FAMILY FARM & BAKERY

Hey everyone!
This might be an early blog post since its only September, but I am so ready for the holiday season. I can only bake this a certain time of the year and it is almost here! I just love eggnog - especially Starbucks eggnog latte- and this just compliments it so well. Here is the recipe!

Also shout out to Cooking Classy; this recipe is influenced by her recipe. I use to do it by her website, but being my own baker, I tweaked it for my taste preference. Here is her recipe.
 
RECIPE: Eggnog Cookies

Method: Creaming Method
Serving: 20 to 25 cookies
 
Ingredients

Cookies

3/4 cup of unsalted butter (if you have salted, omit the salt in this recipe)
1/2 cup of white sugar
1/2 cup of light brown sugar, can use dark if you want
2 large egg yolks
2 1/2 cups of all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp ground nutmeg
3/4 tsp of ground cinnamon
1 tsp vanilla
1 tsp of rum extract
1/2 cup of eggnog

Frosting 

1/2 cup of unsalted butter
1/2 tsp salt
1/3 cup of eggnog
1 tsp of rum extract
3 cups of powdered sugar
 
Directions

Preheat your oven to 350 F.

If using your kitchen aid, add the butter, which should be at room temp, to your mixing bowl. With the paddle attachment, cream your butter until smooth. Add the white sugar and packed brown sugar to the butter. Cream for 6 to 10 minutes on moderate speed until the mixtures becomes pale in color and creamy.While the butter mixture is going, in a regular mixing bowl add the flour, baking powder, salt, nutmeg and cinnamon. Whisk until its combined.After the butter mixture is complete, add one egg yolk at a time. After the second egg yolk, beat for another 3 to 5 minutes until the mixture is completely smooth. In another separate mixing bowl or even a cup, combine your liquid ingredients-the vanilla, rum and eggnog. In the butter mixture, alternatively add the dry ingredients and wet ingredients. It should start and end with the dry ingredient (1/4 dry, 1/3 wet, 1/4 dry, etc.)

After the last dry ingredient, mix until everything is combined. Scrape the sides and make sure everything is mixed. On a baking sheet with parchment paper, scoop out your cookie dough into any shape you want. Bake for 10 to 15 minutes.

While baking make the frosting. Add the butter to your mixing bowl. Cream the butter until its smooth; add the salt, eggnog, rum and the powder sugar to the butter. Mix until its smooth. Side note: add the powder sugar one cup at a time. If you add it all at once, the powder sugar will go everywhere. Any baker will tell you that it has happen to them several times. Take out the cookies and cool on a cooling rack for 10 minutes. Top the cookies with frosting and sprinkle nutmeg and cinnamon on top. Enjoy!

XLisa
 
 

Ingredients

1 1/3 cups all purpose flour
2/3 cup almond flour
2 tbsp granulated sugar
¼ tsp sea salt
14 tbsp cold butter (6 ounce)
3-5 tbsp ice-cold water 

Cherry Filling Ingredients

1 ½ pound pitted cherries
6 tbsp granulated sugar
¼ tsp sea salt
½ tsp vanilla extract
2 tbsp cornstarch
2 tbsp lemon juice 

Glaze

1 egg
1 tbsp milk
Pinch of sea salt
1 tbsp turbinado 
 
Piecrust
​

1. Mix the AP flour, almond flour, granulated sugar and salt in a bowl. Dice the butter and add it to the flour mixture. Use your fingers to pinch in the butter until dough is crumbly.
2. Add the cold water (begin with the smaller amount and gradually add more if the dough feels too dry) and mix it in with a fork. When you pick up a bit of the dough and it coheres when pressed together, it has enough water.
3. Lay a piece of plastic wrap over the dough, flatten the dough somewhat, and then cover the dough completely with plastic wrap. Refrigerate it for at least 1 hour, preferably overnight.

 
Cherry Filling

1. Mix the cherries, granulated sugar, salt, vanilla extract and kirsch in a saucepan. Bring the mixture to a boil and then simmer it over low heat for three to four minutes or until the cherries begin to soften.
2. Small cup, dissolve the cornstarch in the lemon juice and pour it into the saucepan, stirring as you add it in. let the mixture simmer for another minute, or until thickened. Let it cool completely.

 
Rolling crust and baking the pie

Preheat to 435F. On a lightly floured work surface, roll a little more than half the dough into a large circle, 1/8 inch thick. Lay this bottom crust in the pan and refrigerate the pie shell.

Roll the rest of the dough in a circle. Using a round piping tip, cut out small holes in the dough. Take pie shell out, add the filling, and brush the egg with water. Lay the top crust over the pie and press it down around the edge. Cut away any excess dough or make a decorative edge. Put the pie in the freezer for 15 minutes.

To make the glaze, whisk the egg, milk and salt in a small bowl. Brush the crust with the egg mixture and sprinkle the turbinado sugar on top.

​Bake the pie on the lower rack of the oven for fifteen minutes. Reduce the temp to 350F and bake for another 45 minutes until the piecrust is golden brown and the filling bubbly. If the crust darkens too much toward the end of the baking time, cover it with aluminum foil. Remove the pie and let it cool completely. Serve with vanilla ice cream. 

Hey everyone! If you are like me and you're a homebody, and your day consist of taking care of your child or working, you just need something small to unwind everyday. My night usually consists of having a beer and watching Netflix. Here is are some of my favorite baking shows that I watch on my hour of relaxation: 

Baguettes are one of my favorite breads to make- especially when I'm making my own homemade sandwiches. Baguettes are pretty much the same composition of French Bread, but its form is longer and has a shorter proof/baking time. You can finish a baguette in half the time of a French bread loaf!
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Disclaimer: This post is linked with Amazon Services, and as a Amazon Associate I will earn from qualifying purchases. But don't worry, this doesn't affect you in any way. 

Hello Everyone!
I hope everyone had a great week! This week I was at home resting due to a root canal; the positive that came out of it though has been the free time to actually to start this website. 
I haven't really outlined what my objective was for this blog. I just want to bring delicious recipes that you can cook or bake. My goal is to post every Monday and Thursday; so stay tuned on those days :)

The post this week will be about delicious and easy cake pops. All you will need is:
Material:

• Cake pop machine
• 1/2 cake mix or any cake recipe halved
• Candy melts- any color
• Styrofoam
• Lollipop sticks
• Lollipop bags
• Ties
• Tags
• Baker twine

To make cake pops, I think the easiest way is to just buy a cake pop machine.

I got mine at Hobby Lobby for about 15.00 (originally 25, but I used the online 40% coupon). It was so worth it.

If you do not have a Hobby Lobby near you, Amazon does sell the Babycakes cake pop machine for a little less than $15. This product would work the same. 

I made red velvet cake batter and poured it into the machine. It only took four minutes to bake! Tip: using a pastry bag and a number three Wilton tip makes it a lot easier to put the batter into the machine.
After it finishes baking, freeze or refrigerate the cake holes so it will be cooled. Dip the stick you will be using into the frosting or melts of your choosing. Insert it into the cake hole and refrigerate for five minutes. After taking them out, dip the cake pops in melts of your choosing and insert them on a styrofoam pad. Refrigerate for at least 5 minutes. They should be ready ?
After refrigerated, insert your cake pop into a lollipop bag and twisty tie the bag.

Add a pre-bought tag or make your own tags with a tag cutout and tie them around the cake pop with baker twine. The tag can say anything that your heart desires.

​A fun and tasty gift you can give to everyone you love!
Hope you enjoyed this diy gift. Come back this week for more :)

I have such an exciting recipe to share with you today! This recipe comes from Bread Illustrated by the editors of America’s Test Kitchen. This book is for anyone- especially newbies since they have straight forward directions and basic ingredients. So any amateur can make any of these breads; so I would highly recommend this book!
The recipe I chose today was The Ultimate Cinnamon Buns. Not only does it look delicious, but it is quite simple to make (even though it is quite long). For equipment utensils, you only need your Kitchen-Aid & dough hook, several mixing bowls, 13X9 pan, a whisk, aluminum foil, rolling pin and plastic wrap. The equipment list is general kitchen equipment, so I hope most people can make it one day when they are not working.
Hope you enjoy 🙂

Recipe: Ultimate Cinnamon Buns

​For the dough:​

Whisk the flour, cornstarch, instant yeast and salt in a Kitchen-aid. If you are using salted butter, omit the salt. 

​

In a bowl or a four cup liquid measuring cup, whisk together the eggs, milk and sugar. Whisk together until the sugar is dissolved. 

​Still using your Kitchen-Aid, attach the dough hook. On low speed, add the egg/milk mixture to the flour mixture slowly. Mix until a cohesive dough is formed and no flour is remaining. The book states two minutes, but it could be longer. If the dough isn’t cohesive, add an ounce of milk.

​Once the dough is cohesive, increase the speed to medium low (speed 4). Add a tablespoon of butter every thirty seconds (use unsalted if you can). It should be fully incorporated if you did the intervals right; around 6 minutes overall. Once incorporated, knead the dough by using the dough hook for another three minutes until the dough is smooth and elastic. It should not be as tough. Transfer the dough to a lightly-floured surface and knead by hand for thirty seconds.

Once kneaded, transfer the dough to an oiled bowl (Pan or olive oil). Cover in plastic wrap and allow it to double in size for 2 to 2 1/2 hours. While your waiting, prepare your 13X9 inch pan. Cover it with aluminum foil and leave some aluminum foil hanging to make it easy to take out the cinnamon rolls. 

I only could eat half of the cinnamon roll- way too much sugar for me. Even though that is true, this was sooooo delicious! I would so recommend you making it. If you have any questions, do not hesitate emailing me at jolipapierlisa@gmail.com or commenting below.Thank you for reading!

XO,
​Lisa