Chocolate Sugar Cookies

 Posted by at 6:16 pm on February 3, 2016  No Responses »
Feb 032016
 

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Yes, this cookies tastes as good as it looks. It’s a copycat version tweaked from a recipe I posted on here a while ago. I only had 2 additions, cocoa and chocolate butter cream. With Valentine’s around the corner I have a feeling we’ll be making these a ton!

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The recipe can be found here.

My alterations? Add 1/2 cup cocoa powder, and take out 1/2 cup flour. That’s it. Simple switch. Top with my favorite chocolate butter cream frosting and Valentine sprinkles and you’ve got an amazing- you have to eat two- cookie.

Happy Baking!

2016 Food Trend- Home style fried chicken

 Posted by at 5:18 pm on February 3, 2016  No Responses »
Feb 032016
 

I love when I can create a new recipe for Studio 5. I’ve done a bunch a research for this new year and found that fried chicken will be a huge hit, popping up on menus all around the country already. And who doesn’t love a piece of really tasty fried chicken? I wanted the breading to be simple, so the tasty chicken could shine through. This is what I came up with. You can find my recipe and segment featured on Studio 5 here.


First, start with the coating, a nice egg mixture and flour and seasonings.

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Make sure your chicken is coated well… pressing the flour into it if needed.

IMG_1399  And then fry your chicken. Oil temperature should be about 350 degrees. Don’t crowd your chicken, and it should take about 8-10 minutes per side… for about 1″ chicken breast thickness. The juices will run clear when the chicken is done if you pierce it with a sharp knife. IMG_1408

My assistant was Miss Camie. She was off-track and loves to come to Studio 5 with me.

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I used my Buttermilk Biscuit recipe found here to assemble the Chicken Sammy’s. Grandma’s recipe is my go to for biscuits. IMG_1427

The finished sandwiches. As soon as the segment wrapped, we started eating them. So, so good.

Winner! Winner! Chicken Dinner!

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Seriously can’t wait til next time. I’m thinking a really yummy spring time dinner or dessert? Something new. Happy Baking!

Red Velvet Piecaken!!!!

 Posted by at 12:37 pm on December 11, 2015  No Responses »
Dec 112015
 

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Combining all of my favorite thing into one dessert? Yes, please! A few weeks ago I was watching Kelly & Michael- totally love them, don’t you? Anyway, Kelly was talking about the most amazing dessert concept, Piecaken. You can watch it here.

And then I had a light bulb moment.

“I’ve done this before….. in fact 3 years ago on Studio 5, I presented an Ultimate S’more Cake, which is basically a Piecaken.”

And why not take it another step further, and make a Red Velvet Piecaken. Yum. And then endless possibilities came flooding into my mind. And now I’m totally obsessed. It’s not for the faint of heart. It’s quite the showstopper, holiday party centerpiece, and cake that will leave your guests in awe.

So here it goes.

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Red Velvet Piecaken

1 recipe red velvet cake (101 Gourmet Cakes), made into 9″ round

1 recipe New York Cheesecake, (101 Gourmet Cakes), 9″

1 Chocolate Ganache tart, recipe below

Cream Cheese Butter Cream frosting recipe below

Fresh raspberries for garnish

Layer in this order: Cheesecake, then a small layer butter cream frosting. Then place the chocolate tart, crust and all. And top again with the butter cream frosting. Then finally, layer your red velvet cheesecake and frost the entire cake. in a light crumb layer.  Place in the fridge to set, about 20 minutes. Frost cake one more time. Then top with chocolate Ganache and fresh raspberries. Keep in the fridge until ready to cut and serve. A 9″ cake will serve 20-25, slices will be thin.

Chocolate Ganache Tart

1- 9″ pre-baked pie shell, cooled

1 cup heavy whipping cream

12 ounces semi-sweet chocolate chunks or chips

Heat the cream in a saucepan until it comes to a boil. Remove cream and pour over chocolate in a mixing bowl. Stir to mix together. Once it cools to room temperature, spread an even layer onto your pre-baked pie crust. Refrigerate to set.

Cream Cheese Butter Cream

Makes approx. 3 cups of frosting

 8 oz. cream cheese, softened

1/2 cup butter, softened

3 ¾ cups powdered sugar

1 teaspoon vanilla

Beat the cream cheese and butter until smooth and light. Stop the mixer and add sugar, and vanilla extract. Start mixer on slow and gradually increase the speed until frosting is fluffy. Frost and refrigerate.

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And a close up…..

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Remember what I said about possibilities?

Pumpkin Spice (as seen on Studio 5)

Lemon Blueberry

Black Forest

Raspberry Cream Cheesecake

Pina Colada

And I’m sensing a theme here. Watch the blog in the next few weeks for more amazing recipes!

Happy Baking!

 

 

 

Apple Pie Cookie

 Posted by at 3:48 pm on November 19, 2015  No Responses »
Nov 192015
 

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An easier way to get your apple pie fix, without the fuss of making an apple pie.

I haven’t baked in 2 weeks. I was starting to miss it terribly. I had been sick, then out of town. So I thought I’d bake something new, something yummy, and something good. My favorite recipes to come up with are ones with ingredients I know most of you can easily find in your pantry or fridge. I’m all about convenience, and using what you have. I hope you love this cookie as much as me and my kids did. One of the kids, she shall remain nameless, at 5 of them. Yes, they are that good. You may want to hide some away for later.

Happy Baking!

Apple Pie Cookie

1 cup softened butter

3/4 cup vegetable oil

1 cup brown sugar

1/2 cup powdered sugar

1 tbsp. water

2 eggs

1/2 tsp. baking soda

1 tsp. cream of tartar

1 tsp. salt

1 1/2 cups whole wheat flour

3 1/2 cups all purpose flour

Apple Pie Filling (below)

Cream together butter, oil and sugars until combined. Add the water and eggs, soda, cream of tartar, salt and flour and mix until just combined. Don’t over mix your dough. Using a large cookie scoop (at least 1/4 cup sized) place a scoop of dough on your cookie sheet, spaced 2″ apart. With a glass or flat measuring cup, press down the rounded dough to make a round “cup to place your filling in.

Top your cookies with a tablespoon of apple pie filling. Then bake in a preheated 350 degree oven for 12-14 minutes. Remove from the oven and cool 1 minute on the hot pan. Then transfer the cookies to a cooling rack. Place more apple pie filling on top of cookie and drizzle with caramel. Serve warm or cooled with a scoop of ice cream for extra sweetness.

IMG_0204Apple Pie Filling

4 granny smith apples, peeled and cored, diced

1/4 cup butter

1/2 cup brown sugar

pinch of salt

1 tsp. roasted cinnamon

In a medium skillet, heat butter and apples over medium heat. Once the apples are fork tender, about 2-3 minutes, add the brown sugar and cook for another 4-5 minutes, or until the sugar has dissolved and the sauce becomes thicker. Remove from the heat and cool completely.

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Toscano Soup

 Posted by at 6:00 am on October 7, 2015  No Responses »
Oct 072015
 

What do you make when your friend gives you a bag of Swiss chard? And when I say bag, I mean huge bag of organic, fresh, Swiss chard? I even watched her cut it…. You make a delicious soup. Yes, she gave me the recipe too.

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Toscana Soup
1 lb Italian sausage
1 chopped onion
4 cloves minced garlic
16 oz chicken broth
2 potatoes diced
1/4 C bacon bits
6 cups Swiss chard (chopped)
1 C cream
Dash of hot pepper sauce
Brown sausage in soup pot. Then add everything else except chard and cream. Bring to boil then simmer 10 minutes on low. Add chard, cream, salt and pepper to taste and serve.

So good!

I love recipes with simple ingredients, and even more simple instructions.

Thanks Holly & Michelle! You’re awesome.

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Oct 062015
 

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Did you see my segment on Studio 5 last week? I made this delicious NEW recipe to share with you all. It screams FALL! Has all of my favorite flavors mixed into one cookie. So good. Here’s the recipe, and you can watch my segment below. Happy Baking!

Pumpkin Caramel Snicker Doodles
1/2 cup soft butter
1 cup pumpkin puree
2 eggs
1 cup brown sugar
1 tsp soda
3 1/3 cups flour
Peter’s Caramel, cut into small bite size pieces, about 1/2″square (approx. 24 pieces)
1/4 cup white sugar, plus 1 tsp roasted cinnamon
Preheat your oven to 350 degrees. Mix together the white sugar, and cinnamon, set aside.
Cream together butter, pumpkin, eggs, and brown sugar. Once combined, add the soda, and flour, 1/2 cup at a time. Mix until cookie dough comes together.
With a medium cookie scoop, place dough in your hand, top the dough with a piece of caramel. Wrap and pinch dough to seal around the caramel and shape into a ball.
Roll cookie ball in cinnamon sugar mixture. Place rounds on an un-greased cookie sheet about 1 1/2-2″ apart. Top with even more (about 1/4 tsp. or a pinch) of the cinnamon sugar mixture for extra flavor and crunch.
Bake at 350 degrees for 10-11 minutes. Remove from the oven and cool before eating. (Caramel center will be hot)

IMG_9185Brooke and I simply can’t resist the taste of a good caramel during a commercial break. You can get Peter’s caramel on SALE now at Orson Gygi.  You bet I’m gonna stock up!!!

 

 

How do you like your S’more?

 Posted by at 2:03 pm on August 10, 2015  No Responses »
Aug 102015
 

Today is National S’more Day! I know. Who really needs a reason to celebrate S’mores, but why not. We’ve been enjoying them all summer, and I thought I’d share some of our favorite combinations so far.

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Ultimate Peanut Butter– Peanut Butter Cookies + Marshmallow + Reese’s Peanut Butter Cup

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Salty Caramel– BIG Ritz + Ghiradelli Chocolate Caramel square + Marshmallow

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The Grasshopper– Chocolate graham cracker + Ghiradelli Mint Chocolate Square + Marshmallow

Strawberry & Banana– Graham cracker + Marshmallow + Dark chocolate + Strawberry slice + Banana slice

Double Dark chocolate– Chocolate chip cookies + dark chocolate + marshmallow

Other things I want to add:

Bacon

Dulce de Leche

Nutella

The possibilities are endless. What’s your favorite combo?

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Here’s some links to my favorite S’more recipes from the past. Dreaming about everything S’more. Happy S’more making!

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Her first golden marshmallow. We’ve been practicing A LOT!

Dark Chocolate Chip S’more Cookie

http://www.wendypaulcreations.com/2014/05/dark-chocolate-chocolate-chip-smore-cookies/

S’more Scones

http://www.wendypaulcreations.com/2014/06/today-on-studio-5-smore-scones-and-more/

S’more Cupcake from 101 Gourmet Cupcakes

http://www.wendypaulcreations.com/2011/07/give-me-smore-cupcakes-please/

 

 

Happy National Sugar Cookie Day!

 Posted by at 1:45 pm on July 9, 2015  No Responses »
Jul 092015
 

My world has been crazy. Buying and moving to a new house, and getting the old house ready for new tenants. There hasn’t been much time for baking. But things are about to change. I have a dream kitchen and I’m so ready to create again.

I’m craving something sweet and raspberries are just starting to ripen on the vine. So, naturally I’m going to be putting the two together into an amazing cookie.

My sugar cookie recipe can be found (here). Just top the cooled cookies with the sour cream butter cream frosting and fresh raspberries.

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And an easy twist to my butter cream frosting.

Sour Cream Butter Cream frosting

1/2 cup sour cream

1/2 cup soft butter

1 tsp vanilla extract

3 3/4 cup powdered sugar

Cream together the butter and the sour cream, adding the vanilla once the mixture is smooth. Add the powdered sugar slowly, stopping the mixer before each addition. Cream together on medium speed for 2-3 minutes or light and fluffy. Top your sugar cookie with the frosting and then add the fresh raspberries. Yum.

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Happy baking!

Summer Berry Pavlova with Lemon Curd

 Posted by at 3:58 pm on May 28, 2015  2 Responses »
May 282015
 

Today on Studio 5, I’m sharing an easy Pavlova recipe. Pavlova is a beautiful, light meringue dessert typically topped with fruit and sweetened whipped cream. There are two countries that claim it’s origin, Russia and Australia. And since I’m all about upping the flavor profile, I added a creamy lemon curd and tossed my fruit in a lemon marmalade to give it that glossy finish that we all crave and love. Plus the fruit had a little more lemon flavor with the homemade marmalade. Perfection on a plate.

You can watch the segment here:

 

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Summer Berry Pavlova with Lemon Curd

4 egg whites, separated at room temperature

1 cup sugar

2 tsp. cornstarch or all purpose flour

1 tsp. white vinegar

1 tsp. vanilla extract (optional)

Fresh seasonal fruit

Whipped cream, sweetened

Lemon Curd (below)

Whisk together the egg whites until light and fluffy, about 2-3 minutes. You are looking for soft peaks, and a glossy look to the egg whites.

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While the egg whites are mixing, gently pour the sugar in the bowl, in a steady stream until it’s combined well, another 2 minutes. Stop your mixer and add the cornstarch (or flour) vinegar and vanilla (optional).

Gently fold the cornstarch (or flour) vinegar and vanilla (optional) into the egg whites with a rubber spatula without deflating.

Trace a 9”circle using a pie plate on parchment paper, turning the paper upside down on a cookie sheet so the Pavlova doesn’t have a pencil or pen mark. Spread the egg whites gently inside the circle, with and place in the Pavlova in a 180 degree preheated oven for 90 minutes.

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Turn the oven off and let the Pavlova cool to room temperature. Approx 1 hour. Top with cooled lemon curd, whipped cream and berries.

*Tips: Adding the vanilla will turn your egg whiles a pale brown. Vanilla is not necessary in the recipe. Pavlova does not travel well, it will flatten out and loose it fullness. Older egg whites are best. Separate your egg whites and keep them in a sealed container for about a week. Then make the recipe.

Lemon Curd

6 egg yolks

1/2 cup sugar

1 tsp. cornstarch

Juice and zest of 2 medium lemons

6 tbsp. cold butter

In a medium sauce pan, combine egg yolks, sugar, cornstarch juice and lemon zest. Whisk together over medium heat, until sauce comes to a simmer. Stir for 1 minute, then remove from the heat and add butter, whisking until incorporated one tbsp. at a time. Set aside and chill until Pavlova is cooled and you are ready to serve.

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The perks of making two recipes? Leaving one for the awesome crew and one for me! Just kidding. I shared with my family.

And then there’s always as I was leaving KSL Broadcast House, I literally came close to taking out the amazing Sheri Dew (Former counselor in the General Relief Society Presidency of the LDS Church and CEO of Deseret Book) when I exited the elevators. Glad she was unmarked by the glorious Pavlova and I was able to mumble a few words in return. She said my Pavlova was beautiful. Thank you Sheri Dew.

Happy Baking everyone!

P.S. Always be ready to channel Julia Child.