Wednesday, May 13, 2015
1 quart fresh strawberries, sliced
2/3 cup sugar, divided
2 cups all-purpose flour
1/4 cup baking cocoa
1/2 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
1/2 cup cold unsalted butter
2/3 cup plus 1 T. miniature semisweet chocolate chips, divided
3/4 cup half and half cream
1 egg white, lightly beaten
1 T. coarse sugar
1/2 pint heavy whipping cream
3 T. confectioners' sugar
3/4 cup. hot fudge ice cream topping
10 fresh strawberries
Combine strawberries and 1/3 cup sugar; refrigerate if desired. In a large bowl, combine the flour, cocoa, baking soda, baking powder, salt and remaining sugar. Cut in butter and 2/3 cup chips until crumbly. Add half-and-half and stir until just moistened.
Divide dough into 8 patties, about 3/4 inch thick. Place on parchment paper-lined baking sheets. Brush with egg white; sprinkle with coarse sugar and remaining chips.
Bake at 450 degrees for 13 minutes or until toothpick inserted near the center comes out clean. Cool. Meanwhile, in a small bowl, beat whipping cream and confectioners' sugar until stiff peaks form. Refrigerate.
To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top with about two-thirds of the strawberries, whipped cream and fudge topping. Replace shortcake tops; top with remaining berries, cream and topping. Garnish with chocolate if desired. Yield: 8 servings.
*From The FoodNetwork
Thursday, May 7, 2015
1 cup butter, softened
1 cup white sugar
1 cup brown sugar
1/2 tsp. vanilla
3 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 12 oz. bag Semi Sweet Chocolate Chips
1 10 oz. bag Hershey's Cinnamon Chips
Cream butter and sugars. Beat in eggs, one at a time. Add the remaining ingredients. Drop on a cookie sheet and bake at 350 degrees for 9 minutes.
4 tsp. active dry yeast
1 tsp. white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 tsp. salt
1 T. vegetable oil
1/2 cup baking soda
4 cups hot water
1/4 cup butter, melted
1/4 cup kosher salt, for topping
2 T. white sugar, 2 tsp. cinnamon, for topping
In a small bowl, dissolve yeast and 1tsp. sugar in 1 1/4 cups warm water. Let stand until creamy, about 10 minutes.
In mixer combine flour, 1/2 cup sugar and salt. Add the oil and yeast mixture. Mix until formed into dough. If the mixture is too dry, add 1 or 2 T. of water. Continue kneading the dough until smooth, approx. 8 minutes. Cover with plastic wrap and let rise in a warm place until double in size, about 1 hour.
Preheat oven to 450 degrees F (230 degrees C). Grease 2 baking sheets.
In a bowl, dissolve baking soda with 4 cups hot water and set aside.
Turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. After the pretzels are shaped, dip each pretzel into the baking soda/hot water mixture and place pretzels onto baking sheets.
Bake in preheated oven until browned, about 8 minutes.
Brush with butter and sprinkle with kosher salt or sugar/cinnamon mixture.