I was inspired by vineyardbaker on Instagram and decided to try focaccia bread art for Easter. I used the recipe from this site for the focaccia.
https://www.inspiredtaste.net/19313/easy-focaccia-bread-recipe-with-herbs/
>Ingredients
>1/2 cup (120 ml) extra-virgin olive oil
>2 garlic cloves, finely minced [I used 5, but my husband and I are garlic fiends]
>1 tablespoon chopped fresh thyme or 1 teaspoon dried
>1 tablespoon chopped fresh rosemary or 1 teaspoon dried
>1/4 teaspoon fresh ground black pepper
>1 cup (235 ml) warm water
>2 1/4 teaspoons active dry yeast (1 packet)
>1/4 teaspoon honey
>2 1/2 cups (315 grams) all-purpose flour
>1/2 teaspoon fine sea salt
Directions
In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary, and the black pepper. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.
In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes.
Add 1 cup of the flour and a 1/4 cup of the infused garlic-olive oil mixture to the bowl with yeast and honey. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.
Stir in the remaining 1 1/2 cups of flour and the salt. When the dough comes together, transfer to a floured board and knead 10 to 15 times until smooth.
Transfer the dough to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen).
After 1 hour, heat the oven to 450 degrees Fahrenheit.
Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch rimmed baking sheet. (See above if you do not have this pan size).
Transfer the dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with the remaining 2 tablespoons of the garlic-olive oil mixture. Let the dough rise for 20 minutes until it puffs slightly.
This is where I slightly deviated from the website's recipe.
I added sliced bell pepper, cherry tomatoes, kalamata olives, black olives, green olives, cauliflower, and sprigs of thyme, rosemary, dill, and chives for the springtime decor. Just pressed slightly down into the dough. Then back to the original recipe.
Bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack. [I ended up lowering the heat to 350 after 15 min and continued baking for another 6-ish minutes. It was slightly hard to the touch at this point instead of springy and I was worried I had overcooked it, but once it cooled and we cut into it, it was PERFECT.]
Chicken and Dumplings from Scratch
For full recipe, tips, & tricks, visit: https://maplewoodroad.com/food/easy-homemade-chicken-and-dumplings-from-scratch/
INGREDIENTS2-1/2 lbs boneless, skinless chicken breast2 Tbsp vegetable oil1/2 medium onion, chopped1-1/2 stalks celery, chopped3 medium carrots, peeled and chopped1-1/2 c peas2 cloves garlic, minced4 c chicken broth1/3 c heavy cream6 Tbsp salted butter, melted1 tsp thyme2 bay leaves1/2 c parsley, roughly chopped1/2 c all-purpose flourSalt and pepper to tasteDumplings (makes 10)1 c all-purpose flour1/2 tsp baking powder3/4 c heavy cream1 Tbsp unsalted butter, meltedPinch of salt
INSTRUCTIONSAdd 2 Tbsp of vegetable oil to a saute pan over low-medium heat. When the oil begins to sizzle, add the chicken breasts and brown on each side, for a total of about 10 minutes. Then, remove the chicken and set aside.In the same pan, saute onion, celery, and carrots for about 5 minutes, until they begin to soften. Add garlic and saute for 30 seconds.At this point, add butter and flour to the pan, whisk it together quickly, and then add the stock. Add the bay leaves, thyme, parsley, peas, and cream. Add the chicken back to the pan. Simmer for 30 minutes. Taste the sauce and add salt and pepper as needed.After 30 minutes, remove the chicken and using two forks, shred the chicken into bite-size pieces. Add the shredded chicken back to the pan.DumplingsIn a bowl, mix together the dry ingredients (flour, baking powder, and salt).Next, add in the heavy cream and melted butter.Mix everything together with a fork until it becomes a slightly sticky dough. Knead the dough with your hands for about one minute.Using a tablespoon, scoop out balls of dough and form them into small meatball-sized balls.Drop the dumplings into the thick sauce in the pan, making sure they’re not touching each other, as they'll puff up a bit while cooking.Cook for an additional 30 minutes.Serve in a deep pasta bowl, garnished with some fresh parsley and thyme. Enjoy!
Ingredients for pumpkin gnocchi, from this recipe
8 ounces pumpkin puree1 cup all-purpose flour1/2 cup grated Parmesan cheese1/2 cup ricotta cheese1 large egg1/2 teaspoon kosher salt 1/4 teaspoon black pepper1/4 teaspoon freshly grated nutmegWhole cloves, to help mimic pumpkin stemsToothpicks or food safe string, for shaping
Instructions
Prepare the pumpkin by draining some of the liquid out. To do this line a bowl or a strainer with a few layers of paper towels, then place the pumpkin puree on top of the paper towels. Let this sit for 10 minutes.Gently mix together all of the ingredients in a large bowl. A soft but pliable dough will form, if the dough is too wet or sticky, add additional flour as needed 1 tablespoon at a time.Sprinkle a little flour on a clean countertop or cutting board.Taking about 1 tablespoon of dough at a time, roll the dough between your palms to create a ball shape, set the ball onto your floured surface. Repeat this until all the dough has been rolled.Fill a large pot with water and bring to a boil, season the water with a pinch of kosher salt.Using the side of a toothpick or a piece of string to create pumpkin markings on each dough ball, then very gently press down the top just a bit to make the ball a little more squat in shape.Once all of the gnocchi are shaped and the water is boiling, carefully slide them into the pot of water.Let the gnocchi boil until they begin to float, once they are floating give them another minute or two then take them out of the water.Place a whole clove into the top of each gnocchi to look like a pumpkin stem. Serve gnocchi with your favorite sauce! (it is recommended to remove the clove before eating.)
Ingredients for creamy spinach sauce
2 tablespoon unsalted butter2 tablespoon flour1 teaspoon garlic minced¾ cup whole milk1 cup heavy cream1 teaspoon Italian seasonings½ each Salt & pepper to taste8 oz baby spinach¼ cup parmesan cheese freshly grated½ cup shredded mozzarella cheese1 teaspoon red chili flakesFresh basil to garnish
Instructions
Preheat the oven to 400 degrees F. Heat a large ovenproof skillet over medium flame. Add butter, once butter is melted, sprinkle the flour and cook for a minute. Add the minced garlic along with the milk, heavy cream, Italian seasonings, salt and pepper. Cook until the sauce thickens for 4-5 minutes. Add the baby spinach and cook until the spinach is wilted. Sprinkle the parmesan cheese over the sauce. Cook for a minute until everything comes together. Place [pumpkin gnocchi] in the sauceLayer the skillet with mozzarella cheese on top and sprinkle some red chili flakes. Place the skillet in the oven and bake for 12-15 minutes until the cheeses are melted and bubbling. Garnish the cheesy [pumpkin gnocchi] skillet with fresh basil and serve while it is still warm.
Just followed the recipe from Cafe Delites: https://cafedelites.com/creamy-tuscan-chicken/ Super easy and can be done with many sides. I personally made some buttery mashed potatoes. I used:
4 chicken breasts
salt&pepper to taste
1 1/2 tsp paprika
3 tbs oil from the sun-dried tomatoes jar
For the sauce:
6 cloves minced garlic
jar of sun-dried tomatoes
1 tsp dijon mustard
1 cup double cream
3 cups spinach
1/2 cup grated parmesan
some parsley to top with
(i didn’t use onion powder even though it’s mentioned in the recipe)
Season the chicken with the salt, pepper and paprika and then sear on the pan until golden and cooked-through. Set aside.In the same pan, heat up the rest of the oil and fry the garlic for 1-2 minutes. Add the tomatoes and cook for 3-4 minutes. Add the mustard and mix it in.Reduce heat and add in the cream, cook to a gentle simmer. Add some more salt and pepper.Add the spinach and cook until the leaves are wilt in the sauce. Then add the parmesan. Cook for another 2 minutes.Add the chicken, top up with parsley and serve :)
Shortbread Crust:
100g or 1/2 cup Unsalted Butter, soft.
50g or 1/2 cup Sugar
150g or 1 cup + 2 tbsp All Purpose/Plain Flour
Caramel Filling:
200g or 2/3 cup Condensed Milk
150g or 2/3 cup Unsalted Butter
50g or 1/2 cup Sugar
50g or 3 tbsp Golden Syrup, can also use Honey or Maple Syrup
Chocolate Topping:
200g or 1 cup Chocolate Chips/Squares
Prep:
Preheat oven to 350F/175C. Line an 8-inch square pan with parchment paper and grease the sides with butter.In a bowl, beat sugar and butter to form a smooth paste. Add flour and gently mix it all together. Use your hands to knead and mop up all the crumbs.Flatten crust inside pan and try to level it as much as you can. Bake for 20-25 minutes or until your crust is a light golden brown around the edges. Let it cool in the pan.While your crust is baking, start the caramel. Put all filling ingredients into a saucepan and place on medium-high heat, stirring gently. Watch it closely as you stir. If you see little brown slivers at the bottom of the pan, stir them in vigorously and turn the heat down to a low-medium. Simmer it gently until it reaches a deep, golden brown color. It should take around 15 minutes.When ready, pour the caramel over the cooled biscuit crust and spread evenly using an offset spatula or knife. Let this cool for at least an hour. You don’t want the caramel to be warm or it’ll ruin your chocolate. Don’t cool in the fridge or else you’ll end up with a hard mess.Melt chocolate using microwave or double boiler and pour over cooled caramel to finish off.To serve, heat up a knife using hot water (make sure you dry it) or a blowtorch. This will ensure you get a nice clean cut. Cut into whatever size slices you want; I usually go for 1-inch squares.If you want to watch the video of it being made, feel free to check it out here:
https://www.thesulkychef.com/home/millionaires-shortbread
Mushroom Risotto with Parmigiano Reggiano and Fresh Italian Parsley
For full recipe and lots of tips & tricks, visit: https://maplewoodroad.com/food/what-is-risotto-mushroom-risotto/
INGREDIENTSRisotto1 c Arborio rice2 Tbsp butter, divided1 Tbsp extra-virgin olive oil1/2 c dry white wine4 c beef stock, warmed up (I use Knorr bouillon cubes)1/2 c freshly grated Parmigiano Reggiano1/4 tsp freshly cracked black pepperKosher salt, as neededMushrooms8 oz baby portobello (aka baby bellas, cremini, etc), thinly sliced to 1/4"1 Tbsp butter1 to 2 Tbsp extra-virgin olive oil1/4 c shallots or yellow onion, chopped1 Tbsp minced garlic1 Tbsp soy sauce1 tsp thyme and/or sage1/2 tsp kosher salt1/4 tsp freshly cracked black pepper1/2 c roughly chopped flat leaf Italian parsley
INSTRUCTIONSBasic RisottoHeat 1 Tbsp butter and 1 Tbsp extra-virgin olive oil in a saucepan until you hear a light sizzle and the butter begins to bubble.Add 1 c of Arborio rice and stir evenly and thoroughly.After a minute or so – when the rice gets glossy (not brown), add 1/2 c of dry white wine and keep stirring. Once the wine starts to bubble, it will be absorbed quickly (within about 2 minutes), so make sure you have 4 c of beef stock warmed and ready. Add one ladle of stock at a time and stir. Adjust the heat so it’s barely boiling. Just a couple bubbles here and there.Once the liquid is absorbed, add another ladle of stock, stir, and repeat. Watch, smell, and taste. From adding the first ladle to the last, it takes about 25 minutes from start to finish. Taste, but be careful with adding salt too soon. The stock will add additional salt, and so will the salty Parmigiano Reggiano. When the rice is done, add (at least) 1 Tbsp butter and (at least) 1/2 c of Parmigiano Reggiano (the good stuff). Stir for about 2 minutes and add a couple cranks of black pepper (1/4 tsp).Mushroom RisottoHeat 1 Tbsp butter and 1 Tbsp extra-virgin olive oil in a saucepan over medium heat. Add 1/4 c chopped shallots and cook for 2 minutes until translucent.Add 8 oz sliced mushrooms, 1 Tbsp minced garlic, 1 tsp dry thyme and/or sage, 1 Tbsp soy sauce, and season with 1/2 tsp kosher salt and 1/4 tsp freshly cracked black pepper. Stir occasionally and cook (simmer) for about 8 minutes. Once the mushrooms have absorbed all the liquids, taste them and add more salt if necessary. Remove from the saucepan and set aside. Next, cook the risotto as outlined in the Basic Risotto recipe above.Once the risotto is ready in its creamy deliciousness, put the cooked mushrooms back in the risotto and stir it all together.Sprinkle with some roughly chopped fresh flat-leaf Italian parsley and pour yourself a glass of Sauvignon Blanc. You deserve it.
ingredients：
all purpose flour 400g
sugar 12g 1 tablespoon
salt 1g 1/8 teaspoon
boiling water 83g 1/3 cup
warm milk (about 35 °C) 167g 2/3 cup (reduce the milk amount by 15-30g, if you live in a humid place)
yeast 3g 1 teaspoon
large eggs 2
oil 24g
for egg wash:
1 egg
1 tablespoon milk
1/2 teaspoon confectioners sugar
small pinch salt
Method:
Start by combining flour, sugar and salt together. Mix with a spatula. Add boiling water and slowly incorporatenow microwave some cold milk for 30 seconds. add yeast and mix. pour into the flour and water mixture. add eggs and mix. the dough should be very sticky. DO NOT add more flour. Rest for 20 mins with a lid onafter you have rested add oil. Oil should make the dough no sticky. Knead the dough until the oil in incorporated and it is sticky again. Cover and rest for 1 hour.after one hour, punch the dough with floured hands until you have let most of the air out. It should be about the size of the dough before resting. Now, split into three pieces. flour a surface and roll it out. fold both ways in. then, smooth side down, roll it out with a pin. With your hands, roll it into a roll ( sorry, is this confusing?) and place into a prepared bread tin. This is optional. If you want to just place all the pieces into the bread tin. but doing that will help the bread have more layers and fluffiness. rest in bread tin for 1 hour.now, make your egg wash by combing all ingredients and mixi with a whisk. using a brush bush a thin layer on. cook at 190C for 30 mins. take out and cool for 5 mins.. You can split them open with your hands or cut with a knife. Enjoy!!!
Ingredients Spätzle Dough
1/4 cup (50 ml) Water ( might have to add more)2 Cup (250g) Flour3 Eggs1tsp (5g) SaltIngredients Fried Onions
1-2 Cups Vegetable Oil1/2 OnionIngredients Cheese Spaetzle
12-14 Oz (340- 400 g) Strong flavored Cheese (le Gruyere, Strong Cheddar,...)4 Slices of Bacon1/2 Onion1/4-1/2Cup Heavy CreamBroil for 5 minutes
Directions Spaetzle
Mix all dry ingredient togetherAdd liquid ingredientsKnead the dough for around 10-12 minutes, with a wooden spoon until the dough gets smooth and you can see some big bubbles.let the dough rest in a bowl covered with some plastic wrap for at least 30 min.Boil one big pot of salt waterUse your spaetzle tool and form the spaetzle. Pusher for short round Spaetzle, Board for long and thin Spaetzle -> check out the tutorial clip linked at the bottomBoil it for 3-5 minutes, drain them and put them asideDirections Fried Onions
Cut the onion into small slices, I recommend using a mandolinBoil the onions in salted water for 5 minutesDrain and dry them afterwardsFry the Onions in Vegetable oil for 5 minutes or until they are lightly brown.Put them on paper twol and let the access fat drip off.Directions Cheese Spaetzle
Cut the Bacon slices into small stripes and roast them for a few minutes before you add the 1/2 diced onion to the pan ( I recommend using a cast iron pan)After the Onions are soft and the bacon is almost crispy you are going to add some butter and the spaetzle. Saute it for a few minutes until the access water is gone.Slowly add the Cheese in several batches. As oosn as the first batch is melted add the heavy cream to the speatzle. As soon as it is incorporated nicely add the left over cheese.Stir frequently until everything i smelted and nicely combined.Depending on the cheese you used, you might have to season the Spaetzle as well ( salt, Peper, Nutmeg...) whatever you likePut the pan into the broiler for 5 minutes until golden brownTopp it off with the crispy onionsEnjoy your homemade Spaetzle
Video tutorial for the Spaetzle making process: Spaetzle Making Tutorial
I messed up a bit at the heart shape there, a bit frustrated about it but don't mind too much because the end result was just too tasty. I like this more than tiramisu or cheesecake on their own.
The recipe in text form, originally written by u/italian_cook (link to original post and video at the end of this comment)
Ingredients :
500 gr mascarpone (1.1 pound)100 gr heavy cream ( 3.53 ounce )130 gr sugar ( 4.59 ounce )300 gr savoiardi (10.58 ounce )250 gr coffee (8.82 ounce )unsweetened cocoa powder250 gr cream cheese (8.82 ounce )10 gr gelatin ( 0.35 ounce ) 1100 gr butter ( 3.53 ounce )6 EGGS----------- How to make a Savoiardi Crust ------------------
Take 190 gr ( 6.7 ounce ) of savoiardi and put them in a plastic food bag and crush to crumbs using a rolling pin. transfer the crumbs to a bowltake 100 gr (3.53 ounce) of butter, put it in a saucepan and melt itonce the butter is well melted put it in the savoiardi's crumbs, add 50 gr ( 1.76 ounce ) of coffee too and mix wellPress the mixture into the bottom of an 20 cm (8 inch) springform pan, you can put a cake collar in it now. Chill in fridge until firm, normally 40 minutes.----------- How to Mascarpone Cream ---------------
separate the egg yolks from the egg whitesput the gelatin in abundant water for at least 10 minutes until is softin a mixing bowl put the yolk and begin to work it with an electric whisk if you are not sure of the freshness and quality of the eggs you can always pasteurize the eggs ( see*)add 1/2 of sugar at the time and let the yolks absorb itwork the yolks until they change coloradd the mascarpone a little at the time beating with an electric whisk until it becomes smooth.Repeat the operation with the cream cheeseput the heavy cream in a saucepan, warm it on low heat and put the gelatin well drained from the water. Mix until the gelatin is well melted in the heavy creamAdd the heavy cream at the mixture a little at the time and continue to beat until the batter is creamy and smooth------------ Assembly-------------------------
Cut the remaining savoiardi in halftake the springform pan from the fridge and pour half of the cream cheese mixtureSoak the savoiardi in the cold coffee for a few moments and distributed it on the cream pressing gently until you obtain a layer pour another quarter of the cream.can happen that the savoiardi will rise a little, don't panic. Put the cake in the fridge for 20 minutes then press a little the savoiardi in the cream.Finally cover with the remaining cream cheese mixture put the springform pan in fridge for at least 3 hour.take off the cake collar and using a strainer dust the cheesecake with a dense layer of unsweetened cocoa powder.That's all! if you have any question feel free to ask. See you next time, i think that will be a classic carbonara! In the meanwhile Buon Appetito!!!
*To pasteurize egg yolks. Whip them with 65 gr sugar while you prepare the syrup with another 65 gr sugar and 45 gr of water. Wait for the syrup to reach 120° C. ( 248°F), then pour it very slowly over the whipped yolks, mixing the syrup well with the yolks if you have a stand mixer and a food thermometer the operation it's pretty easy
The original source: https://www.reddit.com/r/recipes/comments/ja0f02/no_bake_tiramisu_cheesecake_a_sweet_fusion/
Link to recipe:
https://bakerinretrograde.wordpress.com/2020/12/20/brownie-trifle/
Chocolate Diplomat Cream Layer
1 cup milk
1/2 tbsp vanilla
3 egg yolks
1/3 cup sugar
1/8 cup cornstarch
1/2 tbsp unsalted butter
1/4 cup chocolate chips
1 and 1/2 cups heavy whipping cream
Instructions
Add the milk to a medium saucepan, place over medium heat and bring to a boil.
In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk until smooth.
Whisk the hot milk gradually into the egg mixture until incorporated.
Pour the mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened. You know it is done when you can run a wooden spoon along the bottom of the saucepan, and it leaves a clean line.
Remove from the heat and stir in the chocolate chips and butter until melted. Let cool slightly.
Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.
Chill about an hour.
Once chilled, whip up the heavy cream until thick and you can overturn the bowl without any cream falling out. Remember not to over-whip.
Fold the whipped into the chocolate pastry cream.
Brownie Layer
2 cups semisweet chopped chocolate or chocolate chips
1/2 cup butter
1/2 cup light brown sugar
4 large eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup all purpose flour
Instructions
Preheat oven to 325°F. Line a 9×9 baking dish with parchment, and grease with oil. Set aside.
In a medium saucepan, cook butter over medium heat until melted and browned, stirring constantly. It should take about 4 minutes. You will see it change color and aroma with brown bits forming at the bottom. Immediately take it off the heat and pour over the chocolate chips.
Let the mixture sit to allow the chocolate chips to melt and then stir until no more chunks of chocolate remain. Whisk in the brown sugar.
Next add the eggs and whisk until evenly combined. Next mix in the vanilla until smooth. Stir in the salt and flour until they’re evenly incorporated. Then pour the batter into the prepared pan.
Bake the brownies for 30 minutes, or until a toothpick inserted into the center comes out clean.
Let the brownies cool completely and cut or crumble into bite-sized pieces.
Whipped Cream Layer
1 and 1/2 cups heavy whipping cream
Instructions
Whip up the heavy cream until thick and you can overturn the bowl without any cream falling out. Remember not to over-whip.
Assembly
In each glass, place alternating layers of brownie bits, chocolate diplomat cream, and whipped cream. Garnish with shaved chocolate on top.
The original recipe with more images and instructions video can be found here
https://www.mylovelyrecipes.com/recipes/dessert/honeycomb-cookies/
Preparation Time: 25 minutesCooking Time: 1 hourServing: 70 pieces
INGREDIENTS120g Rice Flour60g Corn Starch2 Eggs100g Caster Sugar200ml Coconut MilkA Pinch of SaltProper Amount of White SesameProper Amount of Cooking Oil
INSTRUCTIONSPrepare a larger container and crack in two eggs.Add caster sugar, salt, and coconut milk and mix well.Add the rice flour and corn starch, and stir until evenly mixed.Strain the batter, cover, and let it rest for 20 minutes.Heat the oil and put the mould in the pot. The amount of oil must cover the mould. Turn to medium heat when the oil is hot.Add white sesame seeds to the batter and mix well.After the mould is hot, pick it up and shake off most of the oil.Use the kitchen paper to absorb off the excess oil.Put the mould into the batter and dip it to 9/10 of the mould.Put it in the oil and fry for about 5 to 10 seconds, shake it lightly for a few times to release the mould.Fry until it is lightly colored and then you can turn it over. Fry until golden brown.Put the fried honeycomb cookies on the kitchen paper to absorb off the excess oil and let it cool.It can be kept in a sealed container for 2 to 3 weeks.
Can of mixed veg
Blue cheese sour cream hot sauce blend
BBQ sauce
