Zucchini Bread

Zucchini Bread

To a large mixing bowl, add:

1 1/2 cup flour

1 tsp cinnamon

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1/4 tsp nutmeg

1 cup sugar

Sift together. Then add in:

1 cup zucchini, finely shredded

1/4 cup oil

1 egg

Mix together well. 

Let rest 5 minutes. 

Stir in:

1/2 cup semisweet chocolate chips

Pour into 2 greased bread pans. Bake at 350F for 50-60 minutes.

Remove from pan and let cool 5 minutes before serving.

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Brenda’s tips:

• Standard bread pans are about 8"x4"x2.5" with a total volume of ~4 cups. Brenda's preferred bread pan is 12"x4"x2.5" with a volume of ~6 cups. Therefore for this recipe, Brenda only uses one bread pan. 

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

• It's best to butter and flour the pans for quick breads. Brenda's prefers to use the baking style non-stick cooking spray as it does both the butter and the flour steps. 

• Most of the liquid in zucchini bread comes from the zucchini and is released from the shredded zucchini as it is stirred together with the dry ingredients. The 5 minute rest period allows the majority of liquid to be released (and stirred into the bread) to enhance the final texture of the bread.

• Precision when measuring the shredded zucchini is not necessary. If it’s a little over or under a cup, the bread will still be delicious with a great texture.

• Peal the zucchini to remove all vestiges of green if sharing with anti-veggie eaters. If using a super giant zucchini, spoon out the seeds before grating as the mature seeds will adversely affect the final texture.

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Window to B’s Kitchen…

Chocolate Pudding Frosting

Chocolate Pudding Frosting

Step 1

Remove from refrigerator, and add to bowl of stand mixer:

1 cup (2 cubes) butter

Set aside to come to room temp.

Step 2

In a small saucepan, combine:

2/3 cup sugar

1/3 cup flour

3 T cocoa 

1/8 tsp salt

1 cup milk

Cook over medium heat, stirring continuously, until thickened. Remove from heat. Set aside to cool.

Step 3

In a microwave safe bowl, heat until just softened:

1 cup chocolate chips (semi sweet recommended)

Stir until smooth and set aside to cool.

Step 4

Wait until everything has reached room temperature.

Step 5

Whip the butter for 15 seconds, add:

Chocolate pudding mixture, cooled (from Step 2)

Whip on medium, scraping sides of bowl regularly, for 1-2 minutes. 

Pour in:

Chocolate chips, melted & cooled (from Step 3)

Whip until light and fluffy, 2-3 minutes. Frost a cake or cupcakes.

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Brenda’s tips:

• Serving size: Frosts one 8"- 3 layer cake or ~36 cupcakes

• This frosting doesn’t rejuvenate well, so Brenda makes it immediately prior to using. If necessary, refrigerate, then bring to room temperature before frosting your cake.

• Remember to freeze cakes prior to decorating for smooth application of frosting.

• Frosting made with cooked flour & milk is known as Heritage Frosting or Ermine Frosting or a variety of other names. It's generally not as sweet as buttercream frosting and is also more heat stable. It stays soft to the touch and the sugar doesn't crystalize as readily as other sugars. Basically it's perfect. Go bake a cake so you have a reason to make this frosting!

Best Buttercream Frosting

Buttercream frosting is perfect for decorating cakes—add a few drops of food coloring to tint to desired color and go to work. 

You’ll find most buttercream frosting recipes use butter substitutes, but Brenda believes buttercream frosting should only be made with real butter. Why? To retain the rich, delicious butter flavor. If you’re adamant about using a butter substitute Brenda says, “Swap half for shortening if you don’t mind the loss of flavor.”

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Best Buttercream Frosting

To the bowl of a stand mixer, add:

1 cup (2 sticks) butter 

Beat until creamy. Then stir in:

1 tsp vanilla

Add, scraping sides of bowl often:

2 cups powdered sugar

1 T milk

1 cup powdered sugar

1 T milk

1 cup powdered sugar

Once combined, beat on medium speed until light and fluffy.

Divide and tint as desired. 

Use frosting immediately or store tightly covered in the refrigerator. Naturally bring to room temperature before using.

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Brenda’s tips:

• Serving size: frosts one 13”x9” cake or 24 cupcakes. May require two or three batches for extensive decorations.

• 4 cups powdered sugar is ~1 lb. No need to measure by the cup if you use a 1 lb box.

• If needed, slightly decrease or increase the milk, 1 tsp at a time, to reach desired consistency.

• Maintains structure well for decorating.

• Remember to freeze cakes prior to decorating for smooth application of frosting.

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Window to B’s kitchen…

Best Sour Cream Cake for High Elevations

This recipe was written for an elevation of ~6k above sea level.

This Brenda recipe was inspired by a Williams Sonoma recipe.

Baking at sea level? Use Brenda’s Best Sour Cream Cake recipe.

Remember, when baking cakes or cake-like goods, reference Brenda’s Elevation infographic.

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Best Sour Cream Cake at High Altitude

In the bowl of a stand mixer, sift together:

2 5/8 cup flour

1 1/2 cup sugar

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

Set to low speed until combined. 

In a small bowl, combine:

3/4 cup oil

1 cup sour cream

2 eggs

1/2 cup milk

1 Tbsp vanilla

Stir well and then pour into flour mixture.

Turn mixer to low speed until ingredients are combined. Stop mixer and scrape bowl sides. Mix on medium speed for 30 seconds. 

Divide between 

• 24 cupcakes, bake at 360F for 20-22 minutes

• OR

• Two 9" rounds, bake at 360F for 25-28 minutes

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Brenda’s tips:

• Serving size: 24 cupcakes or two-9” rounds or one 13”x9”

• This recipe has been adjusted to work well at ~6K ft above sea level.

• This recipe makes a great basic white cake with a tender crumb, particularly perfect because it can be put together in mere minutes. 

• Frost with:

  • Ma's Fudge Frosting

  • Cream Cheese Frosting

  • Vanilla Buttercream Frosting

  • Chocolate Pudding Frosting

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Window to B’s kitchen…

Best Sour Cream Cake

Brenda’s a huge fan of baking cakes. It’s no surprise that everyone who’s eaten a Brenda cake is a huge fan of Brenda Cakes. While she loved baking them, she was NOT a fan of decorating them. April 30, 2013 was a pivotal day in the Brenda/Chelsea Friendship Story…read more…

This Brenda recipe was inspired by a Williams Sonoma recipe.

Baking at a high altitude? Brenda’s written a Best Sour Cream Cake for High Altitude.

Remember, when baking cakes or cake-like goods, reference Brenda’s High Elevation Adjustments infographic.

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Best Sour Cream Cake

In the bowl of a stand mixer, sift together:

2 1/4 cup flour

1 3/4 cup sugar

2 tsp baking powder

3/4 tsp baking soda

1 tsp salt

Set to low speed until combined. 

In a small bowl, combine:

3/4 cup oil

2 eggs

1 cup sour cream

1/4 cup milk

1 Tbsp vanilla

Stir well and then pour into flour mixture.

Turn mixer to low speed until ingredients are combined. Stop mixer and scrape bowl sides. Mix on medium speed for 30 seconds. 

Divide between 

• 24 cupcakes, bake at 350F for 23-25 minutes

• OR

• Two 9" rounds, bake at 350F for 28-30 minutes

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Brenda’s tips:

• Serving size: 24 cupcakes or two-9” rounds or one 13”x9”

• This recipe makes a great basic white cake with a tender crumb, particularly perfect because it can be put together in mere minutes. 

• Frost with:

  • Ma's Fudge Frosting

  • Cream Cheese Frosting

  • Vanilla Buttercream Frosting

  • Chocolate Pudding Frosting

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Window to B’s kitchen…

HOW TO: Bake Cakes & Cake-like Goods at Different Elevations

Have you ever made a cake, put it in to bake - anticipating golden perfection - but upon opening the oven…

• you find a total disaster?

• the center a deep crater?

• the sides bubbled over with the bottom seemingly dropped out?

You, my friend, are baking at a higher altitude than the recipe was written for. At higher elevations the air pressure is lower than at sea level, disrupting the precious balance needed for baking. A few simple adjustments to the recipes measurements and you’ll once again produce heavenly results. 

A word of caution . . . some recipes work at any elevation, so try it before you adjust it. If the recipe doesn't work, start small. I recommend making adjustments one at a time to identify the sweet spot where your recipe creates the most perfect baked good. I also recommend to ALWAYS note what you’ve changed so you'll be able to repeat supreme results.

What makes me qualified to talk about altitude adjustments?

• I grew up at 2600

• Moved to 4800 for college

• Worked at 0 for 10 yrs

• Life today is at 6100

I’ve experienced major successes and failures that can be chalked up to altitude.  For baking recipes, it's all about perfect proportions and knowing what a negative result actually means.

In general, if something is perfect at sea level then it will **almost** certainly need adjustments.

Chelsea and I developed this infographic to help with high altitude adjustments and it applies particularly to the cake & cake-like segment of baking.

Why will the adjustments make a difference?

• Leavening: The lower atmospheric pressure at high altitudes is more rapidly overcome, consequently baking powder and baking soda both work more efficiently, allowing for smaller amounts to produce adequate leavening. The gradual leavening resulting from the reduction of these agents will bring the recipe back to perfection.

• Heat/Time: Higher heat helps the baked good to set up more quickly to help offset faster evaporation and the efficiency of leavening, and, inversely, the baking time must be shortened to compensate for the temperature increase. 

• Flour: Many recipes rely on flour for structural integrity, an increase is often required to balance out the impact of elevation and the other adjustments to maintain requisite form. Flour adjustments are the easiest to over-do. Measure each incremental change and note it so that you know exactly when the perfect structure is reached and can readily replicate refined results.

• Liquid: Evaporation speeds up as the atmospheric pressure decreases + that increase of oven temp above . . . an increase in liquid (including milk, eggs, oil, etc. as appropriate) is critical to maintaining the desired succulent texture.

• Sugar: Also impacted by evaporation speed, sugar becomes more concentrated resulting in a weakened structure. I personally leaves this adjustment as a last-ditch effort. I feel that an adjustment to sugar has too much potential for a negative impact to flavor. Keep sugar changes as minimal as possible - baked goods need to be sweet.

Interested in learning more?

Here are a few of my favorite altitude resources . . . 

• Colorado State University’s Food Preparation Guide

• King Arthur Flour’s High-Altitude Baking Guide

• Wheat Montana Farm & Bakery’s High Altitude Baking Guide

• ThermoBlog’s “High Altitude and Its Effect on Cooking”

HOW TO: Julienne Carrots

Julienne, or matchstick, carrots add beauty to any dish. Brenda saw an ingenious hack for beautiful julienned carrots on Instagram. The post was created and shared by Julia Davidson, of America’s Test Kitchen and Cooks Country. Lately she has been sharing a series of basic prep and cooking tips. When Julia shared this method, Brenda immediately tried it out and was amazed at the ease.

Brenda has already employed this technique to cut slender carrot sticks, widening the cuts to ~1/4”, perfect for a 2 yr old to munch on at snack time.

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HOW TO: Julienne Carrots—Quickly

You’ll need a cutting board, a sharp knife (Brenda prefers the Cutco Santoku Chef’s Knife, but any knife will do), and carrots.

Recommended: select the fattest carrots from the bag.

Step #1: Oblong Disks

• Prepare carrot, either peeling or scrubbing clean

• Trim the root end of carrot at an angle of ~45 degrees

• Using a sharp knife, cut 1/8” slices, following the angle of the first cut for the length of the carrot

Step #2: Julienne

• Cut each oblong disk in 1/8” matchsticks (cut individually or stack a few)

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Brenda’s tips:

• Quick! Julienne some carrots:

  • Chicken Pad Thai

  • Lo Mein Veggie Style

  • any stew or casserole

• Using the fattest carrots reduces work time as the oblong disks cut in step one are wider, resulting in more matchsticks.

Tortillas: Tex-Mex style

Brenda has been searching for a good flour tortilla recipe for ages. Her favorite are Mission flour tortillas. Countless searches have failed to produce a decent knock-off recipe until finally she came across this Homesick Texan post who cited The Border Cookbook and introduced Brenda to the recipe she’s been searching for .....

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Tortillas: Tex-Mex style

In a large mixing bowl, mix together:

2 cups (10 oz) flour

1 tsp salt 

1 1/2 tsp baking powder 

2 tsp oil

Stir in:

3/4 cup (6 oz) warmed milk (90-100F)

Knead for 1-2 minutes. Dough should be slightly tacky (i.e. sticky) to allow easier rolling of tortillas.

Divide into equal portions:

• 8” tortillas (regular size) = divide into 8

• 10” tortillas (burrito size) = divide into 5

• 5” tortillas (fajita size) = divide into 20

Place dough balls in a single layer and cover tightly. Let rest ~30 minutes.

Pre-heat cast iron skillet to low side of medium (3.5/10). Using a pastry brush or paper towel, brush very lightly with:

1/2 tsp shortening*

While skillet heats, roll each ball into flat disks, following the HOW TO: Roll Out Pie Crust method:

• 8 = 8” circle

• 5 = 10” circle

• 20 = 5” circle

Cook individually on hot dry skillet. 30-45 seconds/side.

Remove and place in covered dish.

Serve immediately. 

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Brenda’s tips:

• Brenda recommends using your hands to divide dough as cutting with a knife will disrupt the biscuit-like layers in the dough and make it more difficult to roll out.

• * oil can be used if shortening is unavailable.

• To roll out tortillas, flatten rested dough ball with fingers and place between two square pieces of plastic wrap. Use a rolling pin to press dough into an even circle. Brenda likens rolling tortillas to pie crust.

• Brenda simply uses a wide pan with fitted lid to hold the cooked tortillas as she continues cooking. This allows the tortillas to steam slightly and remain supple until use. Leftovers should be stored in an airtight container. 

• Read the original recipe: HomesickTexan.com

• These are great for…

  • Bean and cheese burritos

  • Buffalo chicken quesadillas

  • Breakfast burritos

  • Chimichangas

  • Fajitas

  • Enchiladas

• Seal in an airtight bag and they’ll keep in the refrigerator. Rejuvenate in the microwave or on a hot skillet.

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Window to B’s Kitchen…

Cajun Style: One Pot Pasta & Chicken

Cajun Style: One Pot Pasta & Chicken

In a small bowl, combine:

1 tsp oregano, dried

1 tsp thyme, dried

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp cayenne pepper

1/4 tsp pepper

Mix together, then toss with:

1 lb chicken, cut into 1/2" cubes

To a large pot, heated to medium, add:

1 Tbsp oil

Seasoned chicken

Brown the chicken and add:

1/2 cup onion, finely diced

Saute, and cook for an additional 2 minutes. Then add:

1 (15 oz) can diced tomatoes

2 cups chicken broth

Increase heat to high, bring to boil. Stir in:

8 oz pasta (penne recommended)

Reduce heat to medium-low, cover. Simmer 10 minutes, stirring occasionally.

Shut off heat. Add:

2 oz cream cheese

Cover for 5 minutes. 

Stir until cream cheese is mixed in. 

Serve hot garnished with:

Green onions

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Brenda tips:

• Serving size: 4 servings

• For extra spice, increase the cayenne pepper to 1 tsp, and conversely, if you prefer extra mild, leave out the cayenne. 

• Brenda's toddler loves this dish! He asks for seconds & thirds & fourths when Brenda makes this tasty pasta.

• Garlic toast (made with French Bread) pairs perfectly.

Corn Chowder

Corn Chowder

Cook

1/2 lb bacon

Cool & chop in narrow strips. Set aside.

In a large soup pot, heated to medium, saute:

1 Tbsp bacon grease (or oil)

1/2 cup onions, finely diced

1/2 cup green bell peppers, finely diced

1/2 cup red bell peppers, finely diced

1 Tbsp jalapeno pepper, minced

Continue to cook for 5 minutes, stirring regularly.

Deglaze pan with:

1/2 cup chicken broth

Immediately add:

4 cups chicken broth

1 tsp salt

1 tsp garlic powder

1/2 tsp pepper

1/8 tsp cayenne pepper

Bring to a rolling boil, then add:

2 lbs potatoes, peeled and cut into 1/4" cubes

Reduce heat to medium-low (retain a low boil) and cook for 12-15 minutes.

Then add:

1 (16 oz) pkg frozen white sweet corn

Continue to cook 5 minutes. 

Prepare flour paste in a pint jar:

4 Tbsp flour

1/2 cup hot tap water

Cover tightly and shake until flour completely dissolves.

Whisk the flour paste into the boiling broth. Continue to stir for 2 minutes while cooking the thickened soup.

Finally, stir in:

1 cup heavy cream (or whole milk)

Garnish with chopped bacon and serve hot.

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Brenda’s tips:

• Serving size: 4-6 servings

• Brenda generally uses bouillon + water in place of chicken broth when making soup.

• Always a good idea to double the bacon.

Brown Sugar Bacon

This is Brenda’s husband’s (John) absolute favorite food. He taught Brenda how to make it shortly after they married. When she’s preparing bacon for a recipe, she'll usually brown sugar at least one strip for him. It’s guaranteed to make John's day.

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Brown Sugar Bacon 

Preheat oven to 375F

Line a jelly roll pan with parchment paper 

Arrange 1 lb bacon strips on parchment (okay if they touch)

Cook for 10 minutes

Pull pan from oven & flip each strip

Add to each strip, spreading over entire surface: 

1 tsp brown sugar 

Repeat for all strips

Return to oven, cook 10 minutes more

Crisp enough?? Brown sugar caramelized?? Remove from oven

Move bacon strips to a paper-towel-lined plate to cool (do not stack strips)

Pan: immediately drain grease* and strip parchment paper for quick cleanup

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Brenda’s tips:

• *Retain the bacon grease in a 1/2 pint jar and use to cook eggs

Best Oven Bacon

A note from Brenda about cooking bacon:

Please cook bacon however you prefer. But if you've never tried the oven method, I suggest you give it a try. Right now. Truly a no-fuss way to perfect bacon every time.

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Best Oven Bacon

Preheat oven to 375F

Line a jelly roll pan with parchment paper 

Arrange 1 lb bacon strips on parchment (okay if they touch)

Cook for 10 minutes

Pull pan from oven & flip each strip

Return to oven, cook 10 minutes more

Crisp enough?? Remove from oven

Move bacon strips to a paper-towel-lined plate to cool 

Pan: immediately drain grease* and strip parchment paper for quick cleanup

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Brenda’s tips:

• *Retain the bacon grease in a 1/2 pint jar and use to cook eggs

• The cooking time is for regular thickness, shorten if extra thin bacon or extend if thick-cut.

• Smaller batches work just as well.

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.

Manicotti Crepe Noodles

Manicotti Crepe Noodles

To a bowl, add:

2 cups milk

4 eggs

1 3/4 cups flour

1/2 tsp salt

Whisk together until smooth.

To cook crepe noodles - 

Heat a non-stick skillet (set to medium heat) and spritz with cooking spray. 

Once hot:

1. Poor in 2T of batter, swirling pan to help batter spread thin in a circle

2. Cook 30-60 seconds until beginning to brown

3. Flip

4. Cook 20-40 seconds longer

5. Remove

Repeat until all crepes are cooked, batter should make 20-24 crepe noodles.

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Window to B’s Kitchen…

How Brenda uses Manicotti Crepe Noodles for lasagna:

Popovers

Popovers are one of those obscure breakfast delicacies that tend to be overlooked . . . They are very similar to German Pancakes aka Dutch Babies aka Hootenanny Pancakes. The difference? They’re cooked in ramekins, making them individual portions. Translation: perfectly crisp and tender. {Kinda perfect when social distancing is required??}

Some things you must know before you begin the recipe.

Popovers reportedly have a low success rate. Increase the odds by doing the following:

• Grease ramekins with butter or shortening (a muffin tin can be substituted)

• Warm the milk: 25 seconds in the microwave will bring the milk to ~80F

• When pouring batter, only pour once into each receptacle

• Do not open oven while baking - truth is it might not make them crash . . . but why risk it??

• Once baked, pierce each popover with a butter knife while still in the oven

• Bonus: not quite ready to serve? Keep in hot oven for a few more minutes and they’ll stay perfect

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Popovers

Using butter (or shortening), grease entire inner surface of 8 ramekins

Place ramekins on a cookie sheet, slip into oven. Set oven to 400F.

While preheating, mix batter:

Into a medium mixing bowl, crack & then beat:

3 eggs

Add, whisking together well:

1/2 cup milk (warmed to ~80F)

1/2 tsp salt

1 1/2 cup flour

Batter will be thick, but smooth. Continue whisking while adding:

1 cup milk (warmed to ~80F)

Remove tray of hot ramekins from the oven, immediately distributing the thin batter equally among them:

• 8 ramekins: use a 1/2 cup measuring cup, fill it just less than full (1/2 cup minus 1 Tbsp)

• Pour only once into each (don't go back and top off to even out)

• Immediately return tray of filled ramekins to the hot oven

Bake at 400F for 40 min (muffin tin 30)

• Don’t open the oven until done (use the light and look through the glass doorway)

• Pierce each with a knife immediately upon opening the oven

• Once pierced they can continue to crisp in a hot oven but will burn after ~8 min

Serve hot.

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Brenda’s Tips:

• Recipe makes 8 (8 oz) ramekins or 12 regular muffin sized popovers.

• You can use a wire whisk, hand-mixer or stand mixer.

• Both butter and shortening work equally well to grease the pans, while non-stick pan spray often results in a lower "pop" rate.

• Popovers rely on the steam created by the liquid to cause the "pop," while the gluten + protein prevents the steam from escaping. Once cooked, piercing each to release the hot steam will prevent steam having a negative reaction to room-temp air, causing an imbalance of pressure . . . aka collapse. 

• Delicious with homemade jam = Strawberry Freezer Jam.

• This is a deep-dive into various methods to improve the pop in a popover - Serious Eats: the Best Yorkshire Pudding

Creamy Chicken Soup

Sam, Brenda’s 2 year old son, loves to help his mom in the kitchen. She recently sent me a video of Sam making french toast all by himself. He also looooooves Brenda Cookies.

Vivian, Brenda’s 1 year old daughter, is the sweetest girl. Smiling, squawking, and on the move. She’s also a human vacuum for Brenda Food. She recently scooted her way across the floor to consume Brenda Cookie crumbs kindly left behind by Sam.

While they love all of Brenda’s cooking, this soup recipe is Vivian’s favorite. If it’s good enough for Vivian, it’s good enough for us all!

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Creamy Chicken Soup

In a large pot heated to medium, cook:

1 lb chicken, cut into 1/2" cubes

1 tsp oil 

Season lightly with:

Seasoned salt

Garlic powder

Brown and then let simmer, stirring regularly, for 5 min.

Remove chicken from pot, set aside.

In the same pot, heated to medium, saute:

1/4 cup onion, finely diced

1/2 cup celery, finely diced

1 tsp oil

Deglaze the pan with:

1/2 cup cold water, or broth 

Then add:

6-8 cups chicken broth

Bring to boil and add:

2 cups carrots, diced 1/4"

1/4 tsp garlic powder

1/4 tsp dried rosemary, crushed

1/2 tsp dried thyme, crushed

1/2 tsp dried parsley

3/4 tsp salt 

Cook 5 minutes on medium, then add:

6 oz pasta, ditalini recommended

Reduce heat to medium-low and cook, covered, for 15 minutes. 

While soup simmers:

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

3 T butter

3 T flour

Stir together until melted and bubbling, then whisk in:

1 cup milk

Continue to cook white sauce on medium heat until thickened, 2-4 minutes. 

Whisk white sauce into soup. 

Add: 

Cooked chicken

Immediately prior to serving, stir in:

1/2 cup frozen petite peas

Serve hot. 

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Brenda’s tips:

• Serving size: 4 servings

• Brenda usually uses bouillon + water in place of broth when making soup. 

• Brenda prefers to crush the dried thyme and rosemary using a small mortar & pestle, to enhance flavor. 

• Instead of mixing in the frozen peas, Brenda suggests pouring about 2T in each bowl and ladling the hot soup over the peas. This sufficiently heats the peas and enhances the individual textures.

Meat Less Stew (Beef Stew)

Brenda doesn't know exactly where the name came from. This recipe does, in fact, contain beef. Despite the confusing name, it is her very favorite beef stew. Brenda’s thoughts on the name:

Perhaps written it makes a little more sense, as you realize the "meat" and the "less" are two words. Just don't feed it to your vegetarian friends. . . they won't be impressed.

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Meat Less Stew (Beef Stew)

In a large pot heated to medium, saute:

1/2 cup onions, finely chopped

1 tsp oil

Once translucent, add:

1/2 lb steak or stew meat, cut into 1/4" slices

Season immediately with:

Seasoned salt

Garlic powder

Brown beef, reduce heat to medium low and continue to cook for about 5 minutes (or simmer longer to tenderize beef).

Increase heat to medium high and add:

6-8 cups beef broth

While waiting for it to boil, prepare:

2 lbs potatoes, peeled and grated

2 lbs carrots, peeled and grated

Stir into boiling broth. Add:

1 tsp salt

1/4 tsp pepper

1/4 tsp garlic powder

Reduce heat to med-low and simmer for 25 minutes or until vegetables are tender.

Serve hot.

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Brenda’s tips:

• Serving size: 4 servings

• If using a tougher cut of beef, like round steak, Brenda will let the beef simmer for up to an hour prior to adding the beef broth.

• Brenda often uses bouillon in place of beef broth, simply replace broth with water and measure in the amount of beef bouillon required.

• Great served with a crusty loaf of fresh bread.