Chai Latte

This version is excellent - toasting the spices might be what makes the difference!

• 2 cinnamon sticks, broken into pieces
• 2 teaspoons whole black peppercorns
• 10 whole cloves
• 6 green cardamom pods, cracked
• 4 cups water
• 1 (2-inch) piece fresh ginger, thinly sliced
• 2 tablespoons loose-leaf black tea, or 6 black tea bags
• 1/2 cup brown sugar
• 3 cups cold whole (or 2 %) milk  
• NB: I used a 2:1 tea:milk ratio and I stored the finished spiced tea mixture in a jar and just added milk as single servings. It's still good a few weeks later.

Toast the spices. 

• Place the cinnamon, peppercorns, cloves, and cardamom in a small saucepan over medium heat and toast, shaking the pan occasionally, until fragrant, 3 to 4 minutes.

Brew the tea. 

• Add the water and ginger and bring to a simmer. Simmer for 5 minutes.
• Steep the tea. Remove from the heat and add the loose-leaf tea or tea bags. Cover and steep for 10 minutes.

Sweeten the tea. 

• While the tea is still warm, add the sweetener and stir until combined or dissolved.

Strain the tea. 

• Strain the tea through a fine-mesh strainer into a pitcher or teapot. Discard the spices and tea leaves. Store in the refrigerator for future use, or keep it warm while you froth the milk.

Froth the milk. (One of these days I'll try this. I'm sure it's delicious!)

• For whole milk, froth the milk by shaking it in a jar or by whisking it vigorously over medium-high heat. For non-dairy milks, use an immersion blender to froth before heating.

The original recipe has sweetener and milk options

Rosemary Garlic Pull Apart Bread

DOUGH

• 2 teaspoons Platinum Yeast by Red Star*
• 1 Tablespoon granulated sugar
• 3/4 cup (180ml) whole milk
• 3 Tablespoons (45g) unsalted butter, softened to room temperature
• 1 large egg
• 2 and 1/3 cups (300g) all-purpose flour (spoon & leveled), plus more as needed*
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 Tablespoon finely chopped fresh rosemary (or 2 teaspoons dried)

FILLING

• 5 Tablespoons (75g) unsalted butter, extra soft (see note)
• 1 Tablespoon finely chopped fresh rosemary (or 2 teaspoons dried)
• 1 Tablespoon finely chopped fresh parsley (or 2 teaspoons dried)
• 2 garlic cloves, minced or 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 3/4 cup (95g) shredded parmesan, mozzarella, or white cheddar cheese (or your favorite shredded cheese)

OPTIONAL TOPPING

• 1 Tablespoon unsalted butter, melted
• flaky/coarse sea salt for sprinkling

Make the dough: Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Heat the milk on the stove or in the microwave until warm to touch, about 110°F (43°C). Pour warm milk on top of yeast/sugar. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes. The mixture will be frothy after 5-10 minutes.

If you do not have a mixer, you can mix the dough together with a wooden spoon or rubber spatula in this step. Add the butter, egg, flour, salt, garlic powder, and rosemary. Beat on low speed for 3 minutes. Dough will be soft. Transfer it to a lightly floured work surface. Using lightly floured hands, knead it for 1 minute. If the dough is too sticky to handle, add 1-3 more Tablespoons of flour, but you want a very soft dough. Shape into a ball.

Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap or aluminum foil. Place in a slightly warm environment to rise until doubled in size, around 60-90 minutes. 

As the dough rises, prepare the filling in the next step and grease a 9×5 inch loaf pan. PAN SIZE IS IMPORTANT.

Make the filling: In a medium bowl, mix the soft butter, rosemary, parsley, garlic, and salt together. If the butter is soft enough, you can just mix it all together with a spoon or fork. You can use an electric mixer if that’s easier too. Cover tightly and set aside until ready to use. (Don’t refrigerate unless making well in advance. It’s easiest to spread on the dough when at room temperature. If refrigerated, let it come to room temperature before spreading on dough pieces.)

Assemble the bread: Punch down the dough to release the air. Place dough on a lightly floured work surface. Divide it into 12 equal pieces, each about 1/4 cup of dough and a little larger than a golf ball. Using lightly floured hands, flatten each into a circle that’s about 4 inches in diameter. The circle doesn’t have to be perfectly round. I do not use a rolling pan to flatten, but you certainly can if you want. Spread 1-2 teaspoons of filling mixture onto each. Sprinkle each with 1 Tablespoon of cheese. Fold circles in half and line in prepared baking pan, round side up. See photos above for a visual.

Cover with plastic wrap or aluminum foil and allow to rise once again in a slightly warm environment until puffy, about 45 minutes.

Adjust the oven rack to the lower third position then preheat oven to 350°F (177°C).

Bake until golden brown, about 50 minutes. If you find the top of the loaf is browning too quickly, tent with aluminum foil. (Don’t be alarmed if there’s melted butter around the sides of the bread as it bakes, it will seep into the bread before it finishes.) Remove from the oven and place the pan on a wire rack. If desired, brush with melted butter for topping and sprinkle with sea salt.

Cool for 10 minutes in the pan, then remove from the pan and serve warm.

Cover and store leftovers at room temperature for up to 2 days or in the refrigerator for up to 1 week. Since the bread is extra crispy on the exterior, it will become a little hard after day 1. Reheat in a 300°F (149°C) oven for 10-15 minutes until interior is soft again or warm in the microwave.

NOTES:

• Best warm (no surprise there)
• Filling flavors could easily be changed
• Serve in place of breadsticks or garlic toast
• It was fun to make with Maddy and Sophie
• From Sally's Baking Addiction

Pickle dip

 It would be easy to make a half batch, but why would you?

16 ounces cream cheese, softened

9 ounces Buddig corned beef*, chopped (store brand is fine)

16 ounces baby dill pickles

Chop the pickles and meat, mix it all together and let the flavors blend in the fridge for at least a few hours before you gobble it all up.

Serve with crackers.

* Most recipes call for dried beef, and that is good, but I always have trouble finding it and the corned beef is also good and probably cheaper anyway.

Star Bread

UPDATE: This would be a really great choice for breakfast on Epiphany. #liturgicalliving

Lots of drama, but easy to make with a brunch-friendly shortcut version requiring only 20 minutes for the 2nd rise. 

My orange bread version before icing

2 teaspoons instant or active dry yeast*

3 Tablespoons granulated sugar

3/4 cup (180ml) whole milk

1/4 cup (60g) unsalted butter, softened to room temperature

1 large egg

2 and 1/3 cups (290g) all-purpose flour (spoon & leveled), plus more as needed

1 teaspoon salt

filling (see recipe note)

egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk

2 Tablespoons confectioners’ sugar

Make the dough: 

• Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Heat the milk on the stove or in the microwave until warm to touch, about 110°F (43°C). Pour warm milk on top of yeast/sugar. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes. The mixture will be frothy after 5-10 minutes. 
• If you do not have a mixer, you can mix by hand in this step. Add the butter, egg, flour, and salt. Beat on low speed for 3 minutes. Dough will be soft. Using lightly floured hands, form it into a ball. If the dough is too sticky to handle, add 1-3 more Tablespoons of flour, but you want a very soft dough.
• Place the dough in a greased bowl (nonstick spray is fine) and cover with plastic wrap or aluminum foil. Place in a slightly warm environment to rise until doubled in size, around 60-90 minutes. For this warm spot, I suggest using the oven. Preheat to 150°F, then turn the oven off after preheating. Place the covered bowl inside and shut the oven door. This is your warm environment.

Prepare filling: 

• Line a large baking sheet with parchment paper or a silicone baking mat and prepare your star bread filling. See all my options in the recipe notes below.

Assemble the bread: 

• Watch the video above to guide you through this step. Punch down the dough to release the air. Place dough on a lightly floured work surface. Divide into 4 equal pieces and, with a floured rolling pin, roll each out into a thin 10-inch circle. Place the bottom circle on prepared baking sheet. If it lost its circle shape, use your hands to form the edges back into a round shape. Top with filling, then layer the remaining circles and filling on top. The top layer does not have filling on it, so only 3 of the 4 circles will be topped with filling. 
• Using a sharp knife or pizza cutter, cut any scraps around the edges so you have an even circle. Place a 3 inch round object or bowl in the center and make an indent. This is the center of the star. Now it’s time to cut strips from the edge to the center 3-inch circle. Using a pizza cutter, cut 16 even strips. 
• Using both hands, grab two strips and twist them away from each other twice, then press the two ends together to make a point. Your star bread will have 8 points.

Cover the shaped bread with plastic wrap or aluminum foil and let it rest for 20 minutes.

Preheat oven to 350°F (177°C).

Bake the bread: 

• Using a pastry brush, lightly brush the star bread with egg wash. This ensures a beautifully shiny golden brown bread. Bake for about 25- 30 minutes or until golden brown on top. If you notice the top or points browning too quickly, loosely tent the star bread with aluminum foil. Remove from the oven and cool for 5 minutes.
• Dust confectioners’ sugar on top and enjoy warm. Cover and store leftover star bread at room temperature for 1-2 days or in the refrigerator for 4-5 days.

Make Ahead Instructions: 

• Refrigerate dough for up to 1-2 days or freeze up to 3 months. Prepare bread dough through step 3 below. After it has risen, punch the dough down to release the air bubbles. Cover the dough tightly, then place it in the refrigerator for up to 2 days or in the freezer for up to 3 months. When ready, thaw the bread overnight in the refrigerator. (If frozen.) Remove the dough from the refrigerator and let it sit on the counter, uncovered, for 20 minutes. Punch the dough down again to release any air bubbles. Then, continue with step 5. I do not recommend shaping the star bread and refrigerating overnight. Letting the shaped bread sit in the refrigerator overnight risks over-rising and losing its shape.

FILLINGS:

• Cinnamon Sugar: Spread 1 Tablespoon of very soft unsalted butter onto each of the 3 circles. (3 Tbsp total.) Mix 1/4 cup (50g) granulated sugar with 1/2 teaspoon ground cinnamon. This is the total amount and you will divide it between each circle. Sprinkle evenly over butter on each circle.
• Nutella: Spread 1 heaping Tablespoon of Nutella onto each of the 3 circles. Nutella is difficult to spread onto soft dough, so warm it up in the microwave for a few seconds until it’s a spreadable consistency.
• Your favorite jam: Spread 1 Tablespoon of jam onto each of the 3 circles.
• Butter, Brown Sugar, + Ginger: Spread 1 Tablespoon of very soft unsalted butter onto each of the 3 circles. Mix 3 Tablespoons packed light or dark brown sugar with 1/2 teaspoon ground cinnamon and 1 Tablespoon finely chopped crystallized ginger. Sprinkle evenly over butter on each circle.
• Apple Butter or Pumpkin Butter: Spread 1 heaping Tablespoon onto each of the 3 circles.
• Chai Spice: Spread 1 Tablespoon of very soft unsalted butter onto each of the 3 circles. Mix 3 Tablespoons granulated sugar with 1/4 teaspoon each ground cinnamon, ground ginger,  ground cardamom, and ground allspice. Sprinkle evenly over butter on each circle.
• Butter + Cinnamon Sugar + Walnuts + Dates: Spread 1 Tablespoon of very soft unsalted butter onto each of the 3 circles. Mix 3 Tablespoons packed brown or granulated sugar with 1/4 teaspoon ground cinnamon, and 2 Tablespoons each finely chopped walnuts and pitted dates. Sprinkle evenly over butter on each circle.
• Cinnamon sugar + Orange Zest + Fresh or Dried Cranberries: Spread 1 Tablespoon of very soft unsalted butter onto each of the 3 circles. Mix 3 Tablespoons packed brown or granulated sugar with 1/4 teaspoon ground cinnamon, 2 teaspoons orange zest, and 3 Tablespoons finely chopped fresh or dried cranberries. Sprinkle evenly over butter on each circle.

NOTES:

A little bigger than expected - I didn't have a round platter it fit on, so my photo is on a grungy pizza pan. :-/

Thanks to Sally's Baking Addiction, where you'll find helpful photos and a video version.

Apple Cider Caramels

 aka: the best thing I made this Christmas

2 cups (454g) heavy cream

1 cup (312g) light corn syrup

2 cups (397g) granulated sugar

6 tablespoons (85g) butter, salted or unsalted

1/2 cup (170g) boiled cider

1/2 teaspoon salt

1 teaspoon Apple Pie Spice*

*No Apple Pie Spice? Substitute 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon nutmeg or allspice

Instructions

• Lightly grease an 8" x 8" baking pan and line with parchment paper, leaving an overhang on opposite sides.
• Combine the cream, corn syrup, sugar, butter, and boiled cider in a 4-quart, heavy-bottom, deep saucepan. Bring the mixture to a boil over high heat, stirring to dissolve the sugar. Reduce to medium-high heat and cook, without stirring, until the mixture reaches 248°F on a candy thermometer, 20 to 30 minutes, depending on your particular stove. 
• Remove the pan from the heat; stir in the salt and spice.
• Pour the hot mixture into the prepared pan. Let it stand for 12 to 18 hours at room temperature before cutting into 1" squares.

NOTES:

• This recipe is excellent.
• These are the wrappers I used.
• Thanks King Arthur!

Boiled Cider

 How to make homemade boiled cider

SHORT VERSION: 

• A gallon of fresh cider will reduce down to about 2 cups. Since the cider takes up to 6 hours to boil down, I'd recommend starting with at least a gallon to make it more worth your time. 
• Select a large, sturdy pot designed for long-term stovetop cooking, such as a cast iron pot or Dutch oven. For a gallon of cider, I use a pot that holds at least 5 quarts. 
• Bring the cider to a boil over medium heat. Once boiling, turn the heat to low and let it simmer for 5 to 6 hours, giving a couple of quick stirs twice every hour. Starting around hour five, stir more frequently — every 15 minutes or so. 
• Note that cook time will vary depending on your stove and which pot you choose. In testing, the boiled cider I made in a metal pot took five hours; in a cast iron pot, six.

DETAILED VERSION (Thanks for all the photos, King Arthur!)

Why make homemade boiled cider?

• This
•  and these life-changing caramels

Very Easy Tortellini Bake

2 lbs. italian sausage, cooked, crumbled, and cooled

4 lbs. frozen cheese tortellini

3 jars marinara sauce(or an equivalent of nice homemade sauce)

6 cups shredded mozzarella cheese

In a very large bowl, stir together sausage, tortellini, sauce, and half of the cheese.  Divide into 3 disposable 1/3 steam table pans or 4 - 8"x8" pans and top with remaining cheese.  Bake at 350 for 45 minutes or until warm and bubble.  Freezes well unbaked.

*Hardly a recipe, mostly just proportions for future reference.