All posts filed under: bake & freeze

Spinach Croissants

My son Massimo loves anything made with spinach. These are a blast to make with kids and freeze really well. 1 10-oz package frozen chopped spinach, thawed 3/4 cup crumbled feta 3 tbsp Pecorino Romano cheese 1/4 cup very finely minced onion 1 tbsp olive oil 1 tsp chopped dill 1 tsp minced garlic 1/2 tsp Kosher salt freshly ground black pepper to taste 2 large eggs 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed, rolled out to a 12-inch square, kept chilled Using your hands, squeeze spinach until dry, forcing out as much water as possible (too much water will make for a soggy filling; you should have about 2/3 cup well-drained spinach). Mix spinach and next six ingredients in a medium bowl. Season to taste with salt and pepper. In a small bowl, beat 1 egg to blend; fold into spinach mixture. Cut puff pastry into 3 equal strips. Reserve 1 strip for another use. Cut each remaining strip into 3 squares for a total of 6. Place a square in each muffin cup, pressing into bottom and up sides and leaving corners pointing up. Divide …

Maple-Oatmeal Scones

These scones are simply the best and they can be made & cut out ahead of time – then stored in the fridge, wrapped in plastic (up to 2 days) before baking. The recipe is from the first “Barefoot Contessa” book Ina Garten published in 1999. 3 1/2 cups all-purpose flour 1 cup whole-wheat flour 1 cup quick-cooking oats, plus additional for sprinkling 2 tbsp baking powder 2 tbsp sugar 2 tsp kosher salt 1 lb cold, unsalted butter, diced 1/2 cup cold buttermilk 4 extra-large eggs, slightly beaten 1 egg, beaten with 1 tbsp water, for egg wash for glaze 1 1/4 cups confectioners’ sugar 1/2 cup maple syrup 1 tsp pure vanilla extract Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The …

DIY: Homemade Mint Chocolate Milano Cookies

Celebrate St. Patrick’s Day with these delicious cookies! 2 1/2 cups all-purpose flour 1 tsp kosher salt 1 cup unsalted butter (2 sticks), softened 1 1/3 cups sugar 2 whole eggs 1 egg white 2 tsp vanilla extract 8 oz dark chocolate (I prefer Valrhona), chopped 1 1/2 tbsp organic peppermint extract Preheat oven to 325° F. Line two baking sheets with parchment. Combine flour and salt together and set aside. Cream together butter and sugar in a large bowl. Add in whole eggs and egg white, then vanilla, and continue to beat on high until light and fluffy. Lower speed and gradually beat in flour mixture until just incorporated. Transfer batter to a ziploc bag with a 1-inch hole snipped in one corner. Pipe batter into 2-inch long strips. Bake for 13–15 minutes, or until the edges of the cookies just begin to brown. Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to cooling racks. Allow cookies to cool completely. Arrange cookie halves in pairs of similar shape and size. Melt chocolate in a double boiler until smooth, …

Best Basics: Daily Bread

This is the perfect sandwich bread! It is not as hands off as the “no-knead bread”, but the recipe makes two loaves, so you can use one loaf right away and freeze the other. This is based on a classic recipe from Ina Garten, but I use a combination of white and bread flour. 1/2 cup warm water (110 degrees) 2 packages dry yeast (or 4 1/2 tsp) 1 teaspoon sugar 1 1/2 cups warm whole milk (110 degrees) 6 tablespoons (3/4 stick) unsalted butter, melted and cooled 1 1/2 tablespoons honey 2 extra-large egg yolks 5 to 6 cups flour (I use 2 cups of white and 3-4 cups of bread flour) 1 tablespoon kosher salt 1 egg white, lightly beaten Place the water in the bowl of an electric mixer fitted with a dough hook attachment. If the bowl is cold, be sure the water temperature doesn’t drop below 110 degrees F. Add the yeast and sugar; stir and allow them to dissolve for 5 minutes. Add the milk, butter, and honey. Mix …

Cookie of the Week: M&M Cookies

I’m baking cookies for tomorrow’s end of year celebration at my son’s school. This is the basic recipe I use for chocolate chip cookies, but in honor of my son’s teacher Mrs. August  – these are made with M&Ms – her favorite candy. yield: about 18 large cookies prep time: 30 minutes cook time: 15-18 minutes 2 cups plus 2 tablespoons unbleached all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 12 tablespoons unsalted butter, melted and cooled until warm 1 cup packed light or dark brown sugar 1/2 cup granulated sugar 1 large egg plus 1 egg yolk 2 teaspoons vanilla extract 1 1/2 cups M&Ms Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper. Whisk the flour, baking soda, and salt together in a medium bowl; set aside. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat …