Shaped Wheat Bread

This bread comes together very easily and you can cut it into fun shapes!

Shaped Wheat Bread 

Ingredients
2 cups whole wheat flour
1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoon salt
4 tablespoons brown sugar
6 tablespoon butter, cold and cubed
1 3/4 cup buttermilk
2 eggs (divided use)
1 teaspoon orange zest
1 tablespoon honey
Coarse sugar or sea salt for topping 

Directions
Preheat oven to 350. Line a large baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking soda, baking powder, salt and brown sugar. Add the butter to the dry mixture. Using a pastry cutter, rub the butter into the flour until it resembles coarse, sandy breadcrumbs. Stir in the orange zest. Combine 1 egg, buttermilk and honey, then pour into the dry mixture. Mix with a wooden spoon or spatula just until a soft, sticky dough forms. Do not overmix.

Turn the dough onto a lightly floured surface. Divide into 3-4 portions. Flatten each to roughly  inch thickness. Use a knife or cookie cutter to shape the dough.

Carefully transfer the shapes to the baking sheet. Whisk remaining egg with 1 tablespoon water. Brush the bread with the egg wash. Bake for 20 to 25 minutes, or until the edges are golden brown and the bread is firm. Let cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm.

Brie Apple Phyllo Cups

A crunchy, sweet and salty bite

Brie Apple Phyllo Cups

Ingredients
12 mini phyllo cups
Wedge brie cheese
½ apple, sliced thin and cut into 1 inch pieces
1 tablespoon fresh lemon
2 slices bacon. cooked and crumbled
2 tablespoons honey for drizzling

Directions
Preheat oven to 350. Combine apples with lemon juice and mix to coat evenly..

Line a baking sheet. Place phyllo cups on the sheet. Cut brie into bite size pieces and place them into the phyllo cups. Place 2-3 pieces of the apples into each phyllo cup. Top the brie with the crumbled bacon.

Bake for 10-15 minutes, until the cheese is melted. Drizzle with honey and serve immediately.

Black Sesame Seed Ice Cream

This custard style ice cream has a nutty flavor. The M&Ms add nice bites of chocolate.

Black Sesame Seed Ice Cream

Ingredients
1.2 cup black sesame seeds
1 tablespoon honey
1 1/2 cups whole milk
3/4 cup sugar
1/4 teaspoon salt
4 egg yolks
1 1/2 cups half and half
1 teaspoon vanilla extract
1/2 cup mini M&Ms, optional
1/4 cup white chocolate pieces, for garnish

Directions
Fill a large bowl with 2 inches of cold water and place it in the freezer.

Pour the sesame seeds into a skillet and dry roast over medium heat. Once they start to smell fragrant, remove them from the heat and pour them into the bowl of a food processor.

When the sesame seeds are cool, turn on the food processor and grind until a paste forms. Scrape down the sides. Add honey and blend until honey is fully combined.

In a medium bowl, whisk egg yolks until slightly lighter in color.

Heat milk, sugar, salt, and sesame mixture in a medium pot, stirring often. Once all of the sugar has dissolved, slowly add the mixture to the eggs until the two mixtures are about the same temperature. Pour the mixture back into the pot and heat until it is thick enough to coat the back of a spoon.

Mix half and half and vanilla extract into a medium bowl. Add the milk mixture into the bowl slowly, whisking constantly.

Pour mixture back into the pot. Set the bowl aside and place a mesh strainer on top. Heat the milk mixture, stirring often, until the custard coats the back of a spoon and holds a line. Pour the custard through the strainer.

Remove the bowl of ice water from the freezer and place the bowl on top. Let this sit for about 30 minutes, or until room temperature. Place a piece of plastic wrap on top, touching the top of the custard. Place in the fridge overnight.

The next day, pour the custard into the ice cream machine and churn according to the manufacturer's instructions. When nearly finished (about 20 minutes), add M&Ms and white chocolate.

Place in freezer-proof container for 3-4 hours and chill until firm.

Herbed Mini Chicken Pot Pies

The herbs give these mini pot pies a unique flavor.

Herbed Mini Chicken Pot Pies

Ingredients

For pie crust:
3 cups flour
1 cup butter
1/2 cup ice water
1/2 teaspoon salt

For pie filling:
16 ounces chicken, cooked and chopped
4 cups chicken broth
2 tablespoons butter
4 potatoes, chopped
1 cup carrots, chopped
1/2 cup onion, chopped
6 cloves garlic minced
1 cup frozen peas
2 tablespoons flour
3 teaspoons rosemary
1 teaspoon sage
1 teaspoon marjoram
1 teaspoon tarragon
1/4 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon pepper
1 egg, whisked

Directions
Use a food processor to combine the flour, cold butter and salt into a crumbly dough. Slowly add the water and pulse until a smooth dough forms. Chill for one hour.

Melt the butter in a large skillet. Add the potatoes, onions, and carrots and sauté until softened. Add the garlic. Mix in the flour and cook for 1 to 2 minutes. Add the chicken broth to the skillet and simmer until thickened. Stir in the chicken and peas. Stir in the rosemary, sage, marjoram, tarragon and red pepper flakes.

Preheat the oven to 350. Roll out the pie crust to about a quarter of an inch thick. Butter and flour the inside of a muffin pan. Use a cookie cutter or drinking glass to cut out rounds of dough. Reserve enough of the pie crust to make decorations, as desired.

Line the inside of the muffin pans with crust, then add the filling. Cover the filling with a second layer of pie crust. Seal the edges of the crust together, then brush the tops with egg wash.

Bake for 35 to 45 minutes or until the tops of the pies have started turning golden brown. The tops should sound hollow when tapped in the center. Remove from the oven and cool.

To add decorations to the pies, cut out shapes from the remaining pie crust. Brush with egg wash and then bake for an additional 15-25 minutes until the decorations have browned. Cool slightly.

Serve the pies warm or at room temperature. 

Milk of the Poppy Cocktail

This Game of Thrones inspired cocktail is sweet, creamy and strong.

Milk of the Poppy Cocktail

Ingredients
1 1/2 ounces cherry vodka
1/2 ounce amaretto
1 scoop vanilla ice cream
Maraschino cherry

Directions
Combine all the ingredients in a blender on high for 10 to 20 seconds. Pour it into a coupe glass and garnish with a maraschino cherry.

Jack Frost Mimosa

Light and fruity with a pretty blue color

Jack Frost Mimosa 

Ingredients
1/2 cup blue curaçao
1/2 cup pineapple juice
1 bottle chilled prosecco or champagne
Sugar for rim
Ice cubes

Directions
Rim the champagne flutes with sugar by moistening the rims and dipping them into sugar.

In a cocktail shaker, add blue curaçao and pineapple juice with a few ice cubes. Shake well until chilled. Pour the blue curaçao and pineapple mixture into the prepared champagne flutes, filling halfway. Top with chilled prosecco or champagne.

Crustless Ham and Swiss Quiche

Tasty and easy to make. 

Crustless Ham and Swiss Quiche

Ingredients
1 cup cooked ham, diced

1 cup Swiss cheese, shredded

1/2 cup heavy cream

5 eggs

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon Dijon mustard 

1/4 cup chopped green onions

Directions

Preheat oven to 350. Grease a 9" pie dish or quiche pan.

In a bowl, whisk together the eggs, cream, salt, pepper and Dijon mustard. Stir in the diced ham, Swiss cheese and green onions. Pour the mixture into the prepared pie dish. Bake for 25-30 minutes or until the quiche is set and slightly golden on top. Let cool for 5-10 minutes before slicing and serving.