Italian Sesame Cookies

These cookies remind me of one of the cookies I love from my favorite Italian Bakery...and let me tell you these taste just as good!!...I would have never thought that I could get close to them even tasting as great...but these do and I am so excited about that!....Now the wheels are spinning on what other type of cookie I can make with this dough...I will be doing some experimenting for sure....I did take a portion of this dough and made them a little bigger and while they were warm I glazed them with pink icing to try and replicate my daughters favorite Italian cookie ( I will post a pic below) These were really easy to make but the applying of the sesame seeds can be a little time consuming...But it will be so worth it!...This will also be a great cookie to add to a plate of other cookies you make and definitely a great coffee dunker!..you can also toast your sesame seeds before adding to cookie..Here is how I put these together.....Enjoy!!

INGREDIENTS

1 stick butter (softened)

1 cup sugar

3 large eggs room temp

1 teaspoon vanilla

3 cups AP flour (I used 00 flour)

3 teaspoons baking powder

1/2 teaspoon salt

1 3/4 cups sesame seeds (toasted if you like)

3/4 cup of milk

DIRECTIONS

1. In a mixing bowl cream butter and sugar until creamy..add 1 egg at a time beating after each addition...add vanilla. 

2. In a separate bowl combine flour, salt and baking powder...grab a whisk and give it a good stir to combine..gradually add this to the butter mixture and mix well

3. The dough may be sticky, but turn it onto a floured surface and sprinkle with more flour and knead until smooth...divide dough into 8 even portions...shape each portion into 24 inch logs. Cut into 2 inch pieces

4. Place sesame seeds and milk in separate shallow bowls...brush each log with milk then sprinkle with sesame seeds(I used a spoon)...this can get a little messy , I did this on a small dish ..then transfer each log onto a greased or parchment lined baking sheet  at least 2 inches apart

5.Bake at 350 degrees until bottoms are lightly brown 7-9 minutes...let cool in wire racks

 I kept these cookies plain..made them a little bigger then brush with pink icing while warm!

These were to go's for porch delivery's for my family!

Italian Sesame cookies

Yield: 8 dozen

Author: Natalie Buscemi-Hindman

Prep time: 30 MCook time: Total time: 30 M

Bakery style Sesame cookies...great for dunking

Ingredients:

• 1 Stick of Butter (softened)
• 1 Cup Sugar
• 3 large Eggs (room temp)
• 3 Cups All purpose flour ( I used 00)
• 3 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 1 3/4 Cups Sesame Seeds (toasted if you like)
• 3/4 Cups Milk

Instructions:

How to cook Italian Sesame cookies

1. In a mixing bowl, cream together the butter and sugar until creamy...add 1 egg at a time...beating after each addition...add vanilla
2. In a separate bowl combine flour, salt and baking powder...grab a whisk and give a stir to combine....gradually add this to the butter mixture and mix well
3. The dough may be sticky, but turn it onto a floured surface ..sprinkle with more flour and knead until smooth...divide dough into 8 even portions...shape each portion into 24 inch logs then cut into 2 inch pieces
4. Place sesame seeds and milk in separate shallow bowls....brush each log with milk then sprinkle with sesame seeds ( I used a spoon)...this can get a little mess, I did it on a small dish....transfer each one onto a greased or parchment lined baking sheet at least 2 inches apart
5. Bake at 350 degrees until bottoms are lightly brown 7-9 minutes...let cool on wire racks...Enjoy!

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Arancini {Rice Ball} Casserole

Well if I had to choose one of my favorite Italian dishes ...Arancini would be right up there at the top!....I have made Rice Balls before, but I have not mastered them to perfection yet...So when I saw that you could actually make a casserole that tasted like one, I had to give it a try!!....When I made this dish I did not have any beef on hand(because of the pandemic) So it was pretty much a vegetarian version...And it was still amazing...But I did have everything else so I decided to get to work.....This was really simple to put together...Here is what I did...Enjoy!!

INGREDIENTS

2 bags success rice or 2 cups uncooked rice ( follow package directions)

2 cups pasta sauce of your choice

1 pound ground beef

1 small onion diced

1 cup frozen peas

 1 egg

 1/2 cup grated parmesan

Italian breadcrumbs

1 1/4 cups shredded mozzarella

+ fresh mozzarella if you have it

salt and pepper

Directions

Preheat oven to 400 degrees

1. Cook rice as directed..when done remove from bag..

add to bowl and set aside

2. add beef to pan and saute..as it cooks add onion and cook until browned...add peas and 1 cup of sauce and salt and pepper and simmer

3. to the bowl of rice add parmesan cheese, egg and 1/2 cup tomato sauce...if it looks like it needs a little more sauce add another 1/4 cup

4.  spray a 8x8 casserole dish with cooking spray, sides too..add some breadcrumbs to dish and roll around to coat bottom and sides

5.  take half of the rice mixture {a little more if needed} cover the bottom of the dish and up the sides, press to form bottom layer. Fill with the meat and pea mixture. Top with 1/2 cup shredded mozzarella and break up some fresh mozzarella on top of that

6. Top with the remaining rice mixture pressing down till even. Top with remaining sauce...sprinkle with breadcrumbs , then top with remaining mozzarella

7.  cover with foil and Bake 30 minutes

let rest a few minutes then slice as you like!...Enjoy

Yield: 6

Author: Natalie Buscemi-Hindman

Arancini (Rice Ball )Casserole

All of the goodness and flavor of a Rice Ball without all of the work...This version of Arancini gets layered Casserole style!

Prep time: 25 MCook time: 30 MTotal time: 55 M

Ingredients:

• 2 bags of success rice or 2 cups uncooked rice (follow package directions)
• 2 cups of pasta sauce of your choice
• 1 pound of ground beef or sirloin
• 1 small onion diced
• 1 cup frozen peas
• 1 egg
• 1/2 cup parmesan cheese
• Italian Breadcrumbs
• 1 1/4 cups shredded mozzarella + fresh if you have it
• salt and pepper

Instructions:

How to cook Arancini (Rice Ball )Casserole

1. Preheat Oven to 400 degrees
2. Cook rice as directed..when done add to a bowl and set aside
3. Add beef to pan and saute..as it cooks add onion and cook until browned...add peas and 1 cup of sauce and salt and pepper
4. To the bowl of rice add parmesan cheese, egg and 1/2 cup of pasta sauce...if it looks like it needs a little more sauce add another 1/4 cup
5. Spray an 8 x 8  casserole dish with cooking spray, sides too...add some breadcrumbs to dish and roll around to coat bottom and sides
6. Take half of the rice mixture ( a little more if needed) cover the bottom of the dish and up the sides.., press to form bottom layer. Next add the meat and pea mixture, then add 1/2 cup shredded mozzarella and break up some fresh mozzarella and add that if you have it
7. Top with the remaining rice mixture pressing down until even. Top with remaining sauce...sprinkle with breadcrumbs...then add remaining mozzarella
8. Cover with foil and Bake for 30 minutes...let rest a few minutes and then slice as you like...Enjoy!!

Created using The Recipes Generator

Bakery Style Italian Bread

I was always so intimidated by using yeast that I never really made breads before....But in the last year I have been more confident with it and I now buy an abundance of yeast to keep on hand ...And I am always searching recipes to test out and add to my favorites...I have been making pizza dough, breads and rolls...and my favorite Easter bread...I came upon this King Arthur recipe that I adapted and I just love it....It reminds me of my favorite bakery bread...I am testing making rolls out of it as I type this...I will keep you posted!....Also this bread begins with using a dough starter that you prepare the night before...which I have never done before...I have to believe that is what gives this bread its nice texture...(Also I used 00 Flour for this recipe because that's pretty much all I use for everything) ...Well here is how I prepared this bread...I hope you enjoy this recipe!

INGREDIENTS

OVERNIGHT STARTER

- 3/4 cup all purpose flour or 00 flour

- 1/2 cup lukewarm water

- 1/ 8 teaspoon instant yeast

DOUGH

2 teaspoons instant yeast

3/4 cups lukewarm water

2 3/4 cups all purpose flour

1 1/4 teaspoons salt

TOPPING

1 Large egg white with 1 Tablespoon water

Sesame Seeds

INSTRUCTIONS

1. To make starter...Mix ingredients in a small bowl, cover and let rest at room temperature overnight

FOR BREAD

2.  Combine the starter along with the rest of the dough ingredients...Mix then knead the dough...by hand, mixer or bread machine on dough cycle, to make a fairly smooth dough

3.  place dough in a greased bowl...cover and let rise for 90 minutes ...turning over and deflating after 45 minutes

4.  Transfer dough to work surface and divide into 3 pieces...Roll each piece into a 18 inch rope...braid the rope tucking ends under, set braid on lightly greased baking sheet

5.  Cover the loaf and let rise for 60-90 minutes or until puffy Preheating oven to 425

6. Uncover loaf and brush with egg white mixture and sprinkle heavily with sesame seeds

7. Bake the bread for 25- 30 minutes ...the longer it bakes the crunchier it will get

8.  Remove bread from oven and let cool on a rack...can be stored in a brown paper bag for 24 hours...wrap in plastic and freeze for longer storage

Here is the starter after resting

here is the 00 Flour I use

here are the rolls ..it made 10...bake for 15-20 minutes or an internal temp of 190 degrees

Bakery Style Italian Bread

Author: Natalie Buscemi-Hindman

This Bakery style bread begins with a dough starter that you prepare the night before.

Ingredients:

OVERNIGHT STARTER INGREDIENTS

• 3/4 cups all purpose flour or 00 flour
• 1/2 cup lukewarm water
• 1/8 teaspoon instant yeast
• add these to a bowl...stir and cover to let rest overnight
• this will be added to your dough recipe for your bread

DOUGH

• overnight starter mixture
• 2 teaspoons instant yeast
• 3/4 cups lukewarm 
• 2 3/4 cups all purpose or 00 flour
• 1 1/4 teaspoons salt
• TOPPING
• 1 large egg white with 1 Tablespoon water
• sesame seeds

Instructions:

How to cook Bakery Style Italian Bread

For Dough

1. Combine the starter along with the rest of the dough ingredients... Mix then knead the dough...by stand or hand mixer or bread machine on dough cycle to make a fairly smooth dough
2. Place dough in a greased bowl, ..cover and let rise 90 minutes...turning over and deflating  after 45 minutes
3. Transfer dough to work surface and divide into 3 even pieces...roll each piece into a 18 inch rope...braid ropes tucking ends under...set braid on lightly greased or parchment lined baking sheet
4. Cover the loaf and let rise for 60-90 minutes or until puffy...preheating oven to 425 degrees
5. Uncover loaf and brush with egg white mixture and sprinkle heavily with seeds
6. Bake bread for 25-30 minutes ...the longer it bakes...the crunchier the crust will get
7. Remove bread from oven and let cool on rack...can be stored in a brown paper bag for 24 hours...wrap in plastic and freeze for longer storage...ENJOY!

Created using The Recipes Generator

Home Made Hummus

My family loves hummus! and I didn't realize until recently how easy it actually is to make. So now I am making it all the time....I never was a fan of the store bought kind, I just usually went to my favorite Mediterranean restaurant to buy it because it just tasted fresher...But you can't get fresher than home made!....So here is how I make mine.
I took half of my regular batch and added roasted red peppers to it,  because that is my hubby's favorite so you can do that if you like also.
I am also adding my YouTube video demonstrating how I make it....Enjoy!

INGREDIENTS

1 can Garbanzo beans

2 Tablespoons Tahini paste

2 Tablespoons Olive oil

1/2 Lemon (squeezed)

1/4 teaspoon Salt to taste

2 Cloves Garlic (minced)

1/4 Cup Water or more

Roasted red peppers (optional)

Olive oil and Paprika to garnish (optional)

DIRECTIONS

Add all ingredients in order to Food processor and Pulse until smooth or desired consistency.

Enjoy my video below on how I put this together!

Easter Bread

Easter Bread has always been a tradition in my family...I have fond memories of my Grandmother making each of her grandchildren their own egg bread at Easter time....I was never really a bread maker or fond of using yeast until recently so I thought I would give making this bread a try, and I am so glad I did....now I can bring back this tradition for my grandchildren....These little individual breads are just so cute!....This recipe will make 6 small breads...you could also make 3 larger breads if you like...I recently found some colorful new sprinkles on Amazon....and I used Neon food coloring on this batch for a bold colored egg....you color these eggs raw, they will bake with the bread....Here is how I made these...I hope you enjoy!

INGREDIENTS

1 Cup Milk

1 package or 2 1/4 teaspoons of rapid rise or instant yeast

pinch of sugar

1/2 Cup or 1 stick soft butter

5 Cups flour -divided- ( I use 00 flour) but all purpose is fine

1/4 teaspoon salt

1/2 Cup Granulated Sugar

3 eggs

2 1/2 teaspoons Anise Extract or 2 teaspoons for more subtle flavor

1 teaspoon Vanilla Extract  

6 Eggs-raw- (for coloring)

1 egg for egg wash

GLAZE

1 Cup Powdered Sugar

2-3 Tablespoons Milk

1 Tablespoon Light Corn Syrup (Karo)

DIRECTIONS

1. Warm the milk in the microwave for 40 seconds...add yeast and pinch of sugar and set aside

2. Using a stand mixer with a dough hook, add the soft butter, beat then add 2 cups of the flour

3. Add the eggs one at a time, then slowly pour the milk mixture in, then add the salt, sugar and the extracts and continue mixing

4. Slowly add the remaining 3 cups of flour until dough forms

5. Remove dough and knead, adding flour if needed till no longer sticky

6. Place dough in well greased bowl and cover, let rise til doubles in size about 1-1 1/2 hours

7. Punch dough down and remove from bowl...separate into 12 even pieces (I cut in half then half each piece until I have 12

8. Roll each piece into a 12 inch long rope...take 2 pieces and pinch ends together ...braid..and form into circle being  sure to pinch other end under

Place each circle on parchment lined or silpat lined baking sheet, cover and let rest for 1 hour .....you can dye your raw eggs while waiting

9. Once done rising place a dyed egg into center of each circle...brush with egg wash and bake at 350 for 15-20 minutes until golden

10. Once cooled brush with glaze then sprinkles of your choice

ENJOY!!

NOTE: I would not consume the eggs unless you are eating within a couple hours of baking

EASTER BREAD

Yield: 6 individual breads or 3 large

Author: Natalie Buscemi-Hindman

Easter bread is a tradition in my family...and I am trying to keep this tradition going!

Ingredients:

DOUGH

• 1 Cup Milk
• 1 package or 2 1/4 teaspoons rapid rise or instant yeast
• pinch of sugar
• 1/2 Cup or 1 stick soft butter
• 5 Cups flour divided ( I use 00 but all purpose is fine)
• 1/4 teaspoon Salt
• 1/2 Cup granulated sugar
• 3 Eggs
• 2 1/2 teaspoons Anise Extract 
• 1 teaspoon Vanilla Extract
• 6 raw eggs for coloring
• 1 Egg for egg wash

GLAZE

• 1 Cup Powder Sugar
• 2-3 Tablespoons Milk
• 1 Tablespoon Light Corn Syrup

Instructions:

How to cook EASTER BREAD

1. Warm the milk in the microwave for 40 seconds...add yeast and pinch of sugar ...stir and set aside
2. Using a stand mixer with a paddle add butter, beat then add 2 cups of flour
3. Add eggs one at a time, then slowly pour the milk and yeast mixture in, then add salt sugar and extracts and continue mixing 
4. Remove paddle and add dough hook...slowly add remaining 3 cups of flour until dough forms
5. Remove dough and add to floured surface...knead, adding flour till no longer sticky
6. Place dough in greased bowl...cover and let rise until doubled in size,,,1-2 hours
7. Punch dough down and remove from bowl...separate into 12 even pieces (cut in half and then half each piece until you have 12)
8. Roll each piece into a 12 inch long rope... take 2 pieces ..pinch ends together and braid...then form into a circle...pinching ends together
9. Place each circled braid onto parchment lined baking sheet...cover and let rest 1 hour...you can dye your raw eggs while waiting (I used neon food coloring for a bolder color)
10. Once done rising , place a dyed egg into center of each circle...brush dough with egg wash and Bake at 350 for 15-20 minutes until golden
11. Once cooled, brush with glaze and then add sprinkles of your choice...Enjoy!!

Created using The Recipes Generator

Italian "S" Cookies

These cookies are one of my family's favorites!...Especially around the Holidays...we always make them at Christmas time but they are also a great Easter cookie..."S" cookies are an Italian tradition that can be made for any special event though....although the traditional shape is an S, I am sure you could make them into a  different shape or letter,,,Just be sure to test it first because this cookie does puff when it bakes so you may have to adjust...This is a really nice dough to work with and they come out perfect every time I make them!..I am also Including the recipe for the glaze that tops this cookie...this is a great recipe that I also use on my Italian cutout cookies, I use almond extract in mine but you can use whatever flavor you like....Here is how I make them...Enjoy!!

INGREDIENTS

2 Sticks of Butter {softened}

6 Eggs

1 Cup Milk

1/2 Cup oil {vegetable}

2 teaspoons Vanilla extract

2 Cups Sugar

4 Tablespoons Baking Powder

8 Cups Flour

Optional to add Almond extract to this dough also about 2 teaspoons or more if you like

DIRECTIONS

Preheat oven to 350

1. Add Flour and baking powder to a bowl mix together with a whisk and set aside

2. In your stand mixer add butter, eggs, and sugar, mix til creamy

3. Add milk, oil and vanilla and mix

4. Slowly add the flour mixture until dough forms

5. Remove dough and add flour to knead until not sticky

6. Pinch off about a Tablespoon of dough, roll into 6 inch log then roll in ends in opposite direction to form your S

7. Place on silpat or parchment lined baking sheet

8. Bake at 350 for 10-12 minutes {should be light in color}

This recipe makes 8 dozen cookies

When cool you can frost with this glaze recipe then add sprinkles if you like...this glaze will harden and stay shiny!

Glaze Recipe

2-1/4 Cups Confectioners Sugar

2 Tablespoons light corn syrup {Karo}

2 Tablespoons Milk + more

1-2 drops Almond extract

You can add food coloring for color of your choice also

Mix all ingredients until desired consistency then frost cooled cookies

Here are cookies I decorated all white for my Grandchildren's Christening

Here are the cookies before glazing and decorating

These are other cookies I have made with this dough

Cutouts and braided candy canes...I added almond extract to this batch

Here is the Glaze used on my Italian Cutout Cookies