Hearth Rolls

These rolls have a satisfying crunch and are great on their own, or stuffed with your favorite sandwich fillings!

Ingredients:
3 cups lukewarm water
1 ½ tablespoons yeast
1 ½ tablespoons salt
6 ½ cups bread flour

Directions:

1. Add water, salt and yeast to a large container. Stir to mix.
2. Add flour and stir until no dry ingredients remain.
3. Cover with a lid and let rise until doubled in bulk – about 2 hours.
4. At this point, you can place dough in refrigerator – the dough is easier to
   work with when cold.
5. When ready to bake, preheat oven to 450°F
6. On floured surface, gently empty container and divide dough into 16 equal
   portions. Roll gently into balls.
7. Let dough rest for 15-20 minutes. Shape into mini baguettes by rolling
   dough balls on counter top and tapering the ends.
8. Place on parchment lined baking sheet – let rise about 45 minutes
9. Slash each roll with a sharp knife or blade ( 1-3 diagonal cuts)
10. Bake for ~ 30 minutes until golden brown. Let cool.

This recipe makes 16 rolls. Alternatively, you may divide the dough into quarters, roll and bake as directed above to make 4 baguettes.

Browned Butter Chocolate Chip Cookies

Browned butter is an extra step that goes a long way to add flavor to these favorites! I tend not to use nuts in my chocolate chip cookies, but feel free to add in your favorites if you like!

(makes 8)

Ingredients:
1 ¾ cups all purpose flour
½ teaspoon baking soda
14 tablespoons unsalted butter ( divided 10 T and 4 T)
¾ cup dark brown sugar
½ cup granulated sugar
1 teaspoon salt
2 teaspoons vanilla extract
1 large egg plus one yolk
1 ¼ bittersweet chocolate chips
¾ cup chopped nuts (if desired)

Directions:

1. Preheat oven to 375°F. Line baking sheets with parchment paper.
2. Whisk flour and baking soda together in a bowl, set aside.
3. Melt 10 tablespoons of butter in a skillet and heat until dark golden brown.
   Pour into a large mixing bowl.
4. Add 4 T of butter and stir to melt.
5. Add brown and white sugar and vanilla and stir. Add egg and egg yolk.
   a. Whisk for 30 seconds. Let sit for 3 minutes.
   b. Repeat two more times ( whisk then rest).
6. Stir in flour mixture. Add chocolate chips.
7. Portion using scoop. At this point dough balls can be frozen.
8. Bake ( unfrozen) for 14-15 minutes. Bake from frozen for 18 minutes.
9. Let cool.

Trail Mix Cookies
(makes 8 cookies)

I wanted to create a hearty morning cookie, but not a granola bar. These fit the bill. With whole grains, fruit, nuts and extra protein from the almond butter and seeds, these will power your morning!

Ingredients:
6 tablespoons unsalted butter,
softened
2/3 cup light brown sugar
2 tablespoons honey
1 large egg
1 teaspoon vanilla extract
¼ cup almond butter
½ cup old-fashioned oats
1 cup, plus 2 tablespoons all purpose flour
¾ teaspoon baking soda
½ teaspoon salt
1/3 cup chopped almonds
1/3 cup pumpkin seeds
3 tablespoons sunflower seeds
½ cup dried cranberries
2/3 cup bittersweet chocolate chips
Flax seeds ( optional, for sprinkling on top)

Directions:

1. Preheat oven to 350°F. Line baking pans with parchment paper.
2. In a large bowl, combine flour, baking soda, salt. Set aside.
3. In mixing bowl, beat together butter, sugar, and honey until combined.
   Add almond butter and egg and mix until smooth.
4. Add oats and stir together.
5. Add flour mixture to wet ingredients and stir slowly. Add in nuts, seeds,
   cranberries and chocolate chips.
6. Portion with a large scoop onto prepared baking sheets. Top with flax
   seeds.
7. Bake for 14 minutes or until browned.
8. Let cool

Crunchy Peanut Butter Cookies (makes 12)

This recipe is a classic favorite. Just enough crunch ( with added chopped peanuts) to make each bit delicious!

Ingredients:
2 ½ cups AP flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
16 tablespoons ( 2 sticks) salted butter, softened
1 cup packed dark brown sugar
1 cup granulated sugar
1 cup crunchy peanut butter
2 large eggs
2 teaspoons vanilla extract
1 cup, salted, dry roasted peanuts, pulsed in a food processor until crumbly

Directions:

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. Whisk flour, baking soda, powder, salt together, set aside.
3. In mixer, combine butter, brown and white sugar until creamy. Add peanut
   butter and mix until combined. Add eggs ( one at a time) and vanilla and
   mix.
4. Reduce speed to low and add in dry ingredients until combined. Add in
   peanuts.
5. Scoop portions into smooth balls, roll in coarse sugar. Press top with fork
   or other implement.
6. Bake for 14 minutes – let cool.

Banana Chocolate Chip Muffins
(makes 12 regular sized muffins or 8 round discs)

These are a family favorite. I have added in cinnamon chips, walnuts, or have kept them plain – they get devoured! What has not changed over the years is the addition of whole wheat flour and the sparkling sugar on top for crunch!

Ingredients:
3 ripe bananas
¾ cup sugar
1 egg
1/3 cup vegetable oil
¾ cup all purposeflour
¾ cup whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup mini chocolate chips
Coarse sugar for sprinkling on top

Directions:

1. Preheat oven to 350°F. Line muffin pan with paper liners.
2. Sift together flours, baking soda and powder and salt. Set aside.
3. In a mixing bowl, mash bananas and mix in sugar, oil and egg until smooth.
4. Gently stir in dry ingredients – do not overmix.
5. Fold in chocolate chips.
6. Scoop into muffin pan liners.
7. Bake for 30 minutes.

Applesauce Cinnamon Chip Muffins
(makes 12 regular sized muffins or _____ round discs)

This is an easy variation on our favorite banana muffins, made with pantry staples. Swap out cinnamon chips for raisins if you like!

Ingredients:
1 cup unsweetened applesauce
¾ cup sugar
1 egg
1/3 cup vegetable oil
¾ cup AP flour
¾ cup whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup cinnamon chips
Coarse sugar for sprinkling on top
Directions:

1. Preheat oven to 350°F. Line muffin pan with paper liners.
2. Sift together flours, baking soda and powder and salt. Set aside.
3. In a mixing bowl, mix applesauce, sugar, oil and egg until smooth.
4. Gently stir in dry ingredients – do not overmix.
5. Fold in cinnamon chips.
6. Scoop into muffin pan liners.
7. Bake for 30 minutes.

Fudgy Brownies
(makes 9 brownies)

These are dark, dense and delicious. They stay fresh for days!

Ingredients:
1 1/3 cup all purpose flour
1 teaspoon salt
1 cup Dutch-processed cocoa powder
6 ounces unsweetened chocolate, chopped
1 cup ( 2 sticks) unsalted butter, cut into small cubes
1/3 cup vegetable oil
3 cups granulated sugar ( divide in half)
4 large eggs
2 egg yolks
2 tsp vanilla extract

Directions:

1. Preheat oven to 350°F. Line a 9×9 baking pan with parchment paper,
   letting it hang over the side so you can lift out the brownies when baked!
2. Whisk together flour, cocoa, and salt. Set aside
3. In a small saucepan, heat together unsweetened chocolate, butter and 1 ½
   cups of sugar stir until melted. It may still be grainy.
4. In a mixer, beat together 1 ½ cups sugar, eggs and egg yolks and melted
   chocolate mixture util doubled in volume – about 3 minutes.
5. Add the vegetable oil and vanilla and mix on low.
6. Slowly incorporate the dry ingredients until no dry spots remain.
7. Pour into prepared pan.
8. Bake for 38-35 minutes or until a toothpick inserted into the center still has
   moist crumbs.
9. Let brownies set for at least 4 hours ( or longer) before cutting.

Lemon Poppy Seed Yogurt Cake

(makes 8 slices)

A zesty taste of lemon, the goodness of yogurt and a bit of crunch from poppyseeds all add up to one satisfying slice! Pictured below is the cake cooling, glazed with the lemon syrup. It just needs some glaze ( and maybe a few sprinkles) before serving!

Ingredients:
1 ½ cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup plain, whole milk yogurt ( Greek or regular works fine!)
1 1/3 cups sugar ( divided into 1 cup and 1/3 cup)
3 eggs
2 teaspoons lemon zest
½ teaspoon vanilla extract
½ cup vegetable oil
1 ½ tablespoons poppy seeds
1/3 cup lemon juice
Glaze:
1 cup powdered sugar
2 tablespoons lemon juice

Directions:

1. Preheat oven to 350°F. Line an 8×4 inch loaf pan with parchment and spray
   with cooking spray.
2. Sift together the flour, baking powder, and salt into one medium sized bowl.
3. In a large bowl, whisk together the yogurt, 1 cup of the sugar, eggs, lemon zest, vegetable oil and vanilla extract.
4. Fold the dry ingredients into the wet ingredients with a rubber spatula, gently stirring the batter just until no dry ingredients remain. Do not overmix!
5. Pour into prepared pan. Bake for 45-50 minutes, or until toothpick inserted into the center comes out clean.
6. Lemon syrup: heat together the 1/3 cup lemon juice and remaining 1/3 cup granulated sugar until sugar has dissolved. Pour over warm cake and cool.
7. Glaze: Mix together powdered sugar and lemon juice in a small bowl. Pour over cooled cake. Top with sprinkles? Why not!

Maple Walnut Granola- coming soon!

Cinnamon Rolls – coming soon!

Jammy Tarts – coming soon!