Easy Danish – No Yeast

I don’t know why but avoid yeast recipes like the plague. I never have yeast on hand when I am baking, nor do I like to use it. I’m just odd I guess. Anyway my girls love danish and my mother makes an awesome danish for Christmas or Birthdays, however the day I decided to make a danish was neither of these occasions, it was a normal Sunday morning and I was up for the challenge of baking a new breakfast treat, and another recipe was added to my arsenal.

Cherry Jam Braided Danish

This danish fit the bill, it was quick, easy and yeast free. It was also sumptuous!

 

Danish

What you will need:

STRAWBEERY PRESERVES

3 to 3 1/2 cups all-purpose flour

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

3 tbsp sugar

1/2 cup butter, cold

1/2 cup sour cream

1/2 cup vanilla yogurt

3/4 cup milk

Strawberry Jam or preferred jelly

3 oz cream cheese room temperature

3 oz melted white chocolate

flour for dusting

Sugar for topping

braid how to

Pre-heat oven to 400F.

In a large bowl, whisk together flour, salt, baking soda, baking powder and sugar.

Cut butter into several large pieces and add to flour mixture. Rub butter into the dough until it is nice and flaky looking. Do not over-incorporate butter. Mixture should resemble peas.

Stir in milk, yogurt and sour cream.

Place the dough onto a lightly floured surface and knead several times until dough is smooth.

Dough should be soft and easy to handle. Split the dough into 2 separate pieces.

Roll each piece of dough into two separate rectangles.

Spread the cream cheese and then jam lengthwise down center of the dough.

Using a knife cut  1-inch slits along both sides of the dough.

Fold strips over filling in the middle so the slits meet, place the danish very carefully onto a foil lined baking sheet.

Sprinkle the danish with sugar.

Bake for about 25-30 minutes.

Take out of the oven and place on a wire rack to cool for about 20 minutes.

After the danish has cooled melt white chocolate and drizzle over the danish for a decadent morning treat.

strawberry danish

Enjoy!

St. Patrick’s Day Chocolate Stout Cake

CHOCOLATE STOUT CAKE WITH BAILEYS IRISH CREAM CHEESE FROSTING

 

Happy St. Patrick’s Day! This the perfect recipe for today! It came from The Brown Eyed Baker, you can find her full story, this recipe and many others by clicking this link:The Brown Eyed Baker

INGREDIENTS:

For the Cake:
1½ cups stout or dark beer, such as Guinness
1½ cups unsalted butter
1 cup Dutch-process cocoa powder
3 cups all-purpose flour
3 cups granulated sugar
2¼ teaspoons baking powder
1 teaspoon salt
3 eggs
2/3 cup sour cream

For the Frosting:
16 ounces cream cheese, at room temperature
½ cup butter, at room temperature
7 tablespoons Baileys Irish Cream
6 cups powdered sugar

DIRECTIONS:

1. Preheat the oven to 350°F. Grease and flour two 9-inch cake pans, and line them with parchment paper circles.

2. Place the stout and butter in a large, heavy saucepan, and heat until the butter melts. Remove the pan from the heat, and add the cocoa powder. Whisk until the mixture is smooth. Set aside to cool to room temperature.

3. Whisk together the flour, sugar, baking powder, and salt in a large bowl; set aside.

4. In a large mixing bowl, beat together the eggs and sour cream. Add the stout-cocoa mixture, mixing to combine. Add the flour mixture and mix together at slow speed. Scrape the sides and bottom of the bowl, and mix again for 1 minute.

5. Divide the batter equally among the prepared pans. Bake the layers for 35 minutes, until a cake tester inserted into the center comes out clean. Remove the cakes from the oven and cool on a rack for 10 minutes before turning the cakes out of their pans and returning to the rack to finish cooling completely before frosting.

6. Make the Frosting: In a mixing bowl, blend together the cream cheese, butter, and Baileys Irish Cream on medium speed until completely smooth and combined. Gradually add the powdered sugar on medium-low speed until it has all been added. Increase the speed to medium-high and beat until the frosting is smooth and thoroughly mixed. Use immediately. You can refrigerate the frosting, but it will need to be brought to room temperature before using. This yields enough frosting to fill the cake and frost the outside, and do some basic decorations.

*Note: If the finished frosting is a little soft for your liking, you can add more powdered sugar, a tablespoon at a time, until you reach the desired consistency.

(Cake recipe adapted from King Arthur Flour, Frosting recipe adapted from Epicurious)

Easy Chocolate Chess Pie

My Family loves homemade desserts and I am up for the task as long as it is not too labor intensive. I had never made a chocolate chess pie before but remembered enjoying it a few years ago. Lucky me I had all the ingredients on hand and the pie making began, (and was all gone within 3 days!)

This pie is quick and easy and if you are chocolate lovers like my family then this is the dessert for you!

Filling Ingredients:

3/4 cup sugar

5 oz dark chocolate

2 tablespoons flour

1/4 teaspoon salt

1/4 cup heavy cream

1/4 cup milk

3 large eggs

1/3 cup butter

1 teaspoon vanilla

1 9″ pie crust

 

 Crust Ingredients:

2 cups ground oatmeal

1/4 cup sugar

5 tablespoons of softened butter

 

Instructions:

Place the oatmeal in a blender and chop until finely ground (you can also use nuts or cookies that have been crushed). Pour the oatmeal 1/4 cup of sugar in a 9″ pie pan and mix. Add the 5 tablespoons of butter and mix thoroughly, press mixture until flat and it covers the base and walls of the pie plate.

In a sauce pan over medium heat melt the butter and chocolate stirring constantly. When completely melted remove from heat and add the sugar, salt, and flour stir until well blended. Let this mixture rest about 5 minutes then add the vanilla, milk and heavy cream, stir vigorously for 2 minutes. beat the eggs and slowly add one at a time until completely incorporated into chocolate mixture. 

 

Pour the mixture into the pie crust and bake at 325 for 45-50 minutes. Let cool before serving. Top with homemade whipped cream and Enjoy!

 

 

Holiday Cranberry Orange Bread

Cranberry-Orange--Bread

This Cranberry Orange Bread has been a gift to loved ones at the Christmas for as long as I can remember. I bake it in small loaf pans and deliver before Christmas to loved ones  along with other delectable treats. This bread gets some of the best reviews so I thought I would share it with you!

Ingredients:

flour eggs butter

2 cups of white sugar

1 3/4 cups of orange juice

2 eggs

1/2 cup of melted butter

5 cups of flour

1 tsp. baking soda

1 Tbsp. of baking powder

3-4 cups of cranberries

6 oz chopped white chocolate

1 orange sliced into quarters

Directions:

cran orange

Preheat oven to 350 degrees

Place cranberries and orange in a food processor and chop until small chunks are reached.

In a bowl sift the dry ingredients, then add the cranberries and orange mix and blend well. Add the wet ingredients and bend again. Add the white chocolate chunks and mix one last time. Let the batter stand for 20 minutes before pouring into pans.

white chocolate chunks

Pour into 2 greased loaf pans or several small loaf pans and Bake for 35 -40 (larger pans) or until a knife inserted in the center comes out clean.

Let cool completely then drizzle or pour glaze over top of the bread.

cran orange bread

Glaze:

Place 1 cup of confectioners sugar, 2 Tbsp. orange juice and add milk until thin and soft liquid consistency is reached. Leave little white specs of sugar in the glaze to look like snow flakes when poured onto bread.

I hope you will find this is an easy way to show people you care at the Holidays.

This bread can be made ahead of time and frozen. Do not glaze until you are ready to give them away or enjoy yourself 🙂

Chocolate Cranberry Oatmeal Cookies

For some reason I have been baking up a storm lately, from homemade sweet rolls, to chocolate caramel brownies, I just can’t stop.

Here is a neat little recipe I wanted to pass along:

Chocolate Cranberry Oatmeal Cookies:

cran choco

Ingredients:

  • 1/2  cup (1 stick) plus 6 tablespoons butter, softened
  • 3/4  cup firmly packed brown sugar
  • 1/2  cup granulated sugar
  • 2  eggs
  • 1  teaspoon vanilla
  • 1-1/2  cups all-purpose flour
  • 1  teaspoon baking soda
  • 2  teaspoon ground cinnamon
  • !/2 teaspoon ground ginger
  • 1/2 teaspoon of ground nutmeg
  • 1 teaspoon of allspice
  • 1/2 teaspoon of ground cardamom
  • 1/2  teaspoon salt (optional)
  • 3  cups Oats (quick or old-fashioned, uncooked)
  • *6 – 8 oz of Cocoa Mill’s Dark Chocolate Cranberry Bark

Preparation

Heat oven to 350°F.

Chop chocolate cranberry bark up into nice bite size chunks, set aside (to snack on while you assemble the rest of the cookie).

 

In large bowl, beat butter and sugars until creamy.

Add eggs and vanilla; beat well.

Add combined flour, baking soda, spices and salt; mix well.

Add oats and chocolate cranberry bark; mix well.

choc oatmeal dough2

Drop dough by rounded tablespoonfuls onto un-greased cookie sheets.

choc oastmeal pan

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered or in freezer safe bags for later consumption 😉

Enjoy!

cran oat

* Bark may be substituted for 6 – 8 oz chopped bittersweet dark chocolate and 1 cup cranberries.

 

Holiday Baking Ideas: Mrs. Vickie’s Dark Chocolate Shavings Cookie

 

My family was a big fan of chocolate chip cookies until one of our employees at Cocoa Mill started using Cocoa Mill’s Bittersweet chocolate shavings in their cookies… They are now converts and will accept nothing less. This is the perfect cookie for the Holidays.

Cocoa Mill’s Bittersweet Chocolate is perfect for baking. In this recipe you will need 1/4 lb of dark chocolate and a good sharp knife to shave the chocolate into small pieces.

You will need:

2/3 cup of butter (or shortening)

1/2 cup of granulated sugar

1/2 cup  of brown sugar

1 egg

1 tsp. vanilla

1  3/4 cups of all-purpose flour

1/2 tsp. of baking soda

1/4 to 1/2 a tsp. of salt (depending on how sweet you like your cookies)

1/4 lb shaved bittersweet chocolate

Pre-heat oven to 375 degrees F.

Cream butter and sugars together, add egg and vanilla, mix well. Add flour, baking soda and salt, mix well. Add the Chocolate shavings and mix well one more time. Spoon cookies onto a greased cookie sheet.

Bake in the oven for 8-10 minutes. When golden around the edges take out and cool on a wire rack. Enjoy with a tall glass of cold milk.

These cookie freeze well, this allows you to pull them out and enjoy them whenever you wish. They also make a beautiful and delicious gift for loved ones and friends during this season of giving.

Summer Sweets: Chocolate Nonpareil Cookies

Last week I posted a recipe for chocolate brownies. I hope you all enjoyed them!

This week I have a tasty little treat that is very easy to make.  So grab your fun hat and let’s whip up some chocolate nonpareil cookies!

You will need some mini nonpareil ( I use Cocoa Mill’s dark chocolate nonpareil, just because they are readily available, and super good, you can use milk chocolate nonpareil too if you wish).

Cocoa Mill’s Chocolate Nonpareil Cookies:

2/3 cup of butter (or shortening)

1/2 cup of granulated sugar

1/2 cup  of brown sugar

1 egg

1 tsp. vanilla

1  3/4 cups of all-purpose flour

1/2 tsp. of baking soda

1/4 to 1/2 a tsp. of salt (depending on how sweet you like your cookies)

1/2 lb. chocolate nonpareil

Pre-heat oven to 375 degrees F.

Cream butter and sugars together, add egg and vanilla, mix well. Add flour, baking soda and salt, mix well. Roll cookie dough into 1 inch balls and place on a greased cookie sheet. Place a chocolate nonpareil in the center of each ball of dough and press down to flatten cookie.

Bake in the oven for 8-10 minutes. When lightly brown take out and cool on a wire rack. Enjoy with a tall glass of cold milk.

These cookie freeze well, this allows you to pull them out and enjoy them whenever you wish.