Man Food Linky Party #GetHimFed Fridays No. 24

Welcome to #GetHimFed Fridays!  You brought so many great recipes last week.  Join us again this week.  Look around and comment on the great recipes linked up every week.  Stop the other host’s blogs to see their features too.  Have a great weekend!
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#GetHimFed No, 24 Features | Bakewell Junction
  1. Sunday Gravy:  Neapolitan Ragu by Simple Living and Eating
  2. Ghirardelli Chocolate Chocolate Chip Caramel Brownie Bars by Tumbleweed Contessa
  3. Banana Bread Butter Pecan Ice Cream Sandwiches by The Dinner Pages
  4. Muffin Tin Scalloped Potatoes by Lori’s Culinary Creations
  5. Sweet Potato Biscuits by Stumbling Upon Happiness

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Italian Finger Sandwich Butter Cookies

Italian Finger Sandwich Butter Cookie | Bakewell Junction

Italian Finger Sandwich Butter Cookie | Bakewell Junction

The last few days were unseasonably warm and a lot of the snow has melted.  Happy day!  The eight foot piles are down to about four feet.  Today the cold weather is back.

I’ve said this before but it bears repeating…I love recreating recipes that are purchased from bakeries or pre-packaged from the supermarket.  A couple of weeks ago I shared Italian Butter Cookies with you and now I’d like to share Italian Finger Sandwich Butter Cookies.  The dough was a little thick for piping, although I did not puncture the Ziploc bag while piping the dough, my hands did get tired.

This is another recipe from The Italian Bakery book by Lee Mangione Cirillo.  I think everyone has seen the sandwich butter cookies in bakeries.  Most of the time they are filled with jam or preserves but sometimes they are filled with chocolate which is what I chose to do because my hubby loves the chocolate version.  These are a tender and delicious cookie – you won’t be able to stop at just one.  Which version would you and your family prefer?

Italian Finger Sandwich Butter Cookie | Bakewell Junction

Italian Finger Sandwich Butter Cookies

Yield:  80 individual cookies                  Cook Time:  7 minutes

Dough:

  • 3/4 pound (3 sticks) butter, room temperature or softened
  • 1 cup sugar
  • 1 1/2 eggs (for 1/2 an egg, beat an egg in a small bowl; take 1 1/2 tablespoons to equal 1/2 an egg)
  • 2 1/2 teaspoon vanilla extract
  • 3 1/4 cups flour
  • 1 1/4 teaspoons baking powder
  • green (30 drops), red (40 drops) or yellow (optional)

Filling and Garnish:

  • jam (about an 8 ounce jar)
  • coconut, shredded
  • chopped nuts
  • 3 ounces chocolate chips, melted with 1 to 3 tablespoons shortening (double if sandwiching with chocolate)
  • sprinkles
  • powdered sugar for dusting (optional)
  • additional chocolate for drizzle (optional)

Directions:

Step 1:  For the dough:  In a stand mixer, cream together butter and sugar for 5 minutes at medium speed.  Combine egg yolks, vanilla and food coloring (if using) with butter mixture and mix until completely combined.  Mix in baking powder and flour at low speed.

Step 2:  The original recipe specified “Using star tip #4 “s” tube, pipe out in 2″ bars on greased baking pan.” but since I don’t have those particular items, I used a Ziploc bag, cut off one corner (about 1/2 to 3/4 inch opening) and piped the dough onto a parchment paper lined cookie sheet.  My cookies were about 3 to 4 inches long and I got about 80 cookie bars which turned into 40 cookie sandwiches  Bake in a preheated 350 degree oven for 5 to 7 minutes.  I needed to bake for 7 minutes.  Cool completely on racks.

Step 3:  Filling and Garnish:  Melt 3 ounces of chocolate in the microwave in two or three 30 second increments.  Add shortening and microwave for 20 seconds. Mix thoroughly.  I found that 1 tablespoon of shortening was enough per 3 ounces of chocolate.  Place desired garnishes in small bowls.

Step 4:  Once cookies are completely cooled (it’s better to wait overnight because they are very tender), pair the cookie bars together based on length and shape.  Dip the flat bottom side of the cookie into the melted chocolate or spread with jam.  Top with the flat side of the paired cookie.  Dip one end of cookie sandwich into the melted chocolate on all sides.  While the chocolate is still soft on the end of the cookie, dip chocolate end into garnishes until covered.  Place on wax paper or parchment until dry.  Let garnishes set before storing.

Storing:  Store in a sealed plastic container for a few days.

Note:  The pastry star tube is the large commercial size and may be purchased at any restaurant or baking supply house.  4 “S” – 3/8 inch opening.  Use a No. 12 inch pastry bag; cut opening to fit large pastry tube.

Enjoy!!!

Recipe minimally adapted from The Italian Bakery book by Lee Mangione Cirillo.

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Man Food Linky Party #GetHimFed Fridays 23

Welcome to #GetHimFed Fridays!  You brought so many great recipes last week.  Join us again this week.  Have a great weekend!
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Visit us & be our friend:
  1. Cherry Chocolate Cookies by Scrumptilicious 4 You
  2. Penne Alla Vodka by Lydia’s Flexarian Kitchen
  3. Shrimp Po’ Boys by An Alli Event
  4. Rich Chocolate Layer Cake by Yesterfood
  5. Snickers Surprise Cookies by Wondermom Wannabe

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Spinach Split Pea Soup

Spinach Split Pea Soup | Bakewell Junction

Spinach Split Pea Soup | Bakewell Junction

Did anyone spend time clearing snow because of storm Pax?  I spent more than 9 hours clearing snow on Valetine’s Day.  The day started with me not being able to get out the front door and then when I went out the garage door and stepped onto the ground, the snow was above my knees.  That was more than the 10 to 20 inches predicted.  We also got a couple of hours of ice about halfway through the storm with thunder and I saw a flash of lightening too.

With all the storms and cold weather we’re having this winter I was looking for hearty and warm meals.  I love this version of split pea soup and I hope you do too.  It has carrots and spinach which are also favorites.  I haven’t made this in a while but I really needed a big bowl of it this weekend.  This soup is healthy and filling and I love it with crusty Italian bread.  Well, I love everything with crusty Italian bread.  Don’t you?  If not, do you have a favorite addition to every meal?

DSC_Spinach Split Pea Soup 2 | Bakewell Junction

Spinach Split Pea Soup

Yield:  6 servings                  Cook Time:  1 1/4 hours

Ingredients:

  • 2 cups green split peas or a 1 pound package
  • 2 slices of bacon, diced or some leftover spiral sliced ham
  • 1 celery stalk and all the celery leaves from a celery heart
  • 1 medium onion, chopped
  • 1/2 cup of chopped carrots
  • 32 ounces chicken broth (I used low sodium)
  • 10 ounces frozen chopped spinach
  • 1 teaspoon dried chopped parsley
  • 1 teaspoons dried chopped basil
  • 2 teaspoons salt or to taste (optional)
  • shredded fresh Asiago cheese for garnish
  • water to thin, if necessary

Directions:

Step 1:  Rinse the peas well.  Soak in peas in very warm water for at least an hour.  In a medium sauce or stock pan (I used a four quart pan), bring the chicken broth to a boil.  Drain peas and add to the chicken broth.  Stir in bacon or ham, celery, onion, carrots, parsley, basil and salt, if using, to the chicken broth.

Step 2:  Reduce heat and simmer for 1 1/4 hours until the peas are tender.  Stir in spinach.  If spinach is still frozen, wait until it defrosts to incorporate entirely.  Add additional salt as needed.  To give the soup a creamier look, puree with a stick blender or in a regular blender when cooled enough to handle.  I didn’t puree it because I like the thicker chunkier look and I don’t thin it much either but it’s all to taste.  Reheat and thin with additional water as necessary.  Serve warmed with grated Asiago cheese as garnish and crusty Italian bread.  You should be able to see the darker green flecks of spinach mixed in with the lighter shade of green peas.

Storing:  Store in a sealed plastic container in the refrigerator.

Enjoy!!!

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Made with Love Mondays, hosted by Javelin Warrior

Man Food Party #GetHimFed Fridays 22

Welcome to #GetHimFed Fridays!  It’s Valentine’s Day and the best way to a man’s heart is through his stomach.  You brought so many great recipes last week.  Join us again this week.  Have a great weekend!
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Visit us & be our friend:
Get Him Fed 22 Features | Bakewell Junction
  1. Orange Chicken with Chow Mein Noodles by Simple Living and Eating
  2. Lemony Parmesan Pork by Sourdough Native
  3. Stuffed Cheesesteak by Three Kids and a Fish
  4. Chocolate Waffles with Chocolate Syrup by Recipes and Ramblins with the Tumbleweed Contessa
  5. Shepherd’s Pie by Now Add Sugar

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Italian Butter Cookie Hearts

Italian Butter Cookie | Bakewell Junction

Italian Butter Cookie | Bakewell Junction

It’s almost Valentine’s Day and I found a recipe for Italian bakery butter cookies that I wanted to try, so I made them into heart shapes.  They’re topped with chocolate frosting and chocolate is always a must have on Valentine’s Day.

I must have made my cookies a lot larger than the original recipe called for because I only got 16 cookies.  I found the dough to be very thick and I needed to add a fourth egg yolk as described in the notes at the bottom of the recipe.  Even with the extra egg yolk, I had a hard time piping the dough.  I wound up puncturing the Ziploc bag with my finger while piping the dough.  While the frosting was a bit easier to pipe, it was pretty thick also.

I love recreating store bought treats at home, whether they are prepackaged snacks or store or bakery made.  While searching for a suitable recipe, I found resources on the internet saying that The Italian Bakery book by Lee Mangione Cirillo is the best.  I searched for the book but there are none to be found.  Someone sold one on Ebay last year but that’s as close I got to finding a copy.  I’m so glad I found these wonderful cookies and shared them with you.  This doesn’t mean that I won’t by cookies from the bakery sometimes but now I can make them myself whenever I want.  What store bought treats have you tried to recreate at home?

Italian Butter Cookie Hearts

Yield:  36 – 41 small cookies                  Cook Time:  10 minutes

Dough:

  • 8 ounces (2 sticks) butter, room temperature
  • 1/2 cup (4 1/2 ounces) sugar
  • 3 egg yolks
  • 1/2 teaspoon vanilla extract
  • 2 cups plus 2 tablespoons (10 ounces) flour

Rosette Chocolate Frosting:

  • 2 1/2 cups powdered sugar
  • 1/3 cup cocoa powder
  • 1/4 cup (1/2 stick) butter
  • 3 tablespoons plus 2 teaspoons milk
  • 1/2 teaspoon vanilla

Directions:

Step 1:  For the dough:  In a stand mixer, cream together butter and sugar for 5 minutes at medium speed.  Combine egg yolks and vanilla with butter mixture and mix until completely combined.  Mix in flour at low speed.

Step 2:  The original recipe specified “Pipe with bag onto ungreased cookie sheet into rosettes with a #7 “S” tube (or roll into 1 ” balls, place on cookie sheet and flatten slightly).” but since I don’t have those particular items, I used a Ziploc bag, cut off one corner and piped the dough into heart shapes onto a parchment paper lined cookie sheet.  You can optionally top with colored sprinkles (jimmies).  Bake in a preheated 400 degree oven for 7 to 10 minutes.  Cool completely on racks.

Step 3:  Rosette Chocolate Frosting:  Sift together powdered sugar and cocoa and set aside.  Cream butter for a few minutes and then beat in 1 cup of sugar and cocoa mixture.  Mix in vanilla.  Mix in remaining sugar alternating with milk.

Step 4:  Once cookies are completely cooled, fill a pastry bag with half the frosting recipe at a time and pipe a large rosette in the center of the cookie.  Let frosting set before storing.

Options:  You may use yellow or pink frosting for rosettes by eliminating cocoa powder and increasing powdered sugar another 2/3 cup (or more if needed), until reaching piping consistency and adding desired color.

Note:  If dough is too firm to pipe through bag return dough to mixing bowl and beat in another egg yolk.

Storing:  Store in a sealed plastic container for a few days.

Enjoy!!!

Recipe minimally adapted from The Italian Bakery book by Lee Mangione Cirillo.

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Man Food Party #GetHimFed Fridays 21

Welcome to #GetHimFed Fridays!  I’m excited to co-host this lovely linky party and hope you’ve brought some great recipes or maybe you just stopped by to see all the great links.  Have a great weekend!
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Get Him Fed 21 Features | Bakewell Junction
  1. Tortellini and Spinach Soup by Feeding Big
  2. Jambalaya by Soup Spice Everything Nice
  3. Sweet and Spicy Chicken Bites by My Sweet Mission
  4. Super Bowl Snack Ideas 2014 by What’s Cooking in the Burbs
  5. Sweet Pork Chop Bacon Wraps by So Simply Stephanie

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Cinnamon Roll Cake

Cinnamon Roll Cake | Bakewell Junction

Cinnamon Roll Cake | Bakewell Junction

I’d seen this Cinnamon Roll Cake on Danielle’s Hugs and Cookies XOXO site a few weeks ago and thought it would be delicious.  Due to the frequent snow events and a couple of viruses I hadn’t had a chance to make it to share with family and friends.  It’s a pretty quick and easy recipe, so you can whip it up for last minute guests.  I love cinnamon rolls and was curious about how this cake would taste.

I almost didn’t post this recipe because my sense of taste is off thanks to this sinus thing I’ve got going on and the swirl wasn’t evenly distributed throughout (I need to work on the swirling technique).  The hubby walked by and grabbed a slice.  He liked it quite a bit so I changed my mind because it’s all about the flavor – right?

Cinnamon Roll Cake 

Yield:  12 servings                  Cook Time:  40 minutes

Batter:

  • 3 cups flour
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 4 teaspoons baking powder
  • 1/2 cup butter, melted
  • 1 1/2 cups milk

Topping:

  • 1 cup butter, softened
  • 1 cup brown sugar
  • 2 tablespoons flour
  • 1 tablespoon ground cinnamon

Glaze:

  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 5 tablespoons milk

Directions:

Step 1:  For the batter:  Line a 9 by 13 pan with parchment paper.  In a large bowl, add all the batter ingredients except the butter and mix with an electric mixer until combined.  Add the melted butter and stir slowly until combined.  Pour the batter into the prepared pan.

Step 2:  In a large bowl, add all the topping ingredients and mix until combined and creamy.  Drop large dollops of the topping evenly over the top of the cake.  Using a knife, swirl the topping throughout the cake.  Bake at 350 degrees for 35 to 40 minutes.  The cake is done when a toothpick inserted in the center comes out almost clean.

Step 3:  For the glaze:  In a medium bowl, mix together the glaze ingredients and drizzle over the cake while still warm.  Server at room temperature.

Storing:  Store at room temperature in a sealed plastic container for a few days.

Enjoy!!!

Recipe from Cinnamon Roll Cake on Hugs and Cookies XOXO.

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