Strawberry and White Chocolate Thin Pastry Twigs



Twist and shout for these strawberry pastry twists! Let the delightful flavors of strawberries and white chocolate dance in your mouth, it’s a pastry party!~Amy

Strawberry and White Chocolate Thin Pastry Twigs

1 sheet puff pastry, thawed
Strawberry freezer jam, or preserves
1 egg +1 tbsp water, beaten

Crystal sugar
1/3 cup white chocolate pieces

Heat oven to 400 degrees.
Line a baking sheet with parchment.

On lightly floured board, roll sheet into a 14×10-inch rectangle. Spread a thin layer of jam over pastry. Fold in half and gently with a rolling pin to seal.

Cut the pastry crosswise into 1/8 inch strips. The thinner, the better, it is a little messy, but worth it!
Twist the strips and place on prepared baking sheet, pressing down the ends. Brush with egg wash and sprinkle with sugar crystals.

Bake for 10 minutes or until golden brown. Remove from pans while hot, to cool on cooling racks.

Melt chocolate in the microwave on 30 second intervals, stirring in between until
smooth. Drizzle over pastry sticks and cool.
Store in a covered container.

Recipe by Amy Richardson

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Savory Butter, Fresh Rosemary and Sea Salt Rolls


So delicious! These light and buttery rolls are a perfect compliment to any meal! Whether with a hot cup in the morning or toasted in the oven with ham and cheese, you will fall in love!~Amy

Savory Butter, Fresh Rosemary and Sea Salt Rolls

1/2 cup + 1 cup very warm water

1 tbsp yeast

2 eggs

1/2 cup sugar

1/2 cup butter, melted

1 tsp salt

5-5 1/2 cups flour

Filling:

1/4 cup butter, softened

2-3 sprigs fresh rosemary leaves, snipped

Topping:

1 egg plus 1 tablespoon water, beaten

Sea Salt Flakes or coarse salt

In a large mixing bowl, sprinkle yeast over 1/2 cup or warm water, stir to soften. Add additional water and eggs. Beat with an electric mixer on high, until frothy.

Add sugar, butter, and salt. Repeat.

With dough attachment, add about 2 1/2 cups of the flour. Stir until it forms a smooth elastic dough. Add the rest of the flour. Mix until the dough starts to pull away from the sides.

Grease bowl, turn the dough to coat. Cover and let rise until double in size.

On a lightly floured board, divide dough in half. Using a rolling pin roll dough into rectangle. Spread half of the butter on top in a thin layer. Sprinkle with snipped rosemary. Shape into a roll and slice into 2 inch pieces, and place on buttered cookie sheets. Repeat with other half of dough. Cover and let rise in a warm place until doubled, about 40 minutes. Brush with egg wash and sprinkle with flake sea salt.

Bake at 400 degrees for 12-15 minutes or until golden brown.

1 – 1 1/2 dozen rolls

Recipe by Amy

~ A Sweet Roll Soirée~



Who doesn’t love cinnamon rolls? This elegant party setting will make wonderful memories for those special life events. Bridal, baby showers, birthdays, or brunch! With fresh baked cinnamon rolls, topped with delicious buttercream flavors, fruit compote toppings, and more, your Cinnamon Sweet Roll Soirée will be simply sumptuous! ~Amy

~ A Sweet Roll Soirée~

Party Menu:

Large Fresh Baked Cinnamon Rolls

Fresh Strawberry Buttercream
Vanilla Bean Buttercream
Brown Sugar Buttercream
Lemon Thyme Cream Cheese Buttercream
Tangerine Vanilla buttercream

Compotes:
Blueberry Meyer Lemon
Strawberry Rhubarb
Morello and Dark Cherry

Fresh berries:
Raspberries
Blueberries
Strawberries

Toppings:
Meringue Crumbles
Salted Pecans
Salted Almonds

Dessert Syrups
White Chocolate
Caramel
Dark Chocolate
Salted Chocolate Caramel

Sweet Roll Recipe:

Rolls:

1/2 cup + 1 cup very warm water
1 tbsp yeast
2 eggs
1/2 cup sugar
1/2 cup butter, melted
1 tsp salt
5-5 1/2 cups flour

Filling:
1/4-1/2 butter, melted
1/4 cup brown sugar
1/2-1 tsp cinnamon

In a large mixing bowl, sprinkle yeast over 1/2 cup or warm water, stir to soften. Add additional water and eggs. Beat with an electric mixer on high, until frothy.
Add sugar, butter, and salt. Repeat.
With dough attachment, add about 2 1/2 cups of the flour. Stir until it forms a smooth elastic dough. Add the rest of the flour. Mix until the dough starts to pull away from the sides.
Grease bowl, turn the dough to coat. Cover and let rise until double in size.

On a lightly floured board, divide dough in half. Using a rolling pin roll dough into rectangle. Spread half of the filling on top in a thin layer. Shape into a roll and slice into 2 inch pieces, and place on buttered cookie sheet. Repeat with other half of dough. Cover and let rise in a warm place until doubled, about 40 minutes.

Bake at 400 degrees for 12-15minutes or until golden brown. Let cool for s few minutes, then spread tops with frosting.

Recipes and party menu by Amy Richardson

*for additional menu and party recipes visit:
http://www.greattastebuds.wordpress.com

Madagascar Vanilla Butter Cream

1/2 cup butter
4 cups confectioners sugar
1/4 cup milk
1 1/2 tsp Madagascar Bourbon Vanilla

Beat butter until smooth, add 2 cups sugar, and milk, and beat again until well mixed. Add in vanilla and mix. Add remaining sugar and beat until light and fluffy.

Lemon Thyme Cream Cheese Buttercream

1/2 cup butter
1/4 cup whipped cream cheese
4 cups confectioners sugar
1/4 cup milk
1/2 tsp vanilla
Zest of 1 Meyer lemons
1/2 tsp finely snipped thyme leaves

Beat butter and cream cheese until smooth, add 2 cups sugar, and milk, and beat again until well mixed. Add in vanilla and mix. Add remaining sugar and beat until light and fluffy. Add in lemon zest and thyme and repeat.

Fresh Strawberry Buttercream

1/2 cup butter
4 cups confectioners sugar
1/4 cup fresh strawberry purée
1/2 tsp Madagascar Bourbon Vanilla

Beat butter until smooth, add 2 cups sugar, and strawberry purée , and beat again until well mixed. Add in vanilla and mix. Add remaining sugar and beat until light and fluffy.

Brown Sugar Buttercream

1/2 cup butter
4 cups confectioners sugar
1/4 cup milk
2 tbsp brown sugar
1/2 tsp Madagascar Bourbon Vanilla

Dissolve the brown sugar into the milk. Set aside.
Beat butter until smooth, add 2 cups sugar, and milk mixture, and beat again until well mixed. Add in vanilla and mix. Add remaining sugar and beat until light and fluffy.

Tangerine Vanilla Buttercream

1/2 cup butter
4 cups confectioners sugar
1/4 cup milk
1/2 tsp Madagascar Bourbon Vanilla
Zest of 1 tangerine or Minneola

Beat butter until smooth, add 2 cups sugar, and milk, and beat again until well mixed. Add in vanilla and mix. Add remaining sugar and beat until light and fluffy. Add tangerine zest and repeat.

Fruit Compote Toppings:

Blueberry Meyer Lemon Topping:

4 cups fresh blueberries
1/2 cup sugar
2 tbsp cornstarch
2-3 tbsp water
Juice of 1 Meyer Lemon
Dash of salt

Place blueberries in a medium sized saucepan.
In a separate bowl, whisk together sugar and cornstarch. Pour over berries, add lemon juice and 2 tbsp water.
Cook over medium heat until mixture thickens and becomes desired consistency, adding additional tablespoon of water if necessary.
Pour hot mixture into jar and cover until ready to use.

Morello and Dark Cherry Topping:

1 24oz jar Morello cherries, drained, reserve juice
2 cups dark sweet cherries, fresh or frozen, pitted
1/2 cup sugar
2 tbsp cornstarch
3-4 tbsp cherry juice
Dash of salt

Place cherries in a medium sized saucepan.
In a separate bowl, whisk together sugar and cornstarch. Pour over berries, add 3 tbsp cherry juice.
Cook over medium heat until mixture thickens and becomes desired consistency, adding additional tablespoon of juice if necessary.
Pour hot mixture into jar and cover until ready to use.

Strawberry Rhubarb Topping

2 cups fresh cut strawberries,
2 cups fresh or frozen cut rhubarb
4 cups fresh blueberries
1/2 cup sugar
2 tbsp cornstarch
Juice of 1/2 a lemon
2-3 tbsp water

Place strawberries and rhubarb in a medium sized saucepan.
In a separate bowl, whisk together sugar and cornstarch. Pour over , add lemon juice and 2 tbsp water.
Cook over medium heat until mixture thickens and becomes desired consistency, adding additional tablespoon of water if necessary.
Pour hot mixture into jar and cover until ready to use.

All recipes and party ideas by Amy Richardson

Cream Brûlée Oatmeal with Fresh Berries and Whipped Cream


With a little sweet and a little heat, turn a simple bowl of oatmeal into spectacular!~Amy

Cream Brûlée Oatmeal with Fresh Berries and Whipped Cream

Old Fashioned Oats:
cooked according to package instructions

Fresh assorted berries:
raspberries, blueberries or strawberries

Sweetened whipped cream
Raw Sugar
Butter, optional

Assembly:

Heat oven on high broil

Pour cooked oats into individual oven proof bowls. Place on a baking sheet of using the broiler method. Top with small amount of butter if desired and sprinkle 1-2 tablespoons raw sugar over the top. Place under the broiler until sugar is bubbly and starting to brown. Or using a small kitchen torch, wave over sugar until it is bubbly and lightly brown.

Remove from oven and top with fresh berries and whipped cream.

Serve immediately.

Recipe by Amy Richardson

What’s for Dinner? Broiler Sandwiches for a Crowd!


Want any easy meal for a crowd? These broiler sandwiches are perfect! Choose your toppings, broil, slice and serve. Simple and something everyone will love! ~Amy

Breakfast on the go! Hearty bread, peanut butter, bananas, a sweet honey drizzle, and a little granola crunch, will give you a little get up and go to start your day! ~Amy

The perfect game appetizer for the sports loving fans in your life! Go ahead and win them over with a buffalo wing broiler!

Go Hawaiian! Smoked ham, fresh pineapple, green peppers, with a little aloha bbq sauce, say hello to this tasty sandwich!~Amy

Ciao! This fresh broiler sandwich is topped fresh basil, pesto, artichoke, and a variety of heirloom tomatoes, definitely, La Familia! ~Amy


“Broiler Sandwiches”

“Peanut Butter Banana Breakfast Broiler”

French country bread loaf cut longwise
White chocolate peanut butter
Sliced bananas
Granola
Honey Drizzle

“Spicy Chicken Buffalo Broiler”

French country bread loaf cut longwise
Shaved Roasted Chicken
Spicy buffalo sauce
Chopped celery diced
Crumbled blue cheese
Mozzarella

“Napa Valley Fresh Basil Broiler”

French country bread loaf cut longwise
Fresh heirloom tomatoes
Artichoke hearts
Toasted pine nuts
Mozzarella
Oilive oil
Fresh Basil
Sea salt
Cracked pepper

“Sweet Hawaiian BBQ Broiler”

French country bread loaf cut longwise
Sweet Hawaiian bbq sauce
Shaved ham
Mozzarella
Brown sugar bacon
Pineapple
Green pepper
Crispy onions

Cusinart Broiler Convection Oven:
It is a great price at Costco! Only $99.00

Merry Raspberry Marzipan Winter Waffles


This winter waffle will make your holiday occasion simply magical. Sweet waffles layered up with with marzipan, vanilla whipped cream, fresh raspberries and a dusting of sugary snow, this delightful confection will making any occasion a wonderland! ~Amy


Merry Raspberry Marzipan Winter Waffles
Equipment:

Waffle iron
CucinaPro Heart Waffle Iron
or traditional waffle iron, round or square

Plastic Squeeze bottle

Recipe:

1 recipe your favorite buttermilk waffles, or mix made according to directions

1 cup grated Marzipan, or almond filling such as Solo usually found on the baking aisle by pie fillings

Fresh raspberries

Vanilla Whipped Cream*, or spray cream

Powdered sugar

Fresh rosemary and spray roses for garnish

Cupcake toppers, reindeer, star, nutcracker. Etc…*

Directions:

Heat oven to 300 degrees.
Heat iron to medium setting.

Thin pancake batter with additional liquid, water or milk until it reaches a pourable consistency. Pour into squeeze bottle.

Starting at the center of the iron, squeeze batter into a branch type pattern, finishing with a small circle in the center. If using a heart shaped iron, follow the lines curving to the top of the heart, but not connecting the top lines. Cook until golden brown. Remove from iron and place in oven.
Repeat going a little smaller each time, making a branch pattern, as you get to the smaller pieces you can do them anywhere on the iron in dimes size circles.

To assemble:
Place largest tree branch waffle on plate, sprinkle with a small amount of marzipan, tip with whipped cream. Repeat, balancing carefully, until the smallest waffle is on top. Decorate with fresh raspberries. Placing in cream on waffle branches. Dust powdered sugar and top with cake topper. Garnish with flowers and fresh rosemary and serve immediately.

Recipe by Amy Richardson

*recipe can be found at http://www.greattastebuds.wordpress.com

Equipment:

Cucina Pro Heart Waffle Iron
Available at:
Crate and Barrel, $39.95
Amazon Prime $39.95?
Cucina Pro, Bed Bath and Beyond

Sweet Clementine Breakfast Rolls


The first time I tasted a clementine was at Christmastime. My Dad’s secretary brought our family a box back from the Philippines, and it was the most delicious orange I had ever had! Now they are available everywhere, and aren’t the just the best. So sweet, and charming, they make this breakfast roll a Christmas time classic! ~Amy


Sweet Clementine Breakfast Rolls
Rolls:
1/2 cup + 1 cup very warm water

1 tbsp yeast

2 eggs

1/2 cup sugar

1/3 cup butter, melted 

1 tsp salt

5 cups flour

Melted butter
In a large mixing bowl, sprinkle yeast over 1/2 cup or warm water, stir to soften. Add additional water and eggs. Beat with an electric mixer on high, until frothy.

Add sugar, butter, and salt. Repeat.

With dough attachment, add about 2 1/2 cups of the flour. Stir until it forms a smooth elastic dough. Add the rest of the flour. Mix until the dough starts to pull away from the sides. 

Grease bowl, turn the dough to coat. Cover and let rise until double in size.
On a lightly floured board, divide dough in half. Using a rolling pin roll dough into rectangle. Spread half of the filling on top in a thin layer. Shape into a roll and slice into 2 inch pieces, and place on buttered cookie sheet. Repeat with other half of dough. Cover and let rise in a warm place until doubled, about 40 minutes.
Bake at 400 degrees for 12-15minutes or until golden brown. Let cool for a few minutes, then spread tops with frosting. 
Clementine Filling:

1 cup sugar

1/2 cup butter

2 tbs Clementine juice

Zest from two clementines
In a small saucepan melt butter, add sugar, juice and zest. Cook until it just starts to bubble up, quickly spread over dough. 
Clementine Frosting:

1/2 cup butter, room temperature

4 cups powdered sugar

1/4 cup milk

2 tsp Clementine juice

Zest from one Clementine 
With an electric mixer, beat butter and 2 cups of the sugar, milk and juice until smooth. Add remaining sugar and zest, beat until light and fluffy.
To ice, thin if desired with a teaspoon or so of milk, or water to desired consistency.

Recipe by Amy Richardson 

Roll recipe adapted from Karin Holmgren