Orange Bread Pudding with Cinnamon Sugar Biscuits

Biscuits: day three.

This is it.  I hope you're not sick of the word biscuit, but this is the last day of my biscuit blurb.  The grand biscuit finale, per se.

Bread pudding has always intrigued me.  I've only had it about twice in my life and both times it was pretty darn good, but it's just not really something I consider baking at home when I'm in the mood for a sweet treat (usually the term "cookie" comes to mind).  But I was pleasantly surprised at how easy it was to make; however, it also helped that I started Saturday afternoon with the intention to simply make buttermilk biscuits, which turned into cinnamon sugar biscuits, which turned into this bread pudding.  I was just having too much fun and my creative baking juices kept flowing, so I kept going, and this was the end result: chopped cinnamon sugar biscuits drizzled with an orange sauce and baked until puffed and golden.  I really need to make these puddings more often.

Orange Bread Pudding with Cinnamon Sugar Biscuits

Makes one 9x13-inch pan

4 cups cinnamon sugar biscuits, cut into small cubes
2 eggs
2 cups milk
1/4 cup butter, melted
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla
Zest of 1 orange

Preheat oven to 350 degrees.  In a small bowl, combine eggs, milk, melted butter, sugar, cinnamon, nutmeg, vanilla, and orange zest.  Pour mixture over biscuit cubes and let sit about five minutes.  Pour into greased 9x13-inch baking pan and bake, uncovered for 50 minutes until puffed and golden on top.

Adapted from Mikey's In My Kitchen.

Mom's Cinnamon Sugar Biscuits

I'd say I had a pretty good childhood.

I grew up in a nice neighborhood, attended a fairly reputable school system, was exposed to music (took piano lessons third grade to my senior year- my brother and I still play a mean Heart and Soul), sports (tried ice skating, soccer, and tennis, but in the end the only sport I got into was Sporty Spice), and religious activities (oh how I wish I could still attend camp and it wouldn't be weird).

My parents took us on trips (heck, they still do), put me through college, even hired their lawyer to help find my dog when I lost her three years ago (this is a story for another day- or a novel...mom.  Or just wait for the movie.  It's a crazy story.)  They've never failed to show their love for their children (my mom still insists I take anything I want from the pantry after I come for a visit) and their love for each other (just the other day my sister and I were talking about how my dad has always been so good about showing his love for my mom...42 years of marriage later).

Growing up, my mom often made these cinnamon rolls as a fun treat for a weekend breakfast.  Now her forte isn't exactly baking (she can bake, she just prefers to cook the savory stuff.  And she's good at it. She's part Martha Stewart sans the blogger bashing and criminal record), but she sure makes a killer cinnamon roll. I'll admit, she just used the biscuits from a can, which you can absolutely do too (ps I actually bought some Pillsbury as a back up plan), but I figured I would jazz up a few of my buttermilk biscuits with some childhood memories.  My mom is a genius.

Mom's Cinnamon Sugar Biscuits

Makes 20 2-inch biscuits (or 10 Pillsbury biscuits)

1 recipe buttermilk biscuits (or 1 (12-ounce can) of 10 Pillsbury biscuits)
1/4 cup butter, melted in small bowl
1/4 cup sugar + 1 teaspoon cinnamon (or more, depending on your preference), blended in small bowl

Prepare biscuits according to recipe (or can) directions.  Before baking, dredge each biscuit in melted butter then in sugar-cinnamon mixture.  Place on prepared baking sheet and bake according to recipe directions.

Adapted from my mom.

Buttermilk Biscuits

I have been knocking stuff off my to-do list left and right.

I think it's just the slow pace that January and February lend after the holiday frenzy.  It's a welcome pace, and it gets me in the mood to cook and clean and craft.  I've also been on a bit of a home decor kick, brainstorming and researching potential changes to make to our little abode, and I fully intend to give the master and office a much needed facelift over the next few months, starting with this table (to be delivered by next Friday!).

But in between the furniture shopping and floor mopping, I've been able to enjoy a little more kitchen time and had the urge this afternoon to bake a batch of biscuits.  Why it took so long to do this is beyond me.  It was fun, almost therapeutic, and the buttery smell and golden crust left me itching to stay in the kitchen just a while longer (hence a couple more posts I've got lined up for you over the next few days), but today I simply give you buttermilk biscuits.

Another thing to cross off my list!

Buttermilk Biscuits

Makes 20 2-inch biscuits

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
7 tablespoons unsalted butter, chilled and cut into thin slices
3/4 cup cold buttermilk
2 tablespoons buttermilk for brushing

Preheat oven to 425 degrees.  Whisk flour, baking powder, salt, and baking soda together in a large bowl. Pour flour mixture into food processor and add cold, sliced butter.  Pulse together until mixture resembles coarse crumbs (this can also be done in the large bowl using a pastry blender or two knives).

Pour mixture back into large bowl.  Make a well in the center and pour in 3/4 cup buttermilk.  Stir until just combined.

Turn dough onto a floured work surface and pat into a rectangle.  Fold rectangle in thirds.  Turn dough a half turn, gather any crumbs, and flatten back into a rectangle.  Repeat twice more, folding and pressing dough a total of three times.

Roll dough on a floured surface to about 1/2-inch thick (I just pressed with my hands, no roller needed!). Cut out biscuits using a 2-inch round biscuit cutter.  Transfer biscuits to a parchment lined baking sheet.  Press indent into the top of each biscuit with your thumb.  Brush the tops with 2 tablespoons buttermilk.  Bake for 10 minutes or until lightly browned.

Adapted from AllRecipes.

Cinnamon Swirl Sweet Potato Bread

Counting down the days...

We're at t-minus 13 days to Thanksgiving and I don't think I've ever been more ready.  Ready for seeing family, making pie, eating pie.  And sleep.  And stuffing.

I think I literally have been counting down since November one (I was even tempted to go all kindergarten on myself and make a construction paper chain).  But now, with less than two weeks to go, the only thing that stands between me and a few days of turkey-filled R-and-R is, well, pie.  A lot of pie.  Not for me and not for you, but for all those folks who go the easy route and order their pies pre-mixed, poured, baked, and boxed.  (Sorry, however I have an inkling if you're reading a food blog you're probably the type of person who intends to make their own pies for the big meal.  Yup.)  One order alone next week consists of fifty pumpkin.  help. 

Lucky for me though, pumpkin is easy as...pie.  (take note, you bakery orderers!)  And while it's not my favorite dessert on turkey day (unless is involves chocolate), I do love me a good sweet potato pie which has a similar flavor and consistency but is oh, just oh-so-better.  But no, as many times as I've said pie in this post I did not make you a sweet potato pie, however I was itching to do something with this fall flavor and baked up a little loaf and doused it with cinnamon sugar.  Oh fall, how I love you and all your fall-y flavors.
 
Cinnamon Swirl Sweet Potato Bread

Makes one 9x5-inch loaf pan

1 (15-ounce) can sweet potatoes in syrup, drained (or one pound peeled, cooked, diced sweet potato)
1 large egg
1 tablespoon vanilla
2/3 cup granulated sugar
1/3 cup brown sugar
5 tablespoons vegetable oil
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 cup buttermilk (or 1 tablespoon white vinegar + 1 cup milk, mixed and let sit for 5 minutes)

1 tablespoon ground cinnamon
1/3 cup granulated sugar

In small bowl, first combine 1 tablespoon cinnamon and 1/3 cup granulated sugar.  Set aside.

Combine sweet potatoes, egg, vanilla, and sugars in large mixing bowl.  Mix on low speed and slowly add oil.  Add flour, soda, salt, cinnamon, and nutmeg.  Mix until well blended, then slowly add buttermilk, mixing until combined. 

Pour half of the batter into lightly greased 9x5-inch loaf pan.  Sprinkle evenly with a little more than half of cinnamon-sugar mixture.  Pour the remaining batter on top and finish with the rest of the cinnamon-sugar.  Bake at 350 degrees for 45 to 60 minutes, or until toothpick inserted in center comes out clean.

Chelsea Original :) 

Cranberry Cornbread

Martha Stewart made a boo boo.

And I'm not talking about a scary ghost boo boo.  She made a remark that horrified bloggers everywhere. 

See for yourself {video at 1:40}.

Read for yourself {below}:

“Who are these bloggers? They’re not trained editors and writers at Vogue magazine. I mean, there are bloggers writing recipes that aren’t tested, that aren’t necessarily very good or are copies of everything that really good editors have created and done. Bloggers create kind of a ‘popularity‘. But they are not the experts and we have to understand that.”

Ouch.

Now I have been a Martha fan for as long as I can remember (was I the only nerd who enjoyed watching Martha Stewart Living on summer mornings during my adolescence?), and I'll admit I'm no trained professional, nor is everyone going to love every one of my recipes (heck, there are plenty of recipes I post that Nathan doesn't like- this means I eat the whole pie).  No one is editing my [random] writing (editors would probably cry if they had to proofread my weekly blurbs) and I'm far from the domestic diva Martha is, but, unfortunately, that comment left a sour taste in my mouth. 

To me, blogging is a creative outlet.  I share whatever I want to whoever is interested and try new things in the kitchen just so I can indulge the handful of people who are actually reading this little corner of the internet that is mine.  It's fun, it steps me outside of my usual culinary comfort zone, and I'm definitely not in it for the money (I've probably made about 25 cents since the inception of Serves Two, and if I were more motivated to make it "big"- because you can make a big chunk of change if you put your heart and soul into a blog- I might just dabble in some advertising and whatnot), but I do it for me.  And for you, whoever is reading this. 

I get ideas from magazines, cookbooks, the internet, television, and two of my favorite sources for information: my brain and other blogs.  Blogs are real.  They're people just like you and me cooking in their own kitchen, taking pictures with their own cameras, sitting down at their own computer and sharing with the world wide web.  You don't get quite the same realness when you're flipping through Bon Appetit,...or Vogue. 

So today I give you Cranberry Cornbread.  A buttery crusted cornbread tossed with fresh and dried cranberries imparting both tartness and sweetness, then baked in a skillet.  The recipe just so happened to originally have come from Martha, but I found it on a blog.  And the cranberry addition?  It was my own idea.  And it's a good thing.

Cranberry Cornbread

Makes one (8-inch) skillet (double recipe for 10.25 or 12 inch skillet)

1/2 cup yellow cornmeal
1/2 cup + 2 tablespoons all-purpose flour
1 tablespoon granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup buttermilk
1 egg yolk
2 tablespoons unsalted butter, cut into 4 pieces
1 tablespoon cornmeal
1/2 cup fresh cranberries
1/3 cup dried cranberries

Preheat oven to 425 degrees.  In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. In a large measuring cup, whisk together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and, using a rubber spatula or large wooden spoon, stir the batter together until completely combined.  Toss cranberries with 1 tablespoon cornmeal.  Fold into batter.

Put the butter in a 8-inch cast iron skillet and place the pan in the oven until the butter is melted, about 3 to 5 minutes. Remove the skillet from the oven, swirl the butter around to coat the bottom and sides, then pour the batter into the pan. Smooth the top and bake until a skewer inserted in the middle comes out clean, about 15 to 20 minutes. 

Adapted from Brown Eyed Baker.  Originally from Martha Stewart.

Rosemary Muffins

I probably should have made these into a fancy variation of the croissant.

Rosemary-infused croissants?  Hmmmm.

You see, today I had a very good morning at the bakery.  It's not every day that everything I bake lives up to my expectations (this bar is set pretty high).  Cakes stick to pans, cookies get a touch browner than I'd prefer (I'm very particular and careful with my cookies; crisp edges with a slightly under baked, gooey center is where it's at), banana bread doesn't rise at much as I'd like).  Today, however, everything turned out beautiful: red velvet cupcakes domed, buttermilk pies cracked, petit fours became a beautiful golden. 

As a result, I was feeling empowered and spent the evening at home cooking in the kitchen.  Yes, after six hours of baking, I still chose to stand in my own kitchen listening to Celine Dion (Nathan was making his weekly run to Home Depot) making mango salsa, barbecue salmon, sauteed zucchini and had the urge to make these muffins. 

These were my go-to muffin the summer before my senior year in college.  I made them almost weekly (ps great after bar food. you heard me).  If you love rosemary, than these babies are for you.  A slightly sweet muffin doused with rosemary and a light sprinkling of sugar on top.  Perfect for family brunch, an afternoon snack, or over the sink after a late night out, of course.

I'll conquer those croissants next time.  My chicken salad would like that.

Rosemary Muffins

Makes 10 muffins

3/4 cup milk

1 teaspoon dried rosemary

1/4 cup butter, cut into small pieces

1 1/2 cups all-purpose flour

2/3 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 egg, lightly beaten

1 tablespoon sugar

Preheat oven to 350 degrees.  Combine milk and rosemary in 2-cup glass measure.  Microwave on high for 2 minutes.  Add butter, stirring until melted. Cool to room temperature (I'm impatient and placed mixture in the fridge for 10 minutes).

Combine flour, 2/3 cup sugar, baking powder, and salt in a large bowl; make a well in center of mixture. Combine milk mixture and egg, and add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle 1 tablespoon sugar evenly over muffins.

Bake at 350 degrees for 15 minutes or until the muffins spring back when lightly touched in center. Remove the muffins from the pan immediately, and place on a wire rack.

Adapted from Cooking Light.



Sweet Crescent Rolls

We need to talk.

First off, yes, my little brother got married last weekend, as I previously mentioned.  No one got cold feet, thank goodness, but those four days were filled with so much good food, drink, family, and laughter that I think my brother needs to get married every weekend.  Needless to say, the daily grind kinda stinks.

So while they're away on a tropical honeymoon (capital JEALOUS), we're back in Texas and I'm staring at my 26-by-27 list.  Things don't look good here people.  I'm turning 27 in less than two weeks and, quite frankly, I have a feeling I won't be crossing off all 26 items by the twenty-fourth of June.  Although I have had some pretty good margaritas (#8), and there is a fresh coconut sitting on our kitchen counter (#7), and I have purchased both the paint and the furniture piece that I intend to refinish (#23), it appears as though I've only accomplished about one-third of the list (yes, I'm being generous here). 

Hence, I'm going to make a new game plan.  In the meantime, though, I'm going to make rolls, because every newly wed housewife could use a good crescent recipe.  A flaky, buttery roll that makes you feel all domestic and homey and Martha Stewart-esque.  And with all those unessential (but oh-so-necessary) culinary-inspired wedding gifts, you could even deep fry them (weird? maybe just stick with battered chicken and twinkies).

Sweet Crescent Rolls

Makes 24 rolls

2 1/4 teaspoons active dry yeast (one .25-ounce packet)
1/2 cup warm water (110 degrees F)
1/2 cup warm milk
1 egg
1/3 cup white sugar
1 teaspoon salt
3 3/4 cup all-purpose flour
1/3 cup butter, softened and cut up into small pieces

Combine yeast, water, and milk in mixer fitted with dough hook and allow yeast to proof for 10 minutes or until foamy.  Mix in the egg, sugar, and salt.  Gradually add the flour and butter, alternating between the two, until the dough comes together (you may need less flour, you may need more, just start with 3 cups and then add it a quarter cup at a time until the dough becomes tacky, yet pliable).

Turn dough out into a greased bowl and cover loosely with a kitchen towel.  Let rise for about 45 minutes or until doubled in size. 

Punch down dough and turn out onto a lightly floured surface. Divide dough in half. Roll each half into a 12-inch circle and cut each circle into 12 wedges (a pizza cutter works well here). Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour.  Bake at 350 degrees for 10-15 minutes, until golden.

Adapted from AllRecipes.

Mini Lemon(ade) Muffins

Spring has arrived.

I think it's safe to say we're finally in the clear of any reappearance of old man winter (he was stubborn this year!!)  I'm in love with this time of year: open windows, green lawns, blooming flowers.  Jackets get tucked away, shorts replace sweaters on closet shelves, "Boy Meets Grill" gets pulled from the kitchen cabinet, late night ice cream runs get made.

Mango salsa starts to sound good again, homemade salsa in general starts to sound good again (when doesn't it though, really?), even a fresh, crisp salad begins to tempt me (ok, I'm not one to order salad when dining out, but Panera's BBQ Chopped Chicken Salad could make me a convert).

Today I want to spread a little springtime lovin' with these little lemon muffins.  With just the right amount of citrus, and a super moist crumb, they are probably the best muffin I've ever put in my mouth.  Consider this my love muffin.

Mini Lemon(ade) Muffins

Makes approximately 36 mini muffins

2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 tablespoon lemon rind (about half a lemon)
1 1/3 cups sugar
1 cup vegetable oil
2 eggs
1 tablespoon lemon juice (about half a lemon)
1 teaspoon vanilla
1 cup milk

Prepare 36 mini muffin tins with liners or spray with cooking spray.  In the bowl of a stand mixer, mix together the flour, salt, baking powder, lemon rind, and sugar.

In a separate, small bowl, whisk together the oil, eggs, lemon juice, vanilla, and milk.  Slowly add the oil mixture with the mixer on low speed until blended and smooth.

Fill each muffin cup about two-thirds full and bake at 350 degrees for 12-15 minutes or until lightly golden and center of muffin springs back with lightly pressed. 



Creamed Corn and Cheddar Cornbread

I apparently talked in my sleep Friday night.

After arriving home late after an evening out with some co-workers, Nathan decided to [try to] wake me:

Nathan:  are you asleep? (while shaking me.  can't a girl get some beauty rest around here?!)
Me: --
Nathan:  did you get my text? 
Me:  (unconsciously coming to) I got the first two.
Nathan:  What about the last one?  (the one that I read the next morning where he declared having drank nine margaritas.  drank or drunk?  drunk might be appropriate here)
Me:  --
Me:  that shirt you're holding...
Nathan: (stares at his empty hands)
Me: it's not even on sale for half off.
Nathan:   even in your sleep you're taking about sales!
I eventually come to (Nathan is in the process of pulling up his video recorder on his phone.  Lovely.), I am informed of the conversation, we both have a brief giggle fit and I promptly pass back out.  What can I say...I get excited about a good sale.  It's not a terribly big surprise I was dreaming of them at one in the morning.

I also get pretty excited about finding more uses for my new skillet!  Enter: this cornbread.  It's similar to the one I've posted in the past, with the addition of creamed corn, onions, and more cheese.  How can you go wrong with those additions though, really?  Oh, and might I add my favorite way to eat a wedge of this stuff?  Topped with melted cheddar and warmed salsa.  Best.  Idea.  Ever.


Creamed Corn and Cheddar Cornbread

Makes one 10-inch skillet (or an 8-by-8 inch baking dish)

1 tablespoon unsalted butter

1 cup all-purpose flour

1 cup cornmeal

1 tablespoon sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon baking soda

2/3 cup buttermilk (I used a mixture of 2/3 cup milk + 2 teaspoons white vinegar.  Mix and let sit for five minutes before adding to flour mixture.)

2 large eggs

1 cup grated cheddar cheese

1/2 cup canned creamed corn

1/4 cup chopped sweet yellow onion

2 to 3 jalapeno chiles, seeded and finely chopped

Preheat the oven to 400 degrees F. In a 10-inch cast-iron skillet over medium-low heat, melt 1 tablespoon butter. If using an 8-inch-square baking dish instead, simply grease the bottom of the dish with some of the butter and place the remainder in the bottom of the dish. Set the skillet or dish aside.

Sift the flour blend, cornmeal, sugar, baking powder, salt and baking soda together into a large bowl.
In a small bowl, mix the buttermilk and eggs together well. Fold the wet ingredients into the dry ingredients to thoroughly mix.  Fold in the cheese, creamed corn, green onions and chiles and stir until well combined.

Pour the mixture into the prepared skillet or baking dish and dab a bit more butter on top. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. Leave to cool in the pan or dish a few minutes before slicing and serving while warm.

Adapted from Food Network Magazine.

Potato Rosemary Rolls

I am loving January.

Things have slowed down and I am finally able to spend more time in the kitchen, baking up savory breads and preparing actual meals (we had our fair share of frozen pizzas last month).  I have been organizing, tossing, cleaning and condensing all over the house.  Buuuut....I will confess, our Christmas decorations are still up (ps our neighbors still have their multi-colored roof lights on, so don't judge me!).  Now I planned on keeping them up for a while.  In fact, upon arriving back home after spending the holidays with family I warned Nathan:  "Just so you know, we're keeping the decor up through January".  His reply: "heck, you can keep them up all year!"  This is why I love that boy.  But I'll be honest, I'm ready to take them down.  This weekend- it's on my list.

So back in the kitchen- I've been cooking and baking, blog searching and menu planning.  (Tonight we had this salmon.  Wowza.  And this is coming from a non-salmon eater.  Ok, a salmon hater, if we're honest.)  But I should probably gush about these here rolls.  That's what this post is about, afterall.  Soft and flaky, with a sprinkling of salt and rosemary.  They're pretty wowza too.

Potato Rosemary Rolls

Makes 8 rolls

3/4 cup warm water (between 110-115 degrees)
1 1/2 teaspoons sugar
3/4 teaspoon yeast
1/2 tablespoon olive oil
2 tablespoons milk
1/4 cup dry potato flakes
1 1/2 cups bread flour (I'm sure all-purpose would work fine)
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1 egg, beaten
1/2 teaspoon coarse salt
1/4 teaspoon dried rosemary, crushed

Combine water, yeast, and sugar in mixer fitted with dough hook and allow yeast to proof for 10 minutes.

Add in olive oil and milk and stir.  Add in potato flakes, 1 cup flour, salt, and rosemary and mix until combined.  Gradually add additional 1/2 cup flour, adding more or less until dough becomes tacky yet pliable.  Knead in mixer for 1-2 minutes to allow yeast to incorporate into dough.  Remove dough hook, cover bowl with plastic wrap and let rise in the fridge overnight (up to 24 hours)*.

Once doubled in size, punch dough down and turn out onto a lightly floured surface.  Form dough into a ball shape and roll out into a circle.  Cut circle into eighths (I use a pizza cutter and just cut it like you were slicing up a pizza!).  Take each dough "slice", one at a time, and gently pull at the two ends, stretching out the triangle shape.  Tie the stretched out triangle into a single knot and place on a greased or parchment-lined baking sheet.  Repeat with the remaining dough.

Mix the coarse salt and rosemary in small bowl.  Brush the top of each roll with egg and lightly sprinkle with rosemary salt.  Bake at 375 degrees for 10 minutes or until slightly golden.

*Alternatively, you can let the covered bowl of dough sit at room temp for one hour or until doubled in size.

Adapted from AllRecipes.

Garlic Bread Buttermilk Biscuits

So I was in Target the other day...

It's a disease, really. 

I saw all of their cute v-day stuff out and p.s. I want it all.  And I saw swim suits.  The first week of January.  We're apparently in summer mode people.  Now I know this is nothing new, we see this every year.  But every year it amazes me.  Who in their right mind wants to try on a bathing suit in January?!  Post-holiday cookie binge.  Pale, dry skin.  And the layers!!  You're peeling off scarf, coat, sweater, shirt, shoes, socks, pants, omgtoomuchwork.  And don't get me started on all the static going on. 

I'm just not ready for this yet; I'm still in soups, stews and sweatpants mode.  So guess what I threw in my basket during my weekly Target run?  You got it- sweatpants.  And a cute, stripey sweater.  And some fleece pj pants.  Gotta love Target clearance.  Then I went home and made this bread for dinner: a cheat-by-throwing-it-in-a-loaf-pan-biscuit with a garlic bread twist.  Salty, buttery, and perfect on a cold night. 

So while all those suckers are crying in the mirror and paying full price for a swim suit, I'll be cozy at home, sitting in my clearance sweatpants dredging these biscuits in a hot bowl of soup.

Garlic Bread Buttermilk Biscuits

Makes one 9x5 loaf pan (double recipe for an 8x8)

2 tablespoons unsalted butter

2 cloves garlic, minced 

1/4 teaspoon garlic powder

1/2 teaspoon dried oregano

1 1/4 cups all-purpose flour

1 1/2 teaspoons sugar

2 teaspoons baking powder

1 teaspoon salt

3/4 cup + 2 tablespoons buttermilk (I used a mixture of 3/4 cup milk + 1 tablespoon milk + 1 tablespoon white vinegar.  Mix and let sit for five minutes before adding to flour mixture)

Heat oven to 400 degrees.  Spray a 9x5-inch loaf pan with cooking spray. 

Melt the butter in a small bowl in the microwave and stir in the garlic, garlic powder and dried oregano.  Pour the garlic and herb butter into the prepared baking dish.  Whisk together the flour, sugar, baking powder, and salt.  Add the buttermilk (or milk mixture) and mix until you get a smooth, thick batter.  Spoon the batter on top of the garlic butter. Smooth as much as possible with a spatula so it’s evenly distributed.

Bake for 15-17 minutes (20-25 for 8x8 pan), or until golden and cooked through.  Remove from the oven and allow to cool slightly. Place a plate upside down on top of the baking pan, then flip so the bread comes out with the buttery part on top.  Slice and serve.

Adapted from Katherine Martinelli.

Classic Gingerbread

How much more Christmas can you get?

It's no lie that anything with the word gingerbread screams Christmas and I always enjoy the little gingermen and gingerlady cutouts this time of year, but I was itching to make some of the classic stuff...just good 'ol fashioned gingerbread.  It pairs nicely with a hot cup of apple cider on a cold winter's night (which we've finally seen a couple cold nights this week, however hello 80's!...again...yes, I'm talking about the weather...again).

But just because it feels like summer doesn't mean I'm not thinking 100 percent Christmas.  Driving back from Oklahoma to Texas last weekend began my kick-off to officially tuning into the Christmas songs 24/7 radio stations.  You see there's this little stretch when you're close to the borders where there is literally nothing to listen to except spanish channels and country music.  PASS.  I usually end up sliding in an incredibly out-dated, dusty CD that skips every twelve seconds (I always forget my ipod dang it!), but this trip I got lucky.  I found some carols to sing to...in the privacy of my car.

So in keeping with the holiday spirit, the next afternoon I made a pan of gingerbread, dusted it with powdered sugar, and brought it to work to spread some holiday cheer :)

Classic Gingerbread

Makes one 9x9-inch pan

2 cups all-purpose flour

1 1/2 teaspoons ground ginger

1 1/2 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/8 teaspoon ground cloves

1/2 cup sugar

1 cup buttermilk

1/2 cup molasses

1/4 cup vegetable oil

2 large eggs

Preheat oven to 350 degrees.  Combine flour, ginger, cinnamon, baking powder, baking soda, salt, cloves, and sugar in a large bowl, stirring well with a whisk.

In separate, small bowl (I used a 2-cup glass pyrex) combine buttermilk, molasses, oil, and eggs; stir well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.

Pour batter into a 9-inch square baking pan coated with cooking spray. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center of cake comes out clean.

Adapted from Cooking Light.

Sea-Salted French Bread

Do not be afraid.

I won't lie to you, this does, in fact, involve yeast. 

There are two kinds of people in the world: those who love yeast and those who..well..don't.  I happen to fall into the former category and yeast and I have always been bff's.  I don't even measure the temp of the water (gasp!) (ps it's supposed to be between 100 and 115 degrees if you're curious and/or OCD).  Instead, I was taught a little trick a few years back while working for a catering company and officially being handed over the role of making all the cinnamon buns.  Here's my secret: simply stick your finger in the warm water before adding the yeast and make sure the water doesn't have a "bite" to it.  Easy peasy. 

Ok, so if you can get over that fear of yeast and get over the fact that yes, you can stop at the grocery store on the way home and pick up a loaf of french bread for approximately 99 cents, then please make a loaf of this bread.  It is super simple (involving only six ingredients) and smells amazing.  Really, who doesn't love the smell of bread baking in the oven?  I think that's gotta be in the top 10 favorite smells of everyone in America.  Oh yea, and it tastes amazing too- don't think I mentioned that :)

Sea-Salted French Bread

1 cup warm water (between 100 and 115 degrees)

1 1/2 teaspoons yeast

1 tablespoon sugar

2 - 2 1/2 cups all-purpose or bread flour

1 teaspoon coarse sea salt

1 egg white

Coarse sea salt, for sprinkling

Combine water, yeast, and sugar in mixer fitted with dough hook and allow yeast to proof for 10 minutes.

Add in flour, starting with 2 cups and adding more if necessary, until tacky, yet pliable dough forms.  Knead in mixer for 5 minutes.  Sprinkle 1 teaspoon salt over dough and knead until well-incorporated.

Remove dough hook and let dough rise in mixing bowl covered with a loose towel until doubled in size (about 1 hour). 

Punch down dough. On a lightly floured surface, roll into a small rectangle. Roll up dough tightly, beginning on the long side. Roll gently back and forth to taper end. Place on a greased cookie sheet. Make deep diagonal slashes across loaf every 2 inches.  Cover again with loose towel, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.

Preheat oven to 375 degrees.  Brush egg white over top of loaf and sprinkle with coarse sea salt.  Bake for 20 minutes or until golden brown.

Adapted from AllRecipes.

Pumpkin Cranberry Apple Bread

aka fall wrapped up in a little tiny loaf

We had some company over the weekend.  And I thought I'd make a little somethin' somethin' for breakfast.  That's where this bread came in. 

You see, I contemplated picking up a loaf of pumpkin chocolate chip bread at work for our special guests; however, my parents are...how should I say this...classy.  Meaning they don't do chocolate for breakfast.  Maybe traditional would be a better word...(But don't get me wrong.  They know a good thing when they hear it.  Afterall, it was my mom who ordered us all a warm piece of cinnamon bread pudding with whisky sauce on Friday night.  Comfort food at its finest.) 

Anywho, that classiness/traditionalness (new word?) actually worked in everyone's favor.  As a result, I came up with this bread: a moist pumpkin loaf studded with red cranberries and cinnamon-sugar tossed apples.  Autumn in your mouth, really. 

Pumpkin Cranberry Apple Bread

1 1/2 cups all-purpose flour

1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/2 teaspoon salt
2 eggs
1 cup sugar
1/2 cup vegetable oil

1/4 cup water

1 cup pumpkin puree (about half of a 15-ounce can)

1 tablespoon sugar

1/4 teaspoon cinnamon

1 apple, peeled and chopped

1 cup fresh cranberries, roughly chopped

Preheat oven to 350 degrees.  In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt; set aside.

In a separate large bowl, whisk together eggs, 1 cup sugar, vegetable oil, water, and pumpkin puree until smooth. Gradually add in dry ingredients, whisking until just combined.

In small bowl combine cinnamon and sugar.  Toss with chopped apples.  Fold apples and cranberries into pumpkin mixture.  Spread evenly into prepared 9x5-inch loaf pan. 

Bake at 350 degrees for 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.  Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.  Store in fridge for 3-4 days.

Adapted from Erin Cooks.

Pink Cranberry Muffins...For A Cause

I heart pink.

And creating something pink that's for a good cause?...Well, that's even better.

The Beantown Baker is hosting the 5th Annual Power of Pink Challenge in which she is encouraging readers, bakers and bloggers everywhere to make something pink during the month of October to raise Breast Cancer Awareness.  Props to her! 

Breast Cancer has shown its ugly face in a few close family members of mine and, sadly, even taken a life.  So when I heard about this challenge I was on board.  

I knew immediately I had to use cranberries- they're starting to make their appearance this season and I was itching to break into a bag.  Instead of a traditional cranberry orange muffin, however, I chose to do a cranberry cranberry muffin (I subbed in cranberry juice for the orange) and added just a touch of pink food coloring to amp up the...pinkness.  The result: a tender, sugar-dusted sweet muffin with a dose of tart cranberries that pop in your mouth.  Yum.

If you are interested in participating in the Power of Pink Challenge, check out the Beantown Baker's Rules and get creative in the kitchen for a good cause!

Cranberry Muffins

Makes 12 muffins

2 cups all-purpose flour

1 cup sugar

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 egg

3/4 cup cranberry juice

2 tablespoons butter or margarine

1/4 cup hot water

Pink food coloring (optional)

1 cup fresh or frozen cranberries

2 tablespoons sugar

In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt.  In another small bowl, beat egg.  Add cranberry juice, butter, and hot water.  Add to flour mixture, stirring just until moistened.  Add a touch of pink food coloring, if you choose, and mix until blended.  Fold in cranberries.

Divide batter among 12 greased or lined muffin cups.  Sprinkle 1/2 teaspoon sugar over each muffin.  Bake at 350 degrees for 15 minutes or until toothpick inserted in the center comes out clean.  Cool for 10 minutes before removing to a wire rack.

Adapted from AllRecipes*.

*I found and printed this recipe a couple of years ago and can no longer find the link on AllRecipes.

Jalapeno Cornbread

We kinda sorta had a cold front last weekend.


Yea...and now it's back in the 80's but whatever...it'll get cold again and I'm going to prepare you.  Not with soup this time (not yet anyway) but with a little somethin' somethin' to serve with that inevitable chili you're going to make come winter.  Yup, today I'm sharing my go-to cornbread recipe.  You're welcome :)

So I was never really a big fan of cornbread when I was a youngin'.  I always found it dry and bland and just...blah.  But a couple of years ago I had a vision of the perfect cornbread.  I wanted the recipe I found to contain three things:  cheese, jalapenos, and sauteed corn.  I firmly believed these three elements would create my ideal cornbread chunk and thus my search began.  Eventually I found a recipe close enough (minus the sauteing), tweaked it to my liking, and alas a star was born.

I love love love the textures going on with the kernels and bits of jalapenos dotted throughout and little pockets of cheese tucked in- this recipe meets all my reqs.  All that's missing now is the chili.    



Jalapeno Cornbread

Makes one 8x8-inch pan

1 teaspoon olive oil

1 cup fresh or frozen corn kernels (about 2 ears)

2 fresh jalapeño peppers, seeded and diced
1 1/4 cups stone-ground cornmeal
3/4 teaspoon kosher salt

1/2 teaspoon baking soda

1 cup nonfat buttermilk

1/2 cup shredded cheddar cheese

1 1/2 tablespoons butter, melted

1 1/2 tablespoons honey

1 tablespoon canola oil

2 large eggs, lightly beaten

Preheat oven to 350 degrees.  Place an 8x8-inch baking dish coated with cooking spray in oven 5 minutes or until heated.

Heat olive oil in small skillet over medium heat.  Add corn and jalapenos, sauteing until corn is golden brown, about 7 minutes. 

Combine cornmeal, salt, and baking soda in a large bowl, stirring with a whisk; make a well in center of mixture. Combine buttermilk, cheese, butter, honey, oil, and eggs in a small bowl; add to cornmeal mixture. Stir just until combined. Fold in corn and jalapenos.  Spoon mixture into preheated pan. Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean (don't overcook or it will become dry!). Cool in pan 10 minutes on a wire rack.

Adapted from Cooking Light.

My Favorite Banana Bread

I almost forgot to put bananas in this banana bread.

It's true.  I was literally standing over the loaf pan about to pour in the batter when I snapped out of a brief banana-not-on-the-brain funk and shouted "omg the bananas!"  Back to the mixer we go.  Just a tad embarrassing.  I would have had to title this post My Favorite...uhh Bread. 

So anyway, I want to introduce you to my favorite banana bread.  I first made a loaf of this about two years ago.  In fact, I remember making it and munching on it during the car trip to Tulsa when my adorable nephew was born.  It's a rather healthy version using no butter, and instead subbing in applesauce.  I was tempted to try it using butter this time but why change a good thing, ya know?  So I put the stick back in the fridge and grabbed the jar of applesauce.  (I definitely don't recommend doing this substitution frequently as it often results in a gummy texture- capital YUCK) but the addition of sour cream and sliced (not mashed) bananas make this hands down the best banana bread I've ever had. 

My Favorite Banana Bread

Makes one 9x5-inch loaf

1/2 cup applesauce

1/2 cup white sugar

1/2 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

1/2 cup sour cream

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

2 medium bananas, sliced thin (not mashed)

Preheat the oven to 325 degrees.  In large bowl, stir together the applesauce and sugars.  Add the eggs and vanilla, mix well.  Fold in the sour cream.  Combine the flour, baking soda, salt, and cinnamon.  Stir into the egg mixture until smooth.  Fold in sliced bananas.  Spread evenly into prepared 9x5-inch loaf pan.

Bake at 325 degrees for 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.  Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely. 

Adapted from AllRecipes.

Zucchini Pineapple Bread

You know you want a slice.



I have intended to make this bread for two years people.  TWO YEARS!  It was printed off and has been sitting in a binder since October 2010.  So what finally prompted this little loaf?  Well I'll tell you the story (because I know you're dying to hear):

It began the first night in Minnesota.  We went to a hole-in-the-wall pizza joint called Savoy, and after pouring over the menu and deliberating on our pizza selections, we came to two final choices:  The Savoy Special (aka a LOADED Supreme) and Pepperoni Pineapple (a combo suggested by my brother).  My brother apparently knows his pizza, because that PP got devoured so fast I only ended up getting one slice!

One thing was decided after that PP experience: this must be recreated at home. 

Fast forward 5 days later.  I arrive back in Texas and immediately head to the grocery store with two things in mind:  cilantro and pineapple.  [We don't waste any time when we want pizza.]  Fast forward three days later.  We go out to lunch to Palio's and order...you guessed it!  Pepperoni Pineapple.  It's apparently our new fav.  Tied with supreme anyway; gotta stay true to my love.

So, what to do with the leftover pineapple??  What to do, what to do?  I made this bread!  It was worth the two year wait.  Everything a zucchini bread should be- bursting with spices, moist, and flavorful. 

So have a slice!  (of both the bread and the pizza).  It's fruit and veggies, afterall :)

Zucchini Pineapple Bread

Makes one 9x5-inch loaf

2 eggs

1/2 cup white sugar

1 teaspoon vanilla extract

1/2 cup vegetable oil

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 (8 ounce) can crushed pineapple, drained

1 cup grated zucchini

1 1/2 cups all purpose flour

1/2 teaspoon salt

3/4 teaspoon baking soda

3/4 teaspoon baking powder

Combine flour, baking powder, baking soda, and salt.

In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into greased and floured 9x5-inch loaf pan.  Bake at 350 for 35 minutes or until set in the middle and wooden toothpick comes out clea.  Cool on wire rack.

Adapted from AllRecipes.

Whole Wheat Pizza Crust

Let's talk pizza night.  It happens about once a week in our house. 

But I'll be honest.  This pizza was born out of a 'crap, I need to use some of this stuff up in the fridge before it dies' moment.  This is how I looooooove my pizza though: chock full of goodies piled on top.  (Supreme is where it's at). 

And the crust.  That's what I'm really here to talk to you about.  This is THE crust.  This is the real deal and so easy you will never buy a prepackaged, overpriced, plastic-tasting joke of a crust again.  You can make it thick or thin, round or rectangle, one pan or two personals.  Just proof some yeast, toss in a bit of flour, beat it up (aka knead it), then let it rise while you catch up on The Bachelorette. 

In a couple of hours, you're ready to roll it out and top it with whatever your little heart desires (or whatever the fridge is preparing to kill).

Whole Wheat Pizza Crust

2 1/4 teaspoons active dry yeast
1/2 cup warm water
1/2 tablespoon honey
1 teaspoon olive oil
1/2 teaspoon salt
1 cup whole wheat flour
1/2 cup all-purpose flour

In the bowl of your electric mixer fitted with a dough hook, combine yeast, warm water, honey and olive oil and mix with a spoon.  Let sit for 10 minutes until foamy, then add salt and flours.  Mix on low speed until just combined, adding more water, one tablespoon at a time until dough forms a tacky, but firm ball. Knead for 5-6 minutes.

Spray or brush a seperate bowl with olive oil or cooking spray.  Add dough, turning once, then cover with a damp towel and set in a warm place to rise for 1 1/2-2 hours. 

Roll out pizza dough to desired shape and size and add toppings.  Bake at 400 degrees for 15-20 minutes.

Strawberry Loaf Poke Cake

This is your Memorial Day dessert. 

I knew I wanted to make something red, white and blue for the weekend and I brainstormed for something other than the patriotic berry-lined flag cake.  After giving some thought and browsing through my "to-make recipe collection", I stumbled across a recipe for Strawberry Loaf Cake.  Sounded pretty good, but I needed some blue.  I then remembered how I used to make a lot of poke cakes for a catering company I worked for (typically you bake a white cake, poke holes all over the top as soon as it comes out of the oven, then pour a mixture of jello-flavored hot water over it allowing the juices to seep down into the cake, and finish it off with some coolwhip).  Bingo.  This was going to be a twist on the tried and true poke cake. 

I came across some berry blue jello, grabbed a carton of whipped topping and set about my plan.  Fingers were crossed it came out like I had envisioned.  Lucky for me it did!  The red strawberries and blue jello kept their distinct colors in the bread (I was afraid they might bleed together and turn the whole thing purple!) and the juices made the loaf incredibly moist.  It was a winner!

Strawberry Loaf Poke Cake

Makes one 9x5 loaf

1 1/2 cups all-purpose flour

1 cup white sugar

1 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup vegetable oil

2 eggs, beaten

1 cup fresh strawberries, chopped

1 cup water
1.5 ounces berry blue jello

Preheat oven to 350 F. Grease a 9 x 5 inch loaf pan.

Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened.  Pour batter into prepared loaf pan.

Bake for 45 to 50 minutes, or until tester inserted comes out clean.  Meanwhile, heat up water until hot and almost boiling.  Pour jello powder into water and stir until dissolved.  Once loaf is removed from oven, gently poke holes over the top using a knife or fork and pour gelatin over cake.  Let rest in pan on wire rack until completely cooled.  Store leftovers in the fridge.

Adapted from AllRecipes.