Grilled Prosciutto and Asparagus Flatbread

Grilled Prosciutto and Asparagus Flatbread cut into wedges on a wooden cutting board.
Grilled Prosciutto and Asparagus Flatbread
Print Recipe
    Servings Prep Time
    2 12x8 flatbreads 50 minutes
    Cook Time Passive Time
    10 minutes 70-80 minutes
    Servings Prep Time
    2 12x8 flatbreads 50 minutes
    Cook Time Passive Time
    10 minutes 70-80 minutes
    Grilled Prosciutto and Asparagus Flatbread cut into wedges on a wooden cutting board.
    Grilled Prosciutto and Asparagus Flatbread
    Print Recipe
      Servings Prep Time
      2 12x8 flatbreads 50 minutes
      Cook Time Passive Time
      10 minutes 70-80 minutes
      Servings Prep Time
      2 12x8 flatbreads 50 minutes
      Cook Time Passive Time
      10 minutes 70-80 minutes
      Ingredients
      Dough
      Flatbread
      Servings: 12x8 flatbreads
      Instructions
      Dough
      1. In the bowl of a stand mixer fitted with a dough hook, stir together water, honey and yeast. Allow to ferment for 6-8 minutes.
      2. Stir in 1 1/2 cups of flour, olive oil and salt. Begin kneading, allowing all the flour to be absorbed before adding more. Add additional flour gradually until dough is soft, subtle and no longer sticky to the touch, about 8 minutes. The exact amount of flour will vary.
      3. Lightly coat a large bowl with olive oil. Shape dough into a ball and place in bowl. Cover and allow to rise in a warm, draft free area until double in size, about 1 hour.
      Flatbread
      1. Slice prosciutto into 1/4" strips. Heat a non-stick skillet over medium-high and cook prosciutto until crisp, stirring often. This will take 8-10 minutes. Remove to a paper towel-lined plate.
      2. Preheat grill to medium.
      3. Cut the woody 1-2" off the bottom of the asparagus spears. If they are thick spears, shave the bottoms lightly with a vegetable peeler to make them uniform in width. Rub spears lightly with olive oil and season with salt and pepper.
      4. Place asparagus directly on grill against the grain of the grills. Grill for 4-6 minutes until crisp-tender, turning once or twice. Remove from grill and set aside.
      5. In a small bowl whisk together 1 tbsp olive oil, lemon juice, basil, salt and a few grinds of black pepper. Cut asparagus into 1" pieces and toss with a drizzle of lemon and oil, saving the remainder for finished flatbread.
      6. Deflate the dough by kneading 3-4 times and divide the dough into two portions. Cover lightly and allow the dough to rest for 10 minutes. This will help relax the dough and make it easier to flatten. Spread and press one portion out to an approximate 13"x8" rectangle on a flat, movable surface like a cutting board or back of a baking tray.
      7. Peel dough off of surface in one motion if possible and lay on preheated grill. Spread out corners slightly if possible. Close lid and cook for about 5-6 minutes until golden and crisp on the bottom. The time will vary depending on your grill and heat setting. Poke any large air bubbles and flip dough over.
      8. Immediately scatter on half of the asparagus, prosciutto and crumbled goat cheese. Sprinkle with 1/4 cup of parmesan and close the lid. Allow to cook for 3-4 more minutes to warm toppings and finish cooking the dough. Remove to a cutting board and cut into wedges. Drizzle with remaining olive oil and lemon juice and serve immediately.
      Recipe Notes

      -The dough will shrink up some when transferred to the grill, there's no stopping this, don't fight it!  I can usually grab and stretch out a couple corners once it is on the grill, but once it's on I don't mess with it much.

       

      Irish Cream Cupcakes

      A single Irish Cream Cupcakes sits in focus in the foreground. It sits on a black cooling rack draped with a green and white checkered towel. The background is blurry.
      Irish Cream Cupcakes
      Print Recipe
        Servings Prep Time
        24 cupcakes 60 minutes
        Cook Time Passive Time
        16-18 minutes 4+ hours
        Servings Prep Time
        24 cupcakes 60 minutes
        Cook Time Passive Time
        16-18 minutes 4+ hours
        A single Irish Cream Cupcakes sits in focus in the foreground. It sits on a black cooling rack draped with a green and white checkered towel. The background is blurry.
        Irish Cream Cupcakes
        Print Recipe
          Servings Prep Time
          24 cupcakes 60 minutes
          Cook Time Passive Time
          16-18 minutes 4+ hours
          Servings Prep Time
          24 cupcakes 60 minutes
          Cook Time Passive Time
          16-18 minutes 4+ hours
          Ingredients
          White Chocolate Ganache
          Chocolate Cupcakes
          Servings: cupcakes
          Instructions
          White Chocolate Ganache
          1. Heat cream and Irish cream in a small pot until just at a simmer.
          2. Add chopped white chocolate and butter to a medium size bowl. Pour hot cream over white chocolate and allow to sit for 5 minutes. Whisk until smooth. Cover with plastic wrap directly on the surface and chill until cold, about 4 hours or up to 24 hours in advance.
          3. Using an electric mixer or stand mixer fitted with a whip, whisk ganache until light and fluffy, about 3 minutes. Use immediately or chill until ready to use.
          Chocolate Cupcakes
          1. Preheat oven to 350℉ and line 24 muffin tins with paper liners.
          2. Using an electric mixer or stand mixer fitted with a whip attachment combine all ingredients EXCEPT the water and whisk until smooth, about 2 minutes. Add boiling water and stir to combine.
          3. Pour or scoop 1/4 cup of batter into prepared tins. Bake for 16-18 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool enough to handle, then remove to a cooling rack to cool completely.
          4. Frost with white chocolate ganache frosting.

          Cinnamon Raisin Challah

          Baked and golden Cinnamon Raisin Challah braid rests on a wooden trivet that is draped with a navy and brown napkin. The loaf has two slices cut and resting at the front of the loaf. A knife and apricot jam sit to the side.
          Cinnamon Raisin Challah
          Print Recipe
            Servings
            1 large loaf
            Servings
            1 large loaf
            Baked and golden Cinnamon Raisin Challah braid rests on a wooden trivet that is draped with a navy and brown napkin. The loaf has two slices cut and resting at the front of the loaf. A knife and apricot jam sit to the side.
            Cinnamon Raisin Challah
            Print Recipe
              Servings
              1 large loaf
              Servings
              1 large loaf
              Ingredients
              Servings: large loaf
              Instructions
              1. In the bowl of a stand mixer fitted with a dough hook stir together water, brown sugar and yeast. Allow to proof for 7-8 minutes.
              2. Stir in 2 whole eggs, egg yolks, oil, and raisins. To this mixture add 2 cups of flour, cinnamon, cardamom and salt. Begin kneading, allowing all the flour to be absorbed. Add remaining flour gradually until dough begins to pull away from the sides and is smooth about 7-8 minutes. The dough will be a little sticky but you should be able to handle it without additional flour.
              3. Lightly oil a large bowl and turn out dough into bowl flipping to coat sides. Cover loosely with a clean kitchen towel and allow to rise in a draft-free area for 90 minutes. (It will not appear to be double in size)
              4. Remove dough and knead a few times to punch out the air. Divide dough into 3 equal portions of approximately 300g each. Allow dough to rest for about 5 minutes. This helps relax the dough and will make it easier to roll into logs.
              5. Line a large baking tray with parchment.
              6. Roll each third into a 14" long log. Lay the 3 logs parallel to each other on the baking tray. Braid dough tightly, pinching the ends together and tucking under slightly.
              7. Cover loaf with a clean kitchen towel and allow to rise in a draft free area for 45 minutes.
              8. Preheat oven to 350℉. In a small bowl whisk together 1 large egg and cream. Brush generously on the loaf and sprinkle with coarse sugar. Bake for approximately 32 minutes until golden and an internal temperature of 195℉ is reached.
              9. Remove from oven to a cooling rack and allow to cool prior to slicing.
              Recipe Notes

              For extra plump raisins, soak them in hot water for 10-15 minutes and drain well prior to adding to dough.

              This bread is wonderful toasted with a little apricot jam.

              It toasts quickly because of the sugar content.

              Breaded Pesto Chicken Cutlets

              Breaded Pesto Chicken Cutlets are cut into strips in the foreground, while whole cutlets remain on a parchment lined tray in the background. A black kitchen towel, knife, fresh basil and pesto adorn the scene.
              Breaded Pesto Chicken Cutlets
              Print Recipe
                Servings Prep Time
                8 cutlets 35 minutes
                Cook Time
                12-15 minutes
                Servings Prep Time
                8 cutlets 35 minutes
                Cook Time
                12-15 minutes
                Breaded Pesto Chicken Cutlets are cut into strips in the foreground, while whole cutlets remain on a parchment lined tray in the background. A black kitchen towel, knife, fresh basil and pesto adorn the scene.
                Breaded Pesto Chicken Cutlets
                Print Recipe
                  Servings Prep Time
                  8 cutlets 35 minutes
                  Cook Time
                  12-15 minutes
                  Servings Prep Time
                  8 cutlets 35 minutes
                  Cook Time
                  12-15 minutes
                  Ingredients
                  Servings: cutlets
                  Instructions
                  1. Using a blender or mini processor combine the first 7 ingredients and blend until combined but still has some texture. Set aside.
                  2. Using three shallow bowls, combine flour and 1/2 tsp salt in one, breadcrumbs and 1/2 tsp salt in the second and the eggs whisked with the milk in the third.
                  3. Pat chicken breasts dry with a paper towel. Cut each breast in half horizontally and then cut each half into half vertically, giving you 4 pieces per breast.
                  4. Place chicken pieces between 2 pieces of parchment. Pound to about a 1/4" thick (no thinner).
                  5. Dredge chicken cutlets with flour, shaking off excess.
                  6. Dunk floured cutlets into egg wash and then into bread crumbs, turning to coat evenly. Arrange prepared cutlets onto a clean plate or tray.
                  7. Add enough oil to a large skillet to come up about an 1/8" of an inch. Heat over medium until hot. Add 4 cutlets and cook approximately 2 1/2 minutes per side depending on thickness. Remove to a paper towel lined plate. Repeat with remaining cutlets.
                  8. Turn oven to broil, with rack 8-10" from heat.
                  9. Arrange cutlets on a foil lined tray. Spread 1 tbsp of pesto onto each cutlet and sprinkle lightly with grated parmesan cheese. Broil for 1-2 minutes until cheese is bubbly. Remove from oven and serve immediately.
                  Recipe Notes

                  -You can use any pesto you'd like here, however, the one included with this recipe contains less oil than regular pesto.  I found regular pesto makes the cutlets too oily.  This slightly drier version gives the same great flavour but less oil and better results. If you'd like to use a classic pesto, here's the recipe Classic Pesto

                  -These cutlets are also great on top of pasta drizzled with extra pesto or in a sandwich.

                  Coconut Oatmeal Cookies

                  Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
                  Coconut Oatmeal Cookies
                  Print Recipe
                    Servings Prep Time
                    54 cookies 20 minutes
                    Cook Time
                    10-12 minutes
                    Servings Prep Time
                    54 cookies 20 minutes
                    Cook Time
                    10-12 minutes
                    Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
                    Coconut Oatmeal Cookies
                    Print Recipe
                      Servings Prep Time
                      54 cookies 20 minutes
                      Cook Time
                      10-12 minutes
                      Servings Prep Time
                      54 cookies 20 minutes
                      Cook Time
                      10-12 minutes
                      Ingredients
                      Servings: cookies
                      Instructions
                      1. Preheat oven to 350℉.
                      2. In a medium bowl whisk together flour, baking powder, baking soda, spices and salt. Set aside.
                      3. Using an electric mixer or stand mixer fitted with a paddle attachment, cream together butter and sugars.
                      4. Add egg and molasses and beat to fully incorporate. Stir in vanilla.
                      5. Add flour mixture, oatmeal and coconut. Mix until just combined and dough comes together.
                      6. Line baking trays with parchment or silpat mat. Using a 1 ounce cookie scoop, scoop out dough, spacing 2 inches apart.
                      7. Bake one tray at a time on the middle rack for 10-12 minutes.
                      8. Remove from oven and allow cookies to cool on tray for 2-3 minutes before moving to a cooling rack to cool completely.