Date: Sat, 29 May 2021 03:37:56 +0000 --------------- BEGIN bread-bakers.v121.n020 --------------- 01. Overnight Yeast Rolls (Reggie Dwork) 02. 15 Min Puff Pastry (Reggie Dwork) 03. Italian Flatbreads (Reggie Dwork) 04. Bread Machine Garlic Parmesan Bread (Reggie Dwork) 05. Muenster Bread (Reggie Dwork) 06. Oatmeal Rolls (Reggie Dwork) 07. Extra Quick Yeast Rolls (Reggie Dwork) 08. Cappuccino Muffins (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n020.1 --------------- Date: Sat, 24 Apr 2021 15:30:35 -0700 From: Reggie Dwork Subject: Overnight Yeast Rolls * Exported from MasterCook * Rolls, Overnight Yeast Recipe By : Southern Living Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 tsp active dry yeast -- (1/4-oz./or 2 envelopes) 1 cup water -- warm 1 cup shortening 1 cup sugar 1 teaspoon salt 1 cup water -- boiling 2 large eggs 6 cups all-purpose flour Cooking spray These homemade yeast rolls are the perfect side dish for any dinnertime spread. Serve them on the side of a weeknight roast, black bean chili, or skillet pork chop. Easy yeast rolls are just that...easy! With only 22 minutes of hands-on time and 7 simple ingredients, you'll be able to whip them up effortlessly. Light and tender, overnight yeast rolls are a delightful cuisine to have on the table, their buttery flavor is sure to impress even the pickiest dinner party guest.Not convinced you should give this fluffy roll recipe a try? Prepare the dough a day ahead of your event and let it chill overnight; you'll have one less task on your to-do list on the day of the occasion. Casual enough to bring to a church potluck and delicious enough to serve at an elegant holiday occasion, this recipe is our new go-to. Active: 22 mins Total: 1:13 Combine yeast and warm water (100F to 110F) in a 2C liquid measuring cup; let stand 5 minutes. Place shortening, sugar, and salt in a large mixing bowl of a heavy-duty stand mixer. Add boiling water, and beat at medium speed until smooth. Add eggs and yeast mixture, beating at low speed 1 minute or until blended; gradually beat in flour. Place dough in a bowl coated with cooking spray, turning to coat top of dough; cover with plastic wrap. Cover and chill 8 hours or overnight. Lightly coat 2 (12C) muffin pans with cooking spray. Punch dough down. Turn dough out onto a lightly floured surface. Roll dough into 72 (1") balls, and place 3 dough balls in each muffin cup. Cover and let rise in a warm place (85F), free from drafts, 45 minutes or until doubled in bulk. Preheat oven to 375F. Bake at 375F for 18 minutes or until golden. Makes 2 dozen. Review: These are the best home made rolls that I have ever made. I used my Kitchen Aid mixer which made them easier to mix. I am going to throw away all my other roll recipes and let this be my exclusive! Made them exactly by the recipe except used a little more yeast. You can't go wrong with this recipe. S(Internet address): https://www.southernliving.com/recipes/overnight-yeast-rolls - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 230 Calories; 9g Fat (36.4% calories from fat); 4g Protein; 32g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 96mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 1219 --------------- MESSAGE bread-bakers.v121.n020.2 --------------- Date: Sat, 24 Apr 2021 16:08:58 -0700 From: Reggie Dwork Subject: 15 Min Puff Pastry * Exported from MasterCook * Puff Pastry, 15 Min Recipe By : Christina Lane Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour -- (125 g) 1/4 teaspoon salt -- fine 10 tablespoons butter -- high-quality, cold, (5 oz) 1/3 cup water -- ice cold Puff pastry recipes using my famous homemade 15-minute puff pastry-so delicious and handy to keep around in the freezer. Plus, ways to use homemade puff pastry! PREP: 15 minutes TOTAL: 15 minutes In a medium bowl, add the flour and salt. Stir to mix. Next, cube the butter and then add it to the flour bowl. Using a pastry blender or two knives, cut the butter into the dough. It will be very crumbly, and you're done when the butter is in uniform pieces all about the size of peas. Next, make a hole in the center of the dough and pour in all of the water. Using a fork, stir to combine the dough. Flour a cutting board, and add the dough. Pat it into a rough square. You will still see chunks of butter and it will seem too dry, but do not add extra water. The dough will come together with each roll. Flour the rolling pin, and roll the dough out in front of you into a rectangle about 10" long. No need to be too precise here. Fold the bottom third of the dough over the middle of the dough. Fold the upper third of the dough on top of the middle too. Rotate the dough one-quarter turn, and repeat. Use additional flour as needed to prevent the dough from sticking. Roll out, fold, and turn the dough at least 6 or 7 times. When done, wrap the dough in plastic wrap and chill for at least one hour, or overnight. Dough may be frozen, too. Roll out with flour for desired puff pastry use. Please note that this recipe does not have baking temperature and time, because you're supposed to use this pastry in any recipe that calls for one sheet of puff pastry. Understand? Cal 245, Fat 19g, Carb 16g, Sod 242g, Fiber 1g, Pro 2g Review: I just tried making the dough in my food processor. It came out silky smooth and I didn't have to roll as many times. It is resting in the fridge now, will roll it out and make something out of it tomorrow. If it works it couldn't be easier! Thank you so much for this recipe. Question: I have no idea how this dough is made but I think that there should be an instructions. Response: This recipe is meant to be used with a recipe calling for puff pastry. Make the dough using these instructions, and then use the dough in another recipe that calls for puff pastry. Question: It's not. Could you please say how long and at what temp? Thanks. Response: Ok, now I see what you mean. This recipe is meant to be used in place of puff pastry in any recipe you chose. You could make apple turnovers (https://www.dessertfortwo.com/apple-turnovers/) or ham and cheese puff pastry squares (https://www.dessertfortwo.com/ham-and-cheese-puff-pastry-squares/). You're not really supposed to bake it and eat it on its own. Sorry. Review: 450F 17-19mins, depending on recipe/ingredients Review: For temperture, bake as directed for time listed on recipes , usually, 375 deg. farenheight. Time is not the same for all baked products , as it depends on the ingredients used. Review: Thank you so much for this recipe!! It was super easy and it came our perfectly. I just made some puff pastrt wrapped jalapeno poppers with it and I'm so glad i didn't use store bought dough. Definitely a keeper recipe. made this today: worked great with amounts given. Hint for anyone who is lazy (like me) coarsely grate very cold butter into flour, which makes for a very uniform mixture! Thanks for the recipe!! Review: I need to make a few batches and keep them in my freezer! So so much more affordable than the premade stuffs. Review: Just made this to top a Curry Chicken Pot Pie and it was absolutely amazing! Followed your instructions exactly, including the Kerrygold butter. It was so delicious, we had to stop ourselves from eating it off the leftover pie. I'll be making this so often it's ridiculous. Thank you, thank you, thank you! Review: Okay, just made my first batch! It was super easy just like you said. I was wondering how longer this would keep in the freezer? I am going to try this as a "pie crust" for some mini quiches that I make ahead every week for a quick on the go breakfast. Review: Waouh!! from enemy to best friends ! i can't stop any more. i do two doughs per week. thanks for sharing. Review: I have a food intolerance mainly gluten intolerance. I am going to try subbing my flour mix 125 grams plus 1/4 tsp xantham for the flour and follow rest of recipe. It should work. Just too hot out right now to bake or would be pulling out everything to make something. I have usually ignored puff pastry since going gluten free but this might work out with just the minor adjustment I mentioned. Will let you know once weather cools a bit. Review: This was so easy to make. It tasted wonderful. Thank you for sharing! Question: Do you know what will happen if you don't use a high quality butter? Will it still turn out just not as well? Response: ALL butter has some water. But the highest quality butter (Grade AA) has less water, more milkfat. Google 'Butter Grading' to learn more. Review: Just be careful with the butter. Don't cut it in too fine. Those nice pieces are what makes the puff, well puff. Review: I've always hesitated to make puff pastry because I've failed so miserably with other pastry type things. I made this yesterday; not only was it easy but it tasted WAY better than store bought. So many buttery layers of flaky goodness! I also have to say thanks for the Kerrygold butter tip! I've been hunting for the perfect biscuit recipe and it turns out I had it but just needed quality butter. Life = changed. Review: Thanks for posting this so I can Pin It! I made this in culinary classic techniques class a long time ago. We used it to wrap beef Wellingtons, also nice for so many other savory dishes too. I learned that, if you have time, you can wrap in plastic and put it in the fridge to chill for about 15 minutes between each turn. Keeping the butter cold is what forms the layers and the puffiness, so working the 5 turns at once may cause the butter to melt in, especially if you have hot hands. Mine are usually freezing in the winter though. Source: "adapted from Clotilde Dusoulier" S(Internet address): https://www.dessertfortwo.com/15-minute-puff-pastry/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 245 Calories; 19g Fat (70.5% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 52mg Cholesterol; 285mg Sodium. Exchanges: 1 Grain(Starch); 4 Fat. NOTES : 2020 - 1215 --------------- MESSAGE bread-bakers.v121.n020.3 --------------- Date: Fri, 30 Apr 2021 14:30:54 -0700 From: Reggie Dwork Subject: Italian Flatbreads * Exported from MasterCook * Flatbreads, Italian Recipe By : Cynthia M. Bent Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 tsp active dry yeast -- (1/4 oz) 1 cup water -- warm, (110 to 115F) 1/4 cup olive oil -- plus 3 tablespoons olive oil 2 teaspoons sugar 1/4 teaspoon salt 2 1/2 cups all-purpose flour -- (to 3C) 1/4 cup Parmesan cheese -- shredded 1/2 teaspoon garlic salt 1/2 teaspoon rosemary -- dried, crushed Pairs wedges of this chewy flatbread with a tomato-based soup and start dunking! Prep: 20 min. + rising Bake: 15 min. + cooling Makes: 2 loaves (8 wedges each) In a small bowl, dissolve yeast in warm water. In a large bowl, combine 1/4 cup oil, sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. Turn dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 40 minutes. Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each piece flat. Let rest 5 minutes. Roll out each portion into an 11" circle; place on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 40 minutes. Preheat oven to 425F. Using the end of a wooden spoon handle, make several 1/4" indentations. Brush with remaining oil. In a small bowl, combine cheese, garlic salt and rosemary; sprinkle over dough. Bake 12 to 15 minutes or until golden brown. Remove from pans to wire racks to cool. Cut into wedges. Cal 132, Fat 6g, Carb 16g, Sod 115mg, Fiber 1g, Pro 3g S(Internet address): https://www.tasteofhome.com/recipes/italian-flatbreads/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 7g Fat (44.2% calories from fat); 3g Protein; 16g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 122mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0430 --------------- MESSAGE bread-bakers.v121.n020.4 --------------- Date: Fri, 30 Apr 2021 14:47:50 -0700 From: Reggie Dwork Subject: Bread Machine Garlic Parmesan Bread * Exported from MasterCook * Bread Machine Garlic Parmesan Bread Recipe By : Jami Blunt Serving Size : 32 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- (70 to 80F) 2 tablespoons butter -- softened, plus 1 1/2 teaspoons butter -- softened 1 tablespoon honey 2/3 cup Parmesan cheese -- grated 1 1/2 teaspoons garlic powder 3/4 teaspoon salt 3 cups bread flour 2 1/4 teaspoons active dry yeast This hearty aromatic bread has just a hint of honey and garlic. It's one of my favorite breads. It goes with anything from bologna sandwiches to spaghetti. Prep: 10 min. Bake: 3 hours Makes: 1 loaf (1 1/2 lbs, 16 slices) In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Freeze option: Securely wrap and freeze cooled loaf in foil and place in resealable plastic freezer bag. To use, thaw at room temperature. Cal 112, Fat 3g, Carb 18g, Sod 191mg, Fiber 1g, Pro 5g Review: Just made this for dinner tonight to go with our spaghette dinner and the loaf did not turn out looking like a normal loaf of bread but the taste of it is amazing!!!! I have a husband that is a picky bread eater and he said i have to make this bread more often. Thank you for sharing this recipe!!! I did have to add more water in total it was a 1 cup of water then after the 5 min i added little at a time and was 1/8 cup more Review: This was a fantastic recipe. I just added a bit of rosemary and some extra garlic and it was perfection. Review: This turned out Perfect! Definate keeper, family loved it!! Review: I made this in my kitchenaid with a dough hook and it turned great. Made it a coup times now to go with spaghetti and soup. Thanks for sharing! Review: Super easy and the loaf didn't fall. Perfect when it is toasted, the flavors really come out. Review: I didn't use my bread machine because kneading bread is part of my recovery from a severe shoulder injury that left me with only partial use of my left arm & shoulder. Kneading bread dough is wonderful therapy for strengthening my remaining muscle. So, I used this dough as written to make my recipe for pepperoni buns. To this bread recipe, I added 2 cups cut-up pepperoni (from an 8 oz. pkg. of Hormel's pepperoni, & 1 cup shredded mozzarella. Formed into 18 rolls. Covered & let rise for 45 minutes. Baked at 350 for 15 to 20 min. Dip in your favorite spaghetti sauce. Got great reviews from my family. Today I'm going to bake it as a loaf to go with Baked Potato Soup, another family favorite recipe from TOH. S(Internet address): https://www.tasteofhome.com/recipes/garlic-parmesan-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 65 Calories; 2g Fat (22.6% calories from fat); 2g Protein; 10g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 91mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0430 --------------- MESSAGE bread-bakers.v121.n020.5 --------------- Date: Fri, 30 Apr 2021 15:39:52 -0700 From: Reggie Dwork Subject: Muenster Bread * Exported from MasterCook * Bread, Muenster Recipe By : Melanie Mero Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 tsp active dry yeast -- (2 pkgs/1/4 oz each) 1 cup 2% milk -- warm, (110 to 115F) 1/2 cup butter -- softened 2 tablespoons sugar 1 teaspoon salt 3 1/4 cups all-purpose flour -- (to 3 3/4C) 1 large egg -- plus 1 large egg yolk -- room temp 4 cups Muenster cheese -- shredded 1 large egg white -- beaten Many years ago my sister and I won blue ribbons in 4-H with this bread. The recipe makes a beautiful round golden loaf. With a layer of cheese peeking out of every slice, it's definitely worth the effort. Prep: 20 min. + rising Bake: 40 min. + cooling Makes: 1 loaf (16 slices) In a large bowl, dissolve yeast in milk. Add the butter, sugar, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. In a large bowl, beat egg and yolk; stir in cheese. Punch down dough; roll into a 1" circle. Place in a greased 10" cast-iron skillet or 9" round baking pan, letting dough drape over the edges. Spoon the cheese mixture into center of dough. Gather dough up over filling in 1 1/2" pleats. Gently squeeze pleats together at top and twist to make a topknot. Let rise 10 to 15 minutes. Brush loaf with egg white. Bake at 375F for 40 to 45 minutes. Cool on a wire rack for 20 minutes. Serve warm. Cal 237, Fat 16g, Carb 22g, Sod 399mg, Fiber 1g, Pro 11g Review: Along time ago, I was fortunate to work with a young lady from Ida, MI. She brought this magnificent Muenster Bread in to share at a pot luck we were having. Oh my gosh, I have made it for special occasions, gift giving and just because I was hungry for it. It is delicious!!! If I can make this bread anyone can, just follow the directions. You won\'t be sorry. Review: This recipe is a family favorite now. The bread has a great density to it that balances well with the muenster cheese. For variety, we will sometimes add pepperoni to it and dip our slices in pizza sauce. Review: I make this bread a few times a year. It is great! Review: My daughter made this for a New Year's Eve party. I'd give 10 stars! Review: This makes a great Lenten or meatless day meal for a family! Just dip slices in pasta sauce & enjoy! Review: I was beyond excited to find this recipe. My neighbor gave us a very large block of muenster. I have been baking scratch bread for 5 years now so I have developed enough skills and confidence to try new recipes. I have no idea what I did wrong. If anyone reads this and has any ideas, please, please, please let me know. I have read the recipe dozens of times as well as reviewed my actions. I did think it was a lot of butter, but I continued on... For some reason that eludes me, I couldn't get gluten to form. I barely got a slight stretch much less the desired "window pane" bread makers look for. The other 4 reviews are positive, but unfortunately no one mentioned any pitfalls that I might have fallen in to. Bottom line: I made a very, very dense disc, but the gooey cheese was great when warm. After that it was trash. My main lesson learned was to never try new recipes for my mother on Mother's Day. S(Internet address): https://www.tasteofhome.com/recipes/muenster-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 274 Calories; 15g Fat (50.9% calories from fat); 11g Protein; 22g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 386mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0430 --------------- MESSAGE bread-bakers.v121.n020.6 --------------- Date: Fri, 30 Apr 2021 17:07:40 -0700 From: Reggie Dwork Subject: Oatmeal Rolls * Exported from MasterCook * Rolls, Oatmeal Recipe By : Jeanette Fuehring Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/3 cups water -- divided 1 cup oatmeal -- dry 3 tablespoons butter 4 1/2 tsp active dry yeast -- (2 pkgs/1/4 oz each) 2/3 cup brown sugar -- packed 1 tablespoon sugar 1 1/2 teaspoons salt 5 cups all-purpose flour -- (to 5 3/4C) Most people tell me what they like best about these rolls is they're so moist. I like them because they're simple to make, freeze well and because I grew up on oatmeal and still love it! Prep: 20 min. + rising Bake: 20 min. In a saucepan, bring 2 cups water to a boil. Add oatmeal and butter; simmer 1 minute. Remove to a large bowl and let cool to 110-115F. Heat remaining water to 110-115F; add yeast. To oatmeal mixture, add sugars, salt, yeast mixture and half of flour. Mix well. Add enough remaining flour to make a soft dough. Turn out onto a floured surface; knead 6 to 8 minutes or until smooth and elastic. Add additional flour if necessary. Place dough in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Punch down dough; divide in half and shape each half into 12 balls. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 45 to 60 minutes. Bake at 350F for 20 to 30 minutes. Cal 146, Fat 2g, Carb 29g, Sod 165mg, Fiber 1g, Pro 3g Review: I have made these 2 times now. They are very good! A definite keeper! Review: I have made these a couple times now-love them, soft fluffy ,yummy. I sometimes use quick oats, and sometimes old fashioned. Last batch I added a few raisens to them. seems fool proof to me. S(Internet address): https://www.tasteofhome.com/recipes/oatmeal-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 140 Calories; 2g Fat (12.5% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 151mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2021 - 0430 --------------- MESSAGE bread-bakers.v121.n020.7 --------------- Date: Fri, 30 Apr 2021 17:39:16 -0700 From: Reggie Dwork Subject: Extra Quick Yeast Rolls * Exported from MasterCook * Rolls, Extra Quick Yeast Recipe By : Eleanor Paine Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 tsp instant yeast -- (1 pkg/1/4 oz) 1 tablespoon sugar 3/4 cup water -- warm, (110 to 115F) 2 1/2 cups biscuit/baking mix -- eg Bisquick Making homemade rolls usually takes a lot of ingredients and time, but this recipe makes it so simple. They come together quickly and they freeze well too. Prep: 20 min. + rising Bake: 10 min. Dissolve yeast and sugar in warm water. Stir in biscuit mix and turn out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes. Divide and shape dough into 24 small balls. Place on greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 400F until golden brown, 10 to 15 minutes. Cal 54, Fat 2g, Carb 8g, Sod 158mg, Pro 1g Review: Just made these and they turned out great! I Used homemade baking mix and let them rise about an hour and a half! This will definitely be my go to recipe when I want something fast and yummy! S(Internet address): https://www.tasteofhome.com/recipes/extra-quick-yeast-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 53 Calories; 2g Fat (28.4% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 146mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0430 --------------- MESSAGE bread-bakers.v121.n020.8 --------------- Date: Fri, 30 Apr 2021 18:56:19 -0700 From: Reggie Dwork Subject: Cappuccino Muffins * Exported from MasterCook * Muffins, Cappuccino Recipe By : Janice Schulz Serving Size : 14 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Chocolate/Cocoa Food Processor Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ESPRESSO SPREAD: 4 ounces cream cheese -- cubed 1 tablespoon sugar 1/2 teaspoon instant coffee granules 1/2 teaspoon vanilla extract 1/4 cup chocolate chips -- miniature semisweet MUFFINS: 2 cups all-purpose flour 3/4 cup sugar 2 1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup milk -- 2% 2 tablespoons instant coffee granules 1/2 cup butter -- melted 1 large egg 1 teaspoon vanilla extract 3/4 cup chocolate chips -- miniature semisweet These are my favorite muffins to serve with a cup of coffee or a tall glass of cold milk. Not only are they great for breakfast, they make a tasty dessert or midnight snack. I get lots of recipe requests whenever I serve them. The espresso spread is also super on a bagel. Prep: 15 min. Bake: 20 min. Makes: about 14 muffins (3/4 cup spread) In a food processor, combine the spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving. In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved. Add the butter, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375F for 17 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with espresso spread. Cal 273, Fat 14g, Carb 34g, Sod 261mg, Fiber 1g, Pro 4g Review: I absolutely loved this recipe!!! Super soft,tasty. I'm a fan of this recipe and I made two batches in one day because the first one was gone in a split second. Next time I'll do the topping so that I can give a full 5-stars. Thank you for this ! Review: I have made this recipe dozens of times. They are some of the most requested items I make. The only change I make is that I double the spread recipe and I make the muffins as mini muffins. Review: These are so tasty and easy to make! I bake them often on the weekends for breakfast. Took a batch to a bake sale one day and they were the first to go! Delicious! Review: I've been making this muffin for years. I actually got a proposal out of it. ( true humor- my friend is a coffee fiend if I ever met one!) will have to try the sour cream and chai version listed by lots_a_smiles. The Espresso Spread is wonderful.. I might have to figure out how to get it like a caramel macchiato too. Love this recipe, it will be a staple of yours too! Review: These muffins...are superb. Presentation? Beautiful. They have those decorative little cracks over smooth, lightly rounded tops, perfectly baked. Flavor? Delicious. Rich, warm, coffee-chocolate goodness. Texture? Fantastic - perfect balance of moist and crumbly. Spread? Like coffee cream cheese cookie dough. Give a muffin a quick, refreshing zap in the microwave and pair it with some of this spread - you get warm, sweet muffin crumbles paired with cool, creamy, tangy-sweet espresso spread. I used espresso powder for the instant coffee, and these were magnificent with a cup of tea in the mornings. Because espresso and tea can get along. Review: Easy to make quite dense. I gave it 4 stars cuz it doesn't taste like coffee atall..more like cinnamon cupcakes....next time if I make these will reduce cinnamon to half a tsp, perhaps add cappuccino powder instead of coffee granules.....glaze was ok...I used a tbsp or two of honey to sweeten the glaze to my liking....it gave a touch of coffee flavouring to the cupcakes....these r better next day...my 8 yr old loves coffee flavour but didn't go any where near these ....I think it needs coffee bits instead of chocolate chips to truly enhance its cappuccino flavor. Review: This is pretty tasty recipe. I changed it up a bit though. I substituted one of the cups of flour with whole wheat flour(less about 2 tablespoons) and added 2 tablespoons of ground flax seed. I also added essence of orange to the recipe and used espresso coffee granules instead off regular coffee granules. I wasn't crazy about the chocolate chips in the topping and would perhaps next time just add a bit of cocoa. We really enjoyed this recipe! Review: This is one of my favorites! I do cut the butter to 6 T. and the sugar to 2/3 c. in the muffin portion. You will not be disappointed in these! Delic! Review: These muffins are amazing! A great combination of coffee flavor combined with sweetness and chocolate. What could be better? I made them for an early morning meeting at work and they were a huge hit. Review: OMG Amazing. I didn't make the espresso spread - but the muffins were so moist and tasty. I was dancing in my seat eating them and I am not normally a chocolate eating muffin person. You have to try them!!!! Review: These are delicious! My daughter is gluten free so when she comes up to visit, I make these with 1 cup of rice flour, 2/3 cup of Bob's All purpose flour, 1/3 cup of cornstarch, and 2 tsp. of xanthan gum instead of the flour. You can barely tell that they're gluten free and sometimes they even taste better than the normal recipe! Review: I followed the recipe except I used 1T. of baking powder because I had a similar recipe that I liked for blueberry muffins that called for 1T. These were really very good. There seemed to be a lot of butter that came through the paper baking cups on the bottom. I am wondering if we couldn't use a little less butter in the recipe. I tried this recipe so I could bring the muffins as a hostess gift this evening. I will certainly be proud to offer these up. Review: Very yummy! The only change I made was I used 1/4 C applesauce and 1/4 C butter and lessened the sugar to 1/2 cup. I have made these many times and they can be a little dry, so this last time I baked them at 350 for 20 minutes and they were very moist. This is one of the recipes my family requests the most! Thanks for sharing! S(Internet address): https://www.tasteofhome.com/recipes/cappuccino-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 293 Calories; 15g Fat (45.2% calories from fat); 4g Protein; 37g Carbohydrate; 2g Dietary Fiber; 44mg Cholesterol; 270mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 1 1/2 Other Carbohydrates. NOTES : 2021 - 0430 --------------- END bread-bakers.v121.n020 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved