Swedish Buns

Swedish Buns brings back fond memories of my mom making these wonderful soft enriched dinner roll buns. It was a traditional holiday favorite buns that she made every Thanksgiving and Christmas as far back as I can remember, somewhere around late 1950’s. The family would get together around your farmhouse dining room table that could hold 18 relatives. I can still remember the basket of these buns on the table along with all the traditional trimmings.

All about the buns:

Swedish Bun recipe has evolved over years, I have made thousands of Swedish Buns around the holiday’s a whole speed rack of rolls at a time. That’s 4 dozen rolls on sheet tray and rack holds 22 sheet pans or 1056 rolls one batch. We would sell these to raise money for Bakery Program around Thanksgiving. So my mom’s recipe evolved making large quantity had to do some modifications to original recipe. This recipe is modify version on mom’s recipe using ingredients that we have today. We had fresh cream and butter, cage free eggs, lard and basic all-purpose flour. These where staples in farm house kitchen.

These Swedish Buns is enriched dough with lots of milk, heavy cream, fresh eggs, butter, lard, all-purpose flour and salt. Now day’s it’s hard to find fresh cream in glass bottle, so I use heavy cream between 36 to 40% butterfat. Today there are more cage free eggs available but it’s expensive, large AA eggs will be fine. Good whole milk 3% works best, be sure to scald the milk to 165°F and cool down to 80°F.

Use good quality unsalted butter, over the years the lard was replaced with healthy shortening like Crisco. The flour is important part of recipe, all-purpose flour will work, but it needs to be a strong bread flour like King Arthur Unbleached. This flour is close to 13% protein which will make a good Swedish Bun dough. Remember do not forget the salt, use plain salt that doesn’t have iodine.

Swedish Buns

Swedish Buns is a enriched roll that is perfect for the Holidays. Based on my mom's recipe that dates back to 1950's. Mom made these for so many family gatherings on Thanksgiving and Christmas. If you are looking for a wonderfully sweet tasty dinner roll this is the one for you. I have made thousands of these Swedish Buns over many years, so many always asking for more.

Servings	Prep Time
24 rolls	30 minutes

Cook Time	Passive Time
18 minutes	3 hours

Servings	Prep Time
24 rolls	30 minutes

Cook Time	Passive Time
18 minutes	3 hours

Swedish Buns

Servings	Prep Time
24 rolls	30 minutes

Cook Time	Passive Time
18 minutes	3 hours

Servings	Prep Time
24 rolls	30 minutes

Cook Time	Passive Time
18 minutes	3 hours

Ingredients

2 pkts instant yeast
1/3 cup water warm 100°F
10 2/3 ounces milk, whole scalded 165°F
1 1/3 ounces unsalted butter softened
1 1/3 ounces crisco shortening
8 ounces bread flour
2 teaspoons plain salt
2/3 cup sugar, granulated
2 large eggs
2/3 cup heavy cream scalded to 165°F
3 cups bread flour depending on humidity use more or less flour.

Servings: rolls

Units:

Instructions

sponge dough

Start the yeast with first amount of warm water in bowl. This activates yeast for faster rise.
Scald milk over medium heat until the milk reaches 165°F. A skin will from on top of milk. Remove from the heat and cool to 110°F.
Pour the cooled down milk, soft butter, shortening, activated yeast and water mixture and first amount of flour to mixer bowl. With paddle attachment attached to the mixer beat on medium speed until soft dough is formed. This should take about 3 minutes to mix. Remove the paddle from dough and scrap clean. Cover soft dough with plastic wrap and let sponge ferment for 45 minutes.

Swedish Bun Dough

Scald the heavy cream to 165°F and cool while the sponge dough is fermenting.
After the sponge dough has fermented, add cooled scalded cream, eggs, sugar, salt and remaining bread flour. With dough hook attachment mix on medium speed the dough. This should take about 10 minutes, the dough will be sticky but should be too sticky to fingers. If very sticky mix a little longer, caution not to add too much flour this makes a heavy dough. Stretch dough to see if it will form thin window pain like structure. If it doesn't form the gluten is not developed enough. Note this is enriched dough so it takes lots of mixing to achieve proper structure.
Cover dough and let raise for 30 to 40 minutes. Then refrigerate for 8 to 12 hours, this allows dough to develop flavors and dough is easier to handle. The Swedish Bun Dough doubled in size. Notice the finger print holding shape.
Cut to dough into 2.5 ounce portions and shape into balls. Use your hands cupped slightly rolling on board to shape into rounded balls.
Place on prepared sheet pan with parchment paper.
Cover Swedish Buns with sprayed plastic wrap while final raising. and let raise until double in size. This should take up to 60 minutes in warm place.
Bake in 350°F oven. About half way through baking rotate pans for even baking. Swedish Buns take about 12 to 15 minutes to bake.
They should be nice golden brown but not too brown. Brush with melted butter to nice shine.
Serving suggestion, Smoked Root Beer Ham with Cranberry Jam. Perfect for the Holidays and New Year Parties.

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Air Fryer Taco Zucchini Boats

Summer is here and garden has lots of zucchini, so this is quick and easy way to use up those zucchini. Pick the zucchini before they get too big, about 2 inches in diameter is perfect. They are tender not too seedy and make perfect shape for a Air Fryer. My 3 1/2 quart PowerXL Air Fryer can handle 2 nice size portions at a time. The nice thing about using a Air Fryer is not heating up the kitchen to air fry Taco Zucchini Boats.

Taco Please:

Everyone loves tacos, by using supermarket short cuts with taco seasoning makes the filling in a snap. To keep the taco meat healthy I use lean ground turkey. Be careful not to use too lean of meat it can end up being too dry, my choice is 93% lean. Adding some chopped onion and chopped zucchini to taco meat as it’s cooking helps build better flavor profile. If you like sprinkle a little chipotle powder for extra Smokey and spicy flavors. This taco meat filling is quick easy and only takes 10 minutes to make.

Stuffing the Zucchini Boats:

Select the right size zucchini to fit your Air Fryer Basket is important. Too small of zucchini makes it hard to stuff with Turkey Taco Meat. Large zucchini can be trimmed to right length. Too overgrown zucchini are seedy, the zucchini should be tender. Scooping zucchini out with tomato shark tool works the best. This tool is scoop with serrated teeth on edge to help scoop out zucchini flesh. I saved scooped out zucchini and chopped flesh up to put in turkey taco meat mixture. This keeps the taco fill nice moist.

After zucchini boats hollowed out fill with cooked taco mixture, then sprinkle shredded Monterey Jack Cheese over top of each stuffed zucchini boat. Note it is easier to top stuffed zucchini boats with cheese in Air Fryer Basket.

Cooking Taco Zucchini Boatins in Air Fryer:

Set Air Fryer to 370°F for 10 minutes, this should be about right for average size zucchini boat. After zucchini boats have cooked for 10 minutes check and see if cheese is melted and is a golden brown. If Taco Zucchini Boats don’t have a good golden brown color cook them for another 2 to 4 minutes. The cooking time depends on size and amount zucchini in Air Fryer. Time to enjoy a healthy way in having tacos.a healthy way having Tacos.

Fresh from garden zucchini is best, with their bight yellow blossoms. Interesting only a few of the blossoms form zucchini. The zucchini starts very closely to base of the stem. It’s interesting how they develop, watch them closely because the become very big quickly.

Zucchini Blossoms

Bee pollinating Squash Blossom

Taco Zucchini Boats

Air Fryer Taco Zucchini Boats

Air Fryer Taco Zucchini Boat is simple quick recipe that uses fresh garden zucchini as a boat shaped base for turkey taco meat. Using supermarket short cuts and 93% lean ground turkey meat you can have a healthy meal in less then 30 minutes. Using Air Fryer to cook Taco Zucchini Boats in about 10 to 12 minutes at 370°F.

CourseMain Dish
CuisineMexican

Servings	Prep Time
2 Servings	15 Minutes

Cook Time

12 Minutes

Servings	Prep Time
2 Servings	15 Minutes

Cook Time

12 Minutes

Air Fryer Taco Zucchini Boats

CourseMain Dish
CuisineMexican

Servings	Prep Time
2 Servings	15 Minutes

Cook Time

12 Minutes

Servings	Prep Time
2 Servings	15 Minutes

Cook Time

12 Minutes

Ingredients

2 Medium zucchini Trimmed and scooped
16 Ounces 93% lean ground turkey
1/2 Medium onion Chopped finely
1 Package taco seasoning
1 Cup water
2 Ounces Monteray Jack Cheese Shredded

Servings: Servings

Units:

Instructions

Using small scoop hollow out medium size zucchini. They should look like small boat shape zucchini that will fit your air fryer basket. Chop the scooped out zucchini into small pieces to be cooked with ground turkey meat.
Brown ground turkey, chopped fine onions and chopped zucchini pieces that was scooped from zucchini boat. Add the taco seasoning mix to browned ground turkey misture.
Add water to turkey taco meat mixture and cook for 5 minutes. The mixture should be nice and thick.
Place the hollowed out zucchini boats into the air fryer basket. Fill each boat with as much filling as can. Then top with shredded Monteray Jack Cheese. Note you will have some left over Taco Turkey Meat which can be used for other dishes.
Place air fryer basket with Taco Zucchini Boats into Air Fryer set for 10 minutes at 370°f. Check after 10 minutes cooking time and adjust extra amount of cooking time if need. This all depends on size of zucchini boats.
Plate cooked zucchini boat and drizzle with favorite hot sauce or salsa. My favorite is sriracha sauce garnished with cherry tomatoes and cilantro.

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Buckwheat Crepes Ham Swiss Cheese Asparagus

Buckwheat Crepes Ham Swiss Cheese Asparagus:

What to do with Buckwheat Crepes?

My first thought was to use Buckwheat Crepes fresh berries filled crepes with whipped cream. Wow was that wonderful, but why not try Savory Crepes? This prompted me to go back to the classical egg, ham and cheese, crepes and change it up a little.

Poaching Asparagus Spears in white wine.

Spring is here, but it’s April 9th and we have 2+ inches of fresh snow on ground. It’s time to think Spring, and take the eggs out of the crepes and replace with some fresh Asparagus spears. Then poaching the Asparagus spears in white wine with lemon pepper for about 5 minutes. Now that’s feeling like being more spring like.

Wrapping Crepes with Ham Swiss cheese and asparagus filling.

Keeping it simple, is the key to making quick filled crepes. To do this heating a non-stick skillet with few sprays of canola oil, then lightly brown thin sliced ham. Next is to add some Swiss cheese and let it melt, followed by topping with some poached asparagus. This is quick easy and fast in about 3 minutes ready to roll the ham and cheese around the asparagus.

Place the rolled ham cheese and asparagus on top of Buckwheat Crepe and roll crepe. That was simple the Buckwheat Crepes Ham Swiss cheese Asparagus was born. But wait it needs a little something.

Aioli Sauce:

Aioli sauce yea is a perfect choice to compliment flavors. Aioli is garlic mayonnaise with little lemon zip. A light drizzle or dollop will be just right amount for crepes. Remember Aioli is mayonnaise with oil and vinegar emulsion with lots of garlic. Store bought short cut is to use 1 cup mayonnaise, three large cloves garlic minced and 2 tablespoon of fresh squeezed lemon juice, and dash Worcestershire sauce. Oh my it’s so Good with these crepes.

Presentation:

Take the filled rolled Buckwheat Crepes and cut them in half on diagonal. Arrange so one half Crepe rest on other standing up onto the other crepe. This gives height and able to see the fillings. Next drizzle small amount of Aioli Sauce over Crepes. Garnish with some Asparagus tips. Keeping it simple so it’s quick but still attractive too.

Bon appétit

Nutrition Facts

Buckwheat Crepes Ham Swiss Cheese Asparagus

Amount Per Serving

Calories 409 Calories from Fat 153

% Daily Value*

Total Fat 17g 26%

Saturated Fat 5g 25%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 40mg 13%

Sodium 789mg 33%

Potassium 206mg 6%

Total Carbohydrates 47g 16%

Dietary Fiber 8g 32%

Sugars 3g

Protein 19g 38%

Vitamin A 9%

Vitamin C 4%

Calcium 21%

Iron 16%

* Percent Daily Values are based on a 2000 calorie diet.

Buckwheat Crepes Ham Swiss Cheese Asparagus

Buckwheat crepes is a classic Brittany French Crepe that is healthy and very delicate in texture. Filled with hot ham, Swiss Cheese and Asparagus. Served with drizzle of Aioli Sauce to compliment flavors.

CourseMain Dish
CuisineFrench

Servings	Prep Time
6 servings	10 Minutes

Cook Time	Passive Time
2 minutes each	2 hours

Servings	Prep Time
6 servings	10 Minutes

Cook Time	Passive Time
2 minutes each	2 hours

Buckwheat Crepes Ham Swiss Cheese Asparagus

CourseMain Dish
CuisineFrench

Servings	Prep Time
6 servings	10 Minutes

Cook Time	Passive Time
2 minutes each	2 hours

Servings	Prep Time
6 servings	10 Minutes

Cook Time	Passive Time
2 minutes each	2 hours

Ingredients

Buckwheat Crepe Batter

1 cup

buckwheat flour Bob's Red Mill Organic Buckwheat Flour
1/2 Cup

Light wheat flour King Arthur Flour
1/2 tsp

salt
1/8 tsp

freshly grated nutmeg
1 cup

skim milk
2 tbsp

unsalted butter melted
3 large

eggs beaten
3 tsp

canola oil to spray skillet before cooking
1 cup

water to added to batter to achieve right consistency

Ham Swiss Cheese Asparagus

6 ounces

Smoked Ham sliced thin
3 ounces

Swiss Cheese Sliced thin
6 ounces

Asparagus Washed and trimmed ends
2 Ounces

White wine
1/2 Teaspoons

Lemon pepper Seasoning
3 ounces

Aioli Sauce Drizzle over crepes
2 teaspoons

canola oil Spray skillet

Servings: servings

Units:

Instructions

Making Buckwheat Crepe batter

Gather all ingredients to make Buckwheat Crepes Batter. Measure all the ingredients properly.
Place the dry ingredients (Buckwheat flour, white whole wheat flour, salt and nutmeg) into mixing bowl.
Whisking dry ingredients together until combined.
Add the milk to dry ingredients and whisking until blended.
Next add one egg at a time into batter, whisking well after each additions of eggs.
Drizzling melted butter into crepe batter, then whisking until combined.
After final whisking the crepes batter should have this consistency from whisk.
Cover and refrigerate crepes batter for at least 2 hours to relax and develop flavors. After refrigeration the batter will become thicker as shown in photo.
Thin the Buckwheat Crepes batter with cold water, the consistency should be like pouring thick heavy cream.
Whisking batter adding more water as needed to achieve thin crepe batter.
The consistency of the batter should pour from whisk like light cream.

Making Buckwheat Crepes

Spray the non-stick skillet with oil using EVO sprayer or brush with oil. Heat skillet over medium high setting about 375°F.
Pour 2 tbsp of buckwheat crepe batter onto hot skillet, swirl batter until it covers the bottom of skillet. Note it should have light coating of batter. Adjust consistency of batter with water if too thick.
Flip the buckwheat crepes when the bottom of crepe is light brown color. Use a spatula carefully lifting crepes and turning them over to cook on other side.
Cook the buckwheat crepes on the other side for about 45 seconds to minute. Remove crepe from skillet carefully and place on plate to rest. Repeat making crepes until you have enough crepes.
If you have any remaining crepe batter pour into contain, label and date. Keep the extra batter for one week in the refrigerator.

Assembly Buckwheat Crepes

Trim the woody ends off Asparagus spears, cut spears in half if they are long. Then poach Asparagus in white wine and lemon pepper for 5 minutes. Keep warm.
Heat skillet with spray of canola oil, add 1 oz ham slices and cook until lightly browned.
Flip ham slices over and add slice Swiss Cheese, melt cheese.
Next add poached Asparagus spears on top of ham and Swiss Cheese.
Roll ham and cheese around Asparagus.
Place hot ham, Swiss cheese and asparagus roll on Buckwheat Crepe.
Roll Buckwheat Crepe around Ham Swiss cheese and asparagus. Cut filled crepe in half diagonal wise.
Plate crepes so the have good height, crosswise over each other. Squirt some Aioli Sauce over Crepes and garnish with Asparagus tips.

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Plated Buckwheat Crepes with Fresh Berries and whipped cream.

Buckwheat Crepes Fresh Berries

Buckwheat Crepes

Name: Swedish Buns
Prep time: 30 min
Cook time: 18 min
Yield: 24 rolls
Ingredients: 2 pkts instant yeast; 1/3 cup water (warm 100°F); 10 2/3 ounces milk, whole (scalded 165°F); 1 1/3 ounces unsalted butter (softened ); 1 1/3 ounces crisco shortening; 8 ounces bread flour; 2 teaspoons plain salt; 2/3 cup sugar, granulated; 2 large eggs; 2/3 cup heavy cream (scalded to 165°F); 3 cups bread flour (depending on humidity use more or less flour.)

Looking for a very tasty Buckwheat Crepes Recipe, is inspired by using healthy buckwheat grains. Buckwheat groats is ground into a dark flour which is gluten free and full of nutrients and antioxidants. If you look closely to many pancake mixes they often have some buckwheat flour added into the mixture. The Buckwheat Crepe recipe is 100% buckwheat flour, fresh eggs, unsalted butter, milk, water and salt. This Brittany French based crepe recipe is a very thin batter that needs to rest for 2 hours before making into crepes. By allowing the batter mixture to relax, the buckwheat flour has a chance to absorb all it’s moisture.

Buckwheat Crepe Batter’s consistency after refrigerated.

Choosing the right Buckwheat Flour

Go to the local grocery store and look in the health food isles, they have Organic Buckwheat Flour from Bob’s Red Mill Natural Foods. This is a dark Buckwheat flour, but has good protein content, low in fats but does have good carbohydrates. This recipe uses 1 cup of Buckwheat flour which is 84g of carbohydrates and 16g of protein. If you was to use whole wheat pastry flour instead it has 92g of carbohydrates and 12g of protein. So you can see the benefits of using Buckwheat flour has less carbohydrates and more protein with added benefits of antioxidants. Also Buckwheat is considered to be an ancient grain which is considered to be a more healthy choice. That’s why making Buckwheat Crepes taste so good.

Challenge making crepes

Flipping crepe over with spatula when crepe bottom is light brown color.

Making the batter is easy but cooking buckwheat crepes without them breaking or cracking is challenging. The first few crepes might break as you adjust temperature of skillet, to right amount of heat. I found that if you try to turn crepes too early they crack or split while in turning process. Be patient and let them cook, they need to be light golden brown on cooking surface before flipping over with spatula.

Buckwheat doesn’t have any gluten it produces a extremely tender crepe that breaks or cracks. Solution is to put 1 part white whole wheat flour with 2 parts buckwheat flour into the batter. The white whole wheat flour adds some gluten to hold crepes together. But the drawback is crepes are now not gluten free. Another solution is to add some xanthan gum into batter rather then wheat flour, to add extra elasticity to the crepe batter. But with each variable there is challenges, achieving the right viscosity of crepe batter is important. The crepe batter needs to spread a thin even layer of batter onto the skillet.

Filling Buckwheat Crepes with fresh fruit

Spring is here so the fresh berries are coming into season. You can use almost any fruits, like poached pear slices, strawberry slices, raspberry, blackberry and blueberry are all great choices. Keeping everything simple by holding fresh fruit together with whipped cream. Try Store Short Cuts by using Ready Whip Cream it has fewer calories then Cool Whip Topping. Layering fruits and whipped cream make it easy to roll.

To put the finishing touches after plating crepes drizzle some glaze over Buckwheat Crepes Fresh Berries. I used a black raspberry vinegar and apple juice reduction into glaze. This complements Buckwheat Crepes with berries balancing sweet and sour profile. Adding some strawberry fans and few fresh berries for color to bring everything into prospective.

The Buckwheat Crepes Fresh Berries has around 350 calories not bad for enjoying refreshing dessert that is healthy. Bon appétit

Nutrition Facts

Buckwheat Crepes Fresh Berries

Amount Per Serving

Calories 341 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 5g 25%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 22mg 7%

Sodium 286mg 12%

Potassium 222mg 6%

Total Carbohydrates 56g 19%

Dietary Fiber 12g 48%

Sugars 8g

Protein 11g 22%

Vitamin A 6%

Vitamin C 56%

Calcium 13%

Iron 13%

* Percent Daily Values are based on a 2000 calorie diet.

Buckwheat Crepes Fresh Berries

Buckwheat crepes is a classic Brittany French Crepe that is healthy and very delicate in texture. Filled with fresh berries and whipped cream makes this wonderful light dessert or breakfast a feast.

CourseDesserts, Main Dish
CuisineFrench

Servings	Prep Time
6 servings	10 Minutes

Cook Time	Passive Time
2 minutes each	2 hours

Servings	Prep Time
6 servings	10 Minutes

Cook Time	Passive Time
2 minutes each	2 hours

Buckwheat Crepes Fresh Berries

Buckwheat crepes is a classic Brittany French Crepe that is healthy and very delicate in texture. Filled with fresh berries and whipped cream makes this wonderful light dessert or breakfast a feast.

CourseDesserts, Main Dish
CuisineFrench

Servings	Prep Time
6 servings	10 Minutes

Cook Time	Passive Time
2 minutes each	2 hours

Servings	Prep Time
6 servings	10 Minutes

Cook Time	Passive Time
2 minutes each	2 hours

Ingredients

Buckwheat Crepe Batter

1 cup buckwheat flour Bob's Red Mill Organic Buckwheat Flour
1/2 Cup Light Whole Wheat Bread
1/2 tsp salt
1/8 tsp freshly grated nutmeg
1 cup skim milk
2 tbsp unsalted butter melted
3 large eggs beaten
3 tsp canola oil to spray skillet before cooking
1 cup water to added to batter to achieve right consistency

Berry Filling

6 ounces fresh strawberry washed and sliced thin
6 ounces fresh raspberries washed and place on paper towels
6 ounces fresh blackberries washed and place on paper towels
3 ounces Ready Whipped Cream
3 ounces Black Raspberry Glaze to drizzle over finished crepes

Servings: servings

Units:

Instructions

Making Buckwheat Crepe batter

Gather all ingredients to make Buckwheat Crepes Batter. Measure all the ingredients properly.
Place the dry ingredients (Buckwheat flour, white whole wheat flour, salt and nutmeg) into mixing bowl.
Whisking dry ingredients together until combined.
Add the milk to dry ingredients and whisking until blended.
Next add one egg at a time into batter, whisking well after each additions of eggs.
Drizzling melted butter into crepe batter, then whisking until combined.
After final whisking the crepes batter should have this consistency from whisk.
Cover and refrigerate crepes batter for at least 2 hours to relax and develop flavors. After refrigeration the batter will become thicker as shown in photo.
Thin the Buckwheat Crepes batter with cold water, the consistency should be like pouring thick heavy cream.
Whisking batter adding more water as needed to achieve thin crepe batter.
The consistency of the batter should pour from whisk like light cream.

Making Buckwheat Crepes

Spray the non-stick skillet with oil using EVO sprayer or brush with oil. Heat skillet over medium high setting about 375°F.
Pour 2 tbsp of buckwheat crepe batter onto hot skillet, swirl batter until it covers the bottom of skillet. Note it should have light coating of batter. Adjust consistency of batter with water if too thick.
Flip the buckwheat crepes when the bottom of crepe is light brown color. Use a spatula carefully lifting crepes and turning them over to cook on other side.
Cook the buckwheat crepes on the other side for about 45 seconds to minute. Remove crepe from skillet carefully and place on plate to rest. Repeat making crepes until you have enough crepes.
If you have any remaining crepe batter pour into contain, label and date. Keep the extra batter for one week in the refrigerator.

Assemble Buckwheat Crepes Fresh Berries

Wash berries in cold water and place on paper towels to dry. Slice large berries. Note you can added extra sliced fruits like poached pears.
Place the berries and fruits in center of each crepe. Note do not over till crepe with fruits because it makes it hard to roll up.
Spritz whipped cream over center of the berries. Note don't put too much whipped cream so able to roll crepe.
Roll filled crepes carefully up and place on dessert plates.
Drizzle black raspberry glaze or any berry glaze over crepes.
Garnish with extra whipped cream, fanned strawberries and other fresh berries in season. Enjoy.

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Air Fryer Potato Crusted Fish Filets

Plated Air Fryer Potato Crusted Fish Filets with Baked Tomatoes and Asparagus

Potato Crusted Fish Filets using Air Fryer accomplishes quick and easy way to prepare fish filets with manual use of oil. Baking fish filets takes time and heating up oven and the kitchen. Using the Air Fryer to fry bake fish accomplishes quick and crunchy top crust with moist tender and delicious fish filets.

Choosing the right fish filets to Air Fry is all the preferred taste. If you are on a budget Pollock Fish Filets are very inexpensive about $4.00 a pound. That’s 4 servings of Fish at $1.00 is a great value. Cod Filets are around $7.00 to $8.00 a pound almost double the cost. Tilapia Filets are around $7.00 a pound again this depend on if you buy fresh or frozen. Remember sometimes what seems a good value could end up not being very good quality.

Pollock Fish Filets

For this test I choose Pollock Filets surprising they tasted very good for price. The key to having good tasting fish is preseason filets. Just using simple good quality lemon pepper will do wonders. I use my own lemon pepper seasoning called Citrus Blast sprinkled on each filet of fish.

Encrusting the fish filets with mashed potatoes is next step. Potato mixture enriched with egg yolks and hint of nutmeg and dill. This keeps the a fish filets from over cooking and maintains it’s moisture.

Potato Filling coating the fish filets.

A quick and easy way to make potato mixture is to use dry instant potato flakes, salted boiling water, dill weed, nutmeg and fortified with egg yolk. This sounds like a lot on ingredients to put into potato mixture, but it’s very important to build potato mixtures flavor profile.

Let the mixture cool and spread a even half inch coating of this mixture onto seasoned fish filets.

The final step is to put a crunchy crumb topping over potato crusted fish filets. This step gives Air Fryer Potato Crusted Fish Filets to super crunchy texture. It’s a simple extra task but well worth the extra step process. The crumb topping contains primary Panko bread crumbs.

Potato Crusted Fish Filets

Air Fryer Potato Crusted Fish Filets recipe has super crunchy air fried fish filets. They have a topping crisp with a moist creamy potato filling that’s covering fish filets.

CourseMain Dish
CuisineAmerican

Servings	Prep Time
2 Servings	15 Minutes

Cook Time

10 Minutes

Servings	Prep Time
2 Servings	15 Minutes

Cook Time

10 Minutes

Potato Crusted Fish Filets

Air Fryer Potato Crusted Fish Filets recipe has super crunchy air fried fish filets. They have a topping crisp with a moist creamy potato filling that’s covering fish filets.

CourseMain Dish
CuisineAmerican

Servings	Prep Time
2 Servings	15 Minutes

Cook Time

10 Minutes

Servings	Prep Time
2 Servings	15 Minutes

Cook Time

10 Minutes

Ingredients

Fish Filet Prep

8 Ounces Fish Filets Pollock, cod, tilapia filets
1/2 Teaspoon Lemon pepper Seasoning
1/2 teaspoon dill weed

Potato Filling

1/2 Cup Potato Flakes
1 Cup water Boiling
1/2 Teaspoon kosher salt
1/2 Teaspoon dill weed
1/2 Teaspoon onion powder
1/2 Teaspoon garlic powder
1 Large egg yolks beaten

Crunchy topping

1/3 Cup panko breading
1/2 Teaspoon paprika
1/4 Cup Parmesan cheese Grated
1/2 Teaspoon canola oil To coat

Servings: Servings

Units:

Instructions

Portion fish filets into 4 ounce filets, note the fish filet pieces if they are small can be placed together to from one fish filet. Next sprinkle the tops and bottoms of each filet with lemon pepper seasonings and dill weed. Place the seasoned fish filets on greased sheet pan.
To make the potato filling bring water to boil in pan. Mean while as water coming to boil mix potato flakes, dill weed, onion powder, garlic powder together in mixing bowl.
Pour the boiling water over the top of the seasoned potato flake. Stir potato mixture until mashed potato filling mixture is formed. Add the egg yolks and stir until all the yolk is evenly mixed into mashed potato filling. Cool seasoned potato filling mixture for 5 to 10 minutes.
Spread a even coating of the seasoned potato filling covers each fish filet about 1/2 inch thick. My favorite way to cover filets using pastry bag fitted with wide decorator tip filled with potato mixture.
Combine in small bowl panko breading, paprika, parmesan cheese mixing ingredients well. Next sprinkle the Crunchy topping over top of each potato filling covered fish filet.
Spray canola oil over top of the Crunchy Topped Fish filets. I recommend using the EVO Sprayer filled with canola oil. Each pump of sprayer is 1/4 tsp of oil. This way you can control the amount of oil evenly sprayed onto Fish filets. About 2 pumps of spray per fish filet works very well.
Carefully lift the fish filets with fish spatula or off-set spatula off the tray into the Air Fryer basket. Set the Air Fryer to as hot as it can go 400°f. Air Fry for 10 to 12 minutes the top crunchy topping of the fish filets should be golden brown. A alternate method of cooking fish filets is in 375°F convection oven on greased sheet tray for 20 minutes or until golden brown color.
Plating the Air Fryer Potato Crusted Fish Filets onto warm plate with baked tomatoes and asparagus spears.

Recipe Notes

A wonderful baked tomato is perfect accompaniment to Potato Crusted Fish Filets. Cut Roma Tomatoes in half lengthwise. Sprinkle with kosher salt, black pepper, garlic powder and Herbs Provence.

Seasoned Tomato Halves with kosher salt, pepper, garlic powder and Herbs Provence.

Then sprinkle seasoned bread crumbs mixture over top. Panko Breading works perfectly this can be same breading mixture used to coat the tops of Air Fryer Potato Crusted Fish Filets. Using EVO oil sprayer pumping 2 to 4 sprays of canola oil to just coat top of each tomato. Note each spray only uses quarter teaspoon of oil. Bake on sheet tray for 25 to 30 minutes at 400°F. The tops of tomatoes should be golden brown with soft center, a knife should go through center easy.

Spray oil onto prepared tomato halves using EVO Oil Sprayer.

Adding cooked asparagus spears gives Air Fry Fish and Baked Tomatoes good balance of flavors and colors. Trim asparagus spears removing excess woody bottoms. Then cut asparagus spears in half lengthwise. Cook asparagus in skillet with small amount of water along with some Herbs Provence or Penszey's Sunny Paris Seasoning. Heat to simmer for about 5 to 8 minutes covered on medium heat. The asparagus should be nice and green and tender texture.

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Marshmallow Creme Recipe

Marshmallow Creme recipe is that ho so wonderful fluffy Creme between those whoopee pies. This is a fairly easy recipe to make, based on a cooked sugar meringue. Marshmallow Creme is similar to marshmallows but there is a slight difference. Marshmallows are made with whipped gelatin, when cool the cut marshmallows will hold it’s shape. But Marshmallow Creme is made with cooked sugar whipped into egg whites. This produces a wonderful light fluffy Creme that stays somewhat pliable.

Whipped Marshmallow Creme

Placing the fluffy Creme between two soft cookies is one of may childhood favorites. So my thoughts come to mind, mixing things it up a little, playing off cake balls concept. Why not crush cookies and bind it all together with the homemade Marshmallow Creme recipe. Scooping them into balls and coating with chocolate. The possibilities are so many. Nutter Butter Truffles made with crushed Nutter Butter Cookies and Marshmallow Creme, dipped in white chocolate. What about Red Velvet Cookie Truffles made with Red Velvet Oreo Cookies and Marshmallow Creme, then dipped in white chocolate. OMG a cookies and cream Truffles made with crushed Oreos and Marshmallow Creme, dipped in Milk Chocolate.

We’re on a roll now, another classic from childhood is homemade chocolate fudge. Mom and I made fudge with evaporated milk, semi sweet chocolate, using lots butter and sugar and adding store brand Marshmallow Creme. The memories of each Christmas making candies and cookies with Mom.

Here is perfect recipe to bring back those classics and turn them into new wonders. Opening up the doors to endless possibilities, letting your creative work flourish.

Marshmallow Creme Recipe

Marshmallow Creme Recipe that makes most fluffy creme for those whoopie pies, chocolates and fudge recipes. Easy better tasting recipe that beats store brands.

CourseDesserts
CuisineAmerican

Servings	Prep Time
3 pints	10 minutes

Cook Time

20 minutes

Servings	Prep Time
3 pints	10 minutes

Cook Time

20 minutes

Marshmallow Creme Recipe

Marshmallow Creme Recipe that makes most fluffy creme for those whoopie pies, chocolates and fudge recipes. Easy better tasting recipe that beats store brands.

CourseDesserts
CuisineAmerican

Servings	Prep Time
3 pints	10 minutes

Cook Time

20 minutes

Servings	Prep Time
3 pints	10 minutes

Cook Time

20 minutes

Ingredients

6 tbsp water
3/4 cup sugar
3/4 cup corn syrup
1/4 tsp xanthan gum optional, acts as a stabilizer
3 large egg whites room temperature
1/2 tsp cream of tarter
1 tbsp vanilla extract

Servings: pints

Units:

Instructions

Cooked Sugar

1. Cook sugar, corn syrup, water and xanthan gum in 4 quart sauce pot. Stirring often, and brushing sides with water using pastry brush to prevent sugar crystals from forming. Cook sugar mixture to 240°f. Pull off range.

Beating Marshmallow Creme

2. When cooked sugar reaches 230°f start beating egg whites in stand mixer with whisk attachment on high speed. At the point of eggs white reach foamy stage add cream of tarter. Continue beating to soft peak stage.
3. Add cooked 240°f sugar in steady stream while egg whites are beating on high speed. Continue beating on high speed for 5 minutes until marshmallow creme constancy is achieved.
4. Store the marshmallow creme in pint or quart mason jars. Secure with lid and ring, label and date each jar.
Label Jars

Recipe Notes

The marshmallow creme is good for months refrigerated.

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Kicking Hot Canadian Bacon with Naglah Brown Peppers

Chef Dave’s Creative Foods brings to you some really spicy hot Canadian Bacon with Naglah Brown Peppers. Naglah Brown peppers has lots more flavor in comparison with Carolina Reapers, yet not as much heat. By using Naglah Brown Peppers in the curing bine brings Canadian Bacon to a whole new tasty and hotter level.

The Naglah Brown Peppers have a fruity and slightly sweet flavor pepper with lot’s of good kicking heat. Just chopping these peppers with gloves the room filled with a fruit and chili aroma just enough to make you cough. By adding just one finely chopped Naglah Brown Pepper to the curing brine made of water, curing salt, pickling spice and Sugar In the Raw kicks up the flavor and heat. Marinate the pork loin with this spicy cure for 5 to 7 days in zip lock bag refrigerated for best results.

Smoked Canadian Bacon infused with Naglah Brown Peppers

Naglah Brown Cured Pork Chops

This same brine can also be used to cure boneless pork chops. Brine these chops for only 2 days with a vacuum marinated container. This method is a quick and easy way to make smoked pork chops. That takes about 45 minutes, by using a slow 225 degrees Smoking temperature.

Kicking Hot Canadian Bacon with Naglah Brown Peppers has a surprisingly wonderful profile. Traditionally Canadian Bacon has a mild flavor profile. Where Kicking Hot Canadian Bacon has not only good flavor with some kicking heat. A few slices of this Kicking Hot Canadian Bacon and you will never go back to old grocery store standby. This is Chef tested and enjoyed, even my wife Cindy will agree. The Kicking Hot Canadian Bacon with Naglah Brown Peppers is two thumbs up of enjoyment.

Smoked Canadian Bacon with Naglah Brown Pepper

Kicking Hot Canadian Bacon with Naglah Brown Peppers

Using simple curing brine and adding finely chopped Naglah Brown Chilies to brine used to cure pork chops or pork loin.

Servings	Prep Time
8 people	10 minutes

Cook Time	Passive Time
1.5 hours	5 days

Servings	Prep Time
8 people	10 minutes

Cook Time	Passive Time
1.5 hours	5 days

Kicking Hot Canadian Bacon with Naglah Brown Peppers

Using simple curing brine and adding finely chopped Naglah Brown Chilies to brine used to cure pork chops or pork loin.

Servings	Prep Time
8 people	10 minutes

Cook Time	Passive Time
1.5 hours	5 days

Servings	Prep Time
8 people	10 minutes

Cook Time	Passive Time
1.5 hours	5 days

Ingredients

.25 cup Morton Quick & tender Salt
.25 cup Turbinado sugar Sugar in the Raw
1 tbsp pickling spices
1 whole Naglah Brown Chili minced finely
1 cup water
3 pound pork loin or 8 pork loin chops

Servings: people

Units:

Instructions

Combine together the Morton Quick & Tender Salt, Turbinado Sugar, Pickling Spices, minced fine Naglah Brown Chilies and water together in quart container.
Stirring until all the curing salt, sugar is dissolved into the water.
Tenderize the pork loin with bladed meat tenderizer, cutting hundreds of channels into pork loin.
Place the pork loin in vacuum container or zip lock bag and pour curing brine over pork. Vacuum air out of the container or push excess air out of zip lock bag. Refrigerate for 5 to 7 days.
Alternate way is to place boneless pork chops in vacuum container and pour brine over pork. Vacuum air out of the container, refrigerate for 2 days.
Place pork loin or chops in smoker at 225°F with apple wood chips over coals. I use Green Egg smoker, BBQ Grill with drip pan right under pork filled with beer. This keeps nice moist flavorful smoke as pork cooks to internal temperature of 150°F.

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Peach Riesling Jam

The Peach Riesling Jam is the all time favorite asked for jam that I make every year. Last year I made 4 cases of this jam giving away over three quarters of all the Peach Riesling Jam, many are asking do you have any more? Sadly I gave my last jar away a few weeks ago, but good news is that there is just starting a new crop of peaches and nectarines. You can use either peaches or nectarines in this recipe they both turn out wonderful.

Peach Riesling Jam in 8 ounce jars

Every week I have been looking for peaches at a reasonable price, so when price hit $1.88 a pound it’s time to make Peach Riesling Jam. Purchasing 3 pounds of nectarines, a bag of sugar and bottle of Riesling Wine, ready to make some jam. Luckily I have some pectin and new canning lids left from last years production. Many of my gifts of jam to friends kindly gave me back my jars. Scraping last bit of jam out of every jar, and washed them clean hoping for some more.

This is the best jam recipe, it only takes a few ingredients, but does take some invested preparation time. This simple recipe makes about 2 to 3 jars, the smallest batch to make. Note don’t try to make more then 10 to 12 jars at a time. For some reason it starts to fail, when doubling recipe using two boxes of pectin for very large batch of jam. I buy bulk pectin, so my rule is never make larger then twelve jam jars, with a jar capacity of 8 ounces.

Smashing Peaches

It’s important to blanch the peaches to remove skins, then plunging them into ice water bath, this is called shocking the peaches, to cool them down quickly. Next is to remove the skins and the pits. Followed by slicing the peaches and smashing them with a masher. This gets best results for a thick jam. I have tried using a food processor, or a blender resulting in a more chunky jam. Hand mashing, the old school way works the best, it’s more effort but produces the best jam.

Be sure to measure all smashed peaches accurately, and measure sugar correctly, if your ratio is off you end up with peach syrup, which is great on ice cream but too runny for English Muffins or Toast.

Mistakes that I learned the hard way, with many of failed batchs of Peach Riesling Jam, so what went wrong? Many batches of jam was done in too much of a hurry, added the wrong ingredients at wrong time, and rushing between each addition. So it’s important to remember first cook the smashed peaches, pectin and Riesling Wine in heavy duty pot. My favorite is a Staub cast iron 5 1/2 quart pot, that has a special black enamel exterior glaze, that’s non reactive. This cooks quickly and evenly with lots of head room to boil the jam mixture. Also stirring the jam mixture often helps prevent the jam from sticking to bottom of the pot.

Equally important is after the peach mixture cooks for 2 to 3 minutes is to add the sugar and stir constantly. The Peach Riesling Jam needs to come back to boil, this takes a little time, but when it comes to a boil it needs to cook for 1 minute. Now it’s time to remove the jam from the heat. Then skim off any of the foam that comes to top of the jam. I save this foam and place in a ramekin, To go on my toast the next day.

The most important task is preparing the jam jars, lids and rings. First wash them with good hot soapy water or use the dishwasher in high heat, sanitize cycle. Next a have big pot of boiling water ready, I use a 12 quart stock pot. Place the jars, lids and rings in the boiling water for 10 minutes. This sterilizes all canning containers, lids and rings. This is extremely important for long time storage of jam, that is shelf stable.

Filling each of the jam jars just full enough, leaving three quarters of a inch head room to create a good seal. Be sure after filling each jar to use clean paper towel soaked in vinegar water (1 cup water & 2 tbsp vinegar) This cleans any spills of jam on the rim of each jar. Be sure place a sanitized new lid on each filled jam jar and place ring and tighten ring down snugly. Place each of the filled jam jars sealed in a hot water bath, make sure that the jars are completely covered with water. Boil filled jars of jam for 10 minutes. Remove each jar with a canning jar lifter and place them on a wire rack to cool. If everything is done properly in few minute you should hear click, that’s the lid sealing tight. Now there is a air tight seal, allow jam to cool completely. Be sure to label and date each jar.

Peach Riesling Jam Label

Enjoy the best tasting Peach Riesling Jam, everyone will be asking you for a jar. If you are willing to give up this tasty jam.

Peach Riesling Jam

Peach Riesling Jam is so tasty that everyone will want a jar. Made with fresh peaches, sugar, Riesling Wine and pectin and some invested time that's well worth all the effort.

CourseCondiments
CuisineAmerican

Servings	Prep Time
3 jars	20 minutes

Cook Time	Passive Time
20 minutes	2 hours

Servings	Prep Time
3 jars	20 minutes

Cook Time	Passive Time
20 minutes	2 hours

Peach Riesling Jam

Peach Riesling Jam is so tasty that everyone will want a jar. Made with fresh peaches, sugar, Riesling Wine and pectin and some invested time that's well worth all the effort.

CourseCondiments
CuisineAmerican

Servings	Prep Time
3 jars	20 minutes

Cook Time	Passive Time
20 minutes	2 hours

Servings	Prep Time
3 jars	20 minutes

Cook Time	Passive Time
20 minutes	2 hours

Ingredients

Peach Riesling Jam

1 1/3 cups peaches well mashed
1 1/2 tbsp pectin
1 1/3 Tbsp Fruit Fresh To perserve peach colors
1/3 cup Riesling Wine
1 cup sugar

Vinger water

1 cup water
2 tbsp white vinegar
1 sheet paper towel to wipe rims of filled jars

Servings: jars

Units:

Instructions

Blanch fresh peaches in boiling water for 90 seconds, remove from water and cool in ice bath.
Peel skins off peaches and remove pits.
Mash peaches to achieve amount of peaches required. Note be sure to mash peaches finely.
In large heavy duty pot cook mashed peaches, Riesling Wine, fruit fresh and pectin for 2 to 3 minutes. Stirring often.
Add the sugar to cooked peach mixture, bring back to boil and cook for 1 minute. Stir often. Remove from heat. Skim foam off jam, reserve in ramekin for snack later.
Fill sterilized jam jars with Peach Riesling Jam to about 3/4" from top of jar. Note do not over fill.
Wipe each rim with white vinegar water soaked paper towel to clean any spilled jam on rim of jar
Place sterilized lid and collar on each jar tight snugly.
Place filled jars in hot water bath and boil for 10 minutes.
Remove each of jars with can lifter onto cooling rack.
Cool each of jars listening for distant click as jar sealed.
Label and date each jar.
Cool Peach Riesling jam completely before storing in dry cool dark area.

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Corned beef steak

Classic Irish Dinner is corn beef brisket braised to perfection. Well why not make a corned beef steak? So this recipe uses a brined petit sirloin steaks which are about 6 oz portions in size. Allow the steak to brine in a Pickle solution for about one week. I am using a vacuum container to speed up the process along with cutting channels into the steak with meat tenderizer, which also breaks down some of connective tissue too.

After meat has brined, be sure to rinse off all the brine, then pat the meat dry. Now it’s ready to be grilled, smoke or pan-fry your corned beef steaks. Producing a wonderful corn beef steak, along with potato colcannon and glazed baby dill carrots. Move over boiled corned beef dinner to the new steak in town. May the Luck of Irish be with you, and tasty too.

Corn beef steak

Sirloin Steak cured in brine called pickle for week. The steak can be grilled, smoked on BBQ or pan sear in skillet.

CourseMain Dish

Servings	Prep Time
2 people	15 minutes

Cook Time	Passive Time
6 minutes	7 days

Servings	Prep Time
2 people	15 minutes

Cook Time	Passive Time
6 minutes	7 days

Corn beef steak

Sirloin Steak cured in brine called pickle for week. The steak can be grilled, smoked on BBQ or pan sear in skillet.

CourseMain Dish

Servings	Prep Time
2 people	15 minutes

Cook Time	Passive Time
6 minutes	7 days

Servings	Prep Time
2 people	15 minutes

Cook Time	Passive Time
6 minutes	7 days

Ingredients

1/4 cup

Morton Quick & tender Salt
1 cup

water
2 tsp

pickling spices
1/2 tsp

coriander seed
1/2 tsp

cumin seed
1 tsp

chili flakes
2 tsp

Turbinado sugar
12 oz

sirloin steaks cut into 6 oz portions

potato colcannon

6 small

red potatoes washed and quartered
2 wedge

green cabbage shredded
1/2 small

onion chopped
2 cloves

garlic cloves minced
1/2 tsp

dill weed
1/2 tsp

salt
1/4 tsp

pepper
1 tbsp

butter
2 strips

bacon fried crisp and crumbled

Servings: people

Units:

Instructions

To make the brine pickle cure for the steak, combine Morton Quick and Tender Salt with water mixing well to dissolve curing salt. Then add pickling spices, coriander seed, cumin seed, chili flakes and turbinado sugar to brine solutions mixing well.
Take steaks and using meat tenderizer to cut channels into meat and also break connective tissue down. I use Demi Meat tenderizer.
Place tenderized steaks in container, I am using marinating container by Food Saver. Then pour curing pickle over tenderized steaks.
Place the lid over marinating container and attach vacuum cord to container to Food Saver. I vacuum chamber twice to make sure all the air was removed from container.
Turn the marinating chamber knob to close and remove cord. Then place in refrigerator in cold spot, let it cure in refrigerator for one week.
After week the steaks should be cured, release air from marinating chamber and drain off pickle brine. Rinse off brine from steaks with cold water. Pat each steak dry with paper towel.
Pan sear steaks to 150°F to cook cured steak through. Note bright red color from corned beef steak. Let rest for 5 minutes.

potato colcannon

Cook bacon in skillet until crisp, remove bacon and place on paper towel.
Drain off excess fat and cook onion, garlic and shredded cabbage for few minutes.
Boil the quarter red potatoes until half way done, add the shredded cabbage mixture and continue cooking until cabbage and potatoes are tender.
Drain the cooked potatoes and cabbage in colander, then place cooked potatoes and cabbage in mixer bowl.
Mix potatoes and cabbage with paddle attachment until mashed. Add to potato mixture, garlic, dill weed, sauté onions, bacon bits and mix until incorporated. Adjust seasoning with salt and pepper to taste.
Serve the potato colcannon with grilled steak and side of vegetables. Garnish the top of potato colcannon with crisp bacon bits.

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Chocolate Mint Cheesecake

Celebrating Saint Patrick Day with a magically delicious cheesecake, with multi-layers. Starting with dark chocolate brownie layer stuffed with York Peppermint Patties, followed with Chocolate Bailies Ganache, then topped with Bailies Cheesecake layer, then covered with Creamy Mint Mousse, finally garnished with Mint Whipped Cream and Girl Scout Chocolate Mint Cookies. The cheesecake is totally frosted all the way around with whipped Chocolate Bailies Ganache and crushed Girl Scout Chocolate Mint Cookies. Makes one totally do an Irish Jig.

Chocolate Mint Cheesecake

Multiple layered chocolate mint cheesecake, with hint of Bailey's Irish Cream and creamy mint mousse, on a base of dark chocolate brownie.

Servings	Prep Time
12 slices	60 minutes

Cook Time	Passive Time
90 minutes	24 hours

Servings	Prep Time
12 slices	60 minutes

Cook Time	Passive Time
90 minutes	24 hours

Chocolate Mint Cheesecake

Multiple layered chocolate mint cheesecake, with hint of Bailey's Irish Cream and creamy mint mousse, on a base of dark chocolate brownie.

Servings	Prep Time
12 slices	60 minutes

Cook Time	Passive Time
90 minutes	24 hours

Servings	Prep Time
12 slices	60 minutes

Cook Time	Passive Time
90 minutes	24 hours

Ingredients

Dark Chocolate Brownie Layer

1 box chocolate brownie mix Betty Crocker
1 box chocolate instant pudding mix
2 large eggs beaten
2/3 cup canola oil
1/4 cup water
12 pieces York Peppermint Patty

Bailey's Irish Cream Cheesecake Layer

24 ounces cream cheese room temperature
2 large eggs room temperature
1 1/3 cup sugar
3 tbsp cornstarch
2 ounces Bailey's Irish Cream
2/3 cup heavy cream

Bailey's Irish Cream Chocolate Ganache

Mint Mousse Layer

3 large egg yolks
1 cup sugar
1/2 cup water
1 tbsp light corn syrup
1/3 cup water cold
1 pkg unflavored gelatin
1 tsp mint extract
3 drops green food coloring
3/4 cup heavy cream whipped

Mint Whipped Topping

Chocolate Mint Cheesecake Garnishes

4 pieces Girl Scout Chocolate Mint Cookies crushed
12 pieces Girl Scout Chocolate Mint Cookies whole

Servings: slices

Units:

Instructions

Dark Chocolate Brownie Layer

Add to dry brownie mixture, eggs, oil and cold water, using wire whisk beat about 50 strokes.
Pour half of the chocolate brownie batter into 9" greased cake pan that has been sprayed with Pam Baking Spray. It is very important to spray well with Pan Baking Spray for best results.
Arrange York Mint Patty's on top of chocolate brownie batter.
Add the remaining chocolate brownie batter to cover all the York Mint Patty's. Be sure to spread the batter evenly and tap brownie filled pan a few times on counter to remove air.
Bake the chocolate brownies in 325°F convection oven for about 20 minutes, or until toothpick comes out clean. Remove from oven and place on cooling rack. Let rest 10 minutes before removing brownies from pan.
Turn baked brownie pan over top of cooling rack and tap a few times and chocolate brownies should come clean out of the pan. Allow to cool completely on wire rack. Then wrap with plastic and place in refrigerator for at least 2 hours, I like to cool overnight, and assumable cheesecake next day.

Bailey's Irish Cream Cheesecake

Process the room temperature cream cheese with the sugar using a food processor until it is smooth, then scrape down bowl and process again. This should only take about 60 seconds to complete.
Next add one egg at a time to cheesecake batter while the processor is running, process until evenly mixed. Be sure to scrape down sides and bottom and process again. This should only take about 60 seconds.
Finally add the Bailey's Irish Cream while processor is running, then added heavy cream and process until smooth. Scrape the sides and bottom with spatula and process again. This should only take about 60 seconds.
Pour the cheesecake batter into a prepared 9" cake pan that is sprayed with Pam baking spray and line bottom with parchment paper circle. Tap filled pan on counter a few times to remove air bubbles. Then place filled cheesecake pan into water bath pan.
Bake the cheesecake in a 300°F oven for 30 minutes until cheesecake is set. Be sure to bake cheesecake in water bath for best results. remove from oven and cool on wire rack.
Chill the cheesecake in refrigerator overnight for best results. You need at least 4 hours of chilling time, before removing cheesecake from pan. Take pairing knife and go around the cheesecake before turning over pan and tapping until cheesecake comes out clean.

Mint Mousse Layer

Bring 1/2 cup sugar, 1/2 cup water and corn syrup to boil, cook until it reaches 270°F. Remove from heat Mean while combine 1/3 cup cold water with unflavored gelatin in small bowl, allow to hydrate.
Start beating the egg yolks until they are light and fluffy, then add the cooked sugar syrup slowly to egg yolks while they are beating. Continue beating to a marshmallow like consistency. Now add to the fluffy egg mixture the hydrated gelatin continue beating for about a minute. Finally add mint extract and a few drops of green food color until light green color is achieved. This is the mint egg yolk base for the mousse.
Whip heavy cream in medium mixing bowl until stiff. Add some of the whipped cream to green fluffy mint egg yolk base to lighten mixture. Then fold lightened green mint mixture into remaining whipped cream, fold until smooth. Do this quickly or gelatin well set and not be a smooth mixture. Set aside for assembly.

Assembling

Make a parchment paper collar to line 9" spring form mold to go a least 2" higher then spring form mold. Place the chocolate brownie layer on bottom of lined 9" pan, then spread 1/8" thick layer of Bailey Chocolate Ganache mixture over brownie layer evenly. Next place the Bailey Cheesecake on top of chocolate brownie layer with ganache.
Spread Mint Mousse mixture evenly over the top of Baileys Cheesecake layer. Chill for 1 hour if all possible to firm up all the cheesecake layers.
Remove cheesecake from 9" spring form mold and peel off the parchment paper. This shows all the layers of Chocolate Mint Cheesecake before decorating.
Beat the Baileys Chocolate Ganache into light fluffy consistency, be sure to work quickly, the ganache sets up firm.
Spread a even layer of Mint Whipped Topping on top of the cheesecake. Next sprinkle some crushed Mint Chocolate Cookies around the edge of the cheesecake. Then Pipe 12 rosettes of Mint Whipped topping evenly around top edge of the cheesecake. Finally garnish each rosettes with whole Chocolate Mint Cookies.
Cut into 12 portions, using sharp thin long knife wetted down with hot water, each time you make a clean cut.

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