Apricot and Walnut Granola

This was supposed to be a granola bar but I don't think I put enough butter in this to help it stick together.  Instead I've made granola which is equally as delicious and potentially more versatile (we've already had it with yogurt for breakfast and with berries for dessert).  However you want to swap the nuts and dried fruit to suit your fancy, you really can't make any mistakes (except the butter issue).  Add a tablespoon of honey and I bet this would actually turn into beautiful granola bars, if anyone tries, please let me know!

Ingredients

2 cups instant cooking oats
1 cup coconut flakes
1 cup walnuts
3 tablespoons butter
1 tablespoon olive oil
1/3 cup brown sugar
1 egg, separated
1/2 cup wheat germ (substitute 1/4 cup flour in a pinch)
1 cup chopped dried apricots
1 cup chocolate chips (could be omitted but why spoil a good thing?)

1. Preheat oven to 350.
2. Combine oats, coconut and walnuts in a bowl and mix.  Lay the mixture out on an un-greased cookie sheet and cook in the preheated oven for about 10 minutes.
3. Remove and let cool.
4. Meanwhile melt the butter, olive oil and brown sugar over medium heat.  When combined, turn off the heat.
5. Separate the egg, keep the yolk for another day.  Take the egg white and beat it vigorously for a minute.  Set aside.
6. Put cooled oatmeal mix in a large bowl.  Stir in wheat germ, apricots and chocolate chips.
7. Make a well in the center and add the liquids and the egg whites, stirring well to combine.
8. Place a large piece of parchment paper on your cookie sheet.
9. Use a spatula to spread the batter out over the parchment, you want it to be about 1/2 inch thick
10. Cook in the 350 degree oven for about 30 minutes.  Let it cool completely before trying to crumble it.

Apple Yogurt Scones

This recipe developed out of the need to use up a tub of whole milk Greek yogurt.  I was so happy with the way these turned out, I made a second batch to freeze.  Scones are perfect for a lazy Sunday morning when you want to have your coffee and breakfast at home.  They come together quickly but still slow you down enough to savor the time of doing (almost) nothing.  We served these with some delicious caramel sauce made by my friend Hillary, but they would also be good with Nutella or even peanut butter!

Ingredients (6 scones)

1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 cup white sugar

pinch of salt

1/2 cup chopped walnuts

4 tablespoons butter

1 small apple, peeled and cored and chopped into small pieces

1 small carrot, peeled and chopped into small pieces

1/2 cup plain yogurt (Greek-style is preferable but not necessary)

1. Preheat oven to 425.  Line a cookie sheet with parchment paper.

2. Combine all dry ingredients in a food processor (including walnuts) and pulse to combine.

3. Cut butter into medium chunks, add to flour mixture and pulse until the flour resembles couscous or course meal texture.

4. Transfer to a medium bowl and stir in apple and carrot pieces

5. Stir in yogurt to the mixture, adding 1/4 cup if the mixture is too dry.  Stir until everything is mostly combined.

6. Carefully dump onto a lightly floured surface

7. Mold the dough into a 10 in diameter circle.  Cut into six scones.

8. Place the scones on the parchment and cook 15-17 minutes in the preheated oven.  They are done with the tops are golden brown and the bottoms are also golden.

9. Remove and serve immediately with caramel sauce or nutella.

 

Dutch Oven Bread - Perfected!

We have a few variations on this recipe, but I have finally perfected my go to bread recipe.  Combining my two favorite methods, the end product is so delicious it will be gobbled up in minutes so you might as well make two loaves!

Ingredients

1 teaspoon rapid rise yeast
1 teaspoon white sugar
1/2 cup warm water
3 cups bread flour
1 teaspoon salt
1 1/2 cups warm water

1. In a small bowl combine yeast, sugar and 1/2 cup warm water.  Let sit until yeast is blooming, about 5 minutes.
2. In a large bowl combine flour and salt and whisk to incorporate and mix.
3. Add yeast mixture and 1 cup of warm water to the flour mixture.  Let sit 30 seconds.  Stir with a wooden spoon until combined.
4. If still dry, add the last 1/2 cup water and stir to combine.
5. Lightly dust a clean surface with flour.  Kneed the dough for a minute or two to combine, return to the bowl and let rest until it doubles in size, about 2 hours.
6. When ready to cook, preheat oven to 450 degrees.
7. When preheated, put dutch oven in the oven and set timer for 30 minutes.
8. Remove dough from your bowl and form into shape you want to cook.  Let sit on lightly floured counter.
9. After 30 minutes, CAREFULLY remove dutch oven after 30 minutes and put dough in, do not oil or anything!  Be carefully putting the dough in, the dutch oven is extremely hot.
10. Cook 30 minutes with the dough in the dutch oven.  When you are done and remove it from the oven it will look like the picture.  This bread will be devoured in minutes.

Feta and Green Onion Biscuits

I recently purchased a Costco-sized container of feta and with the expiry date looming I decided to make some feta biscuits to accompany a carrot soup.  These are delicious but require no extra salt (feta is already quite salty).

Ingredients

1 1/2 cups flour
1/2 cup feta cheese crumbles
3 teaspoons baking powder
1 teaspoon white sugar
2-3 green onions chopped
5 tablespoons butter
1/2 cup of half and half

1. Preheat oven to 425.  Line a cookie sheet with parchment paper.
2. In a food processor combine flour, feta, baking powder, sugar and onion.  Pulse until combined, about 1 minutes.
3. Add butter and pulse to combine, another minute or so.
4. With the processor running, slowly add the 1/2 and 1/2, if the mixture seems to dry then add a bit more.
5. When ingredients are wet and combined, move mixture to a floured cutting board to shape into desired biscuit shape,
6. Place biscuits on cookie sheet.  Bake about 17 minutes or until golden brown.

Autumn Fruit and Nut Cake + Maple Glaze

My friend Hillary is an awesome baker and she made a version of this cake for a family friend's birthday.  I wanted to make this into a breakfast dish that would really hold up to a good cup of coffee and here is the final result.  This is also co-worker and husband tested and approved!

Ingredients

Cake
1/2 cup raisins + 1 tablespoon flour
2 eggs
1/2 cup white sugar
1 tsp vanilla extract
1 stick butter, melted
1 3/4 cup flour
1 tsp salt
1 tsp baking soda
1 tsp cloves
1 tsp nutmeg
1 tablespoon cinnamon
1 medium size pear, cored and diced
1 small carrot, peeled and diced
1 cup chopped walnuts

Glaze
3 tablespoons real maple syrup
1/3 cup powdered sugar

1. Combine raisins and 1 tablespoon flour to coat the raisins.  Set aside.  Preheat oven to 350 degrees.  Grease a springform pan or other cake pan (even a muffin tin will work)
2. Beat 2 eggs on high speed about 1 minute.
3. Add sugar and beat until combined, another 1-2 minutes.
4. Add vanilla and melted butter and beat until combined, about 1 minute.
5. In a separate bowl combine remaining flour, baking soda, spices and whisk together to incorporate.
6. Slowly add to the liquid mixture and stir until combined.  This might seem a little dry, but that is okay because we are adding fruit and carrots.
7. Use a spatula to incorporate pear, carrot, walnuts and raisins.
8. Carefully pour into the greased cake pan and use the spatula to evenly spread the batter in the pan.
9. Cook about 45 minutes until toothpick inserted comes out clean and top is a beautiful even brown.
10. Let cool 15 minutes.
11. While cool, combine maple syrup and powdered sugar to create the maple glaze.  If it needs a bit more liquid, add a touch more of the maple syrup.
12.  Pour over the cooled cake and serve with some coffee.

Sun Dried Tomato and Garlic Bread

I used to love the Sara Lee Sun dried tomato and Garlic bread when I was a kid.  I would toast up a few slices and slather them in butter for lunch or an after school snack.  This bread is my grown up version, taking a less processed approach.  We had this fresh out of the oven with some homemade mustard and charcuterie and then again in the morning for breakfast with eggs.  The bread is as versatile as it is delicious!

Ingredients

1 teaspoon yeast
1 teaspoon white sugar
1/2 cup warm water
3 cups flour
1 tablespoon oregano
1 1/2 teaspoons salt
1/2 cup diced sun dried tomatoes in oil
3-4 large cloves of garlic, smashed

1. Combine yeast, sugar and warm water in a small container and let the yeast proof about 10 minutes.
2. Meanwhile, combine flour, oregano and salt in a food processor or Kitchen Aid mixer bowl.  Pulse or mix until well combined.
3. When yeast is proofed, add it to the flour mixture and mix until combined (about 15 seconds).
4. Add sundried tomatoes and about 3/4 cup water.  Mix until combined.
5. Add garlic and about another 1/2 cup water.  You want a wet dough, wet enough to be slightly difficult to manage but not soupy either.
6. Sprinkle about 1/2 cup of flour on a clean surface.
7. Dump dough onto the floured surface and need about 5 minutes.
8. Place in a well oiled bowl and let rice about 2 hours.
9. When ready to bake, heat oven to 375 degrees.  Roll dough into desired shape and place on parchment paper (you could also put in a well oiled bread pan).
10. Place bread in oven and cook about 20 minutes or until internal temperature is around 190 degrees farenheit.
11. Remove and let cool about 10 minutes before devouring.

3P Biscuits - Parsley, Parmesan and Pepper

Sometimes I just don't want to cook anything on the weekends but then I remember how delicious a fresh homemade biscuit can taste and how quickly they can be prepared and baked.  Add a fresh egg and some slices of bacon and you have a breakfast that is better than any option dining out.  Here I've gone with items in my fridge, but you can substitute almost any herb and cheese for the parsley and parmesan I've used here.  These are delightful and easily modified!

Ingredients (for 6 biscuits)

1 1/2 cup white flour
1/2 cup wheat flour
1 teaspoon sugar
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons black pepper (the coarser the better)
1/2 cup parsley leaves finely chopped
1 stick of butter
1/2 cup parmesan cheese
1 cup of buttermilk

1. Preheat oven to 425 degrees.
2. Combine all dry ingredients (including parsley) in a food processor.  Pull until combined, about 1 minute.
3. Cut butter into 4-5 chunks and drop one chunk in at a time, pulsing in between to combine the flour into the butter.
4. When all butter is in, add parmesan and pulse for a minute, then add buttermilk and pulse until well mixed (about 2 minutes).
5. Remove mixture to a well floured counter and carefully dump onto the board.  Use your hands to mold the dough into about a 7 inch diameter circle, making sure to incorporate any extra bits into the dough.
6. Cut into six equal slices (like a pie)
7. Place on parchment paper and cook until tops are lightly browned, about 16-18 minutes.

Whole Wheat Dutch Oven Bread

The inspiration for this bread came from my dear friend Hillary who is the best baker I know.  I combined two of her favorite recipes (one using a dutch oven and the other all white flour), but I doctored this one up with some whole wheat flour to see if it would still taste good.  Lucky for you, it does!  Cooking the bread in a dutch oven is absolutely required and will give the results a normal home oven can't normally replicate.  Try mixing in any of your favorite bread inclusions (rosemary, cheddar cheese, thyme, etc.)!

2 cups unbleached all purpose flour
2 cups unbleached whole wheat flour
1 tablespoon yeast
1 tablespoon salt
2 cups warm water

1. Combine dry ingredients with a spatula in a plastic bowl and stir with a spoon to incorporate.
2. Add water until dough is looks like a shaggy ball (I don't really know what a shaggy ball would be defined as, but go with your gut here).  Mine looked like a mostly wet doughy substance.
3. Cover with plastic wrap and let rise 12-18 hours
4. Preheat dutch oven in a regular oven to 450 degrees.
5. Generously cover hands and counter with flour and turn dough onto the counter.
6. Shape into desired shape (remember if has to fit in your dutch oven) and let rest until regular oven is preheated.
7. CAREFULLY remove dutch oven and carefully put bread in the pan.  Place lid on top and put in oven for 30 minutes.
8. Remove lid after 30 minutes and return dutch oven to the regular oven for another 15 minutes to let the bread brown
9. CAREFULLY remove the entire apparatus from the oven and take the bread out with oven mitts and place on a cooling rack
10. Cut and serve after letting cool about 15 minutes

Blueberry Lemon Coffee Cake

The morning after I arrived back from a recent trip I was too jet lagged to sleep.  I had a recipe in my inbox from my mom which I modified into this coffee cake.  I'm glad my mom keeps our old recipes around because this was perfect for David and I once he woke up (about 3 hours later).  Feel free to add a different frozen fruit (or two!).  The recipe calls for lemon curd but you could substitute 2 teaspoons vanilla + zest of one lemon instead.

1 stick butter

1/2 cup white sugar

2 eggs

1 cup sour cream

1 tablespoon lemon curd (or 2 tsp vanilla + zest of 1 lemon)

1 1/2 cup white flour

1/2 cup wheat flour

1 1/2 tsp baking powder

1/2 tsp baking soda

pinch of salt

2 cups frozen or fresh blueberries

1. Preheat oven to 375.  Grease bread loaf pan or spring form pan (depending on the shape of bread you want to cook)

2. Cream butter and sugar together, about 4 minutes

3. Add eggs, sour cream and lemon curd and mix until smooth

4. Pre mix flours, salt, baking powder and baking soda

5. Slowly add flour mixture to wet mixture until just combined

6. Stir in blueberries

7. Add to greased pan and cook until toothpick comes out clean (about 40 minutes)

Leek and Goat Cheese Bread Pudding - Post #100!

I'm finding it really hard to believe that this is my 100th post for Cooked in My Kitchen.  It's been such a joy to bring all these recipes to life and I look forward to sharing more recipes here in the years to come!

This bread pudding is the culmination of many of our featured items and favorite foods to cook with.  It is also an extremely easy and versatile recipe that you can serve for all groups and at any time of the day.  Enjoy!

Ingredients

5 cups bread cubes, from stale two or three day old bread

1 cup milk

2 eggs

1/3 cup heavy cream

3 large leeks, white parts chopped

2 tablespoons thyme

1 teaspoon pepper

salt to taste

3 oz goat cheese crumbles

1. Preheat oven to 375 degrees.  

2. Combine milk, eggs, heavy cream in a bowl and whisk about 30 seconds to incorporate.

3. Add bread cubes to mixture and stir to coat evenly

4. Heat a saute pan over medium high heat, add a swirl of olive oil.

5. When hot, saute the leeks, thyme and pepper about 5 minutes.  Remove from pan and mix into bread mixture

6. Sprinkle with salt and stir to incorporate

7. Grease a bread pan or brownie pan and set a layer of bread mixture.  

8. Evenly cover with coat cheese and repeat making two layers

9. Cook in oven about 30 minutes or until goat cheese crumbles are slightly golden brown and bread pudding is steaming hot!

10. Serve with a friend egg and salad!

Oatmeal Bread

It took me a few times to perfect this recipe and it was worth the trial and error!  I love this bread because it is good with just about anything and it can also stand alone with fresh butter and jam.  After it is done baking you can even pre slice it, freeze it and reheat later on down the road and it will still taste fresh out of the oven. Do yourself a favor and go make this, now.

Ingredients

2 teaspoons yeast
1 teaspoon white sugar
1 cup lukewarm water
3 cups flour
1 cup oatmeal (old fashioned style)
3/4 cup milk
2 tablespoons butter
1 teaspoon salt
3 tablespoons brown sugar

1. Combine yeast, white sugar, water in the bowl of an electric stand mixer fitted with a dough hook and let sit about 5 minutes.
2. Heat milk and butter in the microwave for 30 seconds.  Stir and microwave 30 seconds more then set aside.
3. Add flour, oatmeal, salt, brown sugar to the bowl with the water and turn on the mixer.
4. Slowly add the milk mixture until all ingredients are combined and dough shape starts to form (about 5 minutes).
5. You can also take it out and kneed another few minutes by hand on a floured counter.
6. Place dough in an oiled bowl and let rise at least 2 hours.
7. Place dough in a greased 10 inch bread pan and let rise again while oven preheats
8. Preheat oven to 350 degrees.  When dough is risen to your liking (I go about 30 minutes), place in the oven for about 30-35 minutes or until top is golden brown and internal temp is 190 degrees.
9. Remove from the oven and let cool in the bread pan for five minutes
10. Remove from the bread pan and let cool another 10 minutes before serving

Peanut Butter Pot du Creme

A pot du creme is a quintessential French dessert that is surprisingly easy to make!  Don't be intimidated by the name of this dish, Taste Book has an easy recipe I modified to make with peanut butter.  It is so easy and delightful and your friends will think you spent hours making this but you don't have to give away your secret at how easy and simple this was to make.  Top with any of your favorite toppings, i.e. whipped cream or chocolate sauce for an extra sweet treat!

Ingredients


1 1/2 cup heavy whipping cream
3 tablespoons creamy natural peanut butter
3 egg yolks
4 ramekins (1/2 cup size)

1. Preheat oven to 350 degrees.
2. Place ramekins in an oven safe dish (like a lasagna pyrex dish) so that you can fill the pan with hot water later to cook the creme pots.
3. In a small sauce pan pour whipping cream and peanut butter, gently whisk until combined and let cook over medium heat about 10 minutes until peanut butter is mostly incorporated and smooth.
4. When cream is ready gently whisk in one egg yolk at a time until combined.  After all three, you will notice it is a bit thicker
5. Carefully pour equally into the ramekins and carefully pour water around the ramekins until they are covered half way up the side.
6. Place in the preheated oven and cook until top is set and golden brown, about 25 minutes
7. Remove and let cool until you are able to handle the dish, then cover and put in the fridge until you are ready to serve

Super Stuffed Pizza Bread

Holy Cow WOW this is the best appetizer I have made in years (okay besides gougeres and pretzels).  Anyway this is essentially a pizza stuffed and wrapped like a baguette and it is downright tasty and impressive to look at.  Fill with whatever you would normally put on a pizza, here we have made some adjustments to make it vegetarian.

Toppings

1 cup tomato sauce
3-4 sundried tomatoes finely chopped
1 cup pesto sauce
1 cup feta cheese
1/2 cup shaved parmesan cheese
1 tablespoon chopped capers
1 egg white

Pizza Dough (prepare at least two hours before you are ready to make pizza)

3 cups flour

1 teaspoon salt

2 teaspoons rapid rise yeast

1 teaspoon sugar

about 2 cups luke warm water

Mix yeast and sugar in 1 cup measuring cup.  Add room temp water and let sit for five minutes.  Meanwhile add flour and salt to the food processor and process for 10 seconds to mix together.  When yeast mixture is ready, add to the flour while the processor is running.  If dough is still not combined add another 1/4 of water at a time until dough forms a ball.

Place dough in an oiled bowl and cover with kitchen towel.  Allow to rest for at least two hours (you can even let this sit for 24 hours!).

Making the stuffed pizza

1. Preheat the oven to 375 degrees.

2. Place a cookie sheet length of parchment on a standard size cookie sheet.

3. Carefully roll out dough to cover most of the parchment

4. Use a pastry brush or back of a spoon to evenly distribute tomato sauce on the dough, repeat with pesto sauce.

5. Evenly sprinkle feta cheese, capers, sundried tomatoes and parmesan on top. 

6. If you have someone who can help you roll up the dough it will be easier.  Fold one side of the dough hot dog style until it covers slightly more than half the distance to the other side.  Then fold over the other sides and pinch the seams together, being sure to tuck in the ends of the loaf so the sauce doesn't fall out.

7. Brush egg white mixture over the dough.

8. Place the bread into the oven and cook about 25-30 minutes until golden brown and crust is cooked through (you can tell by seeing the bottom of the loaf that it is not white and soft).

9. Allow to cool for an hour before cutting into slices and serving to friends and family.

Appledoodles aka Apple Snickerdoodles

My college football team plays a rivalry game called the "Apple Cup".  To celebrate this year I whipped up these Apple Snickerdoodles in honor of the theme.  I love the way the apple brings a fun twist to this old classic cookie.  The base of the cookie is adapted from Betty Crocker because who doesn't make a delicious cookie better than that lady?

Ingredients


1 3/4 cup flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
pinch of salt
1/4 cup butter softened
3/4 cup white sugar
1 egg
1 cup peeled and chopped apple (a sweeter apple works best)
1/2 cup white sugar
1 teaspoon nutmeg
1 teaspoon cinnamon

1. Preheat oven to 400 degrees.  Line two baking sheets with parchment paper or spray the baking sheet
2. Combine flour, tartar, baking soda and salt and set aside.
3. In another bowl beat butter, sugar and egg together until combined.
4. Add apple to the egg mixture and beat until combined.
5. Add flour mixture and stir well to incorporate into egg mixture (I used a combination of egg beater and then wooden spoon)
6. Prepare a plate with remaining sugar, nutmeg and cinnamon so you can roll your cookies in it
7. Take dough and roll cookies into a 1 1/2 inch ball and then roll through the sugar mixture.  Add to the cookie sheet.  You don't need to flatten it, that happens during cooking
8. When sheet is filled put in the oven and bake 9 minutes
9. Remove from the oven and cook 10 minutes before serving

Any Berry Pear Crumble

This crumble is so satisfying and full of good fruit that you could technically eat it for breakfast and be guilt free.  Its super simple to put together and allows for the fresh taste of the fruits to shine through.  Use whatever fruit you have on hand, apples would also work very well here!  Serve with a scoop of vanilla ice cream and you are set!

Crumble Topping
1/2 cup flour
1 cup slivered almonds
3/4 cup brown sugar
1/4 butter cut into cubes

Fruit Filling
2 large pears peeled and chopped
1 pint of any berry you like (I did blueberry)

1. Preheat oven to 375 degrees
2. Combine all crumble toppings together in a food processor and blend until butter and almonds are finely chopped in the butter
3. In pie pan, layer fruit of your choice and then evenly distribute the crumble mixture on top of the fruit
4. Place on a cookie sheet to prevent spill over
5. Put in the oven for about 35 minutes or until crust is golden brown and fruit is bubbling

Pumpkin cookies with Chocolate Frosting

My friends know I'm not a "baker" but after I cooked fried chicken last night, I need something to make the apartment smell, well not like fried chicken and bacon.  Inspired by the autumnal changes, I decided to make a pumpkin cookie...originally I was going to make the brown butter frosting from Betty Crocker but at the last minute we decided to make a chocolate frosting....talk about one delicious cookie!!  If you don't like frosting you could put chocolate chips in the cookies...I'm just saying the possibilities are endless :)

Ingredients:

Pumpkin Cookie Dough:

2/3 cup white sugar
2/3 cup brown sugar
3/4 cup unsalted butter, softened
1 tsp vanilla
2/3 cup pumpkin puree (not pumpkin pie!)
2 eggs
2 1/4 cup flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt

Chocolate Frosting (aka Chocolate Heaven)

1/4 cup butter, melted
1/2 cup cocoa powder (milk or dark cocoa powder is fine, whatever you have)
1/3 cup milk
1 tsp vanilla
2 1/2 cups powdered sugar


1. Preheat oven to 375 and line a cookie sheet with parchment paper
2. Combine dry ingredients (flour through salt) in a bowl and set aside
3. Combine sugars, vanilla and butter and mix on medium until well incorporated (2-3 minutes)
4. Add eggs and pumpkin puree and mix on low until combined (1-2 minutes)
5. With mixer on low speed, slowly incorporate dry mixture, scraping the sides of the bowl as needed
6. Using two spoons (or however you like to put dough on a cookie sheet) transfer or "drop" the dough in equal size balls until sheet is filled (mine was about 8-9 per sheet)
7. Cook 10-12 minutes until cookies are firm but not crunchy
8. Remove to a rack and let cool
9. Repeat with remaining dough
10. While cookies are in the oven, make the frosting
11. Using a hand mixer, combine butter and cocoa power (about 1-2 minutes)
12. Blend in milk and vanilla
13. Add powdered sugar about 1/2 cup at a time so you don't have a sugar explosion in the kitchen
14. When all sugar is well mixed in you are ready to use the frosting!  I recommend you let the cookies cool about 30 minutes before you frost.
15. Eat and enjoy with a cup of coffee or a glass of cold milk

Chocolate Whiskey Cupcakes

I made these for my friend Hillary's birthday last month and they were a total hit!  They turned out just like chocolate lava cakes with a delicious whiskey cream topping!  You could easily swap your favorite liquor for the whiskey in this recipe!

Ingredients

Makes 12 cupcakes

Batter

1 stick butter

4 oz dark chocolate

3/4 cup sugar

1 tablespoon whiskey

1/4 cup flour

Frosting

2 eggs
1/2 cup sugar
1 1/2 whiskey

1. Preheat oven to 350 degrees
2. Line your cupcake tin
3. Place butter and chopped chocolate in a heatproof bowl.  Set the bowl over a saucepan of boiling water and stir occasionally until melted.  Then remove the bowl from the pan.
4. Using a mixer, whisk the eggs, sugar, and whiskey on medium speed for about 5 minutes (easiest if you do this in a stand mixer).  Reduce speed and add in melted chocolate/butter mixture.
5. Finally fold in the flour to this mixture
4. Spoon batter into the cupcake liners and bake for 15-20 minutes or until toothpick inserted comes out clean
6. When cupcakes are done, transfer to wire rack and cool.
7. For the frosting, separate the eggs so you only have egg whites.  Place the egg whites and sugar in a heatproof bowl and place over boiling water similar to the way you did the chocolate.
8. When the sugar dissolves remove the bowl from the pan
7. Using the stand mixer again and whisk together the egg white and sugar mixture until egg whites have cooled.  Then add the whiskey and mix until combined.
8. Frost the cupcakes and serve IMMEDIATELY!

Anderson Meat sauce (Ragu) and Homemade bread!

David and I have been talking about having a "sauce" dinner for a while now so here is one of our trial runs for said dinner.  We paired this ragu with a loaf of hearty homemade bread and it was such a simple but delicious and fulfilling meal.  WOW.

Bread Ingredients

3 1/2 cups of flour
2 teaspoons salt
1 teaspoon yeast
1 1/2 cups warm water

1. Mix flour, salt and yeast together in a food processor
2. Add water while food processor is running.  You might need an extra 1/3 cup of water so make sure you have a little extra
3. When water is combined in flour and dough has formed into a ball (about 1 or 2 minutes) remove from the processor and put in an oil lined bowl and cover with plastic wrap and a kitchen towel.  Let sit in a warm-ish area for 4-5 hours until dough rises.
4. When dough is risen, preheat oven to 400 degrees.  Form dough into desired bread shape (a round boule is our preference but you could easily split this into two baguette styles).  Place dough on oiled cookie sheet.  Cut crosshairs on the top of the dough and sprinkle with sea salt.
5. Place in pre-heated oven and cook until kitchen thermometer reads 210 degrees fahrenheit.  This should take about 25 minutes but you want to watch and make sure your bread doesn't burn.  If it is starting to turn really dark brown you need to turn the heat down and put the bread on a lower rack.
6. Remove when inner temp reaches 210 and let rest a few minutes before cutting and serving.
7. Serve with butter sprinkled with sea salt.

Anderson Ragu Ingredients

1/4 pound diced pancetta
1 small onion finely chopped
1 carrot (peeled) and finely chopped
3 cloves garlic finely chopped
1 pound good quality ground beef
salt/pepper
2 cups tomato sauce

1. Heat saute pan on medium high heat.  When hot, add swirl of olive oil, onion, pancetta, carrot and garlic.  Saute for about 5 minutes to blend the flavors.
2. Add ground beef and break up with spatula or wooden spoon.  Brown for about 2-3 minutes before proceeding to next step.
3. Reduce heat to medium low and add tomato sauce and sprinkles of salt and pepper (you can add more when the meat is cooked at the end).
4. Cover the pan and let the sauce cook on low for about 30 minutes (this can be perfectly timed while the bread is cooking).
5. Give a final seasoning (here would be a great time to add red pepper flakes for some spice!)
6. Spoon sauce into a bowl and top with parmesan cheese and sides of bread.