4 recipes I’ve loved lately

One of my goals going into the new year was to try and cook more things from scratch and to just cook more often in general. I have written down tons of recipes to try and here are 4 I’ve loved so far:

Bagels:

4 cups flour

7 g or 1 packet active dry yeast

1 1/2 c warm water

1 tbsp sugar

1 tbsp salt

1 tbsp oil (leave on the side)

1 egg (for egg wash)

Mix sugar, warm water, and yeast for a minute then let rest until a small layer of foam is at the top. Then add this mix into your flour and salt. Mix until the dough is smooth and well combined. Add oil to a glass bowl then place the dough in the bowl and cover to let rise for 1 hr. After, punch down then separate into 8 pieces. Make each pieces a donut shape by rolling into balls then sort of stabbing a hole through the middle. Let rise again for 30 minutes and while we wait, grab a pot and boil some water. After the 30 minutes, gently place your bagels in the boiling water for 1 minute each side and preheat your oven to 400° F. Once done boiling, cover with egg wash and bake for 25 minutes. Then done!

Brie and cranberry bites:

1-2 rolls Puff pastry

Cranberry sauce

Brie

1/4 cup flour

Gather a mini muffin tin and your ingredients. Add puff pastry to a cutting board coated with the flour. Slice up your puff pastries into squares and place them into the greased muffin tin to make little cups. Slice up your Brie into small chunks (I also take off most of the rind) and place those in the pastry cups. Lastly add in about 1-2 tbsp of cranberry sauce per cup. Bake at 350°F for about 12-15 minutes until cheese is melted and pastry crust is fluffy.

Orange ginger syrup:

4-5 oranges

1 cup ginger, diced

2 limes, juiced

1 1/2 cups sugar

1 cup water

Start by chopping and peeling your ginger. Gather a medium pot on the stove and add in the water to bring to a gentle boil. Slice up and juice oranges then the limes and add those to the pot as well. Once the water is steadily gently boiling add in the chopped ginger and the sugar. Let this simmer for 30 minutes to an hour, stirring occasionally. Strain once it’s cooled and store refrigerated in an airtight container.

Ham, egg, and cheese biscuit cups:

Biscuit dough

Ham

Egg

Cheese

Salt and pepper

Splash of milk

Get out either a mini muffin tin or normal muffin tin and spray with oil then line with parchment squares. Dice up your biscuit dough pieces and add a couple per cup. Then in a separate bowl mix together your desired egg amount with some milk, seasonings, and cheese. Dice up your ham and add that into the muffin tin with the biscuits. Next you can pour over the egg and cheese mix until each cup has most of the ham and biscuits covered. Bake at 350°F for about 20 minutes until eggs have puffed out and biscuits are a tad brown. Store for up to 3-4 days in an airtight refrigerated container

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