Shark Cake

 

Thanksgiving Turkey Cookie Plate

 This recipe used traditional roll butter cookies, using one bird shaped cutter and small feather shaped cutters.  Royal icing was used to decorate the cookies, which were then assembled into the turkey shape.  Takes about 4 hours.

T-Rex Dino Birthday Cake

Dean's Third Birthday. Blue and green T-Rex and Dinosuar Cake.

Whole Wheat Pretzel Buns

Since a certain someone has a deep love for pretzel buns (especially when turkey burgers and eggs are involved), I was possessed to create a healthy version suitable for everyday consumption.  This recipe creates a dense and chewy bun with great pretzel flavor, but be ready to use a little muscle to get them flattened out enough to be suitable for typical sized burger without going over 150 calories. 

Whole Wheat Pretzel Buns

Add to the bowl of a stand mixer:

1 c. warm water (105 F)
1 pkg. active dry yeast (not quick rise)
1 T. sugar

Allow the yeast mixture to stand until blossoming.  Meanwhile, combine in a separate bowl and mix thoroughly:

2-1/2 c. white whole wheat flour
1/4 c. vital wheat gluten
3/4 tsp salt

Add the dry ingredients to the yeast mixture and stir until just combined.  Then, using the dough hook, kneed on medium speed until smooth and elastic and forms one ball naturally (kneading by hand may take longer).  If the mixture is clumpy, add more water, 1 tsp. at a time.  If the mixture is sticky and continues to stick to the bowl or hands after a few minutes of kneading, add flour, 1 T. at a time.

Form the kneaded dough into a ball and coat with olive oil.  Place the oiled ball back into the bowl and cover with damp towel or plastic wrap.  Allow the dough to rise until about doubled in size - approximately one hour at room temperature.

Punch the air out of the risen dough and place on a clean surface.  Divide the dough into 8 equal pieces.  
Kneed each piece of dough lightly and form into a ball.  Once all of the balls are formed, flatten each ball between the palm of your and an your work surface.  Pick up each flattened ball and work between  your palms, spinning the dough until you have a disk approximately 4 inches in diameter.  Place each disk on a well greased baking sheet.

Using a sharp knife, make two slits in the top of each dough disk in the shape of a small (<1") X.  Cover the sheet with a damp towel or plastic wrap and allow to rise until doubled, about 1 hour.

About 45 minutes into the second rise, preheat the oven to 425 F and bring 8 cups of water to a rapid boil in a wide sauce pan, at least 2 inches deep.  Add to the water:

1/3 c. baking soda (this will fizz for a second)

Place the risen dough disks, two at a time, into the boiling soda+water mixture.  Poach each bun for two minutes on each side.  Remove the buns with a large slotted spoon to a wire rack to drain.  Continue until all of the dough has been poached.  Place each poached bun onto the greased baking sheet and sprinkle each bun with kosher salt (or sea salt in a pinch).

Bake until golden brown in a 425 F oven, about 10-12 minutes.

Remove from the pan to a wire rack to cool.

These buns will keep for a few days wrapped in foil.  If you make 8 buns, each will contain:
145 calories
3.8 g fiber
8.3 g protein

King Cake

Combine in the bowl of an electric stand mixer:1 c. warm milk (110 F)5 egg yolks1/2 c. granulated sugar1 stick butter, melted

Confirm the temperature is less than 115 F and whisk in:

2 pkgs active dry yeast (about 2 T +1/2 tsp)

Let stand for 10 minutes.  Meanwhile, combine the following in a separate bowl until blended:

4+ c. all-purpose flour2 tsp. salt1 lemon zest

Add the dry ingredients to the yeast mixture and stir until just combined.  Using the dough hook of an electric mixer, knead on med‐low speed until smooth and elastic (about 8 minutes).
[NOTE: add more flour if the dough continues to stick to the bowl after a few minutes of kneading]


Form the dough into a ball and coat with vegetable oil. Place the dough ball in the bowl, cover with a damp towel and set aside to rise in a warm place until doubled in bulk (about 2 hours).


Meanwhile, prepare the filling by combining the following in a small bowl and blending with a fork until creamy:

12 oz. neufchatel cheese2/3 c. powdered sugar1 juice of a lemon

[NOTE: warm the cheese slightly for easier blending]

Once risen, roll the dough out onto a clean surface into a rectangle ~25" x 8". Spread the filling along the length of the dough, leaving a boarder of about one inch to the bottom and 4 inches to the top. Starting from the bottom, roll the dough into a cylinder and form into a ring. Gently place the ring onto a well greased baking sheet. Cover with a damp towel and allow to rise another 45 minutes. During the second rise, preheat the oven to 350 F. Bake for 30 minutes or until golden brown.


[NOTE: as you form into a ring, twist the dough for a fancier shape] 

Allow the cake to cool completely and transfer to a serving dish. Meanwhile, prepare the glaze by whisking the following ingredients together until smooth:

1 juice of a lemon2 T. milk1 c. powdered sugar

Brush the glaze onto the cooled cake and sprinkle with yellow, green, and purple sugar crystals.

Pumpkin Couscous

You may think the title "pumpkin" implies using one of those tiny sugar pumpkins sold among the other winter squash at the grocery, but any orange winter squash will do the trick. I use butternut squash because Trader Joe's conveniently sells it pre-cut in a 2 lb bag. If choosing solely based on flavor, I think acorn is the tastiest; however, they are small and not so easy to peel, so using them would very much increase the time and effort of this recipe. When I tried this recipe with sugar pumpkin, I was disappointed in the favor and texture.

Try experimenting with the fruit and nut combinations, replacing the almonds with pine nuts or adding golden raisins or cranberries.

PUMPKIN COUSCOUS
(Serves 8)

Heat a large saute pan over medium heat and add:

1 tsp cooking oil
1/2 c. onion, finely diced

Saute until the onions are soft and add:

8 oz. crimini mushrooms, rinsed and sliced
2 cloves garlic, minced

Saute for 5 minutes and add:

2 c. chicken or vegetable stock
1/4 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cumin
1/2 tsp. curry powder
1/2 tsp. crushed red peppers
1 15 oz. can chick peas (garbanzo beans)

Bring the contents to a rapid boil, then remove from the heat and add:

1 red bell pepper, diced
2 c. whole wheat couscous

Stir to ensure the couscous is submerged in the liquid, cover and let stand for 5 minutes.  Once the liquid is absorbed, fold in:

1/2 c. toasted slivered almonds
1/2 c. raisins
1 lb (about 3 c.) butternut squash, diced and roasted with a sugar coating (see recipe below)

BUTTERNUT SQUASH ROASTED WITH A SUGAR 

Mix and add to a large bowl:

2 T. butter, melted
1/4 c. brown sugar

Add to the bowl and coat with the butter mixture:
3 c. butternut squash, pealed, cored, and diced into 3/4" cubes
[Note - purchase 1 pound pre-cut squash or a 1.5 pound whole squash]

Spread the squash in one layer on a baking sheet and bake at 350 F until just tender (about 35-40 minutes), turning the squash pieces after 20 minutes.