Bierocks

10304981_852746998089524_4288822555231287944_n

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!! 🙂

Advertisements

Mud Pie Cupcakes

IMG_0592.JPG

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

10325564_847188785312012_4576981881520541914_n

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