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.

Chocolate Coconut Truffle Martini

Smooth and not too sweet

Chocolate Coconut Truffle Martini 

Ingredients

2 ounces chocolate liqueur

1 ounce coconut rum 

1 ounce heavy cream 

1/2 ounce dark rum 

Shredded coconut, for the rim

• Chocolate shavings or cocoa powder for garnish 

Directions

Coat the rim of a martini glass with shredded coconut.

In a shaker, combine chocolate liqueur, coconut rum, heavy cream and dark rum with ice. Shake until well chilled. Strain the mixture into the prepared martini glass. Sprinkle with chocolate shavings or dust with cocoa powder for a finishing touch.

Shamrock Shake Martini

Smooth creamy and minty.

Shamrock Shake Martini

Ingredients
2 ounces vanilla vodka
1 ounce crème de menthe
1 ounce Irish cream 
1 ounce heavy cream
Whipped cream, for garnish
Chocolate or green sprinkles, for garnish

Directions
In a cocktail shaker, combine vanilla vodka, crème de menthe, Irish cream and heavy cream with ice. Shake until well chilled and frothy. Strain into a chilled martini glass. Top with whipped cream and sprinkle chocolate or green sprinkles for a festive touch.

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.

Better Than Sex Cocktail

Creamy, sweet and addictive!

Better Than Sex Cocktail

Ingredients

1/2 ounce crème de cacao

1/2 ounce amaretto

1/2 ounce Irish cream

1/2 ounce coffee liqueur

4 ounce heavy cream

Directions

Fill a shaker halfway with ice cubes. Add the crème de cacao, amaretto, Irish cream, coffee liqueur and cream to the shaker. Shake until well chilled. Pour into a rocks glass and serve. 

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.