Browsing Tag

homemade

A Bread You Knead To Know About

Homemade bread used to intimidate me. But after the first couple of times, I realized how unbelievably easy it is to make. Sure it takes a while, but the end result is so worth it. This bread, is amazingly delicious and easy to make. The freshly baked cinnamon bread smell that will overwhelm your house is reason alone to try this out. But let me tell you, once you take the first bite, it’s over. I dare you not to go back for more. When I made this bread for a recent brunch, I was a bit bummed when the bottom got a little too toasty. I was worried that it wasn’t going to taste good, but I was wrong. Even with the toasty bottom I could not stop eating it. I would highly recommend, if you are wanting to try homemade bread for the first time, try this recipe. You will be so happy you did. It also the best morning comfort food. You know those mornings when you just need a little something to make you smile before you head out. This can be your smile. Or, it’s the perfect fall morning and you are looking for something to celebrate that with, this is your jam!

Cinnamon Swirl Raisin Bread

Cinnamon Swirl Raisin Bread

Ingredients

For the dough

For the filling

Instructions

  1. In the bowl of a standing mixer, combine the yeast, milk, flour, butter, sugar, egg, salt and cinnamon. Mix briefly until a dough forms. Note, here I had t scrape down the sides a bit. Switch to the dough hook and knead on a low speed until the dough is mostly smooth and clears the sides of the bowl. (about 3 minutes) Add i n the raising and continue to knead about 3 minutes more, until the dough is smooth and supple and the raisins are fully incorporated.
  2. Transfer the dough to a lightly oiled bowl turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in bulk, about 1 hour.
  3. Turn the dough out onto a lightly floured work surface and pat into a round. Fold the bottom 1/3 of the dough up and fold the top 1/3 of the dough down, in business letter fashion.
  4. Fold the right and left sides into the center, in thirds, forming a rectangle. Press down to seal. Return to the bowl, cover and let rise again until doubled, about 40 minutes.
  5. Generously butter a 9x5 - inch loaf pan. Because my bread got a bit toasty, you may want to also include some parchment paper on the bottom. To make the filling combine the cinnamon, sugar, and water in a small bowl. Whisk until well combined. Return the dough to a lightly floured surface. Roll the dough into a 10x12 - inch rectangle. Brush lightly with the beaten egg.
  6. Sprinkle the cinnamon and sugar onto the dough, leaving the outer edges clear. Fold the edges of the long sides of the dough about 1 inch.
  7. Beginning with the short edge, roll the dough up into a tight spiral log, gently pressing as you go. Pinch the seam shut, and place the loaf seem side down in the prepared baking pan.
  8. Cover loosely with plastic wrap or a clean towel and let rise until the dough rises just above the edge of the pan, about 30 minutes.
  9. Meanwhile, preheat the oven to 425 degrees F. When the loaf has risen, brush the top of the loaf lightly with the remaining beaten egg. Bake, rotating the pan halfway through, until the loaf is golden brown, about 45 minutes. If it seems to be browning too quickly, tent loosely with foil. Cool in the pan 5 minutes, then transfer the loaf to a wire rack to cool completely before slicing.

Notes

Recipe from Everyday Annie

Summer Veggie Pizza

 

I have been very fortunate this summer. Our garden has been doing SO well. It’s so much fun to head out there and check on the plants and see what’s growing. Last year was tough because we got so little rain, most plats just didn’t make it. I got a few things, but certainly nothing to write home about. This year though….I almost cannot keep up! I’ve got to get creative with ideas to use up the vegetables we have. I also like to make weeknight meals that are not going to take an hour. Pillsbury pizza crust is a delicious. It was so easy to prepare. Just pop it open and roll it out!

You pre-bake the crust for 6 minutes. So while this was cooking, I cut up the veggies. I used some green pepper, basil, garlic scapes, Japanese eggplant, zucchini and yellow squash.

Once the crust comes out you can prepare it was you want. I added some sauce, the veggies and cheese….. you’ve got to have cheese!

Then just pop it in the oven for another 6-8 minutes or more depending one your preferred doneness. I cooked this for 8 additional minutes, because I wanted the veggies to be a bit firm. You could always pre-roast them, if you wanted to enhance the flavor of the vegetables as well.

This beautiful creation also made fantastic left overs for lunch today!

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Zucchini Bread

You know when you have a post planned for the day, and then something better comes up and you NEED to write a post about that instead? Well that happened here. I had the best intentions to stick to my schedule this week. But then this zucchini bread happened. As you may have seen, my garden is BLOOMING! So many things growing, it’s so exciting. With that, I need to get creative so that we eat all the veggies. Thankfully, zucchini in bread form, with chocolate chips, is delicious. Even a hater of zucchini could easily be convinced to eat some. (And he was! – Also I ‘ll let you guess if that was the toddler or the husband) Also, because I love Smitten Kitchen I trust all advice when it comes to baking. Although it did discourage adding anything to this delicious bread, I did go for the chocolate chips. In my defense it was half the suggested portion and highly delicious. It’s so addicting too. I find excuses to go into the kitchen to grab another piece. You know, time to do the dishes! The dishwasher needs to be emptied! Oh you want water….I’ll get it! I think I heard something! Also, this recipe makes two loaves, so you can freeze one for when the next craving hits. #yourewelcome

Instructions

  1. Heat your oven to 350 degrees F. Spray two bread pans with cooking spray and set aside.
  2. Whisk eggs, oils, butter, and sugar together. Add in the cinnamon, nutmeg, baking soda, baking powder, and salt. Whisk to combine. Stir in the zucchini. Stir in flour, mixing just until incorporated. Fold in the chocolate chips.
  3. Divide the batter between the two prepared bread pans. Bake in the oven for about 55 minutes, or until a toothpick inserted into the center comes out clean. Let cool for about 10 minutes or so. Remove from the pan and allow them to cool completely.

Notes

Recipe Smitten Kitchen

 

Easy Homemade Tomato Sauce

 

Waking up with a sick kiddo calls for comfort, in so many forms, which makes this comfort food pasta a must for Monday. We had such a great weekend and I plan to share a video….hopefully tomorrow….of our Saturday. We hit the New England Food Truck  Festival, which was great. We hung around yesterday, Anthony just seemed a bit off, so of course he woke up under the weather. Because we were around the house most of yesterday, I thought it would be the perfect day to make a homemade sauce. Something about Sunday’s and sauce. I have to be honest, looking at whole tomatoes and imaging them transform into sauce has always seems like too much work. I researched and researched various sauce recipes. I decided to combine a few and let the magic happen. The real motivation behind the sauce, is because I love Costco. Like LOVE Costco. I know, it seems like an odd connection here, but for a family of 3, it’s not always ideal to buy in large quantities. When we were there last weekend, I picked up some tomatoes, since mine are still green. I am the only one in the house that really eats them in non-sauce form, so 4 pounds was quite a lot to have on hand . I decided to just do it, and made the sauce. This recipe is not only delicious, it’s incredibly easy. The flavor was so much better than anything I’ve bought in a jar. Don’t get me wrong, we have a couple of go to’s but this was something else. I’m incredibly thankful to have leftovers for lunch today. It’s a snuggly, power ranger costume wearing, comfort food required kind of home day today.

Ingredients

Instructions

  1. Heat oil in a heave sauce pan over medium high heat. Add in the chopped onion and cook until tender, about 8 minutes. Add in the garlic and cook a few seconds more. Pour in the wine and allow to cook until the liquid is evaporated. Add in the tomatoes, herbs, salt and pepper. Allow to cook, covered, over low heat for about an hour or two. Cooking on a low heat and keeping the pot covered, allows the tomatoes to sweat, creating enough liquid to make a nice sauce. After a couple hours, using your immersion blender, combine the liquid until it's pureed. Continue to let the sauce simmer for about 30 minutes to an hour more. Serve with spaghetti, or pasta of your choosing., Enjoy!

Notes

Original recipe

Auntie Lisa’s Whoopie Pies

 

Friday’s call for celebrations. So whoopie pie’s are perfect for the occasion. I LOVE these little pies of happiness. They are so delicious. For my bridal shower, we asked all of the guests to share one of their favorite recipes, and my mom and sister put together a little cook book for me. It was such a great idea and something I still look through, 9 years later. My husband’s aunt shared a recipe for her amazing whoopie pies. I don’t know if any ever lasted at any event she brought them to. They were these little treasures that were hidden until it was dessert time. Once they were unleashed, it was over and they were basically destroyed. I could have eaten the entire platter. Although she has a million amazing recipes, I was so happy to see this one included in the book. I was so excited to try them out. I can’t say that I make them as well as she does, but they were damn delicious. My grandmother also made a version that she would often bring to our house during the holidays,  so this dessert is particularly special because of so many fond memories. It’s a fairly easy treat to put together too. Delicious and easy, the perfect dessert to kick off the weekend!

Ingredients

For the Cookiee

For the filling

Instructions

  1. To make the cookies, combine the flour, cocoa powder, baking soda, baking powder and salt and set aside. In a measuring cup measure out the buttermilk and add in the vanilla, set aside. In the bowl of your electric mixer, combine the egg yolks, sugar, and shortening. Add in the dry ingredients, alternating with the buttermilk. Starting and ending with the dry ingredients.
  2. Pre-heat your oven to 375 degrees F. prepare a baking sheet with a Silpat, parchment paper, or cooking spray. I would encourage a Silpat or parchment paper here.
  3. Using a teaspoon for smaller cookies, or a dough scoop of larger cookies, place the dough on your prepared baking sheet, about an inch apart. They will spread. Using a spoon dipped in water. rub the top of each sough ball lightly to smooth it out a bit. Bake for 8-10 minutes.
  4. To make the frosting, whip the egg whites until they are white and thick. Add in the sugar, shortening, and vanilla until the mixture is smooth. You can either spoon the frosting between two cookies, or pipe the frosting, which is what I did.
  5. Store them in an airtight container. Because it calls for raw egg whites, I would keep refrigerated.

Notes

Adapted from Auntie Lisa!