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Tag Archives: Baking
I have been on the fence all day about what post to share with you today. Originally I was going to share Friday Happy Hour; but, we are working on a series of posts for cocktails and want to nail down one before sharing. Next Friday. So, I decided it was time to share something gooey and sweet that you could enjoy over the weekend. You still have time to start the recipe to enjoy tomorrow or Sunday.
We have been tossing around the idea of doing some entertaining in the near future; which we are loving now that we have a dining room. Yeah dining room! Half way through some menu planning I started thinking about how we don’t have to always just do dinner. What about brunch? In order to be better prepared I thought I would up our brunch recipes and create some delicious ones to have on hand, when the craving for a friendly brunch pops up.
Making the Sugar Mixture
Smearing the butter on
Remember the hot and buttery Golden Brioche? Well, I got to thinking about them the other day, and I turned them into zesty cinnamon rolls. The brioche recipe works perfectly as a base for cinnamon rolls and even sticky buns as it is light and fluffy. I thought about changing up a traditional cinnamon roll recipe by adding nuts or other exotic spaces; but, then I took a step back. What about good ole fashioned cinnamon rolls. Sure bacon, maple, honey, jello flavored cinnamon rolls may be fun but sometimes comfortable and easy food is even better. These are old fashioned cinnamon rolls full of butter, sugar and cinnamon with a simple powdered sugar glaze.
Sprinkle on the sugar
Rolling the rolls
Cutting the cinnamon rolls with unflavored dental floss
* Make the full brioche recipe. I used half of it for cinnamon rolls and baked a gorgeous loaf of bread with the other half. Or really indulge and bake two batches of cinnamon rolls.
Happy Weekend!
Denise & Lenny
Recipe: Old Fashioned Cinnamon Rolls
- 1 golden brioche recipe
- 1/2 cup sugar
- 1/2 brown sugar
- 2 teaspoons cinnamon
- 1 stick unsalted butter at room temperature
- 1 cup powdered sugar
- 1 tablespoon whole milk
Prepare the brioche according to directions. The next day when ready to bake hot cinnamon rolls, heat the oven to 350. Melt half of the butter and pour into a small bowl. Using a pastry brush butter a square (9 x 9) baking pan, set aside. Put the other half of the stick of butter into the bowl and gently mash with the back of a spoon. Roll out half of the dough onto a lightly floured (and clean) surface into a large rectangle about 2/3″ thick and 14″ x 12″. Using the same pastry brush spread the butter mixture over the top of the dough; use as much or as little as your want. I try to use all of it; after all, these are “sinamon” rolls. In another small bowl combine the sugars and the cinnamon, mix with a fork. Sprinkle over the top of the dough. Starting at the smallest end, roll tightly, into a log. Using a log piece of dental floss, loop under the log of brioche, and criss crossing and cut into 1/2″ thick circles. You can cut the rolls into larger circles if you want bigger rolls. Put into the baking pan, just until touching, don’t cram in. Cover with wax paper and then drape a couple towels over the top of the wax paper. Set aside in a warm room and let rise until doubled; about 45 minutes – 90 minutes. Bake for 20 – 30 minutes, until golden brown. Remove from the oven. Let set for 5 minutes. Remove from baking pan to serving tray. Cover with glaze.
Glaze
Sift the powdered sugar into a small mixing bowl. Stir in the milk. Using a spatula, spread the glaze over the warm cinnamon rolls. Serve. Eat.
It is hard to believe we have been living in our new home for almost 5 months. We have been busy painting, furniture shopping, decorating and trying to figure out our personal style, as well as our “couple” style. We have almost completely finished one floor, which is where our bedroom and office (s) are. It feels good to know we are almost 1/3 of the way done. But, the lingering paint brushes and gallons of paint are shouting out Lenny’s name; I am dying to get the rest of the house done, so we can really start having fun!!
While watching the paint dry, we have been enjoying citrus season. Seems like an odd thing to say in the same breathe, but it is true. Citrus season has been crazy around here, not only in the markets but in our new neighborhood. I found some neglected Meyer lemon trees and we are enjoying them. Often! Cocktails, baked goods, roasted meats, and even floating in tall glasses of water.
I have to admit we have been holding back on you, as well. It hasn’t been all painting and decorating we have been able to squeeze a couple little dinner parties in and they have been deliciously fun. The evenings have been lingering over glasses of wine, with good food, and wonderful company. But, the star guest has been this amazing Meyer Lemon Rosemary Tart. She is luscious…. a little bit sweet, a little bit sassy, and ever so creamy. Sure to please all of your dinner guests.
We are not big sliced bread eaters. Though you will definitely find many baguettes making their way into our kitchen. The reason we aren’t into sliced bread, is because, we haven’t found any that really makes us want to eat a whole loaf. Bread should be like sex; you want more and more!
Recently, Lenny was listening to NPR, when Dorie Greenspan came on. He anxiously called in, to chat with Ms. Greenspan about my obsession with Tuesdays with Dorie, and how he had to put a stop to it because he has no self control. Dorie sounds just as adorable as I imagine her in person. It was great fun listening to them chit chat; I was a bit envious! After, that conversation, I suddenly had the bug to bake. It has been forever since I participated with TWD, and since I have been given the big boot out of the club, I bake on my own these days.
We had some delicious homemade nutella laying around the house, and I knew that the only thing that would go perfectly with it was hot out of the oven brioche. I turned to my trusted baking book and flipped through all the sweetness until I found what I was hungry for. I, love Dorie’s recipes, as they are always right on. If, the recipe says it will take 2 days, it will take two days. If, it says it will feed 6 people, it will feed 6 people. You will always hear me preach about how this is the one basic baking book every one should own. It’s true.
Back to the brioche. This is a great recipe. The dough is silky and buttery. The crumb is perfect; not to lose nor too tight. The flavor is slightly yeasty and not overly sweet; perfect for sandwiches. Dorie’s recipe makes 2 large loaves. I decided to use the adorable brioche pans I brought back from Paris. The recipe made a dozen mini brioche and two small loaves. The amount was perfect as the minis barely lasted two days, and the loaf was nearly gone by the third day. Lucky, for us, I was able to sneak a loaf into the freezer before someone gobbled it up. For the record, that someone was not me. The only other change I made to the recipe; I added a healthy dose of fresh blood orange zest and a sprinkling of lemon sugar (only on the minis). You can only imagine how wonderful the bread smelled while baking. Can’t you? The citrus undertones went really nicely with the Nutella. I can say with certainty this will become our new “sliced” bread over at Chez Us. Perfect toasted and perfect on its own.
Recipe: Brioche
*recipe submitted with permission from Dorie Greenspan
** the dough should e made 1 day ahead and then shaped and baked the next day.
- 2 packets active dry yeast
- 1/3 cup just-warm-to-the-touch water
- 1/3 cup just-warm-to-the-touch milk (whole)
- 3 3/4 cups ap flour
- 2 teaspoons salt
- 3 large eggs, at room temperature
- 1/4 cup sugar
- 3 sticks (12 ounces) unsalted butter, at room temperature but still slightly firm
- 1 tablespoon blood orange zest – this is optional
Glaze
- 1 large egg
- 1 tablespoon water
- Put the yeast, water and milk in the bowl of a stand mixer and, using a wooden spoon, stir until the yeast is dissolved.
- Add the flour and salt, and fit the mixer with the dough hook. Toss a kitchen towel over the mixer, covering the bowl as completely as you can – this will save you and the kitchen from being showered in flour.
- Turn the mixer on and off in a few short pulses, just to dampen the flour, then remove the towel, increase the mixer speed to medium low and mix for a minute or two, just until the flour is moistened. At this pint you will have a fairly dry, shaggy mass.
- Scrape the sides and bottom of the bowl with a rubber spatula, set the mixer to low and the the eggs, followed by the sugar and the orange zest (if using zest).
- Increase the mixer sped to medium and beat for about 3 minutes, until the dough forms a ball. Reduce the speed to low and add the butter in 2 tablespoon size chunks, beating until each piece is almost incorporated before adding the next. You will have a dough that is very soft, almost like a batter. Increase the speed to medium-high and continue to beat until the dough pulls away from the sides of the bowl, about 10 minutes.
- Lightly butter another bowl and transfer the dough to it, cover with plastic wrap and leave at room temperature until nearly doubled in size, about 40 – 60 minute, depending on how warm your room is.
- Deflate the dough by lifting it up and around the edges and letting it fall with a slap into the bowl. Cover the bowl with plastic wrap and put it in the refrigerator,. Slap the dough down in the bowl every 30 minutes until it stops rising, about 2 hours, then leave the covered dough in the refrigerator to chill overnight.
- The next day, butter and flour two 8 1/2 x 4 1/2 inch loaf pans.
- Pull the dough from the fridge and divide it into 2 equal pieces. Cut each piece of dough into 4 equal pieces and roll each piece into a log about 3 1/2 inches long. Arrange 4 logs crosswise in the bottom of each pan. Put the pans on a baking sheet lined with parchment or a silicone mat, cover the pans lightly with wax paper and leave the loaves at room temperature until the dough almost fills the pans, 1 to 2 hours.
- Center a rack in the oven and preheat the oven to 400.
- Beat the egg with the water. Using a pastry brush, gently brush the tops of the loaves with the glaze.
- Bake the loaves until they are well risen and deeply golden, 30 – 35 minutes. Transfer the pans to racks to cool for 15 minutes, then run a knife around the sides of the pans and turn the loaves out onto the racks. Invert again and cool for at least an hour.
- Serve. Eat
Using a brioche pan – minis (makes 12 minis and two smaller loaves)
- Follow step 9 above, but divide the dough in two halves; one half for these minis and the other half for two small loaves. Or use the dough for only minis. If you are like me you would have to bake a dozen, then repeat.
- Butter 12 3 1/2 inch wide brioche pans. Divide the half into 12 equal pieces. Follow these instructions on making your mini brioche, from step 6 – 9. After brushing with the glaze, lightly sprinkle with sugar, if you desire. Bake in a 350 degree oven for 15 – 20 minutes. Let cool in the pans for 5 minutes, then remove the brioche to a wire rack to finish cooling.
Confession – we sucked at our yearly cleanse this year. We started strong; then we crumbled. It started with a little glass of wine, then meat, then baking! We became addicted to these cranberry scones. That is the problem with keeping packets of frozen cranberries in the freezer; it is kind of like the devil lurking over your shoulder.
Then I spied fresh blueberries at the market. Reasonably priced even. I bought a few packets. We juiced them. We kept them in bowls around the house. They were like nature’s candy.
Then I took a walk through our new little compound and spied not one, but seven neglected Meyer lemon trees. I came home, grabbed a shopping bag and journeyed back to those neglected trees. I came home with so many lemons, that I was not sure what to do (first).
Then Maggie sent us a care package. Hmmm …. Lemon Sugar! There was only one thing that popped into my mind; scones. So there you have it, our cleanse flew out the door just as quickly as that Lemon sugar flew in. I started baking, not one, but batches of scones.
Blueberries, Meyer lemons and sugar are like the perfect ménage à trois. Blueberries create little pools of jammy fruit when baked. The sweet, sugary dough cradles each burst of fruit, pefectly. Meyer lemons add a heavenly scent to the baking sugar. Flaky but not dry. Moist but not soggy. Perfect!
What are you waiting for? You know you want a little spring time in your kitchen, and this is the perfect recipe.
*notes: I have not used frozen fruit; but, if I did I would drain them in a colander, very well, before mixing with the flour
Recipe: Blueberry Meyer Lemon Scones
- 2 cups all-purpose flour, + 2 tablespoons
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 oz Irish butter, cut into small pieces
- 1 cup fresh blueberries
- 1/8 cup Meyer lemon zest
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 1 egg
- Lemon Sugar
Directions:
Preheat oven to 425. Line a baking sheet with a silpat or parchment paper.
- In a food processor combine all of the dry ingredients, except the 2 tablespoons of flour. Add the zest, give a whirl to mix. With the food processor running, add pieces of butter, a couple at a time, and pulse until pea sized. Continue adding the butter until you use all of it. Add the heavy cream and sour cream. Pulse until the dough comes together.
- While the dough is mixing, sprinkle the remaining 2 tablespoons of flour over the blueberries, gently fold. Add the blueberries to the dough mixture and give a quick pulse.
- Remove the dough from the food processor, and put the dough on a lightly floured surface. Knead the fruit, gently into the dough. Pat into a circle, about 3/4 inch thick. Cut into triangles, I made 8 but you can make them a bit smaller or larger. Place onto a baking sheet, with space between each one.
- Make an egg wash with the egg and a tablespoon of water. Using a pastry brush, lightly brush the tops of the scones with the egg wash, and sprinkle a little lemon sugar on each top.
- Bake for 25 – 30 minutes, until the scones are golden brown on the tops. Remove from the oven. Let cool for 5 minutes.
- Serve. Eat.
When Nanette of Gourmet Worrier invited me to participate in World Figolli Day, I said, YES! I thought it would be fun to try to find my inner Maltese, while baking a lovely Easter tradition.
If you are not familiar with either, let me fill you in. Nanette, is of Maltese decent, and lives in Melbourne. She writes the wildly popular food site Gourmet Worrier, when she is not being a mum to her darling children, and a wife to Huxley. Nanette and I kindled a friendship, a couple years ago, when our food sites happened to collide. We instantly hit it off, and have since enjoyed each others company virtually, and look forward to sharing a glass of wine, very soon. Her site is filled with wonderful recipes that share her love of her Maltese heritage with her readers.
Figolli is the most important Maltese Easter dessert. They have the texture of a shortbread cookie and are cut into shapes representing fertility. Before baking to a golden brown, a homemade almond paste is sandwiched between two of the cut out shapes. Traditionally, these cookies were enjoyed by children, post Lent, not only by eating them but also by helping mum bake them. Since, we don’t have children, I enjoyed the relaxing task by myself.
I followed Nanette’s recipe, almost to a T. Her recipe is heavy citrus influenced, which I love, especially during spring time. I could not find any lime, so added more orange zest, to my cookie base. As well, I cut the almond paste recipe in half, as I was concerned it would be too much for my small Easter cutters. I do adore orange blossom water, so I increased the amount by an additional cap full for the paste. I also used some of the heavenly scented water, in my royal icing recipe. It was lovely, and not over powering at all; like being in Seville, sitting in the middle of an orange orchard.
I have never had Figolli, and could not wait to try the finished cookie. Once, they were baked, and iced, I treated myself to a cup of mint tea, and a sweet bite. They were not overly sweet, which I like. Slightly crunchy, but with a nice, soft, almond middle. I really loved the citrus with the almonds, as well as the orange blossom scent. Definitely took me to a place far away from San Francisco.
Easter is still a few days away. You still have time to make these treats with your children, or even alone. They are easy to make, and easier to eat.
Oh, did I find my inner Maltese? No, not yet, but I am sure there is a drop of her somewhere.
What are some of your favorite Passover and/or Easter traditions?
Recipe: Royal Icing
What you need:
- 4 cups powdered sugar
- 1 large egg white
- 2 teaspoons lemon juice
- 1 teaspoon orange blossom water, I prefer the Nielsen Massey brand
- food coloring, your choice
What you need to do:
In a large mixing bowl, sift the powdered sugar. Add the egg white, lemon juice, and orange blossom water; beat until smooth, about 3 minutes. Color the icing what ever shade you like. I start with adding a very small drop of color, and proceed until I get the shade I am looking for.
If you like this recipe, check these out:
Figolli around the world!
Figolli
Figolli
Figolli
Figolli
I have been keeping this bread a secret, the past two months, while I perfected it. *smirk across my face* I have not even let a drop of the secret out. *shame* This banana bread is the …….. BEST. MOISTEST. MOST DELICIOUS. I have ever eaten. Really! Honest!! Shhh, don’t tell anyone, but, it is even almost better than our banana chocolate chip banana bread.
Where did it start? Well, pull up a chair, and let me tell ya. I read an article in the New York times about coconut oil. As well, our friend Darya, was chatting about it on her online show, Summer Tomato Live. I am always looking for good, healthy, alternatives when baking. Don’t get me wrong, I am the original butter girl, and love the stuff; but, it might be nice to cut back a little. In moderation, virgin coconut oil is good for us. As well it is really versatile for cooking. You can use it with baking, sauteing vegetables, popping pop corn, your mind is what will limit your uses with it. I was very intrigued, and decided to play around with it.
I took my original banana bread recipe, the one with chocolate, and decided to change it around. The first couple times, I made the recipe, I added half butter, and half virgin coconut oil, along with the sour cream, and cream cheese, as I was not sure how it would work out. It was good, but still not what I was hoping for. The next couple times, I left the butter out, as well as the sour cream; it was really amazing. In fact, perfect. But, I decided to play with it again. The last time I eliminated the cream cheese, and used Saint Benoit Yogurt Cheese. Yogurt cheese has the same texture as cream cheese, and less fat; it is a healthy alternative. This time around, the banana bread, was incredibly moist, light, cake like in texture, and had a faint taste of coconut. Like when you are in the tropics, laying on the beach, and you can smell that faint smell of coconut in the distance. We had a couple loaves laying around for three days, and each one was perfectly moist the entire time. So, what are you waiting for? Add virgin coconut oil to your shopping list, and get baking. This would be perfect as a snack or even to serve with breakfast.
*yes, that would be some butter being served with that bread
Have you tried baking or cooking with virgin coconut oil? If so, what did you make?
Recipe: Super Moist Banana Bread
What you need:
- 1/2 cup virgin coconut oil; you can use butter
- 1 cup yogurt cheese, or cream cheese
- 1 cup brown sugar
- 1 egg
- 2 bananas, medium sized one
- 1 1/2 cups flour
- 1 t soda
- 1 t baking powder
- pinch of salt
What you need to do:
Heat oven to 350. Line a loaf pan, with parchment paper. Sift the dry ingredients together in a large mixing bowl; set aside. In a mixing bowl, beat the coconut oil or butter on medium speed, until soft; about 7 minutes. Add the yogurt cheese, and continue beating on medium speed, for 3 minutes. Add the sugar, and beat on medium speed, until fluffy; 5 minutes. Add the egg and bananas, mix until combined. Add the dry ingredients, mix on medium speed, until combined; about 3 minutes. Pour into the loaf pan. Bake for 45 – 55 minutes. Each oven is different, start checking at 45 minutes. You want the bread to be golden brown, and a knive will come out clean, when you slide stick it into the middle of the loaf. Serve. Eat.
If you like this recipe, check these out:
Organic Banana Bread
Banana Nut Bread
Avocado Banana Bread
To our American readers – Happy Thanksgiving, may your day be filled with love, warmth, family, friends and delicious food.
A few months ago, I was having a twitter session with John, Jennifer and Tamar about scones. Everyone was eager to make scones together, sort of a virtual bake-off. Unfortunately, I was not able to play along for a couple reason: 1) I thought it would be too time consuming and 2) life over-took me once again. Ever since I have had scones on my mind and have been tossing around different versions to make. The big question was, sweet or savory?
Back in October, I had some free time one morning and decided to tackle the scone challenge. I ran to the store, picked up some good Irish butter, some flour, pecans and pumpkin. Then I made a cup of coffee, turned on a little music and began. I wanted a scone that would be sweet, but not overly sweet as well I wanted it to smell of autumn; a little nutty, a bit spicy and comforting. Pumpkin and pecans would be perfect.
Most of the recipes I found, had me mixing the dough by hand as well asked for cake flour in addition to ap flour. I wanted the recipe to be simple, so I started with only ap flour. As well I used a food processor; I don’t like sticky hands. The dough came together really nicely, it was light and very flavorful; very easy to work with. One of the reasons I was so hesitiate on baking scones was the rolling of the dough into a square and then cutting. Why? I don’t know but I was. Instead I rolled the dough into a circle and cut it like a pie. Easy. I was so excited at this point, that I started a list of all the different flavors I wanted to start making.
The smell of pumpkin and cardamon, mixed perfectly with the pecans and butter while they were baking. Even though the scones were stand-up on their own, I decided after a couple bites, to make a sweet maple glaze. This was the perfect final touch, while drizzled over the tops of the scones while they are still warm. Not only would this recipe make for a perfectly light breakfast, but, it went well with a nice cup of hot chai tea as an afternoon snack.
What is your favorite scone; sweet or savory?
Recipe: Pumpkin Scones with Maple Glaze
2 cups ap flour
1/4 cup sugar, we use unprocessed raw sugar
2 teaspoons baking powder
1 teaspooon salt
1 teaspoon ground cardamon
6 tablespoons irish butter, cut into small pieces
1/2 cup pumpkin puree
1/3 cup heavy cream
Preheat oven to 425. Line a baking sheet with silpat. In a food processor combine all the dry ingredients, give a whirl to mix. With the food processor running, at pieces of the butter, a couple at a time and pulse until pea sized. Continue adding the butter until it is used up. Add the puree and the heavy cream. Pulse until the dough comes together, not any longer. Scrape the dough out onto a floured surface, lightly knead and then bring together into a circle, about 3/4 inch thick. Cut into triangles, I made 8 but you could make them a bit smaller or larger. Place onto the baking sheet, so that they do not touch. Bake for about 15 minutes. They will be light brown on the bottoms and the tops. Remove from oven. Drizzle with the maple glaze. Serve. Eat.
*disclaimer I made these a couple times and they come out much better when I used Irish butter instead of regular unsalted butter
Recipe: Maple Glaze
1/2 powdered sugar
3 – 6 tablespoons pure maple syrup, depends on the consistency you want
Mix in a small bowl until you reach the consistency you are after. Drizzle over warm scones.
If you enjoyed this dish, you may enjoy these others as well:
Pumpkin Scones with Spiced Glaze
Pumpkin Scones
Pumpkin and Ginger Scones
I have been meaning to share this with you but have not really had the time to do much the past couple weeks. I had to get it to you for the weekend as you are going to want to make this immediately!!!!
I have admit ……. I have made this twice in less than thirty days. Yes, it really is that good! I made it once for Easter brunch and again, for a dinner party with Allison, Janet and Megan. I liked the second cake better. The first time was delicious but the texture was a bit creamy for me. I like my cheesecakes to be on a bit drier and I DO NOT mind the pretty crack that forms down the middle. I baked the first one for 40 minutes and the second cake I baked for 50.
Passion fruit. We both love passion fruit but have a hard time finding fresh around here. I have found a puree that I like so we use that very often in macarons, panna cotta, pavolas, cocktails and now curd. If you can find fresh, use that, as I think the addition of seeds would be beautiful. If not, puree is perfect. This recipe is devine. Smooth, creamy and slightly tart. The perfect pairing with this cheesecake.
What is your favorite cheesecake recipe? And why?
Recipe: Goat Cheese Cheesecake
Recipe: Passion Fruit Curd
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