Cinnamon Soft Pretzels

Cinnamon Soft Pretzels 

 1 pkg yeast (2-1/2 tsp yeast)
1-1/2 cups warm water
2 TBS brown sugar
1 tsp salt
2 cups cake flour (1-1/2 cups flour+1/2 cup corn startch)
2 to 2-1/2 cups flour
2 TBS baking soda
2 cups hot water
For coating:
3 TBS butter, melted
3/4 cup sugar
1 tsp cinnamon
Preheat oven to 400. Dissolve the yeast in the water, add the sugar and salt. Add the cake flour and regular flour. Knead 6-8 minutes then place in a greased covered bowl for 30 minutes. Punch the dough down then divide the dough into 14 balls. Roll each ball into a long rope. Dissolve the baking soda in the hot water. Dip each rope into water, and drain on a paper towel. Shape into pretzels, place on greased baking sheet. If you're like me and you can't get the shape to hold, just place the ropes onto a greased baking sheet, and one cooked cut into pretzel bites.
Bake for 15 minutes, so long as the pretzel dough is cooked don't worry about getting them browned-it may take a while for them to brown and by then they will be tough.
Combine the cinnamon and sugar. Brush the pretzels with the butter then dip them into the sugar mixture.
Yields: 14 Pretzels- or a ton of pretzel bites.
*You can also make a glaze to dip them in with 1 cup powdered sugar, 1 TBS milk (give or take), and 1 tsp vanilla extract.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31  

Sugar Cookies

1-1/2 cups powdered sugar
2 sticks butter, softened
1 egg
1 tsp vanilla extract
1/2 tsp almond extract
2-1/2 cups flour
1 tsp baking soda
1 tsp cream of tartar
Preheat over to 350. Cream the butter and powdered sugar, add the egg, extracts. Add the remaining ingredient, mixing well. Cover and refrigerate for 2 hours. On a floured surface roll out the dough, and using cookie cutter, but out shapes and place them on a grease baking sheet. Sprinkle cookies with sugar and bake for 9-12 minutes (cook until they look dry, they may take a while to brown, and by then the cookie may be dried out). Yields: 3 Dozen.
*As a note; these are great with powder sugar frosting- to make, take a cup of powdered sugar, add 1-tsp almond extract and then at milk (one TBS at a time) until desired consistency.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31  

Pumpkin Roll

This may seem intimidating; but it is super quick and easy to make!

 Pumpkin Roll

1 cup sugar

1 tsp baking Soda

3/4 cup flour

2/3 cup pumpkin (not pie mix; I used more home pureed jarrahdale pumpkin)

3 eggs

1/2 tsp cinnamon

Icing:

8oz cream cheese, softened

1 tsp vanilla

2* cups powdered sugar

2 TBS butter softened

For Cake: Preheat oven to 375. Line a cookie sheet with three layers of aluminum foil; one sheet more to the left over flowing the pan, one more to the right over flowing the pan, and the last one down the center covering the 'seam'. Make sure the foil is long enough so you have handles to remove the cake from the sheet when done baking. Coat the foil really well with nonstick spray. 

Icing: Mix everything together. *I use two cups of powdered sugar because I like it a little less cream cheesy; but my original recipe called for 1 cup. That's the great thing about baking, go with what you like!!!

Yields: 12 Servings

(This is super easy); mix everything together and pour into prepared pan. Bake for 10-15 minutes, until the cake looks dry, and the edges are just starting to brown. (I had a helper), using the foil, carefully remove the cake from the pan, place a t-towel onto the cake and roll the cake up (roll the cake from the short end-it may crake a little, but don't panic). Leave to cool for 10 minutes. Unroll, spread the filling on; leaving 1/4 inch edge around the entire cake-to allow for icing overflow.

 

 With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31 

Peanut Butter Cups

1 cup Peanut Butter
1/4 cup unsalted butter
1/4 cup brown sugar
1-1/4 cup powdered sugar
4 cups chocolate chips
1/4 cup vegetable shortening
Line 36 cup cake cups with liners. Line a baking sheet with wax/parchment paper.
Melt the peanut butter, butter, and brown sugar on stove top. Heat until bubbly (stirring constantly), remove from heat. Stir in the powdered sugar and set aside.
Melt the chocolate and vegetable shortening in pot. Spoon a thin layer (think Reese's Cups) into bottom of cup cake papers; set in refrigerator.
Take peanut butter mixture and scoop out 36 even balls (remember you want the disk to easily fit cup cake papers, with space so chocolate can surround it and encase the peanut butter) squash into disks and place on baking sheet; place in fridge for 10 minutes, until fully cooled and until the chocolate is hardened.
Remove both peanut butter disks and the cup cake pans.
Place one disk in each 36 cups. Use the remaining chocolate (you may need to reheat the chocolate). Place pans back into fridge until chocolate is fully hardened. Yields: 36 Peanut butter cups.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31 

Gingerbread Men

3/4 cup dark brown sugar

1 stick butter, softened

2 large eggs

1/4 cup molasses

2-3/4 cups flour

2 tsp ginger

1-1/2 tsp baking soda

3/4 tsp cinnamon

3/4 tsp nutmeg

1/2 tsp salt

Cream the sugar and butter, add the eggs and molasses. In separate bowl, combine remaining ingredients then mix into egg mixture. Remove the dough from the bowl and wrap in plastic wrap and refrigerate 1 hour.

Preheat oven to 350 and line a cookie sheet with parchment paper.

Roll out dough to desired thickness (it can't be to thick or it won't cook right-at least a little less than 3/4 inch- if you like crunchy cookie make the dough thin) on floured surface. Cut out desired shapes with cookie cutters. Bake 10 or so minutes (until the edges start to slightly brown.

Yields (depends on cookie cutter size): 18-24 cookies.

 

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Glazed Doughnuts

2 packets of yeast ( There are 2-1/2 tsp per packet of yeast if you buy bulk)

1/4 cup hot water

1-1/2 cups warm milk

1/2 cup sugar

1 tsp salt

2 eggs

1/3 cup shortening

5 cups flour

Oil heated to 350 for frying

Dissolve the yeast in water. Add remaining ingredients (at first only 2 cups of flour). Mix well then add remaining 3 cups flour. Let rise for 1 hour. Knead, roll out to 1/2 inch thick and cut out doughnuts; let rise 40 more minutes.

Cook doughnuts in oil (only a few minutes on each side) until golden brown. Drain (I drain on a cookie wrack over a plate or pan), this next step in important, while the doughnuts are still warm (almost hot) carfully dip them into desired glaze (below). It may seem like the glaze is thick, but when the hot doughnut touches it, it melts. Place on wax paper, and let cool; glaze will harden as it sits. Yields: 24 doughnuts

Glaze:
1.3 cup butter
2 cups powder sugar
1 tsp vanilla
4-6 TBS hot water

Mix together butter, sugar, and vanilla. Add hot water.

Chocolate Glaze:

1/3 cup butter melted

4 oz chocolate chips, melted w/ butter

2 cups powdered sugar

1 tsp vanilla
4-6 TBS HOT water
Mix together everything except the water. Add the water and mix well.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Chocolate Orange Shells

2 Cups flour

1-1/2 cups chocolate chips (set 1/2 cup aside for chocolate drizzle)

4 large eggs

1 cup sugar

1 TBS (or more depending on desired taste-I like more!) Orange extract

1 tsp vanilla

2 sticks butter, melted

Powdered Sugar (for sprinkling)

Preheat over to 350. Grease a madelein pan or a cup cake pan (we don't own a madelein pan).

Combine the flour and chocolate chips. Combine everything else except butter. Alternate the flour and butter into the egg mixture; starting and ending with the flour mixture.

Pour batter into madelein pan, or fill cup cake cups, 1/4-1/2 full. 

Bake 10-12 minutes, or until toothpick comes out clean (cookies may not even be brown when done if using cupcake pan). Cool cookies, melt remaining chocolate chips, drizzle over cookies, then sprinkle cookies with powdered sugar.-If you put the powdered sugar on before the chocolate, the chocolate won't stick to the cookie and will fall off. Yields: 2-1/2 dozen.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31