Peppermint Bark

My friend from Connecticut--Lynnette has always been a huge inspiration for me when it comes to many things in life. But I would have to say that she was one of the big reasons I have learned to enjoy cooking and trying new recipes in the kitchen. She is an amazing cook and I know if she recommends a recipe that there is no doubt in my mind that it is going to be G-O-O-D! Last year at Christmas time she posted this peppermint bark and I really wanted to try it. So this year was my year! I tried it and it was great! It was the perfect touch for my goodie boxes for my friends and neighbors this year. As always thanks Lynnette (like she even looks at this, but it makes me feel good just to say thank you :-D)

Lynnette's Peppermint Bark see her picture and read about the inspiration behind how and why she made 25 batches of this peppermint bark to become the candy bark expert!

Peppermint Bark adapted from Bon Appetit

17 ounces white chocolate, finely chopped

6 ounces coarsely crushed candy canes

7 ounces bittersweet or semisweet chocolate

6 tablespoons whipping cream

¾ teaspoon peppermint extract

Take your very best non-warped cookie sheet, turn it upside down and cover securely with foil. Using a ruler, mark a 12x9-inch rectangle directly on the foil. (I use the tip of a sharp knife.)

Very, very gently melt the white chocolate in a microwave safe bowl. Start low, go slow, and stir frequently. Pour 2/3 cup melted white chocolate onto the prepared rectangle on the foil. Using an offset spatula, spread the chocolate evenly to fill the rectangle. Sprinkle with ¼ cup crushed peppermints. Chill until set, about 15 minutes.

In a clean bowl microwave the bittersweet chocolate, cream, and peppermint extract until just melted. Stir until smooth. Cool to barely lukewarm. Pour this chocolate mixture in long lines over the white chocolate rectangle. Using a clean offset spatula, spread the bittersweet chocolate in an even layer. Refrigerate until very cold and firm, about 25 minutes.

Gently rewarm the remaining white chocolate and pour over the firm bittersweet chocolate layer. Spread to cover. Working quickly, sprinkle remaining crushed candy canes over the top and gently press to make sure they are embedded into the white chocolate. Chill just until firm, about 20 minutes.

Lift foil and bark off of cookie sheet. Peel away foil and discard. Place bark on a cutting board. Using a long sharp knife cut bark crosswise into 2-inch wide strips. Cut each strip crosswise into 3 sections, then each section diagonally into 2 triangles. Or make up your own geometry and cut into desired size and shape. If the bark seems resistant to cutting just let it sit until it comes to room temperature, then proceed.

Chill in an airtight container. Let stand 15 minutes at room temperature before serving. Keeps about 2 weeks in the refrigerator.

Notes on the recipe: How many batches of this do you have to make to call yourself an expert? Does 25 count? I took 15 batches to a cookie exchange one year. I won’t be doing that again anytime soon, but I did learn some valuable tricks:

-You can use white chocolate chips instead of baking chocolate, but you won’t be able to cut the bark into shapes because the chips contain more stabilizers than baking chocolate. Instead of cutting the bark just break it into random shapes.

-I have a very strong preference for Ghiradelli chocolate in this recipe, both white and semisweet. Other brands of white chocolate don’t melt very well.

-When melting the chocolate make sure the bowls and spoons are completely dry. Moisture can cause the chocolate to seize. I avoid wooden spoons for stirring because they can hold water, especially if they were put through the dishwasher recently.

-Pay attention to the chilling times – this helps the layers adhere to each other.

Congo Bars

These Congo bars are something I remember Lynnette making for various functions when we lived in Connecticut. Thee are simple and come together quickly. I made these to also put on our thank you plates to those who had helped on the cement project on our new house. I love bar cookies because they are done all at one time instead of watching several batches.

Congo Bars

From Lynnette Strobel's kitchen

2 ½ cups all-purpose flour (11.25 ounces if you use a scale)

2 ½ tsp. baking powder

½ teaspoon salt

2/3 cup butter (5 3/8 ounces) at room temperature

3 eggs at room temperature

2 ¼ cups light brown sugar (18.5 ounces if you use a scale)

1 tsp. vanilla

1 12-ounce package chocolate chips

1 cup chopped nuts, optional

Preheat oven to 375 degrees.

In a bowl whisk together flour, baking powder, and salt. (Or you could sift the ingredients, if you are that type of baker. I’m not.) Set aside.

In a mixing bowl cream brown sugar and butter together until well combined. Add eggs, one at a time, making sure each is incorporated before adding the next. Add vanilla and beat until mixture is smooth and no lumps of sugar remain. Don’t get carried away mixing here. If you beat until everything is light and fluffy the Congo bars will be too cake-like.

Add flour mixture and mix just until combined. Add chocolate chips and mix again until chips are evenly dispersed.

Spray a jelly roll pan with cooking spray. Spread dough evenly on pan – much easier imagined than accomplished – and bake for 18 minutes, or until congo bars resemble the picture above.

Remove pan from oven, place on cooling rack and cool until firm enough to cut.

Pumpkin Mini-Muffins or Cake

This is a Fall must have for us. These mini muffins quickly disappear from the kitchen and please the palate. If you like pumpkin flavored goodies in the fall this is a must try for you! I got this recipe from my friend Lynnette when we lived in Connecticut several years ago, while Jack was in graduate school. Our kids took these to preschool for their snack to share and they were a hit there too. Lynnette has changed her recipe since giving it to me. The one posted here is the version I have always cooked, but I did check Lynnette's blog right before posting this and noticed that she has made a change in her recipe. She uses one cup of packed brown sugar and one cup white; everything else is the same.

Happy Fall Baking!

Pumpkin Mini -Muffins or Cake

Cream:
2 cup granulated sugar or (1 cup white sugar/1 cup brown sugar)
4 eggs
¾ cup vegetable oil
2 cups canned pumpkin (15 ounce can)

In a separate bowl, stir together, then mix in:
2 cups flour (9 ounces)
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground cloves
½ teaspoon ginger

For muffins: line mini-muffin tins with muffin papers. Fill each cup about ¾ full with batter. Bake at 350 for 12 to 15 minutes. Remove from pans, cool completely and then frost with cream cheese frosting.


For Bundt Cake: Pour into greased bundt pan, bake about 45 to 50 minutes at 350 degrees. Cool in pan for 5 minutes before inverting onto cooling rack. Frost or not.

For Cake: Pour batter into greased 9 x 13 inch pan and spread evenly. Bake 30 to 40 minutes in preheated 350 degree oven. Test center with toothpick to ensure center isn’t undercooked. Cool completely before frosting.
(* I also noticed that Lynnette had used a chocolate drizzle frosting with this cake in her picture. Chocolate? Can't go wrong there!)

Cream Cheese Frosting:
8 ounce cream cheese, softened
½ cup butter, softened
1 teaspoon vanilla
4 (or more) cups powdered sugar
1 teaspoon milk (if needed)

Beat on high speed of mixer until smooth and glossy. Add milk or more powdered sugar to achieve desired consistency.

**I have now tried it with both chocolate and cream cheese frosting and I cast my vote for the cream cheese frosting by far.

"Stupid Easy Good Crusty Peasant Bread"

Lynnette calls this "stupid easy bread" because you mix the ingredients together and let it rest on the counter all day, knead it about 10 times and bake it. The results an awesome artisan bread that looks like you bought it at a bakery. I have seen this recipe on other blogs (Sisters Cafe and others-they are all a little different but their roots are all the same tracing back to a New York Times food column.) Thank you Lynnette for sharing your version and making me look good! My family loves it!! It is SUPER EASY and if I can make this gorgeous bread anyone can.

**I use all water 1 1/4 cups and the 1 Tablespoon of White Vinegar for my liquids and followed the recipe as instructed.  It has turned out great every time! I also used my huge dutch oven turkey roaster pan and cooked two loafs side by side with no problem.  Jack wants me to try to par bake them--up to the point where you remove the lid cool it and freeze it then we can bake it the rest of the way and have it hot and fresh when we want it.

Lynnette's recipe and instructions:

3 cups (15 ounces) unbleached flour

1/2 teaspoon instant yeast (cheat and add a little more yeast if you are in a hurry)

1 1/2 teaspoon salt

3/4 plus 2 tablespoons (7 ounces) water, at room temperature or a little bit warmer

1/4 cup plus 2 tablespoons lager beer (I use O'Dooles non-alcoholic or even water if I'm out of beer)

1 tablespoon white vinegar (this gives a slight sourdough flavor, substitute 1 tablespoon water if you prefer)

Put flour, yeast, and salt in a large mixing bowl. Dump in water, beer, and vinegar. Stir with a spatula or wooden spoon until a shaggy ball forms. I usually end up mixing with my hand to make sure all the flour is mixed with the liquid. No need to knead. Really. Cover the bowl with plastic wrap and let rest for about 4 to 8 hours, or more, on the countertop. Sometimes I mix the dough just before bed and bake mid-morning the next day. If you need more time before you are ready to bake the bread punch the dough down and let rise again. And again, if you need.

Place a sheet of parchment paper over a medium mixing bowl. Spray parchment with cooking spray. Dump dough onto a lightly floured counter top and gently knead about 10 turns. Shape dough into a ball and transfer to prepared parchment paper. The dough and paper will sink into the bowl Cover bowl lightly with plastic wrap and let rise about 1 hour. 

Place a 6-qt enameled cast iron dutch oven with a tight fitting lid into the oven and preheat to 500 degrees while dough rises, at least 30 minutes. If your dutch oven has a plastic-type handle it will stink at high temperatures. I ordered a metal replacement knob for my pot.

Reduce oven heat to 425 degrees. Dust top of loaf with flour and using your sharpest knife, make 3 slashes over top of loaf. Remove super hot lid from top of pot. Using parchment paper as a sling, lift dough out of bowl and gently place into preheated pot, paper and all. The parchment paper will stick up all around the sides. Don't worry, just put the lid on as tightly as possible and bake for 30 minutes. NO PEEKING. Remove lid and continue baking for 5 to 10 minutes more until loaf is a deep golden brown. Dump loaf out of pan, place onto cooling rack, remove and discard toasted parchment paper, and let loaf cool for at least 45 minutes before cutting. If bottom of loaf is too dark reduce the oven temperature by 5 or 10 degrees and/or reduce baking time next time.

Other versions:

Asiago Cheese Bread:

To the original recipe add 1/2 cup (2 ounces) asiago cheese (cut into little tiny cubes) into flour mixture. Proceed with recipe. This is my current favorite bread - so full of flavor and texture. It makes amazing panini sandwiches. 

Cranberry Pecan/Walnut Bread:

To the original recipe add 1/2 cup chopped toasted nuts of choice and 1/2 cup dried cranberries (craisins) into flour mixture. Proceed with recipe.

Jalapeno Cheddar 

Italian Herb