Jelly Belly Cookies #12WksXmasTreats

Jelly Belly Cookies | Bakewell Junction

Jelly Belly Cookies | Bakewell Junction

It’s time for the tenth week of 12 Weeks of Christmas Treats blog hop.  It’s hosted by Brenda Thompson from MealPlanningMagic.com.  The blog hop goes live every Wednesday until Christmas.  If you’d like to join us, please fill out the form on Brenda’s blog.

Time is flying by so fast.  I can’t believe we’re nearing the end of the 12 Weeks of Christmas Treats.  For this week’s entry, I intended to post a pumpkin pie but it was a failure (a.k.a I didn’t like it).  I had to find a quick and tasty recipe and decided on this one that my friend Chris had given me last year.  This is a tender butter cookie with raspberry jam or preserves in the center.  You can add powdered sugar if you like but I think they are great without.  The hubby and his friend loved them.

Jelly Belly

Yield:  48 cookies                  Cook Time:  12 minutes

  • 1 cup (2 sticks) butter, room temperature or softened
  • 3/4 cup sugar
  • 3/8 teaspoons salt
  • 1 1/2 large egg yolks
  • 1 teaspoon vanilla extract
  • 2 1/3 cups flour
  • 3/4 cups raspberry jam or seedless preserves (I used preserves)

Directions:

Step 1:  Line two cookie sheets with parchment paper.  Preheat oven to 350 degrees.

Step 2:  With an electric mixer, cream together butter, salt and sugar for a few minutes until lightened in color and fluffy.  Beat in egg yolks and vanilla until smooth.  Gradually mix in flour until well combined.

Step 3:  Form level teaspoons of dough into balls (mine had a little more dough) and place on cookie sheets about 1 inch apart.  Indent each dough ball with knuckle or thumb and fill with 1/4 teaspoons of jam or preserves.

Step 4:  Bake 12 to 14 minutes at 350 degrees until edges begin to become pale golden (mine didn’t change color but after they cooled the bottoms were light golden).  Cool completely before removing them from the pan as they are delicate.  Sprinkle with powdered sugar if desired.

Storing:  Store cookies in a sealed plastic container.

Recipe minimally adapted from friend Chris’ family recipe.

12 Weeks of Christmas Treats Blog Hop | Hosted by MealPlanningMagic.com

12 Weeks of Christmas Treats Blog Hop

Week 10, November 27, 2013

Powered by Linky Tools

Click here to enter your link and view this Linky Tools list…

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

Advertisements

Gingered Monkey Bread #12WksXmasTreats #TwelveLoaves

Gingered Monkey Bread | Bakewell Junction

Gingered Monkey Bread | Bakewell Junction

It’s time for the ninth week of 12 Weeks of Christmas Treats blog hop.  It’s hosted by Brenda Thompson from MealPlanningMagic.com.  The blog hop goes live every Wednesday until Christmas.  If you’d like to join us, please fill out the form on Brenda’s blog.

This is the ninth week of Christmas Treats.  This recipe combines the #TwelveLoaves and #12WksXmasTreats.  Since the theme for Twelve Loaves November is spice and I wanted to make something I’ve never made before, I looked for a Monkey Bread recipe.  Monkey Bread usually has cinnamon but I thought it would be more seasonal for a gingery version.  Plus I added a twist with mascarpone icing instead of cream cheese icing and lightly echoed the spice flavors in the icing.  This Gingered Monkey Bread would be great for breakfast, brunch or dessert for your holiday table.  If you like super gooey and sweet treats, this one is for you.

Gingered Monkey Bread

Yield:  6 to 8 servings                 Cook Time:  35 minutes

Ingredients:

Dough:

  • 2 tablespoons melted butter
  • 1 cup milk, warmed to 110 degrees
  • 1/2 cup water, warmed to 110 degrees
  • 1/4 cup sugar
  • 2 1/4 teaspoons instant yeast
  • 3 1/4 cups flour, plus extra for work surface
  • 2 teaspoons salt

Coating:

  • 1 to 1 1/2 packed brown sugar (I used 1 1/2 cups)
  • 3 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoons ground cloves
  • 8 to 12 tablespoons (1 to 1 1/2 sticks) butter (I used 1 1/2 sticks)

Icing:

  • 4 ounces mascarpone cheese, softened
  • 4 tablespoons (1/2 stick) butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 3 or more teaspoons milk

Directions:

Step 1:  For the Dough:  Mix the milk, water, melted butter, sugar and yeast in a two cup measure.  I used a microwave safe glass measure and heated the milk and water at full power for 1 minute, 20 seconds to reach 110 degrees.  In the bowl of a stand mixer, add the flour and salt.  Using the dough hook attachment, start the mixer on low.  Add the milk mixture slowly.  Scrape down the sides as needed until the flour is incorporated.  Increase the mixer speed to medium (raised my KA to the 5 setting) and let it knead for another 6 to 7 minutes.  If the dough looks overly wet, add 2 tablespoons of flour at a time and continue mixing until the dough forms a mass.  Spray a large bowl with cooking spray.  Transfer the dough to the bowl and spray the dough also.  Cover the bowl with a clean dish towel and use my tip below to aid the rise.  Let the dough rise until doubled.  If using my tip, it will double in 45 to 60 minutes.  If not, it may take 1 to 2 hours.

Step 2:  For the coating:  As the dough rises, combine the brown sugar, ginger, cinnamon and cloves in a bowl.  Place the melted butter in a small bowl.  If you would like to dial back the sweetness and gooeyness of the recipe, use the lesser amounts of sugar and butter.  Set aside.

Step 3:  For the shaping the dough balls:  Sprinkle a clean work surface with flour.  Transfer the dough onto the floured surface.  Spread and press the dough into about an 8 inch square.  Cut the dough into 8 by 8 slices with a bench scraper or knife.  This will give you 64 pieces.

Step 4:  Spray the bundt pan with cooking spray.  Roll each piece of dough into a ball shape.  Dip each dough ball into the melted butter individually.  Then roll them in the brown sugar mixture until they are well coated.  Place the dough ball into the bundt pan.  Layer the dough balls so they are offset and the dough ball on top is placed on the seam of dough balls below.  Repeat until all the dough balls are in the bundt pan.  If there’s any remaining melted butter or brown sugar, set aside.

Step 5:  Cover the bundt pan with a clean dish cloth or plastic wrap.  Let rise until puffy and until they are about an inch or two from the top of the pan.  If using my oven tip below, let rise for 45 minutes.  If not, let rise for 1 to 2 hours.  If there’s any remaining melted butter, drizzle it over the top of the dough balls.  If there’s any remaining brown sugar, sprinkle it over the top of the dough balls too.

Step 6:  Bake unwrapped 30 to 35 minutes in a preheated 350 degree oven.  When done the top should be browned and the coating begins bubbling a bit.  Let bread cool in the pan for a maximum of 5 minutes.  Any longer and it will be difficult to depan.  Invert bread onto a large plate.

Step 7:  For the Icing:  While the doughs cools a bit, add butter and mascarpone cheese to a large mixing bowl.  Beat 4 to 5 minutes.  I beat them on high using a hand-held mixer.  Beat in vanilla extract, ginger and cinnamon.  Mix in the powdered sugar at a lower speed (this prevents having powdered sugar everywhere).  Mix in the milk.  If you want a thinner icing, add more milk in teaspoons increments until you reach desired consistency.  While the bread is still warm, spread the icing on top of the bread – the icing will drizzle down the sides of the dough.  Serve warm or cold.

Recipe inspired by Cooks Illustrated.

Tips:  If your house is chilly like mine always is and your dough doesn’t rise, you can boil a pot of water while preparing the dough and place the water and dough in a cold oven.  The boiling water will create a warm moist environment in the oven for the dough to rise well.  Leave the oven light on and it will add to the warming effect.

12 Weeks of Christmas Treats Blog Hop | Hosted by MealPlanningMagic.com

12 Weeks of Christmas Treats Blog Hop

Week 9, November 20, 2013

Powered by Linky Tools

Click here to enter your link and view this Linky Tools list…

************************************************************************

#TwelveLoaves November-Spice.  October #TwelveLoaves was about baking with Root Vegetables.  It was quite a delicious month! Temperatures are dropping and it is the right moment to explore bread and SPICE!  Share your November Spice Bread (yeast or quick bread).  Let’s get baking!

If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts.  Please make sure that your bread is inspired by the theme!

2. Please link your post to the linky tool at the bottom of my blog.  It must be a bread baked to the Twelve Loaves theme.

3. Have your Twelve Loaves bread that you baked this November, 2013, and posted on your blog by November 30, 2013.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess.  #TwelveLoaves runs so smoothly thanks to the help of the lovely Paula from Vintage Kitchen Notes and Renee from Magnolia Days.

Are you hungry for amazing bread? Check out what the Twelve Loaves bakers have created this month:

You are next… Click here to enter

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

Chocolate Bourbon Pecan Pie #12WksXmasTreats #ChocolateParty

Chocolate Bourbon Pecan Pie | Bakewell Junction

Chocolate Bourbon Pecan Pie | Bakewell Junction

It’s time for the eighth week of 12 Weeks of Christmas Treats blog hop.  It’s hosted by Brenda Thompson from MealPlanningMagic.com.  The blog hop goes live every Wednesday until Christmas.  If you’d like to join us, please fill out the form on Brenda’s blog.

This week I’m combining the #12WksXmasTreats with November’s #ChocolateParty.  The theme for the Chocolate Party is pecans.  I’ve always wanted to make pecan pie…not just regular pecan pie, I’d seen this decadent version has chocolate and another layer of flavor with the bourbon.

I had boxed pie crust mix left over from a bout of pie baking my husband had a while back, so I used that for the crust of this Chocolate Bourbon Pecan Pie recipe.  You can use a homemade crust or a pre-made crust from the supermarket.  Two of my brothers-in-law were visiting yesterday and this pie came together rather quickly while they were here.  They loved the pie and my hubby (who doesn’t like pecans) even asked for a second piece.  He also demanded that I make it again not just this once for the blog.  I’d say this recipe is a winner.

Chocolate Bourbon Pecan Pie

Yield:  8 – 10 servings                  Cook Time:  60 minutes

  • 1 – 9 inch deep dish prepared pie crust
  • 3 large eggs
  • 3/4 cup light of corn syrup
  • 4 tablespoons melted butter
  • 3/4 cup packed light brown sugar
  • 3 tablespoons bourbon (I used honey Jack Daniels)
  • 1 tablespoons vanilla extract
  • 2 tablespoons flour
  • 2 cups pecans, divided
  • 1 cup milk chocolate chips

Directions:

Step 1:  Chill the prepared pie crust in the refrigerator or freezer while you make the filling.  Mix the eggs, corn syrup, butter, sugar, bourbon, vanilla and flour in a large bowl.  I used an electric mixer.

Step 2:  Sprinkle the chocolate chips evenly on the bottom of the pie crust.  Coarsely chop 1 1/2 cups of pecans the pecans and sprinkle evenly on the bottom of the pie crust.  Carefully pour the filling into the pie crust.  For a pretty presentation, place the remaining pecans on the top in a circular fashion.

Step 3:  Bake in a 425 degree preheated oven for 15 minutes.  I used a glass pie plate so I baked the pie at 400 degrees for 20 minutes.  Reduce the temperature to 350 degrees.  Continue baking for 45 minutes.  Cool pie until set, at least one hour.  Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream.

Storing:  Store covered by plastic wrap at room temperature.

Recipe adapted from Amateur Gourmet and She Wears Many Hats.

12 Weeks of Christmas Treats Blog Hop | Hosted by MealPlanningMagic.com

12 Weeks of Christmas Treats Blog Hop

Week 8, November 13, 2013

Powered by Linky Tools

Click here to enter your link and view this Linky Tools list…

************************************************************************

Our #ChocolateParty November theme is pecans and chocolate.  If you’d like to join in, please follow these rules:

1.)  Blog about your chocolate treat.  Your recipe must include the two ingredients we choose.  It can be a simple no bake treat or a sophisticated layer cake; the complexity level of the recipe is totally up to you.
2.)  Include a link back to the Chocolate party page.  Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.)  Your recipe must be published during the current month.  Please do not link old recipes, they will be deleted.

I hope you’ll join our party and bake along with us.  Also, if you’d like to know what are we up to and what ingredients we pick for the next parties, join our Facebook group.
All submitted posts will be pinned to the Chocolate party Pinterest board and will be promoted on other social media platforms using the #chocolateparty hashtag.

Add your link to the Chocolate Candy Party.  Your link will be displayed on the Roxana’s Home Baking site.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

Anise Cookies #12WksXmasTreats

Anise Cookies | Bakewell Junction

Anise Cookies | Bakewell Junction

It’s time for the seventh week of 12 Weeks of Christmas Treats blog hop.  It’s hosted by Brenda Thompson from MealPlanningMagic.com.  The blog hop goes live every Wednesday until Christmas.  If you’d like to join us, please fill out the form on Brenda’s blog.

I’m always looking for recipes that remind me of childhood favorites and homemade versions of commercially made ones.  This Anise Cookie fits the bill for both and reminds me of the Stella D’oro Anisette Sponge cookies we had all the time as kids.  My Dad used to work for the company when I was in grade school and we had all different types of their cookies in the house all the time.

This Anise Cookie recipe is easy and you can add powdered sugar if you like but I think they are lovely as is, possibly with coffee or tea.  My husband and his friend gave their hearty approval.  Although the cookie has the shape of biscotti, they are a sponge cookie.  I know you would love them too.

Anise Cookies

Yield:  24 cookies                  Cook Time:  20 minutes

  • 3/4 cup sugar
  • 3/4 cup oil (I used olive oil)
  • 3 large eggs
  • 2 1/2 teaspoons anise extract or 2 1/2 tablespoons Anisette Liquor
  • 2 cups flour
  • 1 1/4 teaspoons baking powder

Directions:

Step 1:  Line two cookie sheets with parchment paper.  In a medium bowl, mix together flour and baking powder and set aside.

Step 2:  With an electric mixer, beat together oil and sugar.  Beat in each egg individually.  Beat in the anise extract.  Mix in the flour in two additions until just combined.  Cover bowl with plastic wrap and let batter relax in a warm place for 25 minutes.

Step 3:  Transfer half the batter to one cookie sheet and form using a silicone spatula into an oblong log about 6 inches wide and 14 inches long.  The dough will be about 1/4 to 1/2 inch thick.  Bake in a preheated 350 degree oven for 15 to 20 minutes.  The edges will begin to become lightly browned.  Let cool in the pan for 15 minutes before slicing with a serrated knife.

Step 4:  Repeat step 3 for the remaining batter.  Serve when cool and dust with powdered sugar if desired.

Storing:  Store cookies in a sealed plastic container.

Recipe minimally adapted from My Italian Grandmother.

12 Weeks of Christmas Treats Blog Hop | Hosted by MealPlanningMagic.com

12 Weeks of Christmas Treats Blog Hop

Week 7, November 6, 2013

Powered by Linky Tools

Click here to enter your link and view this Linky Tools list…

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.