Roasted Strawberry-Rhubarb Buckwheat Biscuit Cake

Happy Memorial Day weekend, friends! I have this to die for strawberry-rhubarb biscuit cake. Ah-mazing.

Before we get to the food, I have to share how difficult it has been to get this post up. My cat has been a relentless snuggle bean. I can't sit down without her showing up and climbing into my lap.

I often complain how she doesn't give me enough loving, finding it very hard to kick her off my lap. When she was too slow to get on my lap before my computer, she still climbs on. Sprawled out, one leg on the keyboard, belly up. Cuteness.

As I write this she is sitting on my belly giving me the stink-eye. She has obviously claimed my lap as her own and has some computer jealousy.

It may be that she knows her mother, me, is about to leave her for two weeks and she wants all the snuggles she can get before that day arrives.

Now about this cake, cobbler, fruit and biscuit situation. It is maybe the most delicious thing I've ever made. I had frozen strawberries from last summer and rhubarb from the farmers market.

If you are using frozen berries, be sure to drain them. If you don't, you'll end up with way too much liquid. Which is bad. We don't want that. Set them in a strainer overnight on the counter or in the refrigerator.

Did I mention how easy this is to make? It took like 45 minutes all together, including dishes. The cake was gone in about the same amount of time. Remember, this is a judge free zone.

The biscuits come together really quickly, they are fairly doughy and dense, not so light and fluffy, but it worked for me. Using all white flour is totally acceptable.

I sort of just used what I had on hand. You could substitute creme fraiche or sour cream for the yogurt.

Roasting the fruit results in a super jammy and buttery consistency. I would have slathered it all over myself, if I had more of it. That is right, it is that good.

It is so good you want to sit down all alone, dim the lights and turn on your favorite cooking show and savor the moment.
xo
April

Ingredients:
for the fruit:
2 cups rhubarb, cut into 1/4 inch pieces
2 cups strawberries, fresh or frozen, if frozen, defrost and drain first
2 tablespoons granulated sugar
1/2 teaspoon vanilla
1/2 vanilla bean, scraped
2 tablespoons cornstarch
3 tablespoons butter
for the biscuits:
1 cup all purpose flour
1/2 cup buckwheat flour
1 1/2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
8 tablespoons butter, cold, cut into quarter inch cubes
1/2 cup full fat greek yogurt or creme fraiche
1/2 vanilla bean, seeds removed and scraped
for the egg wash:
1 large egg
splash of water or milk
brown sugar

Instructions:

1. Place a rack in the middle of the oven, preheat the oven to 375F. 
2. In a medium bowl, combine the first six ingredients for the fruit, tossing to fully coat the fruit. Place the fruit mixture into an 8-inch oven proof skillet or metal baking dish, placing small pads of butter on top of the fruit. Place in the oven to roast for 12 to 15 minutes. While the fruit roasts, prepare the biscuit dough.
3. To make the biscuits, in a medium bowl whisk together flour, sugar, baking powder and salt. Add the cold butter and vanilla bean seeds and use your fingers to quickly break the butter down into the flour and sugar mixture. Some of the butter pieces will be the size of oat flakes, others will be the size of small peas.
4. Create a well in the center of the flour mixture and add the cold yogurt . Stir with a spoon. The mixture will be rather wet. Shape the dough into a rough disk, dividing the dough into 6 pieces. Brush the top of each biscuit with the egg wash (whisk together one egg with a splash of milk or water) and top with brown sugar.
5. Remove the strawberries from the oven and carefully place the biscuits over the hot strawberries. Return the skillet to the oven and bake for another 15-20 minutes, or until the biscuits are cooked through and the biscuits are golden.
6. Remove from the oven, allow to cool until the strawberries are no longer bubbling, and serve warm.

Zucchini Chocolate Chip Muffins

I've been trying to make a conscious effort to eat healthier which is why lately I've been using zucchini to justify all things baked goods.  I also use baked goods on the regular to justify my chocolate addiction, so this recipe is really a win-win.  But fo cereal, aside from begging every single person I know to take six pound zucchinis off my hands I've grating them up and tossing them in zucchini bread, zucchini brownies and now these zucchini chocolate chip muffins because everything is better in single servings, plus don't forget they're "healthy" so you can really eat two or three.

But don't worry, I've been eating zucchini the real healthy way too, slicing these bad boys and either roasting or sauteing them as well.  I've got another 10 months until wedding bells ring but only a couple until the hunt for the perfect white dress takes place and I'm hoping to have a good start on being in wedding dress shape by then.

These muffins honestly aren't the healthiest thing I could be eating, but they're a smarter option for satisfy a sweet tooth and because they're already separated into servings, you can easily freeze them and pull one or two out to thaw every few days instead of chowing down for a week straight.

If you want to try lightening them up a little more, consider halving or skipping altogether the chocolate chips and/or streusel topping.  I ended up only using about two-thirds of the topping on mine.  I'm warning you now though, you will risk getting your chocolate fix from these muffins if you omit the chocolate chips and might find yourself eating them out of the bag instead anyways!

Happy Labor Day weekend everyone!
Kelsey

Yields 22 muffins.

Ingredients

Brown Sugar Oat Streusel

• 1 1/3 cup oats (old fashioned or quick)
• 1 cup brown sugar
• 4 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, cold

Zucchini Muffins

• 2 large eggs, beaten
• 1 cup brown sugar
• 1 cup granulated sugar
• 1/2 cup canola oil
• 1/2 cup unsweetened applesauce
• 2 cups grated zucchini
• 4 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 cup whole-wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 1/2 cups semi-sweet chocolate chips

Directions

1. Preheat oven to 425 degrees.  Grease or line muffin tins.
2. In a medium bowl, add oats, brown sugar, flour, cinnamon and butter for the brown sugar oat streusel.  Using your hands, combine ingredients until they are well mixed and crumbly.  Set aside for later.
3. In a different medium sized bowl, whisk together eggs, brown sugar, granulated sugar, canola oil, applesauce, zucchini and vanilla extract.
4. Using a large bowl and large rubber spatula, combine flours, baking powder, baking soda, salt, cinnamon, nutmeg and chocolate chips.
5. Pour the wet ingredients into the large bowl with the dry ingredients and mix with the rubber spatula until just combined.
6. Using a 1/4 cup measuring cup, transfer batter into prepared muffin tin.  Top each muffin fully with crumbled streusel mixture.
7. Bake for 5 minutes at 425 degrees before lowering the temperature to 350 degrees for an additional 14 minutes, or until toothpick inserted in the center comes out clean.  Let cool for 5 minutes before removing from muffin tin.

Recipe adapted from Sally's Baking Addiction (also includes bread version).

Zucchini Bread

Back in May when I was picking out the seedlings to plant in my garden, I grabbed one for a zucchini mound kind of on a whim.  I had mostly planned out my garden ahead of time and hadn't been planning on growing zucchini, but boy I'm sure glad I did.

It's been a major confidence booster every since the start.  It was kind of unnerving when two weeks after planting my very first garden, the tomatoes and cucumbers all looked like they were dying but the zucchini was clearly growing.  And when I saw those first blossoms appear, I knew I must be doing something right.  I go one day to find that an actual little zucchini was growing (holy cow I can grow my own food!) and four days later when I go back the same one is now 16 inches long, 4 inches in diameter ripe for the picking.  Talk about success!

That first zucchini that I grew is the special ingredient that went into this zucchini bread.  I knew that I had a lot of the vegetable on hand so I chose to double the recipe and put both of my bread pans to good use.  Two loaves of bread only ended up using about a third of my giant zucchini, plus the four other ones that are sitting in my kitchen right now; I think I've got a lot of roasting to do.

Makes one loaf.

Ingredients:

• 3/4 cup whole wheat flour
• 3/4 cup all purpose flour
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/3 cup canola oil
• 1/3 cup unsweetened applesauce
• 2 large eggs
• 1 1/4 cups coarsely grated zucchini
• (Optional) 1/3 cup walnuts or chocolate chips

Directions:

1. Preheat oven to 350 degrees.  Grease loaf pan.
2. In a large bowl, mix together dry ingredients (flours, sugar, cinnamon, baking soda, nutmeg, and salt).
3. In a different large bowl, whisk together oil, applesauce, and eggs.  Then stir in the zucchini.
4. Stir the wet ingredients into the dry ingredients.  Stir in optional additions, such as walnuts or chocolate chips, if desired.
5. Pour batter into greased loaf pan.  Bake 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool on wire rack for 15 minutes before removing bread from pan.

Recipe from Comfort Food Fix by Ellie Krieger

Cinnamon Bread

So I have a confession. First time I tried to make this bread I was overconfident. So overconfident that it would be easy-peasy that I killed the yeast in a milk-butter bath that was too hot. Oops. Even though the bread looked oh so good and smelled even better, it was dense and disappointing. But, I wasn't going to give up on my quest to conquer yeast! You see, I don't bake with yeast often. And I feel yeast gets a bad rep. I feel we think that whatever recipe contains yeast will be tough and time-consuming and not worth it. Well I wanted to prove that wrong. Luckily, the second time through was a success! I may have cheated a little, see the recipe below for my secret weapon! The bread was mouth-watering delicious. It was fluffy and had just enough kick of cinnamon. My fiancé said it was good enough to be from Panera! Why, thank you hun!

This recipe comes from my dear friend, Ree (well I wish we were on a first-name basis). I've just recently become a fan of her and her cooking. I also love her life-style. Although much different than the city feel of Madison, it sounds nice to live on the hill-side with cattle and cowboys. Not sure if the fiancé and I would ever make such a drastic move, knowing going to a grocery store would be an all-day affair. However, slowing down and taking in fresh air and sunsets, that sounds just lovely.

Even after admitting my fault for murdering the first round yeast, I have to say this recipe is easy. Really, believe me! It does take time to get to the final product (I'd suggest making it the day before if you're looking for a breakfast treat). However, there's not much labor on the baker's part. A lot of it is just having the patience for the yeast to do it's work. I made this bread on a lazy Sunday. We were home almost all day, which made it easy come time to knead or roll dough. So give this baby a try...it's worth it!

Smiles,
Brittany

Ingredients
1 c. milk
8 tbsp. butter
1 packet active dry yeast
2 eggs
2/3 c. sugar
3 1/2 c. all-purpose flour
1 tsp. salt
2 tbsp. cinnamon

Instructions
1. Get out the ultra-secret weapon: the bread machine! Add ingredients in order listed: milk, 6 tbsp. butter, eggs, salt, 1/3 c. sugar, flour and then the yeast. You want the yeast to be on top of the flour island, free from touching the salt or liquids.
2. Set the bread machine to the dough setting. And let the machine do the work!
*I do not have a kitchen aid mixer; however, it would be a great alternative to the bread machine. You're probably thinking, who has bread machines nowadays anyways? If a stand mixer is not in your kitchen either, trust me, you can do it! Let the yeast become activated in a luke-warm milk and butter bath. Combine the flour and salt. Add sugar and eggs. Then, add the yeast bath. Mix until combined. Knead dough for 10-15min. Store in a warm place for 2 hours.
3. Turn dough onto work surface. Knead for about 2 min by hand.
4. Roll into a rectangle, have the short side the same length as your bread pan. Have the longer side 18-24 inches.
5. Smear 2 tbsp. melted butter over dough.
6. Mix the remaining 1/3 c. sugar with the cinnamon. Spread evenly over the melted butter.
7. Roll dough up, keeping it tight and the length of your bread pan.
8. Place dough, seam side down into a buttered bread pan. Cover.
9. Let the dough rise for about 2 hours.
10. Once risen, bake for 40-45min in a preheated 350 degree oven.
11. Enjoy as bread, toast or use for french toast!

Check out the last time I used yeast on Badger Kitchen: Cinnamon Rolls

Strawberry Banana Bread

Here at Badger Kitchen headquarters we are officially declaring June to be Strawberry Month!  Check back each Wednesday this month for a new recipe using strawberries.  We're kicking off the month with this recipe for strawberry banana bread.

I finished my undergrad degree about a year ago now and having been working in the professional world (well part of the time working on getting into the professional world) ever since.  I've always enjoyed learning and generally speaking liked going to classes, but the main part of school that I do not miss is spending my free time studying.  Evenings that are free to do whatever I want you say?  Sold.

Which is why when I signed up to take the LSAT exam, it has been a little bit of a struggle to get back into studying mode.  No, I don't really want to come home from a day of work and spend my free time studying, but I better if I want to do well on this test!  Which is why I had been studying a little bit here and there for a while, but as the the test date is quickly approaching it has become my free time.

So when world collided this weekend and I had ripe bananas sitting on the counter, fresh strawberries in the fridge and was looking for a reason to take a study break, this strawberry banana bread was born.  If I had wanted to take a trip to the grocery store I would've made a healthier version, throwing in some applesauce and greek yogurt, but I had all the ingredients for this version already so I went with it.  I can at least pretend it's healthier since I didn't throw any chocolate chips in, right?

The strawberries add a nice twist to your typical banana bread recipe.  The banana flavor isn't super strong, so if that's the way you like it then perfect, otherwise you may want to try and sneak in another banana.  I had intended to freeze half the loaf but it made such a great study snack that before I knew it, it was almost gone anyways.

I hope you enjoy!

Kelsey

Recipe from Chew Out Loud

Ingredients

• 2 cups fresh strawberries, sliced
• 2 very ripe bananas, mashed
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 1/2 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 2 large eggs, room temperature
• 1/2 tsp vanilla extract
• 1/2 cup salted butter, melted

Directions

1. In a bowl, toss sliced strawberries with granulated sugar, making sure all are coated.  Let sit.
2. Preheat oven to 350 degrees.  Grease and flour a loaf pan.
3. In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
4. In a separate large bowl, beat eggs until slightly foamy.  Mix in vanilla, brown sugar and melted butter.  Add in macerated strawberries and mashed bananas.
5. Using a rubber spatula, fold flour mixture into wet mixture until dry ingredients are just mixed in.
6. Scrape into prepared loaf pan and bake for an hour, with additional time if needed so that toothpick inserted in the center comes out almost clean, with just a few crumbs.
7. Let bread cool in pan on wire rack.  Wait until fully cooled before removing.

Two Years Ago: Caramel Oatmeal Chewies

Broccoli Cheddar Grilled Cheese

I've been inactively watching nature shows on PBS for the past hour or three while putzing around on the Internet and editing these here photos. Not a lot has been learned, but I have noticed that the music has a very ominous almost spooky thing going on. The scientists and narrator's voices also have a similar vibe happening. Why is this? Has anyone else noticed this?

Maybe it is time for me to change the channel. They must be going for that feel. After all, science can have a sort of awesome and ominous quality to it. Right? Enough of my ramblings about the production qualities of PBS nature shows and more about grilled cheese.

April is grilled cheese month and quite possibly the best month EVER. I don't care if it rains a lot. It is named after me and involves warm cheese between delicious carbs. Enough said.

Broccoli cheddar soup is up there on my favorite soups list. Roasted broccoli is also like vegetable candy for me. It gets all crunchy and roasty on the outside. You can sometimes find me on a wild Friday night drinking wine, watching trashy TV and shoveling a whole head or two of roasted broccoli in my face. You should try it sometime. I live a wild life. No big deal.

I roast extra broccoli and grate extra cheese in anticipation of snacking while I make my sammie. You should do the same. Snacking is inevitable. The addition of the Havarti adds a good melty and creamy quality to the sandwich, mimicking the creaminess of soup.  While the cheddar is obviously necessary to the sandwich and adds a good sharpness.

I have made this sandwich using both sourdough and whole wheat bread, they are equally as good. Go ahead and make your life a bit easier and use whatever bread you have on hand. Celebrate the end of the best month ever and grilled cheese month with this sammie; you won't regret it.

April
 
Ingredients:
Roasted broccoli:
1 head of broccoli
1 tbsp extra virgin olive oil
Kosher salt
Pepper

Sandwich:
1/4 cup roasted broccoli, chopped
2 slices sourdough or french bread
1/3 cup extra sharp cheddar, grated
1/4 cup Havarti, grated
Onion powder
Garlic powder
Pepper
1 tablespoon unsalted butter, softened

Instructions:
Broccoli:
Preheat the oven to 425 degree Fahrenheit. Cut the broccoli florets into bite sized pieces. Toss the broccoli with the olive oil, generous pinch of salt and freshly ground black pepper. Spread the florets evenly onto a baking sheet and roast for 20 minutes or until tender and beginning to brown slightly.

Sandwich assembly:
Spread 1/2 tablespoon of butter on both pieces of bread. Flip the slices over (the buttered sides are the ones that are going to hit the pan) and place half the grated cheddar on one piece of the bread. Add the chopped broccoli on top of the cheddar. Sprinkle a pinch of onion powder, garlic and generous pinch of pepper on top of the broccoli. Then add the Havarti, remainder of cheddar and final piece of bread.

Heat a heavy bottomed skillet over low heat. Carefully transfer the sandwich to the skillet and cook until the bread is toasty and golden on both sides and the cheese is gooey and melty. About 7 to 10 minutes. Remove from the pan and let sit for a few minutes before enjoying.

Spring is in the air!

Happy first of the month friends! I feel like once April arrives, spring is really really here. Here in Madison the first farmers market starts in just a few weeks! We thought this would make a good time to share some of our best spring recipes from this here little blog.

Carrots scream spring, after all the Easter bunny seems to be a pretty big fan. There are also a really easy and simple way to jazz up your standard vegetable side.

Morel mushrooms were among some of the first things I got last spring at the first farmers market of the year!

Lemons are wonderful this time of year for their zesty flavor and color, especially for us in Wisconsin where winter is still lingering. Brittany's Poppy Seed Lemon Cake with Lemon Buttercream, would make a wonderful addition to your Easter table or any table at that. 

Rhubarb will be coming out of our ears before we know it and Kelsey's Starwberry Rhubarb Pie is a perfect way to use some of it up.

If you want something a bit lighter and simple, try this rhubarb tart. It is delicious and pretty. The best of both worlds.

We hope you can find something delicious to make with springs bounty and we will be coming at you with some new spring recipes very soon!

Brown Butter Roasted Banana Bread

 

I have not had a blog post in way too long, but all three of us are apparently on the same page with giving the blog a little bit of loving. A lot has gone on since the last time we were together on this here little blog. I moved out of my apartment of three years, went to Sydney and Thailand, moved into a new apartment, started my masters program and got the most adorable cat, Artemis, ever. I'm not technically allowed to have. Please, don't tell anyone.

I realize I just shared with the internet world that I'm housing a cat in no animal apartment, but I trust you not to tell. I'm pretty obsessed with her. I'm going to try my very best to not constantly talk about her. It has come to my attention that other people do not find her nearly as fascinating as I do, but I don't really care.

You see I have never had the privilege of having a little fur-ball companion of any sort before. It is sort of a big deal and I think I'm in love. Enough about my apparent transition to being a crazy cat lady and lets talk about banana bread.

Everyone loves banana bread and it is so easy to make. I have a tendency to make really simple things a little less simple, but what is five more minutes to add a little nutty buttery goodness to your banana bread? Its no big thing. Plus, we have all had the standard banana bread and should try something new. Right? I think so.

Browning butter is pretty easy too. Don't be afraid. Once tiny light to medium brown specks start to appear and it smells nutty you are pretty much there. Don't walk away from it at this point or you'll have burnt butter.

I also chose to roast the bananas before smashing them up and putting them in the mix. This, like the brown butter is not necessary, but it can be helpful if you have bananas that aren't so ripe. If you have super ripe bananas, go ahead and skip this step or not.

You roast them inside of their peels. After they cool, you have a super soft ripe and juicy banana awaiting you inside the peel. Be sure to peel them over a bowl so you don't loose a drop of banana flavor.

Go ahead and take a little time to make this nutty and moist banana bread this weekend. Your home will smell amazing. It is a win win situation.

April

Ingredients:
3 medium bananas

6 tablespoons unsalted butter, melted and browned
2 cups all-purpose flour
3/4 cup light brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/8 teaspoon nutmeg
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup plain yogurt (any fat content) or buttermilk
1/2 cup chopped walnuts

Instructions:
Place a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with aluminum foil and place the three bananas, unpeeled, evenly spaced, on the baking sheet. Bake the bananas for 10-15 minutes, until dark brown to almost black in color. Remove from oven and let cool, until ready to use.

Maintain oven temperature and grease a 9x5-inch loaf pan and set aside.

Melt butter in a saucepan over medium heat. Butter will begin to foam and crackled as it melts. When the crackling subsides, the butter will begin to brown. Swirl the pan occasionally as the butter cooks. When the butter browns and begins to smell nutty, remove the pan from the burner and transfer the butter to a small bowl. Taking the butter out of the hot saucepan will stop the butter from burning. Set aside to cool.

In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon and nutmeg.

In a medium bowl, whisk together eggs, vanilla extract, and yogurt or buttermilk. Then add the roasted bananas by peeling them over the bowl, allowing both the banana and any juices to be combined with the egg mixture. Whisk well to combine. When the butter has cooled, whisk in the browned butter.

Add the wet ingredients, all at once to the dry ingredients. Fold together, making sure to scrape the bottom of the bowl to reveal any hidden pockets of flour. Fold in the chopped pecans. Try not to over stir the batter.

Pour batter into prepared pan. Bake for 50 minutes to 1 hour, or until a skewer inserted into the center of the loaf comes out clean. Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely.

Bread will last 4 days, well wrapped at room temperature. It will also freeze well.

Adapted from Joy the Baker

Pumpkin French Toast Bread Pudding

Food and I have not been getting along lately. There has been a lot of cooking and eating, but will sub par success. Failed attempts at the perfect pumpkin Bourbon bread pudding (determination pays off people). Restaurant meals not meeting my highly anticipated expectations. Burning cookies.

Buying the same smoked butterkase, on two separate occasions, for a Badger Cheese Club Meeting, and I call myself president. Don't worry, I caught the mistake in time to dash to the store and by smoked mozzarella, but really I had already been to three stores for cheese that same day. Where was my head at?!

I made biscuits that were over mixed and poorly risen. The whole reasoning for making them was because they are the perfect fail safe. Biscuits are supposed to be my friend. It seemed like there wasn't anything to lose by giving the pumpkin bread pudding a fourth try at perfection.

A lot of lessons were learned on the road to this fabulous baked french toast bread pudding. Brioche bread makes better bread pudding than french bread. If you do chose to use french or country bread, try to use drier day old bread.

More bourbon for me and less for the bread pudding. Too much for the pudding and it gets a sick texture and taste. Same goes for too much bourbon for me, but that's a whole other story. Be sure to really let all the bread get well coated with the pumpkin custard mixture. Keep stirring it in a large bowl, until it is mostly all absorbed. Its important.

If you find the texture of bread pudding unpleasant, this may be for you. Its more like french toast, hence the name. It's super delicious and not too sweet. Double it to feed a crowd french toast, minus the hour standing in front of the griddle, for breakfast, on Thanksgiving morning. Give it a try with ice cream and caramel sauce, for dessert.

xo
April

Serves: 6
Ingredients:
5 cups brioche bread (11 ounces), cut into 1-inch cubes
1 cup heavy cream
1/4 cup whole milk
2 whole large eggs, 1 large egg yolk
1 tablespoon and 1 teaspoon bourbon
1/2 cup sugar
2/3 cup pumpkin
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon allspice
1/4 teaspoon nutmeg
pinch ground cloves

Instructions:

1. Preheat oven to 350F, with rack in middle.
2. Whisk together the cream, milk, eggs, sugar, pumpkin, spices and bourbon in a medium bowl.
3. In another large bowl, pour the custard mixture over the bread cubes. Toss the bread cubes until well coated and mostly absorbed. Transfer to a 8x8 inch ungreased baking dish and bake until custard is set, 25-30 minutes.

Adapted from Gourmet

Challah Bread

Challah back ya'll! This bread is awesome and you must try making it. I made this the other week to test out a recipe, give it a dry run. It was this months Daring Bakers challenge, hosted by Ruth from Crafts of Mommyhood. I wanted to try to a recipe other than what was supplied, hence the practice recipes and dry runs. A bad habit of mine is to not read the full recipe, just look at ingredients and not amounts or blindly follow the recipe.

The first recipe I made called for close to 8 cups of flour. Didn't think twice about that crazy amount of flour until my stand mixer started to make strange noises, get real hot and have screws fall out. I like to think the screw was already feeling loose and this was just the last straw. I ended up kneading this by hand, good thing I lift weights.

Despite that little mishap (my stand mixer is fine, in case you were worried), the bread was yummy. A little dry, but it didn't stop my brother from eating practically all of it. Since it was a bit on the dry side and I gave away 3/4 of it to my brother (I can't have that much carb temptation in my presence), a new recipe was in order.

Found it (see below)! This guy is super moist, dense and not too sweet. Made this one at the parents, while home for Memorial day. weekend. There were a lot of nasty looks given by my brother, after I most of this loaf. I'm really not as good of a sharer as I seem or think to seem I am. 

After eating most of the loaf, it was decided this bread is on the healthy side of the fence. At least close to it. There is no butter, a little sugar and no butter. The rest is eggs, flour, water and a little oil. If there isn't any butter it has to be healthy, right? You probably don't need to have this sort of conversation with yourself, if you don't eat the whole loaf.

If you do eat the whole loaf, its okay not just because there is no butter. This bread is not fussy or complicated. Easy peasy. The hardest part is waiting for it to rise and not eating  it all imediately. You've been warned though, its eat the whole loaf in one sitting good.

xo

April

Adapted from Epicurious
Ingredients:
3 3/4 cups all purpose flour
2 1/4 teaspoons instant yeast or one envelope
3/4 cup warm water
2 large eggs, plus 1 for glazing
1/2 cup vegetable oil
1 1/2 teaspoons salt
3 tablespoons sugar
1 tablespoon honey

Instructions:

1. Combine 3/4 cup of the flour and yeast in the bowl of a stand mixer, whisking by hand to combine. Then add the warm water and whisk until smooth and let stand 10-20 minutes until foamy and fragrant. 
2. Add the eggs, oil, salt, sugar and honey to the mixture and whisk by hand again until well incorporated. Place the bowl on your stand mixer, fitted with a dough hook attachment. Add the remaining 3 cups of flour, mixing until the dough does not stick to the sides of the bowl. If the dough is too wet or dry add a little flour or water. Knead the dough on medium speed for 5 minutes.
3. Cover the bowl with plastic wrap and let it rise for 1-2 hours or until doubled in size. At this point it can also be placed covered, in the refrigerator for up to 24 hours. If refrigerated the dough with take about 30 to 60 minutes longer to rise. 
4. After the dough has doubled in size, punch it down and place it on a clean work surface. Divide the dough into 3 equal portions, rolling each out into a 1-foot long strand that is slightly thicker in the middle and thinner at the ends. Lay the three strands side by side, pinching them together and then braiding them together, pinching it closed and tucking it under the loaf. Beat 1 egg yolk together with a  teaspoon of water and brush the loaf lightly with it, reserving the mixture for another coat right before baking. Let the bread rise for 1 1/2 hours or until a finger indentation remains after being lightly pushed.
5. Preheat the oven to 350F. Brush the loaf with the remaining egg wash and bake for 30-40 minutes, until it is nicely browned and the internal temp is 180F. Enjoy and challah back if you like it!

Simple Soft Pretzels

Whenever I go to a mall, an Auntie Annie's soft pretzel is always hard to resist! However, since I have been in college, I rarely go to a mall, especially since I don't have much time or money for it. This can be problematic, because then I go through soft pretzel withdrawals (even my boyfriend experienced it, too). When I was younger, I remember my parents making soft pretzel dough in our bread machine. Us kids got to mold them into what looked nothing like pretzels but they would taste like darn good ones! This got me thinking, why not make soft pretzels at home like my parents did for us! Luckily, I was able to find a recipe that didn't call for a bread machine or bread hook attachment for a stand mixer (since I don't have any of these fancy kitchen gadgets). It is a simple and tasty recipe! Oh, and did I mention fun? My boyfriend and I made them together and it was a fun time, especially when we tried to see who could make the best looking pretzel (mine won, of course!).

Simple Soft Pretzels

adapted from Budget Savvy Diva

Ingredients
3 3/4 c. flour
1 1/2 tsp. table salt
1 tsp. vegetable oil
1 tsp. melted butter
3/4 c. plus 1 Tbsp. powdered sugar
1 Tbsp. plus 1/2 tsp. (or one packet) active dry yeast
1 1/4 c. plus 2 Tbsp. warm water

To create the signature brown outside:
2 c. warm water
2 Tbsp. baking soda

Instructions
1. Place yeast in a mixing bowl with the warm water. Add in oil and stir.
2. In a separate bowl, combine powdered sugar, butter and flour. Add in the yeast mixture and stir with a wooden spoon.
3. Add salt and mix.
4. Sprinkle a clean surface and knead the dough for about 10 minutes.
5. Cover dough ball with a light layer of flour and place in a lightly floured bowl. Cover with plastic wrap and let the dough double in size. This will take about 2 to 3 hours.
6. Preheat oven to 425 degrees and clear a large, clean work surface to shape the pretzels.
7. Take the dough in sections (about 8, depending on desired size), roll out and make into pretzel shapes.
8. Warm up 2 cups of water and add 2 Tbsp. baking soda, mix. Dip each pretzel into the mixture and place on parchment paper that is on a cookie sheet.
9. Place in oven for about 10 minutes or until the pretzels are brown.
10. Brush warm pretzels with butter and sprinkle with kosher salt, if desired. Place on a cooling rack.
11. Enjoy with your favorite dipping sauces or plain!

Nicole's Banana Bread

This recipe is the ultimate comfort food for me! It became that way freshman year of college. Anytime I would visit home or family came my way, I would get a delicious homemade loaf of my sister's banana bread, normally made with chocolate chips (the best way to make banana bread, of course!)

This week when I just wasn't feeling bananas but had a bushel, I decided it was time to try to get my sister's secret banana bread recipe. To my surprise, she didn't put up a battle but was so willing to give me the recipe, I got an email for it that night! Thank you again, Nicole! I was a little nervous to make the bread because I had to live up to Nicole's loafs. Thankfully, it turned out just as good as her's! Plus, I learned the recipe is quite easy. You could easily make it without a hand mixer and overall it is a quick prep and easy clean up.

Nicole's Banana Bread


Ingredients
3 or 4 ripe bananas
1/3 c. melted butter
3/4 c. sugar
1/4 c. brown sugar
1 egg
1 tsp. vanilla
1 tsp. baking soda
pinch of salt
1 1/2 c. flour
1/2 c. chocolate chips or 1/4 c. walnuts

Instructions
1. Preheat oven to 350 degrees.
2. In a large bowl, smash bananas with the melted butter with a wooden spoon.
3. Add in sugar, egg, vanilla and mix.
4. Sprinkle in baking soda and salt.
5. Add flour, mix in.
6. Butter 4x8 loaf pan and pour mixture into it.
7. Bake 45 minutes to 1 hour and test with a toothpick - if it comes clean, pull out.
8. Enjoy warm or cool on rack!

Daring Bakers: Tiger Rolls

Sara and Erica of Baking Jds were our March 2012 Daring Baker hostesses! Sara and Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread.

This bread tastes as good as it looks. The pattern on the top is supposed to resemble that of a tiger, maybe it does on a loaf of bread, on these rolls it is closer to a giraffe pattern. This type of bread is very popular in the Bay Area of Northern California. Technically Dutch Crunch is not the type of bread but the topping. In Dutch, it is called Tijgerbrood or "tiger bread". After it comes out of the oven you get the lovely pattern on top. The topping gives these rolls a slightly sweet and crunchy finish.

I decided to use the finished rolls to make spicy ancho seasoned burgers, using leftover sweet and spicy ancho seasoning paste. If you make these for burgers, you may want to try dividing the dough up into 8 rolls. My dad felt they were a bit too big for his tastes. The bread would taste delicious with sliced turkey, cheese and avocado too. The rolls can also be made without the topping, but the topping is very straightforward to make. The roll itself is moist, slightly dense and delicious. 


xo


April


Adapted from Rose Levy Beranbaum’s The Bread Bible

Soft White Rolls
Ingredients:
1 tablespoon active dry yeast
1/4 cup warm water (lukewarm to hot to the touch)
1 cup warm skim milk (lukewarm to hot to the touch)
1 1/2 tablespoons sugar
2 tablespoons vegetable oil
1 1/2 teaspoons salt
2 to 4 cups all purpose flour (I used about 3 1/2 cups)

Instructions:

1. In the bowl of an electric mixer combine the yeast, water, milk and sugar, stirring to dissolve and combine. Let it stand for 5 minutes. The mixture should become foamy and smell yeasty.
2. Add the vegetable oil, salt and 2 cups flour into the mixer.Using the dough hook attachment, mix at medium speed until everything is well combined. It should be very wet and sticky.
3. Add the remaining flour a 1/4 cup at a time until the dough pulls away from the sides of the bowl. Stop adding flour at this point and continue to knead in the machine for 4 minutes at medium speed. Place the dough in a greased bowl, covered with plastic wrap. Let it rise for 1 hour or until it has doubled. 
4. Preheat the oven to 375F before you form the rolls. Turn the dough out onto a floured surface, dividing the dough into 6 balls and placing them on a parchment lined baking sheet. Try not to work with the dough too much at this point. Cover with plastic wrap and let rise for 15 minutes while you make the Dutch Crunch Topping.
5. Generously coat the top of each roll, using a spoon, with the topping. Place the rolls into the oven and bake for 15-25 minutes (I baked mine for the recommended 25 minutes and the bottoms got a little to done)

Dutch Crunch Topping
Ingredients:
1 tablespoon active dry yeast
1/2 cup warm water
1 tablespoon sugar
1 tablespoon vegetable oil
1/4 teaspoon salt
3/4 cup rice flour (brown or white)

Instructions:

1. Combine all ingredients in a large bowl, beating vigorously with a whisk. It should be the consistency of royal icing and drip off the whisk slowly. Let stand for 15 minutes, while the rolls are rising.

Sesame Whole Wheat Soft Pretzels

I am trying to be a more adventurous baker and cook and try making new things.  I came across this recipe for sesame whole wheat soft pretzels in my healthy cookbook Comfort Food Fix by Ellie Krieger.  It didn't seem overly difficult, and since I've been a little intimidated by yeast I figured this would fall under the adventurous category.  All I had to do was wait for a weekend when I went to my parent's house to do laundry (and visit them of course, the perks of going to college 20 minutes from home) so that I could use my Mom's stand mixer as the recipe calls for the use of the dough hook.  I'm sure you could easily make these without the stand mixer too, just by kneading the dough a bunch.

They turned out quite delicious if I do say so myself.  They're especially good warm, so if they aren't fresh I suggest heating them up in the microwave for a few seconds before eating.  My choice of dip was spicy mustard, so yummy!

Yield: 18 pretzels

Ingredients

• Nonstick cooking spray
• 1 packet (2 1/4 teaspoons) instant yeast
• 3 tablespoons honey
• 1 1/2 cups warm water
• 2 1/4 cups whole wheat flour
• 2 1/2 cups all purpose flour
• 2 teaspoons salt
• 2 tablespoons canola oil
• 1 tablespoon unsalted butter, melted
• 1 large egg
• 1 teaspoon water
• 3 tablespoons sesame seeds
• 1 1/2 teaspoons coarse salt

Directions

1. Preheat oven to 425 degrees and prepare two baking sheets with cooking spray.
2. Using the bowl of the stand mixer, use a spoon and stir together yeast, warm water, and honey.  Once all the yeast is dissolved let sit for about 5 to 6 minutes, once the mixture begins to foam.
3. While the yeast mixture is setting, take a different large bowl and mix together the all purpose flour, whole wheat flour, and salt.
4. When the yeast mixture is ready, add flour mixture, oil, and butter and mix on low speed in the stand mixer with the paddle attachment.  After about 10 to 15 seconds the dough will begin to form.  Switch to the dough hook.
5. On a low to medium speed, continue to mix dough for 2 to 3 minutes.  Dough should be smooth but still pliable.
6. Will the dough is mixing, beat together egg and water in a small bowl.  Also mix sesame seeds and coarse salt on a small plate.  Set aside.
7. Remove dough from bowl and divide into 6 equal parts (each will be about 6 ounces).
8. Divide each of those parts into 3 equal sections (each will be about 2 ounces) and form into balls.
9. Roll out each ball so it is about 14 inches long and twist into a pretzel shape.  (I found it easiest when rolling the dough out to start with both hands in the middle and move outward in opposite directions are the same time so dough was about the same thickness throughout.)
10. Generously brush egg mixture onto pretzel and dip in sesame seeds and salt.  Place on baking sheet.
11. Bake for 18 to 20 minutes, or until a golden crust is formed.  Enjoy with your favorite dipping sauce!

Recipe courtesy of Comfort Food Fix by Ellie Krieger