Float Your Climb

Tried to make these last night as per the recipe given and they pretty much failed horrifically. The taste was ok, but the directions are shameful. Going to have to re-work it.


Chocolate Frosted Sugar Cookie Bars

Yield: 9 large bars or 16 smaller bars

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes
Ingredients:
For the sugar cookie bars:

1 3/4 cups all-purpose flour
1 1/2 teaspoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 stick (4 ounces) unsalted butter, at room temperature
2 ounces cream cheese, at room temperature
3/4 cup granulated sugar
1 large egg plus 1 egg yolk
1 teaspoon vanilla extract

For the chocolate frosting (double all this):

1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 1/4 cups powdered sugar, sifted
1/3 cup cocoa powder, sifted
3 tablespoons heavy cream
1 teaspoon vanilla extract
1/8 teaspoon salt
Rainbow sprinkles

Directions:
To make the bars:

Preheat the oven to 350°F. Line an 8 by 8-inch baking pan with foil, leaving an overhang on all sides.

In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.

In a large bowl, use an electric mixer to beat the butter, cream cheese, and sugar on medium-high speed until well combined and smooth, about 3 minutes. Add the egg, egg yolk, and vanilla and beat until combined. On low speed, gradually add the flour mixture and beat until combined.

Press the dough into the prepared pan. Bake for 25 minutes, or until lightly golden brown on top. Place the pan on a wire rack and let cool completely.
To make the frosting:

In a large bowl, use an electric mixer to beat the butter on medium-high speed until creamy, about 2 minutes. On low speed add in the powdered sugar, cream, vanilla, salt, and cocoa. Increase speed to high and beat for 3 minutes, or until light and fluffy.

Remove the bars from the pan using the foil overhang. Let cool. Frost with a thick layer of frosting. Sprinkle with sprinkles before cutting into squares. Serve or store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

Been a while since I put up a recipe. Like everything else, this was a previously published recipe until I got cooking and realized I didn't have something I needed. So, technically it is mine, while based off of someone else's work. William ate two bowls of it, so it must be good. The 'four' servings suggestion is just that. It won't fill two hungry Americans.



One Pot Creamy Jalapeno Chicken and Rice

Prep time
10 mins
Cook time
25 mins
Total time
35 mins

Serves: 4 or so
Ingredients

3 tablespoons butter
1 tablespoon oil
1½ lbs boneless, skinless chicken breast, cut to bite sized
Salt and pepper, to taste
6 jalapeno peppers, seeded and diced, plus more to garnish
2 cloves garlic, minced
1½ cups rice
2 cups chicken stock
½ teaspoon cumin
½ teaspoon onion powder
½ teaspoon chili powder
5 sprigs green onion, sliced, plus more to garnish
½ cup milk
4 oz fresh mozarella cheese, cubed
4 oz cheddar cheese, shredded
¼ cup breadcrumbs, to top (optional)
Cilantro, to garnish


Directions

In a large, high-walled skillet over medium-high heat, melt the butter and oil together. Season the cubed chicken breast with salt and pepper and then add to the pot. Add in the diced jalapenos and saute until the chicken has browned and the jalapeno has softened, stirring and turning often, about 3 minutes. Add in the garlic and saute until fragrant, about one minute.
Add the rice, spices, and chicken stock and bring to a boil. Reduce heat to low, cover, and cook until the rice is tender and has absorbed the majority of the liquid, about 10-15 minutes.
Add in the green onion, milk, mozarella, and cheddar cheese, and stir until completely melted and evenly distributed.
Transfer to oven safe dishes (or keep in the pot, if oven-safe) and sprinkle with breadcrumb. Or douse, as to your preference. Broil until the tops have browned lightly, 1-2 minutes. Garnish with cilantro, sliced jalapeno, and green onion and serve warm.


What I'd wished I'd done:

Used arborio rice instead of just plain white rice. Would give it more of a risotto feel and have the rice be more substantial.
Not de-seeded all the jalapenos, even the garnish. Flavor was great, but there was no typical jalapeno kick. Next time I'll leave a few seeds in there.

Ingredients
Oreo/Graham Cracker Crust Ingredients

3/4 c. crushed graham crackers
3/4 c. crushed oreos
5 tbsp. unsalted butter

Cookie Dough Ingredients

5 tbsp. butter softened
1/3 c. light brown sugar
1/3 c. all-purpose flour
½ teaspoon vanilla extract
¾ c. semisweet chocolate chips
1/8 c. white chocolate chips (optional)

Cheesecake Mixture Ingredients

8 oz cream cheese, at room temperature
¼ cup granulated sugar
1 egg
1 tsp vanilla extract

Chocolate Drizzle Ingredients

1/3 c. semisweet chocolate chips
1 tsp. vegetable shortening

Recipe Instructions
Assembly Instructions

1) mix crumbs and melted butter together and spread over 8×8 greased pan. Bake at 350 degrees for 10 minutes.
2) In medium bowl, stir together butter and sugar until smooth. Add flour, then vanilla and chocolate chips. Refrigerate for 15-30 minutes until firm. Then roll into tsp. size balls and return to refrigerator.
3) Beat softened cream cheese with egg and vanilla. Then mix in cookie dough balls with cheesecake mixture.
4) Spread the mixture over the crust evenly and into the corners. This may take some work to have it spread entirely over the mixture. Crush 3 oreos and sprinkle over top.
5) Bake in the oven for about 30 minutes until set and cheesecake doesn’t jiggle. Refrigerate for several hours and then drizzle chocolate mixture over bars. Cool until hard.

Because James wanted it, and I have it out. I've lost it several times over the years and the three of us keep passing it back and forth. If I post it here I know I'll have it forever, or at least until the Russkies that own this place move on.

2c white sugar
1/2 cup milk
1 stick butter
1/4 cup cocoa powder
3c oats

Dump all but oats into thick bottom pot. Heat until at a rolling boil. Boil for 3-4 minutes until carmalized. Remove from heat and add oats. Drop by spoonful onto wax paper.

Aah, the taste of childhood.

This unwieldy beast comes from Stephan Pyles, great chef with an impressive wine list. Spent a good night there and a good portion of my saved up per diem once upon a time. Keep in mind it took me about five hours to make it at home, and the materials ran about $30. A tiny slice goes a long way.

FOR THE GANACHE:
2 lbs. milk chocolate, such as Valrhona, chopped
1 1/2 cups heavy cream

FOR THE ANGEL FOOD CAKE:
1 1/2 cups confectioners' sugar
1 cup cake flour
1 1/2 cups egg whites
1 tsp. cream of tartar
1/8 tsp. kosher salt
1 cup sugar
2 tsp. vanilla
1 tsp. almond extract

FOR THE DEVIL'S FOOD CAKE:
1/2 cup vegetable shortening, plus more for pan
1 1/2 cups cake flour, plus more for pan
1 tsp. baking soda
3/4 tsp. kosher salt
1/4 tsp. baking powder
1 cup coffee
1/2 cup cocoa powder, sifted
1 1/2 cups sugar
1 tsp. vanilla
2 eggs

FOR THE PEANUT BUTTER MOUSSE:
1 1/2 lbs. cream cheese, at room temperature
4 cups smooth peanut butter, at room temperature
3 1/2 cups confectioners' sugar, sifted
1 1/2 cups heavy cream

1. Make the ganache: Place the chocolate in a medium-size bowl. Bring cream to a boil in a 2-qt. saucepan; pour cream over the chocolate and let sit to melt for 5 minutes. Using a rubber spatula, combine the chocolate and cream. Cover with plastic wrap and set aside to let rest for 4 hours.

2. Make the angel food cake: Heat oven to 325°. Line bottom of a 10" round cake pan with ungreased parchment paper. In a medium bowl, sift together confectioners' sugar and flour; set flour mixture aside. In a large bowl, beat egg whites, cream of tartar, and salt with a handheld mixer on low speed until frothy. Increase mixer speed to medium, sprinkle in sugar, vanilla, and almond extract, and beat until stiff peaks form. Sprinkle half of the confectioners' sugar–flour mixture over egg whites; using a rubber spatula, fold until just combined. Repeat with remaining flour mixture. Pour batter into prepared cake pan and bake until top of cake springs back when touched, 45–50 minutes. Transfer cake to a rack and let cool.

3. Make the devil's food cake: Heat oven to 350°. Grease a 10" round cake pan with shortening and dust with flour to coat; shake out excess flour and set pan aside. In a medium bowl, whisk together cake flour, baking soda, salt, and baking powder; set flour mixture aside. In another medium bowl, whisk the coffee and cocoa powder until smooth; set coffee mixture aside. In a large bowl, beat the shortening, sugar, vanilla, and eggs with a handheld mixer on medium speed until pale and fluffy, 2 minutes. Alternately add the flour mixture and the coffee mixture to the bowl in 3 stages, beating to combine after each addition. Pour the batter into the prepared cake pan and bake until a toothpick inserted into cake comes out clean, 30–35 minutes; transfer to a rack and let cool completely.

4. Make the peanut butter mousse: In a large bowl, beat cream cheese, peanut butter, and confectioners' sugar with a handheld mixer on medium speed until smooth and fluffy, about 3 minutes. Put cream into a large bowl and beat on high speed until stiff peaks form. Using a rubber spatula, fold the whipped cream into the peanut butter mixture; set mousse aside in the refrigerator.

5. Assemble the cake: Using a serrated-blade knife, slice each cake horizontally into 2 layers. Place 1 layer of the devil's food cake on a cake stand and spread 1/3 of the peanut butter mousse over the top with a butter knife. Top mousse with a layer of the angel food cake and spread with half of the remaining mousse. Repeat with the remaining devil's food cake, mousse, and angel food cake. Wrap cake in plastic wrap and freeze for 2 hours. Stir ganache until smooth and spread evenly over the top and sides of the cake with a butter knife. Refrigerate the cake for 2 hours before slicing.

Trying out a new recipe. Sounds good. The old man is crying that he's not gotten his 'baked good of the month' so I'm hastily trying to whip something up on limited ingredients.

( Hot Fudge Fantasy Tart Recipe )

I'm making mine with maraschino cherries. Hope Gore likes them. Still debating whether I should bring them to the bait shop or just send them to his house. The guys at the bait shop will eat them, but then he can brag what a great daughter-in-law he has.

Made this tonight from an old Italian Lady's recipie and it was delicious!  Stuck a little to the bottom of the loaf pan, but even the scrap pieces were edible.

Ingredients:
1 package active dry yeast
1/4c warm water (110f)
1c warm milk (110f)
1 tbsp sugar
1 tsp salt
2 tbsp olive oil
3 to 3 1/2  c flour (regular flour worked just fine)
Pepperoni, approx 1 cup or to your liking
Cheese (mozarella, provalone, parm, etc) approx 1/2 c or to your liking
2 tsp cornstarch
spare tap water, cool temp
spices per your liking (I omitted)

Directions:
Add yeast and warm water and let yeast proof a few minutes.  Add mixture of warm milk, sugar, salt and oil to yeast.

Add 1 cup of flour and mix with spoon.

Add 1 1/2 c more flour. Keep mixing. Should form a ball and pull away from sides of bowl.

Kneed on lightly floured surface for 5 minutes (more kneeding never hurt anything - should have elastic texture).  Use only 1/2 to 1 cup flour here, too much flour will kill the loaf.  Dough will be slightly sticky, this is ok.

Let rise for 1 hour in warm place, longer in cooler place, or until double wherever you are.

Punch down and roll out.  The bigger the rolling, the thinner the layers and MORE MEAT!

Spread your toppings like a pizza and roll up Jelly Roll style.  Close off the ends however you see fit (not responsible for stupid human tricks).

Grease pan (I didn't - oops) and let rise again until you can't wait anymore.  Half hour, hour, meh.  I rushed it in a 175F oven for half hour.

Baste with mix of cornstarch and water for browning.  Can also use egg + water mix.  Whatever.

Bake at 375F for 20-25 minutes.  You'll know when it's done.

Some greasier cheeses can bubble during cooking and cause nasty oil burns during removal.  Bread is easier to cut if left to cool first.