Wednesday, April 24, 2013

M & M's Blondies

I have seen blondies recipes everywhere lately, with all kinds of mix ins. I had never even eaten one before. So when I was in need of a good, quick, easy treat for my family last week, I was thrilled to find this recipe in the Six Sisters' Cookbook. I didn't think the coconut they included was going to work with our kids, so I simply left it out and I didn't notice a difference. These were super yummy! Our kids are still asking to eat more, a whole week later!

M & M's Blondies
Six Sisters' Stuff pg 164
lightly adapted

10 tablespoons unsalted butter
1 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla
1/4 teaspoon kosher salt
1 1/4 cups all purpose flour
1 1/4 cups M&M's (I used regular, but mini would work too), plus more for topping

Preheat oven to 350 degrees. Spray and 8 x 8 inch pan with nonstick cooking spray. The recipe says to line the pan also with parchment paper. I did, but I think that's just to turn them out of the pan to cut them. If you're okay with cutting them in the pan, you can skip the parchment.

Heat butter in a saucepan over medium heat. The recipe calls for browning the butter, but I've had problems with burning butter in the past, so I melted it and let it go for maybe a minute longer. Let the butter cool, you want it to be barely warm.

In a large bowl, combine the butter and sugars. I just stirred with a wooden spoon until it looked like they were no longer grainy. Next, stir in the egg, vanilla and salt with the wooden spoon. Lastly add the flour and M & M's until just blended.

Pour the batter into your prepared pan, smooth top with a spatula. Sprinkle M & M's on top. The recipe calls for a few, but let's face it, more chocolate is ALWAYS better! If you want the blondies to be slightly gooey then bake them for 25 minutes, or you can always bake for 30 minutes to have them be firmer. Let cool, I used the fridge for a couple of hours, then slice into squares.

Wednesday, April 17, 2013

Chocolate Sugar Cookies

In my mailbox last week I found the current issue of Cook's Country Magazine. I was so excited, I love these magazines! While I was looking through it a recipe for Chocolate Sugar Cookies caught my eye, and I couldn't wait to try them. Here is the recipe, including my own changes for flavor.



Chocolate Sugar Cookies
Adapted from Cook's Country Magazine

1/3 cup granulated sugar
1 1/2 cups plus 2 tablespoons all purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
14 tablespoons unsalted butter
1 3/4 cups packed brown sugar
(the original recipe calls for dark
brown sugar, but I like the flavor of
light brown sugar better)
1 tablespoon vanilla extract
1/2 teaspoon salt
1 large egg plus 1 large yolk

Place the granulated sugar in a shallow bowl and set aside.

Preheat your oven to 350 degrees and line 2 baking sheets with parchment paper.

Mix flour, cocoa, baking soda and baking powder in a bowl.

Microwave 10 tablespoons of butter in a measuring cup until melted, this will take about a minute. Stir remaining 4 tablespoons of butter into the melted butter, melting this also. Allow the butter to cool to between 90 and 95 degrees. This took around 10 minutes for my butter. Place the melted butter, brown sugar, vanilla and salt into the bowl of your stand mixer and mix with the paddle attachment until the mixture is smooth. Mix in the egg and egg yolk. Mix the flour mixture until just combined. 


Using two tablespoons of dough at a time (I use my small ice cream scoop), roll the dough into balls and roll the balls into the reserved granulated sugar. Place on the prepared baking sheets. Using a glass, flatten the cookies until they are about 2 inches in diameter. Sprinkle each sheet of cookies with another 1 1/2 teaspoon of sugar, left over from when you rolled the cookies in it. 

Bake the cookies 1 sheet at a time, until the cookies are slightly puffy and the edges have begun to set, this will take around 15 minutes. The cookies should look slightly underdone between the cracks. Allow to cool for 5 minutes on the baking sheet, then remove to wire racks to cool completely. 

Monday, April 15, 2013

Cookie Class Winner!

Thanks for all of your entries for our Cookie Class Giveaway. The winner was Janet and she has been notified.

For all of you amazing people that entered, didn't win, but still want to come: Sign ups are open. You can leave your information as a comment on this post (name and a way to contact you and if you prefer morning or afternoon class) or you can call our bakery at 801-298-9065 and someone there can help you.

Our class will be held on Wednesday May 8 at 10:00 am (if this time slot fills up, we can open up a 2 pm class) at our bakery (142 W 500 S, Bountiful, UT).  The class is $10 a person and it includes lunch at our awesome bakery.

We will be teaching some really fun cookies, our new Lemon Shortbread and our Double Chocolate Oatmeal Cookie. Come to learn how to make some yummy cookies, eat samples and have lunch. It's also a great idea for Mother's Day, which happens to be May 12th this year! 

Wednesday, April 10, 2013

Raspberry Brownies

This starts with my current favorite brownie recipe. I always have everything on hand to make these brownies, they are super easy and yummy. The only thing that I did differently is that normally these brownies are mint (also awesome), but this time I made them Raspberry. I have been wanting lots of raspberry deliciousness lately and these satisfy that!

Raspberry Brownies
adapted from Worldwide Ward Cookbook

Brownies

1 cup butter, melted
2/3 cup cocoa powder
2 cups sugar
4 eggs
1 1/2 cups flour





Finished baking

Mix butter, cocoa and sugar. When combined, add eggs, one at a time, making sure to beat between each egg. Stir in the flour. Pour into a greased 9 x 13 inch pan. Bake at 350 degrees fro 25 minutes. Allow to cool completely. I made these the night before I wanted them, just to make sure they had the chance to cool completely before frosting them.

Raspberry Frosting

1/2 cup butter, softened
3 cups of powdered sugar (about 1 pound)
1 to 3 tablespoons milk
1 to 2 teaspoons of raspberry extract
red food coloring

Cream butter and powdered sugar. Add milk one tablespoon at a time, watching for a good spreadable consistency. At Cutler's we say you want it to be soft, yet your frosting knife should be held up if you put it in knife side down. Add raspberry extract, make sure that you can taste raspberry, I didn't buy the McCormick kind, I bought the cheaper kind and I needed to add a lot of raspberry to get the flavor I wanted. Next time I'll buy the more expensive kind and not have to use quite so much. Also add a few drops of red food coloring, just to get it the color you want.

Spread over the brownie layer. Allow to harden in the refrigerator until firm.

Chocolate Topping

1 1/2 cups semi-sweet chocolate chips
1/2 cup butter

This is the very best part! Melt the chocolate and the butter in the microwave for 1 minute. Stir and put back in for 30 second increments, stirring each time until melted and combined. Pour over frosted brownies, covering completely. Refrigerate until topping is set and hardened. Let brownies sit at room temperature for 10 minutes before cutting.







Wednesday, April 3, 2013

Slow Cooker Pineapple BBQ Beef

I came across this recipe a couple of weeks ago on the Six Sisters blog, one of my favorite places to get recipes. It sounded really great. So I thought that I would go ahead and try it. I tried it on the Ciabatta bread that I posted the recipe for last week. It was good, but I have just a few tweaks that I'm making to the recipe to make it even better! 

Slow Cooker Pineapple BBQ Beef
adapted from Six Sisters Stuff

1 (2-3 pound) chuck roast
1 (20 ounce) can pineapple tidbits, juice reserved
1 onion, diced
1/2 cup apple cider vinegar
1/3 cup brown sugar
1/2 cup ketchup
1 tablespoon mustard (whatever kind will work!)
2 tablespoons Worcestershire sauce
1 tablespoon instant Tapioca (found on baking aisle)

Line crock pot with a Slow Cooker liner (this makes clean up so easy!) Place the roast inside. Mix together the other ingredients (pineapple juice, onion, vinegar, brown sugar, ketchup, mustard and Worcestershire sauce). Add the pineapple to the top of the roast and cook on low for 8-10 hours. You can also cook on high for about half the time, but the roast comes out so tender this way, that if you have time, you should cook on low.

When the roast is finished, shred the meat apart with two forks. The meat is very tender and should shred easily, also get rid of any big chunks of fat at this time. 

Place meat on toasted buns, I used Ciabatta bread, and top with your favorite sandwich toppings. At our house we used, muenster cheese, tomatoes and red onions. 



Monday, April 1, 2013

Giveaway!

We are going to be teaching one of our popular cookie classes on May 6, 2013. We usually do these at 10:00 am, but if enough people sign up, there may be an afternoon class as well. These are really popular and fun, we have sold out everyone of the classes we have offered so far. So, we are going to do a giveaway for 2 tickets to this class, if we have two you will be able to choose just which one you and your friend want to attend. The tickets come with lunches, you can choose either to get the lunches that same day or to come back a different time. This giveaway will run for two weeks. Are you ready to win??? a Rafflecopter giveaway