Blueberry Cinnamon Rolls

Blueberry Cinnamon Rolls from Beantown Baker

These were great to have in the height of blueberry season. Sweet with a hint of fruit. Next time I would try to use a little more filling with more sugar and cinnamon sprinkled on top before rolling them up. 

Ingredients

Dough

Any recipe will work, I use my mom's recipe, as it is amazing and my favorite.

 

Blueberry Filling

• 1 pint blueberries
• 3 tablespoons granulated sugar
• 2 teaspoons cornstarch
• 2-3 teaspoons lemon juice
• 3/4 cup water

Additional Blueberries for Sprinkling

• 1 pint blueberries
• 2 Tbsp sugar
• 4 Tbsp cinnamon
• 2 Tbsp flour
• 1 batch Cream Cheese Frosting

Instructions

For the Blueberry Filling

In a small saucepan, combine 1 pint of the blueberries, sugar and cornstarch. Stir in lemon juice and water. Turn heat to medium and cook, stirring often, until mixture begins to thicken slight. Remove from heat and allow to cool.

Spread half of the blueberry filling onto the dough once you have rolled it out. (Easiest to do half at a time). Sprinkle half of the additional blueberries for sprinkling on top. Roll the dough toward you. Pinch the seam to seal it. Grease foil cake or pie pans. Cut rolls 3/4 to 1 inch thick and lay in greased pans. Repeat with other half of dough and blueberry filling.

Cover the rolls and let sit for 30 minutes to an hour.

Bake at 350 for 15 to 18 minutes.

Generously drizzle frosting over warm rolls after they come out of the oven. Enjoy.

New York Times Chocolate Chip Cookies

from I Am Baker who got from How Sweet It Is who got it from the New York Times





They are good. Really, really good. There is a reason the New York Times picked them as their favorite chocolate chip cookie recipe. Now going to be my go to chocolate chip cookie recipe!

The New York Times Chocolate Chip Cookies

Ingredients:

2 cups minus 2 tablespoons (8 1/2 ounces) cake
flour

1 2/3 cups (8 1/2 ounces) bread flour

*I only used all bread and all purpose flour in mine.

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt (kosher salt, also makes a difference)

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated
sugar

2 large eggs

2 teaspoons vanilla extract

1 1/4 pounds chocolate chips

*I used semi sweet.

Directions:

1. Sift flours, baking soda, baking powder and salt
   into a bowl and set aside.
2. Using a mixer with a paddle attachment, cream
   butter and sugars until light and fluffy – about 5 minutes. Add eggs. Stir in vanilla. Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips. 
3. Refrigerate dough for 24-36 hours. (This is key for chewiness, at least long enough for dough to harden)
4. When ready to bake, preheat oven to 350. Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes

Salted Caramel & or Frosting

from Life on Blackberry Farm
~wonderful for endless desserts! Used the Salted Caramel Frosting with this chocolate cake recipe and was delicious.

Salted Caramel

Ingredients:
1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice
1/2 teaspoon salt, kosher or sea

Directions
1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
2. Cover the saucepan and let it cook over medium heat for 3 minutes.
3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
6. *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
7. Stir the mixture, again being careful. Add the butter, lemon juice, and salt. Stir until combined.
8. Measure 1 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Save any extra in a sealed container in the refrigerator. It is delicious on ice cream, not to mention your finger…


Salted Caramel Frosting

Ingredients:
2 sticks butter at room temperature
8 ounces of cream cheese
3-4 cups sifted powdered sugar
1 cup salted caramel (recipe above)

Directions:
1. Beat butter and cream cheese at medium speed until creamy.
2. Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.
3. Add 1 cup of the salted caramel and beat to combine.
4. Add additional powdered sugar until the frosting is the sweetness and consistency you desire.

Irish Soda Bread

Good with jam and such. Soft center with crispy slightly harder crust.

from Mom, Simply Recipes

Ingredients:
4- 4 1/2 C flour
2 T sugar
1 tsp salt
1 tsp baking soda
4 T butter
1 C raisins (optional)
1 large egg, lightly beaten
1 3/4 C buttermilk

Method:
1. Preheat oven to 425 degrees. Whisk together 4 C flour, sugar, salt, and baking soda into a large mixing bowl.

2. Using your finger or a pastry cutter, work the butter into the flour mixture until it resembles coarse meal, then add in the raisins (if desired).

3. Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wodden spoon until dough is too stiff to stir. Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, add in a little more flour. Do not over-knead! Transfer dough to a lightly floured surface and shape into a round loaf. Note that the dough will be a little sticky, and quite shaggy (a little like a shortcake biscuit dough). You want to work it just enough so that the flour is just moistened and the dough just barely comes together. Shaggy is good. If you over-knead, the bread will end up tough.

4. Transfer dough to a large, lightly greased cast-iron skillet or a baking sheet (it will flatten out a bit in the pan or on the baking sheet). Using a serrated knife, score top of dough about an inch and a half deep in an "X" shape. The purpose of the scoring is to help heat get into the center of the doughw hile it cooks. Transfer to oven and bake until bread is golden and bottom sounds hollow when tapped, about 35-45 minutes. (If you use a cast iron pan, it may take a little longer as it takes longer for the pan to heat up than a baking sheet). Check for doneness also by inserting a long, thin skewer into the center. If it comes out clean, it's done.

Hint 1: If the top is getting too dark while baking, tent the bread with some aluminum foil.

Hint 2: If you use a cast iron skillet to cook the bread in the oven, be very careful when you take the pan out. It's easy to forget that the handle is extremely hot. Cool the handle with an ice cube, or put a pot holder over it.

Remove pan or sheet from oven, let bread sit in the pan or on the sheet for 5-10 minutes, then remove to a rack to cool briefly. Serve bread warm, at room temperature, or sliced and toasted. Best when eaten warm and just baked.

Golden Curry

from the  Nichols

Daniel loved this when Matt would cook it back when they were roommates. Now it is a regular at our house. So easy too.

Ingredients:
1 package of curry mix, pictured above
1- 1/2 lb chicken (or type of meat desired)
1 onion
carrots, to taste
2-3 potatoes
celery, to taste
green pepper, to taste

Directions:
Just follow directions on package for stove top. If you prefer a thinner sauce add slightly more water (not more than 1 C more).  Most of the ingredients you can add or skip as desired.

Brownie Mosaic Cheesecake

from Mels Kitchen Cafe



Brownie Mosaic Cheesecake

This was my first time making a cheesecake. I worked so hard and then when inspecting if it was done, tipped it over in my oven. Needless to say, I was crushed. But after giving myself a minute, I reassessed the situation and salvaged my hard work as much as possible. So although I may now have a dirty oven to clean, I'll get to it after enjoying the fruits of my efforts (and mishaps) first :) Although I scrapped trying to really outdo myself and didn't make the ganache.


*Note: The original author doubled the crust because she likes a lot of crust-to-cheesecake ratio, but if I tried it in my springform pan and it was too much for me. Next time I want to try just the regular amount of crust. Also, for the brownies, she says you can basically use any brownie recipe made for a 9X13-inch pan – but the recipe listed is great as they are dense and fudgey.(tried and worked great). The brownies can be made a day in advance of making the cheesecake and refrigerated if you want to minimize prep work. The entire cheesecake, itself, can be baked, cooled and refrigerated a day in advance of serving.

INGREDIENTS:
Brownies:
4 ounces unsweetened chocolate, chopped
3/4 cup (1 1/2 sticks) butter
1 3/4 cups granulated sugar
3 large eggs
1 teaspoon vanilla
1/2 teaspoon salt
1 cup all-purpose flour

Crumb Crust:
1 1/2 cups or 5 ounces (3 cups or 10 ounces to double) finely ground cookies such as chocolate wafers or chocolate Teddy Grahams (used chocolate graham crackers)
5 tablespoons (10 tablespoons to double) butter, melted
1/3 cup (2/3 cup to double) granulated sugar
1/8 (1/4 teaspoon to double) teaspoon salt

Cheesecake:
3 (8 ounce) packages cream cheese, softened
4 large eggs
1 teaspoon vanilla
1 cup sugar
2 cups chilled brownie cubes (from recipe above)

Ganache:
3 ounces bittersweet or semisweet chocolate, finely chopped (can use 1/2 cup chocolate chips)
4 tablespoons butter
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1 tablespoon confectioners sugar

DIRECTIONS:
For the brownies, preheat the oven to 350°F. Line a 13×9-inch baking pan with foil, with the ends of foil extending over the two short sides of the pan. Lightly grease foil. In a large microwaveable bowl, microwave the chocolate and butter on high for one minute. Stir. Repeat the process at 50% power until the chocolate is completely melted and the mixture is smooth. Stir in the sugar. Blend in the eggs and vanilla. Add the flour and salt, stirring to mix well. Spread the batter evenly in the prepared pan.

Bake the brownies for 28-30 minutes until a toothpick inserted in the center comes out with moist crumbs. Do not overbake! Cool the brownies in the pan on a wire rack. Once cool, use the foil handles to remove the brownies. Refrigerate the brownies until chilled (1-2 hours) and cut into 3/4- to 1-inch cubes. Refrigerate the cubes until ready to fold into the cheesecake. You’ll have more brownie cubes than needed in the cheesecake recipe so use your best judgment about what to do with those leftover brownie babies.

For the crust, stir together the crust ingredients and press onto bottom and 1 inch up side of a buttered 10-inch springform pan. Fill right away with cheesecake or chill up to 2 hours.
For the cheesecake filling, preheat the oven to 350°F.

With an electric mixer or in the bowl of an electric stand mixer, beat the softened cream cheese with an electric mixer until fluffy. Add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down the bowl between additions.

Fold brownie cubes in very gently and pour the mixture into the prepared pan. Place the filled springform pan on a larger baking sheet and bake in the middle of the oven for 45 minutes, or until the cake is set 3 inches from the edge but still slightly jiggly in the center (watch the time carefully, you may need more or less baking time based on your exact oven temperature).

Cool the cheesecake completely in the springform pan on a wire rack. When completely cool, top with the ganache glaze.

For the ganache glaze, scald (heat just below boiling) the butter and cream in a saucepan (or in a Pyrex cup in the microwave). Place the finely chopped chocolate in a medium bowl. Pour the hot cream/butter mixture over the chocolate and let it sit for 1-2 minutes. Stir the mixture together until completely smooth and silky (it might look grainy at first but it will come together if the cream is sufficiently warm and the chocolate is chopped finely). Add the vanilla and sugar and whisk until smooth. Spread over the cheesecake. Chill until ready to serve.

To serve, unmold the cheesecake from the springform pan, cut the cheesecake into slices and serve.

Recipe Source: adapted slightly from Smitten Kitchen

Paula Dean's Goulash

from Mommy's Kitchen

Similar in taste to Emily's Hamburger Soup. Makes a lot. We halved it and was enough to serve 4.

Bobby’s Favorite Goulash 

(Great served with garlic bread and salad)

Ingredients:
1/2 - tablespoon Paula Deen’s House Seasoning
3 - tablespoon soy sauce
3 - bay leaves
2 - tablespoon Italian seasoning
2 - (15-ounce) cans diced tomatoes
2- (15-ounce) cans tomato sauce
3 - cups water
3 - cloves garlic, chopped
2 - large onion, chopped
2 lbs - lean ground beef
1 - teaspoon Paula Deen’s Seasoned Salt
2 - cups elbow macaroni, uncooked

1 - cup frozen mixed veggies or frozen corn (If using canned, drain first)

Directions:
In a Dutch oven or large pot, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. If adding mixed veggies or corn add them now.

Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 15 - 20 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 15 minutes more before serving. Serve with garlic bread and a salad.

Paula's House Seasoning Recipe:

Ingredients:
1 - cup salt
1/4 - cup black pepper
1/4 - cup garlic powder

Directions:
Mix ingredients together and store in an airtight container for up to 6 months.