Zucchini Muffins
A summertime breakfast from gorgeous garden produce
Making just 12 standard size muffins, this recipe is scaled especially perfect for harvesting zucchini early. These one-bowl muffins are as delicious as zucchini bread but cook much quicker, making them perfect for summer breakfast.
Zucchini Muffins
Spritz the 12 cups of a muffin tin with non-stick cooking spray, set aside.
To a medium mixing bowl, add:
1 1/2 cups flour
1/2 cup sugar
1 tsp cinnamon
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
1/16 tsp cloves
Sift together. Add all of the following to the dry ingredients before mixing:
8 oz zucchini, finely shredded
1/2 cup yogurt (plain recommended)
3 Tbsp oil
2 Tbsp milk
1 tsp vanilla
Fold all of the ingredients together. Initially it will appear too dry. Keep folding. The movement of the ingredients will cause the zucchini to release sufficient liquid to incorporate everything.
Set aside, resting batter ~5 minutes. Then stir in:
1/4 cup miniature chocolate chips
Divide batter between 12 standard muffin cups (it will seem very liquidy, don’t let that worry you). Bake at 350 F for 25 to 30 minutes. Serve warm with butter.
Brenda’s tips:
Serving size: 12 standard muffins
These muffins work best if muffin/cupcake liners are NOT used
This recipe can be doubled
Substitute 1/4 cup sour cream + 1/2 cup milk for the yogurt if needed
Brenda is a strong proponent of delicious flavor, recommending that zucchini squash is harvested when it’s about 8” long and the diameter is equivalent to a quarter
Window to B’s kitchen . . .
Layered Green Salad
The most gorgeous green salad
The key to this recipe is the chop on the vegetables. A fine, consistent dice is ideal to create the colorful rows, or layers.
Layered Green Salad
To a glass 13”x9” dish, add:
4-6 cups lettuce, chopped in 1/2” squares
Spread out the lettuce so that it evenly covers the whole pan. Then, arranging in twelve ~1” rows, add:
1 1/4 cups green peppers, 1/4” dice
1 1/4 cups carrots, 1/4” dice
1 1/4 cups green peas
1 1/4 cups radishes, 1/4” dice
1 1/4 cups cucumbers, 1/4” dice
1 1/4 cups tomatoes 1/4” dice
Repeat rows to form a total of twelve (~1”) rows. Refrigerate until serving. Serve with Homemade Ranch Dressing.
Brenda’s tips:
Serving size: 6 to 12 servings
Create more variety by doubling the number of toppings, adding any combination of: cauliflower, broccoli, black olives, red peppers, purple cabbage, green onions, shredded cheddar cheese, blue cheese crumbles, celery, roasted sunflower seeds, mushrooms, corn, or anything else that sounds good.
Change the look by using a trifle dish and layer all of the vegetables vertically, alternating colors.
HOW TO: Par-cooked Shredded Potatoes
Looking for a substitute for frozen shredded potatoes? This is it.
Looking for a substitute for frozen shredded potatoes? This is it. And it’s choose your own adventure. That’s right, FOUR methods to par-cook the potatoes. I’ve listed them in the order of my preference.
Shredded frozen potatoes are already cooked before they go in the bag. The manufacturer par-cooks, shreds and flash freezes the potatoes. Then they’re funneled into bags, frozen again and shipped to the store. As a convenience item that maintains original nutrition and purpose, shredded frozen potatoes are great. Standard size bags are 1 pound, 2 pounds or 5 pounds.
We grow our own garden potatoes and live by amazing neighbors who farm hundreds of acres of potatoes, so we love the option of utilizing fresh potatoes in as many ways as possible.
HOW TO: Par-cooked Shredded Potatoes
OPTION 1: Slow Cooker Baked
Cook time: 4 hours
1, 2 or 5 lbs potatoes
Follow directions to make the perfect Slow Cooker Baked Potatoes
Remove from pot, cool to handling temperature
Peel potatoes using a paring knife
Select a hand grater and shred potatoes
Use the prepared shredded potatoes
OPTION 2: Pressure Cooker Baked
Cook time: 10 minutes pressure + 10 minutes natural release
1, 2 or 5 lbs potatoes
Follow directions to make the perfect Instant Pot Baked Potatoes
Remove from pot, cool to handling temperature
Peel potatoes using a paring knife
Select a hand grater and shred potatoes
Use the prepared shredded potatoes
OPTION 3: Traditional Oven Baked
Cook time: ~1 hour
1, 2 or 5 lbs potatoes
Wash and place in oven preheated to 350F
Bake ~60 minutes
Remove from oven, cool to handling temperature
Peel potatoes using a paring knife
Select a hand grater and shred potatoes
Use the prepared shredded potatoes
OPTION 4: Par Boiled
Cook time: ~20 minutes
1, 2 or 5 lbs potatoes
Peel skins from potatoes, leave whole or cut in half lengthwise
To a large pot, add:
1-2 cups water
Prepared potatoes
Bring to boil, stir once, cover and reduce heat to medium-low. Cook for 10 minutes.
Remove from pot, cool to handling temperature
Select a hand grater and shred potatoes
Use the prepared shredded potatoes
Brenda’s tips:
Serving size: 1 lb., 2 lbs., or 5 lbs.
Each of these methods have their benefits, find the one that works best for your style
‘Just Because’ Fudge Bites
Sometimes you want a treat “just because”
Sometimes you need/want a treat “just because.” This recipe is designed for those moments in life.
Utilize the microwave to melt the chips & peanut butter and then stir in marshmallows. Eat it by the spoonful or spoon onto a sheet pan, chill and serve.
‘Just Because’ Fudge Bites
Line a sheet pan with parchment paper. Set aside.
To a microwave-safe mixing bowl, add:
1/2 cup semi-sweet chocolate chips’
1/4 cup butterscotch chips
1/4 cup peanut butter
Microwave for 45 seconds. Stir.
If not yet smooth, microwave an additional 30 seconds and stir smooth.
Pour in:
3 cups miniature marshmallows
Fold together. Once marshmallows are coated, drop by spoonfuls onto the prepared sheet pan. Chill for 20 minutes. Enjoy!
Brenda’s tips:
Serving size: ~8
Chips & PB can be melted in a double broiler OR in a small pot over low heat
Instead of “bites,” line an 8”x8” pan with parchment and dump the whole mix into the pan, chill 60 minutes, cut and serve.
Store leftovers (if any) in the refrigerator.
Window to B’s kitchen . . .
HOW TO: Skillet Rib Steak
All the deliciousness natural to a rib steak, enhanced by a dash of garlic and seasoned salt
There are many ways to cook a steak. This is one that we like - because it preserves all the deliciousness natural to a rib steak, enhanced by a dash of garlic and seasoned salt.
For high temperature searing, start with a hot skillet. Cast iron is ideal because the skillet can handle the heat necessary for a crisp sear.
Note: eating anything is at your own risk; educate yourself to understand recommendations from food safety experts.
HOW TO: Skillet Rib Steak
Rib steak needs to be completely defrosted before beginning this recipe: defrosting tips
Trim any excess fat
Debone if desired
Place cast-iron skillet over MEDIUM-LOW heat. Allow to heat for 5-10 minutes.
Increase heat under skillet to MEDIUM. One minute later, to hot skillet add:
~1 Tbsp butter
Swirl the butter around the pan as it melts. Once it is melted, add:
Rib steak
Season with:
Seasoned salt
Cook for 2 minutes. Using a fork or tongs, flip the steak. Season with:
Garlic salt
Cook for 2 minutes.
Repeat, flipping every 1-2 minutes until desired internal temperature is reached.
Blue Steak: 110 F
Rare: 120 F
Medium Rare: 130 F
Medium: 140 F
Medium Well: 150 F
Well: 160 F
Remove from pan, allow to rest ~1 minute and serve hot.
Brenda’s tips:
Serving size: 2 (~4 oz) per steak
High temperature searing is only one method for cooking steak, but it consistently produces delicious results.
Note: food-born illnesses are more common in meat. Eating anything is at your own risk; educate yourself to understand recommendations from food safety experts.
Elevated Mississippi Mud Brownies
Decadent brownies with marshmallows & hot fudge sauce
Once you try these, you’ll realize you’ve never really experienced decadence - until this moment - and you’ll immediately want to make them again. And again.
Elevated Mississippi Mud Brownies
Step 1: Hot Fudge Sauce
In a two quart saucepan, combine:
3/4 cup sugar
3 Tbsp cocoa
1 tsp shortening
2 tsp corn syrup
1/8 tsp salt
1/4 cup milk
Cook over medium heat, whisking constantly, until the mixture reaches a mild rolling boil. Reduce heat to low, simmer, without stirring, heating to soft ball stage (235F)*. Remove from heat.
Drop on top but don't mix yet:
5 Tbsp cold butter
Cool to lukewarm (maximum temp 110F), then blend at medium speed with an electric mixer until sauce is creamy. Set aside.
Step 2: Brenda Brownies
To your favorite mixing bowl add:
2 cups sugar
1/2 cup cocoa
Stir well, then cream in:
1 cup butter, softened
Next add:
1 tsp vanilla
1 tsp salt
4 eggs, mixing well after each
Finally, stirring until just incorporated, add:
2 cups flour
Set oven to 350F. Spoon about half the batter into a greased 13x9 pan, sprinkle with:
3/4 cup miniature marshmallows
1/4 cup chocolate chips
Spoon and smooth the remaining batter evenly over the top.
Bake for 22-27 minutes, or until tests done with a toothpick.
Step 3: Finishing Touches
Over the top of the cooked brownies, sprinkle:
1 cup miniature marshmallows
Drizzle the prepared:
Hot Fudge Sauce
Evenly over the entire surface. Serve immediately, or allow the brownies to cool and the fudge to set (approximately 6 hours).
Brenda’s tips:
Servings: 12 - 24
*Soft ball test: grab a small bowl and add about 1/2 cup cold water. After the sauce has cooked at a rolling boil for a few minutes and appears to have thickened somewhat, drop a spoonful into the cold water. If you can push it into a ball with your fingertip, the sauce has reached soft ball stage. If it dissolves, the sauce needs to cook longer. Test again after a few more minutes of boiling. The sauce reaching this stage is dependent on variables such as the humidity in your kitchen. Sometimes it can be reached in 5 minutes and at other times it takes nearly 20.
Window to B’s kitchen . . .
Brenda's Forty Favorites
A decade ago, Brenda wasn’t particularly excited to turn 30. Irrelevant though the reasons are now, it seemed imperative to find a way to make the birthday better. As cooking brings joy, Brenda settled on a plan and selected 30 of her favorite foods. Filling her apartment with friends to share all her favorites proved to be a perfect way to celebrate that milestone.
For this birthday, Brenda has updated the list to include her top 40 Favorites and is sharing it with you. We all know that Spaghetti is Brenda’s first favorite for dinner and no one is surprised that many of the others are desserts.
In honor of her 40th, select your favorite from this list of her favorites and get cooking!
Forty Favorites
Brenda’s tips:
Enjoy!
HOW TO: Form Cinnamon Twists
A twist on cinnamon rolls baked in caramel sauce
A Saunders family favorite, these cinnamon twists are perfect for any occasion - just ask my brothers!
HOW TO: Form Cinnamon Twists
Make a batch of Brenda’s Favorite Dough Recipe, allow to rest for 40 minutes. While dough rests, continue on to next step.
Prepare the baking dish (illustrated in Window to B’s Kitchen below):
In order to prevent the cooking caramel overflowing in the oven, it is recommended to use a sheet pan with 2” sides = 15”x10”x2” (OR both a 13”x9” and a 9”x9”).
To the baking dish, add:
2 Tbsp butter, melted
2 Tbsp corn syrup
4 Tbsp brown sugar
Use a fork to mix the ingredients and then drag the fork through, pulling streaks of caramel until the entire bottom of the pan is coated. Set aside.
Prepare a large, clean surface by sprinkling with flour. You can use a rolling mat. Brenda’s preference is to use a large canvas cloth mat or a large silicon mat.
Using a rolling pin, roll the dough in a long rectangle shape about 1/2 inch thick and 12” wide. Keep the corners square (not rounded) so that the resulting twists will be equal in size.
Melt 2 tablespoons of butter. Spread the melted butter evenly over the long rectangle of dough using a rubber spatula, being sure to get all the way to the edge.
Top with a layer of brown sugar. Drop handfuls on and then sweep the sugar by hand to spread it out, resulting in a continuous layer over the full surface. Light brown sugar recommended.
Sprinkle with ground cinnamon. Start at one corner and sprinkle back and forth until reaching the opposite corner, then go back and fill in any "light" spots.
(Optional) Add chopped walnuts and/or raisins.
Using your hands, lightly flip 1/3 of the dough (about 4”) up and over center (the middle 4”), continuing this motion the full length of the long rectangle. Repeat with the other 1/3, bringing it back to over the top of the previous folded 2/3.
Mark the dough using a serrated knife to score the spot where it will be cut. Brenda uses a ruler for precise 1” marks.
Use a stainless steel dough scraper or a sharp knife to cut the strips at the 1” marks.
Carefully lift one section, keeping the dough folded in thirds. Twist your wrists in opposite directions to create the signature twist. Carefully place in the prepared pan. Repeat with all the sections, spacing evenly as the twists are added.
Let rise for 40-50 minutes or until fingerprint stays.
Bake at 350F for 25-30 minutes.
Remove from oven, immediately invert pan over baking sheet - dumping the twists bottom-side-up. Quickly scrape any caramel stuck to the pan onto the baked twists. Serve warm or cold.
Brenda tips:
Serving size: One batch makes approximately 3 dozen twists.
Window to B’s kitchen . . .
Prepping the pan with the caramel base
Shaping the dough
Twisting the dough (up close)
Amazingly Delicious Chocolate Mousse
A delicate, creamy chocolate dessert.
This chocolate mousse is decadent, each bite is intended to be savored. This recipe is perfect for any special occasion and can be made ahead to easily serve at a party.
Amazingly Delicious Chocolate Mousse
Step 1: Chocolate Mousse Base
To a small saucepan, add:
1/2 cup heavy cream
Set over medium/low heat (2.5/10) and slowly bring to a low simmer, cooking for about 5 minutes. As soon as the cream is put over the heat, continue on.
To the bowl of a stand mixer, add:
2 egg yolks
1/4 cup sugar
Mix on medium/high speed until thickened and lightened in color, about 2 or 3 minutes. The cream will be simmering now.
With the mixer on medium/low speed, slowly drizzle the heated cream into the eggs, pouring in such a way that the cream rolls down the side of the bowl and is quickly incorporated.
The heated cream will temper the eggs - if it is added too fast the eggs will curdle and ruin the mousse - so keep it slow and steady.
Once fully incorporated, return the entire egg & cream mixture to the pot. Return the pot to the stove, and heat over medium/low heat (2.5/10) for about 5 minutes, whisking regularly. Near the end it should come to a very soft, rolling boil. Add:
3 oz chocolate, chopped (60-70% cacao recommended)*
Whisk the chocolate into the egg & cream mixture, continuing to whisk until the mousse base is well blended and thickens.
Transfer the mousse base to a small bowl, cover with plastic wrap and chill for ~2 hours.
Step 2: Whipped Cream
Two hours later . . .
To the bowl of a stand mixer, add:
1 1/2 cups heavy cream
2 Tbsp sugar
Whip on medium/high speed until cream has thickened.
Check out Fresh Whipped Cream for more information if unfamiliar with the process
Transfer ~3/4 of the Whipped Cream to a large mixing bowl. Set aside.
Step 3: Mousse
To the remaining portion of Whipped Cream in the bowl of the stand mixer, add the chilled Chocolate Mousse Base. Whip on medium/low speed until fully incorporated. Transfer the chocolate mixture, adding it to the bowl of whipped cream.
Fold together using a spatula, until smooth. Take your time, it will keep the mousse light and airy. Divide the finished mousse between 8 dessert cups.
Chill until serving.
Brenda’s tips:
Serving size: 8 (1/2 cup) servings or 4 (1 cup) servings
If needed, use an electric hand mixer in place of the stand mixer
*While just about any chocolate can be used in this recipe, the recommended 60-70% cacao will result in the perfect texture and slightly bittersweet tang
Prefer a lighter, sweeter mousse? Increase the amount of heavy whipping cream
Prefer a deeper, darker mousse? Decrease the amount of heavy whipping cream or use an 80-100% cacao bar
Mousse can be made 24 hours prior to serving
Window to B’s kitchen . . .
How to fold the Whipped Cream and Chocolate Mousse Base
Chicken Cordon Bleu
Ham & Swiss wrapped in a tenderized chicken breast then coated in Ritz crackers
Back in college, my dear friend Carla made homemade Chicken Cordon Bleu for me and it was life changing. This is her brilliance, written in my words.
Chicken Cordon Bleu
Step 1: Prepare each of the following
Grease a 13”x9” glass baking dish, spritzing with non-stick cooking spray. Set aside.
Cracker crumbs
Crush in package*:
1 package Ritz crackers
Pour into a pie plate, add
1/2 tsp garlic salt
1/2 tsp pepper
1/4 tsp dried rosemary, crushed
Sift together, set aside.
Egg wash
To a small bowl, add:
1 egg, beaten
1 Tbsp water
Set aside.
Gather
8 slices deli ham
8 slices Swiss cheese
Set aside.
Chicken
Prepare:
4 chicken breasts, cut in half to create 8 flat pieces
Following the method here, tenderize each piece of chicken.
Step 2: Assemble chicken rolls
On a clean plate, layer:
1 chicken breast, tenderized
1 slice Swiss cheese
1 slice ham
Roll up the chicken breast
Repeat until all chicken is filled & rolled
Roll in the beaten egg
Dredge in cracker crumbs
Arrange in prepared baking dish, leaving a minimum of 1/2” between chicken rolls
Sprinkle any remaining cracker crumbs over the chicken
Step 3: Bake & serve
Bake at 400F for 25 - 35 minutes, or until instant read thermometer inserted to center of chicken roll tests 165F. Remove from oven and allow to rest 5 minutes.
Serve with Instant Pot Rice Pilaf.
Brenda’s tips:
Servings: 4
*Recommended way to crush Ritz crackers:
Carefully ease the plastic package open slightly at the top, about 1/2”
Pressing directly down from the top, compress the crackers together, which will cause many to crush
Turn the package on the side (being sure not to spill any crumbs out the top) and press down to crush any remaining crackers
Window to B’s kitchen . . .
Crushing the Ritz crackers
How to make Chicken Cordon Bleu
Hot Chocolate
Just two ingredients to the most delicious hot chocolate!
Hot chocolate is the way to enjoy chocolate. In this recipe, the chocolate chips you choose will determine the final flavor of your chocolatey beverage. Go ahead, try different brands of chocolate chips or different percentages of cacao in those chips. It might be milk chocolate or dark bittersweet . . . you’ll find your favorite.
Follow the instructions below to make a single cup or a dozen servings for a party.
Hot Chocolate (Single Serving)
To a microwave-safe mug, add:
3/4 cup milk (whole recommended)
1 Tbsp chocolate chips
Transfer filled mug to the microwave.
Heat for ~1 minute
Carefully remove HOT mug from the microwave
Using an immersion blender, pulse to blend until perfectly chocolatey
Serve immediately.
Hot Chocolate (Crowd Level)
To a slow cooker, add:
9 cups milk (whole recommended)
3/4 cups chocolate chips
Turn on slow cooker and set heat to “low,” allowing to heat for ~2 hours.
Using an immersion blender, pulse to blend until perfectly chocolatey
Serve immediately.
Host a Hot Chocolate Bar
Prepare a slow cooker of Hot Chocolate and assemble a collection of toppings, such as:
Miniature Marshmallows
Peppermint Sticks
Sprinkles
Chocolate Chips
Brenda’s tips:
Multiply or divide to make the servings desired
This is Brenda’s favorite chocolate recipe
B’s hot chocolate through the years . . .
HOW TO: Fresh Whipped Cream
Create perfect whipped cream to compliment any sweet recipe.
Whipped Cream. Top waffles, fresh fruit, ice cream sundaes . . . fold into puddings, jellos, mousse . . . layer in cakes, trifles, pies . . . whipped cream compliments or becomes an integral ingredient to many delicious recipes. Simply multiply the amounts below when more is needed.
HOW TO: Fresh Whipped Cream
Essential elements for success:
“Heavy Cream” or not? Both will whip but to achieve very thick whipped cream, you’ll likely prefer to select a cream with “heavy” in the title. This simply indicates a higher percentage of milk fat contained in the product.
Ensure the cream is fresh: soured cream will ruin everything (and the expiration date shouldn’t be trusted above your senses)
Smell: your nose will know. IF the smell test is successfully passed, then . . .
Taste: dip the tip of a spoon into the cream and taste to confirm that the cream is still sweet.
Colder cream will whip better:
Keep cream refrigerated until immediately prior to whipping
Chill the metal bowl in the freezer for ~10 minutes prior to use
To make whipped cream, add to the chilled bowl of a stand mixer:
1 cup heavy cream
2 Tbsp sugar
Using the whisk attachment, whip on medium speed until just stiff.
If whipped too much, it will turn into butter.
Use the freshly whipped cream immediately for best results.
Brenda’s tips:
Serving size: Cream approximately doubles in volume when whipped
HOW TO: Doughnuts
Learn how to make one of the most beloved Saunders family foods: Doughnuts.
Brenda’s Mom (a.k.a. Mom Saunders) is an amazing cook. Ask anyone and you’ll learn her specialty is raised doughnuts. She passed her doughnut-making expertise on to her children, each one possessing the skills to produce light-as-air doughnuts, though only a few have reached the true expert level. Brenda has reached true expert level—ask any one of Brenda’s friends or family.
In the recipe below, Brenda breaks down each step of the doughnut-making process to teach us how to make light-as-air doughnuts.
CAUTION: deep frying anything can be dangerous. Always keep your hands and face away from the hot oil. DO NOT add any water to the oil (hot or cold) or an explosion may result.
HOW TO: Doughnuts
Step 1: Make a batch of Brenda’s Favorite Yeast Dough
Allow to proof once for 45 minutes
Step 2: Prepare surface and roll out dough
Recommended to use a silicone mat
Dust lightly with flour
Dump dough onto mat and sprinkle lightly with flour
Using a rolling pin, roll dough evenly until it is ~3/4” thick
Step 3: Cut out doughnuts (Standard Glazed and/or Bars)
Standard Glazed: Use a doughnut cutter to create perfect doughnuts.
No cutter? Use a biscuit cutter, or drinking glass, to cut out circles. To cut the centers, use a small medicine bottle or the cap from a spritz bottle.
Gather scraps and press into a ball. Allow to rise for ~30 minutes and roll into more doughnuts.
Bars: use a pizza cutter or knife, to cut 2 1/2”-3” strips. Cut across strips at 5”-6” to make bars.
Step 4: Set aside to rise
Place doughnuts and/or bars on sheetpans lined with clean dish towels, spaced 2” apart. Set aside to rise for 35-45 minutes. Usually 12-15 doughnuts per sheetpan.
Step 5: Begin heating oil (in deep fryer or on stovetop)
Note: It will take approximately 10-15 minutes for the oil to properly heat to 375F. IMPORTANT: Heat should be started 25 minutes after the first doughnut is cut out.
Select one:
Deep fryer
If you have a basket, set it aside — you will not need it
Fill with oil to the fryer-specified level
Turn on fryer and set temperature to ~375F
Deep pot on stovetop
Place a deep pot on the stovetop
Add ~4” of oil to the pot
Turn heat to medium*
Step 6: Test oil temp
Fryer: there should be an indicator light and, most likely, it should be off when the oil has reached the selected cooking temp
Pot: use a thermometer to test (ideal temp is ~375F) . . . . or [faster] hold hand about 2” above the surface of the oil, if it is almost too hot to keep your hand there then the oil is definitely hot enough. A final test is to select the first doughnut and CAREFULLY slip it into the oil, if the oil immediately bubbles around the doughnut, it is hot enough to start cooking.
Step 7: Cook doughnuts
Slip doughnuts, one-by-one, into the hot oil (do not touch the hot oil)
Each doughnut will drift momentarily towards the bottom and then pop back to the surface
Add only enough doughnuts to allow easy movement between them
Watch around the edges, the doughnuts will begin to show browning after ~2 minutes
Flip using a fork or slotted spoon
Cook for an additional 1-2 minutes, until the other side is equally browned
Carefully remove, using a slotted spoon or tongs and place on a paper towel lined pan to drain excess oil
Step 8: Glaze or Frost
Glazing tips: doughnuts should be glazed hot. Once the batch drains for ~30 seconds, follow these steps to glaze:
Drop first doughnut into glaze, use a fork to flip then slide a knitting needle (or skewer) through the center of the doughnut to remove from glaze.
Repeat with the second doughnut. Use the fork to hold the first doughnut in place on the needle while picking up the second. Usually three doughnuts will fit.
Once 2-3 doughnuts are on the knitting needle, set it across the top of the glaze bowl to allow drips to return to the glaze.
Frosting tips: Allow the doughnuts or bars to cool completely prior to frosting.
Maple
Chocolate
Other toppings: Sprinkles, Coconut, Walnuts
Bonus: Mom Saunders specialty - Coconut Glazed Doughnuts - add 1/2 cup sweetened shredded coconut to a resealable bag. Glaze a hot doughnut following the steps above. Once coated in glaze, immediately transfer to the bag and toss lightly in the coconut.
Brenda’s tips:
Serving size: one batch of Brenda’s Favorite Yeast Dough yields approximately two and three dozen 3” doughnuts
*When deep frying, the oil’s temperature is critical to success. The desired temp is ~375F for doughnuts. This can be estimated using the hand test mentioned above if needed. Additionally, observe the results of the fried doughnuts. If the color is a little darker than desired then slightly reduce the heat. If the color is a little lighter, increase the heat. The most important thing is that the doughnuts are cooked through and not doughy. The best starting point is “medium” heat making slight adjustments as needed.
Doughnut parties are recommended. Make a couple of batches of dough and fill your house with friends eating doughnuts . . . this is happiness.
Window to B’s kitchen . . .
The glazing process . . .
Giant Dark Chocolate Chocolate Chip Cookies
“This cookie is equitable to happiness.” —Brenda
This is THE cookie.
NYC is home to the wonderful Levain Bakery. Levain Bakery is known for making gigantic cookies - mountains of chocolate studded with countless chocolate chips. Brenda ate those cookies periodically through her years in NYC resulting in delicious memories.
Brenda has finally come up with a cookie that outshines those at Levain’s. Make these today. This cookie is equitable to happiness.
The recommended techniques in this Well Plated recipe helped in the creation of the recipe below.
Giant Dark Chocolate Chocolate Chip Cookies
Step 1:
To a small pot set over medium heat, add:
1/2 cup butter
Once butter is liquified, stir in:
3/4 cup cocoa (Hershey’s Cocoa recommended)
Stir until smooth.
Remove from heat & set aside, allowing to cool slightly.
Step 2:
In a small bowl, combine:
3/4 cup flour
1/2 tsp salt
1/2 tsp baking powder
Stir together, set aside.
Step 3:
To the bowl of a stand mixer, add:
2 eggs
1 cup sugar
Using the paddle attachment, turn mixer to medium speed (4-6) and beat eggs until mixture has expanded, thickened slightly and lightened in color (~3 minutes).
Step 4:
With whipped eggs still in the bowl, set mixer to “stir” speed
Drizzle cocoa + butter into mixer bowl, incorporating into the eggs
Stop mixer & scrape down the sides of the mixer bowl
Mix on “stir” for 1 min
Stop mixer & dump in flour mixture
Mix on “stir” until just combined (scrape sides as needed)
Remove bowl from stand
Fold in by hand:
1 1/2 cups semi-sweet chocolate chips
Step 5:
Portion batter into 6 giant cookies.
Refrigerate for 2-48 hours.*
Step 6:
Preheat oven to 375F.
Place cookies on greased baking sheet and bake for 15 minutes.
Do not over bake. Remove from oven and allow to rest 10 minutes before removing from baking sheet. Serve immediately or store in an airtight container for up to 48 hours.
Brenda’s tips:
Serving size: 6 shareable cookies
*Refrigeration is optional. Whether or not to refrigerate cookie dough before baking is a regular discussion among the cookie baking crowd. One signature element of these cookies is the height, creating a truffle-like center. Chilling the dough helps the cookie retain height while baking. As little as 2 hours enhances the structure. Baking immediately creates a flatter, slightly crisper cookie with a smooth interior. Both are delicious. Brenda’s preference is to chill before baking.
1/2 cup = 1 cube butter
Substitute peanut butter chips in place of the semi-sweet if desired. Or, create a mixture of both types of chips.
Window to B’s kitchen . . .
HOW TO: Deep-fried Scones
This deep-fried bread is best served when topped with a generous serving of honey butter.
These scones have been enjoyed by countless friends and family over the years. Brenda has hosted many scone parties, it seems that everyone’s favorite way to eat scones is to slather them in honey butter.
CAUTION: deep frying anything can be dangerous. Always keep your hands and face away from the hot oil. DO NOT add any water to the oil (hot or cold) or an explosion may result.
HOW TO: Deep-fried Scones
Step 1: Make a batch of Brenda’s Favorite Yeast Dough
Allow to proof once for 45 minutes
Step 2: Begin heating oil
Note: It will take approximately 10-15 minutes for the oil to properly heat to 375F.
Select one:
Deep fryer
If you have a basket, set it aside — you will not need it
Fill with oil to the fryer-specified level
Turn on fryer and set temperature to ~375F
Deep pot on stovetop
Place a deep pot on the stovetop
Add ~2” of oil to the pot
Turn heat to medium*
Step 3: Prepare surface and roll out dough
Recommended to use a silicone mat
Spritz lightly with non-stick cooking spray
Optional alternative: dust with flour (downside is that each scone will have a little flour on its exterior, which may burn in the hot oil)
Dump dough onto mat and spritz lightly with non-stick cooking spray
Using a rolling pin, roll dough evenly until it is ~3/4” thick
Step 4: Cut out scones
Circles: use a biscuit cutter, or drinking glass, to cut out circles
Re-roll scraps, cut more scones
Square(ish): use a pizza cutter or knife, to cut strips then cut across to make squares
Step 5: Test oil temp
Fryer: there should be an indicator light and, most likely, it should be off when the oil has reached the selected cooking temp
Pot: use a thermometer to test . . . . or [faster] hold hand about 2” above the surface of the oil, if it is almost too hot to keep your hand there then the oil is definitely hot enough. A final test is to break off a small piece of dough and CAREFULLY slip it into the oil, if the oil immediately bubbles around the dough, it is hot enough to cook the scones.
Step 6: Cook scones
Slip scones, one-by-one, into the hot oil (do not touch the hot oil)
Each scone will drift momentarily towards the bottom and then pop back to the surface
Add only enough scones to allow easy movement between them
Watch around the edges, the scones will begin to show browning after ~2 minutes
Flip using a fork or slotted spoon
Cook for an additional 1-2 minutes, until the other side is equally browned
Carefully remove, using a slotted spoon or tongs and place on a paper towel lined pan
Serve hot with honey butter, jam or maple syrup.
Brenda’s tips:
Serving size: one batch of Brenda’s Favorite Yeast Dough yields approximately three and four dozen 3” scones
*When deep frying, the oil’s temperature is critical to success. The desired temp is ~375F for scones. This can be estimated using the hand test mentioned above if needed. Additionally, observe the results of the fried scones. If the color is a little darker than desired then slightly reduce the heat. If the color is a little lighter, increase the heat. The most important thing is that the scones are cooked through and not doughy. The best starting point is “medium” heat making slight adjustments as needed.
These scones can also be shallow-fried: to a large skillet, add about 1/4” oil, and heat at medium. Once hot, continue to follow directions above.
Pair with chili for Navajo Tacos
Window to B’s kitchen . . .
Serving suggestion: Chocolate & Banana Scones
Flatten scone into a thin disk, about 5” in diameter
Add chocolate chips and diced banana, keeping filling to one edge
Roll the dough, tucking the sides as you roll so that the filling is completely contained
Deep Fry
Brenda Brownies (Half Batch)
Use this half-batch Brenda Brownie recipe to make Brenda Brookies.
This recipe takes the standard Brenda Brownies recipe and scales it to fit an 8”x8” baking pan.
Use this recipe to make Brenda Brookies
Here’s the full batch recipe for Brenda Brownies, scaled for a 13”x9” baking pan
Brenda Brownies (Half Batch)
To your favorite mixing bowl add:
1 cups sugar
1/4 cup cocoa
Stir well, then cream in:
1/2 cup butter, softened
Next add:
1/2 tsp vanilla
1/2 tsp salt
2 eggs, mixing well after each
Finally, stirring until just incorporated, add:
1 cups flour
Set oven to 350F. Spoon about half the batter into a greased 13x9 pan, sprinkle with:
1/3 cup miniature marshmallows
2 Tbsp chocolate chips
Spoon and smooth the remaining batter evenly over the top.
Bake for 22-27 minutes. Serve cooled.
Brenda’s Tips:
Serving size: recipe made to fit an 8”x8” pan (~9 brownies)
Use this recipe to make Brenda Brookies
Stirring the cocoa into the sugar allows the granules to eliminate any lumps of cocoa, enhancing the texture of the finished brownies
If baking at sea level, reduce the flour to 3/4 cup
Recommended to use a metal pan, using glass will cause the brownies to cook differently
These brownies are Brenda’s favorite dessert that she makes
Window to B’s Kitchen…
Brenda Cookies (Half Batch)
Sometimes all you need is a half batch of Brenda Cookies — especially when you’re making Brenda Brookies.
Sometimes you want cookies, but you don’t want the temptation presented by an entire batch . . . we’ve simply adjusted this recipe to create half the cookies of the regular recipe.
Use this recipe to make Brenda Brookies
Here’s the full batch recipe for Brenda Cookies
Read the full Brenda Cookie Story, or buy some from Brenda’s Bake Shop.
The Brenda Cookie (Half Batch)
Cream together, mixing for approximately 5 minutes:
1/2 cup (4.5 oz) brown sugar
1/2 cup (4 oz) sugar
10 Tbsp (5 oz) butter, softened
Then add, stirring until smooth:
1 egg
1 tsp vanilla
Sift dry ingredients together and fold into the above mixture:
1 3/4 cups (8.5 oz) flour
3/4 tsp baking powder
5/8 tsp baking soda
1/8 tsp salt
1/2 tsp coarse salt
Just before the dry ingredients are fully incorporated, add:
1/2 pkg (5 oz) Ghirardelli 60% Cacao Chips
Do not overmix!
Portion by scooping equal sized dough balls onto a greased 13x9. Cover and refrigerate 24-72 hours.
Bake at 370F for 8-10 minutes, adding 5 minutes for extra-large cookies.
Brenda’s Tips:
Serving Size: Brenda’s 1/2 cup cookie scoop makes 8 to 10 balls of dough per batch
Use this recipe to make a full batch of Brenda Cookies
This 1/2 batch is perfect to make Brenda Brookies with
Brenda uses a stand mixer to make the cookies. She starts the butter and sugar creaming and then measures out all the other ingredients while waiting for the sugars and butter to whip.
Resting the dough allows the flavors to fully meld and the textures to develop. This cookie has a chewy bite with just the right combination of intense dark chocolate and caramelized butter. It will taste good immediately, but if you can be patient it will be even better.
Brenda seldom recommends a brand, but you’ll notice that Ghirardeli 60% Cacao are listed. These chips will create the flat layers of intense chocolate that indicates a true Brenda Cookie.
At high elevations, add more flour. At the farm (2600 ft), Brenda uses 8.8 oz of flour and at home (6200 ft) Brenda uses 9.2 oz
Let the baked cookies rest 3-6 hours before serving or packaging. A properly prepared Brenda Cookie will stay soft internally without being stored in an airtight container.
Window to B’s Kitchen…
Creaming butter + sugar:
Incorporating flour:
Mixing in the chocolate chips:
Scooping the dough:
Brenda's Best Chocolate Cake for High Elevation
Brenda’s favorite chocolate cake inspired by a recipe from Barefoot Contessa.
This is the best chocolate cake, adjusted to bake perfectly at ~6000 feet (high elevation). For the recipe at sea level, look here.
Ashley introduced Brenda to the original recipe when Brenda was looking for the perfect chocolate cake to celebrate her 30th birthday. This recipe makes a stunning 3-tier cake when frosted with Chocolate Pudding Frosting.
Brenda’s Best Chocolate Cake for High Elevation
Prepare three, 8” round cake pans
Alternate pan options noted in Brenda’s tips below
Preheat oven to 350F.
In a small bowl combine:
1 1/8 cups buttermilk
1/2 cup oil
2 eggs
1 tsp vanilla
Whisk together, set aside.
To the bowl of a stand mixer, add:
2 1/4 cups flour
1 3/4 cups sugar
3/4 cup cocoa
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
Adjust speed to “stir” to sift together.
Keep mixer on “stir” while pouring in the liquid ingredients from above.
Stop mixer and scrape down sides, then continue to mix on low until well combined.
Slowly pour in:
3/4 cup heavy cream
“Stir” until just combined.
Divide equally among prepared cake pan(s).
Bake at 350F for 35-50 minutes, until inserted toothpick comes out clean.
Brenda’s tips:
Serving size: one cake, or 24 cupcakes
The following pan(s) can be used for this recipe:
One - 13” x 9” = bake for 30-45 minutes
Two - 9” round = bake for 35-50 minutes
Two - 8” or 9” square = bake for 30-45 minutes
One - 10” round = bake for 40-55 minutes
This recipe is written for ~6000, high elevation
For sea level, use this version
OR adjust following Brenda’s How To: Cakes at Different Elevations infographic
Frost with Brenda’s favorite, Chocolate Pudding Frosting
Window to B’s kitchen . . .
Brenda's Best Chocolate Cake
Brenda’s favorite chocolate cake inspired by a recipe from Barefoot Contessa.
This is the best chocolate cake. Brenda’s friend, Ashley, introduced Brenda to the original recipe from Barefood Contessa when Brenda was looking for the perfect chocolate cake to celebrate her 30th birthday.
Brenda made some changes to the recipe to make it fit her deep love of chocolate. This recipe makes a stunning 3-tier cake when frosted with Chocolate Pudding Frosting.
Brenda’s Best Chocolate Cake
Prepare three - 8” round cake pans
Alternate pan options noted in Brenda’s tips below
Preheat oven to 350F.
In a small bowl combine:
1 cup buttermilk
1/2 cup oil
2 eggs
1 tsp vanilla
Whisk together, set aside.
To the bowl of a stand mixer, add:
2 cups flour
2 cups sugar
3/4 cup cocoa
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
Adjust speed to “stir” to sift together.
Keep mixer on “stir” while pouring in the liquid ingredients from above.
Stop mixer and scrape down sides, then continue to mix on low until well combined.
Slowly pour in:
3/4 cup heavy cream
“Stir” until just combined.
Divide equally among prepared cake pan(s).
Bake at 350F for 40-55 minutes, until inserted toothpick comes out clean.
Brenda’s tips:
Serving size: one cake, or 24 cupcakes
The following pan(s) can be used for this recipe:
One - 13” x 9” = bake for 35-50 minutes
Two - 9” round = bake for 40-55 minutes
Two - 8” or 9” square = bake for 35-50 minutes
One - 10” round = bake for 45-60 minutes
This recipe is written for sea level.
For high elevation use this high elevation version
OR adjust following Brenda’s How To: Cakes at Different Elevations infographic
Brenda highly recommends frosting this cake with her favorite Chocolate Pudding Frosting
Window to B’s kitchen . . .
Salted Caramel Sauce
This sauce is the BEST salted caramel sauce.
This sauce is the BEST salted caramel sauce. It’s inspired by this amazing recipe by the Brown-eyed Baker. A perfect addition to literally any dessert, fruit or snack, it’s smart to always have a bottle on hand.
Salted Caramel Sauce
Step 1:
Assemble
Three 1/2 pint glass jars & lids
12 Tbsp butter, sliced
1 cup heavy cream
Set aside.
Step 2:
To a 4qt - flat bottomed pot, add:
2 cups sugar
Turn heat to med-high.
Allow sugar to heat for ~30 seconds and then stir with a whisk. Sugar will begin to melt and clump. Keep stirring.
The sugar will caramelize as it heats, turning a golden amber color. Keep stirring and watch it very, very closely.
As it reaches the perfect caramel color, it will almost begin to smoke* - - - instantly remove the pot from heat.
Step 3:
CAUTION: the next steps will cause billowing HOT steam & caramel will bubble excessively, please keep face & hands out of steam.
To the hot melted sugar, CAREFULLY add:
Butter, cut into slices
Stir, stir, stir. Butter will melt and eventually incorporate. Then CAREFULLY pour in while whisking:
Heavy cream
Stir continuously until completely combined.
Step 4:
Immediately pour into prepared jars. Add:
1/2 tsp flaked sea salt (total: 1 1/2 tsp)
To each jar.
Cover & store in refrigerator. Naturally bring to room temp or microwave in 15 second increments to serve.
Brenda’s tips:
Serving size: 3 cups of salted caramel sauce
*Smoke: there is a brief moment when the steam suddenly has a different scent, not quite smoky . . . but it will be if the pot is left on the heat. This momentary smell is the best indicator that the melted sugar is ready remove from heat and add the butter.
Brenda hasn’t had success with candy thermometers as this recipe changes too quickly for the thermometer to keep up. Instead, pay very close attention to the aroma and the color to achieve caramel perfection.
Recommended to use Maldon Sea Salt
If substituting regular table salt, reduce to 1/4 tsp salt/ 1 cup caramel (total 3/4 tsp for the batch)
Brenda recommends adding salt to the jar, instead of the whole pot, for best balanced flavor
Always keep a jar in the refrigerator
Perfect to share as gifts
Recommended to serve over Lava Cake or Shortbread Cookies
Window to B’s kitchen . . .
