“I Screwed Up the Bread” Pudding

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Our breadmaker is… well… really darn old. I usually put a knife block in front of it while it’s running because the latch on the door doesn’t stay shut while it’s wobbling wildly during its mixing stages. Add the ricketyness to the fact that we got some new but not quite right paddles and I had me an ugly, underbaked loaf.

Thankfully, there’s no need to throw away imperfect homemade bread – add just a few things you probably already have in your house and you’ll have a lovely bread pudding.

This was so popular that the whole batch disappeared in less than 12 hours. Frankly, that’s only because I fought Mark off until Brie could get back from school. The recipe also came together quickly, which was great.

The only real drawback was I didn’t get a chance to properly photograph it after people realized it existed. This was my only other evidence:

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4.0 from 1 reviews
"I Screwed Up the Bread" Pudding
 
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Delicious bread pudding made from the remnants of a failed loaf of homemade bread.
Author:
Recipe type: Dessert
Serves: 6-8 servings
Ingredients
  • 1 sad loaf of bread.
  • 3 Tablespoons butter, melted
  • 1 cup mixed berries (optional, and frozen is a-ok)
  • 4 eggs, beaten
  • 2 cups milk or cream
  • ¾ cup granulated sugar
  • 1 teaspoon cinnamon
  • 1½ teaspoons vanilla extract
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Tear bread into small chunks and toss together with berries in a medium sized baking pan.
  3. Pour butter evenly over bread chunks.
  4. Combine eggs, milk, sugar, cinnamon, and vanilla extra in medium bowl and wisk together well.
  5. Pour over bread chunks.
  6. Bake for 45 minutes or until firm (a little liquid in the center is okay, just make sure to give it time to set before serving).
  7. Let set either at room temperature for at least an hour before serving.
  8. Enjoy!

 

Thick n’ Moist Corn Bread

Thick n’ Moist Corn Bread

I’ve always been a big fan of corn bread in any form. Corn bread with cheese, corn bread with little chunks of jalapeno, corn bread muffins, or corn bread cakes.

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This corn bread is a really dense and very moist, and one of my favorite ways, with delightful corn kernel surprises throughout.

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I served it the other night with chili mac and cheese and it was tasty!

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Thick n' Moist Corn Bread
 
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Author:
Serves: 6-8 servings
Ingredients
  • 1 cup cornmeal
  • ¾ cup flour
  • 4 teaspoons granulated sugar
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • 1 cup milk
  • ½ cup sour cream
  • 6 tablespoons unsalted butter, melted
Instructions
  1. Preheat the oven to 425 degrees and grease an 8 inch glass baking dish.
  2. Mix all of the dry ingredients together in a large bowl until combined.
  3. In a smaller bowl whisk the eggs and then the milk and sour cream.
  4. Stir the wet ingredients into the dry, and then slowly mix in the melted butter until completely combined.
  5. Pour into the baking dish and bake for about 25-30 minutes until a toothpick inserted comes out clean.
  6. Allow to cool for 10-15 minutes before slicing.

 

Naan

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It’s not that homemade naan is especially cumbersome, exactly, but I still resent the effort that goes into making it. I just can’t be bothered with cooking one or two at a time in my largest pan when I want eight or nine on my plate post haste.

BUT…

It’s delicious. I can’t not make it. A lot of it. Enough for dinner and more to heat up in the microwave later to slather with butter and some garlic. I put it off as long as I can manage and then make as much as I can until I’m annoyed again.

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It’s delicious on its own, delicious dipped in thick sauces, delicious as a pizza crust. I bet it would even taste amazing with peanut butter and jelly.

 

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What am I waiting for? Let’s make some naan!

Naan
 
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Serves: 8
Ingredients
  • 1 teaspoon sugar
  • 2½ teaspoons dry active yeast
  • ½ cup warm water
  • ¼ cup canola oil
  • 1 egg
  • ⅓ cup plain Greek yogurt
  • 3 cups all purpose flour
  • ½ teaspoon salt
  • Pam cooking spray
Instructions
  1. In one bowl, mix together the sugar, yeast and warm water.
  2. Let sit for ten minutes (until nicely frothy).
  3. Stir in egg, oil, and yogurt until well combined.
  4. In a separate bowl, combine half of the flour in with the salt and mix well.
  5. Add the salted flour to the wet ingredients and stir until combined.
  6. Keep adding remaining flour until you can no longer stir the dough and it is smooth instead of too sticky to handle.
  7. Knead for about 5 minutes until very smooth.
  8. Cover and let sit for 45 minutes (longer, if you have a cold kitchen).
  9. Sprinkle some flour on your work surface.
  10. Cut dough in half, and cut each half in half.
  11. Shape each section into a ball.
  12. Heat pan on medium, spray with Pam, and then roll out one of the sections of dough until medium thickness and about 6" in diameter.
  13. Place in hot pan and wait until top begins to bubble before flipping.
  14. Cook other side until golden brown.
  15. Repeat with other seven pieces and enjoy!

 

Summer Lemon Breakfast Rolls

Summer Lemon Breakfast Rolls

As we transition into Autumn (a little slowly in the Bay Area), this recipe might seem a little inappropriate or untimely, but I’m having trouble letting go.

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Cat has also been obsessing over the idea of Lemon Ricotta Pancakes this week, AND we got a whole bunch of lemons in our veggie box last week.

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Maybe I’m a jerk for not making her the pancakes, but these were just screaming at me.

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Summer Fresh Lemon Rolls with a Zesty Cream Cheese Glaze
 
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Recipe type: Breakfast Pastry
Serves: 6-12
Ingredients
  • Dough:
  • ¾ cup warm milk
  • 2½ teaspoons active dry yeast
  • ½ cup softened unsalted butter
  • 2 large eggs
  • ¼ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 lemon, zested
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • 3½ cups all-purpose flour
  • For the filling:
  • 1 cup sugar
  • 1 lemon, zested
  • ½ cup softened unsalted butter
  • ¼ teaspoon powdered ginger
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon cinnamon
  • Juice from 2 lemons
  • For the glaze:
  • Juice of 1 lemon
  • 4 ounces cream cheese
  • 1 cup powdered sugar
Instructions
  1. Place the warm milk in the bowl of a stand mixer and sprinkle the yeast over the top and let sit for a few minutes until it starts of foam.
  2. On a low speed, mix in the butter, eggs, sugar, vanilla, lemon zest, spices and ½ cup of the flour.
  3. Using a dough hook, slowly mix in the rest of the flower and then allow to mix that low speed for five minutes.
  4. Cover the bowl with saran wrap and place in the fridge to rise for one hour.
  5. While the dough is rising, mix the zest and the sugar for the filling together in a separate bowl until incorporated. Using a hand mixer beat in the butter until smooth and creamy. Mix in the spices until incorporated, and then slowly mix in the juice until smooth.
  6. Cover the bowl with saran wrap and place in the fridge to rest for at least half an hour or until the house is finished rising.
  7. Once the dough is done rising, turn it out onto a floured surface and roll out into a rectangle about 11x14 in. The dough should still be thick.
  8. Spread the filling evenly over the entirety of the dough and then roll it up from the long end.
  9. Cut the dough into 12 even pieces and place into a 9x13 in baking dish.
  10. Cover with a towel and let rest on the table for another hour to rise.
  11. Once risen, place the rolls into a 350 degree oven to bake for 30-35 minutes.
  12. While the rolls are baking beat the cream cheese and lemon juice with a hand mixer until smooth. Slowly mix in the powdered sugar being careful to leave no lumps.
  13. Ass soon as the rolls are out of the oven, spread the glaze on to their tops using a spatula and allow the rolls to sit for 5-10 minutes and serve while still warm.
  14. They can be eaten the next day, but be sure to reheat for optimal enjoyment!

I was inspired by this recipe over at The Kitchen, but made a few adjustments. I would also suggest using different citruses, especially orange.

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Copy-cat Recipe: Petite Vanilla Bean Scones

Copy-cat Recipe: Petite Vanilla Bean Scones

I don’t go to Starbucks that often (when I say not that often, I mean maybe twice a year), but a long day at jury duty (it was only lunch time) will make you do things you don’t normally do.  I went in for a nice cold refreshing frappuccino so I wouldn’t fall asleep and left with a few little vanilla bean scones instead. I sat outside enjoying the sunshine before I had to be ‘locked up’ again and munched on the scones. They were sweet vanilla-y, and soft. Just a couple of bites of deliciousness. I went back to  Starbucks the next day on my jury duty lunch time and of course, they were out, and the same thing the next day.

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I thought about them all the time after that. Which is so silly because all I had to do was go into Starbucks to get them. It was also silly because i’ve made scones a million times, and I hadn’t even thought about making them. I grabbed my favorite scone recipe, my vanilla beans and got to making. They were everything I was craving and more!

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5.0 from 1 reviews
Petite Vanilla Bean Scones
 
Ingredients
  • 2 cups flour
  • 1 Tablespoon baking powder
  • 2¼ cups powdered sugar
  • 3 ounces of unsalted butter (cold and cut into chunks)
  • 1 egg
  • 1 cup milk
  • 2 whole vanilla beans
Instructions
  1. Split both vanilla beans in half length wise
  2. In a small sauce pan bring the milk and vanilla beans to a simmer
  3. Once the milk has simmered transfer to another container and cool completely
  4. In a mixing bowl, mix flour, baking powder, ¼ cup powdered sugar and butter together until the butter has turned into small pea size pieces
  5. Crack your egg in a measuring cup and add enough of your now cold vanilla milk to make ½ cup, you will use the rest of the milk for the glaze.
  6. Scrape two halves of vanilla beans (1 whole bean) and add it to your egg and milk then whisk to combine
  7. Slowly add the milk into the dry mixture.
  8. Turn your dough out onto a floured surface and roll out into a sheet about ½ inch thick, cut into about 1½ inch by 1½ inch squares, then cut the squares in half to form a triangle.
  9. Place on parchment or slipad lined cookie sheet and bake at 350°F for about 8-10 minutes, or lightly browned around the edges.
  10. While the scones are cooking, mix together 2 cups sifted powdered sugar, and vanilla milk. Adding only a few spoonfuls of milk at a time until it forms a thick, but runny glaze. Scrape the vanilla bean and add it to the glaze.
  11. Once the scones are done, cool slightly and dip them into the glaze. You can just dip the tops, or coat the whole thing. If you glaze the whole thing, you will need to place them on a wire rack to let drip. Once the glaze sets up you can move them wherever you'd like, they are best served the first day, but are fine for a few days.

 

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Aries was investigating me and the scones at the light box

Recipe Review: Banana Muffins

Recipe Review: Banana Muffins

I’ve been having trouble eating breakfast in the mornings before school or work. Virtually every day (even weekends) I’m leaving the house pretty early and I can’t think of something easy filling, but this last week these banana muffins sure helped a lot.

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They are of course a far call from any kind of well rounded and nutritional breakfast, but it means I’m able to wait to get lunch until I’m home and can skip the fast food.

I’ve made banana bread many times in my life, always pulling a random recipe here or there, and this time was no different.  I wanted something that seemed simple and would use up a bunch of our brown bananas.

(Besides, I can’t bribe Brandie to make me her Cinnamon Streusel Banana Bread every week)

I found this one by Yammie and fell in love with how simply it was layed out.  I didn’t have any gallon bags so I ended up dirtying at least one bowl, but it was still so worth it.

My only complaint is that I think the recipe had too much sugar, since ripe bananas are already so sweet, but it the muffins were exactly what banana bread should be; sweet, sticky, and soft.

Recipe Review: Banana Muffins
 
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Serves: 12
Ingredients
  • 3 brown bananas (1 cup mashed)
  • 2 eggs
  • 1 cup sugar
  • 1 cup all-purpose flour*
  • ½ teaspoon salt
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ½ cup vegetable oil
  • 1 teaspoon vanilla
  • Glaze (optional):
  • ½ cup powdered sugar
  • 1 tablespoon milk or lemon juice
  • Read more at http://www.yammiesnoshery.com/2013/10/the-best-banana-bread-muffins-ever.html#Bwy4WvFRfKp4p0i2.99
Instructions
  1. Preheat oven to 375ºF.
  2. Get out a ½ measuring cup and a ¼ teaspoon (these will be all you need to measure your ingredients).
  3. In a large Ziploc bag, mash the bananas. Add the eggs, seal the bag, and shake and squish until combined. Add the sugar and mix well. Dump in the flour, salt, baking soda, baking powder, and cinnamon. Before zipping and mixing them all the way in, mix them together a little with your measuring spoon. Now add the oil** and vanilla and shake and squish until well combined.
  4. Snip the corner of the bag and squirt the batter into a lined muffin tin (if you don't want to clean the pan, line it with tin liners so the grease doesn't come through). Don't make the hole very big at all because the batter is very runny. Pinch the corner between each muffin.
  5. Bake for about 20 minutes or until a toothpick comes out clean.
  6. To make the glaze, just mix together the powdered sugar and milk or lemon juice and spread over cooled muffins.
Notes
As written on: http://www.yammiesnoshery.com/2013/10/the-best-banana-bread-muffins-ever.html

The original recipe said it would give you about a dozen muffins, but I got nearly two dozen out of it.

All in all I liked this recipe a lot and recommend you try it.

5 Stars (5 / 5)

Also, be sure to check out Yammie’s site!

Slow Carb Bagels

Slow Carb Bagels

As much as I love the Slow Carb Diet for getting things done, e.g. dropping some pounds, sometimes you just need something that looks like bread and quacks like bread. That is why I love this bagel recipe so much.

It is maybe a bit far from tasting like normal bread, but you’re getting everything else without those pesky carbs, so it is still worth the sacrifice. But they do make the perfect addition to eggs/meat/beans for breakfast, you can turn most of that into a breakfast sandwich and almost feel like you aren’t on a weird diet.

You will want a donut/bagel pan for cooking these in. I can recommend the Wilton Nonstick Donut Pan.

Slow Carb Bagels
 
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Serves: 10
Ingredients
  • 1½ cups almond flour
  • ¼ cup flaxseed flour
  • 2 tablespoons garbanzo bean flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 5 eggs
  • 2 tablespoons apple cider vinegar
  • sesame seeds (optional)
  • garlic powder (optional)
Instructions
  1. Preheat oven to 350F.
  2. Using a food processor, pulse all the dry ingredients together until mixed.
  3. Add the eggs and vinegar and mix until everything is combined.
  4. Spray the donut pan with non-stick cooking spray.
  5. Pour the batter into a ziplock bag or a piping bag. Cut a very small hole in the corner. I found the batter was very liquid so the smaller the hole the easier it was to control the flow.
  6. Pipe the batter into the bagel pan. Filling almost all the way to the top of the pan.
  7. Sprinkle with sesame seeds and/or garlic powder if desired. I'm curious to try poppy seeds next time.
  8. Bake for 20-25 minutes until a toothpick comes out clean.
  9. Let bagels cool. You may have more batter than could fill the pan, so you can remove the bagels to a cooling rack and bake another batch.
  10. Those that you don't eat immediately you should let cool till at room temperature then refrigerate in an air tight container or ziplock bag. They should last about a week. (I haven't tested that far because I eat them all within a few days.)

 

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