Sunday, June 19, 2011
Friday, September 17, 2010
Honestly, these are really, really good and you can immerse them completely and make truffles but I didn't have the patience. I needed to eat them right away!! Try these and they will put you in a happy place!!
1/2 cup unsalted butter at room temperature
1 cup plus 2 Tablespoons all purpose flour
1/2 teaspoon baking soda
3/4 teaspoons salt
1/2 cup brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/3 cup Greek yogurt (plain, thick yogurt)
1 cup semi sweet chocolate chips
1 1/2 cups semi sweet chocolate chips, or couverture, melted for dipping
In the bowl of a stand mixer fit with a paddle attachment cream butter and sugars until light and fluffy, about three minutes in the machine. Beat in yogurt along with the vanilla extract and stir to combine.
Stir together the flour, baking soda and salt. Add all at once to the butter and sugar mixture and stir until incorporated. Fold in chocolate chips.
Scoop large spoonfuls or ice cream scoops onto a parchment lined cookie sheet. Place in the freezer overnight or until frozen, at least three hours.
Melt chocolate. If there are any left to dip ;-) remove balls from the freezer and dip. Return to the lined cookie sheet and return to the freezer to harden. Serve cold from the freezer.
Sunday, March 07, 2010
Sunday, January 03, 2010
Thursday, December 24, 2009
Friday, October 30, 2009
Oven @ 350F
6 ¾ tsp active dry yeast
3 cups warm water
4 1/2 cups bread flour or all purpose flour
4 ½ Tbsp sugar
4 ½ Tbsp shortening or vegetable oil, at room temperature
3 to 4 ½ cups all purpose flour
1 Tbsp salt
Sponge (use paddle attachment): In the mixing bowl, sprinkle the yeast over the warm water and let dissolve. Add the flour and mix at first speed until smooth. Cover with plastic wrap and let rise until doubled in size (30 – 45 minutes).
Dough: Stir down the sponge with one or two rotations then add the rest of the ingredients (use only 3 cups of flour to start). **Switch to the dough hook.** Be careful to use LOW speed so the flour doesn’t get tossed out of the bowl. If the dough is too soft or sticky, add flour ¼ cup at a time. Run the mixer at 1st speed until the dough comes away from the side of the bowl – approximately 8 to 10 minutes. Turn off machine and remove dough from the hook. Transfer dough to a clean and oiled bowl, cover and allow to rise until doubled in volume. Once the dough has doubled, punch down the dough and divide into thirds.
You can make 1 loaf of white bread, 12 cinnamon rolls, and foccacia.
Roll out the dough into a rectangle. Brush the dough with melted butter. Sprinkle generously with brown sugar and cinnamon. (you can add chopped up apples or dried fruit at this stage) Roll the dough up towards you and then slice into equal pieces. Place cut side down in a greased baking pan and brush with melted butter. Allow to rise for about 30 minutes and then bake.
To 1 cup of olive oil add a combination of your favourite herbs: garlic, basil, oregano, rosemary, parsley. Roll the dough into a rectangle and place on a parchment lined cookie sheet. Generously brush the olive oil mixture onto the dough. Allow the dough to rise. Just before you put the dough in the oven “dimple” the dough using your fingertips.