I had a few more recipes ready to share on Thursday night but didn’t get to it so here they are. I posted them on Facebook but I wanted to share a little bit about each one so I decided to post them here, as well.

Chocolate Syrup
I learned to make chocolate syrup several years ago and I’ll never go back to bottled stuff. This is like liquid gold. I’ve tried a few recipes and tinkered with this one a little until I got it just right. It’s delicious and it takes 8 minutes to make, from start to finish. (Not even kidding.) Be sure to simmer (not boil) it for only 3 minutes, as the recipe states, or you run the risk of sugar crystals forming after you’ve stored it in the refrigerator.

Printable Recipe

YIELD:                    2 cups
TOTAL TIME:         8 minutes
PREP TIME:           3 minutes
INACTIVE TIME:    —
COOK TIME:         5 minutes

INGREDIENTS
1/2 cup cocoa powder
1 cup water
2 cups sugar
1/4 tsp salt
1/4 tsp vanilla extract
1/2 tsp  salt
1 egg, beaten
3 1/2 cups flour, sifted
Vegetable oil or cooking spray

INSTRUCTIONS
1.   Mix cocoa and water in a large saucepan (trust me, go large… this could boil up on you).
2.   Heat mixture over medium-high heat and stir to dissolve. Bring to a simmer and reduce to medium heat for 3 minutes.
3.   Remove from heat, add salt and vanilla, and stir to combine.
4.   Cool to room temperature then transfer to a storage container. Store in the refrigerator.

Oatmeal Chocolate Chip Cookies
This is my favorite all-purpose cookie recipe. On stage, I talked about how I bake off about a dozen then freeze the rest for later. This recipe is perfect for that. I usually make small, poofy cookies that you can eat with a couple little bites. It seems to be better for portion control… I’ll eat the whole cookie whether I want to or not and sometimes I don’t want that much. Sometimes I do and in that case, I eat two.

Printable Recipe

YIELD:                     3 dozen (small)
TOTAL TIME:         30 minutes
PREP TIME:           20 minutes
INACTIVE TIME:    —
COOK TIME:         12 minutes

INGREDIENTS
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs
2 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1 tsp salt
pinch cinnamon
3 cups rolled oats
1 cup semisweet chocolate chips
1 cup chopped pecans (optional)

INSTRUCTIONS
1.   Preheat the oven to 325ºF
2.   In a large bowl, cream together the butter, brown sugar, and white sugar until smooth.
3.   Beat in eggs, one at a time, then stir in vanilla.
4.   In a separate bowl, combine the flour, baking soda, and salt; stir into the creamed mixture until just blended.
5.   Stir in the oats, chocolate chips, and pecans.
6.   Cover and refrigerate at least 2 hours (preferably overnight).
7.   Drop by heaping spoonfuls onto ungreased baking sheets.
8.   Bake for 12 minutes in preheated oven.
9.   Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
10. Store in an airtight container for one week.

TIP:
Bake off only what you’ll need for a few days. With the rest of the dough, drop onto a sheet pan. Roll each dropped dough into a ball. Cover the pan and place it in the freezer for an hour or two. Once the dough balls are solid, transfer to a freezer bag and store in the freezer for up to 6 months. Next time you want cookies, preheat the oven, place dough balls onto a sheet pan, and bake for about 12 minutes.


Dinner Rolls / Crescent Rolls / Cinnamon Rolls
Did you know all three products in the grocery store are made from the exact same dough?! This recipe will give you all those products. They’re called “Refrigerator Rolls” by older generations in the South and Midwest because women would make them through step 8 on Saturdays and keep the dough in the refrigerator all week. They would tear off just enough dough each day and let it rise for dinner that night. Can you imagine having delicious fresh bread at dinner or decadent cinnamon rolls for breakfast with very little effort? It can happen. You don’t even have to knead this recipe. You really must try it. I made this recipe for my grandparents one night; my grandmother took one bite and said, “now this is a dinner roll.” Best compliment I could have received.

Printable Recipe

YIELD:                    16 rolls
TOTAL TIME:         5 hours
PREP TIME:           35 minutes
INACTIVE TIME:    4 hours, 15 minutes
COOK TIME:         12 minutes

INGREDIENTS
3/4 oz  active dry yeast (1 envelope)
1/2 cup  water (100º-105ºF)
1/4 cup + 1 tsp  sugar, divided
1 cup  water
1/4 cup  shortening
1/2 tsp  salt
1 egg, beaten
3 1/2 cups flour, sifted
Vegetable oil or cooking spray

INSTRUCTIONS
1.   Heat 1/2 cup water to 100º-105ºF. Add yeast and 1 tsp sugar, stir to combine. Let stand for 15 minutes.
2.   Meanwhile, add shortening and 1 cup water to a microwave-safe mixing bowl. Microwave 60 seconds or until water heats  
       enough to melt the shortening. Stir to combine.
3.   Add remaining sugar and salt to shortening mixture. Stir and let rest until cooled to room temperature.
4.   When mixture cools, add beaten egg and stir to combine.
5.   Add yeast mixture and stir to combine.
6.   Add flour, one cup at a time, stirring with a wooden spoon. Add more flour as necessary to form a dough ball.
7.   When dough comes together, transfer to a well oiled bowl. Turn the dough in the bowl to coat completely with oil.
8.   Cover with a clean dish towl and allow to rise for about 2 hours at room temperature (or refrigerate, covered, overnight).

FOR DINNER ROLLS:
9.   Punch dough down and separate into 2 oz balls. 
10. Place in an oiled 9×13” pan. Brush with melted butter and allow to rise about 2 hours.
11. Bake in a preheated 350ºF oven until golden brown, about 12-15 minutes.

FOR CRESCENT ROLLS:
9.   Punch dough down and separate into 4 equal portions. Roll each into a ball.
10. Cover 3 dough balls with a towel. Roll the 4th into a circle on a floured surface, about 1/4-1/2” thick.
11. With a pizza cutter or knife, cut into equal sized wedges, like a pizza.
12. Roll each wedge from the wide side to the pointy tip.
13. Place each crescent roll on a well-oiled sheet pan.
14. Continue process with remainder of the dough.
15. Brush tops with butter and allow to rise for 2 hours at room temperature.
16. Bake in a preheated 350ºF oven until goden brown, about 12-15 minutes.

FOR CINNAMON ROLLS:
9.   Punch dough down and turn onto a floured surface. Roll into a 10×15” rectangle.
10. Spread 1 stick of room temperature butter evenly over dough.
11. Cover with brown sugar. Make the layer thick enough that it just covers the color of the dough (about 1 cup).
12. Sprinkle 2 Tbsp cinnamon (more if you really like cinnamon) evenly over the sugar.
13. Roll up the dough, starting from the long side.
14. Cut into 1” pieces with a serated knife.
15. Place into an oiled 9×13” baking pan.
16. Brush tops with butter and allow to rise for 2 hours at room temperature.
17. Bake in a preheated 350ºF oven until goden brown, about 12-15 minutes.

I hope you enjoy these recipes. They’re some of my go-to’s and they’re always a hit. Tomorrow, we’ll pick back up with our lessons when we talk about Food Safety. See you then!

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