TWD: Baking With Julia- Rugelach

This is a light pastry cookie filled with dried fruit.  It is a cream cheese and buttery cookie, very flaky.
 I have made this once before, but I didn't remember it being quite as involved as this recipe.  Actually, it wasn't that hard, just once again, that chilling and waiting thing, which I am not so good at.  Although, it did work out okay, because I could walk away for awhile and deal with the inmates.

I probably rolled mine too thin, because I halved the recipe.  And I probably overfilled them, but I liked that.  The filling oozed and got all caramelized.  YUM!

 So, I am a chocolate kinda girl.  I could eat it for breakfast, lunch and dinner.  And I have.  But I have to say, these little cookies in their original form are delightful.  And I am not using that word just because it is in my blog name.  They really are delish.  The last time I made them I did an apricot filling so I opted to do the prune levkar this time.  I love prunes, so it was no surprise that I liked it.

Roll into rectangle and smeared with filling.

 These cookies are reminiscent of baklava, in that they are light and flaky.  I filled some with nutella and nuts, then rolled them in turbinado sugar, which tasted like a completely different cookie.  But get this, I think the fruit filled are more tasty!  I know.  Pick your jaw up off the floor and keep reading.  The nutella ones were fantastic in their own right, but I just really liked the fruit filled.

Nutella and nut filled

 So, there are 2 ways to make these.  You can fill, roll into a log and chill, then slice them which creates these pretty little rolls.  Then the other way is to roll them into a rough circle and cut them like slices of pizza, then roll from big end to small end.  Then you get the crescent shaped ones.  So, there you have it!  You can find the recipe on the ladies sites who hosted this week, or of course the fabulous Baking With Julia cookbook.         Thank you Jessica and Margaret for hosting.

Chocolate Crepes (Strawberries & Cream or Nutella & Banana)

There is not much better in life that a warm crepe filled with nutella.  I remember having them while my husband and I were in Paris and I was in heaven.  Those and the chocolate croissants!  Oh my!  I will never understand why French women are skinny. 

I knew last night I wanted to make crepes, and was going to do traditional ones, but then I thought chocolate.  Everything is better with chocolate right?  These crepes were delicious.  I kinda winged the recipe based on regular crepes and was very happy with the results.  I loved that they cooked in about 30 seconds to a minute so my kids got seconds and thirds before they could through fits.  My daughter loved the nutella and banana variety and my husband's favorite was the strawberries and cream.  I liked them all and really just wanted to wrap myself in a giant one. 
These are not hard, but just be prepared, the first one may be sacrificial.  Pan has to be screaming hot. I make these on an iron skillet but imagine you could use a nonstick.  They are very delicate though, so be gentle. You could also serve these a dessert,but I love them for breakfast.   Enjoy!


CHOCOLATE CREPES

INGREDIENTS:

• 4 eggs, room temp
• 4 TBSP Melted butter
• 1 1/2 cup milk 
• 1/2 cup water
• 1/2 tsp vanilla
• 1 1/2 cups flour
• 1/2 cup cocoa powder
• 6 TBSP powdered sugar
• pinch salt

DIRECTIONS:
Whisk together dry ingredients in a small bowl.  Place all wet ingredients in food processor and then the dry ingredients, and pulse 10-15 times, until mixed well.  Chill for at least an hour, but better if overnight (let all the air out).  Get skillet screaming hot, best if iron skillet.  Ladle batter on and swirl the pan to distribute the batter evenly into a circle.  The first one is a sacrificial one.  Serve hot with nutella and bananas, or strawberries and cream and powdered sugar, or with syrup. 

Quinoa Italian Stuffed Peppers

 It seems so obvious that quinoa and Italian go together, right?  Seriously, I don't much care because I really loved this meal.  I loved the flavors and I loved that it was so nutritious.  I mean, with all the baking I do, I have to try to make my meals a little more healthful.  For those who don't know what quinoa is, it is an ancient grain that is high in protein and essential amino acids like lysine and also has calcium, phosphorus, and iron.  It can be used instead of rice in many dishes.  It is also gluten free.

 I have to brag a bit, because it make me so proud that every one of my kids ate this, including the pepper, without complaining and even said "MMM!  I like peppers."  It's like every mom's dream.  Well, maybe not every mom, but those mom's that make their kids eat fruit, yogurt, cheese for snacks...but I was honestly surprised that they ate the peppers, and actually liked them.
I would definitely make these again and not change a thing. 


QUINOA ITALIAN STUFFED PEPPERS

INGREDIENTS:

• 5 red, orange or yellow peppers
• 1 cup quinoa
• 2 cups chicken broth or stock (or veggie)
• 1/2-1 TBSP olive oil
• 1 onion, diced
• 1 large carrot, quartered and diced
• 2-3 garlic cloves
• 2 cups chopped fresh baby spinach
• 1/3 cup sun-dried tomatoes, drained and diced
• 1 can cannellini beans, drained and rinsed well
• 2 TBSP chopped fresh parsley
• 2-3 TBSP chopped fresh basil
• 2-3 TBSP white wine
• jarred sauce
• 1 cup mozzerella or Italian cheese

DIRECTIONS:

Cook quinoa in chicken stock or broth.  (Bring to a boil, cover and reduce heat to simmer for 10-15 minutes, until light and fluffy, and/or the liquid is absorbed).  Meanwhile, place oil, chopped onion and carrot in a skillet (I used nonstick) and cook over medium high heat until tender, reducing heat if needed.  Add garlic for last 2-3 minutes of cooking.  Remove from heat.  Preheat oven to 350 degrees.
Wash peppers and careful cut the stem out.   Line cookie sheet with tinfoil and spray with nonstick cooking spray.  Cut pepper in half and place on cookie sheet. 
Drizzle wine over cooked quinoa.  Dump in cooked veggies and spinach, beans, sun-dried tomatoes, parsley and basil.  Mix to combine.  Taste for seasoning. 
Stuff peppers with filling.  Place a large spoonful of jarred sauce over the quinoa stuffing.  Place a few TBSP of cheese over each.  Bake in preheated oven for 25-40 minutes, depending on how tender you want your pepper.  Note:  I only did 4 peppers and put the filling in a baking dish, topped with cheese which was delicious on it's own.

Peanut Butter Truffle Brownies

I do think the title of this entry kinda speaks for itself.  These are incredible... but also incredibly rich.  Like eating a homemade Reese's cup.  I would like to be trapped in a box made of these and be forced to eat my way out.  Then I could justify eating obscene amounts.  As it is, I am eating obscene amounts with no justification.  I can almost feel my thighs growing.  And I don't care...  because these taste better than skinny feels.  I know.  I'm sick.
 


PEANUT BUTTER TRUFFLE BROWNIES

Adapted from: RealMomKitchen

INGREDIENTS:

Brownie Base

king-arthur-flour-fudge-brownies  OR

1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix

Water, vegetable oil and eggs called for on brownie mix box

Filling

• 1/2 cup butter, softened
• 3/4 cup creamy peanut butter 
• 2 cups powdered sugar
• 3-4 teaspoons milk

Topping

• 1 cup semisweet chocolate chips
• 1/4 cup butter 

DIRECTIONS:

Heat oven to 350°F. Grease bottom only of 13×9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan. I do this all the time when I make brownies and bars)

Make brownies.  Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.

In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Add enough milk so you will be able to pat or spread easily over brownie base.  Spread mixture evenly over brownie base.

In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator. (I take it out or the fridge about 15 minutes before serving. This allows the chocolate on top to soften a little)

NOTE:  I left about a row of plain brownies because I wanted a nice thick layer of peanut butter.    

Sinful Cinnamon Muffins

Yet another pinterest recipe.  These are from King Arthur Flour and they have not steered me wrong yet.  I mean look at these.  And read the recipe.  Seriously, streusel, cinnamon chips, butter, cinnamon-- how could these not be amazing!?  They are, I assure you. 

But, time to fess up.  I knew looking at these ingredients, and as I filled my 12 count muffin tin, that these were going to overflow.  But I did not listen to my instincts, and instead was too trusting and believed that these made 12 muffins as the recipe stated.  I was WRONG, people!  My muffins overflowed and some stuck in the pan, resulting in them losing their beautiful tops.  It was so sad.  But before you start getting into fits of hysterics over it, please know that not one single one of these little beauties went to waste.  We picked up the broken pieces and rebuilt!  Well, maybe not, but we devoured, which has to count for something.

Anyway, you can see the pillage and feel better about yourself at least.  And then make these and not make my mistake, and then feel even better about yourself.  Oh, and then you will eat one of these and that will make you feel even better.  So, for the sake of your self-esteem, make these.

SINFUL CINNAMON MUFFINS

slightly adapted from: kingarthurflour

Topping:

• 1/3 cup packed brown sugar, packed
• 1/4 cup chopped pecans
• 1/4 cup rolled oats
• 1/2 cup King Arthur Unbleached All-Purpose Flour
• 3 tablespoons soft butter

Filling:

• 3 TBSP butter
• 1/2 cup brown sugar
• 1 1/2 TBSP ground cinnamon
• 2-3 TBSP water

Batter:

• 1/2 cup (1 stick) butter, melted
• 3/4 cup milk
• 2 large eggs
• 1 3/4 cups unbleached All-Purpose Flour
• 1 tsp vanilla
• 1/2 cup rolled oats
• 2 TBSP cornstarch
• 3/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup cinnamon chips or butterscotch chips

DIRECTIONS:
 

Preheat your oven to 400°F. Line muffin pan(s) with cupcake papers, or grease lightly.  Prepare the topping by mixing the ingredients together until crumbly. Set aside.  

Prepare the filling by mixing the ingredients enough water to make filling with a soft, pudding-like consistency. Set it aside.

To make the batter: In a large bowl, whisk together the melted butter, milk, vanilla, and eggs. In a separate bowl, whisk together the dry ingredients, including the chips. Add the dry mixture to the liquid, stirring just until combined.

Divide half the batter evenly among the muffin cups. Dollop 2 teaspoons cinnamon filling onto each muffin, then top with the remaining batter. Sprinkle with topping, pressing it in lightly.

Bake the muffins for 20 to 25 minutes, or until they're golden brown. Remove them from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool.  

FOR THE GLAZE:  Mix 1/2 cup powdered sugar with tsp milk. Mix and add more sugar or milk until it ribbons, but still thick.  Drizzle over muffins after they are just warm or cool.   

Yield: 13-15 muffins.  OR 12 muffins and 6-12 mini muffins

Buttermilk Blueberry Breakfast Cake

 

 My husband was going to a men's breakfast at church on Sat..  So, I did what any insane wife would do.  I got up at 6:30 on a Saturday, my day off. . . and made something for him to take.  Not just any ordinary something, but an incredibly scrumptious breakfast cake.  Lucky for me, there was a bit left for me to try.  With 10 men, 56 scrambled eggs, hashbrowns, biscuits, sausage, thick slab bacon, pancakes, muffins and fruit-- there was 3 pieces left out of the 16 pieces I sent with him.  Yeah, it's good.

I was afraid it was going to be dry, because the batter was so thick and it didn't look all that moist.  But it was perfect.  You can call this a breakfast cake, a coffee cake, a dessert, but no matter what you want to call it, it remains mmm, mmm, good! 

 

BUTTERMILK BLUEBERRY BREAKFAST CAKE

recipe from: alexandracooks.com

Serves 6-8

• 1/2 cup unsalted butter, room temperature
•  2 tsp. lemon zest or more — zest from 1 large lemon
•  1 cup sugar
•  1 egg, room temperature
•  1 tsp. vanilla
•  2 cups flour
•  2 tsp. baking powder
•  1 tsp. kosher salt
•  2 cups fresh blueberries
•  1/2 cup buttermilk

Topping:

• 2 TBSP butter
• 1/4 cup sugar
• scant 1/4 cup flour

DIRECTIONS:

 Preheat the oven to 350ºF. Grease a 9" square pan or spray with non-stick cooking spray.  Cream butter with lemon zest and cup of the sugar until light and fluffy.
Add the egg and vanilla and beat until combined. In a small bowl, toss the blueberries with a 1/4 cup of flour, then in another small bowl, whisk together the remaining flour, baking powder and salt.
Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.  Batter will be thick.  Spread batter into pan. Mix streusel topping ingredients, until small like peas.  Sprinkle streusel over batter.  Put in oven on middle rack and bake for 32-40 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let cool at least 15 minutes before serving.

TWD: Baking With Julia- Chocolate Truffle Tartlets

CHOCOLATE TRUFFLE TARLETS

Onto our second TWD!!  I looked at these tartlets and was dreading the process a bit.  The mixing and chilling and  the rolling, molding and chilling--  I am a get it done kinda gal.  I like to make things and eat them immediately.  Tarts require a bit more patience.  This one was no different.
I found the tart dough a bit challenging, even with an extra TBSP of water, it was crumbly and came apart a lot while I was rolling it.  Eventually I got into a groove and got them all in the pans.  But I knew I would love the filling.  I knew I would want to lick the yummy chocolate, egg yolks mixture in its raw form.  But to my dismay, I refrained.

Was all the waiting worth it?  Yes.  These tarts are full of so much chocolate flavor, they would satisfy even the worst PMS chocolate emergency.  I have frozen a few, just in case.
I used Almondina cookies for the biscotti, as they are biscotti like.  And I used dove chocolate for the milk chocolate bits.  Both delivered.  The little chewy bits in the Almondina added a nice and different texture, and dove chocolate-- it's one of my faves.

bits of white and milk chocolate!

I had 6-four inch tartlett pans, and the bottom was not removable, so I just put the on a baking sheet in case of spillage and for ease of oven removal.  But I have enough dough and filling left to do a full shallow tart, even with 6 tartlets!  Hence, the opportunity  to freeze some and also to share with neighbors!

Having this with ice cream is a must.  My husband and I both liked them better the day of, but they are still outstanding the next day out of fridge.
Thanks to Steph, Spike, Jaime, and Jessica for hosting.  You can go over to their blogs for the recipe or check out Baking with Julia pgs. 382-382.