Thursday, June 12, 2014

Honey Corn Brioche Rolls

I really wanted these to work but they didn't.  I had to throw all the dough out because it was too soft.  I definetely should have added more flour.  I may try again.  They still sound good.

http://www.halfbakedharvest.com/salted-honey-butter-cornbread-brioche-burger-buns/
Ingredients
1 cup warm water
3 tablespoons warm milk
1 1/2 tablespoons active dry yeast
1/3 cup honey
2 eggs, divided
2 cups bread flour
1 3/4 cups yellow corn meal
tiny pinch of kosher salt
2 1/2 tablespoons salted butter, softened
Salted Honey Butter (optional)
4 tablespoons salted butter, softened
1-2 tablespoons honey (depending on your taste)
Instructions
  1. In a glass measuring cup, or glass bowl combine one cup warm water, the warm milk, yeast and about 2 tablespoons honey. Let sit, undisturbed until foamy, about five minutes. Meanwhile, beat one egg.
  2. In a large bowl, whisk the bread flour, yellow corn flour and salt. Add the butter and rub into flour mixture between your fingers, making crumbs. Stir in the yeast mixture, beaten egg and remaining honey until a dough forms. Scrape dough onto clean, well-floured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes. Or you may also use a stand mixer fitted with the dough hook, kneading it for about 4-6 minutes. The dough will be on the sticky side, but try to leave it sticky. If needed add 1 tablespoon of bread flour at a time to help the dough come together, but it should be sticky.
  3. Grease a large bowl, shape the dough into a ball and add it to bowl. Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk, one to two hours.
  4. Line two baking sheets with parchment paper. Divide dough into 8 equal balls for regular buns or 16 equal balls for sliders. Gently roll each into a ball and arrange three inches apart on the prepared baking sheets. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray or a damp kitchen towel and let the buns rise again in a warm place for one to two hours.
  5. Place a large shallow pan of water on the bottom rack of your oven and preheat the oven to 400 degrees F.
  6. Beat the remaining egg with one tablespoon water and brush it on top of the buns. Bake, turning the sheet halfway through baking, until tops are golden brown, about 15 minutes or 8-10 for the sliders. Cool completely and use within the next two days or freeze for longer storage.

30 Minute Pretzels

These pretzels were awesome and so QUICK!  I did half with salt and the other half I rolled in butter and then shoke in cinnamon sugar.  Both kids devoured them.  I used my bread machine for the kneeding and used closer to a tbsp of yeast.  I also let the dough sit for a little while to rise.

30 Minute Pretzels - from Sally's baking addiction

Ingredients:

  • 1 and 1/2 cups warm water (lukewarm, no need to take temperature)
  • 1 packet active instant yeast (2 and 1/4 teaspoons)
  • 1 teaspoon salt
  • 1 Tablespoon granulated sugar
  • 3.75 - 4.25 cups all-purpose flour + more for the counter surface to knead (or mix of whole wheat flour and all-purpose flour)
  • 1 large egg, beaten
  • coarse sea salt for sprinkling

Directions:

  1. Preheat oven to 425F degrees. Line baking sheet with parchment paper or silicone baking mat. Set aside.
  2. Dissolve yeast in warm water. Stir with a spoon until fairly mixed, about 1 minute. Some clusters of yeast will remain. Add salt and sugar; stir until fairly combined. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add up to 1/2 cup more. Poke the dough with your finger - if it bounces back, it is ready to knead.
  3. Turn the dough out onto a floured surface. Knead the dough for about 3 minutes and shape into a ball. With a sharp knife, cut ball of dough into 1/3 cup sections. This measurement does not have to be exact - use as much or little dough for each pretzel as you wish - the size of the pretzel is completely up to you.
  4. Roll the dough into a rope with an even diameter. My ropes were twenty inches long. This measurement will depend how large you want the pretzels. Once you have your long rope, take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape. See above for link to visual instructions.
  5. This fifth step is optional. You can boil 9 cups of water with 2/3 cup of baking soda. Dunk the pretzels one by one into the mixture for 30 seconds. Read why this is a good option here. But again, it's not necessary and I did not do it for these pretzels.
  6. In a small bowl, beat the egg and pour into a shallow bowl or pie dish. Dunk the shaped pretzel into the egg wash (both sides). Place on baking sheet and sprinkle with salt.
  7. Bake for 10 minutes at 425F degrees. Turn the oven to broil and bake for 5 more minutes to brown the tops. Watch closely to avoid burning.
  8. Allow to cool and enjoy. Serve warm or at room temperature. Pretzels may be stored in an airtight container or zipped top bag for up to 3 days (will lose softness). Pretzels freeze well.

Monday, June 2, 2014

Graham Cracker Cookies

I had some graham cracker crumbs to use up as well as some easter candy so I made these cookies.  They were very good.  I would make again. 

Graham Cracker Cookies from allrecipes.com

3/4 cup butter, softened (I used 1/2 butter, 1/2 Crisco)
Directions
  1. Beat together margarine and sugars until light and fluffy. Blend in egg and vanilla. Add combined flour, graham cracker crumbs, baking soda and salt. Mix well. Stir in chocolate chips , M & M's, and nuts.
  2. Drop dough by heaping tablespoonfuls onto greased cookie sheets about 3 inches apart . Press 2 or 3 additional M & M candies on top of cookies if desired.
  3. Bake in pre-heated oven 375 degrees F (190 degrees C) for 8-10 minutes or until lightly browned. Cool on sheet about 3 minute and remove to wire racks.

Slow Cooker Cream Corn

This was awesome.  I melted the cream cheese and butter together and then stirred in the remaining ingredients.  I made some changes to the recipe.  After 4 hours it was perfect, I will definetely make again.

Slow Cooker Cream Corn - From allrecipes.com

1 1/4 (16 ounce) packages frozen corn kernels (I used 2)
 Directions
  1. In a slow cooker, combine corn, cream cheese, butter, milk, and sugar. Season with salt and pepper to taste.
  2. Cook on High for 2 to 4 hours, or on Low for 4 to 6 hours.

Monday, May 19, 2014

Spicy Fried Chicken

This was ok.  I don't think I would soak the chicken in hot sauce again.  The butter milk was good though.  I didnt add the cayenne and I think there was too much salt.  I may or not make again. 

Spicy Fried Chicken - allrecipes.com

1 cup buttermilk
Directions
  1. In a medium bowl, mix the buttermilk and hot pepper sauce. Place chicken in the mixture to coat. Cover, and marinate in the refrigerator 8 hours or overnight.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a separate medium bowl, mix dry bread crumbs, flour, onion powder, cornstarch, white sugar, garlic salt, salt, pepper, paprika, and cayenne pepper. Thoroughly coat the chicken in the bread crumb mixture.
  4. Heat the olive oil in a medium skillet over medium heat, and cook chicken 5 to 7 minutes on each side, until lightly browned.
  5. Transfer chicken to a medium baking dish, and bake in the preheated oven 30 minutes, until no longer pink and juices run clear.

Monday, April 21, 2014

Banana Cream Cheesecake

This was really good.  This is the first time I've used a waterbath to make a cheesecake and we loved the texture.  It didn't crack at all.  I didn't make the banana whipped cream.  I think it would have been too much.  Just some simple cool whip was plenty.  I also think my pan was closer to 10 inches.

INGREDIENTS

For the crust :

  • 5 1/2 ounces (3 cups) Nilla wafers
  • 1/4 cup butter, melted

For the filling :

  • Four 8-ounce packages cream cheese
  • 1 1/3 cups granulated sugar
  • 4 eggs
  • 1/4 cup sour cream
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon banana flavoring

For the cream :

  • 3/4 cup milk
  • 3/4 cup heavy cream
  • 3 egg yolks
  • 1/3 cup granulated sugar
  • 1 teaspoon unflavored gelatin
  • 2 tablespoons cold water
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon banana flavoring

For the topping :

  • 2 cups heavy cream
  • 1/2 cup granulated sugar
  • 1/4 teaspoon banana flavoring
  • 1/2 teaspoon cream of tartar
  • Dash of salt
  • 6 bananas, sliced, for garnish

DIRECTIONS

For the crust :

Preheat the oven to 350 degrees.
Fill a pan that is large enough to fit a 9-inch springform pan with ½-inch water and place it on the center rack in the oven.
Line the inside of a 9-inch springform pan with parchment paper. Wrap a sheet of aluminum foil around the outside of the pan so that water cannot get into the pan when it is submerged in the water bath in the oven.
Add the Nilla wafers to the bowl of a food processor and crush into a fine crumb. The cookies should be the consistency of sand with no chunks. Mix the melted butter with the cookie crumbs and press the crumbs into the bottom of the springform pan and up the side, 1-1 ½ inches. Place the pan in the freezer while you make the cheesecake filling.

For the filling :

Combine the softened cream cheese with the sugar using an electric mixer on high speed. When the mixture is smooth, add the eggs, sour cream, vanilla extract, and banana flavoring and beat well.
Use a spatula to pour all of the filling into the springform pan. Smooth the top, then gently place the pan into the water bath in the oven and bake until the cheesecake filling does not jiggle in the middle when moved, about 70 minutes.
Let cool, then cover and chill in the refrigerator while you make the Bavarian cream.

For the cream :

Heat the milk and cream in a medium-sized saucepan over medium heat until boiling. Remove from the heat. Combine the egg yolks with the sugar in a medium-sized bowl and beat with an electric mixer on high speed until the mixture is pale yellow, about 1 minute. Add the hot liquid a little bit at a time to the eggs while beating.
Pour the mixture back into the pan and heat over low heat, stirring often until the mixture thickens just enough to coat the back of a spoon, about 8 minutes. Be sure that the mixture does not boil or the eggs will curdle.
Pour back into the medium-sized bowl. Dissolve the gelatin in cold water in a bowl, let it sit for 1 minute, then mix it into the Bavarian cream with an electric mixer on high speed along with the vanilla extract and banana flavoring.
Chill the Bavarian cream for 1 hour, then spread it over the top of the cheesecake. Cover and chill the cheesecake.

For the topping :

Combine all of the ingredients except for the bananas in a medium-sized bowl. Beat with an electric mixer on high speed until the cream forms stiff peaks. Cover and chill in the refrigerator.
When the cheesecake has completely chilled out, about 4 hours, cut it into 12 slices and serve each with a dollop of the banana whipped cream on top, with 1 slice of banana on top of the whipped cream, and ½ slice of banana on the side of each serving.

Friday, April 11, 2014

45 Minute Wheat/Oat Rolls

The kids didn't like these but I think they turned out well.  They rose very well in just a few minutes. 

1 c. warm water (about 100 F)
1/4 c. honey
2 T. instant yeast
1/4 c. vegetable oil (I used canola) 
1/2 tsp. salt (omit if using salted sunflower seeds)
1 large egg
1 ¼ - 1 ¾ c. all-purpose flour, divided
1 ¼ c. whole wheat flour
1 c. rolled oats
1/2 c. sunflower seeds, plus extra for sprinkling - I replaced with 1/4 cup oats
Butter
Directions
  1. Preheat oven to 400 F. Lightly grease a half sheet pan or a 9x13-inch rimmed cookie sheet.
  2. In the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if mixing by hand), stir together water, honey, and yeast.
  3. Stir in vegetable oil.
  4. Add salt and egg, and stir until combined.
  5. Stir in 1 cup all-purpose flour.
  6. Add whole wheat flour, oats, and sunflower seeds; stir to combine.
  7. Add remaining all-purpose flour 1/4-cup at a time until dough clings to paddle and cleans the sides of the bowl. Dough will still be pretty sticky.
  8. With floured hands, shape dough into 12 rolls, and place dough on prepared baking sheet.
  9. Cover, and let dough rise for 20 minutes.
  10. Bake for 8-10 minutes, or until lightly golden brown.
  11. Brush with butter right out of the oven, if desired.
  12. *If you would prefer to use active dry yeast, substitute an equal amount for the instant yeast. After step 5, let the mixture sit for 5-10 minutes, or until foamy. Then, continue with the recipe as written.