Rosemary Sea Salt Focaccia

https://www.gimmesomeoven.com/rosemary-focaccia-bread/

INGREDIENTS
1 1/3 cup warm water (about 110°F*)
2 teaspoons sugar or honey
1 (0.25 ounce) package active-dry yeast
3 1/2 cups all purpose flour
1/4 cup extra virgin olive oil, plus more for drizzling
2 teaspoons flaked sea salt
2 sprigs fresh rosemary
flaked sea salt

INSTRUCTIONS

• Add warm water (*about 110°F, which you can measure with a thermometer if you want to be sure it’s the right temp) and sugar to the bowl of a stand mixer
• Use dough attachment, and stir to combine. 
• Sprinkle the yeast on top of the water. 
• Give the yeast a quick stir to mix it in with the water. 
• Then let it sit for 5-10 minute until the yeast is foamy.
• Turn the mixer onto low speed, and add gradually flour, olive oil and salt.  
• Increase speed to medium-low, and continue mixing the dough for 5 minutes. (If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in an extra 1/4 cup flour while it is mixing.)
• Remove dough from the mixing bowl, and use your hands to shape it into a ball. 
• Grease the mixing bowl with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel. 
• Place in a warm location (I set mine by the window) and let it rise for 45-60 minutes, or until the dough has nearly doubled in size.
• Preheat oven to 400°F. 
• Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick*. 
• Cover the dough with a greased piece of plastic wrap, and let the dough continue to rise for another 20 minutes.
• Remove the plastic wrap, and transfer the dough to a large baking sheet.
• Use your fingers to poke deep dents (seriously, poke all the way down to the baking sheet!) all over the surface of the dough. 
• Then drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.
• Bake for 20 minutes, or until the dough is slightly golden but DO NOT OVERBAKE! It doesn't turn golden when it's done, it stays a pale color and will easily overbake if you go far past 20 min. Press lightly to test at around 15 min.
• Remove from the oven, and drizzle with a little more olive oil if desired.
• Slice, and serve warm.

Black Bottom Cupcakes

Black Bottom Cupcakes

FOR THE FILLING
8 ounces cream cheese, regular or reduced fat, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
2 ounces bittersweet or semisweet chocolate, coarsely chopped, or 1/2 cup chocolate chips

FOR THE CUPCAKES (makes 12)
1 1/2 cups all-purpose flour
5 tablespoons natural unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup firmly packed light brown sugar
1 cup water
1/3 cup unflavored vegetable oil
1 tablespoon white or cider vinegar
1 teaspoon vanilla extract

Filling: 

- Beat together the cream cheese, granulated sugar, and egg until smooth. 

- Stir in the chopped chocolate pieces. Set aside.

Cupcakes:
Preheat oven to 350
- In a medium bowl sift together the flour, cocoa powder, baking soda, and salt. 

- In a separate bowl, whisk together the brown sugar, water, oil, vinegar, and vanilla. 

- Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth. 

- Divide the batter among the muffin cups, leaving just a couple spoonfuls behind in the bowl (if you’d like to marble the tops, as shown). 

- Spoon a couple tablespoons of the filling into the center of each cupcake, dividing the filling evenly. - Spoon any remaining chocolate batter back over the cream cheese center, if you plan to marble the tops. 

- Use a butter knife inserted only about 1/2-inch into the cupcake to swirl the batters together decoratively. 

- The cupcakes will be almost completely full (90%), which is fine. If you still have batter leftover, make one or two additional cupcakes.
- Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed. 

Cookies and Cream Birthday Cake

Cookies and Cream Cake

Ingredients:

• 2 sticks unsalted butter, room temperature
• 1 3/4 cup sugar
• 4 egg whites
• 1 1/2 cup sour cream
• 1/2 cup milk 
• 1 tsp vanilla extract
• 2 1/2 cup all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup crushed oreos

Instructions

1. Preheat the oven to 350º F. Spray a 9x13 inch glass pan with non-stick cooking spray.
2. In a mixing bowl combine the butter and sugar, beat using an electric mixer, 1-2 minutes until fluffy. 
3. Add in the egg whites, mixing with a spatula. 
4. Add in the sour cream, milk, and vanilla extract. Beat lightly with the electric mixer. 
5. In a separate mixing bowl combine the flour, baking soda, and salt. 
6. Gradually add the flour mixture to the wet ingredients a few spoonfuls at a time. 
7. Add in the crushed oreos. 
8. Mix until just incorporated. 
9. Pour the batter into the pan and spread evenly.
10. Bake for 40-44 minutes or until a few moist crumbs remain on a toothpick when inserted into the center. 

Macaroni and Cheese Updated

1 stick butter
4-5 tbsp flour

(***for gluten free: substitute GF flour and a little cornstarch slurry)
2 cups milk
2 blocks of sharp cheddar, shredded
1 block of monterey jack, shredded
2 packages of elbow macaroni

Melt butter over medium heat in pot
Slowly whisk in flour
Slowly add milk, whisking
Turn up heat a little to thicken
Add in shredded cheese in batches, turn down heat

Makes enough to go with 4-5 lbs of macaroni!

Easy Waffles

Quick, easy waffles. Makes about 4 large belgian waffles.

2 eggs
1 3/4 cups milk
1/2 cup veg oil
1/2 tsp vanilla
1/4 tsp salt
2 cups flour
1 tbsp sugar
4 tsp baking powder


Instructions:

1. In stand mixer beat eggs
2. Add milk, oil, vanilla
3. Add in salt, flour, sugar, baking powder
4. Mix until just blended
5. Spray waffle iron with oil, cook waffles for about 3-4 minutes
6. Good additions: banana, bacon, mini chocolate chips

Salted Caramel Sauce

INGREDIENTS

1 cup sugar
1/2 cup water
1/4 cup unsalted butter
1/2 cup heavy whipping cream
1/2 tbsp vanilla extract
1/2 to 1 tsp salt

Yield: 1 jar of caramel sauce

INSTRUCTIONS

1. In medium saucepan, combine sugar and water
2. Cook over medium-low about 5 minutes until sugar is dissolved
3. Add butter, let it melt
4. Turn heat to medium, bring mixture to boil, stop whisking
5. Boil about 15 minutes or until deep golden color, watch carefully as it darkens
6. Once darkened, remove from heat immediately and whisk quickly as you add cream
7. Add vanilla and salt
8. Allow to cool, store in fridge

Salted Butter Chocolate Chunk Cookies

• 1 cup plus 2 tablespoons (9 ounces or 255 grams) salted butter, cold, cut into small pieces
• 1/2 cup sugar
• 1/4 cup light brown sugar
• 1 tsp. vanilla extract
• 2 1/4 cups flour
• 6 ounces (170 grams) semi- or bittersweet dark chocolate, chopped (you want chunks, not thin shards of chocolate)
• 1 large egg
• Demerara, turbinado, raw, or sanding sugar, for rolling
• Flaky sea salt for sprinkling

Beat the butter, granulated and brown sugars, and vanilla with an electric mixer until light and fluffy, scraping down bowl as needed. 

Add flour, and mix just until combined. 

Add chocolate chunks, mix just until incorporated. Mixture will look crumbly.

Divide between two sheets of parchment paper, waxed paper, or plastic wrap and use your hands to form the dough halves into log shapes about 2 to 2 1/4 inches in diameter. Chill until totally firm, about 2 hours.

When you’re ready to bake the cookies, heat your oven to 350°F. Line one or two large baking sheets with parchment paper. 

Lightly beat the egg and open up your chilled cookies logs to brush it over the sides. 

Sprinkle the coarse sugar on the open paper or plastic wrap and roll the logs into it, coating them.

Using a sharp serrated knife, cut logs into 1/2-inch thick rounds.

Arrange cookie slices on prepared sheets one inch apart (they don’t spread much) and sprinkle each with a few flakes of salt. 

Bake for 12 to 15 minutes, or until the edges are just beginning to get golden brown. 

Let cool slightly before transferring to the cookies you don’t eat immediately to wire racks to cool. 

Do ahead: The dough can made ahead and stored, tightly wrapped in plastic, up to 1 week in the fridge, or 1 month in the freezer. Baked cookies keep in an airtight container for 5 days, or so I’ve heard.