Mile High Biscuits

If you've followed my blog for a while you know about my love for all things scones.  Cream scones, to be exact.  I had never made them until a few years ago, now it's about my most favorite thing to bake on a weekend.  They are delish, they are to DIE for.

So, it's probably no surprise to find out I love biscuits as well.  They are very similar and the method is pretty much the same.  Mile high biscuits are wonderful!!  They aren't quite a mile high, but they're nice and tall with lots of buttery delicious layers, a little crispy on the outside and soft and chewy on the inside.  They're great at breakfast smothered in sausage gravy or as an egg sandwich.  They're even great at dinner!  But, I think my most favorite way to eat them is with some homemade raspberry jam.

A couple things to remember when working with biscuit dough.
*Embrace the crumbs- Your dough will be a little dry, as it should.  It's not going to be soft and elastic like bread dough, it'll be more craggy-looking.
*Less is best- Remember not to over work your dough or it will become too chewy.
*When using a biscuit cutter, don't twist it to get the dough out, it will seal off the edges, making it harder for the dough to rise "mile-high." Make sure the cutter is floured and you'll be able to lightly tap the dough out.


Mile-High Buttermilk Biscuits
3 cups all-purpose flour
1 tsp. salt
1 Tbsp. sugar
1 Tbsp. baking powder
1/2 cup (1 stick) unsalted butter, cold and cut in to chunks
1/4 cup vegetable shortening
1 egg
1 cup cold buttermilk

Preheat oven to 425 degrees F.

In a food processor, fitted with a blade attachment, add all ingredients but the egg and buttermilk.  Pulse until it looks like a coarse meal.  Alternately, you can use a pastry blender or two knives to cut in the butter and shortening.  If you use your fingers, work QUICKLY as to not melt the butter.

In a large mixing bowl add the egg and buttermilk and whisk.  Add the flour mixture and stir with a wooden spoon until mostly combined.  Turn out onto a lightly floured surface and knead by hand just until dough comes together; about 10 seconds.

Pat dough out into a large round, about 1-1/2 inches thick.  Using the biscuit cutter of your choice, cut as many biscuits as you can. Barely press scraps together and cut the rest of the biscuits out.  Place biscuits on a cookie sheet and bake 12-15 minutes or until lightly golden brown.

Biscuits are best the first day but can be stored 2-3 days in a vented container. They will get soft over time, so if you're eating them on the second or third day, slice them in half and throw them under the broiler for a minute or two on each side to crisp them up a bit again.



SOURCE: Slightly adapted from Something Swanky

Overnight Yeasted Waffles

Up until about 2 years ago, I had almost never made waffles my entire life.  Sure, I grew up with a mom that made them often and I enjoyed them. But I always considered myself a pancake connoisseur.  I've made LOADS of pancakes I can make just about any kind with my eyes closed, no recipe needed. Waffles, to me, were just not on my radar because there were those little extra steps of separating the eggs, whipping the whites and folding them in the batter. Just not my thing (ok there could be a time and place for it-but not for breakfast).

Then it happened.  I found LOVE.  Waffle Love that is.  About two summers ago the Waffle Love food truck started showing up around the corner from where I live and I just HAD to try.  I mean I can make a mean breakfast so if they can sell this thing from a truck, it MUST be good.  And it was.  And I died with my first bite.

You see these aren't your typical buttermilk, whip 'em up in the morning waffles.  These waffles have yeast and the batter sits out overnight for the flavor to develop (kind of like you would a sourdough starter).  And when you cook them in the waffle maker, oohhhhh the smell that fills your house.  I just died again.

These have become a tradition we do twice a year, in the spring and in the fall.  We enjoy these waffles with Nutella, Biscoff cookie butter, whipped cream and fresh fruit-usually berries. Once you try these you will NEVER (maybe almost never) go back again.


Overnight Yeasted Waffles

the night before:
1/2 cup warm water
1 Tbsp.  active-dry yeast
1/2 cup melted butter
2 cups whole milk
1 tsp. salt
2 Tbsp.  sugar
3 cups all-purpose flour 

the next day:
2 large eggs, beaten
1/2 tsp. baking soda 

Combine the yeast and the water in a large mixing bowl and let stand for a few minutes. Stir to make sure the yeast dissolves into the water. Melt the butter over low heat. Combine the butter with the milk, salt, and sugar (if using). Test with your finger to make sure the mixture has cooled to lukewarm, then stir it into the dissolved yeast mixture. Add the flour and stir until a thick, shaggy dough is formed and there is no more visible flour.

Cover the bowl with either plastic wrap or a loose fitting lid and let it sit on the counter overnight. The batter will double in bulk as it rises.

The next morning, beat the eggs  and baking soda  into the batter until completely combined.
 
Make the waffles according to your waffle maker's instructions, cooking until the waffles are golden-brown. Cooking time will vary with your waffle maker, but it is typically 4 to 6 minutes.

Waffles are best if served immediately, but re-heat well in the toaster. Leftovers can be kept refrigerated for up to a week. Leftover waffles can also be frozen for up to 3 months and toasted straight out of the freezer.


SOURCE:  The Kitchn

Secret Mashed Potato Cinnamon Rolls

I don't know what it is about a fresh cinnamon roll that just gets me! That smell has got to be one of the best smells ever. I have to restrain myself every time I walk into IKEA because the smell hits you the second you walk in...and I don't even like their cinnamon rolls!

So after the feast that is Thanksgiving, I had NO intentions of making more food, let alone anything sweet.  But we had a bunch of mashed potatoes leftover and we just don't eat that much of them. So I decided to make cinnamon rolls!  Wait what...mashed potatoes = cinnamon rolls?

Yes!!  Mashed potatoes is the secret ingredient that makes these super light and fluffy. Add lots of butter and eggs and you've got a deliciously rich brioche-type dough that will melt in your mouth. This recipe comes from a family cookbook, so you know if grandma made it, it's gotta be good.

Secret Mashed Potato Cinnamon Rolls

for the dough:
2 cups scalded milk (whole), cooled to lukewarm
1 cup mashed potatoes
1/2 cup unsalted butter, room temperature
2 Tbsp. sugar
1 tsp. salt
1 1/2 Tbsp. yeast
5 eggs
7-8 cups flour

for the filling:
4 Tbsp. unsalted butter, softened
1-1/2 cups brown sugar
2-4 Tbsp. cinnamon

for the frosting:
1/2 cup unsalted butter, softened
5-6 cups powdered sugar
1-2 tsp. vanilla
2-3 Tbsp. milk
 
Pour lukewarm milk into the bowl of a stand mixer. Add butter, mashed potatoes, sugar, salt, yeast and eggs. Whisk well until incorporated. Switch to a paddle attachment or dough hook. Add about 4 cups of the flour and mix until incorporated then add 3 more (making 7) and mix again. If dough is extremely sticky, add flour a few tablespoons at a time until it looks right. Dough should be sticky but not so much that you can't handle it. Mix with dough hook for about 5 minutes. Remove dough and place in oiled bowl and let double in size.

Punch dough down and divide in half. Roll one half at a time into a long rectangle. Use your fingers to "SHMEAR" on half of the softened butter all over the top. Sprinkle on half of the brown sugar and gently pat down with your hand, then half of the cinnamon.  (I tend to be heavy handed with the cinnamon so go light at first if you'd like.)  Roll it away from you, stopping with about an inch left on top. Pull that part towards you, pinching it down. Use unflavored dental floss and pinch off rolls, about 1-1/2 inches thick. Place in greased cookie sheet or round cake or pie pans. Repeat with other half of ingredients. Let rise again until rolls fill out the pan. 

Once rolls have risen, preheat oven to 350 degrees F and bake for about 15-17 minutes or until golden brown on top. Allow to cool until just barely warm to the touch.  Glaze and cool completely.

For the glaze: Mix together softened butter, powdered sugar, and vanilla. Add milk a tablespoon at a time until you've reached desired consistency. Whisk glaze until smooth. Spoon about a tablespoon on each roll and spread around covering any exposed surface.


**NOTES: This makes about 2 cookie sheets worth of rolls, a lot! I love to make these in those disposable foil tins, they are kind of like pie tins but they have straight sides instead of slanted. You can find them pretty much anywhere, they're super cheap. I also like to make them in the tins because I can just give a whole pan away and not worry about getting it back. Great for neighbor gifts. You can also freeze them after the first rise, when you cut them into rolls and put them in the pans. It'll just take longer to thaw and rise all the way.

Buttermilk Banana Bread

Growing up I learned to cook from my mom, mostly desserts, on Sunday afternoons.  As I grew older I branched out.  Once I got on my own, I still loved to make brownies and cookies but banana bread became an absolute favorite of mine!  Still dessert-y I guess if you add all that sugar.

Many years ago I found this recipe that I have stood by and loved. Then I fell upon this recipe a while back looking for ways to use my my extra buttermilk.  Not that we ever have much leftover due to all the pancakes and waffles we consume in this house...but sometimes.  And WOW, that one little extra ingredient makes good banana bread amazingly delicious banana bread. I have cut back the sugar and added in whole wheat flour to make it a bit healthier and it's still super moist and absolutely delicious!

We all go bananas for this bread.


Buttermilk Banana Bread
4 Tbsp. unsalted butter, melted and cooled
1/2 cup sugar
2 eggs
1 1/2 cups mashed banana
1/4 cup buttermilk
1 tsp. vanilla
1 cup whole wheat flour
3/4 cup all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/8 tsp. baking soda


Preheat oven to 350 degrees F. Grease a 9x5 loaf pan and set aside.
 
In a mixing bowl, whisk together butter, sugar and bananas.  Add eggs, buttermilk, vanilla and whisk together.  Add in dry ingredients and stir batter until moistened and just combined.

Pour batter into greased loaf pan and bake 50-60 minutes, or until toothpick  inserted in center comes out clean.  Cool in pan 10 minutes, then remove to a wire rack and cool completely.


SOURCE: Adapted from Mel's Kitchen Cafe

Egg Nog Muffins

I absolutely LOVE egg nog and usually try to get as much of it as I can while it's around during the holidays.  Thankfully I'm doing a health and fitness challenge right now, otherwise I'd probably have gone through more than my share.

So I had a lonely quart left in my fridge that needed to be used up before it expired.  I didn't want to "cheat" and just drink it so I made these lovely muffins for breakfast and they were totally devoured.  I think I may need to make them again.

Egg Nog Muffins
Makes 1 dozen

1 cup good quality egg nog
2 eggs
1/4 cup sour cream
1 /4 cup butter, melted and cooled slightly
1/2 cup sugar (or 1/3 cup if your egg nog is pretty sweet)
3/4 cup all-purpose flour
1 cup whole wheat flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Preheat oven to 400 degrees F.

In a mixing bowl, whisk together egg nog, eggs, sour cream, butter and sugar, until well combined.  Add the rest of the ingredients and stir to combine.

Line muffin tin with liners and divide batter evenly between muffin wells.

Bake muffins for 15-17 minutes or until lightly golden and toothpick inserted in center comes out clean.  Cool on wire rack.  Store in an airtight container on the counter for 3-4 days. 

Tomato, Basil and Goat Cheese Scones

When it comes to scones, I'm pretty much a hoarder.  I've tried all sorts of flavor combinations and I love them all!  When my friend posted a picture the other day of her tomato-basil-goat cheese biscuit, I knew these would be the next scones I would make.  After all this is about the time every year when I pull my tomato plants out for the fall and I have a bajillion cherry tomatoes to use up.

I love, love loved the outcome of these scones.  They were every bit as delicious as I had imagined.  Since the cook time is relatively short the tomato and basil still had that fresh picked flavor and the soft, tangy goat cheese just melts in your mouth.


Tomato, Basil and Goat Cheese Scones
1 cup all-purpose flour
1 cup whole wheat flour
1 Tbsp. baking powder
1 tsp. salt
5 Tbsp. cold unsalted butter, cut into chunks
1 cup buttermilk
1 cup cherry or grape tomatoes, halved (about half a pint)
2-3 Tbsp. fresh basil, chiffonade
1/4 cup goat cheese, crumbled

Preheat oven to 425 degrees F.

In a food processor fitted with a blade attachment, add the flours, baking powder and salt.  Pulse a couple times to blend.  Add butter and whiz until mixture becomes a coarse meal.  Alternately you could use a pastry blender or two knives to cut butter in.

Pour mixture into a mixing bowl and toss in tomatoes, basil and goat cheese. Gently mix in buttermilk until just combined.  Do not over mix!

Turn dough out onto flour dusted counter and knead about 4 times (again, resist the urge to knead much more than that).  Pat into a rectangle and cut into 12 squares.  Place each scone onto a baking sheet.  Place baking sheet into oven and bake 12- 15 minutes, until lightly golden. Cool completely on wire rack.  

Scones are best eaten fresh, the same day.  You can also freeze uncooked scones to bake fresh as needed.  After you cut them out, place them on a large plate and place in freezer for about an hour.  Then transfer them to a freezer safe zip loc bag.  Do not thaw to bake, just add about 3-4 extra minutes onto bake time.

Cake Batter Scones

Celebrating birthdays is just about one of my favorite things to celebrate.  Although my husband isn't much for celebrations, I still try to make a big deal for the rest of us.  My go-to birthday breakfast is usually these Cake Batter Pancakes, but this year I wanted to try something different.  It's no secret that I love scones (thirteen recipes on the blog to be exact) so I thought cake batter flavored scones would be perfect for a birthday breakfast.  While there is no actual cake batter in the dough, you better believe they taste EXACTLY like birthday cake and practically melt in your mouth!  They had me swooning.  I may have eaten one...or three.

Cake Batter Scones

for the scones:

2 cups all-purpose flour

1 Tbsp. baking powder

1/4 cup sugar

1/2 tsp. salt

5 Tbsp. unsalted butter, cut into pieces

1 cup heavy cream

1 tsp. vanilla extract

1/2 tsp. almond extract

1/2 cup rainbow sprinkles (or less if you want)

 

for the icing:

1 cup powdered sugar

1-2 Tbsp. milk

1/2 tsp. vanilla extract

extra sprinkles for garnish, if desired

Preheat oven to 425 degrees F.

In a food processor fitted with a blade attachment, add the flour, baking powder, salt and sugar.  Pulse a couple times to blend.  Add butter and whiz until mixture becomes a coarse meal.  Alternately you could use a pastry blender or two knives to cut butter in.

In a separate bowl, add heavy cream, vanilla and almond extracts and stir briefly to combine.  Add flour mixture to bowl, along with sprinkles, and stir until a dough forms (it will be crumbly).  Turn onto a lightly floured surface and knead gently, only about 3 or 4 times. Do not over-work or dough will be chewy.

Divide dough in half and gently pat out into about a 6-inch circle.  Cut into 6-8 wedges and place on an ungreased cookie sheet or cookie sheet lined with a silicone baking mat. Repeat with other half of dough.  Bake in preheated oven about 12-15 minutes or until lightly golden.  Remove from oven and cool on a wire rack.

Make icing by whisking together powdered sugar, milk and vanilla.  Once scones are cooled, drizzle icing over the top, add more sprinkles if desired, and allow to set. 

Brown Butter Banana Muffins

 Who doesn't love a good muffin for breakfast once in a while? Unfortunately most muffins are so LOADED with sugar they could really be considered a dessert.  Not these!  I love using super ripe mashed bananas in my pancakes and muffins because they lend a natural sweetness so you don't have to use much added sugar.   

These muffins are  delightfully delicious and incredibly moist.  My girls sometimes get finicky about the kind of muffins I make but these were gone in no time.  With less than half the sugar than your typical muffin recipe and by using whole wheat flour you can feel good about eating a few of these.

 Brown Butter Banana Muffins

7 Tbsp. unsalted butter

1/3 cup whole milk

1 large egg

1 large egg yolk

2 tsp. vanilla

2 bananas, mashed

1/4 cup brown sugar

2 Tbsp. granulated sugar

3/4 cup whole wheat flour

3/4 cup all-purpose flour

1 Tbsp. baking powder

1/2 tsp. salt

Preheat oven to 400 degrees F.   Line muffin tin with liners.

In a small pan melt butter over medium high heat.  Continue cooking until butter begins to smell nutty and starts turning a golden and brown bits appear.  Set aside to cool slightly.

In a mixing bowl, combine milk, egg and yolk, vanilla and mashed banana.  Very slowly whisk in warm butter, brown bits and all (do it too fast and you'll scramble the eggs).  Add in the sugars and whisk well to incorporate.  Sift in the rest of the dry ingredients and stir until just combined.

Divide batter evenly into the muffin tin.  Bake 12-14 minutes.  Remove from oven and cool on a wire rack.

SOURCE: Adapted from Breanna's Recipe Box

 

Orange Ricotta Muffins

I'm always up for making something tasty for breakfast.  We haven't had cold cereal in so long when I actually do buy it my kids won't even eat it.  True story, when I was sick these past few months, I broke down and actually bought Lucky Charms because I had no energy for anything and I could really care less what everyone ate.  Well, it sat in my pantry unopened, uneaten.  My husband ended up eating it.

My husband is not really a breakfast eater, plus he leaves so early in the morning anyway, he probably doesn't care much that me misses out.  The rest of us like our warm muffins, pancakes, oatmeal, eggs, etc. and I enjoy making it. 

I had some leftover ricotta in the fridge and hated to let it go to waste so I thought these muffins would be perfect to make. Plus, I absolutely love orange and chocolate together.  The muffins were delicious and my kids inhaled them.  I think there was only one left the next day and my daughter took it to school in her lunchbox.

Chocolate Chip Orange Ricotta Muffins
2 cups whole wheat flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup unrefined sugar (such as sucanat)
1/4 cup coconut oil (or butter), melted
1 egg
1 cup ricotta cheese, full fat
1 tsp. vanilla
zest and juice of an orange
1/2 cup mini chocolate chips

Preheat oven to 400 degrees F.

In a mixing bowl combine sugar and orange zest.  Use a spatula to mix it together, smashing it up against the side of the bowl to work out the oil.  Add in egg, ricotta, vanilla, orange juice and stir.  Add coconut oil and whisk until well-incorporated.  Add dry ingredients and stir until just combined.  Fold in chocolate chips.

Line muffin tin with paper liners and divide batter evenly between the wells.  Bake for 12-15 minutes or until lightly golden.  Let cool a few minutes in the pan, then cool completely on a wire rack.

SOURCE: Slightly Adapted from Two Peas and Their Pod

Chocolate Zucchini Muffins

I came up with these muffins a few months ago when I was looking for something I could keep on hand for my kids' lunches that was easy, healthy and that they would actually eat.  I figure you add chocolate to anything and they'll eat it right?  Actually these muffins are pretty healthy, full of good fats that my growing kids need and whole grains. I actually really like adding the oats to my muffins and even pancakes because it helps make them light and fluffy.

When I make these I usually do a double batch then throw 2/3 of them in the freezer and just grab them when I'm making lunch in the morning.  I don't even have to defrost them, they're ready to eat by the time lunch rolls around. I've also made them mini, which are even more fun to eat (just make sure to half the bake time).

Chocolate Zucchini Muffins
1/4 cup coconut oil, melted
1/3 cup unrefined sugar (I used sucanat)
1 egg
1 tsp. vanilla
1/4 cup Greek yogurt (I always use full fat)
1/2 cup milk (I used almond milk)
1 cup whole wheat flour
1/2 oat flour (I just blend regular oats in my spice grinder or blender)
3 Tbsp. cocoa powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups shredded zucchini, drained or squeezed of excess water

Preheat oven to 425 degrees F. Line muffin tins with muffin liners and set aside.

In mixing bowl, combine oil, sugar, egg, vanilla, yogurt and milk.  Whisk until well incorporated.  (Sometimes if the milk and yogurt are too cold, it will make the coconut oil start solidifying.  In order to avoid this, I sometimes will add the oil last, after I've added the dry ingredients, OR use a more refined olive oil -as opposed to extra virgin-that has little taste.)  Add dry ingredients and stir to combine, then gently fold in the zucchini.

Spoon or scoop batter into prepared muffin pan, dividing the batter evenly.  Muffin wells should be about 3/4 full.  Bake  for 12-15 minutes.  Cool in the pan slightly then remove to a wire rack to cool completely.  Store in an airtight container.

Tomato-Basil Bread Pudding

So, about a year ago we took a family vacation to Vegas.  Well, it was more like, my husband went down there to run the Vegas Ragnar and the stipulation was that we could come and hang out while he was racing.  Since I had 3 young children to tote around all by myself most of the time, we didn't really venture out much.  But we had fun hanging in the hotel, in fact my girls still rave about what a blast they had down there.

Whenever I'm on vacation I LOVE to watch Food Network because we don't have cable.  One of the nights I was watching Giada and she made this mouth watering bread pudding.  I jotted down notes furiously (please tell me I'm not the only one who does this!!) and couldn't wait to make it when I got home.

Well, here we are almost exactly a YEAR later and I'm just now getting to it.  But better late than never because this is so delicious!!  I mean, anything with tomatoes and fresh basil and I'm a gonner, but it was pretty spectacular with that artisan bread too.  That's one thing I will suggest.  Don't skimp on the bread, it's one of the things that really make this dish.  If you make this artisan bread, you'll see it couldn't be easier, but if you can't or don't want to I suggest you buy a good quality crusty loaf from a bakery.


 Tomato-Basil Bread Pudding
1 recipe Artisan Bread, day old and cubed (or about 8 oz. of crusty bread)
1/4 cup diced onion
2 gloves garlic, minced
12 oz cherry or grape tomatoes, halved (I forgot to halve mine, oops!)
1 cup fresh basil
5 oz. freshly grated parmesan cheese (about 1 cup)
2 cups whole milk
6 eggs
1 tsp. salt
1/2 tsp. freshly ground black pepper

Preheat oven to 375 degrees F.  Butter a 9x13-inch baking pan.  Add bread cubes and set aside.

In a large skillet, over medium-high heat, add a couple drizzles of olive oil, then add the onions.  Saute 4-5 minutes, until tender.  Then add the garlic and saute for about 30 seconds.  Add in the tomatoes, season with a little salt and pepper and let cook about 2 minutes, until slightly softened.  Remove from heat.  Add tomatoes, basil and parmesan cheese to bread and toss to combine.

In a mixing bowl, whisk together milk, eggs, salt and pepper.  Pour over bread mixture, folding it in gently, where needed.  Sprinkle with extra parmesan, if desired.  You can also let it sit for about a half hour to absorb some of the liquid, but it's not necessary.  Bake for about 40-45 minutes, until custard is set and top is slightly golden.

Cool slightly, cut and serve.

SOURCE: Giada de Laurentiis, via Food Network

Pumpkin Cinnamon Rolls with Apple Cider Glaze

Cinnamon rolls and soup. Yep, that's what I start craving when it starts getting cold and gloomy outside.  I think I've already made cinnamon rolls like four times in the past couple of months!!  Luckily I have great neighbors that are willing to take them off my hands so I don't eat them all!

You probably remember reading last month on my facebook page that I like to try new kinds of cinnamon rolls every October.  Pumpkin rolls definitely AREN'T a new concept but I can't believe I haven't made them until now and let me tell you I may just have to make them again. Soon.

I had some fresh apple cider in the fridge so decided to use that in the glaze but if you don't have any, feel free to use any of the options I listed at the end of the post.

Pumpkin Cinnamon Rolls
for the dough:
5 cups flour
1 1/2 Tbsp. yeast
1/2 cup sugar
2 tsp. salt
1 tsp. cinnamon
pinch of cloves
pinch of nutmeg
1/2 cup butter, softened
3 eggs
1 cup pumpkin puree
1/2-3/4 cup whole milk

for the filling:
1/3 cup butter, softened
1 cup brown sugar
1 tsp. cinnamon
pinch of nutmeg
pinch of cloves
1 cup chopped pecans, plus more for garnish

for the glaze:
1/2 cup butter, softened
1/2 cup apple cider (fresh is best)
2-4 Tbsp. whole milk
~ 4 cups powdered sugar
pinch of apple pie spice


To prepare the dough, place flour, yeast, sugar, salt and spices in a mixing bowl fitted with a dough hook.  Pulse to combine.  In a small mixing bowl, whisk together butter, eggs, pumpkin and milk and add to the mixing bowl with the dry ingredients.  Mix on medium speed for about a minute, then check to see if dough looks right (it should be a little sticky, more so than bread, but not incredibly and definitely NOT dry).  Mix for about 5 minutes.  Remove dough and place in an oiled bowl, cover and let rise until doubled in bulk.

Divide dough in half and roll out into a long rectangle.  Mix together filling ingredients, except pecans.  Spread half of the butter across the dough, leaving about an inch on the upper edge.  Sprinkle half of the filling over the dough and about half a cup of pecans.  Roll dough away from you, stopping at the edge to pull it over towards you and sealing it shut.  Slice into about 1-inch slices either with a knife or a clean piece of floss. Place rolls into prepared pans. Repeat with other half of dough and filling.

*Grease your pans.  Depending on what kind of pans you use and how thick you cut your rolls will determine how many pans you need.  I used 4 9-inch rounds and a lasagna-size tray this time. 

Cover rolls with a light tea towel and allow to rise until almost doubled.  Preheat oven to 375 degrees F and bake rolls for 13-15 minutes or until lightly golden.

Allow rolls to cool.  Prepare frosting.  Whisk together butter, cider, milk,  pie spice and enough powdered sugar to reach desired consistency; start with 4 cups.  Slather on cooled rolls and garnish with extra chopped pecans, if desired.


*For an alternate frosting, substitute the apple cider for milk, omit the apple pie spice and add either vanilla or maple extract. OR, you could also substitute cream cheese for the butter if you prefer cream cheese frosting.

Whole Wheat Sandwich Bread

So, instead of continually updating my old bread recipe that I posted in 2010, I decided it was time for a complete rehaul.  Over the years as I have gained much experience and learned the art of bread making, I have tweaked the recipe to fit our tastes and needs.

This bread is delicious!  I have been making it (or a version of it) for my family for close to 4 years, I think.  We don't eat store bought anymore, usually unless it's an artisan loaf or something.  Bread making is a wonderful investment of your time because it brings such great reward!  Sure, it takes more time in the beginning to learn the art, but once you've got it down, you can practically do it with your eyes closed.

I love being able to make bread for my family and to know that it is fresh and healthy.  Eating a hot slice barely out of the oven never gets old either. 



Whole Wheat Sandwich Bread
makes 2 loaves
 
5 cups fresh ground whole wheat flour, or whole wheat bread flour
3/4 Tbsp. instant yeast
3 Tbsp.  vital wheat gluten
3/4 Tbsp. salt
½ cup potato flakes
3 Tbsp. olive oil
2 Tbsp. honey
2 cups warm tap water

In a mixing bowl, fitted with a dough hook, measure in the flour, yeast, gluten, salt, and potato flakes. Pulse to evenly distribute, for a second or two. Add oil, honey and water and mix for about 30 seconds. If the dough is too dry, add more water, about a tablespoon at a time, and if it is too wet, add more flour, a tablespoon at a time. The dough at this point should be wet enough to leave a little residue on the sides of the bowl. (It is better to err on the side of too wet than to dry.  A wet dough is still manageable, although messy, but a dry dough will give you a brick when cooked.) Mix for 10 minutes. Do not add any more water or flour at this point, it will not incorporate well.

When it's done mixing, the dough will look smooth and elastic. If it seems a little sticky, it will still be ok, most likely. If you have a Kitchen Aid-type bowl, remove dough hook and ball of dough. If you have a Bosch-type bowl, you’ll need a separate large mixing bowl. Spray the inside of either bowl and put the dough back in the dough to rise. Cover lightly with plastic wrap and let rise until doubled. (Time will vary greatly here, anywhere from 30 -60 minutes or so, so just watch over the dough.)

After the first rise, gently deflate the dough (spray your hands with cooking spray) and separate into 2 dough balls. For a perfect looking loaf, roll each dough ball out (on a counter coated with cooking spray not flour) the width of your loaf pan, and about 12 inches long, getting all the air bubbles out. Then, tightly roll the dough up, pinch each side closed and tuck them under a bit and lay it in a greased loaf pan. (Don't worry about the dough touching all the sides yet, as it raises, it will fill in.) Repeat with remaining dough ball. Cover bread pans with a light kitchen towel. Let dough raise again until about doubled; it should rise just above the top of the pan. Near the end of the second raise, preheat your oven to 350 F.

Bake for 25 minutes. Remove from oven and let loaves cool for 10 minutes, then take the bread out of the pans and completely cool on a wire rack. (Do not let the bread cool completely in the pans, it will become a sticky mess and ruin the bread.)


If you are new to bread-making, here are some tips from King Arthur Flour:
-If you're kneading bread by hand, it's tempting to keep adding flour till the dough is no longer sticky. Resist the temptation! The more flour you add while you're kneading, the heavier and drier your final loaf will be.

-The amount of liquid you use to make the "perfect" dough will vary with the seasons. Flour is like a sponge; it absorbs water during the humid days of summer, and dries out during the winter. Your goal should be making the dough as it's described (e.g., cohesive, soft but not sticky), rather than sticking religiously to the amount of liquid.

-When making yeast bread, let the dough rise to the point the recipe says it should, e.g., "Let the dough rise till it's doubled in bulk." Rising times are only a guide; there are so many variables in yeast baking (how you kneaded the dough; what kind of yeast you used) that it's impossible to say that bread dough will ALWAYS double in bulk in a specific amount of time.

Peanut Butter Banana-Oat Muffins

I've been gearing up for school to start for the past few weeks.  We're breakfast people, so not a whole lot of boxed cereal here, mostly home-cooked.  So, I decided to start doubling my recipes lately and throwing the rest in the freezer to stock up for those rushed early mornings.

Peanut butter and banana are one of my most favorite combinations when it comes to breakfast foods.  I thought about throwing chocolate chips in there, but I decided I shouldn't have chocolate with EVERY meal!!  Plus, we're trying to reduce the amount of sugar, especially refined, in our diets.  What's lovely about these muffins is the banana adds a natural sweetness so you can keep the amount of added sugar lower; remember the blacker the better when it comes to bananas for baking.

Another thing I love about these muffins is they are light and and have a very tender crumb.  No heavy whole wheat bricks here!!

Peanut Butter Banana-Oat Muffins
2 Tbsp. coconut oil
1 cup mashed banana, about 2 large
1/4 cup unrefined sugar (like sucanat)
1 egg
1 tsp. vanilla
1/4 cup natural peanut butter
1/4 cup Greek yogurt (preferably not low-fat)
1/2 milk (I use almond)
1 cup whole wheat flour
1/2 cup oat flour (put oats in blender or spice grinder to grind them up)
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg

Preheat oven to 400 degrees F.

In a mixing bowl, mash banana.  Add coconut oil and sugar and whisk until coconut oil is well incorporated.  Add egg, vanilla, peanut butter, yogurt and milk and whisk.  Add they dry ingredients and stir just to combine.  Do not over mix.

Line muffin tin with liners and divide batter evenly into wells.

Bake at 400 degrees F for about 12-14 minutes.  Cool on wire rack.  Store in an airtight container.

Homemade Flour Tortillas

Oh, what a treasure these are!!!  I put off making my own tortillas for the longest time.  I'm not sure I can pinpoint the exact reason for it but I'm sure it had to do with the fact that I just didn't want to spend the time on it.  Well, come to find out, these don't take that much time at all to make and the flavor is FAR superior than anything you can buy at the store.

I try to make as much of our food from scratch as I can.  I know it takes a lot of time and effort but I think it's worth it.  I want to know EXACTLY what I am feeding my family.  If you're on that path and are feeling overwhelmed, I suggest you take one thing at a time, get good at it, then add another.  For me it was bread. I started making our bread about 5 years ago.  That was pretty much the only pantry staple I made for a long time.  Gradually I started making more and more and stopped buying boxed and pre-made items at the grocery store.  Now that I make our tortillas I can't imagine going back.  These are made with just white flour but whole wheat works great too, or even half and half.


Homemade Flour Tortillas
3 cups flour (unbleached, whole wheat or a combination)
1 1/2 tsp. salt
1/4 cup coconut oil (measure solid)
1 cup hot water

Add everything into the bowl of a stand mixer fitted with a dough hook.  Mix on low for about 5 minutes.  Although the dough does not need to rise, it's good to let it sit for a bit to let it rest so that it is easier to roll out. 

Divide the dough into 12 equal pieces.  Roll each into a ball and cover with a damp towel or plastic wrap.  Let rest at least 20 minutes, up to 2 hours.

Preheat griddle on hottest setting.  On a lightly floured surface, roll out dough, one ball at a time, to about 1/8-inch thickness, or as thin as you can get it. Place on hot griddle and cook for about 30-45 seconds, or until lightly golden.  Flip and cook another 30-45 seconds.  Place cooked tortillas on a large plate and continue until all the dough is rolled and cooked. Cover with a clean dish towel or tin foil to keep them warm. 

*Alternately you can cook them in a large skillet.  Preheat the skillet to medium high.  Cook your first tortilla and adjust time and temperature as necessary according to doneness.

Keep leftovers in an airtight container or sealed bag on the counter for up to a week, or in the freezer 3 to 4 months.

Hawaiian Dinner Rolls

In my quest to find just the right bun for my Pineapple BBQ Beef Sliders, it didn't take me long to realize that a recreation of those Hawaiian rolls from the store would be perfect. I googled a few recipes and realized they were pretty similar to the rolls I already make, just a little sweeter and a couple of surprise ingredients; pineapple juice and vanilla!

These rolls are absolutely delicious!  Soft and chewy and make a perfect bun for the Pineapple Barbecue.


Hawaiian Dinner Rolls
3 cups flour
6 Tbsp. sugar
1 tsp. salt
1 1/2 tsp. yeast
1/4 cup melted butter
1/2 tsp. vanilla extract
1 egg
6 oz. can of pineapple juice (3/4 cup)
1/4 cup warm water (plus an additional 2-3 Tablespoons, if necessary)


In the bowl of a stand mixer fitted with a dough hook, add the flour, sugar, salt and yeast.   Pulse a time or two to combine.  Add the rest of the ingredients.  Mix on medium speed for about a minute.  If the dough looks too dry, add more water, a tablespoon at a time. Mix for 5 minutes.  Dough will be tacky but not too sticky.

Place dough in an oiled bowl, cover and let rise until doubled, anywhere from 1-2 hours.  Gently deflate dough and divide into 12 equal balls.  Place in an oiled 9x13 pan.  Cover lightly with a kitchen towel or plastic wrap sprayed with non-stick spray.  Let raise until doubled.

Preheat over to 350 degrees F. Bake 20-25 minutes or until golden brown.  Cool in pan for 10 minutes then remove to a wire rack and cool completely.



SOURCE: Adapted from Culinary Adventures in the Kitchen

Garlic Naan (flat bread)

I love a good flat bread.  I confess, every time I go to the grocery store I scan the day old bakery rack for their reduced flat bread and I always snag what's there and throw it in my freezer.  There must be others that think like me because I haven't seen it in a long time!  Since I can't stand to pay full price for something that costs next to pennies (almost) to make I went on a quest to find a great recipe so that I can just make them at home. 

Let me tell you, there are A LOT of naan recipes out there.  I kinda wanted to stay true to a more authentic recipe so I have made one with Greek yogurt and LOTS of garlic.  These are so delicious and never last long at our house.  I love to eat them with hummus but you can wrap pretty much anything up in them and call it good, or serve them with your favorite Indian or Greek meal.

Garlic Naan (flat bread)
3 cups flour (I used whole wheat, you can use white, half/half or whatever combination you choose)
2 1/4 tsp. yeast
2 tsp. sugar
1 1/2 tsp. salt
1/4 cup plain whole-milk yogurt (I used Greek)
1 Tbsp. olive oil
2 garlic cloves, minced
1 cup warm water

Place everything but the water in a stand mixer fitted with a dough hook.  Pulse to combine, then add the water.  Mix on low for about 1 minute.  If it looks too wet, add a little more flour 1 tablespoon at a time. For all whole wheat flour, mix for 10 minutes; for all white, about 5; for a mix, somewhere in between.  When finished mixing, dough should be tacky but not too sticky.

Place dough in an oiled bowl, covered lightly with a towel or plastic wrap.  Let rise until doubled.

Turn dough out onto a clean work surface.  Cut dough into 8 equal portions and roll into balls.  Let rest another 10 minutes.

Preheat a skillet or griddle to medium high.  On a lightly floured work surface, roll out each ball, one at a time, either into a long oval or teardrop shape.  If the dough keeps springing back, let it rest another few minutes. 

Transfer rolled out dough to skillet or griddle and cook until bubbles start to form on top and underside is lightly golden; about 30-60 seconds. Flip and do the same on the other side.  Remove to a plate and brush with melted butter or ghee. Repeat with remaining dough.

Serve warm alongside your favorite Indian or Greek meal, or cut into wedges and serve with hummus.  Store in an airtight bag or container for a week on the counter.


SOURCE: Adapted from Arctic Garden Studio

Jim Lahey's No-Knead Artisan Bread

Good artisan bread is absolutely divine! Crunchy, crispy exterior, soft open crumb inside.  It kind of makes me drool.  I've been making all sorts of bread for my family for years and never did I imagine that I would be able to make artisan bread in my own oven!

The glory of this bread is just about anyone can make it. The dough is  a very wet dough so it's just stirred together a bit, hence the "no-knead" aspect.  The magic happens during the long proofing time.  With a mere 1/4 teaspoon of yeast, the dough will raise anywhere from about 12 hours up to 18  hours.  During this time the dough will develop a wonderful flavor, almost verging on a light sourdough flavor. 

Before you endeavor to make this delicious bread, make sure you have a heavy covered pot that is either cast iron (Dutch oven), enamel, ceramic or Pyrex.  And that's it!  It'll only take a time or two making this bread before you'll be doing it weekly.


No-Knead Bread
3 cups all-purpose or bread flour, plus more for dusting
1/4 tsp. yeast
1 1/2 tsp. salt
1 1/2 cups plus 1 Tbsp. water

In a large bowl, combine flour, yeast and salt. Add water and stir until combined.  Dough will be sticky.  Cover with plastic wrap or a loose fitting lid and let rise, undisturbed, at least 12 hours, preferable 18 hours at room temperature; about 70 degrees F.

Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
      

At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 20 minutes, until loaf is beautifully browned. Cool on a rack.

SOURCE: Adapted from Jim Lahey, Sullivan Street Bakery via nytimes.com

Roasted Strawberry Muffins

I'm so happy to have another muffin recipe in my collection.  I like to have a lot of healthy options for breakfast since I dont' really buy boxed cereal anymore and these are great.  My girls loved these muffins, but I was really surprised when they ate them without picking out the strawberries.  Usually  they don't like pieces of fruit in baked goods, but whatever...they ate them, loved them and didn't complain! I'd say that's a win!

Roasted Strawberry Muffins
Makes 1 dozen

1 lb. strawberries
2 eggs
1/2 cup greek yogurt
1/4 - 1/2 cup milk
2 tsp. vanilla
1/2 cup sugar
1/4 cup coconut oil, melted
1 1/2 cups whole wheat flour
1/2 cup all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
coarse sugar, for sprinkling

Preheat oven to 400 degrees F. Rinse, hull and cut strawberries into small pieces.  Lay on a cookie sheet and sprinkle with a few pinches of sugar.  Toss to coat.  Roast in oven for about 15 minutes, then set aside to cool.  Increase oven temperature to 425 degrees F.

In a mixing bowl, whisk together by hand eggs, yogurt, 1/4 cup of milk, vanilla, sugar and melted coconut oil. Add flours, baking powder and salt. If the batter seems thick, add a little more milk, but do not over stir.  Scrape strawberries off the cookie sheet into the bowl and gently fold them in.

Put paper liners in muffin tin and divide batter evenly between them.  Sprinkle tops with a pinch of coarse sugar.  Bake at 425 degrees F for 13-15 minutes. Allow muffins to cool about 5 minutes in the pan before removing them to a wire rack to cool completely  Store in an airtight container.


SOURCE: Adapted from Annie's Eats

Perfect Skillet Cornbread

  

Cornbread is one of those things that pretty much just can't be eaten without a big pot of ham beans.   I admit, Marie Callendar's used to be my go-to way to make cornbread, but I'm always looking for a better way.

Well, I don't need to look any further.  I think I'm gonna stick with this cornbread.  I'm sure it's not die hard southern cornbread because it's not all cornmeal and it's a little sweetened, but that's ok by me because I'm not a diehard southerner either (although I love 'em)!

This recipe is good for about a 9-12 inch cast iron skillet.  Ideally, I think 9-10 would be best, but I only had a 12-inch so that's what I used.  You could also use a round cake pan if you don't have a skillet at all.

Perfect Skilet Cornbread

1 stick butter, melted and slightly cooled

1 cup buttermilk

2 eggs

3 Tbsp. sugar

1/2 cup all-purpose flour

1/2 cup whole wheat four

1 cup cornmeal

1 Tbsp.  baking powder

1/4-1/2 tsp. salt

Place cast iron skillet in oven and preheat together to 425 degrees F for about 15-20 minutes. 

In mixing bowl, whisk together melted butter, buttermilk, eggs and sugar.  In a separate bowl whisk flours, cornmeal, baking powder and salt.  Add the dry mixture to the wet mixture and stir to just combine.

Remove preheated skillet  from oven (remember to use oven mitt, it's hot!!) and pour in batter.  Put skillet back in oven and bake for about 18-22 minutes, or until slightly golden on top; for a 9-10 inch skillet.  For a larger skillet, start checking for doneness between 15-18 minutes.

Cool, slice as desired and serve warm slathered with butter and honey.