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How to make Ultimate Dinner Rolls
Yield: 15 rolls
Prep Time: 30 minutes
Cook: 20 minutes
1/4 cup lukewarm water
1 cup warm milk (100 to 110°F)
3 tablespoons unsalted butter, melted and divided
2 whole eggs, lightly beaten
2 tablespoons granulated sugar
1 1/2 teaspoons fine salt
2 1/4 teaspoons (1 packet) instant yeast
4 1/2 cups (572 grams) bread flour
Flake sea salt, for sprinkling
Combine the water, milk, 1 tablespoon of the melted butter, eggs, sugar, salt and yeast in the bowl of a stand mixer. Add 2 cups of the flour and stir with a wooden spoon until the dough forms a rough, shaggy mass. Attach the dough hook to the mixer, turn to medium-low speed, and gradually add the remaining flour, kneading until a mass of dough begins to forms. Continue kneading on medium-high speed for 4 to 5 minutes until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch.
Lightly spray a large clean bowl with cooking spray and place the dough in the bowl. Cover the bowl lightly with plastic wrap. Let rise for about 45 minutes to 1 hour at room temperature or until the dough is big, puffy, and about doubled in size.
Spray a 13×9-inch baking pan with cooking spray. Gently deflate the dough. Use a bench scraper, knife, or pizza wheel to divide the dough into 15 equal pieces. Shape each piece into a ball and place in the prepared pan. Brush with the remaining 1 tablespoon of melted butter and sprinkle with flake sea salt. Lightly cover the dough with plastic wrap and let the rolls rise for 30 minutes, or until about doubled in size.
Preheat the oven to 375°F.
Bake the rolls for 20 minutes, or until golden brown. Brush with remaining 1 tablespoon melted butter. Serve warm. Store leftovers in a plastic bag for up to 3 days.
Recipe by Tessa of Handle the Heat
How to make Salted Honey Caramel
Yield: Depending on size, about two dozen squares
Prep Time: 10 minutes
Cook: 20 minutes
3/4 cup sugar
1/2 cup sweetened condensed milk
1 tablespoon local honey
4 tablespoons salted butter butter
1 tsp cinnamon
1/2 teaspoon vanilla extract
1/2 cup dark chocolate chips
1/2 teaspoon fleur de sel, small coarse pieces
- Trace around an 8×8 baking pan with parchment paper, leaving about an inch on all sides. Generously butter the parchment paper and place it as securely as possible inside the pan.
- In a small saucepan, heat the condensed milk, butter, honey and cinnamon. Keep an eye on this mixture: once the butter has melted, turn off the heat. At the same time, insert your kitchen thermometer (optional) into a medium saucepan, combine sugar with 2 1/2 tablespoons of water. Place over medium-high heat and let the sugar dissolve. Stir gently to be sure that the sugar melts smoothly. From this point on, stir only as necessary. Cook until the sugar reaches 300 degrees, or for 5-7 minutes.
- Remove from heat and add the cinnamony milk and butter to the sugar mixture. Cook the caramel over medium heat until it reaches 245 degrees, or for 3-5 minutes.
- Remove the medium saucepan from the heat. Add vanilla extract.
- Pour the mixture into the prepared baking pan, carefully as to not scrape the hard bits on the bottom and sides. While letting the caramel cool for up to 15 minutes, melt chocolate chips over low heat. Spread the chocolate over cooled caramel. Sprinkle fleur de sel as a garnish.
- Once completely cool, lift out of the pan and onto a countertop. Slice the bar of caramel with a long, sharp knife.
How to make Homemade Nutella
Yield: About 2 cups
Prep Time: 5 minutes
Cook: 10 minutes
1 cup hazelnuts
12 ounces milk chocolate, chopped
2 tablespoons canola oil
3 tablespoons powdered sugar
1 tablespoon unsweetened cocoa powder
1/2 teaspoon vanilla extract
3/4 teaspoon salt
Preheat the oven to 350°F.
Spread the hazelnuts in a single layer on a rimmed baking sheet. Toast the hazelnuts until they’re slightly browned and the skin is slightly blistered, about 10 minutes. Wrap the hazelnuts in a kitchen towel and rub vigorously to remove as much loose skin as possible (some skin may not remove, that’s fine). Let cool completely.
Place the chocolate in a microwave-safe bowl and microwave in 30-second bursts, stirring between each burst, until the chocolate is melted and smooth. Let cool completely.
In a high-powered blender or in a food processor, grind the hazelnuts until they form a paste. Add the oil, sugar, cocoa powder, vanilla, and salt and continue to process until the mixture is as smooth as possible. Add the melted chocolate and blend until smooth. Press the mixture through a fine strainer to remove any chunks of hazelnuts that might be left behind. Allow the mixture to cool (will be warm from blending or processing). Store the mixture in an airtight container at room temperature for up to 2 weeks.
From Cake Simple via Leite's Culinaria
How to make Homemade Milano Cookies
Yield: 12 sandwich cookies
Prep Time: 15 minutes
Cook: 15 minutes
I’ve included the ingredients and steps to make Mint Chocolate Milanos, if you desire. Feel free to omit that part if you’d prefer just chocolate.
1 stick (133 grams) unsalted butter, room temperature
2/3 cup (132 grams) granulated sugar
1 teaspoon vanilla
1 large egg
1 1/4 cups (159 grams) all-purpose flour
1/2 teaspoon fine salt
4 ounces (133 grams) semisweet chocolate chips
Mint Layer (optional)
3/4 cup (94 grams) confectioners’ sugar
1/4 teaspoon pure peppermint extract, optional
In a medium bowl, using an electric mixture, beat the butter and granulated sugar on medium-high speed until light and fluffy. Add the vanilla and egg and beat to combine. With mixer on low, gradually add the flour and salt and beat until just combined.
Transfer dough to a quart-size zip-top bag; with scissors, snip a 3/4-inch hole in one corner (or use a pastry bag with a plain tip). Pipe about 24 cookies, 1/2 inch apart, onto two parchment-lined baking sheets. Chill until firm, 30 minutes.
Preheat the oven to 325°F. Bake until cookies are light golden at edges, about 15 minutes, rotating sheets halfway through. Transfer to wire racks and let cool.
Melt the chocolate in a glass bowl in the microwave for about 1 1/2 minutes, stirring every 30 seconds, until smooth. If desired, in another bowl whisk together confectioners’ sugar, peppermint extract and 3 to 4 teaspoons of water.
With a small offset spatula, spread the melted chocolate on flat side of half the cookies and mint glaze on the other half (if using). Sandwich cookie halves together. Cookies can be stored in an airtight container up to 5 days.
How to make Sourdough Starter
Cook: 2 weeks
Organic whole-wheat flour or rye flour
In a perfectly clean bowl, combine a scant cup (120 grams) organic whole wheat flour and 1/2 cup (120 grams) bottled water. With a clean spoon, stir until a stiff dough forms. If the dough is extremely dry, add very small amounts of water until moistened. Scrape the dough into the 4-cup container. You should have about 1 cup (240 grams). Cover tightly in plastic wrap and place in a cool area for 48 hours. If you don’t have a cool area, let it sit for only 24 hours and feed as described for Day 3.
There will be no visible changes.
The consistency will now resemble a thick pancake batter and there may be a few bubbles. With a clean spoon, remove and throw away about half the starter, about 1/2 cup (120 grams).
Stir in a scant 1/2 cup (60 grams) bread flour and 1/4 cup (60 grams) bottled water. Cover tightly with plastic wrap and leave at room temperature for 24 hours. After 12 hours the starter may have increased quite a bit and have lots of bubbles. Don’t be concerned if it deflates and falls back down.
With a clean spoon, again remove and throw out about half of the starter, 1/2 cup (120 grams). Stir in a scant 1/2 cup (60 grams) bread flour and 1/4 cup (60 grams) bottled water. Cover with plastic wrap, but not tightly, as the gases forming will need to escape. Leave at room temperature for 24 hours.
If the starter is active, it will have increased in volume to at least 3 cups, even 4. It will dome and start to recede. If this hasn’t happened yet, repeat Day 4 steps until it reaches this stage.
With a clean spoon, again remove and throw out half the starter (1/2 cup or 120 grams).
Stir in 1/2 cup (60 grams) bread flour and 1/4 cup (60 grams) bottled water.
You will now have 1 cup (60 grams) active starter. Cover with plastic wrap and let sit at warm room temeperature for about 4 hours, until it has almost doubled. If you want to bake bread, you can now expand it by feeding it with flour and water. If you want to wait, you can refrigerate it overnight and start expanding it the next day. If you don’t plan to use it for several days, feed it again to double it, let it sit for 1 hour, then refrigerate it.
The starter will mature over the next few weeks, increasing in strength and flavor. For the first 2 weeks, store at least 1 cup (240 grams) of it and feed it at least three times a week. After 2 weeks of regular feeding at least 3 times a week the culture is mature and bread made from it will be more mellow and complex. Now you can switch to once-a-week feeding if you only make bread once a week.
How to make Fresh vs. Canned Pumpkin
Prep Time: 15 minutes
Cook: 1 hour
1-2 pie or sugar pumpkins
Preheat the oven to 375°F. Line a rimmed baking sheet with foil.
Using a large sharp knife, slice off the stems then cut each pumpkin in half. Spoon out all the seeds and pulp, reserving the seeds for roasting if desired. Place the pumpkin on the baking sheet, skin side down, and roast for about 45 minutes, or until fork tender. Let cool until comfortable enough to handle.
Use your fingers to peel off the skin. Place the pumpkin flesh in the bowl of a food processor, high-powered blender, or food mill. Puree until completely smooth, this may take several minutes. Turn off motor and stir mixture occasionally to ensure an even puree. If the puree looks dry, add a tablespoon or two of water.
Use or store in the fridge in an airtight container for up to a week or in the freezer for 6 to 8 months.
To Roast the Seeds:
Place the pulp and seeds in a colander and run under cold water, removing the pulp from the seeds. Spread the seeds out evenly on a rimmed baking sheet and let air dry for several hours or overnight, do not attempt to blot with paper towels. Drizzle with 2 teaspoons olive oil and generously season with salt and other desired flavorings. Roast low and slow at 250°F for 1 hour, or until golden. Serve.
How to make Focaccia Bread
Yield: 8 to 10 servings
Prep Time: 20 minutes
Cook: 3 hours 5 minutes
1 3/4 cups warm (110-115°F) water
1 package (2 1/4 teaspoons) instant yeast
5 sprigs fresh rosemary leaves, chopped and divided
1 tablespoons granulated sugar
5 1/4 cups (23.63 or 670 grams) all-purpose flour, plus more for kneading
1 tablespoon kosher salt, plus coarse sea salt for sprinkling
1 cup extra-virgin olive oil, divided
In the bowl of a stand mixer, combine the water, yeast, 2 teaspoons of the chopped rosemary, sugar, and half the flour. Stir to combine. Fit the mixer with the dough hook and on low speed add in the remaining flour, salt, and 1/2 cup olive oil. Once the dough comes together, increase the speed to medium and knead for 5 to 6 minutes, or until smooth and soft. If the dough is really sticky, add in another tablespoon or two of flour.
Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, at least 1 hour. Make ahead: place the dough in a large plastic bag, or divide in half and place in two plastic bags, and refrigerate for up to 3 days or freeze for up to 1 month. If frozen, thaw overnight in the fridge or for a few hours at room temperature. Proceed with the recipe.
Coat a jelly roll pan with the remaining 1/2 cup olive oil. Put the dough onto the jelly roll pan (you can divide the dough in half and bake in 2 smaller 9 by 13-inch pans) and begin pressing it out with your fingertips to fit the size of the pan. Coax and stretch the dough to fit the entire pan, or just about. Spread your fingers to make little holes all the way through the dough.
Cover the dough with plastic and let rise in a warm place until doubled in size, about 1 hour. Meanwhile, preheat the oven to 425°F.
Brush the focaccia with the olive oil on the pan and sprinkle liberally with coarse sea salt and the remaining rosemary leaves. Bake until golden brown, 25 to 30 minutes. Remove from the oven and let cool slightly before cutting and serving.
How to make Steak Burrito Bowls
Yield: 4 servings
Prep Time: 20 minutes
Cook: 30 minutes (plus marinating time)
Don’t let the ingredient list intimidate you! It comes together pretty quickly and the components can be done ahead of time.
For the steak:
1 chipotle pepper + 1 teaspoon adobo sauce
2 1/2 teaspoons ancho chile powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 garlic cloves, peeled
1/4 cup vegetable oil
1 pound flank or skirt steak
For the cilantro lime rice:
2 cups cooked brown rice, warm
2 tablespoons fresh lime juice
1 teaspoon vegetable oil
2 tablespoons chopped fresh cilantro
1/4 teaspoon kosher salt
For the corn salsa:
1 (12-ounce) package frozen sweet yellow corn, defrosted and drained or 1 1/2 cups fresh corn kernals
1 jalapeno, seeded and chopped
1/2 red onion, finely chopped
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon salt
1 (15 ounce) can black or pinto beans, rinsed, drained, and warmed
Your favorite salsa
Shredded Monterey cheese
Avocadoes or guacamole
For the steak:
Combine all the ingredients except the steak in the bowl of a blender or food processor. Blend until very well combined. Place the steak in an airtight container and cover with the chipotle mixture. Seal the container and marinade overnight.
Preheat the grill to 400°F. Grill for about 5 minutes per side, depending on the thickness of the steak, until the steak registers an internal temperature of about 130°F for medium-rare. Remove to a plate and let rest for 5 to 10 minutes before slicing against the grain intro strips. Slice the strips into cubes. Taste and add additional salt if needed.
For the rice:
Place the cooked rice in a medium bowl and toss with the lime juice, vegetable oil, cilantro, and salt. Keep warm until ready to use or refrigerate up to 1 day. Reheat before using.
For the corn salsa:
Combine all the ingredients in a medium bowl. Taste and adjust ingredients and seasoning as needed. Refrigerate until ready to use, up to 1 day.
Divide the rice between four bowls. Top with the warmed beans, steak cubes, corn salsa, and any other desired add ins. Serve.