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When I was on the Keto diet I definetly lost weight. This recipe is a simple peanut butter cookie with great taste but it is a little dry and has no real crispness to it. They will melt in your mouth and would be a good candidate to dip into some melted dark chocolate.

1 cup of sugar free peanut butter ( I used Crazy Richards all natural peanut butter that was sugar free)
1/2 cup unsalted butter (softened)
1/2 cup of STEVIA sugar sweetener
1 egg
1 cup almond flour
1 teaspoon baking powder
1/2 teaspoon salt

Pre-heat your oven to 350 degrees and line a 1/2 sheet tray with parchment paper.

In a small to medium bowl mix the almond flour, baking powder and salt and set aside. In a separate bowl mix with a hand mixer on medium speed the STEVIA, butter, peanut butter and egg. Add the dry ingredients and mix to incorporate. Using a medium scoop place the batter about 1 1/2″ apart on the prepared sheet tray. Bake for about 14 minutes until the edges are slightly brown. Allow to cool completely.

Be careful these cookies with break apart easily but will melt in your mouth.

Chef Brian Klauss

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Blueberry Muffins

Blueberry Muffins

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Paczki’s are deep fried dough filled with a variety of fillings from Plum Jam and fruit filling to custards and bavarian cream. Paczki day is usually the last Tuesday prior to Ash Wednesday and the beginning of Lent. The reason for this tradition was to use up lard, sugar, eggs and fruit in your house because the consumption was forbidden by Christian fasting practices during the season of lent. This year Fat Tuesday will be celebrated on Tuesday February 16, 2021. In Michigan just about every store carries them and when I operated Flamingo Label I always made it a point to have plenty available in our lunch room on this day. Because Bake Krazy Bakery is seasonal we will not be open at that time but it didn’t stop me from making some at home. If you decide to make your own here is a recipe for you. If not stop by Bake My Day Bakery in Shelby, Michigan at 46715 Van Dyke Ave. or call in your order at 586-842-5457 and Tony would be glad to help you out

1 1/2 cups warm milk (100 -110 degrees)
2 teaspoons dry active yeast
1/2 cup sugar
4 ounces unsalted butter (room temperature)
1 large egg (room temperature)
3 large egg yolks (room temperature)
1 teaspoon brandy
1 teaspoon salt
4 1/2 to 5 cups all purpose flour
Large container of Crisco Shortening
Large can of chopped apple pie filling or fruit of your choosing
1/4 cup sugar for coating

In a small bowl add the warm milk and yeast and whisk well, set aside. In a stand mixer with a paddle attachment add the sugar and butter, then mix until light and fluffy. Add in the egg, egg yolks, salt and brandy, mix well. Slowly add in about 4 1/2 cups of the flour then milk mixture alternating. If the dough is still to sticky add in the additional 1/2 cup flour little at a time until you obtain a nice smooth dough which has pulled away from the sides of the bowl cleanly. Pull the dough and spray the inside of the mixing bowl with vegetable spray, then flip to coat both sides. Cover the bowl with a kitchen towel and allow to rise (proof) in a warm area (until double in size)
Punch down the dough and place on a lightly floured surface and roll out to 1/2″ thickness. Using a 3″ round cutter cut approximately 18 circles and place onto a lightly floured 1/2 sheet tray. Allow the dough to proof again to about double in size in a warm area. In a large dutch oven or tabletop fryer bring the oil to 350 degrees. Fry them for 2 – 3 minutes on one side then flip and fry for about 1 – 2 minutes on the other side. (make one and test before moving forward to ensure fully cooked). Drain onto paper towel and sugar coat while still warm. When totally cooled use a pastry bag with a filling tip to fill each one with your favorite filling. You can then roll them in sugar

Chef Brian Klauss

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Soft Pretzels

Tomorrow is the super bowl in Tampa so now is the time to make some snacks. The one thing you can make which is very easy are strawberries dipped in chocolate then using some white frosting decorate with laces that you would see on a football. The next thing I made were soft pretzels with a spicy honey mustard dipping sauce.

1 1/2 cups warm water about 100 degrees
1 1/4 teaspoon instant yeast
2 tablespoons brown sugar
1 teaspoon salt
2 cups bread flour
1 3/4 cups all purpose flour
4 tablespoons melted butter
sea salt

Baking soda bath;
1/2 cup baking soda
9 cups water

Dipping sauce;
1/2 cup mayo
1/4 cup honey
1/4 cup Mustard
1/2 teaspoon cayenne pepper

In a small bowl whisk the warm water, brown sugar and yeast and allow it to sit on the counter for 5 minutes. In the bowl of a stand mixer fitted with a dough hook add the flours, salt and slowly add in the yeast mixture. Mix on medium until the dough pulls from the sides of the bowl and becomes a smooth and soft dough. On a lightly floured surface knead for 5 minutes then place in a medium bowl which has been sprayed with vegetable oil. Flip the dough to coat both sides and cover with a kitchen towel and allow to raise doubling in size for about 1 1/2 hours. Using a small scale measure out 3 1/2 ounces of dough (6 total). Take each piece of dough and roll a long 34″ log rope shape and twist into a pretzel shape and place onto a greased sheet tray and allow to proof once again. While the dough is proofing add 9 cups of water to a pot and bring to a boil. Add in the baking soda mixing well. Add in the pretzel dough, one at a time (flip half way through) for 25 – 35 seconds then place onto a parchment lined sheet tray using two slotted spatulas. Brush with melted butter and sprinkle with sea salt then allow to proof again for about 1/2 hour. Bake in the center rack at 450 degrees for 10 – 12 minutes. serve warm.

To make the dipping sauce just add all the ingredient to a small bowl and whisk together.

Chef Brian Klauss

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Peanut Butter Cookies

The standard cookies we make almost everyday at the bakery are sugar, oatmeal, chocolate chip and peanut butter cookies. Peanut butter cookies are a great snack and dates back to around the 1910s and was developed in the United States. George Washington Carver, an American agricultural extension educator was one of the most well known promoter of the peanut (1864-1943). This is an easy recipe and you can get them done in about 1 1/2 hours.

1 cup unsalted butter (room temp)
1 cup peanut butter
1 cup white sugar
1 cup brown sugar
2 eggs
2 1/2 cups flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract

In a stand mixer fitted with a paddle at medium speed add both sugars, butter and peanut butter and cream together. Add in the eggs and vanilla extract until combined. In a separate bowl swift together flour, baking soda, baking powder and salt. At a low speed slowly add in the flour mixture until well blended. Refrigerate the batter for about an hour.
Pre-heat your oven to 375 degrees. Using a medium trigger scoop gather the batter and place onto a 1/2 sheet tray spacing about 2″ apart. Using the back of a fork press the dough down, then cross over at a 45 degree angle and press again imprinting the typical peanut butter cookie impression. To avoid causing the fork to stick to the batter I dip my fork into a small bowl of sugar. Bake for 10 minutes in the center oven until the edges are slightly brown. Allow to cool 10 minutes, then place onto cooling rack.

Chef Brian Klauss

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Peanut Butter Fudge

There are several recipes out there for fudge, some call for heavy whipping cream and some for evaporated milk. This recipe only uses whole milk and you cook your ingreidents to a soft stage at about 243 degrees. The fudge is smooth and melts in your mouth. In as little as 3 hours you have a great tasting fudge.

Line an 8″ x 8″ baking pan with parchment paper. In a medium bowl sift 2 1/2 cups of confectioners sugar and set aside. You will also need a candy thermometer.

2 3/4 cups confectioners sugar
1/2 cup unsalted butter (room tempeture)
3/4 cup whole milk
2 1/2 cups brown sugar
3/4 cup peanut butter
1 teaspoon vanilla extract

In a medium sauce pan add the butter, milk, brown sugar and vanilla extract. Cook over a low to medium heat and stir until the butter and sugar are dissolved. Increase the heat to medium high and bring to a boil. Cook until a candy thermometer reaches 243 degrees (soft candy stage) 5 – 7 minutes. Remove from the heat and stir in the peanut butter until incorporated and smooth. Slowly pour into the confectioners sugar and with a hand mixer at a high speed mix well until all lumps dissipate. Pour into prepared pan. Using a spatula spread the fudge mixture evenly to all sides of the pan. Allow to cool on the counter for a few hours until set. Cut into 1″ squares or slices. Store in the refrigerator for up to two weeks.

Chef Brian Klauss

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Onion Garlic Bread

This is a great recipe but requires a few items you may not have in your kitchen. One thing you will need is a baking stone sometimes referred to as a pizza stone. A baking stone allows for even cooking and pulls the moisture from the dough allowing for a crispy texture. If you plan on making different types of bread a baking stone is a must and can be easily purchased online. The second thing is some lava rocks which you could fine at a local hardware store and commonly used in an outdoor grill or fire pit. . These are great to help create steam in your oven. Third thing is a pizza peel which is a paddle shaped tool which allows you to slide the bread onto the baking stone. (Helpful but you could also use the back of a 1/2 sheet tray)

I like this recipe because the caramelized onion and garlic bring a whole wonderful flavor to this artisan bread.

2/3 cup of bread flour
1/2 cup of warm water (100 degrees)
1/8 teaspoon instant yeast

3 cups chopped yellow onions
3 tablespoons minced garlic
2 tablespoons olive oil
1/2 teaspoons dried thyme
2 teaspoons brown sugar
2 teaspoons salt
1/4 teaspoon pepper
2 1/3 cup bread flour
1 1/2 teaspoons instant yeast
7/8 cup water (room temperature)

To make the sponge add all ingredients to a medium bowl and mix well. Cover with plastic wrap overnight on the counter or at least 6 hours.
In a frying pan heat the olive oil over a medium heat until it begins to simmer. Stir in the onions, garlic, brown sugar, thyme, 1/2 teaspoon salt and the pepper, then cover. After about 5 minutes remove the cover and continue to cook until the mixture caramelizes, about 15 – 20 minutes. Remove from the heat and allow to cool completely. In a medium bowl whisk together the flour and yeast, set aside. Now that the onions are cool add half with the water into the sponge mixture and blend together. In a stand mixer fitted with a dough hook add the flour/yeast mixture and at a slow speed add in the sponge/onion water blend until incorporated. Cover the bowl with plastic wrap and allow to sit on the counter for 20 minutes. Place the bowl back into the stand mixer and add in 1 1/2 teaspoons of salt and mix on a slow speed and then slowly add in the rest of the onion mixture. Spray a large bowl with vegetable spray and add in the dough. Cover with plastic wrap and allow to rise for 30 minutes. Using an oiled spatula fold the dough over itself from the sides to the middle while in the bowl (about 8 folds and repeat about six times turning the bowl slightly after each fold) Cover again and allow to rise another 30 minutes. Perform the folds again and this time allowing the dough to rise about 1 1/2 hours covered. Place the dough onto a lightly floured surface and press and stretch the dough into a 10″ round circle deflating any gas bubbles. Line a baking basket or colander with a slightly damp kitchen towel dusted with flour and place the dough in, seam side up and place into your microwave with a 1/2 cup boiling water and allow it to proof 1 1/2 to 2 hours. (The microwave will be used as a proofer). Place a 16″ x 14″ parchment paper onto your pizza peel or the back of a 1/2 sheet tray. Flip the dough onto the parchment paper and remove the towel, Cut two slashes forming an X -1/2″ deep into the top of the dough. Forty-five minutes prior to baking, position the baking stone on the middle rack and two pie plates filled with the lava rocks at the bottom rack of your oven, set the oven to 425. Add 1/2 cup of water to one of the pie plates and allow about one minute for steam to form in the oven with the door closed. Slide the dough with the parchment paper onto the stone and and another 1/2 cup of boiling water to the second pie plate. Bake for approximately 50 – 60 minutes until the internal temperature reaches 210 degrees. Transfer to a cooling rack and allow to cool 2 1/2 hours.

Chef Brian Klauss

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Morning Buns

These buttery buns are great for breakfast and can be refrigerated in dough form a day ahead and baked after an hour at room temperature. Unlike cinnamon rolls, morning buns are a buttery, flakey dough similar to croissant.

3 cups all-purpose flour
3 sticks of unsalted butter cubed and cold
1 cup sour cream
1 egg yolk
1/4 cup orange juice
3 tablespoons cold water
2 teaspoons instant yeast
1 tablespoon sugar
3/4 teaspoon salt

1/2 cup sugar
1/2 cup brown sugar
2 teaspoons orange zest
2 teaspoons cinnamon
1 teaspoon vanilla extract

In a large bowl add the flour, sugar, yeast and salt, whisk well. Add in the cubed butter and with a pastry cutter begin to crush the flour mixture and butter together to form a course mixture. Stir in the sour cream, orange juice, water and egg yolk until combined. On a lightly floured surface knead the dough to form a smooth dough ball. Roll out to a 12″ x 20″ rectangle, then roll short ways forming a 12″ long log. Spray plastic wrap with vegetable oil and cover the log completely. Place in the freezer for 30 minutes. In the mean time spray a 12 cup muffin pan with vegetable spray. Pull the log from the freezer and roll out onto a lightly floured surface and form another 12″ x 20″ rectangle. Sprinkle evenly with the filling. This time roll the dough the long way. Trim both ends to expose the filling (about 1/2″) Slice the dough into 12 equal parts and place into the muffin pan. Cover with a kitchen towel and allow to proof in a warm area until double in size (about 1 1/2 to 2 hours) Pre-heat your oven to 425 degrees. Place the pan in the oven and bake for about 5 minutes then reduce the heat to 325 degrees and continue to bake for 30 minutes. Cool for 10 minutes then remove onto a cooling rack. Best if you serve them warm.

Chef Brian Klauss

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Italian Bread

If you are into baking, you realize the great self satisfaction you get in making a great loaf of bread. The feel of kneading a soft dough and watching it rise and finely consuming a fresh slice of your prize bread. This recipe is just that….. easy, satisfying and fresh.

3 cups bread flour
1 cup of mild beer (Room temperature )
6 tablespoons water
3 tablespoons olive oil
1 1/2 teaspoon salt
1 1/2 teaspoon instant yeast
sesame seeds
spray bottle with water

In this recipe I use a baking stone to form a crispy crust. If you don’t have one that’s ok it just won’t be as crispy. (A baking stone can be purchased for as little as $15.00 to $20.00 on the internet) Line a half sheet tray with parchment paper

In a stand mixer fitted with a dough hook mix together the flour, yeast and salt. In a medium bowl whisk together the beer, water and oil. At a low speed slowly add the liquid and mix until it begins to gather, then increase the speed to a medium. Allow the dough to form and pull away from the sides of the bowl about 10 to 12 minutes. Pull the dough and place on a lightly floured surface and knead for about a minute and form a ball. Spray a medium bowl with vegetable spray and drop in the dough and flip so both sides are coated. Heat a cup of water in the microwave until it boils (2 – 2 1/2 minutes) Place the cup along with the bowl in your unheated oven and allow to proof or cover with plastic wrap and set in a warm area to proof (this will take a little longer) until double in size 1 – 1 1/2 hours. Pull the dough and punch down on a lightly floured surface and roll out to about a 12″ x 12″ square. Pull the four corners of the dough to the middle and pull towards you to form a loaf. Flip so the seam is at the bottom and stretch and seam to form a torpedo shape 4″ x 15″.
Place onto the parchment paper and proof again for about an hour. Pre-heat your oven to 450 degrees. If you are using a baking stone you will need to preheat your oven for an hour prior with the stone at the lower middle rack. With a sharp knife carefully slice a 1/2″ cut into the top of the loaf beginning and ending 1 1/2″ from each side. Spray with water and sprinkle with sesame seeds. Place the dough on the baking stone or the baking sheet and bake for 30 – 35 minutes. (The internal temperature should read between 205 – 210 when done)
Place on a cooling rack and allow to cool about 3 1/2 hours before serving.

Chef Brian Klauss

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Mango Bread

The one thing you can find in abundance here in Florida is Mango. It’s at just about every grocery store, road side stand and served in restaurants. I have made banana bread, zucchini bread and even carrot bread but this is the first for mango bread. I have to say it turned out moist and delicious.

2 cups all-purpose flour
3/4 cup brown sugar
3/4 cup sugar
l/2 cup vegetable oil
1/2 cup melted butter
2 eggs
2 1/2 cups chopped Mango
1 cup chopped pecans
1 teaspoon cinnimon
1 teaspoon vanilla extract
2 teaspoons baking soda
1/2 teaspoon salt
zest of one orange

Streusel Topping
1 cup all purpose flour
3/4 cup brown sugar
1/2 cup cold unsalted butter (cubed)
1 teaspoon cinnamon

Preheat your oven to 350 degrees and spray 2 – 5″ x 9″ loaf pans with vegetable spray.
Place the chopped mango into a food processor and pulse to form a light puree, add in the orange zest and set aside.

In a medium bowl sift together the flour, baking soda, salt and cinnamon, set aside. In a separate medium bowl whisk together the butter, oil and sugar add in the eggs one at a time and vanilla extract. Slowly add the wet mixture into the flour mixture and blend well to combine. Fold in the mango and the nuts to incorporate. Divide the mixture into the two pans. Make the streusel topping by adding all ingredients to a medium bowl and with a pastry blender form a crumble like consistency. Divide the topping between the two pans by sprinkling evenly over the top of the batter. Bake for 40 – 50 minutes in the center of the oven until a toothpick comes out cleanly. Allow to cool 10 minutes before removing from the pan onto a cooling rack.

Chef Brian Klauss

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