Parmesan and Herbs Sandwich Bread

Lately I've been having a lot of troubles at school, because my cheff lied to me and told me I was going to be the one who was going to go to one of the most important food contests in Guatemala, so I became her little assistant, I made ALL THE DIRTY work, but in the end she  has been choosing another dumm girl who doesn't even know how to peel an orange, but she such a ass kisser....¬¬

Well anyway,  I made this recipe to keep trying to go to the contest, and I think its AMAZIIING specially if you toast the slices.  I got my inspiration from  King Arthur Flour

Recipe: 

• 2 1/2 teaspoons active dry yeast
• 7/8 to 1 1/8 cups lukewarm water*
• 3 cups of bread flour
• 1 1/4 teaspoons salt
• 3 tablespoons sugar
• 6 tablespoons unsalted butter, room temperature
• 1/4 cup of  Dry Milk 
• 1/2 parmesan 
• Italian seasoning to taste 
• 1 tbsp of fry garlic

• *Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.

Directions

If you're using active dry yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step.

Combine the dissolved yeast (or instant yeast) with the remainder of the ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a smooth dough.

Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, for 1 to 2 hours, or until it's nearly doubled in bulk. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy. Add the herbs, garkic and cheese  and cheese and slightly knead

Gently deflate the dough, and shape it into an 8" log.

Transfer the log, smooth side up, to a lightly greased 8 1/2" x 4 1/2" loaf pan. Tent the pan loosely with lightly greased plastic wrap.

Allow the bread to rise till it's crested about 1 1/4" over the rim of the pan, about 1 hour. Again, it may rise more slowly for you; let it rise till it's 1 1/4" over the rim of the pan, even if that takes longer than an hour. While the dough is rising, preheat the oven to 350°F. Brussh with egg wash and add some seed, like sesame or pumpkin

Bake the bread for 15 minutes. Tent it lightly with aluminum foil, and bake for an additional 20 to 25 minutes, till the crust is golden brown, and the interior temperature measures 190°F on an instant-read thermometer

Remove the bread from the oven, and gently loosen the edges with a heatproof spatula or table knife. Turn it out of the pan, and brush the top surface with butter, if desired( and if yo havent used the egg wash) this will give it a soft, satiny crust. Allow the bread to cool completely before slicing. As soon as it's completely cool, wrap it tightly in plastic wrap; or in a plastic bag, air pressed and fastened securely at the top.

Peanut´s lOver cupcakes

I dOnt knOw why but I was sitting and I was thinking about doing my homework, but I decidid to make this cupcakes instead xD ....they were definitly worth it. 


Heres the recipe 


Peanut Cake 

• 1 box of Betty Crocker Supermoist Yellow Cake  
• 1/2 cup of creamed peanut butter
• 1 1/4 cup of milk 
• 3 eggs
• chopped pieces of peannut

Make cake according to package and bake for 38 min in a prehetad oven at 350F.



Peanut Butter Frosting 

• 1/2 cup butter, softened
• 1 cup creamy peanut butter
•  3 tbsp of milk 
• 2 cups powdered sugar

1. Beat butter and peanut butter in a medium bowl with an electric mixer.
2. Gradually add powdered sugar
3. Add cream one tablespoon at a time until all of the sugar is mixed in and the frosting is thick.
4. Beat for at least 3 minutes until nice and fluff

Sprinkle with more chopped peanuts for the total peanut craze 

Butter Cupcakes with bacon bites and maple syrup frosting....

Im new to foodfuzz, but now I'm totally in love with it. So I decided to bake some cupcakes with their flavor of the month. I hope yOu enjOy, I love them especially the frosting.

Butter cupcakes:

• 1 box of Betty Crocker yellow butter cake
• 1/3 cup of melted butter
• 1 1/4 cup of milk 
• 3 eggs
• Bacon bites or cooked bacon in pieces

Make cake according to package and bake for 38 min in a prehetad oven at 350F.


Maple Buttercream

• 2 sticks of butter, at room temperature
• 3/4 cup powdered sugar
• 1 cup maple syrup
• 2 teaspoons vanilla extract

1. Combine all ingredients in the bowl of a stand mixer fitter with a whisk attachment and beat on low speed until syrup and sugar are incorporated, about 1 minute
2. Increase speed to high and beat until mixture is light and whipped, about 5 minutes. Use immediately to frost cupcakes, cakes, or cookies. Refrigerate any leftovers in an airtight container.
3. For garnishing dizzle a little syrup and some cooked bacon.

ChOcolate alfajor

On friday I went to buy some tips I needed, and ended up buying a cOuple of magazines too, sorry I couldnt help it mom :3


But one of the magazines had the most cool recipe for chocolate alfajores, wich is a South American recipe, and a very yummi one. So heres the magazine and the recipe...:D

Cookies:

• 450g of AP flour
• 200 of powdered Sugar
• 300g Butter or Margarine
• 2 eggs
• Salt
• 1 tspVanilla Flavor 
• 1/2 a tso almond flovor
• Baking powder 1tsp
• Baking soda 1/2 tsp
•  30g Cocoa
• 2 tbsp of glucose

Procedure:

Cream the butter with the sugar and glucose until light and fluffy. Add egs one by one.

Make a well with all dry ingredients.

Add the flavorings

Crum the mixture of butter with the dry ingredients

Only integrate, as a pie dough.

Chill dough for at least an hour. 

roll ou and cu in circles

Bake a 300F for 18 to 20 min.

Let it cool.

Assembly

Dulce de Leche 

Ganache :

·                     1/2 c heavy cream

·                     8 oz  semi-sweet chocolate chunks

·                     2 T light corn syrup

·                     2 t of kahlúa

Drop in one cookie some dulce de leche and seal. Pour he chocolate ganache an let it cool (I did it overnight)

You can decorate with some candy melts. 

mOmmys day presents

...Everyones know how much I love to bake ....especially cupcake  so for mother's day I made chOcOlate cupcakes and banana nut muffins here are the recipes.

Chocolate Cupcake

1 box of .Bettycrocker devil's food Cake mix
1/2 cup of melted butter
3 eggs
1 cup of milk

Bake cake according to package. I also added coconut and some chocolate chips to the batter.

I also made some amazing banana muffins....


Chocolate Chip, Nuts and Coconut Muffins

 1/2 cup butter

• 2/3 cup sugar
• 1 cup mashed banana
• 1 large egg
• 1 teaspoon vanilla
• 1/3 cup milk
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup of All-Purpose Flour
• 1 cup of Whole Wheat Flour
• 3/4 cup chocolate chip
• 1 cup chopped nuts
•          1 cup shredded coconut

Directions

1) Preheat the oven to 350°F. Lightly grease 12 to 14 standard muffin cups. You'll use the larger number of cups if you include the full amount of all three add-ins: chocolate chips, walnuts, and cinnamon chips.

2) In a medium-sized mixing bowl, beat together the butter and sugar till smooth.

3) Beat in the mashed banana, then the egg, flavorings, and milk.

4) Add the baking powder, baking soda, salt, and flours, stirring till smooth; if the mixture has a lot of lumps, beat at a higher speed until they've nearly disappeared.

5) Stir in the chocolate chips, walnuts, and cinnamon chips.

6) If you've used cinnamon Flav-R-Bites, allow the batter to rest for 30 minutes at room temperature; this will soften the bites up. While the batter's resting, preheat the oven to 350°F.

7) Heap the thick batter into the prepared muffin cups, mounding them quite full; a muffin scoop works well here. Sprinkle the tops of the muffins with coarse white sparkling sugar, if desired.

8) Bake the muffins for 20 to 23 minutes, until a cake tester inserted into the center of one of the middle muffins in the pan comes out clean.

9) Remove the muffins from the oven, and tilt them in the pan to cool a bit; this will prevent their bottoms from becoming soggy. As soon as you can safely handle them, transfer the muffins to a rack to cool completely.

Yield: 12 to 14 muffins.

Whole Grain Bread....:)

Today I made these bread, it turned  out sO sO...sO I  modified the recipe to add a little more flavor to the bread. Trust me I turned out amazing that way, plus is really healthy. 

Ingredients:

3 cups of whole wheat flour

2 cups of bread flour

1/2 cup of sugar

1/4 tsp of salt

1.5 tbs of butter

1 oz of fresh yeast

1 oz of flaxseed seed

1 oz of poppyseed

1oz of sunflower seeds

.5oz of sesame seed

1oz of pumpkin seeds

1 egg 

Preparation:

1. Weight ingredients
2. Make a well with dry ingredients (flours, salt )
3. In the center dissolve sugar,  and yeast. 
4. Mix well and slowly start adding flour.
5. When there's no liquid add the butter and knead for about 10 min.
6. Add the seeds
7. Knead the dough to integrate the seeds.
8. Let the dough rise for 20 min
9. Make balls  
10. Make figurations as a roll or a baguette.
11. Brush them with egg and add sesame seeds , if desired
12. Let them rise until they doble therir size and bake
13. Bake at 360 F for 15 minute.

mOre whOle wheat bread....mmmm and one Of the mOst delicious cOokies

I bake some of these delicious breads in yesterday class. They are amazing, specially the cookies. 


Whole Wheat Bread with Parmesan


Ingredients:

• 3 cups of whole wheat bread
• 2 cups of bread flour
• .5oz of sugar
• .5oz fresh yeast
• 1.5 of butter
• 1.5 cups of water
• .25 oz of salt
• 1 oz of powder milk 
• Parmesan, red pepper flakes, etc for garnishing
• 1 beaten egg

Preparation:

1. Weight ingredients
2. Make a well with dry ingredients (flour, salt )
3. In the center dissolve sugar,  and yeast. 
4. Mix well and slowly start adding flour.
5. When there's no liquid add the butter and knead for about 10 min.
6. Let the dough rise for 20 min
7. Make balls  
8. Let them rest for 15 min.
9. Mafe figurations as a baguette.
10. Let them rise until they doble therir size and bake
11. Brush them with egg and add sesame seeds , if desired, also parmesan, herbs, etc on top
12. Bake at 360 F for 15 minutes

Whole Wheat Almond Cookies

• 3 cups of whole wheat flour
• 1 cup of cake flour
• 2 oz of ground almon
• 12.5 oz of granulated sugar (using half half with brown sugar would be amazing)
• 6.5 oz of butter
• 3 eggs
• .25oz of baking soda
• 1 tsp of concentrated almond scent

Preparation:

1. Cream sugar and butter until light and fluffy
2. Add dry ingredients and mix, just to integrate the dough 
3. Make alarge roll and cut, or make little balls
4. Decorate with oats, almonds, flaxseeds 
5. bake at 175C for 18 min.

Something cool about these  dough is that can be frozen for up to a year and the cookies last about 4 months.