Category Archives: Breads and Muffins

Bread and Muffins

Nov 29

Pictures

Hey guys, I have a few pics I wanted to upload.

The other night, I made a “Brie en Croute” for the very first time. I’ve had brie before, but this was my first time doing the making. I love puffed pastry (as well as phyllo dough) so I wanted to give it a shot. I added dried cranberries on the bottom and it added a nice touch. As for the rind, I didn’t really know what to do with it so I left it on. I know a lot of cheese has mold involved but didn’t know penicillin was the culprit for this case. After checking out some info about the rind, it was too late to take it off (baked and out of the oven already) so Mumzi, who has a penicillin allergy, just peeled it off. A lot of people with the allergy, it turns out, can eat brie rind with no issues but I wanted to be safe and not risk it. It looked so pretty with the pastry decorations and I really didn’t want to cut it open! Even the inside looked festive!

the leaves are my favorite part!


Look at all the gooey cheese!


Puddle of melty brie and cranberries, mmm-mmm-mmmmm

 

For dinner last night, I made a yummy “spoon bread” to go with our white chicken chili. It was delicious!

Spoon Bread with chilies and cheese:

16 oz. Cream
3/4 C. Milk
1/3 C. Shortening
1 C. Corn Meal
1 C. Flour
2 Eggs
1/2 tsp. Baking Soda
1 tsp. Baking Powder
1 tsp. Salt
4 oz. can Green Chilies
1 1/2 C. Shredded Cheddar Cheese

Combine all ingredients, pour into a greased cake pan and bake for 45 minutes at 400*. Plate and enjoy!
(I also ended up adding 1 C. of Whole wheat flour to my batch)

Spoon Bread! Yum!

The night before Thanksgiving, Archie and I spent the evening at my sister’s while he fixed her computer. She and I spent our time in the kitchen with the boys making and decorating some delicious lemon sugar cookies. We made penguins, snowflakes and other Christmas related shapes. The boys (when taking a break from being rambuncious) helped spread icing and sprinkle them with some of decorations I brought. All in all, they had fun…And I still have a ton of cookies to make!

My ode to Lady Gaga

The boys each made/decorated me a cookie, how sweet!

Small selection of the finished product...

As for the baby shower I went to on Sunday, she loved the cake (so did most guests). I was really excited about how it turned out! Pretty and super PINK! =D

Little Miss Lorelie's Diaper Cake, I'm sure she'll get use out of it later! Congrats Lacresia and Jon!!!

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Nov 23

Back to Bananas…

Okay, so I really wanted to post tomorrow (probably will) but I was too excited about this and needed to get it out! I used up that leftover banana bread in a banana pudding last night. It was really good. Archie had some for breakfast this morning and even Mom had a dish last night. Mumzi loves bananas but hates banana bread so it had to be good for her to finish off her bowl! I just cut up 4 bananas, made 2 boxes of banana pudding, folded in an 8 oz. container of cool-whip and sliced up a half loaf (leftover) banana bread. Mixed it all up and YUM! Today I decided, since I used up the last of the bread, I had to make another loaf to start on the bread pudding. I’ve scoured the internet in hopes to find a recipe tailored to banana bread instead of brioche, challah, wheat bread or the likes, but alas, none. So I’ll just create! I was hoping it was already tried since I’d like to make it less rich. I have a feeling, a normal serving will need to be cut in half. If I have any left, I’ll probably take it to my Gram’s house for the holiday, let everyone try it out. Right now the breads baking so I’ll wait until its done cooling until I start the custard.

Another thing, this time I’ve used “white whole wheat flour”. Its a new thing from Gold Medal flour and so far, pretty neat. Most recipes are okay with equal substitutions but you might want to make sure before you go ahead. I used it in the banana bread this time so we’ll see if we did okay! =]

In case I don’t get a post out tomorrow, Have a safe and Happy Thanksgiving! Don’t eat too much!!!

 

Banana Bread Pudding

Check out the yummy goodness!

Doused with vanilla caramel sauce

 

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Nov 19

a season of leftovers…

Thanksgiving is a few days away and I’ve decided to make a caramel apple dessert from Kraft. I made it last year on Turkey Day and it was a hit so I’ll replay that again. Along with some green bean casserole! Always a favorite! Speaking of Holiday desserts, I’ve decided to make a red velvet cheesecake or maybe some red velvet cake balls for Christmas as well. I’ve still got time to decide on that so who knows what the real outcome will be. Thoughts on that?

The title of the post is meant for what I’m going to type next. What do you like to do with leftover bread? I’m talking any. Dessert, savory, regular loaves I’ve got some banana bread left (see last post) and I’m contemplating a banana pudding with it. Using the bread instead of the vanilla wafers. Yummy banana pudding, bread chunks, cool whip, slices of bananas, yum! I could also do french toast but its most likely too dense to hold together in that instance. Banana Bread Pudding would be a great option too…Chunks of sweet banana bread, caramel sauce and a rich custard to surround it all. Yum! No wonder my husband wants to hit up the gym more often!

This weekend, I’m heading to a friends baby shower and fitting in with my usual title of baker, I’ve started working on a “diaper cake”. Before you all freak out, it doesn’t really belong in the blog, you can’t eat it! Its just made of diapers all rolled up and stacked like a cake, decorated with toys and little gifts for the baby. The mommy to be will sure need them!

Back to baking, here’s the recipe for the caramel apple dessert. Maybe you’ll make it as well, I’m just not sure you’ll want to share! =)

60 Vanilla Wafers, finely crushed (about 2 cups)
1/3 cup butter, melted
1 pkg. (8 oz.) Cream Cheese, softened
1/4 cup sugar
3-1/4 cups milk, divided
1 tub (8 oz.) Whipped Topping, thawed, divided
2 pkg. (3.4 oz. each) Vanilla Flavor Instant Pudding
1/2 cup caramel ice cream topping, divided
1 each red and green apple, chopped
1/4 cup Peanuts, chopped

Mix wafer crumbs and butter; press onto bottom of 13×9-inch pan. Beat cream cheese, sugar and 1/4 cup milk with mixer until well blended. Stir in 1 cup whipped topping; spread over crust.

Beat pudding mixes and remaining milk with whisk 2 min. Stir in 1/4 cup caramel topping. Spoon over cream cheese layer; top with remaining whipped topping.

Refrigerate 5 hours or until firm. Top with apples, nuts and remaining caramel topping just before serving.

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Nov 16

Special thanks and more

Hi guys, I know I’m a tad late on this but Happy Veterans Day! Also, my internet has been super goofy all weekend so again, why I haven’t posted. Sorry!!! Friday was a busy day as I went with my parents to celebrate, my dad was in the army for 13 years, stationed at Ft. Bragg NC (showing some love here…). When I was in elementary school, he enlisted in the National Guard and was in Germany over September 11th. He also got to help out with Hurricane Katrina Relief in Louisiana in 2005. So we spent a day taking him around to different places that were offering special things to Veterans. I think he had a nice day overall. Again, thank you to all the service members out there!

Monday was another girls’ day with Mumzi and while shopping, saw a gorgeous German Chocolate Cake. We got home and I was reeeeally debating on whether I wanted to make it or not (Oh but I did!) and I caved. I pulled out my bar of Baker’s German Chocolate and chopped that baby up! I was a bit surprised that you melt the chocolate in water since usually, chocolate will seize when hit with something of that sort. Guess I should’ve paid more attention in Chocolate Works!!! haha. I also got started on the Coconut Pecan Frosting, which it was a first for me. I was asking everyone if they thought it should get thicker and turned a few heads…”Aren’t YOU the one who went to college for that?!”…I did but I wasn’t in the group to make German Chocolate so…Anywho, we’ll be testing that baby out tonight for dessert!

Yesterday I had a full day of baking as well. I made Banana Bread as well as those Brown Butter Blueberry Muffins I made before. I got an amazing bread recipe from my Food I teacher in high school but I couldn’t find it. I ended up searching online and found a pretty easy recipe. Banana bread is typically a quick bread, so when you change the method, it isn’t technically “quick” anymore. The first few I found you had to use the creaming method, cream butter and sugar, add eggs and vanilla, alternate dry with wet. You should be able to make a “quick” bread using just one bowl. Basically add everything together and stir, then bake to yummy perfection. I used the same muffin recipe only I “burnt” the butter like the original recipe called for. About 2 weeks ago, I made my own butter so I used that and it “burnt” better. “Burnt” basically just means heating until it starts to change color. If you do it longer, you’ll do damage (and possibly burn down your house). So if you don’t feel comfortable doing it, just melt it. Other than those items, I haven’t been too awful busy in the kitchen. I’m sure after next weekend, I’ll be there everyday! Viva la Christmas season!

German Chocolate Cake:

1 pkg. (4 oz.) BAKER’S GERMAN’S Sweet Chocolate
1/2 cup water
4 eggs, separated
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
2 cups sugar
1 tsp. vanilla
1 cup buttermilk
Coconut-Pecan Filling and Frosting

Heat oven to 350°F.
Cover bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
Add egg whites; stir gently until well blended. Pour into prepared pans.
Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.

Coconut-Pecan Frosting:

4 egg yolks
1 can (12 oz.) evaporated milk
1-1/2 tsp. vanilla
1-1/2 cups sugar
3/4 cup butter or margarine
1 pkg. (7oz) Flaked Coconut (2-2/3 cups)
1-1/2 cups chopped Pecans

Beat egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.
Add coconut and nuts; mix well. Cool to desired spreading consistency.

How delicious does this look?!

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Sep 27

Let’s hear it for more dooough

What a dreary day! Rain rain go away!!!  Woke up to some gloom today and wasn’t really motivated to do much. Hubs left for work (hate when he’s gone) but I trudged on. I made some more bread dough, instead of doing the bowls, I decided to make rolls and a loaf of it to try instead. With the very old house we’ve got, it can be tricky to find a good spot to proof my doughs. If its chilly out and the radiators are running (LOOOVE THEM!!!) its easy to just sit a chair by one and let the dough rise. If not, I just preheat my oven to the lowest setting and when it beeps, I turn it off and put the dough in. Wonderful solution! In the summer, its not so fun but that’s what the a/c’s are for! =] As the day went on, I decided to make my Hubby one of his favorite cakes. Chocolate Chip Zucchini Cake. So good! He insists it tastes like brownies but really its a cake. I was getting all my ingredients Mise’d, and I had run out of one of the main ingredients: Flour. What kind of baker allows herself to run out of a staple? (Hint: The one without a car…)  After much searching, I checked a cabinet and found some pastry flour I never used. Since its lighter than regular all purpose, I just had to use some extra. All in all, it turned out good, but I made sure to tell Archie to pick some up after work!!! I had half of my day gone and spotted the mix I had just bought. It was Krusteaz Pumpkin Pie Bar mix, I love their other mixes (c’mon I need a break sometimes!!!) I’m so in the mood for fall and I just saw it and had to TRY! There’s a gingerbread crust and a pumpkin filling, tastes just like pumpkin pie. I mixed up the crust, baked it and just as I was taking it out of the oven, a friend, Candy, came by! We talked almost an hour and when she left, I finished making the filling and baked them some more. Yum! They tasted just like a thin pumpkin pie and the gingerbread gives just enough spice to keep you balanced. Yum!

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