Pie Crust Recipe For Galette Baking

This pie crust is flaky and delicious! Perfect for all sorts of galette baking!

Servings: Makes 2 pie crusts

What You Need:

2 1/2 cups all purpose flour

1 cup (2 sticks) of unsalted cold butter chopped

1 teaspoon salt

1 teaspoon of sugar

1/2 cup of ice cold water

Steps:

1. Add the flour, salt, sugar, and butter into a medium/large bowl and mix until crumbly like texture (I like and prefer to use my hands). The other option is to use a food processor and pulse until butter is broken up and no more large chunks remain.

2, Next add the cold water to batter and combine together until one large dough ball.

3. Divide dough in half. Freeze one half for another time and place other dough ball in the fridge until ready to bake.

4. When ready to bake line a cookie sheet with parchment paper. Roll out dough into a circle but be sure to not make it too thin. Fill galette with filling and then fold the edges. Brush the edges with egg white. Bake at 375 for 40-45 minutes.

Enjoy!

That’s it! Now you can get creative with your fillings!

Apple Or Peach Filling Recommendation:

Slice 4 medium apples or peaches unpeeled or peeled and toss in a bowl with 2 tablespoons of brown sugar, 3/4 teaspoon of cinnamon, and a pinch of salt. Once mixed well place filling in prepared dough, topping off the apples or peaches with 1 tablespoon of chopped butter.

Enjoy with vanilla ice cream!

Baked Pumpkin Spice Donut Bites

These are delicious, you’ve been warned!

Makes 28- 30 donut bites

What You Need:

Start with 2 medium/large bowls and separate with wet ingredients and dry ingredients

Wet Ingredients:

3/4 cup of canned pure pumpkin

1 egg

1/3 cup unsalted butter

1/2 cup of milk

1 teaspoon of vanilla extract

Dry Ingredients:

1 3/4 cup of all purpose flour

2 teaspoons baking powder

1/2 teaspoon of salt

1/2 brown sugar

1 teaspoon pumpkin spice

1/2 teaspoon cinnamon


Steps:

1. Mix together dry ingredients in one bowl and wet ingredients in another bowl. The mix wet ingredients with dry ingredients into one bowl.

2. Butter 2 mini muffin pans and scoop a tablespoon into each muffin cup.

3. Bake at 350 for 8 to 10 mins or until toothpick comes out clean. Oven time may vary.

4. While baking warm up 1 stick of butter in a small bowl until completely melted and mix together 2/3 cup of sugar with 1 tablespoon of cinnamon in another bowl.

5. Once the donut bites are done immediately toss in butter then sugar and cinnamon mixture one at a time. Serve immediately.

Enjoy!

*** You can also make ahead. Batter can be left in the fridge for up to 3 days! ***

Sweet Knots With Brown Sugar OR You Can Use Nutella

Servings: 14-16 knots

What You Need For The Rolls:

3 1/2 cups of all purpose flour plus more for dusting

4 tablespoons of salted or unsalted butter at room temperature

1 cup of warm milk

3 large eggs

1/2 teaspoon of salt

2 tablespoons of light or dark brown sugar

1 packet of active dry yeast

What You Need For The Cinnamon Filling:

1 cup of brown sugar

1 tablespoon of cinnamon

6 tablespoons of butter softened

Or Substitute cinnamon filling for Nutella

Warning: using Nutella does get messy but trust me, it’s worth it.


Steps:

1. In a medium/large mixing bowl mix the 1 packet (2 1/4
teaspoons) active dry yeast with the warm milk and the brown sugar. Let sit 5-10 minutes, until bubbly and foamy.

2. Add 3 ½ cups flour, salt, eggs,
and butter. Mix until the flour is completely
incorporated, adding a little extra flour if necessary. (I knead by hand for a good 10 mins and it works fine.)

3. Cover the bowl and let sit at room temperature
for 1 hour.

4. In the meantime prepare your filling. In a small bowl, combine 1/2 cup brown sugar and 1 tablespoon cinnamon.

5. Once dough is ready on a floured surface roll the dough out into a large rectangle, adding flour as needed. Spread the dough with 5 tablespoons softened butter and sprinkle with cinnamon sugar mixture.

6. Fold the dough in half. Cut into 12-14 strips. Twisting each strip into a loose imperfect knot. Placing each knot onto a cookie sheet pan lined with parchment paper.

7. Bake at 375 until a little golden on the top. Eat as is or with your favorite homemade icing.

Enjoy!

Sweet Crepes For Sweet Fillings

Servings: 12 to 15 crepes

What You Need:

A blender

1 cup of flour

2 eggs whisked

1 teaspoon of vanilla extract

2 1/2 tablespoons of white sugar

1/2 cup of water

3/4 cup of whole milk

3 tablespoons of melted unsalted butter plus extra for coating skillet

Steps:

1. Add the milk, eggs, water, vanilla extract, sugar, melted butter, and flour to the blender and blend for 10 seconds. (An extra pulse or 2 if there’s still a little flour stuck to the sides)

2. Set in refrigerator for 1 hour.

3. On a low medium heat, butter the pan and pour about 1/4 cup of batter onto the pan and swirl it to evenly coat the bottom. When the edges begin to curl flip it over and allow the other side to cook (about 10 seconds).

4. Fill with desires fillings, fold, and top with powdered sugar or whip cream.

Enjoy!

Spring Time Lemon Bars

Spring time calls for lemon bars! The perfect tart, sweet treat to enjoy in some beautiful weather! This is also a great recipe to make with your little ones! Especially when pressing the dough!

Let’s get started!

What You Need:

For The Crust:

8 tablespoons of unsalted butter softened

1/2 cup of white sugar

2 cups of flour

A pinch of salt

For The Filling:

6 eggs

3 cups of white sugar

2 grated lemons for lemon zest

1 cup of fresh lemon juice

1 cup of flour

Powdered sugar for dusting

Steps:

  1. Preheat the oven to 350.
  2. For the crust, mix together the butter and sugar with an electric mixer until combined. Then add the flour and salt. Mix well, don’t be afraid to get your hands dirty.
  3. Once all combined flatten the dough into a 9 by 13 glass baking dish.
  4. Bake the crust for 20 to 25 minutes, until lightly browned. While crust is baking prepare your filling.
  5. For the filling, mix together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over hot crust and bake for 35 to 40 minutes, until the filling is set and not wobbly. Let cool to room temperature. Then chill in the fridge for an hour.
  6. Dust with powdered sugar and cut into squares. Enjoy!

Tip: place lemon bars in freezer for 30 mins and once removed will be easier to cut squares!

German Pancakes With Powdered Sugar And Honey

Servings: 2 large German Pancakes

What You Need:

4 eggs

1 tablespoon of sugar

1/2 teaspoon of salt

2/3 cups of flour sifted (I used a small strainer and it works just fine)

2/3 cup of milk

2 tablespoons of soft butter

2 tablespoons of powdered sugar and honey for drizzling (optional)

Would also be great with some fruit compote, maple syrup, or baked apples with cinnamon

Steps:

1. Heat oven to 400 and butter the cake pans well.

2. Best eggs well, and then add remaining ingredients.

3. Once mixed well pour evenly into the two cake pans.

4. Bake for 20 mins at 18 mins. Then open oven to release some heat and turn down to 350. Bake an additional 8 to 10 minutes or until golden brown.

Enjoy!

If it begins to expand in the middle that’s fine! It will go down some when it comes out and will still be delish!
When I took it out this is what I looked like.
Honey and powdered sugar is usually are go to but you can get really creative with it!

After School Oatmeal Muffins With Flax Seed And Mini Chocolate Chips

Servings: 20 to 24 muffins

Pan suggestion: original muffin pan size or mini muffin pan size with muffin liners

What You Need:

1 1/2 cup of oatmeal

1 cup of whole milk

1/2 -3/4 cup of brown sugar (light or brown)

1/2 cup of unsalted butter melted (1 stick)

1 cup of flour

1 teaspoon of baking powder

1/2 teaspoon of baking soda

1/2 teaspoon of salt

1 teaspoon of cinnamon

2 eggs beaten

1/4 cup of flaxseed

1/2 cup of mini chocolate chips

Steps:

1. In a medium bowl add the oatmeal and milk. Mix together and allow to sit and absorb for 30 mins.

2. In a separate mixing bowl add your flour, baking soda, baking powder, salt, cinnamon, and flaxseed. (The dry ingredients)

3. Once the milk and oatmeal have sat for a bit, add the beaten eggs, melted butter, and brown sugar. Mix well. (The wet ingredients)

4. Add your dry ingredients with your wet ingredients, combining your two bowls. Once everything is mixed together, add your mini chocolate chips.

5. Pour evenly into mini muffin pans or regular size muffin pans. Bake at 350 for 8 – 15 mins.

Note: the mini muffins cook a lot quicker. I set the time for 8 mins. While the regular size muffins cook in about 15.

Overnight Sweet Cinnamon Rolls

Makes 12 rolls

What You Need For The Dough

4 large egg yolks at room temperature

1 large whole egg at room temperature

1/4 or 1/2 cup of white sugar

8 tablespoons of melted unsalted butter plus additional for spreading on pans

3/4 cup of whole milk at room temperature

3 1/4 cups of all purpose flour, plus additional for dusting

1 package instant dry yeast ( 2 1/4 teaspoons )

1 1/4 teaspoons of salt

Cooking spray

Just a bit of heavy cream (optional)

What You Need For The Filling:

1 cup packed of light or dark brown sugar

1 tablespoon ground cinnamon

Pinch of salt

2 tablespoons of melted unsalted butter

What You Need For Icing:

8oz of softened cream cheese

3 tablespoons of heavy cream

1/4 cup of unsalted butter

1 1/2 cups of powdered sugar

1 teaspoon of vanilla extract

Steps:

  1. For the dough: in a large bowl whisk the egg yolks, whole egg, sugar, butter, and milk. Add 2 cups of the flour along with the yeast and salt; whisk until combined. Add the rest of the remaining flour (1 cup and 1/4). Begin to knead dough (will be a little sticky, add just a little bit of flour if necessary, I always add a little extra, like 1/4 extra.)Continue to knead until combined and doughy. (Dough should be stretchy. If kneading by hand, knead for about 20 mins)Lightly oil a large bowl and transfer the dough to the bowl, lightly oil the top of the dough, cover with plastic wrap and allow to sit out for 2 to 2 1/2 hours.
  2. Combine the brown sugar, cinnamon and salt in a medium bowl. Mix well and set aside.
  3. Butter a 9 by 13-inch glass baking dish. On a floured surface shape the dough into a large rectangle. Brush the dough with the melted butter. Sprinkle the filling mixture over the dough, pressing the filling into the dough. Roll the dough into a tight cylinder. Using a sharp knife, slice the cylinder into 1 1/2-inch rolls; making 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight.
  4. Take the rolls from the refrigerator and place in an oven that is turned off. Fill a pan or pot of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; 30 mins or so.
  5. Preheat the oven to 350 degrees.
  6. Pour a little bit of heavy cream over each of the rolls, covering the bottom of the pan. (Optional; this gives a more buttery, doughy taste/texture. While without is more original)
  7. When the oven is ready, place the rolls in the oven and bake until slightly golden on top; bake for 8 mins. Oven time may vary.
  8. Mix together ingredients for the icing starting with whisking the cream cheese first, then adding the heavy cream, next the butter, then gently adding the sugar. Spread on cinnamon rolls. Allow to sit for 30 to 1 hour and then enjoy!

Note: whatever is not eaten make sure to refrigerate. When ready to eat pull out and allow to sit for 1 to 2 hours until at room temperature.

Additional note: try using vanilla spice eggnog instead of heavy cream! It’s delish!

Enjoy!

The dough after 2 1/2 hours. Ready to create and roll.
Rolled up ready to sit overnight.
After coming out of oven above boiling water. step 4.
I’ve added a little bit of cream…….
And I’ve added a lot…… but come out good.
Naked without cream. It really depends on the texture you like. Without cream is more bread like, and with cream it more doughy.

Arroz Con Leche – ‘Mexican Rice Pudding‘

What You Need:

7 cups of water

1 cup of white rice

1 teaspoon of cinnamon

1 12oz can of evaporated milk

1 14oz can of sweetened condensed milk

1 cup of whole milk

1/2 of vanilla extract

Steps:

1. In a medium/large simmering pot bring the water, rice, and 1/2 teaspoon of cinnamon to a boil. Boil for 18 minutes, uncovered.

2. Drain the liquid from rice and add the milks and vanilla extract to the pot. Keep the stove on a medium heat and mix for 20 mins or until thick and creamy.

3. Pour the rice pudding into a round 2 1/2 qt dish. Mix in the rest of the cinnamon (1/2 teaspoon) and continue to mix while still hot.

4. Serve right away warm or chill for 2 to 4 hours. Dash some more cinnamon on top for appeal. Enjoy!

Eggless Pancakes

Sometimes you want to make pancakes only to realize you don’t have any eggs! Which is exactly what happen to us. However delicious pancakes are still achievable even if you don’t have any eggs!

We hope you enjoy these eggless pancakes, courtesy of “eggless cooking”. You have to try these!

https://www.egglesscooking.com/eggless-pancakes-recipe/

What You Need:

  • 1 Cup All Purpose Flour
  • 1 Teaspoon of Sugar (give or take, I add a little more)
  • 1/4 Teaspoon Ground Cinnamon
  • 2 Teaspoons Baking Powder
  • 1/4 Teaspoon Salt
  • 1 Cup Milk ( 2%)
  • 1 Tablespoon Vegetable Oil
  • 1 Tablespoon Water
  • 1 Teaspoon Vanilla Extract
  • 2 Tablespoons Unsalted Butter

Steps:

  1. Whisk together the flour, sugar, cinnamon, baking powder, and salt. (The dry ingredients)
  2. In a small bowl whisk 1 cup milk, the vegetable oil, water and vanilla extract. (The wet ingredients)
  3. Stir in the wet ingredients to the dry ingredients. Set aside.
  4. Heat a skillet at a low medium heat. Once the pan is hot add the unsalted butter and let it melt.
  5. Add the melted butter to the batter and return the pan to the stove. Mix the butter into the batter well.
  6. When the pan is hot enough, pour a small ladleful of batter on the pan for each pancake. Cook until bubbles appear on the face of the pancake.
  7. Carefully flip the pancake and cook until golden brown on both sides.

Sidenote: keep your skillet on medium LOW. These do cook fast and can easily burn if the pan is too hot.