One of those Pinterest recipes, but it is so simple and so good! Frozen strawberries, yogurt, honey, lemon juice all in the food processor for 5 min. Reminds me of gelato, actually.
Crutons are simple, easy and cheap to make at home. A couple tablespoons of oil, pressed garlic, salt and pepper are in a big bowl. Take 4-5 slices leftover sandwich bread and slice into cubes. Toss the cubes in the oil until well coated. Bake on a baking sheet (350 degrees) for about 15-20 minutes, or until brown. So good!
These icebox holiday cookies from America’s Test Kitchen make baking for the holidays convenient on your time. The hardest part is rolling out the dough after it has sat in the fridge. Too cold, it won’t roll. AT ALL. The dough can be used for cutout cookies or simply sliced from a log. Lots of options with this dough!
HOLIDAY COOKIES from America’s Test Kitchen
If you can’t find superfine sugar in the supermarket, simply process 1 cup granulated sugar in a food processor for about 30 seconds, then measure out 3/4 cup for the recipe. The dough scraps can be patted together, chilled, and rerolled one time only. For best results, be sure to bake the cookies one sheet at a time.
2 1/2 cups (12 1/2 ounces) all-purpose flour
3/4 cup (5 2/3 ounces) superfine sugar (see note above)
1/4 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, cut into 1/2 inch pieces and softened
2 tablespoons cream cheese, softened
2 teaspoons vanilla extract
3 tablespoons of colored sugar
or 3 tablespoons of sugar and 1/2 teaspoon ground cinnamon for cinnamon swirls
1. Whisk the flour, sugar, and salt together in a large bowl. Using an electric mixer on medium-low speed, beat the butter into the flour mixture, one piece at a time. Continue to beat the flour-butter mixture until it looks crumbly and slightly wet, 1 to 2 minutes.
2. Beat in the cream cheese and vanilla until the dough just begins to form large clumps, about 30 seconds. Knead the dough in the bowl by hand a few times until it forms into a large cohesive mass.
3. Transfer the dough to a clean counter and divide it into 2 even pieces. Press each piece of dough into a 5-inch square, wrap tightly in plastic wrap and refrigerator until the dough is firm yet malleable, about 30 minutes.
4. Working with one piece of dough at a time, roll it out between 2 large sheets of parchment paper to a 12 by 7-inch rectangle. Remove the top layer of parchment and sprinkle with half of the sugar, leaving a 1/4-inch border along the edges. Spritz the sugar lightly with water to dampen.
5. Working from the short side, roll the dough tightly into a log, pat the log to measure 7 inches, and smear the seam with your fingers to seal. Wrap the dough in plastic wrap and refrigerate until firm, about 2 hours.
6. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Line 2 large baking sheets with parchment paper. Trim and discard (or eat!) about 1/2 inch from both ends of the log. Slice the dough into 1/4-inch-thick cookies. Lay the cookies on the prepared baking sheets, spaced about 1 inch apart.
7. Bake the cookies, one sheet at a time until light golden brown, 12-15 minutes, rotating the baking sheet halfway through baking. Let the cookies cool on the baking sheets for 3 minutes, then transfer to a wire rack to cool completely before serving.
I’ve found this recipe for baked sourdough donut holes in a couple places around the internet, including here. They were too tasty looking to resist. I don’t have a donut pan, so I used a a mini muffin pan. Fresh out of the oven and rolled in cinnamon sugar, these are amazing. Probably cause it’s covered in cinnamon sugar. They were just ok later that day and definitely not as good the next day. So eat these right away!
- Day 1 (the night before):
- 1/2 cup sourdough starter (go here to learn how to easily make a starter, just 2 ingredients!)
- 1/3 cup maple syrup (for vegan) or honey
- 1/3 water
- 1 1/2 cup white whole wheat flour (I love Trader Joe’s Brand)
- 1 cup non-dairy (for vegan) or dairy milk (I’ve used almond milk and regular milk before)
- 1/3 cup extra-virgin olive oil, or melted coconut oil
- Day 2 (the day of baking):
- 1 cage free egg (or 1 T ground flax seed mixed with 3 T water for vegan)
- 2 t baking powder
- 1 t vanilla extract
- 1/2 t salt
- 3/4 t freshly grated nutmeg, optional
- 1/2 t cinnamon, optional
- The night before you bake the donuts, combine starter, maple syrup or honey, flour, milk and olive oil in a bowl, mixing well.
- Cover with plastic wrap, and leave the batter out at room temperature overnight. You can leave it out up to 24 hours.
- Preheat oven to 375 degrees when you are ready bake.
- Mix in egg, salt, baking powder, nutmeg, cinnamon and vanilla to the sourdough batter. This works best with an electric mixer.
- Spoon batter into a greased donut pan, filling each mold 3/4 of the way. The batter may be a bit stretchy.
- Bake for 20-22 minutes in a standard pan or 9 minutes in a mini donut pan.
- Donuts are done when they are a golden brown.
- Top with your favorite glaze, chocolate frosting, roll in cinnamon and organic sugar, or eat them plain.
Found this recipe online. The author said, you can only make these when there are lots of people around because they are so decadent. How true! The recipe made A LOT. I loved sharing it with my team today. Don’t let the length of the recipe put you off. It was worth it, and not that hard.
The total preparation time is about 36 hours to allow for the long cool ferments. If you want to serve these rolls on a Sunday morning, you need to build the levain the preceding Friday evening.
Approx. 12 hours before making the final dough, build the levain as follows:
150 100% hydration sourdough starter, recently fed and ripened
340 Lukewarm water
340 AP flour
850 Total Wt.
Let this mixture sit at room temperature until doubled (usually overnight, if your starter is fast and the levain is active early, keep it in the frig. until ready to make dough). Meanwhile, make a small amount of mashed potato by boiling or microwaving (covered) 1 medium peeled & sliced potato in a little water until soft. Mash with fork and a little milk until smooth.
113 1 stick Unsalted butter, softened
225 3 large eggs
42 1 ½ TBSP Honey
24 2 TBSP Vanilla Extract
130 Mashed potato
195 ¾ c. Buttermilk or whole milk
700 AP flour
2300 Total Wt.
Once levain is ripe, make the final dough. First cream the softened (not melted) butter by hand or in mixer with paddle attachment, then beat in eggs, honey, vanilla, and mashed potato and continue mixing. Stop to scrape down sides of bowl with spatula as needed and continue to mix just until well-blended. Switch to dough hook and add buttermilk and levain until blended, then gradually add flour and salt and continue mixing with dough hook until well-blended. Scrape down sides of bowl with spatula, cover, and let rest 20 min. After rest, uncover and continue to mix with dough hook another 2-3 minutes (or by hand, fold in bowl with plastic bowl scraper for 3 min.). This will be a very soft, sticky dough, around 71% hydration if you count the liquid from eggs and milk, but not counting the butter.
Place the dough into a container sprayed with cooking oil, cover, and bulk ferment in a cool location (55-65F) until doubled, approx. 8-12 hours depending on temperature and how fast a riser your starter is. Every few hours, give the dough a stretch and fold, for a total of about 2 folds.
Meanwhile, make the filling as follows:
170 1 ½ sticks Unsalted butter, softened
85 Cream or half&half
300 Dark brown sugar
3 1 ½ tsp. Cinnamon [Note from Kristin: I doubled this amount]
12 1 TBSP Vanilla extract
750 Total Wt.
For the filling, add all above ingredients to a medium sized saucepan and bring to a low boil over medium heat while stirring. As soon as the mixture boils, take off heat and chill to a spreadable consistency before using.
After dough has doubled, divide it into 2 pieces on a flour-dusted surface (it may be sticky even though the butter should be solid from the cool temps), then roll out each piece of dough into a rectangle shape about 10 x 16 inches across. Spread the filling across each rectangle of dough, leaving 1 inch clean where the outer seam edge of the roll will be and then taking the opposite edge, roll up the dough gently but firmly and seal the seam.
Slice each log into 8 or 12 rolls (depending on how big a rectangle you rolled out and how large you want the rolls to be) with serrated knife and place them just barely touching each other on baking parchment on sheet pan. Don’t worry if log gets flattened as you slice each roll, you can straighten them out once placed on the sheet pan, and they should rise very high and straighten out when proofing. Spray tops of rolls lightly with cooking spray, cover with plastic wrap, and slowly proof rolls overnight or up to 12 hrs. in the refrigerator or cool place between 45 and 55F until the dough is about doubled and puffy looking. Bake right out of frig. at 400 degrees for about 25-35 minutes until light golden, or until the center of dough registers about 195-200F on instant-read thermometer. Do not let the rolls get very brown. Melt about 4 TBSP of butter in microwave and as soon as rolls are out of oven, brush them with the melted butter to keep crust soft before icing them.
While rolls are baking, make a glaze/icing as follows:
Cream Cheese Glaze:
56 ½ (4 TBSP) stick Unsalted butter, softened
56 4 TBSP. Cream cheese
165 ¾ c. Confectioner’s sugar
65 ¼ c. Milk, whole
2 ½ tsp. Vanilla extract
344 Total Wt.
Microwave the butter and cream cheese together until very soft but not melted. Whisk them together while adding the vanilla, powdered sugar, and enough milk to thin out the icing to a drip-able consistency.
Let the rolls mostly cool before glazing them with icing. Dip a wire whisk in the icing and drizzle across surface of each roll in crisscross pattern. Serve and enjoy.
I was skeptical about this sourdough recipe, but WOW. It was AMAZING! I did all white flour. Next time I will incorporate more whole wheat. It is basically a no knead bread. The bread was chewy and had a nice sourdough flavor. I think we ate almost 3/4 of this giant loaf in one day.
Here’s a great recipe for homemade sourdough whole wheat crackers.
We declared a snow day today. So far we have 6 inches of snow in about 6 hours (which is a lot for our part of Indiana). A snow day means I can finally give my sourdough a whirl with pancakes. Here is the recipe I used, courtesy of Joy the Baker. They turned out great and made a TON.
Mix 1 cup of starter, 1.5 cups warm water, 2.5 cups flour (a mix of white and wheat is good) cover with foil and let stand overnight. I put mine in the oven with the light on; it’s the perfect temp.
The next morning:
Mix 1 egg, 2/3 cup milk, 1 teaspoon baking soda, 1 teaspoon salt, 2 tablespoons brown sugar and 2 tablespoons vegetable oil. Whisk into the mixture from the night before, let stand for five minute and drop onto griddle. Try them served with warm maple syrup and fresh strawberries and blueberries.