When we think of holiday desserts, brownies is not what typically would come to mind. However, these Gingerbread brownies take brownies to a whole new level and they make a delicious holiday treat!
1 cup butter
1 1/4 cup dark chocolate
1 1/2 cups granulated sugar
3/4 cup Swany White flour
1 tbsp cinnamon
1.5 tbsp ginger
1 tsp cloves
1 tsp cardamom
1 tsp vanilla sugar
1 tsp baking soda
2 tbsp pistachio kernels
4 ounces white chocolate
Set the oven to 400 degrees F.
Melt butter in a small pot and then add the chocolate. Allow it melt on low heat, stirring occasionally.
Whisk eggs and sugar util they are white and fluffy.
Mix the flour, spices, baking soda and vanilla sugar in a separate bowl. Then, sift it in to the sugar-mix alternately with the melted chocolate and butter.
Blend well, use a spatula to make sure you get everything. Sometimes there’s a little unblended mix left at the bottom of the bowl.
Put some baking paper into a baking pan measuring about 9×13. Add the mix. Roughly chop the pistachios and sprinkle them over the cake, before cooking it for 20 minutes.
Once it’s done, let it cool in the pan. When it’s cold, melt the white chocolate in the micro or over a waterbath, and sprinkle it over the cake. It won’t set straight away, it takes longer to stiffen/dry than dark chocolate.
If you love your cookies soft and creamy, then you are going to LOVE these cookies. Whether you eat them fresh out of the oven or save them for later, these scrumptious chocolatey bites of goodness remain so soft and yummy.
8 tablespoons of salted butter
1/2 cup sugar (white or raw will work)
1/4 cup packed light brown sugar
1 teaspoon vanilla
1 1/2 cups Swany White Flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate chips
Preheat oven 350 degrees.
Microwave the butter long enough to just barely melt it 30-40 seconds.
Using a stand mixer or electric beaters, cream the butter and sugars.
Add the vanilla and the egg and beat on low speed until just incorporated – 10-15 seconds. Remember, if you beat the egg for too long, the cookies will be stiff.
Next, incorporate the flour, baking soda, and salt and mix until crumbles form.
Use your hands to press the crumbles together into a dough. It should form one large ball.
Add the chocolate chips and blend together with your hands.
Roll the dough into 12 large balls (or if you want some HUGE cookies, 9 Ince does the trick) and place on a cookie sheet.
Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden. DO NOT OVERBAKE. This is essential for keeping the cookies soft. Even if they look like they’re not done yet, remove them from the oven. They will be very blonde.
Let them cool on the pan for a good 30 minutes (If you can resist). They will collapse and turn into wonderfully dense and soft cookies.
What is gnocchi exactly? They are small dumplings typically made with potatoes and flour. Cooked potatoes are mashed and combined with flour to create a dough that’s then formed into small pieces for boiling. When they are cooked, they transform into light, fluffy nuggets of goodness.
Rather than potatoes, this version uses wild rice flour. The wild rice flour has a wonderful earthy flavor that makes this gnocchi taste deliciously rich and full of flavor. Toss it in. abutter sauce or your favorite pasta sauce for a delicious plate of comfort. Pasta is the perfect rainy day comfort food and this gnocchi is no exception.
1/4 cup Swany White Wild Rice Flour
1/4 cup Swany White flour
2 large eggs
1/2 cup milk or water
1/2 stick of butter
1/4 tsp salt
2 Tbsp parmesan cheese, grated (optional)
Heat the water in a small pan with the butter and salt.
When the water boils, add the mixed flours all at once, turn the heat down to low and stir rapidly for about 2 minutes, until the mixture in the pan forms a sticky dough.
Mix in the grated parmesan let this cool for five about minutes.
Once cooled, beat the eggs into the dough one at a time until the dough comes together, remaining sticky.
Put this mixture into a pastry bag with a 1/2 inch icing tip.
Boil a pot of lightly salted water, and start to gently squeeze the dough out of the pastry bag into the water.
Use a scissors to cut the dough that comes out into about 1/2 inch dumplings.
Cook the dumplings until they come to the top of the boiling water. Allow them to stay in the pot for two additional minutes and then remove to a cookie sheet that has some oil on it, so they don’t stick. Repeat with the rest of the dough.
Once dumplings are cooled, they are ready to be served with your favorite sauce or something as simple as butter and sage. ** Gnocchi can be covered and stored in the fridge for up to 3-4 days.
1 cup unsalted butter cold and cut into 1/2″ cubes
3 tbsp Rye whiskey + 1 teas for egg wash
3-5 tbsp ice cold water
1 tbsp sparkling sugar or turbinado sugar
RYE WHISKEY PEACH PIE FILLING
6-8 medium peaches
1/2 cup brown sugar
1/4 cup granulated sugar
1/4 cup rye whiskey
2 tbsp tapioca starch / tapioca flour
1 teas pure vanilla extract
1 tbsp cold butter chopped into 1/8″ cubes
1 teas cinnamon
RYE PIE DOUGH
Place the Swany White flour, Swany White rye flour, sugar and salt in a mixing bowl with high sides and mix together.
Cut the cold butter into 1/4″- 1/2″ cubes. Put back in the fridge for several minutes to ensure the butter is firm.
Place the flour mixture and cubed butter in a food processor and gently pulse until the flour changes from silky to crumbly; just a couple of pulses. **If you don’t have a food processor, you can easily cut in the butter by blending the flour mixture with either a pastry blender, two butter knives or even using g your fingers. Be careful that the butter does not start to melt.**
While pulsing, gently pour the rye whiskey through the feed tube just until combined or If you aren’t using a food processor, use a pastry blender or fork to combine the rye whiskey into the dough. Pour into bowl and check the dough’s moisture by taking a handful, if it is dry or crumbly, slowly add the ice cold water, 1 tablespoon at a time, using a pastry blender. blender or fork to combine the rye whiskey into the dough.*Be careful to add only as much water as it takes to combine the dough into a ball or disk. If you need to add more water, make sure the ingredients are still cold.
Form the dough into two disks and wrap them in plastic. Chill for at least 8 hours, up to 24 hours before rolling and forming.
RYE WHISKEY PEACH PIE FILLING
Halve and pit the peaches. Then slice them into 1/4″ thick slices and peaches in a large mixing bowl and toss with the rye whiskey, vanilla, sugars and cinnamon. Set aside for at least 15 minutes to allow the peaches to releases juices.
In a small bowl, stir the tapioca starch together with a few tablespoons of the peach juices to form a slurry and mix the slurry with the peaches for thickening.
SHAPING THE RYE RYE PEACH PIE
While the peaches are soaking, set the dough disks on the counter for a about 5 minutes before rolling.
On a lightly floured surface, Roll out the first disk into a 12″ round about 1/4″ – 1/8″ thick.
Transfer the dough disk into a 9″ pie dish, leaving a 2″ overhang all the way around. Make sure there are no gaps and place in the fridge while you roll out the top.
Roll the second dough disk into a round shape 1/4″ – 1/8″ thick. Using a pizza cutter or small knife, cut the dough into 1″ – 1 1/2″ wide strips.
Fill the bottom crust with the peach filling so that if forms a slight mound in the center and the top with the butter cubes.
Arrange half of the dough strips horizontally over the filling, evenly spaced out. Use the longer strips in the center and the shorter strips towards the edge. Gently fold back every other strip just past the center and lay another long strip across the pie, perpendicular to the horizontal strips. Unfold the strips to their original position, back over the top of the perpendicular strip. Repeat this process weaving each piece to create a beautiful top.
Trim away any extra long edges and tuck the edge underneath itself to form a ring around the edge of the pie dish. Flute the edges by pinching the dough between your thumb and pointer finger on one hand and your pointer finger knuckle on the other.
Place pie in the freezer for at least 1 hour before baking (or while oven pre-heats at a minimum).
Preheat the oven to 400° F.
Whisk the egg and 1 teas of rye whiskey until blended. Gently brush the top and fluted edges of the pie with the egg wash. Sprinkle with sparkling or turbinado sugar.
Bake at 400° for 20 minutes, then lower the temperature to 350° and bake for another 30-45 minutes, rotating the pan halfway through. Bake until the filling is bubbly and the crust turns a deep golden color, you may need to cover the edges and or/tent the pie to keep from over-browning.
Allow to cool on a rack for at least 1-2 hours before slicing.
You may not think to use rye in pancakes, but it gives pancakes a wonderful nutty flavor that you will love! Compliment it with any fruit compote or just good old maple syrup and you will have one delicious breakfast.
3/4 cup Swany White rye flour
3/4 cup Swany White flour
1/2 teaspoon salt
1 tablespoon baking powder
1 1/2 tablespoons sugar
1 egg, lightly beaten
1/2 cup plus 1 tablespoon milk
In a medium bowl, whisk together all dry ingredients: rye flour, flour, salt, baking powder, and sugar.
Then whisk in egg and milk until just combined.
On a hot griddle, pour 1/4 cup batter and wait for bubbles to form and, flip carefully with a spatula.
Let cook until just cooked through, another 1-2 minutes.
We all know that buying pasta is convenient, but making your own pasta is super easy and nothing really compares to the taste of fresh pasta especially when it is paired with the delicious flavors of summer like fresh tomatoes and basil. And when you add rye, you not only get a healthy kick, you also get a wonderful earthy flavor.
1 Swany White rye flour
½ cup Swany White flour
½ teaspoon sea salt
1 large organic egg (beaten)
¼ cup filtered water
To prepare the pasta, mix the flours with salt in a big bowl.
Make a well in the middle, add the beaten egg and water and whisk to combine.
Knead mixture for 10 minutes until you achieve an elastic dough.
Set aside to rest for 30 minutes then roll the pasta dough as thin as possible with a rolling pin on a well-floured surface ( you can use a pasta machine as well).
Use a sharp knife to cut fettuccine strips, dusting them with rye flour so they don’t stick.
Bagels were first introduced by Polish-Jewish immigrants in the late 19th century, and quickly became popular. We love this crunchy on the outside and chewy on the inside bread. It can be served toasted or not, sweet or savory, and you can really smear just about any spread you like on it. They take a bit of time to make, but they are so worth it!
Ingredients: 2 teaspoons active dry yeast 1 ½ tablespoons granulated sugar 1 ¼ cups warm water (this may need to be adjusted as needed) 3 ½ cups Swany White flour plus extra for kneading) 1 ½ teaspoons salt
1. In ½ cup of the warm water, pour in the sugar and yeast. Let it sit for five minutes without stirring, and then stir the mixture, until it all dissolves in the water.
2. In a large bowl, combine the flour and salt and make a well in the middle and pour in the yeast and sugar mixture.
3. Pour 1/3 cup of the remaining warm water into the well and stir in the rest of the water as needed. Depending on where you live, you may need to add anywhere from a couple tablespoons to about ¼ cup of water. You want the dough to be moist and firm after you have mixed it.
4. On a floured surface, knead the dough for about 10 minutes until it is smooth and elastic.
5. Lightly brush a large bowl with oil and turn the dough to coat.
6. Cover the bowl with a damp dish towel and allow to rise in a warm place for about 1 hour. The dough should double in size.
7. Punch the dough down, and let it rest for another 10 minutes.
8. Divide the dough into 8 pieces and shape them into a round. Now, take a dough ball, and press it gently against your work surface, moving your hand and the ball in a circular motion pulling the dough into itself until a dough ball forms. Repeat with 7 other dough rounds.
9. Bring a large pot of water to a boil and then reduce the heat.
10. Using a slotted spoon or skimmer, lower the bagels into the water and boil. The bagels will float to the top, when that happens, let them float for one minute, flip them and boil for another minute. **For a chewier New York style bagel, boil two minutes on each side.
11. If you plan to top your bagels with stuff, do so as you take them out of the water, you will need to use an egg wash to get the toppings to stick before putting the bagels into the oven.
12. Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to a lightly oiled baking sheet.
13. Bake in a 400 degree oven for 20 minutes, until golden brown.