More Rhubarb!

Posted on May 17, 2017. Filed under: Breads, Uncategorized | Tags: |

Twice in one day, I know. Sometimes I get on a roll and have to keep going.

I still have more rhubarb at the apartment, and at my parents’ house, so I had to try more recipes, of course. I originally wanted to do a shortbread, but I didn’t have enough butter. I didn’t want to do pie because, well, that’s what everyone does. After a while on Pinterest, I found an old fashioned rhubarb loaf. I decided to use my mini loaf pans instead of a big pan, it was a good choice,

I had to substitute Greek yogurt for the sour cream, and almond milk for the regular milk, but it still came out really well. (Ok, I also only had baking soda, but I clearly did the math right because it fluffed out just fine). That being said, the worst part about making this is the dishes.

Mini Rhubarb Loaves

Here’s what to get from the store:

Baking Soda
Baking Powder
Greek Yogurt
Almond Milk

Rhubarb Loaf
(From Noshing with the Nolands)

½ cup butter, softened
1 cup sugar
2 large eggs
2 cups flour
½ tsp. each baking powder, baking soda and salt
½ cup light sour cream (or Greek Yogurt)
¼ cup milk
1 tsp. vanilla
1½ cups rhubarb, diced small

  1. Preheat oven to 350F. Spray a 9x5x3″ loaf pan with cooking spray and set aside.
  2. Whisk together the flour, baking powder, baking soda and salt, set aside.
  3. In the bowl of a standup mixer cream the butter and sugar together until fluffy. Add the eggs one at a time mixing well after each. Alternatively add the flour with the milk and sour cream, starting and finishing with the flour. Mix well. Fold in the rhubarb.
  4. Pour into the prepared loaf pan, smooth top and bake for 60-70 min. until a tester comes out clean. Let cool 10 min. and then remove from pan and cool further on a wire rack. Store in an air tight container for a few days if needed.

Like I said in my last post, I’m so glad the weather is getting better. I do so much better in the warmth.


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What would you call a sea gull if it were on the bay?

Posted on April 5, 2016. Filed under: Breads, Uncategorized | Tags: , |

A bagul, get it? Shut up I’m hilarious.

I wasn’t sure until last night if I was going to have today off or not. After my training last night, I found out I indeed had today off. It was great, I stayed in bed  as long as I wanted, did my yoga. I had no plans. While laying in bed, I thought “hm, bagels” and looked up a few recipes. I settled on a plain ole bagel, started the dough, then took a shower. While taking my shower I decided to go ahead and do whole wheat instead, cause, why not. I halved the regular bagel recipe, but not the whole wheat. The whole wheat didn’t rise as much in the oven, but it still cooked through.

Both of these recipes take time and a bit of skill, but, honestly, not too much. If you have any baking knowledge you’ll do fine.

Whole Wheat and Regular Bagels

Here’s what to get from the store (if you don’t have it)

White Flour
Whole Wheat Flour
Brown Sugar


Whole Wheat Bagel
(From Peter Reinhart)

510 grams / about 4 1/4 cups sprouted whole wheat flour or whole wheat flour
1 ¼ teaspoons fine sea salt
1 ¼ teaspoons instant yeast
1 ⅔ cups plus 1 1/2 teaspoons / 408 milliliters lukewarm water
1 tablespoon barley malt, agave syrup, or honey
2 tablespoons baking soda, malt syrup or honey for boiling water bath
Cornmeal or semolina flour for baking sheets

  1. In the bowl of a stand mixer fitted with the paddle or in a large bowl combine flour, salt and yeast. Stir together or mix at low speed for about 30 seconds. In a small bowl or measuring cup combine lukewarm water and 1 tablespoon barley malt, honey or agave syrup and whisk together.
  2. Add liquid mixture to flour mixture and mix on low speed or stir for 1 minute. Mixture will be shaggy and sticky. Remove paddle and let dough stand, uncovered, for 5 minutes. Switch to dough hook or turn dough onto lightly oiled work surface and mix on low speed or knead for 2 minutes, until smooth and slightly tacky. Add more flour if necessary (a few tablespoons) if dough is very sticky or wet, and mix or knead for another minute. Finished dough should be firm but supple and smooth to the touch. If it is tacky wait 5 minutes, then add a little more flour as necessary and beat or knead until incorporated.
  3. Shape dough into a ball. Clean and oil bowl. Place dough in bowl rounded side down first (to oil the dough), then rounded side up. Cover bowl tightly with plastic and allow dough to proof at room temperature for 1 1/2 to 2 hours, until it has swelled and increased in size by about 1 1/2 times.
  4. Line 2 baking sheets with parchment and lightly oil parchment. Turn out the dough and divide into 8 equal pieces. Shape each piece into a ball by placing on an unfloured work surface under a cupped hand and rolling it around and around. Lightly oil work surface if dough sticks. To shape bagels, using both hands roll each ball into an 8-inch long rope, tapering from the middle of the dough to the ends. Moisten the last inch of each end, place one end on the palm of your hand and wrap the rope around your hand, bringing the other end between your thumb and forefinger. Overlap the ends by about 2 inches and stick the ends together. Press onto the work surface and roll back and forth to seal, then lay the ring down and even out the thickness with your fingers. The hole should be about 2 inches in diameter. Place on the prepared baking sheets. (Another way to shape the bagels is to press your thumbs through the center of the balls, then gradually pull apart and shape the bagel with your hands by rotating the dough around your thumbs, until the hole is 2 inches in diameter; I find that, although this method is a bit quicker, the bagels tend to close up, so I prefer the rope method). Place on prepared baking sheet(s), at least 1 inch apart. Lightly oil tops and cover loosely with plastic wrap.
  5. Allow bagels to proof for 30 to 60 minutes, until just beginning to swell and rise. Meanwhile, heat oven to 425 degrees with a rack positioned in the middle.
  6. Carefully remove parchment paper with bagels from baking sheet and replace parchment with clean sheets. Lightly oil parchment and sprinkle with cornmeal or semolina (if you have lots of baking sheets, just line two more baking sheets). To see if bagels are ready, drop one into a bowl of water. It should float to the surface within 15 seconds. If it does not, wait 20 minutes and do another float test.
  7. Bring 4 to 6 inches water to a boil in a large saucepan and add baking soda, malt syrup or honey. Adjust heat so water is at a gentle boil. Two at a time, drop bagels into water. After 30 seconds flip over and simmer for another 30 seconds. Using a slotted spoon or a skimmer, remove from water and place on prepared baking sheet, rounded side up. Sprinkle topping over bagel right away. Place in oven and bake 12 minutes. Rotate baking sheet and bake another 8 to 12 minutes, until golden brown. If bottoms are getting too brown slide a second baking pan underneath the first one for insulation after first 12 minutes. Remove from heat and allow to cool.

(From King Arthur Flour)

1 tablespoon instant yeast
4 cups King Arthur Unbleached Bread Flour
2 teaspoons salt
1 tablespoon non-diastatic malt powder, brown sugar, or barley malt syrup
1 1/2 cups lukewarm water
2 Quarts Water

2 tablespoons non-diastatic malt powder or brown sugar or barley malt syrup
1 tablespoon granulated sugar

  1. Combine all of the dough ingredients and knead vigorously for 10 minutes (if you’re using an electric mixer) or up to 15 minutes (if you’re kneading by hand). Since we’re using a high-protein bread flour here, it takes a bit more effort and time to develop the gluten. The dough will be quite stiff; if you’re using a mixer it will “thwap” the sides of the bowl, and hold its shape (without spreading at all) when you stop the mixer.
  2. Place the dough in a lightly greased bowl, and set it aside to rise until it’s noticeably puffy though not necessarily doubled in bulk, 1 to 1 1/2 hours.
  3. Lightly grease two baking sheets, or line them with parchment and grease the parchment. Transfer the dough to a work surface, and divide it into eight pieces (for large bagels), or 12 pieces (for standard-size bagels).
  4. Working with one piece at a time, roll it into a smooth, round ball. Place the balls on one of the prepared baking sheets. Cover the balls with plastic wrap, and let them rest for 30 minutes. They’ll puff up very slightly.
  5. While the dough is resting, prepare the water bath by heating the water, malt, and sugar to a very gentle boil in a large, wide-diameter pan. Preheat your oven to 425°F.
  6. Use your index finger to poke a hole through the center of each ball, then twirl the dough on your finger to stretch the hole until it’s about 1 1/2″ to 2″ in diameter. Place six bagels on each of the baking sheets.
  7. Transfer the bagels, four at a time if possible, to the simmering water. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 2 minutes, flip them over, and cook 1 minute more. Using a skimmer or strainer, remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.
  8. Bake the bagels for 20 to 25 minutes, or until they’re as deep brown as you like, turning them over about 15 minutes into the baking time (this will help them remain tall and round). Remove the bagels from the oven, and cool completely on a rack.

Training at the new place is going great. The awesome part about bartending for a while is that once you’ve been behind one bar, you’ve been behind them all. It’s just learning the new systems and their specific drinks. I’m enjoying myself so far though.



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Bready or Not

Posted on February 25, 2016. Filed under: Breads, Uncategorized | Tags: , |

There’s a Weight Watchers commercial I see a lot with Opera where she says “I. Love.Bread. I ate bread everyday and lost weight” Believe it or not, you can eat bread and still get to a healthy weight. You just have to make the right choices. If you buy your bread, look at the label, find the ones with actual nutrients. You also have to control how much you end up eating, don’t eat it all day. A sandwich with healthy filling and a good bread is fine, eating biscuits covered in honey with every meal is not.

Living a healthy lifestyle is learning to make good choices, but that education doesn’t come over night. It takes a while, but once you’ve made the change, you may not even notice it. I bought a box of Triscuits a month ago that still isn’t open.Before, that box would have been gone in a day. I don’t have snack food lying around my apartment like I used to, but I really don’t want it.

Since I had the day off today, I wanted to cook something. I have stuff to make Ube, a Filipino dessert, but I wasn’t feeling like that today. Making bread sounded pretty good, though.

Making bread from scratch is more time consuming than it is hard. Wait for the yeast to rise and kneading can take a while, but the outcome is worth it. If you make your own bread, you know everything that goes into it, and that’s still a little better than the bread you can buy at the store.

This recipe is from King Arthur Flour Company. I have their whole wheat flour, but I didn’t have their AP flour (but that’s more of a branding thing, I think).

Whole Wheat Oatmeal Bread

Here’s what to get from the store:

Whole Wheat Flour
Rolled Oats
All Purpose Flour

Vermont Whole Wheat Oatmeal Bread

2 cups boiling water
1 cup rolled oats, traditional or quick (not instant)
1/2 cup  brown sugar
1 tablespoon honey
1/4 cup (4 tablespoons) butter
1 tablespoon kosher salt or 2 1/2 teaspoons table salt
1 teaspoon ground cinnamon, Vietnamese preferred
1 tablespoon instant yeast
1 1/2 cups King Arthur White Whole Wheat Flour
4 cups King Arthur Unbleached All-Purpose Flour

  1. In a large mixing bowl, combine the water, oats, maple or brown sugar, honey, butter, salt, and cinnamon. Let cool to lukewarm, about 10 to 15 minutes.
  2. Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny.
  3. Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour. Since the dough is warm to begin with (from the boiling water), it should become quite puffy.
  4. Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased 8 1/2″ x 4 1/2″ bread pans.
  5. Cover the pans with lightly greased plastic wrap and allow the loaves to rise until they’ve crowned about 1″ over the rim of the pan, about 60 to 90 minutes.
  6. Bake the loaves in a preheated 350°F oven for 35 to 40 minutes, tenting them lightly with aluminum foil after 25 minutes, to prevent over-browning. Remove them from the oven when they’re golden brown, and the interior registers 190°F on a digital thermometer.
  7. Turn the loaves out onto a rack to cool. Store at room temperature, well-wrapped, for several days; freeze for longer storage.

Shawn and I are going on vacation soon and I can’t wait. Specially since the weather is so stupid now. LA is going to feel so nice.

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Beer With Me

Posted on January 12, 2016. Filed under: Breads, Uncategorized | Tags: , |

I love using beer when I cook. It adds flavor and can be the leavening agent in baked goods. I had stumbled on a recipe for beer biscuits a few days ago and wanted an opportunity to bake them. Yesterday at work, my regulars Mark and Laurel brought me some more of their homemade soup, this time it was cream of cabbage soup. Perfect creamy soup for some biscuits to dunk in.

This recipe takes about half hour, and if you have a stocked kitchen, you should have everything you need in your pantry.

Cheese topped Beer Biscuits

If not, here’s what to get from the store:

Beer of your choice (I used an IPA)
Baking Soda
Baking Powder
Sliced Cheese (optional)

Beer Biscuits
(From Apartment Cookery)

1 cup beer, cold
4 tbsp butter, cold and cubed
2 cups flour (plus more for dusting)
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon sugar (optional)
Sliced cheese (optional)

  1. Preheat your oven to 450° F.
  2. In a large bowl mix together the flour, baking powder, baking soda, salt and sugar (if you chose to add it). Toss in the butter and rub together quickly until the mixture begins to form crumbs. Work quickly, you don’t want the butter to melt. Form a well in the center and slowly pour in the beer. Stir together with a spatula just until the dough comes together, don’t touch it after that. The dough is going to be very sticky, that’s a good thing!
  3. Place the dough on a floured work surface, top the dough with a bit of flour too. Gently kneed the dough a few times (5-6 is ideal) then roll it out into a 1/2-inch thick round. Using a 2 inch biscuit cutter, cut out the biscuits and place them side by side on a baking sheet. Reform the scrap dough and repeat (these biscuits won’t be as fluffy, but they’re just as delicious!)
  4. Place in the center rack of the oven and bake for 10-15 minutes, or until a nice golden brown crust has formed on top. Near the end of the cooking process, add the sliced cheese to melt.

Winter has finally come to NWI and…I hate it. Single digit weather with wind and little sun is awful. At least the vacation is set so I have something to look forward to.


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I may have a problem….

Posted on October 3, 2014. Filed under: Breads, Main Course | Tags: , , , , , |

Do you ever have an idea to make one thing and somehow end up making 5? No? That’s just me? Oh well. I’ve had this problem for a while, I’ll start with one thing and end up with way more food than people to feed it to. This time it started out simple enough, I had some bananas that HAD to be made into something before they liquified. My first thought, of course, was banana bread. But, then I thought, “Oh hey, I saw this recipe for apple cinnamon rolls, let’s make those too”. Then I decided I just HAD to do something pumpkin (because, thanks to Jeremiah, all I can think of are fall things, because, you know, it’s white people season) so I decided to do cinnamon rolls with pumpkin filling. BUT the only cans the store had were the big ones, so I just HAD to make something else, so that ended up being cheesecake filled pumpkin bread. On top of all that, Shawn had said something about black bean soup sometime last week and I just HAD to make that to. So, if you were trying to keep count today (just today) I made: banana bread, apple pie cinnamon rolls, pumpkin pie cinnamon rolls, pumpkin cheesecake bread and black bean soup. All in about 7 hours, I’m pretty proud of that. Clearly, I can’t eat all of that, because I would turn into a human diabetic beach ball, so I gave a lot of it away to people at work, along with Shawn and Calli. Well, the soup is mine, for now, and I still have about 4 cinnamon rolls and parts of the breads, so I’m set.

The banana bread recipe is my mom’s, she’s been making that bread for as long as I can remember. I used the same dough for both cinnamon rolls so they’re both kind of a Frankenstein recipe, but the soup is all me (so I apologize for the recipe in advance).

Apple Pie Cinnanom Rolls

Here’s what to get from the store:
Lemon Juice
Bread Flour
Pumpkin Puree
Cream Cheese
Black Beans
Yellow Peppers

Banana Bread

 2 cups flour
2 eggs
1 tsp baking soda
1 cup mashed, very ripe bananas
1/2 tsp salt
1/3 cup buttermilk
1/2 cup butter
1 tsp lemon juice
1 cup sugar
1/2 cup chopped nuts

  1. Sift flour, soda and salt.
  2. Cream butter gradually adding sugar.
  3. Add eggs and banana, blending thoroughly.
  4. Combine buttermilk and lemon juice.
  5. Add flour mixture and buttermilk mixture gradually, beginning and ending with the dry ingredients
  6. Pour into greased 9 x 5 loaf pan
  7. Bake at 350 degrees for 60 – 70 minutes.

Cinnamon Roll Dough
(From The Hopeless Housewife)

1 package yeast (2 1/4 teaspoons)
1/2 cup lukewarm water
1/2 cup sugar
1/2 cup scalded milk, cooled to warm
1/3 cup melted butter
1 egg, room temperature
2 teaspoons salt
4 cups bread flour (or all-purpose flour)
  1. In a small bowl, add yeast and 2 teaspoons of the sugar to the lukewarm water and let it sit until it dissolves, about 10 minutes. In the mixing bowl of a stand mixer using the dough hook attachment, (or a large mixing bowl with an electric mixer) add scalded milk, melted butter, egg, remaining sugar, and salt and mix on low speed until combined. Add half of the flour and mix until smooth. Add yeast mixture and continue to mix on low. Slowly add the remaining flour (if using an electric mixer you will have to stop when it’s getting hard to mix and use a wooden spoon to incorporate the rest of the four as best you can- the motor of the electric mixer will burn out- then turn dough to a floured surface and knead for 5 minutes, folding the dough over onto itself and pushing down repeatedly). For a stand mixer, increase the speed to medium and knead for 5 minutes. Remove dough, place in a greased bowl, cover, and set aside on countertop or warm place. Let it rise until it is double in size, about 2 hours.
  2. While dough is rising, make the filling. (Recipes below)
  3. When dough has risen, remove cover and, using your fist, punch the dough down and remove from the bowl. Roll out on a well-floured surface into a 16×24 inch rectangle and spread the remaining 2 tablespoons butter almost out to the edges, but not quite. Mix the brown sugar with the cinnamon and sprinkle evenly across the butter. Spread the  mixture over the brown sugar as evenly as you can. Roll into a log, starting from one end to the other, lengthwise, so the log is 24 inches. Cut 2 inch slices, this will give you 12 cinnamon rolls.
  4. Line a 9×13 baking pan with parchment paper and butter the parchment. The cinnamon roll slices close together, but not touching, in the pan. Cover with plastic wrap and let rise until the dough is doubled, 1 1/2-2 hours.
  5. While the rolls are rising, preheat the oven to 375°F. Bake for about 20-22 minutes, being careful not to over-bake them.
  6. While the cinnamon rolls are baking, mix cream cheese, butter, powdered sugar, vanilla, and salt together with an electric or stand mixer on medium speed and set aside. When cinnamon rolls come out of the oven, spread the glaze over the top and serve.

Apple Pie filling for Cinnamon Rolls
(From The Hopeless Housewife)


6 tablespoons melted butter, divided
5 granny smith apples, peeled, cored, and diced
1/2 cup sugar
1 cup brown sugar
2 tablespoons ground cinnamon
  1. Heat 4 tablespoons of the butter and sugar in a large skillet, then add the apples. Sauté until apples are slightly caramelized. Remove from heat and set aside.

Pumpkin Pie filling for Cinnamon Rolls
(From Diethood)

4 tablespoons butter, melted
1/2 cup pumpkin puree (not pie filling)
1 tablespoon milk
1/4 cup packed light brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

  1. In a small bowl, mix together pumpkin puree, milk, brown sugar, cinnamon and nutmeg.
  2. Evenly divide pumpkin filling and spread over each piece of rolled-out dough.

Pumpkin Cheesecake Bread
(From Just Another Day in Paradise)

1-8 oz cream cheese, softened
3/4 cup sugar
1 Tablespoon flour
1 egg
1 teaspoon vanilla

1 2/3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 1/4 cups pumpkin puree
1/2 cup canola oil
2 eggs
1 1/2 cup sugar

  1. Preheat oven to 325. Grease and flour two 8″ loaf pans. In one bowl, combine the filling ingredients. Beat until smooth and creamy. Set aside. In another bigger bowl, blend the flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg and set aside. In another bowl (yes another one), combine the pumpkin, oil, eggs, and sugar. Mix well. Then stir the pumpkin mixture into the flour mixture until combined. Fold in the nuts.
  2. Pour half of the pumpkin bread batter equally into two pans. Then spoon the cream cheese mixture evenly over both. Now spoon over the rest of the pumpkin batter over each loaf. With a knife stuck just in the top layer of pumpkin and the cheesecake layer, swirl the layers around to marble the top part of the bread.
  3. Bake for 55-60 minutes, when a toothpick comes out clean. Cool the bread in the pans for 10 minutes. Then remove to a rack.

Black Bean Soup

5 cloves of garlic, smashed and diced
1/2 yellow onion, diced
1/2 white onion, diced
1 jalapeno, diced (and deseeded, do it)
32 oz of broth
1 large can black beans
A1 Steak Sauce
1/5 cup buttermilk
Salt, white and black pepper, paprika

  1. Saute the garlic and onions in olive oil with salt and pepper until translucent. Add the jalapeno, steak sauce and seasonings and saute a few moments more.
  2. Add the broth and beans (don’t drain them!) and simmer for about an hour.
  3. Taste the soup, burn your mouth because you didn’t de-seed the jalapenos, and add the buttermilk. Add some of that fresh basil and oregano you have sitting in your windows and simmer while you go save your best friend from a gas-less car and buy yourself some sour cream to save from more burning.
  4. Serve with sour cream and crunchy tortilla chips.
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#WhitepeopleSh*t (Or, anything fall)

Posted on September 16, 2014. Filed under: Breads, Breakfast | Tags: , |

When I was first out of school, every time I was working on a show that was in tech, I would bake or make a snack for the actors because, for some reason, they would never eat enough before the first rehearsal. I haven’t had time to do that as of late just because of how much I work (ah, bills. The problem with doing something you love that also happens to not make you rich). But, in what I can only believe is the magic of fall, was given the day off before the first day of our Boobs on Endor tech. I had originally wanted to make a giant apple cinnamon roll, but I found a recipe for pumpkin spice whole wheat knots from Simply Scratch  and I just had to make those because one of my girls is all about everything fall. I just pulled them out of the oven, and now my entire apartment smells of pumpkin spice (well, I am drinking pumpkin spice coffee too, but that’s besides the point). These knots are really easy and I know they’re going to be delisous. I had to change what I did slightly because I don’t have salted butter or allspice, but the rest of the recipe is right on. Make these for breakfast or dessert!

Whole Wheat Salted Pumpkin Spice Knots

Pumpkin Pie Spice:
2 tablespoons Cinnamon
2 tablespoon ground Nutmeg
2 teaspoons ground Ginger
1-1/2 teaspoon Allspice


1/2 cup sugar
1 1/2 tablespoons of Pumpkin Pie Spice
1 stick Unsalted Butter
1 stick Salted Butter
1 recipe Whole Wheat Pizza Dough
Kosher Salt

  1. While dough is rising on the counter, preheat oven to 375 degrees.
  2. In a medium bowl, use a spoon or spatula to combine butter and 1-1/2 tablespoons of the pumpkin pie spice. Store the extra for another use.
  3. Yields about 3 tablespoons.
  4. Punch down risen dough. On a floured surface, use a rolling pin to roll out a large rectangle. Spread half of the pumpkin spice butter on half of the dough in a thin even layer. Fold the other half over top of the butter side. Use a pizza cutter and divide the dough in half. Cut each half into 8 or 9 strips.
  5. Tie each strip into a knot, tucking the ends behind the knot and place on a parchment or silicon lined sheet pan. Repeat with remaining strips.
  6. Bake knots in preheated oven for 18-20 minutes or until light golden brown in color. Mean while melt the remaining spiced butter in a small saucepan over low heat until melted.
  7. Generously brush freshly baked knots with melted butter using a pastry brush. Serve warm and enjoy!

Whole Wheat Pizza Dough

1 packet {1-1/4 teaspoons} Active Dry Yeast
1/2 teaspoon Honey
1 cup warm water {110-1120 degrees F.}
1 teaspoon Olive Oil
1-1/2 cups All Purpose Flour
1 cup Whole Wheat Flour
3/4 teaspoon Kosher Salt

  1. In the bowl of your mixer (fitted with a dough hook) add the honey, warm water and stir to dissolve.
  2. Sprinkle the yeast over top and let it bloom for 5 minutes or so.
  3. Add in the olive oil and turn your mixer on low. Gradually add in the flours, increasing the speed as you go.
  4. Season the dough with kosher salt and continue to mix the dough until it forms a ball along the side of the mixing bowl.
  5. Remove the dough and form a smooth ball. Toss the dough in a well oiled bowl coating it and the sides of the bowl. Cover with a clean towel and place the bowl in a warm, dry place to rise for 1 hour.
  6. Use your hands to press the gas out of the dough and roll into desired pizza sizes.
  7. This dough will make one regular large pizza or two thin-crust medium size pizzas.
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Chilly Bread

Posted on June 22, 2013. Filed under: Breads | Tags: |

I got in a baking mood today, as one does, and I was trying to figure out what I wanted to make. I had seen ideas for ice cream bread online a few times, but I really didn’t believe it was as easy as it seemed. Well, it really is that easy. The great thing about this recipe is that you can use whatever ice cream you want, so you can have whatever flavor bread you want. I had some extra Blue Bunny Bordoux Cherry Chocolate ice cream, so I thought, why not? The recipe I used calls for a smaller bread pan than I had, so I doubled the recipe for the bigger bread pan. I also didn’t have self rising flour so I did the optional baking soda and salt. Try whatever ice cream you have lying around in your freezer, you won’t be disappointed!

Ice Cream Bread
(adapted from Taste of Home)

1 cup Ice Cream
3/4 cup self-rising flour
1 tablespoon sugar

  1. In a small bowl, combine the ice cream, flour and sugar. Transfer to a 5-3/4-in. x 3-in. x 2-in. loaf pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (6 slices).

Editor’s Note: As a substitute for self-rising flour, place 1 teaspoon baking powder and 1/4 teaspoon salt in a measuring cup. Add all-purpose flour to measure 3/4 cup.


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I Love Having Great Ideas!

Posted on May 10, 2012. Filed under: Breads, Deserts, Main Course | Tags: , , |

One of my friends asked me the other day where I get all my recipes. Without thinking I said “I make them up” Then caught myself. While I don’t make up a lot of the recipes I use, I do come up with ideas that people normally wouldn’t put together. I blame that on Chopped, but I could go into that for hours again.

Neil and Maureen were lucky enough to go to Dark Lord Day and we wanted to try the beer last night. I decided to come up with a beer centered meal. I came up with a steak sandwich using home made beer bread and for dessert an ice cream float that goes along with the flavors of Dark Lord. The result was, in a word, amazing. The only thing that didn’t work out amazingly was that the bread was soft, almost to soft for the sandwich. The flavors were there, and to keep it from being to sweet, I made my siracha mayo and some spinach to add some crunch and a little kick to the sandwich.

I do want to take a second and talk about the Dark Lord. The description says it has the consistency of motor oil, and they weren’t lying. The beer was dark and looked like oil. I could taste the chocolate and the coffee, at the end. The beginning was almost a kick to the face. I loved the after taste, it was just very hard to get past the beginning. I like darker beers, but that one was much to dark for me.

Steak Marinade

1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)

  1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
  2. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.


Beer Bread

3 cups  all-purpose flour
1 Tablespoon granulated sugar
1 Tablespoon baking powder
1 teaspoon salt

2 Tablespoons chopped fresh dill (or 2 teaspoons dried)
1 cup finely grated sharp cheddar cheese
12 ounces beer (I used Founder’s Porter)

Optional glaze: 1 egg & 2 teaspoons water, beaten

  1. Heat the oven to 375°. Combine the flour, sugar, baking powder, salt, dill, and cheddar in a large mixing bowl. Slowly stir in the beer and mix just until combined. The batter will be thick.
  2. Spread in a greased8-inch loaf pan, brush with the egg glaze if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.
  3. Cool in the pan on a wire rack for 10 minutes. Remove from the pan and cool 10 more minutes. Serve warm or at room temperature.


The Siracha mayo was just about a cup of mayo mixed with however much Siracha you want, just make sure to taste it before you put it on things! For the floats, I bought chocolate ice cream and cream soda and a dark chocolate garnish. It made for a light tasting float, even with all the chocolate!

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Easy Lasgana?!?!

Posted on February 2, 2012. Filed under: Breads, Main Course | Tags: , , , |

Everyone who knows me knows how much I love pasta. I REALLY love it. It’s easy, delicious, fast and as customizable as your car is. There are thousands of combinations that all taste amazing. Matt and I, as we always are, were having issues on what to do last night. There’s not much to do in Valpo as it is, so you have to get creative. We went through two Frugal Gourmet cookbooks, an Elote Cafe cookbook and a cruise line’s cookbook…and found nothing. [”””””””””””””””””””” <- that’s from Moss, I’m leaving it. I almost said we should make quesdillas because Matt makes the BEST quesdillas I’ve ever had. (I’m not just saying that because he’s my boyfriend, he is a good cook). But, while going through our fifth cookbook, I was struck with inspiration. Lasagna…but in roll form! It’s kind of like a stuffed shell, but WAY messier to make (as I discovered). The idea was perfect, the result was amazing. I made some garlic bread on the side (Matt had only really had frozen) and it was a delicious meal!


Lasgana Rolls

1 box Lasgana noodles, boiled
Pasta sauce, home made or store bought
1 pkg hot Italian sausage
Riccota cheese, about 1 cup
1 cup Mozzerella, plus more for garnish
1 clove garlic, smashed
oregano, basil to taste

  1. Mix the Riccota with the garlic, oregno and basil, taste to make sure it’s not to over powering.
  2. Brown the sausage and mix with the pasta sauce, make sure that the sauce is warmed.
  3. Lay a cooked noodle on a cookie sheet. Spread a thin layer of the Ricotta mixture, then the sauce mixture, then top with Mozzarella cheese. Roll the whole thing up, loosely, making sure both ends of the noddle are on the bottom. Top with a little bit of sauce and more Mozzarella. Repeat until all the noodles are done.
  4. Bake for 15-20 minutes in a 350 degree oven. Serve immediately.

Garlic Bread

1 loaf fresh Italian Bread
1 stick of butter, melted
5-6 cloves of garlic, smashed
Oregno to taste
Parmesan cheese

  1. Slice the bread lengh wise down the middle. Mix the butter with the spices. Brush the butter mixture all over the two pieces of bread. Bake in a 350 degree oven for 20 mins, 15 mins in sprinkle with the cheese. Slice into little pieces and serve with pasta or other tasty Italian food.
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Who needs a round cookie cutter?

Posted on October 2, 2011. Filed under: Breads, Deserts | Tags: |

Matt likes cake doughnuts, so I decided to make some for him. Well, he helped. If you remember my last doughnut excursion (years ago now) I didn’t have round cookie cutters to cut out the doughnuts. I do, however, have animal cookie cutters. So, I had Matt pick out a few shapes to make our doughnuts. We made penguin, crab, teddy bear, cat and dinosaur shaped dougnuts. They turned out perfectly. Matt had 6! They melt in your mouth.

Cake Doughnuts

2 1/2 cups all-purpose flour
1/2 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup milk
1 egg, beaten
1/4 cup butter, melted and cooled
2 teaspoons vanilla extract
2 quarts oil for deep frying

1/2 teaspoon ground cinnamon
1/2 cup white sugar

  1. In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, salt, 1 teaspoon of cinnamon and nutmeg. Make a well in the center and pour in the milk, egg, butter, and vanilla. Mix until well blended. Cover and refrigerate for 1 hour.
  2. Heat oil in a deep heavy skillet or deep-fryer to 370 degrees F (185 degrees C). On a floured board, roll chilled dough out to 1/2 inch thickness. Use a 3 inch round cutter to cut out doughnuts. Use a smaller cutter to cut holes from center. If you do not have a small cutter, use the mouth of a bottle.
  3. Fry doughnuts in hot oil until golden brown, turning once. Remove from oil to drain on paper plates. Combine the remaining 1/2 teaspoon cinnamon and 1/2 cup sugar in a large resealable bag. Place a few warm donuts into the bag at a time, seal and shake to coat.
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