Cheese Danish Deliciousness

There is nothing more delicious - in my opinion - than cheese.  I LOVE cheese.  I eat it every day.  I thank the Lord for it's goodness.  And then I cry because my jeans don't fit.... so I drown my sorrows by eating more cheese.  Anyway - I was only a teeny weeny half pint when I ate my first bite of cheese + breakfast deliciousness. Ohhh danish... the most delicious, sweet, heavenly, decadent creation in all the land and I was one happy girl.  Since that very day - a long, looong, loooong time ago - I've been on a quest to find the perfect cheese danish recipe.  I was determined to crack Entenmann's delicious code and I've made it my life goal a mission to replicate that.  I shared these goodies with some of my co-workers and many agreed that it was one. tasty. recipe.

While this recipe is pretty darn close to Entenmann's it still isn't perfect and I can't wait to officially crack the code when I make a homemade sweet bread crust on my next attempt.  In the meantime, this recipe is just too good not to share.  I hope you all enjoy!!

 

Easy Cheese Danish 

[Recipe modified from Ina Garten]

Serves 6-9

Cheese Filling:

8 ounces cream cheese, at room temperature

1/3 cup granulated sugar

1 extra large egg yolk, at room temperature (you can substitute two small egg yolks here as well)

2 tablespoons ricotta cheese (you can also substitute 2 tablespoons sour cream)

3/4 tablespoon pure vanilla extract

1/4 tablespoon pure almond extract

1/8 teaspoon kosher salt

zest of 1 lemon
Optional:  1/4 pint of fresh berries or 3-4 tablespoons jelly/jam

Base:
1 can of croissant rolls

Topping:

1/2 cup powdered sugar

1 tablespoon heavy cream

little dash pure vanilla extract

little dash pure almond extract

Preheat the oven to 375 degrees F.  Line a baking sheet with parchment paper or a Silpat (silicone baking mat).

In bowl (you can use a stand mixer or a hand mixer for this step) - combine cream cheese and sugar at a low speed until combined and smooth.  Once smooth, add the egg yolks, ricotta, vanilla, almond extract, salt and lemon zest.  You only want to mix until ingredients are just combined.  Over mixing/whipping will alter the consistency of the danish.  Mixture should NOT be runny.

Unfold the can of croissant rolls onto the parchment paper or Silpat.  Gently press together all perforated seams.  Spread cheese mixture down the center of the croissants.  NOTE:  If you are adding berries/jelly/jam, now is the time to do it.  Place them/it directly on top of the cheese mixture.

With a sharp knife, gently slice croissant roll on either side of filling in strips - at an angle.  I usually make about 10 cuts per side.  Gently fold strips on top of cheese mixture alternating sides.  Refrigerate for 10 minutes before baking.

Bake the danish for approximately 20-25 minutes, rotating the pan once halfway through baking.  As oven times may vary, I suggest checking on the danish as early as 18-19 minutes.  The top should be golden brown and cheese filling should spring to the touch.  To ensure filling has set, insert toothpick into center of filling.

Cool danish on wire rack.  I find that danishes are best served at room temperature.

Mix together powdered sugar, cream, vanilla and almond extract to desired consistency.  I sometimes have to add a little more sugar or a little more cream.  Drizzle icing over danish.  Cut into strips and enjoy!

Click here for a printable version of this recipe.

Carl's Homemade Bagels

As my first guest post on this blog it was voted that I make bagels. Being an avid distance runner there is really nothing more fitting than the bagel. Carbohydrates are my friend. I eat a bagel every morning as a mid morning snack. It's a great source of calories and energy before my lunch time run.

Although I usually opt for the store bought bagels, there is nothing better than freshly baked bread. I started making bread a few years ago when Nicole got me all the necessary tools for Christmas.  I find the more bread you make the better you get at it. I have gotten pretty good at judging the dough by feel but I definitely still have a lot of room for improvement.

The basic recipe for these bagels comes from the book  "The Bread Baker's Apprentice" by Peter Reinhart.  I have modified some of the measurements over the years to perfect what I consider a pretty darn good bagel.  This book really is great and I consider it to be the authority when it comes to bread making.  I have made a lot of recipes from this book and highly recommend adding it to your personal library.

First - let's start with the ingredients:

• 7 cups flour (4 cups for first step and 3 cups later on in the recipe)
• water (room temperature)
• 1 and 1/2 teaspoon instant yeast
• 2 and 2/4 teaspoon salt
• 1 tablespoon honey
• 1 tablespoon baking soda
• yellow cornmeal
• Kosher salt, poppy seeds, dehydrated onion/garlic etc. (toppings)

Start by mixing 4 cups of flour and 1 teaspoon of yeast in a large bowl. Add 2 and ½ cups of water and mix until all ingredients are hydrated. The consistency should be like that of pancake batter. You really have to feel the consistency to know when it is right - my mixture was too dry so I added more water. 

Cover the bowl with plastic wrap and let sit for 2 hours. The mixture should nearly double in size and be bubbly.

After 2 hours have passed the recipe says to add 3 and ¾ cups of flour, 2 and ¾ teaspoons of salt, ½ teaspoon of yeast and 1 tablespoon of honey. Mix these ingredients together until they form a smooth ball. I only added 3 cups of flour and my dough was much too dry so I had to add more water. Add water very sparingly as a little moisture goes a long way. Once the dough is formed into a smooth ball take it out of the bowl and knead for about 10 minutes until the dough becomes stiff. If it is dry and starts cracking sprinkle water on it. If the dough is sticky add more flour.

Divide the dough into 4.5 ounce pieces or 12 equal size pieces. I weigh out each piece so that the size of my bagels are consistent. I ended up with 14 bagels. 

Roll each piece into a ball and cover with a damp paper towel. Let the dough sit for 20 minutes.

Line 2 baking pans with parchment paper and spray with oil. Take one of the balls and stick your thumb through the middle to form a hole and then work the dough into a bagel shape. 

Place the bagels on the baking pan, mist with spray oil and cover loosely with plastic wrap for 20 minutes. 

To test whether the bagels are ready to go into the fridge drop one into a bowl of water. If the bagel floats within 10 seconds they are all ready to go in the fridge. 

If not try every 10 minutes until it floats. Place the bagels in the fridge overnight. Note: The bagels can stay in the fridge for up to 3 days but I always make them the next day.

The next morning bring a pot of water to a boil and preheat the oven to 500 degrees. Add 1 tablespoon of baking soda to the pot. Place 3 or 4 bagels into the water allowing them to boil for 1 minute on each side. Sprinkle the parchment paper with corn meal and return the bagels to the baking pans. Once all the bagels have been boiled top with desired toppings. I used poppy seeds, kosher salt and left some plain.

Put the pans in on middle racks in the oven.  After 5 minutes rotate the pans to ensure even cooking. Let them cook for another 5 to 10 minutes. Remove from the oven once the bagels have started turning light brown.

So what's with the heart shaped bagel in this picture? A few years ago I made Nicole heart shaped bagels for Valentine's day. Now I've made it into a little tradition. And for some odd reason she always says that bagel tastes the best. 

Using a spatula transfer the bagels to cooling racks. 15 minutes later your bagels are ready.

Slather with butter, jam/jelly, cream cheese, lox or whatever your heart desires.

Do a celebratory dance...

and/or push up...

and/or jumping jacks...

Thank you to my wife for letting me share this post with you and thank you all for voting for this post on the Baking it on My Own Facebook page! If you have any questions about homemade bagels please leave a comment below and I'd be happy to try to answer them.

Until next time...

Quinoa Insalata Caprese

Have you ever tried Quinoa?  If not, you are surely missing out.  Quinoa (pronounced KEEN-WAH) is a protein packed carbohydrate that is considered the "mother of all grains."  Highly nutritious, this seed has been eaten for thousands of years and has become increasingly popular in the past few years.  Quinoa is a great antioxidant and also contains high levels of magnesium which is great for cardiovascular health.  Carl and I both love Quinoa and are always looking for great recipes that incorporate it.  A few years ago in one of my special edition Shape Magazines there was a really tasty recipe for Quinoa Caprese salad.  I am a HUGE fan of Caprese salad on it's own so I knew I had to try this recipe.  I am glad that I saved that magazine because after hours of scouring the internet looking for it, I could only find websites referring back to Shape.  This recipe is a staple in our spring/summer eating.  We often eat it for dinner but you could certainly serve it as a side with another protein.  This recipe is also perfect to bring to a summer pot luck or cookout since it is best served at room temperature.  I have modified the recipe to suit our own tastes but even with modifications this recipe is still under 300 calories a serving and it is delicious!

Quinoa Caprese Salad

[Slightly modified from original recipe posted in Shape Magazine special edition issue.  Reference to that recipe can be found here.]
Serves 4

1 cup quinoa
14 ounces low-sodium chicken broth
1 pint cherry tomatoes, halved or quartered
4 ounces mozzarella cheese, diced
3 scallions, white and green parts - chopped
1 cup torn basil leaves (I often substitute 1 tablespoon freeze dried basil if fresh is not in season)
2 and 1/2 tablespoon fresh lemon juice (about 1 lemon worth)
1 and 1/4 tablespoon olive oil
1/2 teaspoon balsamic vinegar
1 clove garlic, minced
Kosher salt
Freshly ground black pepper

Rinse quinoa thoroughly. 

Bring chicken broth to a boil in a medium saucepan.  Add quinoa, reduce heat to low, and simmer until tender and liquid has been absorbed (about 12-15 minutes).  Fluff quinoa with a fork and transfer to a large bowl to cool.

Once quinoa has reached room temperature - add cherry tomatoes, diced mozzarella, scallions and basil.  Mix lemon juice, olive oil, balsamic vinegar and garlic in separate bowl and pour over quinoa mixture.  Toss well and season with salt and pepper as desired. Enjoy!

Click here for a printable version of this recipe.

BACON' it on My Own.

Carl and I enjoy having guests stay with us at our home and I (of course) want to make sure they leave our house happy and full.  I love having a few extra mouths to feed and my favorite thing to make on the weekends is a nice brunch.  Enter - BACON!  Who doesn't love bacon!? I love everything about bacon - EXCEPT... having to cook it.  I love the way it makes my house smell, but I do not like the way it makes ME smell.  Add the endless little splatter burns + a very messy stove top - a happy Nicole that does not make. 

A few years ago my sweet sweet Grandmother came to the rescue and told/showed me I was doing it all wrong. She filled me in on the secret weapon - the oven!! That morning I watched her as she prepped breakfast and was amazed at all she was able to do in the 20 minutes that it took to cook the bacon. Now - I'll be the first to admit that my Grandma is a force to be reckoned with in the kitchen.  She is up there with the best of them and definitely deserves superhero status.  I would even bet money that she would be able to pop out a 6 course breakfast with one hand tied behind her back!  Anyyyyway - after that morning I was sold.  The bacon was cooked perfectly and tasted exactly like it was cooked on the stove top.  Happily gone are the days of burns, splatters, messes + bacon body odor and I haven't looked back since.

As a result of this genius idea - I now cook bacon almost every weekend we are home.  I wanted to write a post about this because many of our guests that stay with us note how easy this process is.  I am pretty sure that it has saved those friends and family that have witnessed it's awesomeness quite a few minutes and messes in the kitchen.  I mean, really - who wants to do dishes and scrub their stove top on a weekend morning when they've only been up a few hours (tops)?! - Me? Ummm.... NO. THANK. YOU.

Have I sold you yet?  Well here it goes.

Kitchen do-dads you'll need:

• A cookie sheet
• Parchment paper or a thin wire rack
• Bacon

1.)  Preheat oven to 350 degrees F.

2.)  Lay bacon on parchment paper or wire rack.

3.)  For flimsy/soft bacon - cook in oven for 15-20 minutes.  For crispy bacon (my fav) - cook in oven for 20-25 minutes or until it suits your likeness.  See Notes below.

4.) Transfer bacon to paper towel lined plate and blot excess grease.

5.)  Serve and stuff your face with bacon deliciousness.

NOTE:

Both methods are easy breezy and I have vary between my preference.  Clean up for the parchment paper method seems to be easier as very little bacon grease hits the actual pan.  The rack method, on the other hand, seems to cook the bacon faster and makes it crispier in less time.  Either work great and it's still easier than stove top cooking - any day.

UPDATE (05/24/12):
After some feedback from a couple of readers, I have heard that it has taken them a little while longer for the bacon to cook.  Due to varying temperatures and gas/electric ovens - you will have to adjust the cooking time appropriately.  I have a gas oven and the cooking times about work very well for me.

Questions about this post? Feel free to add a comment at the bottom of this post and I'll be happy to answer it!

I hope you have a great weekend and thanks for stopping by. xoxo.

Chocolate Chip Cookie Bars + 1 Month of Blogging

Today is Baking it on My Own's 1 month birthday.  YAY!! It doesn't take much around this neck of the woods to have a reason to celebrate something.  I knew the recipe to celebrate this occasion had to be extra special - ...and by extra special I mean REALLY. REALLY. good.

The reality is - these cookie bars are hands down the best chocolate chip cookie bars I've ever eaten.  If I could shout from the rooftops how much joy these delicious morsels have brought to my life, I would.

When I was in college, my good friend Ed's mom (Rosie) had quite the reputation around our group of friends with her baking skills.  Her most famous desserts included her magic bars and these chocolate chip cookie bars. When word quickly spread about the arrival of these goodies, it was rare that I got to steal a few before all of his savage housemates got to them.  The few chances I did, I was ONE. HAPPY. GIRL. When we graduated college I was lucky enough to live with Ed for a few years while we were starting our careers.  It didn't take long for me to realize that I no longer had to plot my scheme for how to get my hands on some of these bars. The day that realization hit me, it was one of the happiest days of my life!  It was only a few short months until I finally got up the courage to ask Rosie for the recipe.  She (of course) graciously offered it up and I still have the original e-mail she sent Ed (circa 2006) with the subject line "Hi, from Mom." For the next few months I'm pretty sure I made these bars for co-workers, friends, Carl's fraternity brothers and Carl - every. single. time. he came to visit. I still remember those days fondly and even though I haven't seen Ed or his mom in a few years - every time I make these cookie bars I think of them and smile.

To this day, this recipe is my go-to chocolate chip cookie bar recipe and there is not one single thing I would change about it. Carl has been a huge fan of this recipe for years and always comments on his favorite part of the recipe: it's secret ingredient - PUDDING mix!

I hope you'll enjoy this recipe as much as we do.  As always, if you have any questions or just want to say, "Hi!" - please feel free to leave me a comment at the bottom of this post.  I love hearing from my readers!

Chocolate Chip Cookie Bars

Makes 15 good sized cookie bars

2 sticks butter or margarine, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 tsp vanilla
dash of salt
1 package instant vanilla pudding mix
2 eggs
1 tsp baking soda
2 and 1/4 cup flour
1 heaping cup of chocolate chips
1/2 cup walnuts (optional, I prefer them without)

Preheat oven to 375 degrees F.   Spray a 9 x13" baking dish with non-stick cooking spray.

Beat butter, brown sugar and granulated sugar together with mixer.  When well blended - add vanilla and salt.  Beat in vanilla pudding mix and combine.  Next, add in eggs one at a time.  In a separate bowl, combine flour and baking soda.  Add dry mixture into wet mixture and stir until combined.  Add chocolate chips - stir and press into pan.

Bake for 24-28 minutes.  NOTE:  Do not over bake... under cooking is better than overcooking for this recipe. 

Remove from oven and cool pan on wire rack.  Once cool, cut cookie bars into squares (I usually make 15). Enjoy!

Click here for a printable version of this recipe.

Thank you to the oh-so-super-sweet Rosie for this tasty recipe - I miss seeing your smiling face! And a special shout out to Ed - in the slim chance that you get a chance to read this amidst all of the chaos that is medical school! - Miss you buddy and hope to see you soon!