/tagged/anna+cooks/page/2
Peanut Butter Pecan Biscotti  4 tablespoons (1/2 stick) unsalted butter, softened 1/3 cup natural peanut butter 1 cup granulated sugar 1 large egg 1 large egg yolk (save the egg white for the egg wash) 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup pecans egg wash and 1 tablespoon of milk for egg wash sugar for topping Place a rack in the center and upper third of the oven and preheat to 325 degrees F.  Line two baking sheets with parchment paper and set aside. In a medium bowl, whisk together flour, baking powder and salt.  Set aside. In the bowl of an electric stand mixer fit with a paddle attachment, beat together butter, peanut butter and sugar.  Beat until well incorporated and slightly fluffy in texture.  About 3 minutes. Stop the mixer, scrape down the bowl and add egg and egg yolk.  Beat on medium speed until well blended, about 2 minutes.  Add the dry ingredients, all at once to the peanut butter mixture and beat on low speed until just incorporated.  Stop mixer.  Add pecans and remove the bowl from the mixer.  Finish incorporating ingredients with a spatula.  Dough will be slightly dry. That’s ok. Divide the batter between the two baking sheets and shape dough into two logs about 8-inches long and 1 1/2-inches wide.  Brush with egg wash and sprinkle generously with granulated sugar. Bake on alternating racks for 15 minutes.  Switch baking racks and  bake for another 15 to 20 minutes, until golden brown and cooked through.  Remove from the oven and allow to cool on the baking pans until cool enough to handle, but still soft.  Use a serrated knife to slice biscotti about 1-inch thick.  Place cut side down on the baking sheet and bake for another 10 to 15 minutes.  Remove from the oven and allow to cool. Biscotti will last, in an airtight container at room temperature, for up to 10 days. Recipe from Joy The Baker

Peanut Butter Pecan Biscotti 

  • 4 tablespoons (1/2 stick) unsalted butter, softened

  • 1/3 cup natural peanut butter

  • 1 cup granulated sugar

  • 1 large egg

  • 1 large egg yolk (save the egg white for the egg wash)

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/2 cup pecans

  • egg wash and 1 tablespoon of milk for egg wash

  • sugar for topping

Place a rack in the center and upper third of the oven and preheat to 325 degrees F.  Line two baking sheets with parchment paper and set aside.

In a medium bowl, whisk together flour, baking powder and salt.  Set aside.

In the bowl of an electric stand mixer fit with a paddle attachment, beat together butter, peanut butter and sugar.  Beat until well incorporated and slightly fluffy in texture.  About 3 minutes. Stop the mixer, scrape down the bowl and add egg and egg yolk.  Beat on medium speed until well blended, about 2 minutes.  Add the dry ingredients, all at once to the peanut butter mixture and beat on low speed until just incorporated.  Stop mixer.  Add pecans and remove the bowl from the mixer.  Finish incorporating ingredients with a spatula.  Dough will be slightly dry. That’s ok.

Divide the batter between the two baking sheets and shape dough into two logs about 8-inches long and 1 1/2-inches wide.  Brush with egg wash and sprinkle generously with granulated sugar.

Bake on alternating racks for 15 minutes.  Switch baking racks and  bake for another 15 to 20 minutes, until golden brown and cooked through.  Remove from the oven and allow to cool on the baking pans until cool enough to handle, but still soft.  Use a serrated knife to slice biscotti about 1-inch thick.  Place cut side down on the baking sheet and bake for another 10 to 15 minutes.  Remove from the oven and allow to cool.

Biscotti will last, in an airtight container at room temperature, for up to 10 days.

Recipe from Joy The Baker

1 year ago  View high resolution

Coconut Choc Chunk Blondies Ingredients:1 cup all-purpose flour1/8 tsp. salt8 tbsp. unsalted butter, melted and cooled to room temperature1 cup packed light brown sugar1 large egg1 1/2 tsp. vanilla extract1/2 tsp. coconut extract1 cup sweetened shredded coconut4 oz. bittersweet chocolate, coarsely chopped For drizzle and garnish: (optional)1 cup semisweet or bittersweet chocolate chips or chunks1 tsp. butter or shorteningSweetened shredded coconut Directions:Preheat the oven to 180 degrees C.  Butter and flour an 8- by 8-inch square baking dish.  In a small bowl, sift together the flour and salt; set aside.  In another mixing bowl combine the melted butter and brown sugar and beat until well combined.  Scrape down the sides of the bowl, add the egg, and mix until incorporated.  Mix in the vanilla and coconut extracts until well blended.  Add in the dry ingredients and mix just until they have been incorporated. Add the shredded coconut and chocolate chunks to the bowl, and fold in with a rubber spatula until evenly distributed.  Transfer the batter to the prepared baking dish and spread evenly with a spatula. Bake for 20-25 minutes, until set in the center but still soft.  Do not over bake.  Let the bars cool slightly before drizzling.   To make the drizzle, combine the chocolate chunks and butter or shortening in a small, heatproof bowl.  Microwave in 15-second intervals, stirring in between, until completely melted and smooth.  Transfer the melted chocolate to a plastic bag with a very tiny piece of the corner cut off and drizzle over the bars.  Sprinkle with additional shredded coconut before the chocolate sets, if desired.  Allow to cool completely before cutting into bars. Source

Coconut Choc Chunk Blondies

Ingredients:
1 cup all-purpose flour
1/8 tsp. salt
8 tbsp. unsalted butter, melted and cooled to room temperature
1 cup packed light brown sugar
1 large egg
1 1/2 tsp. vanilla extract
1/2 tsp. coconut extract
1 cup sweetened shredded coconut
4 oz. bittersweet chocolate, coarsely chopped

For drizzle and garnish: (optional)
1 cup semisweet or bittersweet chocolate chips or chunks
1 tsp. butter or shortening
Sweetened shredded coconut

Directions:
Preheat the oven to 180 degrees C.  Butter and flour an 8- by 8-inch square baking dish.  In a small bowl, sift together the flour and salt; set aside.  In another mixing bowl combine the melted butter and brown sugar and beat until well combined.  Scrape down the sides of the bowl, add the egg, and mix until incorporated.  Mix in the vanilla and coconut extracts until well blended.  Add in the dry ingredients and mix just until they have been incorporated.

Add the shredded coconut and chocolate chunks to the bowl, and fold in with a rubber spatula until evenly distributed.  Transfer the batter to the prepared baking dish and spread evenly with a spatula.

Bake for 20-25 minutes, until set in the center but still soft.  Do not over bake.  Let the bars cool slightly before drizzling.  

To make the drizzle, combine the chocolate chunks and butter or shortening in a small, heatproof bowl.  Microwave in 15-second intervals, stirring in between, until completely melted and smooth.  Transfer the melted chocolate to a plastic bag with a very tiny piece of the corner cut off and drizzle over the bars.  Sprinkle with additional shredded coconut before the chocolate sets, if desired.  Allow to cool completely before cutting into bars.

Source

1 year ago  1 note View high resolution

Come Together Peanut Butter Cupcake Cupcakes 1 cup all purpose flour 1 tsp baking powder 1/4 tsp salt 6 tbsp (3/4 stick) unsalted butter, softened 3/4 cup smooth peanut butter, room temp 1 cup brown sugar 1 egg 1 tsp vanilla extract 1/2 cup milk Preheat oven to 180C.  Line muffin tin cupcs with paper cupcake liners. Sift flour, baking powder and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter, peanut butter and brown sugar until smoothly blended and lightened in color, about 1 minute. Stop the mixer and scrape down the sides of the bowl as needed during mixing. Mix in egg. Add vanilla and beat for 1 minute or until batter smooth. On low speed, add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture and mixing until the flour is incorporated and the batter looks smooth. Fill each liner with a generous 1/4 cup of batter, to about 1/3 inch below the top of the liner. Bake just until the tops feel firm and are lightly browned and a toothpic inserted in the center comes out clean, about 22 minutes. There will be cracks on the top. Cool cupcakes for 10 minutes in the pan on wire rack. Recipe here. Chocolate ganache 100g dark chocolate 100ml double cream 50g chopped peanuts When the cupcakes are cool, break the chocolate for the icing into little pieces and add them to the cream in a saucepan. Bring to the boil, remove from the heat and then whisk - by hand or electrically - till thick and smooth. Ice the cupcakes, smoothing the tops with the back of a spoon, and decorate with peanuts Recipe here.

Come Together Peanut Butter Cupcake

Cupcakes

  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp (3/4 stick) unsalted butter, softened
  • 3/4 cup smooth peanut butter, room temp
  • 1 cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup milk

Preheat oven to 180C.  Line muffin tin cupcs with paper cupcake liners. Sift flour, baking powder and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter, peanut butter and brown sugar until smoothly blended and lightened in color, about 1 minute. Stop the mixer and scrape down the sides of the bowl as needed during mixing. Mix in egg. Add vanilla and beat for 1 minute or until batter smooth. On low speed, add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture and mixing until the flour is incorporated and the batter looks smooth. Fill each liner with a generous 1/4 cup of batter, to about 1/3 inch below the top of the liner. Bake just until the tops feel firm and are lightly browned and a toothpic inserted in the center comes out clean, about 22 minutes. There will be cracks on the top. Cool cupcakes for 10 minutes in the pan on wire rack.

Recipe here.

Chocolate ganache

  • 100g dark chocolate
  • 100ml double cream
  • 50g chopped peanuts

When the cupcakes are cool, break the chocolate for the icing into little pieces and add them to the cream in a saucepan. Bring to the boil, remove from the heat and then whisk - by hand or electrically - till thick and smooth. Ice the cupcakes, smoothing the tops with the back of a spoon, and decorate with peanuts

Recipe here.

1 year ago  View high resolution

Baby Croissant Bites one sheet of store bought butter puff pastry chocolate chips one egg, beaten Pre-heat the oven to 220C. Slice the sheet of puff pastry in half horizontally and then make three equal vertical cuts so that there are now eight rectangles. Slice each rectangle in half so that they become triangles. Place each triangle so the wider part is toward you and the point is away from you. Plce small pieces of chocolate about two centimetres above the wider part of the triangle. Carefully roll the chocolate loaded end toward the point, pinching the dough together at the beginning of the roll to ensure that the chocolate doesn’t ooze out during baking.  Once rolled, curl the ends toward the center slightly. Place the 16 small chocolate croissants on a lined but not greased baking sheet.  Brush with beaten egg and sprinkle each top with just a bit of sea salt if you like a little salt with your chocolate. Place into the oven and bake for 10-12 mins or until golden. Recipe here 

Baby Croissant Bites

  • one sheet of store bought butter puff pastry
  • chocolate chips
  • one egg, beaten

Pre-heat the oven to 220C. Slice the sheet of puff pastry in half horizontally and then make three equal vertical cuts so that there are now eight rectangles. Slice each rectangle in half so that they become triangles. Place each triangle so the wider part is toward you and the point is away from you. Plce small pieces of chocolate about two centimetres above the wider part of the triangle. Carefully roll the chocolate loaded end toward the point, pinching the dough together at the beginning of the roll to ensure that the chocolate doesn’t ooze out during baking.  Once rolled, curl the ends toward the center slightly. Place the 16 small chocolate croissants on a lined but not greased baking sheet.  Brush with beaten egg and sprinkle each top with just a bit of sea salt if you like a little salt with your chocolate. Place into the oven and bake for 10-12 mins or until golden.

Recipe here 

1 year ago  1 note View high resolution

pockets: Also, the weather has been dreary lately so here’s a strawberry scone. This was actually very honestly rather delicious. About time, I say. My cooking has been so off lately. From cakey brownies to lumpy chocolate ganache, it was really about time something turned out good tasting. So anyway the secret is, I left them in the oven for a little bit longer so they were crunchy on the outside and I used cream so it was lovely and soft on the inside. Fun fact: I’ve been pronouncing scone as scones rather than scons. All I can say is, what started out as a gentle mocking of the American spoken English has now been taken too far. Somebody stop me. 1 cup strawberries (or other fruit)3 tablespoons sugar (granulated)2 cups all-purpose flour2 teaspoons baking powder1/4 teaspoon salt6 tablespoons butter, in cubes, slightly softened2/3 cup half-and-half or cream or cold buttermilkTopping:1 tablespoon sugarPreheat oven to 400 degrees. Lightly grease a cookie sheet.If using larger fruit, cut into bite-sized pieces. Sprinkle fruit with 1/2 tablespoon sugar; set aside. Be sure to make the pieces small, or they tend to fall out of the dough. They’ll still be plenty prominent in your finished scones.Combine remaining sugar with flour, baking powder and salt. Add butter, using a pastry cutter or 2 knives to cut in butter (you may want to use your fingers to be sure butter is evenly mixed into flour). Stir in fruit; then add cream/half-and-half/buttermilk all at once. Use spatula to gently stir dough until it holds together.Turn onto a lightly floured surface and knead a few times to incorporate dry ingredients. Be gentle so you don’t break up the berries and don’t overwork the dough. Sprinkle dough with flour if it gets sticky. Press (pat) the dough into a circle 3/4 inch thick. If any berries peek out, push them into dough. Cut circle into 6-8 wedges, then transfer wedges to the cookie sheet, leaving at least 1/2 inch of space between them. Bake 15 minutes.Sprinkle with sugar and bake 5-10 more minutes or until the tops are beginning to brown and spring back when you push them (this took another 15-20 minutes in my oven, but keep a careful watch and check every 5 minutes - you do not want dry scones!). (The sprinkling of sugar over the top for the last few minutes of baking creates a simple, sparkly topping.) * Joy! This is the recipe!

pockets:

Also, the weather has been dreary lately so here’s a strawberry scone. This was actually very honestly rather delicious. About time, I say. My cooking has been so off lately. From cakey brownies to lumpy chocolate ganache, it was really about time something turned out good tasting. So anyway the secret is, I left them in the oven for a little bit longer so they were crunchy on the outside and I used cream so it was lovely and soft on the inside. Fun fact: I’ve been pronouncing scone as scones rather than scons. All I can say is, what started out as a gentle mocking of the American spoken English has now been taken too far. Somebody stop me.

1 cup strawberries (or other fruit)
3 tablespoons sugar (granulated)
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter, in cubes, slightly softened
2/3 cup half-and-half or cream or cold buttermilk

Topping:
1 tablespoon sugar

Preheat oven to 400 degrees. Lightly grease a cookie sheet.

If using larger fruit, cut into bite-sized pieces. Sprinkle fruit with 1/2 tablespoon sugar; set aside. Be sure to make the pieces small, or they tend to fall out of the dough. They’ll still be plenty prominent in your finished scones.

Combine remaining sugar with flour, baking powder and salt. Add butter, using a pastry cutter or 2 knives to cut in butter (you may want to use your fingers to be sure butter is evenly mixed into flour). Stir in fruit; then add cream/half-and-half/buttermilk all at once. Use spatula to gently stir dough until it holds together.

Turn onto a lightly floured surface and knead a few times to incorporate dry ingredients. Be gentle so you don’t break up the berries and don’t overwork the dough. Sprinkle dough with flour if it gets sticky.

Press (pat) the dough into a circle 3/4 inch thick. If any berries peek out, push them into dough. Cut circle into 6-8 wedges, then transfer wedges to the cookie sheet, leaving at least 1/2 inch of space between them. Bake 15 minutes.

Sprinkle with sugar and bake 5-10 more minutes or until the tops are beginning to brown and spring back when you push them (this took another 15-20 minutes in my oven, but keep a careful watch and check every 5 minutes - you do not want dry scones!). (The sprinkling of sugar over the top for the last few minutes of baking creates a simple, sparkly topping.)

* Joy! This is the recipe!

1 year ago  3 notes

Let’s Pretend It’s Summer Raspberry Tart 375g block store-bought puff pastry, thawed 1 egg white, lightly beaten 1 tablespoon caster sugar 2 cups raspberries 1 tablesoon icing sugar, sifted Sour scream filling 1 cup sour cream 1/4 cup pouring cream 1/3 cup brown sugar Preheat the oven to 200C. Roll out the pastry on a lightly floured surface to 3mm in thickness and trim to a 20 cm square. Cut 8 strips measuring 1x20cm from the remaining pastry. Place the pastry square on a baking tray lined with non-stick baking paper. Brush with the egg white and place half the strips around the edge to form a border. Brush the borders with the egg white and place the remaining strips on top. Prick the base with a fork. Cover and refrigerate for 30 minutes. Sprinkle the pastry with caster sugar. Bake for 20 minutes or until golden. To make the sour cream filling, whisk the sour cream, cream, and brown sugar in a bowl until smooth. Combine half the raspberries with the icing sugar and crush lightly. Fold in the remaining raspberries. Spoon the sour cream filling over the pastry base and spoon raspberries on top. Recipe from Donna Hay’s Simple Essentials: Fruit

Let’s Pretend It’s Summer Raspberry Tart

  • 375g block store-bought puff pastry, thawed
  • 1 egg white, lightly beaten
  • 1 tablespoon caster sugar
  • 2 cups raspberries
  • 1 tablesoon icing sugar, sifted

Sour scream filling

  • 1 cup sour cream
  • 1/4 cup pouring cream
  • 1/3 cup brown sugar

Preheat the oven to 200C. Roll out the pastry on a lightly floured surface to 3mm in thickness and trim to a 20 cm square. Cut 8 strips measuring 1x20cm from the remaining pastry. Place the pastry square on a baking tray lined with non-stick baking paper. Brush with the egg white and place half the strips around the edge to form a border. Brush the borders with the egg white and place the remaining strips on top. Prick the base with a fork. Cover and refrigerate for 30 minutes. Sprinkle the pastry with caster sugar. Bake for 20 minutes or until golden. To make the sour cream filling, whisk the sour cream, cream, and brown sugar in a bowl until smooth. Combine half the raspberries with the icing sugar and crush lightly. Fold in the remaining raspberries. Spoon the sour cream filling over the pastry base and spoon raspberries on top.

Recipe from Donna Hay’s Simple Essentials: Fruit

1 year ago  3 notes View high resolution

Raspberry Almond Bread 2 cups all-purpose flour  1 teaspoon baking powder  1 teaspoon baking soda  1/2 teaspoon salt  1/2 cup (1 stick) unsalted butter, softened  1 cup sugar  1/2 teaspoon pure almond extract  2 eggs  2 Tablespoons sour cream  1 cup crushed fresh raspberries or strawberries or blueberries  1/3 cup toasted slivered almonds Preheat oven to 325 degrees F. Spray or grease a 9 x 5-inch loaf pan. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In a large bowl, using an electric mixer, cream the butter, sugar and almond extract until light and fluffy, about 3 minutes. Beat in the eggs one at a time, beating well after each addition. Mix in the flour and sour cream. Fold in the crushed fruit and almond slivers. Spoon the batter into the prepared pan. Bake in the center of the oven for 55 to 60 minutes, or until a cake tester inserted into the center comes out clean. Cool the bread in the pan for 20 minutes, then invert onto a wire rack, turn right side up and cool completely. Recipe here

Raspberry Almond Bread

2 cups all-purpose flour

 1 teaspoon baking powder

 1 teaspoon baking soda

 1/2 teaspoon salt

 1/2 cup (1 stick) unsalted butter, softened

 1 cup sugar

 1/2 teaspoon pure almond extract

 2 eggs

 2 Tablespoons sour cream

 1 cup crushed fresh raspberries or strawberries or blueberries

 1/3 cup toasted slivered almonds

Preheat oven to 325 degrees F. Spray or grease a 9 x 5-inch loaf pan.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

In a large bowl, using an electric mixer, cream the butter, sugar and almond extract until light and fluffy, about 3 minutes. Beat in the eggs one at a time, beating well after each addition. Mix in the flour and sour cream. Fold in the crushed fruit and almond slivers.

Spoon the batter into the prepared pan. Bake in the center of the oven for 55 to 60 minutes, or until a cake tester inserted into the center comes out clean.

Cool the bread in the pan for 20 minutes, then invert onto a wire rack, turn right side up and cool completely.

Recipe here

1 year ago  4 notes View high resolution

Homestyle Garlic Bread Ingredients 1 16-ounce loaf of Italian bread or French bread 1/2 cup (1 stick) unsalted butter, softened 2 large cloves of garlic, smashed and minced 1 heaping tablespoon of freshly chopped parsley 1/4 cup freshly grated Parmesan cheese (optional) Method Preheat oven to 175°C. Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan (one that can handle high temperatures, not a cookie sheet) and heat in the oven for 10 minutes. Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling. The bread can easily go from un-toasted to burnt. Remove from oven, let cool a minute. Remove from pan and make 1-inch thick slices. Serve immediately.  

Homestyle Garlic Bread

Ingredients

  • 1 16-ounce loaf of Italian bread or French bread
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large cloves of garlic, smashed and minced
  • 1 heaping tablespoon of freshly chopped parsley
  • 1/4 cup freshly grated Parmesan cheese (optional)

Method

Preheat oven to 175°C. Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan (one that can handle high temperatures, not a cookie sheet) and heat in the oven for 10 minutes. Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling. The bread can easily go from un-toasted to burnt. Remove from oven, let cool a minute. Remove from pan and make 1-inch thick slices. Serve immediately.  

1 year ago  View high resolution

Peanut Butter Pecan Biscotti  4 tablespoons (1/2 stick) unsalted butter, softened 1/3 cup natural peanut butter 1 cup granulated sugar 1 large egg 1 large egg yolk (save the egg white for the egg wash) 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup pecans egg wash and 1 tablespoon of milk for egg wash sugar for topping Place a rack in the center and upper third of the oven and preheat to 325 degrees F.  Line two baking sheets with parchment paper and set aside. In a medium bowl, whisk together flour, baking powder and salt.  Set aside. In the bowl of an electric stand mixer fit with a paddle attachment, beat together butter, peanut butter and sugar.  Beat until well incorporated and slightly fluffy in texture.  About 3 minutes. Stop the mixer, scrape down the bowl and add egg and egg yolk.  Beat on medium speed until well blended, about 2 minutes.  Add the dry ingredients, all at once to the peanut butter mixture and beat on low speed until just incorporated.  Stop mixer.  Add pecans and remove the bowl from the mixer.  Finish incorporating ingredients with a spatula.  Dough will be slightly dry. That’s ok. Divide the batter between the two baking sheets and shape dough into two logs about 8-inches long and 1 1/2-inches wide.  Brush with egg wash and sprinkle generously with granulated sugar. Bake on alternating racks for 15 minutes.  Switch baking racks and  bake for another 15 to 20 minutes, until golden brown and cooked through.  Remove from the oven and allow to cool on the baking pans until cool enough to handle, but still soft.  Use a serrated knife to slice biscotti about 1-inch thick.  Place cut side down on the baking sheet and bake for another 10 to 15 minutes.  Remove from the oven and allow to cool. Biscotti will last, in an airtight container at room temperature, for up to 10 days. Recipe from Joy The Baker

Peanut Butter Pecan Biscotti 

  • 4 tablespoons (1/2 stick) unsalted butter, softened

  • 1/3 cup natural peanut butter

  • 1 cup granulated sugar

  • 1 large egg

  • 1 large egg yolk (save the egg white for the egg wash)

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/2 cup pecans

  • egg wash and 1 tablespoon of milk for egg wash

  • sugar for topping

Place a rack in the center and upper third of the oven and preheat to 325 degrees F.  Line two baking sheets with parchment paper and set aside.

In a medium bowl, whisk together flour, baking powder and salt.  Set aside.

In the bowl of an electric stand mixer fit with a paddle attachment, beat together butter, peanut butter and sugar.  Beat until well incorporated and slightly fluffy in texture.  About 3 minutes. Stop the mixer, scrape down the bowl and add egg and egg yolk.  Beat on medium speed until well blended, about 2 minutes.  Add the dry ingredients, all at once to the peanut butter mixture and beat on low speed until just incorporated.  Stop mixer.  Add pecans and remove the bowl from the mixer.  Finish incorporating ingredients with a spatula.  Dough will be slightly dry. That’s ok.

Divide the batter between the two baking sheets and shape dough into two logs about 8-inches long and 1 1/2-inches wide.  Brush with egg wash and sprinkle generously with granulated sugar.

Bake on alternating racks for 15 minutes.  Switch baking racks and  bake for another 15 to 20 minutes, until golden brown and cooked through.  Remove from the oven and allow to cool on the baking pans until cool enough to handle, but still soft.  Use a serrated knife to slice biscotti about 1-inch thick.  Place cut side down on the baking sheet and bake for another 10 to 15 minutes.  Remove from the oven and allow to cool.

Biscotti will last, in an airtight container at room temperature, for up to 10 days.

Recipe from Joy The Baker

Coconut Choc Chunk Blondies Ingredients:1 cup all-purpose flour1/8 tsp. salt8 tbsp. unsalted butter, melted and cooled to room temperature1 cup packed light brown sugar1 large egg1 1/2 tsp. vanilla extract1/2 tsp. coconut extract1 cup sweetened shredded coconut4 oz. bittersweet chocolate, coarsely chopped For drizzle and garnish: (optional)1 cup semisweet or bittersweet chocolate chips or chunks1 tsp. butter or shorteningSweetened shredded coconut Directions:Preheat the oven to 180 degrees C.  Butter and flour an 8- by 8-inch square baking dish.  In a small bowl, sift together the flour and salt; set aside.  In another mixing bowl combine the melted butter and brown sugar and beat until well combined.  Scrape down the sides of the bowl, add the egg, and mix until incorporated.  Mix in the vanilla and coconut extracts until well blended.  Add in the dry ingredients and mix just until they have been incorporated. Add the shredded coconut and chocolate chunks to the bowl, and fold in with a rubber spatula until evenly distributed.  Transfer the batter to the prepared baking dish and spread evenly with a spatula. Bake for 20-25 minutes, until set in the center but still soft.  Do not over bake.  Let the bars cool slightly before drizzling.   To make the drizzle, combine the chocolate chunks and butter or shortening in a small, heatproof bowl.  Microwave in 15-second intervals, stirring in between, until completely melted and smooth.  Transfer the melted chocolate to a plastic bag with a very tiny piece of the corner cut off and drizzle over the bars.  Sprinkle with additional shredded coconut before the chocolate sets, if desired.  Allow to cool completely before cutting into bars. Source

Coconut Choc Chunk Blondies

Ingredients:
1 cup all-purpose flour
1/8 tsp. salt
8 tbsp. unsalted butter, melted and cooled to room temperature
1 cup packed light brown sugar
1 large egg
1 1/2 tsp. vanilla extract
1/2 tsp. coconut extract
1 cup sweetened shredded coconut
4 oz. bittersweet chocolate, coarsely chopped

For drizzle and garnish: (optional)
1 cup semisweet or bittersweet chocolate chips or chunks
1 tsp. butter or shortening
Sweetened shredded coconut

Directions:
Preheat the oven to 180 degrees C.  Butter and flour an 8- by 8-inch square baking dish.  In a small bowl, sift together the flour and salt; set aside.  In another mixing bowl combine the melted butter and brown sugar and beat until well combined.  Scrape down the sides of the bowl, add the egg, and mix until incorporated.  Mix in the vanilla and coconut extracts until well blended.  Add in the dry ingredients and mix just until they have been incorporated.

Add the shredded coconut and chocolate chunks to the bowl, and fold in with a rubber spatula until evenly distributed.  Transfer the batter to the prepared baking dish and spread evenly with a spatula.

Bake for 20-25 minutes, until set in the center but still soft.  Do not over bake.  Let the bars cool slightly before drizzling.  

To make the drizzle, combine the chocolate chunks and butter or shortening in a small, heatproof bowl.  Microwave in 15-second intervals, stirring in between, until completely melted and smooth.  Transfer the melted chocolate to a plastic bag with a very tiny piece of the corner cut off and drizzle over the bars.  Sprinkle with additional shredded coconut before the chocolate sets, if desired.  Allow to cool completely before cutting into bars.

Source

Come Together Peanut Butter Cupcake Cupcakes 1 cup all purpose flour 1 tsp baking powder 1/4 tsp salt 6 tbsp (3/4 stick) unsalted butter, softened 3/4 cup smooth peanut butter, room temp 1 cup brown sugar 1 egg 1 tsp vanilla extract 1/2 cup milk Preheat oven to 180C.  Line muffin tin cupcs with paper cupcake liners. Sift flour, baking powder and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter, peanut butter and brown sugar until smoothly blended and lightened in color, about 1 minute. Stop the mixer and scrape down the sides of the bowl as needed during mixing. Mix in egg. Add vanilla and beat for 1 minute or until batter smooth. On low speed, add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture and mixing until the flour is incorporated and the batter looks smooth. Fill each liner with a generous 1/4 cup of batter, to about 1/3 inch below the top of the liner. Bake just until the tops feel firm and are lightly browned and a toothpic inserted in the center comes out clean, about 22 minutes. There will be cracks on the top. Cool cupcakes for 10 minutes in the pan on wire rack. Recipe here. Chocolate ganache 100g dark chocolate 100ml double cream 50g chopped peanuts When the cupcakes are cool, break the chocolate for the icing into little pieces and add them to the cream in a saucepan. Bring to the boil, remove from the heat and then whisk - by hand or electrically - till thick and smooth. Ice the cupcakes, smoothing the tops with the back of a spoon, and decorate with peanuts Recipe here.

Come Together Peanut Butter Cupcake

Cupcakes

  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp (3/4 stick) unsalted butter, softened
  • 3/4 cup smooth peanut butter, room temp
  • 1 cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup milk

Preheat oven to 180C.  Line muffin tin cupcs with paper cupcake liners. Sift flour, baking powder and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter, peanut butter and brown sugar until smoothly blended and lightened in color, about 1 minute. Stop the mixer and scrape down the sides of the bowl as needed during mixing. Mix in egg. Add vanilla and beat for 1 minute or until batter smooth. On low speed, add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture and mixing until the flour is incorporated and the batter looks smooth. Fill each liner with a generous 1/4 cup of batter, to about 1/3 inch below the top of the liner. Bake just until the tops feel firm and are lightly browned and a toothpic inserted in the center comes out clean, about 22 minutes. There will be cracks on the top. Cool cupcakes for 10 minutes in the pan on wire rack.

Recipe here.

Chocolate ganache

  • 100g dark chocolate
  • 100ml double cream
  • 50g chopped peanuts

When the cupcakes are cool, break the chocolate for the icing into little pieces and add them to the cream in a saucepan. Bring to the boil, remove from the heat and then whisk - by hand or electrically - till thick and smooth. Ice the cupcakes, smoothing the tops with the back of a spoon, and decorate with peanuts

Recipe here.

Baby Croissant Bites one sheet of store bought butter puff pastry chocolate chips one egg, beaten Pre-heat the oven to 220C. Slice the sheet of puff pastry in half horizontally and then make three equal vertical cuts so that there are now eight rectangles. Slice each rectangle in half so that they become triangles. Place each triangle so the wider part is toward you and the point is away from you. Plce small pieces of chocolate about two centimetres above the wider part of the triangle. Carefully roll the chocolate loaded end toward the point, pinching the dough together at the beginning of the roll to ensure that the chocolate doesn’t ooze out during baking.  Once rolled, curl the ends toward the center slightly. Place the 16 small chocolate croissants on a lined but not greased baking sheet.  Brush with beaten egg and sprinkle each top with just a bit of sea salt if you like a little salt with your chocolate. Place into the oven and bake for 10-12 mins or until golden. Recipe here 

Baby Croissant Bites

  • one sheet of store bought butter puff pastry
  • chocolate chips
  • one egg, beaten

Pre-heat the oven to 220C. Slice the sheet of puff pastry in half horizontally and then make three equal vertical cuts so that there are now eight rectangles. Slice each rectangle in half so that they become triangles. Place each triangle so the wider part is toward you and the point is away from you. Plce small pieces of chocolate about two centimetres above the wider part of the triangle. Carefully roll the chocolate loaded end toward the point, pinching the dough together at the beginning of the roll to ensure that the chocolate doesn’t ooze out during baking.  Once rolled, curl the ends toward the center slightly. Place the 16 small chocolate croissants on a lined but not greased baking sheet.  Brush with beaten egg and sprinkle each top with just a bit of sea salt if you like a little salt with your chocolate. Place into the oven and bake for 10-12 mins or until golden.

Recipe here 

pockets: Also, the weather has been dreary lately so here’s a strawberry scone. This was actually very honestly rather delicious. About time, I say. My cooking has been so off lately. From cakey brownies to lumpy chocolate ganache, it was really about time something turned out good tasting. So anyway the secret is, I left them in the oven for a little bit longer so they were crunchy on the outside and I used cream so it was lovely and soft on the inside. Fun fact: I’ve been pronouncing scone as scones rather than scons. All I can say is, what started out as a gentle mocking of the American spoken English has now been taken too far. Somebody stop me. 1 cup strawberries (or other fruit)3 tablespoons sugar (granulated)2 cups all-purpose flour2 teaspoons baking powder1/4 teaspoon salt6 tablespoons butter, in cubes, slightly softened2/3 cup half-and-half or cream or cold buttermilkTopping:1 tablespoon sugarPreheat oven to 400 degrees. Lightly grease a cookie sheet.If using larger fruit, cut into bite-sized pieces. Sprinkle fruit with 1/2 tablespoon sugar; set aside. Be sure to make the pieces small, or they tend to fall out of the dough. They’ll still be plenty prominent in your finished scones.Combine remaining sugar with flour, baking powder and salt. Add butter, using a pastry cutter or 2 knives to cut in butter (you may want to use your fingers to be sure butter is evenly mixed into flour). Stir in fruit; then add cream/half-and-half/buttermilk all at once. Use spatula to gently stir dough until it holds together.Turn onto a lightly floured surface and knead a few times to incorporate dry ingredients. Be gentle so you don’t break up the berries and don’t overwork the dough. Sprinkle dough with flour if it gets sticky. Press (pat) the dough into a circle 3/4 inch thick. If any berries peek out, push them into dough. Cut circle into 6-8 wedges, then transfer wedges to the cookie sheet, leaving at least 1/2 inch of space between them. Bake 15 minutes.Sprinkle with sugar and bake 5-10 more minutes or until the tops are beginning to brown and spring back when you push them (this took another 15-20 minutes in my oven, but keep a careful watch and check every 5 minutes - you do not want dry scones!). (The sprinkling of sugar over the top for the last few minutes of baking creates a simple, sparkly topping.) * Joy! This is the recipe!

pockets:

Also, the weather has been dreary lately so here’s a strawberry scone. This was actually very honestly rather delicious. About time, I say. My cooking has been so off lately. From cakey brownies to lumpy chocolate ganache, it was really about time something turned out good tasting. So anyway the secret is, I left them in the oven for a little bit longer so they were crunchy on the outside and I used cream so it was lovely and soft on the inside. Fun fact: I’ve been pronouncing scone as scones rather than scons. All I can say is, what started out as a gentle mocking of the American spoken English has now been taken too far. Somebody stop me.

1 cup strawberries (or other fruit)
3 tablespoons sugar (granulated)
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter, in cubes, slightly softened
2/3 cup half-and-half or cream or cold buttermilk

Topping:
1 tablespoon sugar

Preheat oven to 400 degrees. Lightly grease a cookie sheet.

If using larger fruit, cut into bite-sized pieces. Sprinkle fruit with 1/2 tablespoon sugar; set aside. Be sure to make the pieces small, or they tend to fall out of the dough. They’ll still be plenty prominent in your finished scones.

Combine remaining sugar with flour, baking powder and salt. Add butter, using a pastry cutter or 2 knives to cut in butter (you may want to use your fingers to be sure butter is evenly mixed into flour). Stir in fruit; then add cream/half-and-half/buttermilk all at once. Use spatula to gently stir dough until it holds together.

Turn onto a lightly floured surface and knead a few times to incorporate dry ingredients. Be gentle so you don’t break up the berries and don’t overwork the dough. Sprinkle dough with flour if it gets sticky.

Press (pat) the dough into a circle 3/4 inch thick. If any berries peek out, push them into dough. Cut circle into 6-8 wedges, then transfer wedges to the cookie sheet, leaving at least 1/2 inch of space between them. Bake 15 minutes.

Sprinkle with sugar and bake 5-10 more minutes or until the tops are beginning to brown and spring back when you push them (this took another 15-20 minutes in my oven, but keep a careful watch and check every 5 minutes - you do not want dry scones!). (The sprinkling of sugar over the top for the last few minutes of baking creates a simple, sparkly topping.)

* Joy! This is the recipe!

Let’s Pretend It’s Summer Raspberry Tart 375g block store-bought puff pastry, thawed 1 egg white, lightly beaten 1 tablespoon caster sugar 2 cups raspberries 1 tablesoon icing sugar, sifted Sour scream filling 1 cup sour cream 1/4 cup pouring cream 1/3 cup brown sugar Preheat the oven to 200C. Roll out the pastry on a lightly floured surface to 3mm in thickness and trim to a 20 cm square. Cut 8 strips measuring 1x20cm from the remaining pastry. Place the pastry square on a baking tray lined with non-stick baking paper. Brush with the egg white and place half the strips around the edge to form a border. Brush the borders with the egg white and place the remaining strips on top. Prick the base with a fork. Cover and refrigerate for 30 minutes. Sprinkle the pastry with caster sugar. Bake for 20 minutes or until golden. To make the sour cream filling, whisk the sour cream, cream, and brown sugar in a bowl until smooth. Combine half the raspberries with the icing sugar and crush lightly. Fold in the remaining raspberries. Spoon the sour cream filling over the pastry base and spoon raspberries on top. Recipe from Donna Hay’s Simple Essentials: Fruit

Let’s Pretend It’s Summer Raspberry Tart

  • 375g block store-bought puff pastry, thawed
  • 1 egg white, lightly beaten
  • 1 tablespoon caster sugar
  • 2 cups raspberries
  • 1 tablesoon icing sugar, sifted

Sour scream filling

  • 1 cup sour cream
  • 1/4 cup pouring cream
  • 1/3 cup brown sugar

Preheat the oven to 200C. Roll out the pastry on a lightly floured surface to 3mm in thickness and trim to a 20 cm square. Cut 8 strips measuring 1x20cm from the remaining pastry. Place the pastry square on a baking tray lined with non-stick baking paper. Brush with the egg white and place half the strips around the edge to form a border. Brush the borders with the egg white and place the remaining strips on top. Prick the base with a fork. Cover and refrigerate for 30 minutes. Sprinkle the pastry with caster sugar. Bake for 20 minutes or until golden. To make the sour cream filling, whisk the sour cream, cream, and brown sugar in a bowl until smooth. Combine half the raspberries with the icing sugar and crush lightly. Fold in the remaining raspberries. Spoon the sour cream filling over the pastry base and spoon raspberries on top.

Recipe from Donna Hay’s Simple Essentials: Fruit

Raspberry Almond Bread 2 cups all-purpose flour  1 teaspoon baking powder  1 teaspoon baking soda  1/2 teaspoon salt  1/2 cup (1 stick) unsalted butter, softened  1 cup sugar  1/2 teaspoon pure almond extract  2 eggs  2 Tablespoons sour cream  1 cup crushed fresh raspberries or strawberries or blueberries  1/3 cup toasted slivered almonds Preheat oven to 325 degrees F. Spray or grease a 9 x 5-inch loaf pan. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In a large bowl, using an electric mixer, cream the butter, sugar and almond extract until light and fluffy, about 3 minutes. Beat in the eggs one at a time, beating well after each addition. Mix in the flour and sour cream. Fold in the crushed fruit and almond slivers. Spoon the batter into the prepared pan. Bake in the center of the oven for 55 to 60 minutes, or until a cake tester inserted into the center comes out clean. Cool the bread in the pan for 20 minutes, then invert onto a wire rack, turn right side up and cool completely. Recipe here

Raspberry Almond Bread

2 cups all-purpose flour

 1 teaspoon baking powder

 1 teaspoon baking soda

 1/2 teaspoon salt

 1/2 cup (1 stick) unsalted butter, softened

 1 cup sugar

 1/2 teaspoon pure almond extract

 2 eggs

 2 Tablespoons sour cream

 1 cup crushed fresh raspberries or strawberries or blueberries

 1/3 cup toasted slivered almonds

Preheat oven to 325 degrees F. Spray or grease a 9 x 5-inch loaf pan.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

In a large bowl, using an electric mixer, cream the butter, sugar and almond extract until light and fluffy, about 3 minutes. Beat in the eggs one at a time, beating well after each addition. Mix in the flour and sour cream. Fold in the crushed fruit and almond slivers.

Spoon the batter into the prepared pan. Bake in the center of the oven for 55 to 60 minutes, or until a cake tester inserted into the center comes out clean.

Cool the bread in the pan for 20 minutes, then invert onto a wire rack, turn right side up and cool completely.

Recipe here

Homestyle Garlic Bread Ingredients 1 16-ounce loaf of Italian bread or French bread 1/2 cup (1 stick) unsalted butter, softened 2 large cloves of garlic, smashed and minced 1 heaping tablespoon of freshly chopped parsley 1/4 cup freshly grated Parmesan cheese (optional) Method Preheat oven to 175°C. Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan (one that can handle high temperatures, not a cookie sheet) and heat in the oven for 10 minutes. Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling. The bread can easily go from un-toasted to burnt. Remove from oven, let cool a minute. Remove from pan and make 1-inch thick slices. Serve immediately.  

Homestyle Garlic Bread

Ingredients

  • 1 16-ounce loaf of Italian bread or French bread
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large cloves of garlic, smashed and minced
  • 1 heaping tablespoon of freshly chopped parsley
  • 1/4 cup freshly grated Parmesan cheese (optional)

Method

Preheat oven to 175°C. Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan (one that can handle high temperatures, not a cookie sheet) and heat in the oven for 10 minutes. Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling. The bread can easily go from un-toasted to burnt. Remove from oven, let cool a minute. Remove from pan and make 1-inch thick slices. Serve immediately.  

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