Bierocks

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DOUGH

10 cups flour plus some for dusting divided

1/4 ounce active dry yeast

1/2 cup sugar

2 tsp salt

2-1/2 cups water

1 cup milk

1/2 cup butter, cubed

2 eggs

Filling

1lb ground beef

1/2 yellow onion, chopped

1 tsp ground white pepper

2lbs shredded cabbage, cooked and drained

In a bowl of mixer combine 4 cups flour, yeast, sugar and salt, mix together well. Set aside

In a saucepan heat water, milk and butter just until butter melts. Remove from heat and let cool 5-10 minutes. Once cooled pour into flour mixture, add eggs. With paddle attachment beat at low speed just until moistened, then beat on medium for 3 minutes. Switch to dough hook attachment (if you don’t have stir in by hand) gradually stir in enough remaining flour to make a firm dough.

Knead on a floured surface for about 10 minutes. Place in a greased bowl, turning over once to grease top. Cover and let rise about 1 hour or until doubled in size. Punch dough down and then let rise again until almost doubled.

In the mean time…. Brown beef, onion and pepper. Mix together with cabbage, set aside.

Divide your dough into fourths. Roll each piece out into a 15inch x 10inch rectangle. Cut into 5 inch squares with a pizza cutter :) place 1/2 cup of filling mixture into center of your squares. Bring the 4 corners in up over filling, pinch together to seal.

Preheat oven to 375 degrees. Place stuffed and sealed bierocks on a parchment paper covered baking sheet. Bake at 375 degrees for 20-30 minutes or until bierocks are golden in color.

Tip: to cook my cabbage I shredded and then let boil in water for about 3 minutes.

These also freeze very nicely. I got 12 bierocks. ENJOY!! :)

Mud Pie Cupcakes

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Preheat oven to 375 degrees. Line tins with 24 cupcake papers.

1 box French vanilla cake mix

3 eggs, room temperature

1/2 cup veggie oil

3/4 cup strong coffee plus 1/4 cup French vanilla creamer

In bowl of mixer, place cake mix, eggs, oil and coffee and creamer. Mix on low for 30 seconds and then continue to mix on medium for 2 minutes. Fill cupcake liners with 1/4 cup batter. Bake at 375 degrees for 15-17 minutes. Remove from oven. Let cool in tins for 5 minutes then remove and let cool on cooling racks until completely cooled.

CHOCOLATE BUTTERCREAM

1 cup butter, softened

4 cups powdered sugar

1/2 cup cocoa powder

1/2 cup heavy whipping cream

Place butter, powdered sugar, cocoa and cream in a bowl of mixer with paddle attachment. Beat until fluffy and creamy, adding more heavy cream if needed to loosen.

Top each cupcake once cooled with chocolate buttercream. Then sprinkle chocolate graham cracker crumbs on top. ENJOY!!

Peanut Butter Cup Cheesecake

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Preheat oven to 325 degrees. Line the bottom of a springform pan with parchment paper and lightly spray with no stick spray such as bakers joy.

Crust

1 cup honey graham cracker crumbs

1 cup chocolate graham cracker crumbs

2 Tbsp sugar

1/2 cup butter, melted

In a medium size bowl mix cracker crumbs and sugar, add melted butter. Stir till all crumbs are coated. Place in your prepared springform pan patting down with the back of a spoon to the bottom of the pan and 1/4 inch up the sides of the pan. Place in the freezer while you make your filling.

FILLING

4-8ounce blocks of cream cheese softened to room temperature

1-1/3 cups sugar

2 Tbsp cornstarch

1 Tbsp vanilla

3 eggs, room temperature

1 cup sour cream

1-9 ounce bag of reese’s peanut butter cup minis

Place Cream cheese in bowl of stand mixer and beat on medium to fluffly. Add sugar, cornstarch and vanilla and continue to beat on medium until combined completely.

Turn mixer down to stir, add eggs on at a time mixing just until combined. You do not want to overbeat your eggs and add too much air, this is what cause cracking.

By hand fold in sour cream.

Pour half of your filling mixture into your crust. Top with reese’s peanut butter cups, then add the rest of your filling on top. Bake at 325 degrees 75-80 minutes or until center of cheesecake is just slightly jiggley and rest of cheesecake is not.

Remove from oven to cooling rack. Let cool 15 minutes and then run knife around edge of cheesecake. Let cool another 45 minutes on cooling rack and then place in fridge at least 4-6 hours but overnight is usually best.

TOPPING

4 ounces semisweet chocolate, rough chopped

1/2 cup heavy cream

1/2 Tbsp butter

1-9 ounce bag of reese’s peanut butter cups minis

Chop chocolate and set in a heat safe bowl. In a small sauce pot bring heavy cream to a simmer. Pour heavy cream over chocolate and let stand about 3 minutes. Stir chocolate until dissolved in heavy cream and then stir in butter. Let stand about 15 minutes to thicken and cool to room temperature.

Place Reese’s Peanut Butter cups on top of cheesecake in the center. Pour chocolate ganache into a squeeze bottle and carefully go around edge of cheesecake with chocolate. Drizzle a little chocolate on top of peanut butter cups and ENJOY!!

Bacon Cheddar and Onion Pull Apart Bread

1 round fisherman wharf style bread

2 cups shredded cheddar cheese

8 pieces of bacon, cooked crispy and chopped

3 green onions, chopped

1/4 cup butter, melted

Preheat oven to 350 degrees

Cut bread lengthwise and then width wise making sure NOT to cut through bottom crust.
Stuff bread with cheese, placing between the cuts. Next stuff bread with bacon. Sprinkle with green onions. Carefully pour melted butter over the top of bread.
Place and wrap stuffed bread on aluminum foil. Bake covered in foil at 350 degrees for 15 minutes. Uncover and bake another 10 minutes until cheese is melted and bread is browned and crispy. ENJOY!!IMG_0568.JPG

Apple Crisp

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Preheat oven to 400 degrees. Lightly butter one 9 inch deep dish pie pan and set aside.

3lbs gala apples, peeled, sliced and cored

3/4 cup sugar

2 Tbsp flour

1 tsp cinnamon

1/4 tsp salt

1 tsp vanilla

1/2 cup butter, softened

1 cup brown sugar

1 cup quick cook oats

Peel slice and core apples and place in a medium bowl. Add sugar, flour, cinnamon, salt and vanilla, Toss to coat and then place in prepared pie dish.

In a small bowl place brown sugar and oats, cut butter into brown sugar and oats. Place on top of prepared apples.

Bake 25-30 minutes at 400 degrees, Enjoy warm with a scoop of vanilla ice cream :)

Grandmas Triple Berry Freezer Jam

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12- 8 oz jars with lids

3 cups sugar

10 Tbsp Instant pectin (30 minute pectin)

1/4 tsp nutmeg

Place sugar, pectin and nutmeg in a medium bowl stir till combined well and set aside

2 lbs of fresh strawberries

24 ounces fresh raspberries

24 ounces fresh blackberries

Place berries in a large bowl and smash with a potato masher until you get your desired consistency. Stir sugar and pectin mixture in to berry mixture. Stir for about 3 minutes.
Ladle berry mixture into jars. Place lids on and let stir on counter for 30 minutes. After 30 minutes place jam jars into the freezer. When ready to use place jam in fridge for about 30 minutes prior. Once in the fridge jam is good 7-10 days.
ENJOY!!:)

Chocolate Silk Bananer Cream Pie

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1 pie crust baked and cooled

2/ 3 cups sugar

1/4 cup cornstarch

1/2 tsp salt

3 cups whole milk

4 egg yolks

5 oz bitter sweet chocolate,chopped

2 oz unsweetened chocolate, chopped

2 Tbsp butter

1 tsp vanilla

3 bananas, sliced

1 cup heavy whipping cream

2 Tbsp cocoa powder

3 Tbsp powdered sugar

1 tsp vanilla

Bake and cool pie crust.

Place sugar, cornstarch and salt in a heavy bottom sauce pot stir until well combined, In a large measuring cup whisk milk and egg yolks together. In a slow steady stream while whisking add milk and egg yolk mixture to sauce pot. Turn heat to medium high and  begin to cook while stirring whisking constantly so that you do not scramble your egg yolks, Cook until mixture thickens and begins to boil. Once simmering continue to cook and stir 1-2 more minutes. Remove from heat add chocolate, butter and vanilla stir until completely melted and combined. Place in a medium bowl and cover with plastic wrap making sure that the plastic wraps is touching your chocolate silk cream. Place in the fridge for 1-2 hours and let cool completely.

Once chocolate silk is cooled, slice bananas. Place 1/2 of your bananas slice in bottom of baked and cooled pie crust, Cover with half on the chocolate silk. Place other half of bananas on top and then cover with remaining half of chocolate silk. Place in fridge and let set at least 1 hour.

Place bowl of mixer and whisk attachment in the freezer for at least 30 minutes.

In cold bowl place cocoa powder, powder sugar, vanilla and 2 Tbsp of the 1 cup of heavy whipping cream, stir to make a paste. Pour remaining heavy whipping cream in the bowl and beat until stiff peaks.

Decorate pie with chocolate whipping cream and place in fridge at least 4-6 hours to let set. Store in fridge until ready to serve. ENJOY!! :)