.delish.com/cooking/recipes/a50813/brown-butter-carrots-video/

Ingredients:

2 lbs. carrots, peeled and cut into 1" chunks
1/4 c. unsalted butter
1/3 c. brown sugar
1 tsp. fresh thyme, chopped
kosher salt, to taste
1 T. parsley, chopped

Directions:

1. In a medium skillet over medium heat, melt butter until just starting to brown, then immediately pour into slow cooker.

2. Add carrots, salt, brown sugar, and thyme.  Season with salt, then stir to combine.

3. Cover and cook on 'HI' for 3 hours, or until tender.  Garnish with parsley, serve, and enjoy!

Chocolate Covered Cherry Cookies

Made these over Christmas break at mom's.  Only pic I have is of finished product.  Taste just like a cookie version of chocolate covered cherries--soft and nice! 10/10 :)

Link to original recipe: https://www.smalltownwoman.com/double-chocolate-cherry-cookies/

Ingredients:

1 1/2 c. all-purpose flour
2/3 c. cocoa powder
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 c. unsalted butter, softened
1/2 c. sugar
1/2 c. brown sugar
2 eggs
1 tsp. vanilla extract
2 tsp. cherry juice (from jar of maraschino cherries)
30-36 jarred maraschino cherries, stems removed
for chocolate drizzle--
1/4 c. semi-sweet chocolate chips
2 T. sweetened condensed milk
1 T. cherry juice (from jar of maraschino cherries)

Directions:

1. In a small bowl, combine flour, cocoa, salt, baking powder, and baking soda.  Set aside.

2. In the bowl of a stand mixer, cream together butter, sugar, and brown sugar. 

3. Mix in eggs, one at at time.  Then gradually mix in the reserved dry mixture.

4. Mix in the vanilla and the 2 tsp. of cherry juice until just combined.  Cover and refrigerate dough for 30 min.

5. Heat oven to 350°F.  Line cookie sheets with parchment paper.

6. Roll dough into 1 inch balls and place on prepared cookie sheet, 2" apart.  Make a thumbprint well in each cookie and place a maraschino cherry in each one.  Bake for 10 min.

7. Meanwhile, in a small pan over low heat, melt chocolate chips and condensed milk together, stirring often.  Once melted, stir in the 1 T. of cherry juice.

8. Once cookies have cooled a bit, drizzle melted chocolate mixture atop cookies.  Let set and enjoy!

Baked vanilla cake donuts

In the mood for donuts?  These are pretty good--I will give them 9/10, would make them again.  A few things to note: the original recipe says to dip donuts immediately in powdered sugar or cinnamon sugar (if using)...I did this and it really didn't work.  Only some of the powdered sugar coated, and not very well.  The cinnamon sugar didn't stick at all; I ended up brushing the ones I wanted to coat in that with a little melted butter in order to make it stick.  The full recipe for the glaze is WAY too much in my opinion.  I had 16 donuts as the yield and made half of the glaze recipe, which was more than enough for the 10 I used it on (I would have had enough for the other 6 as well, had I not covered them in the other mixtures).  I also had to thin the glaze with probably another 2-4 T. of heavy cream (didn't measure, just kept adding until reached desired texture).  And finally, I suggest leaving your butter out the night before to get soft; as for the eggs, I put them in a small bowl of warm water to bring them to close to room temperature.  I forgot to warm the milk to room temp and the donuts still turned out fine.

Link to original recipe: https://www.finecooking.com/recipe/baked-vanilla-doughnuts
for glaze: https://www.finecooking.com/recipe/vanilla-doughnut-glaze
Note: Fine Cooking online recipes are normally only available with subscription, but they are currently all available.

Ingredients:

6 T. unsalted butter, softened
3 T. canola oil
1/2 c. sugar
1/4 c. brown sugar (packed)
2 large eggs, room temperature (see note in intro)
1/2 T. vanilla bean paste (I did not have this; I subbed vanilla bean sugar)
2 3/4 c. all-purpose flour
1/2 T. baking powder
1/2 tsp. fine sea salt
pinch of ground cinnamon
pinch of ground nutmeg
1 c. whole milk (at room temp--see note in intro)

toppings, if desired (ingredients for glaze are listed in directions)

Directions:

1. Position a rack in center of oven and heat to 425°F.  Lightly grease donut pans.

2. In the bowl of a stand mixer, cream butter, oil, sugar, and brown sugar together until light and fluffy (around 4 min).

3. Mix in eggs, one at a time, followed by vanilla.

4. Add part of the flour (I went with 1 3/4 c.), along with the baking powder, sea salt, cinnamon, and nutmeg.  Mix in at low speed, then add the rest of flour to mix in.

5. Gradually mix in the milk (I added all at once, which was fine, but it did splash a bit).

6. Transfer mixture to pastry bag with no tip (or a large zip-top plastic bag with around 1/2" hole snipped off at one corner).  Pipe mixture into prepared donut pans, filling each cavity full.

7. Bake for 7-9 min (I went 8), or until fork/toothpick comes out clean after inserted in middle of a donut.  Cool in pan for 5 min, then turn out onto a cooling rack.

8. If topping with powdered sugar or cinnamon-sugar, melt a little butter and brush it on the warm donuts, then dredge in desired topping.  If topping with glaze, prepare glaze: in a medium bowl, whisk together 1 3/4 c. powdered sugar, probably close to 3/4 c. heavy cream (add slightly less to start, then rest if needed), a dash of vanilla sugar or vanilla extract (or vanilla bean paste, if you have such) and a pinch of fine sea salt.  Frost donuts with glaze and let set, then enjoy!

Classic Baguettes

I'm so happy to have succeeded at making baguettes at home!  It takes time, but actually easy and totally worth it.  I got a baguette pan just for this purpose and very glad I did.  Will be making these often!!  10/10! Updated post on 13 April 2021.

Link to my YouTube video for making these: https://youtu.be/1DecdP3HQSc

Link to original recipe: https://www.kingarthurflour.com/recipes/classic-baguettes-recipe

Ingredients:

starter--

1/2 c. cool water (I went with water around room temp)
1/16 tsp. active dry yeast/instant yeast
1 c. (120g) all-purpose flour (*original recipe says 'unbleached', but I only had 'bleached', which still worked)

dough--

1/2 T. active dry/instant yeast
1 c. plus 2 T. warm water (around 100°F)
all of the starter
3 1/2 c. (418g) all-purpose flour (*same as above)
2 tsp. salt

*you will also need 1 1/2 c. of water for the baking part*

Directions:

1. Make the starter: Using a fork, mix the ingredients listed for the starter in a medium bowl, until they form a soft dough.  Cover and let sit for 14 hours (I went overnight as suggested in the original recipe, and actually went closer to 15-16 hours); mixture should look a bit bubbled at surface when ready.

2. Place all ingredients for the dough in the bowl of a stand mixer.  Use the dough hook to mix on low speed (2 on my KitchenAid) for 4 minutes.

3. Lightly grease a medium sized bowl and place dough in it.  Cover and let rise in a warm area for 45 min. (Originally I used the 'bread proof' setting on my oven for this step, but I have since stopped, as is seems to over-proof the dough.)

4. Lightly punch down the dough, fold the edges into the middle, turn it over, re-cover it, and place back in the warm area for additional 45 min. (Update is that I do use my oven's 'bread proof' setting for this step, which works well.)

5. Lightly grease a work surface and turn dough out onto it.  Divide the dough into 3 equal pieces.  Round each portion by pulling edges to middle.  Wrap in lightly greased plastic wrap and let rest for at least 15 min or up to 1 hour (I went 30 min).  

6.  Unwrap 1 piece at a time.  Set the plastic wrap aside to reuse after unwrapping.  For each dough ball, flatten it just a little, then fold it nearly, but not quite, in half, sealing the edge as you do so.  Turn the dough around, repeat process 3 more times.  The dough should have started to elongate itself.

7. With the seam side down, cup your hands across the dough log and roll-pinch gently to elongate it further until it reaches 16" in length.

8. Place the dough logs into a lightly greased or parchment-lined baguette pan (Originally I misread and greased my parchment, don't think that is necessary. I no longer use parchement, I use a small amount of butter to lightly grease the baguette pans).  Cover loosely with reserved greased plastic wrap.  Let them rise at room temp for 45 min to 1 hour (I went 45 min).

9. Shortly before the 45 min (or up to an hour) is up, place a ceramic-coated cast iron pan (I used my smallest one) on the lowest rack/lowest position of the oven, but close to the front (see next step for why).  Heat oven to 450°F.  Meanwhile, bring 1 1/2 c. of water to boil on the stove.

10. Uncover the baguettes.  Using a very sharp knife or baker's lame, make 3 to 5 slashes at a 45° angle across the top of each loaf.

11. Transfer baguettes to oven, then pour the boiling water into the pan at the bottom of the oven.  Close the oven door as quickly as possible to trap in the maximum amount of steam.

12. Bake baguettes for 24-28 min, or until turning deep golden brown (I went 28 min.)  Remove and cool on a rack OR for even crispier crust, leave oven door cracked open a few inches and let baguettes cool along with oven until room temp is reached.  Serve up and enjoy!!

Chocolate & Vanilla Shortbread Stripes

These addictive cookies are part of my 2023 Christmas Goodie Countdown on my YouTube channel. They are a bit of work, nothing difficult, totally worth it!

Link to my YouTube "making of the recipe" video: https://youtu.be/CprPJXu2Z_A

Link to original recipe: https://www.bonappetit.com/recipe/zebra-striped-shortbread-cookies

Ingredients:

2 1/3 c. all-purpose flour, divided
1 1/2 tsp. kosher salt, divided
1/3 c. Dutch-process cocoa powder
1 1/4 c. (2 1/2 sticks) unsalted butter, softened
2/3 c. sugar
1/4 c. powdered sugar
1 large egg yolk
1 tsp. vanilla extract
1 large egg, beaten
1/4 c. sanding sugar

Directions:

1. In a medium bowl, whisk together 1 1/3 c. of the flour and 3/4 tsp. of the salt.  Set aside.

2. In another medium bowl, whisk together cocoa powder, remaining 1 c. of flour, and remaining 3/4 tsp salt. Set aside.

3. In the bowl of a stand mixer, beat butter, sugar, and powdered sugar until light and fluffy (around 4 min).

4. Beat in the egg yolk and vanilla extract.  Divide this mixture in half and add one 'half' to each of the reserved bowls of dry mixture.

5. Scrape the plain mixture (non-cocoa) back into stand mixer bowl and mix on low speed until just combined.  Scrape mixture back into original medium bowl, then repeat procedure with the cocoa mixture.

6. Line a work surface with a large sheet of parchment.  Divide each dough (the plain and the cocoa versions) into fourths.  On the work surface, pat each piece of dough into a rectangle around 6" x 2".

7. Layer a plain rectangle atop a cocoa one, then another cocoa and another plain so that there is a stack of 4 layers.  Tightly press and roll this into a log until it measures around 8" long with 1 1/2" diameter.  Repeat with the remaining 4 rectangles.

8. Wrap logs in plastic wrap and chill until very firm, at least 2 hours.

9. Arrange racks in upper third and lower third of oven and heat to 350°F.  Line baking sheets with parchment.

10. Unwrap one dough log, then brush with beaten egg all over, except ends.  Roll log in sanding sugar to coat well (push sugar into dough as you roll).  Repeat for second dough log.

11. Slice into 1/4" rounds. Arrange cookies on prepared baking sheets 2" apart.  Place 1 sheet on top rack of oven and other on bottom rack.  Bake for 6 min, then switch sheet positions and bake for additional 6-8 min--until edges are just set.  Let cool on baking sheets.  Enjoy!

Mushroom Marsala Veal Scallopini

This was the dish we made for our anniversary dinner (in December) at my mom's.  It is sooooo freaking delicious--we all raved about it!  10+ all the way.  I only have pic of finished product.  The sauce amounts listed below are 1.5 times the original, as that is how we made it.  We served it with rosemary potatoes, which paired perfectly.

Link to original recipe: https://www.italianfoodforever.com/2019/11/mushroom-veal-marsala/

Ingredients:

8 oz. baby bella mushrooms, cut in small chunks
2-3 oz. dried porcini, reconstituted
4 T. olive oil, divided
2 T. unsalted butter
8 thin slices veal scallopini (about 1 1/2 lbs), pounded to equal thickness (we had more slices than this, but equivalent weight and it worked fine)
all purpose flour seasoned with salt and pepper
3/4 c. sweet marsala wine
1 1/2 c. chicken broth
3/4 c. heavy cream
3/4 tsp. fresh thyme
salt and pepper, to taste

Directions:

1. Place seasoned flour in plastic zip-top style bag and add veal scallops, shake to coat.

2. Heat a large skillet over medium to medium high heat.  Add 2 T. of the olive oil and the butter, swirl to combine as butter melts.

3. Add the baby bellas and porcini, cook until golden brown.  Transfer mushrooms to a plate.

4. Add remaining oil to the skillet.  Once hot, add veal cutlets to skillet but do not overlap.  Cook 1 min per side (yes, only one minute!) and transfer to plate.

5. Deglaze pan with marsala, scraping up and browned bits.  Add the chicken broth, cream, and thyme.  Cook until sauce has thickened and reduced by half.  Salt and pepper to taste.

6. Return mushrooms and veal to pan to reheat and coat with sauce.  Serve up and enjoy!

Cinnamon Sugar Swirled Croissant Loaf

Made this with my mom back in November.  It is excellent 10/10, though it wasn't exactly the texture I expected.  The top comes out croissant-y, but rest is more like a regular bread type of texture inside.  Still, I highly recommend it, very yummy!!

Link to original recipe: https://www.halfbakedharvest.com/easy-swirled-cinnamon-sugar-croissant-loaf/

Ingredients:

1 3/4 c. whole milk
2 T. honey
1 T. instant yeast
4 1/2 to 5 c. all-purpose flour, plus additional for rolling
2 tsp. kosher salt
6 T. salted butter, room temperature, divided
2 sticks (1 c.) cold salted butter, sliced into thin pieces (when time for them)
1/2 c. sugar
1 T. cinnamon
1 egg, beaten (for brushing)

Directions:

1. Stir the honey into the milk and warm to 105-110°F.  Pour the mixture into the bowl of a stand mixer and add the yeast, 4 1/2 c. of flour, and salt.  Use the dough hook to mix until flour is completely incorporated (took about 3 min with my mixer on speed 2).

2. Add 4 T. of the butter and mix until combined (about 2-3 min more), adding the remaining 1/2 c. of flour if/as needed, until dough pulls away from sides of bowl.  You may have to stop and scrape down sides of bowl (I did, and used the whole 1/2 c. of flour).

3. Cover bowl and place in warm area (I used proof setting on my oven) for 45 min to an hour, or until doubled in size.

4. Punch dough down and roll out onto a lightly floured surface.  Roll into a rectangle about 12" x 18".  Slice the cold butter and layer the slices down the middle 1/3 of the dough (along the width).  Press butter slices gently together with your hands.

5. Fold 1/3 of the dough over the butter, then fold the other 1/3 over the top of that.  Roll the dough out again into a large rectangle, fold in thirds again.  Wrap dough in plastic wrap and transfer to freezer.  Let freeze for 20 min.

6. Remove dough from freezer and remove plastic wrap.  Roll out into 12" x 18" rectangle again and fold in thirds.  Re-wrap in plastic wrap and return to freezer for additional 20 min.

7. Meanwhile, butter two bread pans.  Combine sugar and cinnamon in a small bowl.

8. Remove dough from freezer and unwrap.  Roll dough into rectangle again.  Spread the remaining 2 T. of softened butter all over the rectangle of dough, then sprinkle cinnamon-sugar mixture atop the butter. 

9. Starting at the long edge of the dough, roll carefully into a tight log.  Pinch to seal when completely rolled up.

10. Cut dough log in half, then cut each half into 10 rolls.  Arrange the 10 rolls in each of the prepared loaf pans.  Cover and let rise for 15 min.

11. Heat oven to 350°F.  Place the bread pans on a rimmed baking sheet and brush tops of each loaf with the beaten egg.

12. Transfer to oven and bake 40-45 min, or until dark brown on top.  Let cool in pan for 5 min, then turn out onto a cooling rack.  Slice up and enjoy!