Funfetti Cookies Supreme

Ingredients:

COOKIES

• 1 cup (230g) unsalted butter, softened to room temperature
• 1 and 1/2 cups (300g) granulated sugar
• 1 egg + 1 egg yolk, room temperature preferred
• 2 teaspoons vanilla extract
• 3 cups (360g) all-purpose flour (careful not to overmeasure)
• 1 and 1/4 teaspoons baking soda
• 1/2 teaspoon cream of tartar¹
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1 cup sprinkles, plus more for decor on top of frosting²

FROSTING

• 3/4 cup (170g) unsalted butter, softened to room temperature
• 2 and 1/4 cups (270g) confectioners' sugar
• 3 Tablespoons (45ml) heavy cream or half-and-half³
  
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

Directions:

1. For the cookies: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed and beat until fluffy and light in color. Beat in egg, egg yolk, and vanilla. Scrape down the sides and up the bottom of the bowl as needed.
2. In a medium bowl, whisk the flour, baking soda, cream of tartar, cornstarch, and salt together until combined. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick and will be a little crumbly at first. But if you keep mixing, the dough will come together. Once combined, gently beat in the sprinkles on low speed until evenly disbursed. Cover the cookie dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory. Alternatively, you can roll the cookie dough into 1.5 Tablespoon balls and chill on a cookie sheet (covered) and then bake as directed in the next step.
3. Remove cookie dough from the refrigerator and let sit out at room temperature for at least 15 minutes. If the cookie dough chilled longer than 3 hours, allow to sit at room temperature for 30-40 minutes. This makes it easy to handle, while still keeping a firm texture from chilling. Preheat oven to 325F degrees and line 2 large cookie sheets with parchment paper or silicone baking mats. Roll cookie dough into balls, about 1.5 Tablespoons of dough in each ball, and set on cookie sheet-- about 8-9 cookies per sheet. Bake in batches for 11-12 minutes or until the edges are slightly browned. The cookies will still appear very soft in the centers. That's ok; they'll set up and become firmer as they cool. Allow the cookies to cool on the cookie sheets for 3 minutes, then move to a wire rack to cool completely.
4. For the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more confectioners' sugar if frosting is too thin, more cream if frosting is too thick, or a pinch more of salt if frosting is way too sweet.
5. Frost the cooled cookies as desired and decorate with more sprinkles. Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator up to 6.
6. Make ahead tip: Unfrosted cookies freeze well. Cookies may be rolled into balls and frozen up to 3 months to bake at a later date. No need to thaw frozen balls of dough before baking; simply bake for an extra minute or two.

Additional Notes:

1. Cream of tartar is used to react with the baking soda; it cannot be left out. If you're curious about using baking powder instead of baking soda + cream of tartar, I'm unsure of the amount needed to properly leaven the cookies.
2. For the cookie dough, avoid using nonpareil sprinkles (the little balls)-- they bleed their color. You may decorate the frosting with nonpareils (like I did).
3. Cream or half-and-half is preferred for creamiest, fluffiest frosting. Keeping that in mind, milk would be an OK substitute if you do not have either on hand.

Link here

Assam Tea

Place 1 teacup water,  1 teacup milk, 2 tablespoons of sugar, and 2 cardemum pods in a pot. (You can add a small chunk of fresh ginger if you want to) Bring it just to a boil over medium/medium high heat. Reduce heat. Add 1 1/2-2 Tbsp Assam tea. Low boil for another 3-4 min (or until reaching desired strength). Pour liquid through a tea strainer as you fill your cup. 

Makes 2 cups 

Mango Salsa

Ingredients

1 mango, peeled and diced
1/2 cup peeled, diced cucumber
1 tablespoon finely chopped jalapeno
1/3 cup diced red onion
1 tablespoon lime juice
1/3 cup roughly chopped cilantro leaves
Salt and pepper
Directions

Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.

Read more at: http://www.foodnetwork.com/recipes/ellie-krieger/mango-salsa-recipe.print.html?oc=linkback

Link here

Ethereally Smooth Hummus from smittenkitchen

Ethereally Smooth Hummus
Recipe adapted from Ottolenghi’s stunning new dream of a book; technique is my own madness

This is probably where you expect me to give you a soapbox speech about why it is so important that you soak your own chickpeas. And you know, think they taste wonderful, especially if you treat yourself to some of the best. But, I also make it with canned chickpeas quite often (Goya is my favorite, for perfectly cooked, intact canned beans, each time) and it’s perfectly excellent. Below, I’ve included instructions for both.

Makes 1 3/4 cups hummus

1 3/4 cups cooked, drained chickpeas (from a 15-ounce can) or a little shy of 2/3 cup dried chickpeas (for same yield)
1/2 teaspoon baking soda (for dried chickpeas only)
1/2 cup tahini paste
2 tablespoons freshly squeezed lemon juice, or more to taste
2 small cloves garlic, roughly chopped
3/4 teaspoon table salt, or more to taste
Approximately 1/4 cup water or reserved chickpea cooking water

Olive oil, paprika or sumac, pita wedges (brushed with olive oil and sprinkled with za’atar, or a combination of sesame seeds and sea salt), and/or carrot sticks [optional] to serve

If using dried chickpeas: There are multiple methods to cooking them, and you can use whichever is your favorite, or Ottolenghi’s, or mine. Ottolenghi’s is to put the chickpeas in a large bowl and cover them with at least twice their volume of cold water, leaving them to soak overnight. The next day, drain them, and saute them in a medium saucepan with the baking soda (which many find reduces the gassy effects of fresh beans) for about three minutes. Add 3 1/4 cups water and bring it to a boil. Skim any foam that floats to the surface. They’ll need to cook for 20 to 40 minutes, sometimes even longer, depending on freshness, to become tender. When tender, one will break up easily between your thumb and forefinger. My method is similar, but I often put mine in a slow-cooker on high with the baking soda for approximately three hours, so I don’t have to monitor them as much. 

Drain the chickpeas (saving the chickpea broth for soups or to thin the hummus, if desired) and cool enough that you can pick one up without burning your fingers. 

Whether fresh or canned chickpeas: Peel your chickpeas. I find this is easiest when you take a chickpea between your thumb and next two fingers, arranging the pointy end in towards your palm, and “pop!” the naked chickpea out. Discard the skin. I get into a rhythm and rather enjoy this, but it’s also already established that I’m a weirdo.

In a food processor, blend the chickpeas until powdery clumps form, a full minute, scraping down the sides. Add the tahini, lemon juice, garlic and salt and blend until pureed. With the machine running, drizzle in water or reserved chickpea cooking water, 1 tablespoon at a time, until you get very smooth, light and creamy mixture. I find I need about 4 tablespoons for this volume, but you may need slightly more or less. 

Taste and adjust seasonings, adding more salt or lemon if needed. I do recommend that you hold off on adding more garlic just yet, however. I find that it “blooms” as it settles in the fridge overnight, becoming much more garlicky after a rest, so that even if it doesn’t seem like enough at first, it likely will be in the long run.

Transfer the hummus to a bowl and rest it in the fridge for at least 30 minutes, longer if you can. To serve, drizzle it with a little olive oil, and sprinkle it with paprika. Serve it with pita wedges or carrot sticks.

link here

Stir-Fried Chicken with Cashews

This was a recipe we learned in our cooking class in Hua Hin, Thailand.

note: this only serves 1-2 so I usually triple it

Ingredients:

• 60g chicken, sliced
• 1/4 cup cashews, fried
• 5-8 pieces fried large dried chili
• 1/2 T garlic, chopped
• 4-6 slices of mushroom
• 1 onion, large, cubed
• 1/4 cup chicken broth
• 1 stalk spring onion cut in 1" lengths
• red, yellow, green capsicum cut in 1" lengths
• 1 t soy sauce
• 1 T oyster sauce
• 1 t sugar
• 1 1/2 T vegetable oil
• 1 T Thai chili paste

First- there are a lot of ingredients listed that need prep work before starting the directions. Be sure to slice chicken, mushroom, spring onion, and capsicum. Fry cashews and large dried chili. Chop garlic and cube onion. 

1. Add cooking oil in wok and heat, then add garlic, stir-fry until fragrant

2. Add chicken, continue to stir-fry until nearly cooked

3. Add mushroom, onion and some chicken brother on high heat and quickly stir fry

4. Add seasoning and cashew, dried chili, spring onion, capsicum and quicky stir-fry

5. Remove from heat and serve with rice 

serves 1-2 

Baked Pineapple Teriyaki Chicken

We love thi during pineapple season!

From here

PRINT RECIPE

Simply pour this homemade teriyaki sauce over chicken and bake!

Ingredients:

• 1 tablespoon cornstarch
• 1 tablespoon room temperature water
• 1/4 cup (50g) brown sugar
• 2 Tablespoons (42g) honey
• 1/2 cup (120ml) soy sauce
• 1/4 cup (60ml) cider vinegar
• 1 clove garlic, minced
• 1/2 teaspoon ground ginger
• 1/4 teaspoon freshly ground black pepper
• 4 skinless, boneless chicken breasts
• 1 cup fresh or canned pineapple chunks
• optional: chopped green onion and sesame seeds for garnish

Directions:

1. Whisk cornstarch and water together in a small bowl. It will be a milky liquid. This is for thickening the sauce. Combine the cornstarch mixture, brown sugar, honey, soy sauce, vinegar, garlic, ginger, and black pepper together in a small saucepan over low heat. Allow to simmer while whisking occasionally. Bring to a boil and allow to boil for 1 minute. Turn off the heat and set aside for at least 10 minutes, allowing it to cool and thicken.
2. Meanwhile, preheat oven to 400°F (204°C).
3. Arrange chicken and pineapple slices in a bake pan (any size works-- I used a 10-inch casserole dish. Use a 9-inch square pan, an 11x7 pan, an 8-inch square pan, etc). Pour sauce on top, then turn the chicken over to make sure every inch is coated in the sauce. Use a basting/pastry brush if needed.
4. Bake uncovered for 30-32 minutes or until the chicken is completely cooked through. This is optional: at the 25 minute mark, remove from the oven and carefully slice the chicken into chunks, then return to the oven. The smaller the chicken pieces, the more teriyaki they'll soak up. You can also cut up the chicken when it is raw prior to cooking.
5. Sprinkle green onion and sesame seeds on top and serve the chicken and pineapple with sauce from the pan poured on top. Store leftovers in the refrigerator for up to 5 days.
6. Make ahead tip: The teriyaki sauce, prepared in step 1, can be made 1 day in advance and stored in the refrigerator. You can even prepare the dish through step 3, cover the pan with aluminum foil or plastic wrap, and keep in the refrigerator for up to 1 day. Then bake as directed.

Additional Notes:

For a more rounded out meal, serve with broccoli, brown rice, quinoa, baked sweet potatoes or anything to soak up the teriyaki sauce.

Using SparkRecipes calculator-- including all the extra teriyaki sauce you'll pour over the chicken when serving, this dish comes out to about 260 calories, 34 grams of protein, and 2g fat per serving. This is based on using four 6 ounce chicken breasts.

4 Ingredient Chicken Marinade

Ingredients:

• 1 cup brown sugar
• 1 cup oil
• 1/2 cup soy sauce
• 1/2 cup vinegar

Fire up the grill and preheat to med-high. Place the chicken breast on the grill and do not touch them for 6 min. Right at 6 min, you flip them over and then don't touch them for another 4 to 5 minutes. Then rest it on a plate and serve. 

Roasted Okra

• 18 fresh okra pods, sliced 1/3 inch thick
• 1 tablespoon olive oil

• 2 teaspoons kosher salt, or to taste
• 2 teaspoons black pepper, or to taste
  
  

1. Preheat an oven to 425 degrees F (220 degrees C).
2. Arrange the okra slices in one layer on a foil lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the preheated oven for 10 to 15 minutes.

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Chocolate Chip Cookie Cake

from Sally's Baking Addiction

link

Ingredients:

• 3/4 cup (170g) unsalted butter, softened to room temperature
• 1 cup (200g) light brown sugar
• 1 large egg + 1 egg yolk*
• 2 teaspoons vanilla extract
• 2 cups (250g) all-purpose flour (careful not to overmeasure)
• 2 teaspoons cornstarch (aka cornflour)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 cup (225g) semi-sweet chocolate chips

MILK CHOCOLATE FROSTING

• 1 and 3/4 cups (210g) confectioners' sugar
• 1/4 cup (32g) unsweetened cocoa powder
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 2 Tablespoons (30ml) heavy cream or half-and-half*
• 1 teaspoon vanilla extract
• salt, to taste

Directions:

Preheat oven to 350F degrees. Spray a 9-inch pie dish or cake pan with nonstick spray. Set aside.

In a large bowl using a hand-held mixer or stand mixer fittedwith paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium speed until creamy, about 1 minute. Mix in egg, egg yolk, and vanilla on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.

In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add 1 and 1/4 cups chocolate chips and mix for about 5 seconds until evenly disbursed.

Press the cookie dough evenly into the prepared pan. Bake for 20-25 minutes or until the cake is lightly golden brown (could be up to 30 minutes, depending on your oven). You may want to cover the cake loosely with aluminum foil after 15 minutes to avoid heavy browning around the edges. Remove from the oven and set the pan on a wire rack to cool completely. Once cooled, use a sharp knife or metal spatula to loosen the sides of the cookie cake from the pan and transfer to a serving dish. (Or use can serve directly from the pan.)

The chocolate frosting is optional. Instead, decorate with whipped cream or top with vanilla ice cream.

For the optional chocolate frosting: sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet.

Decorate the cooled cookie cake with frosting and remaining 1/4 cup chocolate chips. Depending how much frosting you use, you may have some leftover. I used a Wilton 1M tip. Cookie cake remains fresh covered tightly at room temperature for up to 3 days.

*I prefer room temperature eggs for my cookie cake. Room temperature eggs incorporate evenly into your cookie dough – guaranteeing a uniform texture in each bite of the cookie cake. Simply set out the eggs when you set out the butter to come to room temperature. If you forget to set out your eggs, no worries. Place them into a bowl of warm water for 5 minutes, then use.

*For the frosting, heavy cream or half-and-half will give your frostings the creamiest texture. You may use milk instead, keeping in mind the frostings won't be as creamy.

Sautéed French Green Beans

link

Ingredients: 

• salt (1 tsp per L/qt of water)
• 8 large handfuls small, French beans
• 5 large shallots 
• 4 large garlic cloves 
• 1 tbsp butter* 
• 1 tbsp olive oil 
• 1/2 tsp sea salt (for finishing)
• 1/4 tsp freshly ground black pepper

Bring a large pot of water to a boil and add the salt. 

Prepare the beans by cutting off the stem (if necessary). If the beans are large, French the beans or cut them diagonally into bite-sized pieces.

Add the beans to the boiling water and blanch for about 2 to 3 minutes, or until the beans are still a little bit crunchy. Strain the beans.

Heat a large sauté pan and heat over medium-high heat. Add the butter and oil. *Note: If desired, omit the butter or use a non-dairy butter instead. If omitting the butter, add a touch more oil instead.

Once hot, add the minced shallots and saute for about 2 minutes or until translucent and they start to brown slightly. Add the crushed garlic and cook for another 30 seconds, being careful not to burn the garlic. Add the cooked beans to the pan and saute for about 1 to 2 minutes, stirring to combine all of the ingredients. Season with salt and freshly ground black pepper. Cook until the beans are warmed through. Serve immediately.

Rolled Sugar Cookies

Rolled Sugar Cookies

3 cups all-purpose flour
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 large egg
1 teaspoon good quality vanilla extract

Parchment paper

From Glorious Treats

Directions:

-In a medium bowl, stir together the flour and baking powder and set aside.

-In the bowl of an electric mixer, using the paddle attachment, cream together the butter and sugar until light and fluffy.  This should take about 3 minutes.

-Add the egg and vanilla and beat another minute or so.

-Add the flour mixture slowly.  (Be careful not to add too much at a time or you will have a snowstorm of flour.)

-Blend until all of the flour is incorporated and the dough begins to pull away from the sides of the bowl.

-Take the dough out of the bowl and place it on a piece of parchment paper.

-Using your hands, knead the dough a few times.

-Place the dough in a large plastic (ziplock type) bag and refrigerate for about 2 hours.  If you want to speed up the chilling process, place the bag of dough in the freezer for about 20-30 minutes. Just don’t forget it in the freezer, or it will become to firm to work with (and then you’ll have to wait for it to thaw).

-When it’s almost time to remove the dough from the refrigerator (or freezer), preheat oven to 350 degrees (F).

-When the dough has chilled and is firm, take out about half of the dough, leaving the rest in the refrigerator (until your ready to work with it).

Salted Caramel Cupcakes

From Sally's Baking Addiction

Ingredients:

CARAMEL CUPCAKES

• 1 and 1/2 cups (190g) all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (200g) dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
• 2 large eggs, must be at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) whole milk (or even buttermilk, do not use skim milk or 1% milk)

THICK SALTED CARAMEL FROSTING

• 1/2 cup (1 stick or 115 grams) salted butter (or unsalted butter)
• 1 cup (200 grams) dark brown sugar
• 1/3 cup (80 ml) heavy cream
• 1/2 teaspoon salt
• 2-3 cups (240-360 grams) powdered sugar, sifted
• additional pinch of salt, as needed
• salted caramel candies for decoration, optional

Directions:

1. Preheat oven to 350F degrees. Line 12-cup muffin pan with paper liners, plus a second pan with only 2 liners. Fill empty cups halfway with water to prevent the pan from warping. Set aside.
2. In a large bowl, whisk together the flour, baking powder, and salt. In a separate medium bowl, beat the butter and sugars together at medium-high speed until light and fluffy, 2-3 minutes. Add the eggs and vanilla. Beat until combined. Slowly mix in the dry ingredients until no flour remains, scraping down the sides of the bowl as needed. Slowly stir in the milk. Do not overmix the batter.
3. Fill each cupcake liner only 1/2 way full with batter. Bake cupcakes for 22-23 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Let the cupcakes cool before frosting, about 1 hour.
4. While the cupcakes are cooling, melt the butter in a small saucepan. Once melted, add brown sugar and heavy cream. Stir constantly over medium heat until sugar is dissolved. Add salt. Allow to bubble for 3 full minutes, no more. Remove from heat and allow to slightly cool, only about 15 minutes. Do not place in the refrigerator to cool. With a hand mixer at medium speed, beat in powdered sugar 1 cup at a time, until you reach desired consistency. Add a little heavy cream if you'd like the frosting a little creamier or thinner (I usually add 1-2 Tablespoons). Add more salt if the frosting tastes too sweet. Frost cooled cupcakes and adorn with salted caramel candies. Cupcakes stay fresh in an airtight container for up to 2 days at room temperature and 5 in the refrigerator.

*Extra frosting can be stored in the refrigerator for up to 5 days. Allow it to come to room temperature again before frosting anything.

Cupcake recipe adapted from Cupcakes by Shelly Kaldunski.

Frosting recipe by Sally's Baking Addiction.

Memaw's Slaw

Slaw is cabbage and carrots (if you have them) shredded.  I add
mayonaise usually several spoons full till you get desired
consistency.  I also add small amt of vinegqar, sugar and pepper.   I
don't  usually add salt because the mayo has so much in it.

Chewy Chocolate Chunk Cookies

from Sally's Baking Addiction

Ingredients:

• 2 and 1/4 cups (280 grams) all-purpose flour, measured correctly
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons cornstarch
• 1/2 teaspoon salt
• 3/4 cup (1.5 sticks or 170 grams) unsalted butter, melted
• 3/4 cup (135 grams) light brown sugar, loosely packed
• 1/2 cup (100 grams) granulated sugar
• 1 large egg + 1 egg yolk*
• 2 teaspoons vanilla extract
• 1 cup (180 grams) chocolate chips or chocolate chunks

Directions:

Click here for step-by-step photos and careful explanations of all of these steps.

Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.

In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill in the refrigerator for 2 hours, or up to 3 days. Chilling is mandatory.

Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.

Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more clarity and a photo. Put 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

Cookies stay soft and fresh for 7 whole days at room temperature. Cookies may be frozen up to 3 months. Rolled cookie dough may be frozen up to three months and baked in their frozen state for 12 minutes.

*Salted butter may be used instead. Reduce salt in the cookie dough to 1/4 teaspoon. 

Room temperature egg + egg yolk are preferred for even disbursement.  Typically, if a recipe calls for room temperature or melted butter, it's a good idea to use room temperature eggs as well.  To bring eggs to room temperature quickly, simply place the whole eggs into a glass of warm water for 5 minutes.  

Best White Icing Ever

from all recipes.com

Ingredients: 

• 4 cups confectioners' sugar
• 1 cup shortening
• 2 tbsp water
• 1 tsp clear imitation vanilla extract

Directions: 

1. In a large bowl, combine sugar, shortening, water and vanilla. Beat on low speed to combine, then beat on medium speed for a full five minutes. It won't look like icing at first, but keep the mixer going for a full five minutes and then you're done! 
2. Note: If you're not using this for decorating but just for icing the cake, thin the icing by adding 3 tbsp of corn syrup or water to the icing. 

30 minute Dinner Rolls

makes 12 rolls

Ingredients:

• 1 cup plus 2 tbsp warm water
• 1/3 cup oil
• 2 tbsp active dry yeast
• 1/4 cup sugar
• 1/2 tsp salt
• 1 egg
• 3 1/2 cups flour (either bread flour or all-purpose will work)

Instructions

1. Preheat oven to 400F.
2. In the bowl of your stand mixer, combine the warm water, oil, yeast, and sugar. Allow the mixture to rest for 15 min. 
3. Mix 2 cups of the four, the salt and the egg into the yeast mixture using a dough hook. Add the remaining 1 1/2 cups flour 1/2 cup at a time.
4. Shape dough into 12 balls and place in a 9x13 pan (I like to use my muffin tin). Let dough rest for 10 min. 
5. Bake for 10 min or until tops are just golden brown. 

recipe from Real Mom Kitchen 

Oven Roasted Broccoli

from Food Network's Alton Brown

prep: 15 min
cook: 10 min
4 servings

Ingredients:
1 lb broccoli
2 tbsp olive oil
2 cloves garlic, minced
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
1/3 cup panko bread crumbs (I've never used)
1/4 cup finely grated Parmesan cheese or sharp Cheddar

Directions:
1. Preheat over to 425F
2. Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8 in thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.
3. Spread the panic into a 13 x9 in metal cake pan and place onto the over for 2 min or until lightly toasted. Remove the panic from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan, place in in the over and roast just until the broccoli is tender, 8-10 more minutes. Remove from the over toss in the cheese and serve immediately.