Giant Chocolate Chip Cookies

 Ingredients

• 1/2 cup butter, softened
• 1 cup packed light brown sugar 
• 3/4 cup granulated sugar
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 1/4 cup sour cream
• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 pkg (11.5 oz) chocolate chunks
• 1 cup chopped pecans (optional)
• caramel squares (optional)

Directions

1. Preheat oven to 375° F. Line 2 cookie sheets with parchment paper; set aside
2. In large mixing bowl, beat butter and sugars on low speed until light and fluffy. Add eggs, vanilla and sour cream. Beat on medium high for 2 mins
3. Stir in flour, baking powder, baking soda, and salt. Add chocolate chunks and pecans. Mix until combined.
4. Use 1/4 cup measure or medium-sized ice cream scoop to heaping amount. Place 6 balls of dough 3" apart on each of the prepared baking sheets.
5. Place baking sheets on two center racks of the oven. Bake 14 - 16 mins switching the cookie sheets, top and bottom half way through the cooking time.
6. Cool cookies on baking sheets for 1 min before serving

All-American Mini Apple Pies

 Does "All-American" mean that Apple Pies come from Greenland to the shores of Cape Horn?

Ingredients:

• 2 medium tart baking apples
• 1/4 cup sugar
• 2 tsp all-purpose flour 
• 3/4 tsp ground cinnamon 
• 1 sheet refrigerated pie crust

Directions 

1.  Preheat oven to 425° F. Peel, core and chop apples into 1/4" pieces. In a medium bowl, combine apples, sugar, flour and cinnamon; tossing gently. Set aside.
2. Open and unroll pie crust flat onto work surface. Using 4"-wide bowl or cup, cut out 5 circles, reserving scraps. Press each circle inside 5 spaces of muffin tin.
3. Evenly divide apple mixture into each prepared muffin cup. Cut reserved dough scraps into strips 1/4" wide. Top each pie with strips. Fill remaining empty muffin cup 1/4 way up with water.
4. Bake until bubbling, about 18 mins. Let pies cool in muffin tin; then remove.
5. Serve with a dash of cinnamon, whipped cream and ice cream. 

Best-Ever Buffalo Chicken Pizza

 

by LENA ABRAHAM.   MAR 22, 2019

 Yields: 4 Servings

Prep Time: 10 mins

Total Time: 40 mins

Ingredients:

• 1 lb. pizza dough, divided in half
• cornmeal, for pan
• 4 tbsp. butter
• 1/4 c. hot sauce (such as Frank's), plus more for drizzling (optional)
• 1/2 tsp. garlic powder
• 2 c. shredded cooked chicken
• 8 oz. ball mozzarella, torn
• 1/3 c. blue cheese, crumbled
• 1/4 Red onion, thinly sliced
• 2 Green onions, thinly sliced

Directions:

1. Preheat oven to 500°. Brush two large baking sheets with vegetable oil and sprinkle each with a layer of cornmeal.
2. Place butter in a medium microwave-safe bowl. Microwave until melted, 20 to 30 seconds. Whisk in hot sauce and garlic powder until combined. Pour half of the buffalo sauce over chicken and toss to coat.
3. On a lightly floured surface, shape each half of pizza dough into a round ball, then press down the center of each to create a 1/2" crust. With the dough resting on the back of your hands and your knuckles, gently stretch dough out with the help of gravity by moving your hands inch by inch along the crust. Transfer to prepared baking sheets.
4. Add half of the remaining buffalo sauce to each pizza and spread all over the dough (leaving the outer 1" bare). Divide sauced chicken, torn mozzarella, blue cheese, and red onion evenly between the pizzas.
5. Bake pizzas until crust is golden and cheese is melty, 15 to 17 minutes. Garnish with green onions and a drizzle of hot sauce (if using) and serve immediately.

Garlic Rosemary Roast Leg of Lamb

This garlic rosemary roast leg of lamb is the perfect alternative Thanksgiving dinner. Full of garlic and fresh herb flavor and roasted to perfection. Great when served alone or piled high on flat bread with homemade tzatziki sauce.

Yield: 6 servings

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes

Total Time: 2 hours

Ingredients:

6 pound boneless leg of lamb

6 cloves garlic, grated

3 tablespoons olive oil

2 tablespoons minced rosemary

1 tablespoon minced mint

1 teaspoon kosher salt

1/2 teaspoon cracked pepper

5 cloves garlic

4 sprigs fresh rosemary

Directions:

Preheat oven to 325 degrees.

Add your leg of lamb to a roasting dish or large cast iron skillet for roasting.

In a small bowl add garlic, olive oil, minced rosemary, minced mint, kosher salt and cracked pepper. Mix together till combined.

Rub the herb mixture all over the leg of lamb coating all sides. Add your extra garlic and rosemary around the sides of the lamb.

Add lamb to the oven and roast for about 15 minutes per pound. For a 6 pound roast I roasted my leg of lamb 90 minutes.

Let the leg of lamb rest for 15-20 minutes before slicing.

Excerpt from https://www.nutmegnanny.com/garlic-rosemary-roast-leg-lamb/

Stuffed grape leaves (Dolmas)

By Suzy Karadsheh

What are Dolmas: Stuffed Grape Leaves?

The word Dolma, from the Turkish verb Dolmak, basically means "to be filled," referring to all sorts of stuffed foods from grape leaves to stuffed tomatoes, zucchini, or even bell peppers. 

Total Time: 1 hour 45 minutes Yield: Up to 120 grape leaves 2x

PUBLISHED: Dec 3, 2019

UPDATED: Feb 2, 2021

Ingredients 

2 16-oz jar grape leaves in brine (about 120 to 140 leaves), I used Oralndo brand (affiliate link)

3 cup short grain rice, soaked in plenty of water for 30 minutes, then drained

Extra virgin olive oil (I used Private Reserve Greek EVOO)

2 large yellow onion, finely chopped

24 oz lean ground beef

Kosher salt

Black pepper

2 tsp allspice

1 tsp cumin

1 cup EACH chopped fresh parsley, fresh dill, and fresh mint

2 to 4 tomatoes sliced into rounds

About 8 cup or more low-sodium chicken broth or water

Juice of 4 lemons

INSTRUCTIONS

Prepare the Grape Leaves

1. If using jarred grape leaves as I am here, remove them from the jar and discard the brine. Rinse the grape leaves well and place them in a colander to drain. 
2. If using fresh grape leaves: wash them very well and blanch them in boiling hot water. Remove from water using a slotted spoon and place them in a colander to fully cool and drain.

Prepare the Stuffing

Soak the rice in plenty of water for about 15 to 20 minutes or until you are able to break one grain of rice easily. This allows it cook well and fill more evenly. Drain well.

While the rice is soaking, cook the meat. Heat 1 tablespoon extra virgin olive oil in a large skillet. Add onions and cook briefly, about 2 minutes or so, tossing until translucent. Add the meat and cook till fully browned, tossing occasionally. Drain any excess fat, then season the meat with kosher salt, pepper, and spices. Toss to combine. Remove from heat and set aside to cool.

In a mixing bowl, combine the meat, drained rice, and fresh herbs. Season lightly with kosher salt. Add a generous drizzle of extra virgin olive oil, and mix so that everything is well-incorporated.

Stuff Grape Leaves, Assemble, and Cook

Prepare a heavy cooking pot and lightly brush the bottom with extra virgin olive oil. Arrange a few grape leaves in the bottom. Top with sliced tomatoes.

To stuff the grape leaves, you will work one leaf at a time. Place one grape leave on a cutting board the textured/rough side facing you. Take 1 heaping teaspoon of the filling and place in the center of the leave, then fold the sides over the filling and roll. Roll the grape leaves tightly enough so that they don't unravel or become undone while cooking. Remember that rice will expand as it cooks, so don't fold too tightly or the rice won't cook properly. Don't over-stuff the grape leaves either. Remember that the filling is mostly of rice and it will expand as it cooks. Repeat with the remaining grape leaves or until you're out of stuffing.

Neatly arrange the grape leaves in row, seam side down, in your prepared pot, covering the circumference of the pot. Then place a small plate inverted on top. Adding a small inverted plate on top of assembled grape leaves in the pot helps keep them intact and in place and prevents them from floating while cooking. Boil 4 cups of the broth or water and pour over the grape leaves, arriving at the top layer and somewhat covering. Once the liquid has been absorbed, you can remove the plate to finish cooking as instructed.

Now cover the pot with the lid and cook over medium heat for 30 minutes until the liquid has been absorbed. Uncover and remove the plate, then pour juice of 2 lemons. Cover again with the lid (no need for the plate at this point), cook on low heat for 30 to 45 more minutes or until fully cooked. Once cooked, allow the grape leaves to rest for 20 to 30 minutes so that any remaining liquids are absorbed and the leaves set nicely, plus they just taste better.

To Serve

Remove grape leaves from heat. Allow to rest uncovered for 20 to 30 minutes before serving.

Add a generous drizzle of quality extra virgin olive oil and transfer to a serving platter.

Serve with a side of Greek Tzatziki sauce or plain yogurt and wedges of lemon.

Store properly in the fridge in a tight-lid, refrigerator-safe container for 3 to 4 days. You can enjoy them cold or reheat. To reheat, place in a pot with a tiny bit of liquid, cover and heat over medium-low heat until warmed through.

Amount Per Serving

Serving Size: 1 stuffed grape leaf

Calories 25

% Daily Value*

Total Fat 1g 1%

Saturated Fat 0.2g 

Trans Fat 0g 

Sodium 43.7mg 2%

Total Carbohydrate 2.8g 1%

Dietary Fiber 0.4g 2%

Sugars 0.5g 

Protein 1.6g 3%

Vitamin A 5%

Vitamin C 4%

Calcium 1%

Iron 1%

Magnesium 1%

Potassium 1%

Zinc 3%

Phosphorus 1%

Thiamin (B1) 1%

Riboflavin (B2) 2%

Niacin (B3) 3%

Vitamin B6 3%

Folic Acid (B9) 1%

Vitamin B12 5%

Vitamin K 4%

Concha

RECIPE FOR 16 from @mexicoinmykitchen and hashtag them at #mexicoinmykitchen!

 INGREDIENTS:

• 3¾ cups of All-Purpose Flour, plus extra for dusting
• ½ cup white Sugar
• 2½ tsp Instant Dry Yeast
• ½ tsp Salt
• ½ cup Non-Salted Butter, at room temperature
• 6½ Tbps Eggs
• 1 tsp  Vanilla extract*
• ½ cup  Milk, warm

TOPPING:

• ½ cup  Vegetable Shortening (extra to grease the dough and baking sheets)
• 14 Tbsp Confectioner Sugar
• 1 cup All-Purpose Flour
• 2½ tsp Cocoa powder (for half of the topping, if desired)
• 1 tsp Cinnamon (optional for the white topping)

Directions:

1. Have each ingredient ready and measured (by weight) before starting, and thoroughly read the notes above. Mix the all-purpose flour, yeast, sugar, and salt in the bowl of a stand mixer at medium speed, just to mix it well.
2. Add the butter and mix well (using the stand mixer with the hook attachment), then mix in the eggs and vanilla extract and slowly pour the milk in little by little until the dough looks cohesive (you may need less or more milk, as some flours soak up more liquid than others). Keep beating the mixture for about 7 minutes at medium speed. Add a little more flour around the inside of the bowl (2-3 tablespoons), just enough for the dough to separate from the container. The dough should be soft and slightly sticky.
3. Place the dough on your floured working table and knead it just enough to shape it into a ball.
4. Place this ball in a large greased bowl to rest. Cover it with a plastic wrap (or wax paper) and a kitchen napkin. Let the dough rest in a warm place for about 2 hours until it doubles in size. I usually turn the light on in my oven and place the bowl inside, close to the light. Be aware that if your kitchen is cold, the dough will take longer to rise. Be patient and do not try to proceed to the next step until the mixture has doubled in size.
5. While the dough is rising, you can prepare the sugar topping. Soften the shortening with your spatula until it is very creamy, and then add the confectioner’s sugar. Finally, add in the flour little by little (if using, add the ground cinnamon in this step). Set this paste aside to use later. If you’re making half of the Conchas with the chocolate topping, then divide the paste in two and add the cocoa powder to one half, mixing it until it integrates very well.
6. Once the dough has risen and doubled in size, place it onto a floured surface and let it rest for about 5 minutes. Divide the dough into 16 small balls (60 grams each). To shape the balls, lightly flour your hands and place each small ball on the working surface and gently press down with your hand, rotating your hand to form the balls.
7. Place them onto greased baking sheets and continue until you’ve finished shaping all of the dough.
8. Using your hands, grease the top of each ball with a little shortening. Do not skip this step, as it will help the topping adhere to the dough.
9. To add the topping, flour your hands and divide the topping paste into 16 balls. Use your hands to press down on each one to form a small, flat circle (I like to use a sheet of plastic, like when making tortillas). Place this disk onto the ball of dough, and press it down very firmly.
10. Once you’ve finished placing the topping on the buns, use a concha cutter or a knife to decorate them with the traditional concha shape.
11. Allow the conchas to rise in a warm place until they are almost double in size. Depending on the temperature of your kitchen, this step could take anywhere from 1 to 2 hours. Do not leave them to rise any longer, because if you let them grow too much they will collapse inside the oven. Bake in a preheated oven at 325º degrees for 20 minutes, or until the bottom of the conchas are lightly golden. If you are placing more than one baking sheet in your oven, rotate them after 10-12 minutes. Move the sheet on the bottom rack to the top rack and vice versa to have an even baking.

MAKING THE CONCHA TOPPINGS

• While the dough is rising, you can prepare the sugar topping. Soften the shortening with your spatula until it is very creamy, and then add the confectioner’s sugar. Finally, add in the flour little by little (if using, add the ground cinnamon in this step). Set this paste aside to use later. If you’re making half of the Conchas with the chocolate topping, then divide the paste in two and add the cocoa powder to one half, mixing it until it integrates very well.
• Once the dough has risen and doubled in size, place it onto a floured surface and let it rest for about 5 minutes. Divide the dough into 16 small balls (60 grams each). To shape the balls, lightly flour your hands and place each small ball on the working surface and gently press down with your hand, rotating your hand to form the balls.
• Place them onto greased baking sheets and continue until you’ve finished shaping all of the dough.
• Using your hands, grease the top of each ball with a little shortening. Do not skip this step, as it will help the topping adhere to the dough.
• To add the topping, flour your hands and divide the topping paste into 16 balls. Use your hands to press down on each one to form a small, flat circle (I like to use a sheet of plastic, like when making tortillas). Place this disk onto the ball of dough, and press it down very firmly.
• Once you’ve finished placing the topping on the buns, use a concha cutter or a knife to decorate them with the traditional concha shape.
• Allow the conchas to rise in a warm place until they are almost double in size. Depending on the temperature of your kitchen, this step could take anywhere from 1 to 2 hours. Do not leave them to rise any longer, because if you let them grow too much they will collapse inside the oven. Bake in a preheated oven at 325º degrees for 20 minutes, or until the bottom of the conchas are lightly golden. If you are placing more than one baking sheet in your oven, rotate them after 10-12 minutes. Move the sheet on the bottom rack to the top rack and vice versa to have an even baking.
• I hope you try this recipe and enjoy the results. Baking (with or without yeast) can sometimes be tricky, and it can help to try out different recipes to see what works for you. There are many other concha recipes out there on the web, for example, the one at Pati’s Mexican TablePati’s Mexican Table or the one from Marcela Valladolid. The only recipe I’m not very confident about is the one at the King Arthur website, since it is very different than a regular concha recipe you will find in Mexico.

Freeze the concha dough to use it later, by dividing the dough in two and storing one half in a freezer bag. Defrost it overnight and then shape the conchas. You can freeze the already-shaped conchas with the topping already on and store them in a freezer bag. Defrost them until they rise and then cook them as indicated in the recipe above.