Archive for January, 2014

Caesar Cheese Bread

Here is a great bread that is packed with cheese and garlic and you can serve it at any occasion.
You can make one large loaf or four smaller loafs

The Dough

1 1/2 cups of warm water (110F)Image
2 tablespoons rapid-rise yeast
1/4 cup olive oil
4 teaspoons sugar
2 1/2 teaspoons salt
1 tablespoons of your favorite Italian seasoning
1 tablespoon of seasoned salt (Lawrey)
2 teaspoons garlic powder
1/2 cup Panko
5 cups bread flour


1/2 cup mayo
3 tablespoons olive oil
1 tablespoon lemon juice
1 cup shredded parmesan cheese
1 cup shredded mozzarella cheese
2 tablespoons crushed fresh garlic
3 tablespoons minced fresh parsley


1 egg (for egg wash)
pinch of salt and pepper
pinch garlic powder
shredded Parmesan cheese
shredded mozzarella cheese
olive oil

Drizzle a little olive oil in a 10″ cake pan or if you choose, 4 small bread pans. Make sure to coat the sides and bottom well, then cover the bottom with Panko . Place the pan or pans onto a parchment covered baking sheet, then set aside.

Add the yeast to the warm water and whisk together to dissolve. Allow the solution to sit for 3 – 4 minutes. Add in the oil, sugar, salt, seasoning salt, Italian seasoning, garlic powder and 4 cups of flour. Mix together in a stand mixer with a dough hook allowing the dough to knead at the lowest setting. This should take 5 to 10 minutes, add in enough of the rest of the flour to form a soft dough. (You may need more or less depending on the texture of your dough. If the dough is to sticky add in a little more flour, if its to dry try adding just a drip of warm water)

Remove the dough hook and spray the dough lightly with a nonstick cooking spray. Cover the bowl with clear sandwich wrap and place it into your microwave and allow to proof. (the one thing I do to speed up the proofing is to place a measuring cup of heated water in the microwave with the dough, then close the door) Let the dough raise until its almost double in size 45 – 60 minutes.

While your waiting let make the filling. Using a food processor add all of the filling ingredients and process for approximately 2 minutes until you have a spreadable type mixture.

Once proofed, turn the dough onto a lightly floured surface and gently deflate. Pat and roll into a large round about 1/2″ thick (or if your making 4 smaller loafs cut the dough into 4 equal parts then roll them out) Spread the filling onto of the dough then roll it up snugly but not too tight. Pinch the ends and coil it into the baking pans, brush with egg wash and sprinkle with mozzarella and parmesan cheese, garlic powder, salt, pepper and drizzle olive oil. Place back into the microwave and proof for another 45-60 minutes allowing the dough to double in size.

Preheat the oven at 350 degrees and bake for 45 minutes. Cool slightly before cutting.


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Great Cinnamon Roll

I have made a lot of cinnamon rolls at the bakery but this ones the best. I made some this morning and they were great. I’am adding this one to my recipe book!


Image1/4 cup warm water
1 cup warm milk
1 teaspoon vanilla
1/2 cup of butter (room temp)
2 eggs (room temp and beaten)
1/2 teaspoon salt
5 cups of flour (all purpose)
1/2 cup sugar
3 teaspoons instant active dry yeast

Cinnamon Filling:
1/2 cup butter melted
1 cup brown sugar
5 tablespoons cinnamon

Butter Frosting:

3 ounces cream cheese
1/4 cup butter
1 cup powdered sugar
1 teaspoon vanilla


In a large 5 quart mixer combined all the ingredients except for the filling and frosting. Using a dough hook, mix everything together. Make sure the dough come clean from the bowl while mixing. If the dough appears too wet and sticky add a little flour, if it appears to dry add a little more warm water. You should see the dough form a ball and come clean from the bowl. Continue to mix in the bowl for approximately 10 minutes, unless you prefer to knead by hand. In this case once the dough had formed the ball you can pull the dough from the bowl and place it on a lightly oiled surface and knead approximately 10 minutes. Place the dough back into the bowl and cover until doubled in size.

Butter a 9″ x 13″ baking pan and set aside

Pull the dough and roll out until it has reached a 15″ x 24″ rectangle

Brush the butter over the top of the dough and evenly sprinkle the cinnamon mixture on top of the butter. Starting with the long end and roll the dough but not to tightly, then pinch the end to create a sealed seam. (If you roll to tight the rolls may pop in the center while baking)

Mark the rolled dough every 1 1/2″ and cut them using some dental floss or a very sharp knife. Dental floss works well, (place the string under the roll and criss-cross the string over the dough then simply pull up). Place the rolls into the prepared pan, cover and let rise until double in size. I use my microwave as a proofer by placing a cup of boiled water in it with the pan and close the door until the dough doubles in size.

Preheat the oven to 350 degrees and bake for 20 – 25 minutes until they are a slight golden brown (the dough temperature should be between 190 – 200 degrees)

Remove and cool slightly, then spread the frosting over each roll (the cinnamon rolls must be slightly hot to spread the frosting, don’t allow them to cool too much)


Good eating!

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Red Velvet Cupcakes

There are many cake flavors out there and Red Velvet is one of them. If you want change up the White, Yellow, and Chocolate flavors, try this Red Velvet recipe.


2 1/2 cup flourImage
1 teaspoon baking soda
1 teaspoon cocoa
1 1/2 cup sugar
2 eggs
1 1/2 cup vegetable oil
1 teaspoon vinegar
1 ounce red food coloring
1 teaspoon Vanilla
1 cup buttermilk

Buttercream Frosting:

1/2 cup margarine
8 ounce cream cheese
3 3/4 cup confectioner sugar (sifted)
1/2 teaspoon vanilla

red colored sugar

Preheat the oven to 350 degrees and line a 18-24 cupcake pan with cupcake liners or grease and flour without liners.

Sift the flour, baking soda and cocoa together. Beat the sugar and eggs together in a large bowl. In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined. Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Scoop the batter using a measuring device such as a small ice cream scoop or a large spoon and fill 3/4 from full. Bake for 20 to 25 minutes or until a fork or cake tester come out clean. Do not over bake or the cupcake will be very dry. Allow the cupcakes cool completely on a cooling rack before frosting. One way to ensure a moist product is by sprinkling the cupcake with a simple sugar solution prior to frosting.( Making simple sugar is very easy to do, combine 1 cup of sugar and one cup of water and place in a saucepan. Bring to a boil and reduce to half the volume, add in 1/2 cup of cold water and place into a food safe squirt bottle. Place the bottle into the refrigerator for up to two weeks)

Let the margarine and cream cheese soften to room temperature. Cream well. Add the sugar, and beat until mixed then add in the vanilla at the end. Apply the cream cheese frost ion to the finished cupcakes then sprinkle with red colored sugar.

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Here is an easy recipe for Macaroons I used in the Bakery


1 1/4 cup sugar
4 large eggs
1 tablespoon of honey
1 teaspoon Vanilla extract
1/2 teaspoon salt
2 2/3 cups sweetened coconut (approximately 8 oz)
1/2 cup of flour
8 ounces semisweet chocolate chips

Fill a large saucepan with 2 inches of water and bring it to a boil over a high heat. Reduce the heat so that the water is just simmering.

Whisk together the sugar, egg whites, honey, vanilla, and salt in a large heatproof bowl. Set the bowl over, but not touching the simmering water. Heat whisking frequently, until the sugar has dissolved and the mixture looks thicker and is hot to the touch. This should take approximately 10 minutes.

Remove the bowl from the heat and stir in the coconut and flour. Cover and refrigerate the dough overnight. This will allow the coconut time to soak up the egg white mixture so that you end up with a round fluffy cookie instead of a flat disk.

Heat the oven to 350 degrees. Line a baking sheet with parchment paper. Drop level teaspoon (or use a small ice cream scoop) of dough onto the parchment paper making sure that the cookies are 2″ apart. Keep the dough refrigerated while your each batch is cooking.

Bake until the cookies are a light golden brown around the edges, should take approximately 12 to 15 minutes. Remove the hot baking sheet and allow the cookies to set for 2 minutes before removing to a cooling rack.

Once the cookies are completely cooled melt the chocolate chips in a microwave oven, 1 minute at a time until completely melted (should only take 2 minutes) using a fork, dip the fork into the chocolate and drizzle over the cookies. You can also dip the bottoms of each cookie into the chocolate for that extra chocolate goodness. Keep stored in an airtight container.

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Ginger Snap Cookie

Here’s a melt in your mouth cookie!


2 1/4 cup flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
1 cup brown sugar (lightly packed)
1/4 cup vegetable oil
1/3 cup molasses
1 large egg (room Temp)
Granulated sugar, for rolling the cookies

Preheat the oven to 350 degrees
line 2 sheet pans with parchment paper

In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger and salt then combine the mixture by mixing with a large spoon or your hands. In a mixer beat the brown sugar, oil, and molasses on a medium speed for approximately 6 minutes. Turn the speed to low and add the egg and beat for 1 minute. Scrape the bowl and beat for another minute. At a low speed add the dry flour ingredients and mix for about 3 minutes.

Using a scoop or a teaspoon roll each cookie dough into a 3/4″ ball and flatten them slightly, press both sides into the sugar and place them on the cookie sheet. Bake for approximately 14 minutes. Let the cookies cool for approximately 1 to 5 minutes then transfer to a cooling rack.

Good Eating!

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What a great cookie, you will love them!Image


1 1/2 cups sugar
1/2 cup butter
1/2 cup Shortening
2 eggs
2 3/4 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

1/4 cup sugar
2 teaspoon ground cinnamon


Heat the oven 400 degrees

Mix 1 1/2 cups of sugar, the butter, shortening and eggs in a large bowel. Stir in flour, cream of tartar, baking soda and salt

Shape the dough using a rounded teaspoon and placed into 1 1/4 cup sugar and the cinnamon. Roll the dough balls in the cinnamon mixture. Place the dough balls on an ungreased cookie sheet 2″ apart.

Bake 8-10 minutes until set. Remove from the cookie sheet to a wire rack.

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