https://www.morgsegan.com/bread daily 0.75 2025-03-04 https://www.morgsegan.com/bread/blog-post-title-one-rygxl monthly 0.5 2025-02-23 https://images.squarespace-cdn.com/content/v1/605e4a7d4119a435e3135d43/1616904410061-97PY34WPXUIW1RMHY9YM/IMG_8132D.jpg Bread - Focaccia Bread - Ingredients 1 1/3 cups warm water 2 tsp Sugar 2 teaspoons of active dry yeast package active dry yeast (1 packet) 3 1/2 cups flour 1/4 cup extra virgin olive oil (plus more for greasing the bowl and drizzling on top) 2 teaspoons sea salt https://images.squarespace-cdn.com/content/v1/605e4a7d4119a435e3135d43/1616905210151-5CKK4V98Q6AEHJ2P4QMF/IMG_8131X.jpg Bread - Focaccia Bread - Instructions Proof the yeast add warm water and sugar to your bowl and stir to combine sprinkle the yeast on top of the water and stir to combine let sit for 5-10 minutes until the yeast is foamy Making the dough set the mixer to low speed and gradually add flour, oil, and sea salt once everything is combined increase the speed to medium-low and continue to mix for 5 minutes First dough rise take the dough out of the mixing bowl and shape it into a ball grease the mixing bowl with olive oil then put the dough back in the bowl cover the bowl with a damp towel and set it in a warm location for 45 minutes to an hour or until it has doubled in size Second dough rise turn the dough onto a floured surface then roll it out into a rectangle until the dough is about 1/2 an inch thick cover the dough again with a damp towel and let it rise for another 20 minutes Prep the dough preheat the oven to 400F set the dough on a 9x13 baking tray and poke holes all the way through the dough ( I use a knife but you can use anything as long as you hit the tray) drizzle olive oil evenly over the top of the dough and sprinkle sea salt on top (here I measure with my heart) Bake Bake for 20 minutes or until golden brown I usually add a little more olive oil and salt to the final product but that is entirely up to your tastes https://www.morgsegan.com/bread/aritsan-bread monthly 0.5 2025-03-04 https://images.squarespace-cdn.com/content/v1/605e4a7d4119a435e3135d43/1618681403584-81VFTA2XZ7XDQTY8BLQ3/IMG_8130X.jpg Bread - White Bread - This bread has become very well known in my family as it has made its way to every holiday over the past few years. My grandma has even called me at 8 am with questions about how to make it. Ingredients 3 1/4 cups bread flour 2 teaspoons instant yeast 2 teaspoons coarse salt 1 1/2 cups cool water https://images.squarespace-cdn.com/content/v1/605e4a7d4119a435e3135d43/1618681462059-5KMA8OPZ83OWGKTJYOW0/IMG_8334X.JPG Bread - White Bread - Instructions In a large mixing bowl, whisk the flour, yeast, and salt together. Pour in the cool water and gently mix together with a rubber spatula or wooden spoon. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands (as I do in the video tutorial above) to work the dough ingredients together. The dough will be sticky. Shape into a ball in the bowl as best you can. Cover the dough tightly with plastic wrap or aluminum foil and set it on the counter at room temperature. Allow it to rise for 2-3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles. Lightly dust a large nonstick baking sheet with flour. Using floured hands, shape the dough into either two loaves or as many small rolls as you feel like. Loosely cover the dough and allow it to rest for 45 minutes. During this 45 minutes, preheat the oven to 475°F Place the dough in the preheated oven on the center rack. Bake for 20-25 minutes or until the crust is golden brown. If you tap the loaves with a knife and they sound hollow they should be perfect Remove the bread from the oven and allow to cool for at least 5 minutes before slicing and serving. https://www.morgsegan.com/dessert daily 0.75 2025-03-04 https://www.morgsegan.com/dessert/sugar-cookies monthly 0.5 2025-03-04 https://images.squarespace-cdn.com/content/v1/605e4a7d4119a435e3135d43/1617645845958-DHBNTA37O92GOL3VBDLY/IMG_8840D.jpg Dessert - Sugar Cookies - Sugar cookies are a classic for a reason, and with a little royal icing, you can turn them into just about anything. Ingredients 2 1/4 cups flour 1/2 teaspoon baking powder 1/4 teaspoon salt 3/4 cup softened butter 3/4 cup sugar 1 egg at room temperature 2 teaspoons vanilla extract Instructions In a separate bowl, combine flour, salt, and baking powder In a large bowl beat the butter and sugar together on high until smooth and creamy, then add the egg and vanilla and continue to beat on high until combined Slowly mix in the dry ingredients on a low speed until combined Separate the dough into 2 balls and roll each out on a baking tray until about 1/4 in thick, using flour to keep the dough from sticking to the tray or rolling pin Cover the trays with plastic wrap and refrigerate for anywhere between 1 hour and 2 days Preheat oven to 350°F using a cookie cutter, cut the dough into any shape. Re-roll the remaining dough and continue cutting until all is used. Arrange the cookies on a baking sheets and bake for 10-12 minutes or until lightly brown around the edges. Allow the cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating. https://www.morgsegan.com/dessert/double-chocolate-cookies monthly 0.5 2025-03-04 https://images.squarespace-cdn.com/content/v1/605e4a7d4119a435e3135d43/5856696a-4729-4bae-a209-08f7adcb4dd1/IMG_5697.jpg Dessert - Double Chocolate Cookies - These are perfect for the days that call for just a little extra chocolate Ingredients 2 Milk Chocolate Chips 1 Cup flour 1/4 cup baking cocoa 1/2 cup salted butter, softened (1 stick) 1/4 cup granulated sugar 1/2 cup packed brown sugar 1 tsp vanilla extract 1 large egg 1/2 tsp salt 1tsp baking soda Instructions Preheat oven to 325° F Melt 2/3 cup chocolate chips in a microwave-safe bowl for 30 seconds, stir, and microwave an additional 10- to 15-second intervals, stirring just until chocolate chips are melted Sift flour, cocoa, baking soda, and salt into a medium bowl. Beat butter, brown sugar, and granulated sugar in a large mixing bowl until creamy. Add melted chocolate and mix well. Add egg and vanilla extract, mixing until well blended Add flour mixture, mixing just until blended. Stir in the remaining 1 1/3 cup of chocolate chips. Scoop dough onto baking pan 3 inches apart Bake for 16 to 18 minutes or until a toothpick inserted in the center comes out clean and the tops have a cracked appearance. Cool on baking sheets for 5 minutes. Remove to a wire rack to cool completely. https://www.morgsegan.com/dessert/chocolate-chip-cookies monthly 0.5 2025-03-04 https://images.squarespace-cdn.com/content/v1/605e4a7d4119a435e3135d43/1740344589946-SZGB1DRG5JCJF4677RCR/IMG_5377.jpg Dessert - Chocolate Chip Cookies - My controversial chocolate chip cookie opinion is that milk chocolate chips taste way better than semi-sweet, and I am willing to die on this hill. Ingredients 2 cups and 2 tbsp all-purpose flour 1 1/2 tsp baking soda 1 1/2 tsp salt 1/2 cup butter, softened salted or unsalted is fine 1/2 cup granulated sugar 1 cup dark brown sugar packed 1 tsp vanilla extract 2 large eggs 2 cups milk chocolate chips (other types of chocolate can be used) Instructions In a large mixing bowl, with an electric mixer beat together butter, sugars, and vanilla until well combined. Add eggs one at a time, mixing after each addition. Add in half the flour, along with all the baking soda and salt. Mix by hand to combine, then add the remaining flour and chocolate chips. If possible, cover and chill the dough for at least one hour, but not more than 24 hours. When ready to bake, preheat the oven to 375 Scoop dough into 1-inch balls and place onto an un-greased baking sheet, leaving 2 inches of space between cookies. Bake for 8 to 10 minutes or until golden brown. Store tightly covered. https://www.morgsegan.com/dessert/peanut-butter-blossoms monthly 0.5 2025-03-04 https://images.squarespace-cdn.com/content/v1/605e4a7d4119a435e3135d43/1619564069623-89X9OLJSLVNDV14MJ6H6/IMG_7740.JPG Dessert - Peanut Butter Blossoms - Another one of my strongly held baking opinions: peanut butter and chocolate are the perfect combination. Ingredients 48 Hershey’s kisses (I also use pieces of a Hershey bar because they’re easier to place and you get more chocolate in each bite) 1/2 cup shortening 3/4 cup peanut butter 1/3 cup granulated sugar 1 egg 2 tablespoons milk 1 teaspoon vanilla extract 1 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 2/3 cup granulated sugar Instructions Preheat oven to 375 and remove the wrappers from the kisses Beat the shortening and peanut butter together in a bowl, then add 1/3 cup of the sugar and beat until it is fluffy Add the egg, vanilla, and milk and beat well Combine flour, baking soda, and salt in a separate bowl Gradually beat the dry mixture into the large bowl Take the dough and make 1 inch balls Roll the balls in the remaining granulated sugar and place them on the baking sheet Bake for 8-10 minutes or until browned Once they are out of the oven, place a piece of chocolate in the center of each cookie, then place on a rack to cool https://www.morgsegan.com/dessert/smores-pie monthly 0.5 2025-03-04 https://images.squarespace-cdn.com/content/v1/605e4a7d4119a435e3135d43/bdb8b69b-f5a5-4cb1-996a-030e854611d9/IMG_9267.jpg Dessert - S’mores Pie - I’ve started making these in personal-sized servings and they’re much easier to share, although you may have to fight people off from taking a second one when you’re not looking. Ingredients 1/2 cup unsalted butter, softened 1/2 cup white sugar 1 large egg 1 teaspoon vanilla extract 1 cup flour 1 cup crushed graham crackers 1 teaspoon baking powder 1 container marshmallow fluff 4 whole Hershey Chocolate Bars 1 cup mini marshmallows Instructions Preheat oven to 350°F and spray a 9″ pie pan with baking spray. In a large bowl, beat together butter and sugar. Add the egg and vanilla and mix to combine. Stir in flour, graham cracker crumbs, and baking powder. Take about 2/3 of the dough and press on the bottom and up the sides of a pie pan. Carefully spread the marshmallow fluff over the bottom crust. Cover the marshmallow creme with chocolate squares. I used about 3 1/4 of the chocolate bars and saved the rest for topping after baking. Sprinkle 1 cup of marshmallows on top. Take the remaining dough and flatten it in your hands making small pieces t cover the top of the marshmallows. It will not be completely covered and the marshmallows and chocolate will show through a little bit. Sprinkle a few marshmallows and chocolate chips on top. Bake for 15-20 minutes or until graham cracker dough and marshmallows are golden brown. Remove from oven. Let cool for about 5-10 minutes and then place the remaining chocolate squares on top in a scattered pattern. If you add the chocolate too soon the heat will melt them into a puddle. Let the pie cool for an additional 20 minutes before slicing so that it is not as messy. https://www.morgsegan.com/gluten-free daily 0.75 2025-03-04 https://www.morgsegan.com/gluten-free/gluten-free-sugar-cookies monthly 0.5 2025-03-04 https://images.squarespace-cdn.com/content/v1/605e4a7d4119a435e3135d43/1617645845958-DHBNTA37O92GOL3VBDLY/IMG_8840D.jpg Gluten Free - Gluten-Free Sugar Cookies - I’ll be honest with you: this is the exact same recipe as my regular sugar cookies, with just the flour swapped out for a gluten-free variety. Life is easier this way, and my celiac friends still haven’t complained yet. Ingredients 2 1/4 cups gluten-free flour 1/2 teaspoon baking powder 1/4 teaspoon salt 3/4 cup softened butter 3/4 cup sugar 1 egg at room temperature 2 teaspoons vanilla extract Instructions In a separate bowl, combine flour, salt, and baking powder In a large bowl beat the butter and sugar together on high until smooth and creamy, then add the egg and vanilla and continue to beat on high until combined Slowly mix in the dry ingredients on a low speed until combined Separate the dough into 2 balls and roll each out on a baking tray until about 1/4 in thick, using flour to keep the dough from sticking to the tray or rolling pin Cover the trays with plastic wrap and refrigerate for anywhere between 1 hour and 2 days Preheat oven to 350°F using a cookie cutter, cut the dough into any shape. Re-roll the remaining dough and continue cutting until all is used. Arrange the cookies on a baking sheets and bake for 10-12 minutes or until lightly brown around the edges. Allow the cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating. https://www.morgsegan.com/gluten-free/blog-post-title-one-4x26t monthly 0.5 2025-03-04 https://images.squarespace-cdn.com/content/v1/605e4a7d4119a435e3135d43/69ca8587-206c-4377-8c6d-c1407f4fa1d8/IMG_0792.JPG Gluten Free - Gluten-Free Brownies - This recipe is dedicated to my friend Maddo who was celebrating her birthday and deserved to celebrate with something delicious like the rest of us. Ingredients 1 cup granulated sugar 1/2 cup brown sugar 1 teaspoon vanilla extract 4 large eggs 1 cup cocoa powder 1/2 cup milk chocolate chips Pinch of sea salt Instructions Preheat the oven to 350 F Grease an 8-inch baking pan In a large mixing bowl, add melted butter and sugars and gently mix together then add the vanilla extract. In a separate bowl, whisk eggs for 30 seconds or so, just to break up the eggs and get a bit of air in them. Add eggs to butter and sugar mix, sift in cocoa powder and stir gently until combined. Add chocolate chips and a pinch of salt. Pour the brownie batter into the prepared pan and place it in the oven. Bake brownies for approximately 30-35 minutes or until they no longer wobble in the middle. Transfer to a wire rack to cool completely before slicing. https://www.morgsegan.com/pet-friendly daily 0.75 2025-03-04 https://www.morgsegan.com/pet-friendly/dog-treats monthly 0.5 2025-02-23 https://images.squarespace-cdn.com/content/v1/605e4a7d4119a435e3135d43/db482319-e2d2-4a5b-95a4-d1fb943f339b/dog-treat-recipe-2-650x975.jpg Pet Friendly - Dog Treats - Ingredients 2½ cups whole wheat flour 1 large egg 1 cup peanut butter 1 cup water 2 tbsp honey Instructions Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside. In a large bowl, combine flour and the egg. Add the peanut butter, water, and honey, and stir until the dough is stiff On a lightly floured surface, roll out the dough about ½-inch thick and use a cookie cutter to cut out treats into desired shape. Bake for 18-20 minutes, until golden. Once done, set aside to cool. (If you have smaller cookies, use less time, otherwise, the bottom might burn.) https://www.morgsegan.com/pet-friendly/doggy-cake monthly 0.5 2025-03-04 https://images.squarespace-cdn.com/content/v1/605e4a7d4119a435e3135d43/593557ce-0346-432b-a6b3-42dd1aac88b1/peanut-butter-cupcakes-1.jpg Pet Friendly - Doggy Birthday Cake - I forgot to take a picture the last time I made these, so let’s pretend this cupcake is a mini doggy cake (they look almost exactly the same) Ingredients 1 egg 1/3 cup honey 1/4 cup peanut butter 1/4 cup vegetable oil 1 cup flour 1 tsp vanilla extract 1tsp baking soda Instructions Preheat oven to 350°F Combine all ingredients in a large bowl and mix well. Scoop dough into a greased pan and bake for 30-35 minutes. Let cool completely before frosting. 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