Recipes: Peppermint Bark Snowflakes

December 16, 2013

Peppermint Bark Snowflakes
  1. 2 pounds dark or milk chocolate wafers
  2. 1 cup crushed candy canes
  3. 12 oz. white chocolate wafers
  4. Peppermint flavorings, optional
  1. Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.
  2. Melt the white chocolate in a double boiler.
  3. Combine candy cane chunks with white chocolate.
  4. Pour into piping bag or into squeeze bottle.
  5. Melt the dark or milk chocolate in double broiler.
  6. Pour into piping bag or squeeze bottle.
  7. Lay cookie cutters out on waxed paper lined baking sheet.
  8. Pipe dark chocolate into the bottom of cookie cutter.
  9. Allow to chill for 2 minutes.
  10. Pipe white chocolate candy mixture over the top of dark chocolate.
  11. Chill until set.
  12. Remove from cutter from baking sheet and unmold.
  13. Wrap in gift bags and tie with ribbon for gifts, enjoy with your family! Blog

Recipes: Cheesy Bread Twists

December 16, 2013

Cheesy Bread Twists
  1. 1 box puff pastry, thawed
  2. 1 cup Parmesan Reggiano, finely grated
  3. 1 egg, mixed
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Gently roll out puff pastry onto a cutting board.
  3. With a rolling pin, roll out puff pastry to approximately 14x10 inches.
  4. Brush egg onto puff pastry.
  5. Cut in half lengthwise and sprinkle cheese on one half.
  6. Next place other half, egg side down, on top of other half.
  7. Using rolling pin, roll to seal both halves.
  8. Next, make 3/4 inch slices, lengthwise.
  9. Twist dough and place on baking sheet lined with parchment.
  10. Bake until golden brown. Remove from oven and allow to cool before serving. Blog

Recipes: Caprese Crostinis

December 16, 2013

Caprese Crostinis
  1. One Italian Baguette Sliced 1/2 inch on the bias
  2. 3 Roma tomatoes, sliced thin, about 1/2 inch
  3. 8 oz. fresh mozzarella, sliced thin
  4. Fresh Basil, 1/4 cup sliced thin (shred)
  5. Olive oil, for brushing bread
  6. Salt and pepper to taste
  1. Heat grill plate over medium-high heat.
  2. Brush one side of sliced bread with oil.
  3. Place oil side down onto grill plate and grill just until grill marks appear and toasted.
  4. Flip and toast lightly on other side.
  5. Place mozzarella on crostini followed by slice of tomato.
  6. Season with salt and pepper and finish with shredded basil. Blog

Recipes: Chocolate Coconut Pecan Haystacks

December 16, 2013
Chocolate Coconut Pecan Haystacks
  1. 12 oz. semisweet or milk chocolate
  2. 2 1/2 cups, sweetened coconut toasted
  3. 1 1/4 cup pecan pieces, toasted
  1. In large sauté pan on medium high heat toast coconut until browned and crisp. Pour into large mixing bowl.
  2. In same sauté pan toast pecans until lightly brown and fragrant. Add to coconut.
  3. In small sauce pan on low heat melt chocolate, stirring consistently. When smooth pour over coconut.
  4. Once coconut is toasted and chocolate is melted, stir the coconut and pecans into the chocolate, mixing until coconut and pecans are entirely coated with chocolate.
  5. Using a small teaspoon, drop small spoonfuls of the candy onto the prepared sheet or into decorative muffin wrappers.
  6. Refrigerate for 30 minutes, until the chocolate is set. Blog

Recipes: Tiger Butter

December 16, 2013
Tiger Butter
  1. 8 oz. semi sweet chocolate
  2. 8 oz. milk chocolate
  3. 12 oz. white chocolate
  4. 1 1/2 cup peanut butter, crunchy or regular
  1. In small sauce pan, on low heat, melt semi sweet and milk chocolate together.
  2. In separate small sauce pan, on low heat, melt white chocolate and peanut butter together. Whisk continually until melted. Remove both from heat.
  3. Lightly spray cookie sheet with canola oil or butter.
  4. Pour chocolate mixture into base of cookie sheets.
  5. Allow to cool for 3-5 minute until lightly set.
  6. Pour slightly cooled white chocolate peanut butter over chocolate and lightly tap to smooth.
  7. Using a skewer or knife draw lines through chocolates creating tiger strips
  8. Allow to cool for at least one hour then cut into desired shapes. Blog

Recipes: Chocolate Whoopie Pies with Whipped Ricotta Filling

December 13, 2013
Chocolate Whoopie Pies w/ Whipped Ricotta Filling
Cake Ingredients
  1. 1/2 cup butter, room temperature
  2. 1 cup granulated sugar
  3. 1 teaspoon baking powder
  4. 1 teaspoon baking soda
  5. 3/4 teaspoon salt
  6. 1 teaspoon vanilla extract
  7. 1 large egg
  8. 1/2 cup unsweetened natural cocoa powder
  9. 2 1/3 cups unbleached all-purpose flour
  10. 1 1/4 cup buttermilk
  11. 1/2 cup mini chocolate hips
Filling Ingredients
  1. 1 cup unsalted butter, room temperature
  2. 1 cup confectioners' sugar
  3. 10 oz. Ricotta cheese
  1. Preheat oven to 350 degrees F.
  2. Line two baking sheets with parchment and grease them lightly.
  3. In a large mixing bowl, beat together butter and sugar until creamy.
  4. Add egg and mix until smooth.
  5. Combine sifted flour, cocoa powder, baking soda, banking powder and salt in separate bowl.
  6. Enlarge image
  7. Add flour mixture to mixer alternately with buttermilk. Do this in thirds (i.e. 1/3 buttermilk, repeat two times). Stop and scrape bowl between additions.
  8. Mix well until combined and gently stir in the mini chocolate chips.
  9. Drop rounded teaspoons full of dough onto the prepared baking sheets, leaving plenty of room between the cakes, as they will spread. I like to use a mini cookie scoop.
  10. Bake the cakes for 15 to 16 minutes, until they are set and firm to the touch.
  11. Remove cakes from oven and allow to cool. While still slightly warm, separate cakes from the pan or parchment and allow to cool completely.
Filling Instructions
  1. Beat together the butter and powdered sugar until well combined and fluffy.
  2. Beat in the ricotta cheese just until well combined.
  3. Chill for at least four hours or until stiffened before filling cakes.
  4. Spread the flat side of half of the cakes with filling.
  5. Top with the remaining cakes, flat side towards the filling.
  6. Roll edges in extra mini chocolate chips or crushed candy cane.
  7. Wrap in gift bags and tie with ribbon for gifts, or enjoy with your family!
  1. Blog

Recipes: Peppermint Christmas Cookies

December 13, 2013
Peppermint Christmas Cookies
  1. 2 cups all-purpose flour
  2. 3/4 cup cocoa powder
  3. 1/2 teaspoon baking soda
  4. 1/2 teaspoon salt
  5. 1 stick unsalted butter, softened
  6. 1 cup sugar
  7. 2 large eggs
  8. 1/2 cup milk
  9. 1 teaspoon pure vanilla extract
  10. 12 large marshmallows cut in half
  11. Ganache
  12. 1 cup heavy cream
  13. 1 lb. white chocolate, chopped into pieces
  14. 1 teaspoon peppermint extract
  15. Red food coloring
  1. Preheat oven to 350 degrees.
  2. In large bowl sift together flour, cocoa powder, baking soda and salt.
  3. In a stand mixer with paddle attachment cream, sugar and butter until light and fluffy.
  4. Stop and scrape sides.
  5. Continue to cream mixture first adding eggs, then milk, and then extract.
  6. Add the dry ingredients to mixer and cream on low speed to combined.
  7. Use a cookie scoop or teaspoon and place mixture on lightly greased cookie sheet.
  8. Bake cookies at 350 degrees for 7-8 minutes or until the smell begins to fill the kitchen.
  9. Press a marshmallow into the center of each cookie and return to oven for 1-2 minutes.
  10. Remove cookies from oven and allow to cool for 2 minutes on cookie sheet before moving them to a wire cooling rack. Prepare chocolate ganache.
  11. Ganache
  12. In small saucepan heat heavy cream and red food coloring to a scald, or when bubbles appear around edges.
  13. Remove from heat and stir in chocolate pieces.
  14. Wisk until smooth.
  15. Add peppermint extract and again stir until smooth.
  16. Place wire rack with cookies onto a piece of waxed paper.
  17. Ladle chocolate ganache over the cookies, allowing the extra to drizzle down onto wax paper.
  18. Immediately decorate with peppermint pieces or choice of holiday candy.
  1. Blog

Recipes: Christmas Ornament Cookies

December 10, 2013
Christmas Ornament Cookies
  1. 2 pounds Harmons Sugar Cookie Dough
  2. Lifesavers candy - lightly crushed in different colors
  3. Non-stick pan spray
  4. baking parchment
  5. butcher's twine
  1. On a floured surface, roll out the cookie dough with a rolling pin to about 1/8" thickness. Cut cookies out with a large cookie cutter, then cut with a smaller one of the same shape. Transfer the cookies to a baking sheet lined with parchment sprayed with pan spray. If using for tree ornaments, loop a 2" piece of twine and press into the top of the cookie. Sprinkle crushed candy in the middle of the cookie to top of resulting space.
  2. Bake at 350 degrees for 8-10 minutes, until golden and the candy is melted. Let cool before trying to remove from the parchment. Blog

Recipes: Grandma Berdean’s Bread Dough

November 19, 2013
Grandma Berdean's Bread Dough
  1. 64 oz. water (room temperature water)
  2. 3 whole eggs
  3. ½ C. vegetable oil
  4. ½ C. sugar plus 3 Tbsp.
  5. 3 Tbsp. dry active yeast
  6. 3 Tbsp. salt
  7. 20 to 25 C. flour
  1. In a small bowl add the yeast, 3 Tbs. sugar and 8 oz. water set aside for about five minutes.
  2. In an extra-large stainless steal bowl add the eggs, oil, salt and remaining sugar.
  3. With a wooden spoon stir everything together. The mix will be grainy and thick.
  4. Add the yeast mix to the large bowl and stir.
  5. Add 10 cups of the flour and all the water stir together. Dough will be very sticky.
  6. Continue to and the flour 5 cups at a time.
  7. Once you reach 15 cups you will need to use your hands to knead the remaining flour into the dough.
  8. Remove dough from bowl.
  9. Lightly flour the table or countertop.
  10. Place the dough into the center of the flour in the shape of a ball.
  11. Punch a hole into the center and add flour.
  12. Fold the dough over itself to incorporate the flour evenly.
  13. You many not need all of the flour stated in the recipe elevation and humidity will play a roll in making the dough.
  14. The dough will be somewhat stiff and not very sticky.
  15. Place a few drops of oil into the extra-large bowl and spread around the bowl to coat the sides.
  16. Place the dough ball back into the bowl and cover with a towel.
  17. Allow the dough to rise double or triple in size.
  18. Punch the dough down in the center, then fold the dough over itself 2 to 3 times.
  19. Cover with the towel and let rise again, about double.
  20. The dough is now ready to use.
  21. This recipe has a large yield, enough for 2 loaves of bread, 24 medium sized rolls and enough to roll out for 10 to 12 cinnamon rolls.
  22. Bake at 375 degrees for 13-15 minutes (depending on oven)
  23. Instructions apply to both bread and rolls
  1. Watch Chef Johnny on KUTV - Blog

Recipes: Banana or Coconut Cream Pie

November 7, 2013
Banana or Coconut Cream Pie
  1. 4 Cups whole milk (for Coconut Cream Pie use 2 cups whole milk, 2 cups coconut milk and 2 cups of coconut, shredded)
  2. 4 Tbsp. cornstarch
  3. 2/3 cup sugar
  4. 4 eggs, lightly beaten
  5. 2 tsp. vanilla
  6. 3 bananas (peeled and sliced, place in lemon water 1 tsp. lemon 16 oz. water)
  7. 2 tbsp. butter
  8. 1 9 inch baked pie shell
  1. In a large bowl lightly beat eggs and set aside.
  2. Using a whisk, combine milk, sugar and cornstarch in a medium saucepan over medium heat.
  3. Allow milk to scald (heat to the point when tiny bubbles form around edges of pan).
  4. Whisk occasionally to prevent cornstarch from clumping.
  5. Remove milk mixture from heat.
  6. Mix about 2 Tbsp. of scalded milk mixture into eggs using whisk, then combine eggs into milk mixture in a slow stream, whisking milk mixture constantly.
  7. Immediately return pan to heat and whisk gently until custard thickens.
  8. Do not allow to boil.
  9. Remove pan from heat and stir in butter and vanilla.
  10. Allow the custard to cool to a warm temperature.
  11. Slice the bananas and place in the lemon water. (If making Coconut Cream pie skip the bananas and stir coconut into warm custard).
  12. Place banana slices into baked pie shell and add half of the warm custard then make another layer of banana and top with more custard. (If making Coconut Cream Pie, sprinkle coconut on top of custard filled pie shell and bake for 5 minutes or until coconut is golden brown).
  13. Place the pie into the refrigerator for at least 45 minutes or until ready to serve.
  1. Find out more about pies in the related "Ask A Chef" topic on KSL: Blog