Triple Layer Chocolate Cake

Triple Layer Chocolate Cake (3)

     Chocolate Cake must be everyone’s favorite, especially when it is packed with flavor and so moist that it is light as a feather.  Pictured is my Triple Chocolate Cake that won 2nd Place in the Jefferson County Fair two years ago in the Chocolate Cake category.  There was some stiff competition, so I was happy with my Award.  If you want a fudgy, moist Chocolate Cake, this is the recipe to try.

INGREDIENTS: 

2 extra large eggs, at room temp

2 cups sugar

½ cup Canola or vegetable oil

2 tsp vanilla extract

2 tsp baking soda

1 rounded tsp baking powder

1 tsp salt

1 tsp Cinnamon

¾ cup Hershey’s cocoa powder

1 cup buttermilk (you can use a few TBSP of white vinegar in a cup, then fill the cup with milk)

1 cup brewed coffee (warm)

1 ¾ cups AP flour

NOTE:  You will NOT taste the coffee in the finished cake.  It merely enhances it.  If you have leftover coffee, that’s fine.  Just pop it into the microwave to heat it.

PREPARATION:

Grease three 9” round pans and dust with a little cocoa powder.  Set aside.  Preheat oven to 350°F

In mixer bowl, beat eggs, sugar, oil and vanilla.  Add soda, powder, salt, cocoa powder and mix.

Add buttermilk, coffee and flour.  Mix well.

Bake at 350°F for 25 – 30 minutes, using toothpick test to check for doneness.  Cool in pans for ten minutes, and then remove.  Cool completely and frost with Tika’s frosting.

 

  1. VARIATIONS:
  2. ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
  3. THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
  4. BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
  5. CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

TIKA’S PERFECT FROSTING (This recipe is for a triple layer cake and enough for decorations on top and sides of cake). It starts out as vanilla so you can frost between the cake layers with a white frosting.

NO MESS FROSTING INSTRUCTIONS:  Tear off a sheet of wax paper so there is enough to over hang your serving dish by a couple of inches.  Cut the paper into quarters and lay on the plate so it overhangs the dish.  Place the first cake layer on top and frost top and sides.  Continue with second and third layers.

When the cake is completely frosted, slowly pull each piece of wax paper out.  Ta da!  Clean plate with no frosting goobers or cake crumbs on it.

 

INGREDIENTS:

4 OZ cream cheese, softened

5 TBSP butter

½ tsp salt

2 tsp vanilla extract

1/3 cup milk

7 cups confectioner’s sugar

 

PREPARATION:

Beat cream cheese and butter until fluffy.  Add salt, vanilla, milk and confectioner’s sugar.  Beat until light and fluffy.  Frost between the layers.

 

TO CHANGE TO CHOCOLATE NOW:

1 CUP Hershey’s cocoa powder

2 TBSP butter

¼ cup milk

½ cup confectioner’s sugar

 

PREPARATION:

Add all ingredients to vanilla frosting and beat well.  Frost sides and top of cake.  Remaining frosting will make decorations.

NOTE:  This is one of my never measure recipes. I did measure this time, so I could write it down for you. If the consistency is too dry, add another TBSP milk.  If it’s too wimpy and limpy, add another TBSP cocoa powder. It should be nice and fluffy.

 

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By Tika for CHEW WANNA EAT? © 2018

 

 

Triple Layer Chocolate Cake (2)

Triple Layer Chocolate Cake

Triple Layer Chocolate Cake (4)

Triple Layer Chocolate Cake (3)

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Amish Sugar Cookies, 7 Ways

Amish Sugar Cookies, 7 Ways

     You know it’s rare that I make someone else’s recipe, but I’ve seen this Amish recipe a few times and noticed that it had a nice high rating.  I wanted to give it a try.  Quick prep time makes these a wonderful every-day dessert.  Lightly sweet, barely crispy on the outside while chewy on the inside makes these cookies pretty perfect. 

     The original recipe is below.  It was perfect as is.  The only thing I changed was to add ½ tsp Almond extract and use my large cookie scoop.  I baked for 12-13 minutes.  Yielded 46 Larger cookies.  

     3 New Flavors – Mocha, Chocolate Mint, and Lime 

Past Flavors – Almond Vanilla, Lemon, Orange, Cinnamon

    INGREDIENTS:

1 cup butter, (2 sticks), softened

1 cup vegetable oil

1+ cup sugar

1+ cup confectioners’ sugar

2 large eggs

1 teaspoon vanilla extract

(my addition – ½ tsp almond extract)

4-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

 

PREPARATION:

In a large bowl, beat the butter, oil and sugars. Beat in eggs until well blended. Beat in vanilla and Almond extract. Add baking soda and cream of tartar.  Gradually add flour.

Drop by small teaspoonfuls onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 5 dozen.

     I USED MY LARGE SCOOP AND BAKED FOR  12 -13 MINUTES.

PICTURED ARE: Lemon, Orange, Mocha, Lime, Chocolate Mint.  If you do one tray with just Almond Extract, that equals 7 flavors with one batter!  Note:  For the Lime Flavor, I didn’t have any Lime Extract, so I used a bit of fresh squeezed Lime Juice and some Lime Zest. For the Mocha I added a bit of cocoa powder and 1/2 tsp Coffee Extract.  For the Chocolate Mint I added 1/2 tsp Spearmint Extract and a bit of Cocoa Powder.

NOTE:  If you want to make a variety of flavors/colors, scoop part of the batter out and put it in a medium size bowl.  Add food coloring and whatever flavor extract you want.  Then bake that sheet, rinse out the bowl and do your next flavor/color.

If you make 1 ½ batches of dough, you can make one orange tray (I added a bit of orange zest), one lemon tray (I added lemon zest and lemon food coloring), plain vanilla/almond, and cinnamon.  For the cinnamon flavor, I added some Saigon cinnamon to the dough, scooped the cookies out and then sprinkled cinnamon sugar on top.  Make sure you bake that batch last.  You don’t want cinnamon getting mixed in the fruit or plain flavored cookies.

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By Tika for CHEW WANNA EAT? © 2018

Amish Sugar Cookies, 7 Ways

 

 

 

Cheesecake Factory clone

Cheesecake Factory clone

Chew Wanna Eat?
Cheesecake and Fruit

It’s what’s for breakfast today. This is one of the clones for the Cheesecake Factory. I’ve made it three times. It never disappoints. If you like a nice thick, yet light and fluffy cheesecake that isn’t overly sweet, give this one a try.

Make sure everything is at room temp! I didn’t do it the second time I made this. The cake rose like crazy and then sunk!
CRUST
• 1/4 cup finely chopped pecans
• 1/4 cup finely chopped almonds
• 1/4 cup finely chopped walnuts
• 3/4 cup finely chopped vanilla wafer (I used graham crackers)
• 2 tablespoons melted butter
Filling (All ingredients at room temperature:)

FILLING:
• 1 1/2 lbs cream cheese
• 1 1/3 cups sugar
• 5 large eggs
• 16 ounces sour cream
• 1/4 cup flour
• 2 teaspoons vanilla extract
• 2 teaspoons lemon juice
Directions:
Crust: Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2″ up the sides of the pan, set aside.
Cheesecake: All above ingredients should be at room temperature before you begin.
Start by beating the cream cheese until light and fluffy.
Keep the mixer on a low setting throughout the beating and mixing process.
Add the sugar a little at a time and continue beating until creamy.
Add one egg at a time and beat after each egg.
When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
Add the sour cream last and beat well.
Pour cream cheese into the spring pan.
Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 (20) minutes.
When time is up, prop open oven door and leave in oven for one hour.
Let cool enough before the cheesecake is put into the refrigerator for 24 hours.
A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information! You won’t be sorry.

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By Tika for CHEW WANNA EAT? © 2018

The Better For You Cookie

The Better For You Cookie (4)

     We’re trying to eat healthier, but missing all my delicious baked goods.  It was time to create a Healthier, yet still delicious cookie.  By partially substituting some of the Butter and Oil for Applesauce significantly reduces the Fat.  Most cookie recipes call for white AP flour.  I used half Whole Wheat and half Bread Flour (Whole Wheat is just better for you and Bread flour has more protein).  Instead of white sugar, I used Brown sugar, which gave the cookies a delicious flavor, chewy texture, and a great rise.  They are baked in a lower temperature oven to prevent spreading and dough is chilled in the refrigerator between batches.  The cooler dough also prevents spreading.  I snuck a few Tablespoons of Wheat Germ in the batter, and trust me, nobody will ever know it’s there. I made them with Walnuts, Almonds and Dates.  I topped some of them with a whole Almond.  No chips, but feel free to add a few if you want.  The pièce de résistance – Cinnamon.  (I know, big surprise there.  I love it).

INGREDIENTS:    YIELDS 28-30 COOKIES

1 cup packed dark brown sugar

3 TBSP Canola oil

3 TBSP butter, room temp

2 TBSP honey

1 ½ tsp Vanilla extract

6 TBSP apple sauce (1 ¼ ounce mini cup)

1 large egg

1 tsp baking powder

½ tsp salt

1 tsp Cinnamon

2 TBSP Wheat Germ

1 cup + 1 TBSP whole wheat flour

1 cup Bread flour

½ cup in any combination of Walnuts, Pecans, Almonds, Semi-Sweet Chocolate Chips, White Chocolate Chips, Dates, Raisins

PREPARATION:

In mixer bowl, combine Brown Sugar, Canola oil, and butter.  Mix well.

Add Honey, Vanilla, Apple Sauce and Egg.  Mix well.

Add Baking Powder, Salt, Cinnamon, and Wheat Germ.  Mix well.

Preheat oven to 325° F now.

Add both flours and mix ONLY until incorporated.

Stir in the good stuff.  Mix and match!  I made them with only Dates and Walnuts.  Use a large cookie scoop for the prettiest round cookies.  Bake on Stoneware, Parchment or Silicone lined sheet.

Bake at 325° F for about 18 minutes.

NOTE:  I always have Wheat Germ and Flax because I’m forever sneaking them into recipes.  If you don’t have any Wheat Germ, try a few TBSP of oatmeal instead. (Uncooked, of course).

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information!    You won’t be sorry.

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By Tika for CHEW WANNA EAT? © 2018

The Better For You Cookie (4)

The Better For You Cookie

The Better For You Cookie (2)

The Better For You Cookie (3)

 

 

Cinnamon Cheesecake Cookies with Blueberries

Cinnamon Cheesecake Cookies with Blueberries (3)

     A delicious soft cookie loaded with Blueberries and the subtle taste of Cinnamon.  They have a delightful texture and taste of NY style cheesecake and only ½ cup of sugar!  I’ve been pairing cinnamon with blueberries and cheesecake forever.  It’s one of my favorite combinations.  Give these cookies a try!

YIELD:  16 cookies

INGREDIENTS:

  • 6 Tablespoonssalted butter, softened
  • 2 ½ ounces cream cheese, softened (use markings on side of package for easy measuring)
  • ½ rounded cupgranulated sugar
  • 1Egg
  • ¼ Teaspoon salt
  • 1 tsp Vanilla Extract
  • 1 tsp Cinnamon
  • 1 cup AP flour

 

PREPARATION:

Use a stoneware baking sheet if you have one.  Otherwise, line two baking sheets or a half baking sheet with parchment paper or silicone sheets, and set aside.

Beat cream cheese and butter until fluffy.  Add sugar and beat about 2 min.

Add egg, salt, Vanilla extract, and Cinnamon.  Beat well.

Add flour and beat on low speed until just incorporated.

Fold in blueberries. (NOTE:  If you prefer the blueberries to be swirled, don’t be so gentle with them. (I wanted them left whole).

Preheat oven now to 350° F

Add flour and beat on low speed until just incorporated.

Using a medium cookie dough scoop or two tablespoons of dough, place on prepared baking sheets.  They will flatten and take on a cookie shape as they bake.  Bake cookies for about 15 minutes or until tops are firm.

Cool in pan for 2 -3 min then place on cooling racks.

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By Tika for CHEW WANNA EAT? © 2018

Cinnamon Cheesecake Cookies with Blueberries (2)

Cinnamon Cheesecake Cookies with Blueberries

Cinnamon Cheesecake Cookies with Blueberries (3)

 

 

Pumpkin Pie Squares with a Crunchy Topping

 

I am not a fan of making pie crust.  It always comes out great, I just don’t like rolling and trying to place it properly in the pie plate. It irritates me, and I try to avoid getting irritated when I’m cooking.  So . . . if I can make some changes, and still have a crust, I’m all for it.  Bob doesn’t care for pumpkin pie.  There’s always too much ginger and other spices for his palate.  This dessert has a crust, but not a pastry crust.  Easy!  I lightened up on the spices and Bob was happy!  The crunchy pecan topping is SO GOOD!  It’s a keeper.  (Feel free to add extra spices if you prefer.  Either way, you’ll love it).  And there’s a bonus.  It serves a lot more people than a pie.

INGREDIENTS:

1 cup AP flour

½ cup Old Fashioned Oats

½ cup brown sugar, packed

½ cup butter (chilled, but not cold)

One 15 oz can pumpkin puree (without spices)

12 oz can evaporated milk

2 egg whites

¾ cup white sugar

½ tsp salt

¾ tsp ground cinnamon

¼ tsp ground ginger

¼ tsp ground cloves

½ cup pecans (or walnuts), chopped

½ cup brown sugar, packed

2 TBSP chilled butter

 

PREPARATION:

  1. Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9×13 inch pan.
  2. Mix together the flour, oatmeal, brown sugar and butter or margarine. Press into pan; bake for 20 minutes or until golden brown.
  3. In a large deep metal bowl, beat egg whites until soft peaks form.
  4. Blend together the pumpkin, evaporated milk, egg whites, sugar, salt, cinnamon, ginger and clove. Pour custard into baked crust; bake for 30 minutes or until firm.
  5. Mix together the chopped nuts, brown sugar and butter. Sprinkle topping on custard and bake additional 15 minutes. Remove from oven and allow to cool. Cut into squares and top with whipped cream if desired.

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By Tika for CHEW WANNA EAT? © 2018

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Pumpkin Pie Squares

AMISH SUGAR COOKIES 4 WAYS

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What a hit these cookies are!!! I loved the Lemon flavor and Cinnamon flavor. Bob was crazy about the Lemon. I haven’t brought the cookies to our new neighbors yet, but I will later.

The recipe is the same exact recipe for Amish Sugar Cookies that I posted before, but with flavor and color variations. It was so simple!!! And now instead of bringing just Vanilla/Almond cookies to the neighbors, I’ll be bringing Lemon, Orange, Cinnamon and Vanilla/Almond.  Full instructions below.

PLEASE REMEMBER TO SHARE THIS WITH FRIENDS AND FAMILY. THEY’RE GOING TO WANT THIS ONE FOR SURE!

Ingredients 

1 cup butter, (2 sticks), softened

1 cup vegetable oil

1+ cup sugar

1+ cup confectioners’ sugar

2 large eggs

1 teaspoon vanilla extract

(my addition – ½ tsp almond extract)

4-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

Directions

  1. In a large bowl, beat the butter, oil and sugars. Beat in eggs until well blended. Beat in vanilla and Almond extract. Add baking soda and cream of tartar. Gradually add flour.
  2. Drop by small teaspoonfuls onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 5 dozen. I USED MY LARGE SCOOP AND BAKED FOR  12 -13 MINUTES.

NOTE:  If you want to make a variety of flavors/colors, scoop part of the batter out and put it in a medium size bowl.  Add food coloring and whatever flavor extract you want.  Then bake that sheet, rinse out the bowl and do your next flavor/color.

If you make 1 ½ batches of dough, you can make one orange tray, one lemon tray (I added lemon zest and lemon food coloring), plain vanilla/almond, and cinnamon.  For the cinnamon flavor, I added some Saigon cinnamon to the dough, scooped the cookies out and then sprinkled cinnamon sugar on top.  Make sure you bake that batch last.  You don’t want cinnamon getting mixed in the fruit or plain flavored cookies.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great

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By Tika for CHEW WANNA EAT? © 2017

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Browned Butter Chocolate and Variety Chip Cookies

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Make these cookies for your family!  It’s like having a variety pack!  They’ll think you went to the bakery.

     There’s something homey and comforting about Chocolate Chip Cookies. Everyone loves them, and for good reason. They’re delicious. For years though, I was plagued by flat cookies. You know the ones I mean. They’re beautiful when they come out of the oven, but as they cool, they became flatter than a fritter. What was wrong that it happened time and time again? Time to put my thinking cap on to figure this out. 

     It had to be the recipe on the bag. Something or some things needed serious adjustments. I decided that browned butter was the first place to start. Eureka! It made all the difference. The texture is wonderful, the cookies are chewy, and the best part is they stay soft for days. And the flavor? Delish!! So here is my all-new recipe and how I did it. (Yes, of course I had to change almost everything. You know me by now.)

     The cookies will remain soft for days if kept in a covered plastic or glass container. Of course, that’s providing they last that long.
INGREDIENTS: YIELDS 30 LARGE COOKIES

1 ½ sticks salted butter, roughly chunked

¾ cup Dark brown sugar, packed

½ cup granulated sugar

2 tsp Vanilla Extract

2 eggs

½ tsp baking soda

½ tsp salt

2 cups AP flour (If you want a firmer cookie, add a few extra TBSP flour)

 

Remember that at any given time I may have 20 different bags of chips, nuts, dried fruit, etc. in my freezer.  I mix and match a lot, so they last me a long time because I won’t use a whole bag of one flavor in one recipe.

OPTIONAL FLAVORS: Semi-sweet chips, Milk chocolate chips, Caramel chips, Peanut butter chips, White chocolate chips, Cherry chips, Cinnamon chips or even some of those crushed candy bar flavors.  Pecans, walnuts, raisins, dates, coconut. If it sounds good, it probably will be.  You can always make a few test cookies to taste before you make a whole tray of something you aren’t sure of.
PREPARATION:

In a small saucepan, melt butter over medium/low heat. It will begin to foam, and that is due to the moisture escaping. Swirl the pan every minute or so. The color will change from yellow to light brown. You will also notice a difference in the scent. Some people say it smells nutty when it’s done. I can’t say that I smell nuts, but the scent definitely changes to something much richer. To me, it smells like brown sugar. Sediment will begin to form at the bottom. Either strain that out or leave as much as possible in the pan. Set aside to cool, and then refrigerate for 30-45 minutes, but not until it sets up again.  Remember, starting with hot ingredients will make your cookies spread. 

Add the browned butter to your mixer bowl and beat for about a minute. Then add the sugars and beat until the batter is smooth. Add the eggs and vanilla, and beat again. Add cinnamon, baking soda, and salt, giving it a quick mix to incorporate. Add the flour and beat on low speed only until incorporated. Add chocolate chips and nuts. Chill dough for an hour.

NOTE: Chilling the dough and baking at a lower temperature along with using the browned butter keeps the cookies from spreading into a flat cookie.

Preheat oven to 350° F. It’s always best to use a stoneware baking sheet, but if you don’t have one, use a silicone mat or parchment paper. I make large cookies and they need to bake about 14 -15 minutes or until edges are set.

INSTRUCTIONS TO USE VARIOUS CHIP FLAVORS:     If you want to make a variety of chip flavors, all you do is grab some of the dough from the bowl and plop it into a small bowl.  Stir in peanut butter chips, for instance.  Scoop the dough onto the baking sheet and top each unbaked cookie with a few extra peanut butter chips.  This will help people identify them after they’re baked.  Then put more dough in the same small bowl and add white chocolate chips, remembering to put a few white chocolate chips on top of each unbaked cookie. People will think you’re a genius, really!  (Or they’ll think you’re nuts, and spent 3 days making seventeen varieties of chip cookies.) I wanted some with coconut, of course, so I mixed a bit of coconut and semi-sweet chips with another small portion of dough in the small bowl.  After placing the dough on the cookie sheet, I sprinkled a bit of coconut on top of each.  (Look at the photos and you’ll see an example of marking each cookie for identification later.)

IMPORTANT NOTE: If you’re using regular baking sheets instead of stoneware, always make sure your baking sheets are cool before you drop a new batch of dough on them, even if you used silicone or parchment paper. Otherwise the dough will get hot and begin to spread before you put the sheet in the oven. This will mess with baking time, and possibly give you flat cookies.  I usually throw the unbaked dough in the fridge between batches.

WHY BROWN THE BUTTER? When butter melts, the water evaporates and the milk solids are exposed to heat and start to turn brown. They will sink to the bottom of the pan and begin to brown. You should see dark bits in the bottom. While you’re busy messing with Mother Nature’s perfect butter, it is taking on not only color, but flavor and aroma! It smells SO good!!

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By Tika for CHEW WANNA EAT? © 2017

Browned Butter

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Browned Butter Chocolate Chip and Variety Chip Cookies

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BRAIDED DANISH WITH LEMON CURD

Braided Danish with Lemon Curd

Homemade Danish?  Yes!  Yes, you can.  It isn’t hard, and if you do it often enough, you’ll be able to do it in your sleep.  The dough mixes up in a blender or food processor.  Roll it, fill it with your own Lemon Curd, and bake.  Don’t forget the Glaze.  Oh, my ever lovin’ delicious.  And talk about impressing guests? Serve this at breakfast or brunch and you’ll have people begging for more!  If you plan ahead, you can make the Lemon Curd the day before.

LEMON CURD

     This tart and creamy lemon curd is SO delicious.  And, it’s not hard to make.  You’ll never buy store-bought again.  It’s perfect with fruit, pound cake, angel food cake, white cake, filling for muffins, donuts, cream puffs, or eclairs.  You can even pour it over ice cream or stick your finger in it and have a taste when nobody is looking.  I for one, have never done that.  OK, maybe I did it once.

     If you can make pudding, you can make lemon curd.  

INGREDIENTS:

¾ cup fresh lemon juice

1 TBSP grated lemon zest

¾ cup sugar (sugar is adjustable to taste)

3 eggs

½ cup (1 stick) unsalted butter and dash salt – OR – ½ cup salted butter

 

PREPARATION:

In a 3 qt saucepan, combine lemon juice, lemon zest, sugar, eggs and butter.  (It will spatter as it’s cooking, so you need a big pan.  Cook while whisking over medium/low heat until thick and bubbly.  (About 6 min) Let it simmer for another 2 minutes or so, whisking constantly. It should be about the consistency of gravy. (If you walk away, I promise you will have to strain your curd.  So don’t do it.) Cover and refrigerate.  It will thicken as it cools.

Keeps about a week.

 

DANISH DOUGH

¾ cup cottage cheese

1/3 cup sugar

¼ cup vegetable or canola oil

1/3 cup milk

1 tsp vanilla extract

2 cups AP flour

2 tsp baking powder

½ tsp salt

 

PASTRY DOUGH PREPARATION:

In a blender or food processor, process cottage cheese until it’s smooth and lump free. Add sugar, oil, milk, and vanilla.  Process until well incorporated.

Add baking powder and salt, processing until well mixed.  Add flour and pulse just until dough comes together and forms a ball. (Dough will be very sticky). Place dough in a bowl, cover and refrigerate for 30 minutes. (or if you have room, put the whole blender jar in the fridge, covered.)

 

ROLLING PASTRY DOUGH:

Place pastry dough ball in the center of an 18” length of parchment paper. Spray two large lengths of plastic wrap and lay side by side on top of the dough, overlapping them 3” – 4”.  You want them to overlap because the dough will grow larger as you roll it out.  (A great trick to avoid frustration!  The dough will not stick and you don’t have to wash your rolling pin.  (Yippee)

Roll dough into a 16 x 12-inch rectangle. Pick up the dough and parchment paper together, placing them on a large baking sheet.  (You may need to angle your pastry to give it room to expand while baking.  See my photo.  I used a half sheet baking pan).

Spread chilled Lemon Curd down the center of dough. On each side of dough, use a very sharp paring knife, and cut 3/4” wide strips. Don’t cut all the way to the filling, it’s best to leave approximately ½” uncut dough.  You don’t want it to ooze out during baking. Fold alternating strips at an angle across Lemon Curd. Pinch ends to seal and tuck under. Beat egg white with 1 tsp milk; brush over dough.

Bake at 400° F for 25-30 minutes or until golden brown. Remove to a wire rack.

GLAZE

3/4 cup confectioner’s sugar

2 tsp milk

½ tsp vanilla

 

GLAZE PREPARATION:

In a small bowl, combine glaze ingredients, and drizzle over warm pastry. It’s doubtful that you’ll have leftovers, but if you do, refrigerate.

By Tika

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information!    You won’t be sorry.

Braided Danish with Lemon Curd (3)

Braided Danish with Lemon Curd (4)

Braided Danish with Lemon Curd (5)

Braided Danish with Lemon Curd (6)

Braided Danish with Lemon Curd (7)

Braided Danish with Lemon Curd (2)

Braided Danish with Lemon Curd

 

 

Blueberry Lemon Zucchini Cookies

Blueberry Lemon Zucchini Cookies (4)

     There’s been a new marriage in town, and I’ll bet you haven’t heard about it yet.  It was hush, hush, but I’m here to tell you all about it.  Blueberry, lemon, and zucchini cookies are melt in your mouth good!  Now, get this.  You all know what a sugar addict I am.  While the first sheet of cookies was baking, I dug out my lemon cream cheese frosting recipe and my lemon buttercream frosting recipe.  I was definitely going to use one or the other.  Guess what?  They are so good just as they are, I didn’t frost them.  Yep, they’re nekkie.  Bob and I both agreed that no frosting is necessary.  Our waistlines are thanking me.

Here’s how I made them:

INGREDIENTS:         YIELDS 32 COOKIES

1 stick salted butter, room temp

½ cup white sugar

½ cup packed light brown sugar

½ tsp vanilla extract

¾ tsp lemon extract

1 large egg

2 dashes salt

1 tsp baking soda

¾ tsp baking powder

1 3/4 cup + 2 Tbsp AP flour

1 1/2 cups grated zucchini

1 ¼  cup fresh blueberries

 

PREPARATION:

Wash squash and peel most of it.  I always leave a few skinny strips of the skin on just because I like the looks of the dark green in whatever I’m baking.  Grate it, using a box grater.  (Takes less than a minute). Set aside.

In mixer bowl, beat butter and sugars until light and fluffy.  Add egg, vanilla extract, and lemon extract, beating another minute.

Add salt, baking soda and baking powder, giving it a quick mix.

Add grated zucchini and give it a quick mix, just until incorporated.  With mixer on low speed, slowly add flour, mixing until just incorporated. Gently fold in blueberries.

On a stoneware baking sheet (or baking sheet lined with parchment paper or silicone sheet), drop batter using large cookie scoop.  Bake about 12 – 12 ½ min at 375° F Cool 2 minutes and remove to cooling rack. Frost when completely cooled.

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By Tika for CHEW WANNA EAT? © 2017

Blueberry Lemon Zucchini Cookies (2)

Blueberry Lemon Zucchini Cookies (3)

Blueberry Lemon Zucchini Cookies (5)

Blueberry Lemon Zucchini Cookies (4)