Granola, 2017 Style

Every few years, I switch up my granola recipe.  It felt like it was time this summer.  Lucky for me, I stumbled upon a cookbook at the library which had my latest and greatest granola recipe.

The Latest and Greatest Granola, circa 2017
adapted from The Dahlia Bakery Cookbook by Tom Douglas

3 1/2 c rolled oats (not quick)
1/2 c unsweetened, shredded coconut
1/2 c chopped hazelnuts (that have been toasted and skinned)
1/4 c sesame seeds or pumpkin seeds
1/4 c honey
1/4 c brown sugar
1/4 c maple syrup  (updated-only use 1/2 c of sugars.  I usually leave out the most $$ one)
1/4 c canola or olive oil
1 t ground cinnamon
1 t vanilla
1 1/2 c dried fruit (possibly a combo of 1 c dried, diced apricots and 1/2 c dried cherries), optional

1 egg white, beaten until frothy


Combine everything but the egg white in a large bowl, tossing with a rubber scraper until everything is coated.  Pour the egg white over top and stir.

Spread granola evenly on a half sheet pan.  Bake in a preheated 300 degrees oven for 50 - 60 minutes, or until granola is deep golden brown.  Gently flip (stir) granola every 15 - 20 minutes, being careful not to break up large chunks.

Allow to cool completely on pan.  Stir in dried fruit if desired.

Camping Pancakes

Part of the fun of camping for me is finding camping type of recipes that also taste good.  Yes, I could get a box of pancake mix and just add water, but I would rather eat food that is slightly better for me while I am camping (and that tastes better too).

My first pancake recipe, I liked just fine, but M wouldn't eat them.  This is also a problem.  When we're camping I want a meal that everyone will like because they're not many backup options (besides apple cake, toasted over a fire).  Our go to at home pancake isn't an option either--that one involves soaking oatmeal in milk and beating egg whites until stiff.  Not happening while camping, I can assure you.  

This recipe is the perfect recipe for camping pancakes.  The dry ingredients can be prepared ahead of time.  I pre measure the yogurt and take 4 eggs.  Shazam.  We have pancakes.  The yogurt makes me feel a little better about the all white flour, as does the lack of oil.  

The best part?  We all really like these, they are only slightly more complicated than the just add water box mix and they perfect made in the open air.

This makes enough for the 5 of us.  Occasionally we have leftovers (depending on how much apple cake and bacon we have also eaten).

Aunt Edna's Yogurt Pancakes

adapted slightly from Smitten Kitchen who got it from the Pioneer Woman

1 c minus 2 T flour

2 T sugar

2 t baking soda

1 t salt

2 c plain yogurt (not Greek--you need the extra moisture)

4 large eggs

1 t vanilla (optional--I use this at home, not while camping)

If camping:  Combine the flour, sugar, baking soda, and salt in a large container with a lid.  Pack in dry food box until it is time to eat.  When ready, add the yogurt to the container of dry ingredients, stirring gently to just combine (it's ok for it to be lumpy).  Add the eggs and gently stir them in, being careful not to over mix.

Cook on black skillet on camp stove or over a fire if you are really ambitious and confident of your fire building/cooking skills.

At home version:  Combine flour, sugar, baking soda, and salt in a large bowl. Add the yogurt and stir gently.  In a separate bowl whisk together the eggs and vanilla.  Add to yogurt/flour mixture and stir until just combined, being careful again not to over mix.

Cook on hot griddle.

Yeasted Waffles

For a while now, I've seen recipes for yeast waffles floating around the internet and in cooking magazines.  Why?  I wondered, would one make a quick break into a time intensive yeast bread?

This summer I found out why.  My grandpa is on peritoneal dialysis (long explanation could follow, but I'd probably get a bunch of info wrong, so if you're really curious, just google it).  Part of his treatment plans means strictly monitoring his diet so all of his electrolytes and nutrient levels stay in sync to not interfere with his blood pressure medicine.  In other words, thought needs to go into what we make when he comes over for supper.  My mom wanted to make waffles and gravy for supper.  However, her normal recipe had an ingredient in it my grandpa couldn't have (baking powder?  or was it baking soda?  I can't remember).  Yeasted waffles were our answer.

I've made these twice at my house since then.  I like them better than my buttermilk waffles.  They are easier to make and take less bowls/utensils (my recipe involves beating egg whites, and using three bowls).  They seem to get crispier in the waffle maker.  Plus, I just like the yeasty taste.  Curtis isn't too sure about them yet.  I've told him when he makes waffles and does the dishes, he can make whichever recipe he wants.  :)

The one caveat of yeasted waffles--they need to sit, all alone, for an hour before you make them.  I made these the day daylight savings time ended so I had hours before it was time to go to church.  A way around the wait time is to make them the night before, let them sit for an hour, and then refrigerate them until the next morning when you want to make them.  That sounds ideal.  This recipe has been doubled--one recipe isn't enough, two makes great leftovers for the week.

This makes 8 - 10 Belgian-style waffles

Yeasted Waffles
from King Arthur Flour

3 c lukewarm milk
12 T butter, melted
1 1/2 t salt
2 t vanilla
4 large eggs
4 c flour
3 t instant yeast
4 - 6 T (1/4- 3/8 c) maple syrup, optional (I've done this both ways--I haven't missed it, so I'll probably always leave it out)

In a large bowl, combine all the ingredients, mixing well (some lumps are ok).  Cover with plastic wrap and let rest at room temperature for an hour, or until the mixture begins to bubble.  Cook the waffles in a preheated belgian waffle maker or refrigerate until you are ready to use.

Wholesome Blueberry Muffins

There is definitely no confusing these muffins with cupcakes.

I've found sometimes that line is close to indistinguishable.  For example, at grocery stores, I can buy chocolate chocolate chip muffins (and I even make a mean version of these), chocolate cherry hazelnut muffins, strawberry and cream muffins.  They have close to the same, light crumb as cupcakes, they are just missing the icing.  I've also made blueberry muffins which were a nice light yellow in color that my husband harassed me for being cupcakes.  The handheld pastry definitions seem to blur easily....cupcakes masquerading as muffins because they lack frosting,  muffins masquerading as scones because they are triangular.  (I've had these fabulous "scones" at the farmers market that have the texture of muffins, but are triangular.  If Brits saw those, I know they would be appalled and believe even more that us Americans are nuts.)

But I have digressed so far.  These muffins are not cupcakes.  They can not disguise themselves as scone if they shifted shapes.  They are muffin.  They are a little ragged on top.  In my efforts to make my food that I eat matter more, I took a basic Moosewood muffin recipe and changed the grains a bit---substituting part of the white flour for whole wheat flour and hemp seeds.  I used less sugar than most people would.

Verdict.  Pretty good.  Rather addicting in fact.  The first bite is a bit of surprise because these aren't overly sweet and have a very nutty flavor because of the hemp seeds.  However, once we each finished our first one, all four of us (the boys, a neighbor boy, and myself) had a second and a third one.

Of course, you could just use 2 c of white flour or throw in flax seeds instead of hemp seeds or just increase the amount of whole wheat flour.  You could also use 3/4 c of sugar.  Additionally, you could substitute other fillings as you desire--they should just equal 2 cups.  As you can tell, this recipe is more of a template than formula.  Play around until you find your ultimate morning muffin that may even leave you feeling a bit good about yourself.

This makes 12 regular sized muffins.

Wholesome Blueberry Muffins
based off a recipe from Moosewood Restaurant New Classics

1 1/4 c all-purpose flour
1/2 c whole wheat flour
1/4 c hemp seeds
1 t baking powder
1/4 t baking soda
1/4 t salt
1/4 t cinnamon
1 c frozen blueberries

6 T butter, at room temperature
1/2 c sugar
1 egg
1/2 c plus 2 T milk
1/2 t vanilla
1 c pecans and/or walnuts, chopped

In a large bowl, whisk together the flours, hemp seeds, baking powder, baking soda, salt, and cinnamon.  Gently stir in the blueberries (flour on the blueberries before mixing with the wet ingredients prevents them to sinking to the bottom of the muffins).  In a separate medium bowl, cream together the sugar and butter until smooth, using an electric mixer.  Beat in the egg, then add the milk and vanilla.  The mixture will probably look lumpy and curdled (from the cold milk hitting the warmer butter).  Using a rubber spatula, fold in the nuts.  Add the wet ingredients to the dry ingredients  and fold together with a rubber spatula, being careful not overmix and break up those lovely blueberries.  Spoon about 1/3 c batter into each greased or paper lined muffin tin.  Bake in a preheated 350 degrees oven for 30 - 35 minutes.

Enjoy.

Feel Good About Yourself Breakfast Quinoa

In this new year, I am trying to better control my caloric and sugar intake.  I partook too much over the holidays and I wasn't feeling great physically, so I decided it was time to be more intentional.

However, that doesn't mean I don't enjoy food.  For example, last night we went to friends' house for supper and I took dessert.  I had been craving Chocolate Bread Pudding so that's what I made.  As I poured 2 c of heavy cream and 2 c of whole milk (not lowfat or nonfat the recipe specifically said), I cringed, imagining what this would do to my daily sugar intake, especially when I knew I was going to top this with Bourbon Pecan Caramel Sauce.

Oh, did I enjoy that bread pudding.  It was so incredible.  I suspect I'll dream about it for awhile.  I left a great deal of the leftovers with my pregnant friend, so I wouldn't need to finish all of it myself, because I would.  And I would have totally enjoyed it too.

However, this morning I wanted something that would make me feel more nutritionally good about myself.  I needed something to help get me back on the straight and narrow, food wise.

This was my answer.  I found it on 101cookbooks.com--the food blog for people who love food and want to eat more healthily.  I must admit, I didn't love this recipe when I had it.  A little salt helped a bit.  What won me over though was the fact that 3 hours after breakfast I wasn't hungry.  That did wonders for the recipe and convinced me to make it again.

This will serve 2 (which is enough for that because the kids aren't impressed).

Breakfast Quinoa
from 101cookbooks.com

1/2 c milk
1/2 c water
1/2 c quinoa (red, black, white, doesn't matter)
1/4 t cinnamon
1 c fresh or frozen berries (of course fresh is best, but in January, frozen will do)
1/4 c chopped pecans, toasted if desired
dash of salt
2 t honey or agave nectar (optional--I left this off my accident and didn't miss it at all)

In a small saucepan, bring water, milk, and quinoa to a boil.  Cover, reduce heat, and simmer for 15 minutes or until the quinoa has absorbed the liquid.  While the quinoa cooks, toast the pecans in a preheated 325 degrees over for 5 or so minutes, until the pecans are fragrant.  Remove from heat and stir in the cinnamon and berries (if you are using frozen berries, you may put it over low heat to keep the quinoa from becoming cold from the frozen berries).  Sprinkle with toasted pecans.  Feel good about yourself for the morning

Cherry-Orange Scones

Over the past couple of years of blogging, I've complained about not being able to make scones or biscuits. They've always tasted fine, but have not risen like I would like them to.

That complaining is over. All over.

I did it. I made perfect scones. I found a method that works and discovered that all I really need is for all of my children to be immersed in a PBSKids TV show. I then can give my undivided attention to the task at hand--making perfect scones.

I am so proud.

Cherry-Orange Scones

adapted from The Williams-Sonoma Baking Book

3 c flour

3 T sugar

2 1/2 t baking powder

1/2 t baking soda

1/2 t salt

zest of 1 orange

10 T unsalted butter, cut into pieces

1 c cold buttermilk or sour milk

1/2 c dried tart cherries (or cranberries)

1/2 c dried apricots, chopped

In a food processor, pulse flour, sugar, baking powder, baking soda, salt, and orange zest a few times. Add the butter. Pulse until butter is in coarse, pea-sized chunks. Transfer mixture to a bowl and stir in buttermilk all at once, until a sticky dough forms. Stir in apricots and cherries. Turn the dough out onto a lightly floured work surface. Gently knead the dough, just until it holds together nicely. The dough will be very soft. Press the dough into a rectangle about 1 1/2" thick Fold like a business letter (in thirds), overlapping the short sides in the middle. Pat out dough into a thick rectangle and divide in half. Using a rolling pin, roll each half into a round 3/4" thick, 8" diameter circle. Cut each circle into 8 pieces.

Place wedges on a baking sheet. Bake in a preheated 425 oven until the scones are golden brown, 16 - 18 minutes. Transfer to wire racks, cool, and eat.

Polenta with Fried Eggs and Garlicky Swiss Chard

Having been a CSA member for almost 4 years now has definitely expanded my eating, and not only with vegetables. In the past, I wouldn't touch grits--a good Southern food my family didn't eat much of, being more of German/Pennsylvania Dutch persuasion than Southern. I tried them, I just wasn't sold. Then I started with the CSA and found recipes for my veggies over polenta, tried them, and liked them. Maybe it was the fancy Italian name of Polenta, maybe it was just that I was more adventurous eater than during my Virginia days. Whatever, the reason, I am a polenta convert.

Although Curtis and I liked this recipe, it was a fail in the eyes of my kids (who ended up eating a fried egg and leftovers from other meals). M especially isn't a polenta fan. I'll probably make it again, because thinking of this recipe makes me happy and hungry.

This serves 4. This is supposedly a breakfast for supper recipe. I am sure it would be delightful any time of the day, but it's perfect for a Sunday evening supper on a cold day.

Polenta with Fried Eggs and Garlicky Swiss Chard
adapted from In the Kitchen with a Good Appetite by Melissa Clark

4 1/2 c water or chicken or vegetable broth
1 1/2 c polenta (or grits), the slow-cooking, not quick cooking kind
3/4 t salt
1/4 c Parmesan cheese, grated
2 bunches chard, stems removed, sliced into 1/4" strips
2 - 3 T extra virgin olive oil
2 garlic cloves, minced
red pepper flakes, to taste
4 eggs

The easiest way to cut chard or other leafy greens (including herbs) is to make a stack of all the leaves.


Then, slice it into thin ribbons.


Bring the water or broth to a simmer in a large pot. Stir in the polenta and 3/4 t salt. Simmer the polenta, stirring frequently until it is thick (your discretion on how thick you would like it), somewhere between 5 - 20 minutes, depending on your polenta. Once the polenta is thickened to your taste, stir in butter, cheese, and a dash of black pepper, remove from heat, and cover to keep warm.

While the polenta is bubbly and thickening, heat 1 T oil in a large skillet. Add the garlic and saute until garlic is fragrant, about 30 seconds. Stir in the chard and cook until wilted, about 2 minutes. Season with salt. Set aside until ready to eat.

Meanwhile (since we have three hands, right?), heat 1 T of olive oil in a large skillet or comal over medium heat. Fry the eggs until the edges are crispy and the yolks are still runny (you can break the yokes if you prefer them that way, like my family does).

To serve. Scoop some polenta onto plates. Top with chard, and then the fried egg.

Pistachio and Apricot Granola

I got a new cookbook for Christmas. (Really, folks, I think I may have a problem here. It may be time for an intervention. I LOVE COOKBOOKS). This really isn't a surprise, the cookbook as a present for me. The surprise was that our dog bought it for me. She was so fortunate that I could do her Christmas shopping for her.

I had been eyeing this cookbook for awhile--reading reviews of it, skimming it in my trips to the bookstore. It was so kind for our dog to help me out here. Let me tell you, I have not been disappointed in it at all. Some of the recipes are "fancier" than what I usually make---but I also have also found some homey, CSA friendly recipes as well. Plus, before each recipe, there is a short story to go with it---always autobiographical and connected in some way to the recipe and at least one page long. I love it. Two of my loves present at one place, reading and cooking. In the Kitchen with a Good Appetite, by Melissa Clark has not disappointed me. I've made four recipes from it so far, all of which I would make again without a moment's hesitation. It definitely has a spot reserved for it on my main cookbook shelf (and not relegated to the occasional-use cookbook shelf).

My second recipe to make from this book was granola. I love granola, but haven't been feeling the love from any of my granola recipes lately. This recipe was exactly what I needed. I am back on my weekly granola making kicks and am looking forward to playing around with substituting the nuts/fruits/spics (I think next up is a tart dried cherry and pecan granola....).

A warning--don't try to substitute roasted, salted pistachios for the raw, unsalted ones. It makes a huge difference and the flavor is much better with raw, unsalted pistachios. Hulling 1 c pistachios takes a bit of time--about 15 minutes--so if you can afford it, I would suggest paying extra for hulled pistachios. Otherwise, plan on spending some time hulling. The green of the pistachios and pumpkin seeds plus the orange of the apricots makes for a very visually pleasing granola

This recipe makes about 9 cups. I love it with some milk on it for breakfast, or all by itself as a snack. I've also read that's good with yogurt or fresh, milky ricotta and berries.

Dried Apricot and Pistachio Granola
adapted from In the Kitchen with a Good Appetite by Melissa Clark

3 c rolled oats (not quick)
1 c raw pistachios, hulled

1 c raw pumpkin seeds, hulled
1 c unsweetened shredded coconut (or coconut chips which aren't as fine)
1/2 - 3/4 c pure maple syrup
1/2 c extra virgin olive oil
1/4 c brown sugar
1/2 t salt
1/2 t cinnamon
1/2 t ground cardamom
3/4 - 1 c dried apricots, chopped (optional)

In a large bowl combine everything but the apricots. Spread mixture onto a large rimmed baking sheet (a half sheet pan aka cookie sheet with sides) in an even layer. Bake in preheated 300 degrees oven for 45 minutes, stirring every 10 minutes to allow for even browning. Granola is done when it is golden brown and well toasted. Stir chopped apricots into toasted granola. Eat however you desire.

Chocolate Babka--Update 2024-Don't make this one. Make the sourdough one on Pinterest.

Drat. I gifted the outcome of this recipe before I had a chance to photograph it. Curtis was slightly dismayed by the destination of this bread. He had to help finish them (as in, brush with egg glaze, slash the top, and bake) and thought one surely should have been left at home for him. Sadly enough for him, they went as Christmas gifts--one to M's teacher and one to the family we carpool with. As I was wrapping them this morning, I got a little forlorn myself and have now added them to my Christmas morning breakfast menu.

Despite the name and the delicious outcome, if you are comfortable baking bread, you will not find this recipe very difficult. It takes a chunk of time to make, but the hands on time is very short---lots and lots of rising with a little bit of work thrown in here and there.

If you would like to see the recipe step by step with fabulous pictures click here to be taken to the King Arthur Flour Baking Blog (and in case you haven't found it yet, King Arthur Flour website is wonderful!! resource). The recipe has been adapted just slightly to include generic ingredients instead of those products that King Arthur hawks. You don't need to use the espresso powder if you don't have it. However, it makes the chocolate flavor slightly stronger. I have a jar I keep in my freezer and pull out periodically for recipes. Click here for suggestions for substitutions, if you want them.

There's is still time---make this recipe, gift one loaf and enjoy the other.

2024 update--the kiddos made this themselves and things were off....2 T instant yeast is TOO MUCH.  use 2 t instead, but it may take longer to rise.  Water and flour ratio was also off (but maybe they couldn't count??).  I would suggest instead finding the original on the King Arthur Baking Website and use the weights given for precision.

Chocolate Babka
adapted slightly from King Arthur Flour baking blog: Baking Banter

Dough
2 lg eggs
6 1/4 c all purpose flour
1/3 c dry milk powder
2 t instant yeast (2 T active dry??)
1/2 t cinnamon
1/2 c sugar
2 1/2 t salt
10 T butter, at room temperature
1 T vanilla
1 - 1 1/4 c water (depending on humidity and season of where you live. I use 1 1/4 c in the winter)

Filling
1/2 c sugar
1/2 t cinnamon
1/3 c cocoa
1/2 t espresso powder (also called instant espresso)
1/4 c melted butter
1 c chocolate chips
1 c chopped pecans (walnuts are fine too--I'm just a pecan type of girl)

Combine eggs, flour, dry milk, yeast, cinnamon, sugar, salt, butter, vanilla and water in a large bowl using an electric mixer fitted with a paddle (basic attachment) until just moistened. Cover with a towel and let the dough rest for 20 minutes, this will make the dough easier to knead. Put the dough hook on the mixer and knead for about 7 minutes (if you prefer, you can do all this by hand), until dough is smooth and soft. The dough will still be very sticky. Transfer to large bowl, cover with plastic wrap and let rise until doubled, 1 - 1 1/2 hours.

Turn the dough onto a lightly greased work surface (some surfaces are fine without grease--I didn't need to anything to my counters and it was fine). Divide the dough into two equal pieces, cover with a towel and let rest. While dough rests, combine the sugar, cinnamon, cocoa, and espresso powder in small bowl. Stir in the melted butter. The mixture will look very oily and rather stiff. Shape each half of the dough into 9 x 18" rectangle (the 18" is approximate, it doesn't need to be exact). Smear each piece of dough with half of the cocoa/butter mixture, coming within an inch of the edge. Sprinkle each half with 1/2 c pecans and 1/2 c chocolate chips. Starting at the short end, roll up the dough gently into a log. Seal the bottom seams and tuck the ends under. Place each log in a greased 9 x 5" loaf pan. Tent with plastic wrap and let rise until they've crowned an inch over the rim of the pan, 2 - 2 1/2 hours.

Just before baking, brush each loaf with an egg glaze (1 egg, beaten). If there are large air bubbles, pop them gently a toothpick. Taking a sharp knife, cut one long vertical slash through the middle of each loaf, cutting through at least 3 layers. This will let the loaf expand straight up instead of blowing out at the sides. Leave the beautiful domed bread just as it is--no cutting necessary.  (It comes out perfectly and presentable uncut).  Bake in an oven preheated to 300 for 35 minutes. After 35 minutes, tent the loaves lightly with foil and bake and additional 15 - 25 minutes (mine only took an extra 15 minutes). To check for doneness, use a meat thermometer to take the internal temp--it should be around 190 degrees. Remove the loaves from the oven, and let cool in pans for 10 minutes. Remove from pans and allow to cool completely.

Zucchini Muffins

Fall is here in Central Texas which means a variety of things. The temperatures are falling---highs now are only usually in the 80's and on the glorious mornings they're in the 50's (on the not so glorious mornings, it only gets down to the mid/upper 60's). We get occasional cool fronts. The produce we receive in our CSA box increases. We are still getting lots of warm weather vegetables: cucumbers, eggplant, peppers, and zucchini. These vegetables are actually bigger and tastier than they were during the hot summer months of July/August/September. The cool weather crops are also starting to show up---a variety of greens.

After cooking with zucchini for 5 months now, I get a little weary. By September and October I am frequenting my zucchini in baked goods recipes. My typical zucchini bread recipe has seemed a little too rich than what suits my mood. In my search for a replacement recipe, I discovered these zucchini muffins.

I think these are about the perfect zucchini muffins. They're not overly rich, they're full of flavor, and they have nice add-ins (pecans and dried fruit). I can easily eat 3 of these when they are warm (did I really just admit that?).

This recipe makes 12 if you don't make large muffins (10 if they're larger).

Zucchini Muffins
adapted from The Williams-Sonoma Baking Book

1 c flour
1/2 c whole wheat flour (or omit and use 1 1/2 c white flour)
3/4 c sugar
2 t baking powder
1/4 t baking soda
1/4 t salt
1/2 t cinnamon
2 eggs
1/3 c canola oil
1/4 c orange marmalade (optional--I've never used this, but I'm sure it would be good!)
1 t vanilla
1 4-oz zucchini or summer squash, shredded (drain on paper towels if you use the marmalade)
3/4 c dried tart cherries (or raisins or other dried fruit)
1/4 c pecans, chopped


In a bowl, stir together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside. In a separate bowl, combine the eggs, oil, marmalade, vanilla, and zucchini. Add the flour mixture to the zucchini mixture and stir until the batter is smooth and evenly moistened. Stir in the dried fruit and pecans until just mixed. The batter will be stiff.

Spoon the batter into 12 greased standard muffin cups. Bake in a preheated 400 degree oven until muffins are golden, dry, and springy to touch, 17 - 20 minutes (a tester inserted in the center of a muffin should come out clean). Cool for 5 minutes, unmold and eat.

Almond Rolls

My former favorite bakery in town (former for a variety of reasons, including change of staff and consistent removal of my favorite pastries from their pastry case, never to be seen again) used to make bear claws. These were divine things, filled with just the right amount of almond paste, and if I got to the restaurant at just the right time in the morning, they would be still warm. Sigh. I miss those bear claws. I dream about those bear claws. However, they are no more.

I immediately bookmarked the page then when I found on SeriousEats.com a recipe for Almond Rolls. Could they be similar? Warm almond paste inside a pastry? I took the plunge and attempted the slightly complex (mostly because of the series of steps that involved lots of waiting) recipe. There were good pictures to accompany it and I was happy with recipe until I got to the last step. Baking. The oven temp was listed (which was pretty easy to figure out anyway), but bake time wasn't. All it said was bake until golden. How long is that? 15 minutes? 20 minutes? Exactly how golden are we talking?

I searched the net and discovered something interesting about food blogs. Did you know people have their own food blogs that just copies and pastes the entire recipes without adding their two cents or hints? It is so blatant copying that they don't even bother to change the blurb preceding the recipe, that is copied as well. Now why would you do that? Most of them don't even source the original. From I what I figured, they never made it either because they don't explain why it looks like (from the pictures) that the cook added something to her almond paste to make it more spreadable and not so pasty or how long to bake the darn things for! My eyes were opened and I remained frustrated about the baking time.

I just experimented, I had two pans of almond rolls and the second pan was baked perfectly at 20 minutes. Fifteen minutes was definitely too short. I am including the recipe (and not just ranting), but will continue to tweak and edit this post as I get them to perfection (which they weren't, in my opinion, but everyone who tried them said they were wonderful. I think they were just being kind). When you make this recipe, keep in mind these puppies need to rest for at least 9 1/2 - 10 hours (including one overnight resting). I suggest making this as a weekend activity for Sunday breakfast. Start the dough Friday night, roll and fold Saturday, and shape and bake Sunday morning.

This yields 16 rolls. Be prepared to share!

Almond Rolls
adapted from SeriousEats.com

1 c cool water
2 1/2 t instant yeast (this is not active dry yeast--if you can't find any label instant, use rapid rise yeast)
1/3 c sugar
1/3 c sour cream
3 c bread flour
1 t kosher salt
1/2 c cold butter, cut into 12 pieces
1 (12.5) oz can almond filling (not marzipan, but almond filling, Solo brand is easy to find)
1 egg, beaten with a little water for an egg wash

In a medium bowl, mix water, yeast, sugar, and sour cream. Whisk to dissolve sugar and set aside. Put flour and salt into food processor. Drop butter into processor and pulse a few times (think pie dough or biscuits---you don't want to overmix the butter). Butter should be chick pea size, with variation to the large or small side ok. Transfer the flour mixture to the bowl with the yeast mixture. Gently fold the mixture with a rubber spatula to moisten all the flour, leaving chunks of butter intact. Cover the bowl with plastic wrap and refrigerate overnight.

The next day, generously flour the work surface. Pat the dough into a rectangle and roll out to about 12 x 16": it doesn't have to be exact. The butter should still be chunky and clumpy. Fold the dough into thirds like a letter. Repeat the roll fold three times. Be sure to work quickly because the butter shouldn't melt or soften too much. End with the folded letter, fold it in half and wrap it in plastic wrap. Refrigerate at least an hour (or as long as the next day).

Take the dough out of the refrigerator and cut into two pieces. Return half of the dough to the fridge. Flatten a piece of dough and cut into into 8 pieces. Roll a piece into a 3 x 6" rectangle. Put a T of almond paste in the bottom half (I had to shape the almond paste in my hands with my fingers and then lay it on the dough--it didn't spread with an other utensil. I want to tweak this step of the recipe. I'll let you know as I do...). Roll the dough up and place seam-side down on a baking sheet lined with parchment paper or silicon mat. Repeat with remaining 7 pieces and then with the other piece of dough in the refrigerator. Once a pan is full, cover with plastic wrap and set aside for 30 minutes. Brush the rolls with the eggwash after the 30 minutes. Bake in a preheated 400 degrees oven from 20 minutes or until they are nicely browned. Let them cool and then eat (inside filling is much hotter than outside dough).

Blueberry Crumb Cake

In Virginia, I ate incredible blueberries from both my aunt's blueberry bushes and the farmer's market. It made me sad about the lack of flavorful, fresh blueberries I was finding in my farmer's market in Texas. Low and behold, within a week, I discovered Central Market had Texas grown blueberries. I bought a pint, a little scared to hope for too much. They were incredible!! Two days later, I was back, buying two more pints and Curtis was dreaming of a blueberry crumb cake for breakfast.

I discovered just the recipe to try--Dorie Greenspan came through for me again! The cake was wonderful. Hopefully, the store will have Texas blueberries again so I can make this again this summer. I am also looking forward to making it again in the winter with frozen blueberries when I need a reminder of summer and sunshine. Do I need to say how we all loved it? Well, mostly. M only wanted to eat the streusel off the top, but that suited me fine. The streusel was my least favorite part.

This makes approximately 8 servings, depending on how big the pieces are.

Blueberry Crumb Cake
adapted from Baking: From My Home to Yours by Dorie Greenspan

For the streusel:
5 T butter, at room temperature
1/4 c sugar
1/3 c brown sugar
1/3 c flour
1/4 t salt
1/2 c pecans, chopped (optional)

For the cake:
1 pint (2 c) blueberries (fresh or frozen, unthawed)
2 c plus 2 t flour
2 t baking powder
1/2 t baking soda
1/4 t salt
1/4 t ground cinnamon
1/8 t freshly grated nutmeg (optional)
2/3 c sugar
1/2 lemon, grated zest only
6 T butter, at room temperature
2 lg eggs
1 t vanilla
1/2 c buttermilk

For the streusel: Put butter, sugar, light brown sugar, flour, and salt in the food processor. Pulse until mixtures forms clumps and holds together when pressed. Stir in nuts, if using. Cover and refrigerate until needed.

For the cake: Toss the blueberries with 2 t flour (this prevents them from sinking to the bottom of the cake). Set aside. In a separate bowl, whisk together the remaining 2 c flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a mixing bowl, rub the sugar and zest together until the sugar is moist and aromatic. Add butter, and beat in an electric mixture at medium speed until mixture is light, about 3 minutes. Add the eggs, one by one, beating after each addition. Beat in the vanilla. Reduce the mixer speed to low and add flour mixture and buttermilk alternately, beginning and ending with flour. Gently stir in berries with a rubber spatula. Put the cake in a buttered 9" diameter springform pan or an 8" square pan. Top with streusel mixture, breaking up mixture into pieces as you scatter the top. Press them down slightly into the batter. Bake in a preheated 350 oven for 45 - 50 minutes for a 9" round pan or 55 - 65 minutes for an 8" square pan, or until top is golden and a thin knife inserted in the center comes out clean. Transfer the cake to a rack to cool, removing the sides (if using a springform pan).

Peach Streusel Coffee Cake

I am loving the peach season this year. I am a little sad I will miss the peak of the peach season (and most of the freestone season). However, I am making the most of it while I can. Little I is my peach lover this year (well, M is, too). I can hand him a peach and he will somehow suck the thing to the stone. I think he's my little peach vampire.

A week ago, we got some small, not very ripe freestones at the Farmer's Market. We were slow in eating them because they took a while to ripen. I decided to make the last three into a recipe. Since they were small, I probably should have used 4 or 5, but I only had three. I sliced the peaches pretty thinly (1/4" thick at the most) to make it stretch over the whole cake. I used a 9" springform pan, but a regular 9" square baking pan would work too.

We loved this! Curtis has yet to taste it, but I shared it with our neighbors for an impromptu coffee break. It was fabulous! I'll make this again if I can wrangle up more peaches this afternoon at the Farmer's Market.

Peach Streusel Coffee Cake
from The Williams-Sonoma Baking Book

Streusel
3/4 c flour
1/3 c brown sugar
1/4 c sugar
1 t cinnamon
6 T cold butter, cut into small pieces

Cake
1 1/2 c flour
3/4 c sugar
2 t baking powder
1/2 t salt
1 egg
4 T butter, melted
1/2 c milk
1 1/2 t vanilla
1 t almond extract
1 lb peaches, peeled, pitted, and sliced 1" thick

For the streusel: In a small bowl, stir together flour, sugars, cinnamon, and salt. Add the butter and mix using your fingers or pastry blender until coarse crumbs form. Set aside.

For the cake: In a medium bowl, combine flour, sugar, baking powder, and salt. In a separate mixing bowl, beat with an electric mixer or by hand with a whisk the eggs, melted butter, milk, vanilla, and almond until creamy, about 1 minute (My mixture never completely became creamy--the butter separate because of the other cool ingredients, but it all worked out fine). Add the flour mixture and beat until just evenly moistened. Do not overmix. Pour the batter into a greased and floured 9" springform or square baking pan. Spread it evenly with a rubber spatula. Arrange the peach slices attractively over top (concentric circles or rows, depending on pan). Gently press peach slices into batter. Sprinkle evenly with streusel.

Bake in a preheated 350 degrees oven (325 degrees if using a glass baking dish) for 40 - 45 minutes, or until a toothpick inserted in center comes out clean. Let cool for 10 - 20 minutes. Remove the sides of the springform pan and serve, warm or at room temperature.

Experiments in Baking--Brioche

I have a subscription to Bon Appetit magazine--that probably surprises no one who checks the blog regularly since my favorite place to get recipes online is Epicurious. This has been a very good thing for my cooking. It encouraged me to try cooking Julia Child recipes and, even better, it introduced me to brioche.

Brioche is wonderful French bread, supposedly up there with croissants as a breakfast bread in France. It is buttery and has eggs in it, moving it slightly over into the realm of cakes. It is flaky and light. It is incredible warm with some nutella smeared over top. It is very time consuming to make as far as breads go (which usually take a lot of hands off time and just a little hands on time), both in letting sit--overnight in the refrigerator in fact--and in hands on time--turning the dough every 30 minutes for 2 hours.

The recipe is long and pretty detailed. I would make no changes to the recipe. So instead of repeating the whole thing here, I will instead send you to Bon Appetit's website so you can look up the recipe yourself. (Click here for accompanying article about brioche with some helpful hints). Try it. One Friday or Saturday late afternoon start the dough. Finish it the following morning and have a little vacation to France, right in your own house.

Orange Cinnamon Rolls

It is a long standing tradition in my family to have cinnamon rolls on Christmas morning before we open presents. I know craziness, to do anything before presents , but that's how we do it. Whether we are at my parents' house or ours, cinnamon rolls come first. It's always a debate about whose recipe we are going to make--my brother's, my dad's or mine. We've come to an understanding that whatever state is hosting gets to make the rolls. This year, I got to make my cinnamon rolls. I think this is one of the best tasting roll recipes I've had--I've even gotten my brother to convert to my recipe!

To make preparation easier on Christmas morning. I let the formed rolls rise overnight in the refrigerator. In the morning, when I preheat the oven, I remove the rolls from the fridge and let them warm up on the counter before putting them in the hot oven. This extends the cooking time slightly. Another option would be to form this into a bread loaf of cinnamon swirl bread (also very good!).

Orange Cinnamon Rolls
1/4 c warm water
1 T active dry yeast
2 c whole wheat bread flour (or regular whole wheat if you can't find w.w. bread flour)
1 c milk, scalded
3/4 c orange juice
1/2 c sugar
1/4 c butter, melted
1 egg
1 T orange peel, grated
1 1/2 t salt
3 1/2 - 5 1/2 c bread flour

2 T butter, melted
2/3 c sugar
2 T ground cinnamon

Combine warm water and yeast in a small bowl and stir to dissolve. Combine whole wheat flour, milk, orange juice, 1/2 c sugar, 1/4 c butter, egg, orange peel, and salt in a large mixing bowl and mix well. When cooled to lukewarm, add yeast mixture and mix. Add enough flour to make a soft dough. Knead 8 - 10 minutes or until smooth. Place in a greased bowl, turn to grease both sides, cover with a damp cloth, and let rise until doubled in bulk, about 1 1/4 hours. Punch down and divide in half. Roll or stretch each portion to a large rectangle.

Combine 1/3 c sugar and cinnamon. Put 1/2 of melted butter on each rectangle. Top with cinnamon sugar mixture. Roll up lengthwise and cut into 1 - 2 inch slices (the easiest way to do this is with a string. Loop the bottom of the string underneath the dough. Cross the ends and pull until the string cuts the dough). Place in greased 9 - 13 inch baking pan. (If making this a day ahead, put in the refrigerator now). Let rise until doubled in size. Bake in a preheated 350 oven for about 20 - 25 minutes. Leave in pans for 5 minutes, then cool on wire rack. Top with favorite cinnamon roll icing (either cream cheese/confectioners sugar or just confectioners sugar/water icing) if desired. We usually eat these without icing. However, as M believes, icing never hurt anything! This will make 18 - 24 rolls depending on size.

Weekend in Review

It was a rather busy, hectic weekend, with meals out, a babysitter, and a birthday party.  I prepared supper for the evening the kids were with the babysitter, granola to eat with the yogurt I made earlier in the week, chocolate pudding just for me Friday afternoon, because sometimes you just need good comfort food, pancakes for breakfast this morning, and then this evening's dinner of cheddar waffles (I haven't decided yet whether to serve eggs with it or a sausage gravy---need to consult the hubby).

Here are my recipes:

Granola:  Mix together 3/4 c unsweetened coconut, 4 c rolled oats, 1 c sunflower seeds, 1 c wheat germ, 1/4 c sesame seeds, and 1 c chopped pecans.  On the stove, bring to a boil 1 c honey, 1/2 c oil, and 1 T cinnamon.  Once it boils, combine with the oats and nuts.  Spread on 2 oiled 9 x 13" baking pans and bake for 30 minutes in a preheated 325 degrees oven.  Remove from the oven to stir every ten minutes (twice) and then for the last 10 minutes, every 5 minutes.  Allow to cool undisturbed.  Once the granola is cooled mix in 1 c dried tart cherries and I c dried cranberries.

Chocolate Pudding.  Let me just start by saying if you have never had homemade, made from scratch chocolate pudding you haven't eaten chocolate pudding.  I prefer to make this with the leftover unhomogenized local milk I use for yogurt.  I think the pudding is actually best eaten warm, but it is still mighty fine after it's been cooled and refrigerated.  This is a more time intensive recipe--it involves standing at the stove and stirring quite a bit, but I have found this quite bearable if I am watching Grey's Anatomy at the same time (a true comfort evening!)

The recipe:  Mix 1/3 c cocoa, 1 c sugar, 2 T cornstarch, and 1/2 t salt in a pan.  Gradually stir in 2 c milk.  Cook over medium heat, stirring constantly until mixture thickens and boils.  Boil one minute.  Remove from heat, gradually stir in 1/2 of milk mixture into 2 egg yolks (slightly beaten).  Gradually stir egg yolks into saucepan.  Boil for 1 minute, stirring constantly.  Remove from heat (again).  Stir in 2 t butter and 1 t vanilla.  Chill (if you haven't eaten all of it while it was still warm).

Oatmeal Pancakes:  Soak 3/4 c rolled oats in 1 1/2 c milk for 5 minutes.  Add 2 egg yolks (beaten) and 1/4 c oil.  Mix well.  In a separate bowl, combine 1 c whole wheat flour, 2 T sugar, 1 T baking powder, 1 t salt, and 1 t cinnamon.  Add to oatmeal mixture.  Beat 2 egg whites until stiff.  Fold egg whites into batter.  Fry in skillet until golden brown, turning once.

Since both kids are now eating pancakes, I double this recipe for our family of 4.  One recipe would be enough if we didn't want leftovers.  However, if I double it, we will have pancakes for breakfast for the next several mornings (reheated in the toaster oven).

That looks like a lot!  I'll save the kids' meal (Spaghetti Pie) and cheddar waffles for another posting.  

We did manage to make it to the Farmer's Market yesterday before our birthday party.  It ended up being a big spending day--I needed a chicken (which I got a 5 3/4 lb bird, the farmers told me how proud they were of the rooster because it's been their biggest chicken in a while.  I love the information you get by shopping at the Farmer's Market!), honey, and Curtis wanted a lot of apples for apple pies (both for us and to give to friends).  I also was looking for bacon, but neither pork farmer had any this week.  Bacon is one of those things that is often hard to find for some reason.  

Off to finish the waffles...I think I'll go with sausage gravy on top (that makes it seem a little more dinner like) and bok choy salad on the side.