Easter Egg Biscuits

Ingredients:

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

4 Tablespoons sugar

4oz cold butter

4 egg yolks, hard boiled

1 1/4 cup cream or buttermilk

In a large bowl, combine the flours, sugar, baking powder, and salt.

Using a pastry blender or a food processor, cut in the butter and egg yolks until the mixture forms coarse pieces.

Add the cream or buttermilk & combine the mixture with a fork/wooden spoon until the dry ingredients have been moistened. Turn the ingredients onto the

counter and pat together until the dough is formed. Do not overwork the dough.

Roll the dough to about 3/4-inch thickness and cut with a biscuit

cutter. Place the biscuits on a parchment-lined baking sheet.

Brush the tops of the biscuits with a little cream and then

sprinkle them with sugar

Bake @ 375F for about 15 minutes, rotating once until the tops are just golden brown

Rhubarb: The Gateway Fruit

Well, technically its a vegetable but all you need to know is its delicious!  Its the "gateway" because once you see it in stores, you know berries, cherries and other springtime faves are soon to follow.  Rhubarb is often confusing to people in the produce section, its right up there with whole coconuts, pomelo or kumquats…you see them in every store, but you're not quite sure what to do with it.  It is very fibrous & bitter with a leafy top that is poisonous if eaten; if I haven't scared you off, check out this recipe for Rhubarb Marmalade.


Rhubarb Marmalade:
yield: 5 cups


3lbs. rhubarb; rinsed & dried*
2 1/2cups granulated sugar
juice of 1/2 lemon, 1/2 orange
1/2 vanilla bean
2 Tablespoons cornstarch
1/2 teaspoon salt
2 teaspoons fresh ginger; finely grated
zest of 1 lemon, 1 orange


*when selecting rhubarb from the store/farmers market, choose stalks deep in color and of similar size to make the resulting product an appealing color, flavor & consistency.




Cut rhubarb into 1 inch pieces & place in a large bowl; combine rhubarb with sugar, citrus juices & vanilla bean & removed flesh.

Let macerate 2-3 hours until rhubarb has released its juices to create a syrup consistency.

Scrape rhubarb mixture into a wide-bottom pot, reserving 1/3cup of rhubarb liquid.  Cook over medium heat, stirring consistently to avoid scorching, until mixture begins to boil.


Combine cornstarch & reserved rhubarb liquid to form a "slurry" that is smooth & lump-free; add to rhubarb mixture & continue to stir as it will begin to thicken immediately.

When mixture has thickened to the consistency of hot cereal & the rhubarb chunks are partially breaking down but not completely, remove from heat.


Stir in salt, zests & ginger; remove vanilla bean; scrape marmalade from the hot pot into a pan until cooled; refrigerate.

Rhubarb Marmalade can be refrigerated up to 2 weeks.  It is fantastic as a tart or turnover filling, spoon over ice cream, cheesecake & waffles or spread on toasted country bread.

Skip the Bubbly & Be a Chocoholic This V~Day!

This is a variation of the classic PB Kiss Cookies that I developed especially for the chocolate lover in your life…even if it's you, give these lil guys a try!


Nutella Kiss Cookies
4oz butter; room temperature
1/2cup Nutella Spread
1/4cup light brown sugar
1/4cup + 2 Tablespoons granulated sugar
1 egg
1teaspoon hazelnut extract OR vanilla extract
1 1/2cup all purpose flour
3Tablespoons cocoa powder1teaspoon baking soda
1/2teaspoon kosher salt
1 package Hershey Dark OR Milk Chocolate Kisses; UNWRAPPED


Cream butter, sugars & Nutella in a standing mixer until light and fluffy

Add egg, scrape down sides & add extract.

Sift flour, cocoa powder, salt & baking soda into a bowl.  Mix dry ingredients into butter mixture until combined.

Cover/wrap dough in plastic & chill for 1 hour.

Pre-heat oven to 325F


Roll dough into balls the size of a ping pong ball; roll in granulated sugar & place on a baking sheet (I always double-pan my cookies to prevent burning).

Rotate pans 180 degrees half way through baking.

When cookies are just turning brown on the edges, remove the pan from the oven and place a chocolate kiss in the center of each cookie & return them to the oven for 15 seconds.**


**Its very important that you time how long the chocolate is in the oven.  If you leave it in too long, you will have a melted mess!


Understanding:  By putting the chocolate back in the oven instead of just adding the kiss at the end, you are tempering the chocolate.  This means when the cookies are completely cooled and the chocolate is set, it will have more of a truffle consistency that is easy to bite into instead of a hard piece of chocolate.

Note: They are delicious a few minutes out of the oven, but if you are going to package them, wait several hours for the chocolate to set so they maintain their kiss shape.

Peacock Your Panache with a Lil Ganache...

This pourable chocolate can be used in so many different ways depending on the ratio of chocolate to cream.  Below is a recipe for Chocolate Ganache that can be used to enrobe a cake entirely or can be drizzled over a cake or tart for partial coverage.  This is a great way to finish a cake that is both easy and elegant, not to mention a chocolate lover's dream.


Chocolate Ganache:
yield: 2 cups


7oz high quality chocolate (64%-70%)~I prefer Cordillera 65%
9oz heavy whipping cream
pinch of salt




Place chocolate & salt in the bowl of a food processor & pulse until chunks are dime-sized or smaller.

Heat cream in saucepan on medium heat until it comes to a boil.

Remove from heat & immediately pour into bowl over chocolate; let sit 30 seconds.

Turn motor on & process until there are no chunks (the machine will make a smooth, steady sound), remove lid, scrape down sides & pulse until it is one uniform color.

If you do not have a food processor, simply finely chop the chocolate & place in a mixing bowl with salt & proceed as follows using a whisk.

Transfer ganache to a large pourable measuring cup & let it cool (whisking every few minutes) until it is the consistency of warm molasses~  you want it to be thin enough that it pours easily, but thick enough so it adheres to the cake without absorbing.

Place sweet to be ganached on a wire cooling rack over a piece of parchment paper or foil, brush away any loose crumbs.

Tap measuring cup several times on the counter to release any bubbles trapped in the ganache.  Pour chocolate in a steady stream over the center of the cake until the surface is covered & it drips down the side.

Using a palate knife or off-set spatula, quickly spread the ganache evenly over the surface so there is a thine, even layer covering the cake.  Gently tap the rack on the counter to remove excess ganache.

Transfer the cake to a box or serving plate; refrigerate until service, allow to come to room temperature for 45 minutes before enjoying!

Note:  Unused ganache & what collects on the parchment paper can be refrigerated for another time.  Simply place ganache in a metal bowl suspended over lightly simmering water until 3/4 melted, remove & stir until completely melted and pourable once again.  Do not let it get too hot or it will break!

Kisses You Can Give to Anyone!

I grew up eating these every year at Valentine's Day & the Mama Bear still sends me a box to this day…you're never too old for Mom's cookies!  In keeping with tradition, I took her recipe and made a few adjustments {she hates when I do this} and now I make them this time every year as well.  They are super easy and an inexpensive gift ~ I even gave a box to a trainer at my gym to ask him out on a date…it worked ;p.

Peanut Butter Kiss Cookies
4oz butter; room temperature
1/2cup Adam's Peanut Butter; Crunchy & Salted
1/2cup light brown sugar
1/2cup granulated sugar
1 egg
1teaspoon vanilla extract
1 1/3cup all purpose flour
1teaspoon baking soda
1/2teaspoon kosher salt
3/4cup salted peanuts; medium chopped
1 package Hershey Dark Chocolate Kisses; UNWRAPPED


Cream butter, sugars & peanut butter in a standing mixer until light and fluffy

Add egg, scrape down sides & add vanilla extract.

Sift flour, salt & baking soda into a bowl; add chopped peanuts.  Mix dry ingredients into butter mixture until combined.

Cover/wrap dough in plastic & chill for 1 hour.

Pre-heat oven to 325F


Roll dough into balls the size of a ping pong ball; roll in granulated sugar & place on a baking sheet (I always double-pan my cookies to prevent burning).

Rotate pans 180 degrees half way through baking.

When cookies are just turning brown on the edges, remove the pan from the oven and place a chocolate kiss in the center of each cookie & return them to the oven for 15 seconds.**


**Its very important that you time how long the chocolate is in the oven.  If you leave it in too long, you will have a melted mess!


Understanding:  By putting the chocolate back in the oven instead of just adding the kiss at the end, you are tempering the chocolate.  This means when the cookies are completely cooled and the chocolate is set, it will have more of a truffle consistency that is easy to bite into instead of a hard piece of chocolate.

Note: They are delicious a few minutes out of the oven, but if you are going to package them, wait several hours for the chocolate to set so they maintain their kiss shape.

Scratch Puff Pastry…The Easy Way

Puff Pastry:
yield: 2.5lbs/max capacity for counter-top mixer
1lb. all purpose flour
2 teaspoons kosher salt
1 Tablespoon granulated sugar
1lb, unsalted butter; chilled & cubed
6oz cold water
1 teaspoon lemon juice

Finished dough can be refrigerated up to a week or frozen up to 3 months

Combine dry ingredients in mixer.  Toss butter into flour mixture to break up clumps.

Turn mixer on medium-low speed and mix until 3/4 of the butter chunks are dime-size; its OK if the remaining 1/4 chunks are larger or smaller.

Combine cold water and lemon juice; slowly pour liquid into flour/butter mixture while the mixer is on at medium-low speed.  Mix until mixture comes together to form a slightly wet/sticky dough and there are no dry clumps at the bottom of the bowl.  DO NOT OVERMIX.

Turn the lump of dough out onto a floured surface and roll out (using just enough flour so it doesn't stick) to approximately a 12x6 rectangle.  Note: You will see obvious chunks of butter at this point, that is ideal.

Fold the bottom almost to the center of the rectangle; then fold the top almost to the center of the rectangle.  The top & bottom should now be facing each other with a 1/4inch gap between them.

Fold the new top up so it is flush with the new bottom.  Dust off any remaining flour and wrap in plastic.  Chill 30 minutes.

Remove dough from refrigerator onto a lightly floured surface so that the top & bottom folds are facing you and the rough edges are perpendicular to you (exactly as the picture above).  Proceed to roll the dough into an 8x14 rectangle of even thickness.  Note:  It is very important that the rough edges remain perpendicular to you as those are the sides that you will always fold in as you repeat this process.

Place the dough with the seem-side up (in the above pic, the seem is at the bottom edge) and proceed to fold the left side almost to the center of the rectangle; then fold the right side almost to the center of the rectangle with a 1/4inch gap between the two.

Fold the right side towards the left side so they are flush.  Dust off any remaining flour and wrap in plastic.  Chill for 30 minutes.

Repeat this same process two more times, always allowing chilled resting time of at least 30 minutes in between each rolling/folding.  Make sure you complete this process a total of 4 times; this accomplishes the proper texture & amount of flaky layers when baked.

Note:  Each time the dough is to be rolled & folded, start by placing the lump of dough with the rough edges perpendicular & the folds parallel to you (as seen in pic #6) because it is the rough edges that will always need to be folded inward.

Variations:

• Add 1/2 cup of finely grated cheese to the dry ingredients in the the first step & proceed as normal.  Manchego, Asiago or Parmasean are all good choices.
• Add 1/4 cup of finely chopped fresh herbs to the dry ingredients in the the first step & proceed as normal.  Rosemary, Thyme or Sage are all good choices.
• Add 1 teaspoon of spice to the dry ingredients in the the first step & proceed as normal.  Black Pepper, Cinnamon or Cumin are all good choices.

Perfect Pie Dough

15oz all purpose flour
1 Tablespoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon baking powder


8oz butter; chilled & cubed
8oz cream cheese; chilled & cubed


1 Tablespoon distilled white vinegar
1.5 - 2oz ice water


yield: 1 double crust pie or 2 open-faced pies

Combine dry ingredients in a large bowl.  Toss butter & cream cheese cubes (dime-size) in flour mixture to separate & coat them; put bowl in freezer for 45 minutes

Empty bowl contents into a food processor & pulse a few times until butter & cream cheese are pea-size. Add vinegar & half the water while pulsing.  Check mixture by squeezing a bit between fingers.  Dough is the proper consistency when it comes together between fingers & just begins to ride up the side of the processor bowl when pulsed.  It will not be a cohesive mass (see pic) but will resemble bread crumbs.

Dump half of dough mixture onto a large piece of plastic wrap & using the edges, press the dough together.  Continue to rotate & press the dough into a cohesive mass using the plastic wrap (not bare hands) until there are no loose patches. This will take several minutes. Repeat with remaining mixture.  Refrigerate 2 hours before rolling.

Below is a close up of the dough as its being rolled (use minimal flour), notice the obvious marbling.  This is ideal!  The marbling creates a flaky, crispy crust.  Enjoy!