Layered French Croissants

Make buttery layer french croissants at home just like your favorite bakery . Wow you’re  friends and family with with delicious croissant recipe. Making your own croissants is not difficult as it may seem. A good croissant dough, does takes time and effort. So, if you are feeling  ambitious, try this classic french croissant recipe, with no special equipment needed.

 

 Layered French Croissants 

Prep Time: 2 hrs. 20 mins

Bake: 25 mins

Total Time: 1 day 6 hrs. 45 mins

 

Ingredients

 

1/3 cup warm water, (110 degrees to 115 degrees)

1 package dry-active yeast

1 tablespoon sugar

1 tablespoon table salt

1 1/3 cups warm milk, (110 degrees to 115 degrees)

1 pound (about 3 1/2 cups) all-purpose flour, plus more for work surface

2 tablespoons vegetable oil

3 1/2 sticks (14 ounces) chilled unsalted butter

1 large egg yolk

2 tablespoons heavy cream

 

Directions

1.Make the dough: In a liquid measuring cup, combine water, yeast, and 1 teaspoon sugar. Stir to combine. Let stand 5 minutes to allow yeast to proof. In a second measuring cup, dissolve the remaining 2 teaspoons sugar, and the salt in the milk.

2.In a large bowl, whisk the flour. Add the yeast mixture, milk mixture, and oil. Blend everything together by cutting and pressing with a rubber spatula, being sure all the flour is incorporated. The dough will be very wet.

3.Turn dough out onto a well floured work surface. Let stand for 3 minutes to allow the dough to absorb some of the liquid. Start kneading by lifting near edges, with a bench scraper, and flipping it over onto the other side. Rapidly repeat the movement from one side to the other, and end over end, until the dough feels smooth and begins to draw back into shape when pushed out, 8 to 10 times. Do not over-knead.

4.Transfer dough to a clean bowl. Cover with plastic wrap and let stand in a warm place until doubled in bulk, about 1 1/2 hours. Punch down the dough, and turn out onto a lightly floured work surface. Using lightly floured hands, pat and push the dough out into a rectangle about 12-by-10-inches. Fold the dough in three, like a business letter. Place on a lightly floured baking sheet or plate; cover with plastic wrap and let stand in a warm place until doubled in bulk, about 45 minutes. This second rise can be done in the refrigerator, overnight.

5.Punch down dough. Cover the dough again with plastic wrap, and transfer to refrigerator for 20 minutes; this will allow the gluten to relax, and make rolling out the dough easier.

6.Roll in the butter: Place butter on a lightly floured work surface and beat with a rolling pin to soften. Then smear it out with the heel of your hand until it is of spreading consistency, but still cold; it must not become soft and oily, refrigerate if necessary.

7.Place dough on a lightly floured work surface, roll it out to a 18-by-10-inch rectangle. Spread butter as evenly as possible over the upper two-thirds of the dough, leaving a 1/4-inch border. Fold the bottom (unbuttered) third of the dough up to the middle. Fold the top third down to cover it.

8.Lightly flour the top of the dough, and work surface. Turn the dough so the edge of the top flap is to your right. Roll the dough into a rectangle, about 18-by-8-inches. Roll rapidly, starting an inch from the near end, and going to within an inch of the far end. Fold again in three, as above. Wrap in plastic wrap, and transfer to refrigerator for 1 hour.

9.Remove dough from refrigerator. Sprinkle lightly with flour, and deflate the dough by tapping lightly with rolling pin. Cover with plastic wrap, and let rest 8 minutes to relax gluten, if necessary. Repeat rolling and folding process twice more, as above. If the butter has hardened and congealed into flakes, beat the dough with light firm taps going from one side to the other until butter has softened. It must be able to extend the length and width of the rectangle inside the dough as you roll it out until it has softened. Refrigerate for 2 hours or overnight. If refrigerating overnight, cover with a board and a 5- pound weight. Resting overnight will facilitate shaping.

10.Shape the croissants: When shaping the croissant, keep the dough that you are not working with refrigerated. Place chilled dough on a lightly floured work surface. Deflate dough. Roll the dough out to a 25-by-12-inch rectangle. (If at any time the dough becomes too elastic to work with, cover with plastic wrap, refrigerate, and let rest 10 minutes, to relax gluten.) Cut in half lengthwise. Working with one piece of dough at a time, using a pastry wheel or a croissant cutter, cut into triangles with a 5-inch base.

11.Roll the triangles out to enlarge slightly. Roll towards the tip, creating tension by using your other hand to stretch the top of the triangle away from you. The dough should overlap 3 times with the tip sticking out from underneath.

12.Place on a parchment lined baking sheet leaving 2 inches between croissants. Curve the ends of the croissant inward, forming a crescent shape. Repeat with second piece of dough. Cover lightly with plastic wrap, and let stand in a warm place until very spongy and doubled in size, 1 to 1 1/2 hours.

13.Preheat oven to 475 degrees. In a small bowl, whisk together egg yolk and heavy cream, and lightly brush over tops of croissants. Open the oven door, spritz the oven heavily with water from a spray bottle, and quickly close the door. Place croissants in oven, and spray bottom of oven with water once more. Bake until puffed and golden brown, about 15 minutes. After 10 minutes, rotate pan to ensure even baking. Reduce oven temperature to 400 degrees. and continue to bake until cooked through, about 5 minutes more. Transfer to a wire rack to cool for 15 minutes before serving.

 

 

 

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Banana whoopie pies with cream cheese filling

I just got my  pie pans whoopie, and realized I haven’t made any in a few months. My aunt is a Whoopie pie addict so I try to come with a bunch of flavoring to put together.This recipe is moist with a delicious cream cheese filling. I put in 2 tablespoons of banana pudding mix.  I, also have a maple banana  whoopie pie with Nutella filling that is outrageous ! Look for that in a couple of weeks.


Bake time: 8-12 mins
Prep time: 35 mins
Preheat oven: 350
Whoopie Pie pan Opt.
Ingredients 
________________________________________

  • 1/2 teaspoon baking powder
  • 2 cups of flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup mashed banana (from 1 large ripe banana)
  • 1/2 cup granulated sugar4 ounces (1 stick) unsalted butter, softened
  • 1/2 cup packed light-brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 16 ounces cream cheese, softened
  • 1 cup confectioners’ sugar, plus more for dusting
  • 2 tablespoons of banana dry pudding mix

DIRECTIONS

STEP 1

  1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment. Sift flour, baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl.

STEP 2

  1. Beat butter and granulated and brown sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. Add egg and 1/2 teaspoon vanilla, beating until incorporated. Add banana and pudding mixture in 2 additions, alternating with flour mixture.

STEP 3

  1. Transfer batter to a pastry bag fitted with a 1/4-inch plain tip. Pipe batter into 1 1/4-inch rounds on baking sheets, spacing rounds 1 1/2 inches apart.

STEP 4

  1. Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire racks. Let cool. (Unfilled cookies can be stored for up to 1 day.)

STEP 5

  1. Beat cream cheese, confectioners’ sugar, and remaining 1/2 teaspoon vanilla with a mixer on medium speed until smooth, about 2 minutes.

Pipe or spoon 1 tablespoon cream cheese mixture onto the flat sides of half the cookies. Sandwich with remaining cookies. 

Ice cream sandwiches

This is a super fab recipe to make for the 4th. And you don’t need a ice cream maker for this recipe. Every one is going to it. And 
who doesn’t want a ice cream sandwich ? 

Ingredients 


Directions

  • In a small saucepan, combine the sugar, cornstarch and butter; stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. Stir in condensed milk.
  • In a large bowl, beat cream until stiff peaks form; fold into milk mixture. Divide between two freezer containers. Stir melted chocolate into one container until well blended. Cover and freeze both mixtures for 6 hours or until firm.
  • To assemble, place 1/3 cup of ice cream on the bottom of a cookie. Top with another cookie; press down gently. If desired, roll sides of ice cream sandwich in chocolate chips, jimmies, peanuts or coconut. Wrap in plastic wrap. Repeat. Freeze until serving.

Adapted from :Taste of home

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Chocolate chip cheesecake cookie bars

This is a family fav. I make these cookie bars every couple of weeks for family gatherings and they are as soon as I take them out of the fridge. I usually make them with the kiddies, which they love helping.
The only problem is you have to chill them for 2 hours. Which is a lifetime to them. Then I have to fight the adults off firsts dibs. I used a clear vanilla  extract for the cream cheese mixture. It’s a easy recipe and really delicious .

start of cookie batter

flour pan and hands. press dough out in pan
spread cream cheese mixture of 1 half of dough
Sprinkle the rest of the dough over cream cheese

Cool for 30 mins then chill for 2 hours

Ingredients 

package (8 oz) cream cheese, softened
1/2 cup sugar
1 egg
2 cups of of cookie dough{See chocolate chip cookies recipe or use frozen store brought}
1 teaspoon of clear vanilla  extract  


Preheat oven at 350  Pan size- 9 or 8 inch 
In small bowl, beat cream cheese,sugar and egg,with mixer, until smooth.
In a square pan, split in half the cookie dough. With lightly floured hands press half of the dough evenly
in the bottom of the pan. Then spread cream cheese mixture on top of dough. Crumble remaining dough over cream cheese mixture and bake for 35- 40 mins or until lightly golden brown.
Take out and cool for about 30 mins. Then chill in fridge for 2 hours.








Double Chocolate cream pie

Double chocolate cream pie with whip cream and chocolate drizzle on top

Ingredients

Crumb Crust
1 1/2 cups chocolate cookie crumbs
5 tablespoons unsalted butter
3 tablespoons fine sugar

Filling
2 cups whole milk
1/2 cup heavy cream
3 tablespoons cornstarch
4 o/z dark (plain) chocolate chips
4 o/z semi-sweet chocolate chips
4 large egg yolks (beaten)
3/4 cup sugar
1/4 teaspoon salt
1 1/2 teaspoon pure vanilla extract






Crust: Combine the all the ingredients in a bowl. Pat the mixture firmly and evenly into a 9 inch pie pan. Bake for 5 to 8 minutes in a 350° F oven.
Filling: Warm the milk and cream in a heavy non-aluminum pot over low heat. Mix in the chocolate chips. Stir with a whisk until the chocolate is melting. The mixture will speckle with chocolate.
Whisk together the egg yolks and sugar in a non-aluminum bowl. Mix until mixture is a pale yellow.
add the cornstarch and salt and the vanilla. Beat it well.
Slowly pour the warm chocolate mixture into the yolk mixture while you are mixing.
 Return the mixture to the pot and heat until it thickens. Continue to stir mixture while it is cooking. In about 10 minutes or more the mixture will start to bubble.
Remove it from the heat and stir until smooth, about 1 minute.
Pour the chocolate filling into the crumb crust and smooth the top with a spatula.
Cover the pie filling with plastic wrap. Press the plastic directly onto the surface of the filling. Let the pie cool in the refrigerator until cold and firm, 2-4 hours.
 Refrigerate until ready to serve. Let it stand for 10 to 20 minutes at room temperature before serving to take the chill off.

Drizzle a little melted chocolate over whip cream.








No Bake Oreo cream cheese Cups

No bake oreo cream  cheese  cups

                                 Oreo cheesecake cups are fun and easy, kids will love this treat.

Double stuff oreos
Finely crushed oreos

firmly press onto bottom of the cups

1 package of oreos
1/2 stick of butter
1 1/2 cup of cream cheese soft
1/2 cup of sugar
1 tablespoon of vanilla extract
1/2 cup of cool whip

small baking cups

cream cheese
Spoon mixture in cups

Take 12- 15 oreos and finely crush and mix with melted butter. Then firmly press onto bottom of baking cups. Refrigerate for an hour. Take the rest of the cookies and coarsely chop{set aside a few pieces}. Beat cream cheese with sugar and vanilla until blended. Fold in chopped cookies and cool whip. Spoon over cookie crust and refrigerate for 4 hours .When chilled, sprinkle remaining pieces { a little or alot} over the top. Enjoy.
 ready to eat