Buttery Roll BreadMaker Roll Recipe

We love fresh bread at our house.  I was looking for a new ONE rise bread recipe and stumbled over this one – I made a few modifications (yes it’s now “tried and true”!) and so here it is!

Buttery Roll BreadMaker Roll Recipe

Ingredients

  • 1 cup warm (70-80 degrees F) milk (don't have to warm it if your breadmaker has a warming feature)
  • 1/2 cup unsalted butter, softened
  • 1/4 cups white sugar
  • 2 eggs
  • 1 1/2 tsp salt
  • 4 cups bread flour
  • 2 1/4 tsp dry yeast
  • 1-2 Tbs additional flour for flouring surface

Instructions

  1. Place all ingredients in breadmaker in order above
  2. Select dough setting
  3. When complete, remove dough and place on lightly floured surface
  4. Divide in half
  5. Divide each half into 12 even pieces
  6. Gently shape dough into balls.
  7. Place in a greased 9x13 baking pan.
  8. Cover and let rise in warm place for 30-45 minutes
  9. Preheat oven to 350
  10. NOTE - when I don't have a good place for "rising" bread, I do the following:
  11. Place small bowl of water in microwave. Heat for 2-3 minutes. Leave bowl in microwave, place the pan with bread on top, close microwave. When removing, have a towel ready as the steam will have gathered all over bottom of the bread pan.
  12. Place in preheated oven, bake for 12-15 minutes or until lightly browned.
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As always – enjoy!

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Chocolate Chip Cookie Dough Frosting Recipe

My daughter absolutely ADORES cookie dough.  Years ago, I made one type of chocolate chip cookie dough frosting for birthday cupcakes, and it was a hit but I do believe this one is better!

Chocolate Chip Cookie Dough Frosting Recipe

Ingredients

  • 3/4 cup packed brown sugar
  • 1/2 cup softened (not melted!) unsalted butter
  • 1 1/4 cups all purpose flour
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4-1/2 cup half n half or whipping cream (depends on desired consistency - may need more)
  • 1/2-3/4 cup mini chocolate chips

Instructions

  1. Beat brown sugar and butter in stand mixer until smooth and creamy
  2. Mix in flour, vanilla, salt, and baking soda until well combined
  3. Slowly add in cream/half n half until desired consistency
  4. Fold in 1/2 cup chips
  5. (I use additional chips to sprinkle over the top once I have frosted the cake or cupcakes!)
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As always – enjoy!

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Margarita Shrimp and Scallop Recipe

We made these (scallops only) to go over the AMAHZING Mango Peach Salsa.  Then we made shrimp the next night for the leftover peach salsa.  So you can marinate both shrimp and scallops or one or the other.  I promise it will be delicious!

Margarita Shrimp and Scallop Recipe

Ingredients

  • 2 limes, juiced
  • 2 Tbs extra virgin olive oil
  • 3 Tbs good quality tequila
  • 1 Tbs orange liqueur
  • 1/4 tsp salt
  • fresh ground black pepper
  • 12-15 large sea scallops
  • 12 large shrimp
  • OR one or the other!

Instructions

  1. Add all marinade ingredients to large bowl; stir
  2. Place shrimp/scallops into bowl
  3. Refrigerate about 20 minutes
  4. Skewer the seafood onto metal or water soaked bamboo skewers and grill for about 2.5-3 minutes on each side.
  5. Remove from skewers, sprinkle with a little salt.
  6. Serve immediately
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http://cookiesandcurtains.com/2018/06/19/margarita-shrimp-and-scallop-recipe/

As always – enjoy!

 

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Mango Peach Salsa Recipe

We were looking for a new recipe to go with scallops and we found one with mango *only* that sounded good but we modified to fit what we had on hand!  This TRULY may be the best salsa I’ve ever made. Wow. The two fruits pair so well with the onion and the jalepeno.  Try it – you’ll love it!  We grilled scallops to go on top, but shrimp is also awesome (we had that the next night!) and it’s also excellent in tacos or with chips!

Mango Peach Salsa Recipe

Ingredients

  • 1 medium mango, peeled, diced
  • 3 medium peaches, diced
  • 1 large tomato, seeded and diced
  • 2 green onion, green part only, diced
  • 1 jalepeno, seeded (depends on hot you like it!) and diced
  • 1 Tbs diced red onion
  • 2 limes, juiced
  • 1 Tbs extra virgin olive oil
  • pinch salt, fresh ground black pepper

Instructions

  1. All all ingredients to bowl, mix and refrigerate an hour.
  2. Remove from fridge, let sit about 10 minutes before serving
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As always – enjoy!

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Lemon Gooey Butter Cake Recipe

I love St Louis Gooey Butter cakes, and so when I had a taste for lemon the other night, I thought I’d combine the lemon with gooey butter.  Yummy!

Lemon Gooey Butter Cake Recipe

Ingredients

  • 1 box lemon cake mix
  • 1 large egg
  • 8 Tbs (one stick) unsalted butter
  • 1 pkg cream cheese (8oz), room temperature
  • 3 large eggs
  • 1/3 cup fresh squeezed lemon juice
  • 1 tsp fresh lemon zest
  • 2 cups confectioner sugar
  • 4 Tbs melted unsalted butter
  • 2 Tbs confectioners sugar

Instructions

  1. Preheat oven to 350
  2. Combine cake mix, 1 egg, 8 Tbs butter until well combined
  3. Press into greased 9x13 pan. Press evenly and slightly up the sides.
  4. Mix cream cheese, 3 eggs, lemon juice, zest, confectioners sugar, and unsalted butter until well combined.
  5. Pour filling evenly over top of crust
  6. Bake for 40-45 minutes or until lightly browned
  7. Sprinkle with 2 Tbs confectioners sugar
  8. Cool, serve at room temperature.
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http://cookiesandcurtains.com/2018/06/08/lemon-gooey-butter-cake-recipe/

As always – enjoy!!

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Crab Stuffed Jalepeno Recipe

Just let me say – these were fabulous.  We will SO make these again!  The crispy bacon on top was just delicious!

Crab Stuffed Jalepeno Recipe

Ingredients

  • 12 medium size jalepenos
  • 1 8 oz package cream cheese
  • 2 cups cheddar cheese
  • 1 1/2 tsp worcestershire sauce
  • 1/4 tsp garlic powder
  • 4 oz crabmeat
  • 8 slices bacon, cooked crisp and crumbled

Instructions

  1. Cut jalepenos in half lengthwise, seed and discard seeds
  2. Bring medium size pot of water to boil
  3. Place jalepenos in boiling water for approximately 4 minutes (this removes some of the heat and also softens them slightly for easier bites!)
  4. Drain; place on parchment paper lined baking pan
  5. Preheat oven to 350
  6. Mix cream cheese, cheddar cheese, worcestershire, and garlic until combined
  7. Fold in crab meat
  8. Place in zip lock bag and seal, snip the end
  9. Pipe into the halved jalepenos
  10. Sprinkle bacon over the jalepenos
  11. Bake approximately 20 minutes
  12. Serve immediately
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As always – enjoy!

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Meyer Lemon Glaze Recipe

This glaze is awesome..  So excellent!

Meyer Lemon Glaze Recipe

Ingredients

  • 2 cups confectioners sugar
  • 2-3 Tbs fresh Meyer Lemon juice

Instructions

  1. Whisk together the confectioners sugar and 2 Tbs of lemon juice in small bowl, until very smooth. If you need more juice, add, but keep the mixture thick and opaque. Spoon this glaze over the cake, coating entire surface and allowing the glaze to drip down the sides, covering every single part. The glaze keeps the cake moist so use it all! Let the glaze set, about 30 minutes. Transfer to a cake stand.
  2. Can be stored at room temperature for up to 3 days, covered.
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http://cookiesandcurtains.com/2018/03/02/meyer-lemon-glaze-recipe/

As always – enjoy!

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Greasing a Bundt Pan properly..

I know I know this sounds nuts, right?  But if you don’t grease the pan properly, the cake won’t come out perfectly, and even though it will still taste fabulous, you’ll be mad.  So try this and I promise you’ll be happy!

Greasing a Bundt Pan properly..

Ingredients

  • 1 Tbs all purpose flour
  • 1 Tbs solid shortening

Instructions

  1. Mix both ingredients together in a bowl with a fork until well combined.
  2. Press ingredients into/onto every single nook and cranny on the Bundt pan, up the middle portion, down the sides, etc. Make sure every portion is covered.
  3. Toss any leftover mixture.
  4. When it comes time to removing the cake from the pan, follow these steps:
  5. Cool cake for 1 hour on a rack in the pan
  6. Invert the rack over top of the Bundt pan
  7. Flip the two over together and set on the counter, rap on the top of the pan and around the sides to loosen the cake. You'll hear/feel the cake release from the pan.
  8. Lift pan straight up.
  9. Enjoy!
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Meyer Lemon Curd Recipe

I’ll admit, I have NEVER bought Meyer Lemons before I tried this recipe.  Well, I’m hooked.  And you will be as well..  So delicious, you can smell the lemons from afar.

Meyer Lemon Curd Recipe

Ingredients

  • Meyer Lemon Curd / Filling
  • 2 large eggs and 2 large egg yolks (you won’t need the whites for anything so you can save for another use)
  • ½ cup white granulated sugar
  • 1 tsp finely grated lemon zest from Meyers lemons
  • ½ cup juice from 2 Meyer lemons
  • Small pinch kosher salt
  • 2 Tbs unsalted butter, cut into small cubes

Instructions

  1. Fill a medium size pan with 2” of water and heat over medium, until almost starting to boil. Meaning bubbles forming but not breaking open.
  2. Combine eggs, egg yolks, and sugar in a bowl that fits over the pan, but doesn’t touch the water. Place over the pan and whisk constantly so the mixture gets thick but the eggs don’t actually cook like scrambled eggs. Continue to whisk until the mixture gets pale and forms a ribbon when you pull the whisk out. Should be around 140/145 degrees on instant read thermometer. Remove the bowl from the heat, allowing pan to remain on the heat.
  3. Stir in zest, juice and salt. Whisk and then place back over the heated water. Continue to stir/whisk as the mixture starts to thicken. Around 170/175 degrees the curd will be thick as chocolate sauce. Press the mixture thru a fine sieve to remove any cooked egg pieces or zest. Whisk the butter in one cube at a time until the mixture is glossy and smooth.
  4. Cool, cover, refrigerate for at least 8 hours or overnight.
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As always – enjoy!

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Meyer Lemon Buttermilk Pound Cake Recipe

Wowee this cake was good.  I mean really good.  Worth the steps, worth EVERY bit of the work.

Meyer Lemon Buttermilk Pound Cake Recipe

Meyer Lemon Buttermilk Pound Cake Recipe

Ingredients

  • 3 ¼ cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 12 Tbs unsalted butter, room temperature but not soft
  • 1 ½ cups granulated white sugar
  • 3 large eggs
  • 2 Tbs finely grated Meyer Lemon zest
  • ¼ cup juice from Meyer lemons
  • 2 cups buttermilk
  • 1/2 cup cream cheese, cut into small pieces, room temperature
  • 1 recipe Meyer Lemon Curd, chilled minimum 8 hours

Instructions

  1. Whisk flour, baking powder, baking soda and salt together.
  2. Mix lemon curd with cream cheese until combined and color is consistent through-out.
  3. Place cool butter in bowl of stand mixer. Beat on low speed until butter is shiny and sticks to side of mixing bowl. Add the granulated sugar, increases to medium speed and blend until well incorporated. Scrape down the bowl. Add eggs, 1 at a time, mixing in between. In between eggs 2 and 3, mix in 1 Tbs of flour mixture – this helps reduce lumps. Scrape the bowl gain. Add zest and juice, beat on low speed until well incorporated.
  4. Add one third of the flour mixture to the egg mixture, beat on low speed. Add 1 cup buttermilk, beat on low speed until will incorporated. Scrape bowl/scrape beaters. Add remaining flour and buttermilk, alternately, breaking into 3 additions, eating on low speed after each addition. Once batter is almost smooth, scrap beaters and bowl and stir gently to combine all.
  5. Spoon half batter into prepared Bundt pan. Spoon Meyer Lemon curd filling (that you've mixed with the cream cheese) over the batter, and top with remaining batter, ensuring all the filling is covered with batter. Rap the pan on the counter to ensure all air bubbles are removed.
  6. Place Bundt pan in cold oven on middle rack. Heat oven to 300, bake for 20 minutes. Increase heat to 325, bake for 20 minutes. Finally, increase heat to 350, bake an additional 30 minutes or just until sides begin to pull away from the pan and top is lightly browned. Cool completely on a wire rack, in the pan, without turning over, for at least an hour.
  7. Place rack over top of cooled pan. Invert the pan, and rap on the top of the pan with your knuckles, all the way round several times. It should sound hollow when the cake has dropped out of the pan onto the rack. Life the pan straight up once the cake is out. If any parts remain in the pan, use a rubber scraper to gently remove from the pan and place onto the cake.
  8. Glaze!
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As always – enjoy!

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