Posts in Category: Recipes

Soft and Squishy Dinner Rolls

 

Soft and Squishy Dinner Rolls

Ingredients

  • 1.5 cups whole milk (warm (110F ideal))
  • 1/3 cup sugar
  • 5 tablespoons unsalted butter (melted)
  • 1 Large egg
  • 1.25 teaspoons salt
  • 4 - 4.5 cups AP flour
  • 2 tablespoons rapid rise instant yeast
  • 2 tablespoons unsalted butter (melted for brushing tops)
  • sea salt (to garnish tops)

Directions

Add the first 5 ingredients to a KA bowl in the order listed. Top with 4 cups flour and the yeast. Mix with paddle attachment on low speed until combined. Add the additional flour slowly while the mixer is on low. When all incorporated, increase speed to medium and mix for 2 minutes to develop gluten. Dough will be slightly sticky but will pull away from bowl.
Transfer dough to an oiled ss bowl. Cover with towel and let rise for 30 minutes in a warm place. Grease a 9"x13" pan and a 8" loaf pan and set aside.
After dough has risen, punch it down and break apart 2-ounce pieces, rolling each into a tight ball and place in the prepared pans. I fit 15 in the 9"x13" pan and the remaining 5 in the loaf pan to make a total of 20 rolls. Cover with towel and again let rise for 25 to 30 min in a warm place.
Preheat oven to 375. Bake rolls for 16 minutes. Brush with melted butter and sprinkle the tops lightly with sea salt.

APPLE PIE SPICE RECIPE

This recipe is a perfect blend of spices for that warm, cozy apple pie taste and aroma. Use in a variety of dishes or give as a gift.

APPLE PIE SPICE RECIPE

Ingredients

  • 6 tablespoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 1 teaspoon allspice
  • 1/2 teaspoon ground ginger

Directions

Mix together all ingredients in a small bowl. Store in an airtight container.

SHRIMP STIR FRY AND VEGETABLES

SHRIMP STIR FRY

Ingredients

  • 3 tablespoons soy sauce
  • 1 tablespoon coconut sugar
  • 1 tablespoon ginger (finely chopped)
  • 3/4 tablespoons vinegar
  • 2 Large garlic (finely chopped)
  • 1 teaspoon sesame oil
  • 1 teaspoon sriracha
  • 1 teaspoon tapioca flour
  • 1 teaspoon sesame seeds
  • 2 tablespoons olive oil
  • 1lb frozen vegetables (asian mix)
  • 1/2lb shrimp (deveined and clean)

Directions

In a large ss bowl, whisk together all ingredients except for oil, vegetables, and shrimp.
Heat oil in a large pan over medium heat. Add vegetables and cook for 5 minutes, stirring occasionally. Season very lightly with salt and pepper.
Move vegetables over to one side and add the shrimp. Cook shrimp about one minute on each side. Pour soy sauce mixture over shrimp and vegetables and stir to coat. Let cook for one minute to allow sauce to thicken. Serve immediately.

THAI COCONUT CHICKEN CURRY

THAI COCONUT CHICKEN CURRY

Ingredients

  • 4 chicken thighs (boned or boneless, cut into halves)
  • 1 teaspoon salt
  • 1/2 Large onion (diced)
  • 2 Large garlic cloves (smashed)
  • 1 " ginger (minced)
  • 1/2 cup cherry tomatoes
  • 2 tablespoons curry powder
  • 3 Medium thai chilies (optional, depends on heat level desired)
  • 1 cup chicken stock
  • 3/4 cups coconut milk

Directions

Warm 2 tablespoons oil in a large saute pan over medium heat. Season the chicken thighs with 1/2 teaspoon salt and add them to the pan skin side down. Let brown for about 5 minutes before flipping thighs over and again browning for 5 minutes. Remove from pan and let rest.
Add the onions, garlic and ginger to the pan and stir occasionally until onions are translucent, about 5 minutes. Stir in the tomatoes, curry powder and chilies. cook for 2 minutes.
Add the chicken thighs to the pan along with the chicken stock and 1/2 teaspoon salt. Bring to a medium boil. Cover and let cook for 10 minutes. Flip chicken thighs over and cook for 5 minutes.
Add the coconut milk and let boil uncovered for 10 minutes. Serve warm.

BRINE FOR JUICY, TENDER CHICKEN OR TURKEY

BRINE FOR JUICY, TENDER CHICKEN OR TURKEY

Ingredients

  • 1 tablespoon black peppercorns
  • 1/2 cup brown sugar (heaping)
  • 5 teaspoons salt
  • 4 Medium bay leaves
  • 4 Large garlic cloves (smashed)
  • 1 teaspoon italian dried herb seasoning

Directions

Toast the peppercorns over medium heat in a medium pot.
After peppercorns are fragrant and toasted, add 1 3/4 cups water, brown sugar, salt, bay leaves, garlic and herbs. Bring to a boil and stir to dissolve sugar.
Remove from heat and add 1 3/4 cups cold water. Let cool completely before using.

PALEO GRANOLA aka “GRANOLEO”

PALEO GRANOLA aka “GRANOLEO”

Ingredients

  • 3 cups unsweetened shredded coconut
  • 1.5 cups almonds (pieces)
  • 1 cup pepitas (lightly chopped)
  • 1/2 cup walnuts (pieces)
  • 1/2 cup sunflower seeds
  • 1/2 cup sesame seeds
  • 1/2 cup honey
  • 2 tablespoons olive oil
  • 3/4 teaspoons salt
  • 1 teaspoon ground cinnamon

Directions

Preheat oven to 300 degrees. Line a half sheet tray with foil. Lightly coat the foil with pan spray.

Combine the coconut, almonds, pepitas, walnuts, sunflower and sesame seeds in a large ss bowl. Set aside.
In a small pot over medium heat, warm the honey, olive oil, salt and cinnamon. Stir to combine.
Pour over the coconut mixture and still until all the ingredients are coated with the honey mixture.
Transfer the granoleo to the prepared half sheet tray. Spread out evenly.
Bake 20 minutes. Rotate tray. Bake 15 minutes more. Cool completely before storing in an airtight container at room temperature.

PALEO BANANA PANCAKES

PALEO BANANA PANCAKES

Ingredients

  • 2 Large eggs
  • 1/3 cup almond milk
  • 1 Large banana (ripe and mashed)
  • 1 tablespoon honey
  • 2 teaspoons vanilla extract
  • 6 tablespoons tapioca flour
  • 5 tablespoons coconut flour
  • 2 teaspoons baking powder

Directions

Whisk together the first five ingredients in a large ss bowl.
Stir in remaining ingredients.
Heat nonstick skillet over medium heat. Portion out batter with large ice cream scoop and cook about one minute on each side. Serve warm.

Balsamic Vinaigrette Dressing

Dark Traditional Aged Balsamic from Attilios Olive Oil and Fine Foods (photo credit: Attilios Olive Oil and Fine Foods)

 

 

 

 

 

 

 

 

 

 

This balsamic vinaigrette dressing is the perfect balance of sweet and savory. It’s great for salads as well as vegetable and meat marinade.

beach town baking

Balsamic Vinaigrette

Ingredients

  • 1 cup extra virgin olive oil
  • 1/2 cup balsamic vinegar
  • 2.5 teaspoons clover honey
  • 2 teaspoons mustard (preferably dijon)
  • 2 cloves garlic (minced)
  • 1 Medium shallot (minced)
  • salt and pepperto taste

Directions

Wash, clean and dry a glass jar or bottle with lid.
Add all ingredients to container of choice. Shake vigorously for 30 seconds until dressing comes together.

CARROT BUNDT CAKE

 

 

 

 

 

 

 

 

Have you ever bought a bag of carrots for a pot roast stew and ended up with half a bag of unused carrots sitting in your refrigerator for days? Well, I find myself in that situation more often than naught. Woe is me as I’m left racking my brain wondering what to make with them as they slowly dry out in my vegetable drawer.  This carrot bundt cake is a PERFECT solution.

The recipe uses 3 to 4 carrots which is probably what you left in your fridge RIGHT NOW. I like to add plump raisins and walnuts to give the cake some texture. The addition of crushed pineapple keeps the cake moist for days and days.

What makes this carrot bundt cake so striking are the bright orange strips of carrot that embellish the top of the cake. In order to ensure that the gorgeous carrot design stays in tack, make sure to grease the bundt cake pan well. Also helpful, don’t flip the baked cake out of the pan until it is completely cooled.

 

Enjoy!

beach town baking

 

CARROT BUNDT CAKE

Ingredients

  • 3 to 4 Medium carrots (peeled)
  • 1.5 cups raisins
  • 2 cups boiling water
  • 3 cups all purpose flour
  • 1.5 cups chopped walnuts
  • 1 tablespoon baking soda
  • 1 tablespoon cinnamon (ground)
  • 1 teaspoon salt
  • 4 Large eggs (room temp)
  • 2 cups sugar
  • 1.5 cups vegetable oil
  • 1 cup crushed pineapple (drained)
  • 1 tablespoon pure vanilla extract

Directions

Preheat oven to 325F. Great a 10-inch Bundt pan well. Use a peeler to cut 8 long, thin strips from one of the carrots. Line the Bundt pan with the strips and trim them if necessary. Set aside pan.
Shred 1 1/2 cups of carrots and set aside. Place the raisins in a small bowl and pour the boiling water over them. Set aside to allow the raisins to plump.
Combine the flour, walnuts, baking soda, cinnamon and salt in a large bowl and set aside. Add the eggs, sugar and oil to a mixer fitted with the paddle attachment and mix on low speed until blended. Add the pineapple, shredded carrots and vanilla. Mix until incorporated. Scrape bowl. Add the dry ingredients and the drained raisins. Mix for 1 minutes on low speed. Scrape bowl.
Use a large ice cream scoop to transfer the batter to the prepared pan. Bake for 1 hour 15 minutes or until an inserted toothpick comes out clean. Cool completely before inverting onto serving platter.

FLOURLESS ALMOND BUTTER COOKIES

 

I recently decided to try Costco’s Kirkland brand of almond butter. I was a bit hesitant at first, but after letting it sit on my counter for weeks I finally tried it. And you know what? It’s pretty darn good…and much cheaper than other almond butters out there. As is typical of most Costco products, it took me weeks to consume it all so I decided to bake up some almond butter cookies with what was left.

These almond butter cookies bake up slightly crispy on the outside yet gooey and chewy on the inside. All quite remarkable considering there’s absolutely no flour in the recipe! The cookies have a wonderful salty sweet taste and the vanilla extract and brown sugar add great flavor. The crunchy peanuts and soft chocolate chips make this cookies memorable.

Enjoy!

Flourless Almond Butter Cookies

Ingredients

  • 1 Large egg
  • 1 cup almond butter (chilled or at room temperature)
  • 1/2 cup semi sweet chocolate chips
  • 1/2 cup roasted and salted peanuts (whole or pieces)
  • 1/2 teaspoon baking soda
  • 3/4 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup dark brown sugar (packed)

Directions

Preheat oven to 350 degrees. Line two sheet trays with aluminum foil and set aside.
Combine all ingredients in a Kitchen Aid bowl and mix on low speed until combined, about 30 seconds.
Portion out with a 1-ounce cookie scoop onto the prepared trays. You should get 16 cookies. Press down slightly with your palm and bake for 11 minutes.
Remove from oven. Let cookies cool completely before removing from trays. Store in an airtight container.

 

beach town baking

 

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