Saturday, October 27, 2012
I was looking for something to make for football sunday. Something other than a dip. Let's be honest, I love making things that I've never had before, It's just more fun to give people something they've never herd of!
I've been on a spicy kick lately, putting tabasco on everything. I got the idea of buffalo chicken in my head and found this on Tracey's Culinary Adventures.
You can cut the time for these by more than half by using premade pizza dough from the store, I had never made homemade dough before and had no idea how long it was going to take. I didn't have enough time and the dough didn't get to rise enough, but they still tasted amazing. All who tried said they were so good, and I'll admit I ate almost all of them myself.
Also, I used Frank's buffalo hot sauce but you can use any.
In attempt to make these slightly healthier, slightly, i used low fat cheddar cheese and skim milk. Every little bit helps, right?
Make these for any party or get-togehter and they will be a hit, just make sure you allow a long time to make them if your dough homemade. Learn from me!
Buffalo Chicken Bites
1 cup shredded chicken
1/2 cup shredded cheddar cheese
1/4 cup hot sauce
4 tablespoons unsalted buter, (melted and cooled)
2 tablespoons light brown sugar, (packed)
1 cup milk, (warm)
2 1/2 cups flour
2 1/4 teaspoons instant yeast
1/4 teaspoon salt
To make the buffalo chicken mixture:
combine the chicken, cheese, hot sauce and butter in a medium bowl.
stir to combine.
the mixture may seem too wet, but the chicken will absorb some of the sauce.
To make the dough:
combine the warm milk and brown sugar in a measuring cup and stir until the sugar dissolves.
Add the flour, yeast and salt to the bowl of a stand mixer fitted with the paddle attachment.
Beat on low briefly just to combine.
With the mixer on low, gradually pour in the milk/sugar mixture and beat until a rough dough forms.
Switch from the paddle attachment to the dough hook.
Knead the dough for about five minutes, or until it is smooth and elastic.
You want the dough to clear the sides of the bowl as it kneads, if it's not, a tablespoon of flour at a time until it does.
The dough should be tacky but not sticky.
Turn the dough out onto a lightly floured work surface and shape into a ball.
Spray a large bowl with non stick cooking sprat and add the ball of dough, turning to coat.
Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 90 minutes.
You can tell if the dough has doubled in size by sticking your finger in and making an impression.
If the impression remains, you are ready to move on.
Preheat oven to 400 degrees F.
Line a rimed baking sheet with parchment paper.
Transfer the dough to a lightly floured work surface and cut it into four equal pieces.
Working with one piece at a tie, roll the dough into a twelve inch rope.
Use your fingers to flatten the dough into a rectangular shape, the use a rolling pin to roll to a roughly 12x4 inch rectangle.
Add 1/4 of the buffalo chicken mixture to the lower third of the, making sure to leave a border along the bottom.
Stretch the bottom edge of the dough up and over the filling, pressing to seal.
Starting at the bottom, roll up the dough as tightly as possible.
Cut the log into twelve even pieces and transfer them to the prepared sheet pan.
Repeat with remaining pieces of dough and chicken mixture.
Let the bites rise at room temperature uncovered for about twenty to thirty minutes, the dough will only rise slightly.
Bake the bites for about 15 minutes, or until lightly browned.
Transfer the baking sheet to a wire rack, and if desired, brush the tops with melted butter before serving.
Friday, October 19, 2012
It's football season once again!! It's also the perfect time make roll out cookies and use your football helmet cookie cutters.
I made these for the bears first game of the season using royal frosting and the Spiced Brown Sugar cookies I've made previously. I get so sick of sugar cookies being the cut out cookie of choice so i really like the spiced brown sugar cookies, which offer just the right amount of spices on a very soft cookie. They're perfect for fall, football season, Halloween, and Thanksgiving so keep them in mind next time you're having a get together this time of year.
Royal frosting is very time consuming. My Mother decided to make helmet cookies for my cousins birthday after i made these and used royal frosting as well and i warned her! Your cookies will turn out beautiful but I wouldn't make these without a whole day to spare with when you're making dough, rolling out, baking, waiting or them to cool, doing outlines, flooding, and putting piping on the top. they're well worth all the time and effort though and everyone loves the end results.
Like last time I used royal frosting, last Halloween with my Chocolate Halloween Cutout Cookies, I used the recipe and tutorial by Annie's Eats
Also, I got my helmet cookie cutter at Sur-La-Table (my favorite store period.)
What cut out cookies are you making this fall?
Friday, October 5, 2012
I'm so, so sorry about my absence! I've been working full time as a supervisor (I know, its exciting) and it's been taking all my energy but I think I'm finally getting a hang of things. The other good news is that I have been baking! Thanks to all the amazing people who pitched in to buy me a kitchen aid mixer for my 21st birthday! :)))
I know, best gift ever. Goodbye hand mixer!
The other hold up I've had to blogging is that I've had issues uploading my pictures:( but I figured a way to upload them so here we are.
Now to the wonderful goodness at the top of the page.
I've made these cookie sandwiches before, and they're a bit time consuming; but very much worth it. The chocolate espresso cookies are dry and crumbly so don't plan on making them without the filling, however, the two paired together is one of my favorite cookies by far! I'd say these are defiantly grown up cookies and are so worth the treat and breaking any diet.
Seriously, these are amazing. Try them and then thank me.
Recipe is from Broma Bakery.
Chocolate Espresso Sandwich Cookies
For the cookies:
1 1/2 cups and 3 tablespoons flour
3/4 cups and 1 tablespoon cocoa powder
3/4 cups sugar
1/2 teaspoon baking soda
1 1/2 teaspoon salt
1/4 teaspoon instant espresso powder (or instant coffee)
15 tablespoons butter
For the filling:
8 oz white chocolate
1/2 cup heavy cream
1/4 teaspoon instant espresso powder
In a small saucepan over medium heat, bring the cream to a boil.
Remove from head and add the white chocolate and coffee powder.
Let stand for 1 minute, then whisk until white chocolate is completely melted.
Refrigerate for at least 30 minutes to allow filling to congeal.
Preheat oven to 350 degrees.
Prepare cookie sheets by lining them with parchment paper.
In your mixing bowl, combine all dry ingredients.
Cut the butter into cubes and add them in batches until the dough comes together.
On a floured surface, roll the dough until its about 1/8 inches thick.
Use a cookie cutter to cut dough into two inch rounds.
Place onto prepared baking sheet.
Bake for 12-15 minutes.
Transfer to cooling rack and let cool completely.
On a work surface, place half the cookies upside down.
Whisk the chilled filling or stir it with a teaspoon.
Dollop a teaspoon of filling onto the center of each upside down cookie.
Place second cookie on top of filling and press together until filling comes to the edges.