Black Forest Parfaits

Black Forest Parfaits

Ingredients:

2 cups frozen pitted sweet cherries (I recommend cutting them into halves and possibly even quarters)

1/2 teaspoon cornstarch

16 chocolate wafer cookies (or 16 normal vanilla wafers)

2 cups vanilla fat-free frozen yogurt

Instructions:

1.  Remove pits from cherries

2.  Cut up cherries into halves or quarters (optional)

3.  Combine cherries and cornstarch in microwave-safe bowl.

4.  Microwave cherry mixture on high for 3 minutes or until hot.

5.  Mash cherries with a fork or potato masher until desired consistency.

6.  With 4 glasses, crumble 2 wafers into each glass.

7.  Spoon 2 tablespoons cherry mixture into each glass.

8.  Add 1/2 cup yogurt to each glass.

9.  Divide remaining cherry mixture between the 4 glasses.

10.  Top off each glass with 2 more crumbled wafer cookies.

11.  Enjoy!

Mark's Notes:

The original recipe called for 14 chocolate wafers such as Nabisco Famous Chocolate Wafers.  I changed this to regular Vanilla Wafers.  Then I also increased the number of 14 wafers to 16 wafers.  With 16 wafers, each glass gets 4 wafer cookies.  With 14 wafers, crumble 7 wafer cookies and divide that between 4 glasses - it could be done, it's just easier to use 16 cookies.

Of course using regular vanilla wafer cookies rather than chocolate wafer cookies it isn't much of a Black Forest Parfait and more of a White Birch Forest Parfait.

Mark's Story - 

I found this recipe in Cooking Light  - Cakes, Pies, and Cobblers.  It doesn't take much time or effort to make these.  I loved it.  Trish loved it.  Abby and Miriam didn't like it too much - it's a healthy dessert, kids!!!

Abby's White Chocolate Chip Muffins

Abby's White Chocolate Chip Muffins

Ingredients:

2 1/2 cups all purpose flour

1 cup packed brown sugar

1/3 cup baking cocoa (Abby used Hershey's Dark Chocolate Cocoa)

2 teaspoons baking soda

1/2 teaspoon salt

2 eggs

1 1/3 cups buttermilk

1/3 cup butter, melted

1 1/2 teaspoons vanilla extract

1 1/2 cups white chocolate chips

Instructions - this will make 18 cupcakes:

1.  In a large bowl, combine flour, sugar, cocoa, baking soda, and salt.

2.  In another bowl, combine eggs, buttermilk, butter, vanilla extract.

3.  Dump wet ingredients into large bowl with dry ingredients.

4.  Stir until just moistened.
5.  Fold in white chocolate chips
6.  Pre-heat oven to 400 degrees
7.  Grease  muffin pan(s) (or line with paper muffin baking cups).
Note - our muffin pans hold 12 muffins and so we used two pans.
8.  Bake muffins for 14-18 minutes or until a toothpick inserted near center comes out clean.
9.  Cool for 5 minutes before removing from muffin pan and setting on wire rack.
10.  Enjoy.  

Abby's Story:
This is what Abby decided to make for her 4H baking project.  She wanted to make muffins using white chocolate chips.  So, Trish found this recipe online.  Abby did everything herself.  She got all the bowls down.  Found all the ingredients in the kitchen.  Measured everything out herself.  Mixed it all together.  Scooped the muffin mix into the muffin pans and baked them.  These turned out incredibly well.  Way to go Abby!!

Here is the link to the website that Trish used:
http://www.tasteofhome.com/recipes/white-chocolate-chip-muffins/print

Miriam's Banana Muffins

Miriam's Banana Muffins

Ingredients:

1/2 cup to 3/4 cup milk

1 cup mashed bananas (about 2 medium bananas)

1/4 cup vegetable oil

1 large egg

2 cups all purpose flour

1/2 cup packed brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

Instructions:

1.  Pour milk, oil, egg, and bananas in large bowl and beat with wire whisk.

2.  Pour in flour, sugar, baking powder, and salt - all at once - into the milk-banana mixture. 

3.  Stir until flour is just moistened.

4.  Heat oven to 400 degrees.

5.  Grease bottom of 12 medium muffin cups (or line with paper baking cups).

6.  Divide batter evenly among muffin cups.

7.  Bake 20-25 minutes or until golden brown.

8.  If baked in greased pan, let stand about 5 minutes in pan, then remove muffins from pan to wire rack.  If using baking cups, remove immediately.

9.  Enjoy.

Mark's Notes:

The original recipe in the Betty Crocker cookbook said to use only 1/3 cup milk.  Trish and I thought those came out a little too dry.  So, I suggested increasing that to 1/2 to maybe even 3/4 cup milk.  The Betty Crocker recipe Banana Muffin was modified from a Blueberry Muffin recipe, and the original Blueberry Muffin recipe said to use 3/4 cup milk.  For the Banana Muffin, it said to reduce to 1/3 cup milk and mix in the bananas.  The bananas didn't fully compensate for the reduced milk.

Mark's Story:
Miriam had to pick out a baking project for her 4H project.  She wanted to do muffins and so we told her the different types of muffins she could make.  She choose the Banana Muffins from the Betty Crocker cookbook.  

I set out all the ingredients.  I set out all the measuring cups.  I told her which measuring cup to use with each ingredient.  She measured everything and dumped in the bowl and mixed everything together.  She greased the muffin pan herself.  I put the Olive Oil in a little bowl and told her to grease her fingers from that and to then grease the muffin pan.  She scooped the muffin batter into the muffin pan.  She even put the muffins in the oven herself.  The muffins were delicious.  A little dry on the exterior but the inside was yummy.  I think adding a little more milk than the 1/3 cup would help this.

Frittata

Breakfast - Frittata with Dark Chocolate Chip Pancakes

Based on Better Homes and Gardens New Cookbook 15th edition

Ingredients:

8 eggs - lightly beaten

1 tablespoon snipped fresh basil or 1 teaspoon dried basil

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons olive oil

1 1/2 cups chopped vegetables - squash, broccoli, tomatoes, and/or sweet peppers

1/3 cup thinly sliced green onions

1/2 cup cooked meat  - ham, chicken, turkey, pork sausage, Italian sausage - needs to be cooked and chopped.

1/2 cup shredded cheese - cheddar, Monterey Jack or Swiss.

Instructions:

1.  In a medium bowl, combine eggs, basil, salt, and 1/4 teaspoon black pepper.

2.  Set the egg mix aside.

3.  Heat oil in large oven safe skillet.

4.  Add vegetables and onions to skillet.

5.  Cook vegetables uncovered and over medium heat stirring occasionally - about 5 minutes or until vegetables are crisp tender.

6.  Stir in meat.

7.  Pour egg mixture over vegetable mixture in skillet.

8.  Cook over medium heat.

9.  As mixture sets, run a spatula around edge of skillet and lifting egg mixture so uncooked egg mixture flows underneath.

10.  Continue cooking and lifting edges until egg mixture is almost set - surface will be a little moist.

11.  Sprinkle with cheese.

12.  Preheat oven to 400 degrees.

13.  Bake for 5 minutes or until top is set.

14.  Enjoy.

Mark's Notes - 

I did not use black pepper.

I did not use any onions.

I did use broccoli and squash for my vegetables  - pre-cut packages from Meijer.

I used turkey meat and I actually use a Mexican cheese.

It turned out really well.

Mark's Story - 

I was just looking through the breakfast recipes in the Better Homes and Gardens Cookbook.  I saw this.  It looked good.  I though Trish would like it as well.  It turned out so well.  I used my Pampered Chef oven safe skillet for this.  I will definitely be making this one again.

Cinnamon Roll Biscuits - from The Next Great Baker on TLC

Cinnamon Roll Biscuits

Ingredients for Biscuits:

3 cups plain flour

1 1/2 tablespoon baking powder

1 teaspoon salt

6 tablespoons cold unsalted butter

1 1/4 cup buttermilk

3 tablespoons melted butter

1/2 cup sugar

1 1/2 teaspoon cinnamon

Ingredients for Vanilla Glaze:

1 1/3 cup powdered sugar

3 tablespoons melted butter

2 teaspoons corn syrup

2 tablespoons milk

Instructions:

1.  Pre-heat oven to 425 degrees

2.  Whisk flour, baking powder, and salt together

3.  Using a grater, shave cold butter into dry ingredients

4.  Use pastry blender to cut butter into the flour

5.  Add buttermilk (use as much is needed to get dough to form into a ball - I had to use all of it)

6.  Stir with a fork until dough forms into a ball - do not over mix

7.  Place on well floured surface (original recipe recommends a silicon mat)

8.  Gently roll into a 10x15 inch rectangle

9.  Brush surface with melted butter

10.  Mix sugar and cinnamon together

11.  Sprinkle sugar-cinnamon mix over melted butter

12.  Roll the dough up length-wise (like a jelly roll) - seal edges where it comes together

13.  Dough will be fragile - make sure dough is well floured underneath.

14.  Using a sharp serrated knife (or dental floss), cut into 1 1/2 inche slices

15.  Grease a 10 inch round pan (I used a 13x9 casserole dish)

16.  Place rolls on greased pan

17.  Bake for 25 minutes or until golden brown

18.  Cool for five minutes

19.  Turn out onto a plate - top side up

20.  Combine all ingredients for vanilla glaze - add as much milk as necessary for desired consistency.

21.  Drizzle glaze over warm rolls

22.  Enjoy

Mark's Notes:

1.  A fairly significant mistake is that I inadvertently used 1 1/2 teaspoon of baking powder rather than the 1 1/2 tablespoon of baking powder.  I only used 1/3 of the baking powder I needed.  That would affect the rise and consistency.  This just gives me an excuse to make another batch at some point.

2.  I didn't use a grater for the butter.  I cut it up really fine with a knife.

3.  Someday I will own a pastry blender.  For now, I have always used a fork to blend it in.  A pastry blender would be easier.

4.  When adding the buttermilk, the original recipe says to use as much as necessary to form into a ball.  I had to use all of it.

5.  It should make 10 biscuits.  I somehow ended up with 12.
6.  The above picture does not have the glaze on it yet.

Mark's Story:

Well, this is a continuation of the story from the Cinnamon Roll recipe.  After I made the Cinnamon Rolls, we were watching The Next Great Baker on TLC.  One team had a recipe for Cinnamon Roll Biscuits.  This is quick bread recipe - no yeast - no kneading - no waiting for dough to rise.  So, I decided to try this recipe as well.  I imagine the two different glazes that are drizzled at the end can be switched.  This biscuit recipe has a more ingredients for the glaze. 

Here is the link to the original recipe from The Next Great Baker on TLC:

http://www.tlc.com/tv-shows/next-great-baker/recipes/cinnamon-roll-biscuits-recipe.htm

Cinnamon Swirl Rolls

Ingredients for bread dough:

½ cup milk

4 tablespoons unsalted butter
½ cup warm water

1 package dry active yeast (2 ¼ teaspoons)

1/3 cup sugar

2 large eggs

1 ½  teaspoons salt

3 ½ to 3 ¾ flour (unbleached all-purpose flour)

Ingredients for cinnamon roll filling:

1/3 cup sugar

2 tablespoons ground cinnamon

1 tablespoon milk (I ended up using 2 tablespoons)

Ingredients for Cinnamon Roll Icing:

1 ¼ cup confectioner’s sugar

2 tablespoons milk

½ teaspoon vanilla extract

Instructions for Enriched Bread Dough:

1.  Heat milk and butter in small saucepan over medium heat until butter melts.

2.  Set aside and let cool to lukewarm (about 110 degrees)

3.  Pour warm water into bowl
Warm water = 100 to 110 degrees.
4.  Sprinkle yeast over warm water.  Let sit for 10 minutes.
5.  After 10 minutes, beat sugar and eggs together with the yeast water.
6.  Add salt, milk-butter mixture, and 2 cups flour.

7.  Mix at medium speed until thoroughly blended  - 1 minute.

8.  Using a wooden spoon, mix in 1 ¼ cups flour.

9.  Knead by hand until dough is smooth and elastic – 12 to 15 minutes.  Add additional flour as necessary.

10.  Transfer dough to lightly oiled container.

11.  Cover top of container with plastic wrap and let rise until double in size  - 2 to 2 ½ hours.

(Ideal rising temperature is 75-85 degrees)

12.  After rise, punch down center of dough once.

(at this point, the dough can be refrigerated – covered – overnight up to 18 hours)

13.  Without folding or misshaping the dough, place dough onto unfloured work surface.

14.  Let it rest for 10 minutes.

15.  You have now completed the Enriched Bread Dough. 

Instructions for making the Cinnamon Rolls:

1.  Mix sugar and cinnamon in small bowl.

2.  Roll dough with rolling pin into an evenly shaped 12 x 16 rectangle.

(If you have problems with rolling pins like I do, very lightly flour the rolling pin)

3.  Brush dough liberally with milk (recipe calls for 1 tablespoon – I actually used 2 tablespoons).

4.  Sprinkle an even layer of cinnamon-sugar mix – leave a ½ inch border along one of the long sides.

5.  Beginning with the long side of the rectangle – roll the dough - use both hands to pinch dough with fingertips as you go.  Seal edges firmly.  Do not seal ends.

6.  Using a sharp knife and cutting board, cut the roll into 8 equal parts - cut in half; then cut in half again; and then cut in half again. 

7.  Lightly grease a 13x9 baking pan.

8.  Place rolls in greased 13x9 baking pan.

9.  Cover loosely with plastic and allow to rise until double in size – about one hour.  Rolls will touch.

10.  When rolls are almost fully risen, heat oven to 350 degrees.  Place baking pan with rolls on center rack of oven.

11.  Bake until golden brown and thermometer inserted in center roll registers 185 to 190 degrees – about 25 to 30 minutes.

Instructions for the icing:

1.  Whisk sugar, milk, and vanilla in small bowl until smooth.

2.  Drizzle icing over the rolls – a spoon works best.

3.  Serve.

4.  Enjoy.

Mark’s Notes:

After completing step number 12 for the Enriched Bread Dough – the dough can be refrigerated overnight – covered – up to 18 hours.  That’s what the original recipe says.

If you would like you can add raisins and/or nuts with the cinnamon-sugar mix.  I never use the optional raisins or nuts though.

I was able to successfully use a rolling pin to flatten the dough out to a 12x16 rectangle.  Normally I don’t’ have much success with rolling pins and need to ask Trish for help.  This time Trish told me to lightly flour the rolling pin and so I lightly floured the rolling pin – which is why it probably went so well.

The first time I made these, I had to bake my rolls a little closer to 35 minutes to get them golden brown.  Subsequent attempts to bake these only required 25 minutes to get the rolls golden brown.

When the rolls are inverted and cooling, wait the 20-30 minutes to let them cool  - it will be easier to turn them back over once cooled as opposed to trying it straight out of the oven. 

I baked these late at night.  So, the next morning, I made the icing and added the icing at that point.  The icing is an unbaked milk mixture and I didn't want that sitting out all night.  The icing is really easy to do.  So, the next morning, I microwaved a roll for 15 seconds, added some icing, and it was delicious.

Mark’s Original Story:

We were at the Hilton in Columbus, Ohio for the Origins gaming convention.   Abby came with us.   One morning, Abby and I went to breakfast (Trish was already running her board games).  They had cinnamon rolls.  Abby tried one.  She loved it.  About a week later, Abby was talking about the cinnamon rolls she had and how much she liked them.  Then she asked me if I could make cinnamon rolls.  I found a Cook’s Illustrated recipe.

The Cook’s Illustrated recipe was actually two different recipes.  One recipe was how to make Cinnamon Swirl Bread and the other recipe was how to make Cinnamon Swirl Rolls.  The Cinnamon Swirl Rolls used the recipe for the dough in the Cinnamon Swirl Bread.  So, I was bouncing around between two recipes.  Here I have combined it all into one recipe.

The Cook’s Illustrated Cinnamon Swirl Rolls were a huge success.  Everyone loved them.  I am making another batch right before we go camping.

Update to Mark's Original Story 07.29.17
For her 4H project, Abby wanted to make these.  So, she followed all the instructions from my blog.  She made a number of notes and simplified it even more and so I have updated my blog with her simpler instructions.

She made a practice batch, and we put this in our oven - we have a double oven and we used the smaller top oven.  She baked them at 350 degrees for 25 minutes and the rolls were slightly overdone.  Not burned but just a little too brown.  So, for her final batch, we used the normal oven and set a timer for 19 minutes.  We had to put them in for another 5 minutes and that was perfect.

Here is a picture of Abby's Cinnamon Rolls - the second batch.  I took this picture before she add the frosting.

Extra - 
Here is a recipe for Cinnamon Roll Biscuits - this is a quick bread recipe.  It is from The Next Great Baker on TLC.  We love the Next Great Baker.  I have not tried this recipe; however, it looks very similar to this one with the big difference is you aren't waiting for the dough to rise.  Enjoy!!

http://www.tlc.com/tv-shows/next-great-baker/recipes/cinnamon-roll-biscuits-recipe.htm