Trc’niegl a.k.a. Zeppole #TwelveLoaves

Have you ever tried the fried dough found at all the Italian feasts?  Our family calls them Trc’niegl (as in the town my Dad and Grandparents came from) but they are generally known as Zeppole.  When made at home they are way better than the ones that are from the feast (not that I turn those away).

Trc'niegl a.k.a. Zeppole | Bakewell Junction - a delicious and addicting treat.

Trc’niegl a.k.a. Zeppole | Bakewell Junction

You’re probably wondering how we pronounce Trc’niegl, so here it is (sorta):  Therch-eh-nee-lyee (the y is pronounced as a consonant not as eye).  There is a more official recipe in the town we came from for making these using potato (I’ll likely share that a another time).  My family never used that recipe and my Grandmother used the same recipe she used for making homemade pizza.  My Grandmother’s recipe was never written down, so now we use my hubby’s pizza dough recipe.

Other differences between Trc’niegl and the well known Zeppole is that we use granulated sugar rather than powdered sugar and we make them into shapes (see the photo below) rather than just a ball shape.  I don’t mind the powdered sugar but I use the granulated sugar when I make them at home.

Trc'niegl a.k.a. Zeppole | Bakewell Junction - a delicious and addicting treat.These can be made any time you want them.  They are a special treat for any family gathering too.

Trc'niegl a.k.a. Zeppole | Bakewell Junction - a delicious and addicting treat.I even ate one with green sugar in honor of the upcoming St. Patrick’s Day.  Notice the extra sugar on the side for dunking.

In other news, one warm week and the snow and ice has receded wonderfully.  Yay!

Trc’niegl (Zeppole)

Yield:  9 to 10 servings                Cook Time:  4 minutes

Ingredients:

Dough:

  • 1 3/4 to 2 cups flour
  • 2 teaspoons salt
  • 1 1/2 tablespoons sugar
  • 3 teaspoons Rapid Rise Yeast
  • 1 cup water, warmed to 130 to 140 degrees
  • 1 to 2 tablespoons oil
  • oil for frying (I used olive oil but it’s not the usual oil used for frying)

Coating:

  • granulated sugar to sprinkle on fried dough (substitutions, powdered sugar as in the Italian feast version)

Directions:

Step 1:  For the dough:  Begin by warming a large ceramic bowl by filling it with hot water for a few minutes.  Pour out the water and dry bowl with a clean cloth.  Add 1 3/4 cup of flour, salt, sugar and yeast to the bowl.  Mix combined ingredients.

Step 2:  Heat water to 130 to 140 degrees (or follow the directions on the yeast you’re using) – this is about 1 minute 20 seconds in my microwave in a 1 cup glass measure.  Pour the water around the outside of the flour mixture where it meets the bowl.  With a wooden spoon, mix the ingredients to combine and the dough begins to come together.  If the dough looks overly wet, add 2 tablespoons of flour at a time (but not more than the remaining 1/4 cup flour) and continue mixing until the dough forms a mass.  The dough will be sticky.  Drizzle 1 tablespoon oil on the dough ball.  Turn the dough ball over a couple of times so the oil coats it.  Knead the dough for a few minutes.

Step 3.  Cover the bowl with plastic wrap and set in a warm place to rise for one to two hours.  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 4:  You don’t need a deep fryer per se, you can use a large and deep sauce pan.  I used a 3 quart sauce pan.  Add oil for frying to be 2 to 3 inches deep in the pan and heat to about 300 degrees.  While the oil heats, prepare a clean workspace and sprinkle liberally with flour.  Sprinkle your hands liberally with flour also.  Divide the dough into 9 or 10 pieces.  For each piece, form it into one of three shapes:  create a rope about 3/4 inch thick and then create a circle, pressing the ends together to attach; create the same rope as before but overlap the ends about an inch from the end so there is a circle with two ends protruding out where they overlapped; create a flat piece of dough that is about 3 inches by 4 inches.  Set the dough shapes on the floured work surface while the oil finishes heating.

Step 5:  Begin frying the dough by carefully placing the first in the oil.  There will be a lot of bubbling and the dough will float to the top after a few seconds.  Add another but do not crowd too much.  Fry for a few minutes until the bottom is a dark golden color.  Turn dough over to fry the other side for a few minutes until the color is dark golden color.  I like to make them dark to be sure that the inside is cooked through.  No one wants a Trc’niegl that has uncooked dough in the middle.  Transfer the cooked dough out of the oil, letting the excess drip off, onto a paper towel lined bowl.  Sprinkle liberally with sugar.  Repeat with the remaining dough.  Best served hot but you can follow my tips if you have any left over.

Enjoy!

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.  I use this tip even during the warm weather months.
If you have any leftovers, place them in a plastic freezer bag and freeze until ready to use.  When ready to use, defrost one by microwaving for 15 to 20 seconds and then toast in a toaster oven.  If defrosting more than one, increase microwave and toaster oven time.
To simplify, you could substitute store bought pizza dough or frozen white bread dough, instead of making your own dough.  Just defrost and let rise for an hour or two.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of Heather of girlichef, and the rest of our fabulous bakers.

Our host this month is Rossella from Ma ch ti sei mangiato, and our theme is Italian Breads.  For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month’s mouthwatering selection of #TwelveLoaves Olive Breads!  Are you a food blogger that would like to be a part of our bread baking group?  Send an email to Lora at:  cakeduchess @ aol.com (all attached).

If you’d like to bake along with us this month, share your Italian bread using hashtag #TwelveLoaves!

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

Meyer Lemon Curd Bars

So what do you make with Meyer Lemon Curd?  Why Meyer Lemon Curd Bars, of course!

Meyer Lemon Curd Bars | Bakewell Junction - sweet and tart deliciousness.

Meyer Lemon Curd Bars | Bakewell Junction

My hubby had been bugging me about the curd.  What are you going to do with the curd?  When are you going to do something with the curd?  And, so on.

I had seen recipes with lemon curd bars using a short bread crust and I have a shortbread recipe that I already like so, I paired that with the curd.  I loved the results.  The hubby still thought the curd was too tart.  I don’t really understand since he adds lemon juice to his fish – oh well.

Meyer Lemon Curd Bars | Bakewell Junction - sweet and tart deliciousness.On another note…  Has anyone had warmer weather lately?  Last week gave us the coldest day yet.  Tuesday started at -13 outside my house and -16 at the park and ride.  Yes, those are minus signs in front of those numbers.  I find that I always feel colder if it’s windy even if the wind chill isn’t as cold as those actual temp numbers above.  We’re getting another few inches of snow today but the weather man says it will be getting warmer this coming week, so hopefully there will be some melting.

Meyer Lemon Curd Bars | Bakewell Junction - sweet and tart deliciousness.

Enjoy!

Meyer Lemon Curd Bars

Yield:  16 bars                  Cook Time:  17 minutes

Ingredients:

  • 8 tablespoons (1.5 sticks) unsalted butter, room temperature or softened
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups flour
  • dash salt
  • 1/2 to 3/4 cup Meyer Lemon Curd (about 1/2 the recipe)
  • Powdered sugar for dusting

Step 1:  In a large bowl, combine the butter and sugar and mix with an electric mixer.  Add vanilla to the butter mixture.  In another bowl, combine flour and salt.  Add flour mixture to the butter mixture.  Mix on low until dough begins to form.

Step 2:  Line an 8 by 8 inch baking pan with aluminum foil (some of the foil should overlap the rim; you’ll use it to remove the bars) and spray with cooking spray.  Transfer the dough into the baking pan and press evenly into the bottom of the pan.  Bake in preheated 350 degree oven for 17 to 22 minutes.  The shortbread is done when it’s golden brown around the edges and lightly golden in the middle.

Step 3:  Remove the pan from the oven and let cool 10 minutes.  Use the aluminum foil to lift the bars out of the pan.  As the bars cool spread the Meyer Lemon Curd evenly across the shortbread.  Let cool completely.

Step 4:  Slice into 2 by 2 inch squares.  Sprinkle liberally with powdered sugar.  Try not to eat them all at once.

Tips:  Keeps in a sealed plastic container for a week.

Enjoy!!!

Shortbread adapted from Ina Garten’s The Barefoot Contessa Cookbook recipe on Food Network.  A variation of Eli Zabar’s shortbread cookies.

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

Meyer Lemon Curd

It’s Meyer Lemon season, so I thought it would be a great change for Valentine’s Day to have Meyer Lemon Curd instead of chocolate.  If you really need to have to have chocolate, fill a mason jar with red M&M’s or try one of my many chocolate recipes.

Meyer Lemon Curd | Bakewell Junction

Meyer Lemon Curd | Bakewell Junction

I’d seen lots of recipes for lemon curd but I didn’t want just any old curd for my first time making it.  So I found this recipe and liked the fact that it was made with honey instead of sugar.  I’m not familiar with paleo diet principles and wasn’t looking for paleo recipes in particular but I liked this recipe and adapted it to fit my tastes.  Hope you like it too.

Meyer Lemon Curd | Bakewell JunctionThat tiny Meyer Lemon you see in the photos is from my Meyer Lemon tree.  The tree doesn’t give enough fruits that are large enough to make curd, so I had to buy them but doesn’t it look cute?

Meyer Lemon Curd | Bakewell JunctionEnjoy!

Meyer Lemon Curd

Yield:  1.5 cups                 Cook Time:  15 minutes

Ingredients:

  • 1 tablespoon Meyer lemon zest (zest from at least two Meyer lemons)
  • 3 eggs
  • 1/3 to 2/3 cup honey (I used 2/3 cup to have a sweeter curd; I used local honey); alternatively you could use sugar at about 1/2 cup but that would not be paleo
  • 1/2 cup Meyer lemon juice, freshly squeezed (it took every last bit of 4 Meyer lemons to get this much)
  • 6 tablespoons coconut oil or butter (to keep this as a paleo recipe, use grass fed butter)

Step 1:  Remove the zest from the lemons.  If you have a zester, use that to remove the zest.  I don’t have one because it’s just one more gadget that I don’t have room for.  I used my box grater to remove the zest and it worked just fine.  Be sure not to go below the pigmented part of the rind as the white pith is bitter.

Step 2:  Squeeze the juice out of the lemons.  Since I don’t have a juicer, (the gadget thing again) I rolled each lemon on the counter with the palm of my hand to soften it, cut each lemon in half, removed the pits and used a fork poke and twist the lemon center while squeezing every last bit of juice into a measuring cup until I got to 1/2 cup.

Step 3:  Start heating water in a double boiler to simmering.  Since I don’t have a double boiler (yes, the gadget thing again), I heated the water in a medium sauce pan and when I was ready, I placed a medium bowl over the simmering water.  Whisk the eggs in a medium bowl or the top of the double boiler.  Add the honey and lemon zest and whisk to combine.

Step 4:  Place the bowl or top of the double boiler atop the simmering water.  Whisk continually until the mixture becomes lighter and thickens slightly.  Add the lemon juice and coconut oil/butter in tablespoon increments while whisking constantly.  Continue cooking and whisking 5 to 6 minutes until thickened and smooth.  A candy thermometer or instant read thermometer should read 160 degrees.

Step 5:  Remove curd from heat.  Pass curd through a find strainer into another bowl.  There will be quite a bit of solids remaining in the strainer and this is okay.  Store refrigerated 0in glass jars or bowls.

Tips:  Keeps refrigerated for a week.

Enjoy!!!

Recipe adapted from Flavour and Savour, How to Make Paleo Lemon Curd.

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

Tiramisu

Sorry I haven’t posted in a while, I’ve been fighting a nasty sinus infection but I’m starting to feel almost normal.

So, moving on to the deliciousness…

Tiramisu | Bakewell Junction - decadent and easier than easier than you would think.

Tiramisu | Bakewell Junction

I’ve been looking for a great Tiramisu recipe and this one is it.  I made this for some friends early in December and they loved it.  The hubby and I loved it too.  This recipe would work for any special or not so special occasion.

Tiramisu | Bakewell Junction - decadent and easier than easier than you would think.Who wouldn’t want this added to their dessert table.  Trust me, you will be the hit of the party if you bring this with you.

I had made another recipe a few years ago but I thought it had too much liquor in it and the texture of the cream wasn’t light enough.  This recipe uses whipped cream instead of whipped egg whites so I was a little concerned because I reeeally, reeeally don’t like whipped cream but it worked fine.

I even froze the leftovers and they tasted just fine after defrosting.  There was no degradation in flavor or texture at all.  The only thing I found is that you need to play with how long to dip the Savoiardi biscuits.  I think it just depends on the density of the brand you’re using.  At most I would dip them a few seconds on the bottom side and then place them upside down so the liquid soaks into the remainder of the biscuit.

Tiramisu | Bakewell Junction - decadent and easier than easier than you would think.Enjoy!

Tiramisu

Yield:  9 servings                 Cook Time:  10 minutes

Ingredients:

  • 6 egg yolks
  • 1 cup sugar
  • 16 ounces mascarpone cheese
  • 1 1/4 cup heavy whipping cream
  • 2 12 ounce packages Savoiardi (I used less than this)
  • 1/2 cup room temperature espresso or strong coffee
  • 1/4 coffee flavored liquor
  • 1 – 2 tablespoons cocoa for dusting (I substituted Ghirardelli ground chocolate)

Step 1:  Start heating water in a double boiler to boiling.  You can use a medium sauce pan to hold the water and top with metal bowl to hold the ingredients to be heated.  Add the egg yolks and sugar and mix well.  Turn heat to low and stir for 10 minutes.

Step 2:  Remove egg yolks from heat and beat for a few minutes.  The mixture will thicken and become a lighter yellow.

Step 3:  Beat mascarpone into egg yolk mixture to combine.  Set aside.

Step 4:  In a medium bowl, beat cream until it becomes thick and holds stiff peaks.  By this time the egg yolk mixture should have cooled a bit.  Fold whipped cream into the egg mixture.  Set aside.

Step 5:  In a small bowl, combine the espresso and liquor.  Use a couple of the Savoiardi to determine how they will soak up the liquid.  Dip one quickly for a count of three and then turn it upside down in a small dish.  Wait a few minutes and cut the lady finger to see how much of the espresso mixture has soaked into the lady finger.  If it’s to your liking, then use this length of time to dip the Savoiardi.  If not then, dip one for another test for a little longer or shorter to find out the length of dipping time that works for you.  Once you’ve found your favorite dipping time, then dip the lady fingers for the appropriate length of time, and invert them and place them in the bottom of an 8 inch square pan to cover the bottom of the pan.

Step 6:  Cover the layer of Savoiardi with half the mascarpone mixture.  Spread evenly.

Step 7:  Create another layer of dipped Savoiardi.  Cover the second layer of Savoiardi with the remaining mascarpone mixture.  I had several Savoiardi left over but I didn’t mind because I would rather have more of the cream in the dessert anyway.

Step 8:  Place mixture in the fridge for at least four hours.  Use cocoa or ground chocolate to dust the top before serving.

Tips:  Tiramisu freezes wonderfully if you’re lucky enough to have any remaining.  Defrost for half an hour before serving.

Enjoy!!!

Recipe adapted from Chef Dennis, The Best Tiramisu You Will Ever Make.

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

Cucidati – Italian Fig Cookies

How was everyone’s New Year’s?

I hope you’ll indulge one more Christmas cookie recipe.  Cucidati is a Sicilian cookie that I’ve only had once or twice.  I’ve also seen these called Italian Fig Cookies or Buccellati.  This cookie isn’t one of our traditions but it’s definitely worthy of anyone’s traditions or any special occasion.  My friend Chris makes these every year for her family and she advised that the recipe is from Gourmet and can be found on Epicurius.com.

Cucidati or Italian Fig Cookies | Bakewell Junction

Cucidati or Italian Fig Cookies | Bakewell Junction

I made these for my cousin’s Christmas party and they were a big hit.  I made some substitutions to suit our tastes better and to use what I had on hand.  Since I didn’t have a food processor I had to use my mini chopper which was an attachment of my immersion blender.  When I tried to chop the dried figs in the mini chopper, the clutch piece broke.  Then I cut the dried figs in small pieces by hand and tried to chop them with the immersion blender attachment but a bunch of the pieces went flying all over, some landing in my hair.  So I discarded the pieces that flew out of the bowl and soaked the rest of them in brandy to soften them a little bit.  After a while the fig pieces softened enough to chop them with the immersion blender attachment (I covered the top of the bowl so no more of them escaped during chopping).  That worked, for the most part, until the motor burnt out but by that time the figs were chopped well enough.  I’ve included instructions to soften the dried figs before chopping them, so the same thing doesn’t happen to you and it’s best if you use a food processor or blender to chop the figs.

I even considered buying fig paste for these cookies instead of chopping the figs myself.  I looked online and once I saw that there was a standard for bug pieces in the paste – one even said the number of bug heads that were acceptable (eeew!) – I decided I needed to get a food processor.

These take a little time but they’re so totally worth it.

Cucidati or Italian Fig Cookies | Bakewell JunctionEnjoy!

Cucidati (Italian Fig Cookies)

Yield:  6 dozen                 Cook Time:  20 minutes

Ingredients:

Filling:

  • 1 cup (packed) soft dried Mission figs (8 ounces), hard tips discarded (I substituted Kalamata dried figs)
  • 3/4 cup raisins (3 3/4 ounces)
  • 3/4 cup mild honey
  • 1/2 cup brandy, divided
  • 1 1/2 teaspoons finely grated fresh orange zest (I substituted dried orange peel)
  • 1 tablespoon finely grated fresh lemon zest (I substituted 2 teaspoons dried orange peel)
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 3/4 cup (4 ounces) blanched, slivered almonds, coarsely chopped
  • 3/4 cup (3 ounces) walnuts, coarsely chopped
  • 6 fun size Hershey chocolate bars broken into individual pips (individual rectangle of Hershey Chocolate), optional

Dough:

  • 4 cups flour
  • 1 cups plus 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into 1/2 inch pieces
  • 2 large eggs, lightly beaten
  • 1/2 cup milk
  • 1 1/2 tablespoons vanilla extract
  • 1 teaspoon finely grated fresh orange or lemon zest (I substituted dried orange peel)

Icing:

  • 1 cup powdered sugar
  • 1/2 teaspoon of vanilla
  • 1 1/2 teaspoons orange extract (optional)
  • 1 to 2 tablespoons water
  • Nonpareils

Step 1:  For the filling:  To soften the figs, cut them into evenly sized pieces (about 1/8th’s of each fig).  Add the cut figs to a small sauce pan.  Cover figs with 1/4 cup brandy and set aside for an hour.  Transfer the small sauce pan to the cook-top, heat on low for a few minutes to heat through, stirring occasionally.  Remove figs from heat and cover for a half hour or until the figs have become much softer.  Let the mixture cool to about room temperature.

Step 2:  Add figs and raisins to a food processor, chop finely.  Transfer fig mixture to a medium bowl and mix well with the remaining ingredients.  Cover the bowl and refrigerate at least 8 hours or overnight.

Step 3:  Dough:  In a large bowl combine the first four ingredients.  Add cold butter and cut butter into the flour mixture with a pastry blender or pulse in the food processor until the mix looks like coarse meal.  Stir in the remaining ingredients until a dough forms.  Halve the dough and create two balls.  Shape each into a 4 by 6 inch rectangle.  Wrap each piece of dough in plastic and refrigerate at least 8 hours or overnight.

Step 4:  Assembly:  Remove one dough and place on a clean, well floured work area.  Flour your rolling pin.  Roll into a 14 by 15 inch rectangle.  Trim dough to 10 by 13 inches.  Return trimmings to the refrigerator.  Cut the dough along the 13 inch side into 4 equal 10 inch strips (3 1/4 inches wide).  Divide the filling into 9 equal portions (1/3 cup each).  Form each of the first 4 filling portions into 1 by 10 inch logs in the center of each dough strip.  Using a bench scraper to lift the edges of each dough strip to wrap around the filling and pinch at the top to completely seal.  Flour a knife and cut each roll into 8 equal pieces (1 1/4 inch wide rolls).  Transfer rolls, seam side down (1/2 inch apart) to a parchment lined baking sheet and press to flattened pinched seam.  Bake in a preheated 350 degree oven for 10 to 20 minutes until beginning to turn lightly golden on the edges.  Repeat for remaining dough rectangle.  Roll trimmings to create one more 10 by 3 1/4 inch strip and repeat.  After the filling is finished, roll remaining dough scraps, cut into similar pieces and fill each with a Hershey’s chocolate pip and fold dough over into little pillows.  Bake as other cookies.  Cool all cookies for 10 minutes.

Step 5:  Icing:  Mix together powdered sugar, vanilla, orange extract and enough water to make a loose frosting.  Paint the tops of the cookies with icing and sprinkle with nonpareils.  Cool completely.

Tips:  Filling can be made a week ahead of time.  Dough can be made three days ahead of time.  Store cooled cookies at room temperature in a sealed plastic container for a week or more until ready to serve.

Enjoy!!!

Recipe adapted from Italian Fig Cookies on Epicurious.com originally from Gourmet.

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

Colorful Candy Bar Cookies

Want an easy Christmas cookie recipe?  Try this Colorful Candy Bar Cookie recipe.  These are sweet and have a candy surprise in the center.  I’m not generally a fan of Snickers bars but they worked well in the cookie.  I’m sure this would work with any  candy bar.

Colorful Candy Bar Cookies | Bakewell Junction - sweet and yummy for your Christmas baking.

Colorful Candy Bar Cookies | Bakewell Junction

This is my first time joining the Annual Christmas Cookie Recipe Swap hosted by Julie from White Lights on Wednesday.  Be sure to visit Julie to see all the other great recipes.  You can also find all the other cookies here.  Many thanks for hosting, Julie.

I was paired with Laura from Pink Cake Plate.  Her blog has great recipes and I’m thrilled to be paired with her.  Laura makes these cookies for her Christmas baking and now I’m making them too.

Christmas Cookie Recipe Swap | Bakewell JunctionEnjoy!

Colorful Candy Bar Cookies | Bakewell Junction - sweet and yummy for your Christmas baking.Colorful Candy Bar Cookies

Yield:  24 cookies                 Cook Time:  12 minutes

Ingredients:

Dough:

  • 1 3/4 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 lb (1 stick) unsalted butter, softened
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 extra large egg
  • Alternatively, you can use 1/2 tube refrigerated sugar cookie dough, softened plus 1/4 cup flour

Filling:

  • 24 mini (1 inch squares) Snickers candy bars or 12 snack size Snickers candy bars, cut in half

Garnish:

  • red and green colored sugar

Step 1:  For the dough:  If using the scratch cookie dough recipe, in a small bowl, combine flour, baking powder and salt and set aside.  In a large bowl, combine the butter, egg, vanilla and sugar and blend with an electric mixer, since this is a small dough a hand held mixer will do.  Stir flour mixture to the butter mixture until just combined – this will be more of a folding motion rather than stirring.  If using the alternative for the dough, combine the store bought cookie dough and 1/4 cup flour in a medium bowl.

Step 2:  Assembly:  Place red and green sugars in two separate small bowls.  Using about 1 1/2 teaspoons of dough for each cookie, make a flattened circle with the dough, place the candy bar square in the middle and spread the dough around the candy evenly.  Roll the dough ball in one of the colored sugars until completely covered.  Place on a parchment lined cookie sheet two inches apart.  Repeat until there are 12 cookies on the pan.  Bake in a preheated 350 degree oven for 10 to 12 minutes.  Repeat with the remaining dough on another cookie sheet.

Storing:  Store at room temperature in a sealed plastic container for a few days until ready to serve.

Enjoy!!!

Sugar cookie recipe adapted from Family Circle magazine, 12/12/2000.
Cookie recipe adapted from Taste of Home.

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

Ultimate Crumb Apple Crumble

Here’s a delicious and easy Ultimate Crumb Apple Crumble recipe for your next holiday meal.  I got rave reviews.  My sister said it was the best apple pie she ever ate (I didn’t correct her).  My sister-in-law said that I outdid myself with this recipe.  It was her idea to combine my ultimate crumbs with apple pie filling.

Ultimate Crumb Apple Crumble | Bakewell Junction - the best you'll ever make.

Ultimate Crumb Apple Crumble | Bakewell Junction

The filling’s flavor gets infused into the crumbs, so they are just amazingly delicious.  Don’t be fooled by the pictures, I didn’t have enough time or crumble to linger over the pictures.  This photo was two seconds before everyone dug in.

Hope everyone had a great Thanksgiving.  We had six to seven inches of snow and 13 hours of no power (yes, no power on Thanksgiving).  We postponed the holiday dinner until Saturday.  It was wonderful to see everyone even though it was postponed.  It sort of threw me off schedule too because this was the Pizzelle making weekend so the hubby and I squeezed it in on Sunday.

Ultimate Crumb Apple Crumble | Bakewell Junction - the best you'll ever have.Crumbs on the top, crumbs on the bottom… It can’t get any better than this!

See that large crumb on the tip of this piece?  I grabbed it an ate it just after I took the picture.

Enjoy!

Last but not least, today is D Day the Day that Will Live in Infamy!  Thank you to all the veterans who fought and those that still fight for our freedom.

Ultimate Crumb Apple Crumble

Yield:  12 servings                 Cook Time:  105 minutes

Ingredients:

Crumbs:

  • 1 lb butter, melted
  • 5 cups flour
  • 1 1/2 cups sugar
  • 1 tablespoon cinnamon
  • 1 tablespoon vanilla extract

Filling:

  • 1 cup (packed) golden brown sugar
  • 3 tablespoons all purpose flour
  • 2 teaspoons finely grated lemon peel (substitution 2 teaspoon lemon juice)
  • 1 1/4 teaspoons ground cinnamon
  • 2 3/4 pounds Honeycrisp apples (about 6 medium), peeled, halved cored, cut into 1/4 inch thick slices and then 1/3 inch chunks (about 8 cups) (can use yellow-skinned ripe Golden Delicious)
  • 2 teaspoons vanilla extract

Garnish:

  • powdered sugar for sprinkling, one or more tablespoons to taste
  • whipped cream (optional)
  • vanilla ice cream (optional)

Step 1:  For the filling:  In a large bowl, mix brown sugar, flour, lemon peel, and cinnamon in large bowl.  Add apple slices and vanilla.  Mix until well coated.  Move the mixture to a stock pot and begin heating on medium for about 10 minutes.  When the mixture begins bubbling, turn it down to low and cook for another 20 to 30 minutes until the apples are fork tender.  Let the mixture cool to about room temperature.

Step 2:  For the crumbs:  While the filling is cooling, mix together all the ingredients for the crumbs with a fork to start.  Finish mixing with fingers.  There should be large crumbs.

Step 3:  Assembly:  Spray the pie pan liberally with cooking spray.  Press about 1/3 to 3/8 of the crumbs onto the bottom and up the sides of the pie plate.  Bake in a preheated 350 degree oven for 15 minutes.  Remove the pie plate from the oven and let cool.

Step 4:  Spoon the cooled apple pieces onto the bottom crumbs.  Leave any extra liquid behind.  Cover the edges of the crumbs with aluminum foil so they don’t get too dark. Bake in a preheated 375 degree oven for 40 minutes with a cookie sheet or aluminum foil underneath to catch any possible drippings.

Step 5:  Remove the crumble from the oven and sprinkle with the remaining crumbs evenly across the top.  The crumbs will sink into the apple filling a little that’s to be expected.  Return the crumble to the oven and bake for another 20 to 30 minutes.  Remove from oven and cool on a rack completely.  Sprinkle with powdered sugar.  Serve with whipped cream or vanilla ice cream.  Hide any leftovers so you have some when you’re craving it.

Storing:  Store at room temperature covered with plastic wrap for a few days until ready to serve.

Enjoy!!!

Filling recipe adapted from Bonappetit posted by Chris Hall.
Crumb recipe adapted from my co-worker’s wife’s home recipe.

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

Glazed Italian Lemon Cookies

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Do you bake for the holidays?  Here’s a simple and tasty Glazed Italian Lemon Cookie recipe.  You can halve the recipe if you need a smaller amount of cookies but if you’re sharing, definitely make the whole recipe.

Italian Glazed Lemon Cookies | Bakewell Junction

Italian Glazed Lemon Cookies | Bakewell Junction

My hubby, brother-in-law and friends loved these cookies.  The hubby liked them unglazed too.  Because the glaze uses milk instead of water, it dries to a matte finish instead of shiny but using milk gives it a better flavor.

Italian Glazed Lemon Cookies | Bakewell Junction

Why don’t you join us for another week of 12 Weeks of Christmas Treats.

Brenda from Meal Planning Magic hosts 12 Weeks of Christmas Treats and I hope you’ll join us this year.  I’ve participated for the last two and had a great time each year.

Enjoy!

Glazed Italian Lemon Cookies

Yield:  9 dozen cookies                 Cook Time:  10 minutes

Ingredients:

Dough:

  • 5 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 1 1/4 cups Crisco shortening (I used the shortening sticks)
  • 4 eggs
  • 2 cups sugar
  • 3 teaspoons lemon extract
  • 1 pint sour cream

Frosting:

  • 4 cups powdered sugar
  • 2 teaspoons lemon extract
  • 2 + tablespoons milk as needed
  • food coloring if desired
  • sprinkles if desired

Step 1:  For the dough:  In a large bowl, mix flour, baking powder and baking soda together and set aside.  In a stand mixer beat together the salt, shortening, eggs, sugar and lemon extract.

Step 2:  Beat in the flour mixture and sour cream in alternating increments.  Mix until just combined.  The dough will be sticky.  Drop heaping tablespoonfuls on parchment lined baking sheets two inches apart.  Bake in a preheated 375 degree oven for 10 minutes.  Let cool for 5 minutes in the pan before transferring to cooling racks to cool completely.  Repeat for the remaining dough.

Step 3:  For the glaze:  Add the powdered sugar to a large bowl and then add the lemon extract.  Add milk gradually until powdered sugar mixture is slightly thicker than water.  I dipped the tops of the cookies in to the glaze and placed them on a plate to dry.  If you want a thicker glaze, dip them again.

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

Enjoy!!!

Recipe adapted from my co-worker’s wife’s home recipe.

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

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

You can find out all about the 12 Weeks of Christmas Treats by clicking here for more information and details about joining in.
If you’re a blogger, be sure to check the guidelines, join the challenge and then link up your own post each week.

And everyone, don’t forget to check out all the recipes at Meal Planning Magic for even more inspiration!

Apple Cider Monkey Bread #TwelveLoaves

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Apple Cider Monkey Bread | Bakewell Junction - gooey and delicious

Apple Cider Monkey Bread | Bakewell Junction

I almost ran out of time to create a post for #TwelveLoaves this month.  As the weather turns cooler, we all begin thinking of apple desserts.  This one perfectly marries my monkey bread obsession with the apple challenge.  It’s hard to believe I made my first monkey bread less than a year ago.

I’ll submit this recipe to the Twelve Weeks of Christmas Treats too.  Apples work for fall and winter recipes.  This recipe would be perfect as dessert or brunch or snacks or any time.

What is your favorite apple dessert?

Apple Cider Monkey Bread | Bakewell Junction

Apple Cider Monkey Bread | Bakewell Junction

 

Apple Cider Monkey Bread

Yield:  6 to 8 servings                Cook Time:  30 minutes

Ingredients:

Dough:

  • 2 tablespoons melted butter
  • 3/4 cup milk, warmed to 110 degrees
  • 3/4 cup apple cider, 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)
  • 2 teaspoons ground cinnamon
  • 8 tablespoons (1 stick) butter, melted
  • 1/4 cup apple cider

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 cinnamon
  • 2 tablespoons or more apple cider

Directions:

Step 1:  For the dough:  I used a microwave safe glass measure and heated the milk and apple cider at full power for 1 minute, 40 seconds to reach 110 degrees.  Mix the milk, apple cider, melted butter, sugar and yeast in a two cup measure.  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 of the bowl 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 and cinnamon in a bowl.  Place the melted butter and and apple cider in a small bowl.  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 a bundt pan with cooking spray.  Shape each dough piece into a ball.  Dip each dough ball into the melted butter mixture individually and let excess drip back into the bowl.  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 preparing the dough balls until all are in the pan.  If there’s any remaining melted butter mixture 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.  Mine rose to the top of the pan.  If using my oven tip below, let rise for 50 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 with a cookie sheet underneath the pan.  I’ve found that at least one or two dough balls try to escape during baking and the cookie sheet prevents them from burning on the bottom of the oven and causing a ton of smoke.  When done, the top should be browned and the coating begins bubbling a bit.  Let bread cool in the pan for a maximum of 10 to 15 minutes.  Any longer and it may be difficult to depan.  Invert bread onto a large plate.

Step 7:  For the Icing:  While the dough cools to almost room temperature, add butter and mascarpone cheese to a large mixing bowl.  Beat 2 minutes.  I beat them on high using a hand-held mixer.  Beat in vanilla extract and cinnamon.  Mix in the powdered sugar at a lower speed (this prevents having powdered sugar everywhere).  Mix in the apple cider.  If you want a thinner icing, add more apple cider in teaspoon increments until you reach desired consistency.  Spread the icing on top of the bread – the icing will drizzle down the sides of the dough.  Serve warm or cold.

Enjoy!

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.  I use this tip even during the warm weather months.

This month, the #TwelveLoaves bakers are baking with APPLES!

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and run with the help of Heather of girlichef, which runs smoothly with the help of our bakers.

Our host this month is Heather from girlichef, and our theme is Apples. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month’s mouthwatering selection of #TwelveLoaves Pear Breads!

#TwelveLoaves: Apples

If you’d like to add your bread to this month’s #TwelveLoaves collection, here’s what you need to do:

    1. Post your Twelve Loaves bread on your blog, making sure to mention the Twelve Loaves challenge in your blog post (this helps us to get more members as well as share everyone’s posts).
    2. Please link your post to the linky tool at the bottom of this blog. The bread MUST meet the Twelve Loaves theme (October = Apples).
    3. Share your Twelve Loaves bread (must be baked and post this month) on your blog by October 31, 2014.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess.

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.

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

You can find out all about the 12 Weeks of Christmas Treats by clicking here for more information and details about joining in.
If you’re a blogger, be sure to check the guidelines, join the challenge and then link up your own post each week.

And everyone, don’t forget to check out all the recipes at Meal Planning Magic for even more inspiration!

All Butter Pound Cake

Butter Pound Cake | Bakewell Junction - tender and delicious; melts in your mouth.

Butter Pound Cake | Bakewell Junction

When I had recently made Peach Brandy Pound Cake with Peach Brandy Glaze my hubby said he wanted a plain butter pound cake.  This in no way stopped him from devouring the flavored one.  Anyhow, I set out to find an all butter pound cake.  After reviewing many different recipes, I narrowed it down to this one.

I recently purchased a Nordic mini bundt pan and was dying to use it.  I was not compensated to say this but I love Nordic pans.  They’re made in the USA, they’re a quality product and they last forever.  I’m still using the bundt pan my Mom bought in the seventies.

I made sure I used my new pan for part of the batter in this recipe.  The mini bundts looked so cute and I thought they tasted even better than the loaves.  My loaves turned out a little dense but I think that’s because I only made two loaves and six mini bundts when I should have made three loaves and the mini bundts.  I didn’t cover my loaves with aluminum quickly enough so they were a little darker than they should have been but that didn’t hurt the flavor any.  All the cakes were super moist.  Hubby loved the cake and so did my co-workers.  This recipe would be great for gift giving or a Christmas morning brunch.

I’m posting a little early but why don’t you join us for the fourth week of 12 Weeks of Christmas Treats on Wednesday.

Brenda from Meal Planning Magic hosts 12 Weeks of Christmas Treats and I hope you’ll join us this year.  I’ve participated for the last two and had a great time each year.

Enjoy!

Butter Pound Cake | Bakewell Junction - tender and melts in your mouth.So cute.

Butter Pound Cake | Bakewell Junction - tender and melts in your mouth.Share with friends and family.

Butter Pound Cake | Bakewell Junction - tender and melts in your mouth.Want some?

All Butter Pound Cake

Yield:  4 – 8 by 4 loaves                 Cook Time:  45 – 55 minutes

Ingredients:

  • 1 pound butter (4 sticks), room temperature
  • 2 1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 4 eggs, room temperature
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 3 cups cake flour
  • 2 cups milk
  • powdered sugar for sprinkling

Step 1:  Use cooking spray to liberally grease 4 8 inch by 4 inch loaf pans and then flour.  In my case I prepared my mini bundt pan in the same way.  Beat butter for 30 seconds to soften it a little bit.  Add the sugar and beat on high for three minutes.  Scrape down the the bowl and beat again for another minute.

Step 2:  Add the vanilla extract, eggs, salt and baking powder.  Beat another three minutes until the mix becomes light an fluffy.  Scrape down the bowl and beat again for another minute.

Step 3:  Spoon in the flour and add the milk in alternate additions.  Mix to combine completely after each addition.  Scrape down the bowl and beat to ensure the ingredients are completely combined.  The batter should be light and fluffy and hold a peak.

Step 4:  Gently scoop the batter into the prepared pans.  Even out the top with a rubber spatula.  Do not tap the pan to settle the batter as this would make the cake denser.  Bake in a preheated 350 degree oven for 45 to 55 minutes for the loaf pans.  If you see that the tops of the loaves are getting too brown, cover them with aluminum foil.  If you’re using mini bundt pans or cupcakes bake in a preheated 350 degree oven for 20 to 25 minutes.  Test cakes for doneness using a toothpick – it comes out clean when inserted in the center.

Step 5:  Cool cakes in the pans for 15 minutes before extracting them.  The tender and delicate cakes need to firm up before removing.  Ensure the cakes aren’t stuck before depanning.  Remove cakes and cool completely on racks.  Serve with powdered sugar if desired.

Storing:  Be sure not to tap pans or slamming the oven door.  Store in a sealed plastic container for a few weeks.

Enjoy!!!

Recipe adapted from Chefs Ref.

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

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

You can find out all about the 12 Weeks of Christmas Treats by clicking here for more information and details about joining in.
If you’re a blogger, be sure to check the guidelines, join the challenge and then link up your own post each week.

And everyone, don’t forget to check out all the recipes at Meal Planning Magic for even more inspiration!