Double Chocolate Loaf with Peanut Butter Cream Cheese Spread

Whoa-this is the ultimate gift for a chocoholic. Moist, chocolaty heaven -made even more decadent with peanut butter cream cheese spread. It's also awesome with whipped cream and berries, or really as is . :)


recipe source: Baked Explorations, by Matt Lewis and Renato Poliafito


For the Double Chocolate Loaf

• 3/4 cup firmly packed dark brown sugar
• 1 cup dark unsweetened cocoa powder, (like Valrhona ), sifted
• 1 1/2 cups all purpose flour
• 3/4 cup granulated sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 large egg yolk
• 3/4 cup buttermilk
• 1/2 cup vegetable oil
• 1 teaspoon pure vanilla extract
• 8 ounces good-quality dark chocolate (60-72%), coarsely chopped

For the Cream Cheese Spread

• 5 ounces cream cheese, softened
• 2 tablespoons creamy peanut butter
• 1/3 cup sugar

Make the Double Chocolate Loaf

1. Preheat the oven to 350 degrees F and position the rack in the center. Butter a 9 by 5 inch loaf pan, dust it with flour, and knock out the excess flour.
2. Place the brown sugar in the bowl of a standing mixer fitted with the paddle attachment. Press out any lumps with the back of a large spoon. Add the cocoa, flour, granulated sugar, baking soda, baking powder, and salt. Scrape down the sides and bottom of the bowl.
3. In a separate bowl, whisk the eggs and egg yolk until blended, then add the buttermilk,oil, and vanilla; whisk until combined.
4. Turn the mixer to low and slowly stream the wet ingredients into the dry ones, mixing just until combined. Stir in the dark chocolate chunks by hand.
5. Pour the batter into the prepared pan and bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
6. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

Make the Peanut Butter Spread

1. In the bowl of a standing mixer fitted with the paddle attachment, beat together the cream cheese and peanut butter until smooth. Add the sugar and beat until incorporated. (If you are not using the spread immediately, place it in a ramekin, tightly cover it in plastic wrap, and refrigerate it for up to 3 days.)

Serve the loaf plain or toasted, topped with the peanut butter spread.

The loaf will keep , in an airtight container or wrapped tightly, at room temperature for up to 3 days.

Reese's Chocolate Oatmeal Cake Batter Cookies

• 1-1/4 cups all purpose flour
• 1 cup yellow or white cake mix
• 1/2 cup quick cooking oats
• 1/2 teaspoon baking soda
• 3/4 cups unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 1 (8 oz) bag Mini Reese's Peanut Butter Cups
• 1-1/4 cups semi-sweet chocolate chips

1. In a large bowl, combine flour, cake mix, oats and baking soda. Set aside. 
2. Cream butter and both sugars until light and fluffy, about 3 minutes. Mix in egg and vanilla.
3. Add flour mixture until to the wet ingredients and mix until fully combined but be careful not to overmix. Stir in peanut butter cups and chocolate chips.
4. Roll dough into balls, about one tablespoon each. Cover and refrigerate overnight.
5. Bake cookies in a 350 degree oven for 10-12 minutes. They will still be slightly soft in the middle but will finish cooking on the pan. 
6. Let them sit for at least 10 minutes before moving them to a rack to cool completely

*Makes about 24 cookies

Gingerbread Cookie Dough Truffles

• 1/4 cup unsalted butter, room temperature 
• 1/4 cup unsulphered molasses 
• 1/2 cup brown sugar, packed 
• 1/2 teaspoon vanilla extract 
• 1 1/4 cups all-purpose flour 
• 1/2 teaspoon ground allspice 
• 3/4 teaspoon ground cinnamon 
• 1 1/4 teaspoons ground ginger 
• 1/4 teaspoon salt 
• 8 ounces white-chocolate candy coating 

1. In a large bowl, beat butter, molasses, and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. 
2. Mix in vanilla. Stir in flour, spices, and salt and mix on low speed (or by hand) until incorporated.
3. Cover and chill dough for 30 minutes or until firm enough to handle.
4. Form dough into 1-inch balls and arrange them on baking sheets lined with parchment paper. 
5. Place sheets in the freezer for at least 15 minutes. 
6. Meanwhile, melt candy coating in a double boiler or microwave according to package directions, being careful not to overheat it. 
7. Using a fork or dipping tool, dip truffles one at a time in candy coating to cover. Tap fork on the edge of the bowl to shake off excess coating, and return truffles to baking sheets. 
8. Quickly top with decorative sprinkles or edible glitter (if desired), before coating sets. Truffles will keep, refrigerated in an airtight container, for up to 5 days.

Read more at http://www.loveandoliveoil.com/2012/12/gingerbread-cookie-dough-truffles.html

Refrigerator Pickles

These are much better, and crunchier than my last go around with pickles.  Plus, I discovered I like other pickled vegetables!

Bonus- my students love pickles too!

For the brine:

• 10 cloves garlic, peeled
• 2 cups white vinegar
• 6 teaspoons kosher salt
• Several sprigs of fresh dill
• 1 teaspoon celery seed
• 1 teaspoon coriander seed
• 1 teaspoon mustard seed
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon pink peppercorns (optional)

For the vegetables:

• 6 Kirby cucumbers, quartered lengthwise
• 6 young spring carrots, peeled and cut in half lengthwise
• 1 handful large scallion pieces or green beans
• A few pieces of cauliflower to tuck wherever they'll fit
• 4 small hot red chiles or 2 jalapenos (optional)

1. In a medium saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic. 
2. Cook for 5 minutes
3. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.
4. In 2 clear 1-quart jars, place a few sprigs of dill. Divide the seeds and peppercorns between the jars
5. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. 
6. Then pack the jars full of cucumbers, carrots, scallions or green beans, cauliflower and chiles. You want them to be tightly stuffed.
7. Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. 
8. The pickles will taste good in just a few hours, better after a couple of days. And they'll keep for about 3 months.

Pumpkin Gingerbread Bars

Delicious- pumpkin pie, cheesecake, and gingerbread cookies met and fell in love...

• 2 1/4 cups flour 
• 1 Tbsp Baking Powder 
• 2 tsp. pumpkin pie spice, divided (or equal parts cinnamon, ginger, nutmeg, allspice) 
• 1 cup butter, softened 
• 1 1/4 cups sugar, divided 
• ½ cup molasses, divided 
• ½ cup old-fashioned or quick-cooking oats 
• 1 pkg. (8 oz.) Cream Cheese, softened 
• 1 cup canned pumpkin 
• 1 tsp. vanilla 
• 2 eggs

1. Preheat oven to 350ºF.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides.
3. Mix flour, baking powder and 1 tsp. spice until blended.
4. Beat butter, 1 cup sugar and 1/4 cup molasses in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition.
5. Remove 1 cup dough; place in medium bowl. Add oats; mix with fingers or fork until mixture resembles coarse crumbs. Set aside.
6.  Press remaining dough onto bottom of prepared pan.
7. Beat cream cheese and remaining sugar in medium bowl with mixer until blended.
8. Add pumpkin, vanilla, remaining molasses and spice; mix well.
9. Blend in eggs; pour over crust. Sprinkle with reserved crumb mixture.
10. Bake 30 to 35 min. or until topping is golden brown.
11.  Cool completely. Refrigerate 1 hour, or overnight.
12. Use foil handles to lift dessert from pan before cutting into bars

*Note: These taste great even a few days later- great make ahead for Thanksgiving!

Pumpkin Cheddar Muffins

These are like Fall, in a muffin!

I left off the pumpkin seeds because I was making them for my 1 year old, but I know they'd add a great crunch to the top.

Recipe from Baked Explorations by Matt Lewis and Renato Poliafito

• 1 cup canned solid-pack pumpkin purée
• 3 tablespoons sour cream
• 2 large eggs
• 1/2 cup (1 stick) unsalted butter, melted and cooled
• 2 cups all-purpose flour
• 1.5 teaspoons baking powder
• 1/4 teaspoon cayenne pepper
• 1.5 teaspoons salt
• 1.5 teaspoons freshly ground black pepper
• 1/2 cup firmly packed dark brown sugar
• 1 1/4 cups (about 4 ounces) grated sharp cheddar
• 2 tablespoons pumpkin seeds, optional

1. Preheat the oven to 400 degrees F. 
2. Lightly spray each cup of a standard 12-cup muffin pan with a little bit of vegetable spray and use a paper towel to spread the oil evenly along the bottom and up the sides of each cup.
3. In a large bowl, whisk together the pumpkin and sour cream. Add the eggs and butter and whisk until combined.
4. In another large bowl, whisk together the flour, baking powder, cayenne pepper, salt, black pepper, and brown sugar. 
5. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well, and fold until just combined. 
6. Fold in three-quarters of the cheese.
7. Divide the batter among the muffin cups. Sprinkle the remaining cheddar and the pumpkin seeds on top of the muffins. 
8. Bake them for 20 minutes, or until golden brown. Let the muffin pan cool on a rack for 10 minutes before turning out the muffins. Serve them warm.

Note: These muffins taste best when eaten fresh, but they can be made ahead of time and reheated in a 200-degree oven.

Whole Wheat Cinnamon Raisin Bread

This bread is so good, and so much healthier for you than store bought cinnamon raisin bread!

Dee-lish toasted in thick slabs or made into French Toast.

• 2 cups bread flour, plus more for dusting (regular flour is fine)
• 2 cups whole-wheat flour
• 1/4 cup nonfat dry milk
• 1 large egg
• 2 tablespoons canola oil, plus more for brushing
• 3 tablespoons honey
• 2 teaspoons salt
• 1 tsp each nutmeg, allspice
• 1 1/2 teaspoons instant dry yeast
• Cooking spray
• 1 cup raisins
• 3 Tbs. ground cinnamon (divided), plus extra for sprinkling
• hefty 1/3 cup packed dark brown sugar

1. Measure out 1 1/4 cups warm water (105 -110 degrees). Pour yeast and warm water into bowl of stand mixer fitted with dough hook, let sit 10 minutes, or until frothy.
2. Combine both flours, the dry milk, egg, canola oil, honey, salt, 1 Tbl cinnamon, allspice, nutmeg, and approximately half the raisins (no need to measure) into the bowl. Mix 3 minutes on the lowest setting, then increase to the next highest setting and mix 5 more minutes. The dough should be soft and sticky.
3. Transfer the dough to a large bowl coated with cooking spray. Cover tightly with plastic wrap and let rise at room temperature until the dough has nearly doubled in size, about 1 hour, 30 minutes. 
4. Soak the rest of raisins in boiling water until plump, about 30 minutes. Drain and pat dry.
5. Transfer the dough to a floured work surface. Picture it as a loose square. Lift up one side of the dough and fold about one-third of it across; press down on the dough with spread fingers to remove any air bubbles. Repeat with the remaining 3 sides of the dough.
6. Mist two 9-by-5-inch loaf pans with cooking spray. Divide the dough in half; roll out each half into an 10-inch square. Brush each square with canola oil, then sprinkle with the 2 Tbs. cinnamon, brown sugar and raisins.
7. Roll up each square of dough into a tight cylinder; place seam-side down in the prepared pans. Cover tightly with plastic wrap and let rise at room temperature until the dough fills the pans and springs back when touched, about 2 hours, 30 minutes.
8. Preheat the oven to 375 degrees F. Brush the loaves with canola oil, sprinkle with cinnamon and a pinch of sugar  and bake until golden brown, 25 to 30 minutes. Remove from the pans and transfer to a rack to cool completely.

Oatmeal Chocolate Chip Cake

soooooooooooooooooooooooooooooooooo good! A very unique cake-you don't need any electronic mixers! It is like a moist oatmeal chocolate chip cookie, but in cake form! A cream cheese frosting is suggested with this, but I tried it without it--no need unless you are in the mood. The cake is as moist and sweet as can be.


My modified recipe is below-I made the original even MOISTER!

Adapted from a recipe by Matt Lewis and Renato Poliafito in Baked Explorations

• 8 ounces chocolate chips
• 1/2 teaspoon bourbon, Scotch, or favorite liquor (I just used vanilla extract)
• 1 1/2 cups plus 2 tablespoons all-purpose flour ( can do 1/2 whole wheat flour)
• 1 cup rolled oats
• 1/2 cup (1 stick) unsalted butter, cut into small cubes, at room temperature
• 2 eggs, slightly beaten
• 1/2 cup fat free Greek yogurt (or lite sour cream)
• 1 can peaches, drained and chopped (can use any fruit-apples, cherries, etc)
• 3/4 cup granulated sugar
• 1 cup firmly packed dark brown sugar
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 teaspoons cinnamon

1. Preheat the oven to 375 degrees F and position the rack in the center. Grease the sides and bottom of a 9x13-inch pan (either glass or light-colored metal).
2. Measure 1 1/4 cups water and bring to a boil. 
3. In a small bowl, combine the chocolate chips and bourbon and toss to coat. Sprinkle the 2 tablespoons of flour over the chips and toss to coat. Set aside.
4. In a large bowl, combine the oats and cubed butter. Pour the boiling water over the oat-butter mixture, leave it alone for 30 seconds, then stir to melt the butter. Set aside for 25 to 30 minutes.
5. In another large bowl, whisk together the eggs, granulated and dark brown sugars, yogurt, salt, baking soda, baking powder, and cinnamon until well combined. Add the cooled oatmeal mixture and fold it in to incorporate. Then gently fold in the remaining flour and the chocolate chips.
6. Pour half of the batter into the prepared pan, top with peaches, and rest of batter. 
7. Bake the cake for 38 to 45 minutes. You'll know the cake is done when you insert a cake tester or toothpick in the center and it comes out clean.
8. Let cool on a wire rack for at least 30 minutes (it taste even better and moister the next day, if you can wait!)
9. Prepare the Cream Cheese Frosting (see recipe below). Spread a thin layer of frosting over the entire top surface of the cooled cake. Chill the cake in the fridge for 15 minutes to set the frosting before serving. 
10. Store leftover cake in the fridge, tightly covered. If you haven't frosted the cake yet, you can leave the cake, tightly wrapped, out on the counter (doesn't need to be chilled unless there's cream cheese frosting).

Cream Cheese Frosting

• 5 tablespoons unsalted butter, softened
• 5 1/2 ounces cream cheese, softened
• 2 cups confectioners' sugar, sifted
• 3/4 teaspoon pure vanilla extract

1. Using a stand mixer with the paddle attachment, beat the butter until very smooth. Add the cream cheese and beat until smooth.
2. Add the confectioners' sugar and vanilla and beat again, about 1 minute.
3. Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes. If you want, you can prepare this frosting the day before, just remove from the fridge and let it soften before you attempt to spread it on the cake.

Apricot Glazed Pork Tenderloin

Easy weeknight dinner, or a great make ahead to stick in the freezer.

• 1 package pork tenderloin
• 1 lb bag baby carrots
• 1 medium onion (your preference of type), sliced thickly
• 1 cup chicken stock/broth
• 1- 18oz jar apricot preserves
• 2 Tbs Dijon mustard
• 1 Tbs fresh thyme leaves
• 1 Tbs fresh rosemary, chopped fine
• Salt/pepper to taste

1. Place veggies in the bottom of the crockpot, cover with pork
2. Mix broth, preserves, mustard, thyme, rosemary, and salt/pepper with a whisk and pour over pork
3. Cook on low 8-10 hours or high 4-5 until tender

*Note: for a make-ahead meal, combine everything in a Ziploc bag and freeze. No need to thaw, dump in crockpot frozen and increase cooking time by 1-2 hours!

Maple Dijon Chicken

This is a super easy chicken dish, perfect for the freezer!

• 4 chicken breasts
• 1 cup Dijon mustard
• 1/2 cup maple syrup
• 2 Tbs red wine vinegar
• Salt/pepper to taste

1. Mix all ingredients in Ziploc bag, freeze!
2. When ready to eat, thaw in fridge overnight and cook in crockpot on low for 8 hours or high for 4

Note: If you'd rather use an oven, cook at 375 for approximately 30 minutes, or until juices run clear

Chocolate Chip Granola

This granola is soooo good.  It's chocolatey, peanut buttery, and has a small kick to it thanks to the cinnamon!

• 1/4 cup brown sugar
• 3 Tbsp peanut butter
• 2 Tbsp maple syrup
• 2 Tbsp extra virgin olive oil
• 2 Tbsp water
• 1 tsp vanilla extract
• 2 cups old fashioned oats
• 1/2 cup cocoa powder
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup chopped nuts (I used cashews and peanuts last time)
• 1/3 cup unsweetened shredded coconut
• 1/3 cup sweetened dried cranberries or dried cherries
• 1/3 cup semi sweet chocolate chips

1. Preheat oven to 275°F
2. Lightly grease a cookie sheet with oil or cooking spray.
3. In a saucepan, over medium-low heat, combine the brown sugar, peanut butter, maple syrup, olive oil, water, and vanilla. Whisk until the ingredients are well combined. Remove from the heat.
4. In a large bowl, mix together the oats, cocoa powder, cinnamon, salt, nuts, and shredded coconut.
5. Using a wooden spoon, stir the wet ingredients into the oats mixture. All ingredients should be well-incorporated.
6. Pour mixture onto prepared pan. Working a handful at a time, squeeze the granola to form small clumps. Bake for 30 minutes.
7. Remove the pan from the oven and stir in dried fruit. Put it back in the oven to bake for another 15 minutes, until golden brown.
8. Remove from the oven and cool completely. Once cool, stir in the chocolate chips.

Cranberry Almond Granola

Making your own granola is easy and much healthier than store bought because you control what goes into it!

• 2 cups old-fashioned oats
• 2 Tbsp brown sugar
• 1/4 tsp salt
• 1/3 cup chopped, sliced, or slivered almonds
• 1/3 cup shredded, unsweetened, coconut
• 1/3 cup dried cranberries
• 1/4 cup maple syrup
• 3 Tbsp virgin coconut oil or extra virgin olive oil
• 1 Tbsp water
• 1 tsp almond extract

1. Preheat oven to 275 degrees
2. Coat a 9-by-13-inch metal pan with cooking spray
3. Mix oats, brown sugar, salt, almonds, and coconut in a bowl 
4. Bring syrup, oil, and water to a simmer in a saucepan over low heat. Remove from the heat and stir in the almond extract.
5. Drizzle over oat mixture, and stir to combine.
6. Pour mixture onto prepared pan.
7. Working a handful at a time, squeeze cereal to form small clumps.
8. Bake for 40 minutes. Stir in dried cranberries.
9. Continue to bake until golden brown, about 15 minutes longer. If you want your granola even crispier, leave it in the oven for another 10-15 minutes. Let cool.

sooooo good on yogurt, ice cream, applesauce, or plain!

Applesauce

Homemade applesauce is 100x better than store bought and makes the house smell delicious!

• 6-8 apples of your favorite variety, cored and cut into chunks (I love the skins and they are nutritious so I leave them)
• 1 cinnamon stick, broken in 1/2
• dash of ginger, nutmeg, and allspice (these are optional)
• 1 slice of lemon + 2 inches of peel
• tsp of vanilla extract
• Tbsp sugar (optional)

1. Mix first 4 ingredients in a pot with 1/4 cup water (just enough to cover bottom of pot)
2. Cook over medium heat about 20-30 minutes until apples are mushy
3. Use a potato masher to mash everything to the consistency you like, or blend it if you like smooth applesauce
4. Taste, add vanilla, and sugar only if you want it sweeter (also depends on the types of apples you used)

***To make it super yummy, add 1 tsp almond extract for that hidden depth!***

Copy Cat Panera Holiday Bread

I had Panera's Holiday Bread a few weeks ago and fell in love.  It's a Challah or Brioche-style bread with chocolate chips, golden raisins, honey, dried cranberries, filled with chopped apples and cinnamon sugar, baked with a crumb topping and drizzled with icing.

I tried to make a copycat recipe, but eliminated the apple filling.  Although delicious, especially when toasted without the filling it would be fabulous as French Toast!

• 2 packets active dry yeast (4 1/2 teaspoons)
• 1/2 cup sugar, plus a pinch
• 7 cups all-purpose flour, plus more for dusting
• 1 tablespoon salt
• 2 large eggs
• 1/2 cup vegetable oil, plus more for the bowl
• 1 cup semisweet chocolate chips
• 2 Tbls honey
• 1/2 cup Craisins 
• 1/2 cup golden raisins

1. Preheat the oven to 375 degrees F. Mix the yeast, a pinch of sugar and 1 cup warm water in a small bowl. Set aside while you measure out the other dry ingredients, or until frothy
2. Whisk 3 1/2 cups flour, the remaining 1/2 cup sugar and the salt in a large bowl. Pour in the yeast mixture and stir with a wooden spoon
3. Add 1 egg, the vegetable oil, honey, and 1 cup warm water; stir until combined. Gradually stir in the remaining 3 1/2 cups flour until the dough starts to come together
4. Mix in the chocolate chips, raisins, and Craisins
5. Turn the dough out onto a floured surface and knead until smooth, about 8 minutes. Transfer to a large oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, 1 hour to 1 1/2 hour
6. Divide the dough into 3 equal portions. On a floured surface, roll each portion into a ball, then roll each ball into a 1 1/2-to-2-inch-wide strand, about 16 inches long. Lay the strands side by side on a sheet of parchment paper and pinch them together at one end.
7. Braid the 3 strands: Cross the right strand over the middle strand. Then cross the left strand over the middle strand. Repeat, crossing the right strand over the middle strand, then the left over the middle, until all of the dough is braided. Pinch the dough together at the end.
8. Slide the loaf (with the parchment paper) onto a baking sheet. Let the dough rest and rise again 45 min- 1 hour
9. Beat the remaining egg with 1 tablespoon water in a small bowl, then brush the egg wash all over the loaf. Bake until golden brown, about 30 minutes

Perfect Salmon Burgers

These are moist, melt-in-your-mouth salmon burgers.  Although a semi-pain because you use a salmon filet rather than canned salmon, it tastes SO much better.  It's so easy to double this recipe and freeze the rest for a summertime meal anytime.

1 1/4 pounds center-cut salmon fillet, skin and pin bones removed

2 tablespoons dijon mustard

1 tablespoon mayonnaise

1 tablespoon lemon juice

1/2 teaspoon grated lemon zest

Pinch of cayenne pepper

2 scallions, chopped

1 cup plus 2 tablespoons panko (Japanese breadcrumbs)

Kosher salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil, plus more for brushing 4 brioche buns, split

Tartar sauce and arugula, for topping

1. Cut three-quarters of the salmon into 1/4-inch pieces, put in a large bowl
2. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne
3. Pulse to make a paste
4. Add the pureed salmon mixture to the bowl with the diced salmon
5. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste
6. Gently mix until just combined
7. Line a baking sheet with parchment paper and brush with olive oil
8. Divide the salmon mixture into 4 mounds on the parchment paper
9. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties, cover loosely with plastic wrap and refrigerate at least 30 minutes
10. Preheat the broiler
11. Spread the remaining 1 cup panko on a plate
12. Press both sides of the salmon patties in the panko
13. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat
14. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary
15. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes
16. Transfer to a paper towel-lined plate to drain; season with salt
17. Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes
18. Serve the patties on the buns; top with tartar sauce and arugula.

Roast Beef Horseradish Sandwiches

MMMM juicy roast beef paired with tangy, spicy, creamy horserasdish sauce piled on toasted rye bread.  What could be better?


(makes 4 sandwiches)

For the meat:

• 1/2 tablespoon fine sea salt
• Freshly ground black pepper
• 1/2 tablespoon onion powder
• 1/2 tablespoon garlic powder
• 1 teaspoons dried oregano
• 1/2 tablespoon paprika
• 1/2 teaspoon chili powder
• 1 pound beef top round, cut into 2 equal pieces

For the sandwiches:

• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/2 teaspoon fresh lemon juice
• 1/4 cup prepared hot horseradish
• 1/2 teaspoon minced garlic
• 1/4 teaspoon fine sea salt
• Freshly ground black pepper
• 8 slices rye bread, lightly toasted
• 1 white onions, sliced paper-thin (optional)

1. Combine the spices for the meat in a resealable 1-gallon plastic bag and shake to mix thoroughly
2. Add 1 piece of meat, shake it around in the bag, remove it and repeat with the second piece of meat
3. Add the first piece back to the bag, seal and marinate as long as you can in the refrigerator -- 24 to 48 hours is recommended
4. Make the sour cream-horseradish sauce: In a medium bowl, combine the sour cream, mayonnaise, lemon juice, horseradish, garlic, sea salt, and pepper to taste. Mix thoroughly and refrigerate for at least 4 hours (I let it sit in the fridge overnight, just like the meat)
5. Twenty minutes before you plan on grilling, remove the meat from the refrigerator and let it sit at room temperature
6. Preheat a grill or a large grill pan to high
7. Grill the meat for 10 to 15 minutes (7 1/2 minutes per side), or until desired doneness. (It's best at medium rare, about 140 degrees F or 145 degrees F.)
8. Set the meat aside, cover and let rest for 5 to 10 minutes
9. Slice the meat paper-thin,divide the meat among 4 bread slices, spread some sour cream-horseradish sauce on each one, then add a few rings of onion slices (optional) and top with the rest of the bread

Rosemary Italian Bread

This bread is so good and can be changed up in a variety of ways to include almost any mix-in you'd like. It's a twist on a traditional Italian white bread loaf.

• 2 1/2 cups bread flour
• 2 teaspoons active dry yeast
• a dash or two of basil*
• a dash or two of dried parsley*
• 2 teaspoons ground black pepper
• 4 teaspoons rosemary
• 1 1/2 teaspoons sugar
• 1 1/2 teaspoons salt
• 3 teaspoons virgin olive oil
• 1 cup lukewarm (90-110 degrees) water

1. Mix the sugar, water, and yeast together and let proof for 10-15 minutes or until frothy

2. Add the other ingredients and knead the dough with your hands for approximately 20 minutes, or as long as you can manage to do so (or put in in a stand mixer with a dough hook until the dough comes together in a ball)

3. Cover your cutting board in a light coating of flour and shape bread into ball, let it rise in a warm place for 20 or 30 minutes

4. Gently knead for 5-10 minutes again (you may need to use a little more flour on the cutting board.) Shape it into a circular loaf - let rise another 45 minutes

5. Place loaf either on preheated pizza stone or baking sheet covered in parchment paper

6. Bake  at 325 degrees in a convection oven 20-25 minutes

*Alternatively, Italian seasoning can be used for these ingredients

Note:  Try mixing in minced or dried garlic for Garlic Rosemary Bread

Add 2 Tbs tomato sauce and fresh basil for Tomato Herb Bread

For a fruitier twist add chopped dried cranberries, golden raisins, and dried cherries, along with chopped walnuts instead of the herbs!