Crusty Dinner Rolls

Ingredients:

1 1/2 cups warm water (110 degrees)

1 Tblsp. yeast

2 Tblsp. white sugar

2 Tblsp. vegetable oil

1 tsp. salt

4 cups bread flour

Preparation:

1. Stir together warm water, yeast and sugar in the mixing bowl of a stand mixer. Let stand for about ten minutes, until creamy.

2. Add oil, salt and 2 cups of the flour to the yeast mixture. 

3. Mix on low speed of stand mixer using dough hook.

4. Once dough starts to come together, continue to add flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl.

5. Turn mixer to low-medium speed, and mix for eight minutes. Dough should be smooth and elastic.

6. Lightly oil a large bowl, place the dough in the bowl, and turn to coat.

7. Cover dough with a damp cloth, and let rise until doubled, about one hour.

8. Turn the dough out onto a lightly floured surface and deflate it.

9. Divide the dough into 16 equal pieces, and roll into round balls.

10. Place balls onto lightly greased baking sheets about 2" apart.

11. Cover balls and let rise for about 45 minutes, until doubled in volume.

12. Bake rolls in a 400-degree oven for 18 to 20 minutes until golden brown.

Italian Bread

 Ingredients:

2 cups ~100°F water

2 1/2 tsp active dry yeast

5+ cups flour (all purpose or bread)

2 1/2 tsp. salt

1 Tblsp. brown sugar

2 Tblsp. olive oil

1 egg white (optional)

Preparation:

1. Stir yeast into 1/2 cup of the water; let it proof while you get the rest of the ingredients ready.

2. Combine flour, sugar and salt in electric mixer bowl.

3. Add yeast mixture, remaining water and olive oil.

4. Mix on lowest speed of mixer using dough hook attachment until a dough starts to form. 

5. Bump up the mixer one speed (still on low) and continue to mix for seven minutes. Add additional flour, as needed, up to 3/4 cup, to keep it looking like a dough.

6. While dough is mixing, oil a large glass bowl.

7. Put dough on floured surface and knead by hand for 1 to 2 minutes to get dough to be smooth, firm and elastic.

8. Put dough in oiled bowl, spray with a small amount of cooking spray, and cover tightly with plastic wrap.

9. Place dough in a warm, draft-free place for 1-2 hours, or until doubled in size (this process can be sped up by use of a warming drawer set to "bread proof").

10. On a lightly floured surface, turn the dough out and flatten it with your hand. Make it into a large rectangle -- or two smaller rectangles, if you want two smaller loaves instead of one big one.

11. Tightly roll up the dough, making sure to seal the seams with each roll.

12. Place dough on a baking sheet dusted with flour. 

13. Cover dough lightly with a towel, and let it rise for another 30 minutes, or until doubled in size.

14. Preheat oven to 425°F.    

15. Place a rimmed baking sheet on the bottom rack of the oven, and fill it with 2 cups (or so) of water to create some steam right before you put the bread in the oven.

16. If desired, brush loaf lightly with egg white.

17. Put the bread on the center rack of the oven to bake. Bake for 25-30 minutes (adjust to 20 minutes if you've made two loaves from one recipe), or until brown and the loaf sounds hollow when thumped.

Katie's Vanilla Buttercream

 Ingredients:

1 cup butter, softened

4-5 cups powdered sugar

1/4 cup heavy cream or whole milk

2 tsp vanilla extract

1/4 tsp salt

Preparation:

1. With a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.

2. Add 4 1/2 cups confectioner's sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes.

3. Add up to 1/2 cup more confectioner's sugar if frosting is too thin, or another tablespoon of cream of frosting is too thick.

4. Add a pinch of salt is frosting it too sweet.

Katie's Chocolate Buttercream

 Ingredients:

1 cup butter, softened

1/2 tsp salt

2 tsp vanilla extract

3 1/2 cups powdered sugar

1/2 unsweetened cocoa powder

4 tblsp heavy cream

Preparation:

1. In a stand mixer with the beater blade, beat the butter for 1-2 minutes until it is smooth, creamy, and nearly white in appearance  

2. Add in the salt and vanilla  Mix until incorporated.

3. With the mixer on low speed, slowly add in the powdered sugar and cocoa powder.

4. Add the heavy cream, a tablespoon at a time, mixing slowly until it is the consistency that you'd like.

5. Beat for one minute on medium speed until smooth and creamy.

Note: The beater blade attachment produces a denser icing. However, if you'd like an airer frosting, use the whisk attachment and whisk for an extra 1-2 minutes.

Katie's Peanut Butter Icing

 Ingredients:

1/2 cup butter, softened

1 cup creamy peanut butter

3 tblsp milk or heavy cream

2 cups powdered sugar

Preparation:

1. In a bowl, blend together peanut butter, powdered sugar, butter, and milk for 3-4 minutes or until light and fluffy.

Katie's Doctored Chocolate Cake Mix

 Ingredients:

1 Duncan Hines Signature Perfectly Moist Cake Triple Chocolate Cake Mix

4 eggs

3/4 cup whole milk

1/3 cup oil

1 tsp vanilla extract

1/4 tsp salt

2 tblsp mayonnaise

1/2 cup sour cream

Preparation:

1. Preheat oven to 325 degrees.

2. Combine all ingredients and mix for 2 minutes.

3. Bake for 10 minutes, then switch the pan positions and continue baking for 10 more minutes.

4. After a total of 20 minutes of baking, check doneness by interring a toothpick into each cake. If the toothpick does not come out clean, add 3 minutes to bake time until toothpick comes out clean.

5. When cakes are done, remove from oven and place on cooling racks.

Katie's Doctored Yellow Cake Mix

 Ingredients:

1 Duncan Hines Classic Yellow Perfectly Moist Cake Mix

4 eggs

1 cup whole milk

1/3 cup oil

1 tsp vanilla extract

1/4 tsp salt

2 tblsp mayonnaise

1/2 cup sour cream

Preparation:

1. Preheat oven to 325 degrees.

2. Combine all ingredients and mix for 2 minutes.

3. Bake for 10 minutes, then switch the pan positions and continue baking for 10 more minutes.

4. After a total of 20 minutes of baking, check doneness by interring a toothpick into each cake. If the toothpick does not come out clean, add 3 minutes to bake time until toothpick comes out clean.

5. When cakes are done, remove from oven and place on cooling racks.