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Breakfast Pizzas Recipe

 

1 package (13.8 ounces) refrigerated pizza dough
1/4 cup prepared Pesto
5 ounces (half of 9.6 ounce package) cooked breakfast sausage (diced or crumbled)
1 cup whole milk mozzarella cheese (divided)
5 Eggs
salt
pepper

Step 1

Preheat oven to 400°F. Prepare Easy Layers Pan Set with vegetable pan spray.
Step 2

Unroll pizza crust and cut into 5 even portions. Press into pans, pinching any seams shut with fingers. Spread pesto over crusts and top with sausage and 1/2 cup of cheese. Crack 1 egg in the center of each pan and sprinkle with salt and pepper. Bake 12 minutes. Sprinkle with remaining ½ cup cheese and bake 3-4 minutes or until egg white is completely opaque and egg yolk is cooked to desired doneness.

Makes about 5 servings.

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Holiday Macaron Cookies

Teal Gel Food Coloring Icing Color
Kelly Green Gel Food Coloring Icing Color
Gold Color Mist Shimmering Food Color Spray, 1.5 oz.
Pure Lemon Extract
Ready-To-Use White Decorator Icing – 1 lb. Can
Chocolate Ready-To-Use Decorator Icing – 1 lb. Can
French Macaron Cookies

Step 1

Prepare pans. Cut parchment paper to fit inside pans. Draw 1 ½ in. dia. circles, 1 in. apart. Place parchment paper in pans, circle side down.
Step 2

Prepare batter. Prepare macaron batter according to recipe directions. Divide batter and tint 2/3 green, reserve 1/3 white. Combine Kelly Green and Teal Icing Colors for green shown.
Step 3

Make cookies. Separately place batter in two decorating bags fitted with tip 2A. Pipe 1½ in. diameter dots on parchment paper within drawn circles. Allow batter to rest 20 minutes. Bake and cool.
Step 4

Decorate cookies. Spray some Color Mist food color spray in small bowl. Use fine tip brush to paint pine branches on green macarons. In a second small bowl mix teal and green icing colors with lemon extract. Use fine tip brush to paint pine branches on white macarons. Let set.
Step 5

Assemble cookies. Prepare two decorating bags with tip 12; fill one with white icing, the second with chocolate icing. Pipe icings on cookies to sandwich green cookies with white icing and white cookies with chocolate icing.

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Peppermint Pie Recipe

Red icing color
Peppermint Crunch Sprinkles
1 cup Bright White Candy Melts Candy, 12 oz. (melted according to package instructions)
1/2 teaspoon Pure Peppermint Extract
30 chocolate wafer cookies (about 2/3 package)
2 tablespoons granulated sugar
1/4 cup butter, melted (1/2 stick)
1-1/2 cups heavy whipping cream
1/3 cup confectioners’ sugar
1 package cream cheese, softened (8 oz.)

Step 1

Process cookies and granulated sugar in the bowl of a food processor until finely ground. Add melted butter and pulse until combined. Press into bottom and up sides of 9 in. pie pan. Refrigerate while preparing filling.
Step 2

In large bowl, whip cream and confectioners’ sugar with electric mixer on high speed until stiff peaks form.
Step 3

In another large bowl, beat cream cheese until smooth. Add melted candy and beat until smooth. Beat in 1 cup whipped cream and peppermint extract until smooth. Add icing color to reach desired shade of pink. Spread filling in crust and top with remaining whipped cream. Refrigerate 1 hour or until filling is set. Sprinkle with peppermint crunch sprinkles, if using.

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Chocolate Babka Recipe

1/2 cup milk (lukewarm, about 115°F)
granulated sugar (2 tablespoons for bread, 3 tablespoons for syrup)
1 tablespoon active dry yeast
bread flour (3 cups, divided, plus more for dusting, for bread; 1 tablespoon for filling)
1 teaspoon salt
3 Eggs
1 egg yolk
1/2 cup butter, softened (1 stick, cut into 1 in. pieces for bread)
3 oz. semisweet chocolate (chopped)
6 tablespoons butter
2 tablespoons confectioners’ sugar
2 tablespoons cocoa powder
2 tablespoons water

Step 1

In large bowl, stir together milk, 2 Tbsp sugar and yeast until dissolved. Let stand 10 minutes or until foamy. Stir in 1/2 cup flour.
Step 2

In large bowl, stir together remaining 2 1/2 cups flour and salt.
Step 3

Beat yeast mixture with paddle attachment of electric mixer on low speed, adding eggs and yolk one at a time, beating well after each addition. Switch to dough hook. Add flour mixture and mix on low speed until well combined. Gradually mix in 1/2 cup butter, beating well after each addition on medium speed until fully incorporated, about 10 minutes. Dough will be very sticky. Cover and let rise at room temperature until doubled in size, about 1 hour.
Step 4

To prepare filling, in medium microwave-safe bowl, combine chopped chocolate and 6 Tbsp butter. Melt on half (50%) power 60 seconds; stir. Continue melting in 30 second intervals, stirring between each, until fully melted and smooth. Whisk in confectioners’ sugar, cocoa powder and 1 Tbsp flour until smooth.
Step 5

Prepare 9 in. x 5 in. loaf pan with vegetable pan spray. Preheat oven to 350°F.
Step 6

Transfer dough to heavily floured surface. Knead dough until smooth; cover and let rest 10 minutes. On lightly floured surface, roll dough out to a 20 in. x 12 in. rectangle. Spread filling evenly over dough surface. Roll up from long end as for cinnamon rolls, pinching seam to seal. Carefully cut log in half lengthwise. Twist pieces together and place in prepared pan in an “S” shape, tucking ends under. Cover pan and let rise in a warm area 30 minutes.
Step 7

To prepare sugar syrup, combine 3 Tbsp sugar and water in a small microwave-safe bowl. Microwave on high in 15 second intervals, stirring between each, until sugar has dissolved.
Step 8

Uncover loaf and bake 32 to 37 minutes or until loaf is golden brown and sounds hollow when tapped. Let cool in pan on cooling grid 5 minutes, then turn out onto grid. Brush loaf with sugar syrup while it is still hot, then let loaf cool completely before cutting and serving.