Croissants Ingredients1 1/4 teaspoons active dry yeast3 tablespoons warm water (110 degrees F/45 degrees C)1 teaspoon white sugar1 3/4 cups all-purpose flour2 teaspoons white sugar1 1/2 teaspoons salt2/3 cup warm milk2 tablespoons vegetable oil2/3 cup unsalted butter, chilled1 egg1 tablespoon water Directions Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy and frothy. Measure flour into a mixing bowl. Dissolve 2 teaspoons sugar and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume. Deflate gently, and let rise again until doubled. Deflate and chill 20 minutes. Massage butter until pliable, but not soft and oily. Pat dough into a 14 x 8 inch rectangle. Smear butter over top two thirds, leaving 1/4 inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14 x 6 inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14 x 6 inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours. To shape, roll dough out to a 20 x 5 inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15 x 5 inch rectangle. Cut into three 5 x 5 inch squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up. Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash. Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes.
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Baked Chocolate Donuts INGREDIENTS: 3/4 cup flour 1/4 cup dutch-process cocoa 1/2 cup sugar 1 tablespoon baking powder(now that I’m writing this, I’m pretty sure I’ve been using only 1 teaspoon. Oopsies. I’ve been happy with my results but I’m going to use a tablespoon next time to fluff-ify my donuts further!) 1/4 teaspoon salt 1 egg 1/2 cup milk 1 teaspoon vanilla 4 tablespoons canola oil Chocolate glaze (recipe follows) Colored or chocolate sprinkles (optional) DIRECTIONS: Preheat the oven to 450 degrees and coat a donut pan liberally with cooking spray. Stir together flour, cocoa powder, sugar, baking powder and salt in a large bowl. Add the egg, vanilla, and milk and stir together for 1 minute. Add the oil and continue to whisk until just combined. Transfer the batter to a large measuring cup (or a bowl with a spout) for easy pouring. Fill each cavity in the pan 2/3 of the way full with batter. Bake for 7 to 9 minutes or until the donuts spring back when lightly touched. Cool completely before icing. Yields 10 to 12 donuts. Chocolate Glaze 1/2 cup semisweet chocolate chips 2 tablespoons butter 1 tablespoon corn syrup 1/4 teaspoon vanilla extract To make the glaze: combine the chocolate chips, butter, corn syrup and vanilla extract in a double boiler (or in a stainless steel or glass bowl over some simmering water). Stir until the chocolate is melted and everything is incorporated. Use immediately.
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Chai Doughnut HolesRecipe adapted from Gourmet TravellerMakes 24• 2/3 cup milk• 2 tablespoons loose leaf chai tea• ½ cup pouring cream• 225g plain flour, plus extra for dusting• 1 teaspoon cinnamon• 1 tablespoon dried yeast• 30g caster sugar• Vegetable oil, for deep fryingGlaze• 150g icing sugar, sifted• 3-4 tablespoons chai-infused milk, reserved• 2 teaspoons vanilla extractPlace milk and chai tea into a saucepan. Warm over low heat until almost boiling. Remove from the heat, cover with a lid and allow to infuse for 1 hour. Strain through a sieve and discard tea.Measure ¼ cup of the milk and return to the saucepan with the cream, reserving the remaining milk for the glaze. Warm the milk-cream mixture over low heat until lukewarm (about 1 minute). Meanwhile, combine flour, cinnamon, yeast, caster sugar and a pinch of salt in the bowl of an electric mixer fitted with a dough hook. Add cream mixture and knead until soft and smooth (2-3 minutes). Transfer to a lightly oiled bowl, cover and stand in a warm place until doubled in size (35-40 minutes).Knock back the dough, and roll out to about 2cm thick on a floured bench. Cut rounds of dough with a 6cm round cutter, and place on a lightly floured tray, covered with a tea towel. Stand for 30 mintues or until risen.Preheat oil in a deep-fryer or deep-sided saucepan to 180°C (350°F). Deep fry doughnuts in batches, turning occasionally, until golden and cooked through (about 3-4 minutes). Be careful as oil may spit. Drain on paper towels and allow to cool slightly.Meanwhile, to make the glaze, place icing sugar in a bowl with chai-infused milk and vanilla extract and whisk to make a smooth, pourable glaze. Dip cooled doughnuts into glaze and place onto a cooling rack with a tray placed underneath to catch stray drips of glaze. These doughnuts are best eaten on the day they’re made.
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Apple Pie Pop Tarts with Cinnamon Glaze(makes 8, adapted from spicy icecream’s recipe)3-4 apples, peeled and finely chopped (about 3 cups worth)Juice from half a lemon1 vanilla bean pod1 tbsp (14g) butter1 tbsp brown sugar1 tbsp glucose syrup (optional, can be replaced with another tbsp of brown sugar)1 tbsp flourFor the pastry:2 cups plain flour2 tbsp sugar1 tsp salt225g unsalted butter, cold, cut into cubes1 large egg2 tbsp milk1 large egg, for brushing the doughFor the glaze:1 cup icing sugar, sifted1 1/2 tbsp milk1/2 tsp ground cinnamonOptional: granulated or raw sugar crystalsPrepare the filling first. Place butter in a medium saucepan on medium-low heat until it goes golden brown, then add chopped apple, lemon juice, brown sugar, glucose and vanilla bean (split and seeds scraped) and return to the heat. Stir regularly until apples are slightly more tender and liquid has reduced slightly, about 5-10 minutes. Remove from the heat and cool completely. Add flour and stir to combine, then chill while preparing the pastry.In the bowl of a food processor, combine flour, sugar and salt. Add the cold butter and pulse until only pea sized lumps remain in your mixture. In a small bowl, beat the egg with the milk. Add the mixture all at once to the dry ingredients and pulse until moisture is introduced to all of the flour mixture. Lightly dust a clean surface with flour and knead the dough until it starts to hold together. Divide the dough in two, wrap in plastic wrap and refrigerate for about 30 minutes. Remove one piece of dough from the refrigerator. On a well floured surface, roll the dough out to 3mm thick. Trim the dough into rectangles 14 x 8cm (this is why my stainless steel ruler is one of my most used kitchen utensils). Place the dough rectangles onto 2 baking trays lined with baking paper and refrigerate while you prepare the second piece of dough in the same way. Brush one set of 8 squares with a beaten egg. This will act as the glue for the top layer of dough. Spoon 1 1/2-2 tbsp of apple filling into the center of each brushed dough square. Top with a second piece of dough and use a floured fork to crimp the sides closed. Use the tines of the fork to create vent holes in each tart.Preheat the oven to 180°C (350°F). Let the tarts rest in the fridge while the oven preheats. Bake for 25-30 minutes or until golden brown on top. While the tarts bake, whisk together the icing sugar, cinnamon and milk for the glaze and set aside. Let baked tarts rest on a cooling rack to cool completely before glazing. If glaze is too runny, gradually sift more icing sugar into the mixture until it reaches the correct viscosity. Sprinkle a small amount of sugar crystals over each tart. When glaze has set, serve immediately or store in an airtight container. Best served within 2 days, warmed up for 20-30 seconds in the microwave.
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Homemade Lemon and Blueberry Pop Tarts: Recipe and photos by For the Love of Cooking.net 1 premade pie crust Lemon Curd Fresh blueberries, cut in half 1 egg, mixed well Raw sugar Preheat the oven to 400 degrees. Line a baking sheet with a silpat mat. Place the pie crust on a lightly floured surface. Cut into four squares and roll the remaining dough out into another square if desired. Spoon a bit of lemon curd on one side of the square, making sure not to go to the edges. Place some of the blueberry halves on top of the lemon curd. Fold the dough in half and gently seal the edges with your fingers. Take a fork and crimp the edges of the pop tart closed. Using a knife, carefully trim off the uneven edges. Slice two little vents into the top of each pop tart. Brush the tops of each pop tart with the egg wash. Sprinkle each pop tart with the raw sugar. Place into the oven and bake for 15 minutes or until golden brown. Remove from the oven and cool on a baking rack. Serve warm. Enjoy.
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Peanut Butter S’mores Turnovers Ingredients:2 sheets (1 box) Puff Pastry, thawed3 whole graham crackers, broken into fourths9 mini milk chocolate bars1/2 cup peanut butter, creamysmall bowl of water1 large egg, whisked with 1 Tablespoon water1/2 cup Marshmallow Creme Directions: 1. Preheat oven to 400°F. Line baking sheet with parchment paper or spray with nonstick spray.2. Lay Puff Pastry on cutting board. Working with one sheet of Puff Pastry at a time, cut on three folds, creating 3 rectangles (about 3” x 10” each). Cut each 3 x 10 rectangle in half. You’ll have 6 pieces to work with for each sheet of Puff Pastry.3. Assemble turnovers: Lay graham cracker on 1/2 of each square, top with chocolate that has been cut down to match the length of the graham cracker. Scoop a scant 1 Tablespoon peanut butter on top of each chocolate bar.4. Working with one turnover at a time, wet edges of Puff Pastry and fold (over) in half to meet opposite edges. Gently push edges together to stick; use fork to seal edges together and create ridged pattern. Repeat with each turnover until all are sealed up. Gently move sealed turnovers to baking sheet with a small spatula. (At this point, the turnovers may be refrigerated for up to an hour before baking- cover baking sheet with plastic wrap- when ready to bake, remove from refrigerator and continue with instructions).5. Brush turnovers lightly with egg wash, then use a sharp knife to cut two small slits into the top of each turnover.6. Bake 15 minutes, or until turnovers are puffed and golden. Remove from oven. Let cool for 5 minutes. Scoop marshmallow creme into a zip baggie (don’t zip). Microwave for 8 seconds to soften. Zip bag and snip a small piece off of the corner of the bag. Drizzle marshmallow onto the top of each turnover. Serve immediately.
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Amish Apple-Butter Cakelets with Caramel Sauce Ingredients Nonstick cooking spray 2  cups  all-purpose flour 1-1/2  tsp.  baking powder 3/4  tsp.  ground cinnamon 1/2  tsp.  baking soda 1/4  tsp.  salt 3/4  cup  butter, softened 1/2  cup  granulated sugar 1/2  cup  packed brown sugar 2 eggs 1  cup  apple butter or pumpkin butter 1  Tbsp.  vanilla 2  Tbsp.  vinegar or lemon juice 1  5-oz. can  evaporated milk (2/3 cup) 1/2  cup  chopped walnuts, toasted if you like Caramel Sauce (recipe follows) Walnut pieces, toasted if you like (optional) Directions 1. Lightly coat twenty-four 2-1/2-inch muffin cups with cooking spray; set aside. In a medium bowl combine the flour, baking powder, cinnamon, baking soda and salt; set aside. 2. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add granulated and brown sugars; beat until fluffy. Beat in eggs. Beat in apple butter and vanilla. 3. Stir vinegar into evaporated milk (mixture will curdle). Add flour mixture and milk mixture alternately to apple butter mixture, beating on low speed after each addition just until combined. Stir in chopped walnuts. 4. Spoon batter evenly into prepared muffin cups, filling each about 3/4 full. Bake in a 350 degree F oven for 18 to 20 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool in muffin cups on wire racks for 5 minutes. Remove from pans. Cool slightly. Serve warm or cool. 5. To serve, place each cake on a dessert plate. Spoon about 1-1/2 tablespoons of the warm Caramel Sauce over each cake. If you like, garnish with walnut pieces. Makes 24 servings. Caramel Sauce: In a heavy medium saucepan, combine 1 cup packed brown sugar and 2 tablespoons cornstarch. Stir in 1/2 cup water. Stir in 1 cup half-and-half or light cream and 1/3 cup light-colored corn syrup. Cook and stir until bubbly (mixture may appear curdled). Cook and stir for 2 minutes more. Remove saucepan from heat; stir in 2 tablespoons butter and 1 teaspoon vanilla. Serve warm over cakes. Makes about 2-1/3 cups sauce.
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  French Toast Bagels Ingredients 2 1/4 cups warm water, plus more as needed1 pkg active dry yeast1/4 cup sugar, divided6 - 7 cups bread flour1 Tbsp salt3 Tbsp cinnamon1 Tbsp vegetable oil, plus more for greasing2 Tbsp vanilla1 Tbsp maple extract2 Tbsp sugar1 egg yolkpoppy seeds/sesame seeds/other toppings Instructions Combine water, 1 Tbsp sugar, and yeast in a bowl and allow to proof for 10 minutes until foamy. Combine flour, salt, and cinnamon in the bowl of a stand mixer, making a well in the dry ingredients. Add yeast mixture, oil, vanilla, and maple extract into the center. Mix until combined and knead by hand or mixer for 10 minutes. The dough should be stiff but should become very smooth and elastic. Form dough into a ball, put it into an oiled bowl, turning once to coat all around, then cover bowl with plastic wrap and leave to rise for about 1 hour. Punch down the dough and turn out onto floured surface again and knead for a couple minutes. Divide into 3 pieces, and then divide each into 5 (I stink at measuring equal portions of dough so I ended up with 21 bagels in varying size). Keep these dough balls covered or in your plastic-wrapped bowl while you’re not working with them. Form a ball and push your thumb through the center. Work around to make a smooth-ish ring that is about 3-4 inches in diameter. Set bagels on oiled baking sheets, cover with a light towel, and let rise for about 30 minutes. Preheat the oven to 500 F. Set a large pan/pot of water to boil (at least 5 inches deep), and when boiling add sugar. When the water is boiling and your bagels have puffed up a bit, start poaching. Drop a couple bagels at a time (or however many will fit with plenty of space) and boil for 1 minute each side. A spatula is mighty handy for flipping them around and then picking them up again. Place them back onto oiled backing sheets, well spaced. Mix your egg yolk with 1 tablespoon of water, and brush onto bagel while still moist. Sprinkle topping of choice. When all bagels are poached and topped, bake for 10-15 minutes or until they’re shiny and golden brown. Notes Yields: 15 large bagels Adapted from Nigella Lawson’s How to be a Domestic Goddess Estimated time:  3 hours
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Mini Buckle Berry Pies INGREDIENTS: 1 box Pillsbury® refrigerated pie crusts, softened as directed on box1 3/4 cups fresh blueberries4 tablespoons sugar1 tablespoon cornstarch1/3 cup Gold Medal® all-purpose flour1/4 cup shredded coconut3 tablespoons butter or margarine, softened DIRECTIONS: 1. Heat oven to 425°F. Unroll both pie crusts on work surface. With 4 1/2-inch round cutter, cut 4 rounds from each pie crust. Fit rounds into 8 ungreased regular-size muffin cups, gently pressing in bottoms and up sides, pinching top edges to form rim. 2. In small bowl, toss blueberries with 2 tablespoons of the sugar and the cornstarch. Divide berry mixture among pastry-lined muffin cups. 3. In another small bowl, mix flour, coconut, butter and remaining 2 tablespoons sugar with fork or pastry blender until crumbly. Spoon evenly over blueberries. 4. Bake 23 to 25 minutes or until fruit just begins to bubble. Cool 5 minutes; remove from muffin cups to cooling rack.
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Simple Chocolate Croissants Ingredients: Croissant Roll (recommended from Costco)1/4 cup Nestle Semi-Sweet Chocolate Morsels (per Croissant) Directions Pre-heat oven to 350°F (You may use a toaster oven if your making only a couple) Place a cooling rack on a baking sheet or if using a toaster oven you will place the chocolate croissant directly on the rack. This will prevent your croissant rolls from getting soggy on the bottom. Using a serrated knife cut pockets into the croissant roll with going all the way through Add chocolate morsels to the croissant roll Place the chocolate croissant on the cooling rack Bake for about 5 minutes until you start smelling the chocolate croissant If you would like to crisp the tops place the chocolate croissant on the top rack and use the broiler
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 Triple Chocolate Biscotti Servings: about 36 slices Ingredients1/2 cup unsalted butter, softened2/3 cup sugar1/4 cup unsweetened cocoa powder2 teaspoons baking powder2 eggs1 and 3/4 cups all-purpose flour3/4 cup white chocolate chips (Ah…Ghiradelli….)1/2 cup semisweet chocolate chips Instructions 1.  Preheat the oven to 375 degrees. 2. Grease a large cookie sheet and set aside. 3. In a large mixing bowl, beat butter on medium high speed about 30 seconds. 4. Add the sugar, cocoa powder, and baking powder. 5. Beat in the eggs until combined, scraping down the sides of the bowl occasionally. 6. Beat in as much flour as you can with the mixer (my stand mixer allowed me to add it all with no problems.) 7. Stir in the remaining flour, white chocolate, and semisweet chocolate chips (by hand if necessary). 8.  Divide the dough in half. 9.  Shape each half of the dough into a 9-inch-long loaf and place the loaves on the prepared cookie sheet.  Flatten each loaf with your fingertips until about 2 inches wide. 10. Bake for 20 to 25 minutes or until a toothpick inserted near the center comes out clean.  Cool completely on the cookie sheet. 11.  Reduce your oven temperature to 325 degrees. 12.  Transfer the loaves to a cutting board, and using a serrated knife, cut the loaves diagonally into 1/2-inch slices. 13.  Place the slices, cut sides down, on an ungreased cookie sheet. 14.  Bake for 7 to 9 minutes more or until dry and crisp.  Transfer biscotti to a wire rack and let cool.
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Parmesan Cheese Straws Ingredients 1 3/4 cups finely grated Parmesan cheese 1 package (14 ounces) frozen puff pastry, thawed 2 teaspoons coarse salt Directions Preheat oven to 425 degrees. Sprinkle work surface with 1/2 cup cheese. Place chilled puff pastry on work surface and roll out until it is about 1/8 inch thick. Trim to a 14-by-16-inch rectangle. Sprinkle with 1 teaspoon salt and 3/4 cup of the cheese. With the long side facing you, fold in half by bringing the top edge down toward you. Sprinkle with remaining teaspoon salt and 1/2 cup cheese. Using a pizza wheel or a very sharp knife, cut the dough horizontally into 1/2-inch-wide strips. Divide strips between two baking sheets, placing them evenly apart. Holding each end of a dough strip with your fingers, carefully stretch and twist the strip in opposite directions. Repeat process with remaining strips. Bake until golden brown, 12 to 14 minutes. Let straws cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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