Wednesday, September 25, 2013

Copycat Maddox Rolls and Raspberry Butter

Maddox is an amazing steakhouse in Perry, Ut. It's only about 45 minutes from our house and every time we go to Brigham City we stop there and grab rolls, last weekend we bought 6 dozen and some Raspberry butter. I saw this recipe in Josi Kilpack's latest novel, Rocky Road, and I knew that I had to try it. I didn't think that the rolls are exactly the same, but they are good and the Raspberry Butter is yummy too. I liked the ease of these rolls, and it was fun to try making a batter roll instead of a dough roll. That's not something I've ever tried before!

Copycat Maddox Rolls
from Josi Kilpack's Rocky Road

1 tablespoon active dry yeast or instant yeast
1/4 cup warm water
1/4 cup sugar
1/3 cup shortening
1 teaspoon salt
3/4 cup scalded milk or evaporated milk
1/2 cup cold water
2 eggs, beaten
3 1/2 cups flour

For active dry yeast: In a small bowl sprinkle the yeast over the warm water, set aside. In the bowl of your stand mixer, cream together sugar, shortening and salt. Add milk, cold water, and beaten eggs and mix for about 1 minute, until well combined. Stir in the yeast mixture. Add flour, and mix for four minutes.

For instant yeast: In a mixing bowl, combine 2 cups flour, yeast, sugar and salt, mix well. Add shortening, eggs, milk and 3/4 cup of hot water, mix for 2 minutes. Add the rest of the flour (1 1/2 cups) and mix for 2 more minutes. 

For either of these methods, you are going to have a really soft batter, so don't panic!

For either method: Cover bowl, allow to rise in a warm place for 45 to 60 minutes, or until the batter has doubled in size. Stir the batter down. Spoon (I used my small cookie scoop) into greased muffin tins, filling them about 2/3 full. You should end up with around 18 rolls. Cover, and allow to rise another 45 to 60 minutes, or until doubled in size.

Bake at 400 degrees for 15 to 20 minutes or until lightly browned.


Raspberry Butter

1/2 cup butter
1/4 cup raspberry jam
1/2 teaspoon vanilla

Mix all ingredients in stand mixer until smooth.



Wednesday, September 18, 2013

Cake Mix Crinkle Cookies

I found this recipe on my Pinterest boards the other day when I needed a quick treat. It originally comes from Six Sisters Stuff, but I didn't have the kind of cake mix that they called for in their recipe, so I substituted my own. The really cool thing about this recipe is that you can make it with whatever flavor of cake mix you want and it would turn out equally delicious. It's also super fast, easy, delicious and they actually turned out in our oven!

Cake Mix Crinkle Cookies

1 (15.25 ounce) box cake mix, whatever flavor you want, I used Chocolate Fudge 
1/2 cup vegetable oil
2 eggs
1/2  cup powdered sugar


Don't follow the cake mix directions! Preheat oven to 350 degrees. Mix the cake mix, oil and eggs together, until they form a stiff dough. Form into balls you want them to be around 1 inch, I used my small cookie scoop, but you could just use a spoon, roll balls in powdered sugar. Place on a parchment lined baking sheet. Bake cookies for 7-9 minutes, don't over-bake them, you want the middle of the cookie to be just set. Allow to cool for a few minutes on the baking sheet before removing to wire racks to cool completely.

Wednesday, September 11, 2013

Cinnamon White Chocolate Chip Cookies

You know how on blogs everything always looks perfect. Well, it's not! Today we're going to be keeping things real. Here's a picture of what 90 percent of the cookies I bake at home turn out looking like. 




Not so pretty, right? They usually taste okay, but they may have a bit of a greasy texture. The thing is, I can take the exact same dough to Cutler's and bake it in their commercial oven and have the same batter turn out great. Not sure what's causing this, but I'm guessing there's something wrong with our oven. Usually it's just cookies that turn out like this but we have issues with cake mixes too. I wish I knew what was causing it, then I could fix it. Does anyone have any suggestions? With these cookies I added a bit more flour to the next batches and they turned out better, though still not Cutler's quality.

Enough of my oven issues, now for the recipe. I've seen recipes using cinnamon chips all over the blogosphere, but I've been unable to find any to try. I did finally find some at Gygi, man I love that place! Then I took Cutler's basic dough and put in equal amounts of white chocolate chips and cinnamon chips, the result was some pretty amazing cookies!

Cinnamon White Chocolate Chip Cookies

1 cup (2 sticks) butter or margarine
1 cup brown sugar
1 cup white sugar
1 tsp vanilla
2 eggs
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
3 1/4 cup cake flour (can use all purpose, I would use about the same amount)
1 cup cinnamon chips
1 cup white chocolate chips



  
Cream sugar and butter/margarine.  Add vanilla and eggs. Mix until well blended.  Add dry ingredients and white and cinnamon chips.  Mix. Use a cookie scoop to scoop your cookies.

Cook at 350 for 10-12 minutes.  Cookies are done when lightly browned at the edges and crackled on top.




Wednesday, September 4, 2013

Pineapple Chicken

For this recipe I took a basic recipe for Sweet and Sour and instead of leaving some of it sour, I figured out a way for it to be all sweet. Our family really enjoys this pineapple chicken. I really love the breading with the Panko crumbs, because you get a really crisp piece of chicken with really no extra work. I usually cut this recipe in half for our family of four and usually still have enough for leftovers for a couple of us. I also make the full amount of sauce and use half on the chicken, and half in a pot to warm up and put over the top, you can even thicken it a bit if you want to using a cornstarch/water mixture.

Pineapple Chicken

2 pounds chicken, cut into bite-size pieces
3 cups Panko crumbs 
3 eggs, beaten
2-3 tablespoons vegetable oil
1 (20 ounce) can pineapple (either tidbits or chunks), drained, but reserve juice
3/4 cup sugar
4 tablespoons ketchup
1/2 teaspoon salt
1/2 cup pineapple juice (use reserved juice and add extra if needed)
2 tablespoons soy sauce

Preheat your oven to 350 degrees. Place Panko crumbs and eggs in separate shallow dishes. Place the chicken in the egg and then into the crumbs. Place the oil in a frying pan and allow to heat. Place the coated chicken into the pan and cook until lightly browned. The chicken won't be completely cooked at this step, but that's okay.

Place the pineapple in the bottom of a 9 x 13 inch pan. Place the chicken evenly over the pineapple.

Combine the remaining ingredients in a medium bowl, and whisk until combined. Pour the sauce evenly over the chicken. Bake for about 45 minutes to 1 hour, making sure to turn the chicken over at about 30 minutes to coat all the pieces in the sauce.