Brady's Bakehouse

Tag: dessert

  • Sourdough Bagels

    This recipe is being posted by popular request! I had a large amount of people asking me if I could make bagels. I had made yeasted bagels in the past but I wanted to switch that recipe to sourdough and I’m so glad I did. These taste absolutely amazing. I have been either making breakfast sandwiches or doing cream cheese bagels and its been highlights in my day.

    Tips and Tricks

    I have a few tips and tricks with this recipe. The best way to get more flavor is for the dough to rest longer in the fridge after making it. Its easy to do but just requires a little foresight. I would also recommend watching a few videos on bagel shaping so you can get a feel for how to do it. It can be a bit tricky but after a few tries you’ll have it nailed down. The biggest issue I had was over proofing the bagels once they were shaped. If you do that, then you will have very flat bagels. They still taste good but functionally don’t work too well.

    Toppings and Substitutions

    For toppings, I personally love a plain bagel but here are some other really good options.

    • Everything Bagel Seasoning
    • Sesame Seeds
    • Flakey Salt
    • Pumpkin Seeds
    • Poppy Seeds

    One optional substitution you can make is to make these bagels whole wheat. Replace 1/2 cup of the bread flour with your favorite whole wheat flour and you now have whole wheat bagels. I like to make these for a bit of variety when I have bagels.

    Sourdough Bagels

    • Servings: 5 bagles
    • Print

    A perfect vehicle for cream cheese or to make an amazing breakfast sandwich.




    Ingredients

      Dough
    • 2 cups (260 grams) of Bread Flour
    • 100 grams of Sourdough Discard
    • 3/4 cup (180 grams) of Warm Water
    • 1 Tablespoon (15 grams) of Brown Sugar
    • 1 Teaspoon (4 grams) of Salt

      • For Boiling and Topping

    • 2 quarts of Water
    • 1/4 cup (50 grams) of Brown Sugar
    • 1 Tablespoon (12 grams) of Salt
    • 1 Egg (50 grams) and a tablespoon of water
    • Preferred Bagel Toppings


    Directions

    1. In a large bowl add in sourdough discard, water, brown sugar, and salt. Mix until combined. Then add in the flour and fold until a shaggy ball of dough appears. About 3 minutes. Let it rest covered for 15 minutes to 1 hour.
    2. After resting knead the dough for a few minutes and then shape into a ball. Place in an oiled bowl or container that is more than twice the size of the dough ball. It will rise a lot and you don’t want a dough explosion.
      3. 3.Cover and place in the fridge overnight or up to 2 days. Degas and knead the dough at least once a day if doing a rest longer than overnight.
    3. After the rest, pull the dough out of the fridge and let it rest for 2 hours. This will allow it to come to room temperature and make it easier to shape. Once warmed up, Lightly flour your work surface and shape the dough into a ball. Split the ball into 5 even chunks.
    4. Shape each dough chunk into a small ball. Do this by laying it flat with your hand, and then pull one edge to the middle, turn and repeat until a ball form. Roll in a little flour and place seam side up on your work surface. Let it rest and shape the other 4 dough balls.
    5. Put a few droplets of water on the seam and then place the seam down on an unfloured work surface. It should stick slightly. Then cup the ball with your hand and spin it on the work surface. This will tighten the ball. Roll in flour and place of to the side. Do the other 4 and once done let them rest for 10 minutes.
    6. Grab the first dough ball and poke a hole in the center. Push through and then expand the hole until it is double the size you think it should be for a bagel. It will shrink. Set aside and do the others.
    7. Once all of them are shaped. Time to get some water boiling. While the water is starting to warm up in the pot. Add in the sugar and salt and stir. Once the water is boiling, place in one bagel. Let it boil on one side for a minute and then flip. Let it boil for another minute. Remove with a slotted spoon or spatula and let the water drip off. Place on a baking spray lined baking sheet and repeat with the other bagels.
    8. Once all the bagels are boiled, preheat the oven to 425F. Make up an egg wash and with a pastry brush, paint the bagels. Add on any toppings you would like. Place in the oven for 25 to 30 minutes.
    9. Remove from pan and let cool on a cooling rack until room temperature. They are good covered at room temperature for up to a week or freezing them works as well. Enjoy!

    Nutrition


    Per Serving:
    225 calories;
    0g fat;
    48g carbohydrates;
    9g protein;

  • Peanut Butter Blossoms

    When I start thinking about the holidays and what cookies I want to make, these are some of the first ones that come to mind. I remember having them almost every year at family Christmas parties and I always would eat so many. So when as soon as it started to get cold here this year, I started thinking about these cookies and decided that I should share the recipe!

    These are complete classics. Nothing out of the ordinary here. The only item I have to comment on is that you should try different toppings. Kisses and mini peanut butter cups are the traditional ones for me but they make so many different chocolate kiss flavors these days you could really try something different. Make sure to let me know if you find a fun new combo!

    Peanut Butter Blossoms

    • Servings: 24 cookies
    • Print

    The classic holiday party cookie, something everyone will enjoy!




    Ingredients

      Dough
    • 1 1/4 cup (150 grams) of All-Purpose Flour
    • 1/4 cup (50 grams) of Sugar
    • 1/2 cup (100 grams) of Brown Sugar
    • 1/4 teaspoon (1 gram) of Salt
    • 1/2 (2 grams) of Baking Soda
    • 1 stick (112 grams) of Softened Unsalted Butter
    • 1 Egg (50 grams)
    • 1 teaspoon of Vanilla Extract
    • 24 chocolate kiss candies or mini peanut butter cups

      • Coating

    • 1/2 cup (100 grams) of Sugar


    Directions

    1. In a large mixing bowl, add in the flour, salt, and baking soda. Stir until combined. Set aside.
    2. In another bowl, cream the butter with a stand mixer or electric mixer with a paddle attachment for about 1 minute. Add in brown sugar and sugar and cream for another 2 minutes or so.
    3. Add in the egg and mix until combined. Then add peanut butter and vanilla and mix until smooth.
    4. Add in flour mixture and mix on low until combined. Cover and let cool for 1 hour and up to 3 days in the refrigerator. Place your chocolate kisses or peanut butter cups in the fridge as well.
    5. When you are ready to make some cookies, preheat your oven to 350F.
    6. Prep your pans by either spraying them with cooking spray or using parchment paper or silicone mats. In a small bowl, add in the 100 grams of sugar for coating.
    7. Scoop about a tablespoon of dough and form into a ball. Roll it in the sugar and then place on the baking sheet. Press them slightly into the sheet and then repeat for the rest.
    8. Place in the oven and bake for about 10 to 12 minutes or until they start to crack. Remove from the oven and let sit for a minute. Then place the chilled kisses or peanut butter cups on top. Let them cool on a cooling rack.
    9. Once they are cooled, they will stay fresh for up to a week at room temperature as long as they are covered.

    Nutrition


    Per Serving:
    110 calories;
    5g fat;
    15g carbohydrates;
    1g protein;

  • Pumpkin Scones

    Thanksgiving may be over but pumpkin still has some great uses besides pumpkin pie. I would recommend making some scones with those leftover cans of pumpkin puree that you bought way too many and need to use. I would honestly go out and buy a can just to make these. It would even make a double batch! These are great anytime of year and best served with a cup of coffee. Perfect for a mid morning pick me up.

    These are pretty straight forward and easy. Especially if you have made my chocolate chip scones. They are very similar because the pumpkin scones were just a variation of the chocolate chip ones but it was time for it to have its own recipe. The only thing to really note on these is that you can add in chocolate chips, butterscotch chips, maple chips, or something similar but they are really good without as well. You can always give both a try!

    Pumpkin Scones

    • Servings: 16 scones
    • Print

    The perfect pairing with your pumpkin spiced latte.




    Ingredients

      Dough
    • 2 3/4 cup (330 grams) of All-Purpose Flour
    • 1/3 cup (67 grams) of Brown Sugar
    • 3/4 teaspoon (3 grams) of Salt
    • 1 tablespoon (12 grams) of Baking Powder
    • 2 teaspoons (5 grams) of Pumpkin Pie Spice
    • 2 teaspoons (5 grams) of Cinnamon Powder
    • 1 stick (112 grams) of Cold Unsalted Butter
    • 2 Eggs (100 grams)
    • 2/3 cup (152 grams) Pumpkin Puree
    • 1/4 cup (50 grams) of Half & Half
    • 1/4 cup (50 grams) of Mini Chocolate Chips or Butterscotch Chips(optional)


    Directions

    1. In a large mixing bowl, add in the flour, sugar, salt, cinnamon, pumpkin pie spice and baking powder. Stir until combined.
    2. Cut the butter into small cubes, about the size of a pea, and add to the flour mixture. Work in the butter until the mixture is crumbly but it does not have to be perfect. I normally break up the butter and try to get as much flour covering the butter as possible. Breaking apart the butter cubes with my fingers until I get a semi uniform texture. About 5 minutes should do the trick.
    3. Optionally, add in some mini chocolate chips or butterscotch chips for a little extra fun.
    4. In a separate bowl, whisk together the eggs, pumpkin, and half & half. Whisk until combined. Then add to the flour mixture.
    5. Mix everything together with a spatula until a dough forms. You may need more half & half, add in only a teaspoon at a time because it will go from really dry to wet very quickly. The dough should be more on the drier side but you want all the flour moist.
    6. I recommend using a scone pan as you will get the best looking scones but I will go over how to make them without as well. For the scone pan, using a cookie scoop, scoop in about a tablespoon of dough and press into the pan. Repeat until the pan is full.
    7. If you do not have a scone pan, split the dough into two dough balls and then flatten into circles about 6″ in diameter. Then using a bench scrapper, split each circle into six wedges and separate them from each other with a small gap.
    8. Place the scones into the freezer for 30 minutes or so to rest. This will give the best texture. More flaky and tender.
    9. Bake in the oven at 425F for 20 minutes or so until they are a light golden brown. Remove form the pan and let them cool.
    10. To store, wait until they are completely cool place them in an airtight container and they will store at room temp for a few days.

    Nutrition


    Per Serving:
    240 calories;
    13g fat;
    32g carbohydrates;
    5g protein;

  • Pumpkin Cheesecake Bars

    I first saw these bars at a Friendsgiving party and I absolutely fell in love with them immediately. Its all the best parts of pumpkin pie but fancier and more complex flavors. The tang from the sour cream compliments the sugar in the pumpkin pie and then the crust is perfect to bite through giving a great experience all the way. For someone who wants something a bit different for Thanksgiving but still wants a pumpkin dessert, these are the treat for you. I made them for Thanksgiving this year and I am sure I will be making them again next year because they were a big hit. I ate three the night I first had them and three more on Thanksgiving. They are way too addicting, maybe you shouldn’t make them for your Thanksgiving and you should just make them for yourself instead. You won’t regret it.

    These are pretty straight forward and pretty fun to make. The only tips and tricks I have for this one is a substitution for the vanilla extra for vanilla bean paste but that can be hard to find. Either work! The other item to note is the optional cinnamon boost. I found without the extra cinnamon they were a bit lacking but I made it optional because not everyone likes a lot of cinnamon. The last item for these is maybe consider a double batch because they will go quick!

    Pumpkin Cheesecake Bars

    • Servings: 16 bars
    • Print

    A remix of a classic. These are perfect if you like pumpkin pie but want something a little fancier




    Ingredients

      Crust Layer
    • 2 cups (240 grams) of all-purpose flour
    • 1 cup (113 grams) of powdered sugar
    • 2 sticks (220 grams) of softened unsalted butter

      • Pumpkin Layer

    • 8 oz (225 grams) of softened cream cheese
    • 3/4 cup (150 grams) of sugar
    • 15 oz (425 grams) of pumpkin puree
    • 2 teaspoons (5 grams) of pumpkin pie spice
    • 2 teaspoons (5 grams) of cinnamon powder(optional)
    • 3 eggs (150 grams) at room temperature

      • Cheesecake Topping

    • 2 cups (450 grams) of sour cream
    • 1/2 cup (100 grams) of sugar
    • 1/2 teaspoon (3 grams) of vanilla extract


    Directions

    1. Preheat your oven to 350 degrees and then line a 9×9 baking pan with parchment paper.
    2. In a large bowl mix together the flour and sugar for the crust until combined. Then cut the softened butter into small cubes and incorporate the butter into the flour mixture until a wet sand like mixture forms. About 5 mins or so.
    3. Press the dough into the pan lined with parchment until an even layer forms. If the dough is too thick for your liking, remove some and use in some test baking or to have a small snack for yourself. Just make sure you have an even layer in your pan.
    4. Place the pan in the oven and bake for 25 to 30 minutes. It should start to be turning brown.
    5. In a large bowl or in a stand mixer, mix together softened cream cheese, sugar, pumpkin puree, pumpkin pie spice, cinnamon, and eggs until well combined. Use the paddle in a stand mixer or beaters with an electric mixer.
    6. Pour this over the baked crust right after it came out of the oven and bake for 35 to 40 minutes until it is set and not moving in the center.
    7. Mix together the sour cream, sugar and vanilla in a stand mixer or with an electric mixer until a smooth runny mixture forms. Pour it over the baked pumpkin layer and bake for another 5 to 10 minutes.
    8. Remove from the oven and cool completely for at least 2 hours.
    9. Cut into 16 squares and serve them cold. Enjoy!

    Nutrition


    Per Serving:
    310 calories;
    20g fat;
    31g carbohydrates;
    6g protein;

  • Holiday Rolls

    I first made these rolls to go with a meal I was making for myself and the first thought I had was; Some turkey would be amazing with these rolls, like at Thanksgiving. Later that same month, I was asked to make some rolls for a Thanksgiving party I was going to and they were a massive hit. Everyone at the party complimented me on the rolls. A few years later, I don’t even get asked to make the rolls, they are just expected and people look forward to them. And I am happy to make them.

    These rolls make the perfect side for your holiday meals. I make them at both Thanksgiving and Christmas. They are great for mini sandwiches with leftover turkey or using to dip into that gravy you have on your plate. Once you try them, you’ll know exactly what you want to use them for. And I am sure you will be making them for many years to come.

    Holiday Rolls

    • Servings: 16 rolls
    • Print

    Make these one time and from then on you will be known as the person who made the best rolls ever.




    Ingredients

      Dough
    • 5 cups (600 grams) of All-Purpose Flour
    • 1 1/3 cup (320 grams) of Milk
    • 1 stick (112 grams) of Softened Butter
    • 1/2 cup (100 grams) of Granulated Sugar
    • 2 teaspoons (6 grams) of Active Dry Yeast
    • 1 tablespoon (12 grams) of Salt
    • 2 Eggs (100 grams) at Room Temperature

      • Toppings

    • 2 tablespoon (28 grams) of Melted Butter
    • Flakey Salt


    Directions

    1. Mix together the flour, salt, and sugar in a large bowl. In a separate container warm the milk to between 80F to 95F and then stir in the yeast and let rest for 10 minutes. This is to test the yeast is still good. If it does not foam, discard and get new yeast and milk.
    2. Add in the milk, yeast and eggs into the flour mixture and knead until combined. This will be sticky for a while but do this until a shaggy dough forms.
    3. Add in the butter and knead the dough for 5 minutes until the butter is incorporated into the dough. A stand mixer can be used for this step as well. Let the dough rest for 10 minutes in the bowl.
    4. Sprinkle some flour onto a work surface and knead the dough on the surface for a few minutes. Shape the dough into a ball by pulling the dough across the work surface. Place back into a bowl and let rest for 1 to 2 hours.
    5. Once the dough has rested, take it out of the bowl and divide into 16 pieces all about 70 grams. I normally just eye ball 16 pieces by dividing the dough chunks in halves until I get to 16. Form them into tight balls and place on a grease lined baking sheet and cover. Let rest for another 1 to 2 hours.
    6. Preheat the oven to 400F. Once warmed placed the buns in the oven uncovered for about 10 to 12 minutes. They should be golden brown on top and have an internal temperature of 202F.
    7. Optionally, you may melt 2 tablespoons of butter and brush it on top of the buns and sprinkle a little bit of salt on top.
    8. Enjoy them warm and with friend and family!

    Nutrition


    Per Serving:
    225 calories;
    6g fat;
    36g carbohydrates;
    5g protein;

  • Chocolate Chip Scones

    One of my favorite parts of my day is getting to drink my morning cup of coffee on my porch with a homemade scone and get my mind ready for day. I think I normally choose the peaceful route after I have one of these scones. They are delicious and pair so well with a good cup of coffee that I miss them when I don’t have them. So look forward to more scone recipes coming soon because I’ve made a lot of scones recently.

    These are fairly simple to make and I have even made them start to finish before I even leave for work(it was because I wanted one for my coffee that morning and I was out). The only thing to note on these is the pan. I highly recommend a mini scone pan. Nordic Ware makes an excellent one. I’m not sponsored at the moment but I would still use their products even if they wouldn’t sponsor me. But they can be made without the pan so if you don’t want another pan, make them without and see how you like it. Though I am sure you will want some prettier looking scones soon enough.

    Chocolate Chip Scones

    • Servings: 12 scones
    • Print

    The other half for your morning cup coffee and enjoying a beautiful fall morning.




    Ingredients

      Dough
    • 2 3/4 cup (330 grams) of All-Purpose Flour
    • 1/3 cup (67 grams) of Sugar
    • 3/4 teaspoon (3 grams) of Salt
    • 1 tablespoon (12 grams) of Baking Powder
    • 1 stick (112 grams) of Cold Unsalted Butter
    • 1 cup (170 grams) of Mini Semi-Sweet Chocolate Chips
    • 2 Eggs (100 grams)
    • 2 teaspoons of Vanilla Extract
    • 1/2 cup (113 grams) of Milk

      • Toppings

    • 2 teaspoons of Milk
    • 2 tablespoons of Sugar


    Directions

    1. In a large mixing bowl, add in the flour, sugar, salt, and baking powder. Stir until combined.
    2. Cut the butter into small cubes, about the size of a pea, and add to the flour mixture. Work in the butter until the mixture is crumbly but it does not have to be perfect. I normally break up the butter and try to get as much flour covering the butter as possible. Breaking apart the butter cubes with my fingers until I get a semi uniform texture. About 5 minutes should do the trick.
    3. Add in the chocolate chips and stir to combine.
    4. In a separate bowl, whisk together the eggs, vanilla, and milk. Whisk until combined. Then add to the flour mixture.
    5. Mix everything together with a spatula until a dough forms. You may need more milk, add in only a teaspoon at a time because it will go from really dry to wet very quickly. The dough should be more on the drier side but you want all the flour moist.
    6. I recommend using a scone pan as you will get the best looking scones but I will go over how to make them without as well. For the scone pan, using a cookie scoop, scoop in about a tablespoon of dough and press into the pan. Repeat until the pan is full.
    7. If you do not have a scone pan, split the dough into two dough balls and then flatten into circles about 6″ in diameter. Then using a bench scrapper, split each circle into six wedges and separate them from each other with a small gap.
    8. For either method, then brush each scone with a little bit of milk and sprinkle with sugar.
    9. Place the scones into the freezer for 30 minutes or so to rest. This will give the best texture. More flaky and tender.
    10. Bake in the oven at 425F for 20 minutes or so until they are a light golden brown. Remove form the pan and let them cool.
    11. To store, wait until they are completely cool place them in an airtight container and they will store at room temp for a few days.

    Nutrition


    Per Serving:
    240 calories;
    13g fat;
    32g carbohydrates;
    5g protein;

  • Brookies – Brownie Cookies

    Before I decided to make these, I was completely torn on what to make for the party I was going to. I kept going back and forth. Cookies are easier to serve but brownies sounded better, so on it went. Then the thought occurred to me, why not both? Immediately I knew what I was making, brookies. It felt like all the pieces slid into the right spot. So now I have the recipe to share!

    These come together pretty quick and are so good. I received a ton of complements on them and I honestly couldn’t stop eating them myself. I’ll be making these a lot more in the future if I had to guess. A few recommendations if you make these:

    1. If you are unable to or don’t want to make the brownie batter, box mix will work but I highly suggest making the batter. It only takes 10 minutes or so and makes this recipe so much better.
    2. In the brownie batter, feel free to swap the chocolate chips for chocolate bars of your preferred flavor. I always have chocolate chips on hand so I used those but baking chocolate bars would make these better.
    3. If you want some add ins like nuts or more chocolate, go for it! Let me know how you modify them and how it works!

    Brookies – Why Not Both?

    • Servings: 30 brookies
    • Print

    When a brownie and a cookie both sound too good so you decide to just make both




    Ingredients

      Brownie Layer
    • 1 stick (112 grams) of Unsalted Butter
    • 1 and 1/4 cup (225 grams) of Semi-Sweet Chocolate Chips
    • 1 cup (200 grams) of Granulated Sugar
    • 3 Eggs (150 grams) at Room Temp
    • 2 teaspoons of Vanilla Extract
    • 1/2 cup (63 grams) of All Purpose Flour
    • 1/4 teaspoon Salt

      • Cookie Layer

    • 2 and 1/4 cups (280 grams) of All-Purpose Flour
    • 1 teaspoon of Baking Soda
    • 1/2 teaspoon of Salt
    • 1 stick (112 grams) of Melted Unsalted Butter
    • 3/4 cup (150 grams) of Light Brown Sugar
    • 1/2 cup (100 grams) of Granulated Sugar
    • 2 Eggs (100 grams) at Room Temp
    • 2 teaspoons of Vanilla Extract
    • 1 and 1/4 cup (225 grams) of any size Semi-Sweet Chocolate Chips

    Directions

      Brownie Layer Instructions
    1. Melt the butter and chocolate chips for the brownie layer in a medium saucepan and stir constantly for about 5 minutes.
      2. 2.Once you have a smooth texture, remove a let cool to room temp which will take about 15 minutes. I recommend making the cookie dough during that time. 3.Add in the sugar to the butter chocolate mixture until combined. Then add in one egg at a time. stirring each one until combined smooth. 4.Then add the vanilla and mix. Finally add in the flour and salt and mix with a spatula until smooth.

      Cookie Layer Instructions

    2. In a large bowl whisk together flour, baking soda, and salt and set aside for later.
    3. In a medium bowl or stand mixer, whisk together melted butter, brown sugar, and white sugar until no clumps remain.
    4. Next add in the egg and vanilla extract. Mix until the batter is a light yellow in color.
    5. Add in the flour mixture and stir with either a rubber spatula or the paddle attachment with a stand mixer. Once well combined, add in the chocolate chips and mix until combined.

      6. Bringing It All Together Now

    6. Preheat your oven to 350F(177C).
    7. Spray a 9×13 cake pan with cooking spray. Then using a spatula, spread the cookie dough into an even layer in the cake pan. It may be a bit thin but it will rise during the baking process.
    8. Add the brownie batter over the cookie down and spread evenly as well. Place the pan in the oven and bake for 40 to 45 minutes. You’ll know when it is done when the center no longer jiggles and a toothpick inserted in the middle comes out almost clean.
    9. Let the bars cool to room temp in the pan. Once cool, cut into squares and they will store at room temp for up to a week. I personally put mine into the fridge after a day or two because I prefer the texture of a cold brownie.

    Nutrition


    Per Serving:
    220 calories;
    11g fat;
    32g carbohydrates;
    3g protein;

  • Simple Whipped Cream

    Here’s a super simple recipe that I always seem to need just to check the ratios. It is a quick and easy recipe that will only take a few minutes but those few minutes make such a better product than anything you can get from the store. Just throw all the ingredients into a bowl and whisk together and you have the start of a great dessert, a topping for your coffee or pancakes, or just eat it as a treat!

    Tips and Tricks

    • Any tips of sugar will work with this recipe but powdered sugar will give the most consistent results. I mostly use powdered sugar but if the whipped cream will be going on a cinnamon coffee, I will use brown sugar. It is a fun factor to mess with and try with different things!
    • Another fun swap is to change out the vanilla extract for different syrups. I’ve used both mint and a cinnamon syrup with this recipe to change up the flavors. It makes it really fun then!
    • I honestly love to make this and pair it with fruit to make a fun dessert. It tastes like a dessert and not completely terrible for you. It makes for a good middle ground.
    • Be careful not to overwhip the heavy cream as that can create butter and I’m guessing that’s not what your looking for.

    The Recipe

    Simple Whipped Cream

    • Servings: 2 Cups of Whipped Cream
    • Print

    With just three ingredients and a few minutes you can have perfect whipped cream that has so many different uses!




    Ingredients

    • 240 ml (1 cup) of Heavy Whipping Cream
    • 20 g (2.5 tbsp) of Powdered Sugar
    • 1/2 tsp of Pure Vanilla Extract

    Directions

    1. Add in all ingredients into a bowl and with a stand mixer or hand held mixer whisk on medium high speed for 3 to 5 minutes.
    2. You’ll know when its close when you stop mixing for a moment and the cream will have these peaks that start to stand on there own.
    3. Once the peaks fully stand and don’t drop very much, you have made whipped cream!
    4. Place into a container and refrigerator for up to 24 hours.

    Nutrition


    Per Serving(2 Tbsp of Whipped Cream):
    50 calories;
    0 g protein;
    5.5 g fat;
    0.5 g carbohydrate;

  • The Cinnamon Roll Recipe

    This is my most popular recipe at my bakehouse. It is also the most tested recipe that I have developed. It has gone through countless iterations and I can proudly say, ” Here it is”. Its been over 5 years since I started making these cinnamon rolls and in this recipe, I’ll share all my tips and tricks to make a cinnamon roll that you or anyone that tries it will not forget.

    Tips and Tricks

    These cinnamon rolls take some serious effort but they are totally worth it. Here are a few ideas to help make these rolls a bit easier.

    • When letting the rolls rest for longer periods of time, do what is convenient for you. These longer rise times really allow for a lot of flexibility.
    • After the rolls are made into a log, stretch the log and try to elongate the roll to even out the dough. The ends will always be smaller but you can try to make them similar to the middle.
    • Another note is to trim off the ends of the dough log. This serves two purposes. One, removing the ends will make the rest of the rolls look prettier and thus more tasty. Second, you can use these trim pieces as tests for timing and flavoring. They will cook slightly faster so be aware.
    • When cutting the log for your pucks, I recommend using a bread knife. It will glide right through the dough and create nearly perfect rolls. See the picture below and to the right for some really pretty fresh cut rolls.
    • When splitting the log up into the 12 section, I recommend cutting the log in half, then each half in half again, and then doing thirds. This way you get the most consistent thickness of all the pucks. See the picture below and to the left for the quartered log.

    The Recipe

    The Cinnamon Roll Recipe

    • Servings: 12 Rolls
    • Difficulty: Hard
    • Print

    These cinnamon rolls are a labor of love and anyone who tries them will love them too!



    These can be prepped ahead of time. These can be made without Sourdough Discard. See more notes about both below.

    Ingredients

      Dough

    • 260 ml (1 1/8 cup) of Milk
    • 100 g of Sourdough Discard
    • 2 g of Active Dry Yeast
    • 90 g (1/2 cup) of White Sugar
    • 4 g (1 tsp) of Salt
    • 85 g (6 tbsp) of Unsalted Butter
    • 500 g (4 cups) of All-Purpose Flour

      • Filling

    • 150 g (1/2 cup) of Brown Sugar
    • 20 g (2.5 tbsp) Cinnamon
    • 1 g (1/4 tsp) Salt
    • 115 g (1 stick) of Unsalted Butter Softened

      • Cream Cheese Frosting

    • 115 g (3/4 cup) of Cream Cheese Softened
    • 10 g (2 tsp) of Vanilla Extract
    • 140 g or (1 1/4 cup) Powdered Sugar

    Directions

    1. For the dough, heat up milk to anywhere between 70F to 85F. Add the milk, yeast, and sourdough discard to a bowl and mix until combined. Then add in sugar, salt, and melted butter then mix until combined.
    2. Add in the flour and then mix until combined. Let rest covered for 10 minutes. Then knead the dough until a shaggy ball forms. About 3 minutes.
    3. Let the dough rest covered for at least an hour and then knead for 2 minutes. Then shape into a ball and cover again. Place in the fridge overnight or for at least 4 hours. I’ve left it at this stage for over 24 hours.
    4. While the dough rests, its time to make the filling. For the filling, add brown sugar, cinnamon, and salt to a bowl and mix. Then add in the softened butter and beat with a paddle until well combined. It should create a brown paste. I recommend using a stand mixer or hand mixer for this as it creates the correct texture but you can do it by hand.
    5. Place this mixture in a container until its time to be used.
    6. After the dough has rested, it is time to shape the rolls. Let the dough warm up for at least 10 minutes at room temperature. This will allow it to roll out thinner and easier. Flour your work surface and place the dough on the flour. Slightly stretching it as you go. Press and stretch the dough to get it into a rough square.
    7. Using a floured rolling pin, roll the dough into a 12″ x 12″ square. It should be between 1/8″ and 1/4″ thick. Once rolled out, make sure the dough isn’t sticking to your work surface.
    8. Spread on the filling mixture, trying to cover as much of the dough as possible. Leave one edge free of the filling. About a finger’s width. Once spread evenly, start rolling the dough, beginning at the edge opposite of no filling. Roll into a tight log, add a small amount of water to where there is no filling, then finish the roll. The water will create a seal and keep the roll together.
    9. Prep your 9×13 baking dish by covering with butter or a light coat of spray on oil. We don’t want these rolls to stick.
    10. Now that you have a log, cut into pucks about 1″ thick. Place into the baking dish. Cover and let rest for at least 2 hours at room temp or overnight in the fridge.
    11. While the rolls rest, let’s make the frosting. Add in softened cream cheese, sugar, and vanilla extract into a bowl. Mix with a whisk until a thick cream forms. I recommend a stand mixer for this for the ease. It will take between 3 and 4 minutes. Place into a container and then into the fridge until the rolls are done.
    12. After the rolls have rested, pull them out of the fridge for at least 1 hour and up to 3 hours to warm up. Your bake time will vary based on how long you let them warm up. While this happens, preheat your oven to 350F. Once dough has warmed up, place into the oven covered for 40 minutes.
    13. After 40 minutes, remove the cover and bake for an additional 15 to 20 minutes. They should just start to get some golden brown around the edges and high points.
    14. Let cool for 5 minutes and then frost them. They are now ready to eat. Enjoy!

    Nutrition


    Per Serving:
    400 calories;
    7 g protein;
    18 g fat;
    54 g carbohydrate;

    Notes

    1. Parbaked Cinnamon Rolls
      • Often with these rolls I need them first thing in the morning and it can be really difficult to get up early enough to bake them completely in the morning. So, what I like to do is bake them for about 40 minutes at 350 F and then pull them out of the oven and completely cool. You can either store in the fridge overnight or freeze. That way you can bake them early the next morning or a different time for 20 minutes at 350 F. This will keep the cinnamon rolls fresher and a lot tastier if you can finish baking them and eating them on the same day.
    2. Sourdough Discard Substitution
      • I really recommend using a sourdough discard for this recipe as it gives the cinnamon rolls a really nice tang that pairs well with the cinnamon. But not everyone has a sourdough starter so there is an easy sub. Just increase the amount of active dry yeast to 5 grams instead of the 2 grams. That little change will provide enough lift over the long time frame that these have to rise.

  • Monster Cookies

    Sometimes a simple cookie won’t cut it. Sometimes you need something a bit crazier. Sometimes you need a monster cookie. With peanut butter, oats, M&M’s, and chocolate chips. These are the cookies for you. They are tasty and will make you want another. And probably one more after that.

    Ingredient Notes

    1. With the peanut butter in this recipe, I’ve found that creamy peanut butter makes the mixing process easier as the nuts in chunky don’t allow the batter to mix as well.
    2. My go to M&Ms for this recipe are the mini peanut butter M&Ms. They add a touch more peanut butter flavor and still have that signature M&M flavor. Normal M&Ms work great too in this recipe but the peanut butter ones go the extra mile for the flavor.
    3. For the chocolate chips, I will either use semi-sweet either in normal size or mini. I’ve tried dark chocolate chips and they contrast a little too much to the peanut butter and make the cookie a bit too complex.

    Monster Cookie

    • Servings: 24 medium cookies
    • Print

    This combination of peanut butter and chocolate wrapped in a cookie may cause you to go as crazy as the cookie monster after trying these.




    Ingredients

    • 1 and 1/4 cups (155 grams) of All-Purpose Flour
    • 1/2 cup (45 grams) Oats
    • 1 teaspoon of Baking Soda
    • 1/2 teaspoon of Salt
    • 1 stick (112 grams) of Room Temp Unsalted Butter
    • 1/2 cup (100 grams) of Light Brown Sugar
    • 1/4 cup (50 grams) of Granulated Sugar
    • 3/4 cup (185 grams) of Creamy Peanut Butter
    • 1 Egg (50 grams) at Room Temp
    • 1 teaspoon of Vanilla Extract
    • 1/2 cup (90 grams) of any size Semi-Sweet Chocolate Chips
    • 3/4 cup (150 grams) of any size or flavor M&Ms

    Directions

    1. In a large bowl whisk together flour, baking soda, and salt and set aside for later.
    2. In a medium bowl or stand mixer with a paddle, cream together butter, brown sugar, and white sugar. This takes about 2 minutes.
    3. Next add in the peanut butter, egg, and vanilla extract. Mix until well combined.
    4. Add in the flour mixture and stir with either a rubber spatula or the paddle attachment with a stand mixer. Once well combined, add in the chocolate chips and M&Ms and mix until combined.
    5. If you like a thinner cookie you can bake now. If you like a thicker cookie, cover the dough and let rest in the refrigerator for 2 hours or up to 2 days.
    6. If placed in fridge, let dough warm up for a few minutes for easier scooping. Preheat your oven to 350F.
    7. Using an ice cream scoop or spoon, scoop and shape 1″ balls of dough. I like to form into a tight ball but loose works too. Repeat until sheet pan is full. Place on sheet pan and bake for 10 to 12 minutes.
    8. Remove from the oven when lightly brown on the edge. They will continue to bake once out of the oven. Let rest of sheet pan for 2 to 10 minutes then remove with a spatula and place on a wire rack to finish cooling.
    9. They will stay fresh for a week at room temp but I personally prefer these cookies in the fridge. Either way we both know these aren’t lasting a week because they are so tasty.

    Nutrition


    Per Serving:
    170 calories;
    11 g fat;
    19 g carbohydrates;
    4 g protein;