Challah Bread

If you 've ever been to a breakfast place and had challah french toast, you know that it is an incredible bread. Traditionally, it is a Jewish bread made in celebration of the Sabbath. Today, it is simply known as a delectable sweet bread that can be used in many different ways.







INGREDIENTS
- 500 g bread flour
- 200 g water
- 6 g instant yeast
- 100 g egg yolks
- 38 g sugar
- 2 g malt syrup or honey
- 2 teaspoon salt
- 62 g vegetable oil

DIRECTIONS
1. Dissolve yeast in 95F water. With flour and salt in bottom of mixer, add the yeasty water on top and mix with dough hook until combined and starting to smooth out.

2.  Slowly add egg yolks until all combined. Then add sugar, malt syrup. Continue to work with the dough hook, then add the veggie oil towards the end.

3. The dough is done when you can take a small ball of it out and slowly stretch it in your hands into a square that you can almost see through without it tearing. Once it reaches this point, place it in a warm place in a greased bowl and cover until doubled in size.

4. Poke with fingers to release gasses, then divide dough in half. Then you will need to divide each half into 3 sections and stretch into long ropes. (When not working with the dough keep it under a damp towel). For one loaf take three ropes and lay parallel to each other; starting in the middle start braiding down to the end, wetting insides of dough with water as you go. When you reach the end pinch and tuck ends under, then do the same to the other side and loaf.

5. Lay on parchment covered sheet pan and let rise covered until dough relaxes again, about half an hour. Brush with egg wash, then bake at 400F.

Grapefruit Tarts

You always hear of lemon meringue tarts, but why not use other citrus fruits? Using grapefruits instead of lemons gives a new twist on a classic dessert. This is a large recipe, you may want to half it.







PÂTE BRISÈE
- 400 g pastry flour
- 10 g salt
- 10 g sugar
- 200 g butter, chilled
- 130 g eggs
- 4 teaspoon water
- 4 drops vanilla
- 2 teaspoon grapefruit zest

GRAPEFRUIT CURD
-680 g sugar
- 8 large eggs
- 2 large egg yolks
- zest of 4 grapefruit
- 340 g fresh grapefruit juice
- 340 g unsalted butter, cut into pieces

ITALIAN MERINGUE
- 500 g sugar
- 4 oz water
- 250 g egg whites



DIRECTIONS
1. Sift flour, salt, and sugar together in bowl. Cut butter in until pea-sized. Mix together the rest of the ingredients and then pour into well of flour, mix only to combine. Throw in freezer.

2. Meanwhile make the grapefruit curd. Beat the eggs, egg yolks, and sugar together until well combined. Add the zest, juice and butter. Cook on a double boiler stirring constantly until the curd thickens, about 20 minutes. Pour through a chinois into a bowl over an ice bath. Place plastic wrap directly onto curd to prevent crusting.

3. While curd is cooling, preheat oven to 350F and take out the tart dough. Spray individual tart pans with pan spray. Roll out dough to desired thickness, then cut out and insert into tart pans; make sure not to stretch it. Trim top of and pop in oven on a cookie sheet and bake until golden brown.

4. For the meringue, heat the sugar and water in a saucepan until the sugar dissolves and the mixture comes to a slow boil, (bubbles should be big bubbles that pop slowly as if someone was blowing bubble gum). While sugar is cooking beat the eggs to break up the proteins. When sugar is done, slowly pour down side of mixer bowl while it is on it's lowest speed. Once all of the sugar syrup is in the mixer, turn up to high and let whip until cool, thick peaks that are still silky shiny.

5. For assembly, take cooled tarts and pop out of containers. Spread grapefruit almost all the way up the crust. Take a piping bag with a small round tip and fill with meringue. Apply to tart until desired look, then torch.

Cinnamon Rolls

I know, I know. I've been absent for months and all of the sudden decide to post a recipe. Why is this? Because these cinnamon rolls are incredible! Adapted from a Test Kitchen recipe they are sure to please the palate with every bite and leave you with complete satisfaction.






INGREDIENTS
- 3/4 cup whole milk heated to about 110 degrees
- 2 1/4 teaspoons instant yeast
- dash of vanilla
- 3 large eggs, at room temperature
- 4 1/4 cups unbleached all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup sugar
- 1 1/2 teaspoon salt
- 12 tablespoons butter, cut into pieces and softened

Filling
- 1 1/2 cups packed brown sugar
- 1 1/2 tablespoons cinnamon
- 1/4 teaspoon salt
- 4 tablespoons butter, softened

Glaze
- 4 ounces cream cheese, softened
- 1 tablespoon milk
- 1 teaspoon vanilla
- 1 1/2 cups confectioners' sugar

DIRECTIONS
1. Preheat oven to 200F, then shut off. Line a 9x13 inch pan with foil with excess hanging over sides. Grease the foil and a medium bowl.

2. Whisk mlk and yeast together until yeast is dissolved; then whisk in eggs.

3. In you mixer bowl sift in flour, cornstarch, sugar, and salt. With mixer on low slowly add warm milk mixture until dough comes together, about one minute. Increase speed to medium and add butter one piece at a time until all incorporated, (might have to take out of bowl and mix a little by hand to incorporate butter; be sure not to overmix!). Continue to mix dough until the dough comes away from the sides of the bowl smoothly and when a little bit is stretch you can almost see through it, (about ten minutes). Transfer dough to greased bowl once formed into a smooth ball. Cover with plastic wrap or towel and place in warm oven until it has risen to be double it's size, about two hours.

4. Meanwhile, combine brown sugar, cinnamon, and salt in a small bowl. Once the dough has doubled in size, turn out onto a lightly floured surface and roll the dough into an 18-inch square. Spread butter on the dough then sprinkle brown sugar mixture evenly across.

5. Starting with the edge nearest you, roll the dough into a tight cylinder, pinching lightly to seal the seam; then cut into 8 pieces. Transfer the pieces cut-side up into prepared foil-lined pan. (At this point your can cover with plastic wrap and refrigerate overnight. When ready to bake, let sit at room temperature for an hour before baking).  Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour.

6. Heat oven to 350F. Uncover rolls and bake until a deep golden brown and the filling is melted, about  35-40 minutes. While cooking whisk the cream cheese, milk, vanilla, and sugar in bowl until smooth. Once rolls are done pull from oven, and transfer to wire rack and top with glaze. Cool to preference and enjoy!

Pina Colada Cookies

One day after making some pear honey, (and yes I will post that delectable recipe one day soon here), I realized I did not know what to do with the leftover crushed pineapple I had. And as you may have noticed, I come from a family addicted to a batch of homemade cookies. So naturally the wheels began turning in my head. What type of cookies could I make with pineapple? Pina Colada of course, thus bringing about this scrumptious recipe adapted from cooks.com!








INGREDIENTS
- 3 cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 stick butter
- 1 1/2 cup sugar
- 2 eggs
- 1 teaspoon rum extract
- dash of vanilla
- 1 cup coconut
- 1 cup crushed and drained pineapple, (save juice)

Glaze
- 1 cup powdered sugar
- 1/4 teaspoon rum extract
- 3 or 4 tablespoons pineapple juice
 
DIRECTIONS
1. Preheat oven to 350F. Cream together the butter and sugar, and then add eggs, rum extract and vanilla. Add pineapple. After mixing, add dry ingredients and stir until mixed. Add coconut and mix one last time. Drop by the tablespoon onto a lightly greased cookie sheet and bake until lightly browned around edges, about 9 minutes. 

2. While cookies are baking, whisk together the powdered sugar, rum extract and pineapple juice to desired thickness, adding more pineapple juice or powdered sugar to your preference. 

3. Once you have transferred the cookies to a wire rack with wax paper underneath, glaze lightly while still slightly warm. Let cool completely before stacking.

Vanilla Bean and Peach Ice Cream

What is better than fresh homemade ice cream on a hot summer day? Exactly. This recipe, adapted from the Blackberry Farm Cookbook, is a wonderful way to satisfy your sweet tooth while fulfilling your desire for fresh summer fruit.

INGREDIENTS

- 2 cups heavy cream

- 1 vanilla bean

- 6 egg yolks

- 1/2 + 2 tablespoons sugar

- 2 large ripe peaches

DIRECTIONS

1. Combine the cream with the vanilla bean seeds (scrape them into the cream using a knife) in a medium pot over medium-high heat. Remove from the heat as soon as the mixture just begins to simmer.
2. Next, whisk the egg yolks with 1/2 cup of sugar until pale yellow. Add cream mixture.
3. Pour 2 cups of water into the bottom of your double boiler and bring to a simmer. Pour the ice cream base into the top of the double boiler, stirring for 5-10 minutes (until the mixture coats the back of a wooden spoon).
4. Transfer the custard to a bowl, cover and refrigerate until completely chilled.
5. Process the ice cream in an ice cream maker according to instructions. About 10 minutes into the processing, peel and core the peaches and mash them with a potato masher. Stir in the two tablespoons of sugar.
6. When the ice cream is nearly done, add in the mashed peaches (along with any accumulated juices). Once incorporated, transfer the ice cream to a freezer-safe container with a tight-fitting lid. Freeze until firm.

Brown Sugar Oat Muffins

Do you crave something more than that bland old piece of toast in the morning? But feel guilty beginning the day in such an unhealthy way? These muffins are the perfect solution. While providing you with the nutrients that whole wheat and oats provide, they will still satisfy that need to start your day the right way.

INGREDIENTS

- 1 cup old-fashioned oats

- 1 cup whole wheat flour

- 1/2 cup flour

- 3/4 cup packed brown sugar

- 2 teaspoons baking powder

- 1/2 teaspoon salt
- dash of cinnamon

- 2 eggs

- 3/4 cup milk

- 1/4 cup vegetable oil

- 1 teaspoon vanilla

DIRECTIONS

1. Preheat oven to 400F. In a large bowl mix together the oats, flours, brown sugar, baking powder, salt, and cinnamon. In a separate bowl whisk together the eggs, milk, oil, and vanilla. Stir into dry ingredients until just moistened.

2. Fill paper-lined muffin cups two-thirds full and bake for about ten minutes, or until a toothpick comes out clean. Transfer onto wire rack to cool.

Soft Sugar Cookies

Are you one of those people who love the store cookies, even though you feel like you shouldn't? There's just so soft, you can never get them that soft at home!... And so you indulge. Well now you don't have to!

INGREDIENTS

- 2 sticks butter, softened

- 3/4 cup sugar

- 2 eggs

- 1 teaspoon vanilla

- 1/2 teaspoon almond extract

- 2 cups flour

- 1 teaspoon cream of tartar

- 1/2 teaspoon baking soda

- 1/4 teaspoon salt

- 1/4 teaspoon (or less) nutmeg

Frosting

- 1/2 stick butter, softened

- 3 cups powdered sugar

- 1 teaspoons almond extract

- 2 to 4 tablespoons hot water

DIRECTIONS

1. Preheat oven to 350F. Cream butter and sugar in large mixing bowl until light and fluffy. Beat in the eggs, vanilla and almond extract.  Add flour, cream of tartar, baking soda, salt and nutmeg until just mixed.

2.  Drop by rounded teaspoonfuls onto a baking sheet and bake until just starting to brown on the edges. Do not over bake! This is critical, if overdone, they will not be the store bought soft cookies you imagined indulging in. 

3. While cookies are cooling, mix together the butter, powdered sugar, almond extract and water to desired consistency, then frost to your heart's desire!