sweets

http://joyofbaking.com/ChristmasCookies.html

http://joyofbaking.com/SugarCookies.html

http://joyofbaking.com/BlackAndWhiteCookies.html

http://allrecipes.com/Recipe/Melt---In---Your---Mouth-Shortbread/Detail.aspx

http://joyofbaking.com/shortbreads/shortbreadcookies.html

http://allrecipes.com/Recipe/Caramel-Shortbread-Squares/Detail.aspx

http://joyofbaking.com/Millionaire'sShorbreadBars.html

http://joyofbaking.com/ChocolateCrinkles.html

http://www.rachelzoe.com/chocolate-brownie-recipe

http://allrecipes.com/Recipe/Best-Brownies/Detail.aspx

http://thepioneerwoman.com/cooking/2010/05/salted-caramel-brownie/

http://joyofbaking.com/barsandsquares/ChocolateBrownies.html

http://joyofbaking.com/brownies.html

http://allrecipes.com/Recipe/Brookes-Best-Bombshell-Brownies/Detail.aspx

julia child

http://www.oprah.com/food/Poulet-au-Porto-Roast-Chicken-with-Port-Wine-Cream-and-Mushrooms

http://www.oprah.com/food/Boeuf-Bourguignon

pork chop

http://allrecipes.com/Recipe/Italian-Breaded-Pork-Chops/Detail.aspx

http://allrecipes.com/Recipe/Mushroom-Pork-Chops/Detail.aspx


http://allrecipes.com/Recipe/Marinated-Baked-Pork-Chops/Detail.aspx

http://allrecipes.com/Recipe/Baked-Pork-Chops-I/Detail.aspx

korean

http://www.foodnetwork.com/recipes/boy-meets-grill/oi-moochim-seasoned-cucumber-recipe/index.html

http://www.foodnetwork.com/recipes/boy-meets-grill/bibimbap-recipe/index.html

http://www.foodnetwork.com/recipes/boy-meets-grill/kalbi-marinated-short-ribs-recipe/index.html

vietnamese grilled pork

• 
  FOR THE Thịt Nướng (PORK):
• 1 Tablespoon Honey
• 1 Tablespoon Fish Sauce (nước Mắm)
• 2 Tablespoons Soy Sauce
• 1 Tablespoon Brown Sugar
• 2 Tablespoons Fresh Garlic, Minced
• 3 Tablespoons Shallots, Minced
• 3 Tablespoons Lemongrass, Very Finely Minced (sả Bằm)
• 2 whole Green Onions, Chopped
• 3 Tablespoons Cilantro, Finely Chopped
• 1 teaspoon Fresh Cracked Pepper
• 1 pound Pork Shoulder, Sliced Into 2-3 Inch Strips
• _____
• TO ASSEMBLE THE DISH:
• 1 package (8 Oz. Package) Vermicelli Noodles, Prepared According To Package Directions
• 2 cups Fresh Lettuce, Roughly Chiffonade
• 1-½ cup Fresh Bean Sprouts
• 1-½ cup Slightly Pickled Carrots And Cucumbers (See Instructions Below)
• 1 cup Fresh Cilantro Leaves
• ½ cups Green Onion Infused Oil Or Hành Mơ (See Instructions Below)
• ½ cups Roasted Peanuts, Crushed
• 1-½ cup Dipping Sauce Or Nước Chấm (See Instructions Below)
• _____
• FOR THE PICKLED VEGETABLES:
• 1-½ cup Carrots And Cucumbers, Cut Into Small Matchsticks
• Rice Wine Vinegar, Enough To Cover Vegetables
• 1 pinch Sugar
• _____
• FOR THE GREEN ONION INFUSED OIL:
• ¼ cups Canola Oil
• ½ cups Chopped Green Onions
• _____
• FOR THE DIPPING SAUCE:
• ½ cups Fish Sauce
• ½ cups Sugar
• ½ cups Fresh Lime Juice
• ¼ cups Warm Water
• 1 teaspoon Chili Paste

Preparation Instructions

Thịt Nướng (Pork): In a large bowl, add honey, fish sauce, soy sauce, and sugar. Mix until the sugar is dissolved. Add the rest of the marinade ingredients to combine. Add pork and mix to ensure that the meat has been thoroughly covered. Refrigerate for 30-45 minutes.

While pork is marinating, prepare the pickled vegetables, green onion infused oil, and dipping sauce:

Pickled carrots and cucumbers: Cut carrots and cucumbers into small matchsticks and place in a small bowl. Cover them with rice wine vinegar and a pinch of sugar.

Scallion or green onion infused iil (hành mơ): In a sauté pan, slowly heat the canola oil. Add the chopped scallions. Cook the scallions on very low heat until they are wilted but still bright green, approximately 2-3 minutes. Pull from heat and set aside.

Dipping sauce (nước chấm): Combine fish sauce, sugar, fresh lime juice, warm water and stir until sugar is dissolved. Add chili paste. Adjust amounts to desired to taste.

Remove pork from the refrigerator 5-10 minutes before grilling to take the chill off the meat. Heat your grill pan to medium-high and lightly cover with cooking spray (or prepare an outdoor grill). Grill meat for approximately 1-2 minutes on each side until browned. Since the meat is thin, it does not take long to cook.

To assemble: In a bowl, place the cooked vermicelli noodles, lettuce and bean sprouts. Plate the warm grilled pork on top of the bowl, alongside with the pickled veggies and cilantro. Brush the meat with the scallion oil and sprinkle with the crushed peanuts. Serve with your preferred amount of nước chấm.

pumpkin cinnamon rolls

pumpkin cinnamon rolls

Pumpkin Cinnamon Rolls with Cream Cheese Icing

roll dough adapted from King Arthur Flour
makes approximately 15-16 rolls

Ingredients:

Roll Dough:
1/4 cup warm water (not hot, about 110 degrees)
1 package (2 1/4 teaspoons) active dry yeast
1/3 cup warm milk
1 large egg, beaten
3/4 cup pumpkin puree, either fresh or canned
1 tablespoon melted butter
2 cups (approximately) All-Purpose Flour
1 1 /4 cup Whole Wheat Flour
1/2 cup brown sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom

Filling:
1 stick butter
2/3 cup white sugar
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon each of allspice and ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves

Cream Cheese Frosting:
4 ounces cream cheese
1 stick (4 ounces) butter, softened
1 teaspoon vanilla extract
3/4 teaspoon lemon juice
2-3 cups powdered sugar

Directions:

In a large bowl, stir yeast into water to soften. Let rest for 5 minutes before stirring. Add milk, eggs, pumpkin, butter, 1 1/4 cups whole wheat flour, brown sugar, salt, cinnamon, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes.

Gradually add remaining flour (all purpose), a little at a time, until you have a dough stiff enough to knead. Start with about 1 1/2 cups and increase if necessary. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.

Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.

Combine the white sugar, brown sugar, cinnamon, allspice, ginger, nutmeg and cloves in a small bowl, set aside. Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle. Spread softened butter over dough and then sprinkle with the sugar mixture.

Roll the dough into a log the long way; it'll stretch to about 20" long as you roll. Using a very sharp knife, slice the log into 15 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices. Place slices in a greased 9x13 inch baking pan (or in two 8 or 9 inch round cake or pie pans). Cover with a towel and let rise until almost doubled, about 45 minutes.

Bake in a preheated 375°F oven. Bake the rolls till they're brown around the edges and beginning to turn golden brown across the center, about 20-30 minutes.

While rolls bake, prepare the cream cheese frosting. Add the cream cheese, butter, vanilla, and lemon juice to a small food processor. Blend until smooth and combined. Add the powdered sugar 1/2 cup at a time, blending in between, until well mixed and desired consistency is reached. (I used 2 cups powdered sugar)

Frost warm rolls with the cream cheese frosting and serve immediately.

For night before prep: Prepare the rolls up to the point where you roll and place in the pan. Then, cover in plastic wrap and refrigerate overnight. In the morning, remove the pan from the fridge and proceed with the instructions where you left off. Rising time may be slightly longer than noted in the recipe due to the dough being cold vs room temp.

shortbread cookies

shortbread cookies

Ingredients

• 2 sticks Plus 2 Tablespoons Salted Butter, Softened
• 1 cup Sugar
• 2 cups All-purpose Flour
• 1 cup (scant) Corn Starch

Preparation Instructions

Preheat oven to 325 degrees.

Cream butter and sugar together. Sift in flour and cornstarch and blend together using a pastry cutter until the ingredients all come together. (If mixture seems excessively dry, cut in 1 more tablespoon of butter—but only if you really need it.)

Form dough into a big ball, wrap in plastic wrap, and refrigerate 20 minutes.

Roll onto a lightly floured surface and cut into rounds. Place on a cookie sheet lined with parchment paper or a baking mat. Bake for 20 minutes. Do not allow shortbread to brown; the edges should have the faintest golden tinge.
Check your oven sooner if it runs hot.

pumpkin spice muffins

Pumpkin spice muffins

Ingredients

• Muffin Ingredients:
• 1 cup All-purpose Flour
• ½ cups Sugar
• 2 teaspoons Baking Powder
• 1-½ teaspoon Cinnamon
• ¼ teaspoons Ground Ginger
• ½ teaspoons Nutmeg
• ½ teaspoons Salt
• 4 Tablespoons Butter, cut into pieces
• 1 cup (heaping) Pumpkin Puree
• ½ cups Evaporated Milk
• 1 whole Egg
• 1-½ teaspoon Vanilla
• ½ cups Golden Raisins (optional!)
• _____
• Topping
• 2 Tablespoons Sugar
• 1 teaspoon Cinnamon
• ¼ teaspoons Nutmeg
• _____
• FOR FROSTING:
• ¼ cups Softened Butter
• 4 ounces, weight Cream Cheese
• ½ pounds Powdered Sugar
• ½ teaspoons Vanilla

Preparation Instructions

Preheat oven to 400 degrees. Generously grease 12 muffin tins.

Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined.

Pour into a greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.

Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.

To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy! Store in the fridge, as icing will soften at room temperature.

chocolate chip cookie sweet rolls

pioneerwoman sweet rolls

Ingredients

• ROLLS:
• 4 cups Whole Milk
• 1 cup Sugar
• 1 cup Canola Oil
• 9 cups All-purpose Flour
• 2 packages (4 1/2 Teaspoons) Active Dry Yeast
• 1 Tablespoon (heaping) Salt
• 1 teaspoon (scant) Baking Soda
• 1 teaspoon (heaping) Baking Powder
• 1 stick Butter
• 2 teaspoons Vanilla Extract
• 1 cup Brown Sugar
• ½ cups Sugar
• 1 teaspoon Salt
• 1-½ cup Chocolate Chips Or Chocolate Chunks
• 1 cup Chopped Pecans (optional)
• Icing
• 1 package 8 Ounce Cream Cheese
• 3 cups Powdered Sugar
• 1 stick Butter, Softened
• 1 cup Whole Milk
• 2-½ teaspoons Vanilla Extract
• ¾ teaspoons Salt

Preparation Instructions

Mix milk, 1 cup sugar, and canola oil in a pot. Heat until very warm but not boiling. Allow to cool until slightly warmer than lukewarm.

Sprinkle yeast over the surface of the liquid, then add in 8 cups flour. Stir gently until totally combined. Mixture will be very wet and sticky. Cover with a tea towel, keep in a draft-free place, and allow to sit for 1 hour.

After 1 hour, add in an additional cup of flour, as well as the salt, baking soda and baking powder. Mix until combined. Refrigerate dough, covered, until you need it. (Refrigerating the dough helps make it easier to handle.)

Preheat oven to 375 degrees. Spread melted butter in the bottom of pie pans or 9 x 13-inch baking dishes.

Divide dough in half. Store one half in the fridge for another use. Turn the other half of the dough onto a floured surface. Roll into a large rectangle, about 24 inches wide by 10 to 12 inches deep. Add vanilla to melted butter, then drizzle mixture all over the surface of the dough. Use fingers to spread evenly. Mix sugar and salt and sprinkle it evenly over the butter. Follow with the brown sugar, chocolate chips, and chopped nuts.

Beginning at the side furthest from you, roll dough toward you until it’s in the shape of a tight log. Pinch the edges to seal. Slice into 1/2 to 3/4-inch thick rolls and lay, cut side down, in buttered baking dishes. Allow to rise for 20 minutes, then place in oven and bake for 15 to 20 minutes, or until deep golden brown on top.

Make the icing: Mix 1 stick butter, cream cheese, powdered sugar, milk, vanilla, and salt in an electric mixer or until smooth and pourable.

Remove rolls from oven and allow to sit five minutes before drizzle icing all over the rolls. Be sure to get the icing all around the edges and covering the surface so they’ll be nice and moist! Sprinkle tops with extra chopped nuts.

Serve warm or at room temperature.

Cinnamon Rolls

Pioneer woman's cinnamon rolls

Ingredients

• 1 quart Whole Milk
• 1 cup Vegetable Oil
• 1 cup Sugar
• 2 packages Active Dry Yeast
• 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
• 1 teaspoon (heaping) Baking Powder
• 1 teaspoon (scant) Baking Soda
• 1 Tablespoon (heaping) Salt
• Plenty Of Melted Butter
• 2 cups Sugar
• Generous Sprinkling Of Cinnamon
• _____
• MAPLE FROSTING:
• 1 bag Powdered Sugar
• 2 teaspoons Maple Flavoring
• ½ cups Milk
• ¼ cups Melted Butter
• ¼ cups Brewed Coffee
• ⅛ teaspoons Salt

Preparation Instructions

Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.

Note: My rolls don’t work for me at 400 degrees anymore. I now bake them at 375 degrees.

macaroni and cheese carbonara

INGREDIENTS

serves 4

• Unsalted butter, for the baking dish
• 1 tablespoon olive oil
• 1 (1-inch-thick) slice pancetta, cut into small dice
• 4 cloves garlic, finely chopped
• 3 tablespoons all-purpose flour
• 5 cups whole milk, or more if needed, hot
• 4 large egg yolks, lightly whisked
• 2 teaspoons finely chopped fresh thyme leaves
• 1/2 teaspoon cayenne pepper
• 2 cups (8 ounces) grated Asiago cheese, plus more for the top
• 1 1/2 cups (6 ounces) grated Irish white cheddar, plus more for the top
• 1 1/2 cups (6 ounces) grated American cheddar, such as Goot Essa Mountain Valley, plus more for the top
• 1 cup (4 ounces) grated aged fontina cheese, plus more for the top
• 1/2 cup freshly grated Parmesan cheese, plus more for the top
• Kosher salt and freshly ground black pepper
• 1 pound elbow macaroni, cooked just under al dente
• 1/2 cup coarsely chopped fresh flat-leaf parsley leaves

PROCEDURES

1. 1
   Preheat the oven to 375ºF. Butter the bottom and sides of a 10 × 10 × 2-inch baking dish and set it aside.
2. 2
   Heat the oil in a large sauté pan over medium heat. Add the pancetta and cook until golden brown on all sides, about 8 minutes. Remove with a slotted spoon to a plate lined with paper towels.
3. 3
   Add the garlic to the fat in the pan and cook until light golden brown, 1 minute. Whisk in the flour and cook for 1 to 2 minutes. Whisk in the hot milk, raise the heat to high, and cook, whisking constantly, until thickened, about 5 minutes. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes. Remove from the heat and whisk in the thyme, cayenne, and all the different cheeses until completely melted. Season with salt and pepper. If the mixture appears too thick, add additional warm milk, 1/4 cup at a time.
4. 4
   Put the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta, and the parsley, and stir until combined. Transfer to the prepared baking dish.
5. 5
   Combine an additional 1/4 cup each of Asiago, cheddars, Fontina, and Parmesan in a bowl, and sprinkle evenly over the top. Bake until the dish is heated through and the top is a light golden brown, 12 to 15 minutes. Remove from the oven and let rest for 10 minutes before serving.

homemade twix

Similar to UK shortbread caramel found in M&S, Starbucks, etc.

found on notwithoutsalt

Homemade Twix Bars

adapted from Sherry Yard’s, “Desserts By The Yard”

Shortbread

5 1/2 ounces (1 stick plus 3 tablespoons) unsalted butter, softened

1/4 cup sugar

2 cups cake flour

1/4 teaspoon salt

2 tablespoons ground rice (rice processed in a spice grinder until it is able to pass through a fine sieve to remove chunks)*

Make the Shortbread:

Preheat the oven to 350°F. Spray a 9-X-13-inch baking pan with pan spray and line with parchment paper. Spray the parchment.

In a large bowl  cream the butter and sugar until fluffy. Gradually add the flour, ground rice and salt and allow the dough to come together. The dough will be crumbly but should hold together when you squeeze it.

Press the dough evenly into the bottom of the baking pan. Place in the oven and bake for 12 minutes. Rotate the pan from front to back and bake for another 10 minutes, until the shortbread is a deep golden brown. Remove from the oven and allow to cool on a rack to room temperature.

*Several people have asked about the rice. I just used what I had in the house – brown rice, and the results were great. It’s not the same as rice flour because you want to have a little bit of texture. The purpose of the rice is to give the base of this cookie a unique crunch that remarkably resembles the store-bought Twix. This can be omitted without drastically changing the finished product. But I encourage you to try it. I really love the texture it gives.

Meanwhile, prepare the ….

Caramel

2 cups sugar

3/4 cup Lyle’s Golden Syrup (Regular corn syrup is fine)

1/2 cup water

1 teaspoon fresh lemon juice

1 cup heavy cream

1 cup sweetened condensed milk

1/4 teaspoon salt plus more for sprinkling over the caramel layer

Make the Caramel:

Combine the sugar, golden syrup, water, and lemon juice in a large saucepan. Remove any sugar crystals from the sides of the pan by wiping down the sides with water. You can use your hand or a pastry brush. Place the pot on medium-high heat and bring to a boil. Wipe down any stray sugar crystals that appear using a very clean and wet pastry brush. Do not stir from this point on. Keep an eye on the pan. The mixture will be very bubbly.

When the sugar syrup starts to turn golden brown insert a candy thermometer to check the temperature. When it reaches 300°F, remove the pan from the heat and let it sit for 1minute, or until the bubbles subside. Carefully whisk in the heavy cream. Stir until smooth, then whisk in the condensed milk. Add the salt (vanilla salt is very nice here if you have it) Whisk until smooth.

Return the pan to the heat and stir constantly over medium heat until the caramel reaches 240°F. Remove from the heat and pour over the shortbread. While the caramel is warm sprinkle the surface with the best quality salt you have. Kosher is fine, Fleur de Sel is better, Maldon would be my preferred choice.

Allow to set. This will take about 2 hours.

Once the caramel layer has cooled prepare your …

Chocolate Glaze

6 oz bittersweet chocolate, finely chopped (Bittersweet chocolate chips also work)

2 tablespoons butter

Melt the chocolate and butter over a bain marie or in the microwave. If using the microwave melt it slowly – in 30 second intervals. Stir well after each interval.

Once completely melted pour over the caramel.  Using an offset spatula, smooth the chocolate in a nice even layer.

Place in the refrigerator to set. They cut best when chilled.

Cut into desired shape and size. Serve.