Rosemary Focaccia

I think this is one of the easiest yeast breads. Great with soups, as a snack or slice in half

and fill the inside with sandwich ingredients. 

Add different topping for variety.

Rosemary Focaccia    Makes a 9”x13” flatbread

Dough:

One 1/4-ounce packet active dry yeast (about 2 1/4 teaspoons)

1 teaspoon granulated sugar 

1/4 cup warm water (105 to 115° F)

2 1/2 cups plus 1 tablespoon all-purpose flour, plus more as needed

2 teaspoons kosher salt 

1 tablespoon extra-virgin olive oil, plus more for brushing

3/4 cup warm water (105 to 115° F)

Nonstick cooking spray, for the baking dish

Topping:

1 tablespoon extra-virgin olive oil, plus more for drizzling

2 teaspoons chopped fresh rosemary 

Flaky sea salt 

1. For the dough: In a small bowl combine the yeast, sugar, 1/4 cup warm water) + 1 tablespoon of the flour. Let stand about 5 minutes until creamy and slightly bubbly.
   
2. In a large bowl, mix together the kosher salt and remaining 2 1/2 cups flour. Make a well in the center and stir in the yeast mixture, olive oil and 3/4 cup warm water. Mix until the dough starts to come away from the sides of the bowl, adding additional flour as needed if dough becomes sticky.
   
3. Knead the dough until soft and elastic, about 4 to 7 minutes on medium speed of mixer or 8 minutes by hand.
4. Form into a ball. 
5. Brush another large bowl with olive oil. Add the dough and roll to coat with the oil. 
6. Tightly cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
   
7. Spray a 9-by-13-inch baking dish with nonstick cooking spray. Stretch the dough into the prepared baking dish. Cover with plastic wrap and let rise 30 minutes.
   
8. Preheat the oven to 425° F. 
9. For the topping: Add rosemary to top of dough then use fingertips to dimple the dough. Brush with the oil and sprinkle with flaky sea salt.
   
10. Bake until golden brown, about 25 minutes. Remove from the baking dish, place on a cooling rack. and allow to cool slightly before slicing into squares. 
    
11. Finish with a drizzle of olive oil and more flaky sea salt. 

Recipe without photos . . .

Rosemary Focaccia    Makes a 9”x13” flatbread

Dough:

One 1/4-ounce packet active dry yeast (about 2 1/4 teaspoons)

1 teaspoon granulated sugar 

1/4 cup warm water (105 to 115° F)

2 1/2 cups plus 1 tablespoon all-purpose flour, plus more as needed

2 teaspoons kosher salt 

1 tablespoon extra-virgin olive oil, plus more for brushing

3/4 cup warm water (105 to 115° F)

Nonstick cooking spray, for the baking dish

Topping:

1 tablespoon extra-virgin olive oil, plus more for drizzling

2 teaspoons chopped fresh rosemary 

Flaky sea salt 

1. For the dough: In a small bowl combine the yeast, sugar, 1/4 cup warm water) + 1 tablespoon of the flour. Let stand about 5 minutes until creamy and slightly bubbly.
2. In a large bowl, mix together the kosher salt and remaining 2 1/2 cups flour. Make a well in the center and stir in the yeast mixture, olive oil and 3/4 cup warm water. Mix until the dough starts to come away from the sides of the bowl, adding additional flour as needed if dough becomes sticky.
3. Knead the dough until soft and elastic, about 4 to 7 minutes on medium speed of mixer or 8 minutes by hand.
4. Form into a ball. 
5. Brush another large bowl with olive oil. Add the dough and roll to coat with the oil. 
6. Tightly cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
7. Spray a 9-by-13-inch baking dish with nonstick cooking spray. Stretch the dough into the prepared baking dish. Cover with plastic wrap and let rise 30 minutes.
8. Preheat the oven to 425° F. 
9. For the topping: Add rosemary to top of dough then use fingertips to dimple the dough. Brush with the oil and sprinkle with flaky sea salt.
10. Bake until golden brown, about 25 minutes. Remove from the baking dish, place on a cooling rack. and allow to cool slightly before slicing into squares. 
11. Finish with a drizzle of olive oil and more flaky sea salt. 

Peanut Butter-Pumpkin Dog Treats

"Bones" for Sammy, Duncan and Tucker -- can't forget the doggie treats!

Peanut Butter-Pumpkin Dog Treats   Makes about 30-40 dog treats


2 large eggs 


1 cup unsalted natural crunchy peanut butter 


½ cup unseasoned pumpkin puree 


½ cup water 


2 cups whole-wheat flour 


1 teaspoon ground cinnamon 


½ teaspoon ground ginger 


Pinch of salt 

1. Preheat oven to 350°. Line 2 baking sheets with parchment paper.

2. Whisk eggs, peanut butter, pumpkin and water in a large bowl. 
   
3. Add flour, cinnamon, ginger and salt; stir to combine. 
   
4. Transfer to a lightly floured surface and knead until the dough comes together, about 1 minute.

   
5. Divide the dough into 4 equal portions and lightly dust both sides with flour. 
6. Roll one piece of dough about 1/4 inch thick, dusting with more flour as necessary to keep it from sticking. 
7. Cut out biscuits with a 4-inch dog bone cookie cutter. Shape all the scraps back into a disk and reroll. Continue to cut biscuits until no dough remains.

   
8. Transfer to a prepared pan and bake the biscuits until the edges are golden brown, about 15-20 minutes. 
9. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. 
   

To make ahead: Store at room temperature for up to 1 week or freeze for up to 3 months.

Recipe without photos . . .

Peanut Butter-Pumpkin Dog Treats   Makes about 30-40 dog treats


2 large eggs 


1 cup unsalted natural crunchy peanut butter 


½ cup unseasoned pumpkin puree 


½ cup water 


2 cups whole-wheat flour 


1 teaspoon ground cinnamon 


½ teaspoon ground ginger 


Pinch of salt 

1. Preheat oven to 350°. Line 2 baking sheets with parchment paper.

2. Whisk eggs, peanut butter, pumpkin and water in a large bowl. 
3. Add flour, cinnamon, ginger and salt; stir to combine. 
4. Transfer to a lightly floured surface and knead until the dough comes together, about 1 minute.

5. Divide the dough into 4 equal portions and lightly dust both sides with flour. 
6. Roll one piece of dough about 1/4 inch thick, dusting with more flour as necessary to keep it from sticking. 
7. Cut out biscuits with a 4-inch dog bone cookie cutter. Shape all the scraps back into a disk and reroll. Continue to cut biscuits until no dough remains.

8. Transfer to a prepared pan and bake the biscuits until the edges are golden brown, about 15-20 minutes. 
9. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. 

To make ahead: Store at room temperature for up to 1 week or freeze for up to 3 months.

Chocolate Peanut Butter Balls

A little behind on posts as you can see! We hosted a Christmas gift-giving party for a group—everyone made a sampling of gifts from the kitchen. Here's one of those recipes . . .

Chocolate Peanut Butter Balls Yield:  about thirty-eight 3/4" balls          

1 cup chunky peanut butter

1/2 cup corn syrup

2 cups Rice Krispie type cereal

8 ounces milk or semi-sweet chocolate chips

1/4 cup chopped peanuts

1.  Beat together the peanut butter and corn syrup in a medium size bowl until well blended.  

2.  Stir in rice cereal until well mixed. Using rounded teaspoonfuls, shape mixture into ball shapes.  

3.  Place on large, foil or wax paper-lined baking sheet. Chill for several hours (about 2) or until firm. Melt chocolate in a double boiler (or microwave); stir well to blend. 

4.  Using a toothpick or wooden skewer, spear peanut butter rounds; dip into chocolate, turning to coat completely; shake off excess chocolate by gently tapping fork on edge of bowl. Return to the baking sheet. (If chocolate thickens too much, reheat, or microwave at HALF power, until soft enough to dip.) Sprinkle with chopped peanuts. 

5.   Let stand until hardened.

GIFT GIVING IDEA:

Add each ball to a paper liner, place on a Christmas plate 

and cover with plastic wrap or cellophane. Or, wrap a styrofoam cone in cellophane, add toothpicks to the chocolate balls and create a Chocolate Ball Tree . . .

Other easy holiday gift giving recipes include:
Tortilla Snowflakes
Pretzel Turtles
Cran-Almond Snowballs

Recipe without photos . . .

Chocolate Peanut Butter Balls Yield:  about thirty-eight 3/4" balls          

1 cup chunky peanut butter

1/2 cup corn syrup

2 cups Rice Krispie type cereal

8 ounces milk or semi-sweet chocolate chips

1/4 cup chopped peanuts

1.  Beat together the peanut butter and corn syrup in a medium size bowl until well blended.  

2.  Stir in rice cereal until well mixed. Using rounded teaspoonfuls, shape mixture into ball shapes.  

3.  Place on large, foil or wax-paper-lined baking sheet. Chill for several hours (about 2) or until firm. Melt chocolate in a double boiler (or microwave); stir well to blend. 

4.  Using a toothpick or wooden skewer, spear peanut butter rounds; dip into chocolate, turning to coat completely; shake off excess chocolate by gently tapping fork on edge of bowl. Return to the baking sheet. (If chocolate thickens too much, reheat, or microwave at HALF power, until soft enough to dip.) Sprinkle with chopped peanuts.

5.    Let stand until hardened.

Tortilla Snowflakes

As the ice coats the trees and streets, it's a perfect time to create a snowstorm in the kitchen with these yummy treats. We used to make them with our niece when she was young  (she just graduated from K-State) but people of all ages seem to enjoy the process. 

Tortilla Snowflakes

Flour tortillas - thin tortillas at room temperature work best  

Vegetable oil or pan spray

Powdered sugar

1.   Heat oven to 400°. Warm the tortillas (about 15 seconds) in the microwave if they are not at room temperature.

2.   Individually fold the tortillas in half once and then in half again, so that you end up with a shape that resembles a wedge of pie (it will be thick).  

3.   Using the tips of cookie cutters or  clean scissors, cut shapes out of the edges, as if you were making paper snowflakes. Unfold the tortillas.  

4.   Lightly brush the tops of the snowflakes with oil (or spray lightly w/ pan spray such as Pam®) and place them on a parchment lined cookie sheet slightly apart.  

5.   Bake them until lightly browned and crisp (about 4 to 7 minutes).

  

6.   Sift powdered sugar on the snowflakes while warm. 

Other easy holiday gift giving recipes include:

Chocolate Peanut Butter Balls

Pretzel Turtles

Cran-Almond Snowballs

Recipe without photos . . .

Tortilla Snowflakes

Flour tortillas - thin tortillas at room temperature work best  

Vegetable oil or pan spray

Powdered sugar

1.   Heat oven to 400°. Warm the tortillas (about 15 seconds) in the microwave.

2.   Individually fold the tortillas in half once and then in half again, so that you end up with a shape that resembles a wedge of pie (it will be thick).  

3.   Using the tips of cookie cutters or  clean scissors, cut shapes out of the edges, as if you were making paper snowflakes. Unfold the tortillas.    

4.   Lightly brush the tops of the snowflakes with oil (or spray lightly w/ pan spray such as Pam®) and place them on a parchment lined cookie sheet slightly apart.  

5.   Bake them until lightly browned and crisp (about 4 to 7 minutes).  

6.   Sift powdered sugar on the snowflakes while warm. 

"Pinecone" Cheese Ball

Dress up a cheese ball (use this recipe or another favorite) with almonds or pecans and create a festive  "pinecone" appetizer! 

"Pinecone" Cheese Ball

16 –ounces cream cheese, softened

1 tablespoon minced onion

1 package ranch salad dressing mix

2 tablespoons (or more to taste0 Worcestershire sauce

1 cup Cheddar cheese, shredded

Chopped or whole nuts

Fresh sprigs of rosemary

1.   Mix first four ingredients in food processor or with mixer.  Stir in shredded cheese.

2.   Refrigerate 2 to 3 hours or overnight.  

3.   Form into one or two pinecone shapes. Stud outside with whole almonds or pecans and add sprigs of fresh rosemary to the top. 

4.   Serve with crackers.

Recipe without photos . . .

"Pinecone" Cheese Ball

16 –ounces cream cheese, softened

1 tablespoon minced onion

1 package ranch salad dressing mix

2 tablespoons (or more to taste0 Worcestershire sauce

1 cup Cheddar cheese, shredded

Chopped or whole nuts

Fresh sprigs of rosemary

1.   Mix first four ingredients in food processor or with mixer.  Stir in shredded cheese.  

2.   Refrigerate 2 to 3 hours or overnight.  

3.   Form into one or two pinecone shapes. Stud outside with whole almonds or pecans and add sprigs of fresh rosemary to the top. 

4.   Serve with crackers.