Butter Pecan Pie

A classic for sure!  Right?  When I think "Thanksgiving" I think, turkey, stuffing, pumpkin pie and pecan pie!  It is one of my husbands favorites and I can't wait to share my recipe with you.  I borrowed one from my mom, I like using recipes she has used, but she didn't regularly make it.  Therefore, I played with one she gave me.  So I created my own spin, and upped the butter, of course, and the pecans, of course, and a few other things.  I like this texture, and before this whole pecan pie thing, which, I don't necessarily care for, I never knew I preferred one texture over another with this one. 

Now, I have seen pies that cook the ingredients first, and I have seen recipes with so few pecans, I doubt you could call it a "pecan" pie.  I wanted more of a buttery pecan pie so that is what I created.  I don't know if it is necessarily more or less buttery than any other pie but to me, it is perfection, and to my hubby, it is perfection.  That was all the "go ahead" I needed to share it with you.  This is a toss it in one bowl and pour it in kind of recipe.  This one takes a bit longer to bake, but it will be so well worth your wait! 

I am also including a little recipe for a powdered milk whipped topping.  I was using the powdered milk for some frosting and saw this recipe on the back.  I decided to try it out.  While it isn't fresh sweetened whipping cream (swwooonnn), it is a great substitute in a bind.  It tastes nice, it is easy to make with things that are likely pantry staples for you.  Just please follow the directions just as they are written.  Ask me why I say that.  Go ahead..........    I tell you that because 2 times I didn't follow them exactly and two times, it failed.  Save yourself the hassle!

You will need:

1 9 inch pie crust buy or make mine
1/2 cup light corn syrup
4 eggs
1 cup brown sugar (packed)
8 tbsp. butter, melted and cooled
2 tsps. vanilla extract
1 1/3 cup chopped pecans
2/3 cup whole pecans
aluminum foil or a pie crust guard

Preheat your oven to 350 degrees F.  Place your crust into a pie plate if needed.  Finish the edges how you like, IF you like and place in refrigerator.

Combine, corn syrup, eggs, brown sugar, butter, and vanilla into a mixing bowl and whisk together.  There is no need to pull out the standing mixer or even the hand mixer, just whisk this together until smooth and you are done!  Now take crust from refrigerator and place all of the pecans in the bottom of the crust.  I love the combo of chopped and whole.  It just adds some texture and I like it.  Use all chopped if you like.  Just make sure there are 2 cups.  I like "heavy on the nuts".  Now carefully pour your mixture on top of the nuts, place into your oven for 55 minutes, after that cover with foil, and bake another 15-20 minutes.  When the middle barely jiggles or doesn't jiggle at all you are done!  Remove and place on cooling rack.  Let cool COMPLETELY.  We clear on that part?   Serve with love!

For the whipped topping you will need:
1/2 cup ice cold water
1 tbsp. lemon juice
1/2 cup powdered milk
3 tbsp. sugar
2 tsp. vanilla extract

Now, remember do this in the order I tell you!  I did this in my standing mixer, use an electric mixer if you like.  Combine water and lemon juice, then add your powdered milk and stir until dissolved.  Now beat for 6-10 minutes, until you get a stiff mixture.  Add in sugar and vanilla and beat until combined.  That is it.  I have mine in the refrigerator, I have no idea how it will last, but since I made a double batch the 3rd time I figured I should see how it fares in the fridge. 

ENJOY and HAPPY THANKSGIVING!

Gougeres

My husband is more hooked on cooking shows than I have ever been.  I have just not ever been a HUGE fan of them, accept Anne Burrell.  She is the epitome of passion in the kitchen to me!   Anyway, Geo was watching some Internet cooking show and these "gougeres"  were prepared.  He thought they looked amazing, found the recipe that was used and I adapted mine from that (Food and Wine).  I took out the nutmeg, I suppose that is a HUGE no-no in the French cuisine world but I did it.  I make the rules in my kitchen after all, right?  I also think nutmeg is completely overrated and if I see it go into one more cream sauce I am going to turn inside out!

These are easiest to describe as little savory cream puffs with cheese.  How can that be bad?  I envision these cracked open and filled with a little chicken salad, or caramelized onions or something of that sort as an appetizer. 

I hope you enjoy, these are easy, but so impressive and delish!

1/2 cup water
1/2 cup milk
1/2 cup butter
large pinch of salt
1 cup all purpose flour
4 eggs
1 cup Gruyere cheese, grated ( you can definitely substitute just plain Swiss here)
black pepper

Preheat your oven to 400 degrees. F.  Lay 2 baking sheets with parchment paper and set aside.

In a medium saucepan, combine the water, milk, butter and salt and bring to a boil.  Add the flour and stir it in with a spoon until a smooth dough forms and the dough starts pulling away from the sides.  It should take a minute or so. 

Transfer your dough into a bowl.  Let cool for 2 minutes.  (I put mine into my stand mixer bowl).  Beat your eggs in, one at a time.  Make sure each egg is COMPLETELY incorporated before adding the next egg.  Add cheese, a good pinch or grind of pepper and mix again until it is incorporated. 

Place your dough into a pastry bag.  Cut the tip of the bag so you have about a 1/2 inch diameter opening.  This isn't like, written in stone, so just eyeball it.  Pipe about a tablespoon size amount of dough,  Make sure they are about 2 inches apart.  Bake for approx. 22-25 minutes.  Let cool a couple of minutes before serving!

Salted Caramel Apple Cinnamon Rolls Smackdown!

So, one of my readers, Jenn, challenged me to some kinda of smack down.  Here is how it started...

Jenn made my Not Your Mom's Cinnamon Rolls, and loved them but was looking for a substitute for the milk for her child's health issues.  I suggested apple juice.   Hmm, now THAT put an idea in my head and I told her about it.  She said she was considering playing around with that idea as well and we both decided to make our own version!  I am going to share her recipe at the bottom and I already see something I am going to incorporate into MY recipe!  Thanks Jenn, it was fun!!

I have to make hers and she is going to make mine, we will get to that at some point!  As it turns out, we both did nearly the same thing without knowing it!  My husband thought of my twist, so let me thank him for that, because I know he is reading and after all, it was HIS idea! 

These are to die for.  No, I know I say that a lot, I mean DUH, what I am a supposed to say?  My food blows?!  HA!

You will be following my recipe for the above mentioned cinnamon rolls, and we are going to add a twist.  Are you ready?  I am!

For the Cinnamon Roll Dough you will need:
1 pkg dry active yeast
1 tsp sugar
1/4 cup water at 110-115 degrees
3/4 cup milk
1/4 cup granulated sugar
1 tsp vanilla extract
1 egg
1/2 tsp salt
5 tbsp melted butter
1 tsp ground cinnamon
4-4 1/2 cups flour

In a measuring cup place hot water and 1 tsp sugar.  Put a thermometer in it and if it is to hot, wait for it to cool to 110-115 degrees.  I know some people say they always kill the yeast so better to have it to hot and have to wait for it to cool a bit.  I do it like this and just wait for it to get to the temp I want!  When it gets to the correct temperature add in your packet of yeast, give it a tiny stir and remove thermometer.  Let sit 3-4 minutes.  It should get foamy on the top!

 

Now in a bowl or stand mixer  (using your dough hook) add in the egg, milk, melted butter, sugar and salt.  Mix until combined.  Now add in the yeast mixture, flour, cinnamon, and vanilla.  I might have slipped and added extra vanilla too!  I always do, you know that! HA!

 

Now once you get it all combined, by hand or machine, either knead it for 3-4 minutes until smooth, or let it go in the stand mixer the same amount of time, or until smooth. 

 

Turn the dough out into a buttered, or sprayed with non stick cooking spray, or oiled bowl.  Cover tightly with plastic wrap and sit in a warm, draft free place.  Sometimes I turn the oven on to preheat for baking and set the bowl on the stove top.  This could take an hour, or it could take 3 hours.  The warmer the area, the faster it will happen.  It should about double in size!

 

When it is doubled in size, take it out of the bowl unto a floured surface.  Roll the dough out into a rectangle shape.  It should be about...hmmm.....14-16 by about 10-12.  Never thought about it, just always did it!  What comes next is the filling and here is what you will need for that....

 

For the Caramel Apple Filling you will need:

1 1/2 cups brown sugar

1/2 cup VERY soft butter (can melt and use a pastry brush as well)

2 tbsp ground cinnamon

1 can apple pie filling (drain a little bit of the loose liquid off and leave chunks of apple in tact, you want this to have been refrigerated and cold)

 

Spread the butter over the dough, make sure to get it covered everywhere!  Sprinkle brown sugar evenly, then spread the apple pie filling on top, and then the cinnamon. 

 

Get your oven preheated to 350 degrees.

 

Starting at the bottom start rolling the dough, go from the bottom and work your way across so it is eventually all rolled up.  When you get to the end, pinch the seam together.  Now you could get up to about 14-16 out of this, but I get 12.  I like tall, substantial rolls.  So using a serrated knife, gently cut it in half and then go from there.  However many you want out of the roll, make it happen!  If you cut them thinner and get 14-16, make sure to take 5 minutes or so off of your bake time!

 

When they are cut, put them into a generously buttered 9x13 pan.  I fit 12 perfectly.  Get them situated and then cover them with a clean dish towel and let raise again, for approximately  1 hr.  If you have your oven on, and use my trick, it won't take that long. 

 

Bake for 30 minutes.  Remove them from the oven and let cool for 15 minutes.

For the Topping you will need:
1 cup caramel topping
1 recipe of cream cheese icing (can be found in above mentioned cinnamon roll recipe)
Course salt

After rolls have cooled, ice with cream cheese frosting.  Drizzle liberally with caramel topping and give each roll a tiny sprinking of salt on top!  Serve and lose yourself in the decadence!!

Your "my cinnamon roll life will never be the same" Chefwannabe

 

 

Here is Jenn's version!  I love the idea of cooking your own apples, WHICH I considered, but I was concerned they might not soften enough, I don't know, obviously they will when you cook them and then bake them and they are in small chunks.  So maybe I was lazy.  So what?!? ;)

 

These looks DIVINE and I am so glad you were able to change this up to meet dietary needs of you and your son!!  Thanks for inviting me to come up with this recipe with you!!

 

Caramel Praline Apple Sweet Rolls

 

 

Dough:

1 Tbsp yeast

1 cup warmed apple juice (I used Martinellie’s unfiltered apple juice)

2/3 cup granulated sugar

1 tsp vanilla

1 egg plus 2 egg yolks

½ tsp salt

½ cup butter, melted

4 – 4 ½ cups flour

In a microwave safe bowl, warm apple juice to 110⁰. Mix sugar into warmed juice, then add yeast and mix gently. Set juice/ yeast mix aside.

In a large mixing bowl, mix 3 ½ cups flour, salt, eggs, vanilla and melted butter. Once the juice/yeast mix starts to get all foamy on top, add to flour mixture. Stir around until well incorporated. Add more flour, ½ cup at a time until a nice dough forms and starts to clean the sides. Turn out on to a smooth floured surface. Add in flour as need to make the dough not sticky, but don’t add more than needed. Knead dough until it becomes smooth and springy. Place dough in a lightly oiled bowl, cover and let rise for 1 ½ to 2 hours or until doubled in size.

While dough is rising, make the apple filling.

Filling:

5 medium granny smith apples, peeled and rough chopped

6 Tablespoons butter

1 cup granulated sugar

1 ½ tsp cinnamon

½ tsp nutmeg

Good squeeze fresh lemon juice

2-4 Tbs softened butter

1/3 cup brown sugar

1 tsp cinnamon

Place first 6 filling ingredients into a medium saucepan. Cook on medium high, stirring occasionally. Bring to a boil for 2 minutes, and then reduce heat to medium low. Cook for 20 minutes, or until apples are tender, stirring occasionally. Remove from heat. Drain apples, reserving the liquid. Let apples come to room temperature.

Once dough has doubled, dump on to lightly floured smooth surface and roll to approximately 12” X 16” rectangle. The dough should be about 1/2” thick. Gently spread with softened butter. Sprinkle with brown sugar and cinnamon, then evenly spread the cooked apples. Carefully and tightly roll the long part of the dough and pinch the edges closed. Here I kind of smash and smush the dough log around to even it out and make sure it is the same length and thickness all along the roll, you want a nice even log. Then divide the log into the number of rolls you want. I cut 12 rolls, but I made them nice and thick. You could probably get 16+ with smaller rolls. Place all the cut rolls into the pan so the cinnamon/apple mixture is facing upwards. Cover and set aside while preparing the praline sauce.

Praline Sauce:

1 cup reserved apple liquid

1 cup brown sugar

¾ cup butter

1/3 cup heavy cream (I used all natural vanilla coffee creamer)

2 tsp vanilla

Bring first 4 ingredients to a boil, stirring constantly for 1 minute. Remove from heat and add vanilla. (It may splatter) Pour over resting rolls in pan. Recover pan and let rise for 1 hour. Place in preheated 350⁰ oven and cook for 25-30 minutes or until lightly browned.

When rolls are removed from oven to cool, start making the frosting.

Frosting:

4 oz. cream cheese, room temp

2 Tbs butter, room temp

1 tsp vanilla

1 ½ cup powdered sugar

½ cup VERY good vanilla ice cream

Beat cream cheese and butter on medium until smooth and creamy. Add in remaining ingredients and mix until smooth. Once cinnamon rolls have cooled to warm, spread or pipe frosting evenly over them and serve.

 

 

 

 

 

 

 

 

Cinnamon Scones with Cinnamon Honey Butter....

to slather ALL OVER these MOIST babies!!

Ever had a scone that wasn't a crumbly dry mess?  You know, when you have to swig your coffee, tea, or anything you can reach for in an emergency just to get it down the hatch?  Me either.  Until now.

I was asking about scones on my Facebook page.  I was interested in knowing if people were really into them or not.  I had personally never made them at home, but it seemed it was time to actually give it a go.  I was offered a recipe by a dear reader, Cathy Pepin, owner of Casa Chocolate Bed and Breakfast.  (check her out).  She said her guests at the bread and breakfast love her scones, and so I adapted my recipe from hers.  You know, I always have to experiment.   I made hers exactly as the recipe called for the first time, they were good, but I made them to thin, and they looked like bleh.  I was bound to try again!!!

You can see below who enjoyed most of them....*insert oohh's and awww's here, because I know Everybody loves chocolate!*

Anyway, I wanted a little different taste so I added a few things, but kept that same basic recipe.  I also wanted mine a bit sweeter.  With all that being said, I went for it, and, HALLOOOO perfect scones!

These are moist, and if you don't like moist scones, well, you must be nuts! These are fabulous and I included a bonus, of cinnamon honey butter.  I mean do I even need to explain how good THAT makes them?  Let's get the party started, shall we?

Cinnamon Scones
2 cups flour
1/2 cup brown sugar
1 tbsp. baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 cup (1 stick) butter, cubed and frozen
1/3 cup heavy cream
2 eggs

For Garnish
2 tbsp. honey
1 tbsp. water
2 tbsp. cinnamon sugar

Preheat your oven to 400 degrees F.
You can do this by hand, in a food processor or in your stand mixer.  I did my food processor the first time, and my stand mixer the second time. (I prefer the mixer)  Take your heavy cream and eggs and whisk together in a small bowl, set aside.   In your mixer bowl combine flour, brown sugar, baking powder, baking soda, and cinnamon.  Let mix completely.  Add in frozen (or at the least VERY cold) butter and let mix until your butter is about the size of peas.  I had some that were a bit bigger, but hey, it all works.  I liked being able to still see bits of butter when I had them on the pan ready to bake. Anyway, when this happens, slowly add in your cream/egg mixture while your mixer is on low.  Mix JUST UNTIL COMBINED.  The less you work with the dough the better.  Just make sure all of the dry ingredients have been soaked up by the liquid.  If there happens to be some left in the bottom when you go to turn it out just knead it in a tiny bit.  Turn out onto a clean counter and press out into a circle, about 8 or so inches across.  You want the dough to be about an inch or more high.  There is no need to be meticulous here.  Cut into 9 triangles (like a pizza), place on a cookie sheet sprayed with nonstick spray and back 10-12 minutes. 

When they are done, mix honey and water and stir.  No need for perfection this mixture will just sweeten the top and help the cinnamon sugar stay put!  Brush on the tops of the baked scones and then sprinkle cinnamon sugar on top!

Let cool for 5 minutes before removing from the pan.  Now for the good part!!

Cinnamon Honey Butter
1 stick (1/2 cup butter) that has been softened
1 tsp cinnamon
2 tsp honey

Combine in a small bowl until all ingredients are mixed up.  Serve with scones and refrigerate unused portions!


Enjoy these anytime, they are faaaaantastic!

Your "1st time Sconer" Chefwannabe

As American As.........Caramel Apple Pie and Lodge Cast Iron Giveaway! (CLOSED)

WINNER OF THE LODGE CAST IRON CHEF'S SKILLET ISSS.....

MICHAEL CHAMBERS!

You have 48 hours to email me with your contact information.  ftchefwannabe@hotmail.com

CONGRATULATIONS!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~`

I did it.  I faced my biggest kitchen fear.  Cast iron. 

With the 4th of July coming up, I have been thinking of all food "All American".  Burgers, fries and apple pies.  OK ,so the song says Cherry but, I think APPLE.   I also think of fireworks, one of my favorite things EVER, but that has nothing to do with cooking, so I will refrain from going into how much I love them!  Let me tell you how I came to apple pies and......cast. iron. 

I was at my moms last week, and told her of my plan to do this recipe.  She ran, OK wait.  She chop, chop, chopped behind her walker to the kitchen.  I heard the clanging of pots and pans, a sound from my childhood I am still in therapy over!  As my ears were screaming for some reprieve it suddenly stopped.  I hear the wheels of her walker, and here she comes, with a cast iron skillet in hand.  "Here!  Here!  This was my moms, you can have it, and use it and make your pie in it"  Ahh, mooommmm, really?  But I am terrified of cast iron.  She looked at me as if to say, "you are far dumber than I thought".  "AFRAID?"  I said, they gross me out.  You can't wash them and I don't want remnants from last weeks dinner in tonight's dish and all that kind of gross stuff.  She said, as only she can, making my one syllable name into 3, "Caaaa-hriissss, you are ridiculous".  Oh no she didn't.  Oh, yes she did.  So I smiled, took the skillet and spend all night researching how to care for, and clean this baby. 

I am happy to report, I have used it 2 times.  I just looks at me sometimes, as if it knows how intimidating it is, and how much I am on the fence about my relationship with it.  It knows how it took care of my pie, how unbelieveably amazing it was, and it taunts me with that fact.  And if you wondered, yes, I HAVE had my meds today. HA!


2 pie crusts (I cheated and bought mine rolled in the fridge section)
5-6 large apples (peeled and sliced) apple variety is up to you, I used Gala
3/4 cup brown sugar
1 tsp vanilla extract
1/2 tsp cinnamon
3/4 cup caramel sauce
9-12 inch cast iron skillet
1 egg (beaten with a splash of water for the top of the pie)
Sprinkles or Sugar (optional)

If your skillet is well seasoned there is no need to grease it or use butter, if it isn't, rub it with 1 tbsp of vegetable oil. 

Preheat your oven to 350 degrees F.

I used a 9 inch skillet, but if yours is a bit bigger simply use your rolling pin and on a flour surface roll your crust out a little thinner, no biggie at all.  When you have it to the proper size, place it in your cast iron skillet.  Making sure it goes up the sides as well.  Dont' stretch it, just place it down into the skillet carefully and get it all the way to the bottom edges!! 

In a large bowl mix together apples, brown sugar, vanilla, cinnamon, and caramel sauce.  Mix until the apples are coated and it is mixed well.  Carefully pour into your bottom crust, it will seem like to much but trust me, it will be fine!  Even out the filling and prepare your top crust. (rolling out to make bigger if needed)  You will also need to use a small cookie cutter to cut out any shapes if you want at this time instead of cutting vents.  If you want to just slit some vents on top that is fine as well.  I used a star cookie butter to cut out a star.   I did cut a few vents as well.  Now place on top of the pie and careful "fold" the top crust under trying to catch the bottom crust to be able to pinch them together a little bit.  This isn't the end of the world if you just fold the top crust under either.  Trust me, nobody is gonna care when they dig into this dream!! 

Brush the crust lightly with eggs wash and sprinkle on some granulated sugar or sprinkles or both!  Bake for 40-45 minutes, or until the crust is golden brown.  If you think the edges are getting to brown, simple cover the edges with strips of foil! 

I let mine cool 1 hour before serving.  Heavenly!  I think it is so cool to have a family pot.  It is the first kitchen thing I have gotten that was passed down.  So cool, thanks Ma!

 

NOW...........(tongue drum roll please)

Since I faced my cast iron fear, I wanted to share with you all!  The kind folks at Lodge Cast Iron Company are giving one of you a 10.5 inch cast iron Chefs Skillet!  ACCKK!!!  It is true! 

The form to enter is pretty self exclamatory.  You have a bazillion ways to enter.  You MUST follow Lodge Cast Iron and FoodThoughtsOfaChefWannabe on Facebook or here on my blog directly.  You have other entry options but those are mandatory!  Good luck and make sure to get entered and share with your friends!  You can make this pie in yours even!

DISCLAIMER: You WILL need to email me with your address AND phone number if you win.  This will not be shared with anyone but Lodge Cast Iron so they can ship your prize.  Just in case that makes you uncomfortable I wanted to let you know.  This is open to the lower 48 states only. 

Entry-Form

Your "no longer intimidated by cast iron" Chefwannabe

Vanilla Slice

Hey mates!!  It's finally Wednesday, the week is half over. WOOHOO!

This blog post is so fun for me.  You know I spend a lot of time recreating my favorite dishes, dishes that my mom made.....pretty good, but I make better, and things I eat out that I want to make at home and some things, are just my husbands middle of the night brain children.  THIS recipe though, if it turned out was going to make someone very happy! Let me explain....

There is a new officer at my husbands job, who my husband thinks it a really great guy.  He is from Australia and has lived in the states for a few years.  Of course my husband was telling him how madly in love I am with pavlova and he mentioned his favorite dessert was "Vanilla Slice" and how I should try to make it.  He also said it was like this iconic Australian dessert and I was devastated!  What about my heavenly PAVLOVA?!!?  Anyway, he said he hadn't had it for years and being the kind, loving, generous woman I am (shut up, I AM) I took that on as a challenge. 

I was presented with a few obstacles with this however. When I looked up the recipe, it seemed rather easy except for this whole "thickened cream" issue.  I know about thickened cream because of a YouTube channel I watch (holla, David) and he is from Australia.  I did a little research and watched back an old video or 2 and felt it was OK to go with just heavy cream since I can not purchase thickened cream here.  Also I could not find custard powder, BUT, by way of my faithful foodie readers, I learned I could make it myself.  Thank God for them, because I obviously forgot how to use Google!  Thanks guys, really!  So I had to tweak this recipe a bit, I also put the ingredients into American terms, even though you could likely figure it out, some might not and I just wanted it to be clear.  This is one recipe I would measure everything out first and have it ready to go.  This custard moves so fast you won't have time to stop whisking so measure it all out and get your head in the game! 

This will come out with a beautiful top and bottom "crust" and a thick, firm custard center.  This isn't an overly sweet dessert, however, it is pure vanilla perfection!

Without further adieu let's get on with this Australian classic!  Glad you liked it Steve and I appreciate the feedback!!  (I adjusted the recipe to reflect it)

Here is what you will need for your Vanilla Slice:
1 box of puff pastry (there should be 2 sheets in one box, you need 2 sheets
1 cup milk
1 vanilla bean (optional) if you don't use a vanilla bean you will need 1 tbsp vanilla extract
1 cup + 2 HEAPING T's cornstarch
1 cup granulated sugar
3 cups HEAVY cream
3 1/2 tbsp butter
3 egg yolks
powdered sugar for dusting

Thaw your puff pastry in the refrigerator.  When it is thawed, unfold each and put on a parchment lined cookie sheet.  Bake at 410 F for 8-10 minutes.  Remove and set aside to cool. 

In a small saucepan slowly heat up your milk, if you are using a vanilla bean split it in half and add it in while the milk is cold, so it warms up together and infuses vanilla into the milk.  Do not do this on high, heat it up slowly for the most flavor and the least chance of scalding or burning!  When it is done set it aside to cool for 10 minutes.  (NOTE: if you are using vanilla extract do NOT add it to the milk, you will add it later)

In a medium pot combine, cornstarch, sugar, and the milk you heated.  If you used a vanilla bean strain it first.  Add in heavy cream and bring back up to a boil, whisking constantly.  Did you hear that?  CONSTANTLY.  This puppy will go from nothing to fried in a New York minute!  When it is thickened, add in egg yolks one at a time whisking like a banchee!  Then add in butter and vanilla. 

Place a strip of parchment or foil into the bottom of a 9x9 square baking dish.  You want it long so you can lift the slice out when it is done for cutting and serving.  Place one of your puff pastry sheets firmly into the bottom.  You will likely need to trim it, but you want it to fit perfectly down into the bottom of the dish.  Add your custard mixture on top and smooth out evenly.

Then trim the second puff pastry sheet and place firmly on top.  Give it a little push down.  Cover tightly and refrigerate overnight!

Dust heavily with powdered sugar before serving!

This is so light and refreshing!  You will love it!  Make sure to let it sit overnight, that is important!!!  Plan ahead!

G'day!

Your "channeling her inner Aussie"chefwannabe

Kolaches

I hope this finds you that you all survived the holidays!!  Mine were quiet, to quiet, but nice.  Oh wait, you didn't ask how mine were.  Well, now you don't have to ask, see how accommodating I am?

Kolaches were a special occasion treat.  I mean, a REALLY special occasion treat.  Someone was coming to visit, Christmas, Easter, days like that.  And where there were kolaches, there were cinnamon rolls too.  And my mom always made a special batch of cinnamon rolls without raisins because I hated them.  Don't judge, I was her perfect baby, she would do anything for me, up to AND including making cinnamon rolls with no dead flies in them.  I am sure others didn't like them but in my mind, it was all for me, ya know, cause that is how babies of the family think. Ok off my cinnamon roll tangent...random.   Anyway I believe these are a Czech/Polish thing.  My grand mom was Czech, and I grew up in a hugely Polish area.  Every woman in town made these I think!  My mom would always let me make the dents in the center.  I loved the sound the dough made when you poked it!

I was never all ga-ga over kolaches because I hate fruit.  Oh, and before I get into that,  let's get the pronunciation correct before we move on.  COAL-AW-CHEE.  Get it?  This is the way everyone in my town pronounced them, and they had to be right.  I have heard everything from "call-achee, coal-achey, coal-awsh" and I could go on and on.  The old scary church ladies in my hometown, were right, just ask them, I dare you.   Anyway, back to why I wasn't a fan.  I don't like fruit.  That is all.  And my mom would fill them with apricots, cherry, PRUNE, poppy seed, and cottage cheese.  She also made this little crumble for the top which I have changed out after 2 solid days of YouTube video's.   I also found this very elderly woman's video, which she was making for her great grandchildren, and she made a sweetened cream cheese filling.  I knew at this very moment, I had a new found love for the kolache! 

This is a recipe passed on from my mom who says she can't remember the cookbook name, but she has been using it for over 50 years!  The cover is gone, the back is gone, half the pages are unreadable, but the kolache recipe remains unscathed!  This takes a little time, but is not at ALL difficult!  I also will include the recipe I used for sweetened cream cheese.  In addition, I used 1 can of apricot pastry filling found with the pie filling.  There are all kinds to choose from.  I used a regular can of blueberry pie filling  as well!  This recipe made 49 kolaches.  I would make them bigger next time, just because.....!

For the dough you will need:
4 1/4 - 4 1/2 cups all purpose flour
1/2 cup sugar
1 tsp salt
2 pkgs yeast
1/2 cup mashed potatoes
1/2 cup water
3/4 cup milk
1/2 cup shortening
2 eggs

In a bowl (stand mixer bowl if you are using one) add in 1 cup flour, sugar, salt and yeast.  Mix with a spoon until combined.

Heat milk, water, shortening and mashed potatoes until warm. 

This doesn't mean until the potatoes and shortening are melted, just warm,  You don't want a boiling mixture or you will kill the yeast.  Just ask me, I thought I did it!  Get it to about 115 degrees.  Add it to the bowl with the flour mixture.  Mix with an electric mixer or your paddle attachment on your mixer, for 1 minute.  Add in eggs and beat about 30 seconds at a low speed and then 3 minutes at a higher speed.  Add in remaining dough and mix 3 minutes.  Your dough will be soft and sticky!  Cover and let rest for 20 minutes. 

Roll out to 3/8th inch thick, using a 3 inch cookie cutter (or really any size you want 3-4 inches, but you will get fewer kolaches) to cut rounds.  Place on a greased or parchment paper lined cookie sheet.  Let them rise a second time.  Using your first 3 fingers on each hand, make a indent in the middle almost to the bottom.  You will fill this with your filling of choice,  so make them as little or big as you like, just make sure you have a ledge of roll around the edges. Fill each one with enough to fill your indent (1 to 11/2 tsps depending on size), and bake at 400 degrees for 12-14 minutes. (12 for my size rolls, if you make them bigger 14).

Let them cool completely and drizzle with....
2 tbsp butter (very soft but not melted)
1 cup powdered sugar
1/2 tsp vanilla
3-4 tbsp milk, cream, half and half, or vanilla creamer which is what I used

Cream Cheese Filling:
4 ounces cream cheese
1/2 cup powdered sugar
1/2 of a beaten egg

Mix with a hand mixer until completely combined and smooth.  Use to fill Kolaches!

So there they are.  Easy, and delicious.  If you are a person who is freaked out about killing yeast, just use a clean meat thermometer.  If you overheat the mixture, let it sit and cool a couple minutes, it is easy so stop letting it freak you out!!

Enjoy these delicious little pastries that will make you go..."Mmmmmm"!

Your "rediscovered kolaches without fruit filling' chefwannabe

Cream puffs, dream puffs!

OK, so the buildup to this particular blog was sort of ridiculous.  You know, the whole, to give over the secret recipe or not to give over the recipe thing.  Here is what I decided.  I decided to write a new recipe!  In fact, I may like this new recipe better than my secret recipe! 

 

I LOVE cream puffs.  Wait, let me call them their technical name, real chefs call them, "profiteroles".  This dough is also called "pate a choux".  You can use it to make eclairs too!   Profiteroles are traditionally filled with ice cream.  I am not personally a HUGE fan of ice cream, which I realize is unAmerican at best, but it is true.  You can fill them with pastry cream, sweetened whipped cream, drizzle with caramel, chocolate or dust powdered sugar over the top.  Truth is though, I hold the powdered sugar.  Some of you may be able to sympathize, some may not but, we, well endowed girls, well we know where the powdered sugar always ends up!

 

 

Regardless of how you top it, it's the shell and filling to me that make the entire cream puff experience totally and utterly dreamy.  (you know because that is all there IS a cream puff, duh) Most dough recipes are written so that the cream puffs can be used as a sweet or savory delivery system.  (You can fill them with chicken salad, tuna salad, any salad or cheese mixtures, and warmed).  Since I know which I am using them for when I make them I have altered my recipe to fit my tastes.  I like my dough slightly sweetened when being used to fill with a sweet filling.  Keep in mind as you follow the recipe, I will note what to omit for a savory cream puff. 

 

1 cup water

1 stick (1/2 cup) butter

pinch of salt

1 packet of sweet and low, or 1 tbsp sugar (omit for savory)

1 tsp vanilla (omit for savory)

1 cup flour

4 eggs

Preheat your oven to 400 degrees F.  Bringing water, butter, salt and vanilla just to a boil.  Take off heat and all at once add the flour.  Stir until dough comes together almost like a ball.  Let stand for 10 minutes.  If you choose to not wait for it to cool, you risk scrambling your eggs when you add them to the hot dough mixture.  So JUST DO IT.  WAIT!  Add eggs, 1 at a time, mixing each in completely before adding the next.  It might take a minute for the flour to start to absorb the egg and it will seem slimy but trust me, it will work.  Your dough should make 12 large cream puffs.  If you make smaller ones, which I do, use a 1 inch cookie scoop.  You will obviously get substantially more.  Scoop on to a parchment lined cookie sheet and bake.   For the large cream puffs bake at 30-35 minutes, for the small, bake for 25 minutes. (ish)

 

Here is what you will come up with...

 

 

 

Aren't they a thing of beauty?  Let them cool completely before you move on to the next step.  This is the point where you clean up, cause that dough makes a mess!!  So clean 'er up kids before you move on!!

 

Now for the filling.  Like I mentioned, some people use just plain pudding or whipped cream.  Here is a recipe I came up with and it is delish!

 

Vanilla Filling

1 8oz. pkg cream cheese (softened)

1 small container of whipped topping

2 small pkgs INSTANT vanilla pudding

3/4 cup cold milk

 

Using a stand or hand mixer, combine all ingredients.  Mix on high for a 1 minute and then whip for 2 minutes to "fluff it up."  You may need more or less milk, depending on your preference.  I like a light, fluffy, but creamy filling.  Put filling into a piping bag and pipe into a little "hole" in the side of the cream puff or cut the top off and spoon fill and replace the top.  I usually pipe my filling, however, I am addicted to piping so.....!  This time I cut the top off, and spoon filled them, replacing the tops when done. 

 

 

So even though you may think they are labor intensive and hard to make, cream puffs are a cinch.  They are a quick and easy dessert.  They can easily be turned into the perfect hors d'oeuvre's.  Please take the time to try them, you will see how delicious and fun they are!!

 

Now to go finish filling these up so my husband can share them at work tonight!

 

It's FRIDAY!!!  Happy Weekened and make Saturday a CREAM PUFF day!!

 

Your "Sharing is Caring"Chefwannabe

Chris