1 1/2 cup Strawberries
1/2 cup Blackberries
Sugar
Almond Extract
1 package Puff Pastry (from your freezer section at the grocery store)
Whipped Cream (optional)
Bake the puff pastry into shapes using an egg wash so they are beautifully golden brown.
400 degrees for 12-15 minutes. Fill the tarts with sugared berries. Top with whip cream to serve.
Modified from Martha Stewart’s Recipe:
Ingredients
1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 pound good-quality milk chocolate, 4 ounces coarsely chopped and 4 ounces cut into 1/4-inch chunks
1/2 cup (1 stick) unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract lor black walnut extract
1/4 teaspoon instant expresso (optional)
1/2 cup finely chopped black walnuts
Directions
1.Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt 4 ounces coarsely chopped vegan chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
2.Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.
3.Using a 1 1/2-inch ice cream scoop, drop dough onto
parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 12-13 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
For more delicious vegan recipes like this one, be sure to check out the wide variety of recipes on janeunchained.com.
•2 containers (7.5 Oz. Container) Pillsbury Country Style Biscuits (20 Biscuits)
•5 Tablespoons Johnny’s Great Caesar Garlic Spread And Seasoning
•½ cups Italian Cheese Blend, Finely Shredded
•5 Tablespoons Butter, Melted
Preparation Instructions
Preheat oven to 375°F. Prepare a pan with a light coating of cooking spray.
Take individual biscuits and slice each in half, making half disks. In a small bowl, add garlic seasoning. Roll biscuit pieces in garlic seasoning until evenly coated.
Place coated biscuits into the baking pan to form a bottom layer. Sprinkle with 1/3 of the cheese, working the cheese in between the biscuits. Repeat for the 2nd layer of biscuits, using half of the remaining cheese.
In a microwave safe bowl or cup, melt butter for 20-30 seconds on high. Top monkey bread with remaining cheese. Pour butter over all of the biscuits, being sure to cover each one.
Place in the oven and bake for 22-25 minutes (depending on your oven). The biscuits should be firm when they have finished baking. Allow to cool for 5-10 minutes before inverting onto a serving dish.
Pull apart to enjoy!
Sugar Cookies
1 cup unsalted butter, softened
1 ½ cups granulated sugar
1 egg
1 ½ tsp clear vanilla extract
½ tsp no color almond extract
2 ¾ cups all purpose flour
2 tsp baking powder
1 tsp salt
Preheat oven to 400 degrees. In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and extracts. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 inches wide and 1/8 inch thick. Dip cookie cutter in flour before each use. Bake cookies on ungreased cookie sheet 6-7 minutes or until lightly browned. Makes about 3 dozen cookies. Recipe may be doubled.
Ingredients
This recipe is from Ina Garten.
4 cups all-purpose flour, plus extra for currants (You can substitute up to 1 cup of whole wheat flour for 1 cup of white.)
4 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
1 3/4 cups cold buttermilk, shaken
1 extra-large egg, lightly beaten
1 teaspoon grated orange zest
1 cup dried currants
Directions
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
This recipe is like a big biscuit, so don’t over knead or mix too much!
Cool on a baking rack. Serve warm or at room temperature.
I was watching food network the other night and this was one of the “most favorite things to eat”. This recipe is by Kathleen Stewart of the Downtown Bakery & Creamery in Healdsburg, CA. The recipe appeared in Fine Cooking Magazine, January 2001.
These sugar doughnut muffins are baked and then dipped in butter and sugar coated. They must sell these by the millions.
This makes a large batch of muffins, but the recipe may be cut in half very easily.
12 ounces (1 1/2 cups) unsalted butter, room temperature
1 3/4 cups granulated sugar
4 large eggs
6 cups all-purpose flour
1 tablespoon plus 2 teaspoons baking powder
1/2 teaspoon baking soda
1 3/4 teaspoons salt
1 teaspoon ground nutmeg
(not in the original recipe, but I like it.)
1 teaspoon cardamom (optional)
1 cup finely chopped black walnuts (optional)
1 2/3 cups milk
1/4 cup buttermilk*
Sugar/Cinnamon Topping (see recipe below)
* If you find yourself short of buttermilk for your recipe, you can make your own by adding 1 teaspoon of vinegar to 1/4 cup of whole milk.
Preheat oven to 350 degrees F. Place rack in middle of the oven. Generously grease and flour muffin tins. NOTE: Also grease the surface between the muffin cups to prevent the muffin tops from sticking to the pan.
Using your mixer on medium speed, cream the butter and sugar together until mixture is light and fluffy. Beat in the eggs, one at a time, until fully incorporated into the batter; set aside.
In a bowl, sift together the flour, baking powder, baking soda, salt, and nutmeg; set aside. In another bowl, combine the milk and buttermilk; set aside..
Alternately add flour mixture and milk mixture to the egg batter, starting and ending with flour mixture. Mix until all ingredients are fully combined and batter is smooth. Don’t over mix.
Scoop enough batter into each muffin tin so that the batter is even with the rim of the cup. For regular-size muffin tins, about 1/2 cup – for mini-size muffin tins, about 1 heaping tablespoon.
Regular-size Muffin Tins: Bake 30 to 35 minutes until the muffins are firm to the touch. Remove from the oven and let cool just enough to be able to handle.
Mini-size Muffin Tins: Bake 12 to 15 minutes until the muffins are firm to the touch. Remove from the oven and let cool just enough to be able to handle.
When muffins from cool enough to handle, carefully remove them from the muffin tins, dip them into the melted butter (or brush them all over), and then roll them in the Sugar/Cinnamon mixture.
Make-Ahead Directions: Fully bake and cool these muffins without adding the toppings. Store them in a plastic freezer bag in the freezer for up to 1 month. To serve, thaw muffins to room temperature before applying the toppings.
Makes 24 medium-size muffins or 52 mini-muffins.
Sugar/Cinnamon Topping:
1 cup unsalted butter (more if needed)
2 cups granulated sugar
2 tablespoons ground cinnamon
In a small bowl, stir together sugar and cinnamon.
Variation:
Powdered (confectioner’s) Sugar – Omit dunking the muffins in melted butter. Instead roll them in 1 cup sifted powdered sugar.
MOTHER’S BEST HOMEMADE WHITE BREAD
5 Cups scalded milk (or 5 Cups warm water with 25 Tablespoons instant dry milk–then you don’t need to scald it)
6 Tablespoons sugar
1 Tablespoon yeast
1/2 Cup warm water
6 Tablespoons shortening, melted
2 Tablespoons salt
White flour (approximately 17 Cups)
Soften yeast in warm water. Combine scalded milk (or warm water and dry milk), sugar, salt and shortening. Add about 5 Cups of flour and mix well. Add softened yeast/water mixture. Blend well. Add flour, 1 Cup at a time, just until you have a soft, but not sticky dough. Knead very well. (10 minutes by hand, or 2-3 by bread mixer). Turn out into large bowl and seal, or cover. Let dough raise 1 hour. Punch down. Let raise again for 45 minutes. Punch down and let raise 20 minutes. Divide into 6 loaves. Roll out jelly roll fashion and place in greased bread tins.
Let raise for 1 1/2 hours, or until the bread is 2-3 inches above the sides of the pans. Bake at 350 degrees for 35 minutes, or until a nice golden brown. Cool on racks. When cool, keep bread in plastic bags. Can be frozen up to 6 months.
Mom would bake her loaves in anything that was oven proof (except the cases when used one of her Village Bakery helpers): terracota pots, frying pans, dutch ovens, tin coffee cans are the ones I remember most! Wonderful memories with the smells filling the air.
As you can see, my Mom was the white bread person, her favorite bread was always brioche buns, me? I love to add seeds like caraway, sesame, dill, sunflower and maybe even a bit of oatmeal on the top. I like a more artesian look. Happy baking.
My son James’ favorite cookie in the whole world is peanut butter. If you want more peanut crunch, add more peanuts to your liking. Or if you love that chocolate and peanut taste together, add the chocolate chips. My only requirement of any cookie, is that it must be served with a tall, cold glass of milk. Then again, some cookies like ginger snaps are perfect in the morning with coffee. Enjoy.
1 cup butter
1 cup peanut butter
1 cup white sugar
1 cup brown sugar
3 eggs
2 cups flour
1 tsp baking soda
1 6 ox package of chocolate chip pieces (optional)
1/2 cup chopped roasted peanuts
Cream butter and sugars, add eggs, one at a time. Combine dry ingredients, add flour mixture bit by bit. Stir in Peanuts and Chocolate Chips if you are using.
Drop by teaspoon onto parchment paper on cookie sheet and flatten with glass or back of spoon or fork to get the trademark slashes of a peanut butter cookie. 
Bake for 15-20 minutees.
Variations:Â Instead of adding Chocolate chips and peanuts, substitute broken pieces of candy bars.
Ingredients
1 cup butter, softened
1/2 cup shortening
3 cups sugar
5 eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1 cup milk
1/2 teaspoon vanilla extract
1 cup chopped black walnuts
Zest from 1 Orange
Directions
1.Preheat the oven to 325 degrees F. Grease and flour a 10 inch tube pan.
2.In a large bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the eggs one at a time, mixing just until the yellow disappears. Combine the flour, baking powder, and cinnamon; stir into the creamed mixture alternately with the milk. Stir in the vanilla and walnuts, and pour into the prepared pan.
3.Bake for 1 hour and 30 minutes, or until a knife or toothpick inserted into the crown comes out clean. Cool in the pan for about 15 minutes before turning out of the pan onto a wire rack to cool completely.
Top with Chocolate Genache or Whipped cream made using the the Power Whip and Drizzle warm chocolate chips and your favorite sprinkles: Valentines, etc…
Depending upon the size cake or cupcake you will probably cook somewhere between 18 minutes and 40 for a full size cake.
325 degree oven.
Be sure to try this recipe, it is really is one of my favorites. It reminds me of the amazing cakes we get from BUTTER + CREAM BAKERY all the time.
3 eggs well beaten
1 1/2 cups sugar
3 tsp vanilla
1 cup oil
2 cups shredded zucchini
3 cups all purpose flour
1/2 tsp baking powder
1 tsp salt
3 tsp cinnamon
1 tsp baking soda
1 cup chopped walnuts
Beat egg until light and fluffy. Add sugar, vanilla, oil, blend well. Stire in grated zucchini. Sift flour, baking powder, salt, baking soda and creamed mixture, fold in nuts. Turn into greased and floured loaf pan.
Bake at 350 degrees for about 1 hour.
