Braided Bread

Hi everyone!

I really wanted to make fruit-filled braided bread today, so I found this recipe online. I would have recorded myself making this recipe, but my family took the camera on vacation with them. I made two different kinds of filling (4 loaves): apple and blueberry cream cheese. Both are amazing, but I think I like the blueberry one best. 
The bread may look hard to make, but it is really quite simple. If you make it, you will love it. The bread would be amazing with other types of filling, such as raspberry or cherry. Enjoy :)
                                                                                                                -Elizabeth :)


Bread
This recipe is made in two parts. First you make a sponge, then you add the rest of the ingredients and finish the dough.


Sponge
1 Tablespoon active dry yeast
1 Tablespoon sugar
1 1/2 cup warm milk (105-115 degrees)
2 cups all-purpose flour


Combine yeast, sugar, and flour. Add milk and stir to combine. Cover and set aside for 30 minutes.


Dough
2 eggs
1 1/2 teaspoons salt
1/3 cup sugar
2 1/2- 3 cups flour
1/2 cup butter, cut into small pieces


Add eggs, salt, sugar, and 1 cup of the flour to the sponge. Add the butter a few pieces at a time while mixing. Add the remaining flour 1/2 cup at a time until the dough is kneadable but still soft. Knead for 5 minutes by hand or using a mixer with a dough hook. Place in greased bowl, cover, and let rise for 1 1/2 hours until double. Punch dough down. Divide into two pieces and roll each into a rectangle. Put filling in the middle third (lengthwise) of the dough. Cut the outer thirds of the dough diagonally into tabs about 1 inch apart. Fold each tab over the filling so they overlap and form a braid pattern. Fold ends under and place on greased cookie sheet. Cover and let rise for 45 minutes. Brush with egg wash (1 egg + 1 Tablespoon milk). Bake at 350F for 35 minutes. 


For blueberry cream cheese bread: Spread dough with cream cheese filling, then add blueberry filling on top.
For apple filled bread: Spread dough with apple filling. 


Cream Cheese Filling
3/4 cup cream cheese
2 T sugar
1/2 t vanilla
1 T egg wash 


Mix all ingredients until smooth.


Blueberry Filling
2 cups blueberries, frozen or fresh (I used frozen, because that's what I had)
1/4 cup sugar
1/4 cup cornstarch
2 T lemon juice


Combine all ingredients. Bring to boil. Reduce heat and simmer for 5 minutes, stirring so the filling does not stick to the bottom of the pan.


Apple Filling
2 cups apples, sliced thin (I used 1 granny smith and 1 gala)
2 Tablespoons lemon juice
1/4 cup brown sugar
1 cup chopped pecans
1/3 cup cornstarch
1 teaspoon cinnamon
1 teaspoon nutmeg
1 Tablespoon butter


Combine all ingredients and heat until the mixture thickens and is gooey.

Lemon White Chocolate Coconut Cookies

Hi Everyone!
At the assisted living center where I work, we get this lemon white chocolate cookie dough. I really love those cookies so I decided to see if I could make them at home. I modified my basic chocolate chip cookie recipe, substituting white chocolate chips for the semi-sweet, adding coconut, lemon extract, lemon zest, and a little lemon juice. Here's the recipe.
                                                                                                                       -Elizabeth :)


Lemon White Chocolate Coconut Cookies
1 cup butter, softened
3/4 cup white sugar
3/4 cup brown sugar
1 egg
2 teaspoons lemon extract
zest of 3 lemons
about 2 Tablespoons lemon juice (you don't want too much or the cookie dough will be too wet)
2 1/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 bag of white chocolate chips
about 1 cup shredded coconut


1. Cream butter and sugar together. Stir in egg, lemon extract, lemon zest, and lemon juice. Add flour, baking soda, and salt, and stir till just combined.
2. Stir in white chocolate chips and coconut. Drop by tablespoonfuls on greased cookie sheet about 2 inches apart. Bake for 8-10 minutes at 375F. Take off cookie sheet to cool.

Snickerdoodles

One of my co-workers really loves snickerdoodles and has asked me to make them for her several times. Snickerdoodles are basically a wet sugar cookie dough with added cinnamon and nutmeg. They are very simple to make and very delicious. My brother also really wanted to make snickerdoodles so I let him help me. This is a very good recipe to make with kids because it is easy to understand and is not very complicated.
                                                                                                            -Elizabeth :)


Snickerdoodles


6 Tablespoons butter, softened
1 cup sugar
1 egg
1/2 cup milk
2 cups flour
2 Teaspoons baking powder
1/2 Teaspoon nutmeg
1 Teaspoon cinnamon
cinnamon-sugar, for dusting tops of cookies


1. Cream butter and sugar. Add egg and milk.
2. Combine flour, baking powder, nutmeg, and cinnamon and add creamed mixture.
3. Drop by tablespoonfuls onto greased cookie sheets. Dust with cinnamon sugar.
4. Bake at 400F for 8-10 minutes. Cool on sheet for a minute or so. Transfer to wire rack or paper to cool. Enjoy :)

The Best Apple Crisp Ever!

Over the past year or so, I have made this apple crisp recipe many times. Several of my friends have been over to my apartment to share it with me. I love this apple crisp recipe. I modified a recipe for "Apple Almond Crisp" from the Bon Appetit Desserts cookbook. The original recipe used only Granny Smith apples, but I prefer to use half Fuji and half Granny Smith apples because Granny Smith apples are too tart. I also add a little more cinnamon to the filling and a little nutmeg in the topping. If you make this apple crisp, you will love it and never want to make another apple crisp recipe again. The best way to eat this apple crisp   is with vanilla ice cream.

                                                                                                 -Elizabeth :)

Apple Crisp

Topping

1 1/2 cups all-purpose flour

1/2 cup packed brown sugar

2 Teaspoons cinnamon

1/2 Teaspoon or so nutmeg

3/4 cup chilled butter, cut into small cubes

1 cup sliced almonds

Filling

3/4 cup sugar

3 Tablespoons all-purpose flour

2 Teaspoons cinnamon

1/2 Teaspoon nutmeg

about 2 Tablespoons lemon juice

4 small Granny Smith apples

4 Fuji apples

1-2 Teaspoons vanilla extract

1. To make the topping: Combine all ingredients except butter and almonds. Rub butter in with your fingers until the mixture forms small clumps. Stir in almonds. Store in refrigerator until ready to use.

2. To make filling: Peel and cut apples into thin slices. Toss with lemon juice. Combine sugar, flour, cinnamon, and nutmeg. Add to apples and toss to coat. Add vanilla extract and stir until apples are evenly coated.

3. Pour filling into greased 13x9 pan. Sprinkle topping evenly over the apples. Bake at 350F for 1 hour. Serve with vanilla ice cream.

Unfortunately I forgot to take a picture of the apple crisp before we started eating it....

Caramel Meringues

Hi everyone!
While I was in my baking class, we made Italian meringue to top lemon meringue pie. To make Italian meringue, heat sugar syrup to 238F and then pour into beaten egg whites while continuing to beat the egg whites. You can use this to top pies or whatever you want. While I was home for spring break, I decided to experiment to see what would happen if used much hotter sugar syrup to add a caramel flavor. This is the result of my experimentation:

Caramel Meringues
1/2 cup egg whites
1/2 cup water
1 cup sugar
1 teaspoon vanilla
1 teaspoon salt (optional, this adds a salty sweet flavor)


Stir together the sugar and water in a small saucepan. Bring to a boil without stirring and heat until the sugar syrup becomes a caramel color (This takes a while; the sugar syrup should be about 300F). Beat the egg whites until they hold stiff peaks. Slowly pour the hot sugar syrup into the egg whites while beating. Beat until the mixer bowl cools down. Add vanilla and salt. Pipe onto a cookie sheet lined with parchment paper. Bake in a 200F oven until the meringues are dry. Enjoy!


My siblings loved these candies. They are very light, sweet, and delicious. They may take a little while to make, but they are worth it. 
                                                                                                -Elizabeth :)

Chocolate Truffles and Chocolate Drops

Hi everyone!
I have posted another video on youtube on how to make mint chocolate truffles and orange chocolate drops.

The recipe for both is the same:
8 oz. chopped semi-sweet chocolate (not chocolate chips because they contain an emulsifier)
2/3 cup heavy cream (1/2 cup if you are not infusing it with a flavor)
something to flavor the cream (I used orange zest and chopped mint leaves, but you could use whatever you want). If you aren't going to infuse the cream, you could add some extract to the ganache, such as peppermint or vanilla.

1. Add the orange zest or mint leaves to the cream and bring to a boil. Turn off the heat and let sit for about 20 minutes to infuse the cream. Strain.
2. Bring the cream to a boil and pour over chopped chocolate. After a minute or so, stir the mixture to melt the chocolate.
3. To make chocolate drops: pipe the chocolate onto a cookie sheet lined with parchment paper and refrigerate until solid.
4. To make chocolate truffles: Refrigerate the ganache until firm enough to scoop and roll into balls. Use a small scoop to scoop the chocolate and roll it into a ball with your hands (very messy! Wear gloves if you have them). Roll in a mixture of cocoa powder and powdered sugar and keep refrigerated, or roll in melted chocolate.

These are fun to make and are good to share with friends (who doesn't like chocolate?). The chocolate drops are not very messy and easier to make. You can also make them quickly if you don't infuse the cream (although I think they are much better with infused cream). I learned how to make the truffles when I was in my baking class. I had finished everything I had to do, so Chef showed me how to make truffles. I figured out how to make chocolate drops myself as an easier, just as delicious, way to make chocolates. Don't be scared because truffles and ganache seem complicated to make. They are fun and easy!
                                                                                                            -Elizabeth :)

Cinnamon Rolls

Hi everyone!
I uploaded my first video to my youtube channel at www.youtube.com/sweettreatschef! Please watch it. The first minute does not have sound unfortunately, but after that it is fine. 

Here is the recipe for the cinnamon rolls I made in the video:
I love making this recipe, and I hope you will too!
                                                                                      -Elizabeth :)
Cinnamon Rolls 
1/2 cup warm milk (105-115F)
1/2 cup warm water (105-115F)
2 1/4 teaspoons active dry yeast
1/3 cup butter, softened
1/3 cup sugar
1 teaspoon salt
1 egg
3-4 cups all-purpose flour


Filling:
4 Tablespoons butter, melted
1/2 cup sugar
4 Teaspoons cinnamon


Glaze
about 3/4 cup powdered sugar
a few tablespoons of milk


1. Combine milk and water in mixing bowl. Sprinkle yeast into the bowl and stir to dissolve. 
2. Stir in butter, sugar, salt, and egg. Add 2 cups of the flour and combine. Keep adding flour a little at a time until it reaches dough consistency. 
3. Turn onto floured surface and knead for several minutes until smooth and elastic, adding more flour if needed (dough should not be too sticky).
4. Form into a ball, put in greased bowl, and turn over. Cover and let rise for 1.5 hours.
5. Combine cinnamon and sugar. Punch down dough. Divide in half. Roll each half to a 9x15 inch rectangle. Spread 2 Tablespoons melted butter onto each half and sprinkle 1/2 of the cinnamon mixture over. Roll the dough tightly starting with the long side to form a log. Cut into 9 pieces and place upright in greased 8x8 pan. Cover and let rise for 40 minutes.
6. Bake cinnamon rolls at 375F for 25-30 minutes. Combine powdered sugar and milk for glaze and pour over hot cinnamon rolls. Serve warm.

Candied Starfruit

Hi everyone!
A few weeks ago, for some unknown reason (probably because I was watching Chopped and someone made papaya curd), I really wanted to make starfruit curd. Unfortunately, starfruit is not very juicy, and one starfruit costs $2.99. Therefore, starfruit curd would not be very cost effective. Then, I thought I would candy starfruit slices, which actually worked quite well. I liked it, but starfruit has an odd taste so some people did not.


Candied Starfruit
1 starfruit
1 1/2 cups sugar
1 1/2 cups water


1. Cut the ends off the starfruit, and cut the peel off the points of the starfruit. Then, cut the starfruit into thin slices.
2. Dissolve the sugar in the water, and bring to a boil. Do not stir after it comes to a boil. Boil until the sugar syrup reaches 235F. (Use a candy thermometer).
3. Drop several slices of starfruit into the sugar syrup and boil for 20 minutes. Try to keep the sugar syrup at about 235F.
4. Drain the slices on a wire rack with paper towel under it. After they are cool, keep in the fridge or dry in an oven at a very low temperature (150-200F for several hours). 
5. Store in the fridge. You can eat them by themselves or use as a garnish.


This method can be used for other fruit or citrus peel. For citrus peel, first blanch in boiling water for a minute or two to take the bitterness out.
                                                                                                        -Elizabeth :)

Apple Streusel Cake

Hi everyone!
My first episode of "Sweet Treats and Delectable Eats" is filmed! The first episode will actually be cinnamon rolls, and the second episode will be chocolate truffles, chocolate drops, and caramel meringues. I had some technical difficulties with the camera so the first minute or so does not have sound. After I get it edited and fixed as much as I can, I will post it at www.youtube.com/sweettreatschef. 
                                                                                                                    -Elizabeth :)


While you are waiting for the episode, here is one of my favorite recipes:


Apple Streusel Cake
My mom got this recipe as a sample for a mail-order cookbook. I don't even know what cookbook it is from, but it is an excellent recipe. I generally use almonds in the streusel, but you can use pecans if you wish. The cake is great with or without the orange juice/ powdered sugar glaze. (I usually make it without the glaze). This is my favorite coffee cake recipe, and I have made it many times. 


Streusel 
1 cup brown sugar
1 cup chopped apples
1 cup sliced almonds
1/4 cup flour
1 Teaspoon cinnamon
3 Tablespoons melted butter


Cake
2 cups flour
1 Teaspoon baking powder
1 Teaspoon baking soda
1/2 cup butter, softened
1/2 cup sugar
3 eggs
1/2 Teaspoon vanilla
1/3 cup orange juice


Glaze
1/2 cup powdered sugar
2 1/2 Teaspoons orange juice


1. Preheat oven to 350F. Grease a 9 or 10 inch tube or bundt pan. (I usually use a bundt pan).
2. Combine all ingredients for streusel in a medium bowl. Set aside.
3. In another medium bowl, combine flour, baking powder, and baking soda. (If using unsalted butter, add about 1/4 teaspoon salt. If using salted butter, do not add anymore salt.)
4. In a large bowl, cream together softened butter and sugar. Add eggs, one at a time. Add vanilla.
5. Add flour mixture and orange juice alternately (1/3 of the flour, then 1/2 the OJ, etc.)
6. Pour 1/2 of the batter in the pan. Top with 1/2 the streusel, then the other half of the batter. Swirl with a knife. Bake for 15 minutes then remove from the oven and top with the rest of the streusel. Bake for 30-35 more minutes.
7. Cool in pan then turn onto serving plate. Flip over again so streusel is on top. Combine orange juice and powdered sugar for glaze. Pour over cake. 

Experimental Muffins

Hi Everyone!
Right now, I am living in a dorm that has no kitchen. This has been rather difficult because I love to bake all the time, and I don't get the opportunity to. Today, I borrowed my friend's kitchen so I could make muffins for a party tomorrow. Another friend of mine gave me some snickerdoodle cookies so I decided I would use the cookies as a crumb topping for the muffins. When I arrived at my friend's apartment, we could not find any baking powder or baking soda, which are necessary for making muffins because they allow the muffins to rise in the oven. My friend did have Bisquick though, so I used that even though I normally make everything completely from scratch. 
Here is what I did:


Bisquick Muffins with Snickerdoodle Almond Crumble Topping
Topping
Snickerdoodle cookies, crushed
Sliced Almonds
a few tablespoons of melted butter


Muffins
2 cups of Bisquick mix
1 egg
2 Tablespoons granulated sugar
1 Teaspoon cinnamon
about 3/4 cup of milk
about 1/3 cup of sour cream


1. Combine the cookies, almonds, and melted butter. Set aside.
2. Preheat the oven to 375F.
3. Combine the Bisquick mix, sugar, and cinnamon. Stir in egg, milk, and sour cream (I estimated when I made these so use enough to make a batter consistency).
4. Place 1 spoonful of batter in greased muffin tins. Add some of the topping, then another spoonful of batter, then a little more topping.
5. Bake for about 15 minutes or until the muffins are set. Cool on wire racks.


Unlike most recipes, this recipe is not exact because I was experimenting with what I had. Normally I would not advise estimating ingredients while baking, but, because the Bisquick has a set ratio of flour to leavening agent, a little estimating is okay here. The first batch I made I only but the topping on the top and not in the middle, but I felt like the muffins needed more. The second batch was better because I added the topping to the middle of the muffins. These muffins were very easy to make and would be a good recipe for someone who does not bake very much and may not have baking soda or baking powder on hand. You can experiment with making crumble out of other kinds of cookies (such as gingersnaps or sugar cookies) or other kinds of nuts or whatever you want. Have fun experimenting!


                                                                                                              -Elizabeth :)

Cookies!

Hi Everyone!
As I have said before, I will be filming my first episode of "Sweet Treats and Delectable Eats" next week, with recipes for chocolate truffles, chocolate drops, and caramel meringues. 
Here are some cookie recipes of mine while you wait for the show!
                                                                                           -Elizabeth :)


Chocolate Chip Cookies
These are my favorite cookie to make, and I've made them so many times. The key when making these cookies (or any cookie) is to remove them from the oven before they look done and leave them on the tray for a few minutes. The heat from the tray will finish cooking them, and the cookies will stay chewy. You can also add about 1 cup of chopped walnuts or pecans to this recipe with the chocolate chips, or you can substitute 6 oz. of white chocolate chips for 6 oz. of the semi-sweet chocolate chips.


                  Ingredients
1           Cup butter, softened
3/4        Cup white sugar
3/4        Cup brown sugar
1           Egg
2 1/4    Cups all-purpose flour
1           Teaspoon baking soda
1/2        Teaspoon salt
1           12 oz. package semi-sweet chocolate chips


                 Directions


1. Cream the butter and the sugars until light and fluffy.
2. Beat in the egg.
3. Stir together the flour, baking soda, and salt in a separate bowl. Add to butter, sugar, and egg mixture.
4. Stir in chocolate chips.
5. Drop by rounded tablespoonfuls 2 inches apart on ungreased cookie sheet. Bake at 375F for 8-10 minutes. Let sit on tray for 2 minutes after removing from oven. Transfer to wire rack to cool.


Almond Chocolate Cookies
I came up with this cookie recipe one day because I had cocoa powder and almonds, and I wanted to use them. If you like almonds and chocolate, you will love these cookies! 



                Ingredients

1	Cup butter
¾	Cup packed brown sugar
2/3	Cup sugar
½	Cup cocoa
2	Teaspoons almond extract
1	Teaspoon vanilla
2	Eggs
2 ¼	Cups flour
1	Teaspoon baking soda
½-1	Cups sliced almonds (depending on how many you want)

                 Directions

1.    In a mixing bowl, beat the butter, sugars, cocoa, and extracts until light and fluffy.          

2.    Add eggs, one at a time, beating well after each addition.       

3.    Combine the flour and baking soda; gradually add to sugar mixture. Add almonds.

4.    Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375 F for 7-9 minutes or until edges are firm. Remove to wire racks to cool.

Walnut Lace Cookies

This recipe is a modification of another lace cookie recipe I had. I didn't have any corn syrup when I was making the recipe so I made brandy-flavored syrup and substituted it. The brandy flavor really takes these cookies to another level.

              Ingredients

½	Cup butter, room temp.
2/3	Cup sugar
¼	Cup brandy-flavor syrup (see recipe)
2/3	Cup flour
2	Cups ground walnuts
1	Teaspoon vanilla
	Directions

1.    Stir butter, sugar, and syrup in saucepan over low heat until melted and smooth. 

2.    Bring to boil over medium-high heat. Remove from heat.         

3.    Stir in flour.     

4.    Stir in walnuts and vanilla.

5.    Drop by teaspoonfuls on parchment-lined baking sheet, two inches apart.

6.    Bake at 350F for 10 minutes.

Brandy-flavored Syrup

               Ingredients

½	Cup brown sugar
½	Cup white sugar
1	Cup water
2	Teaspoons brandy flavor
	Directions

1.    Stir ingredients together in small saucepan.

2.    Bring to boil over medium heat

3.    Boil for several minutes.

4.    Remove from heat.

5.    Let cool.

6. Store left-over syrup covered in the fridge.