Mini Cranberry Cheesecakes

For Thanksgiving each member of the family brings in a side dish or dessert. This time around I decided on mini cranberry cheesecakes. Here you go!

What you'll need:

 Cheesecake

-2 (8 oz. each) PHILADELPHIA Cream Cheese, softened
-1/2 cup sugar
-2 eggs

-1 pack of OREO Cookies

-1/2 cup of butter, melted



Cranberry topping

-12 oz bag fresh cranberries
-1/2 cup orange juice
-1/4 cup lemon juice, fresh squeezed
-1 1/4 cup sugar

 First thing first,f grease or line cupcake tin with those little paper liners.

Crust:

-Take mixture and press about 1-2 tablespoons to bottom of cupcake mold.

Cheesecake filling:

-Beat together softened cream cheese, sugar and vanilla
-Beat in one egg at a time
-Fill in cupcake molds with filling.

Bake:

350F for 20 minutes until centers are almost firm, but not yet.

While cheesecakes are baking...

Toppings:

-In a saucepan mix all topping ingredients.
-Bring to a boil, then simmer until its a thick sauce.
-When done allow to cool completely.

When cheesecakes are done place in the refrigerator for 3 hours. When toppings is completely cool top each mini cheesecake.

 That's it! Simple, right?

It make 12 mini cheesecakes

Enjoy!

Conchas- Mexican Sweet Bread

As I pointed out earlier both my kids and boyfriend like to sit down with a little cafe con leche and a sweet pan for dipping. It took me a while, this would be my fourth batch but I finally found something that satisfied them. Conchas are a Mexican Sweet Bread that basically comes in pretty colors and a design that represents a sea shell.

What you'll need:

Sponge (Masa Madre)

1 cup flour, all purpose

1.5 tap active dry yeast

1 egg, beaten

1 cup warm water, won't need all

Dough

3.5 cups flour, all purpose

3/4 cup + 1/8 cup sugar

3 Tbsp butter

1 cup of eggs, beaten

1/4 tsp salt

1/4 cup warm water

Topping

1/2 cup of butter, room temp

2/3 cup sugar

1 cup flour

2 tsp ground cinnamon

1 tsp vanilla extract

Shortening, as needed

For the Sponge:

-sift flour, add dry yeast and mix well

-create a crater in the center of the flour yeast mixture and mix in eggs

-add a couple tablespoons of the warm water to the container that the eggs were in and swish it around. Pour this into the sponge mixture.

- when dough starts to come together flour the work surface and knead.

-You can use a little flour to help knead.

-in the end you want to have a lightly moist dough.

- place in a bowl, cover and allow to raise till double in size, about 1-2 hours. Maybe longer or shorter but it MUST RAISE TILL DOUBLED IN SIZE.

Once your sponge has doubled you can make the dough

For the Dough:

-sift flour, sugar, and salt together and mix

-tear butter into pieces and put into dry mix

-tear sponge into pieces and add that to dry mix as well

-pour in beaten eggs

-add the water to the container the eggs were in and swish it around till its mixed with egg residue

-add that water to dough mix

-stir until it comes together in a rough ball

-flour your kneading surface and knead your dough on it until its smooth but not dry, this dough should be like the sponge, slightly moist

- place in a bowl, cover and allow to raise till double in size, about 1-2 hours. Maybe longer or shorter but it MUST RAISE TILL DOUBLED IN SIZE.

For the Topping:

-beat butter and sugar until light and fluffy

-stir in flour, this will make a play-doh like dough

-take half of the topping and add vanilla extract, add cinnamon to the other half. Knead until ingredients are incorporated well.

NOTE: You may change the topping colors and flavors are you wish. Color can be changed by adding 2-3 drops of food  coloring. Instead of using vanilla, and cinnamon try chocolate/strawberry Nesquik or cocoa powder

Shaping the Concha:

-you will make about 24 finished Conchas about the size of your palm or 16 large conchas if you make the dough balls bigger

-take a small amount of dough and roll it into a ball just a little bigger that a meatball, 2'" and place on a greased baking sheet about 3-4 inches apart

-with your fingers take a bit of shortening, I use vegetable shortening, and spread it on  top of your dough balls, this allows for topping to stick better

Now that you are done shaping the balls its time for the topping!

-take a small of topping and roll it into a ball then flatten it like a pancake.this should be about 1.5-2 in diameter, enough to cover the top of your dough balls.

-as you place the topping on the dough ball flatten the ball out into thick discs.

-When you are done doing all the toppings take a pizza cutter, sharp knife, or concha cutter and make a shell impression on the topping

-Cover, and allow the Conchas to double in size, about 1.5hrs

When ready PREHEAT oven at 400F, then LOWER the temp to 350F and bake for 10-15 mins. until toothpick comes out clean

ENJOY!!!

NOTE: this is a lengthy process so plan your time wisely. It took me 9am-5pm to make my first batch, after making them for a while I was able to shave off 1-1.5hours



Thanks to Lorena Lara for this amazing recipe and method, without her I'd be eating some real bad Conchas
Check out her video below( it's in Spanish) to see how they are made and what I mean by moist dough. I used this recipe for the dough but not the topping
Conchas Recipe Part 1, Part 2

Roasted Pumpkin Seeds

We got a pumpkin a few weeks ago and it took us a while but we finally carved it. My son's choice was a Batman Pumpkin Carving. As a special treat for their hard work I made them roasted pumpkin seeds the next morning.

What you'll need:

-Pumpkin seeds

-1 Tbsp butter,melted

-Salt

-After cleaning out your pumpkin seed boil them in salt water

-2 cups of water for every 1/4 cup of pumpkin seeds, and 1/2 Tbsp of salt for every cup of water

-Bring to a boil and bring down to a simmer for 10 minutes

-Drain and toss seeds in melted butter, add a pinch of salt

-Spread on a baking sheet and bake at 350 degrees F until lightly toasted

ENJOY!

Crispy Apple Turnovers

Over the weekend my family and I went to Winchester, VA for Pick Your Own Apples at Marker Miller Orchard. The weather was perfect for apple picking and the kids really enjoyed their time there. After all the apples we picked the one problem we had was what to do with them all? After much thought and a pie later I decided on this wonderful Crispy Apple Turnover! courtesy of Taste of Home

CRUST:

1 cup all-purpose flour

1/2 teaspoon salt

1/2 cup cold butter, divided

1/4 cup ice water

FILLING:

1/3 cup sugar

2 teaspoons cornstarch

1/8 teaspoon ground cinnamon

2 medium tart apples, peeled and thinly sliced

1 teaspoon lime juice

2 tablespoons beaten egg

1-1/2 teaspoons water

GLAZE:

1/4 cup confectioners' sugar

1 teaspoon water

-In a small bowl, combine flour and salt; cut in 1/4 cup butter until crumbly. Gradually add water, tossing with a fork until a ball forms.

-On a lightly floured surface, roll dough into a 12-in. x 6-in. rectangle.

-Cut remaining butter into thin slices. -Starting at a short side of dough, arrange half of the butter slices over two-thirds of rectangle to within 1/2 in. of edges.

-Fold unbuttered third of dough over middle third.

-Fold remaining third over the middle, forming a 6-in. x 4-in. rectangle.

-Roll dough into a 12-in. x 6-in. rectangle.

-Repeat steps of butter layering and dough folding, ending with a 6-in. x 4-in. rectangle.

-Wrap in plastic wrap; refrigerate for 15 minutes.

-Roll dough into a 12-in. x 6-in. rectangle.

-Fold in half lengthwise and then width wise.

-Wrap in plastic wrap; refrigerate overnight

For Filling:

-In a small saucepan, combine the sugar, cornstarch and cinnamon.

-Add apples and lime juice; toss to coat.

-Bring to a boil over medium heat, stirring constantly.

-Reduce heat; simmer, uncovered, for 5-10 minutes or until apples are tender, stirring often.

-Remove from the heat.

-In a small bowl, combine egg and water.

-Take dough out of fridge

-Roll dough into a 12-in. square,on floured surface ; cut into four squares.

-Brush with half of the egg mixture.

-Spoon about 1/4 cup filling on half of each square; fold dough over filling.

-Press edges with a fork to seal.

-Place on an lightly greased baking sheet.

-Brush with remaining egg mixture

-With a sharp knife, cut three small slits in the top of each turnover.

-Bake at 450° for 17-22 minutes or until golden brown.

-Remove to a wire rack. Combine glaze ingredients; drizzle over turnovers. Serve warm.

Yield: 4 servings.

ENJOY!

Chocolate chunk cookies

So last night I wanted to eat some chocolate chip cookies. I looked thought a ton of chocolate chip cookie recipes many claiming that they were the best. After reading many reviews I decided on one, Best Chocolate Chip Cookies.
But I didn't have anything to make them with. So this morning I went to the dollar store and got what I could with 4 bucks.

What you'll need:

1 cup (2 sticks) Blue Bonnet, softened
1 cup white sugar
1 cup packed light brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
1 bar of dark chocolate, not baker's chocolate, refrigerated

-In a large bowl beat light brown sugar, white sugar, and softened Blue Bonnet
-Beat in one egg at a time and add vanilla extract
-Stir in flour
-Take the bar of dark chocolate and chop it into small chunks and fold into the batter.
-Scoop a round tablespoonfull of batter and put it on an ungreased baking sheet about 1.5 inches apart
-Bake at 325 degrees F for 14-16 minutes, until edges as golden brown
-Allow cookies to cool on wire rack for at least 10 minutes

So after the substitutions I made the cookies came out delicious about 2 3/4 dozen.

 Enjoy!

 Here is the original recipe Best Chocolate Chip Cookies

Lime Scones

My boyfriend is from Guatemala and as such he was brought up to always drink his cafe con leche with pan. Usually we go out and buy a bag of conchas or tostadas. But since I got into this whole baking thing I figure why not learn to make breads that he could have with his cafe con leche. As a result I came across several scone recipes but not having all ingredients available at home I was limited to what I can make.
So here you have Lime Scones.

What you'll need:

SCONES-
3 cups all-purpose flour
1/3 cup white sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup cold butter, cut into pieces
9 tablespoons milk
3 tablespoons lime juice
1 teaspoons lime zest
1 1/2 teaspoons apple cider vinegar

GLAZE-
2 cups confectioners sugar
1/3 cup butter, melted
1 tablespoons lemon juice
1/2 teaspoon vanilla extract
2 tablespoons water

- In a large bowl mix flour, sugar, baking powder, baking soda, and salt
- In a separate small bowl whisk milk, lime juice, and lime zest.
-Take the butter pieces and cut them into the flour mixture until it resembles a crumbly mixture.
-Slowly add milk/lime mixture to flour mixture and mix with wooden/plastic spoon
-Turn dough onto floured surface and knead dough about 6 or 7 times
-Form dough into a ball and roll out into a circle about 1 inch thick
-Cut dough into 10-12 wedges
-Place wedges on lightly sprayed baking sheet about and inch apart
-Bake at 350 degrees F for 12-15 minutes, until edges are golden brown

Note: If you don't have a baking sheet and use a pan with 2 inch sides baking time with be longer. Just remember you want to achieve a golden brown edge.

Wait until the scones are ready to prepare the glaze otherwise it will harden on the surface.

-In a small bowl mix confectioners sugar, melted butter, lime juice, and vanilla extract.
-Slowly add 2 tablespoons of water to mixture so that gaze is easy to drizzle
-Drizzle glaze over warm scones

Note: This is a glaze so it is meant to me very thin and dry clear, if you are looking for a thicker glaze (like icing) omit water and add 1/2 cup more confectioners sugar

Try it and Enjoy!

Simply sweet pancakes

This is a simple pancake recipe with a bit of vanilla extract. My one year old doesn't like syrup over his pancakes so the vanilla adds a hint of sweetness. Almost cake-like in smell and taste.

What you'll need:

1 cup all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

3 tablespoons butter, melted

1 large egg

1 teaspoon of vanilla extract

-In a small bowl mix milk, butter, and egg

-In a separate bowl mix flour, sugar, baking powder, salt

-Add wet ingredients to dry ingredients, then add vanilla extract as you are stirring.

-Do not overmix few lumps are fine

-Heat a griddle over medium and spray with nonstick spray

-Take about 4 tablespoons of mix to make each pancake.

-Pancakes are ready to flip when bubbles have surfaced and edges are cooked

-Cook other side till slightly brown, about a minute

Makes about 10-12 Pancakes

These pancakes aren't so sweet that you can't add syrup or your favorite topping.

Enjoy!