Wednesday, December 30, 2015
1 pkg Active Dry Yeast
12 oz. Warm Beer (I used Blue Moon) - Microwave to 110 - 120 degrees)
2 tsp Sugar
3 1/2 + Cups Flour
1 tsp Salt
2 tbsp Baking Soda
2 Cups Water
8 oz. Cream Cheese - room temp
2 Cups Shredded Cheese (I used Cheddar & Swiss)
2 Jalapeno - Diced, Seeded
1 Cup Crispy Bacon - Chopped
2 Eggs - Beaten
In a large bowl add beer, yeast, sugar. Bloom about 5-10 minutes. Add flour & salt. Stir to combine and set aside 5-10 minutes.
In a medium bowl add cheeses, bacon, jalapeno, Mix to combine. Set aside.
Mix dough and roll out on a floured surface. Roll out dough to about 1/4" thick and cut into about 5" diameter pieces. Stuff w/ cheese mixture, a little more than a table spoon. Fold dough over the cheese mixture and rotate until sealed. Forms about 2" balls.
In a pot bring 2 cups (or more) of water, to a boil. Add 2 tbsp baking soda.
Add balls to the water a few at a time. Don't over crowd. Cook about 3 minutes, making sure they rotate and cook on all sides.
Place them on a parchment lined baking sheet that has been sprayed with non-stick cooking spray. Brush the tops of each ball with the beaten egg and sprinkle w/ sea salt (or any other seasoning you might like). In a pre-heated 450 degree oven, bake for about 8-10 minutes or until golden brown. They will most likely leak, don't worry, it's fine. It gives you a little crunchy cheese "tail". Enjoy
* I served mine w/ a cheese dipping sauce. I just made a rue, then added cheese. More cheese is never a bad thing. #cheftainment
Tuesday, December 29, 2015
2 Cups White Sugar
1 tsp Vanilla Extract
2 Cups Flour
1 tsp Baking Powder
1 Cup Milk
2 tbsp butter
2 Cups Peanut Butter (+2 tbsp confectioners sugar)
2 Bags Chocolate Chips (1 Milk, 1 Dark) (+1 tbsp butter, 1 tbsp brewed coffee, 2 tbsp milk)
Sift together the flour and baking powder and set aside.
In a large bowl, combine eggs, sugar, vanilla. Beat on high until light and almost a lemon color. Slowly beat in flour mixture. Heat milk and butter (until melted). Stir into mixture.
Line a 10x15" pan w/ parchment paper and spray w/ cooking spray. Pour batter into pan and spread evenly. Place in a pre-heated 350 degree oven for 20-25 minutes or until a toothpick comes out clean.
Cool cake at least 1/2 hour. In the microwave heat peanut butter and confectioners sugar until melted). Spread the peanut butter evenly over cake. Refrigerate about 1 hour.
In the microwave, melt the chocolate, butter, coffee, milk in 30 second intervals until fully melted. Spread evenly over peanut butter layer. Sprinkle w/ sea salt. Refrigerate about 1/2 hour. Cut and serve.
New Jersey Childhood memories are brought back with this dessert. Enjoy. #Cheftainment