G TOLLEY.COM

G. Tolley

Pull Apart Bread — December 2, 2017

Pull Apart Bread

If I didn’t put off writing and studying for finals off to last minute, I would have made homemade bread for this. For the sake of my sanity, I just used a store-bought loaf of bread. But if you want to go the extra mile and bake your own bread, go ahead and try this easy french loaf recipe from genius kitchen. (http://www.geniuskitchen.com/recipe/crusty-french-bread-101476) I promise if you take this for a holiday meal, you will be the MVP of that night.

bread big.jpg

Ingredients

  • One loaf of bread, not pre-sliced
  • 8 tablespoon Unsalted Butter
  • 2 Garlic Cloves, minced
  • 1 Dry Ranch Seasoning Packet
  • ½ teaspoon Salt
  • 1 tablespoon Parsley, Chopped
  • 1 cup Mozzarella cheese, shredded

Directions

  1. Preheat oven to 350*F. Line a baking sheet with tin foil for easy cleanup.
  2. Meltdown the butter in the microwave or on the stove top. Stir in the garlic, ranch seasoning, salt, and parsley.
  3. With a sharp knife, cut the bread into 1-inch diagonal strips. Don’t go all the way down as you don’t want to make bread slices. Then turn the loaf 90* and repeat to create a grid into the bread.
  4. Using a rubber cooking brush, brush on half of the seasoned butter into the cuts you have made. Then stuff the loaf with mozzarella cheese.
  5. To finish it off, brush on the remaining of the butter. Place it on the baking sheet, and completely cover the bread with another layer of tin foil.
  6. Bake for 15 minutes, then remove the top tin foil and continue to bake for 5 minutes.
Cinnamon Peanut Butter Bars — November 25, 2017

Cinnamon Peanut Butter Bars

I didn’t want to call this recipe a rice crispy treat because we are using cinnamon square cereal. I had something similar a few weeks back and wanted to see if I could make it at home. It’s one of those recipes where you don’t have to measure things out for say; you just have to eyeball what you are putting in..

creal bar big.jpg

Ingredients

  • 6 Cups Cinnamon Squares
  • 4 Tablespoon Unsalted Butter
  • 5 Cups Mini Marshmallows
  • ½ Cup Creamy Peanut Butter
  • 1 Tablespoon Cinnamon

Directions

  1. In a large pot meltdown the butter on a low heat. With a nonstick spoon or spatula, stir in the marshmallows. Continue to stir this until it’s smooth. Then add the peanut butter and cinnamon.
  2. Now that everything is combined, carefully fold in the cinnamon squares. Don’t be too rough on them so the cereal doesn’t break.
  3. In a 9×13 pan, spray down the edges with nonstick spray. Pour in the gooey mixture, and pat down the cereal to compact it.
  4. Allow them to cool down and sit for at least five hours.
Turkey Apple Cheddar Sandwich — November 18, 2017

Turkey Apple Cheddar Sandwich

One skill that I continually impress myself with is my ability to bake bread. While out at dinner with my roommate, I had this fantastic sandwich that I wanted to recreate. Though the bread takes a day to make, I think it’s worth it over store-bought bread. My bread recipe makes about 5 sandwiches.

Ingredients

Bread

  • 3 cups Self Rising Flour
  • 1 Packet Dry Active Yeast
  • 1 teaspoon Salt
  • ½ cup Dried Cranberries
  • ½ cup Walnuts, Chopped
  • 1 ⅓ cup Water

Slaw

  • 1 Gala Apple, chopped
  • 2 cup Original Cabbage Coleslaw Mix
  • 2 tablespoons Dried cranberries
  • ¼ cup Walnuts, chopped
  • ½  cup Plain Greek Yogurt
  • 2  teaspoon lemon juice
  • 1 tablespoon Honey

Sandwich

  • 1 pound Honey Roasted Turkey Deli Meat
  • 5 slices White Cheddar Cheese
  • 2 cups Arugula

Directions

  1. In a standing mixer, mix together the flour, yeast, salt, cranberries, walnuts, and water. Using a paddle attachment or bread hoke, mix this together on a medium setting for two minutes.
  2. While still in the bowl, cover it with plastic wrap. Let this sit at room temperature for 12 hours. Since there are no dairy products in this, it is fine sitting out.
  3. Later, preheat the oven to 450*F . Line either a dutch oven, circle dish with a line, or an 8-inch cake pan with parchment paper.
  4. Remove the dough from the bowl, and shape the dough into a ball. Place it into the pan and cover it. If you are using a cake pan, cover it with tin foil. Bake for 30 minutes, then remove the lid. Continue to bake it after that for an additional 15 minutes. Before making sandwiches with this, let it cool outside of the pan for an hour.
  5. In a medium-size bowl, mix with a spoon the chopped apple, cabbage slaw mix, cranberries, walnuts, greek yogurt, lemon juice, and honey.
  6. Slice the bread into roughly 1-inch slices. Lay on the turkey, cheddar cheese, the slaw, and arugula.
Pecan Pumpkin Cake — November 11, 2017

Pecan Pumpkin Cake

I might have gone too far on this recipe. Pumpkin is a staple in the majority of my desserts in the fall. Instead of going the easy route for this, I decided to make my own pumpkin purée. As long as it takes to make it, it’s probably not worth it for the time you put in. But hey, you’ve got to try everything at least once! Plus, I guess now I have enough pumpkin to last me for two years. Anyways, this cake is rich and moist and doesn’t take too long to make (unless you make your own pumpkin purée like me).

Ingredients

Cake

  • 1 Can Pumpkin purée (about a five-pound pumpkin)
  • 1 Can Evaporated Milk
  • 2 Eggs
  • 1/4 cup Brown sugar
  • A pinch of salt
  • 1 tablespoons pumpkin pie spice
  • 2 teaspoons Cinnamon
  • 1 Yellow Cake mix
  • 1/2 Pecans

Topping

  • 1 cup flour
  • 3/4 cup Brown Sugar
  • 1/4 cup Unsalted Butter, melted

 

Directions

1.) To make the pumpkin purée from scratch, first preheat the oven to 450* F.

2.) Cut the pumpkin into four equal pieces and scrape out the guts. Then remove the stem. From there, cut the four large slices into smaller pieces. Doing this will make sure they cook faster.

3.) Bake for an hour on a foil-lined baking sheet.

4.) Let the pumpkin cool for ten minutes before handling. Reduce the oven to 350*. Using a large spoon, scoop out the meat of the pumpkin. Leave the outside skin.

5.) In a food processor, purée the pumpkin until there are no more chucks. Allow this to cool for at least 30 minutes before cooking with it.

6.) In a large bowl combine 2 cups of the pumpkin purée or one 16 oz can. Combine it with the remaining cake ingredients of the evaporated milk, eggs, brown sugar, salt, pumpkin spice, cinnamon, cake mix, and pecans. Pour this into a greased 9×13 pan.

7.) In a small bowl, combine the flour, brown sugar, and butter to make a crumb topping.

8.) Evenly lay the crumbs on top of the cake, and bake for 35 minutes.

Chicken Cutlet Pasta — November 4, 2017

Chicken Cutlet Pasta

There are three things that I’ve never messed up while cooking: burgers, bread, and pasta. This week I wanted to test out a base tomato sauce that I found on Sorted Food’s YouTube channel. It was easy enough and made my kitchen smell like Italian food heaven.

Ingredients

Chicken

  • 4 Chicken Thighs
  • 1 Teaspoon Pepper
  • ½ Teaspoon Salt
  • 1/4 Teaspoon Basil
  • ¼ Teaspoon Paprika
  • 1/4 Teaspoon Rosemary
  • 2/3 Cup Mozzarella, shredded

Pasta

  • 2 Cups Dry Elbow Macaroni
  • 2 Lbs Tomatoes
  • ½ Bulb Garlic
  • ¼ Cup Olive Oil
  • ⅔ White Wine
  • 2 Teaspoons Pepper
  • ½ Teaspoon Salt
  • 1 Tablespoon Sugar
  • 1 Tablespoon Basil
  • ½ Tablespoon Red Pepper Flakes

Directions

  1. Preheat oven for 400* F. Line a baking sheet with tin foil.
  2. Cut the tomatoes in half and evenly place them skin side up on the tray. Drizzle some olive oil on top. Place the garlic on the sheet, and sprinkle with the salt and pepper. Before putting in the oven, pour the white wine on top of the tomatoes. Bake for 30 minutes.
  3. While the tomatoes are roasting, bring a pot of water to a boil. Then dump in the noodles and prepare them according to the package. Once they are cooked, drain the water and set on the side.
  4. Season the chicken thighs with the salt, pepper, basil, paprika, and rosemary. In a skillet, cook the chicken until they are cooked through. Then sprinkle on shredded mozzarella on top and let that melt.
  5. By the time this is done, the tomatoes should be roasted. Allow them to cool for five minutes outside of the oven. In a food processor or blender, puree the tomatoes until it’s a thin sauce. Pour this onto the noodles, and add the sugar, basil, and red pepper flakes to season. Stir and allow it to sit for 5 minutes on a low heat to combine all the flavors.
  6. Serve a serving of pasta with a seasoned chicken thigh on top.
Chocolate Chip Oat Cookies — October 28, 2017

Chocolate Chip Oat Cookies

I’ve never claimed to be a professional cook, but I think I have a good grab on the culinary arts. Sometimes when I’m testing out new recipes, things don’t always turn out like they are supposed to. With every failure comes an opportunity for something better. For instance, the recipe originally began as an attempt to make scones. I’ve concluded that my mistake in the recipe came from me not having cold enough butter and not using wheat flour. Still, I was left with a delicious cookie dough that might be better than what the scones could have come out as.

Ingredients

  • 3 1/2 cup Oats
  • 1/2 teaspoon Salt
  • 2 1/2 teaspoon Baking Powder
  • 6 tablespoons Butter, room temperature
  • 2/3 cup heavy cream
  • 2 Eggs
  • 2 teaspoon Vanilla Extract
  • 1 1/2 cup Mini Chocolate Chips

IMG_4451.JPG

Directions

  1. Preheat oven to 350*
  2. Using a food processor on a high-speed, blend the oats for four minutes. Sift the oat powder into a bowl to remove any large pieces. Measure out 2 1/2 cups of the oat flour, and put it into a large bowl.
  3. Now combine the salt and baking powder with the oat flour. Then take the unsalted butter and cut it into the flour with your hands.
  4. In the same bowl, add the wet ingredients of heavy cream, eggs, and vanilla extract. Once well mixed, combine in the chocolate chips.
  5. On a parchment paper lined baking sheet, bake golf ball sized cookies for 16 minutes.
Tomato Basil Soup — October 7, 2017

Tomato Basil Soup

Recently I’ve been in the mood for soup. Before I tested this recipe, I’ve never made tomato soup from scratch. Though the canned version is easier, making it at home means you get to control what you’re putting inside of it.

Ingredients

  • 1/4 cup Basil
  • 4 cloves Garlic
  • 1 Small Onion, chopped
  • 2 crushed Tomatoes
  • 2 cups Chicken stock
  • 2 teaspoon Thyme
  • 1 cup Heavy cream
  • 1 tablespoon Butter
  • 1 teaspoon Sugar

Directions

  1. Either in a large blender or food processor, blend the tomatoes, chicken broth, garlic, and onion until it’s a liquid consistency. (I like my tomato soup to be more liquidy than chunky, so I like blending this before I start.)
  2. In a large pot, bring the tomato base to a boil for 10 minutes.
  3. Turn down the heat to low, and stir in the sugar and butter. Mix until they melt and combine in.
  4. A quarter cup at a time, pour in the heavy cream while continuing to stir.
  5. From here, add in the basil and thyme.
  6. Let this simmer for 5 minutes, and serve.
Pumpkin Spice Twisted Log — September 30, 2017

Pumpkin Spice Twisted Log

The dog days of summer have ended, and the weather has officially declared it to be fall. I couldn’t be happier to trade in my shorts and t-shirts for jeans and flannel. As simple as this recipe is, it will leave your guests impressed with your baking skills.

Ingredients

Log

  • 1 can Pumpkin
  • 1/4 cup Sugar
  • 1/4 cup Brown Sugar
  • 1 teaspoon Pumpkin pie spice
  • 1 (17.3-oz.) Package Frozen Puff Pastry (2 sheets), thawed but cold
  • 1 Egg

Icing

  • 2 oz Cream Cheese
  • 1/2 cup Powder Sugar
  • 1/2 tablespoon Pure Vanilla Extract

IMG_0010

Directions

  1. Preheat oven to 350 F. Line a baking sheet with parchment paper.
  2. In a small bowl, combine the pumpkin, sugar, brown sugar, and pumpkin pie spice.
  3. Unwrap and roll out a sheet of puff pastry onto a floured surface. Spread out half of the pumpkin mixture onto the pastry. Make sure to leave an inch border around the edges.
  4. Roll up the pastry into a log starting from the longest end. Down the center, carefully cut the log halfway. Twist the two halves together, and pinch the ends close. Repeat steps 3 & 4 with the second sheet of puff pastry and the remaining pumpkin mixture.
  5. In another small bowl, whisk together the egg. Brush this on top of the two twists, and finish it off by sprinkling some sugar on top.
  6. Bake this for 20 to 25 minutes or until the outside is golden brown.
  7. While this is baking, combine the cream cheese, powdered sugar, and vanilla extract.
  8. After the logs have cooled for five minutes, drizzle the icing on top.

 

Baked Apples — September 23, 2017

Baked Apples

If you ever want to impress someone with your cooking skills but don’t want to put in the effort, you should make this. It’s warm, and it’s the perfect comfort food for fall.

Ingredients

Filling

  • 4 Medium Apples
  • 1/3 cup Pecans Half
  • 1/4 cup Brown Sugar
  • 2 tablespoons Cinnamon
  • 1/2 teaspoon Salt
  • 4 tablespoons Unsalted Butter

Crumble

  • 1/4 cup Flour
  • 1/4 cup Oats
  • 1/8 cup Brown Sugar
  • 1/8 cup Sugar
  • 1 tablespoon Cinnamon
  • 4 tablespoons Butter, chilled
  • Preheat oven to 400°F.

IMG_4371.JPG

Directions

  1. Begin by washing and cleaning the four apples. Chop one of the apples into small pieces. This will be the main part of the filling of the other three apples.
  2. In a small skillet, melt four tablespoons of butter on a medium-high heat. Once that is finished, add in the apple pieces, pecans, brown sugar, cinnamon, and salt. Stir this for six minutes with a nonstick spatula so that it caramelizes.
  3. Carve out bowls out of the remaining apples; it doesn’t have to be perfect. During my test run of this recipe, we got good results using a sturdy spoon.
  4. In a medium size bowl, combine the flour, oats, brown sugar, sugar, cinnamon, salt, and butter. If your butter is still hard, it would probably work best if you used your hands for this. With this, make three equal sized balls and smash them into 1/2 inch thick disks.
  5. Fill the carved out apple bowls with the caramelized filling, and top them off with a crumble disk.
  6. Place the apples onto a baking sheet and bake for 25 minutes.

 

Baked French Toast — September 2, 2017

Baked French Toast

There is nothing more I miss when I’m at college than weekend breakfasts with my family and my dog Skip. This recipe is quite simple compared to regular french toast because you just have to pour it into a pan. Plus, you don’t have to waste your morning watching and flipping individual slices of toast.

Ingredients

Toast

  • 1 French Loaf
  • 8 eggs
  • 1 ½ cup Milk
  • ½ cup Half & Half
  • ¾ cup Brown Sugar
  • 2 tablespoons Pure Vanilla Extract
  • 1 teaspoons Cinnamon, ground

Topping

  • ½ cup Flour
  • ⅔ Brown Sugar
  • 1 teaspoon Cinnamon, ground
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, softened

IMG_4358.jpg

Directions

  1. Cube the bread into 1-inch pieces and place into a greased 9×13 pan.
  2. In a bowl, whisk together the remaining ingredients that you need for the toast, which are the eggs, milk, half & half, brown sugar, vanilla, and cinnamon.
  3. Pour this over the bread so it can soak overnight. Cover it and put it in the fridge for at least six hours.
  4. The next day, mix all the dry ingredients for the topping together. Then cut the butter into the topping with your hands until it crumbles.
  5. Sprinkle this over the top of the bread and bake for 50 minutes.