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baking

Coffee Chocolate Chip Cookies

A twist on the classic chocolate chip cookie recipe!

Ingredients:
1 stick butter, softened
2 eggs
2 teaspoons coffee powder
2 teaspoons water
2 cups flour
1 teaspoon baking powder
3/4 cup brown sugar
1/4 cup chopped pecans
1 cup chocolate chips

Whip the butter in a large bowl. In a separate small bowl, add the coffee powder into the water and mix until fully dissolved. Add this to the butter, along the with eggs and brown sugar and stir well. Mix in the flour and baking powder to form the dough. Finally, stir in the pecans and chocolate chips. Bake at 375 for 12 minutes or until golden brown on the edges. Allow to cool slightly before digging in!

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Apple Galette

Apple desserts are a great way to celebrate fall!

Ingredients:
2 c. flour
1/4 tsp. salt
5 tbsp. sugar
7/8 c. cold butter (1 and 3/4 sticks)
2-4 tbsp. cold water
2 large apples (I used 1 macintosh and 1 gala)
1 tsp. cinnamon
1 tsp. lemon zest
1/4 c. apple (or other fruit of choice) jam
Lemon juice

Dice butter into half-inch cubes. In a food processor combine flour, salt, and 1 tbsp. sugar. Then add butter and blend until grainy. Add 2 tbsp. water and pulse until dough starts clump. Add another 1-2 tbsp. water if dough is too dry. Press dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes to 1 hour. In the meantime, slice apples into 1/8-inch thick slices. Combine apple slices with lemon zest, 2-3 tbsp. sugar, and cinnamon, and squeeze some lemon juice in. Remove dough from refrigerator and roll out between 2 pieces of parchment paper into a circle that is 1/4-inch thick. Spread jam on crust, leaving 1 inch plain border. Lay apples in concentric circles on top and fold up edges of crust. Bake on 450 for 15-20 minutes until golden brown. Cool and enjoy!

Lemon Raspberry Muffins

What to do with a giant container of raspberries that you picked yourself? Eat half of them and put the other half into muffins!

Ingredients:
1-3/4 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/3 c. coconut oil
1/2 c. honey
1 c. plain yogurt
2 tsp. vanilla
2 eggs
Juice from 1/2 lemon
Zest from 1 lemon
2 c. raspberries

In a large bowl, combine the flour, baking powder, baking soda, and salt. In another bowl, combine the coconut oil, honey, yogurt, vanilla, eggs, lemon juice, and lemon zest. Pour the wet ingredients into the dry and combine together, and then add in the raspberries. Scoop into muffin tins (makes 12). Bake 20-25 minutes at 350. Allow to cool and enjoy!

Pumpkin Bars

We’re starting off fall on the right foot by being together and making a pumpkin dessert!

Ingredients:
Crust
1 cup Bisquik
1/2 cup oats
1/4 cup butter, diced
1/2 cup packed brown sugar
1 tablespoon water

Filling
1 15oz. can pumpkin mash
1 12oz. can evaporated milk
2 eggs
1/2 cup white sugar
1/2 cup brown sugar
2 tablespoons butter
1/2 cup crumbled pecans
2 teaspoons pumpkin pie spice

To make the crust, combine Bisquik, oats, butter, brown sugar, and water. Press together until it forms a crumbly mix. Put into a 9×9 square pan push it into the bottom of the pan to form a crust. Bake at 350 for 10 minutes. In a large bowl, combine all of the filling ingredients and mix together until fully combined. After the crust has baked and cooled for 5-10 minutes, pour the filling over the crust and bake for 1 hour. Allow to cool before serving.

Apple Cinnamon French Toast Bake

This recipe makes for a delicious breakfast. It’s not too sweet, so feel free to top with syrup, honey or vanilla icing.

Ingredients:
1/2 loaf stale french bread (~2.5 cups cubed)
1/2 cup buttermilk
2 eggs
1/2 teaspoon cinnamon
1 teaspoon vanilla
1/3 large granny smith apple, diced

In a large bowl, whisk together eggs, buttermilk, vanilla and cinnamon. Add in the cubed bread and mix such that all of the bread is submerged in the liquid. Cover the bowl and refrigerate over night. Stir in the diced apples, and put the mixture into a loaf pan lined with parchment paper. Bake for 45 minutes at 350. Allow to cool slightly before serving.

Banana Bread

We made this recipe when we had bananas that had gotten too ripe. Already looking forward to making it again!

Ingredients:
3 ripe bananas
1/2 stick butter, melted
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups of all-purpose flour
1 teaspoon baking soda
1 cup chocolate chips (optional)

Mash the 3 ripe bananas in a large bowl. Add in butter, sugar, egg and vanilla and mix well. Add in flour and baking soda and mix until just combined. Stir in the chocolate chips. Pour batter into a greased loaf pan. Bake at 350 degrees for 50 minutes to 1 hour. Insert a toothpick into the center of the loaf to check for doneness. Allow to cool slightly before serving.

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Raspberry S’mores Bars

This is the next best thing to making s’mores on a firepit in the summer!

1/3 cup graham cracker crumbs
2 tablespoons butter, melted
2 tablespoons water, maybe more
1/4 cup oats
1/4 cup flour
1/3 cup frozen raspberries
1/3 cup large marshmallows, sliced in half
1/3 cup chocolate chips, or chopped dark chocolate

Combine graham cracker crumbs, flour, oats and butter in a bowl. Mix together and add in water. If the mixture is too powdery and cannot hold together, add more water in tablespoon increments. Pour the mixture into a parchment paper lined loaf pan and press into the bottom. Bake at 350 for 7 minutes. Remove from the oven and immediately sprinkle the chocolate over the crust so that it starts to melt. After 2-3 minutes place the frozen raspberries over the chocolate and bake at 350 for another 5 minutes. Remove from the oven and place the sliced marshmallows over the top. Broil in the oven for 2-3 minutes or until the top of the marshmallows are golden brown.

Double Chocolate Cookies

These cookies are meant for chocolate lovers. They are deep in chocolate flavor and have a fudgy texture on the inside. Best enjoyed warm out of the oven.

Ingredients:
1 stick butter, softened
1/4 cup packed brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 egg
1 cup flour
1/3 cup cocoa powder
1 teaspoon baking powder
1 cup chocolate chips
optional: 1/2 cup oats, 1/4 cup chopped pecans, 2 oz melted dark chocolate

Whisk together the butter, brown sugar, white sugar, egg and vanilla in a large bowl until fully combined. Add the flour, cocoa powder and baking powder and mix with a spoon. Add in the chocolate chips and any additional add-ins. Place tablespoon sized balls of dough on to a lined cookie sheet and bake for 12-14 minutes at 350 degrees.

Bagels!

Most people on the West Coast don’t realize that they’ve never really eaten a bagel. On this side of the country, when people say “let’s get bagels” what they’re really saying is “let’s get bread shaped like a ring”. There’s a myth that the reason the bagels are better in NY is because of the water, but actually that’s not exactly the case. The difference in the water may have some minimal effect on the taste, but the real issue is that people on the West Coast straight up don’t make bagels correctly! Bagels are meant to be boiled before you bake them — that’s what gives them their chewy, doughy, satisfying texture. One of the biggest bagel chains around here doesn’t even boil their bagels! They put them in an oven that they inject with steam, but this is not the same thing AT ALL. I’ve been craving a good East Coast bagel for a while now so I decided to try my hand at them. For a first attempt, they came out pretty good, but I certainly have not yet perfect the art of bagelry. Overall I was satisfied with the results and look forward to improving them in the future!

Ingredients:
2 c. white flour
1.5 c. wheat flour
2 tsp. salt
1 c. warm water
1.5 tbsp. sugar
1 egg
Toppings of choice (garlic, sea salt, seeds, etc.)

Put 1/2 c. of warm water into a small bowl, pour in the yeast and sugar, and let that sit for 5 minutes so that yeast is activated. In a large bowl mix the flour and salt and then pour in the yeast mixture along with another half cup of water. If the dough is extremely sticky add more flour, or if it’s super dry add a tablespoon of water at a time. Knead the dough for 10 minutes and put it in a bowl covered by a damp paper towel for 1 hour. Punch down the dough and then let it rise for 5-10 more minutes. Pull off pieces of the dough (slightly smaller than a fist) and form them into spheres, trying to have as few cracks as possible. Poke a hole in the sphere with your finger and pull into a ring shape. Allow the bagels to rise for another 10 minutes under a damp towel. In the meantime, bring a pot of water to a boil and preheat the oven to 425. Put the bagels into the boiling water, a few at a time, and let them boil for about 1-2 minutes on each side. Then pull them out, place on a greased baking sheet, brush with egg wash, and sprinkle on toppings of choice. Bake on 425 for about 20 minutes so that the bagels are browned on the outside.

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