Mini Oreo Cheesecakes

These Mini Oreo Cheesecakes are a super quick and easy cheesecake dessert. They’re made with an Oreo cookie bottom, a creamy Oreo cheesecake filling and are topped with sweetened sour cream and more Oreo cookies.

Servings: 12 Mini Oreo cheesecakes (or 24 mini-muffin sized ones)

Equipment

1 12 ct. muffin pan

12 muffin liners

1 large mixing bowl

1 electric mixer, whisk or flexible spatula for mixing

Ingredients

Mini Oreo Cheesecakes

12 oz. (339 g) cream cheese, room temperature (blocks, not in a tub)

½ cup (100 g) granulated sugar

¼ cup (60 g) sour cream, room temperature

2 large eggs (US), room temperature

1 tsp (5 ml) vanilla extract

½ cup Oreo cookies, crushed (about 4 whole Oreo cookies)

12 whole Oreo cookies

Mini Oreo Cheesecake Topping

½ cup (120 g) sour cream

1 tbsp (13 g) granulated sugar

½ tsp vanilla extract

½ cup Oreo cookies, crushed or coarsely chopped for topping about 4 whole Oreo cookies

 

Instructions

1. Preheat the oven to 350 F. Line a 12 ct. muffin pan with cupcake liners.

2. In a large mixing bowl, beat the cream cheese on low until smooth. On low, beat in the sugar for about 2 minutes. The texture of the cream cheese will become smoother as the sugar works into the cream cheese. Beat in the sour cream and vanilla extract until smooth and well combined.

3. With the mixer on low, beat in each egg until well combined. Scrape the bottom of the bowl if needed. Do not overmix the filling once the eggs are added in. Stir in the crushed Oreo cookies until well combined. I like to do this step by hand.

4. Place a whole Oreo cookie at the bottom of each cupcake liner. Fill each cupcake well with filling.

5. Bake the mini Oreo cheesecake cupcakes for 14 - 16 minutes.

6. Remove the muffin pan to cool on a cooling rack for 1 hour. Loosely cover the pan with plastic wrap and transfer the mini Oreo cheesecakes to the fridge to chill for at least 6 hours.

7. When it’s time to serve the Oreo cheesecake bites, make the sweetened sour cream topping. In a small mixing bowl, stir the sour cream, sugar and vanilla extract together until well combined.

8. Top each of the mini Oreo cheesecakes with a dollop of sweetened sour cream and more crushed Oreo cookies.

Homemade Cake Pops

Ingredients

1 and 2/3 cups all-purpose flour 

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened to room temperature

1 cup granulated sugar

1 large egg, at room temperature

2 teaspoons pure vanilla extract

1 cup whole milk (or buttermilk)

Frosting

7 Tablespoons unsalted butter, softened to room temperature

1 and 3/4 cups confectioners’ sugar

2–3 teaspoons heavy cream or whole milk

1 teaspoon pure vanilla extract

Coating

24 ounces candy melts (or white chocolate bars)*

sprinkles

Instructions

Preheat oven to 350°F. Grease a 9-inch springform pan.

Make the cake: Whisk the flour, baking powder, baking soda, and salt together in a

medium bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk

attachment, beat the butter and sugar together in a large bowl until creamed, about 2

minutes. Add the egg and vanilla extract and beat on high speed until combined. Scrape

down the bottom and sides of the bowl as needed.

Add the dry ingredients and milk to the bowl with the wet ingredients and mix on low

speed until combined. Give the thick batter a quick stir with a spatula to ensure there

are no large lumps at the bottom of the bowl. Pour and spread the batter evenly into the

prepared pan. Bake for 30–36 minutes or until a toothpick inserted in the center comes

out clean. If the top begins browning too quickly in the oven, loosely tent with a piece of

aluminum foil.

Allow the cake to cool completely in the pan set on a wire rack.

Make the frosting: With a handheld or stand mixer fitted with a paddle attachment,

beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’

sugar, heavy cream, and vanilla extract and mix on low speed to combine. Increase to

high speed and beat for 3 full minutes.

Crumble the cooled cake into the bowl on top of the frosting. Make sure there are no

large lumps. Turn the mixer on low speed and beat the frosting and cake crumbles

together until combined.

Scoop 1 Tablespoon (about 20g) of cake/frosting mixture and roll into a ball. Place balls

on a lined baking sheet. Refrigerate for 2 hours, or freeze for 1 hour to set the shape.

Re-roll the chilled cake pop balls to smooth out, if needed. Place the tray back into the

fridge, as you’ll only work with a couple at a time.

Melt the chocolate or candy melts in a 2-cup liquid measuring cup (best for dunking!) in

the microwave in 20-second increments, stirring after each increment, until melted and

smooth. You can also use a double boiler on the stove, if you prefer.

Coat the cake balls: Remove just 2 or 3 cake balls from the refrigerator at a time. Dip

the end of a lollipop stick about 1/2 inch into the coating, then insert the coated end into

the center of the cake ball. Only push it about halfway through the cake ball. Dip the

cake ball into the coating until it is completely covered. Make sure the coating covers

the base of the cake ball where it meets the lollipop stick. Very gently tap the stick

against the edge of the measuring cup to allow excess coating to drip off. Decorate the

top with sprinkles and place upright into a styrofoam block or box (as explained in the

blog post). Repeat with remaining cake balls, working with just a few out of the

refrigerator at a time. The cake balls must be very cold when dipping!

Coating will set within an hour. Store cake pops in the refrigerator for up to 1 week.



Make Ahead Instructions: Make the cake 1 day ahead of time. Cover and keep

at room temperature. You can store the undipped cake balls in the refrigerator for up to

2 days or freeze them for up to 6 weeks. Allow to thaw in the refrigerator, then continue

with step 9. You can also freeze the finished cake pops for up to 6 weeks once the

coating has fully set. Thaw overnight in the refrigerator.


Coating: You can use candy coating/candy melts, or chopped white chocolate. I

typically use Ghirardelli brand white chocolate melting wafers. Semi-sweet, bittersweet,

or milk chocolate baking bars work, too. Coarsely chop the chocolate and place it in a

microwave-safe bowl or glass liquid measuring cup, along with 1/2 teaspoon vegetable

oil to help thin it out. Microwave in 20-second increments, stirring after each 20

seconds, until melted and smooth. Keep warm over a double boiler.

Spatchcock Chicken

Ingredients

Ingredients for Spatchcock Chicken Recipe:
4 1/4 lb whole chicken *
1/2 tsp salt (we used sea salt)
1/8 tsp black pepper

Ingredients for Flavored Butter:
4 Tbsp unsalted butter softened
1 Tbsp olive oil plus more to drizzle
1 Tbsp parsley finely chopped
2 garlic cloves minced
1/2 tsp lemon zest
1 Tbsp lemon juice
1 tsp salt plus more for vegetables
1/8 tsp black pepper

Ingredients for 1-Pan Chicken Dinner:
2 lbs medium red potatoes scrubbed and quartered
3 medium carrots peeled and quartered
8 oz Brussels sprouts trimmed and halved

Instructions

(Preheat oven to 425˚F after step 4). Place chicken breast-side down with the wings/ neck facing towards you. To remove the spine, use kitchen shears to cut through the ribs right next to the spine along both sides. Open rib cage and use a heavy knife to score down the sternum. This will help pop out the breast bone and flatten chicken. Season inside the chicken with 1/2 tsp salt and a pinch of black pepper.

Flip the chicken over breast side up and set on parchment-lined, rimmed baking half sheet. Using the palm of your hand, push firmly over the breast bone forcing the chicken to lay completely flat. Use your thumbs to separate the skin from the meat over breast, thigh and drumstick areas.

In a small mixing bowl, combine the flavored butter ingredients. Mash with fork for a couple of minutes until lemon juice is mostly incorporated into butter.

Spread 2/3 of mixture under the chicken skin and and dot/spread remaining butter all over chicken.

Place prepared vegetables all around the chicken and drizzle everything with olive oil. Sprinkle chicken and vegetables generously with salt and some black pepper to taste.

Bake uncovered at 425˚F for 45 min or until instant read thermometer reads 160˚F when inserted into thickest part of chicken breast**. Remove form oven and rest uncovered 10 minutes on a cutting board before serving.

Recipe Notes
*Allow the raw chicken to sit at room temp for 30 min before using for even baking.
**Don't over-bake or the breast will be dry. Keep in mind internal temp will rise another 5-10 degrees after it comes out of oven.

Grilled Chicken Marinade

Great on Caesar Salads!

Ingredients

½ of a lemon, juiced
2 tablespoons olive oil
1 tablespoon dijon mustard
1 teaspoon minced garlic
1 tablespoon fresh minced rosemary or 1 teaspoon dried
¾ teaspoon kosher salt
freshly ground black pepper to taste
1 pound boneless skinless chicken breasts


Instructions

Combine the lemon juice, olive oil, Dijon, garlic, rosemary, salt, and pepper in a small bowl. 

Whisk it well to combine.
Place the chicken in a zippered plastic storage bag. Pour the marinade over the top. 

Press out as much air as you can and seal the bag. Use your hands to move the chicken around in the bag until it is well coated with marinade. Refrigerate for at least an hour or for up to 8 hours.

Grill the chicken on your outdoor or stovetop grill for approximately 4 to 5 minutes per side, until the internal temperature reads 165 degrees F when checked with an instant read thermometer. If using thicker pieces of chicken, cooking time will increase. If preferred, the chicken can be cooked in a little olive oil heated in a skillet on the stove.

Transfer grilled chicken to a cutting board and slice into small strips (approximately 3-inches or so).

Cranberry Cream Cheese Pound Cake

 Ingredients

1 1/2 cups butter, softened

1 (8-ounce) packaged cream cheese, softened

3 cups sugar

6 large eggs

1 1/2 teaspoons vanilla extract

3 cups all-purpose flour

1/8 teaspoon salt

Instructions

1. Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla, mixing well.

2. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. 

3. Fold in 1 1/2 cups of chopped fresh cranberries that have been coated in 1 T. of flour. 

4. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan.

5. Bake at 300 degrees for 1 hour and 30 minutes or until a wooden pick inserted in the center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack.

(Can also make 8 mini-loaves.)

Pumpkin Cinnamon Swirl Sourdough Bread

Ingredients

100g sourdough starter (active and bubbly) (1/2 cup)
200g pumpkin puree (1 cup)
25g maple syrup (1 3/4 T.)
240g filtered water (1 cup)
500g bread flour (3.5 cups)
12g salt (2.1 tsp.)

For the cinnamon sugar swirl:

4g cinnamon (1.5 tsp.)
5g pumpkin pie spice (2 tsp)
87g sugar (1/3 cup)


Instructions

Same day (counter ferment) baking schedule: Feed your starter the night before to allow it to become active and bubbly (I like to do it as late as possible, right before going to bed).
Around 6-7am the day you want to make your loaf: In a large bowl, weigh out your starter, water, pumpkin, and maple syrup. Mix together until smooth.

Add your flour and salt to the pumpkin mixture. Mix for a minute or so with a wooden spoon to help get the mixing started, then finish mixing with clean hands until everything is well combined. Dough will be shaggy and a bit sticky. Cover with a kitchen towel.
Let covered dough sit for 2 hours. During this 2 hours, perform a stretch and fold every 30 minutes, for a total of 4 stretch and folds.
Cover your bowl with plastic wrap and let sit on the counter for 4-5 hours to allow to double in size.
After dough has doubled in size, make your cinnamon sugar mixture and set aside. Turn dough out onto a clean and floured work surface.
Stretch dough out as much as you can, without tearing, into a large rectangle.

Sprinkle about 1/2 of your cinnamon sugar mixture over this rectangle.

Perform a letter fold: Fold one long side of your rectangle into the center. Repeat this fold with the other side of your rectangle. Roll the dough from the bottom into itself, sprinkling more cinnamon sugar mixture each time you fold the dough (see images above for visuals).

Pull the ball of dough toward you, then gently push forward. Repeat this a few times to continue building tension and shaping your dough into a smooth ball. Let sit on the counter for 15 minutes.
Repeat the letter shaping process, only this time much more gently and only stretching the dough the slightest bit each time you fold. Gently push and bowl dough again into a smooth ball, then use a bench scraper to turn dough over into a lined and floured proofing basket, seam side up.
Cover with plastic wrap and refrigerate for 2 hours to let dough rest and continue rising.

In the last hour of refrigeration, preheat your oven to 450°F with your cast iron pot.
Remove dough onto a piece of parchment paper sprinkled with flour. Flour the top of your loaf. Score your loaf with some shallow cuts and one deep “C” score. Carefully place into your preheated pot/bread oven. Cover pot and bake for 35 minutes. Remove lid and continue baking another 5-10 minutes, until crust begins to brown.
Allow loaf to completely cool before slicing and enjoying!
Overnight refrigeration bulk ferment schedule:Feed your starter as early as possible in the morning to allow it to become active and bubbly.
Sometime between 12pm-2pm the day before you want to make your loaf: In a large bowl, weigh out your starter, water, pumpkin, and maple syrup. Mix together until smooth.
Add your flour and salt to the pumpkin mixture. Mix for a minute or so with a wooden spoon to help get the mixing started, then finish mixing with clean hands until everything is well combined. Dough will be shaggy and a bit sticky. Cover with a kitchen towel.
Let covered dough sit for 2 hours. During this 2 hours, perform a stretch and fold every 30 minutes, for a total of 4 stretch and folds.
Cover your bowl with plastic wrap and place in the refrigerator overnight to allow dough to about double in size.

The following morning, between 6-9am: Make your cinnamon sugar mixture and set aside. Turn dough out onto a clean and floured work surface.
Stretch dough out as much as you can, without tearing, into a large rectangle.
Sprinkle about 1/2 of your cinnamon sugar mixture over this rectangle.
Perform a letter fold: Fold one long side of your rectangle into the center. Repeat this fold with the other side of your rectangle. Roll the dough from the bottom into itself, sprinkling more cinnamon sugar mixture each time you fold the dough (see images above for visuals).
Pull the ball of dough toward you, then gently push forward. Repeat this a few times to continue building tension and shaping your dough into a smooth ball. Let sit on the counter for 15 minutes.
Repeat the letter shaping process, only this time much more gently and only stretching the dough the slightest bit each time you fold. Gently push and bowl dough again into a smooth ball, then use a bench scraper to turn dough over into a lined and floured proofing basket, seam side up.
Cover with plastic wrap and refrigerate for 2 hours to let dough rest and continue rising.
In the last hour of refrigeration, preheat your oven to 450°F with your cast iron pot.

Remove dough onto a piece of parchment paper sprinkled with flour. Flour the top of your loaf. Score your loaf with some shallow cuts and one deep “C” score. Carefully place into your preheated pot/bread oven. Cover pot and bake for 35 minutes. Remove lid and continue baking another 5-10 minutes, until crust begins to brown.
Allow loaf to completely cool before slicing and enjoying!

Sourdough Sandwich Bread

Ingredients

100g active sourdough starter (1/2 cup)
300g water (1 1/4 cup)
60g honey (1/4 cuo)
20g extra virgin olive oil (1.5 T.)
500g all-purpose flour (4 cups)
10g sea salt (1 3/4 tsp.)

Instructions

Mix water and starter in a large bowl. Add honey, extra virgin olive oil, flour and salt.

Mix with together with a dough whisk or wooden spoon until combined. Continue mixing by hand until all the flour has been absorbed.

Cover and let the dough rest for 35-40 minutes.

Stretch and fold the dough by stretching 4 inches then pushing it down the middle and turning 1/4 until you make a circle. Return the dough to the bowl, cover and let rest for 30 minutes. Perform another stretch and fold series then cover completely and put in the fridge for a slow rise and bull fermentation.

Spray or grease your loaf pan. Lightly flour your counter top. Remove the dough from the bowl, gently stretching it into a rectangle. Roll up dough into a log shape and place in loaf pan. Cover with a towel and let it sit for 5-7 hours at room temp. (Or overnight. Can also be refrigerated to slow proof.)

Bake at 350 degrees for 40-45 minutes. Let cool before slicing. Enjoy!

Strawberry Sheet Cake with Lemon Frosting

Ingredients

Cake:
1 cup unsalted butter at room temperature
2 cups sugar
2 eggs large
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
2 1/2 cups cake flour
2 tablespoons strawberry flavored jello gelatin powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk well shaken
2/3 cups fresh strawberries chopped

Frosting:

8 ounces cream cheese at room temperature
2/3 cups sugar divided
2/3 cups fresh strawberries chopped
1 1/2 cups heavy cream
3 tablespoons fresh lemon juice

Instructions
Preheat oven to 350ºF (177ºC). Spray a 9 X 13-inch baking dish with nonstick cooking spray. Line the baking dish with parchment paper with the long sides extending 2-3 inches. Spray parchment with nonstick cooking spray.
Using a stand-up electric mixer, beat butter (1 cup) until creamy. Slowly add sugar (2 cups) then continue to beat for 4-5 minutes until it's fluffy. Add eggs (2) one at a time, and beat after each addition until they're incorporated. Add lemon juice (2 teaspoons) and vanilla (1 teaspoon) and mix in.

In a small bowl combine flour (2 1/2 cups), strawberry jello (2 tablespoons), baking soda (1/2 teaspoon), and salt (1/4 teaspoon). Add the flour mixture to the butter mixture alternating with the buttermilk (1 cup), beginning and ending with the flour mixture, mixing until just combined. Gently stir in strawberries (2/3 cups). Pour batter into the prepared baking pan and bake in the preheated oven for 30-40 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool cake completely. Lift the cake out of the pan, using the parchment paper extensions.

Make the frosting: In a large bowl, beat the cream cheese (8 ounces) with 1/3 cup of sugar until the mixture is smooth. Fold in strawberries (2/3 cups).
In a large bowl, beat the cream (1 1/2 cups) and lemon juice (3 tablespoons) until the mixture is frothy. Continue beating on medium-high speed and gradually add the remaining 1/3 cup sugar. Beat until the mixture forms stiff peaks. Fold half of the whipped cream mixture into the cream cheese mixture until just incorporated. Fold in the rest of the whipped cream mixture.
Immediately spread the top and sides of the cake with frosting. 

Cheesy Sausage Biscuits

Ingredients

2 cups all-purpose flour
½ teaspoon salt
1 tablespoon baking powder
1 lb sausage - cooked and leave rendered fat in with cooked sausage (if good quality sausage shouldn’t be more than a tablespoon fat)
1 tablespoon butter
2 cups shredded cheese
⅔ - ¾ cup milk (depending on texture)


Instructions

Preheat oven to 425 degrees.
Brown sausage in a pan when cooked add 1 tablespoon of butter.
Combine flour, baking powder, and salt in large bowl.
Mix in shredded cheese.
Mix in warm sausage with fat.
Add milk and combine into a dough.
Place parchment paper on baking sheet. Drop dough by rounded tablespoons onto baking sheet leave 1-2 inches between. Bake 10 - 13 minutes.


Optional Gravy:
1 pkg sausage (good quality)
2 heaping tablespoons all purpose flour
2 cups milk (best at room temp)
Salt and pepper to taste
Brown sausage - leave grease. Add flour to sausage and grease over medium heat. Stir until flour is absorbed and cook for 1- 2 minutes. Add milk and stir until thickened, stirring constantly. Let thicken until gravy coats a spoon. Gravy will continue to thicken as it cools. Salt and pepper to taste (needs a decent amount of salt).

Strawberry Scones

Ingredients

Strawberry Scone Ingredients:

2 cups all-purpose flour
3 Tbsp granulated sugar
1 Tbsp baking powder
1/2 tsp fine sea salt
1/2 cup unsalted butter, (8 Tbsp or 1 stick), chilled and diced
1 cup chopped fresh strawberries
1 large eggs
1/2 cup heavy whipping cream, (chilled)
1 Tbsp milk, to brush the top
1/2 Tbsp course sugar, to sprinkle the top

Ingredients for Easy Scone Glaze:
2/3 cup Powdered sugar
1 Tbsp Milk

Instructions

How to Make Strawberry Scones:

Preheat oven to 400˚F. In a large bowl, sift together 2 cups flour, 3 Tbsp sugar, 1 Tbsp baking powder and 1/2 tsp salt. Add 1/2 cup diced butter and cut it into flour using pastry blender until mixture resembles pea-sized coarse crumbs. Gently toss in chopped strawberries. Make an indentation in the center and set the bowl aside.
In a second small mixing bowl, beat 1 egg with a fork then stir in 1/2 cup heavy cream. Add the egg mixture to flour mixture and use a large spoon to gently stir just until moistened. Do not over-mix.
Place dough onto generously floured sheet of parchment paper. Pull dough together and shape it into a 3/4-inch-thick circle. Cut into 12 equal wedges and pull them apart slightly (at least 1/2" apart).
Brush wedges with 1 Tbsp milk, sprinkle with coarse sugar. Slide the parchment paper with scones onto a baking sheet and bake at 400˚F for 15-16 min, or until puffed and golden.

How to Make Scone Glaze Recipe:

Stir together 2/3 cup powdered sugar and 1 Tbsp milk. Easily thicken glaze by adding more powdered sugar and thin it out with more milk. Drizzle glaze over scones and serve scones warm or at room temperature.

Tomatillo Salsa from Superica

Ingredients

1 ½ lbs tomatillos, husks removed, cut in half
1 avocado, pitted and peeled
2 or 3 serrano peppers, stemmed
¼ small onion, coarsely chopped
2 garlic cloves
1 large bunch cilantro, tough stems removed
1 ½ tsp kosher salt

Instructions

In a blender combine the tomatillos, avocados, serranos, onion, garlic, cilantro, and salt.
Puree until smooth, about 1 minute. Taste and add more salt as needed. Serve or store in an air-tight container in the refrigerator for 2-3 days. Makes about 5 cups.

Sourdough Blueberry Bagels

Ingredients

3 ¾ cups bread flour
3 Tablespoons granulated sugar divided
2 teaspoons kosher salt
1 ½ cups fresh blueberries at room temperature
200 grams (about ¾ cup) sourdough discard unfed, at room temperature
¼ cup + 2 Tablespoons warm water

1 tsp. Blueberry Extract

Instructions
Combine flour, 1 Tablespoon granulated sugar, and salt in the bowl of a stand mixer fitted with a dough hook*. Stir to combine.

Coarsely crush or purée the blueberries in a food processor. You will need 1 cup (220g) of crushed berries.

Add the sourdough discard and crushed blueberries to the dry ingredients. With the mixer on low speed, slowly pour in the warm water. Mix until a shaggy dough forms.

Turn the dough to a work surface and knead for 4-5 minutes until a smooth dough forms. The dough should be smooth and not sticky. If needed, add more flour or water (1 Tablespoon at a time) to reach your desired consistency.

Transfer the dough to a large, greased bowl and cover with plastic wrap. Let the dough rise for 90 minutes or until doubled in size.

Turn the dough out onto a smooth surface and divide into 8 equal-size pieces. Using the palm of your hand, roll each piece into a smooth ball. Use your thumb to press through the center of each ball, stretching the hole to form your bagel shape. Make this hole larger than you think it should be - the dough will expand quite a bit while boiling and baking. Lightly cover the bagels with a clean dish towel or plastic wrap to rest for 20 minutes while you prepare the next step.

Preheat the oven to 425°F. Line 2 baking sheets with parchment paper and set aside. Bring a pot with 2 quarts of water and 2 Tablespoons granulated sugar to boil.

Place each bagel in the boiling water for 15-30 seconds on each side**. You can likely fit 2-3 bagels in the pot at a time, but make sure there is enough room for them to float openly. Remove the bagels from the boiling water using a slotted spoon or spatula, letting excess water drip off, and transfer to the prepared baking sheets. If needed, you can reshape the bagels a little after they've cooled.

Bake for 18-22 minutes or until golden brown. Let cool fully before slicing and serving.

Instant Pot Beef Stew

Ingredients
1 1/2 Pounds Beef Stew Meat
1 Tablespoon Olive Oil
1 Teaspoon Salt
1 Teaspoon Pepper
1 Teaspoon Italian Seasoning
2 Tablespoons Worcestershire Sauce
3 Cloves Garlic, Minced
1 Large Onion, Chopped
1 16 Ounce Bag Baby Carrots, Cut Into Slices
1 Pound Potatoes, Cubed
2 1/2 Cups Beef Broth
1 10 Ounce Can Tomato Sauce
2 Tablespoons Cornstarch
2 Tablespoons Water


Instructions
Add the olive oil to the instant pot and turn on the saute function. When the oil starts to sizzle add the meat and season with the salt, pepper, and Italian seasoning.
Cook the meat until Browned on all sides.
Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan.
Add the Worcestershire sauce, garlic, onion, carrots, potatoes, and tomato sauce.
Close the lid and steam valve on the instant pot.
Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.
Mix together the cornstarch and cold water in a small bowl and stir into the stew until thickened.

Thanksgiving Dinner Rolls

1 1/2 c milk

3/4 c. plus 1 Tbsp sugar

1 egg

1 Tbsp salt

2 Tbsp yeast

2 c. warm water

about 9-10 c. all-purpose flour

1 c. butter

1. Scald milk, 3/4 c. sugar, and 1/2 c. butter in a microwave safe bowl for about 2-3 minutes.

2. Meanwhile, dissolve yeast and 1 Tbsp sugar in 2 c. of warm water in a glass bowl. Let sit until bubbly.

3. Add egg and salt to the milk mixture. Add 2 c. of flour to cool.

4. Add yeast mixture to milk mixture.

5. Using a wooden spoon, stir in remaining flour (I stir in 2 c. at a time and mix well).

6. Dough should be dense and sticky. Be sure not to add too much flour.

7. Smooth the dough and cover the bowl with plastic wrap. Leave in a warm place to rise until doubled (about an hour). Grease 2 cookie sheets.

8. Split dough into 4 balls. Roll one ball out into a circle on a flour covered surface. Spread softened butter over surface of the dough after you roll it out. Cut the circle into quarters and then cut each quarter into 2-3 wedges. Roll each wedge starting at the wide end and finishing at the point and place on the cookie sheet. Use 2 balls of dough per cookie sheet.

9. Heat oven to 350. Cover the cookie sheets and let the dough rise until the rolls are touching and full in size (about 30-40 minutes). Cook one pan at a time until they are slightly golden, about 10-15 minutes. Run a stick of butter over the tops of the rolls after removing from the oven. 

Blueberry Bread

Melt in your Mouth Blueberry Bread

1 ½ cups sifted flour (Save 1/8 cup to dredge berries)

1 tsp baking powder 

Sift three times.

¼ tsp salt

Beat 2 egg whites stiff and set aside

½ cup softened butter

1 cup sugar 

Cream butter, sugar and eggs

2 beaten egg yolks

Add alternately – 1/3 cup milk and flour mixture

Begin and end with dry ingredients

Fold in egg whites, 1 tsp vanilla, and 1 ½ cup floured blueberries

If batter is too thick add milk

Sprinkle with a little sugar

Bake 350 for 35-45 minutes until light brown.

Homemade Cheese Sauce

Ingredients

2 tablespoons unsalted butter (30 grams)

2 tablespoons all purpose flour (32 grams)

1 ¾ cups milk (any kind*)

2 cups shredded cheddar cheese (or another kind)

salt and pepper to taste


Instructions

In a medium saucepan, melt the butter over medium heat.

Whisk in flour until smooth, then gradually whisk in the milk.

Cook and stir over medium heat until thickened, about 3-4 minutes.

Stir in cheese until melted. Add additional milk for a thinner sauce if desired.

Season with salt and pepper to taste.

Sourdough Tortillas

Ingredients

· ½ cup sourdough starter discard
· ¼ cup olive oil
· ⅓ cup water
· 1 ⅔ cup all purpose flour
· ½ teaspoon salt

Instructions

1. In a large bowl, mix the sourdough discard, olive oil and water. Stir to combine.

2. Add the all-purpose flour and salt, mixing until the dough is formed. Knead for 1 to 2 minutes, just until everything is well combined and dough looks homogeneous, with no dry spots. You can use a stand mixer if you prefer. If your dough is too sticky, add 1 tablespoon more of all-purpose flour and knead until absorbed.

3. Cover the dough with a damp towel and let it rest for 30 minutes.

4. Preheat a large skillet on high heat.

5. Flour lightly the surface you’re opening the dough. Divide the dough into 8 to 10 pieces. Flatten each ball with the palm of your hand.

6. Roll open each piece of dough into a circle, using a rolling pin or a wine bottle. The tortillas should be rolled thin (about ¼ inch thickness), and will look almost see-through.

7. Cook individually on high heat for about 1 minute on each side. Flip it as soon as bubbles appear and the edges look firm: the tortilla should have nice brown spots.

8. Allow them to cool before storing into an airtight container. Serve them warm.

Sourdough Baguettes

Ingredients

For the baguette dough

450 g (3.6 cups) flour - white bread

280 g (1.1 cups) water

100 g (0.4 cups) active sourdough starter

15 g (3.0 teaspoon) salt

For the flour dusting

80 g (0.5 cups) flour - white bread or rice flour

80 g (0.5 cups) semolina

Instructions

Making the dough (This all happens at room temperature)

Mix 250 grams of water with 100 grams of bubbly, active sourdough starter. Add in the flour and mix until fully incorporated. Cover and rest for 1 hour. During this time, dissolve the salt in the remaining 30 grams of water.

Add the salty water to the dough and mix well until the dough is smooth. Give it a stretch and fold by pulling up one side of the dough and folding it over itself, repeating around the perimeter of the dough. When done, form into a ball and place into a clean, lightly oiled bowl covered with a damp cloth. Let it rest for 1 hour.

Repeat the stretch and fold process twice more, resting the dough for an hour after the second set of folds. After the 3rd set of folds, let it bulk ferment for 2 hours. Make sure to cover the dough with a damp cloth when not handling it.
Shaping

Place the dough onto a lightly floured work surface and divide it into 4 equal pieces for demi baguettes or two for longer baguettes if your oven and equipment allow for it.

Gently pat out some air and flatten it into a rectangle.

Fold the far side over keeping tension pushing down and away into the dough with your thumbs.

Keep rolling and keeping the tension until you have a tight sausage shape.

Press the seam down with the palm of your hand.

Pinch it close with your thumbs and forefingers to make sure it's completely sealed.

Roll out from the center to the outsides, keeping more pressure on the outside of your hands, to create the pointy ears on either end.
Proving

Line a baking sheet or tray with a couche or well-floured thick linen cloth. Fold it so that it will hold your baguettes in place. The flour can be a 50/50 mix of semolina and regular flour or simply rice flour.

Place your baguettes seam-side up into the folds you made with the cloth. Sprinkle with more flour mix and cover with plastic wrap or another baking sheet turned upside down. Proof in the fridge for 18 hours or up to 36 hours.
Scoring and baking

Remove the baguettes from the fridge and prove at room temp if they are still a bit flat. Preheat your oven to 250 degrees Celsius or 480 degrees Fahrenheit. Place a container filled with boiling water in the bottom of the oven. Place your baking tray or pizza stone into the oven so it's hot when you need to bake. Dust the hot tray with semolina flour. Place the baguettes seam-side down onto the baking sheet. Use a lame or sharp knife to slash the loaves. The cuts should be made at a 30-45-degree angle and 1.5 centimeters deep along the length of the dough.

Place the baguettes into the oven and bake for 30 minutes. After 15 minutes, rotate the baking sheet and turn the oven down to 220 degrees Celsius or 428 degrees Fahrenheit. Remove the baguettes from the oven. Let them cool down slightly and admire their crunchy crust and pillowy crumb before slicing a piece to sample. Enjoy with some good butter or olive oil and balsamic glaze.

Notes:

Sourdough baguettes will last for about 5 days sealed airtight. They will lose their crunch but you can refresh them by toasting or frying in a pan with a bit of olive oil.

It can be frozen for up to 3 months. Cut it into slices and store airtight in the freezer for convenience. Whenever you want a little snack or a piece of baguette, simply take a slice from the freezer and warm it up.

Gluten-Free Chocolate Chip Cookies

Ingredients

Dry Ingredients:

1 1/3 cups (200g) gluten-free measure-for-measure flour

1/4 cup (25g) almond flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

Other Ingredients:

1/2 cup (113g) butter

1 tablespoon milk of choice

3/4 cup (160g) brown sugar

1/4 cup (50g) granulated sugar

1 large egg

2 teaspoons vanilla extract

1 cup (170g) chocolate chips

sea salt for sprinkling optional



Instructions

In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda and salt. Set aside.

Melt the butter in a medium skillet over medium-low heat, stirring occasionally.

Once the butter is melted and begins to foam, stir continuously to prevent the milk solids from sticking to the skillet. The butter will change from yellow to golden brown quickly and will have a nutty aroma. Remove from the heat and immediately pour into a medium bowl.

Add the milk, brown sugar and granulated sugar to the brown butter. Whisk to combine.

Whisk in the egg and vanilla until smooth and creamy.

Using a rubber spatula, mix in the dry ingredients until well-combined. Stir in the chocolate chips.

Cover the bowl and let the dough sit at room temperature for 30 minutes, or refrigerate for up to 5 days.

Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.

Scoop the cookie dough into round balls, about 2 tablespoons per ball. Place on the prepared baking sheet, about 2 inches apart.

Bake for 10-12 minutes or until the edges are golden brown and the center is set.

Remove from the oven and cool on the baking sheet for 5 minutes. Sprinkle with flaky salt, if desired. Transfer to a wire rack to cool completely.

Notes

Gluten-Free Flour: Be sure to use a gluten-free flour blend that contains xanthan gum. I use King Arthur Flour Measure-for-Measure Flour. Other 1:1 gluten-free flours that contain xanthan gum such as Bob’s Red Mill 1:1 Baking Flour will also work.

Dairy-Free: Skip steps 2-3 and simply use melted dairy-free butter (note that dairy-free butter will not brown). Omit the milk. Use dairy-free chocolate chips.

Nut-Free: Use an additional ¼ cup gluten-free measure-for-measure flour in place of the almond flour.

Rest Time: A 30-minute rest helps the flavor to develop and the gluten-free flour to hydrate. Refrigerating the dough will yield even more flavorful cookies!

Freeze Cookie Dough: You can freeze cookie dough balls and store them in a resealable bag. Simply add 1-2 minutes onto the bake time.

Double Chocolate Sourdough

Ingredients

350 g warm water [1.4 cup]

475 g bread flour [3.8 cups]

50 g brown sugar [1/4 cup]

50 g cocoa powder [1/2 cup]

100 g active sourdough starter [1/2 cups]

10 g salt [1 ¾ tsp.]

1 cup chocolate chips



Instructions

Mixing the DoughYou will need an active bubbly starter for this recipe. Feed your starter and allow it to rise at room temperature for 4-6 hours. The actual time may vary depending on different factors like the temperature of your kitchen, the strength of your starter, and the ratios you feed your starter. I like to feed my starter a ratio of 1:1:1.

Use a kitchen scale for the most accurate measurement. Add 125 g (½ cup) active sourdough starter, 350 g (1⅓ cup + 1 tbsp) warm water, 50 g (¼ cup) brown sugar, and 50 g (⅓ cup + 1 tbsp) cocoa powder to a large bowl and stir to incorporate all of the ingredients. Next, mix in 2 tsp salt and 475 g (3¾ cups) bread flour.

Know that the dough will be stiff. I started to mix the dough with my dough whisk like usual but found that kneading by hand was the best way to mix in the bread flour completely.
Let the dough rest for 30 minutes to let the flour properly hydrate and for the dough to relax after being worked.

Next, do a series of stretch and folds. Grab the edge of the bread dough firmly and lift it straight up to stretch it, then fold and press it into the center of the dough. Rotate the bowl a quarter turn and do another stretch and fold.

Continue to stretch and fold 4-5 times or until the dough becomes too stiff to lift and fold. Let rest for 30 minutes. This completes one set of stretch and folds. Let the dough rest for 30 minutes before performing the next set of stretch and folds.
Before the last set of stretch and folds, add 170 g (1 cup) chocolate chips to the dough. Do your best to keep the chips within the dough and not on the top.
Do a total of 4 sets of stretch and folds over the two hours. The dough will become smoother and more elastic with each set of folds.

Bulk FermentationAfter the last set of lifts and folds, cover the bowl and allow it to ferment in a warm spot on the counter at room temperature for 8-12 hours. The dough will have doubled in size and have a smooth top. I generally do this step after dinner in the winter, but closer to bedtime in the summer months.

Shaping the DoughThe next morning lightly flour your work surface and scrape the dough out of the bowl with a dough scraper or rubber spatula.

Shape the dough using the envelope fold, folding the bottom half of the dough up to the middle, pressing lightly to hold. Fold the top half of the dough down to the middle. Lastly, fold each side to the middle.

 
Turn the dough over so that the seams are facing down, and with your hands cupping the farthest side of the loaf, drag the dough towards you while gently pushing the bottom of the loaf under creating tension as the dough slightly sticks to the counter. You may find that the dough slides from the floured surface. Brush away some of the flour or shape the dough on a clean work surface.

If you have a banneton basket, use a bench scraper to lift the dough into the banneton with the seam facing upwards because when you flip the dough out then the seam will be facing down.
Don’t worry if you don’t have a banneton, just lift the dough onto a piece of parchment paper with the seam facing down, and then lift the parchment paper into a bowl.

Second Rise or Cold ProofCover with a damp tea towel or a piece of plastic wrap and let the dough rise for an additional hour at room temperature or cold proof 6-8 hours in the refrigerator.

Score and BakePreheat the Dutch oven to 400°F/205°C for 45 minutes.
Lightly dust the top of the loaf with flour. Using a bread lame or sharp knife, score the top of the dough, giving the bread a place to expand as it bakes.

Lift the bread using the parchment paper into the Dutch oven, quickly replacing the lid and back into the oven. Bake for 40 minutes with the lid on. Then, remove the lid and bake for an additional 10 minutes.
When the time is up, remove the bread from the oven and place it on a wire cooling rack. The chocolate makes it difficult to know if the bread is done, so I like to use a digital thermometer to double-check. The bread is done when the internal temperature reaches 200°F/95°C.

Wait until it cools completely before slicing.