Baked & Cooled

A food blog by Jordan Erickson

BAKED & COOLED #21: Homemade Vanilla Ice Cream (May. 25, 2022)

Vanilla ice cream is a staple in desserts across America, and now you can make it at home! With just 6 simple ingredients, you will have homemade vanilla ice cream ready to eat. If you want to add a unique flavor to your ice cream, mix in your favorite candy before your freeze the ice cream.

I got this recipe from Bon Appétit.

[Recipe below]

BAKED & COOLED #19: Peanut Butter Oatmeal Chocolate Chip Cookies (Mar. 10, 2022)

These are not your average chocolate chip cookie. They are packed with extra flavor that makes them even more indulgent. Peanut butter adds richness and the oats add texture. You can’t go wrong with these peanut butter oatmeal chocolate chips cookies!

I got this recipe from Sally’s Baking Addiction.

[Recipe below]

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 cup unsalted butter, at room temperature
• 1/2 cup brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 cup creamy peanut butter
• 2 tsp vanilla extract
• 2 cups old-fashioned whole rolled oats
• 2 cups chocolate chips

Directions

1. Preheat oven to 350°. Line 2 cookie sheets with parchment paper or silicone baking mats. 
2. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
3. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and brown sugar and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, peanut butter, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
4. Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the oats. Once combined, beat in the chocolate chips. The dough will be thick and sticky. Cover and chill the dough for at least 20 minutes in the refrigerator (and up to 4 days). If chilling for longer than 1 hour, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
5. Scoop balls of dough, 2 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft.
6. Remove from the oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops- this is only for looks!
7. Enjoy!

BAKED & COOLED #18: Carrot Cake Bars (Feb. 3, 2022)

A classic dessert with a simpler structure, bars. These bars are made in one pan so no layering is required! The tart creamy buttercream adds another level of flavor to this moist cake.

I got this recipe from Sarah Kieffer’s cookbook, 100 Cookies.

[Recipe below]

Ingredients

For the cake:

• 1 1/2 cups all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 10 Tbsps unsalted butter, at room temperature
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs and 2 yolks
• 1 tsp vanilla extract
• 1/2 cup of sour cream
• 2 Tbsps milk
• 3 cups of peeled and shredded/grated carrots
• 3/4 cup chopped pecans

For the frosting:

• 4 oz cream cheese, at room temperature
• 8 Tbsps unsalted butter, at room temperature
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 1/2 cups powdered sugar

Directions

1. Preheat oven to 350°. Line a 9×13 inch pan with parchment paper.
2. In a medium bowl, combine the flour, cinnamon, baking soda, baking powder, and salt. Set the mixture aside.
3. Melt the butter in a medium skillet over medium high-heat. heat. Brown the butter until it is dark golden brown and giving off a nutty aroma, 2 to 3 minutes. Pour the browned butter (and any bits of browned butter stuck to the bottom of the skillet) into a large bowl. Stir in the brown and granulated sugars, mixing until combined. Whisk in the eggs, yolks, and vanilla until fullv combined. Add the sour cream and milk and whisk again until combined.
4. Pour the flour mixture into the bowl and use a rubber spatula to mix until combined. Add the grated carrots and mix until almost combined then add the chopped pecans and mix until completely combined.
5. Pour the batter into the prepared pan and smooth the top. Tap the pan gently on the counter a few times to get rid of any air bubbles. Bake until a wooden skewer or toothpick comes out clean, 24 to 28 minutes.
6. Transfer the pan to a wire rack and let cool completely. Refrigerate for 1 hour before icing.
7. In the bowl of a stand mixer fitted with a paddle, beat the butter and cream cheese on medium speed until smooth and creamy, 2-3 minutes. Add the vanilla and salt and mix on low speed to combine. Add the confectioner’s sugar and mix on low speed until combined. Scrape down the sides of the bowl and mix on medium speed until the buttercream is combined and smooth, 2 to 3 minutes.
8. Spread the buttercream over the cooled carrot cake. Chill the cake for 1 hour until the buttercream is firm.
9. Enjoy!

 

BAKED & COOLED #17: Gingerbread Cupcakes (Dec. 6, 2021)

Nothing beats a good cupcake. The rich frosting combined with the moist cake is such a treat. The warm cinnamon flavors in this gingerbread cupcake take it to the next level. To make this dessert more Christmasy, add festive sprinkles!

I got this recipe from Baked by Rachel.

[Links to recipes below]

Ingredients for Cupcakes

For the cake:

• ¼ cup unsalted butter softened
• ½ cup light brown sugar
• 1 egg
• ½ tsp vanilla extract
• ¾ tsp cinnamon
• ¼ tsp allspice
• ½ tsp ground ginger
• Pinch of cloves
• ¼ tsp salt
• ½ tsp baking soda
• ¾ cup of all-purpose flour
• ¼ cup sour cream or plain yogurt
• 2 Tbsp hot water

For the frosting:

• 6 oz cream cheese softened
• ¼ cup unsalted butter softened
• ½ tsp vanilla extract
• 1 tsp cinnamon
• ¼ cup brown sugar
• 3 cups powdered sugar

Directions

1. Preheat oven to 350°. Line a cupcake pan with paper liners.
2. In a large bowl cream together the butter and brown sugar. Mix in egg and vanilla, beating until smooth. Scrape the sides of the bowl as needed. Add spices, salt, and baking soda, mixing until just dispersed. With the mixer on low speed, alternate additions of flour and sour cream (or yogurt). Finish with the hot water. Continue to mix until no streaks remain.
3. Divide batter between prepared paper liners, using a large cookie scoop (or spoon).
4. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool in pan until easy to handle, then transfer to a wire rack to cool completely before frosting. 
5. In a large bowl or stand mixer, beat together cream cheese and butter until smooth. Mix in vanilla extract, cinnamon, and brown sugar until just combined. Add powdered sugar in small batches, mixing well between additions. Transfer frosting to a large piping bag fitted with a piping tip. Pipe as desired.
6. Enjoy!

BAKED & COOLED #16: Monster Christmas Cookies (Dec. 6, 2021)

These bright and cheery cookies are full of fun elements. The white chocolate chips, the M&Ms, and oatmeal add texture and flavor while the sprinkles bring Christmas cheer!

I got this recipe from Dinner At The Zoo.

[Links to recipes below]

 

Ingredients for cookies

For the dough:

• ½ cup butter softened
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 1 egg
• ½ cup creamy peanut butter
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• ½ tsp baking soda
• 1 ¼ cups rolled oats
• 1 cup holiday m&ms, plus more for topping
• ½ cup white chocolate chips
• â…“ cup holiday sprinkles

Directions

1. Preheat oven to 350° and line a cookie sheet with parchment paper.
2. Place the butter, brown sugar, and granulated sugar in the bowl of a mixer. Beat until light and fluffy, 1-2 minutes. Add the egg, peanut butter, and vanilla to the bowl and mix until combined.
3. Add the flour and baking soda to the bowl and mix until just combined. Stir in the oats.
4. Add the M&M’s and white chocolate chips to the bowl and gently fold them into the dough.
5. Make 2 tablespoon-sized balls of cookie dough and place them 2 inches apart on the prepared sheet pan. You will need to bake the cookies in batches.
6. Press the top of each cookie dough ball into the sprinkles.
7. Press a few M&M’s and white chocolate chips onto the top of each cookie dough ball.
8. Bake for 11-13 minutes or until edges are lightly browned.
9. Cool the cookies on the pan for 5 minutes, then transfer to a cooling rack.
10. Repeat the process with the remaining cookie dough. Cool all cookies completely then serve.
11. Store any leftover cookies in a sealed container for up to 5 days, or you can freeze the cookies for up to 2 months.
12. Enjoy!

BAKED & COOLED #15: Halloween Treats (Oct. 27, 2021)

I partnered with the Minnehaha Academy Cooking Club for this video. We made five different Halloween-time desserts! From gooey brownies to crisp candy apples, the spooky treats are delicious.

[Links to recipes below]

Pumpkin Patch Brownies

Jack Skellington Candy Apples

Pumpkin Spice Rice Krispie Treats

Candy Corn Ghost Cupcakes

Halloween Peanut Butter Cookie Cups

BAKED & COOLED #14: Crème Brûlée (Apr. 14, 2021)

The sweet chilled cream with the hot crunchy sugar makes crème brûlée amazingly decadent. It may seem hard to make, but it is actually very simple and only uses five ingredients.

I got this recipe from the New York Times Cooking.

[Ingredient list and directions below]

Ingredients for pasta

For the Filling:

• 2 cups of heavy cream
• 1 tsp of vanilla extract
• 1/8 tsp of salt
• 5 egg yolks
• 1/2 cup of sugar

For the Topping:

• 1 tsp of sugar

Directions

1. Using a saucepan, heat the cream and salt until hot. After it is hot, let it sit for a couple of minutes and add the vanilla extract.
2. In a bowl, beat the egg yolks and sugar together until they are light. Stir in a quarter of the cream after it has cooled into the egg and sugar mixture. Then, pour the sugar and egg mixture into the cream. Stir together until fully incorporated.
3. Pour the filling into 6oz ramekins. Place the ramekins in a baking dish. Pour boiling water into the baking dish until the water is halfway up the sides of the ramekins.
4. Bake at 325° for 30-40 minutes, until the centers are barely set. Cool completely. Place the ramekins in the refrigerator for several hours or up to a couple of days.
5. When you are ready to serve, sprinkle 1 tsp of sugar on top of each ramekin. Place each ramekin in the broiler of your oven and bake for 2-5 minutes, untli browned.
6. Enjoy!

BAKED & COOLED #13: Homemade Chive Pasta with pine nuts, garlic, and parmesan (Mar. 3, 2021)

Have you been wondering how to make homemade pasta? It’s pretty simple and you only need eggs and flour!

I got this recipe from the New York Times Cooking.

The basic pasta dough recipe is from New York Times Cooking.

[Ingredient list and directions below]

Ingredients for pasta

For the pasta:

• 2 cups of all-purpose flour
• 2 large whole eggs
• 3 egg yolks
• water as needed

For the finished dish:

• 1/2 cup of pine nuts
• 2 Tbsps of olive oil
• 8 cloves of garlic, minced
• juice of 1 lemon
• 1/2 cup of pasta water
• homemade pasta
• parmesan cheese

Directions for pasta

1. In a large bowl, mound the flour in the center of the bowl and create a well. Add in the whole eggs, egg yolks, and parsley to a bowl and use a fork to mix it all together. Pour into the well. Mix with a fork until halfway combined. Then, use your hands to finish incorporating the flour. Add water to the dough if the dough is dry. Take the dough out of the bowl and knead until it is shiny and smooth, about 4-5 minutes.
2. Cover the dough with plastic wrap and let the dough rest for 30 minutes at room temperature.
3. Once the dough has rested, unwrap it and cut off a quarter. Set the rest of the dough aside. Flatten out the quarter of the dough with your hands.
4. Using a pasta roller set to the widest setting, pass the dough through the roller. Fold the dough in half and press it together. Pass the dough through on the widest setting again. Fold it in half again and pass it through. Repeat this process until the dough is smooth.
5. Move the roller to the next setting and pass the dough through two to three times. Don’t fold the dough, just pass it through. Keep moving the roller to the next setting and passing the dough through until you can see the outline of your hand through the dough.
6. Once the dough is rolled out, cut the dough into a rectangular sheet and store it on a baking sheet lined with parchment paper and flour. Repeat steps 3-6 until all of the dough is rolled out.

Directions for cutting pasta

1. Fold a sheet of pasta into thirds like paper inside an envelope. Turn the square of dough.
2. Cut the square into strips about 3/4 inches in width. Unfold to see the pasta shape.

Directions for finished pasta

1. Toast 1/2 cup of pine nuts over medium heat until browned. Once the pine nuts are done, set them aside for later.
2. Add the olive oil to the pan. Add garlic and cook until lightly browned.
3. Add in the lemon juice. Let the ingredients cook down.
4. Remove the pan from the heat until the pasta is cooked.
5. Add in the pasta and the pasta water. Add in black pepper to taste.
6. Sprinkle on the parmesan cheese and add in the pine nuts
7. Enjoy!

BAKED & COOLED #12: Homemade Parsley Pappardelle Pasta with garlic and parmesan (Mar. 3, 2021)

Have you been wondering how to make homemade pasta? It’s pretty simple and you only need eggs and flour!

I got this recipe from the New York Times Cooking.

The basic pasta dough recipe is from New York Times Cooking.

[Ingredient list and directions below]

Ingredients for pasta

For the pasta:

• 2 cups of all-purpose flour
• 2 large whole eggs
• 3 egg yolks
• water as needed

For the finished dish:

• 6 Tbsps of olive oil
• 3 cloves of garlic, minced
• 1/2 tsp of red pepper flakes
• homemade pasta
• parmesan cheese

Directions for pasta

1. In a large bowl, mound the flour in the center of the bowl and create a well. Add in the whole eggs, egg yolks, and parsley to a bowl and use a fork to mix it all together. Pour into the well. Mix with a fork until halfway combined. Then, use your hands to finish incorporating the flour. Add water to the dough if the dough is dry. Take the dough out of the bowl and knead until it is shiny and smooth about 4-5 minutes.
2. Cover the dough with plastic wrap and let the dough rest for 30 minutes at room temperature.
3. Once the dough has rested, unwrap it and cut off a quarter. Set the rest of the dough aside. Flatten out the quarter of the dough with your hands.
4. Using a pasta roller set to the widest setting, pass the dough through the roller. Fold the dough in half and press it together. Pass the dough through on the widest setting again. Fold it in half again and pass it through. Repeat this process until the dough is smooth.
5. Move the roller to the next setting and pass the dough through two to three times. Don’t fold the dough, just pass it through. Keep moving the roller to the next setting and passing the dough through until you can see the outline of your hand through the dough.
6. Once the dough is rolled out, cut the dough into a rectangular sheet and store it on a baking sheet lined with parchment paper and flour. Repeat steps 3-6 until all of the dough is rolled out.

Directions for cutting pasta

1. Fold a sheet of pasta into thirds like paper inside an envelope. Turn the square of dough.
2. Cut the square into strips about 3/4 inches in width. Unfold to see the pasta shape.

Directions for finished pasta

1. Bring salted water to a boil.
2. Place the cut pasta into the boiling water until it floats to the surface.
3. Heat a pan over medium heat.
4. Add the olive oil, garlic, and red pepper flakes to the pan. Cook this mixture down and add the cooked pasta.
5. Sprinkle on the parmesan cheese.
6. Enjoy!

BAKED & COOLED #11: Homemade Egg Pasta with Sausage and Parmesan (Mar. 3, 2021)

Have you been wondering how to make homemade pasta? It’s pretty simple and you only need eggs and flour!

I got this recipe from the New York Times Cooking.

The basic pasta dough recipe is from New York Times Cooking.

[Ingredient list and directions below]

Ingredients for pasta

For the pasta:

• 2 cups of all-purpose flour
• 2 large whole eggs
• 3 egg yolks
• water as needed

For the finished dish:

• oil
• 2 Italian sausage links
• 2 Tbsps of salted butter
• sage leaves
• homemade pasta
• parmesan cheese

Directions for pasta

1. In a large bowl, mound the flour in the center of the bowl and create a well. Add in the whole eggs and egg yolks to the well. Mix with a fork until halfway combined. Then, use your hands to finish incorporating the flour. Add water to the dough if the dough is dry. Take the dough out of the bowl and knead until it is shiny and smooth about 4-5 minutes.
2. Cover the dough with plastic wrap and let the dough rest for 30 minutes at room temperature.
3. Once the dough has rested, unwrap it and cut off a quarter. Set the rest of the dough aside. Flatten out the quarter of the dough with your hands.
4. Using a pasta roller set to the widest setting, pass the dough through the roller. Fold the dough in half and press it together. Pass the dough through on the widest setting again. Fold it in half again and pass it through. Repeat this process until the dough is smooth.
5. Move the roller to the next setting and pass the dough through two to three times. Don’t fold the dough, just pass it through. Keep moving the roller to the next setting and passing the dough through until you can see the outline of your hand through the dough.
6. Once the dough is rolled out, cut the dough into a rectangular sheet and store it on a baking sheet lined with parchment paper and flour. Repeat steps 3-6 until all of the dough is rolled out.

Directions for cutting pasta

1. Using a fettuccine cutter, pass a sheet of dough through.
2. Store the cut pasta with the sheets under the damp towel.

Directions for finished pasta

1. In a skillet over medium heat, pour in some neutral oil (vegetable oil).
2. Add 2 Italian sausage links and cook them until they are golden brown.
3. Once the sausage is cooked, cut it into coins and cook in a skillet with the butter. Add the sage leaves and the cooked homemade pasta.
4. Pour in a 1/3 cup of pasta water. Sprinkle on some parmesan cheese
5. Enjoy!

BAKED & COOLED #10: Chocolate Cake Roll (Dec. 5, 2020)

Are you craving a fancy dessert from a restaurant? This recipe will fulfill that craving. The indulgent cake with the light cool whip and rich hot fudge sauce creates a restaurant-quality sweet treat.

I got this recipe from the Magnolia Table by Joanna Gaines

[Ingredient list and directions below]

Level: Medium

Total time: 5 hours (4 for chilling and 18-22 for baking)

Yield: one roll

Ingredients for cake

For the cake:

• 4 eggs, separated
• 1 cup of sugar
• 2 Tbsps of cold water
• 1 Tbsp of vanilla extract
• 1/3 cup of flour
• 1/3 cup of unsweetened cocoa powder
• 1 tsp of baking powder
• 1/4 tsp of salt
• 1/4 cup of powdered sugar
• 1 8oz container of Cool Whip, thawed

For the hot fudge sauce:

• 3/4 cup of sugar
• 1/2 cup of evaporated milk
• 2 Tbsps of salted butter
• 2 Tbsp of light corn syrup
• pinch of salt
• 1/2 cup of milk chocolate chips

Directions for cake

1. Preheat the oven to 325°. Line the bottom and sides of a 10×15 jelly roll pan with parchment paper.
2. In the bowl of a stand mixer with the whisk attachment, beat the egg whites until stiff. Beating constantly, gradually add 1/2 cup of sugar. Keep beating until the egg whites hold stiff peaks when lifted straight out of the bowl.
3. In another bowl, using a whisk beat the egg yolks with the remaining 1/2 cup of sugar, the cold water, and the vanilla. Fold in the egg whites and gently stir to combine. Make sure to not over-mix.
4. Add the flour, cocoa powder, baking powder, and salt to the egg mixture and gently fold until blended. Scrape the batter into the prepared pan and spread evenly.
5. Bake the cake until it is puffy on top and the center is firm when gently patted with a finger, 18-22 minutes. Let the cake cool in the pan for 2 minutes.
6. Dust a clean kitchen towel with powdered sugar. Gently un-mold the chocolate roll onto the towel with the parchment paper still attached. Starting at one end, carefully roll the cake up at the same time that you pull the parchment paper off. When the cake is rolled up all the way and the parchment paper is removed, immediately unroll the cake. Spread the Cool Whip evenly onto the cake and roll it up again.
7. Cover and refrigerate for at least 4 hours or up to one day.
8. Cut into slices and drizzle with the hot fudge sauce. Enjoy!

Directions for hot fudge sauce

1. In a saucepan, combine the sugar, evaporated milk, butter, corn syrup, and salt and cook over medium heat, stirring constantly, until the sugar is melted. Add the chocolate chips and stir until melted. Remove from the heat and use at once or set aside until needed.
2. Gently reheat in a saucepan over low heat if necessary. Serve warm.

BAKED & COOLED #9: Caramel Apple Crisp (Sept. 29, 2020)

During crisp, fall afternoons, a warm dessert is a perfect fix. This recipe is very simple, easy, and delicious. Enjoy warm apples with caramel and a crunchy topping when you make caramel apple crisp.

I got this recipe from Bon Appétit.

[Ingredient list and directions below]

Level: Easy

Total time: 4 hours (2 for chilling and 1 for baking)

Yield: one 13×9 pan

Ingredients

For the topping:

• 1 1/4 cup of all-purpose flour
• 10 Tbsps of sugar
• 3/4 tsp of ground cinnamon
• 1/4 tsp salt
• 1/8 tsp of ground allspice
• 1/8 tsp of ground nutmeg
• 10 Tbsps (1 1/4 stick) of butter, chilled and diced

For the filling:

• 1/2 cup of sugar
• 1/4 (1/2 stick) of butter, diced
• 2 Tbsps of fresh lemon juice
• 1/2 tsp of salt
• 6 red delicious apples, peeled, diced, cored

Directions

1. Whisk the flour, sugar, cinnamon, salt, allspice, and nutmeg in a bowl for the topping.
2. Add in the butter and rub with your fingers until moist clumps form.
3. Cover with plastic wrap and chill for 2 hours or overnight.
4. Preheat the oven to 375°.
5. In a large skillet, stir butter and sugar over medium heat until a smooth sauce forms. Add in the lemon juice stirring constantly until sauce is a deep brown color (5 minutes).
6. Mix in the salt, then the apples to the skillet. Cook for one minute until the apples are coated.
7. Pour the caramel apple filling into a 13×9 baking dish and spread evenly.
8. Sprinkled the cooled topping over the apple filling. Bake @ 375° for 50-55 minutes or until the topping is golden. Enjoy!

BAKED & COOLED #8: Homemade Oreos (May. 10, 2020)

Oreos are a classic store-bought treat. If you can’t find them at the store or just have some time on your hands, making this Oreos is pretty simple. They taste pretty close to the actual Oreos.

I got this recipe from Tasty.

[Ingredient list and directions below]

Level: Easy

Total time: 2 hours (1 for chilling)

Yield: 50+ cookies

 Ingredients

For the dough:

• 1 cup of butter (2 sticks), softened
• 1 cup of white sugar
• 2 tsps of salt
• 2 eggs
• 2 cups of flour
• 1 1/4 cup of dark chocolate cocoa powder
• 1/2 tsp of baking soda

For the frosting:

• 1/2 cup of butter (1 stick), softened
• 2 cups of powdered sugar
• 1 tsp of vanilla

Directions

1. In a large bowl, cream together 1 cup of softened butter with white sugar and salt.
2. Beat in the eggs until fully incorporated.
3. Sift together the flour, cocoa powder, and baking soda into the mix. Mix until combined.
4. Take the dough out of the bowl and push it together into a flat square. Wrap in plastic wrap and chill in the refrigerator for an hour.
5. Preheat the oven to 325°. Remove the dough from the fridge and cut it into quarters.
6. To roll out the dough, place a quarter of the dough between two sheets of parchment paper. Roll out the dough between the two sheets of parchment until it is 1/4 inch thick.
7. Using the top of a champagne glass or a small round cookie cutter, cut the dough into circles and place the cookies on a parchment-lined baking sheet. Pack together and re-roll out the scraps and cut out more cookies. Repeat the process with all of the quarters of dough.
8. Bake for 15 minutes at 325°.
9. To make the filling, combine 1/2 cup of butter, powdered sugar, and vanilla into a bowl. Beat until smooth and fluffy.
10. Let the cookies cool completely before frosting. When the cookies are cooled, spread some of the frostings onto one cookie and put another on top. Squeeze them together and scrape off any excess on the sides. Enjoy!

BAKED & COOLED #7: Focaccia (Apr. 20, 2020)

During these times of shortages and uncertainty, making food with things from around your house is key. This focaccia recipe is super simple with only 6 basic ingredients. It is perfect to try if you are wanting to make a snack with the food that you have. It is extremely tasty also! Focaccia is very customizable so you can put any toppings on top from olives to cheese.

I got this recipe from Tasty.

[Ingredient list and directions below]

Level: Easy

Total time: 2 hours, 30 minutes (1 and a half hours for rising)

Yield: 6 servings

 Ingredients

For the dough:

• 1 cup of warm water
• 2 Tbsps of olive oil
• 2 Tbsps of honey
• 2 tsps of salt
• 3 1/3 cup of flour
• 1 1/2 tsp of active dry yeast

For the toppings:

• olive oil (drizzled over the dough)
• salt, to taste
• pepper, to taste
• thyme, to taste

Directions

1. Combine water, olive oil, honey, salt, flour, and yeast in a large bowl.
2. Mix well and knead for 10-15 minutes until the dough is elastic. Transfer the dough into a well-oiled bowl.
3. Cover the bowl with a towel or plastic wrap and let rise in a warm place for an hour (until the dough has doubled).
4. Preheat oven to 375°. Remove the dough from the bowl and stretch it into a 9-inch circle.
5. Place the stretched-out dough into a well-greased 10-inch cast-iron skillet. Cover with a towel or plastic wrap and rest for 30 minutes.
6. Poke the top of the dough with your fingertips. Drizzle with olive oil, salt, pepper, and thyme (you can also add other toppings).
7. Bake in the oven for 20-30 minutes. Enjoy!

BAKED & COOLED #6: KEY LIME PIE (Mar. 24, 2020)

Key lime pie, a perfect treat for your spring or summer. The tartness from the key lime gives it incredible flavor and the graham cracker crust makes for a great crunch. Key lime pie may seem like a daunting task, but it is actually very simple and easy!

I got this recipe from the Food Network.

[Ingredient list and directions below]

Level: Intermediate (but actually pretty easy for a beginner)

Total time: 45 min to assemble, chill before serving

Yield: 1 pie

 Ingredients

For the crust:

• 1 package of graham crackers (not the whole box but one portion)
• 5 Tbsps of butter, melted
• 1/3 cup of sugar

For the filling:

• 3 egg yolks
• 2 tsps of lime zest
• 1 (14 oz) can of sweetened condensed milk
• 2/3 cup of freshly squeezed Key lime juice, or store-bought (I used store-bought)

Directions

1. For the graham cracker crust: Preheat the oven to 350°.
2. Using a large plastic baggie and a rolling pin, crush the graham crackers. Roll the rolling pin over the baggie full of the graham crackers.
3. Pour crushed graham crackers into a bowl. Add melted butter and sugar, stir until combined. Press the mixture into a 9-inch pie plate. Bake for 8 minutes, until set and golden. Set aside on a wire rack and leave the oven on.
4. While the crust is cooking, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Add the condensed milk gradually into the bowl with the mixer running at a slower speed. Beat on high, about 3-4 minutes. Lower the speed and slowly add lime juice. Mix until just combined.
5. Pour the mixture into the crust then bake for 10 minutes, until filling is just set. Cool on a wire rack, then refrigerate. Freeze for 15-20 minutes before serving. Enjoy!

BAKED & COOLED #5: FLUFFY AND CAKEY CHOCOLATE CHIP COOKIES (Feb. 9, 2020)

If you like cake, then these are the perfect cookies for you! These cookies have a great combination of cake texture and cookie texture. These were from the food page of the print version of the Talon, ‘The art of chocolate chip cookies.’

Ingredients

• 1/2 cup (1 stick) of butter, melted
• 3/4 cup of brown sugar, packed
• 1/2 cup of white sugar
• 2 eggs
• 1 tsp of vanilla extract
• 2 1/4 + 1 Tbsp of cake flour
• 1 tsp of baking soda
• 1 tsp of salt
• 1 cup of semi-sweet chocolate chips or chunks

Directions

1. Preheat the oven to 350°. Line a baking sheet with parchment paper.
2. Melt the butter in the microwave until melted. Cool for a few minutes before putting it into the dough.
3. Mix together the sugars, eggs, butter, and vanilla in the bowl of a stand mixer until smooth.
4. In another bowl, whisk the cake flour, baking soda, and salt together. Combine the dry ingredients with the wet ingredients and don’t over-mix.
5. Fold in chocolate chips with a spatula.
6. Scoop out heaping tablespoons of the dough, roll them into a ball and place them onto the prepared baking sheet. Get your hands slightly wet to prevent the dough from sticking to them.
7. Bake until golden, about 8-9 minutes. Cool on the pan for a few minutes before transferring to a wire rack to cool completely. Enjoy!

BAKED & COOLED #4: THIN AND CHEWY CHOCOLATE CHIP COOKIES (Feb. 9, 2020)

These cookies have the perfect texture. They are crispy but not to the point that they are hard but soft. This was from the print version of the Talon, ‘The art of chocolate chip cookies.’

Ingredients

• 1/2 cup (1 stick) of butter, at room temperature
• 1 1/2 cups of brown sugar, packed
• 1/2 cup of white sugar
• 2 eggs
• 1 tsp of vanilla extract
• 1 3/4 cup of all-purpose flour
• 1 tsp of baking soda
• 1 tsp of salt (optional: extra for the top)
• 1 cup of semi-sweet chocolate chips or chunks

Instructions

1. Preheat oven to 350°. Line a baking sheet with parchment paper.
2. In a bowl of a stand mixer, beat the butter and both sugars with the paddle attachment until light and fluffy.
3. Beat in the eggs and vanilla until just combined. Set wet ingredient mixture aside.
4. In a small bowl, whisk the flour, baking soda, and salt together. Add dry ingredients to the wet ingredients slowly so that flour doesn’t go everywhere. Mix until combined.
5. Fold in the chocolate chips with a spatula.
6. Scoop out heaping tablespoons of the dough from the bowl, rolling them into balls, and place them 2-3 inches apart on the pre-lined baking sheet.
7. Bake until edges are golden brown, about 8-11 minutes. Cool on the pan for a few minutes then transfer to a wire rack to cool completely. Enjoy!

BAKED & COOLED #3: PEANUT BUTTER BARS (Jan. 17, 2020)

If you like chocolate and peanut butter, these bars are perfect for you. The rich chocolate and the soft peanut butter mixture create a tasty treat. These peanut butter bars are super easy to make and don’t take a lot of time!

I found this recipe on Pinterest the blog is Sugar, Spice & Glitter.

[Ingredient list and directions below]

Level: Easy

Total time: 30 minutes to assemble, 2 hrs to chill

Yield: About 20 (depending on how you cut them)

Ingredients

For peanut butter mixture:

• 1/2 cup of butter, melted
• 2 cups of graham cracker crumbs
• 2 cups of powdered sugar
• 1 cup of creamy peanut butter

For chocolate:

• 12 oz of semi-sweet chocolate chips, melted

Instructions

1. In a medium bowl, combine butter, graham cracker crumbs, powdered sugar, and peanut butter. Mix, with a hand mixer or stand mixer, until combined.
2. Grease a small casserole dish with cooking spray.
3. Press peanut butter mixture into the dish and pat down with a cup sprayed with nonstick cooking spray, set aside.
4. Melt chocolate chips in a microwave-safe bowl, heating in 25-second intervals.
5. Spread chocolate over the top of the bars in the casserole dish.
6. Refrigerate for 2 hours or overnight until set.
7. Cut into squares when chocolate is set.

Enjoy!

*Recipe from Sugar, Spice & Glitter via Pinterest*

Recipes from the Christmas food meets global traditions article in the print version of the Talon

Indian Tacos

For the Frybread:

• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup warm water
• 3 cups oil, for frying

*add any toppings you want to the top of frybread*

1. In a large bowl, combine the flour, baking powder, and salt. Add the warm water and mix using a fork until a dough forms.  Turn the dough out onto a lightly floured surface and knead for 5 minutes, then transfer to a clean bowl and cover tightly in plastic wrap.  Let the dough rest for 10 minutes.

2. Divide the dough into 8 equal sections by pinching off golf-ball-sized balls of dough, then pat and roll out the dough balls into roughly 6-inch discs on a lightly floured surface.  Keep them covered with plastic wrap while you prepare to fry them.

3. Heat 3 cups of oil in a large skillet or frying pan over medium heat for about 5 minutes until the oil temperature reaches between 350 and 360 degrees F.  Working in batches, fry each disc in the hot oil until the dough is golden brown on one side, then carefully flip with tongs and fry on the other side. Set on a paper towel to drain the oil and stick in a warm oven to stay hot while the other fry bread is cooked.

*recipe from House of Nash Eats*

Vanilkové rohlíčky (vanilla crescents):

• 1 3/4 cup all-purpose flour
• 1 cup margarine
• 3/4 cup granulated sugar
• 1 cup walnuts finely chopped
• 2 egg yolks
• 1 tsp vanilla

*recipe from Little bit of Czech Republic*

Dodo (fried plantains):

• 4 large ripe plantains (yellowish red color)
• salt
• olive oil

1. Rinse the plantains in cold water. Peel them, and slice horizontally then vertically into half-moon shapes about 3/4-inch wide. Sprinkle with salt, to taste.
2. Pour oil into the frying pan and heat on medium-high. When the oil is hot enough, add the plantains in batches; don’t overcrowd.
3. Fry plantains until golden brown. Drain on paper towels. Taste and season again with salt. Repeat with remaining plantains.

*recipe from Food Network*

 

BAKED & COOLED #2: PUMPKIN SUGAR COOKIES (Nov. 17, 2019)

There is nothing like pumpkin flavored anything during fall but, these pumpkin sugar cookies are sure to be winners! The runny icing dripping down your hand as you watch football with your family makes you feel so good. The warm cookies melt the icing right off the cookie.

These pumpkin sugar cookies are perfect for Thanksgiving and even Christmas. I love these cookies! I found this recipe on Pinterest but the blog is ‘Lauren’s Latest’. This would be perfect to make this weekend.

[Ingredient list and directions below]

Level: Easy

Total time: 28 minutes

Yield: 3 dozen cookies

BAKED & COOLED #1: APPLE PIE (Oct. 27, 2019)

Apple pie, the warm melt in your mouth apples hit your tongue as you are cozy on the couch watching a Christmas movie. The crumble topping creates cinnamon bursts in your mouth. 

I made this apple pie and it was delicious! I got the recipe from the Food Network magazine. Apple pie is a classic Thanksgiving and fall dessert. This recipe would be perfect to make this weekend or even for the upcoming holidays! I would definitely suggest making this for your family and friends.

[Ingredient list and directions below]

Level: Easy

Total time: 3 hrs (plus 2 hours chilling)

Yield: 6 to 8 servings

Ingredients

For the crust:

• 1 1/4 cups of all-purpose flour, and more for flouring surface
• 2 tsps. of granulated sugar
• 1/2 tsp. of salt
• 1 stick (8 Tbsps.) of unsalted butter, cut into 1/2-inch cubes
• 1 Tbsp. of apple cider vinegar
• 1/4 cup of cold water, and more if needed

For the crumb topping:

• 1 cup of all-purpose flour
• 1/3 cup of packed light brown sugar
• 1/4 tsp. of ground cinnamon
• 1/4 tsp. of salt
• 1 stick (8 Tbsps.) of unsalted butter, cut into 1/2 inch pieces, at room temperature

For the filling:

• 3 lbs. of mixed apples (like gala and granny smith), peeled and sliced 1/4 inch thick
• 4 Tbsps. of unsalted butter, melted
• 1/3 cup of granulated sugar
• 1/4 of packed light brown sugar
• 2 Tbsps. of all-purpose flour
• 1 Tbsp. of fresh lemon juice
• 1 tsp. of ground cinnamon
• 1/8 tsp. of salt (a pinch)

Directions

1. Make the crust: Whisk the flour, granulated sugar, and salt in a large bowl. Rub the butter pieces into the flour using your fingers until pea-size pieces form. Drizzle in the vinegar and the cold water; stir gently with a fork to combine. If the dough doesn’t hold together when you squeeze it, add more cold water, 1 Tbsp at a time. Remove the dough from the bowl and form it into a disc. Wrap it in plastic wrap, tightly. Refrigerate until firm, at least 1 hour, or overnight.
2. Roll out the dough on a lightly floured surface into a 13-inch round. Carefully place into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang, then tuck the overhang under itself. Crimp the edges with a fork. Refrigerate until firm, at least 1 hour, or overnight.
3. Meanwhile, make the crumb topping: Mix the flour, brown sugar, cinnamon, and salt in a medium bowl. Rub the butter into the mixture with your fingers until no longer floury and crumbs form. Freeze until ready to use.
4. Make the filling: Place a foil-lined baking sheet on the lowest oven rack; preheat to 400°. Mix the sliced and peeled apples, melted butter, both sugars, flour, lemon juice, cinnamon, and salt in a large bowl. Spoon the filling into the chilled pie crust. pat the crumb topping on top.
5. Bake the pie on the hot baking sheet until lightly browned, about 30 minutes. Reduce the heat to 350° and bake until the apples are completely soft when pierced with a paring knife, 60 to 80 more minutes. (If the topping is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.

Enjoy!

*Recipe credits to Food Network and the Food Network Magazine*