Brenda Drake + Chelsea Kasen 3/7/23 Brenda Drake + Chelsea Kasen 3/7/23

‘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 . . .

Brenda Drake + Chelsea Kasen 7/4/22 Brenda Drake + Chelsea Kasen 7/4/22

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 Drake + Chelsea Kasen 5/24/22 Brenda Drake + Chelsea Kasen 5/24/22

Strawberry Ice Cream

Because: fresh strawberries!

Speckled with bits of berries, fresh strawberry ice cream encapsulates the delicate flavors of summer.

Strawberry Ice Cream

Step 1: Prepare fresh strawberries

wash
dice (3/8" cubes), to make:

1 1/2 cups diced strawberries

Sprinkle with:

2 Tbsp sugar

Toss together. Refrigerate while fruit macerates, about 30-60 minutes.

Step 2: Strain fruit, retaining liquid in bowl.

Return strained fruit (covered) to refrigerator until time to go into ice cream machine.
Measure liquid. Take note for next step.

Step 3: Make ice cream mixture:

Recommended to use custard ice cream base, but no-cook vanilla is great too.
When making, replace milk with fruit liquid from Step 2, substituting 1:1.
- Ex: 1/8 cup fruit juice, decrease milk by 1/8 cup.
Remember to refrigerate!

Step 4: Churn ice cream. Review Homemade Ice Cream: Methodology for how.

Once it is thickening nicely (~15 minutes into cycle), pour in the refrigerated fruit.

Note: fruit will have likely continued to release juice while refrigerating. Adding up to 2 Tbsp of that liquid will not compromise the outcome of the ice cream.

Finish churning.

Step 5: Transfer frozen ice cream to . . .

Bowls for immediate serving
Slab of cookie to become ice cream sandwiches
Freezer-safe container for later consumption

Brenda’s tips:

Serving size: ~8 (1/2 cup)
This recipe is designed for fresh strawberries, but in place of diced fruit, substitute with 1 cup strawberry jam and it will be delicious

Window to B’s kitchen . . .

Brenda Drake + Chelsea Kasen 5/17/22 Brenda Drake + Chelsea Kasen 5/17/22

Rhubarb Angel Dessert

Rhubarb custard perfectly sandwiched between a crisp shortbread crust and soft meringue liberally sprinkled with coconut

For rhubarb lovers, this dessert is a must! The tanginess of the rhubarb is maintained and perfectly sandwiched between a crisp shortbread crust and soft meringue liberally sprinkled with coconut.

Rhubarb Angel Dessert

Step 1: Shortbread crust

Line a 9” square baking dish with parchment paper, set aside
Preheat oven to 350F

Combine in a large mixing bowl:

1/4 cup flour

2 Tbsp corn starch

1 Tbsp sugar

Sift together, then cut in:

1/2 cup butter

Continue mixing while adding:

3/4 cup flour, in 2 Tbsp increments

Continue to mix until well combined. Stir with a spoon until it’s too difficult, then knead by hand for ~1 minute longer to create the shortbread.

Press shortbread dough into the prepared 9”x9” glass baking dish. Put in preheated oven and bake for 10 minutes. While baking, complete Step 2.

Step 2: Rhubarb Filling

Separate:

3 eggs

Whites into Bowl 1 (set aside)
Yolks into Bowl 2

To the egg yolks in Bowl 1, add:

1 cup sugar

2 Tbsp flour

1/4 tsp salt

Whisk together. Fold in:

1/2 cup heavy cream (sub: evaporated milk)

Add:

2 1/2 cups rhubarb (cut into 1/4” chunks)

Spoon the rhubarb custard mixture over the par-baked crust and return to oven. Bake at 350F for 45-60 minutes. Test by inserting a clean knife in the center to ensure the custard has set.

Step 3: Meringue

Just before the custard is set . . .

To the 3 egg whites in Bowl 1, add:

1/3 cup sugar

Using an electric hand mixer, whip mixture for 4 to 6 minutes or until meringue holds stiff, glossy peaks.

Spoon over baked rhubarb. Sprinkle with:

1/4 cup sweetened coconut

Return to oven and bake for 5 to 10 minutes until beautifully toasted. Allow to cool completely, serve.

BONUS TIP: Dip table knife into a glass of water before each slice to prevent the meringue from sticking to the knife. The resulting slices will be picture perfect.

Brenda’s tips:

Serving size: ~8 servings
Rhubarb is ready to harvest in the early spring. The stalks are usually ruby red and are the only edible part of the plant.

Window to B’s kitchen . . .

Brenda Drake + Chelsea Kasen 5/3/22 Brenda Drake + Chelsea Kasen 5/3/22

Baked Rice Pudding

A perfect way to use up leftover rice - make this custardy rice pudding as a snack or dessert.

Baked Rice Pudding

Preheat oven to 300F.

To a medium pot, add:

1 cup milk

1 egg

Whisk smooth, then stir in:

1 tsp corn starch

1 Tbsp brown sugar

1 tsp cinnamon

1/8 tsp nutmeg

1 cup rice (pre-cooked or leftover)

Once combined, place over medium-high heat. Whisking continuously, heat until just boiling and remove from heat. Stir in:

1/2 tsp vanilla

Set aside.

Butter 4 (8 oz) ramekins on the sides and bottom.
Place prepared ramekins on a sheet pan.
Equally divide the rice pudding among the ramekins (about 1/2 cup each).

Bake at 300F for 18-22 minutes. Allow to rest 5 minutes before serving.

Brenda’s tips:

Serving size: 4 (1/2 cup) servings
This rice pudding can be eaten without baking, but time in the oven creates a tender creamy custard

Window to B’s kitchen . . .

Brenda Drake + Chelsea Kasen 2/22/22 Brenda Drake + Chelsea Kasen 2/22/22

Banana Pudding

The fresh bananas bring all the flavor to this delicious layered pudding.

Banana Pudding

Step 1: Pudding

To a quart jar, add:

2 cups milk

3 egg yolks

Stir with a fork to break yolks, then put the lid on the jar and shake it to combine the yolks and milk. Pour the mixture through a wire-mesh strainer into a large pot, straining out any egg imperfections. Then add:

2 cups heavy cream

1 1/8 cup sugar

3 Tbsp corn starch

Whisk together. Place pot over medium heat, stirring continuously, cook until thickened. Add:

6 Tbsp butter

2 tsp vanilla

Place a sheet of plastic wrap on the pudding, pressing directly on the surface so that the pudding doesn’t form a skin. Chill for about 30 minutes.

Step 2: Whipped Cream

30 min later . . .

To the bowl of a stand mixer, add:

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

Fold the prepared pudding into the whipped cream.

Step 3: Assemble Banana Pudding

Layer in a 13”x9” pan:

1/3 pudding
Vanilla Wafers
2 bananas, 1/4” slices

Repeat, then top with remaining pudding.

Serve cold.

Brenda’s tips:

Serving size: 8-12

Brenda Drake + Chelsea Kasen 2/15/22 Brenda Drake + Chelsea Kasen 2/15/22

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)

Brenda Drake + Chelsea Kasen 2/1/22 Brenda Drake + Chelsea Kasen 2/1/22

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

Brenda Drake + Chelsea Kasen 1/25/22 Brenda Drake + Chelsea Kasen 1/25/22

Toasted Coconut Layer Cake

Toast the coconut on this towering white cake

Delicately toasted coconut adds a crisp element to this towering white cake. A favorite of coconut lovers, this cake is perfect for any occasion.

Toasted Coconut Layer Cake

Step 1: Bake Cake

Preheat oven to 350 F.
Prepare 3 (8”) round cake pans, lining with parchment & spritzing with non-stick spray, set aside.

Prepare vanilla cake batter, recommended to use:

Best Sour Cream Cake recipe
Or Best Sour Cream Cake for High Elevations
Or, if you’re in a rush, a white cake mix

Optional, add:

1 tsp coconut extract

To the cake batter to enhance the coconut flavor in this cake.

Pour the cake batter into the three prepared round cake pans. Bake at 350F for 35-45 minutes, until tests done with a toothpick. Remove from oven and set aside to cool.

Step 2: Toast Coconut

Preheat oven to 325F.

To a sheetpan, add:

2 cups sweetened coconut

Spread the coconut in an even layer. Place pan in oven to toast coconut, stir & spread out every 3 minutes.

Depending on the oven, it may toast fairly quickly or take up to 20 minutes. Carefully observing will ensure that it does not burn! If it burns, start over with fresh coconut.

Remove from oven when sufficiently toasted. Set aside.

Step 3: Make Frosting

Note: this frosting should be made immediately prior to decorating the cake, it will take about 10 minutes to make the frosting

Follow the recipe to make Seven Minute Frosting.

Step 4: Decorate Cake

Place the first layer on the cake plate
- Optional: level by trimming the top with a long serrated knife
  1. Trim all of the layers, ensuring they are equal heights
Add a generous dollop of prepared Seven Minute Frosting to the first layer, spread carefully with an offset spatula
Sprinkle lightly with 2 Tbsp toasted coconut
Top with the second layer of cake and repeat the frosting & toasted coconut
Invert the last layer and place it on top (this will ensure a perfectly flat top)
Apply the frosting around the side of the three layers, using an offset spatula
Spoon the remaining frosting on top, use the offset spatula to ensure even coverage but don’t smooth it flat
Add the toasted coconut uniformly to the top and the sides of the cake, creating a beautiful finished cake

Slice & serve

Brenda tips:

Serving size: 3 layer cake
Note: the cake can be made in advance, wrapped individually and frozen until immediately prior to adding the frosting. The cake will then need 2-3 hours at room temperature to defrost completely before serving.

Window to B’s kitchen . . .

Brenda Drake + Chelsea Kasen 1/25/22 Brenda Drake + Chelsea Kasen 1/25/22

Seven Minute Frosting

Fluffy vanilla frosting for any cake

Cherry Chip Cake with Seven Minute Frosting was one of Grandma Saunders’ specialties. The cake was from a mix, and her frosting recipe is below. This fluffy marshmallow-like icing is also ideal for Brenda’s Toasted Coconut Cake.

Seven Minute Frosting

Note: bake the cake and have it cooling before making the frosting.

To the bottom pot of a double boiler*, add:

~2 cups water

Set over high heat on stove, and bring to a boil.

While heating the water, to the other bowl of a double boiler,* add:

2 egg whites

1 1/2 cups sugar

1/3 cup water

1 Tbsp corn syrup

1/8 tsp salt

Set bowl over heated water, reducing stove temp to medium-low to maintain a fast simmer. Beat with an electric hand mixer until sugar dissolves and frosting stands in glossy peaks. Remove from double boiler, add:

1 tsp vanilla

Continue beating until the frosting is cool and thick enough to hold swirls.

Frost cake immediately.

Brenda tips:

Serving size: frosting for a 3 layer cake
*Double boiler: used when making a recipe that requires indirect heat, it’s two pots (or a pot and a stainless steel bowl), where the top nestles slightly within the bottom, leaving a few inches of space under the bowl so it doesn’t touch the water
- the bottom is filled ~ halfway with water and heated over the stove to create hot steam
- the top bowl contains the ingredients, and the indirect heat created by the steam will cook it slowly

Brenda Drake + Chelsea Kasen 1/18/22 Brenda Drake + Chelsea Kasen 1/18/22

Berry Sheet Cake

Beautiful berries dress up this delicate white cake with creamy, tangy topping

This sheet cake is glorious with any berry! Nestled in smooth, slightly tangy creamy topping, fresh berries bring an unmistakeable hint of happiness to this delicate white cake.

Berry Sheet Cake

Step 1: the cake

Preheat oven to 350 F.

Prepare vanilla cake batter, recommended to use:

Best Sour Cream Cake recipe
Or Best Sour Cream Cake for High Elevations
Or, if you’re in a rush, a white cake mix

Pour the batter into a greased 15”x10” sheetpan. Bake at 350F for 18-23 minutes. Set aside to cool.

Step 2: topping

To the bowl of a stand mixer, add:

2 (8 oz) packages cream cheese, softened

2 Tbsp lemon juice

1 tsp vanilla

Mix together on low for 1 min, scrape sides, add:

1 1/2 cups powdered sugar

Continue to mix on low speed until smooth. Pour in:

2 cups heavy whipping cream

Mix on low speed until incorporated, then increase speed to medium-high and whip until thickened. Spread evenly over cooled cake.

Score the topping into ~2” squares, place:

2-3 fresh berries

Within each of the ~2” spaces so that when the cake is cut the berries will remain intact.

Slice & serve.

Brenda tips:

Serving size: 24 - 35 slices
For a fluffier, creamier topping, double the heavy whipping cream
If needed, substitute 1 (8 oz) package cool whip for the heavy whipping cream

Brenda Drake + Chelsea Kasen 1/11/22 Brenda Drake + Chelsea Kasen 1/11/22

Sweet Orange Rolls

Deliciously soft, orange-flecked rolls smothered in sweet orange glaze

Brenda simply tweaks her Favorite Dough Recipe to create these Sweet Orange Rolls.

If you’re new to kneading, check out Brenda's HOW TO: Knead Yeast Dough post
For tips on zesting, refer to HOW TO: Zest and Juice Citrus Fruits

Sweet Orange Rolls

To a large mixing bowl, add:

1 3/4 cups warm water

1/4 cup orange juice

4 tsp yeast

1/2 cup sugar

1/2 cup potato flakes

2 1/4 cups flour

2 Tbsp orange zest

Stir until combined, then mix each in individually:

4 Tbsp butter, softened

2 eggs

1 1/2 tsp salt

2 cups flour

Dough should be somewhat “shaggy” indicating that it’s thickened enough to knead. Clean spoon and begin to knead, sprinkling in:

1 Tbsp increments flour, totaling 1/4-1/2 cup

Knead for about 10 minutes or until dough “blisters” and is soft and elastic. Cover.

Let rise 45 minutes.
Shape, some possibilities:
- Round rolls
- Bowknot rolls
- Leaf design (see Window to B’s kitchen . . . below)
Proof 45 minutes.
Bake at 350F for 16-20 minutes. While baking, prepare:

Orange Glaze

To a small mixing bowl, add:

2 Tbsp butter, melted

2 Tbsp orange juice

1 tsp orange zest

1 cup powdered sugar

Stir until smooth.

Remove baked orange rolls from oven. Glaze immediately.

Let rest 5 minutes, then serve.

Brenda’s tips:

Brenda prefers to use a large, shallow, flat-bottomed bowl to make yeast dough as it makes kneading easy. Her very favorite bowl comes from this set.

New to kneading? Check out Brenda's HOW TO: Knead Yeast Dough post.
Brenda always recommends allowing any and all yeast baked goods to rest five minutes after baking. If you cut into a loaf prior to the five minutes, the loaf will "steam," causing the interior to clump and an inferior crumb to result. Wait five minutes and the loaf will cut cleanly and have a smooth open crumb.
Need to save some? Enclose in an airtight container or bag and freeze. Even if you're serving only 24 hours after baking. To thaw, remove from freezer about 1-2 hours prior to serving.
Proof means to allow the yeast to work (aka let the dough rise)
Yeast is a living organism. In order for yeast to cause the dough to rise, you must respect the ingredient and not kill the yeast early by:
- burning it: too hot water
- smothering it: butter/oil direct on yeast that hasn't yet bloomed will coat the yeast
- poisoning it: salt added directly to yeast that hasn't bloomed

Window to B’s kitchen…

Brenda Drake + Chelsea Kasen 12/30/21 Brenda Drake + Chelsea Kasen 12/30/21

Cream Puffs

Delicate pastries filled with custard or sweet whipped cream

Use a few pantry staples to put together these light-as-air puffs and fill them with anything delicious!

Cream Puffs

Begin preheating oven to 400F
Prepare a baking sheet by spritzing lightly with non-stick spray, set aside

To a small saucepan add:

1/2 cup water

1/4 cup butter

Bring to a boil, reduce heat and dump in:

1/2 cup flour

Stir briskly, after about one minute the mixture should form into a ball. Remove from heat. Beat in individually:

2 eggs

Continue to stir until mixture is smooth. Using two small spoons, form the batter into puffs, placing two inches apart on the prepared baking sheet. Bake at 400F for 22-25 minutes, until beautifully golden. Transfer to cooling rack and allow to cool completely.

Slice open - but not apart. Fill with your favorite filling. Recommended:

Sweetened whipped cream
Homemade vanilla pudding

Drizzle with:

Salted Caramel Sauce
Hot Fudge Sauce

Dust with:

Powdered sugar

Brenda tips:

Serving size: 10-15 puffs, depending on size
These cream puffs can also be filled with savory fillings and are very delicious paired with chicken salad

Window to B’s kitchen . . .

Brenda Drake + Chelsea Kasen 12/21/21 Brenda Drake + Chelsea Kasen 12/21/21

Monkey Bread

Cinnamon-sugar pull-apart bread

A classic pull-apart bread, this version is made from scratch with soft yeast dough and bakes up with crisp caramel edges.

Monkey Bread

Make a half-batch of Brenda’s Favorite Yeast Dough, allow to rise for 30 minutes.

Dump the prepared dough onto a clean, lightly floured surface
Roll about 3/4” thick
Cut a grid of 4 x 12 cubes

Prepare a Bundt pan by spraying with non-stick cooking spray.

To a small microwave-safe bowl, add:

1/4 cup butter

Melt the butter, microwaving 15 seconds at a time and stir until smooth. Set aside.

In a separate small bowl, combine:

1/2 cup sugar

2 tsp cinnamon

Sift together.

Dunk the cubes of dough in the melted butter, then dredge in the cinnamon sugar
Layer the coated cubes in the prepared Bundt pan

Re-using the butter bowl, add:

1/4 cup butter

Melt the butter, microwaving 15 seconds at a time and stir until smooth. Add:

6 Tbsp brown sugar

Stir together and pour over the cinnamon-sugar dough in the Bundt pan.

Allow prepared bread to rest ~25 minutes, then bake at 350F for 30-35 minutes.

Invert over serving platter. Serve warm.

Brenda tips:

Serving size: 6 to 8 servings
No bundt pan? Substitute a pair of bread pans for similar results.

Window to B’s kitchen . . .

Brenda Drake + Chelsea Kasen 11/23/21 Brenda Drake + Chelsea Kasen 11/23/21

Chess Pie with Toasted Meringue

This Chess Pie is topped with a beautiful mountain of meringue

This Chess Pie is topped with a beautiful mountain of meringue.

Chess pie originated in the South and is a dense custard baked pie. There are many minor variations, and our version includes a toasted golden meringue to finish it off.

Chess Pie with Toasted Meringue

Step 1: Prepare Crust

Make dough for one 9” bottom pie shell (uncooked), select recipe 1, 2 OR 3 for the pie crust based on your preference (Brenda uses the Pie Crust for High Elevation). Roll out dough and place in a regular depth pie plate.

Do not bake or poke with a fork.
Cover & set aside.

Step 2: Separate Eggs

Prepare the separated eggs, select:

3 eggs

Separate (using two bowls).

The 3 yolks will be used to make the chess filling, step 3.
The 3 egg whites will be used to make the meringue, step 4.

Step 3: Prepare pie filling

Preheat oven to 350F.

To the bowl of a stand mixer, add:

1/2 cup butter, softened

1 cup sugar

Cream on medium speed until lightened in color. Then add:

3 egg yolks

Mix on low speed until combined. Add:

1/4 cup flour

1/8 tsp salt

Fold together until just combined. With mixer running on the lowest speed, slowly pour in:

1 (12 oz) can evaporated milk

1 tsp vanilla

Stop mixer to scrape sides, then mix until just combined.

Pour pie batter into prepared, unbaked pie shell.

Bake at 350F for 55-60 minutes. Place baked pie on a cooling rack, allow to cool completely.

Chill for about 2 hours.

Step 4: Prepare the meringue topping

Note: as the meringue will be used on a cold pie, this method ensures that the egg whites are cooked while creating the meringue, as it will not get hot enough later in the process for food safety.

To the bottom pot of a double boiler*, add:

~2 cups water

Set over high heat on stove, and bring to a boil.

While heating water, to the top bowl (removed from the the double boiler*) add:

3 egg whites, room temperature (from Step 2)

1/2 cup sugar

Place bowl back over double boiler. Using an electric hand mixer, begin to whip the egg whites on low speed.

When egg white mixture begins to thicken and sugar granules have dissolved, remove bowl from double boiler.

Add:

1/2 tsp vanilla

Continuing with the electric hand mixer, whip mixture for 4 to 6 minutes or until meringue holds stiff, glossy peaks.

Step 5: Finish the pie

Top pie: Spoon the prepared meringue over the top of the cooled chess pie
- DO NOT smooth out the meringue, instead:
- Using the back of the spoon, create a few signature peaks over the surface
  - How to: push the back of the spoon into the meringue and lift the spoon straight up, the meringue will momentarily stick to the spoon causing the creation of a peak
Toast meringue using one of the following methods:
1. Torch: Use a kitchen torch to toast the meringue
2. Oven: Preheat oven to Broil (450F-500F), oven racks should be at normal level
  - Place prepared pie in center of oven
  - Carefully watch the pie to prevent burning - the meringue should be toasted within 1 to 3 minutes
    - As needed, use a potholder to turn the pie for even browning
  - Remove from oven as soon as meringue is golden
Allow to cool completely, then serve.

BONUS TIP: Dip table knife into a glass of water before each slice to prevent the meringue from sticking to the knife. The resulting slices will be picture perfect.

Brenda tips:

Serving size: 8 slices
*Double boiler: used when making a recipe that requires indirect heat, it’s two pots (or a pot and a stainless steel bowl), where the top nestles slightly within the bottom, leaving a few inches of space under the bowl
- the bottom is filled ~ halfway with water and heated over the stove to create hot steam
- the top bowl contains the ingredients to be cooked using the indirect heat created by the steam
- the top bowl should not touch the hot water in the bottom pot
Based on a recipe from John’s great aunt

Window to B’s kitchen . . .

Brenda Drake + Chelsea Kasen 11/16/21 Brenda Drake + Chelsea Kasen 11/16/21

Caramel Apple Tart

Shortbread crust + sweetened cream cheese + cinnamon-sugar apples

Incorporating fresh apples and a buttery shortbread crust, this apple tart is the perfect fall dessert.

Caramel Apple Tart

Step 1: Apples

Select, wash and peel:

2 apples

Toss with:

1/4 cup sugar

1 tsp cinnamon

Set aside.

Step 2: Sweet Shortbread Crust

Preheat oven to 350F.

To the bowl of a food processor, add:

1/2 cup butter

1/2 cup sugar

1 cup flour

1/4 tsp vanilla

Process for about 1 minute, or until the dough begins to form into a ball.

To mold the crust, press the shortbread into the bottom and up the sides of a 9” round baking pan.

Use either a tart pan, a springform pan or a pie plate

Transfer to oven and bake for 10 minutes at 350F.

While baking, continue to Step 3.

Step 3: Cream Cheese Filling

To the bowl of a stand mixer, add:

1 (8oz) pkg cream cheese

1/4 cup sugar

Mix on medium speed until creamy, scraping bowl sides as needed, then add:

1 egg

1/2 tsp vanilla

Mix on low speed until combined.

Step 4: Assemble & Bake Tart

Remove par-baked shortbread crust from Step 2 from the oven
Pour the cream cheese filling from Step 3 over the par-baked shortbread, spreading to cover full surface
Arrange the cinnamon-sugar apple slices from Step 1 over the surface of the cream cheese, following a pinwheel design
Place filled tart back in hot oven (350F) and bake for 50 minutes
Once baked, remove from oven and allow to cool completely

Slice & serve, drizzled with plenty of Brenda’s Salted Caramel Sauce.

Brenda’s tips:

Serving size: 8
If a food processor is unavailable, the shortbread can be prepared by hand. Simply cream the butter and sugar prior to incorporating the flour and vanilla.
Alternate apple topping:
- To a skillet add:
  1/4 cup butter
  3 apples, peeled & diced
  Sauté until apples are slightly tender, then stir in:
  1/2 cup brown sugar
  1 tsp cinnamon
  Allow to simmer for ~1 minute.
  In a separate bowl, whisk together:
  1/2 cup cold water
  2 tsp corn starch
  Stir into simmering apples to thicken. Cook for 1 minute. Remove from heat. Use in place of the sliced apples.
This recipe can be made in a pie tin for individual serving tarts

Brenda Drake + Chelsea Kasen 11/11/21 Brenda Drake + Chelsea Kasen 11/11/21

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
Salted Caramel Sauce
Whipped Cream
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 . . .

Brenda Drake + Chelsea Kasen 11/9/21 Brenda Drake + Chelsea Kasen 11/9/21

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

Brenda Drake + Chelsea Kasen 11/4/21 Brenda Drake + Chelsea Kasen 11/4/21

Pumpkin Pie Squares

Pumpkin pie bars with a sweet oat crust and caramelized nut topping.

Pumpkin pie squares are baked to perfection in a rectangle baking dish, with a sweet oat crust and caramelized nut topping. This is an ideal pumpkin dessert for a crowd . . . and the leftovers are just right to enjoy for breakfast.