Dutch Crunch Rolls

I came across this recipe several years ago, and was absolutely intrigued.  I am a sucker for fresh baked home made bread.  Give me a loaf of bread fresh out of the oven and I will cut off both ends to get the fresh crispy crust and the tender inside.  Oddly enough, so will my mom.  So if you want the heel of a fresh loaf of bread, make sure my mom is not around.  Why?  Because these are her exact words.  Oft repeated. "I will FIGHT you for the heel"!


These rolls consist of a basic dough recipe, but with an interesting twist for the crust.  They are topped with a paste made from white rice flour.  The paste bakes into that wonderful crackled crust, and is delicious.  You can find white rice flour in larger grocery stores with the flour or with the gluten free products.


Dutch Crunch Rolls


Rolls:
1/4 cup warm water
1 cup warm milk
2 teaspoons vegetable oil
1 Tablespoon sugar
1 1/2 teaspoons salt
2 1/2 - 3 1/2 cups all purpose flour
2 1/2 teaspoons yeast


Topping:
3/4 cup white rice flour
1 Tablespoon yeast
1 Tablespoon flour
1/4 teaspoon salt
1 Tablespoon vegetable oil
1/2 cup warm water


Place all of the dough ingredients into a bread machine pan, starting with 2 1/2 cups flour, adding more as necessary.  Set bread machine to the dough cycle.  If mixing by hand, combine all of the dough ingredients in a medium bowl, starting with 2 1/2 cups flour, adding more as necessary.  Mix until the dough comes together.  Turn out onto a floured surface and knead until the dough is smooth and elastic, about 5 minutes.  Place the dough in a greased bowl, cover, and let rise for 1 hour.


Preheat the oven to 375F.  Line a baking sheet with parchment paper.


Once the dough cycle is done, and the dough has risen, divide the dough in to six equal portions and shape into balls.  Place the rolls onto the prepared baking sheet, set aside.  In a small bowl, combine all of the topping ingredients.  Stir until well combined.  Let stand for 15 minutes.  


Spread the topping evenly in a thick coat over the tops and sides of the rolls.  Let rise for about 20 minutes.  Bake for about 25 minutes, or until well browned.  Let cool slightly before serving.  Serve warm.  Makes 6 large rolls.


Enjoy!  -Cardamommy

Cheese and Jam

This is one of my most favorite things to eat! It's perfect for breakfast, lunch, a snack, or even sometimes supper. You're probably thinking I'm crazy, and in most cases you would be right. But you'll have to trust me on this one. Cheese and jam is absolutely delicious. My old roommate, and very good friend, first introduced this to me last year when we lived together. She grew up eating this traditional Danish food, because her mom is from Denmark. I was skeptical, but it really was love at first bite!

1 Slice Bread
1-2 Slices Cheddar Cheese (white or regular)
1-2 T Jam (choose your favorite, but I love both red and yellow raspberry jam with cheddar)

Toast bread. Cover toasted bread with cheese slices while toast is still hot. Spread jam on top of cheese.

Mahlzeit!
-Coriaunty

Grapefruit Meringue Pie

I got the inspiration for this pie from a citrus meringue pie recipe.  I figured that if it worked with orange or lemon or lime, why not grapefruit?  Just because I've never seen a grapefruit pie, doesn't mean they don't exist, or that I can't just make one up!  So that's where we are.  I used a basic meringue pie model, and came up with this pie.


As with the Grapefruit Sugar Cookies, the grapefruit flavor is very subtle.  You can tell that it is citrus and grapefruit, but it doesn't scream at you.


Grapefruit Meringue Pie


Pastry Crust:
1 cup all purpose flour
2 Tablespoons sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold butter


Grapefruit Filling:
1 cup sugar
4 Tablespoons cornstarch
4 Tablespoons flour
1/2 teaspoon salt
1 cup water
1 1/2 cups grapefruit juice, divided
4 egg yolks, beaten (egg whites reserved)
2 Tablespoons butter
2 teaspoons grated grapefruit zest


Meringue:
4 (reserved) egg whites
1 teaspoon vanilla extract
1/2 cup sugar


For the crust, preheat the oven to 350F.  Mix the flour, sugar and salt in a medium bowl.  Cut in the cold butter using a fork or pastry blender until the mixture looks like coarse crumbs.  Press onto the bottom and up the sides of a 9 inch pie plate.  Bake for 15 minutes, or until golden brown.  Remove from oven and set aside to cool.


In a large saucepan, combine the sugar, corns starch, flour, and salt.  Gradually stir in the water and 1 cup of the grapefruit juice until smooth.  Cook over medium-high heat, stirring constantly until the mixture is thick and bubbly. 


Place the egg yolks in a medium sized bowl.  Slowly pour a small amount of the hot mixture into the egg yolks, whisking constantly.   Return the egg yolk mixture to the pan, still whisking constantly.  Bring the mixture to a gentle boil, stirring constantly for about 2 minutes.  Remove from the heat and stir in the remaining 1/2 cup grapefruit juice, butter, and grapefruit zest.  Pour into the prepared crust.


For the meringue, in the bowl of a stand mixer fitted with the whisk attachment, place the 4 egg whites and vanilla.  Turn mixer to medium speed.  When egg whites become frothy, increase mixer speed to high and start slowly adding the sugar, a tablespoon at a time until stiff peaks form.  Spread the meringue over the hot filling, spreading it all the way to the edges of the pie plate to seal.  Bake the pie at 350F for about 12 minutes or until the meringue is golden brown.  Cool for about an hour on a wire rack, then two more hours in the refrigerator before serving.  Makes about 8 servings.  


Enjoy!  -Cardamommy


Enjoy!  -Cardamommy

Roman-Style Meatballs

I don't often make meatballs, but decided to try this recipe out.  It was definitely worth it.  These meatballs are bursting with flavor, and not overpowered by the simple tomato sauce.  This dish pairs well with Gnocchi alla Romana.


Roman-Style Meatballs


1 1/2 cups breadcrumbs
1/2 cup milk
4 ounces finely chopped prosciutto
1 pound ground beef
1 pound ground pork
2 eggs, lightly beaten
1/2 cup grated parmesan cheese
2 teaspoons dried parsley
3/4 teaspoon dried oregano
6 teaspoons dried basil
5 garlic cloves, minced, divided
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
5 Tablespoons olive oil, divided
1 yellow onion, diced
1 can (28 ounces) crushed tomatoes


In a small bowl, combine the breadcrumbs and milk.  Set aside.  In a large bowl, combine the prosciutto, ground beef, ground pork, eggs, cheese, parsley, oregano, 3 teaspoons basil, 3 minced garlic cloves, salt and pepper.  Add the milk and breadcrumb mixture, then mix gently until combined.


Divide the meatballs into 1/4 cup portions.  Roll into balls and set aside on a baking sheet. In a large skillet, heat 2 tablespoons of oil.  Add the meatballs (in two batches) and brown on all sides, about 5 to 8 minutes per batch.  Transfer the meatballs to a clean baking sheet or plate.  


In the same pan as was used for the meatballs, heat the 3 remaining tablespoons of oil.  Cook the onion in the oil until softened.  Add the remaining 2 garlic cloves and cook about 1 minute.  Add the crushed tomatoes and remaining 3 teaspoons basil.  Season with salt and pepper to taste.  Bring the sauce to a simmer.  Add the meatballs and cook, turning occasionally, for about 30 minutes, or until cooked through.  Makes 6 to 8 servings.


Enjoy!  -Cardamommy

Brown-Rice Pudding

I have a funny history with rice pudding. My parents used to make it all the time when I was little--always in the crock pot--and I hated it. Except for the very very top. So every morning when I got up to get ready for school, I would skim just the very top off the rice pudding and be on my merry little way. Well, my friends, not a lot has changed. I have since come to love the rest of rice pudding, but I still reserve a special place in my stomach for just the very top.

I was inspired to make this after Chemist Cuisinier, PhD made some while I was visiting her over the weekend. Unfortunately, I do not have a crock pot, so I had to find a stove-top recipe. I used brown rice (because I discovered I didn't have white rice) which gave this pudding a much coarser texture and a very unique, warm flavor, which was enhanced by the cinnamon. Unfortunately, it also more than doubled the cooking time. Given the flavor of this pudding, though, I think it was definitely worth it. Next time I may try soaking the rice before cooking to reduce cook time. You may also use regular white rice, but for me the brown-rice pudding is in my recipe book to stay.

3/4 C Long Grain Brown Rice
6-7 C Low-Fat Milk
1/2 C Sugar
1 tsp Vanilla
Cinnamon
Nutmeg

1. In a large pot bring milk and rice to a boil, stirring constantly. Reduce to a simmer and cook until rice becomes soft, and the pudding becomes thick, about 45-60 minutes (if using white rice, about 20-25 min). You may need to add more liquid.

2. When pudding is ready, remove from heat and add sugar, vanilla, cinnamon, and nutmeg. You may also add raisins or another dry fruit of your choice. Serve warm or chill in an airtight container.
Mahlzeit!
-Coriaunty

Gnocchi alla Romana

I started making my own gnocchi several years ago.  It is different, fun, and delicious.  So when I came across this recipe in an old Williams-Sonoma catalogue, I had to try it out.  This has actually been on my to make list for quite a long time.  This gnocchi is very much like polenta, but uses semolina flour.  And did I mention that is is delicious?  My youngest hungry puppy inhaled the scraps left over from cutting the rounds.  They were cold.  But she loved them.  This dish was an even bigger hit baked.


Gnocchi alla Romana


5 1/2 cups milk
2 cups semolina
2 teaspoons kosher salt (not table salt)
1 1/4 cups grated parmesan cheese, divided
2 egg yolks
6 Tablespoons (3/4 stick) butter, cut into cubes, plus 3 Tablespoons butter, melted


Spray a 9x13 inch pan with cooking spray, then line the bottom with parchment paper and spray again.  Set aside.


In a 4 quart saucepan over medium-high heat, bring the milk to a simmer.  Add the semolina in a steady stream, whisking constantly.  Reduce the heat to medium low and add the salt.  Continue whisking to prevent lumps from forming.  Cook and stir the semolina until it is thick,  about 10  minutes.  Remove from heat and stir in 3/4 cup cheese, the egg yolks, and 6 tablespoons butter.  Pour the semolina into the prepared pan and spread evenly.  Cover and refrigerate until firm, about 2 hours.


Preheat the oven to 425F.  Butter a 9 inch french skillet, pie plate, or baking dish.


Using a 2 1/2 inch round biscuit or cookie cutter, cut the gnocchi.  Arrange the gnocchi in the prepared pan so they are overlapping in a spiral fashion.  Brush the top of the gnocchi with the 3 tablespoons melted butter, then sprinkle with the remaining 1/2 cup cheese.  Bake for about 30 to 35 minutes or until the top is golden brown.  Let the gnocchi stand for about 10 minutes before serving.  Makes 6 to 8 servings.


Enjoy!  -Cardamommy

Grapefruit Sugar Cookies

Grapefruit.  You either love it or hate it.  I definitely fall into the love category.  When I can find grapefruit for a good price at the grocery store, I generally eat it every day.  I have been toying with the idea lately of baking with grapefruit.  I have to say that I can't recall seeing very many recipes using grapefruit.  I am here to change all that.


I found the original recipe for these cookies here.  I switched out the lime for grapefruit and topped it with a white chocolate drizzle.  These cookies turned out very well.  They are sweet and chewy with an essence (if you will) of grapefruit.  The grapefruit is not overpowering, but instead gives these cookies a rather fresh taste.  If you prefer, you can omit the white chocolate drizzle.


Grapefruit Sugar Cookies


Cookies:
3 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups granulated sugar
2 teaspoons grapefruit zest
1 egg
1/2 teaspoon vanilla extract
3 Tablespoons grapefruit juice
1/2 cup sugar, to roll cookies


White Chocolate drizzle:
Pinch of grapefruit zest
1 cup white chocolate chips
1 teaspoon shortening
1 drop red gel food coloring


Preheat the oven to 350F.  Line a baking sheet with parchment paper.  Set aside.


In the bowl of a stand mixer, combine the butter, sugar, and grapefruit zest.  Turn the mixer on medium speed and beat until light and fluffy.  Add the egg, vanilla, and grapefruit juice.  Beat again on medium speed until well incorporated.  The mixture may look curdled, that is okay. In a medium sized bowl, combine the flour, baking soda, baking powder, and salt.  Add to the creamed mixture and beat on low speed until the flour is completely mixed in.


Place the 1/2 cup sugar in a small bowl.  Scoop the dough into heaping tablespoon sized balls.  Roll the balls of dough in the sugar, then place on the prepared baking sheet, about 2 inches apart.  Bake for about 10 minutes.  Remove the cookies from the oven and let sit on the baking sheet for about 2 minutes.  Remove the cookies from the baking sheet and place on a cooling rack to cool completely.


For the white chocolate drizzle, place the grapefruit zest, white chocolate chips, and shortening in a microwave safe bowl.  Microwave in 20 second intervals, stirring after each, until white chocolate is melted and smooth.  Add one drop of red food coloring, and stir until the color is even.  Drizzle melted white chocolate over the cooled cookies.  Makes about 30 cookies.


Enjoy!  -Cardamommy

Pumpkin Bagels with Pumpkin Cream Cheese

I realize that the time for pumpkin come and gone on the average baker's calendar, but not for me. Nay, nay, I will drink my pumpkin spice hot chocolate right up until June, thank you, and I will drink it with pride! Since I am pretty much game for trying anything that has pumpkin in it, and I love bagels, pumpkin bagels were particularly appealing to me. If the idea of making bagels scares you, don't let it! It was actually really simple and the result was a delicious, soft, chewy set of bagels with a slight hint of pumpkin, warmed by Autumn spices. Mine turned out to be a wee bit on the dry side, but I think that was a result of boiling and baking too long. However, this was remedied by a good toasting, and also by the application of a delicious pumpkin cream cheese spread.

1/2 C Water, lukewarm, Plus 2 T

3 C White Bread Flour
6 T Brown Sugar
1 tsp Salt

1/2 C Canned Pumpkin
1 1/2 tsp Cinnamon
1/3 T Ground Cloves
1 1/2 tsp Nutmeg
3/4 tsp Allspice
3 1/4 tsp Active Dry Yeast
3 qt Water
1 T Sugar

Insert dough ingredients in bread machine according to manufacturer's instructions. Remove the dough from the machine after the first knead - approximately 20 to 30 minutes. Place dough on a floured surface. Divide into individual parts. Form balls, gently press thumb through center of ball and slowly stretch into bagel shape. 

While bagels rise, bring water and sugar to a rapid boil in a large saucepan. Drop test dough. 

Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on each side for 1-2 minutes. Remove and cool on rack 1 minute, brush with egg and sprinkle with sesame or poppy seeds, if desired. 

Bake at 400 F on a baking sheet sprinkled with cornmeal, until golden - approximately 15 minutes.

Cream Cheese Spread

4 oz. cream cheese, softened
3 tablespoons brown sugar
2 tablespoons pure maple syrup
1/4 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract

1. In a small bowl, beat softened cream cheese, sugar, and syrup til creamy.
2. Add pumpkin, spices and vanilla and beat til smooth.

Mahlzeit!

-Coriaunty

Loaded Pudding Pie

Some years ago, I discovered the joys of homemade pudding.  Chocolate, vanilla, doesn't matter much to me.  I just love it.  Boxed pudding mix?  Ummm...I suppose it has it's place...somewhere.  Yes, I do stock boxed pudding mix for use in a pinch, but I refrain from consuming it.  I think it tastes kind of funny...Anyway!  


This pie is a luscious concoction of Oreos (Yay!), homemade pudding (Yay!), and assorted candy and brownies (Yay yay!).  Enough said?  You do have options here.  If you don't feel like making an oreo crust, then buy one.  If you don't have time to make homemade pudding, or simply prefer the boxed stuff, you can totally use the boxed mix.  Don't like brownies, oreos or assorted candy?  Use whatever moves you.  Make it fun!  (Side note: Fear not!  Your loaded pudding pie will not come with a pudding sinkhole in the middle (like the one in the picture).  Sinkholes come only after you consume half of the pie.)


Loaded Pudding Pie


Crust:
24 Oreos, crushed
4 Tablespoons (1/2 stick) butter, melted


Filling:
3/4 cup sugar
1/4 teaspoon salt
3 1/2 Tablespoons cornstarch
2 1/2 cups milk (I used skim)
4 egg yolks
2 Tablespoons butter, cut into 4 pieces
2 teaspoons vanilla
3 ounces dark chocolate chips
1/2 cup chopped peanut butter cup candies
1/2 cup mini marshmallows
1/3 cup chopped cookies and cream Hersheys candy bars
1/3 cup chopped brownies


Topping:
8 ounces Cool Whip
8 Oreos, crumbled


For the crust, preheat the oven to 350F.  Mix the Oreo cookie crumbs with the melted butter.  Press the mixture onto the bottom and sides of a 9 inch pie plate.  Bake for 5 minutes, then remove from oven and cool completely on a cooling rack.


In a medium saucepan, whisk together the sugar, salt, and cornstarch.  Whisk in the egg yolks, and slowly whisk in the milk until smooth.  Heat over medium heat, whisking constantly until the mixture is thickened and almost boiling.  Add the butter and the vanilla. Pour in the chocolate chips and whisk until completely melted and smooth.  Remove pudding from the heat and let cool for 15 to 20 minutes.


Place the chopped brownie over the bottom of the crust.  Fold the marshmallows, chopped peanut butter cups, and chopped candy bars into the pudding.  Pour the pudding mixture into the crust, and chill for at least three hours.


After the pie has chilled, spread the cool whip evenly over the top and sprinkle with the crumbled oreo cookies.  Serve cold.  Makes about 8 servings.


Enjoy!  -Cardamommy

Cranberry Orange Oatmeal Cookies

I love the combination of cranberry and orange, so I thought they would be perfect in an oatmeal cookies.  These cookies are fabulous.  The orange really comes out and the sweet tartness from the dried cranberries is a perfect match.  


Cranberry Orange Oatmeal Cookies


1/2 cup shortening
1/2 cup butter flavored shortening
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
Grated zest of 2 oranges
3 cups old fashioned oats
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup dried cranberries


Preheat oven to 375F.  Line a baking sheet with parchment paper.


Cream together the shortening and sugars.  Beat in the eggs, vanilla, cinnamon, and orange zest.  In a separate bowl, combine the oats, flour, baking soda, and salt.  Add to the creamed mixture, and beat until just blended.  Stir in the dried cranberries.  


Drop by heaping tablespoonfuls about 2 inches apart on the prepared baking sheet.  Bake for 10 minutes.  Let cookies cool on the pan about 2 minutes, then transfer to a cooling rack to cool completely.  Makes about 24 cookies.


Enjoy!  -Cardamommy

Oreo Marshmallow Treats

After a couple of weeks of no cooking whatsoever, I am happy to be slaving away in the kitchen again.  It dawned on me yesterday at 5 pm, that I had no treats in the house.  No cookies, candy, blah blah blah.  Big problem.  What a horrible wife/mother I am to let my home fall into sugarlessness.  As such, I had to fix this problem quickly.  I had no time for cookies, no time for brownies, blondies, cake, etc.  Crushing some Oreos and combining with marshmallows, however?  As my hungry puppies would say, "Easy peasy lemon squeazy."

Oreo Marshmallow Treats

1 15 ounce package Oreos, crushed

1 10 ounce bag marshmallows

4 Tablespoons (1/2 stick) butter

Line an 8 inch square pan with tin foil, and lightly grease the foil.

In a large microwaveable bowl, melt the marshmallows and butter in the microwave, then stir until smooth.  Add the crushed Oreos and stir to thoroughly combine.  Pour the Oreo mixture into the prepared pan and press into the pan evenly with the back of a spoon.  Place the pan in the refrigerator and chill until firm.  Cut into squares and serve.  Makes 16 treats.

Enjoy!  -Cardamommy

Cinnamon Bun Cake

Need a quick and delicious cake using basic pantry staples?  This is the one for you.  A basic yellow cake with a luscious cinnamon swirl topped with a thin layer of frosting that just barely melts into the cake.  I worried a little bit that the cake would be tough, more like a quick bread than a cake.  However, I found this cake to be surprisingly soft and tender.  This cake is best served the first day, either warm from the oven or at room temperature.  


Cinnamon Bun Cake


Cake:
3 cups all purpose flour
1 cup sugar
4 teaspoons baking powder
1/4 teaspoon salt
2 eggs
2 teaspoons vanilla
1 1/2 cups milk
1/2 cup (1 stick) butter, melted


Cinnamon Swirl:
1 cup (2 sticks) butter, softened
1 cup brown sugar
2 Tablespoons flour
1 Tablespoon cinnamon


Frosting:
4 Tablespoons (1/2 stick) butter, softened
3 cups powdered sugar
1 teaspoon vanilla
1 to 2 Tablespoons milk


Preheat the oven to 350F.  Grease a 9x13 inch baking dish.


In a large bowl, combine the flour, sugar, baking powder, and salt.  Stir until combined.  Using a hand mixer or stand mixer, add the eggs, vanilla, and milk, and mix until all the ingredients are just combined.  Slowly beat in the melted butter.  Pour the batter into the prepared pan and smooth evenly.


In a small bowl, combine the butter, brown sugar, flour, and cinnamon, and mix together with a spoon until combined.    Drop the cinnamon mixture by spoonfuls onto the cake batter, then run a butterknife through the batter to create a marbled swirl (I usually swirl back and forth length-wise, then back and forth width-wise).  


Place the cake into the oven and bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.  Place on a wire rack to cool.


To make the frosting, beat the softened butter with 1 cup of powdered sugar and the vanilla.  Gradually add the remaining sugar, a little at a time until all as been mixed in.  The frosting may be very dry.  Add the milk, a tablespoon at a time until the frosting is the desired consistency.  It should be soft and spreadable.  While the cake is still warm, but not hot, spread the frosting over the top.  The still warm cake will melt the frosting just slightly into the cake.  Makes 16 servings.


Enjoy!  -Cardamommy

White Cheddar and Blueberry Salad

I originally made this salad for the express purpose of looking good. I'm talking about the salad, not me. The dish was for my final photography portfolio, but ended up tasting pretty good, too. Not that I had any doubts. It's fast, simple, and can easily be adapted to fit your tastes.

1 pkg Mixed Salad Greens
2 C Fresh Blueberries
1/4 C Grated White Cheddar Cheese
1/4 C Walnuts, Pecans, or Almonds
Balsamic Vinegar

In a large bowl toss greens and blueberries. Add desired amount of your favorite nut and grate a little cheddar cheese over it. Lightly toss and serve with balsamic vinegar.

Mahlzeit!
 -Coriaunty