Slow & Steady Style Lasagna

There's Quick Lasagna, tasty and plenty filling. Then there is Slow & Steady Style Lasagna, where every bite is perfection. Both are great to know . . .

The highlight of this lasagna is the delicate handmade pasta sheets.

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Slow & Steady Style Lasagna

Step 1: Make pasta for lasagna noodles

• Recommendation: if available, use a food processor to make the dough

• Don't have a pasta roller? Brenda strongly recommends making Manicotti Crepe Noodles to replace the pasta sheets in this lasagna, it will taste just as amazing

To a mixing bowl, add:

1/2 tsp salt

2 cups flour

Sift together, then stir in:

3 eggs

3 tsp water

Knead until dough is elastic (food processor: pulse until dough is smooth).

Divide dough into 7 equal portions. Let rest 1-2 hours.

Step 2: Make Sauce

Make one batch of Brenda’s Spaghetti (or Lasagna) Sauce

To the sauce, add:

1/2 cup water

1 (7 oz) can mushroom pieces, chopped (optional)

Bring to a light boil & cover. Simmer until time to assemble lasagna.

Step 3: Put together cottage cheese mixture

In a medium bowl, combine:

16 oz cottage cheese

1 egg

1 Tbsp parsley, dried

Stir together until combined. Set aside.

Step 4: Make Sauce

Make one batch of Creamy Garlic Sauce, set aside.

Step 5: Gather remaining ingredients

8 oz cheese, shredded

1 (15 oz) can spinach, drained (optional)

Set aside.

Step 6: Prepare pasta sheets

Add cold water to a large mixing bowl, set aside. *To be used to cool the cooked pasta.

To a large pot add:

3-4 quarts water

2 tsp salt

Bring to a boil. 

While waiting to boil, roll each of the 7 dough balls into a rectangular sheet, approximately 13"x9." 

• If available, use a pasta machine: 

  • Run each sheet of pasta through at each number setting, flouring sheet lightly between rolls   

    • Expected that final roll will be setting 7 (out of 8)

    • Dual purpose of rolling pasta and developing delicate texture

  • Roll each sheet to be ~5"x 26" then cut in half to create two ~5"x13" strips

    • 14 strips will be enough to cover the 13"x9" pan for the 7 layers

• If no pasta roller, Brenda strongly recommends making Manicotti Crepe Noodles instead of lasagna noodles

Boil sheets/strips in small batches for 1 minute. Remove from boiling water and put in cold water until all pasta is cooked and cooled. Drain.

Step 7: Assemble lasagna

In a greased 13"x9" baking dish, layer as follows:

1. Sauce

2. Noodle sheet/strips

3. 1/2 cottage cheese mix

4. Noodle sheet/strips

5. Sauce

6. Spinach (optional)

7. Cheese

8. Noodle sheet/strips

9. 1/2 Creamy Garlic Sauce

10. Noodle sheet/strips

11. Remaining cottage cheese mix

12. Noodle sheet/strips

13. Sauce

14. Cheese

15. Noodle sheet/strips

16. Remaining Creamy Garlic Sauce

17. Noodle sheet/strips

18. Sauce

All ingredients should be distributed evenly so that each layer completely covers the full 13"x9" surface.

Step 8: Cook lasagna

Bake at 350F for 60-70 minutes. 

Making ahead? Prepare 12-24 hours in advance, once assembled cover tightly with plastic wrap. Refrigerate until baking time. Swap plastic for aluminum foil. Place in cold oven, set to 350F and bake for 65-75 minutes.

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 Brenda’s Tips:

• Serving size: 8-12 servings

• This lasagna is totally worth the work!

• Brenda and John both prefer the Slow & Steady style. It has many similarities to the Quick Style but the homemade noodles give it incredible flavor throughout the delicate structure.

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Window to B’s Kitchen…

Quick Lasagna

There's Quick Lasagna, tasty and plenty filling. Then there is Slow & Steady Style Lasagna, where every bite is perfection. Both are great to know . . .

Brenda would periodically make lasagna for Sunday dinner when we lived in NYC. She'd put it together on Saturday night and then bake it to come out just in time for our guests to arrive. Add a loaf of fresh french bread and vegetables and it was the perfect menu for a leisurely dinner party.

After she married John, she adjusted her standard recipe to use homemade noodles as John preferred the thin delicate noodles to the boxed style. She'll still make the quick style when needed, but she also prefers the fresh homemade noodles.

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Quick Lasagna

Make Brenda’s Spaghetti (or Lasagna) Sauce Recipe

To the sauce add:

1/2 cup water

1 (7 oz) can mushroom pieces, drained & chopped (optional)

Bring to a light boil & cover.

While sauce is simmering, in a medium bowl, combine:

16 oz cottage cheese

1 egg

1 Tbsp parsley, dried

Stir together until combined. 

And gather:

16 oz pkg lasagna noodles, uncooked**

8 oz cheese, shredded

1 (15 oz) can spinach, drained (optional)

In a greased 13"x9" baking dish, layer as follows:

1. Sauce

2. Noodles

3. Cottage cheese mix

4. Noodles

5. Sauce

6. Spinach (optional)

7. Cheese

8. Noodles

9. Sauce

All ingredients should be distributed evenly so that each layer completely covers the full 13"x9" surface.

Bake at 350F for 60-70 minutes. 

Make ahead: prepare 12-24 hours in advance, once assembled cover tightly with plastic wrap. Refrigerate until baking time. Swap plastic for aluminum foil. Place in cold oven, set to 350F and bake for 65-75 minutes.

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Brenda’s tips:

• Serving size: 8-12 servings

• For quick lasagna, the sauce doesn't simmer very long, but baking adds enough cooking time to meld the flavors.

• Brenda's mom always added spinach to her lasagna and it is a great way to incorporate a vegetable. Canned or fresh steamed work equally well. Other vegetables can be substituted but consider the water content and adjust sauce if needed.

• **If you prefer to use boiled lasagna noodles, only about 8 oz is needed. While gathering, boil water and cook noodles according to package directions. Immediately drain and add cold water to halt cooking. Set aside until ready to assemble, drain, then follow recommended order.

Ma's Fudge Frosting

Ma's Fudge Frosting

In a small pot combine:

2 Tbsp butter

4 Tbsp cocoa

6 Tbsp heavy cream

Whisk while heating to a boil. Boil 1 minute. Remove from heat and cool to about 80-100F.

Add:

2 cups powdered sugar

Mix in completely*, then beat with a hand mixer for 2 minutes to create fudge-like consistency. 

* If needed, add more cream in 2 tsp increments.

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Brenda Tips:

• For a lighter milk chocolate frosting, only use 2 Tbsp cocoa.

• If frosting seems a little dry or sugary, add 2-3 tsp cream, mixing with a hand mixer.

• This is the perfect frosting for Brigham Young Donuts (Cake Donuts).

Brigham Young Donuts (Cake Donuts)

These delicious cake donuts are a favorite tradition for Brenda and her family. During The Church of Jesus Christ of Latter-day Saint’s semi-annual General Conference Sessions the first weekend of April and October, Brenda’s mom would makes these as a special General Conference breakfast. Brenda has carried the tradition with her to the different places she has lived, and hopes you make them part of your family traditions too!

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Brigham Young Donuts (Cake Donuts)

To your favorite mixing bowl, add in order:

1 cup milk, warmed to about 80F

1/4 cup potato flakes

1/2 cup sugar

1 egg

5 tsp oil

3/4 tsp cinnamon

1/4 tsp nutmeg

Whisk together, then stir in:

1/2 tsp salt

1 1/2 tsp baking powder

2 1/4 cup flour

Knead 30 times (similar to biscuit dough).

While kneading, add: 

1 Tbsp flour increments, up to 1/2 cup

Let rest 10 minutes.

While resting…

Heat oil:

• Use an electric fryer, set to 360-375F

• Or, fill a medium pot with 2-3" of oil, turn heat to medium

Prepare a cookie sheet covered with a clean dish towel.

Prepare a cake pan covered with paper towels or clean paper sacks.

Roll dough out on a lightly floured silicone mat or countertop, roll to about 3/4" thick. Using a donut cutter, cut donut rounds and set on the towel covered cookie sheet.

Fry in small batches:

• Carefully drop donut into hot oil

• Let cook until the area just above the oils surface begins to brown, then flip

• Cook for 2-3 minutes on the other side.

• Carefully remove from the hot oil, placing on the paper lined pan

 Cool enough to frost and then enjoy.

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 Brenda’s Tips:

• Serving size: 12 donuts, standard size. Recipe can be multiplied.

• Brenda recommends slicing the donut like a bun and putting the frosting in the middle to make a delicious donut sandwich! Her favorite combinations:

  • Ma’s Fudge Frosting with sprinkles

  • Vanilla frosting with coconut

• No donut cutter? Use a biscuit cutter for the outer circle and a small medicine bottle to punch out the center.

Baked Mac & Cheese

When Chelsea lived in Salt Lake City, UT she would visit Brenda + John in Victor, ID about 2-3 times per year. She would often stop by Trader Joe’s or Costco on her way and pick up anything they were in need of. She had to bring the big city to the small town!

On the trip to Victor to meet Brenda’s daughter, Vivian, Chelsea stopped at Costco and picked up a few take and bake meals…one of them being Costco’s Mac and Cheese.

Brenda later told Chelsea that while John isn’t a huge fan of mac and cheese, he LOVED Costco’s. This is the recipe Brenda made to recreate Costco Mac and Cheese.

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Baked Mac & Cheese

 In a large pot, boil water. Once boiling, add:

1 tsp salt

8 oz pasta, macaroni or cavatappi

Reduce heat slightly but retain boil, follow package directions for cooking time. 

While cooking pasta:

In a non-stick skillet set to medium heat, make a roux:

4 T butter

4 T flour

1/4 tsp salt

1/4 tsp pepper

1/8 tsp paprika

1/8 tsp garlic powder

Stir together until melted and beginning to brown, then whisk in:

2 cups milk

Cook on medium heat until thickened, 2-4 minutes. Then stir in:

1 cup shredded cheese (medium cheddar recommended)

Pasta, cooked & drained

In a greased 8"x8" baking dish (or 10"x6"), layer:

1/2 pasta

1/2 cup shredded cheese

1/2 pasta

1/2 cup shredded cheese

Cover, bake at 325F for 20 minutes.

Or refrigerate and bake at 325F for 45-60 minutes. 

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Brenda’s tips:

• Serving size: 4 servings as a main, 8 as a side.

• Cheese: medium cheddar has a pleasant flavor great for this dish and is generally the most affordable melting cheese. If desired you can also try combinations of the following cheeses:

  • Sharp cheddar

  • Gruyere

  • White cheddar

  • Jarlsburg

  • Parmesan

  • Romano

  • Cream cheese

• There was this awesome mac & cheese place in NYC called S'mac - - - they do some incredible combinations by adding other tasty ingredients to their base mac & cheese, try some out:

  • Bacon, mushroom & Swiss cheese

  • Roasted tomatoes & garlic

  • Chicken & buffalo sauce

  • Goat cheese & spinach 

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Window to B’s Kitchen…

1. Combine flour and butter for roux

2. Add spices

3. Add milk

4. Thicken the roux

5. Add cheese

6. Add noodles

Overnight Caramel French Toast

Overnight Caramel French Toast

In a small pot, melt together:

1/2 cup butter

1 cup brown sugar, packed

2 Tbsp corn syrup 

Bring to low boil. Boil 1 minute. Pour into 13”x9” baking dish. Set aside.

To a medium mixing bowl, add:

4 eggs

1 1/2 cups milk

1 tsp vanilla

Whisk together. Set aside.

To a large mixing bowl, add:

1 loaf bread, cut into cubes

Pour the egg mixture over the cubed bread, carefully tossing for even distribution. Spread the coated cubes over the caramel in the baking dish.

Stir together in a small bowl:

1/4 cup sugar

1 tsp cinnamon

Sprinkle over bread in baking dish. Cover.

Refrigerate overnight. Place in cold oven, set to 350F. Bake 20 minutes covered. Remove aluminum foil. Bake 20 minutes uncovered. Remove from oven and immediately invert over a sheet pan, scraping any remaining caramel. 

Note: caramel will be on the top. 

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Brendas tips:

• Serving Size: 4-6 servings

• There isn’t a great way to test done. Brenda generally observes that the caramel on the bottom is bubbling at the rate of a rolling boil. She prefers to use a glass baking dish for visibility and enhanced caramelization. 

• Brenda makes this whenever there’s an extra loaf of bread needing to be used. She’ll generally make it using this French bread.

• Great for Saturday brunch.

The Very Best Icebox Cake

Brenda first created this Icebox Cake when a good friend asked her to recreate Magnolia Bakery’s Icebox Cake for a coworker’s birthday. Yes, Magnolia’s cupcakes are good, but their Icebox Cake and Banana Pudding are incredible.

The cake was a huge hit. I remember Brenda making this cake at least once per month after the first creation. If there was anything to celebrate, chances are Brenda made an Icebox Cake.

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The Very Best Icebox Cake

.... you'll ever eat!

Sheet cookie

Make one recipe of

Chocolate Cookie dough

do not add chocolate chips.

Line a three-quarter sheet pan with parchment paper, lightly spritzing with non-stick cooking spray.

Spread Chocolate Cookie dough evenly over parchment paper using an off-set spatula.

Bake at 350F for 13-18 minutes. Set aside to cool.

Once cooled, using a round biscuit cutter, cut entire sheet into circles (i.e. cookies). Keep the scraps.

Whipped cream

To the bowl of a stand mixer, add:

3 cups heavy cream

1/2 tsp vanilla

6 Tbsp sugar

Whip until stiff.

Assemble

On a cake plate, layer:

Chocolate Cookies, laid in a circle

Whipped Cream, spread 1/4" thick

Repeat until you run out of cookies & cream.

Refrigerate until serving.

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Brenda's tips:

• Cookie scraps can be used to fill in centers/gaps in the layers (add to each layer before the whipped cream) or used to construct a mini ice-box treat. Or just eat them.

• Brenda generally prefers a 2 1/2" biscuit cutter to cut the cookies. Smaller diameter will create a taller, skinnier cake and larger will have less layers and fill a larger platter. To fully utilize the sheet of Chocolate Cookie, Brenda will cut partial circles out of the scraps and edges, fitting them together in the middle layers.

• Immediately prior to cutting the cooled sheet of Chocolate Cookies, Brenda slides a plastic cutting board between the sheet pan and parchment to prevent damaging the sheet pan.

• Brenda uses a three-quarter sheet pan (22" x 16") to bake the Chocolate Cookie. You can use 2 half sheet pans (jelly roll size, 18" x 13") or 4 quarter sheet pans (13" x 9").

• When making the cookies, and if you live more than 3k above sea level, review Brenda’s High Elevation Adjustment chart to adjust for altitude impacts.

Chocolate Cookies

You can double or triple the chocolate intensity by adding any variety of chocolate chips. Or just make them as is and enjoy the velvety brownie texture.

Leave out chocolate chips and try them out in Icebox Cake!

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Chocolate Cookies

Cream together, mixing for approximately 5 minutes:

1 cup (9 oz) brown sugar

1/2 cup (4 oz) sugar

3/4 cup (6 oz) butter, softened

Then add, stirring until smooth:

3 eggs

3 tsp vanilla

Sift dry ingredients together and fold into the above mixture:

2 cups (10 oz) flour

1/2 cup cocoa

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

Optional: just before the dry ingredients are fully incorporated, add:

1 cup chocolate chips

Do not overmix!

Portion by scooping equal sized dough balls onto a greased 13x9.

Cover and refrigerate 24-72 hours.

Bake at 350F for 8-10 minutes, adding 5 minutes for extra-large cookies.

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Brenda’s notes:

• If you live more than 3k above sea level, review Brenda’s High Elevation Adjustment chart to adjust for altitude impacts.

Chocolate Mousse Pie

Every Thanksgiving in NYC Brenda would make this pie. You felt lucky if you were able to snag a sliver before it was fully consumed. Sometimes the pie pan would be licked clean (shhhhh, don’t tell Brenda).

Origin: Brenda developed this pie during her high school years. It even won a local pie contest. Keep in mind she grew up in Vale, OR; a very small farm town without a traffic light. This means there was some fierce competition by stay-at-home-mamas, and teenagers who were trying to get out of farm chores.

The only variation to this recipe has been the pie crust. Initially, she used a chocolate graham cracker crust, until succeeding in developing a baked chocolate crust with all the layers of tender flakiness you dream about.

Brenda’s dabbled in making tiny variations to the filling, but the original creation was so good she decided no improvement is needed.

Any chocolate fan* agrees this is the best chocolate mousse pie you’ll ever consume.

*This recipe makes one 9" pie. You might want to go ahead and double it before you even start. One for you and one to share.

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Chocolate Mousse Pie

Step 1: Fudge sauce

In a two quart saucepan, combine:

3 Tbsp cocoa

1 tsp shortening

3/4 cup sugar

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, to soft ball stage (235F)*. Remove from heat.

Drop on top but don't mix yet:

1/4 cup cold butter

Cool to lukewarm (maximum temp 110F)**, then blend at medium speed with an electric mixer until sauce is creamy. Set aside to cool to room temperature.

Step 2: Chocolate pie crust

In a medium mixing bowl, sift together:

1 cup flour

2 tsp cocoa 

2 Tbsp powdered sugar

1/4 tsp salt

Cut in each individually:

1/4 cup oil

2 Tbsp cold butter, sliced thin

Make a well, add:

1 tsp increments cold water, up to 3 tsp

Fold the water in, mixing as little as possible, until a shaggy dough forms. Lightly press into a ball. Place between two sheets of plastic wrap and roll into a circle to fit a 9" pie plate. Bake at 350F for 10 minutes. Set aside to cool.

Step 3: Whipped cream

In a medium mixing bowl, combine:

1 1/4 cup heavy cream

2 Tbsp sugar

Whip until stiff. Set aside.

Step 4: Assemble filling

In a separate medium mixing bowl, combine:

8 oz cream cheese, softened

3/8 cup sugar

1/2 tsp vanilla

Using an electric mixer, beat until smooth. Whip the fudge sauce (Step 1) into the cream cheese, mixing until well blended. Fold in the prepared whipped cream (Step 3). 

Step 5: Finalize

Spoon filling (Step 4) into cooled chocolate pie shell (Step 2). 

Top with:

1 oz chocolate shavings  

Chill. Serve.

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Brenda tips:

• Serving Size: one 9 inch pie

• Brenda recommends storing in the refrigerator. This pie will keep for days and days, and the crust never becomes soggy. 

•  12 oz Frozen Whipped Topping (thawed) can be substituted in place of making whipped cream (Step 3).

No thermometer? 

• *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, 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. 

• **Lukewarm: this is less critical but can be determined by carefully feeling the outside of the pot of fudge sauce. If it is cool enough to touch without pulling away, the sauce should be cool enough to blend.

•  This is a super secret recipe, that’s why you just found it on the internet.

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Window to B’s kitchen…

Step 1: Whipping the fudge sauce

Step 4: Making the cream cheese mixture

Step 4: Mixing the cream cheese mixture and the fudge sauce

Step 4: Folding the whipped cream into the cream cheese and fudge sauce mixture

Discover & share this Animated GIF with everyone you know. GIPHY is how you search, share, discover, and create GIFs.

Step 5: Creating the chocolate shavings to top the pie with

Discover & share this Chocolate Mousse Pie GIF with everyone you know. GIPHY is how you search, share, discover, and create GIFs.

The final product . . . yum!

HOW TO: Form Cinnamon Rolls

HOW TO: Form Cinnamon Rolls

1. 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.

2. Using a rolling pin, roll the dough in a large rectangle shape about 1/2 inch thick. A true or close to true rectangle will result in uniform finished rolls. For large rolls, the rectangle should be approximately 24" x 18” from a single batch of dough.

3. Melt 2 tablespoons of butter. Spread the melted butter evenly over the rectangle of dough using a rubber spatula, being sure to get all the way to the edge.

4. 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.

5. 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.

6. Using your hands and starting at a convenient corner of the dough, lightly flip the edge up and over, continuing this motion the full 24” length of your rectangle. Once you reach the other end, reverse direction and roll the flipped edge under. As you go back and forth along the edge of the dough, your hands will quickly turn the rectangle of dough into a 24” long tube. To prevent the centers from "popping" when baking, be careful not to stretch the dough while rolling it up, simply coax it into a tube as if the dough were not elastic.

7. Mark the dough using a serrated knife to score the spot where it will be cut. Brenda uses a ruler for precise 2” tall rolls. To estimate 12 equal rolls, mark half, then half of each half, and then thirds of each quarter - 11 marks that result in 12 spirals when cut.

8. Use non-flavored dental floss (or a length of thread) to cut into individual rolls. Slide the floss under the long tube of dough to the first mark. Bring the two ends up over the top, cross, and pull tightly together - the dough will cut into a perfect swirl.

9. Place the rolls on a greased baking sheet. Brenda uses a roaster pan that is about 16" x 12" x 2.25" in order to make 2” tall cinnamon rolls stay within the pan and not hang over the edge. Brenda puts 12 rolls (4 rows of 3) in that pan, carefully placed so that each has maximum space to expand to their baked size of 4" square. If you don't have access to a similar pan, Brenda suggests a sheet pan with 2" sides or use a regular 13" x 9" as they generally have 2" sides.

10. Let rise for 40-50 minutes or until fingerprint stays. Bake 350F for 25-30 minutes. Cool. Frost. Eat.

Recommended Frosting: Cream Cheese Frosting

Dough Recipe: Brenda’s Favorite Dough Recipe

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Window to B’s Kitchen…

1. Flour the surface

2. Roll dough into a large rectangle

3. Spread the melted butter

4. Cover with a layer of brown sugar

5. Sprinkle with cinnamon

6. Roll into a long tube

7. Score the dough with a sharp knife

8. Cut with unflavored dental floss (or strong thread)

. . . . resulting in a beautiful swirl

9. Cut rolls and space evenly in the baking dish

10. Let rest 40-50 minutes then bake at 350F for 25-30 minutes

Brenda's Favorite Yeast Dough

Brenda uses this dough recipe for:

• dinner rolls

• scones

• bread

• cinnamon rolls

• donuts

• …anything that needs dough!

If you’re new to kneading, check out Brenda's HOW TO: Knead Yeast Dough post.

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Brenda’s Favorite Dough Recipe

To a large mixing bowl, add:

2 cups warm water 

4 tsp yeast

1/2 cup sugar

1/2 cup potato flakes

2 1/4 cups flour

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.

Let rise 45 minutes. 

Shape. 

Proof 45 minutes. 

Cook.

Let sit 5 minutes, then serve.

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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

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Window to B’s Kitchen…

French Bread

Brenda experiments with cooking new foods in phases. For example, she spent 3 months perfecting sourdough bread. Her Brenda Cookies took 2 years to perfect. And, I think she spent 6 months on meatballs.

For this French Bread I’d bet she was born with this recipe ingrained in her being. To say it’s second nature is an understatement. She taught countless roommates, friends, and strangers how to make this bread. Each time, she made it look effortless.

French Bread

This recipe can be done by hand but it turns out even better using a bread maker. 

To the bowl of a bread maker, add (in order):

1 cup (8 oz) warm water

3 tsp sugar

2 tsp yeast

2 3/4 cup (14 oz) flour

1 tsp salt 

2 Tbsp oil

Set bread maker to “dough” setting and select start. The machine will complete mixing, kneading and rising cycles. Remove dough from machine and divide into two equal parts. Form loaves, 13-16” long, placing on greased jelly roll pan or baguette loaf pan. Brush with egg whites and score diagonally with sharp knife.

Proof loaves 40-60 min, until fingerprint stays. Bake 400F for 13 min, slide loaves out of the pan onto the oven rack and bake 2 min longer. Remove from oven and let cool 5 min before serving. 

Alternate directions if no bread maker:

Add ingredients to the mixing bowl in the order listed above. Mix the ingredients with a sturdy spoon until a shaggy dough begins to form. Then use one hand to knead. Set aside to rest 45 min. Remove from bowl and divide into two equal parts. Form loaves, 13-16” long, placing on greased jelly roll pan or baguette loaf pan. Brush with egg whites and score diagonally with sharp knife.

Proof loaves 40-60 min, until fingerprint stays. Bake 400F for 13 min, slide loaves out of the pan onto the oven rack and bake 2 min longer. Remove from oven and let cool 5 min before serving.

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Brenda’s Tips:

• Serving Size: 2 loaves.

• Brenda makes this bread regularly for BLT's, French Toast, John's lunch sandwiches, etc. She prefers fresh so whenever she doesn't use it up quickly, she makes bread crumbs ... great for breading chicken.

• Brenda makes this so often that she’ll use one egg white to brush a few batches. Simply separate the egg into a resealable container and store in the fridge between uses. While egg yolks spoil quickly, an egg white easily lasts a few weeks.

• Whenever feeding a crowd, Brenda will make a few batches earlier in the day. About 15 minutes before dinner, she’ll slide the loaves back into a hot 400F oven for 2-3 minutes. Let rest 5 minutes and then slice for a very fresh, crisp loaf.

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Window to B’s Kitchen…

How to form loafs:

Brush with egg white, score and proof loaves:

Cream Cheese Frosting

BOOKMARK THIS. You’ll thank me later. This fluffy, creamy goodness is what Brenda uses on a few of her Fan Favorite recipes:

• Pumpkin Brownies

• Cinnamon Rolls

• Carrot Cake

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Cream Cheese Frosting

Add to bowl or stand mixer:

1 pkg (8 oz) cream cheese, softened 

1 cube (4 oz) butter, softened 

Mix until combined, then add:

1 tsp vanilla 

1 lb powdered sugar

Stir until fully incorporated. Scrape bowl sides. Whip until fluffy, 3-4 minutes. Use immediately.

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Brenda’s Tips:

Serving Size: one batch will frost: 

• one 3 tier cake 

• 24-36 cupcakes

• 12-24 cinnamon rolls 

• 3-4 dozen cookies

If possible, Brenda allows cream cheese and butter to naturally reach room temperature for the very smoothest, fluffiest frosting.

Brenda Brownies

I remember at the height of our endurance marathon training (2015) Brenda would bake these brownies at least once per month. She’d eat the whole pan. NO LIE.

I’m still trying to perfect these brownies. The true test is to see if the brownies taste better over time, just like Brenda’s. She swears that day 4 is the best day to consume these brownies. I just can’t figure out how to keep these brownies around for that long…

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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. Serve cooled. 

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Brenda’s Tips:

• 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 1 1/2 cups

• 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

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Window to B’s Kitchen…

Brenda Cookies

Meet the pinnacle of all Brenda Food:

THE BRENDA COOKIE.

Taking America’s Test Kitchen and New York Time’s Best Chocolate Chip Cookie recipes and making her own version, the Brenda Cookie was born. After 2 years of perfecting the recipe, she shared it with the world.

These cookies have brought so much JOY to thousands of people from coast to coast. Like, when I heard Marie Kondo talk about items that “spark joy” I thought of these cookies.

The smell. The taste. The layers of chocolate. The gooey centers. The crunchy edges. Mama mia!

Read the full Brenda Cookie Story, or make a half-batch!

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The Brenda Cookie

Cream together, mixing for approximately 5 minutes:

1 cup (9 oz) brown sugar

1 cup (8 oz) sugar

1 1/4 cup (10 oz) butter, softened 

Then add, stirring until smooth:

2 eggs

2 tsp vanilla 

Sift dry ingredients together and fold into the above mixture:

3 1/2 cups (17 oz) flour

1 1/2 tsp baking powder

1 1/4 tsp baking soda

1/4 tsp salt

1 tsp coarse salt

Just before the dry ingredients are fully incorporated, add:

1 pkg (10 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. 

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Brenda’s Tips:

• Serving Size: Brenda’s 1/2 cup cookie scoop makes 18 or 19 balls of dough per batch

• 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 17.5 oz of flour and at home (6200 ft) Brenda uses 18.5 oz

• Let the 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.

• Don’t want to make a full batch? Here’s the half-batch recipe.

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Window to B’s Kitchen…

Creaming butter + sugar:

Incorporating flour:

Mixing in the chocolate chips:

Scooping the dough: