The numbers that show Dan Hurley's contract extension is the biggest bargain in sports

UConn head coach Dan Hurley agreed to a six-year, $50M extension on Monday, a generous deal for the Huskies. Considered by most the best current men’s college basketball coach, here are some numbers that show why his lucrative contract could be the biggest bargain in sports.

Soft Frosted Sugar Cookies

I love some good sugar cookies. I usually only make them around the holiday season but had a craving this week that I needed to satisfy. I typically only make my sugar cookie recipe since I know they are great and my friends and family love them and I like rolled sugar cookie recipes. Since I was going to be the primary person consuming this batch of cookies I took the opportunity to try a new recipe.

I have had this recipe down to try forever so gave it a whirl. The dough came together super quick but did require some chill time before baking. The end result are as the title promises “soft”! In fact, it has been 4 days and they are still super soft, almost too much so. These turned out much more cake-like than I would typically like but they did have a great flavor and were a pleasant change of pace.  I topped with a simple buttercream frosting and found the frosting was the perfect compliment to the cookie. I may add a bit more vanilla to the recipe next time if I make them again as I found they could use a bit more flavor in my opinion. With the frosting they were fine, but alone needed a little something more.

If your family loves super soft cookies, these will be right up your alley. My Taste Tester enjoyed them but admitted he really enjoyed eating them just to get eat the frosting. He has been known to eat this frosting with a spoon so that is no surprise to me.

I rate these cookies an 8

Soft Frosted Sugar Cookies
from here

4 1/2 cups flour
4 1/2 tsp. baking powder
¾ tsp. salt
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 large eggs
5 tsp. vanilla extract

*frosting recipe below can easily be doubled for a cake
Recipe from a cake decorating class I took years ago

Buttercream Frosting
4-5 cups confectioners’ sugar, sifted
1/2 cup butter (1 stick) softened
1/2 cup shortening (NOT butter flavored)
2 TBS vanilla extract
3-4 TBS milk or cream
Gel Food coloring (optional)

Preheat your oven to 350˚ F.
Line baking sheets with parchment paper or silicone baking mats.

In a medium bowl combine the flour, baking powder and salt, and whisk together to blend.  In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Add vanilla and mix to combine.
Slowly add the dry ingredients mixing just until incorporated and evenly mixed.
Cover and chill the dough for 1 hour.

When you are ready to bake the cookies, scoop a scant quarter cup of dough and roll into a ball.  Flatten the ball slightly and place on the prepared baking sheet.  Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart.

Bake about 10 minutes or just until set.  (Do not overbake!  The edges should be no more than very lightly browned if at all.)  Let cool on the baking sheet for several minutes.  Transfer to a wire rack to cool completely.

For the frosting. Cream the butter and shortening with a mixer until combined. Slowly add sugar a bit at a time. Add vanilla and mix to combine. Add milk or cream 1 TBS at a time until a spreadable consistency is achieved. Keep beating frosting for 3-6 more minutes until fluffy. Tint with gel food coloring if desired.  Frost cookies. Store in an airtight container.


Bacon Gruyere & Tomato Tartlets

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Such a perfect little bite to eat – these little bites of loveliness are just right whether they’re a snack for hungry hoards after school or gracing the table at an afternoon tea.

Just one word of warning from me, do not eat one warm from the cooling rack, you won’t be able to stop at just the one and half will have disappeared before anyone else gets a look in!

Ingredients :

Pastry

225g plain flour

100g butter, cold diced

Pinch of salt

1 egg, medium beaten

1-2 tbsps cold water

Filling

80g sweet tomato relish

200g thick cut bacon (approx. 4 rashers)

50g Gruyere cheese, grated (use a good strong cheddar if you’d prefer)

100ml single cream

1 egg, medium

Salt and pepper

 

Oven Temp:       180c(fan)/200c/Gas Mark 6.

Makes: 12 tartlets

Freezing:  Suitable for freezing for upto 1 month.

Method:

To make the pastry place the flour and cold diced butter in a large mixing bowl or for speed in the bowl of your food processor.

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Rub the butter into the flour using your fingertips  or blitz with the processor until the mixture resembles fine breadcrumbs.

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Stir through the pinch of salt and make a well in the centre.

Add the beaten egg and work into the mixture until the pastry begins to come together, adding a little extra water if necessary.

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Knead lightly  until smooth.

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Cover with clingfilm and chill in the fridge for 30 minutes.

While the pastry rests prepare the filling.  Grill the bacon and allow to cool.

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Yes I have 5 rashers, the extra one is going on a sandwich for my lunch!

Trim away the fat and dice into small pieces.

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In a jug beat together the single cream and egg and season well with salt and pepper.

Once the pastry has chilled grease the recesses of a 12 hole bun tin.

Roll out the pastry on a lightly floured worksurface to approx. 4mm in thickness.

Cut out 12 rounds using a pastry cutter and use to line each recess of the tin.

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As you cut them out set them on the top of the recess and then carry on cutting out.  As the pastry relaxes it will start to shape into the hollow.

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Once all 12 are cut out, press them very lightly so that they line the recesses neatly.

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Add ½ teaspoon of tomato relish to the base of each pastry case.

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Divide the bacon pieces and grated cheese between each.

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Pour the cream mixture into each case, taking care not to overfill, you just want to surround the fillings.

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Bake in the oven for 20-22 minutes until golden.

Release from the tin and allow to cool on a wire rack.

Serve warm or cold.

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Bacon Gruyere and Tomato Tartlets

Ruth Clemens, Baker Extraordinaire

The post Bacon Gruyere & Tomato Tartlets first appeared on Baking, Recipes and Tutorials – The Pink Whisk.

Fresh Peach Pie with Lattice Crust

Sweet, juicy Georgia peaches have hit our nearby produce stand, so to appease the family I whipped up a Fresh Peach Pie.

Adding a Lattice Pie Crust makes for a showstopper along with being absolutely delicious! It’s the perfect dessert when fresh peaches are in season.

Overhead view of a Classic Peach Pie with a lattice crust.

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The post Fresh Peach Pie with Lattice Crust appeared first on That Skinny Chick Can Bake.

Dark Chocolate Brownies

My Taste Tester and I were hungry for some icecream and hot fudge and what goes better with those two sweets than a rich chocolatey brownie? I typically make these but had seen a recipe for a dark chocolate brownie that I had been wanting to try.

These came together in no time but when I went to pour the batter into the 9×13 pan called for I found the batter to barely cover the bottom of the pan. I knew since there was no baking soda or baking powder in the recipe that they would turn out super thin. I decided to transfer the batter to an 8×8 pan and they still turned out thinner than I would have liked so I can’t imagine using a larger pan for these.

The results were chocolatey but not overpowering. These are not my favorite brownies but did hit the spot when covered with vanilla icecream and hot fudge. I wish the flavor would have been a bit deeper or more complex, maybe some chocolate chips or walnuts thrown in would help.

I rate this recipe a 7.5

Dark Chocolate Brownies
found here

6oz. 70% cacao chocolate (chopped)
6oz butter
1 1/2 cups sugar
3 large eggs
1tsp vanilla extract
1 cup flour

Preheat oven to 325
Spray 9×13 pan with PAM (i used 8×8 pan)

Melt butter and chocolate either in medium sized microwave safe bowl in microwave (stirring every 20 seconds until smooth) or in a double boiler. Once melted stir in sugar and mix well. Add vanilla and eggs mixing well.
Add flour and stir to combine.

Pour into prepared pan and bake for 25-35 minute until center is set (do not overbake)